Thursday, November 29, 2007
Wednesday, November 28, 2007
So, if you are feeling a little adventurous give these a try!!
Grilled Cheese Sandwiches
1/2 cup shredded Cheddar cheese
1/2 cup sweet potato puree (I think it would be better with maybe just 1/3 cup??)
1 tbsp soft tub margarine spread
1/4 teaspoon salt
4 slices bread (the recipe calls for whole wheat bread but I just use what I have on hand)
** In a medium bowl, mix the cheese, puree, margarine, and salt. Spread two slices of the bread with the cheese mixture and top with the other two slices.
**Coat a large nonstick skillet with cooking spray and set it over medium heat. Cook 4-5 minutes per side, until the bread is crisp and the filling is melted. ( I put margarine spread on both sides of my sandwich)
1 cup water
1/2 cup sweet potato puree
1/4 tsp cinnamon or pumpkin pie spice
1 cup pancake mix
Nonstick cooking spray
1 tbsp canola or vegetable oil
Maple syrup, for serving
**In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine - the batter should be lumpy.
**Coat a griddle or large nonstick skillet with cooking spray and set it over med-high heat. When the pan is hot add the oil and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.
**Cook until bubbles form on top of the pancakes and the batter is set, 2-3 minutes. Flip the pancake and cook until golden brown on the other side, 2-3 minutes.
( I used Bisquick and instead of water I put milk in mine. I forgot to put in an egg and they still turned out good.)
I'm really excited to try out some more recipes....Although, I can't tell you that my kids are though???!!!!
Sunday, November 25, 2007
Sunday - Teriyaki Beef Stir Fry and Egg Rolls
Monday - Potato & Leek Soup and crusty bread
Tuesday - I'll be taste testing this!!!
Wednesday - Beef & Beer Stew and cheese bread
Thursday - Texas Black Bean Soup
Friday - Chicken Marsala, Roasted Garlic Cauliflower, green beans, and rolls
Saturday - Taco Ring
Monday: Rotissery chicken with scalloped potatoes and carrots
Tuesday: No-peek Casserole with rice and broccoli (we have not tried this yet, so this is my Taste Test Tuesday)
Wednesday: Chili cheese hotdogs with Fritos
Thursday: Chicken Pot Pie
Friday: eating out
Saturday: Crockpot Chicken Soft tacos with refried beans and mexican rice
Sunday: Lasagna (made with my leftover spaghetti sauce)
We also made an old favorite of mine - a Wilma Cake!!! This is another recipe from my old college roommate. Actually, it originated from little ol' Wilma who lived down the street in Amy's hometown of Rochelle, Texas. This recipe is a little time consuming but boy, is it worth it!!!
1 cup shortening
2 cups sugar
2 1/2 cups flour
1/2 tsp salt
1 tsp vanilla
1 cup buttermilk
1/2 cup cocoa
2 tsp soda
1 cup hot water
Cream shortening and sugar until fluffy. Add eggs and beat thoroughly. Sift dry ingredients 3 times. Add dry ingredients alternating with milk in three portions. Beat well. Add hot water and vanilla. Bake in three pans in a 350 degree oven for 25 minutes.
2/3 cup cocoa
3 cups sugar
1/2 tsp salt
1 tsp vanilla
1/4 cup margarine
1 1/2 cups evaporated milk
Boil until soft ball stage on candy thermometer. If you don't have one, drop some of the liquid in a glass of cold water and then roll it in your fingers and when the texture is like a soft ball. Once you get to this stage you are through heating. Put the pan in cold water and hand beat mixture until it is at a good consistency. Spread on cake very fast! If frosting is too stiff, add some hot water.
Enjoy and then run as fast as you can to the nearest gym!!! ;o)
Sunday, November 18, 2007
3 pounds thick, meaty country style pork ribs, pork butt or pork shoulder
2 pounds lard, or enough to cover the meat (I have never needed 2 pounds! Also, I use Crisco shortening instead of lard, just because that's what I have)
1 cup water
1 orange, zest removed with a vegetable peeler in wide strips
1 lime, zest removed with a vegetable peeler in wide strips
5 cloves garlic, smashed
1/2 teaspoon coarse salt
Tortillas (we prefer flour, but this is great on corn too. If you use corn, be sure to soften them in a bit of vegetable oil)
2 jalapeño peppers, cut in half length-wise (add these along with the other ingredients)
Pico de gallo goes very well on these
Trim most of the fat from the meat, leaving a thin layer. Cut into 4-inch pieces.
In a large, heavy saucepan, melt the lard over medium-low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime zest, garlic, and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue to cook until the meat is tender.
Once the meat is tender, raise the heat to medium-high. (Don't panic if the lard comes to a rolling boil – this will diminish as the water evaporates and will become small bubbles.) After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with the salt. When the meat has cooled slightly, pull the meat apart using 2 forks into shreds and smaller pieces and discard the bones.
Well, we're on strike this week! We're all having yoyo nights (you're on your own) and scrounging together what's left in our pantries. So, no menu plans for this week. Sorry!
We all hope you have a wonderful Thanksgiving Holiday - Be careful and travel safe! :o)
Mountain Dew Apple Dumplings
2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew
Heat the oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch baking dish.
Cut each apple into 8 wedges and set aside.
Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
My mouth is watering already!!!!!
6-8 boneless, skinless, chicken breasts
1 cup Italian breadcrumbs
1 cup flour
¼ cup butter
¼ cup cooking oil
1 bottle Marsala cooking wine
2 cups sliced, fresh mushrooms
Fresh parsley (optional)
Wash and pat dry chicken breasts. Mix together the flour and breadcrumbs; press crumb and flour mixture onto the chicken. Brown the chicken in butter and oil. Remove to a baking dish when browned. Sauté the mushrooms in remaining oil (you may need to add more butter). Pour (1/2 bottle or so) Marsala wine into the skillet and scrape around to get up the crusty bits; pour over chicken. Bake, covered, in a pre-heated 350 degree oven for 20 minutes, then uncover and bake 20 minutes more. Sprinkle with fresh chopped parsley; serve over angle hair pasta (optional).
2 lbs. Italian Sausage
2 cups finely chopped onion
6 cloves garlic, minced
105 oz. crushed tomatoes
18 oz. tomato paste
1 ½ cups red wine (divided, 1c and ½ cup)
5 tsp oregano
5 tsp basil
1½ cups water
½ cup parsley, chopped
2 tsp thyme
1 whole bay leaf, crumbled
2 tbsp salt
1 tbsp sugar
Freshly ground pepper
Remove sausage from casing.
Brown sausage and remove from pan. Reserve 2 tbsp drippings.
Sauté onion and garlic in drippings for 10 minutes.
Add crushed tomatoes, paste, 1 cup red wine, 4 tsp oregano, 4 tsp basil and remaining ingredients. Mince browned sausage in food processor/blender and add to pot.
Bring to a boil, reduce heat, and simmer for 3 hours. Stir occasionally.
May be frozen at this point!
30 minutes before serving add remaining basil, oregano, and wine.
Serve with generous amounts of Parmesan cheese.
Thursday, November 15, 2007
Cindy - Ooops.... Cindy's is down below! Sorry, I'm late getting this going!!!
Tara - My Taste Test for Tuesday was the Pioneer Woman's Orange Mini-Muffins with Brown Sugar Glaze. They were just "okay". I don't think I will be making them again. My husband and neighbor gave them a 4. My kids did not like them at all! To me the were more like a cake, maybe would be better in a bunt pan??
For me, (Kathy) I definitely give them 5 stars!!! I happened to go over there the next day and there were still a couple left. I just had to take them off her hands!!! ;)
Sunday, November 11, 2007
Creamy Chicken Enchiladas
1 T. butter
1 med. onion, chopped
1 (4.5 oz.) can chopped green chilies
1 (8 oz.) pkg. cream cheese, softened
3-½ c. cooked, chopped chicken breast
8 (8-inch) flour tortillas (she uses at least 12)
2 (8 oz.) pkgs. shredded
1 c. whipping cream
1 can Cream of Mushroom Soup
Melt butter in large skillet over medium heat; add onion and sauté 5 minutes. Add chilies; sauté 1 minute. Stir in cream cheese, ½ of shredded cheese and all of chicken; cook stirring constantly until cream cheese melts. Spoon 2 to 3 tablespoons of mixture down center of each tortilla. Roll up and place seam side down in a slightly greased 9x13 inch-baking dish. Whisk together whipping cream and soup and pour over enchiladas. Sprinkle remaining cheese. Bake @ 350 degrees for 45 minutes.
This one is a little time consuming, but sooo worth it!!! I know you're thinking - pecans?!?! You don't even taste them and they give it such a wonderful texture! Don't be such a food snob! Give it a try - you'll be glad you did!!!
Southwestern Chicken Enchiladas
1/4 cup chopped pecans
1/4 cup chopped onion
1 Tbs. margarine or butter
1 (3-oz.) pkg. cream cheese, softened
1 Tbs. milk
1/4 tsp. ground cumin
2 cups chopped cooked chicken
6 8-inch flour tortillas
1 can cream of chicken soup
1 (8-oz.) carton sour cream
1 cup milk
5 or 6 chopped pickled jalapeno peppers
1 cup shredded Monterey Jack cheese
2 Tbs. chopped pecans
In a medium skillet cook the 1/4 cup pecans and onion in butter till onion is tender and pecans are lightly toasted. Remove from heat. In a bowl combine the softened cream cheese, the 1 Tbs. milk, and cumin. Add nut mixture and chicken. Stir together till well combined. Spoon about 1/3 cup chicken mixtures onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2-quart square baking dish. In a bowl combine soup, sour cream, the 1 cup of milk, and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350 degree oven about 45 minutes or till heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 Tbs. pecans. Bake for 4-5 minutes more or till cheese is melted. (I even like to turn on my broiler to get the cheese a little golden).
2 boneless, skinless chicken breasts
1 cup chopped carrots (I pretty much dice mine)
1 cup chopped celery (diced, again for me)
1/2 cup leeks or onion (last night I used green onions, so we've used all three before)
3 cloves garlic, minced
1/2 tsp fresh thyme (I've used dried before, use what you have)
1/2 cup rice (we use Uncle Ben's converted rice, but wild rice would be good here)
32oz chicken stock
1 "tub" of mushrooms
1 Tbsp butter
1 Tbsp oilve oil
Salt & pepper to taste
2 Tbsp butter
3 Tbsp flour
1 to 1 1/2 cups half & half (I've used both cream & milk -- use what you have!)
First change last night was to pan fry the chicken (it is normally boiled). So, I took 1 Tbsp of butter and 1 Tbsp of olive oil and I pan fried the chicken. Reserve the chicken and throw in the carrots, celery, and onions/leeks. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook another minute or two. Add the rice, and stir to coat the rice. Add the stock and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes.
While it is simmering, cut the chicken into bite-size pieces. Add the chicken back to the pot at about the 30 minute mark, along with the mushrooms.
Near the 45 minute mark, in a saucepan melt the 2 Tbsp butter. Once it is popping hot, stir in the flour. Mix well, and then gradually add the half & half. You're making the cream part of the recipe, which will also act as a thickener.
Pour the cream mixture into the pot and stir to combine. Bring it back to a boil to thicken a bit, and that's it. Oh, don't forget the salt & pepper.
Tuesday - Sausage with beans and cornbread
I like this recipe for beans: http://allrecipes.com/Recipe/Terrys-Texas-Pinto-Beans/Detail.aspx (the only thing I do different is I don't add the jalapeno or green salsa and it still turns out good!)
Wenesday - Tuna helper ( Football game night, need something quick)
Thursday - Chicken Marsala (New recipe... I will let you know how I like it)
Taste Test Tuesday - moving my taste test to Wednesday - I have a church function and need an easy meal....we are having Bar-B-Que Stuffed Baked Potato
Wednesday - Sesame Chicken Stir Fry http://anon.doubleclick.edgesuite.net/anon.doubleclick/IMP_USA/RD/110507/pf110507.html
Thursday - YOYO (your own your own)...I have Fall Fundraiser duties at the school this evening and will not have time to get a good dinner in...probably sandwiches and soup!
Friday - Will be going out to eat!!
Guess I'm getting out pretty easy this week.....LOL!
Made the Sesame Chicken Stir Fry tonight, and it was the BOMB!! All 3 of my kiddos asked me to make it again tomorrow...lol! It was soo easy and yummy!! YOU HAVE TO TRY IT!!!! I served it with Asian Rice, which they also loved!! This is a KEEPER!!
Saturday, November 10, 2007
Anyway, years and years ago I had no1here design this weekly planner that I'll share with y'all now. I usually write in all my meals on the front side, fold it closed, and then use the back side for my grocery list. That's what I take to the store with me and I usually refer back and forth between both sides.
Enjoy! I hope y'all get as much use out of it as I have! :o)
Wednesday, November 7, 2007
Kathy - Marlboro Man's Favorite Sandwich is definitely a "keeper"! I give it 5 stars for sure!!! no1here filled his sandwich so full that he had to eat it with a knife and fork. So, he only gave it 4 stars. That doesn't count in my mind because he didn't follow the "eating directions"!!!! ;) Typical!!! lol...
Tara - The Best Lasagne. Ever. - The Pioneer Woman's Lasagna turned out pretty darn good! I would have to give it a 5. My husband gave it a 4 because he doesn't like the meat so chunky and he said it needed another layer of noodles. My kids both liked it...I tried to get them to rate it but they didn't quite understand. I'm thinking if they ate it it's about a 4 or 5. Definitely a keeper in my recipe box! And it was really easy to make!!
Cindy - No Peek Casserole - so yummmy...the whole family loved it!! it was so easy....although next time, i will use 1 can cream of mush soup, 1 pack of lipton soup mix and 1 can of water to make the gravy a little thinner and less salty...it is a keeper here!!! The Great Cobbler Debate - sorry, didn't do it....didn't have time or energy!!!
Thanks Pioneer Woman for an awesome Tuesday!!! :)
Thanks for reading!!
Tuesday, November 6, 2007
1 pkg. chicken breasts, on the bone
1 can cream of celery soup
1 can cream of chicken soup
1 can Rotel
1 lb. mild Mexican Velveeta
salt and pepper to taste
In a dutch oven on the stove, stew your chicken breasts. When done, take the chicken from the broth and set aside to cool. Cook spaghetti noodles in broth. Debone chicken while noodles are cooking. When spaghetti is done, add all the other ingredients. Stir frequently so it doesn't stick. (It's also a good idea to reserve some of the broth after the spaghetti is done and then add back in as needed - that way you don't end up with runny spaghetti!) We eat this with garlic bread and a side salad! Yummm....
* This is another favorite of mine from my mother-in-law!!!!
** You can also turn down the heat by adding mild rotel.
King Ranch Chicken
2 cans chopped chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can rotel
2/3 cup chopped celery
2/3 cup chopped onion
1/2 cup water
1/2 pkg. crushed Doritos, but not too fine!
1-2 cups grated cheddar
Cook your chicken, cook, chop, then measure in one of the empty soup cans. Mix all the ingredients except for the cheese. Put the cheese on top and cook for 30 minutes in a 350 degree oven. (I usually add more Doritos because I HATE this casserole runny!!!)
* This recipe came from my college room mate's mother! She would always send Amy back to college with the most amazing leftovers or desserts!!! She was so sweet to share some of her recipes with me. She died several years ago from cancer but she is always in my thoughts every time I pull out one of her recipes. She was a wonderful woman!
I know these two are very similar. I've made both and they're both awesome! I'll have to make them back to back sometime and let y'all know the difference. Both are definitely worth a try!!!
Monday, November 5, 2007
Monday - Guiso, Mexican Rice, Tortillas, and Borracho beans
Tuesday - Marlboro Man's Favorite Sandwich (Taste Test Tuesday)
Wednesday - Chili with Corn Cake Toppers
Thursday - Bunko night for me!!! I'll probably order them a pizza :)
Friday - Cream of Chicken & Rice Soup (no1here's specialty)
Monday - Tacos with rice and refried beans
Taste Test Tuesday - Poineer Woman's Best Lasagna (I'll let you know how this turns out)
Wednesday - I'm going to be a little adventurous and make two soups...Potato and Leek soup and Taco Soup (haven't had t his one yet so I'll let you know how it is on a later post)
Thursday - Chicken Pot Pie
Friday - Eat out night...Fajita Willies (We do this every Friday, so you'll never see a recipe from me on those nights)
Saturday - Spaghetti
Pioneer Woman's Best Lasagna:
Chicken Pot Pie:
**I put 1 cup each of corn, green beans and carrots (all frozen, and I just run them under some luke warm water to unfreeze them a little)
I'll post the spaghetti sauce recipe later.
Sunday, November 4, 2007
Sunday - Steak, baked potatoe, asparagus on the grill, salad --- THIS WAS A YUMMY supper!!
Monday - Tara's Carne Guizado and Mexican Rice --- rice crispy treat bday cake for hubby!!
Tuesday - PEEK A BOO casserole (already on the site), mashed taters, salad, rolls
Wednesday - Pork pull apart sandwiches, mac & cheese
Thursday - TACO ring.....see recipe below.....
Friday - Chicken on the grill....we will grill chicken breasts and some veggies on the grill, and I've gotta find a recipe for tators on the grill or just do some pasta?!?!
Saturday and Sunday....we will be baseballing it all weekend, therefore, we'll probably be eating hot dogs and nachos....LOL!!
Here's the Taco Ring recipe. If you've ever been to a pampered chef party, you MIGHT have tried this already! It's soo easy and the kiddos LOVE it!!! What's NOT to love?!?!
1/2 lb (.2 kg). ground beef, cooked and drained
1 1.25 oz (35 grm) package taco seasoning mix
1 cup (225 ml) shredded cheddar cheese
2 tbsp (30 ml) water
2 8 oz (224 grm). pkgs. refrigerated crescent roll dough
1 med. green bell pepper
1/2 head lettuce, shredded
1 med. tomato, cubed
1 small onion, chopped
1/2 cup (125 ml) whole pitted black olives, sliced
1 cup (225 ml) salsa
Preheat oven to 375 degrees (200 C.).
Combine meat, seasoning mix, cheese and water in 2 qt. batter bowl.
Arrange crescent triangles in a circle on a 13" round baking stone, with bases overlapping in center and points to outside (there should be a five inch diameter circle in center).
Using medium stainless steel scoop (approx. 2 T) spoon meat mixture over rolls.
Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).
Bake 20 to 25 minutes or until golden brown.
Using V-shaped cutter, cut off top of bell pepper. --- OF COURSE, I DON'T DO THIS!!
Place bell pepper in center of ring; fill with salsa.
Mound lettuce, onion, tomato and olives around pepper.
Using easy accent decorator, garnish with sour cream. ---AND WHO THE HECK HAS TIME TO DECORATE WITH SOUR CREAM???? LOL!!
just eat it, you'll love it!
HAVE a fantastic week!!
Cut and serve.
2 lbs. beef tips
1 whole garlic, chopped
1 lg. onion, chopped
2 cns. golden mushroom soup
3/4 c red cooking wine
1/2 c water
1 (8 oz) can mushrooms, drained - or fresh mushrooms (the only way to go!)
Brown beef tips in butter in a large pot. Add the other ingredients, simmer on low heat, covered, for 2 hours or until beef tips are tender. Serve on bed of rice or noodles. YUMMM.... Soooo good!!! :)
1 1/2 lbs. hamburger meat
1 cn. rotel
1 cn. enchilada sauce
1/4 tsp. ground cumin
1/4 tsp. pepper
1 3oz. pkg. cream cheese
1 4oz. cn. diced green chilies
8 oz. pkg. Monterey Jack cheese, shredded
Cook beef and drain. Stir rotel, enchilada sauce, chilies, cumin, pepper. Cover and simmer 5 minutes or so. Warm cream cheese in microwave and spread over tortillas. Layer tortillas w/ cream cheese, then cover with meat mixture, and then repeat. Cover and bake in a 350 degree oven for 20-25 minutes. Spread cheese on top and bake 5 mintues more.
* This recipe belongs to my mother-in-law and is one of my husband's favorites! Unfortunately, the kids and I don't like a lot of spice - so I will usually buy the mild version of the rotel, the enchilada sauce, and the chilies. Sometimes I even omit the cumin and black pepper all together. I also add more tortillas and more cream cheese!!! Yummm...
Italian Meatball Sandwich Casserole
The idea of a meatball sandwich really grosses me out - but this recipe is out of this world! I can't even begin to tell y'all how good this is!!! No1here hates the mayo in this dish, so I usually just omit it from his side of the pan.
Saturday, November 3, 2007
Mom's Broccoli Cornbread
2 boxes Jiffy Corn Muffin mix
10 oz. chopped broccoli
1 stick butter
4 eggs, beaten
12 oz. small curd cottage cheese
Mix all ingredients. Pour into 9 X 13 glass dish that's sprayed with Pam. Bake in 350 degree oven for about 35 mins.
Moms' Grape and Chicken Salad
1 Box Uncle Ben's Seasoned long-grain rice, cooked as directed on box
1 cup Mayo
1/4 cup lemon juice
1 small can chopped water chestnuts
1 small pkg. almond slivers (about 1/2 cup)
2 chicken breasts, cooked, and chopped
2 cups green grapes, sliced in halves ( I always put more because I likes me some grapes!!!)
Combine everything and chow down!! YUMMO!
ABOUT US: Kathy, Tara and I lived in the same neighborhood for a couple of years before we actually became friends, they asked me to play Bunko, and I said okay, only to go to Tara's house to find out that we had a common friend, where we stood in the same wedding...HAHAHA!! The rest is HISTORY!! We are buds til the end!!
OKAY, so...I am a stay at home mom to 3 kiddos who are very active...we do year round baseball, football, 2 in soccer, softball, girl scouts, and the list goes on. BUT, I do LOVE to try new recipes, and we have the same rule as Kathy, you HAVE to try at least one bite...it works for us!
I promise to get my hands in the pot a little more this week, and add a menu, etc....until then, enjoy all the meals we have all three cooked many times for our families and are lucky to share them with you all!! Send us your fav recipes too....we love to try new things!!
Friday, November 2, 2007
Greek Chicken Salad
4-6 chicken breasts, boiled
4 eggs, boiled and finely diced
mayo, to taste
sweet relish, to taste
Cavender's Greek Seasoning, to taste
Put chicken in food processor, shred, then add to mixing bowl. Dice eggs in food processor, then add to chicken. Add all other ingredients to chicken mixture, and mix well. (Taste frequently when adding so that you don't add too much mayo, relish, or seasoning.) Serve with crackers or on your favorite bread.
* IMO, you can never have enough of the Cavender's Greek Seasoning - if you think you have enough - ADD SOME MORE!!!! Don't play it safe - this chicken salad is like none you've ever had! Be brave!!! :)
This is also a very different version from an old Bunko friend!
Polly's Chicken Salad
1 bx. of Uncle Ben's Wild Rice
1 c celery, chopped
1 c mayo
1/2 c French Dressing
2 tsp. salt
4 c chicken, cooled and chopped
Mix the first 5 ingredients well and then add the chicken. Chill and enjoy!
Thursday, November 1, 2007
Cindy - No Peek Casserole (I already tried this and give it 4 out of 5 stars)
The Great Cobbler Debate, from the Pioneer Woman
Kathy - Marlboro Man's Favorite Sandwich, from The Pioneer Woman
Tara - The Best Lasagne. Ever, from The Pioneer Woman
As you can see, The Pioneer Woman is pretty popular! Stay tuned for our results...
No Peek Casserole
2 lbs. cubed round steak
1 envelope onion soup mix
1 cn. cream of mushroom soup
1 cn. mushrooms or 1 pkg. fresh mushrooms
Combine all ingredients in a casserole dish. Cover and bake in a 350 degree oven for 2 hours. (I copied this out of a friend's cookbook - Thanks Denise!)