Monday, September 29, 2008

Shepherd's Pie

1 lb ground beef
1 onion, chopped
2 tsp minced garlic (or to taste)
1 packet brown gravy mix
3 cups vegetables (frozen, canned, leftover--whatever!)
4 cups (approx.) mashed potatoes (real or instant)
Shredded Cheese

Heat oven to 375 degrees. Brown ground beef with garlic and onion until done. Drain. Add brown gravy mix and 3/4 cup of water. Stir over heat until thick.

Combine hamburger and vegetables in 13x9 inch pan, top with mashed potatoes and sprinkle with cheese.

Bake approx. 40 minutes.

Variations: Substitute spaghetti sauce or tomato soup, or leftover gravy for the brown gravy mix. Use leftover pot roast instead of ground beef.
Enjoy! Love, GG

Monday, September 22, 2008

Fall Favorite!

Pumpkin Bars
4 large eggs
2 cups sugar
1 cup oil
1 can (16 oz.) pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Heat oven to 350. Spray 15 1/2 x 10 1/2 x 1 inch baking sheet. Beat eggs, sugar, oil, and pumpkin until smooth. Stir in remaining ingredients. Bake 25 to 30 minutes or until light brown.
Cool completely, then frost with:
Cream Cheese Frosting
6 oz. softened cream cheese
2/3 cup butter
2 tsp. vanilla
4 cups powdered sugar
Mix cream cheese, butter, and vanilla. Gradually beat in powdered sugar until smooth.
Sometimes I also like to top them with walnuts. Yummy!
Love, GG

Wednesday, September 17, 2008

Leftover Pot Roast = Beef Enchiladas

Leftover pot roast meat
1 can of black beans
1 can of corn
1 can of red enchilada sauce
1 bag of Mexican cheese
I didn't take any pictures of my dinner last night because my batteries were dead. Sorry. This is a really easy dinner to put together if you already have the pot roast meat. I shred the meat, add the black beans, corn and 1/3 of the sauce. Pour another 1/3 of the sauce into a 9x13 baking pan. Spread some beef mixture into a tortilla, add some cheese, roll and place seam down in the pan. Repeat until you run out of meat. Pour the remaining 1/3 sauce over the top of the enchiladas and top with cheese. Bake at 350 until bubbly and cheese starts to brown a little. Serve with shredded lettuce, diced tomatoes and some sour cream. YUM!
(Now GO and make this dish)

Wednesday, September 10, 2008

Creamy Chicken Noodle Soup with Biscuits

This is what we had for dinner last night...(lighting is bad - sorry) was really yummy. I bought one of those rotisserie chickens on a busy/crazy night. We had it sliced on salad and called it good. Last night I took the remaining chicken and placed it in 6 c. water with a cover and heated it until it was warm enough to fall off the bones. When the chicken was off I added chopped carrots, some corn and celery and chicken boullion to taste. When the carrots were cooked I added some noodles. Before serving I dumped in a couple cans of cream of chicken soup to make it a little creamy - my family likes it that way.
These are the biscuits I made to go along with the soup. We used the leftovers with peaches and cream. (aka Peach Shortcake)
2 c flour
1T sugar
1 t salt
1 T baking powder
1/3 c butter
3/4 c milk
BAKE 450 for 12 minutes

Monday, September 8, 2008

Crispy Chicken

4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter
1 tablespoon vegetable oil

Flatten chicken to 1/4-in. thickness.
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
In another bowl, beat the egg.
Dip chicken into egg, then coat with crumb mixture.
In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.
This my friends, is WHAT'S FOR DINNER!
(can I get an amen?) BON BON

Thursday, September 4, 2008


Put your pork roast in the crockpot. Sprinkly with 1/2 packet of Ranch Dressing. (dry mix) Fill the crockpot about 1/3-1/2 with water and cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork. Super tender and falvorful!
This is SO easy yet SO good.
Try it for your next Sunday dinner....I dare you!:)