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Monthly Archives: March 2015

Quick Beef Stroganoff 1

By no means the real thing, but if you’re craving the rough flavor this might get you by.


  • Yellow onion, diced
  • 1-2 garlic cloves, diced
  • 1-1.5lb lean ground beef
  • 1 cup beef broth
  • 1/3 cup red wine
  • 1 packet brown gravy mix
    1 can cream of mushroom soup
  • 1/2 cup sour cream
  • Water, as needed
  • Egg noodles or flat pasta


  1. Brown ground beef. Drain.
  2. Meanwhile, start water for pasta and cook per package directions.
  3. Add onion and garlic to beef. Sauté until onion is softened.
  4. Add broth, red wine, cream of mushroom soup, and gravy mix. Stir until mixed. Heat thoroughly.
  5. Add water to adjust consistency as desired.
  6. Remove from heat, stir in sour cream. Serve over pasta.

Chocolate Peanut Butter Oatmeal Breakfast Bars

I recently found this new recipe for some Oatmeal Breakfast bars. These are the perfect homemade replacement for a granola bar, much more satisfying, and very easy to make. This recipe is a slight modification of this recipe.


  • 4 cups dry oats (old-fashioned or quick cooking)
  • 1 1/2 cups flour
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup Semi-sweet Chocolate chips
  • 3/4 cup Peanut Butter chips
  • 3/4 cup vegetable oil
  • 1/4 cup applesauce (or eliminate this and use 1/4 cup more canola oil)
  • 4 eggs


  • Preheat the oven to 350 F. Prepare a 13X9 pan with parchment paper (or grease it).
  • In a large bowl, stir together all of the dry ingredients.
  • In a small bowl or measuring cup mix together oil, applesauce, and eggs.
  • Add the wet ingredients to the dry and stir together.
  • Fold dough into the prepared pan and press into place to create an even layer.
  • Bake for approximately 30 minutes.

Notes: These can be frozen after being baked. Just cut into individual squares and freeze. Grab and go.

Crispy Cheddar Chicken

The original recipe for this was borderline retarded. This is modified and should yield good results.


  • 6-8 chicken thighs, cut into 2″x2″ chunks
  • 2 sleeves Ritz crackers, pulverized in food processor and mixed with salt and pepper
  • 1/2 cup milk, plus more as necessary
  • 3 cups finely grated cheddar cheese
  • Dried parsley


  • 1 10 oz. can cream of chicken soup
  • 2 tablespoons sour cream
  • 2 tablespoons butter


  1. Preheat oven to 400F
  2. Dip chicken in milk, press into bread crumbs, place in cooking pan coated in cooking spray
  3. Cover pan with aluminum foil and bake for 25 minutes
  4. Remove foil and bake for additional 10 minutes
  5. Remove from oven and liberally coat the chicken with cheese
  6. Bake for an additional 10 minutes or until cheese is melted and bubbly.
  7. During last 10 minutes, combine sauce ingredients in small saucepan and heat thoroughly.
  8. Sprinkle parsley over sauced chicken before serving.

Rice Cooker Mac and Cheese

A nice, quick Mac and Cheese. This comes from the Washington Post.


  • 8 ounces cavatappi
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1.5 cups two or three cheese blend (cheddar, mozzarella, Monterey Jack)


  1. Combine pasta and broth in rice cooker. Start cooker. Open the lid and stir every five minutes to prevent scorching until the pasta is done.
  2. Add milk and cheese. Close lid and heat until well combined, again opening the lid to stir every five minutes.