Creamed Spinach


This is one of those recipes that I grew up on. It’s not amazing or even published for all I know. I just happened to be hungry for this. One box of spinach doesn’t make much, but I’m pretty much the only one who will eat it. My youngest will blame his braces for not eating it, although he does like it.
Here’s a tip for draining the spinach…I microwave it in a glass pie plate. When it’s done, I lay a dessert plate over top of the cooked spinach in the pie plate and squeeze all the water out over my sink.

  • 1 10-oz pkg frozen spinach
  • ¼ cup sour cream, or to taste
  • Salt – I use pink Himalayan 
Microwave spinach in bowl according to package directions. Drain water from bowl, press spinach with paper towels to remove any excess water. Once water is squeezed out, add sour cream and stir into spinach. Sprinkle with salt to taste.

Source : My Mama

It’s funny to read my recipe notes through the years. In 2015, it says “my kids love this! They like to watch their muscles grow after each bite! Thanks Popeye!”


Asian Beef and Noodle Bowl


Schmiford Images: Food Images &emdash;

8/27/18 – We had a long day with afterschool mowing. Hubby was starting dinner when we finally got home. He handled the meat and I did the vegetables.

Few thing…we had a good bit more meat then it calls for. We used it all.
I didn’t shred carrots. I washed, peeled, cut into 1” chucks and ninjaed the carrots. I wasn’t paying attention when Hubby tossed spinach in, but I think he may have skimped there. For the beef broth, he measured the amount in water and added the seasoning packets to it. (I would have used bouillon, or hey even the can of beef broth that I specifically bought for this recipe, but his way worked too.)
The ginger wasn’t fresh, it was squeeze ginger. Yep like toothpaste. Mint was dried flakes.

The flavor of this was really good. Prep wasn’t too difficult, but you do have several things going at once.

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Slow Cooker Party Pork


We had a very long weekend and I knew we would be gone for most of the day Friday – Sunday. In an attempt to save money by not eating out all three nights, I planned 2 long cook crock-pot meals for Friday and Saturday. Since I started this around 6am, I was afraid to let it go until I knew we’d be home, so I had Mom stop by the house around 5 and switch it to WARM. Even with that, due to pouring rain and terrible traffic, we didn’t get home until close to 7:30! Our pork was a bit dry and almost blackened on any portion that stuck out of the juices. However, the flavor for this is really good, especially considering the simplicity of the ingredients. This is the perfect kind of recipe for a get-together or party. The menfolk at it rolled in tortilla shells. I ate it over rice. Everyone was full and satisfied!


  • 2-3 lb boneless pork roast
  • 1 cup grape jelly
  • 1 cup ketchup
  • ¼ teaspoon ground allspice


Add pork to your slow cooker. Combine jelly, ketchup, and allspice in a bowl, and then pour over pork. Cook on “low” for 8-12 hours. Remove pork from your slow cooker and separate the meat from bone with a fork. Strain the juice left in your slow cooker and serve as a gravy with the meat.

(Serves 12)

Source : New Leaf Wellness

Stelline Beef Soup


Schmiford Images: Food Images &emdash; wm_AlphabetBeefSoup_7521

This was super easy to put together. Originally it called for alphabet noodles, but I saw these star shaped noodles and thought the kids would like them. Really a fuss free dinner. Should it be made again, I need to double the recipe.

  • ½ pound sirloin steak
  • 1 16 oz can Italian style diced tomatoes
  • 1 8 oz can tomato sauce
  • 3 cups water
  • 3 beef bouillon cubes
  • 1 16 oz package frozen mixed vegetables
  • ½ cup uncooked stelline noodles (tiny stars)

Cut meat into small cubes. In slow cooker, combine meat, tomatoes, tomato sauce, water, bouillon and vegetables. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add noodles. Cover and cook on high for 15 to 20 minutes or until noodles are cooked.

Makes 6 servings
Source : Busy Mom’s Low-fat Cookbook

Chocolate Peanut Butter Bars


I’m afraid I didn’t get an image for this one. These were super easy to whip up. Personally, I hate mixing anything with rice krispie cereal in it. I found that 12 oz of chocolate was not enough to cover my bars like the original image showed, however I did use grandma’s pan, which is slightly larger than a 13×9.

  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup peanut butter
  • 6 cups crisp rice cereal
  • 2 cups (12 ounces) semisweet chocolate chips, melted
In a large saucepan, combine the sugar, corn syrup and peanut butter. Cook over medium-low heat until sugar dissolves. Remove from the heat; add the cereal and stir until coated. Spread into greased 13×9-in. pan; press lightly. Spread melted chocolate over bars. Chill.

Yield : 1 ½ to 2 dozen.

Source : Taste of Home

199 down : 166 to go



Schmiford Images: 2011 &emdash; Marzetti_7188 2011 11 20
  • 1 lb. ground beef
  • 1 large onion, chopped
  • cup chopped green pepper
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon pepper
  • cup water
  • 1 tablespoon Worcestershire sauce
  • 8 ounces wide noodles, cooked and drained
  • 1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next nine ingredients. Spoon into a greased 3-qt. baking dish; sprinkle with cheese.

Cover and bake at 350° for 45 minutes or until heated through.

Makes 4-6 servings

Source: Taste of Home

This was easy to prepare, but not a true marzetti, meaning I prefer it with elbow macaroni. The flavor was very good and elbows could easily have been swapped in for the egg noodles.

189 down : 176 to go

Bacon Ranch Slow Cooker Chicken


  • 2 strips bacon, cooked and shredded
  • 1 teaspoon garlic, minced
  • 1 package ranch salad dressing mix
  • 1 can canned cream of chicken soup
  • 1 cup sour cream
  • 1 pound chicken breast
  • 8 ounces rigatoni pasta, or penne

Combine first 5 ingredients in a bowl.

Place chicken in slow cooker and pour sauce over the top.

Cook on high for 3 1/2 hours if chicken is thawed, 6 hours if chicken is frozen. Serve over hot noodles.

Makes 6 servings

Source : kitchen Holmes

Although very easy and quick to put together, this came out of the crock-pot dry and somewhat flavorless. Flavorless is not something I even anticipated occurring with the ranch dressing mix. I was very hopeful that this would be a great stand by, go-to meal. My  chicken was frozen, maybe that makes a difference. I think adding petite diced tomatoes would be good too.