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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!

Mini Corn Dogs


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Mini Corn Dogs
A snack-sized corn dog
Cuisine American
Prep Time 15 minutes
Cook Time 8-10 minutes
Servings
people
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 8-10 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven according to cornbread muffin package. Spray muffin holes if necessary.
  2. In small bowl, mix cornbread according to package directions using ingredients called for on package. Pour into mini muffin pan. Cut each sausages in half and place in cornbread batter. May have to cut last sausage in thirds to fill all of cornbread muffin spaces.
  3. May not get all 24 mini muffin cups filled. Place in oven according to cornbread muffin instructions, about 8-10 minutes. take out of pan when toothpick comes out clean. Serve with catsup and mustard.
Recipe Notes

My husband found this recipe and made it after supper as a snack. He didn't create it. He doesn't like mustard, but liked it with these. I even dipped part of mine in catsup and another part in mustard My son usually tears the cornbread coating off regular corn dogs, but ate these. I don't like Vienna sausages, but couldn't tell that's what I was eating. It was a hit and would consider fixing it as a meal when it gets busy on the farm from Spring to Fall. My husband said it wasn't hard and didn't take him very long!

With what's going on in 2020, cornbread muffin mix and Vienna sausages are in a can so you don't have to worry about either going bad until you mix them together. A fun new food to change the boredom. A kid-size snack/meal that's just their size!

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 reheat  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.

Pancake Bites

pancake bites

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Pancake Bites
An easy way to make pancakes without standing over the stove. Add what you want to any boughten pancake mix, pour it in the pan, and go get yourself ready.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 8-10 minutes
Servings
people
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 8-10 minutes
Servings
people
Instructions
  1. Mix water and pancake mix as instructed on box. can add extras and mix also. I added mini chocolate chips after I poured it in the pan because I can't have chocolate. I would suggest pressing them down a little if you make different ones.
  2. Make sure to spray the pan first. Bake 8-10 minutes. If you don't have a half-size pan you'll have to mix a full batch called for on the bos and a full batch size mini muffin pan.

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.

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.