This HAS to be one of the easiest and tastiest dishes I make. [Read more...]
This combines the goodness of chocolate chip cookies with the ease of a cake!
It’s really quick and easy to whip up, and anyone who likes cookies will absolutely LOVE this cake! [Read more...]
It’s perfect for the days I work since it’s super quick and easy to throw together, and tastes like you spent HOURS making it.
The crust comes out flaky, and this dish has a lot of different flavors and textures going on all at once.
If you’re looking for a new way to make chicken, give it a try. You will love it!
- 1 box of refrigerated pie crusts
- 1/3 c. butter
- 1/3 c. butter
- 1/3 c. onion, chopped
- 1/3 c. flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 3/4 cups chicken broth (I have tried many and prefer Progresso)
- 1/2 c. milk
- 2 1/2 c. cooked chicken, shredded
- 2 c. frozen mixed vegetables, thawed
- 1. Preheat oven to 425 degrees. Line 9' pie pan with one crust.
- 2. In a pan, melt the butter over medium heat. Add the onion and cook until it's transparent (about 2 minutes). Stir in the flour,s alt and pepper and mix well. Stir in broth and milk while cooking over low to medium heat and stirring until it's thick and bubbly.
- 3. Stir in the chicken and mixed vegetables. Remove from heat. Pour into crust lined pan.
- 4. Top with second crust, seal the edges, and gently "fork" around the edges to further seal it and make it look nice. Poke the fork through the top crust in approximately six spots so it can vent while cooking.
- 5. Bake for 30-40 minutes or until golden brown. During the last 15 minutes of baking you may need to cover the crust edges with foil to prevent them from over browning.
- 6. Let stand 5 minutes before serving.
- 7. Enjoy!
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Check out the Free and Under $1 Deals at CVS for the week of 3/2/14 – 3/8/14 [Read more...]
Check out the Free and Under $1 Deals at Rite Aid for the week of 3/2/14 – 3/8/14 [Read more...]
Back in the 80′s I worked at a law firm in Atlantic City.
We had the cutest, funnest, middle-aged receptionist named Pat, and we used to LOVE IT when she made these for us.
Unfortunately Pat passed away unexpectedly over 20 years ago.
I miss her dearly, but I will never forget her or her Tastycakes!!
The cake is very moist and spongy, and compliments the peanut butter and chocolate flavors perfectly.
Give it a try – you will be so glad you did!!
- 2 c. sugar
- 2 c. flour
- 2 tsp. baking powder
- dash of salt
- 2 tsp. butter
- 1 c. milk
- 4 eggs
- 1 tsp. vanilla
- 12 oz peanut butter
- 12 oz chocolate chips
- 1. Preheat oven to 350 degrees.
- 2. Scald the milk and butter. Put in a mixing bowl. Add the sugar, flour, baking powder, salt, eggs and vanilla.
- 3. Bake at 350 degrees for approx 30 minutes.
- 4. Remove from oven and while cake is hot, "icing" the cake with the peanut butter. Place in freezer. Once peanut butter has hardened melt the chocolate chips and spread on top of the peanut butter. Place it back in the freezer to harden the chocolate.
- 5. Enjoy.
- *Note, before serving allow cake to warm to room temperature or the chocolate will crack into pieces instead of cutting nicely into pieces.
We love going to PF Changs, but what we don’t love are the prices so we decided
to try replicating their Mongolian Beef recipe, which is my favorite thing there!
We could not believe how AMAZING it turned out.
It tasted JUST LIKE PF CHANGS, and I KNOW
we will be making this quite often!!
It was easy to put together, and cost under $10 to feed three people. Give it a try ~ I just know you will LOVE it as much as the real thing!
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced (I used the powder from a jar, not fresh ginger)
- 1 tablespoon garlic, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- Vegetable oil, for frying (approx. 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onions, sliced on the diagonal into one-inch lengths
- 1-2 cups of rice, prepared, to serve on the side
- 1. Make the Sauce: Heat 2 tsp. oil over medium/low heat. DO NOT let the oil get too hot. Add the garlic and ginger to the pan, then add the soy sauce and water before the garlic scorches. Add the brown sugar, raise the heat to medium, and boil for 3-5 minutes until it begins to thicken. Remove from heat.
- 2. Cut the flank steak against the grain into 1/4" bite sized slices. Dip the steak in cornstarch and apply a thin coating of corn starch to each side of the meat (I put it in a bowl and shook it to coat and mix it thoroughly). Let the beef sit for about 10 minutes until the cornstarch is absorbed into the meat.
- 3. Using a skillet or wok heat about 1 cup of oil until it's hot, (you will want the beef to be mostly covered with oil during this step). Saute the beef for approximately 2-3 minutes, or until it cooks evenly and begins to darken on the edges. (Don't worry, the beef will go back on the heat and cook more later). I did NOT cook all of the beef at once. I cooked about 10-12 pieces at a time, then placed it on to paper towels until all of the meat was cooked.
- 4. Pour out the remaining oil from the skillet, dump ALL of the meat back in the pan, and cook for 1-2 minutes.
- 5. Add the sauce and cook for one minute while stirring continuously.
- 6. Add the green onions.
- 7. Cook for one additional minute, then remove the beef and onions with tongs or a slotted spoon on to a serving plate. (Just leave the excess sauce behind in the pan).
- 8. Serve with a side of rice, and ENJOY!!