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Archive for the ‘Easy Recipes’ Category

Fried Apples

Posted in Easy Recipes, Fast Recipes, Recipes, Sides, tagged , , , on February 3, 2012| 2 Comments »

Fried apples have been a menu staple my entire life. I remember watching my grandma make them, as well as my mom.

They go great with pork or chicken dishes or anytime you want something delicious to add to the table. You can spoon them over vanilla ice cream, serve along side spice cake or just enjoy the spicy, caramel goodness all by itself.

These are also really easy to make.

Here ar the simple ingredients. Figure on half an apple per person.

Slice and core your apple, leaving the peel on. You can do this while your butter is melting in the skillet. I like to use a non-stick skillet for the apples.

Once the butter is melted, add apples, cinnamon and sugar. Cover and let simmer, stirring occasionally.

Cook until the apples are tender and the cinnamon, butter and sugar have created a beautiful caramel sauce on the apples.

Then enjoy! Just look at all that caremel-y deliciousness.

Fried Apples

1 apple

1 tbsp. butter

1 tsp. cinnamon

1/3 cup brown sugar

Wash apple then core and slice. I like medium-thick slices (about 1/3 inch). Melt butter in a non-stick skillet over medium heat. When melted, add apples, cinnamon and sugar. Stir until apples are coated. Cover and simmer until apples are tender (about 15 minutes) and the sauce is thick and makes you want to eat it with a spoon.

Inhale the fragrant scent and enjoy!

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Hamburger and Noodle Dinner, aka Noodle Goo

Posted in Easy Recipes, Fast Recipes, Main Dish, Recipes, tagged , , , , on January 20, 2012| Leave a Comment »

I know I promised to have some fabulous recipe for today.

That was before the snow, ice, freezing rain, more snow, ice and freezing rain.

Before we spent approximately an extra hour and a half scraping ice from windows and getting to and from work each day and Captain Cavedweller had to work late each evening.

Before my cupboards ran bare and we put off a trip to slide into the grocery store.

So, I will instead share a recipe that I like to make when we need a little comfort food, when I’m in a big hurry, or the pantry is severely in need of restocking.

We call it Noodle Goo (such an appetizing name, don’t you think?), but it is basically hamburger and egg noodles.

Noodle Goo

One Large Package of wide egg noodles
2-3 lbs lean ground beef
2 cans Cream of Mushroom Soup
1/2 cup shredded Colby-Jack Cheese
Salt and Pepper
All-purpose Seasoning
Heaping tsp. Onion Flakes
Put water on to boil (according to noodle package directions) and while it is coming up to temp, break the ground beef up in a medium skillet and start browning. Add a sprinkling of salt and pepper and some all-purpose seasoning (I like Mrs. Dash) and a spoon of onion flakes to the beef. While it is cooking, add the noodles to the boiling water and cook until fork-tender. Drain the water from the noodles and return to stove top. Reduce heat to medium-low and add the beef. Mix in the two cans of soup, give it a good stir and cook just until it all blends and the soup is hot. You can either mix in the cheese before serving, or plate the noodles and sprinkle cheese on top. You can also serve with spaghetti sauce that has been warmed.  Serve with a  nice tossed green salad and warm bread to complete the meal.

She Who Promises to Cook All Weekend and Have a Great Recipe for Next Week!

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Beef Bundles

Posted in Appetizers, Easy Recipes, Main Dish, Recipes, tagged , , , , on January 6, 2012| Leave a Comment »

Beef Bundles

A few weeks ago, I had a gathering of people at our house and wanted to make something filling that would also fall into a finger food category. With a roast on hand, I decided to just make up a recipe.

It was a pretty good decision, based on the fact there weren’t many of these left after the party.

You could use this as an appetizer or as a main course, depending on how big you make the bundles.

 

Ingredients for Beef Bundles

 

Cook the beef in your slow cooker on low for six to eight hours.

 

When cooked, shred meat with two forks and let cool slightly. Mix with one can of cream of mushroom soup and 1/2 cup grated colby-jack cheese.

Separate a roll of crescent dough then add a heaping spoon of filling to each crescent. Bundle the dough around the filling and press edges to seal.

 

Place on cookie sheet and bake until golden brown.

 

Beef Bundles

1 3-4 pound roast

1 can chicken broth

1 tsp. salt

1 tsp. seasoning

1 can cream of mushroom soup

1/2 cup shredded colby-jack cheese

2 tubes of crescent rolls

Put roast in a slow cooker with salt, seasoning and chicken broth for six to eight hours on low, depending on the size of your roast. I like to stab mine with the thermometer at about five hours to see if we are close to done. If not, I turn the temperature up a bit and let it finish cooking.

Once the meat is cooked, remove from the slow cooker and shred using two forks. (You can do this right before making the bundles of the day before.) Let the meat cool slightly, then mix in one can of cream of mushroom soup and the shredded cheese.

Preheat oven to 350 degrees.

Unroll crescents and separate into individual triangles. Place a heaping spoon of filling into each triangle then fold dough around filling, making a bundle. Pinch to seal edges.

Place on a baking sheet and bake until dough is a golden brown.

Serve and enjoy!

(If you wanted, you could serve with barbecue sauce for dipping.)

She Who Liked These a Lot

 

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Pasta Ribbon Salad

Posted in Christmas, Easy Recipes, Entertaining at Home, Entertaining Ideas, Holidays, Recipes, Salads, Sides, tagged , , , , , on December 20, 2011| Leave a Comment »

 

If you are looking for a colorful side dish to serve this holiday season, try this easy Pasta Ribbon Salad.

 

Ingredients

Cook pasta according to package directions.

 

Slice Olives

 

Toss everything together.

 

I finished the salad off with a bit of freshly grated Parmesan and a sprig of dill.

Pasta Ribbon Salad

1 package Ribbon Pasta

1 can sliced olives

1/4 cup sliced Mazanilla Olives

1/4 cup sliced Kalamata Olives

1 cup Feta cheese, crumbled

1/2 cup Italian Salad Dressing

Cook pasta according to package directions. Cool completly. Add in olives and cheese. Toss with dressing. Chill and serve!

She Who Loves Pasta Salad

 

 

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