Sunday, December 9, 2012

Cream of Broccoli : Panera Remake

I don't know about y'all, but I absolutely love Panera's Broccoli and Cheddar soup. But if you've found the recipe for it, you know that it can be kinda expensive to make {if you are making a large batch}!

My family has a recipe for Cream of Broccoli, which is basically the same thing as Broccoli and Cheddar soup. But what my families recipe doesn't have is the goodness of Panera. So I took the two recipes and combined them. I hope you enjoy.

Cream of Broccoli: Panera Remake

You'll need:
1 can cream of chicken
1 can cream of celery
1 can cheddar soup
1/2 can milk
1/2 can water
2 Tbs butter
 2 cups chopped broccoli (cooked)
1/2 bag grated cheddar cheese
1/2 medium chopped onion
1 cup carrot julienned
1/4 tsp nutmeg

To make:

Combine all ingredients and heat thoroughly

This recipe is my own creation. Please feel free to copy it and share it, but please link back to my site.

Saturday, October 27, 2012

Fried Dill Pickles

Fried Dill Pickles

You'll need:
1 jar dill pickle spears
1 cup flour
1/2 cup plain yellow corn meal
1 tablespoon seasoned salt
1 cup milk
Vegetable Oil to cook in
Ranch Dressing for dipping

1. Pour vegetable oil to a depth of at least 1/2 inch in medium sized skillet and place over medium high heat. Drain pickles and place spears on paper towel lined plate to absorb moisture while you prepare breading.
2. Place corn meal in small bowl. Add 1/2 cup flour and seasoned salt. Stir until well combined. In separate bowl, pour remaining flour and place milk in third bowl.
3. Using your hands, dip a pickle into milk, then flour, then milk, then cornmeal breading. Repeat until all pickles are breaded.
4. Carefully place pickles into hot oil and cook until browned, stirring once if needed, about ten minutes.
5. Remove from skillet and place on paper towel lined plate. Allow to cool for a few minutes before serving with ranch dressing.
These are extremely hot inside for several minutes after cooking.
Makes about 8
You can also do this with dill pickle chips *

Saturday, October 20, 2012

Creamy Tomato Soup with Baked Mozzarella Balls

Creamy Tomato Soup with Baked Mozzarella Balls

You'll need:
1 steaming hot bowl of tomato soup [scroll down for recipe!]
3-4 cubes of  mozzarella cheese1 egg white, whisked1/4 cup flour [or a little less]approx 1/4 cup panko bread crumbs1/2 teaspoon of Italian seasoning blend [like Ms Dash]cooking spray

Mozzarella Balls prep:
1. Cube/ball the mozzarella into one-inch cubes (a little smaller will work too!)  
2. The mozzarella cubes needs to be frozen, place them on a plate, spaced, and put them in the freezer. Make sure the cubes don't touch or else it will be difficult to separate them. Once they've hardened, move them over to a freezer baggie and continue the freezing process. Keep them in the freezer no less than 4 to 5 hours. Overnight is better. 

Mozzarella Balls:
1. Preheat the oven to 425 F. Leave the mozzarella cubes frozen until needed. 
2. Put seasoning blend in bowl, panko in bowl. Also whisked egg white and flour into separate bowls.
3. Line a baking sheet with aluminum foil and top with a wire cooling/baking rack. Get the mozzarella from the freezer. Dip the frozen cheese in the flour, seasoning, then egg, and finally roll around in panko to coat.  4. Place it on the wire rack and repeat for the remaining mozzarella cubes.
5. Spray each ball with cooking spray and bake at 425 for approximately 10 minutes.  When golden brown, remove from oven and serve atop a piping hot bowl of tomato soup.

Note: Baking time could take anywhere from 8 minutes to 12 minutes.

Creamy Tomato Soup

You'll need:
1/2 of a 14.5oz can of tomato sauce [pureed tomatoes]
1/2 of a 15oz can of fire roasted tomatoes
1/2 an onion, diced [approx 1.5 cups]
1/2 cup vegetable broth
2 Tbsp grape seed or olive oil
1 large clove of garlic, smashed and minced
1 stalk of celery, diced [approx 4 Tbsp]
5 baby carrots, chopped
3 ounces cream cheese
1/4 tsp salt
1/2 tsp sugar
1 Tbsp freeze dried basil [or fresh] plus extra to garnish
freshly ground black pepper, to taste

1. Saute chopped onions, celery and carrots in 2 Tbsp oil until tender.  Once tender, add garlic and saute for about a minute or so to bring out the flavor.  Season with salt and pepper. 
2. Add tomatoes, tomato sauce, cream cheese and broth and let simmer for 25 minutes, until the vegetables are tender. Taste for seasoning and add more salt, pepper, and the sugar, if needed.
3. Add the basil.  If you're using plain dried basil, start with 1/2 Tbsp and then slowly add more to taste.  For freeze dried or fresh you'll want to toss in a Tbsp.  
4. Puree using a hand held (immersion) blender until fabulously smooth and bisque-like.
5. Serve in soup bowls with a sprinkle of fresh basil on top as well as the mozzarella balls.

Tuesday, September 11, 2012

Crockpot Pumpkin Spice Lattes

It's getting to be that time of year! Fall is soon approaching (there was such a chill in the air yesterday) and I figured I'd share this lovely recipe for Pumpkin Spice Lattes with y'all so you can enjoy them at home!

What you'll need:
8 tbsp of pumpkin puree
8 tbsp of vanilla
2 tsp of cinnamon
8 cinnamon sticks
4 cups of strongly brewed coffee
6 cups of milk
8 tbsp of sugar
whipping cream [optional]

1. Combine the milk and coffee, and pour into the crockpot. Whip together the other ingredients [minus the cinnamon sticks and whipping cream] and pour into the crockpot. Mix together well.
2. Cover the crockpot, and cook on high for 2 hours.
3. Serve in mugs. Generously put whipping cream on top of the lattes, and add a cinnamon stick for extra flavor.

Thursday, August 23, 2012

Homemade Ranch Dressing

#23 Homemade Ranch Dressing

The best part about this homemade ranch dressing is the whole jar contains 255 calories, 1.75 grams of fat, 42 carbs and 34 proteins. Depending on the serving size, the jar yields about 20-24 servings! A good way to still have the dressing you love without all the fat and calories!

You'll need:
1 cup Dannon Oikos plain nonfat greek yogurt
1 packet Hidden Valley Ranch Dressing (not dip)
1/2 cup 1% milk

Whisk together in a bowl and chill for 1 hour before serving.

Recipe from

Wednesday, August 22, 2012

Sugar Cookie Bars

#22 Sugar Cookie Bars

You'll need:

2-1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract

1/2 cup butter, softened
4 cups powdered sugar
1/4 cup half and half
1 tsp. vanilla
Pinch of salt
Several drops of food coloring (optional)

1. Cookies: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. Frosting: In a medium bowl, cream together butter, powdered sugar and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve.

Monday, August 20, 2012

Virginia's Baked Spaghetti

#20 Virginia's Baked Spaghetti

You'll need:
16 oz. spaghetti noodles, cooked
2 (24 oz.) jars spaghetti sauce
2 lbs ground beef, browned
1/4 cup butter
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 tsp salt
1/2 tsp garlic powder
12 oz evaporated milk
3 cups shredded sharp cheddar cheese, divided

Combine spaghetti noodles, spaghetti sauce and ground beef in a large bowl; set aside. Melt butter in a sauce pan over medium heat; add flour, Parmesan cheese, salt and garlic powder, stirring constantly until smooth and bubbly. Add evaporated milk and one cup cheddar cheese; stir until thickened.

Pour half of spaghetti noodles mixture into a greased 13x9 casserole dish and pour the cheese mixture over top. Pour remaining noodle mixture into dish; top with remaining 2 cups cheddar cheese. Bake at 350 for 25-30 minutes.

Recipe from

Sunday, August 19, 2012

Sunday Morning Casserole

#19 Sunday Morning Casserole

You'll need:
2 slices white bread
1 lb ground mild sausage
6 eggs, beaten
2 cups milk
1 tsp dry mustard
1/2 tsp salt
pinch of pepper
1 1/2 cup thinly slices, cooked, unpeeled red potatoes
1 1/2 cup combined grated Cheddar and Monterrey Jack cheeses

Cube the bread and place it in a buttered 8x11x2 inch casserole dish. Fry the sausage until it's almost done; drain off fat. Mix the eggs, milk, dry mustard, salt and pepper. Layer the sausage over the bread and top with a layer of potatoes. Sprinkle cheese on top. Pour the egg mixture over the casserole. Cover and refrigerate overnight. In the morning, bake casserole at 350 degrees for 30 minutes or until set.

Recipe from Paula Deen's Kitchen Classics cookbook

Thursday, August 16, 2012

All Things Southern Barbecue

Today's recipe came from the radio show of All Things Southern hosted by Shellie Tomlinson. Please go on over and check out her website and other wonderful Southern meals.

#16 All Things Southern Barbecue

2 long sheets of aluminum foil
1 large pork roast
3 parts Hickory barbecue sauce
1 part Hot barbecue sauce
1/3 cup of vinegar

Heat oven to 225 degrees. In a cast iron skillet make a cross of the pieces of aluminum foil so the middle of the foil is in the middle of the pan and the ends are having over the side of the skillet. Place pork roast in the skillet on the foil. Mix barbecue sauces and vinegar. Pour most of the sauce mixture of the port but save some for later. Fold foil ends over each other wrapping them tight around the roast, Put roast in oven for about 8 hours.

Remove from oven, take bone and fat out and shred into bite size pieces. Should shred with a fork. Add remaining sauce and stir in.

Wednesday, August 15, 2012

What do you want to eat?!

As I've been doing my August 31, I have been grabbing recipes that sound appealing to me. I've been wondering if y'all lovely people out there want to see any specific recipes.... or if there are even people out there reading my recipes that I've been finding.

Please just leave me some comments to let me know if there is anything you would like to see... or if you have any recipes that you want to share!



Cake Batter Crispy Treats

#15 Cake Batter Crispy Treats

You'll need:
3 tbs butter
1 10oz bag of mini marshmallows
1/4 cup yellow cake mix
6 cups rice krispies cereal
1 1.75 oz container of sprinkles

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press onto baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting.

*** Spraying a knife with nonstick spray helps to cut them.

Recipe from

Tuesday, August 14, 2012

Cheesy Chicken and Rice Bake

#14 Cheesy Chicken and Rice Bake

You'll need:
2 whole boneless, skinless chicken breast
4 cups cooked brown rice
3/4 cup frozen corn
15 oz, fluid can black beans (drained and rinsed)
1 cup plain greek yogurt (or sour cream)
4 oz, fluid can green chilis
1/2 cup salsa
1 cup low-fat cheddar cheese (plus some more for toppings)
2 tbs fresh cilantro (for garnish)

1. Preheat oven to 350 degrees. In a large bowl combine all ingredients except cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired.

2. Transfer to an oven-safe dish and top with extra cheese if desired. Bake for 20-25 minutes or until heated through. Garnish with chopped cilantro.

*** To make this process easier, I always have cooked chicken on hand and use Uncle Ben's Ready Rice. If you have those two things, this can me thrown together in a matter of minutes! It can be easily made ahead of time and reheated too.

Recipe from

Monday, August 13, 2012

Baked Tacos

#13 Baked Tacos
Makes 10-12 servings

You'll need:
2lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)

1. Preheat oven to 400 degrees. In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.
2. In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce and prepared taco seasoning. Mix well.
3. Spoon taco meat mixture into the taco shell and place into a 9x13 inch baking dish, standing up. Spring cheese over the top of the taco meat in each shell. Place into oven and bake at 400 degrees for 10-12 minutes or until cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.

Recipe from

Sunday, August 12, 2012

Crock Pot Ranch Potatoes

#12 Crock Pot Ranch Potatoes

2-3 large red potatoes, diced (about 1 inch or 1/2 sizes)
1 package ranch dress mix
3/4 cup sour cream
1 can cream of chicken soup

Spray crock pot with cooking spray. Combine all ingredients except potatoes in a large bowl and stir well. Add potatoes and stir until the potatoes are completely coated. Pour into crock pot and cook on low for 4-5 hours or until potatoes are tender. Stir occasionally as cream and potatoes start to stick to the sides. Salt and pepper may be needed.

Recipe from

Saturday, August 11, 2012

Chocolate Peanut Butter Sandwich

#11 Chocolate Peanut Butter Sandwich

3 cups good quality chopped milk chocolate
4 tbs shortening
12 halved graham crackers
2 cups creamy peanut butter

1. Melt chocolate and shortening over a double boiler, stirring to melt.  I use a small saucepan, boil water, reduce heat to low and place a heat proof bowl over the saucepan then add my chocolate, stirring until melted.

2. Dip each graham cracker into chocolate and let set up on wax or parchment paper.  Stick in the freezer for a few minutes to speed this up.  Spread 2 tablespoons (or a cookie scoopful) of peanut butter over the top of each dipped graham cracker then place in the freezer for 10 more minutes.  This step is important.   While the peanut butter is freezing, remove chocolate from heat and stir, so it cools slightly and thickens up a touch. Slowly and carefully spoon melted chocolate over tops and sides of peanut butter.  This is where the patience and work comes in.  Use a small spoon working the chocolate around the edges and sides.  You’ll then use a little plastic knife to run the chocolate around the edges and clean it up a little.  Let set up, (stick back in the freezer for another 10 minutes) then with a spoon, drizzle chocolate over top to get the “lines” you see in the pictures above.  (If your chocolate is too thick at this point, set it back over the double boiler so it melts a little bit)

3. My reviews…Definitely keep these chilled just like Disneyland does, they melt rather quickly once your fingers get on them.  It was tricky to get mine to look quite as pretty as the Disneyland ones, but with a little patience you can do it!  Have fun and keep them chilled!

Recipe from

Friday, August 10, 2012

Cowboy Caviar

#10 Cowboy Caviar

1 can black beans - drained
1 can blackeye peas - drained
1 can corn - drained
1 can diced tomatoes with garlic & onion - drained
1 large avocado - diced
1/2 red onion - chopped
1/4 cup fresh cilantro - chopped
1 tsp garlic powder
3/4 cup Italian dressing
Juice from 1/2 of a lime

Do the draining, chopping and dicing.  Then, combine all of the ingredients in a bowl.  Cover the bowl and place in the fridge until ready to serve.  Allow the flavors to blend for about 1 hour before serving with tortilla chips.

Recipe from

Thursday, August 9, 2012

Meatball Sub Casserole

I have to tell y'all, these were not picked out on the day... I'm gone on vacation, but did not want to leave y'all hanging for the August 31, so here it goes.

#9 Meatball Sub Casserole
Serves 4

You'll need:

1 loaf Italian bread, cut into 1-inch thick slices

8-oz. pkg. cream cheese, softened

1/2 cup mayonnaise

1 t. Italian seasoning

1/4 tsp pepper

2 cup shredded mozzarella cheese, divided

1-lb. pkg. frozen meatballs, thawed

28-oz. jar pasta sauce

1 cup water

Arrange bread slices in a single layer in an ungreased 13"x9" baking pan; set aside. In a bowl, combine cream cheese, mayonnaise and seasonings; spread over bread slices. Sprinkle with 1/2 cup cheese; set aside. Gently mix together meatballs, spaghetti sauce and water; spoon over cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes

Recipe from

Wednesday, August 8, 2012

Rolo Stuffed Sugar Cookies

So I have to warn you, it's my chocolate craving time of the month. Yes, so normally I wouldn't put delicious looking sweet goodness up here, but I'm craving it so I'm sharing it with you!

#8 Rolo Stuffed Sugar Cookies

You'll need:

2 1/2 cups flour
1 tbs cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup butter, softened
2 tsp. vanilla
2 eggs
Rolo candies

1. Beat sugars, butter, eggs and vanilla. Add flour, cocoa and soda. Shape 1 tablespoon of dough around each Rolo.

2. Bake at 350°F for 5 to 7 minutes. Let set 2 minutes before removing from pan. Sprinkle with sugar-cocoa mixture or drizzle with melted white chocolate.

Tuesday, August 7, 2012

Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

I happened to be browsing around on Southern Living and find this delicious sounding recipe. 

#7 Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

You'll need:

  • (9-oz.) packages refrigerated cheese-filled tortellini
  • (4-oz.) chicken breast cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup finely chopped pecans
  • large egg, lightly beaten
  • 3 tablespoons olive oil
  • 1/2 cup butter
  • garlic cloves, thinly sliced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup (1 oz.) shredded Parmesan cheese
1. Prepare tortellini according to package directions.
  1. 2. Meanwhile, sprinkle chicken with salt and pepper. Place pecans in a shallow bowl. Place egg in a second bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.
  2. 3. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet; wipe skillet clean.
  3. 4. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to turn golden brown. Immediately remove from heat, and stir in basil, parsley, and hot cooked tortellini. Sprinkle with cheese. Serve immediately with chicken.

Monday, August 6, 2012

Panera Broccoli Cheese Soup

Good evening y'all. Guess what?! It's storming here once again. This darn humidity is making us have all of these storms. So you know what I almost always want when it's rainy outside?! Soup! Yes, soup. So here is my absolute favorite soup (besides chili, which I don't consider a soup).

#6 Panera Broccoli Cheese Soup

Serves 4

What you'll need:
1 tbs melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half and half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 tsp nutmeg
8 oz grazed sharp cheddar cheese
salt and pepper

1. Saute onion in butter, then set aside

2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half and half

3. Ad the chicken stock. Simmer for 20 minutes.

4. Add the broccoli, carrots, and onion. Cook over low heat 20-25 minutes.

5. Add salt and pepper. Can be pureed in a blender (doesn't need to be). Return to heat and add cheese. Stir in nutmeg.

Recipe from

Sunday, August 5, 2012

Blueberry Crumb Muffins

#5 Blueberry Crumb Muffins (aka Possibly the Best Muffins Y'all will EVER Have)

Makes 12 muffins

3/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
1/4 teaspoon vanilla extract
Pinch of salt

Using a fork, mix all ingredients together until well combined. Set aside.

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
2 large eggs
1/2 cup buttermilk
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (optional)
1/2 cup unsalted butter, melted
3/4 to 1 cup blueberries

1. Preheat oven to 400°. For crisper edges, grease a standard muffin pan. For softer edges, use liners in each cup instead.

2. Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl. Set aside.

3. In a large bowl, lightly beat eggs. Stir in buttermilk. Add both sugars and mix until combined. Stir in vanilla and lemon zest. Stir in melted butter. Add flour mixture in two to three portions. Mix until there are still streaks of flour remaining. Stir in blueberries, mixing just until combined.

4. Scoop about 1/4 cup of batter into each cup of prepared pan. This should fill each cup almost to the top. Sprinkle tops of each muffin with crumb mixture.

5. Bake for 14 to 16 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack. 

Thanks to Cup of Jo at

Pineapple Casserole

#4 Pineapple Casserole

You'll need:
1 cup sugar 
6 tablespoons all-purpose flour 
2 cups grated sharp cheddar 
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved 
1 cup cracker crumbs (recommended: Ritz) 
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

1. Preheat the oven to 350 degrees F. 
2. Grease a medium-size casserole dish with butter. 
3. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. 
4. In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Thanks goes to the lovely Southern Paula Deen for this recipe.

Jamaican Cowboy

This is for all of those much needed TGIF days! Sip and enjoy, it's one of my favorites!

#3 Jamaican Cowboy Margarita (Taken from Texas Roadhouse)

1/2 oz Malibu Rum
1/2 oz Peachtree
1 oz Tequila (of your choice)
Equal parts Pineapple juice, Orange juice and Sweet and Sour drink mix

Serve on the rocks or blended.

recipe from
picture from


Fancy Hot Dogs

#2 Fancy Hot Dogs

You'll need:
1 Tbsp butter (more if needed)
6 standard sized hot dogs (plan 1-2 per person, or fewer if you are serving kids), sliced into 1/4-inch to 1/2-inch thick slices
1 cup chopped yellow onion
2/3 cup sour cream
1/3 cup of water
1 Tbsp chopped fresh parsley (optional)

1. Melt butter in a large skillet (cast iron works well for this purpose) on medium high heat. Add the chopped onions and sliced hot dogs. Cook, stirring occasionally, until the onions and the hot dogs are nicely browned, 5-10 minutes.

2. Add the sour cream and water, stir until creamy. Heat until steamy.
Serve with cooked egg noodles, elbow macaroni, or favorite pasta. Sprinkle with chopped fresh parsley.
Serves 4.


Mama's Goulash

I have recently created a 101 in 1001 and one of my goals is to try a new recipe every month for a year. So in honor of my goal I am going to post new and sometimes seasoned recipes. Hopefully when I'm looking to try something new, I can just come here and pick something out. Maybe you will too!

I have been craving some down home Southern food. When I went to J's house in Alabama, this is one of the first meals we ate so I'm really craving it. Thanks to Katherine at

#1: Mama's Goulash

You will need:
1 lb of hamburger meat
1 can of tomato sauce
1 cup of shells or pasta of your choice (elbow, bowties, ect.)
2 cups of water
Cumin, Garlic, Salt & Pepper to taste (about 1 tsp each)
Bell pepper (if wanted)

1. Start off my browning your meat on medium high and cooking it through. If it has any fat, drain it off & place shells in the pan just to get them warm. Add chopped bell pepper too if desired.

2. Add spices, tomato sauce and water. Mix well and cover with lid. Lower head to medium low.

3. Allow pasta to cook through until soft, about 15 minutes or until your liking. Make sure there isn't a lot of broth left over. After pasta is done, add cheese (as much as you'd like), and cover once again to allow cheese to melt. Plate and serve.

I hope y'all enjoy this. I'm going to try it for dinner one night this week!