Saturday, January 15, 2011

Easy Crockpot Ground Beef Stroganoff

2 pounds Ground beef
2 Onions -- sliced
1/2 tsp-1 tsp garlic powder
4 tablespoons Flour
Salt and pepper
1/2 teaspoon Paprika
2 cans Cream of celery or mushroom** I use a can of each**
1 1/2 cups Sour cream

 Brown ground beef; drain fat. Add onions and garlic. Stir until wilted. Add flour, salt, pepper and paprika. Mixing well. Stir in undiluted soup; mix well.

Put all in crockpot on low for 6 hours. After cooking for 4 1/2hrs, cook a package of Extra Wide Egg Noodles according to pkg directions* and then add to mixture in crockpot continue to cook for the last hr. When you get ready to serve mix in sour cream.

Crustless Broccoli & Cheddar Quiche

We love this so much I make 2 separate batches and freeze one of them once it's cooked! Then I just heat it up in the oven when ready to use it!. :-)
Cooking spray or oil for pie dish.
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half or milk ( I use Milk)
1/4 teaspoon ground pepper
1/8 teaspoon ground garlic powder
3/4- 1 cup shredded cheddar cheese 
  1. Preheat oven to 350° . Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minutes. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
  2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, pepper, and nutmeg. Stir in broccoli and cheese.
  3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. 
 ** I serve with a salad**

Pineapple Upside Down Cake

  cup butter or margarine
2/3 cup packed brown sugar 
  slices pineapple in juice (from 14-oz can), drained
  maraschino cherries without stems, if desired
1 1/3
  cups Gold Medal® all-purpose flour
  cup granulated sugar
  cup shortening
1 1/2
  teaspoons baking powder
  teaspoon salt
  cup milk
  1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
Makes 9 servings ** I used a round 9in pan**

Mini Pumpkin Pie Bites with Nilla Wafer Crust

I use any leftover Pumpkin pie mix from when I make my Pumpkin Pies..
I make a Nilla Wafer Crust(see recipe below) and press it into a cupcake pan and then fill with pie mix and bake @ 350 until toothpick inserted comes out clean..

 Nilla Wafer Crust
  • 1 1/2 cups vanilla wafer crumbs
  • 1/4c or so butter
  1. Combine wafer crumbs and butter or margarine together thoroughly and press into cupcake pan.

Libbys Pumpkin Pie

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can  Evaporated Milk
Preheat oven to 425 degrees F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)