Simple Beef Stroganoff

Hehe, so... I don't have a picture of this because I didn't think to take one until after everything but some leftover egg noodles were long gone! 


This is another dish from my growing up. It is super easy, quick, and relatively cheap to make. It is also delicious... considering my roots, that is no surprise! :) When you're up for something a little simpler one of these nights, give this one a whirl.

Makes 4-6 servings

1 lb egg noodles (I used extra-wide tonight)
1 lb 80/20 ground beef
1 can 98% fat free cream of chicken
1 dollop sour cream
1/2 can water
Salt to taste

1. Bring a pot of water to a boil. Cook egg noodles until al dente, then drain.

2. While the noodles are boiling, dash the (thawed or fresh) ground beef into little pieces in a large skillet over medium-high heat. Add a little salt for flavor, and cook until well done.

3. Turn heat down to medium and add the can of cream of chicken, as well as the water. Whisk ingredients together until incorporated, and add the sour cream. Salt to taste. You should have something with a thick, gravy-like consistency. Serve over egg noodles.

Comments: I made this for our dinner group tonight and got great reviews! It is a tried-and-true comfort food, perfect for when you want something delicious but don't want to work a lot for it. I had forgotten how good this stuff is after not having made it in a while, but I'm glad I did! :)

Credit: My mom! <3

Better Than "[Anything]" Cake

Pardon the odd picture... I wasn't as willing to stage this one nicely cuz I was more interested in going upstairs and eating it! :P

Whilst walking around the BYU the other day, I was having visions of this cake. This cake of my growing up. When I went home this last weekend while Alicia and her wee one were in town, we decided to make it for our Sunday treat.

Goodness gracious.

Now, I'm sharin' the fun with you. Give her a shot. You won't be sorry!

Makes one 13 x 9 inch cake

1 box chocolate cake mix, prepared and baked according to box directions

1 can sweetened condensed milk

1 jar caramel topping

1 bag Heath chips, plain or chocolate-coated

1 8 oz tub whipped topping

1. Prepare cake according to box directions. Allow to cool.

2. Poke holes into the cake, each hole being about an inch or so apart.

3. Stir together sweetened condensed milk and caramel topping. Pour the mixture over the holes in the cake, and set the cake in the fridge to soak for a couple hours or so.

4. Sprinkle half a bag of Heath chips over the cake. Spread whipped topping over entire cake, and sprinkle with remainder of Heath chips.

5. Set her back in the fridge for another hour or so, but, if you're not feeling the waiting period, it would probably be pretty great at this point too ;)

Comments: Ah, this cake... It is certainly rich, being saturated with the Eagle Brand milk/caramel mixture and topped with other sorts of glories... but I had no problem putting away a number of slices while I was home ;) Definitely a keeper for the sake of the sweet tooth!

Credit: My mom! I believe it is a family recipe, as her mom had called it "Better than Robert Redford Cake". There may be some slight variations from the original (for example, the placement of some of the Heath chips before frosting), but the integrity of the cake is definitely still there ;)