Crockpot Beef Stroganoff

**Originally posted in 2006 on my old cooking blog. This is one of our favorite meals.

I am making this recipe for dinner tomorrow night. I am already looking forward to it! It's one of our favorites. This recipe came from a very handy little cookbook called 101 Things To Do With A Slow Cooker by Stephanie Ashcraft and Janet Eyring.


Beef Stroganoff

1 pound cubed stew meat
1/2 cup dried minced onion
1 can (10 3/4 oz.) cream of mushroom soup, condensed
1 can mushrooms, drained
1/4 teaspoon garlic salt
1 cup sour cream

Combine all ingredients except sour cream in greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat 6 - 8 hours. (My crockpot cooks fast and takes about 4 hours, so change according to your own crockpot.) Add sour cream the last hour of cooking. Makes 4-6 servings.
Serve over hot noodles.

* For a richer taste, substitute 1 package (8 oz.) cream cheese for the sour cream.

Reader Question: What Do You Do With Your Free Time?

 In response to a question in this post,  Tea asked:

"What is your favorite thing to do for fun when you just have free time alone?"

Well... my answer will show you just how adventurous I really am, since one of my favorite things to do if I have free time is to take a nap!

Really. How boring am I? 

 I really enjoy a nice afternoon nap. I don't take them often these days but really enjoy them when I get a chance.  A Sunday afternoon nap is a lovely ritual!

I had a friend once who thought it was a waste of time to take a nap when there were so many other fun things to do.

It may very well have a lot to do with personality, lifestyle and energy levels, but I love naps.

If napping was a sport, I would be a champion!

If I still had free time after my nap, I'd probably spend it at the library or doing something creative.

Fun question!

**If you have a question you'd like me to answer, either email me or leave it in the comments. Thanks!

Easy Spanish Rice

**Originally posted in 2006 on my old cooking blog. This is a good way to use leftover cooked brown or white rice.

I love this Spanish Rice recipe for a quick and easy, cost-effective side dish. Once the rice is cooked, it takes only a couple of minutes to mix together. I often make this a day ahead or in the morning and then refrigerate it until time to bake. The leftovers are so good with a little shredded cheddar and rolled up in a tortilla!

Spanish Rice

1 chicken bouillon cube
1/2 cup water
About 2 cups of cooked rice
1 Tablespoon (or less) taco seasoning
1 clove garlic, minced
1 cup tomato sauce

Dissolve bouillon in water. Mix all the ingredients and bake uncovered at 375 degrees for 30 minutes.

Serves 4.

Recent Freezer Cooking

I took off from regular freezer cooking over the holidays.

Then my daily/weekly schedule changed once again and  I haven't been able to keep my regular Tuesday morning freezer cooking appointment.

Instead, I've been sneaking in a doubled recipe or a quick baking session here and there during naptime.

Either way you decide to do it, cooking a bit extra will save you time and money later!

A few yummy foods that have made their way into my freezer recently:

Banana Sweet Potato Muffins

(Follow above recipe, omitting carrots and adding a little leftover mashed sweet potatoes to the mashed bananas. )

 Crockpot Spaghetti Sauce with diced Italian sausage.

Pizza Pockets made with some of the above mentioned sauce, ground beef, pepperoni and ready-made pie crusts.

Not pictured: 

Bean Burritos

Sloppy Joes

Having all these foods in the freezer made meals very easy for my husband while I was away last week.

Homemade Granola

**Originally posted in 2006 on my old cooking blog.

I got some old-fashioned rolled oats this weekend, so decided to try making some granola. This turned out very good and was quick to make. It makes about 4 cups of granola. I'll probably double the recipe next time.

Granola

3 1/2 cups old-fashioned oatmeal(not quick cooking)
1/3 cup wheat germ
1/2 cup chopped walnuts
1/4 cup brown sugar
1/3 cup melted butter, slightly cooled
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup chopped dried fruit (optional); I used raisins.

Preheat the oven to 350 degrees. Mix all dry ingredients except dried fruit into large bowl and stir until well-combined. Add the butter, vanilla, and honey and mix well. Spread the mixture in an even layer on an ungreased baking sheet. Bake for 10 minutes, stir, and continue to bake another 10 to 15 minutes, or until lightly browned and crisp. Remove from the oven and allow to cool completely. Add dried fruit, if desired. Transfer the granola to an airtight container and store in a cool, dry place.

Freezer Pleaser: Chili Verde

**Originally posted in 2006 on my old cooking blog. This is another recipe I haven't made in a long while!

We love this recipe. It isn't your typical hearty chili, but great to eat on tortillas or over rice. I usually make it a little thinner and we eat it more as a soup with salsa, cheese and sour cream. It isn't overly spicy, so you can add the heat if you like it that way!

Chili Verde

1 1/4 cups dry pinto beans
1 -2 cups of cooked and diced chicken
1 4 ounce chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 teaspoon minced garlic
1 teaspoon salt
2/3 cup finely chopped onion

Rinse pinto beans and soak in cold water overnight, then drain. Combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary. (While beans are cooking, combine chicken, chilies and spices and refrigerate until needed.)

Big Oops!!!

I goofed big time and accidentally deleted a whole slew of comments from my blog. Oops! I hate that this happened as I love receiving comments and now they are gone.

If you don't see your comments on recent posts, know that it is my fault! So sorry!

On the bright side, I guess it would be a whole lot worse to have deleted actual posts!

Yummy Fruit Dip

**Originally posted in 2006 on my old cooking blog. Funny, I don't usually buy Cool Whip anymore but this does sound very good right now!

In an effort to clean out my refrigerator this past weekend, I wondered what to do with half of an 8 ounce container of Cool Whip and about 1/2 cup of cream cheese icing. I whipped them together and added a couple spoonfuls of frozen orange juice concentrate. It made a refreshingly yummy dip for sliced apples!

Chicken Stuffing Casserole

**Originally posted in 2006 on my old cooking blog.

This recipe is easy and yummy! My brother loves this stuff and calls it the "brown stuff." So it isn't that appealing to look at but a very comforting dish.:-)

You will need:
1 or 2 boxes of Stove-top chicken flavored stuffing mix(store brand works fine, too)
1 or 2 cans of cream of chicken soup(no liquid added)
a cup or 2 of cooked and chopped chicken
some shredded cheddar cheese

Prepare stuffing according to package directions. Mix in soup and chicken. Pour into a greased 9x13 pan. Sprinkle with cheese,and bake at 350 degrees for about 30 minutes or until heated through.

This is one of those dishes that you just mix up to suit yourself and the size of your family.

Garlic Bread

**Originally posted in 2006 on my old cooking blog.

To make garlic bread, I use one loaf of French bread(either homemade or bought) and slice it in half length-wise.

Mix together:
1 stick margarine or butter
garlic powder to taste, I use a lot!
a little dried herbs such as basil, if desired

Spread this on both cut sides of the French bread. Sprinkle with some Parmesan cheese.Put bread back together and wrap tightly in foil. Bake at 350 degrees for about 30 minutes to heat through.

Cut in slices to serve. 

French Bread

**Originally posted in 2006 on my old cooking blog. I still make this often. Nowadays, I like adding Italian herbs to the dough.

This is a very easy bread recipe to make. I would recommend it as a first bread recipe to try, if you are new to bread making.

This makes 2 small loaves, but I usually make just one large loaf instead. It freezes great!

1 pkg. or 1 tablespoon yeast
1 tablespoon sugar or honey
1 cup warm water(110-115 degrees)
2 tablespoons olive or vegetable oil
1 teaspoon salt
3-3 1/2 cups flour
1 egg, beaten
2 tablespoons milk

In a bowl, dissolve yeast and sugar in warm water. Add oil and salt and enough flour to make a stiff(a little sticky though) dough. Knead 10 minutes on a floured board. (If you have a heavy duty mixer, dissolve yeast and water in mixer bowl. Add oil and salt and mix at low speed for a little bit. Then add flour to make a stiff dough(for best results, dough should be relatively easy to handle but still on the sticky side.) Mix on medium to high speed for 5-8 minutes or little longer until dough is mixed well.)
Place in a greased bowl, turning once. Let rise until doubled, about 1 1/2 -2 hours. Punch down and let rest 15 minutes. Divide dough in half. Roll each half on a greased surface into a 15-inch long log. Place on greased cookie sheets sprinkled with cornmeal and make 5 slashes diagonally across tops.
Mix egg and milk and brush on top of loaves. Let rise until double, about 1 hour. Bake at 375 degrees for 25 minutes or until loaves are golden brown and sound hollow when tapped.

Salad Bar Night

**Originally posted on my old cooking blog.

One of our family's favorite dinners growing up was when Mom would make a salad bar. Even my non-veggie eating brother would load up his plate with sliced eggs, ground beef or ham, cheese, chunks of pineapple and a few token leaves of lettuce for the salad effect.

When making a salad bar meal for your family, think about and take ideas from the salad bar at your favorite restaurant. Keep in mind that you don't have to have everything to have a good selection, but rather you can clean out your veggie bin this way, using up what you have!

I've made a list of different ideas to get the gray matter perking. Feel free to add your own ideas in the comments!

Lettuce( a big bowl or open a pre-washed bag)
-spinach
-a variety of dark leafy greens
-iceberg(if you like watery, colorless lettuce that has very little nutritional value!!!)
-fresh herbs can add some flavor to your lettuce bowl

Protein(1-3 of these)
-shredded cheese
-browned ground beef
-chopped ham
-crumbled bacon
-drained tuna
-grilled chicken
-sliced hard-boiled eggs
-drained and rinsed canned beans(garbanzos and kidney beans are good choices)

Veggies& Fruits(as many as you can stand!)
-sliced tomatoes
-sliced radishes
-green peppers
-cucumbers
-mushrooms
-onions
-shredded carrots
-sprouts
-thawed frozen peas
-sliced olives
-broccoli
-cauliflower
-sliced apples
-sliced strawberries
-pineapple

Toppings
-salad dressings of choice
-sunflower seeds
-chopped nuts
-raisins
-dried cranberries
-croutons

Sides(optional)
-cottage cheese
-jello
-prepared salads such as bean salad, potato salad, pasta salad
-muffins
-hot crusty bread, rolls, or breadsticks
-hot soup
-fruits

Arrange all salad toppings in a variety of little bowls or in sections on a platter. Use your creativity with this. Your kids will enjoy helping to prepare this meal as well as making their own salads. In fact, salad bar was the very first whole meal I prepared at the tender age of 9.:-)This yummy,healthful and fun meal definitely works for me!

Refrigerator Bran Muffins

**Originally posted on my old cooking blog.

I love making these muffins. They are so easy to mix up and they keep well in the refrigerator for up to 6 weeks. I mix them up in a large mixing bowl and then I store the batter in a gallon size pitcher(make sure it's air-tight) in the fridge. I tape the baking directions to the pitcher, so I don't have to drag out my cookbook every time.LOL!!!These are great to have on hand for busy mornings or for feeding overnight guests. I often pop them in the oven while I go to take a shower.

This recipe does take a box of cereal, so unless you get it cheap on sale, with coupons or buy generic like I do, it could end up being a little more expensive. Even with the little extra cost though, having this batter mixed up and ready is a breakfast idea that definitely works for me!

Refrigerator Bran Muffins
5 cups flour
5 teaspoon baking soda
2 teaspoon salt
2 teaspoon allspice
3 cups sugar
4 eggs
1 cup oil
2 teaspoon vanilla
4 cups(1 quart) buttermilk*
1 (20 oz.) box raisin bran**

Mix together in large mixing bowl; batter will be thick and lumpy. Fill muffin cups 2/3 full and bake at 375 degrees for 20 minutes. Batter can be refrigerated in an air-tight container for up to 6 weeks. Makes 30-35 muffins.

*I often use milk that's a little old. To make buttermilk, measure your milk out, then add a teaspoon or so of lemon juice. Let set for 5 minutes then add to batter as usual.

**You can also use a box of bran flakes and just add raisins, if you don't have honest-to-goodness raisin bran.

Chicken Noodle Casserole

**Originally posted in 2006 on my old cooking blog. I need to make this again. So yummy!

My mom made this all the time when we were growing up. It is a very comforting casserole and delicious! This is an excellent dish to freeze for later use. It's very kid-friendly and is a great casserole to take to a sick friend or someone who has just had a new baby.

1 5-6 oz. bag of egg noodles
1 can cream of chicken soup
2/3 cup evaporated milk or cream
2 cups cubed American cheese or use a can of cheddar cheese soup
2 cups diced, cooked chicken
1 cup celery slices
1/4 cup diced green pepper
1/4 cup diced sweet red pepper or pimento
2 cups buttered bread cubes

Cook noodles according to package directions and drain. Mix soup and milk. Heat, stirring constantly. Add cheese, chicken, celery and peppers. Mix with noodles. Pour into greased 2-quart casserole dish. Top with bread cubes. Bake at 350 degrees for 30-40 minutes until lightly browned and bubbly. Makes 6 servings.

Crockpot Bean & Bacon Soup

**Originally posted on my old cooking blog.

I tried this recipe last week and it was a big hit! I made some changes to the original recipe( even the first time I made it-LOL!)so I'm giving the recipe to you here as I made it.

Bean and Bacon Soup

3(15-16 oz.) cans of beans, drained and rinsed
(I used a can of Great Northerns, a can of kidney beans and a can of pintos. Black beans would be good and would add a different color if your family likes black beans.:-)
1 (10 oz.) can of diced tomatoes with green chilies, undrained*
1 (14-15 oz.) can of regular diced tomatoes, undrained
1/2 onion, chopped**
2 (14 oz.) cans chicken broth
1 handful of cooked and crumbled bacon***

Combine all ingredients in greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat for 3-4 hours. Makes 6-8 servings.

Serve with crusty bread and herbed cream cheese spread.

*Use diced Italian tomatoes in place of diced tomatoes with green chilies for a milder soup.
**1/4 cup dried minced onion can be substituted.
***Bacon can be left out if desired. Just please, please change the name of the soup if you do this!!!!

Mom's Fruit Cobbler

**Originally posted in 2006 on my old cooking blog. This is an all-time family favorite. These days I often make peach or blueberry cobbler.

This is one of our family's all-time favorites! It is just like eating pie, but without the crusts and extra prep work. I made this last night with fresh peaches(mixed with 4 tablespoons cornstarch, 1 cup sugar and a teaspoon of lemon juice). It is good with any kind of fruit pie filling. My favorite is blackberry.

Mix together:
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/2 cup margarine

Add: 1 egg

Stir until crumbly. Pour mixture over 1 quart of fruit pie filling in greased square or small oblong baking pan. Bake at 350 degrees for 45 minutes. Serve with ice cream, whipped cream or milk or plain!

**For blueberry cobbler, mix 1 quart fresh or frozen blueberries with 1 tablespoon cornstarch and 1/4 cup sugar. 

Baked Fish & Veggie Packets

**Originally posted on my cooking blog.

I tried this recipe several weeks ago. It was a keeper! I will be making this one regularly. Using the foil packets makes for a quick clean-up!

4 fish filets(I used whitefish)
4 medium ptatoes, cut into small chunks
4 medium carrots, cut into small chunks
4 small onions, quartered
4 tablespoons margarine or butter
salt, pepper, garlic powder or lemon juice (to taste)

On each of 4 square pieces of aluminum foil, place a fish filet and a portion of veggies. Add 1 tablespoon butter to each square. Sprinkle with seasonings. Fold foil over and seal edges well. Bake on a cookie sheet at 350 degrees for 45 minutes or until done. This can also be put on a grill. Serves 4.

Gingered Carrots

**Originally posted in 2006 on my old cooking blog. We still love these!

This is my favorite way to make and eat cooked carrots. This recipe is from The What Would Jesus Eat Cookbook. I don't use quite as much sugar as called for in the recipe and generally, I just make this to taste. It's a great side to almost any meat.

6 medium carrots, sliced
1 tablespoon sugar
1 teaspoon cornstarch
1/8 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup orange juice

Steam the carrots until tender-crisp; drain. Combine the sugar, cornstarch, nutmeg, and ginger in a separate saucepan; whisk in the orange juice. Simmer, covered, until thickened. Uncover, and cook for 1 minute longer, stirring constantly. Remove from heat.
Place carrots in a serving dish and drizzle with the orange juice mixture, stirring to coat evenly. Let stand, covered, for 4-5 minutes before serving. Makes 6 servings.

Chicken & Gravy

 **Originally posted on my old cooking blog.

This is an easy and inexpensive meal from Crystal of The Family Homestead. (Crystal cooks for a large family, so the recipe makes a nice amount.)I often will add frozen peas or some other cooked veggie for a one-dish meal.

2 cups cooked and diced chicken
4 cups chicken broth
2 cups milk
3/4 cup flour

Heat chicken broth on stove. Mix flour and milk together well. Add to chicken broth and bring to a boil and simmer until thickened. Add chicken and veggies (if desired). Season with salt and pepper. Serve over, biscuits, toast, mashed potatoes or noodles.

Make Your Own Croutons

 **Originally posted in 2006 on my old cooking blog. I make these fairly regularly using leftover bread.

I love making my own croutons! They are inexpensive and easy to make using day-old bread. We especially like them made out of pumpernickel bread, but any kind is good.

Seasoned Croutons
PREP/TOTAL TIME: 30 minutes

2 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Pinch of salt

6 slices day-old bread, cubed

In an ungreased 9x13 inch pan, combine the first seven ingredients. Place in a 300 degree oven until butter is melted. Remove from the oven; stir to combine. Add bread cubes and toss to coat. Bake for 10-15 minutes or until lightly browned, stirring frequently. Cool. Store in the refrigerator in an air-tight container. Yield: 3 cups

~If desired, vary the seasonings to suit your individual tastes.