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Posted by Darlene on October 10, 2019 at 9:16 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1 lb ground beef (at least 80% lean)
1 cup chopped onions
2 cups diced peeled potatoes (about 1 lb)
1 cup sliced celery
1 bag (12 oz) frozen mixed vegetables
1 carton (32 oz) beef flavored broth
1 can (14.5 oz) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
salt and pepper to taste
(see my tips below)
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DIRECTIONS:
1: Cook beef and onions over medium-high heat 7 to 9 minutes in a 4-quart saucepan, stirring frequently, until beef is thoroughly cooked. Drain and place back on the burner.
2: Add remaining ingredients and mix well. Heat to boiling. Reduce heat to medium-low then cover and simmer 18 to 20 minutes, stirring occasionally, until vegetables are tender.
Darlene’s Tips: You can add any ingredients you like or eliminate ingredients you don’t want. To make it even easier, you could use 2 or 3 bags of frozen veggies and not bother with the fresh veggies. Grab different varieties of frozen veggies for… well… for a variety of ingredients! Just pick out what your family likes. You can even get bags of frozen onion so you don’t have to chop one. After cooking the ground beef, it’s just a matter of adding your ingredients and heating it up. Cuts down on cooking time. You can toss in some cooked pasta too or rice!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 9, 2019 at 7:31 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Flannel Pet Quilt Tutorial – Quick and Easy Strip Set Project
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Posted by Darlene on October 9, 2019 at 8:30 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/4 cup all-purpose flour
24 round hard peppermint candies, crushed (1/3 cup)
optional: 2 cups white baking chips, 1/2 teaspoon vegetable oil, additional 1/3 cup crushed candy
(see my tips below)
See my Darlene’s Concoctions videos!
DIRECTIONS:
1: Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
2: Break up cookie dough in a medium bowl.
3: Stir or knead in flour and 1/3 cup of the crushed candies.
4: Shape dough into 36 (1-inch) balls and place 2 inches apart on cookie sheets.
5: Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes then remove to cooling rack. Cool completely, about 30 minutes.
Optional Step: In medium microwavable bowl, microwave white chips and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Dip half of each cookie into melted chip mixture, allowing excess to drip off, then place on cooking parchment paper. Sprinkle dipped half of each cookie with remaining crushed candies. Let stand about 20 minutes or until set. Store in airtight container.
Darlene’s Tips: You can use crushed candy canes instead of the peppermints or use any hard candy that you like. Crush by putting them in a plastic bag and hitting them with a rolling pin or hammer. If you want to dip them like in the optional step, you can use chocolate morsels if you like, or red or green morsels (for Christmas colors) if you can get those. You can tint the dough too with gel food coloring.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 8, 2019 at 10:16 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1 can (16 oz) refried beans
1 can (4.5 oz) chopped green chiles
1 cup salsa (any variety)
2 cups (8 oz) finely shredded Mexican cheese blend
1 package (8.2 oz) flour tortillas (6 inches)
optional toppings (see tips below)
(see my tips below)
See my Darlene’s Concoctions videos!
DIRECTIONS:
1: Heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish or pan with cooking spray.
2: Add beans, chiles and salsa to a blender. Cover and blend 30 seconds to 1 minute or until smooth. Pour this sauce into a 9-inch glass pie plate.
3: Using tongs, dip both sides of tortilla in the sauce. Place dipped tortilla in baking dish and sprinkle 2 tablespoons cheese in center, fold in half, then in half again. Repeat with remaining tortillas, overlapping in dish.
4: Pour remaining sauce over tortillas and sprinkle with remaining cheese.
5: Bake 12 to 16 minutes or until hot and cheese is melted.
Darlene’s Tips: Add any of these topping just before serving: fresh cilantro leaves, green onions, sour cream, jalapeños, sliced avocados, pico de gallo or whatever you like!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 8, 2019 at 9:08 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on October 7, 2019 at 9:11 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Reading My Schedule and List of Ideas – Chit Chat
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Posted by Darlene on October 7, 2019 at 1:59 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Chit Chat – Exclusive Video
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Posted by Darlene on October 7, 2019 at 8:19 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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2 lb beef stew meat (you can buy it already cubed)
1 package (1.5 oz)
1 bag (12 oz) frozen mixed vegetables
14 oz baby yellow potatoes
8 oz baby-cut carrots
1 carton (32 oz)
1/4 cup all-purpose flour
(see my tips below)
See my Darlene’s Concoctions videos!
DIRECTIONS:
1: Spray slow cooker with cooking spray. Dump all the ingredients except the flour into the slow cooker and stir to mix.
2: Cover and cook on High heat setting 5 to 6 hours, or Low heat setting 8 to 10 hours.
3: Before serving (about 30 minutes before), remove 1/2 cup of the stew broth into small bowl and beat with 1/4 cup all-purpose flour, using whisk or fork, until smooth. Pour back into stew and mix. Continue cooking until thickened.
Darlene’s Tips: Adding the flour to a cup of cold water or cold broth instead of hot broth will make it easier to mix. Hot liquid can make it lumpy. You can also just skip the thickening step. Add any other ingredients you want like onions, mushrooms, turnip, whatever! You can buy any roast you like and cube it yourself.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 6, 2019 at 7:32 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
check for ingredient coupons here
1 roll (18 oz) refrigerated sugar cookies
3 eggs
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1 1/3 cups maple-flavored syrup
1 1/2 cups chopped walnuts
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F (325°F for dark pan). In ungreased 13×9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Bake 13 to 15 minutes or until edges are golden brown.
2: Meanwhile, in large bowl, beat eggs with wire whisk. Stir in brown sugar, flour and syrup until well blended. Stir in walnuts.
3: Pour egg mixture evenly over partially baked crust. Bake 30 to 35 minutes longer or until filling is set. Cool completely on wire rack, about 1 hour 30 minutes, before cutting.
Darlene’s Tips: Serve with a side of maple walnut ice cream and top with whipped topping and a drizzle of caramel syrup! If bringing to a holiday dinner, wait to cut just before serving.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on October 5, 2019 at 8:35 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
check for ingredient coupons here
1 box yellow cake mix
1/2 cup butter, softened
2 eggs
4 granola bars of your choice, coarsely chopped
optional: glaze or melted morsels to drizzle on top
(see my tips below)
See my Darlene’s Concoctions videos!
DIRECTIONS:
1: Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat cake mix, butter and eggs with electric mixer on medium speed until smooth. Stir in chopped granola bars.
2: Drop mixture by the tablespoon onto ungreased cookie sheet.
3: Bake 10 to 12 minutes or until set and light golden brown around edges. Let cool on cookie sheet 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4: Optional: drizzle glaze or frosting or melted morsels on top if desired.
Darlene’s Tips: You could maybe ise granola cereal instead of chopped up granola bars. You can also add additional chopped nuts, raisins, chocolate morsels, whatever! Use any cake mix flavor you want. For an easy yet different kind of glaze for decorating, try mixing a little bit of caramel or chocolate syrup with powdered sugar until it’s the right consistency. I have not tried this, so not sure how it comes out. My guess is it will be delish!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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