Tuesday, November 5, 2013

Beef stroganoff

Beef Stroganoff

Recipe courtesy Paula Deen, 2008
Rated 4 out of 5
544 Reviews
Photo of this Recipe

Total Time: 0 hours 45 minutes

0 hours 5 minutes
0 hours 40 minutes


4 servings




  • 1 1/2 pounds cubed round steak, cut into thin strips
  • House Seasoning, recipe follows
  • All-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 (10 3/4-ounce) can beef broth
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • Salt and black pepper
  • 1 cup sour cream
  • Cooked egg noodles
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder


Sprinkle the steak strips with House Seasoning to light cover them, and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Sunday, July 28, 2013

The NEW Chicken Broccoli Casserole. (our 100th post!)

I have been craving chicken broccoli casserole for months, but I just can't bring myself to make dinner with a can of soup mixed with mayonnaise :-/

Desperate times called for desperate measures and I created my own sauce in place of the Campbell's classic and made my own no-bake chicken casserole (as we call it, Ambyr Casserole).

4 Chicken breasts (cooked on the stove top, I usually cook in coconut oil.  It adds a nice flavor, too)
1-2 Heads of broccoli (depending on how much you like) steamed.
2 c. Rice (cooked)
1 c. Extra sharp white cheddar (sub with whatever, this is just my fave)

Hannah's Secret Sauce:

3 tbs butter
3 tbs flour
2 c. chicken broth
1 container greek-style yogurt

Melt butter in sauce pan on medium/high. Add flour and mix with a whisk for 2 minutes. Slowly add chicken broth (I pour it so that is slides down the side of the sauce pan and heats a little before hitting the flour/butter mixture).  While combining chicken broth, stir quickly.  Keep stirring until sauce thickens (it is like magic. I love this part). Once sauce is to desired consistency, take off heat, let sit for a minute, and then whisk in greek yogurt.  Voila!

Layer: Rice, cheese, sauce (while still hot, it will melt the cheese), chicken, and broccoli on top. Season with salt and pepper.  Pictures to come :-)

My go-to banana bread

After playing with many banana bread recipes, I found one that I kind of liked and changed it up a bit...

Mini Chip Banana Bread Recipe

  • 1¾ c. + 2 Tbsp. unsifted flour
  • 1½ c. granulated sugar
  • ½ tsp. baking powder
  • 1 tsp baking soda
  • ¾ tsp. salt
  • 1 – 1 ½ c. mini chocolate chips
  • 1 c. mashed overripe bananas
  • 2 large eggs
  • 1/3 c. greek yogurt-- less 1 tsp
  • 1 tsp. water (to mix with greek yogurt)
  • ½ c. vegetable oil
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
Preheat over to 350.
Grease and flour three mini loaf pans (or I do 1 mini and 1 large)
Sift together flour, sugar, baking powder, baking soda, and salt into large bowl. Stir in mini chocolate chips.
In a separate bowl, combine mashed bananas, eggs, yogurt/water mixture, coconut oil vanilla, and almond extract. Pour liquid ingredients into flour ingredients and stir until combined.
Divide batter among loaf pans and bake for 33-35 minutes for small, or appx 55 for large, or until deeply golden brown and toothpick inserted into center comes out clean.

Wednesday, July 17, 2013

Refrigerator Bran Muffins
(Aunt Gwen)

Soak and Cool: 2 c. Bran flakes and 2 cups boiling water
Cream in separate bowl: 1 c. shortening and 3 cups sugar
Add: 4 eggs
1 quart buttermilk
soaked bran flakes

Sift and add to above mixture:5 cups flour
5 teaspoons soda
1 teaspoon Salt
4 cups All Bran

Mix until moist.  Bake at 400° for 20 min.  Keeps for 6-7 weeks in fridge.

Friday, May 31, 2013

Peach cobbler dump cake
Sooo easy and so good. A fun summer treat with some ice cream!

Sunday, March 24, 2013

Yummy egg rolls

Egg rolls
Afton Twitchell

½ lb shrimp, chicken or crab or sausage (I use sausage meat)
½ head cabbage
1 green onions ( I use any onion equivalent)
½ lb bean sprouts (if canned drain them)
2 stalks celery, finely chopped
1 tsp salt (be careful soy and MSG are also salty if you use it)
½ teas sugar
½ teas soy sauce ( I use more and less salt)
½ tsp pepper
1pkg egg roll skins or wontong skins

Saute in small amount of oil, chopped Meat(no oil needed for sausage).  Remove from pan.  Leave a little grease in bottom of pan and sauté veggies and seasonings only til slightly wilted.  Rol about ¼ to 1/3 cup in egg roll skins .  Dip finger in water and run along edge of rolls to seal the skins.  When you roll you fold in the ends and roll.    Deep fry at 275 till broWn Makes 15 -20.

Sunday, March 17, 2013

AMAZING Baked French Toast

1 cup of brown sugar
¾ cup butter or margarine
¼ cup plus 2 tablespoons light corn syrup
10-12 slices French bread
4 large eggs, lightly beaten
2 ½ cups half and half
1 tablespoon vanilla extract
¼ teaspoon salt
3 tablespoons sugar
1 ½ teaspoons ground cinnamon
¼ cup butter or margarine melted
You can add chopped walnuts on the bottom of the pan.  It would also be good with like dried cranberries or fresh blueberries on the bottom of the pan.

Combine first 3 ingredients in a medium saucepan.  Cook over medium heat stirring constantly for 5 minutes or until mixture is bubbly.  Pour syrup mixture evenly into a lightly greased 13x9x2 in baking dish.  Arrange bread slices over syrup.  Combine eggs and next 3 ingredients; stir well.  Gradually pour mixture over bread slices.  Cover and chill at least 8 hours.
Combine 3 tablespoons sugar and cinnamon; stir well.  Sprinkle evenly over soaked bread.  Drizzle ¼ cup melted butter over bread.  Bake, uncovered, at 350 for 45 to 50 (mine took almost 1 ½ hours, otherwise the bread was kinda soggy) minutes or until golden and bubbly

Sunday, June 24, 2012

Chicken Tikka Masala (ala Pioneer Woman)

Pastor Ryan’s Chicken Tikka Masala

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  • 3 whole (to 4) Chicken Breasts
  • Kosher Salt
  • Ground Coriander
  • Cumin, To Taste
  • 1/2 cup Plain Yogurt
  • 6 Tablespoons Butter
  • 1 whole Large Onion
  • 4 cloves Garlic
  • 1 piece (approximately 2 Inches) Chunk Fresh Ginger
  • Garam Masala
  • 1 can (28 Ounce) Diced Tomatoes
  • Sugar
  • 1-1/2 cup Heavy Cream
  • 2 cups Basmati Rice
  • _____
  • Fresh Cilantro
  • Chili Peppers
  • Turmeric
  • Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Thursday, May 3, 2012

Stuffed Manicotti

Sorry I'm lazy and didn't want to type this up. let me know if you can't read it and I'll type it!

Friday, April 20, 2012

Carmel Rolls!

Ok this is our favorite!

1 c. chopped pecans (I use half a cup)

20 Rhodes frozen rolls (let them thaw a little then use scissors to cut)

1 pkg regular butterscotch pudding (not instant! this makes all the difference)

½ cup margarine

½ cup brown sugar

Grease bundt pan. Sprinkle chopped pecans on bottom then rolls (cut in half if possible). * Melt butter and add sugar and pudding. Pour over the rolls. Cover and refrigerate 8 hours. Bake at 350° for 30 minutes.

(*you can, instead, pour the pudding powder on top of the rolls then pour butter/sugar mixture on top, this is how my mother-in-law does it and she gave me this recipe) Enjoy!

Monday, March 26, 2012

Tortellini Soup!

If you go to Costco you should get this chicken stock and make this!!!! its one our staples now!

Monday, March 12, 2012

Double Chocolate Chip Cookies.

I have had a cookie obsession lately, and I was getting tired of the same ol' chocolate chip cookies (even though I really love them).  Honestly, I am not a huge chocolate cookie fan (I'd rather have a brownie), but I just thought I would try something different.  I finally found the PERFECT recipe and I make a huge batch each week, freeze little balls of dough, and cook up a few fresh cookies every night for Adam and me.  I even choose this over my regular blonde chocolate chip cookies. Yum! Here goes:


  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 large eggs, beaten
  • 1 tablespoon vanilla
  • 1/2 cup unsweetened cocoa
  • 2 cup chocolate chips
  • 1 cup chopped walnuts (optional)


Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips. Drop dough by tablespoonfuls onto Silpat or silicon baking sheet covered cookie sheet and bake about 10 minutes for frozen balls, 9 minutes for fresh dough (they won't look done, but they are). Cool on a baking rack for at least 5 minutes.