Last night for Christmas Eve,Eve (lol) dinner I made Beef Stroganoff. But before that in the afternoon I made some 5 Minute Fudge for my hubby whose sweet tooth was bothering him. ;-)
I had not made this Beef Stroganoff before but it was a hit and my hubby wants it again, soon!
Ingredients: 1 lb ground meat, water and 1 package of Beef Stroganoff. We decided to splurge for the holidays so instead of ground meat, we got a pound of filet mignon to use for the beef.
Directions: Brown 1 lb ground meat and drain off fat. Since I used filet, I drizzled a little olive oil into the skillet and browned the cubed cut filet but left the juices in and just lessened the amount of water slightly.
Add 4 cups water...
And the contents of the package
Stir, bring to a boil, reduce heat, cover and simmer for 15-20 minutes...
or until noodles are tender.
Top with sour cream if desired. May also add pkg of peas and can of mushrooms for a different treat!
We just made it as is and it was delicious! Plate up!
Last night I made Etoufee and although I posted this a while back I did not have the photos as my husband deleted them by accident. So before that could happen again, I got all the photos on my blog! :)
This Etoufee dish can be made with shrimp, crawfish or ground sausage. I like to make it with shrimp as I never see crawfish available at the store anyway and I don't really care for ground sausage.
Ingredient: Package of Etoufee (on my website in the Cajun category), 1 lb of your choice of meat (mentioned above), 1/2 cup margarine, 1 chopped celery stalk, water and 8 oz can tomato sauce. When I went to get the tomato sauce we had none but we did have a jar of Salsa and it worked out splendidly!
Directions: Cook 1 lb of your choice of meat, in a large pot with 1/2 cup margarine and 1 chopped celery stalk You will see the celery stalk missing here and that is because my husband does not like it. Otherwise it definitely would be in there!
Add the mix , 1 1/2 cups water and 1 (8oz) can tomato sauce (in my case I added 1/2 jar of the Salsa)
Cool on low for 20 minutes. (meantime I cooked some long grain and wild rice to serve it with.
Serve over rice. Here is the finished plate! Just delicious!
You can get this and many other wonderful dishes here!
I wanted to share a project that I have participated in for the last 3
years with anyone who might have the desire to give a little this
holiday season...here are the details from Mark, the great guy who
started all this...
The Angel Card Project
is an Internet wide charity event with the purpose of sending Christmas Cards
to the sick, elderly, military, lonely, nursing homes and generally anyone out
there who needs cheering up during the holidays. And we need Volunteers to help
us send those cards! We also give people the opportunity to submit names to us
of those that they feel like could use cheering up. So if you would like
to send some cheer to some wonderful people this year click the link below or visit the page at:
This soup was terrific and it makes 16 cups which was plenty for freezing and for leftovers for two more lunches and a cup with dinner :)
What you need: Taco 'soup'reme package, water, 1 lb cooked ground meat, 2 cans corn,
8 oz can tomato sauce and 1 can Rotel (chopped tomatoes with green
Directions: Empty beans into colander. Rinse beans and place in large microwave safe dish. Cover with water 1-2 inches over beans. Microwave on high 15 minutes. Drain and rinse beans well. Now I made this in a crock pot and not the way the directions indicated. So after initially rinsing the beans, I placed them in the crock pot and let them soak overnight (with crock pot off).
Then after soaking overnight, I drained and rinsed the beans well and placed them back in the crock pot.
The ground beef can be pre-cooked, however I cooked it that morning right before rinsing my beans that soaked overnight.
Place beans, seasoning packet, 6 cups water, 1 lb cooked ground meat, 2 (15oz) can corn, 1 (8oz) can tomato sauce, and 1 (10oz) can Rotel (chopped tomatoes with green chilies) in large pot. The directions say stir well, bring to a boil, lower heat, cover and simmer for 1 1/2 - 2 hours or until beans are tender, stirring occasionally.
But I placed all in the crock pot instead and let it cook all day. Man, did my kitchen smell great!!
It is optional to serve with chips, grated cheese and or sour cream. I added some shredded Mexican cheese that I had on hand. So hearty and yummy!
This is a quick fix for a great treat! Who doesn't like Fudge?! And in just 5 minutes!!
While I was out my hubby straightened out my desk so I don't know if I discarded the instructions or he did, so please when you purchase this, use the instructions attached. I am using the instructions for the Peanut Butter Fudge that I have on hand. What you need: Package of 5 minute microwavable fudge, butter or margarine, milk.
Directions: Pour contents of bag into microwave safe dish and make hole in middle of mixture.
Put 3 Tbsp of milk and 6 Tbsp butter or margarine cut into a few pieces (I used butter). Do NOT STIR!
Microwave on high for 2 minutes. If it is runny, microwave 1-2 more minutes (it is okay for the butter to be a little runny as you have not stirred it yet). I microwaved mine for 2 min, 30 seconds.
I forgot that after microwave, you add some vanilla (sorry it was not in the ingredients photo). I think it was 1 tsp but not positive as the peanut butter fudge does not call for any vanilla. STIR Vigorously.
Pour into 9 x 9 pan, cool and enjoy! I just let it cool at room temperature. Optional - Sift dry ingredients before using.
I used this mix as a pie mix but it can be used as a Dip as well.
What you need: Strawberry Lemonade Dip/Pie mix, 16 oz softened cream cheese, cool whip, graham cracker crust (or you can use any other crust you'd like). If you want, you can make a regular flour pie crust (just bake it and cool it first as this is not something you put in the oven)!
Mix 16 oz of softened cream cheese with the contents of package using an electric mixer.
Stir in 8 oz carton of thawed Cool Whip.
Mix in fresh strawberries if desired. I did not have any fresh strawberries or any fresh fruit so before I started making this, I pulled out my bag of frozen fruit and took about a half cup to thaw to use in this mix.
Pour into graham cracker crust. Chill for 4 hours in refrigerator or 2 hours in freezer.
Here's a slice I had the next evening. Added a little whipped cream and maraschino cherries and yum!
*For use as a dip: Mix 8 oz softened cream cheese and the contents of package with an electric mixer. Stir in 1 cup thawed Cool Whip.
Directions: Combine 1 large egg, 1 cup milk, 1/2 cup water and 3 Tbs oil in medium bowl
Add Pancake mix and stir until moistened but still lumpy.
See the lumps? Apples! Yum!
Heat a lightly greased griddle or skillet over medium heat. Pour 1/2 cup batter into hot skillet. (I don't measure that! I like to make some big ones and some small ones). Flip when bubbles appear and brown the other side.
Makes 11 medium sized pancakes. Why have regular pancakes when you can make these delicious Apple Cinnamon pancakes!
I made this a few weeks ago and used mini muffin pans, i.e., bite size muffins for a nice little treat.
And since it is the season for pumpkins with Halloween coming up..why not enjoy some yourself?
Here's what you need: Pumpkin Bread mix, eggs, vegetable oil (I use olive oil), water, and 8 oz can of pumpkin
Preheat oven to 350. Using an electric mixer, mix 8 oz can of pumpkin, 2 eggs, 1/2 cup oil, 1/2 cup water and contents of the bag.
The next directions indicate to pour into greased 9 x 5 loaf pan, but I placed the batter all in mini muffin pans. Then place in oven and bake. The loaf indicates 50-60 minutes, but my muffins were about 20 minutes.
Optional: Drizzle with glaze made of powdered sugar and a little water. Here they are cooling on a rack! I froze some of these to have for breakfast when I want something a little different yet home made.
Directions: Mix 3/4 cup melted butter or margarine (I use butter), 1 slightly beaten egg, 1 tsp of vanilla and the cookie mix until well blended.
Shape into 1 inch balls
Bake on greased cookie sheet at 350 degrees for 10 minutes or until done.
Cool on baking sheet. Makes 3 dozen cookies. These are chewy, tasty cookies and did not last long! (I did not use the raisins as I do not like raisins in cookies - one of my quirky 'do not like' things...hey hubby has a lot longer list of what he doesn't eat than I do! :)