Sunday, October 25, 2015

No Peek Beef Tips

I came across this recipe on Pinterest and thought it sounded warm and comforting on a chilly day. Today was a great day to try this, since we had nothing to do, and it takes 3 hours in the oven!
Here's what you'll need

 2 lb of stew meat or beef tips
1 packet of brown gravy mix
1 packet of onion soup mix
1 can of cream of potato soup
1 cup water

Preheat your oven to 300*
Begin by placing the beef in a 9x13 pan. Mine was still frozen, but it was fine. 

Dump the gravy mix, soup mix, soup and water into a bowl.

Mix well to combine.

Pour the mixture over the beef.

Cover it tightly with foil and pop it in the oven for 3 hours.

After 3 hours, take it out of the oven and remove the foil. Be careful, it will be super steamy.

Serve over mashed potatoes, rice or noodles. YUM!

Saturday, February 21, 2015

Aunt Judy's Broccoli and Cheese Soup

This recipe was sent to me by my Aunt Judy. We try to eat fairly healthy but sometimes, you just need a cheesy, Velveeta soup. It's been rather cold and nasty here, so soup really fit the bill. This doesn't make a ton, but it's easy to scale it up. If you make a double batch, it will use the whole block of Velveeta.

Here's what you'll need.
 One 12-14 ounce bag of frozen broccoli
2 cans of cream of potato soup
 (Original recipe calls for chicken, but I just can't use it. 
I think it's gross, so I sub in potato soup every. time.)
1 and 1/2 soup cans of milk
1/2 stick butter
1/2 lb Velveeta

Begin by cooking your broccoli according to package directions. On the stove or in the microwave, either is fine.

 Once it's cooked, drain it then put it back in the soup pot and mash it with a potato masher. Do this to your desired texture, we like it pretty mashed.

 Dice your Velveeta cheese.

 Add everything to the pot with the broccoli.

 Heat through.