View From Our Table

Moo Shu is commonly a Chinese dish with eggs. This dish "MuShu" comes from a taco recipe I found in a magazine once. I was unable to find that original recipe now, but it was this meat served with coleslaw wrapped in a flour tortilla. It was also delicious, but I kept thinking this would be great with veggies over rice. That is when the MuShu Beef Bowl was born. Ingredients: 2 tsp Cornstarch    ¼ Cup Cold Water    ¼ Cup Barbecue Sauce   ¼ Cup Hoisin Sauce   2 Tbsp Reduced-Sodium Soy Sauce   1/2 tsp Ginger   1 tsp Minced Garlic    1 lb. Ground Beef   1 Cup Shredded Carrots   2 Cucumbers   1 Tbsp White Wine Vinegar   1 tsp Sugar   4 Tbsp S our C ream   1 tsp Sriracha (or more)   Olive Oil   Salt and Pepper   2 Cups Cooked Rice of Choice       Directions: In a medium bowl, combine vinegar, sugar, and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber length...

This is one of those recipes to enjoy making. Something to really put the time and love into, making it even better to savor every bite when you're done. I found this one in a Taste of Home magazine at a check out years back. I didn't change a thing.  Ingredients: 1/4 cup butter, softened 1/3 cup sugar  1 egg, beaten 1 teaspoon vanilla extract 2-1/3 cups all-purpose flour  4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1-1/2 cups fresh or frozen blueberries (If using frozen blueberries, use without thawing to avoid discoloring the batter) STREUSEL: 1/2 cup sugar 1/3 cup all-purpose flour  1/2 teaspoon ground cinnamon 1/4 cup cold butter Directions: In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Fill 12 greased or paper-lineups two-thirds full. In a small bowl, com sugar, flour and cinnamon; cut in butter until crumbly. Sp...

The year our youngest daughter went to visit her Dad for Thanksgiving was the first big holiday our family wasn't all together. Not having a close family growing up, I always try and make the holiday season special for my children.  When she returned after the break, we made sure to hold 2nd Thanksgiving, complete with Banquet Homestyle Gravy & Sliced White Meat Turkey. (Something that is a fond memory from my childhood.) Ready for the holiday season this year full of food and memories😊 Menu: Banquet Turkey and Gravy Black Olives (her favorite) Green Olives (her other favorite) Deviled Eggs Garlic Whipped Mashed Potatoes Kings Hawaiian Rolls Ocean Spray Jellied Cranberry Sauce Creamed Style Corn Stovetop Stuffing Green Bean Casserole

This is my take on Good Housekeeping's California Roll Salad. 2 Tbsp Mayo 1 Tbsp Sriracha 1 Tbsp Lemon Juice Salt 2-3 Cups Butter Lettuce 1 Cup Rice 2 Mini Cucumbers, Diced 1 Avocado, Diced 8oz Imitation Crab Meat 1 Scallion, Thinly Sliced Cook rice according to packaging instructions. Meanwhile, in small bowl combine mayo, sriracha, lemon juice and a pinch of salt. Divide rice, lettuce, cucumber, avocado between two bowls. Top with crabmeat, sriracha mayo, and scallions. 

Based on a recipe by  budgetbytes.com Ingredients: 1lb Italian Sausage 2 Garlic Cloves 6oz Can Tomato Paste 28oz Can Crushed Tomatoes  2tsp Italian Seasoning ½ Cup Water 16oz Cavatappi Pasta 1/3 Cup Sour Cream 1 Cup Fresh Spinach Directions: Bring a large pot of water to a boil for the pasta. Brown Italian sausage in a deep skillet over medium heat. Add minced garlic. Sauté one minute more. Add the tomato paste, crushed tomatoes, Italian seasoning, and water. Stir to combine. Let the sauce simmer, stirring occasionally, while pasta cooks. Cook noodles according to package and drain. After the pasta has cooked, add fresh spinach to sauce until just wilted. Turn off heat. Stir in sour cream, then noodles until combine. (Note: we don’t add all the noodles at once. Once I am happy with the noodles to sauce ratio we save the extra for buttered noodles later, or for our little ones that don’t like as much sauce.)

One of my first recipes. Originally made with no corn and two cans of green beans, but my kids love the corn. Sprinkle with cheese the last 5 minutes of baking to change it up. 1 can Green Beans 1 can Corn  2 cans Condensed Cream of Mushroom Soup 1 lb Ground Beef 32 oz Bag Frozen Tater Tots Salt & Pepper Preheat oven to 400°. Brown beef over medium high heat until cooked through, set aside. In a large bowl stir together first 3 ingredients. Once beef is cool enough, stir into mixture. Grease 9x13 pan. Add one layer of tater tots across the bottom of the pan (you will have some left in the bag). Spread mixture evenly across tater tots. Bake for 50 minutes.  

A list of my frequently used, no recipe meals: Banquet Salisbury Steak, Canned Corn, Instant Mashed Potatoes. Biscuits and Gravy: Pioneer country gravy mix, Italian sausage, and refrigerated biscuits.  Cavatappi, Alfredo Sauce, Steamed Broccoli. Campbell's Teriyaki Chicken and Pepper Bowl, with Pineapple and Edamame.  (Follow Recipe on the Campbell's Bag) Holiday breakfast:  Oscar Mayer real bacon bit eggs, Pillsbury flaky layers biscuits with jelly, bacon, and Cookie Cutter Shape Pancakes. (Spray metal cookie cutters with oil and use them on the skillet as a mold)  PF Changs Frozen Home Meals over Rice. Scrambled Eggs with Oscar Mayer Real Bacon Bits, Banquet Frozen Sausage Links (with syrup for dipping), and Pepperidge Farm Sourdough Bread.  Sloppy Joe's, Frozen French Fries. Smithfield Anytime Pork Chop, Steamed Cauliflower,  Stove Top Stuffing, King's Hawaiian Rolls. Stouffers Meatloaf, Canned Corn, Instant Mashed Po...

  (I saved this beef recipe from one of my Hello Fresh boxes. Click Here for the original full recipe) Ingredients: 1 lb ground beef 6 tsp soy sauce 1 Tbsp sesame seeds 1 Tbsp hoisin sauce 2 scallions 1/2 clove minced garlic 1 tsp sesame seeds (optional) 2 cups cooked rice Directions:  Thinly slice the scallions, keeping the whites and greens separate. In a large bowl, combine the soy sauce, hoisin, scallion whites, and garlic. Add the ground beef and thoroughly mix with your hands. Heat a large pan over medium-high heat. Once hot, add the beef and cook, breaking up the meat into pieces, until browned and no longer pink.  Serve the beef on a bed of rice, sprinkled with scallion greens and sesame seeds . We loved to eat with Broccoli or Sauteed Mushrooms.

We love a good beef and broccoli dish in our house. This is a great slow cooker version. Just put all the ingredients right in. Opt for boil in bag rice for an even easier night. Ingredients: 1-2 lbs Beef, Thin Cut (Shave Steak, Flank Steak, Etc) 1 Cup Beef Broth ½ Cup Beef Broth ½ Cup Soy Sauce 1/3 Cup Light Brown Sugar 1 Tbps Honey 1 Tbps Olive Oil 3 Cloves Minced Garlic 1 Tbps Cornstarch 12oz Bag Frozen Broccoli 1-2 Cups Cooked Rice Directions: Lay Beef strips at the bottom of the slow cooker. Cover in 1 Cup Beef Broth, soy sauce, brown sugar, honey, olive oil, and garlic. Turn the crockpot on low and cook for about 6 hours, though depending on how thin the cut, 5 hours should be enough. At 3 hour mark, mix Beef around stirring ingredients. Half and hour before cook time is complete,  whisk cornstarch in ½ Cup Beef Broth. Add to slow cooker and stir in. Cook Broccoli according to package. Mix in to slow cooker. Cook rice according to packaging. We mix 1 Cup of cooked...

This is not a quick recipe, but I can not resist the Blueberry Lemon combination. This I found on Pinterest from  The Recipe Critic .  Ingredients: 1 ¼ Cups Flour ½ tsp Baking Powder ¼ tsp Baking Soda ¼ tsp Salt 2 Large Eggs 1 Cup Granulated Sugar ½ Cup Unsalted Butter, Softened 1 ½ tsp Vanilla Extract ½ Cup Sour Cream Zest from 1 Lemon 2 Tbps Lemon Juice 1 Cup Blueberries (and a handful to top) 16oz Cream Cheese Frosting Directions: Preheat oven to 350F degrees. Line 12 count cupcake pan with liners. In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for 2 minutes, until light and creamy. Add the butter and vanilla extract and beat on low speed for 1 minute, until well blended. Beat in the dry ingredients on 15 low speed until blended. DO NOT OVE MIX! Add the sour cream, lemon zest, and lemon juice and beat until smooth Fold in blueberries. Fill each cupcake liner...

I made Custard Toast & a TikTok today. Mine ended up a little crisp (I was trying to get the time and temperature down) but it was still pretty good. Preheat to 350. Mix 1 egg, 3 tablespoons of vanilla Greek yogurt, and 2 large spoonful's of maple syrup. Create wells in 3 slices of bread using the back of a spoon (don't break through). Pour mix evenly. Top with berries. Bake for 12 minutes. It's pretty good and just 2 pieces filled me up. My 8 year old loved the other one.

I went to church school when I was young. I barley remember, but the cafeteria was pretty much Grandmas cooking us lunch. Pretty great, as you'd imagine. Hamburger Chow Mein was on of my favor meals in the rotation. After a switch to public school, I never had it again as a child. When I got my first apartment it was one of the recipes I hunted down. I was surprised it wasn't a readily available recipe. Maybe I was calling it the wrong thing... maybe I still am. I found something similar to what I wanted (originally with almonds and celery) and I've stuck with a version of that since. 2 Cups Rice ½ White Onion, Diced 1lb Ground Beef 1 Can Condensed Cream of Chicken ½ Cup Water 3 Tbps Soy Sauce 5 Oz Chow Mein Noodles Cook rice according to package. While rice cooks, add diced onion and beef to a large skillet. Cook over medium high heat, breaking beef apart as it cooks, until brown all the way through. Drain any access grease. Lower to medium heat. Add condensed ...

This recipe is adjusted from a Taste of Home cookbook issue I picked up at the grocery years back.  (click here for original) This hearty and delicious meal is a favorite for everyone in my house. Ingredients 2-7.5oz box Kraft Macaroni & Cheese 1 lb ground beef 1/2 small onion (diced) 1 green pepper (diced) 1- 10.75oz can condensed tomato soup, undiluted 2 Tablespoons water 2 Tablespoons ketchup 2 teaspoons mustard 1 teaspoon chili powder ½ teaspoon dried oregano 1¼ teaspoon ground cumin Salt & pepper to taste 1- 15oz can corn 1 cup (4 oz) shredded cheddar cheese 1/4 cup butter 1¼ cup milk Directions Cook macaroni noodles according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add the soup, water, ketchup, mustard, seasonings, salt & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. Drain...

The reason this is not Chicken Wellington, is of course due to the lack of mushroom filling, but other than that it is the same. I’ve had this recipe floating around my kitchen since 2009, at this point I’m not even sure where I found the original it is based it on. Since then, it has been a favorite. Called the chicken things, and fancy hot pockets by guests, I settled on Not Chicken Wellington. I’ve used leftover chicken breast at times, or even buy a rotisserie chicken special for the meal. The biggest problem I’ve run into is the dough sticking, keeping it cold as long as possible and laying it out on silicone baking mats, during prep and cooking, has solved that problem for me.   Ingredients: 2 Cup Cooked Shredded Chicken 2 Tablespoons Butter 1 Sweet Onion (Diced) 2 Garlic Cloves (Diced) 4 Ounce Cream Cheese (Room Temperature) 1 Tablespoon Dijon Mustard ½ teaspoon Dried Parsley ¼ teaspoon Dried Sag 2- 8 Pack Crescent Roll Dough 1 Egg Salt ...

I found this recipe from Kraft  last summer when I was searching for a trip to bring to a 4th of July gathering. It was delicious so I decided to make it again and properly post the recipe. I think it would be good with other fruit too. Next time I’m thinking kiwi. Ingredients 1  pkg.  (16.5 oz.) refrigerated sliceable sugar cookies, sliced 1  pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4  cup  sugar 1/2  tsp.  vanilla 1  cup  sliced strawberries 2/3 cup blueberries 2/3 cup raspberries ½ cup blackberries Directions Heat oven to 375°F. Line 12-inch pizza pan with aluminum foil; spray with cooking spray. Place cookie dough slices in single layer on bottom of prepared pan. Press to completely cover bottom of pan. Bake 14 min. or until edge is lightly browned; cool completely. Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate. Beat cream cheese, sugar an...