Wednesday, September 10, 2014

Easy Beef Stroganoff

I got this recipe over 20 years ago from my Baylor roomie.  I am not sure if Jennifer still makes this but it was the perfect quick weeknight meal - only a few ingredients. My family approved!

I did roast broccoli like I do my cauliflower and green beans.  It was good.... but not my favorite.  I am not sure if you have roasted kale before but it reminded me a little of roasted kale.  You might love it - give it a try!

Easy Beef Stroganoff

1 lb ground beef
1/2 onion, chopped
1 cup sliced mushrooms (optional)
1 can cream of mushroom soup
1 cup sour cream
1 pkg of dry Lipton Onion Soup Mix
egg noodles

Brown ground beef and onion.  Add mushrooms toward the end of cooking the beef and onion; drain; add soup, sour cream and Lipton Onion Soup Mix.  Mix thoroughly.  Reduce heat to warm.  Cook egg noodles according to directions.  Serve mixture over noodles... or toss all together like I did.  If too thick, can always add a little milk, cream or more sour cream.

Printable Version

Sunday, September 7, 2014

Simple Roasted Cauliflower

As I have mentioned in previous posts, we roast veggies one to two times a week.  Green beans, cauliflower and asparagus are our favorites.  One of our pastor's wives at church says she loves roasted broccoli so I am trying that tonight.  I will let you know how it turns out!

I cannot tell you how much I love roasted cauliflower.... and I don't love cauliflower raw.  Truly, I just cut it up in small bite-sized pieces, toss with 1 - 2 Tbsp of olive oil, toss with sea salt and bake at 425 for about 20 - 25 minutes.  Cauliflower takes longer than the green beans.  We like lots of nice roasted spots.  I also like smaller pieces - over large pieces.  I know you will love it.

Thursday, August 28, 2014

Peanut Butter Chocolate Gooey Butter Bars

What a crazy month!  We got our two oldest back to Baylor!  If you can only imagine - getting two girls back to school - unfurnished houses - and lots of clothes - and stuff!  Oh my stars!  We took two cars and a U-Haul!  It was crazy but we got them down there on a Friday, organized and unpacked both places on a Saturday and Chris and I drove back on a Sunday.  I thought this move was harder then when I moved them separately.  Loved having them home this summer and it was just harder taking them back!  They love Baylor so that makes it easier!  Meg is senior in high school and has a fun year ahead of her!  Lots of decisions for her too!

Preschool Teachers started back this past Monday.  I was in need of routine and I was so glad to have them back!  Our sweet kiddos come Tuesday!

We had a great workday Monday.  Preschool treated the teachers to breakfast and lunch.  I had these fun lanterns filled with a few goodies - ready for them on the table when they came in.  We are blessed to have amazing teachers!

We had a light breakfast and pizza/salad for lunch.  I did make our favorite English Toffee and I tried a new version to the traditional Gooey Butter Bar.  I love peanut butter and chocolate so I just knew these would be yummy.  I think heated with some vanilla ice cream might be the best.  If no vanilla ice cream, top with a dollop of Reddi-Wip!  Enjoy!!

Chocolate Peanut Butter Gooey Butter Bars (recipe from

1 (18 1/4-ounce) package chocolate cake mix (I used Devil’s Food)
1 egg
8 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees.  Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together.  Add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over-bake 
as the center should be a little gooey.  Serve warm with vanilla ice cream, fresh whipped cream or Reddi-Wip!

Thursday, August 7, 2014

Salted Caramel Banana Bread

Once again,  I had three over-ripe bananas.  I made Crater Cake recently and my go-to favorite Banana Bread recipe - which I just realized isn't on here yet.  I was looking around on the internet....Coconut Banana Bread, Peanut Butter Banana Bread, Brown Sugar Banana Bread, etc.  Then, I spied a recipe for ....Salted Caramel Banana Bread.  I found this recipe on the Betty Crocker website.  I followed the recipe pretty exact.  I think the only thing I did differently - I added a little more milk to the frosting so I could have a thinner frosting!

I loved it!  I have to say that my girls probably prefer plain - BANANA BREAD!  They are often wanting me to stick to the basics.  "Mom, could you please make regular banana bread... or regular chocolate chip cookies?"  They enjoy my cooking and love that I try new recipes but I think on occasion, they love it when I am not being creative in the kitchen!!

Visit Betty Crocker here .... and try this fantastic Salted Caramel Banana Bread!