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Saturday, May 24, 2008

White Sloppy Joes

I got this recipe off my friend, LeeAnn's cooking blog: http://nummyfoodrecipes.blogspot.com/

Since we love our sloppy joes and burgers around here, I figured I'd give this new twist on the old staple food a try. LOVED IT. Really really yummy.

Check it out.

White Sloppy Joes

1 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
3 tablespoons milk
4 tablespoons sour cream
salt and pepper to taste
6 hamburger buns

Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off excess grease. Stir in cream of mushroom soup (undiluted) and milk. Reduce heat to low, and cook just until hot. Stir in sour cream, and season with salt and pepper. Remove from heat. Serve on hamburger buns.

I realize the picture isn't all that appealing, however, I made the whole thing and then realized we didn't have any hamburger buns! So we had to eat our's on bread and I didn't want to take a picture of that. But it was SUPER yummy.

Friday, May 16, 2008

Swedish Meatballs

In honor of my Grandma Doris, who passed away last night, I am posting her famous Swedish Meatballs recipe. We have this EVERY Christmas along with a ton of other Swedish goodies, but this is always the big deal. I've been trying to perfect them, and yet I still can't get mine to taste as fabulous as Grandma's. One day...

Trust me. It's worth the time put in for these fabulous meatballs. IKEA's got nothin on these babies.

Swedish Meatballs

2 lbs. of ground beef
1/2 sleeve of saltine crackers crushed (soaked in a little teeny bit of milk)
1 medium onion diced
salt and peper to taste
2 tsp. ginger
2 tsp. sugar
2 eggs

Soak crushed crackers into just enough milk to make them mushy. Be careful not to have any excess milk. Add the eggs, onion, and seasonings to the meat and mix all together. Make into balls and brown on a cookie sheet at 350 degrees for about 25 minutes.

Put in a dutch oven and add water. Simmer in oven at 350 degrees for 2-3 hours.



Sunday, May 11, 2008

Easy Skillet Chicken a la King

I got this recipe off of allrecipes.com and decided to give it a shot. Chris actually requested my chicken a la king, and I thought I'd try out an actual recipe this time around instead of making up my own. I had this whole thing done in under 15 minutes and seriously, it was fabulous. We served our's over rice.

Easy Skillet Chicken A La King

* 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
* 1 tablespoon olive oil
* 1 cup milk
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 cup fresh sliced mushrooms
* 2 tablespoons chopped pimento peppers (I used red bell peppers instead)
* 1 teaspoon onion powder
* 1/2 teaspoon ground black pepper

In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.



Easy Skillet Chicken a la King (ALTERNATIVE)

* 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
* 1 tablespoon olive oil
* 1/4 cup milk (to keep mixture thick)
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 bag of frozen mixed vegetables
* 1 teaspoon onion powder
* 1/2 teaspoon ground black pepper

In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Prepare frozen veggies according to directions on package. Stir in the milk, soup, cooked veggies, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.

Sunday, May 4, 2008

Inside Out Lasagna

I got this recipe from a friend of mine a little over a year ago and have made it several times since then. It's a ridiculously simple and really really yummy. It's a huge hit around here. My mom's always asking ME to make it for our family...which is pretty darn cool.

Inside Out Lasagna

1 pkg (12 oz) uncooked bowtie pasta
1/2 medium onion, chopped
1 1/4 lbs lean ground beef or Italian sausage links, casings removed
2 garlic cloves, pressed
1 jar (26 oz) marinara sauce
1 can (14.5 oz) diced tomatoes in juice
4 eggs
1 container (32 oz) part-skim ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1/2 cup (2 oz) grated fresh Parmesan cheese
2 tablespoons snipped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1. Preheat oven to 350 F. Cook pasta according to package directions;
drain.
2. Meanwhile, chop onion. Place onion and ground beef in skillet. Cook
and stir over medium heat 8-10 minutes or until beef is no longer
pink, breaking beef into small crumbles. Press garlic into beef
mixture. Stir in pasta sauce and tomatoes; remove from heat.
3. In mixing bowl, lightly beat eggs with whisk. Add cheeses, parsley,
salt, and black pepper; mix well.
4. To assemble lasagna, place cooked pasta into bottom of a
rectangular pan. Top with meat mixture. Spoon ricotta cheese mixture
over sauce; spread evenly. Bake, uncovered, for 1 hour or until
ricotta mixture is set and lightly browned.