Beef Noodle Bowls

This recipe comes from the Kraft website. And even though the kids aren't huge broccoli fans they do eat the broccoli in this dish.

1/2 lb. linguine, uncooked
3 cups broccoli florets ~ I use the steam bags of broccoli in the micro and add those at the very end
3 carrots, peeled, sliced ~ I used the pre-made mini baby carrots
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce
How to make it...
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min. ~ I add the carrots the whole time the pasta is cooking
MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

I 4 x's the sauce mixture, so I used 1 whole cup of dressing and 4T. of Teriyaki sauce to make it a little more "saucy". Served with grape jello and french bread! Could also add ½ c. planters peanuts or pineapple tidbits would be good! Enjoy!!

NJ Coffee Cake

This recipe and all the pictures come from the "Big Red Kitchen" ~ go see what she posted today...Fried Squeaky Cheese!

One Box Yellow- I like Duncan Hines ~ Prepare cake mix as directed; pour into 3 eight inch round cake pans.
Bake for 15 minutes (cake will look wet).
While cakes are baking-prepare the following crumb mix by mixing the following ingredients until crumbly.
4 cups flour4 sticks of butter or margarine, softened
1 1/3 cup sugar
2 T. Cinnamon
1 T. Vanilla


Sprinkle the crumb mixture over the cakes once they are done the first 15 minutes and bake them another 17-20 minutes or until toothpick comes out clean.
Let cool completely and sprinkle with powdered sugar.



Note- You may want to make these in disposable pans as it is easier to give away and not have to ask for your good cake pans back.

Mimi's Cafe Corn Chowder

I got this recipe from "Eat It and Weep".

I doubled it...most always double my recipes for leftovers and John's lunches.

Ingredients:

4 Tbsp butter or margarine

6 Tbsp onion, chopped {I used minced onion so they wouldn't be detectd ;)}

3/4 cup celery, diced {I used celery seed so the kids wouldn't complain}

2 1/2 cups hot water

2 cups raw potato, peeled and cut in 1/2" cubes

1 quart Half & Half

3 cups frozen corn, thawed

2 T. sugar

2 t. salt

1 pinch white pepper

3 T. flour
Directions:
Melt butter in large saucepan on medium heat, then simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. If needed, add additional salt and pepper to taste. To thin soup add milk; to make it thicker, simmer another 5-10 minutes.
Yields 2 1/2 quarts.

I served it with a little cheese on top and cornbread on the side with honey butter!

Navajo Tacos

I think I'm one of the last one's on earth to try this but I finally did and the family loved it!

I used Rhodes Dinner Rolls. Put out 24 on a cookie sheet to thaw for about 2-3 hours.

Once thawed, I took two rolls and smooshed them together and made into a large circle. Fry in hot oil till brown. Drain on paper towel.

Top with:

chili

cheese

lettuce

tomatoes

olives

sour cream {the kids had a little ranch dressing on theirs}

Flatten remaining rolls into circles and fry up as scones.

Serve with honey~butter or sprinkle with cinnamon and sugar!

Bacon Cheesburger Roll~ups

Recipe from the Kraft Foods website...

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
{I used the stuff already in the bag...not bacon bits though}
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F.
Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.
UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
Serve with a litle ketchup, mustard, and green salad or fruit and you have a great meal.

I accidentally grabbed "Mexican Blend" velveeta at the store and was a little worried about how it would go over with the family, but they really liked it. It's now a family favorite! Enjoy!