Wednesday, July 18, 2012

Texas Trash

This dip is so yummy and so easy! It's a great alternative to the traditional 7 Layer Dip because it cuts out a few layers and simplifies it to a cheesy goodness. Found on Pinterest, of course!

Texas Trash

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded


DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Thursday, July 12, 2012

Crockpot Beef Stroganoff

I didn't grow up eating beef stroganoff like so many did, but my husband did and it's always been one of his favorites. I never remember to put it on the dinner rotation. I came across this crock pot version on Pinterest, and knew I needed to make it. It came out perfect! My husband ate 3 large helpings and all my kids licked their plates. I was surprised at how much I really enjoyed it too. It's definitely going on the dinner rotation now! I love that it's so easy!
Found on Heather's Bytes


Crock Pot Beef Stroganoff



1-2 lbs cube steak, cut into one-inch pieces
2 cans condensed golden mushroom soup (no substitutes!)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste
4 ounces cream cheese, room temperature
1/2 cup sour cream
In the crockpot, combine the meat, soup, onion, Worcestershire sauce, mushrooms, salt and pepper and beef broth. Cook on low for 5-6 hours (or on high for 3). Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so.
Serve over cooked egg noodles or rice.

Friday, July 6, 2012

Cowboy Dinner

I have been so bad about posting recipes lately. I have good excuses, I swear. My really good camera decided to stop working, and my little point and shoot camera completely broke. It has been torture without a camera. I finally decided on another cheap point and shoot camera, and it has been so frustrating. It seems I downgraded accidentally. So I have made quite a few things but hardly ever remember to take pictures because I hate my camera so much. And, I am 16 weeks pregnant with baby #5! Yes, that is right. So not only am I exhausted all the time, spending time in the kitchen is one of the last things I feel like doing. Hopefully, someday, I'll be back to my old self, but until then I just have to cringe at all my pictures, and pretend they aren't as bad as they really are.

Now, onto this delightful dinner. I originally found the recipe on Pinterest from Mel's Kitchen. I have changed a few things from the original recipe. It was a big hit with my entire family. We all loved it and licked our plates clean. It has become a favorite on the dinner rotation. The flavors are perfectly balanced, and it has a real home cooked, country taste to it. It reminds me of being home.

Cowboy Dinner

INGREDIENTS:
Beef Mixture:
2 pounds lean ground beef
1 small yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels or can of corn
1 1/2 cups salsa (jarred or homemade)
1 can refried beans
1 1/2 cup shredded cheddar cheese
Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/2 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk
DIRECTIONS:
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.