Salisbury Steak Bake

This is a quick and easy recipe to feed a hungry family.  My boys all love it!

 2 Pounds Ground Beef

1 Can Cream of Mushroom

1 Can of Water

1 Pkg. Brown Gravy Mix

1 Pkg. Lipton Onion Soup Mix

8 Ounces, Sliced Baby Bella Mushrooms (optional)

Preheat oven to 350 degrees. Form 6 hamburger patties out of the ground meat.  Place the 6 patties in a 13x9 casserole dish. In a small pot, combine cream of mushroom, water, gravy mix and Lipton Onion Soup Mix. Heat on medium low and stir until gravy is formed. Pour gravy mix over patties. Top with sliced mushrooms. Bake uncovered for 45 mins or until patties are cooked to desired temperature.  Serve over mashed potatoes.

Praline Chex Mix

 

I made these for the boys one day for after school snack.  Delicious!

 

3 c. Corn Chex cereal

3 c. Rice Chex cereal
3 c. Crispix cereal
2 c. pretzels
2 c. pecan halves
1 c. unsalted butter
1 c. light brown sugar
1/2 tsp. salt

In a large mixing bowl, combine Corn Chex, Rice Chex, Crispix, pretzels, and pecan halves. Toss gently to mix.
In a saucepan, bring butter, brown sugar, and salt to a boil over medium heat. Pour over cereal mixture and toss gently to coat.
Spread onto a rimmed baking sheet. Bake at 250℉ for 10 minutes. Remove from oven and stir.
Return pan to oven; bake for 45 minutes more, stirring twice.
Cool completely. Store in an airtight container.
 

NOTE: If you omit the pecan halves, do not add extra cereal or pretzels to replace them. The cereal and pretzels "soak up" more of the butter/brown sugar mixture than the pecans do, and you won't end up with a nice sugary coating on all of the party mix pieces.

M&M Chocolate Bars

I made these for an after-school snack one day for the boys.  They've been a favorite ever since.  So yummy!

1 1/2 Cups Flour

1 1/2 Cups Quick-Cooking Rolled Oats

1 Cup Packed Light Brown Sugar

1 Tsp. Salt

1 Cup plus 2 T unsalted butter softened (divided)

1 (14 ounce) can sweetened condensed milk

1 (11.5 ounce) bag milk chocolate chips

1 Cup plain M&M's

Preheat the oven to 350 degrees. Grease 9x13 pan. Set aside.

In a large bowl, mix flour, oats, brown sugar, salt and 1 cup butter with a spoon. Remove 1 cup of the mixture and set aside.

Press remaining mixture into the bottom of the prepared baking dish.

In a medium pot, combine condensed milk, chocolate chips and remaining 2 tablespoons butter over medium-low heat. Stir constantly until chips are melted and everything is mixed well.

Pour chocolate mixture over oat layer and spread evenly. Sprinkle reserved oat mixture over the chocolate.

Top with M&M's and bake 25-30 minutes. Let cool completely in the pan before cutting.

De Leche Rice Krispie Bars

These Rice Krispie Treats are the best our family has ever had.  They are amazing and you won't be able to have just one!  Enjoy!

5 T. Butter

1/4 Tsp. Vanilla

10 Cups Mini Marshmallows (Divided)

6 Cups Rice Krispie Cereal

1/3 Cup Sugar + 1 T Cinnamon (mixed together)

1/2 Tsp. Sea Salt

1/2 Can Dulce de Leche

Spray a 9×9-inch pan with non-stick spray. Place a large pot on the stove over medium heat, add your butter and let it melt and then brown the butter.   

Note: Browning butter: Place a light colored pan over medium heat and add room temperature butter. Stir it gently as it melts. It will begin to foam and sizzle and then you will see little brown fleck forming on the bottom of the pan. As soon as you see those flecks, remove the pan from the heat.\

 

 Once the butter is browned, remove from the heat and add the salt (1/2 tsp) and mini marshmallows (8 cups). Stir until everything is completely melted and smooth. If you need to put it back on the heat to finish melting the marshmallows, that is fine. You just don't want the browned butter to burn.

 

Once it is smooth, add vanilla (1/4 Tsp) and stir again.  Measure out the rice krispies (6 cups) cereal in a large bowl. Pour the melted marshmallows over the rice krispies and the cinnamon sugar mixture and mix well.  
Add in the remaining marshmallows while still warm. Lightly press about half of the rice krispies mixture into your prepared pan. Flatten it down so it is even in the pan and then spread the dulce de leche (1/2 can) all over the rice krispies in an even layer.  Top with the rest of the rice krispies mixture and lightly press it around until it is evenly spread into the pan. Let it set at room temperature until cooled.  Rice Krispie treats can be stored in an airtight container, at room temperature, for 2-3 days. Or they can be frozen for up to 6 weeks.

Sweet Potato Casserole

A favorite dish for our family at Thanksgiving time has always been Sweet Potato Casserole for as long as I can remember.  Every year I've tried a different recipe and it's been good but just didn't quite hit the spot.  This year we found the recipe that is our favorite and is a keeper. 

 

2 Cans (29 oz. each) Sugary Sam Cut Sweet Potatoes (drained)

2 Eggs

1/2 Cup Milk

3/4 Cup Brown Sugar (divided)

1 Tsp. Vanilla

1 Tsp. Salt

1/2 Tsp.Cinnamon

1/4 Cup Butter (melted)

1/2 Cup Flour

1 Cup Chopped Pecans

1 Bag of Marshmallows

Heat oven to 375 F. Grease a 13x9 inch baking dish.  Pour sweet potatoes into pan. In a mixing bowl, add eggs, milk, 3/4 cup of the brown sugar, vanilla, salt and cinnamon.  Mix well. Spread over the sweet potatoes. In a medium bowl, combine butter, flour and remaining 3/4 cup brown sugar; stir in pecans.  Sprinkle evenly over sweet potato mixture. Bake 30 to 35 minutes or until topping is browned. Add marshmallows on top and put back in oven until the marshmallows are golden brown.

Pineapple Slushy Punch

I'm always trying to come up with some new and fun foods for my boys.  This past week I tried a new punch recipe for Wild Wednesday.  It was a hit!  My boys said it is the BEST punch I've ever made.  It is so easy too and took 5 minutes to put together. 

2 packets of Koo-laid (I used Very Berry)

2 Cups of Sugar

1 46 oz. Can of Pineapple Juice

1 bottle of Lemon Lime Juice (99cents at Karl's)

Mix all the above together in big container and put in freezer 4-6 hours before serving.  

Right before serving take out of freezer and stir in one 1/2 Gallon container of Pineapple Sherbet Ice Cream. Use a potato masher to get all the lumps out if needed.  IT IS SO YUMMY! 

You can re-freeze the left overs and right before serving add more Lemon Lime to it to make it punch consistency again.  It's just as good the second time!

Mom’s Sunday Pot-roast

 

Almost every Sunday growing up, we would come home from church and in the oven was pot-roast. When I got married I said I never wanted to have roast again. Well, things have changed, I’ve developed a hunger again for my moms roast. Also, my boys think it’s the best roast ever. So, I asked my mom for her recipe the other day and we had Sunday Roast last week. Yum! 

1 pork or beef roast

Drizzle Worcestershire sauce all over roast

Pour a packet of onion soup packet all over roast. 

Season with a little garlic salt and season salt if you wish. 

Add carrots and cut up potatoes too if you like. 

Put into oven pot or crock pot. 

Put about an inch of water into pan. Cake covered for 20 minutes on 350. Turn oven down to 250 and your roast will be ready when you come home from church or if you’re wanting for supper, mom said to turn oven down to 225. 

Enjoy!