Grandma Anderson's Goulash

This is my Great Grandma's recipe that my mom use to make for us growing up. Shortly after I moved away from home, I asked my mom if I could have this and her Spanish Rice recipe to share with my own family. I now have a hand written letter from my mom with both of these recipes on it, which is something that I'll cherish for the rest of my life - I lost my mom to Cancer a few years back.
The amount of ingredients is basically up to you, the cook, so I took pictures along the way to help show what I used and how much - please feel free to modify to better fit your family likes.

Ingredients:
1 lb ground beef
14.5 oz can Diced Tomatoes
15 oz can Tomato Sauce (my mom use to use a small can but I like it w/more sauce)
3 - 4 stalks of celery, diced
1 green bell pepper, diced
1 small onion, diced (I only used half of the below pictured onion)
Salt & pepper to taste (I also add my Garlic Garlic from Tastefully Simple and Tony Chachere's Creole Seasoning when browning the hamburger)
16 oz bag of elbow macaroni (I used half of the bag)

Cook hamburger over mid-high heat in a large skillet. Salt and pepper to taste.


While hamburger is cooking, add onion, bell pepper and celery.


Cook until hamburger is done


Add diced tomatoes with the juice and tomato sauce - my mom use to can her own tomatoes, so you can use whole tomatoes instead, you'll just want to chop them up with the spatula.


Bring to a boil and reduce heat. Start water for pasta and continue to simmer tomato mixture until pasta is done, stirring occasionally.


Cook pasta according to package, drain and return back to pot. Add tomato mixture from skillet and stir well.


We also like to add some grated Colby Jack Cheese to the top of our individual servings and eat it with french bread and butter. Enjoy!

Onion-Bacon Baby Carrots

I was having a carrot/bacon craving last month and came across this recipe and had to try it! The girls and I really enjoyed it and I hope you do too!

Ingredients:
2 large sweet onions, sliced
1 tablespoon olive oil
2 pounds fresh baby carrots, halved lengthwise
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup maple syrup
2 tablespoons butter
1/2 cup french-fried onions
8 bacon strips, cooked and crumbled
1/4 cup chopped green onions

In a large skillet, cook onions in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently.


In a large bowl, combine the onions, carrots, salt and pepper; toss to combine.


Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 400º for 40-45 minutes or until tender. Stir in the syrup and butter.


Sprinkle with french-friend onions and bacon.


Bake, uncovered, 5 minutes longer or until fried onions are browned.


Sprinkle with green onions. Serve with a slotted spoon.


Yield: 8 servings. Enjoy!

Warm Ham 'n' Swiss Wraps

As a stay-at-home mom, I tend to eat what the girls are eating for lunch. Which means I end up eating A LOT of sandwiches! This afternoon I was looking for something that was still along the same lines as our traditional sandwiches but something that "mommy" could enjoy a bit more. I found this and I had everything on hand, minus the tomatoes. It didn't take long to whip up and I only made what I needed for two wraps (but I'll include the compete recipe below) and it was super yummy. Again, Little Princess Guinea Pig loved it but Princess Guinea Pig did not. She took her required 3 bites before I made her something else but I'm just glad she tried it.

Ingredients:
6 flour tortillas (10 inches)
1 pound thinly sliced deli ham
2 cups (8 ounces) shredded Swiss cheese
3 cups chopped lettuce
1 medium tomato, seeded and diced
1/2 cup diced cucumber
2 tablespoons chopped green pepper
2 green onions, chopped

Dressing
3/4 cup mayonnaise
3 tablespoons milk
2 teaspoons sugar
1 teaspoon prepared mustard
1/2 teaspoon celery seed.


On each tortilla, layer four slices of ham and 1/3 cup cheese;

roll up and secure with toothpicks.

Place in an ungreased 11-in. x 7-in. x 2-in. baking pan. Cover and bake at 350º for 14-16 minutes or until cheese is melted.

Meanwhile combine the lettuce, tomato, cucumber, green pepper and onions.

In a small bowl, whisk the dressing ingredients.

Unroll tortillas halfway; top each with 1/3 cup lettuce mixture and 1 tablespoon dressing.

Roll up again; serve immediately.


Enjoy! Serves 6

Bacon Cheeseburger Soup

Okay, you have to admit, this just sounds good, right? I saw this and just HAD to try it and I think I may have a new favorite soup!! Well, almost, my Roasted Potato Soup is still my all time favorite soup!! :D

Ingredients:
6 slices of cooked bacon; chopped
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoon butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
8 ounces processed American cheese, cubed (2 cups)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cups sour cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes, bacon and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3/5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Enjoy!! Serves 8

** I know, not the best picture but I almost forgot to take one ;)

Sweet Cherry Pork Chops

While looking through my recipes last week, I came across this and it sounded so yummy but I wasn't sure if I would be able to find the cherries to make it. I got lucky and found some at the store that day. I was super excited to make this and I thought for sure my girls would love it. Little Princess Guinea Pig said it was "Yummy!", while Princess Guinea Pig picked at it and said she didn't like the cherries in the sauce, so she picked them out and ate it without the cherries. Daddy Guinea Pig and I both loved the sweetness of this dish and went back for seconds!

Ingredients:
4 boneless pork chops (1 inch thick)
1 tablespoon vegetable oil
1 cup orange juice
3/4 cup pitted sweet cherries, halved
2 green onions, sliced
1/4 cup cherry preserves
4 teaspoons cornstarch
3 tablespoons cold water
Hot cooked rice

In a large skillet, brown pork chops in oil on both sides; drain.

Add the orange juice, cherries and onions to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until meat thermometer reads 160º, turning the chops twice.

Remove chops and keep warm. Stir preserves into pan juices.

In a small bowl, combine the cornstarch and cold water until smooth; stir into pan juices.

Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Serve over pork and rice.

Enjoy! Serves 4

Meat Loaf

I remember as a child I would CRINGE when my mom would make Meat Loaf (and I consider her an excellent cook), I've never really cared for hamburger but several months back I had this overwhelming craving for Meat Loaf, so I went on a search to find a good Meat Loaf recipe. I found this one tucked away in my recipe box and thought I would give it a try. What caught my eye was the topping - as I remember drowning mine with ketchup as a kid, just so I could eat it. I first made this for the girls and I and they LOVED it and so did I. So last week, I again had a craving for Meat Loaf (and no, I am not pregnant, lol) so I made it for the whole family and I'm happy to report, this recipe was a complete success! I hope your family enjoys it, too!

Ingredients:
1 small onion
1/2 green bell pepper
1/2 cup milk
1 egg
3/4 cup seasoned bread crumbs
1 teaspoon dried basil
1 tablespoon dried parsley
1/8 teaspoon pepper
1 1/2 pounds lean ground beef

Topping:
3 tablespoons ketchup
1 tablespoon honey
1/2 teaspoon Worcestershire sauce


Preheat over to 350º F. Line a 9 x 5-inch loaf pan with foil (this allows you to lift the meat loaf out easily without sticking). Spray with cooking spray.
Chop onion and bell pepper.

Combine milk and egg in a large bowl

add bread crumbs, basil, parsley and pepper. Stir until blended.

Add onion and bell pepper; mix well.

Add beef; mix by hand just to combine ingredients.

Shape beef mixture in prepared loaf pan. Do not pack.

For topping, combine ketchup, honey and Worcestershire sauce in a small bowl. Mix well. Spread evenly over top of meat loaf.
**We liked the topping so much last time that I double it this go around. ;)

Bake meat loaf until cooked through, about 1 hour. Place pan on wire rack; let stand for 5 minutes. Lift meat loaf out of pan and place on a serving platter. Remove foil. Serve immediately.
Serves 6

Enjoy!!

Thanksgiving Turkey Cookies

The kids made these for an after dinner Thanksgiving treat. They turned out super cute and were delicious!

Ingredients:
1 pkg (16.5 oz) refrigerated chocolate chip cookie dough
3/4 prepared chocolate frosting
1/3 cup sliced almonds (we used candy corns instead)
48 premier white morsels
48 semi-sweet chocolate mini morsels
24 candy corns
48 pretzel twist pieces for feet

Prepare cookies as directed on package. Cool completely.
Frost cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie (candy corn can be used for feathers as well). Place two white morsels upside down on each as eyes. Adhere mini morsels pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each. Enjoy!

Impossible Pumpkin Pie

Little Princess Guinea Pigs teacher shared this recipe with me, it was so yummy I wanted to share it with you too. It firms up enough that you can enjoy it without the crust, so I made it this way but you're more then welcome to make it in the crust. ;)

Ingredients:
3/4 cup sugar
2 tbsp margarine
2 eggs
1 can (12 ounce) evaporated milk
16 ounce pumpkin
1/2 cup Bisquick
1 tsp pumpkin spice (or 1/2 tsp cinnamon, 1/8 tsp cloves, 1/4 tsp ginger)

Mix all ingredients in a blender. Pour into pie plate and bake at 425º for 15 minutes and 350º for an additional 20-30 minutes. Enjoy!

Sweet Onion Corn Bake

I found this recipe years ago in a Taste of Home magazine. I've held on to it for 7 years and I just recently got around to trying it. All I've got to say is YUMM-O! I will most definitely be making this one again. Here's a link to their website with picture since I didn't take one: link

Ingredients:
2 large Vidalia or sweet onions, thinly sliced (I did mine in the food processor)
1/2 cup butter or margarine
1 cup (8 ounces) sour cream
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese, divided
1 egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) corn bread/muffin mix
4 drops hot pepper sauce (I didn't add this to mine)

In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.
In a bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13-in. x 9-in x 2-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. Bake, uncovered, at 350º for 45-50 minutes or until the top is set and lightly browned. Let stand for 10 minutes before cutting. Yield: 12-15 servings.

I'm BACK!!

Hi Everyone,
Sorry I haven't been around much this last month! Though I've still been cooking away in the kitchen, I haven't had much motivation to post any updates. Daddy Guinea Pig has been traveling a lot this last month, and Mommy Guinea Pig was feeling a little worn down - you know how that goes, right? LOL! Anyways, here's a few things I've made over this last month. I don't have pictures on a couple of them, but I'm happy to announce that Daddy Guinea Pig got me a new camera, so taking pictures will be much easier now!! :D
Happy Eating!!

Macaroni Tuna Casserole

I made this tonight for the girls and I. If you have kids, I'm sure you'll have all the ingredients you need for this recipe on hand! I topped this with Italian Bread Crumbs before adding the cheese to add a little bit more flavor and I like mine with a little bit more "crunch", so I added a small hand full of crumbled up chips (sour cream and onion) after I dished up my potion once it was done. I also used vanilla flavored Soy Milk in place of the regular milk in both the mac & cheese and in the casserole. We all gobbled it up!

Ingredients:
1 package (7-1/4 ounces) macaroni and cheese
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (6 ounce) tuna, drained and flaked
1/2 cup milk
1 cup (4 ounces) shredded cheddar cheese
Minced fresh parsley, optional

Prepare macaroni and cheese according to package directions. Stir in the soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and parsley if desired. Bake, uncovered, at 350º for 20-25 minutes or until cheese is melted. Yield: 4 Enjoy!!

Chicken Milano

I made this dish for a friend who just had a baby and had enough ingredients left over to make it for the girls and I the next night. I've been trying to make healthier choices these days and buy organic when I can. I bought a new organic sauce for this recipe but it wasn't as yummy as the non-organic brand I've used in the past. I'll have to try and new brand next time. ;)

Ingredients:
6 skinless, boneless chicken breasts (4 ounces each) - you'll find a lot of chicken breast are larger then 4 ounces, cut them in half to make smaller pieces or pound them into 1/4-inch thickness, then thinly slice.
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian bread crumbs
1/2 cup butter or margarine
1 cup marinara sauce
1 cup half-and-half
1/2 cup mozzarella cheese, shredded
1/2 cup Swiss cheese, shredded
1/4 cup grated Parmesan cheese

Preheat oven to 350º F. Roll each chicken breast in flour; dip in beaten egg. Roll in bread crumbs to coat well. Heat butter in large skillet over medium-high heat; add chicken pieces. Cook until browned on all sides, about 10 minutes (be sure to keep a watchful eye on them, it doesn't take long for them to burn... ;) ). Mix marinara sauce and half-and-half in a small bowl, reserving 2 tablespoons. Arrange chicken in prepared dish. Mix mozzarella, Swiss and Parmesan cheeses in a small bowl. Sprinkle over chicken. Top with reserved sauce. Bake, loosely covered, until cooked through, about 30 minutes. Serves 6

I like to make fettuccine noodles and top them with the chicken and sauce.

I decided it would be best to wait on baking this until we got to her home, so I took the picture before I left my house.

Here's a picture of it with the fettuccine noodles. Enjoy!!

Chicken Fajita Pizza

This was soooo yummy but a little too spices for the girls. Little Princess Guinea Pig gave it a try and ate most of hers but Princess Guinea Pig only took a couple bites before she said "no, thank you" and said it was too hot. I think if I used a very mild salsa (instead of medium) in the future they may enjoy it more?
This recipe came with instructions on how to make your own pizza crust but I was being lazy and bought pre-made pizza crust. ;) I'll include the homemade pizza crust with the recipe and put a * on where I started.

Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110º to 115º)
2-1/2 cups all-purpose flour
4 tablespoons vegetable oil, divided
2 teaspoons salt, divided
1 teaspoon sugar

1 pound boneless skinless chicken breasts, cut into strips
2 cups sliced onions
2 cups sliced green peppers
2 teaspoons chili powder (I only used 1 teaspoon)
1 teaspoon garlic powder
1 cup salsa
2 cups (8 ounces) shredded Monterey Jack or mozzarella cheese

In a bowl, dissolve yeast in water. Add flour, 2 tablespoons oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes. Cover and let rest about 15 minutes. Divide dough in half; press each portion into a greased 12-in. pizza pan. Prick dough several times with a fork. Bake at 425º for 6-8 minutes. * In a skillet, saute chicken in remaining oil until juices run clear. Add onions, peppers, chili powder, garlic powder and remaining salt; cook until vegetables are tender. Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes or until crust is golden and cheese is melted. Yield: 2 pizzas Enjoy!!

Taco Chicken Nuggets

Who doesn't love taco's or chicken nuggets?
Here we bring two of our loves together for a fun and flavorful nugget you're sure to love!

Ingredients:
4 skinless, boneless chicken breast (4 ounces each)
1/4 cup butter or margarine
1 egg
2 tablespoons water
3/4 cup cornflake crumbs
1 envelope taco seasoning mix
1/2 cup all-purpose flour
1/2 cup sour cream (and salsa)

Preheat oven to 375º F. Pound chicken to 1/4-inch thickness between sheets of waxed paper. Cut into bite-size pieces. Melt butter in a shallow baking sheet in the oven. Beat egg and water in a dish. Combine cornflake crumbs and taco seasoning mix in a plastic bag; shake to mix well. Coat chicken lightly with flour in a bowl. Dip into egg mixture, letting excess drain. Place in cornflake mixture; shake until completely coated. Arrange chicken on prepared baking sheet; do not allow nuggets to touch. Bake, turning once, for 20 minutes or until golden brown. Drain on paper towels, if necessary. Serve with sour cream and salsa. (Or with ketchup if you're like my kids) Enjoy!!

Jack-o-Lantern Pancakes

~*Just a fun idea*~
We love making face pancakes at our house - we decided to make jack-o-lantern face pancakes this year for Halloween. The girls always love coming up with different creations!

Princess Guinea Pig's creation

Little Princess Guinea Pig's creation

Dijon Herb Pork Tenderloin

The recipe looked and sounded really good when I found it (their picture looks way better then mine, lol) and I was super excited because I had everything I needed already. After making it, I will be making a couple minor changes to the recipe. One being less sage, and adding 2 tablespoons of honey to the Dijon mustard to give it a hint of sweetness. ;) But over all, it was really good and everyone enjoy it!

Ingredients:
2 pounds pork tenderloin
1/2 teaspoon salt
4 teaspoons Dijon mustard
2 teaspoons dried sage
2 tablespoons butter, melted
1/4 cup apple juice or dry white wine (I used apple juice)
1 tablespoon butter, softened
1 tablespoon all-purpose flour
Serves 4

Preheat over to 375º F. Grease a medium baking dish. Cut pork into 1-inch slices. Arrange in prepared baking dish. Sprinkle pork with salt. Spread mustard on pork. Pat sage onto both sides. Drizzle melted butter over pork. Pour apple juice into baking dish. Bake pork until cooked through, about 20 minutes. Pour juices from baking pan into a small saucepan. Blend butter and flour with a fork in a small bowl; add flour mixture to saucepan. Cook over high heat, stirring continually, until sauce is thickened, about 1 minute. Drizzle over pork. Enjoy!

Easy Mediterranean Chicken with Orzo

Okay, I must admit, the last time I made this, it was WAY better! The only difference was the pearl onions, I didn't have any the last time I made it. It has a great flavor to it but I think I like it better without the onions. ;) I also saved time by using Hormel Real Bacon Pieces instead of frying up fresh bacon.

Ingredients:
4 skinless, boneless chicken breast (4 ounces each)
3 cups chicken broth
1/2 cup pearl onions
1/4 cup chopped sun-dried tomatoes
12 pitted green olives
2 teaspoons cornstarch
2 tablespoons cold water
6 slices crisp-fried bacon, crumbles
1 package (1-pound) of Orzo (I only use half (8 ounces) of it)
Serves 4

Cook Orzo according to package. Place chicken in a large skillet over medium heat. Add broth. Bring to a simmer. Simmer chicken for 10 minutes or just until juices run clear when pierced with a fork. Remove chicken and cut into thin slices; set aside. Cover with foil to keep warm. Add onions, tomatoes and olives to broth. Simmer until onions are tender, about 5 minutes. Dissolve cornstarch in cold water. Stir into broth. Cook, stirring continually, until clear and thickened, about 2 minutes. Place chicken on top of Orzo. Spoon sauce over chicken. Top with bacon. Enjoy!

Roasted Potato Soup

I love, love, LOVE this recipe! I look forward to the cooler weather just so I can make it! I always use more carrots and celery then it calls for. I love my veggies! I also up my water to 6 cups and my bouillon to 5. ;)

Ingredients:
6 russet potatoes, peeled, chopped
2 leek bulbs, white and light green parts only, chopped
2 onions, chopped
1 clove garlic, minced
1 carrot, sliced
1 medium stalk celery, chopped
4 chicken bouillon cubes
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
5 cups water
1/2 cup butter or margarine, melted
1 (12-ounce) can evaporated milk
Serves 4

Preheat oven to 450º F. Spray a baking sheet with cooking spray. Place potatoes, leeks and onions on prepared baking sheet; spray vegetables lightly with cooking spray. Roast vegetables, turning frequently, until golden brown, about 25 minutes.

Place in a large saucepan. Add garlic, carrot, celery, bouillon, parsley and water. Bring mixture to a boil over medium-high heat; reduce heat. Simmer, stirring occasionally, until vegetables are tender, about 15 minutes.

Add butter and evaporated milk to saucepan; stir. Cook until heated through, about 5 minutes. Ladle into soup bowls. I like to top mine with cheese. Enjoy!

Southwestern Chicken Supper

This is a quick and inexpensive meal. If you were able to can any veggies this year, this is a great meal to use up some of those yummy veggies.

Ingredients:
3 skinless, boneless chicken breast (4 ounces each)
2 tablespoons vegetable oil
1/2 cup chopped onion
1 (14-ounce) can French-style green beans
1 (14-ounce) can chopped canned tomatoes
1 (14-ounce) can sliced carrots
1 large potato cut into 3/4-inch cubes
1 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/2 cup finely shredded Cheddar cheese
Serves 6

Cut chicken into bite-size pieces. Heat oil in a large skillet over medium heat; add chicken and onion. Saute for about 3 minutes. Add green beans, undrained tomatoes, carrots, potato, rice, salt and pepper to skillet; mix gently. Pour water over top of chicken mixture. Cook, covered, over medium-low heat, stirring occasionally, for 20 minutes or until potatoes and rice are tender. Sprinkle chicken mixture with Cheddar. Let stand, covered, for 5 minutes. Enjoy!