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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!

Hidden Minute Steaks and Stuffing


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Hidden Minute Steaks and Stuffing
minute steaks and stuffing
Course Beef, Main Dish
Cuisine American
Prep Time 30-45 minutes
Cook Time 30 minutes
Passive Time 4-5
Servings
1 pan
Ingredients
Course Beef, Main Dish
Cuisine American
Prep Time 30-45 minutes
Cook Time 30 minutes
Passive Time 4-5
Servings
1 pan
Ingredients
Instructions
  1. Mix egg and milk in shallow bowl or pie pan for breading steaks. Mix flour, salt, pepper in another bowl or pie pan for breading steaks. There isn't exact measurements because it depends on the number and size of steaks. with one hand add steaks to egg wash a few at a time. After dipping in egg wash, dip in flour, salt, pepper mixture to bread each piece. Add to large frying pan with oil and brown each side.
  2. Flip steaks once to get both sides browned. When browned, add to 9 x 9 or 7 x 11 (like picture). Sprinkle dry stuffing mix evenly over steaks, In a small bowl (I used a larger measuring cup.), mix soup and can of water. Por the mixture over the stuffing. Cover with foil. Put in preheated 350 degree oven and cook for 30 minutes. Take the foil of the last couple minutes of cooking to brown. Store any leftovers in the fridge.
Recipe Notes

I got this recipe off a box of stuffing mix with browned pork chops. I had 3 minute steaks in the fridge to use so I cut and breaded them like chicken fried steak I also used pork flavored stuffing mix. I forgot to take a picture, again, when I put it on the table. I remembered when I had it on the table cooling to put in the fridge. I made it at noon for 2 of us. As you can see I have leftovers for a couple days. To reheatĀ  check the moisture and, if needed, add a little water. with foil on put in 300 degree oven for 30 -45 minutes.

If you like stuffing, this just puts your meat with it. Add more spices to your liking. Enjoy!!

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.

Pizza Toast


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Pizza toast
Toasted French bread with your favorite pizza toppings to eat as appetizer, snack,or sandwich-like meal.
Course Beef, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 10 minutes
Servings
people
Ingredients
Course Beef, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Lay sliced bread on sprayed cooking sheet. Brush melted butter on each slice of bread. Can do more than once, just make sure well-coated. Sprinkle each slice with garlic powder and Italian seasoning.
  2. Add pizza ingredients. Hamburger, pepperoni, mushrooms for me. Top with mozzarella cheese and sprinkle with Italian seasoning again
  3. Put in 350 degree oven for 5-10 minutes or until cheese is melted
  4. Mix tomato sauce and pizza seasoning in microwave -safe bowl. Can warm for a few seconds in microwave. Can dip bread into sauce being careful not to lose toppings. Or spoon some sauce on bread slices and eat with fingers or fork.
Recipe Notes

I made this recipe up last night by combining pizza burgers and another recipe. We are in fall harvest and it's nice to have supper ready when my guys are ready to eat. I'm never sure when that is, but I was getting tired of eating cold sandwiches! I asked my son if this would be ok for supper. He wasn't excited because he had pizza burgers for lunch at school, but I made them anyway. We had French bread that needed to be used and hamburger buns always get used at this time of year. My son took 1 and said "It's really good, Mom." and ate another! From my picture, you can tell I am messy when making the meal. I wasn't thinking about taking a picture, but I am remembering to. This recipe does make 8, but my son had grabbed one already to eat. Increase amounts if making for more people.

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.