MK's Ranch Stroganoff

2 cups of dry pasta, whatever style you like. Add to 4 cups of boiling water and cook until just soft, do not over cook. Set aside (Drain almost all the liquid, you don't want it becoming sticky)

For Chicken, cube up 2-3 raw chicken breasts (or 4-6 raw chicken tenders)

For Beef, use 2-3 cups of leftover beef roast or 2 lbs of ground beef

Cook the chicken in a large saucepan in 1 cup of chicken broth (I use low sodium broth in the boxes) cook for 3-4 minutes or until they are not pink.

For leftover beef roast, bring 1 cup beef broth to a boil, add roast until heated.

For ground beef, brown beef in pan until fully cooked, add 1 cup beef broth and simmer for 5 min.

For all meat options, remove the meat from the broth it is in and set aside in a covered bowl.

Bring broth to a simmer over medium heat, turn to low and add 1 cup milk, (evaporated works well or whatever milk you have.) stir in ½ cup ranch dressing. Add 2 handfulls of shredded cheddar cheese. Stir briskly until cheese is melted.

Add cooked pasta to meat mixture, stir well and heat thoroughly on low, stir so it does not burn.

MK's Fruit Cobbler

For a square pan 8x8 or 9x9

First Layer:

2 ½ cups cut up fruit – apples, peaches or 2 cups of your favorite berries

Lay fruit evenly in your pan

Second Layer:

Mix in a bowl:

6 Tablespoons sugar

¼ cup butter

1 cup flour

dash of salt

2 Tablespoons baking Powder

¼ cup milk

Spread this mixture over the top of your fruit.

Mix:

½ cup sugar and ½ Tablespoon of Corn starch, Sprinkle on top of second layer.

Bring ½ cup water to a boil and pour over the top and bake 1 hour at 375°

This is perfect with vanilla ice cream! 

 Wow I have not posted anything new for 5 years! 

I will be adding new recipes and revamping the blog very soon! 

MK

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MK’s Parmesan Baked Potato Wedges

6 medium sized Yukon potatoes, washed, sliced and dried

In a gallon baggie add:

1 stick softened butter (1/2 cup)

¼ cup grated parmesan cheese

½ tsp paprika

1/8 tsp salt (I use a salt substitute)

1/8 tsp freshly ground pepper

Dash each of garlic powder and onion powder (NOT salt)

Squish all the seasonings into the butter and add the potato wedges. Be sure they are dried off well with a paper towel. Zip it up and shake it around to coat all the potatoes well.

Lay them out in a large baking pan with sides.  The pan must have sides or the butter will run off the pan and burn!

Bake at 350 F for 50 – 60 minutes. Check on them often and turn them over about half way through.