Brown one pound ground beef. Drain grease and put in casserole dish. Mix in one can drained green beans and one can Cream of Mushroom soup (I usually add about 1/2 can of milk too) Top with tater-tots. Bake at 350 until sauce bubbles and tater-tots are warm all the way through.
I like to eat this with ketchup as well.
Showing posts with label Kid-friendly. Show all posts
Showing posts with label Kid-friendly. Show all posts
Wednesday, January 7, 2009
Monday, November 19, 2007
Pillsbury's Thanksgiving Turkey Cookies
I made these today with my kids. They are really fun to do together! The recipe calls for premade cookie dough, but I just used my sugar cookie recipe and cut out circles. Very fun!
Ingredients:
1 roll (16.5 oz) Pillsbury® Create ' n Bake™ refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature M&M baking bits
DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
Wednesday, October 10, 2007
Chicken and Bows
Really good, easy and kid-friendly!
8 oz bow tie pasta (I used a little more)
1 pound boneless skinless chicken breasts, cut in chunks
1/2 c chopped sweet red pepper
2 Tbsp butter
1 can cream of chicken soup
1 c frozen peas
3/4 c milk
1/2 tsp garlic powder
1/8-1/4 tsp salt
dash of pepper
1/3 c grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.
When I made it, I precooked the chicken, and cut it into pieces, and then added it when I added the soup. We really liked it that way, and it was a little quicker. Enjoy!
8 oz bow tie pasta (I used a little more)
1 pound boneless skinless chicken breasts, cut in chunks
1/2 c chopped sweet red pepper
2 Tbsp butter
1 can cream of chicken soup
1 c frozen peas
3/4 c milk
1/2 tsp garlic powder
1/8-1/4 tsp salt
dash of pepper
1/3 c grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.
When I made it, I precooked the chicken, and cut it into pieces, and then added it when I added the soup. We really liked it that way, and it was a little quicker. Enjoy!
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