Monday, December 31, 2012
2 lb. - Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – packet brown gravy mix
1 - packet lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water or ginger ale soda
Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat.
Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.
Do not remove foil until done.
Serve over rice, mashed potatoes or egg noodles.
Monday, November 26, 2012
- 1 (8-ounce) container refrigerated crescent rolls
- 8 slices deli turkey
- 8 slices deli ham
- 12 slices deli hard salami
- 8 slices Swiss cheese
- 1 (12-ounce) jar roasted peppers, drained
- 4 eggs, beaten
What To Do:
Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.
Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish.
Layer with half the turkey, ham, salami, Swiss cheese, and roasted
peppers. Pour half of beaten eggs over peppers and repeat with remaining meat cheese, and peppers.
Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.
- Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.
Tuesday, November 20, 2012
My pet peeve is stinky mildewy towels. So Gross. I found this on Pinterest and decided it was worth a try. I was really skeptical but guess what, it worked. YAY!!!! Best of all it is so easy.
Wash your towels in hot water with a cup of vinegar, and then run again in hot water with a half-cup of baking soda. That will strip your towels from all of that residue and mildew smell and will actually leave them feeling fluffy and smelling fresh.
***Do not add laundry detergent to either wash. Just once with vinegar and once with baking soda.
*** This trick also works well with wet bathing suits that were left to dry.
Tuesday, September 25, 2012
1 pkg. refrigerated cheese tortellini
1 can olives
10-12 cherry tomatoes
1 can artichoke hearts
1 cup Caesar salad dressing
1 cup mayonnaise
1 cup shredded Parmesan cheese
Cook cheese tortellini according to package directions, then cool. Mix mayo and Caesar dressing in a small bowl and set aside. When ready to assemble, halve the olives, halve the cherry tomatoes, chop the artichoke hearts, then toss it all in with the cooked tortellini. Stir in mayo mixture until everything is coated. Finally, stir in shredded Parmesan. Refrigerate until ready to serve.
Wednesday, September 19, 2012
Boneless skinless chicken breasts
1 pkg. onion soup mix,
Can of cream of chicken soup,
Can of cream of celery soup,
Mix together “cream of” soups, 1 can of water
and 2 cups of minute rice (uncooked.)
Pour into a buttered casserole dish.
Lay chicken breasts on top of rice mixture
and sprinkle onion soup mix on top.
Cover with tin foil. Don’t forget that important step!
cook it at 350-375 for one to one and a half hours
Wednesday, August 15, 2012
- 4 mozzarella, sliced
- pepperoni (cut in half or mini)
- italian seasoning
- parmesan cheese (opt)
- pizza sauce (for dipping)
*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning (add a small shake of parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.
Tuesday, August 14, 2012
- 1 box Jiffy Mix Cornbread Mix
- 1 box Jiffy Mix Yellow Cake Mix
- 2 boxes Jiffy Mix Cornbread Mix
- 1 box regular yellow cake mix
Directions: Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl and combine both boxes of mix together and add the other ingredients all at once. If you have only boxes of Jiffy Mix, use a brownie sized baking pan, 8x8", if you are using a box of regular cake mix, use a 9x13" pan. Spray pan with cooking spray. Bake at 350 degrees until done, approx. 30 minutes. Test for doneness: insert a toothpick, it should come out clean.
Saturday, August 11, 2012
1 cup (dry) oatmeal (old-fashioned oats)
1 cup toasted coconut flakes
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup sliced almonds
1/3 cup honey
1 tsp. vanilla
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.
- 1 ice cream cone (I prefer sugar or waffle)
- 1 piece of foil, big enough to wrap the cone
- Chocolate chips
- Butterscotch morsels
- White chocolate morsels
- Toffee pieces
- Mini marshmallows
- Brown sugar
- Cocoa nibs (raw chocolate)
- Banana pieces
- Dried fruit
Allow each camper to design their cone with the fillers of choice in layers. Wrap securely with foil and place over heat near campfire or on grill to allow the chocolates to melt. Unwrap and enjoy
Thursday, July 26, 2012
- 1-1/2 cups 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 carton (8 ounces) Cool Whip
- 4 large apples, chopped (about 6 cups)
- 4 Snickers candy bars, cut into 1/2-inch pieces
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.
Thursday, May 17, 2012
2 roma tomatoes, chopped
1/2 red onion, sliced
1 cucumber, peeled, seeded & chopped
1/2 cup sliced carrots
1 cup prepared homemade ranch
1/2 cup italian dressing
2 TBSP dill weed
In a small bowl, mix together dressings with dill. set aside while you chop veggies. place all other ingredients into a large bowl & toss until combined. add dressing & mix well. refrigerate until ready to use. Serve chilled.
Friday, May 11, 2012
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup confectioners' sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) miniature semisweet chocolate chips
- Graham cracker sticks
- In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks. Yield: 2 cups.
Wednesday, May 9, 2012
1 large container vanilla yogurt
16 oz. container of cool whip
1 bag of frozen raspberries or any frozen fruit you like.
Mix the yogurt and pudding mix until blended then add the cool whip. Stir it all together and then add your fruit. (add it frozen) Once you stir the fruit in don't stir after the berries have thawed otherwise your salad will turn pink. You can top it with fresh fruit for garnish. We like to serve it with Nilla Wafers to add a little crunch.
Monday, May 7, 2012
1 pkg cream cheese, softened
2 cans refried beans
1 C sour cream
1 pkg taco seasoning
2 C shredded cheddar cheese
2 C shredded mexican blend cheese with jalapenos
Mix cream cheese, sour cream, taco seasoning.
Then add beans and 2 C cheese.
Spread in casserole dish.
Top with remaining cheese.
Bake at 350 degrees for 25-30 min.
Thursday, May 3, 2012
6-8 Chicken breasts
1 cup Corn Flakes
1 cup Shredded Parmesan
1 cube butter (melted)
1 packet of Ranch Dressing Mix
Preheat oven to 350. Mix together Corn Flakes (crushed), Parmesan and Ranch packet. Cut the chicken in strips (pound until flat), dip the chicken in the melted butter then in the corn flake mixture and place onto the cooking sheet. Pour the remaining butter on top and bake for 45-50 minutes uncovered.
Wednesday, May 2, 2012
The best part of summer is hamburgers on the grill. I have finally mastered the art of the perfect grilled burger and it is quite simple.
80/20 Ground Beef (Don't buy leaner meat because the fat gives it flavor)
Blue Cheese Crumbles
Dry Onion Soup Mix
Simple mix in the dry onion soup mix into the beef. (I just use my hands to mix it together.) Once it is evenly mixed into the meat throw in your your Blue Cheese Crumbles. Combine them until evenly mixed into the meat. Next make your patties and place them on a preheated grill on Medium heat. Cook about 10 minutes on each side until the hamburger is cook to your taste. No more un-flavorable burgers at the Christensen's. Great toppings would include grilled onions or mushrooms.
Monday, January 16, 2012
It's an easy, convenient, and splatter-free way to cook it. Here's what you do:
- Preheat the oven to 375°F. Cover a large cookie sheet with parchment paper or foil.
- Place the raw bacon in a row on the parchment paper.
- Roast in the oven for 15-20 minutes until bacon is crisp and cooked.
- Remove bacon to paper towel lined plates, pat dry, and use however you want.
Tuesday, January 10, 2012
•2 pounds ground beef
•1 package Onion Soup Mix
•1/2 cup cracker crumbs
•2 packets (0.75 oz) brown gravy mix
•1 cup sour cream
•1 small can mushroom stems, optional
•egg noodles, rice or mashed potatoes (I always do mashed potatoes)
1.Make hamburger patties using ground beef, bread or cracker crumbs, egg and soup mix. Fry or grill until patties are browned on both sides.
2.While the hamburgers are cooking, mix together the brown gravy the the water required on the package and whisk in the sour cream.
3.Spray a 9 x 13 pan with nonstick and lay cooked patties in the pan. Cover the patties with the sour cream and gravy mixture.
4.Bake at 350 degrees covered for 30 – 40 minutes, turning patties halfway through. Serve with egg noodles, rice or mashed potatoes.
Monday, January 9, 2012
- 3 eggs, beaten
- 1 pinch ground black pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 16 ounces sour cream
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 2 cups cooked ham, cubed
- 1/2 onion, chopped
- 3/4 cup shredded Cheddar cheese
- 1/4 cup butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Stir egg and soup mixture together and pour into baking dish.
- Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden
Monday, January 2, 2012
Thanks for the photo of the salad Ash!2 T ShirleyJ Pizza and Pasta Seasoning Mix
8 strips of bacon
3 oz feta cheese
12 oz bag of baby spinach
1/3 C red onion diced
1/3 C dried cranberries
1 Fuji apple, sliced
1 t brown sugar
1/4 C balsamic vinegar
1 T water
Cook the bacon, save the drippings. Crumble bacon in a bowl with spinach, cranberries and apple. Into a small saucepan combine the bacon drippings, onions, vinegar, water sugar and seasoning. Cook on low 4-5 minutes. Toss warm dressing in the salad. Garnish with Feta.