OK here is another recipe that I am copying it comes from my cousin. We were at her house a couple weeks ago and she made this. It was very delicious. I have no tips however since I have not made this but it was posted on her blog and I am hoping that she will join this blog. I will just copy and paste what she wrote and her pictures below.

I know totally tasty looking huh? Ok this is mostly for my cousin who asked for the recipe like a month ago and I keep forgetting. But it's also because the boys and I have nothing to do today (dang even the laundry is done thus I have time). So she has my written permission to steal this blog (pictures included) for her cooking blog- along with any other recipes I may post.

This started out as a Campbell's soup recipe. I've since added to it and changed things.
Start by frying about 1lb of beef. I like rump roast the best. Though we've tried and liked other beefs, stewing beef, and some steaks (top sirloin comes to mind).
Fry it in a little (like 1T) oil until browned.
Add 1 can Tomato soup (the small one I think it's 10ozs)
about 3T of Soy Sauce
1T of vinegar (I like the flavor of Apple Cider Vinegar, but white will work too)
2T Worcestershire Sauce
1T garlic powder
1t crushed red peppers
Salt and pepper to taste
I also usually add a dash of Chili Powder
Simmer that like 10 minutes and then add about 3 cups of broccoli. I usually use frozen so if you add fresh then add about 1c of water.
Simmer that until the broccoli is done (done can be anything from slightly tender to mushy to totally your preference)
Serve over hot rice and viola dinner! 30 minutes from nothing to done can't beat that, and hey you don't have to take my word that it's good.

The boys were totally impressed too. My son (try to imagine this in a little boy voice) kept asking for more "beef and bocci"

Posted by Tenilia

Honey Lime Chicken Enchiladas

I made these a month ago and they were pretty good. Thought I would share with you. However when I made it I didn't have heavy cream so I used a can of Evaporated Milk instead.
The recipe was on the recipe blog Dinner on a Dime.

I made these tonight for our dinner co-op. (Cooking once a week - what a fabulous thing!) I got this picture and recipe from a chica in my ward who makes some amazing food. (Lady sounds too old and girl sounds too young.) She actually got this recipe from someone else. It's also on another blog. Obviously it's good. Don't let the chili powder scare you, it's not too spicy. The enchilada sauce is spicier, so I just got mild. It's easy too! The hardest part is shredding the chicken. Enjoy!

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Posted by Natalie from Dinner on a Dime

Hamburger Gravy

So this is one of the first meals that I learned how to make and something that my daughter loves to eat. It is way easy, in fact I am surprised that I haven't made it in a while. Hope you enjoy!
Ingredients:
1 lb hamburger
1 cup chopped onion
1 Tbsp garlic
2 tsps beef base
1/4 cup flour
small bag of mixed vegetables
salt and pepper to taste

Directions:
Brown hamburger. Add next 4 ingredients and mix well. Add vegetables and one cup water stir till thick then add water 1/2 cup at a time, till desired consistency. Salt and pepper to taste. Serve over hot mashed potatoes. Enjoy!

Jello Poke Cake

This is our Easter Dessert. One of the few times a year that I will make dessert for my family. It is extremely easy and very yummy. Hope that you enjoy. I used strawberry jello and strawberries.

Ingredients:
1 white cake mix
1 small package jello
1 8 oz pkg cream cheese
1 8 oz pkg cool whip
Fruit to match jello

Directions:
Make cake according to directions on box. When completely cooked allow to cool for 1/2 hour. Then poke holes all over cake with butter knife or back of wooden spoon. You want to have a lot of holes. Then make jello and pour all over cake completely cover the top. After drenching with jello put cake in fridge. In a mixer beat cream cheese and then add cool whip and beat together. After stir in or using beaters mix fruit in with cream cheese and cool whip. Spread evenly over chilled cake and serve. Store leftovers in fridge.

Turkey BBQ

This is a must have if you travel to Sanpete County, UT. Regularly made at any major event, this can be found and once you try it you are usually hooked. For my little family we have started making this for our Easter Dinner. It is so worth any work. I say this because at one point I could find boneless skinless turkey breasts. Lately if we want this I have to debone and skin an actual turkey breast. But like I said, it is soooooo worth it. However you can use boneless, skinless chicken breasts. Chicken is yummy to but not quite the same.


Ingredients:
1 tsp horseradish sauce
1 tsp garlic powder
1 cup soy sauce
1 cup peanut oil
2 cups lemon-lime soda
Boneless, skinless Turkey breasts

Directions:
Mix first 5 ingredients in a large bowl. Use thin and bigger pieces. Leave in fridge overnight. Use basting brush while grilling and baste turkey with marinade. Keep on low heat.

Chicken Noodle Soup

If there is one thing that my daughter will eat for sure is soup. Any kind of soup, it must be the broth. This was something that my husband added to a list that he is making of meals that he wants me to make again in his palm pilot (AKA his memory). It is easy and really any vegatable you have on hand will more than likely work. The ones listed just happen to be the ones I have on hand right now.


Ingredients:

10 cups water
4 chicken boullion cubes
1 T Mrs. Dash
1 t parsley
1 t black pepper
2 boneless skinless chicken breasts
4 T Extra Virgin olive oil
1/4 large onion, diced
1 Cup Carrots, chopped
1/2 Cup snap peas, chopped
1 1/2 stalk celery, diced
1/4 Cup brocoli, chopped
1 small handful of whole wheat spagetti noodles broken into fourths.



Directions:

In a large soup pot add water, boullion, and spices. Cook on high. In a skillet on medium high sear chicken breasts in 2 Tablespoons olive oil, 6 minutes each side. While chicken is searing prepare vegetables and add to soup pot. When Chicken is done searing remove from pan. Chop chicken into 1/2 inch squares and add to soup pot. Add 1 cup of broth from soup pot into hot skillet for one minute. Add liquid back into soup pot and add final 2 Tablespoons of olive oil to soup. Lower heat to medium high and cover soup. Cook for 1 hour. During final 20 minutes add noodles to soup. When everything is cooked and done; Enjoy!

Tuna Noodle Salad

I made this the other day. Quite simple and well hubby liked it so I put it on here simply so he has reference to another recipe to choose for dinner and I remember everything that I put into it. Although it is pretty basic and not varied too much when I make it. Some measurements depends on your preference. Usually; I go more vegetables and less mayo, to keep it as fresh tasting as possible. You could if you wanted to, add 3 chilled hard boiled eggs diced to salad as well. This kind of meal is usually whatever you want it to be.

Ingredients:

8 oz of shell or rigatoni pasta
2 6 0z cans tuna
1 1/2-2 cups frozen or fresh peas
1 1/2-2 cups shredded carrots
1 6 oz can whole olives
1/2-1 cup mayo

Directions:

Cook pasta according to directions on package. Strain water from pasta in strainer. Once water is fully strained of hot water place strainer with pasta in it, into large bowl and add ice cold water to cool noodles down. If using frozen peas, add to noodles to thaw. Let sit for approx. 10 minutes. Dump remaining ingredients into a mixing bowl (or dish you wish to serve in, I'm all for using less dishes). When peas are thawed and pasta is cool lift strainer from water. Dump pasta and peas into mixing bowl and stir ingredients together. Serve immediately or place into fridge for later. Great for a nice warm day. Enjoy!