truly I do cook!! Beef Stroganoff

I feel terrible that I havn't posted on my day in like a month...truth is I have been cooking everybody elses recipes on this blog..haha but I am doing my quick beef stroganoff tonight and thought even though it's not my day I better post SOMETHING..

egg noodles
1 lb beef
cream of mushroom soup
cream cheese
sour cream
milk

1 - boil egg noodles while browning beef in a big skillet
2- once meat is cooked add 1 can cream of mushroom 1/2 block cream cheese and like 1/2 to 3/4 cup sour cream (it all depends on your taste buds) keep on medium until everything is blended together.
3- once noodles are cooked add to the meat mixture, if really thick then add little bits of milk until you get whatever consistency you are looking for.
4- you'll probably have to add salt, but I rather do it at the end than over salt anything.

I threw this together with some pillsbury crescent rolls and WALAH it's a nummy dish.

Skillet Queso

Okay this is not a main dish but one of our very favorite treats. We are big fans of Chili's-and we absolutely love their skillet queso! Here is my copy cat version.

Chili's Skillet Queso

1-lb Velveeta
1/2 lb ground beef
3/4 pkg Old El Paso taco seasoning
3/4 jar or 8 oz of Old El Paso taco sauce
1/2 can of tomato sauce (small can)
tortilla chips

Brown hamburger and drain
Mix all ingredients (other than chips) in crock pot
Cook on medium or high until cheese melts (about 90 minutes)
Turn heat to low for serving and enjoy with tortilla chips!

Sweet 'n' Sour Meatballs

This was one of our very favorites when we first got married. But because it makes so many, we'd freeze some and eat some so frequently I got kind of sick of them! :) But they're really yummy and it makes a HUGE batch.

Meatballs

diced onion to taste

1 lb. ground beef

1 c. oatmeal (modify depending on consistency)

2 eggs

1/2 c. milk

1 tsp. salt

2 tsp. worcestershire sauce

Spray pan with cooking spray. Mix by hand, roll into balls (I use a cookie scoop!), and bake until brown (~20 mins.) at 375.

Sauce

1 c. brown sugar

1/2 c. vinegar (I use white, but apple cider works too)

1/2 c. BBQ sauce

2 tsp. mustard

2 tsp. worcestershire sauce

Heat until rolling boil. Pour over meatballs and cook 10 more minutes. Serve over rice.

*A couple thoughts...

• I double the sauce if I'm making a full batch to be eaten that day (but a full batch definitely needs double the sauce).
• I usually make the full batch of meatballs and separate it into 2 meals (with tons of leftovers for each!). I cook the batch we're going to eat that day as the recipe suggests. I cook the one I'm going to freeze for about 15 minutes, and then freeze it. I don't make the sauce for the frozen meal until we're actually going to eat it, then pour it over the meatballs and cook it for about 15 or until heated through.
• This has always been a big hit when I have to take a meal to someone (plus, I can make a meal for us and a meal for them with the one batch)
• Enjoy!