Rustic Broccoli Tarts

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I made “rustic” broccoli tarts tonight for a baby shower at work tomorrow…. I love the word “rustic”…. whenever something turns out less than perfect, you can just say it’s rustic. Needless to say, I make a lot of rustic food.

Rustic Broccoli Tarts

Ingredients
4 eggs
1 pouch dry vegetable soup
1 – 10 oz. pkg. frozen chopped broccoli
1 1/2 cup ricotta cheese
2 sheets frozen puffed pastry

Directions
Preheat oven to 400
Beat eggs, soup, broccoli and ricotta cheese until blended
Refrigerate 20 minutes
Cut pastry sheets into small squares
Spoon mixture into squares (about 1 tbsp. per shell)
Pinch pastry dough up around filling
Bake 20 minutes or until set
Cool 15 minutes

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Crockpot Beef StrogaNOT

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June Cleaver (my crockpot) worked all day on this dish and let me tell ya, it’s so good it will make you slap your husband…. The reason I call it Beef StrogaNOT is because there are no mushrooms. I even strained the cream of mushroom soup…. We like the taste but not the chunks of fungi. But if you’re a fan of the fungus, by all means, throw some of those boogers in there.

Crock Pot Beef StrogaNOT

Ingredients

1 ½ pounds cubed stew meat
1 can cream of mushroom soup (I strained the mushrooms out of ours)
1 tbsp minced onion
1/4 cup Worcestershire sauce
1/4 cup water
2 tsp chili powder
1/2 tsp lemon pepper seasoning
4 oz of cream cheese, cubed
1/2 bag of egg noodles

Instructions

Combine all ingredients except the meat, cream cheese, and egg noodles; stir together.
Once combined, add the meat and stir.
Cook on low for 4-5 hours.
Just before serving, add cream cheese.
Mix until combined and heated through.
Serve over prepared egg noodles.

Creamy Italian Chicken Recipe

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I got this recipe from a friend at work and it is YUMMY! I’ve been using my crockpot a lot lately…. It’s nice to come home and have dinner already done!

Creamy Italian Chicken

ingredients:

4 frozen boneless skinless chicken breasts

1 pkg. (8 oz.) cream cheese (let sit out to soften)

1 can cream of chicken soup

1 pkg. italian dressing seasoning (the dried kind in the packet)

rice

crockpot

Stir the cream cheese, cream of chicken, and seasoning together in the crockpot. Put the frozen chicken in and cover with the mix. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. After the first two hours when the chicken is softer you can cut it up into strips for easier eating.

Cook the rice in a pot and smother with chicken mixture…. Mmmm mmmm good!!!!!

Eggs 101

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I was about to make a strawberry cake (Duncan Hines, don’t get excited people) when I realized my eggs went out on February 14th… Since it’s my cheat day on my diet, I really wanted to make this cake and I didn’t want to trek all the way to the store to get more eggs (even though the store is only about two miles away, that’s beside the point). So I googled and found this nifty tip I thought I’d share…. How to tell if an egg is bad: put it in water – if it stays at the bottom of the bowl or cup, it’s good. If it stays at the bottom and tilts a little, it’s still good but should only be used for baking. And if it floats, throw it out! I’ve attached a nice shot of my egg behaving itself and lying on the bottom of the measuring cup, like a good little egg. So I threw that sucker and two of it’s brothers in my cake mix and now I’m patiently waiting for it to finish baking….. Mmmmmm, eggs.

Turkey Kielbasa and Rice

While I was driving home from work, I started thinking about dinner and what I have in the pantry and I came up with this. It was actually pretty yummy!

8 oz turkey kielbasa, diced
1 bag success rice
4 cups instant turkey broth
1 small can of corn (2 serving size)
Chili powder to taste
Lawry’s to taste
Salt & pepper to taste

Brown the turkey in a skillet and cook rice in the turkey broth in a separate pot.
When both are done, add rice to skillet, saving about 1 1/2 cups of broth. Also add corn, chili powder, lawry’s, salt and pepper, then add the broth and simmer until most of the liquid is gone.