Credit to tasteofhome.com/recipes/banana-cake-with=cream=cheese-frosting/
Easy Goulash Recipe
This ground beef Goulash Recipe is a quick and easy one pan dinner that’s pure comfort food.
1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs ground beef
3 tsp garlic, minced
2 15 ounce cans of tomatoe sauce
2 15 ounce cans of petite diced tomatoes
3 cups beef broth
3 tbsps Worchester sauce
2 tsp seasoned salt
2 tbsp Italian seasoning
3 bay leaves
2 cups macaroni noodles, uncooked
1 cup shredded cheddar cheese
Instructions:
- Add olive oil to large pot over medium heat. Add in the onion, bell pepper, and ground beef then cook until beef is no longer pink. Drain any excess fat and return to the stove top. Add in garlic and stir until fragrant (about 30 seconds).
- Pour in the tomatoe sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
- Remove bay leaves and stir in the cheddar cheese just before serving.
taken from https;//iwashyoudry.com. Easy-goulash-recipe. Author Shawn
prep time 5 minutes, cook time 30 minutes, Total time 35 minutes
Main dish, American, Servings 10
kaywords: classic, comfort, goulash, ground beef, pasta, elbows
2024 zucchini rounds
3 medium zucchinis, sliced into 1/4 inch rounds
1/2 cup flour
2 large eggs. beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon Garlic Powder
1 teaspoon dried oregano
salt and pepper, to taste
1/4 cup olive oil
Fresh parsley, chopped for garnish, optional
Lemon wedges, 0ptional for serving
Directions:
Prepare three shallow bowls: one with flour, one with beaten eggs< and one with mixture of bread crumbs, Parmesan cheese, garlic powder, oregano, salt, pepper
Dredge each zuccini slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.
Heat oil in large skillet over medium heat. Add zuccini rounds in batches, making sure not to overcrowd the pan.
Cook for 2 to 3 minutes on each side, or until golden brown and crispy.
Transfer to a paper towel lined plate to drain excess oil
Serve hot, garnished with fresh parsley and lemon wedges if desired.
Prep time 15 minutes, Cooking time 15 minutes, Total Time 30 minutes
4 servings
Notes: there is alot of flour, eggs and crumb mixtures based on the number of slices of zucchini I used. Also browned very quickly. Expected more melted cheese based on picture. Keep this recipe but adjust expectations. I used very small zucchini slices.
2024 Peanut Butter Cookies
½ cup (4oz/115g) butter, at room temperature.
¾ cup (4 ½oz/128g) brown sugar.
½ cup (4oz/115g) sugar.
1 cup (8oz/225g) smooth peanut butter.
1 egg large at room temperature.
1 tsp vanilla extract.
1 ½ cups (7 ½oz/213g) all-purpose flour.
½ teaspoon baking powder.
½ teaspoon baking soda.
½ teaspoon salt.
METHOD:
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Line two large cookie trays with parchment paper.
3. In a large bowl using a hand mixer, cream together the butter, sugars and peanut butter until they’re light and fluffy.
4. Add the egg and vanilla extract beating until fully incorporated.
5. Add the flour and whisk until the mixture is combined and a thick dough is formed.
6. Cover and chill the dough for 30 minutes.
7. Scoop the dough into tablespoon-sized balls.
8. Using your hands roll until the dough forms a ball.
9. Now roll each ball in white sugar then place it on the baking tray.
10. Make sure you have 2 inches/4cm between each cookie.
11. Using two forks press down on each cookie to create an x shape on the top of each cookie.
12. Bake the cookies for 12 minutes until golden brown.
13. Allow the cookies to cool on a cooling rack.
14. Cookies can be stored in an airtight container at room temperature for 3-4 days.
Snipped from search for a different recipe than what I have always used. 2024
Big Moms Banana Pudding
2 cups sugar
3 tablespoons flour (all purpose)
4 eggs
2 cups whole milk
2 tsp vanilla
Cook together until thick
1 box vanilla wafer cookies
4 bananas
Layer and let cool. Serve
Best Pudding in the world!
Recipe taken from a post on Facebook.
Comments: a lot of sugar in this recipe – could use less
Oatmeal Lemon Crumble Bars
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
1 cup oatmeal old-fashioned oats
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice
zest of one lemon
Preheat oven to 350 degrees.
In a bowl mix the flour, baking powder and salt.
In a second bowl, beat the butter and brown sugar until creamy. Add the oats and flour mixture, mixing until crumbly.
Press two thirds of the oat mixture into a greased 8 inch square ban.
LINE THE PAN with parchment paper for easier removal. 8×8 size is better than 9×9.
Bake bottom layer base for 15 minutes.
While the base is baking, combine sweetened condensed milk, lemon juice, and lemon zest.
Pour over the baked crust.
Bake for another 20-25 minutes or until set and edges are golden brown.
Let cool before cutting into bars.
Prep time 10 minutes
Cooking time 40 minutes
Total time 50 minutes
Credit to a Facebook post with picture of the Oatmeal lemon crumble bar.
Found the same recipe at https://sallysbakingaddiction.com/oatmeal-lemon-creme-bars/
Picture Credit to Sallysbakingaddiction.com
May 8, 2024
Dump Cake with fresh apples
6 apples, peeled, cored and thinly sliced
1/2 cup roughly chopped pecans
1/2 cup packed brown sugar
1 tsp cinnamon
1 tsp vanilla
pinch of salt
1 box of yellow cake mix
3/4 cup (1 and 1/2 sticks) butter, cut into small cubes
vanilla ice cream, for serving
Preheat oven to 350 degrees.
In a large bowl, toss 6 apples, peeled, cored and thinly sliced, pecans, sugars, cinnamon, vanilla and a pinch of salt together
Pour apples into a 9 x 13 baking dish. Top with boxed cake mix, then place butter all over top
Bake until top is golden and apples are tender – about 50 to 60 minutes
Carter’s Blonde Cinnamon Rolls
Made a half batch of Carter’s Blonde Cinnamon Rolls to test out a different recipe. Had joined a Facebook Group for Cinnamon Rolls and many of the posters referenced this recipe. 10 cups of flour makes a lot of dough and is more than I wanted to try for a new recipe so just cut the recipe in half.
Liver and Bacon – Barb Humphrey
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1 tsp Accent
1 tsp sugar
12 slices of pork liver
1 cup water
Combine flour, salt, pepper, accent, and sugar. Dredge the liver slices in the flour mixture and let stand. Fry bacon until crisp and drain. Brown liver slivers on both slides in the hot bacon fat.
Pour off any excess fat. Add water to pan, cover and simmer 20 minutes or until liver is tender and well done. Put bacon strip of top of liver the last few minutes of cooking.
Make gravy with the pan drippings if desired.
Spanish Rice – Barb Humphrey
BROWN 1 pound ground beef with 2 cups of instant rice and one chopped onion
ADD 2 8oz cans tomatoe sauce and w cups of hot water
Mix in 1 tsp each of salt and pepper and 1/2 tsp prepared yellow mustard
Bring to a boil quickly and then reduce heat and simmer for five minutes
Minute Rice = Uncle Ben’s brand of Minute Rice