I finally got on here to post about my experience making these.
Chocolate Covered Easter Eggs
I didn’t end up making the peanut butter ones yet, as I didn’t have the energy to whip both up at the same time. I had some issues earlier this week with neck strain so, that is why this post is a little late.
I am a huge fan of coconut, I can’t lie, so that’s why I chose the coconut ones first.
Here’s a little peek at the process…
On a bit of a recipe posting spree here tonight, so please forgive the amount of food being posted at the moment! This one is irresistible!
1 pound hamburger
1 small onion
salt and paper to taste
1 package 16 oz frozen tater-tots
1 can condensed cream of mushroom or cream of potato, undiluted
2/3 cup milk or water
1 cup shredded cheddar cheese
In a skillet cook beef and onion until beef is browned and onion is tender. Drain fat. Season with salt and pepper. Transfer to a greased 1 1/2- 2qt casserole dish. Top with tater-tots. Combine soup and milk or water. Pour over tater-tots. Sprinkle with cheese. Bake uncovered at 350 degrees for 30-40 minutes.
1 Tablespoon olive oil
1/4 cup butter
2 pounds boneless skinless chicken breast cut into 1/2 inch pieces
6 garlic cloves chopped
1/2 onion thinly sliced
1 tablespoon parsley
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
In a large skillet, heat oil and melt the butter over medium heat. Add chicken and saute for 3-4 minutes or until browned on all sides. Add the rest of the ingredients, saute for 2-3 minutes or until garlic is golden. Serve over noodles or rice.
Another Family Favorite!
1 Good Seasons Italian dressing recipe made up according to directions on package (you can use your favorite Italian dressing but I recommend the Good Seasons packets you make yourself with good quality extra virgin olive oil.)
Boneless Skinless Chicken breasts(enough to feed your family)cut into strips.
Parsley to taste
1/2-whole container of Cream Cheese
Pour enough of the Italian dressing in the skillet to cover the bottom. Place cut up chicken strips in skillet on medium heat. Add chopped onion and season the tops of chicken strips with parsley. When chicken is cooked through, turn heat to low and add 1/2-whole container of cream cheese and stir in. Add sliced Roma tomatoes on top. Heat until cream cheese is melted.
Young Family Crockpot Beef Stew
2 Tablespoons Flour
1 lb beef cubed
1 Tablespoon Canola Oil
1 can beef broth
I can water
1 cup carrots
1 cup corn
1 tsp Worcestershire
2 tsp beef bouillon
2 ½ cups potatoes cubed
Put the flour into a plastic baggie and add the beef cubes. Shake to coat. Add oil to pot and add beef. Cook beef until browned.
Place beef in crock pot. Layer on top in order: onion, carrots, and corn. Mix 1 can beef broth, 1 can water, 2 tsp beef bouillon, 1 tsp Worcestershire sauce. Pour over veggies in crock. Salt and Pepper as desired on top of veggies. Add parsley over veggies. Cover and cook on low for 8-10 hours or on high for 5-6 hours.
Mrs. Young’s Easy Cheese Biscuits
2 Cups Bisquick Mix
2/3 Cup Milk
1/2 Cup Shredded Sharp & Mild Cheddar Cheese mixture
Heat oven to 450.
Mix bisquick mix, milk, and cheese to make soft dough. Beat quickly for 30 seconds. Drop dough by 10 spoonfuls on slightly greased cookie sheet. (Very little grease!) Bake 10 minutes. Yum!