Monthly Archives: March 2014

Root Beer Float Pie

I LOVE root beer floats. There is something so perfect about them, so naturally making root beer float into a pie was something I had to try.

Now, I know this is probably more of a summer recipe, but I personally love root beer floats year round. Go with me on this.

Source: HolidaysPage

Ingredients:

  • 1 container of Cool Whip, thawed
  • 1 graham cracker crust, 9 inch (you can make your own, but I just bought a ready made one)
  • 1 box of instant vanilla pudding (3.4oz)
  • 3/4 cup of root beer (A&W is my favorite)
  • 1/2 cup of milk
  • Maraschino cherries (if you want them – we aren’t fans of cherries)

Directions:

  1. In a bowl, whisk together pudding, root beer and milk for 2 minutes.
  2. Fold in 1 and 1/4 cups of the Cool Whip.
  3. Spread the mixture into the graham cracker crust.
  4. Top with the rest of the Cool Whip (I didn’t use all of it, but if you like lots of whipped toppy, go for it!)
  5. Refrigerate overnight or 8 hours (Super important because otherwise it ends up soupy)
  6. Add cherries if you’d like.

Verdict: Win

I’ve made this pie a few times and it’s a big hit around here. The first time I made it I used all of the whipped topping, but the fam preferred it with a bit less because the root beer layer is so good that you don’t want the whipped topping to overpower it. Your mileage may vary. I look forward to making this again and experimenting with other flavors of soda.

3-Envelope Pot Roast

If you’ve been to my blog before then you might’ve seen other pot roast recipes. You may be thinking, wow they must really love pot roast. The truth is that we don’t actually have it that often usually. We just happened to have a surplus of pot roast at the moment thanks to a fabulous sale at our local grocery store.

I opted to try this recipe because it’s pretty much everywhere online, so I figured that had to mean that it was good.

Ingredients:

  • 2-3 lbs beef roast
  • 1 envelope of dry brown gravy mix
  • 1-envelope of beefy onion dry soup mix
  • 1-envelope of dry zesty Italian dressing mix
  • 1/2 cup of water

Directions:

  1. Put everything in the crockpot and cook on low 8 to 9 hours.

Verdict: Win-ish

This was a good roast. Quite flavorful, but not my favorite way to make it. You can pretty much mix whichever three envelopes sound good to you so there are certainly more options to explore. Of the roasts I’ve made recently, the Dr. Pepper Roast was my favorite.

What’s For Dinner?

This is my second What’s For Dinner? post and I like the idea of sharing dinner ideas. Tonight I made cube steaks with onion rings. I love steak, but I haven’t mastered the art of cooking it. That happens to be one of the reasons I love cube steaks. So easy to cook and they still give you that steak dinner type of feel. Plus, they are cheap!

Now, I know somewhere there is someone breading their own onion rings, but I’m so not that girl. Especially when these Alexia onion rings are so darn good.

On the cube steak I used the McCormick Grill Mates Montreal Steak spice blend. I love it! Such a great blend and it gives the meat a nice little kick. (I probably would’ve never bought this blend because I never grill, but it was a coupon freebie so I decided to give a try. I will definitely buy it again.)

What did you have for dinner tonight?

Freezer Cooking Day!

As I mentioned in my post yesterday, I dedicated a portion of my Sunday to freezer cooking. I’m sure you’ve seen those pins on Pinterest that say they made 30 meals in one day, but I’ll be honest, I can’t muster the energy to attempt all that. I use freezer cooking to supplement other stuff I make throughout the week. I feel like having a few extra meals in the freezer is always a good thing, but I’m not ready to commit to 30 days of it yet.

Here is what I made:

Enough Oven Taco filling for two meals.

2 Pizza Pasta Bakes. This is one of the easiest freezer meals to put together and it’s yummy.

6 Breakfast Bowls (instructions below.)

And I prepped last night’s dinner, Mexican Hashbrown Casserole, at the same time as well.

 

Continue reading Freezer Cooking Day!

Mexican Hashbrown Casserole

I spend the first part of today doing some freezer cooking (I’ll have a post tomorrow about it) and I finished off the cooking spree by putting this together for dinner. I happened to get free Simply Potatoes Shredded Hashbrowns (thanks to coupons!) so of course I headed to Pinterest to see what I  could make that would be new and yummy. This recipe caught my eye because pretty much any recipe that’s labeled Mexican jumps out at me.

Source: Bubbly Nature Creations

Ingredients:

  • 20oz bag of shredded hashbrowns
  • 8oz block of cream cheese, softened
  • 8oz bag of Mexi-blend shredded cheese
  • 15oz can of tomato sauce
  • 1 lb of ground beef
  • 1 packet of taco seasoning

Directions:

  1. In a skillet brown the ground beef on medium heat, drain.
  2. Add taco seasoning and tomato sauce. Mix and then simmer on medium-low for 2 minutes.
  3. Add the cream cheese and half of the Mexi-blend cheese and mix well until the cheeses have melted.
  4. Turn off the burner, then add the hashbrown potatoes. Mix completely until the potatoes are covered.
  5. Dump the mixture into a greased 9×13 pan.
  6. Sprinkle the rest of the cheese on top.
  7. Bake on 400 for 40 minutes or until the edges brown up.

Verdict: Not quite a win.

This was fine. Everyone ate it, but it wasn’t a total win. Some of the fam thought it was too cheesy (it is VERY cheesy.) If you are a huge cheese fan this will probably be a win for you. I definitely recommend serving this with tortilla chips for a nice bit of crunch.

 

 

Mexican Chicken Alfredo {Freezer Meal}

I found this recipe on the Taste of Home site and adapted it a bit to make it even easier. One of the things that drew me to it was the interesting combination of flavors. It had never occurred to me to mix Alfredo sauce with salsa and taco seasoning, but when I thought about it, I could see how it might work. This recipe also has the added bonus of making two different meals (one to eat and one to freeze) and more bang for my buck is always appreciated!

Adapted from Taste of Home.

Continue reading Mexican Chicken Alfredo {Freezer Meal}

Easy Spaghetti Bake

I had another pack of Mama Mancini’s meatballs that I had to use (the first pack was used in the Meatball Sub Casserole) so I went to Pinterest to search for an easy spaghetti bake. Unfortunately none of the recipes I came across were as easy as I was hoping for, so I threw this together.

Ingredients:

  • 1 lb spaghetti, cooked and drained
  • 24oz jar of pasta sauce (if you use frozen meatballs that do not come in sauce, you will need an additional cup of sauce.)
  • Mama Mancini’s refrigerated meatballs in sauce (or frozen meatballs, thawed)
  • 1 cup of shredded mozarella, divided
  • grated parmesan (optional)

Directions:

  1. Stir the 24 oz jar of pasta sauce into the cooked spaghetti.
  2. Once mixed, pour spaghetti into a greased 9×13 pan.
  3. Top with 1/2 cup of mozzarella (and parmesan, if desired)
  4. Add the meatballs and sauce on top of the cheese (this is where you would add the extra cup of sauce if you are using frozen meatballs.)
  5. Add the rest of the mozzarella to the top.
  6. Bake at 400 for 30 minutes.

Verdict: Eh

This was fine if you love spaghetti. I’m not crazy about spaghetti, but I know the family will eat it. I do think it was better as a bake because I was able to add a lot more cheese to it than I do when I just make spaghetti the usual way.

 

 

Dr. Pepper Roast (Crockpot Recipe)

I love Dr. Pepper. For many years it was my favorite soda (recently I’ve been leaning more toward Cherry Coke, but Dr. Pepper will always be my first soda love) so naturally the thought of incorporating it into dinner seemed genius to me.

I adapted this recipe from Deep South Dish.

Ingredients:

  • 2-3lb beef roast
  • 2 cans of Dr. Pepper
  • 1 packet of beefy onion soup mix.

Directions:

  1. Throw everything in the crockpot and cook for 8 hours on low.

Verdict: Win

This roast came out quite tasty. The Dr. Pepper added a nice sweetness that made it stand out from other pot roast ideas I’ve tried. Even the anti-pot-roast member of the family liked it. I will probably make it again and may experiment with other soda flavors as well.

Meatball Sub Casserole

This was another recipe I came across on Pinterest. I liked it because it had meatballs and I don’t often cook anything with meatballs so I thought it would be a nice change of pace for the family (and of course, it looked easy!)

The original recipe is from: Julie’s Eats and Treats (There are lots of fun recipes on this blog, I can’t wait to check them all out.)

Ingredients:

  • 1 loaf of Italian Bread (The original recipe calls for French bread, but Italian was on sale, so that’s what I used.)
  • Meatballs (I used the 22oz Mama Mancini’s refrigerated meatballs)
  • 24oz jar of pasta sauce
  • 8oz bag of shredded mozzarella (2 cups)
  • 1 8oz block of cream cheese, softened
  • 1/2 cup of mayo
  • 1 tsp of Italian seasoning
  • pepper to taste

Directions:

  1. Cut the Italian bread in half  and cut it down to fit in the bottom of an ungreased 9×13 pan.
  2. In a bowl mix mayo, cream cheese and seasonings then spread the mixture evenly onto the bread.
  3. Top with half (1 cup) of the shredded mozzarella.
  4. In a second bowl combine the meatballs and sauce then spread that evenly on top of the cheese.
  5. Finish by topping with the rest of the cheese.
  6. Bake on 350 for 30 minutes.

Verdict: Win

This was a definite win and a nice break from the usual Italian meals I make. It had a lot of flavor and the cream cheese made it extra cheesy. This was also my first time using the Mama Mancini meatballs and whoa, those are good! I served this with Parmesan noodles and Italian green beans.