Sunday, April 29, 2018

Easy Macaroni and Cheese with Breadcrumb Topping

Good, old-fashioned comfort food

1 1/2 cups dry, uncooked elbow pasta (macaroni)
3 tbsp flour
2 tbsp butter
1/2 tsp salt
dash pepper
2 cups milk
8 ounces American cheese

Topping (optional)
2 tbsp butter
3/4 cup dried plain bread crumbs

Cook the pasta according to package directions, and drain.

Meanwhile, in a medium saucepan, melt the butter and add the flour, stirring until well blended. Add the salt, pepper and milk, and bring to a boil. Reduce heat and cook until thick and bubbly. Add the cheese and stir constantly, until cheese is melted.

Pour the pasta in a greased 8 or 9" square pan. Add the cheese sauce and stir.

If making the topping, melt the butter in a small skillet, then add the breadcrumbs. Stir constantly until lightly browned. Sprinkle over the pasta.

Bake 350 degrees, uncovered, for 30-40 minutes, until heated through and is bubbly.


Easy Meatloaf

This is a quick and easy version of meatloaf that is covered with a homemade bbq sauce. Original source is AllRecipes.

1 1/2 pounds ground beef
1 egg
chopped onion
1 cup milk
1 cup dried bread crumbs - can also use crushed cracker crumbes
salt and pepper to taste


2 tbsp brown sugar (I use dark brown sugar)
2 tbsp prepared yellow mustard
1/3 cup ketchup

In a large bowl, combine the beef, onion, milk and bread crumbs. Season with salt and pepper to taste and form into a loaf and place in a greased loaf pan or 9x13" pan. In a separate bowl, combine the brown sugar, mustard and ketchup. Spoon over meatloaf. Bake 350 degrees for 1 to 1 1/4 hours.

Korean Beef

I got this recipe from someone at work. It is very tasty. Serve over cooked, white rice.

1/4 cup brown sugar
1/4 cup soy sauced
2 tsp sesame oil
1/2 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 tbsp vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced

1) In a small bowl, whisk together brown sugar, soy sauce, sesame oil, pepper flakes and ginger.

2) In a large skillet, heat the vegetable oil over medium-high heat. Add the garlic and cook, stirring constantly, about 1 minute. Add the ground beef and cook until browned. Drain.

3) Stir in the soy sauce mixture and green onions and stir until well combined. Serve over cooked, white rice.

Wednesday, November 8, 2017

Crockpot Beef Tips with Gravy

I got this recipe from work, and it is very easy to make, and very good. Cooking it in the crockpot will turn the meat very tender. This can be served over mashed potatoes or cooked egg noodles. Recipe is found here.


2 pounds beef stew meat, trimmed if necessary
1 (10.75 oz) can condensed cream of mushroom soup
1 (.87 to 1.0-oz) packet Brown Gravy mix
1 cup beef broth (I used Campbell's beef broth)
1 small onion, diced - about 1/3 cup (I did not add)

1 tbsp cornstarch mixed with 1 tbsp cold water
(or you can use 2 tbsp flour mixed with 1/4 cup water)

Prepared egg noodles, or mashed potatoes

1. In a medium bowl, combine the cream of mushroom soup, gravy mix, beef broth, and onion together. It's okay of it's a little lumpy.

2. Place your stew meat into a 4-quart crockpot. Pour gravy over the meat and gently stir. Cook, covered, on low for 7 hours. Once done cooking, remove the meat, and stir in the cornstarch mixture. Cook covered, for another 5 minutes and return meat to the gravy. Cook, covered, for another 5 minutes.

3. Serve over cooked egg noodles, or mashed potatoes.

Peanut Butter Chocolate Revel Bars

I found this recipe in a Better Homes and Gardens cooking magazine, but it can also be found here. They are a very thick, soft bar and very good!


1 cup butter, softened
1 1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
2 cups creamy peanut butter (the whole jar)
2 tsp vanilla extract
3 cups flour

 1 (14-oz) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 tbsp butter or peanut butter
2 tsp vanilla extract
1/2 cup peanuts (optional)

1. Preheat oven to 350 degrees (325 degrees if using a dark-colored pan). Line a 9x13" pan with foil or parchment paper and spray with nonstick spray and set aside.

2. In a large bowl, beat the butter with an electric mixer on medium-high speed, for 30 seconds. Add the brown sugar, baking soda and salt, and beat until well combined, scraping the bowl occasionally. Beat in the eggs, and 2 cups peanut butter, and vanilla and beat until well-combined.  Beat in as much of the flour as you can of the flour using the electric mixer, and then, if necessary, stir in any remaining flour using a wooden spoon. Set aside.

3. For the filling, in a medium saucepan cook and stir the sweetened condensed milk, semisweet chocolate chips, and 2 tbsp butter (or peanut butter) over medium-low heat until everything is melted. Remove from heat and stir in the vanilla.

4. Reserve 2 cups of the peanut butter dough for topping. Press the remaining dough in bottom of the prepared pan. Evenly spread with the chocolate filling. Drop reserved dough in spoonfuls over the filling. If desired, sprinkle with peanuts.

5. Bake 350 degrees for 30-35 minutes, or until the topping is light brown, Cool on a wire rack.

Store bars between sheets of waxed paper in an airtight container at room temperature, for up to 3 days or freeze for up to 3 months.

Wednesday, September 27, 2017

Chicken Wild Rice Soup

This is excellent soup, and perfect for a cool, fall day, or on those cold, winter nights. Serve with a good, crusty roll or french bread.


3 (10 3/4-oz) cans condensed chicken broth, or 1 large carton
2 cups water
1/2 cup uncooked wild rice, rinsed*
1/2 cup finely chopped green onions
May also add chopped carrots and celery, if desired 
1/2 cup butter
3/4 cup flour
1/2 tsp salt
1/4 tsp poultry seasoning              
1/8 tsp pepper
2 cups half-and-half                  
1 1/2 cups cubed, cooked chicken (may also use turkey or ham)
1 tbsp chopped pimiento   
 2-3 tbsp dry sherry, if desired

8 slices bacon, crispy cooked and crumbled

In a large saucepan, combine chicken broth and water. Add the rice and onions. If adding carrots and celery, do so at this point. Bring to a boil. Reduce heat, cover, and simmer for 35-40 minutes or until rice is tender.

In a medium saucepan, melt the butter, stir in the flour, salt, poultry seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in the half-and half; cook until slightly thickened, stirring constantly. Add the remaining ingredients. Heat gently, stirring frequently. Do not boil. Garnish with bacon and with anything else you desire.

 *NOTE: Uncooked regular long-grain rice may be substituted for all or part of the wild rice. Reduce simmering time to 20-30 minutes or until rice is tender.

Easy Meatloaf

This recipe comes from  I got the recipe from work, and I've made it numerous times. It is the barbecue sauce on the top that makes the recipe, so don't skip it. For those who are not fans of mustard (including me) and would pass over any recipe that includes it (which I normally would do), I am telling you that the taste of the mustard does not stand out. My changes are in italics.


1 1/2 pounds ground beef (85% lean)
1 egg
1 onion, chopped (I probably only use 1/3 - 1/2 of a cup at most. I do not use a whole onion - it would be too much)
1 cup milk
1 cup dried plain bread crumbs*
salt and pepper to taste

2 tbsp brown sugar (rounded, plus I use dark brown sugar, which seems to make a spicier sauce)
2 tbsp prepared yellow mustard (rounded)
1/3 cup ketchup (rounded)

1.  Preheat oven to 350 degrees
2.  In a large bowl, combine the hamburger, egg, onion, bread crumbs, and salt and pepper. Form into a loaf and place into a greased 9x13" pan.
3.  In another bow,, combine the topping ingredients and spoon over the meatloaf.
4.  Bake  350 degrees for 1 hour, or until done.

 *NOTE: may also use crushed cracker crumbs, but I use bread crumbs

Pizza Burgers

I am re-posting this recipe. They make a tasty, and quick meal.


1 1/2 lbs hamburger
chopped onion
chopped green pepper
garlic pwd, optional
1 tsp oregano
1 (15 1/2-oz) jar pizza sauce
Parmesan cheese, to taste
Mozzarella cheese, to taste
Provolone cheese, to taste - if desired

Sliced Pepperoni, optional

English muffins, split - may also use English muffin toasting bread

Brown the hamburger and onion. Drain. Add the green pepper, garlic, oregano, pizza sauce and Parmesan cheese. Bring to a boil and then reduce heat and simmer, covered, for about 30 minutes. Spoon mixture onto English muffins and top with Mozzarella and Provolone cheeses. If desired, top with pepperoni. Bake 350 degrees for 15 minutes, or until the cheese is melted and lightly browned.

Wednesday, June 1, 2016

Tried-and-True Chocolate Chip Cookies

This recipe comes from the Betty Crocker website, and the original recipe can be found here. They are very good.

Printable Recipe

1 1/2 cups butter (3 sticks), softened
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 tablespoon vanilla extract
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
4 cups flour
2 (12-oz) bags chocolate chips

Cream the butter and add the sugars. Beat well. Add the vanilla and eggs, and beat until fluffy. Add the flour, soda and salt, and beat just until the flour is incorporated. Stir in the chocolate chips. Drop by spoonfuls onto ungreased cookie sheets, and flatten slightly. Bake 350 degrees for 11-13 minutes. Cool cookies on the cookie sheets for a few minutes and then remove to cool thoroughly on a wire rack.

Saturday, May 16, 2015

Aunt Dorothy's Old Fashioned Brownies

These are my Aunt Dorothy's famous Old Fashioned Brownies.

(The next time I make them I'll post a picture)

Printable Recipe

2/3 cup butter
4 (1-oz) squares unsweetened chocolate
4 eggs
2 cups sugar
2 tsp vanilla
1 1/3 cups flour
1 tsp baking powder
1 tsp salt

Melt the butter and chocolate in a saucepan and set aside to cool. In a large bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, beating until well blended and thick. Beat in the cooled chocolate and vanilla. Stir in the flour, baking powder, and salt just until combined. Spread in a greased 9 x 13" pan and bake at 350 degrees for 25 - 35 minutes, or until set in the center and browned around the edges. Cool completely on a wire rack. Frost.

1/3 cup butter, melted
3 cups powdered sugar
1/2 tsp vanilla
Half & Half - enough added until the right consistency

Mix together until smooth

I store these in the refrigerator. 

Chicken and Dressing

Printable Recipe

3 cups diced, cooked chicken (I use a Rotisserie chicken)
1 (8-oz) package herb-seasoned stuffing mix
1/2 cup butter, melted
2 (10 3/4-oz) cans cream of chicken soup
approximately 3/4 of a soup can of milk

Spread half of chicken in a greased 3-quart baking dish. In a large bowl, toss dry stuffing mix with melted butter, soup, and milk. Spread half of stuffing mixture over chicken. Add remaining chicken and top with remaining stuffing mixture. Bake at 350 degrees for about 45 minutes, or until bubbly and nicely browned.

Mom's Vegetable Beef Soup

Printable Recipe

3 pounds chuck roast, stew meat or thin-cut sirloin steak
salt and pepper
6 cups water
1 can stewed tomatoes
1/3 cup diced onion
2 tsp Worcestershire sauce
4 tsp salt
2-3 tsp beef bouillon granules
1/4 tsp chili powder
2 bay leaves
2 1/4 cups tomato juice (18 ounces)
1-pound can diced tomatoes
1 can corn, drained (or can use 1/2 - 3/4 cup frozen corn)
1 cup sliced celery
1 cup sliced carrots
1 cup diced potatoes
1 small can lima beans, or 1 can kidney beans, drained and rinsed

Brown meat slightly in a small amount of oil, and season with salt and pepper. Place in a large stock pot. Add water, stewed tomatoes, onion, Worcestershire sauce, salt, bouillon, chili powder, and bay leaves. Bring to a boil and cover. Turn down heat to low, and simmer on low for 2 hours. Remove meat from broth and cut into small pieces. Strain fat from broth. Add remaining ingredients and cook for another hour on low.

Serve with corn muffins or other crusty bread.