A Hamburger Helper

I use a potato masher to make my ground meats perfect for gravies, dips, and sauces.  Works great!

IMG_1629

Last days of warm weather here in Missouri so we are grilling a lot. Easy grilled chicken is just marinading frozen boneless, skinless chicken breast in Zesty Italian Salad Dressing (just enough to cover the chicken) overnight (or freeze the chicken in the dressing and it will marinade as it defrosts).

https://www.flickr.com/photos/sandiesry/14933354444/

Grill and it is perfect!  Great with pasta salad or baked potato and a green salad.

https://www.flickr.com/photos/sandiesry/15551438711/

My friend is decorating her spare bedroom in orange and hot pink.  Looks better than it sounds. I found these lamps at Hobby Lobby and Alice loved them!

https://www.flickr.com/photos/sandiesry/15521633522/

She has this gorgeous orange couch and love seat (very retro!) so I am working on an aghan shaped like a huge hot pink star to contrast with the rectangles and squares of the couch.  I think it will be a great Christmas present.

https://www.flickr.com/photos/sandiesry/15522050265/

Very simple pattern of shell stitches that can be found on Ravelry here.

 

Advertisements

Crock Pot Cream Cheese Chicken Recipe

I tried this Crock Pot Cream Cheese Chicken Recipe and we all really liked it.  The bow tie pasta was a great idea.  Good texture.  Next time I’m going to remember to add a couple of tablespoons of butter to the pasta before adding the sauce.  Rachel Ray says that adding butter to the pasta helps the sauce to cling to it.  I’ll also make a double batch to freeze one and serve one.

IMG_1618

Cream Cheese Chicken {Crockpot Recipe}
Author: Kimberly
Recipe type: Crock pot
Prep time:  5 mins
Cook time:  5 hours
Total time:  5 hours 5 mins
Serves: 6
1-2 lbs. boneless, skinless chicken breasts (frozen) 2 cans of cream of mushroom soup 1½ cups chicken broth 2 cloves of garlic, minced 1 packet of Italian dressing mix ½ block of cream cheese Pasta of your choice or rice
Ingredients
  • 1-2 lbs. boneless, skinless chicken breasts (frozen)
  • 2 cans of cream of mushroom soup
  • 1½ cups chicken broth
  • 2 cloves of garlic, minced
  • 1 packet of Italian dressing mix
  • ½ block of cream cheese
  • Pasta of your choice or rice
Instructions
  1. Place chicken, broth, soup, garlic, and dressing mix in the crock pot
  2. Stir slightly to break up the soup and mix all the ingredients together
  3. Cook on low for 4-6 hours (mine was done in 4 hours) or until chicken can shred with a fork
  4. Remove chicken and shred; place back in crock pot
  5. Add small chunks of cream cheese and mix slightly
  6. Cook on high for 30 more minutes to melt the cream cheese.  Serve over pasta or rice.
  7. Freezer instructions: Prepare it following the instructions above, then let cool completely
  8. Pour into gallon-sized ziploc bags and lay flat to freeze
  9. When ready to eat, thaw overnight in the fridge
  10. Pour contents of bag into a saucepan and heat on low-medium heat until heated through

Six Pounds of Hamburger

I love it when this:

https://www.flickr.com/photos/sandiesry/15228603801

becomes this:

https://www.flickr.com/photos/sandiesry/15208661236

Sweet & Sour Meatloaf:

Mix together with your hands in a large bowl:

2 lbs. ground beef, 1 lg finely chopped onion, 2 cloves garlic, 1/2 cup ketchup, 3/4 cup dried bread crumbs, 2 beaten eggs, 2 tsp. Worcestershire Sauce, 1 tsp. salt, and 1/4 tsp. pepper.

Form into a loaf in a loaf pan or 13×9 baking dish.  May now be frozen in a loaf freezer container.  Cook at 350 degrees for 1 1/2 hours or in crock pot on low for 8 hours.

Prepare Sauce:  Mix together 1 cup ketchup, 1/2 cup brown sugar, 3 tsp. dry mustard, and 1 tsp nutmeg.  Mix with whisk the spoon over meatloaf.  Return to oven for 15 minutes or continue to cook in crockpot for another 1 – 2 hours.

Sloppy Joe Sandwiches:

In a large skillet, brown 2 lb ground beef then drain any fat.  Stir in 1 medium finely minced onion, 2 cups ketchup, 1/2 cup water, 1/4 cup brown sugar, 4 tsp Worcestershire sauce, 4 tsp prepared mustard, 1 tsp garlic powder, and 1 tsp salt.  Bring to a boil.  Reduce heat; cover and simmer for 30-40 minutes.  Cool then spoon into two gallon freezer bags.

To serve heat in microwave or on top of stove.  Spoon over toasted french bread halves sliced into serving portions.  Sprinkle with shredded mild chedder cheese and add a side of dill pickle slices.