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Italian-Style Goulash

Italian-Style Goulash
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Italian-Style Goulash
panty ingredients with leftovers from fridge.
Course Beef
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Beef
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Boil macaroni according to package directions. Meanwhile crumble and brown

Bacon Alfredo Ranch Penne (Good Goop)


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Bacon Alfredo Ranch Penne (Good Goop)
I through this together one night when I didn't want to think a lot. When I took a picture my husband said "What do you call this "good goop?" I came up with a different name but I had to give my husband credit because he had to eat it.
Course Main Dish
Cuisine American
Prep Time 30-45 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 30-45 minutes
Servings
people
Ingredients
Instructions
  1. Cook pasta according to package directions. While pasta is cooking get a large skillet.If frying bacon, keep 1 Tbsp. grease in skillet discard rest. Crumble bacon. If microwaving bacon, crumble when cooked. if using pre-cooked bacon, cut into smaller pieces add olive oil and mushrooms. Stir to warm and brown a little. Add bacon pieces and keep stirring especially if it's pre-cooked bacon. This gives the bacon a little crunch.
  2. Add alfredo sauce to skillet and drained pasta and mix well. Add ranch dressing to skillet if looking dry add ranch dressing to heat and melt. Shut the skillet off and enjoy! Even if not dry add some dressing and cheese to enjoy the flavor.
  3. To tell you that all cooks are not perfect every time they cook, I'll give you the backstory on this recipe and how it got created. It got started with boiling the pasta. I didn't measure the pasta before adding it to the boiling water. I was going to eyeball it from the box. I was pouring and got about 3/4 of the box so I added the whole box to cook because what was I going to do with about 1/3 cup of pasta later?
  4. So I added as much cooked pasta as I dared (easily 1/2 or more). It was mixed with the bacon, mushroom, alfredo mixture.I I I I needed more liquid stuff, so I went to my fridge and grabbed the ranch dressing. What doesn't go with ranch? I put some in and mixed it up. It still didn't look creamy enough so I added mozzarella cheese. It still wasn't creamy, so I added more ranch and cheese until it looked like the picture!
  5. My original intention was penne in alfredo sauce with bacon and mushrooms. I didn't have any meat out and my family likes mushrooms. I used pre-cooked bacon so I used kitchen scissors to cut into bite-size pieces.See how it morphed from there? My husband had his own name for it (Good Goop). The 3 of us ended up eating it twice, but I added milk to heat it the 2nd time. Pasta absorbs liquid. By the 2nd time eating it I got the compliments! That's hard from a house of smart mouths.
  6. Make it your own. Add meat, leave out the mushrooms. Make it for your family! Don't be afraid to mess up, just adjust as you cook!

Quick & Easy Beef Ramen Stroganoff


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Quick & Easy Beef Ramen Stroganoff Plus
A quick and easy meal to make with Ramen noodles. Great for college kids if you cut the amounts in half. This recipe will feed a family of 4 or 5 people in a hurry.
Course Beef, Main Dish
Cuisine American
Prep Time 30 min. or less
Cook Time 10 min.
Servings
Ingredients
Course Beef, Main Dish
Cuisine American
Prep Time 30 min. or less
Cook Time 10 min.
Servings
Ingredients
Instructions
  1. In a large skillet, brown and crumble ground beef until no longer pink. Drain and put back in skillet. Add mushrooms, soup, water,noodles, and both seasoning packets. Make sure noodles get under the water. Cook on medium heat and keep stirring until mixed up. Break the noodles up and mix after they get softened up. If you think there is too much water just keep it on medium and cook some of the water off.
  2. After all mixed up, it's ready to eat. Store leftovers in the fridge. It can feed 3 of us for 2 meals.
Recipe Notes

This is so quick and easy with Ramen noodles. My middle school son was actually adding ingredients and stirring as I was creating the recipe. Can be served with buttered bread for a little extra.

Normandy Casserole

My kids eat more of the not-so-favorite vegetables with cheese. I’m not worried about weight gain from it because they will work it off around the farm. Besides, they get enough steamed/raw veggies served at school. Just try it once and if it’s not a hit, you don’t have to serve it again.

 

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Normandy Casserole
Broccoli, cauliflower, carrots mixed vegetables with cheese and french fried onions to top it off.
Course Vegetables
Cuisine American
Prep Time 15-20 minutes
Cook Time 30+45 minutes
Servings
people
Ingredients
Course Vegetables
Cuisine American
Prep Time 15-20 minutes
Cook Time 30+45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. In a large bowl mix vegetables, cheese, onions, and soup, with salt and pepper to taste. (I tend to go heavier on the cheese because my kids eat it better.) Put in sprayed 9" x 9" square dish. Spread flat and top with french fried onions. (Remember only 1 for taste testing for the one making it!) Cover with foil and bake for about 30-45 minutes.
  2. Time depends on oven and how many other dishes are cooking with it. You will have to check to see that cheese is melted in vegetables. Remove foil for the last 10 minutes of cooking to brown. Remove from oven and serve.
Recipe Notes

Everything in moderation is best is what I think.

CCC (crock pot cream cheese) Corn

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This recipe is always requested by my daughter if we are having/going to a holiday meal. We think that as long as there is cream cheese, we could mix it with grass! I wouldn’t recommend trying grass, though, I’d use corn. This is literally the easiest to make and it will feed 10-12 people. Hope you enjoy it as much as we do.

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CCC (crock pot cream cheese) Corn
A creamy corn recipe that I remember having growing up with.You can say the love of cream cheese goes from my mom, through me, down to my daughter.
Course Vegetables
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Servings
people
Ingredients
Course Vegetables
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Servings
people
Ingredients
Instructions
  1. Add all ingredients to a non-stick sprayed 4 quart crock pot, Sprinkle a little sugar, salt, and pepper. Put lid on crock pot. Turn on high if eating in 3-4 hours. Turn on low if eating in 6-8 hours. Can stir occasionally if going to be around. This makes sure to get margarine and cream cheese to melt.
Recipe Notes

Mix thoroughly before eating. I use a very light sprinkle of sugar just to bring the sweetness of corn out. It's not totally for diabetics, but my family members eat some on special occasions because it's not something for everyday.

Carrot Casserole

I created this recipe when I was trying to use up some frozen carrots. I used the typical green bean casserole as my inspiration because it’s such a hit in our house.  My goal is to fix vegetables so my kids will eat them. This way they have to eat the carrots to get the french fried onions on top! I know blanched vegetables are better for you, but I think of ANY vegetable kids will eat is better than none at all. It’s only my opinion.

 

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Carrot Casserole
Course Vegetables
Cuisine American
Prep Time 15-20 minutes
Cook Time 30-45 minutes
Servings
people
Ingredients
Course Vegetables
Cuisine American
Prep Time 15-20 minutes
Cook Time 30-45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Mix carrots, cut onions. Stir in soup, salt, pepper, onion powder, & garlic powder (spices to taste). Put in sprayed 9" x 9" pan. Make it level. Add french fried onions on top. (Eating 1 is ok if you're the cook.)
  2. Cover with foil and put in preheated oven for 30-45 minutes. Remove the foil for the last 15 minutes to brown.ch fried onions on top! Cook 30 min. if carrots completely thawed, 45 minutes if carrots not completely thawed
Recipe Notes

My mother-in-law asked me where I got the recipe, one day when they ate with us. I told her it was something I just put together. "Oh really?"  This from the lady who taught ME how to cook. I was excited, inside, to get that kind of reaction from her because she's such a good cook!

Now depending on the size of our family gatherings, I get asked to bring this recipe or the corn recipe on here!

 

Parmesan+ Potatoes

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Parmesan+ Potatoes
parmesan and other things breading potatoes baked in oven
Course Vegetables
Cuisine American
Prep Time 30-45 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Vegetables
Cuisine American
Prep Time 30-45 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Mix ingredients from Parmesan cheese down in a bowl or large measuring cup. Peel and cut potatoes into bite-size cubes. I like to think of it as halve the potato the long way, Quarter the potato (cutting the other 2 pieces that haven't been cut the same way then chop, chop,c hop the long way getting smaller pieces. Preheat oven to 350 degrees
  2. Put a few potatoes in cheese mixture and stir to coat. It works better to put the potatoes in mix a few at a time instead of all at once, so they get well coated. I use a stainless steel scoop to mix it in the Parmesan mixture. Then the extra mixture falls through back in the bowl. Put in a sprayed 7" x 11" dish snuggly. Continue until all potatoes are coated and in the pan.
  3. Put generous amounts of margarine on top of potatoes. That's what makes them crispy. Cook for 50-60 minutes. You can turn potatoes over halfway through cooking, but don't have to.
Recipe Notes

I buy the scoop in the pet section of the store. Yes, you read that right. It is a kitty litter scoop. Afyer I've paid for it I take it home, put in my dishwasher, and then in my kitchen utensil drawer. No harm, no fowl. It never touches kitty litter and you wouldn't know the difference if I hadn't told you my secret!

I brought this recipe from home. My mom used to cut the potatoes in spears, bread with just Parmesan cheese and we really liked them that way growing up. I just took the idea and added my own to it.

Sausage & Noodle Casserole

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Sausage & Noodle Casserole
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Topping
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Topping
Instructions
  1. Preheat oven to 350 degrees. Cook and drain noodles in a 3 quart saucepan and return to pan. Brown sausage and onion in skillet. Season with pepper, onion powder, garlic powder, while browning. Salt (opt) depending on sausage. Drain.
  2. Add to noodles in saucepan. Add soup and milk and mix. It should look creamy, if not add more milk.
  3. When mixed put in a greased 11" x 7" or 9" x 9" pan.
  4. Now you make the topping. Tear the bread and put in small bowl. (we use the bread loaf heels too). In microwave safe bowl (glass measuring cup works well), melt butter or margarine. Pour over bread & mix so liquid covers most of bread cubes. Put on top of sausage/noodle mixture. We like it packed with bread on top. You adjust the butter amount and bread slices to your liking. Cover with foil. (I spray the foil with cooking spray so it won't stick on the top. Bake for 20 minutes removing the foil the last 5 minutes, so the bread will brown and get crunchy.
  5. .This will serve my family twice. Before I reheat it the next time, I sprinkle more milk on it so, it's not so dry. Leave the foil on the whole time you reheat & maybe turn oven temperature down to 300 or 325 depending on how long you have to wait.
  6. This isn't a super spicy dish depending on your sausage. I've even added cut up pieces of bacon. You can add drained veggies to, or parsley to the bread. Whatever goes with your liking. If serving a bigger crowd, double the recipe and use a 9 x 13 pan.

Pork Chops & Rice

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Pork Chops & Rice
Cuisine American
Prep Time 20 minutes
Cook Time 45-60 minutes
Servings
people
Ingredients
Cuisine American
Prep Time 20 minutes
Cook Time 45-60 minutes
Servings
people
Ingredients
Instructions
  1. Trim chops and brown in oil in large skillet. Meanwhile spread rice in a greased 9 x 13 pan. Reserve 1 Tbsp of onion soup mix and sprinkle rest over rice. Drain mushrooms, reserving juice, and spread mushrooms over rice.
  2. Add hot water to reserved mushroom juice to make 3 to 3-1/4 cups liquid  Pour over rice. Arrange chops on rice. Sprinkle with reserved onion soup mix.
  3. Cover tightly with foil. Bake in 350 degree oven for 45 minutes to 1 hour, removing foil for last 10-15 minutes to brown.

Windmill Inn Breaded Pork Cutlets


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Windmill Inn Breaded Pork Cutlets
Main Dish-Pork
Course Main Dish, Pork
Cuisine American
Prep Time 20 min
Cook Time 10 min
Servings

Ingredients
Course Main Dish, Pork
Cuisine American
Prep Time 20 min
Cook Time 10 min
Servings

Ingredients

Instructions
  1. In 1 shallow dish crack egg and add about 1/4 cup milk or water, whisk with fork to make an egg wash. In another shallow container mix about 1/4 cup flour, 1/4 cup breader mix (or more), and enough pepper to see it when it's mixed. Disposable pie pans are good if nothing else
  2. Get a large skillet and add 1-2 tablespoons cooking oil (even if you're using a non-stick skillet. Dip a pork cutlet into egg wash turning over if you need to to coat both sides. Then put in breader mix turning to coat it all. Put in skillet. I try to have more breader mix than flour for the flavor.
  3. .Dip a pork cutlet into egg wash turning over if you need to to coat both sides. Then put in breader mix turning to coat it all. Put in skillet. Then continue coating each cutlet and adding to skillet until it is full. If all cutlets won't fit in skillet can put on plate or leave in breader mix.
  4. Can turn the skillet on low when beginning to put in skillet if not too quick at breading and filling the skillet. Otherwise turn on medium and brown about 2-3 minutes. Turn over when 1st side is a golden brown and cook the other side 2-3 minutes to a golden brown.
  5. Remove from skillet. The pork cutlets should be cooked well and ready to eat.

Recipe Notes

We like to use Heinz 57 sauce,or something similar, when we eat them. Another tip for breading, use 1 hand for egg wash and 1 hand for breader mix. Then your fingers won't get breaded nearly as bad either.

This is a local mix. I put a link to their website (Windmill Inn Products). They mail order, but usually not small qty. Get together with friends or drop them an email with questions.