Monday, May 27, 2013

Macaroni Salad

An easy and simple macaroni salad that makes a perfect accompaniament dish for all of the fun Summer BBQ's and holiday cookout's coming up:)

Macaroni Salad

1 lb. elbow macaroni
1 - 1 1/2 cups Miracle Whip
2-4 TBSP. sweet relish
1 TBSP. prepared yellow mustard
1 TBSP. dried minced onion
1-2 TBSP. cider vinegar
2-4 TBSP. sugar
1 tsp. salt

Cook elbow macaroni according to package directions. Drain. Run under cold water while still in colander to chill the pasta. Drain well. Pour into large bowl. Add the remaining ingredients and stir to mix well. Start with the lowest amount of the ingredients and adjust as needed to your taste. Chill for at least 2 hours before serving.
Makes about 8 servings

Tuesday, May 21, 2013

Homestyle Meatballs (Baked)

I love meatballs and gravy over cooked egg noodles, and this meatball recipe works perfectly for recipes like that. I make my make my meatballs slightly smaller than called for and this way I can get enough meatballs out of this recipe to use for 3 different meals. It's all up to you though what size you prefer.

Homestyle Meatballs (Baked)

3 lbs. ground beef (I like lean)
1 1/2 cups matzo meal
1 (10.5 oz.) can cream of mushroom soup
3 eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 (1 oz.) pkg. dry onion soup mix
1 tsp. Italian seasoning
1/2 tsp. garlic powder

Mix all ingredients together in a large bowl, using your hands. When thoroughly mixed, shape and roll  into small meatball sized portions and place on baking sheet. Bake @ 350* F for 25-20 minutes. Cool slightly then divide into meal sized portions for your recipes and freeze until needed.

Sunday, May 5, 2013

Frosted Peanut Butter Brownies

I love recipes that are big enough to fit in a cookie sheet, and this one does just that. Yummy, and makes enough for a crowd? It's a winner!

Frosted Peanut Butter Brownies

1¼ cup rolled oats (quick or regular)
1 cup sugar
1 cup brown sugar
1 cup softened butter
2 eggs
2 cups flour
1 cup peanut butter
1 tsp. baking soda
½ tsp. salt
Frosting:
4 cups powdered sugar
1 tsp. vanilla
3 TBSP. peanut butter
1 TBSP. oil
Hot water to desired consistency

Preheat oven to 350* F. Mix all brownie ingredients in a large bowl. Batter will be thick. Spread evenly onto a greased 17×11 cookie sheet with your hands. Bake @ 350* F for 15-20 min. until light golden brown. Cool completely, then frost.
For frosting- Mix sugar, vanilla, peanut butter and oil together. Add hot water until desired consistency. Pour over brownies and frost evenly. Cut into 48 squares.

Saturday, May 4, 2013

Beanie Weenie Stew

Yes, I will admit it, I adore beanie weenies. It's right up there as one of my all time favorite meals. Yes, seriously. Not sure why, they weren't much of a staple when I was growing up, but they are a fun supper time solution in my house for my kids. This recipe is easy, delicious, and one that I can throw together at a moments notice, and I usually have every ingredient on hand which makes it even easier.

Beanie Weenie Stew

2 (28 oz.) can baked beans
1 1/3 cups ketchup
1 tsp. cider vinegar
2-4 TBSP. brown sugar
1/2 cup Worcestershire sauce
1 tsp. garlic powder
2 (12-16 oz.) pkgs. hot dogs, sliced

Throw all ingredient into a 6 quart or larger Slow Cooker. Cover and cook on 'HIGH' for 4-6 hours or 'LOW' for 8 hours. Serve with a green salad and a crusty loaf of french bread.

Thursday, May 2, 2013

Ice Cream Cake

While there isn't any actual cake in this dessert, it's still a huge hit at our house. Also, this would be the perfect "cake" for birthdays in the hot summer months because there is no baking! Enjoy!

Chocolate Chip Ice Cream Cake

20 Chips Ahoy chocolate chip cookies***
3 TBSP. butter, melted
1 (1/2 gallon) box chocolate chip ice cream, softened
1/4 cup chocolate syrup
1 (8 oz.) tub Cool Whip, thawed

Place the cookies in a food processor and pulse until they"re fine crumbs. Add the melted butter and pulse until well mixed. Press the crumb mixture into the bottom of a 9-inch** springform pan. Spread the softened ice cream evenly over top of the crust from edge to edge. Drizzle the chocolate syrup evenly over top of the ice cream. Carefully spread the Cool Whip evenly over top from edge to edge. Cover and freeze until firm, at least 6 hours. To serve, let sit on the counter for 15 minutes then cut into wedges and serve. Makes about 12-16 servings.
**You can also use a 10-inch springform pan, but increase the cookies to 25 and the butter to 4 TBSP. Also, your ice cream and Cool Whip layers will be thinner than they are in the smaller springform pan so you could increase those ingredients if you prefer.
***I used the Walmart store brand cookies that compare to the Chips Ahoy brand, and they gave identical results. You can also sub Oreo cookies (or store brand equivalent) if you prefer.