Wednesday, October 3, 2012

What's Cooking? September Food

Update: added the peanut butter pie recipe.
Tyler made mixed vegetable casserole. 

There's not a real recipe for this, but I wrote out what we usually do.
 Mixed Vegetable Casserole 
1 lg. pkg. mixed vegetables cooked
1 lb hamburger browned
Lg. can cream of chicken soup
hash browns, warmed
salt
pepper

Mix and bake at 350F for 30-40 minutes.


 Kayla made spaghetti. 
 She chose garlic bread and corn to go with it.


Jessica made stir fry. She's the only one who has tried it so I ask her to make it every couple of months.

Yum
 Beef Stir Fry
2 tbs cornstarch                    2 med carrots thinly sliced
2 tsp sugar                            6 oz package frozen pea pods thawed
6 Tbs soy sauce                    2 Tbs chopped onion
¼ c apple juice                      2 Tbs vegetable oil divided
8 oz can sliced water chestnuts undrained
3 c broccoli florets
1 lb boneless beef round steak cut into strips
hot cooked rice 

In a bowl, combine corn starch, sugar, soy sauce and apple juice until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 Tbs oil for one minute. Stir in water chestnuts. Cover and simmer four minutes. Remove and keep warm. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetable to pan. Toss. Serve over rice. 
Jasmine made the chicken creole rice recipe on the back of the box below.  You just add tomatoes and chicken to the rice and seasoning in the box.


She chose cheesy bread sticks to go with it.


Adam made beef stroganoff using the recipe on the back of the banquet family sized Salisbury steak  box.  


It was pretty good.
Adam made peanut butter pie.  (He didn't realize I was taking the picture so didn't give you all his charming smile)
He realized he hadn't added the whipped cream or chocolate syrup so it was a good thing there was a second pie.


Peanut Butter Pie
4 oz cream cheese
1 c confectioner's sugar, sifted
1 c crunchy peanut butter
1/2 c milk
8 oz whipped topping, thawed
1 deep dish graham crusts
whipped topping
chocolate syrup

In a large bowl, combine cream cheese and confectioner's sugar. Mix well. Add peanut butter and mix. Slowly add milk and mix well. Fold in whipped topping. Pour into pie crusts and cover. Freeze for at least 30 minutes. Pipe extra whipped topping around edge of the pie. Drizzle with chocolate syrup.
We used two shallow crusts instead of one deep dish. It made for flatter pies.

So that's what the kids cooked this month. What's your favorite easy-to-make recipe. 

2 comments:

One Crowded House said...

"homemade" chicken noodle soup.....

http://rowofducks.blogspot.com/2009/11/easy-chicken-noodle-soup.html

I double this recipe for our family and then we have it for leftovers too.

Kathy C. said...

That looks good. I'll try that soon. Nice and easy--that works for us!