From the Campbell's Classic Recipes cookbook. Quick, easy, cheap, and my kids love it.
Ingredients:
1 pound ground beef
1 medium onion, chopped
1 can (10 3/4 oz) Campbell's Condensed Tomato Soup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked corkscrew macaroni (about 1 1/2 cups uncooked), or you could use elbow macaroni
In medium skillet over medium-high heat, cook beef and onion until beef is browned, drain if necessary. Add soup, water, Worcestershire sauce, cheese and macaroni. Reduce heat to low and heat through.
Thursday, November 15, 2012
Sunday, November 4, 2012
Pumpkin Scones ~ by Sarah
I had some pumpkin leftover from when I made the cookies last weekend, so I decided to look up a recipe for pumpkin scones. I love scones and I love pumpkin! These were great! And not much sugar at all!
Ingredients:
4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 eggs
1-1/4 cups canned pumpkin
3/4 cup milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons milk
1/4 teaspoon pumpkin pie spice
Directions:
In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.
Ingredients:
4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 eggs
1-1/4 cups canned pumpkin
3/4 cup milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons milk
1/4 teaspoon pumpkin pie spice
Directions:
In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.
Thursday, November 1, 2012
BBQ Pork Loin and Jasmine Rice~by Kelsey
My mother-in-law has made this for us a couple of times and we all loved it, so I had to try it out myself. It is simple, makes good left overs, and is easy to transport for tailgating, etc.
Ingredients:
Pork Loin
Bottle of BBQ Sauce, your choice of brand, but we insist on Sweet Baby Ray's
Jasmine Rice (I had no idea that there was such a thing. I used white rice the first time and it just didn't work. Then I found out that there is actually JASMINE rice, so make sure you get that!)
Put the pork loin in the slow cooker and dump the bottle of bbq sauce over it. Cook on low all day, or on high half the day. When you are ready to eat, grab a couple forks and shred the pork in the slow cooker. It should pretty much just fall apart as you stir it around. Cook the rice according to the package directions and based on how many servings you need. Spoon the pork and sauce over the rice and enjoy! Trust me, you won't be sorry that you made this!
Ingredients:
Pork Loin
Bottle of BBQ Sauce, your choice of brand, but we insist on Sweet Baby Ray's
Jasmine Rice (I had no idea that there was such a thing. I used white rice the first time and it just didn't work. Then I found out that there is actually JASMINE rice, so make sure you get that!)
Put the pork loin in the slow cooker and dump the bottle of bbq sauce over it. Cook on low all day, or on high half the day. When you are ready to eat, grab a couple forks and shred the pork in the slow cooker. It should pretty much just fall apart as you stir it around. Cook the rice according to the package directions and based on how many servings you need. Spoon the pork and sauce over the rice and enjoy! Trust me, you won't be sorry that you made this!
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