Easy Beef Stroganoff

I have to admit, our very very favorite stroganoff is this Beef Stroganoff. Almost always, I'd rather take the time to make that if I'm going to plan stroganoff for dinner. But every once in a while when I need a quick meal, or I have leftover hamburger and am not feeling any of my mexican dishes - this is a great option. Another Peaden family recipe, although I believe this one is a more recent addition to their meal rotation (I think Amy found it and they all loved it). It's yummy and filling, and oh-so-easy.

Easy Beef Stroganoff
Source: Sue & Amy Peaden

Ingredients:
1/2 lb hamburger (the original recipe calls for a whole pound, but we like more sauce in our sauce:meat ratio)
1/2 C diced onions
1 C sour cream
2 T ketchup
2 t. Worcestershire sauce
2 cans cream of chicken soup
salt and pepper, to taste

Directions:
In a large frying pan, brown hamburger. When almost finished cooking, add onions and cook until translucent. (If using leftover hamburger, cook onions first and then add in hamburger to reheat.) Add in remaining ingredients and heat through. Serve over noodles or rice.

Twice Baked Potatoes

We love potatoes, and I really love twice baked potatoes. I know they aren't super healthy - so I try to limit the number of meals I pair them with but they are just so darn good. The first time I ever remember eating twice baked potatoes was on a Homecoming (Winter Ball? Prom? I can't quite remember.) Date. My date and I doubled with another set of friends and we ate dinner at our friend's house. His parents (Brother and Sister Ammons, who were in my ward) had completely decked out their dining room with fancy decorations including white twinkle christmas lights. Brother Ammons dressed up as a waiter and took our orders and a little while later came out with these giant twice baked potatoes that Sister Ammons had baked. You know those giant baking potatoes you can buy at the store? They were huge and seriously so delicious, I think I ate more of the potato than I did of the main dish (which was also delicious I'm sure - just not as memorable.) I've always been half tempted to call her and ask for her recipe, but I realize that might be weird to call up ten years later. I'm also always tempted to buy the large baking potatoes, but I almost always end up just using regular Idaho potatoes from our 10 lb bag. This recipe is from the Pioneer Woman, and it's just about as easy and delicious as they come! 

Twice Baked Potatoes
Source: The Pioneer Woman

Ingredients:
4 Potatoes

4 Tbs Butter 

1/4-1/2 cup Sour Cream 

1/4 cup Milk
2 cups Cheddar Cheese

Bacon Bits

Lawry’s Seasoned Salt 

Black Pepper

Green Onion (optional)

Directions:
Wash, and poke holes with a fork  then place eight baking potatoes directly onto the rack of a preheated oven. Bake in a 350 degree oven for 1 hour until cooked through.

As soon as the potatoes are done baking, slice them in half and scoop out the insides into a large mixing bowl. (The potatoes will be HOT! Use a hot pad or paper towel to hold them while you are scooping.) Make sure to scoop out as much potato as you can while leaving the skin intact. Sometimes this means leaving a bit of potato around the edges to give the skin a little more substance.

Start mixing up potatoes with paddle attachment. Add butter, sour cream, and milk and mix through until creams. Add bacon bits, seasoned salt and a good amount of black pepper. Add cheese and onion just until combined.

Remove bowl from mixer, and start scooping the creamy potato mixture and begin filling the shells. Keep going until the filling is all gone (I find that usually I have more filling that I think I need - but just keep scooping it into the shells until it's all piled in!)


Top each potato with grated cheddar place in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through. Serve hot!

Note: You can refrigerate them for up to three days until you are ready to serve, or you can freeze them in Ziploc bags. Just heat them through before serving. 

7-Layer Tostada

I absolutely love seven layer dip. Like love love love it. When I came across these 7-Layer Tostadas I knew that they needed to be made at my house immediately. David isn't usually a a 7-layer dip kind of guy, but he was a good sport and I think we both enjoyed them. Next time, I think that I will make the layers thicker - I needed just a bit more of the toppings I think. Anyway - It was yummy.  

7-Layer Tostada 
Source: Kalyn's Kitchen

Ingredients:
1 can (16 oz.) refried beans
1 cups guacamole (Avocado, garlic salt, red pepper flakes)
1 cup light sour cream
1/2 tsp. taco seasoning)
1 cup grated cheese

1 cup salsa
1/2 cup thinly sliced green onions
1/2 cup sliced black olives (or use a 4 oz. can sliced olives)

Alfalfa sprouts
6-8 tostadas

Directions:
Put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they're hot. Stir the taco seasoning into the sour cream. Chop the green onions, and slice the olives. Prepare guacamole and grate cheese.

Put crisped tostada on a plate and top with:
--a thin layer of refried beans (1-2 tablespoons)
--a thin layer of guacamole (1-2 tablespoons)
--a thin layer of seasoned sour cream (1-2 tablespoons)
--several generous pinches of cheese
--several alfalfa sprouts
--thinly sliced green onions
--sliced olives

Serve right away, with salsa if desired.

Triple Chocolate Bunt Cake

My mother-in-law makes this delicious bunt cake that she calls Death by Chocolate cake. It's always a crowd favorite and there is never anything more than crumbs left over. It comes out of this little paper recipe book that she has and we all love it. I finally got my act together and called her up to get the recipe for a party that I was hosting and I'm so glad that I did. I renamed it, because you use three different chocolate ingredients and I think that it rolls off the tongue nicely. 

Triple Chocolate Bunt Cake

Source: Sue Peaden 

Ingredients: 

1 chocolate cake mix

1 small instant chocolate pudding mix

3/4 cup sour cream

4 eggs

1/2 cup water

1/2 cup oil

1-2 cups of chocolate chips

Directions:

Grease and flour a bunt pan. (This cake will sometimes fall apart if you don't grease it well - so be generous). In a medium mixing bowl, combine eggs, sour cream, water, and oil. After mixed thoroughly, add pudding and cake mix. Stir in chocolate chips and pour into bunt pan. Bake for 45-55 minutes at 350 degrees. Remove from oven and let cool for no more than 5 minutes before flipping the bunt pan over to remove cake. Top with a light sprinkling of powdered sugar. Enjoy!

Hot Spinach Artichoke Dip

This is one of my all time favorite party appetizers. I love the taste and texture. It's delicious with toasted baguettes or tortilla chips. The only sad part is that David doesn't like it - so I only really make it to take to a party where there will be other people who enjoy it as well. However, I just learned that it freezes really well, so I may just start making a batch and then freezing it in small portions so I can eat them whenever I'm in the mood. There are a million recipes out there but this one is fairly simple and so so good. (Also, I sometimes replace the mozzarella with cheddar if I want to keep my costs low.) 

Spinach and Artichoke Dip

Source: Adapted from My Epicurean Adventures

Ingredients:
8 oz cream cheese

1/2 cup sour cream
1/2 cup mayo
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
14 oz marinated artichokes, chopped
1 box (10 oz) frozen chopped spinach, thawed and drained
* You can also saute fresh spinach and garlic instead of using frozen spinach.

Directions:
Chop artichokes and spinach. Mix all the ingredients in a bowl and transfer to baking dish. Top with parmesan cheese. Bake at 350 degrees F for 20-30 minutes, uncovered.

Creamy Chicken Fajitas

I originally made this recipe using Philidelphia Cooking Creme. However, the last time I went to the store they didn't have any of the Sante Fe cooking creme. So, I decided to improvise and I actually liked the end result even more when I made it myself! I'm not surprised, because we typically like these flavors and ingredients - but I am happy, because anytime I can make something from scratch instead of paying money for a pre-packaged good I'm all for it. I will probably never buy the cooking creme again because I can save money making it this way and it was de.lic.ious.

Creamy Chicken Fajitas
Source: The Peaden Kitchen

Ingredients:

2 boneless, skinless chicken breasts
1/2 onion, sliced
1 green or red bell peppers, sliced
4 oz cream cheese
1/4 cup sour cream
1/2 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic salt
1/8tsp onion powder
Dash cayenne pepper
Salt and Pepper to taste

Tortillas
Sour Cream
Cheese
Avocado
Lettuce

Directions:

Cut chicken into strips and cook in olive oil in a pan. When chicken is cooked, add peppers and onion and saute until soft. Season with chili powder, cumin, garlic salt, onion powder, cayenne pepper, salt and pepper. Add cream cheese and sour cream and stir until melted and heated through.

Serve in tortillas with cheese, avocado, lettuce, tomato, and sour cream.

Creamy Broccoli Chicken

I was looking for something to use up some leftover broccoli, and came across this recipe. It was warm, easy, and a good dinner for David and I. I think that this will probably be a favorite when we have small children as it's simple, yummy, and it's got broccoli in it. 

Creamy Broccoli Chicken
Source: The Picky Palate (slightly adapted)

Ingredients:
1 large chicken breast
1 can cream of chicken soup
1 can cheddar soup
1 can chicken broth

¼ teaspoon garlic salt 

¼ teaspoon onion salt
Salt and Pepper to taste

1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender
1 Cup shredded cheddar cheese

Directions:
Place soups, chicken broth, and seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, making sure to cover with the sauce. Cover lid and cook on low for 6 hours or on high for 3 hours.
When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and steamed broccoli.  Serve over rice and sprinkle with cheese.

(4-6 servings)

*The original recipe called for ¼ teaspoon Cajun seasoning (Emeril’s brand) but I didn't have any on hand, so I left it out. I would like to try it next time around to see if it would add just a little kick to the sauce. 

Taco Pasta

I love tacos. I love pasta. I really really love Taco Pasta. It's got a rich taco flavor that combines beautifully with texture of the creamy sauce, diced tomatoes, and pasta shells. This is probably my favorite new dish. Yum!

Taco Pasta
Source: Adapted from The Girl Who Ate Everything

Ingredients:
1/2 pound ground beef (This is great to use that leftover hamburger.)
8-12 ounces medium pasta shells 
1/4 small onion, chopped 
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies (I don't drain this)
1 tablespoon taco seasoning
3 ounces cream cheese
1/2 cup sour cream
Salt and pepper

Directions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. Add the chopped onion to the skillet. Once the onions are cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes. 

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste.

Beef Stroganoff

This is one of the first meals I ever remember eating at my in-laws house. It's definitely a family favorite. It says to use round steak, but I use pretty much whatever steak is on sale (price-matching at Walmart is the key to getting a good deal.) Fry the meat, throw everything in the crockpot and enjoy!

Beef Stroganoff
Source: Sue Peaden

Ingredients:
1 lb round steak (thin)
3-4 cans cream of chicken soup
1/2 to 2/3 milk per can of soup
1/2 to 1 tub sour cream (to taste)
1 1/2 tsp worchestershire sauce
 Garlic Salt
Onion Salt
Salt
Pepper
Rice

Directions:
Combine cream of chicken soup, sour cream and Worcestershire sauce in large crock pot. (David combines it in a bowl, then transfers it to the crock pot.) Cut up steak into small pieces and brown in frying pan. Season with garlic salt, onion salt, salt and pepper to taste. Pour steak and all juices into crock pot with soup mixture. Cover and cook on low for 3 hours. (Sometimes we add a little bit of milk to make it a little more saucy.)

1/2 hour before stroganoff is done, cook rice. (We make 8 servings and then use this stroganoff for leftovers for the rest of the week.) Serve immediately.

Potato Supreme

This is David's very favorite meal. If you even compare it to another dish similar to it (i.e. funeral potatoes) he gets pretty grumpy. We have making it down to a two-part science. I love that we each have our own jobs and that we finish perfectly on time, every time. Try this out. It's warm, gooey, and delicious.

Potato Supreme
Source: Sue Peaden

Ingredients:
8-10 Medium Potatoes
1 Pint Sour Cream
2 Cans Cream of Chicken Soup
1 can of milk
2 tablespoons onion flakes
2 cups of corn flakes
3-5 cups of cheese
2 Tablespoons butter

Directions:
Boil potatoes 45 minutes until soft. Let cool. Peel and grate potatoes and put in 9X13 pan. In a medium size bowl mix sour cream and cream of chicken soup. Mix in 1 can of milk and then add cheese. In small frying pan saute onion flakes until brown and add to soup mix. Mix the majority of the soup mix with the potatoes. Use remaining soup mix to put a very thin layer of sauce on top of potato and soup mixture. Put the corn flakes in a ziplock baggie and crush into smaller pieces. Melt the butter, add to the baggie and mix together. Sprinkle corn flakes on the top. Cook at 350 degrees for 45 minutes. This meal can also be saved in the fridge and cooked the next day at 350 for 1 hour.

Chicken Enchiladas {my favorite}

My mom made this for us all growing up. This is the recipe that I would always request for my birthday dinner. I love it. I can't think of a meal that is a better feel good - comfort food. Once, my little sister tried to ruin this creamy goodness by putting enchilada sauce on the top. Just the thought of it makes me squirm. Apparently, she said it was good - but I like the combination of the flavors and textures here.

Chicken Enchiladas
Source: Lori Walker

Ingredients:
1 large chicken breast
3 cans cream of chicken soup
1 pint sour cream
1 - 8oz can chopped green chilies
1/2 onion, diced
3-5 cups cheddar cheese, grated
Flour Tortillas - about 12 depending on their fullness

Directions:
Boil chicken until done. Mix soups and sour cream and divide in half. To one half of the mixture: add chilies, onion, 1/2 of the cheese and all of the chicken. Roll chicken mixture in tortillas and place seam side down in baking pan that has been lightly sprayed with Pam. Cover with remainder of sauce and then grated cheese. Cover with tinfoil and bake for 45 minutes at 350 degrees. Remove tinfoil and bake for 15 additional minutes.