Monday, May 6, 2013

Peppered Beef Tips with Bell Peppers and Egg Noodles


3 tablespoons Vegetable Oil
1 Onion, chopped
2 lbs cubed Beef Stew Meat
2 cups Water
1/4 cup Soy Sauce
1/4 cup Worcestershire Sauce
2 teaspoons Garlic Powder
1 teaspoon Salt
1 teaspoon Fresh Ground Black Pepper
1 (.75 ounce) pack of Dry Brown Gravy Mix
1 cup Water

1 package Egg Noodles

3 tablespoon Vegetable Oil
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper


1. In a large skillet heat oil over high heat. Saute onion until almost translucent.
2. Add beef and cook on high until meat is browned on all sides (about 3-5 minutes).
3. Pour 2 cups water, soy sauce, Worcestershire sauce in skillet. Stir in garlic powder, sat and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 - 2 hours.
4. Combine gravy mix and 1 cup water. Mix thoroughly and stir into meat mixture. Bring to a boil stirring frequently until sauce has thickened.
5. Cook egg noodles to directions on package.
6. In a large skillet heat oil over high heat. Slice bell peppers and saute till soft.

Serve Pepper Beef Tips with sauce over noodles and top with Bell Peppers.
Enjoy. Serves about 6


1/2cup Flour
3/4teaspoon Black Pepper
1/2tablespoon Garlic Powder
4 to 6 Boneless Skinless Chicken Breast Halves
1/4cup Butter
2 cans (10 3/4ounces each) Condensed Cream of Mushroon Soup, Undiluted
1/2cup Water
1 Package (12 ounces) Seasoned Stuffing Mix

1. Combine flour, pepper, garlic in large zip lock bag add chicken and seal bag. Toss to coat chicken  in flour  mixture. Heat butter in large skillet over medium-low heat. Brown both sides of chicken in butter. Place chicken in slow cooker.

2. Mix together soup and water in a bowl: pour over soup mix over top of chicken. Floow package directions for stuffing, decreasing liquid by half. Add stuffing to slow cooker over chicken. Cover and cook on HIGH 3 to 4 hours.

Forgot to take a pic, thank you food.com for the picture. haha

Friday, February 1, 2013


What's better then eating a Bacon Cheeseburger? Having Bacon Cheeseburger Dip of course!


8 slices bacon
1/2lb Lean (at least 85%) ground beef     
1 Package (8 oz) cream cheese, cubed                           
1 Package (8 oz) shredded American-Cheddar cheese blend (2 cups)
1 Can (10 oz) diced tomatoes with green chiles, undrained
2 Tablespoons chopped fresh parsley
2 Medium red bell peppers, cut into bite-size strips
1 Package (5.25 oz) mini bagel chips


1. In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper towels. Crumble bacon; reserve 2 tablespoons bacon for garnish.

2. In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to low. Stir in cream cheese, shredded cheese, tomatoes and crumbled bacon until well mixed and cheese starts to melt.

3. Pour mixture into 1- to 1 1/2-quart slow cooker. Cover; cook on Low heat setting 2 to 3 hours or until hot and bubbly.

4. Stir parsley into dip. Sprinkle with reserved bacon for garnish. Keep on Low heat setting to serve. Serve with bell pepper strips and bagel chips.

Sunday, January 6, 2013


Great little appetizers for football or parties.


24 wonton wrappers

Sunday, July 15, 2012


If you love Philly Cheesesteak and Mac n Cheese you should love this one. Serves 4-6

1/2 LB elbow macaroni or 1/2 lb campanelle pasta
1 Tablespoon extra virgin olive oil
1 Yellow onion, chopped
1/2 Teaspoon salt
1/2 Teaspoon pepper
1/4 Cup beef broth
1/2 LB sliced deli roast beef, roughly chopped
1 Tablespoon flour
1 Tablespoon butter
1 Cup milk
1 1/4 Cup Shredded provolone cheese, divided
1/3 Cup panko bread crumbs
fresh parsley


1. Cook noodles to directions on package
2. Heat olive oil in large skillet
3. Cook onions with salt and pepper for 6-8 minutes
4. Add beef broth and roast beef
5. When noodles are done, drain and add to onions
6. Cook for 5-7 minutes
7. In medium saucepan, heat butter and add flour to thicken
8. Add milk, bring to a boil
9. Add cheese, mix well
10. Once melted, pour over noodles, beef, and onions
11. Add parsley and mix together
12. Pour into baking pan
13. Sprinkle with 1/4 cup shredded provolone and 1/3 cup panko bread crumbs
14. Cover with aluminum foil and bake at 350 for 10 minutes
15. Enjoy!!!

Friday, June 15, 2012



4 Boneless, skinless chicken breast halves
1 (17.5oz.) bottle buffalo wing sauce, divided
1 pack dry ranch dressing mix
2 tablespoons butter
6 hoagie rolls


1. Place chicken breast halves in slow cooker, and pour in 3/4 of the wing sauce and ranch mix. Toss to mix. Cover, and cook on low for 6 to 7 hours.

2. Once chicken is cooked, add butter, and shred the meat finely with 2 forks. Pile meat onto hoagie rolls, and splash with remaining buffalo wing sauce to serve. (A little Ranch dressing can be add on hoagies if you wish)

Thursday, May 31, 2012


1 (10.75 ounce) can condensed cream of mushroom soup
1/4 small onion minced
1 teaspoon parsley
1/4 cup white wine
3 cloves garlic minced
1/4 cup milk
1 (4 ounce) can sliced mushrooms drained
salt and pepper to taste
2 boneless, skinless chicken breast halves
1. In slow cooker mix together the soup, onion, parsley, wine, garlic, milk, and mushroom pieces. Season with salt and pepper. Place chicken in slow cooker and cover with soup mix.
2. Cook on low setting for 5-6 hours or on high for 3-4 hours.

Serve over pasta or rice! ENJOY!!!