Goulash

I got the inspiration for this recipe from here…But I did a few things differently to make it my own

2 pounds lean ground beef
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1 pound hot ground Italian Sausage
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1 large onion, chopped
1 large green bell pepper, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans fire roasted, diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni (I did whole grain)
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Mix ingredients together and store in an airtight container for up to 6 months.

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In a Dutch oven, saute the ground beef and ground Italian sausage over medium-high heat,
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until no pink remains. Break up meat while sauteing; spoon off any grease. (I drained mine in a colander)
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Add the onions, and green bell pepper to the pot and saute
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until they are tender about 5 minutes.
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then add in the garlic,
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cook that for a few minutes

Add 3 cups water, along with the tomato sauce,
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add in fire roasted tomatoes,
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Italian seasoning, bay leaves,
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soy sauce,
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House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
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Potato Bacon Casserole

Recipe

•4 cups frozen shredded hash brown potatoes
•1/2 cup finely chopped onion
•8 ounces bacon cooked and crumbled
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•1 cup (4 oz.) shredded cheddar cheese
•1 can (12 fl. oz.) Evaporated Milk
•1 large egg, lightly beaten
•1 1/2 teaspoons seasoned salt
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PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
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LAYER 1/2 potatoes, 1/2 onion,
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1/2 bacon
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and 1/2 cheese
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in prepared baking dish; repeat layers.
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Combine evaporated milk, egg and seasoned salt in small bowl.
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Pour evenly over potato mixture;
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cover.
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BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
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Top with sour cream
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Here’s the recipe for you again:

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) Evaporated Milk
1 large egg, lightly beaten
1 1/2 teaspoons seasoned salt

PREHEAT oven to 350° F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Jamie Baked Potatoes

I am a potato kind of girl! If I had to choose between potatoes or rice I would pick Potatoes! Normy would pick rice…

OK now lets cook us some potatoes!

First preheat your oven to 350 degrees

So when I make baked potatoes I rub the outside with olive oil. You should try it, it really makes a difference. Then after I rub oil all over it I add these two things

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Wrap the potatoes (I did 4) in foil and bake them for about 45 to 60 minutes depending on the size and brand. I used Yukon gold. I think that Russet Potatoes take longer to bake. I think Yukon Gold and Red Potatoes work better.

So once the potatoes are baked I check to make sure they are done by poking them with a fork and you can tell they are done cause the fork will go into the potatoes easily. If you struggle and the potatoes feel hard and  the fork doesn’t go into the potato easily, I would bake them longer 15-20 minutes and check them again.

Once they are done take them out of the oven and when you can touch them without burning your hand pull them out of the foil and place the potato on a plate. Cut it in half and then the half in half and then into cubes. (you don’t have to do this) This is how I cut my potato. Then I add a little butter and salt and pepper and then cheeeeese.

I used:

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I topped my potato with FIESTA PARTY DIP MIX too

and how you get that stuff is from my friend Kelli:

http://www.tastefullysimple.com/shopourproducts/allproducts/fiestapartydipmix232106.aspx

She sells it and its so yummy!
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It will really make your baked potato that much better! Trust me!

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Or just top with sour cream!

Chicken Fried Steak

Recipe

■3 pounds Cube Steak (tenderized Round Steak That’s Been Extra Tenderized)
■1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
■2 whole Large Eggs
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■3 cups All-purpose Flour
■ Seasoned Salt
■1/4 teaspoon Cayenne
■ LOTS Of Black Pepper. Lots.
■ Canola Oil, For Frying
■ Salt And Pepper, For Both Meat And Gravy
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Begin with an assembly line of dishes for the meat: milk mixed with egg in one;
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flour mixed with spices in one;
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meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture.
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Next, place the meat on the plate of seasoned flour.
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Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.
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Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
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Hey James, Get away from there!
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Is it ready yet?
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Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
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GRAVY:

After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

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Normy is VERY excited to have breakfast for dinner!
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Beer with Breakfast! When it’s for dinner its OK!
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YUM YUM!
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See when you cook a yummy meal, you get two great guys to do the dishes for you!
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The Pioneer Woman’s – My Favorite Meatloaf

For St. Patrick’s Day I didn’t wear green…Well I did but I did it Jamie Style, which is inappropriate…I love being inappropriate! Some laugh, some roll their eyes and some just don’t get it or me.But its what I do and yeah that’s what I am going with…

So here is my green…
Look I'm wearing green!

What a cute clover huh!? It looks great on THAT finger too! (Hope I didn’t offend anyone)

Here is some other green I made too…
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So I am not one bit Irish, nothing! Zip, zero, zilch, none, notta…

So for dinner I did NOT make Corn beef and cabbage and why would I want too, YUCK! Not a big fan! and it smells bad too!

Normy and I had Tim and Katie Over for dinner tonight to say hey thanks for helping us. Tim helped Normy get our ugly love seats out of here, so I invited them to dinner. They are fun peeps who we like to hangout with…
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Tim made me take this picture of him, cause he wanted to be on my blog! Well here ya go Timmy, here is your picture! You special person you!
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And Katie (and Tim) got us a couch warming gift! Look how cool! Katie has one of these and when I was at their place once I watched her use this thingy and I was like that is so cool!!! (So she remembered) so sweet of her to get this for us. For our couch warming gift! (never gotten a couch warming gift before)
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So I was trying to decide all week what to make them so I went with meatloaf. But not just any meatloaf, meatloaf wrapped in bacon! and its The Pioneer Woman’s Meatloaf (have I mentioned that I love her!)

recipe

■Meatloaf:
■1 cup Whole Milk
■6 slices White Bread
■2 pounds Ground Beef
■1 cup (heaping) Freshly Grated Parmesan Cheese
■¼ teaspoons Seasoned Salt
■¾ teaspoons Salt
■Freshly Ground Black Pepper
■⅓ cups Minced Flat-leaf Parsley
■4 whole Eggs Beaten
■10 slices Thin/regular Bacon
■Sauce:
■1-½ cup Ketchup
■⅓ cups Brown Sugar
■1 teaspoon Dry Mustard
■Tabasco To Taste

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan,
The Pioneer Woman’s
seasoned salt, salt, black pepper, and parsley in a large mixing bowl.
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Pour in beaten eggs.

With clean hands, mix the ingredients until well combined.
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Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
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Lay bacon slices over the top, tucking them underneath the meatloaf.
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Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
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Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
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Serve with mashed potatoes. Yummy!
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So along with meatloaf I made cupcakes for dessert and I made these cupcakes in Honor of St. Patrick’s Day. These cupcakes are amazing: Chocolate Guinness and whiskey cupcakes with baileys frosting! I have only made these cupcakes once before when I first started getting into cupcakes and I don’t recall them being so good!

Here’s the 1st time I made them: (Made March 27, 2010)

Chocolate Whiskey and Beer Cupcakes with Baileys Frosting

and then a year later…
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I don’t usually make these as they call for 3 kinds of liquor…Not cheap to make…
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Tim told me I needed to hurry it up taking my pictures so he could eat one!
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Can’t leave Katie out!
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MMMMM Normy likes them too!
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Look at that goodness!
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Chocolate Guinness and whiskey cupcakes with baileys frosting!

Happy St. Patrick’s Day!
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Killer Marinated Tomatoes

I love anything with tomatoes with fresh herbs, put the two together and I am one happy lady!

Recipe

  • 3 Tablespoons Fresh Parsley, Chopped
  • 2 Tablespoons Fresh Basil, Chopped
  • 1 Tablespoon Granulated Sugar
  • 1-½ teaspoon Garlic Salt
  • 1-½ teaspoon Seasoned Salt
  • ¾ teaspoons Dried Thyme
  • ½ teaspoons Ground Black Pepper
  • ¾ cups Canola Oil
  • ½ cups Red Wine Vinegar
  • 3 whole Scallions, Sliced
  • 6 whole Tomatoes, Cut Into Wedges

Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours, stirring every now and then. Serve with lots of bread to soak up all the yummy marinade.

Vegetable Dip

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1      cup             Mayonnaise

1      cup             Sour Cream

1/4  Tsp           Garlic Powder

1      Tsp           Parsley Flakes

1      Tsp           Seasoned Salt

1 1/2  Tsp           Dill Seed ( I used Fresh Dill)

Mix all ingredients and chill. Best made day ahead. Serve with raw
vegetables: celery, carrots, cucumbers, bell peppers, cauliflower, etc.
(Bite size pieces)

Recipe