Goulash

Ingredients

1 pound ground meat (I used beef, but turkey is also great in here)

1 pound elbow noodles

1 15 oz can of tomato sauce

2 14.5 cans of diced tomatoes

1 6 oz can tomato paste

3 tsp Garlic Powder

1 medium onion chopped

3 tsp Chili Powder

3 tsp Italian Seasoning

Pepper to taste

Instructions

Heavily season raw meat - probably 2 teaspoons each of Garlic Powder, Chili Powder and Italian Seasoning. 

Add Pepper to your taste

Brown meat with onions and drain off fat

Cook pasta

Add tomato sauce, paste and diced tomatoes to ground beef. 

Let simmer while pasta finishes cooking

Add in pasta and give a good stir. 

Add more of the seasonings if desired (about a teaspoon more of each).

Let simmer, stirring occasionally, for at least 15-20 minutes.

Apple pumpkin bundt cake

Ingredients

2 eggs

3/4 cup regular white sugar

1/2 cup brown sugar

2/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup pumpkin puree

2 cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon cinnamon

4 cups apples, cored, peeled and diced

Instructions

Preheat oven to 350 degrees

In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.

Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. 

Add pumpkin puree and continue beating for 1 more minute to combine.

In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.

Add dry ingredients to wet ingredients and mix just until combined. 

Do not over mix. 

Fold in the apples.

Spray the bundt pan with baking spray. 

Carefully pour the batter into the bundt pan.

Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. 

Let the cake cool on a wire rack for about 40 minutes. 

Invert the bundt pan onto the serving platter and let the cake to cool further.

Green Grape Salad

Ingredients

4 pounds seedless green grapes 

1 (8 ounce) package cream cheese 

1 (8 ounce) container sour cream 

1/2 cup white sugar

Market Pantry Granulated Sugar - 

4lbs 

1 teaspoon vanilla extract 

4 ounces chopped pecans 

2 tablespoons brown sugar 

Directions

Wash and dry grapes. 

In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. 

Add grapes and mix until evenly incorporated. 

Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Crockpot Sweet Garlic Chicken

Ingredients:

4-6 chicken breasts

1 cup packed brown sugar 

2/3 cup vinegar (I used apple cider vinegar)

1/4 cup lemon-lime soda (diet or regular)

2-3 Tablespoons minced garlic 

2 Tablespoons soy sauce

1 teaspoon fresh ground pepper

2 Tablespoons corn starch

2 Tablespoons water

Red pepper flakes (optional)

Directions:

Spray slow cooker with non-stick cooking spray. 

Place chicken (frozen, thawed or fresh) inside slow cooker. 

Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. 

Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. 

Place saucepan over high heat. 

Mix together corn starch and water, pour into saucepan, and mix well. 

Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 

Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 

Sprinkle red pepper flakes on top if desired. 

This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Clean banana bread

Ingredients

2 cups whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar free applesauce

3/4 cup honey

2 eggs, beaten

3 mashed overripe bananas

Instructions

1.Preheat oven to 350 degrees F (175 degrees C). 

Lightly grease a 9x5 inch loaf pan.

2.In a large bowl, combine flour, baking soda and salt. 

In a separate bowl, mix together applesauce and honey. 

Stir in eggs and mashed bananas until well blended. 

Stir banana mixture into flour mixture; stir just to moisten. 

Pour batter into prepared loaf pan. 

3.Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. 

Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Beat cream cheese and butter at medium speed with an electric mixer until smooth. 

Gradually add powdered sugar, beating until light and fluffy. 

Stir in vanilla and pecans. 

Frost cake when completely cooled.

Hamburger Stew Recipe

Ingredients

2 pounds ground beef

2 medium onions, chopped

4 cans (14-1/2 ounces each) stewed tomatoes, undrained

8 medium carrots, thinly sliced

4 celery ribs, thinly sliced

2 medium potatoes, peeled and cubed

2 cups water

1/2 cup uncooked long grain rice

1 to 2 tablespoons salt

1 to 2 teaspoons pepper

ADDITIONAL INGREDIENT (for each batch of stew):

1 cup water

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Nutritional Facts

1 serving (1 cup) equals 165 calories, 6 g fat (2 g 

saturated fat), 30 mg cholesterol, 584 mg sodium, 16 g 

carbohydrate, 2 g fiber, 12 g protein.

Directions

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. 

Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. 

Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.

Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.

To use frozen stew: Thaw in the refrigerator for 24 hours. 

Transfer to a saucepan; add water. Cook until hot and bubbly. 

Yield: about 5 batches (15 cups total).

chicken yakisoba

Ingredients

½ head green cabbage 

1 medium yellow onion 

2 medium carrots 

1 small crown broccoli 

2 inches fresh ginger 

1 large chicken breast 

2 Tbsp vegetable oil 

2 (3 oz.) packages ramen noodles

seasoning packets discarded 

1 tsp sesame oil (optional) 

¼ cup soy sauce 

¼ cup worcestershire sauce 

2 Tbsp ketchup 

(up to) 1 Tbsp sriracha hot sauce 

1 Tbsp sugar 

Instructions

Before you begin, prepare the meat and vegetables for stir frying. 

Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. 

Peel and grate the carrots with a large holed cheese grater. 

Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. 

Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

Begin boiling a medium pot full of water for the noodles. 

Heat the vegetable oil in a large skillet over medium-high heat. 

When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). 

Add the chicken strips and cook until they are no longer pink (about five minutes).

Once the chicken is cooked through, add all of the vegetables. 

Stir and cook until wilted (about 5-10 minutes). 

Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). 

Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.

In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. 

Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. 

Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. 

Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).