Posts tagged ‘easy’

French Dip Sandwiches & Easy Slaw

If you haven’t already realized, it has been a long time since I posted a recipe. The reason is lately food and I have had a love hate relationship. U could even say food has been my frenemy. Why? Because Brandon and I have been blessed with a new addition to our family come March. So, I have been battling morning sickness, or what I called all day sickness, for the past 3 months, but now I am feeling better.

With that out of the way, I would like to share this extremely easy sandwich recipe. Brandon loves eating this sandwich when we go to McAlister’s. So, since he loves using my Pinterest account, he found a recipe he wanted to try from Melissa’s Bargains.

The recipe:
Beef roast
2 cans beef broth
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
4-6 hoagie buns
Swiss/provolone cheese

Place roast in a greased slow cooker. Pour broth over top of roast and add spices. Cook on low heat 8-10 hours or high heat 5-7 hours. Remove roast and break meat with a fork. Use excess juices for dipping with sandwiches.

The following are adjustments we made. We used beef brisket and marinated it overnight in the broth and spices, fat side down. We cooked the meat fat side up to let the fat juices run down into the meat to keep it moist. For the sandwiches, we used Swiss cheese slices and mayo. We tried to use the au jus to dip the sandwiches, but there was too much fat and it seemed to greasy to eat.

I also wanted to fix a slaw to eat with these sandwiches. So, I found a recipe called Easy Cole Slaw off of Pinterest from I love any recipe that says easy. I will warn that the slaw is more wet than I would like it. The dressing ran all over the plate, but it does have good flavor.

The recipe:

1 (16 oz) bag of cole slaw
2/3 cup of mayo
1/4 cup of sugar
3 Tbsp milk
2 Tbsp vinegar
1/2 tsp salt
1/4 tsp pepper

Combine dressing ingredients. Add cole slaw. Refrigerate several hours or overnight.

The final product. Doesn’t that make you hungry?


Chick-fil-a Carrot Salad

Pineapples are one of my favorite fruits. I love the sweetness and juiciness of each pineapple chunk. I always keep a couple of canned pineapples on hand because I like to eat the chunks straight from the can for dessert.

I also love Chick-fil-a. I love their chicken and Polynesian sauce. I also love their blueberry cheesecake. My favorite part about this restaurant is their strong belief in God and their stand to preserve Christian morals in the workplace. So, while looking for a carrot salad recipe, I was excited to find a recipe similar to this awesome restaurant from Just A Pinch.

It’s very simple to make. All you need is:
4 cups of shredded carrots
1 (20 oz) can crushed pineapples
1 cup raisins
3/4 cup mayo
1 Tbsp sugar
1/2 Tbsp lemon juice

Dissolve the sugar with the pineapples. Mix in remaining ingredients. Refrigerate.

We omitted the lemon juice only because we haven’t bought any lately. I let it set about 20 minutes in the refrigerator before dinner. We did have a problem with excess juice, but we tried to drain off what we could. I served it with a simple Turkey Melt.


This salad will go quickly because it is that good.

Frozen Banana Bites

My husband loves to snack. I have picked up on his snacking habits after we got married, which is probably the reason why my clothes began to shrink. Trying to find a healthy snack to eat can be hard, but these banana bites make it seam easy. It’s hard to keep them in stock once Brandon finds the bites in the freezer. He said this is the best recipe I have ever found on Pinterest.


They look like some form of chocolate-covered candy and you couldn’t even tell there’s a banana on the inside. I read that these bites taste like ice cream, but the only ice cream I get out of it is the creaminess of the center. The recipe can be found at this blog.

I did find that the melted chocolate mixture hardens before I could finish dipping the bananas. Next time I am going to dip the slices into chocolate almond bark and peanut butter. I may even sprinkle walnuts or something else on top. There are numerous ways to alter this recipe. Let me know your take on this recipe.

Chocolate Chip Peanut Butter Cookies


These cookies are addicting! I honestly ate 12 last night without blinking an eye. I am ashamed, but they were worth it and so good. This was my first time to make these and it will not be my last. I believe that you will have the same feeling once you try the recipe.

My mom enjoys clipping recipes out of magazines and passing them along to me. I have her to thank for finding this recipe. I am not sure which magazine this recipe was published in, but it was published by the Skippy Peanut Butter brand. Thank you Skippy for this awesome recipe!

Here is Skippy’s version of the recipe:

Here is my version:
Chocolate Chip Peanut Butter Cookies

  • 1 cup peanut butter (I used Kroger brand creamy honey peanut butter)
  • 1 cup firmly packed light brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 3/4 cup Hershey’s Milk Chocolate Chips
  • Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. In medium bowl, combine peanut butter, brown sugar, egg, and baking soda. Fold chocolate chips into batter. Drop rounded teaspoons of dough about 2 inches apart on the baking sheets. Do not flatten. Bake 6 or 7 minutes or until cookies are puffed and cracked. Let cookies firm up on baking sheets about 5 minutes. Place on wire rack to cool completely. Makes 28 cookies.


    Please note: the cookies will slightly expand, but the teaspoon version ends up about the size of a half dollar. If you want bigger cookies, I would suggest using a tablespoon drop and increasing baking minutes. You might even want to double the recipe.

    Crustless Egg Custard

    Have you ever found yourself craving something sweet and you want it sooner than later? You rummage through the cabinets and the fridge to realize you need to run to the store in order to make something good. Well, never fear, this recipe will solve your sugar-craving needs. You will find most of these ingredients are already in your kitchen.

    I never ate this dessert, that I can remember, as a child, probably because I thought the word custard sounded gross. I can’t even remember the first time I ate it either, but when I do eat it, I think to the first time I ate it at my mother-in-law’s house. This would be a comfort food for me because it makes me happy and reminds me of my close connection with Brandon’s family. This recipe is from his mother’s collections. She published it a church cookbook, so I know she won’t mind me sharing with you.

    Crustless Egg Custard

    1 cup sugar
    3 eggs
    3 tsp flour
    1 1/2 tsp vanilla
    1/4 cup butter, melted
    1 (12 oz) can evaporated milk

    Preheat oven to 350 degrees. Combine all ingredients and mix with a blender. Pour into a greased and floured 9 inch pie plate. Bake for 30 minutes or until a knife inserted comes out clean.


    We ate most of the custard before I got a picture. It was that good. 🙂 So, I took a picture of one of the last pieces left. The best part of this dessert is you can eat it cold or warm. I prefer warm, especially fresh out of the oven after it has been slightly cooled and firm.

    Note: When mixing ingredients, slowly add the eggs at the end while blending/stirring to prevent a scrambled egg pie.

    Beef Vegetable Soup

    February 19 was my grandmother’s birthday. She would be 88 years old. I was close to my grandmother because she came to live with us when I was 12. Before that, she lived within walking distance of my house. She passed away almost eight years ago. This post is in memory of her.









    This picture is of my grandmother and me.  I have this picture resting on a shelf in my living room along with my other grandparents and Brandon’s grandparents.  I glance at her picture often and it always brings memories of her being in the kitchen.

    I have fond memories of her Beef Vegetable Soup. I don’t remember much about her cooking it, but I do remember eating and enjoying her soup with a peanut butter sandwich. My mom likes to make this soup often. My parents like to adjust the ingredients, depending on what ingredients they have on hand. I guess it’s just a comfort food for all of us that brings back loving memories with each bite.

    I suggest you try this recipe out and make your own memories and family traditions. For the recipe:

    • 2 lbs lean ground beef
    • 2 cans Veg-All
    • 1 large can tomato juice
    • 1 white onion, chopped
    • chopped fresh vegetables (we used 2 baked potatoes, chopped into small chunks)
    • 5 beef bouillon cubes
    • salt and pepper to taste

    In Dutch Oven, brown ground beef with onion. Drain fat. Add Veg-All with juice, tomato juice, chopped vegetables, and beef bouillon cubes. Bring to a boil. Turn to low and cover. Cook for one hour. Stir to prevent sticking. Season with salt and pepper.


    Serve with your favorite sandwich. Brandon prefers grilled cheese, but I love to eat peanut butter and honey sandwich with my soup.

    Ultimate Chicken Strips

    I am loving this chicken recipe! It is definitely on the top of my dinner recipe list. I found this recipe in a local church’s cookbook. The best recipes are located in a church cookbook. These strips are BAKED not fried. Have I got your interest, yet?


    If you have these ingredients in your cabinets, then forget about running through the drive-thru at a fast food restaurant. These chicken bites are just as tasty for a few extra minutes of cooking. And, you get more for your buck.

    Now, for the details you have been waiting for:

  • 3 boneless, skinless chicken, cut into strips
  • 1/3 cup Bisquick mix
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1 egg, slightly beaten
  • 3 Tbsp butter, melted
  • Heat oven to 450 degrees. Line cookie sheet with foil, sprayed with cooking spray. In 1 gallon resealable bag, mix Bisquick, cheese, salt, and paprika. Dip half the chicken into egg. Place into the bag. Seal bag and shake to coat. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning halfway through baking time with a spatula until no pink is in center. Makes 4 servings.

    You can serve this with fries and a salad. Or, in our case, serve with vegetable spring rolls (from the freezer section).