Smothered Hamburger Steak

ground beef (can use lean ground round)...
1 (8 ounce) can cream of mushroom soup
1 cup water (1/2 to 1 cup) or 1 cup milk (1/2 to 1 cup)
1 (1 ounce) package brown gravy mix (packet size varies)
Directions:
1 Dice onion and add to the ground beef. (If using onion soup mix, blend well in ground beef.).
2 Mix and form into patties.
3 Fry the patties in skillet on medium heat until cooked to your liking.
4 I usually fry until they are medium-well to well done.
5 While patties are cooking, mix 1 can cream of mushroom soup, 1/2 to 1 cup water or milk, and brown gravy packet/mix in a bowl, stirring well.
6 After patties are browned and ready, add the soup mixture to the skillet. Reduce heat to simmer; spread the mixture over the patties and turn them once or twice as the mixture warms.
7 Stir mixture occasionally.
8 Simmer for 5 to 10 minutes or until gravy is good and hot.
9 Serve with mashed potatoes, your choice of veggies, a good salad, hot rolls or bread, and a cold glass of iced tea.
10 Of course, this recipe can be doubled. Serving size depends on how hungry your family or company is! wink emoticon
11 Kind of a "blue-plate" special!

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CROCK POT PEPPER STEAK

2 pounds beef sirloin, cut into 2 inch strips...
(you can buy pre-cut beef strips also)
garlic powder to taste-maybe 1/4 teaspoon
3 tablespoons vegetable oil
1 cube beef bouillon
1/2 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
pepper to taste-you have salt in soy and bouillon cube- you can use low salt soy
2 large green and or red bell peppers, cut in strips
(tastes better if you add peppers in the last hour or two so so they don't get mushy)
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, stewed tomatoes, soy sauce, sugar, and salt. Add peppers two hours before done.
Cover, and cook on High for 3 to 4 hours, or on Low for 6.
You can serve over noodles, rice or potatoes.

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STRAWBERRY CREAM CHEESE PULL-A-PART BREAD

2 tubes (10 ea) small canned biscuits
2 oz Neufchatel cream cheese
2 Tbsp Strawberry Jam (or your favorite preserves!)
1/3 c sugar
1 Tbsp cinnamon

Glaze
½ c powdered sugar
1 Tbsp 1/2 and 1/2 milk
1 tsp butter, softened NOT melted

Preheat oven to 350°F. Spray a pie pan with non-stick spray. Combine sugar and cinnamon in a small bowl and set aside. Combine cream cheese and jam in another small bowl and set aside. Remove biscuits from tubes and flatten slightly with your fingers. Dip both sides of biscuit in the sugar mixture and lay on a plate. Place scant tsp of cream cheese mixture in the center of each. Shingle in the pie plate evenly and sprinkle any remaining sugar mixture over the top. Bake 20-25 minutes or til golden brown and done. Remove and make glaze. Allow bread to sit for a few minutes to cool slightly. Glaze will be thick, can thin in desired, but remember the heat will make it spread. Drizzle over the top and serve warm! ~Enjoy!

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NATURAL WEED KILLER

Super easy to make and works well!!!!

Ingredients:
1 qt white vinegar (it's the cheapest)
2 T dish soap (use Dawn)
1/4 cup salt
Put in 32 oz spray bottle. And shake well.
Great for killing weeds, even around your veggie garden.

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CREAMY STRAWBERRY DREAM CAKE

Ingredients
1 box yellow cake mix 
3 large eggs 
1/3 cup vegetable oil
3/4 cup of sugar
3 pints strawberries, stemmed and sliced
3 cups heavy cream

Directions
Heat oven to 350° F.

Grease and sugar(not flour) two 9-inch round cake pans. In a mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the cake mix directions. Beat until well mixed.

Divide the batter between the pans. Place in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cakes cool for at least 10 minutes before removing them from the pans. Cool completely before assembling the shortcake.

Sprinkle 1/2 of the sugar over the strawberries. Set aside at room temperature until the berries release their juices or about 30 minutes.

About 15 minutes before serving, combine the cream and the remaining sugar in a medium bowl and whip by hand or with an electric mixer until stiff peaks form.

Place one of the cake layers on a serving platter. Pile on half the strawberries and half the whipped cream. Top with the remaining layer, the rest of the whipped cream, and the remaining strawberries.

Serve immediately.

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Roasted Garlic Chicken Puffs

Ingredients:
1 lb chicken breasts
2 oz pkgs cream cheese
1/2 cup shredded Swiss
1/2 cup shredded sharp cheddar
2 tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions
Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. Enjoy!

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Mini Peach Cobbler Recipe

Preheat oven to 350˚F.
Ingredients:
1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches
Directions:
Put 1 tsp of melted butter into each regular size muffin tin.
Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.
Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.
Then put 1 tbsp diced peaches on top of the batter.
Sprinkle with brown sugar and then cinnamon.
Bake the regular size muffin tins for 12 minutes.
Let them cool almost completely before taking out of pan.

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****SLOW-COOKER HAMBURGER HASH*****

3 pounds lean ground beef
1 can (15 ounces) tomato puree
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 1/2 ounces) condensed French onion soup with beef stock
3/4 cup water
1 bag (28 ounces) frozen O'Brien potatoes with onions and peppers, thawed
4 medium carrots, diced (2 cups)
1 teaspoon salt
1-2 cups shredded cheddar cheese
1. Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain.
2. Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and water.
3. Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes. Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker. Sprinkle with reserved 1 cup potatoes the add cheese.
4. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.
ENJOY......

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Rotel Cups

Ingredients:
1 can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed
Directions:
Preheat oven to 350. Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 minutes.
**can add cooked cut up shrimp, scallops or pepperoni, hot ham, chicken, sausage
Makes: 45 cups

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Easy Cheesy Breadsticks

Who buys frozen garlic bread or cheese sticks - NO MORE!!

1 (10 ounce) cans prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
Directions
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet or Lg. Bar Stone, and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Re-cut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce...

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BUFFALO CHICKEN RANCH BITES

Ingredients:
1 cup finely diced cooked chicken breast
4 oz. fat free cream cheese, softened
¼ cup shredded fat free cheddar cheese
2 Tbsp. hot sauce (I used Frank's brand)
2 Tbsp. fat free ranch dressing
1 lb. frozen bread dough, thawed
Directions:
In a small bowl, combine the chicken, cream cheese, cheddar cheese, ranch dressing, and hot sauce; set aside.
Divide the bread dough into 4 equal pieces. Roll the first piece into a 10×4 inch rectangle. Spread 1/4 of the chicken mixture onto the lower third of the rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible into a log. Cut the log into 1-inch pieces and place on a lined baking pan. Repeat with the remaining dough and chicken mixture. Cover and let rest for 30 minutes.
Preheat oven to 400 degrees. Bake 7-10 minutes or until the tops are lightly browned and filling is heated through. Serve immediately

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STRAWBERRY CREAM CAKE

Ingredients:
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/3 cups low fat buttermilk
1 teaspoon vanilla
1/2 cup butter, softened
1 1/2 cups sugar
4 egg whites
2 pounds fresh strawberries, sliced (reserve a 3-5 Strawberries for topping)
1/4 cup sugar for strawberries
2 cups heavy whipping cream
4 Tablespoons sugar for whipping cream
1 8 oz container of cream cheese, whipped

Instructions:
Preheat oven to 350° F.
Grease and lightly flour two 9-inch round cake pans.
Sift dry ingredients & set aside.
Combine buttermilk & vanilla & set aside.
Beat butter & sugar in a large bowl for one minute.
Beat in egg whites one at a time.
On low speed, alternate adding flour mixture & buttermilk mixture, ending with the flour.
Spread into pans & bake 20-25 minutes.
Cool 10 minutes and remove from pans to cooling rack.
While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little.
Whip the cream with sugar until firm.
Spread the whipped cream cheese over the bottom layer of cake.
Layer half the berries & juices on bottom cake & cover with cream.
Place the second cake layer on top, and cover with remaining berries & their juice. Cover the whole cake with remaining cream.
Slice reserved strawberries in half and arrange on top of the cake.
Makes 12 Servings

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Crab Salad

8 ounces imitation crabmeat...
8 ounces fat free cream cheese
3/4 cup mayonnaise
1/4 cup celery, finely chopped
1/4 cup green onion, finely chopped
2 tablespoons lemon juice
Directions:
Blend cream cheese, mayonnaise and lemon juice. Chop crab meat into bite size pieces. Add remaining ingredients and mix well.
Serve cold.
from food.com

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DING DONG CAKE

Ingredients:
1 box chocolate cake mix
1 pkg cream cheese (softened)
3 cups confectioner sugar
1 stick margarine (softened)
1 container cool whip
1 container chocolate icing
1 TBS milk
Directions:
1 - Make cake as directed on box in a 9x13 pan. When done let cool 10 min. Then put on cooling rack , when cooled cut in half then put one half back in bottom of pan,
2 - Make the Icing. Mix cream cheese softened, 3 cups powered sugar, 1 stick margarine softened, together with mixer. Then add the cool whip.
3 - Spread this on cake layer in pan, then put other layer on top
4 - Now take 1 can of chocolate icing add 2 tbsp of milk stir up well, spread on cake. Keep in fridge

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White Chocolate Fudge

Ingredients
2 (3 ounce) packages cream cheese, softened
1 (16 ounce) packages powdered sugar, sifted...
1 1/2 teaspoons vanilla extract
1 (12 ounce) white chocolate baking bar, melted
1 cup chopped pecans, toasted
Directions
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
Stir in chopped pecans.
Spread into a buttered 8-inch square baking pan or dish.
Cover and store in refrigerator.
Thank you food.com

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Chicken Fried Steak W/Cream Gravy

Ingredients
FOR CHICKEN FRIED STEAK
oil or shortening, for frying
6 -8 beef cutlets, tenderized (round or cube steak)
3 -4 cups seasoned flour (flour with savory seasonings of your choice or Seasoned Flour)
3 eggs
2 cups milk
FOR CREAM GRAVY
1⁄4 cup flour
salt and pepper
4 cups milk
1 -2 tablespoon dripping, included the cooked bits
Directions
Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
Beat eggs then combine with milk.
Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
Turn steak over and cook for another 5 minutes or so until both sides are golden.
Remove to a plate lined with paper towels and allow to drain.
TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
Taste and add more salt or pepper if necessary.
Serve generously over each piece of chicken fried steak.
Sop up any extra gravy with a biscuit.
courtesy food.com

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HAWAIIAN WEDDING CAKE

Makes a great summer treat for the kids or a family get-together!

INGREDIENTS
1 pkg yellow cake mix
1 1/2 cup crushed pineapple
1 8oz pkg cream cheese
1 pkg vanilla instant pudding
2 cup milk
1 lg container cool whip
3/4 cup flaked coconut

DIRECTIONS
Bake cake as directed in 9“ x 13” pan. Let cool. I put mine in the fridge for 30 min. Spread crushed pineapple over cake (don’t drain). Mix cream cheese & pudding & milk. Spread on top of pineapple. Spread cool whip, sprinkle with coconut. Top with mandarin oranges Tip put oranges in a paper towel to get excess juice off then top on cake.

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FRIED RICE (OVER 20,000 REVIEWS)

3 cups cooked white rice
1 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.
ADD SHRIMP OR CHICKEN FOR COMPLETE MEAL!

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Bathroom/Shower Cleaner

1 Cup Dawn Dish washing Liquid
1 Cup Vinegar
Place in spray bottle and shake to mix
Spray on surfaces and let sit for 15 minutes
Wipe down/Rinse*
*Be sure to rinse thoroughly. The Dawn can make things slippery. Don't want any falls in the shower.

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Mamas Chicken Roll Ups

2 large chicken breast
1 can crescent rolls
1 10.5 oz. can cream of chicken soup
1/2 soup can of broth (use what the chicken cooked in)
1/2 soup can milk
1 T. all purpose flour
6 oz. shredded sharp cheddar cheese
pinch of salt and pepper
NOTE: The 1/2 soup can is using the empty can of cream of chicken soup to measure.
Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.
Source: Janet's Appalachian Kitchen

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Cinnamon-Sugar Pizza made with Crescent Rolls

*Sugar Crumb Crispies*
1/4 cup butter *make sure butter is cold*
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp cinnamon
dash of salt
1/2 cup flour
1 can Pillsbury Cresent Rolls
Preheat oven to 400 degrees F
Cut in butter to sugars, cinnamon, and salt and flour to form crumbs.
On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top.
Bake at 400 degrees for 8-12 minutes.
After they were cooked and cooled I cut them into smaller triangles but you can leave them big too!
GLAZE
1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.*
1 Tbsp. softened butter
1-1/4 tsp. vanilla
1 to 1-1/2 Tbsp. milk
Blend together and drizzle over Sugar Crumb Crispies
Enjoy!

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Breakfast Bake

1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper
Add all ingredients and mix saving biscuits for last.

Cut biscuits into fours and carefully mix in.
Transfer to roomy casserole dish that has been oiled. Cook 25-40 minutes at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

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Restaurant Style Potato Skins

8 potatoes...
1 1/3 cups vegetable oil
11 ounces shredded cheddar cheese
3 tablespoons bacon bits (I use the Hormel kind in a jar)
16 ounces sour cream
2 green onions, chopped
Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels. Fill the potato shells with cheese and bacon bits and sprinkle with green onions. Arrange them in the prepared baking pan. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.
from food.com

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