Of course, I’ll share my recipes with you.
I don’t know where you stand with recipe sharing but I’m all about it. A few years ago, a neighbor had us over for dinner, they explained to us that this was a “SECRET RECIPE” and no way would they ever, ever, ever share the recipe with anyone. (even though we never asked for it.)
The funny thing is, I don’t remember it being THAT great, but what I do remember was that these people wouldn’t share their recipe with anyone.
It’s not like they had a restaurant and sharing the recipe would affect their livlihood, no, they just didn’t want to share.
Since then, I have made it a point to always share my recipes. And yes, I get a little twitchy when someone doesn’t.
By the way, these recipes are from people WHO SHARED THEM.
The first recipe is the Chicken Enchilada Soup. I actually found this recipe from Tasty Kitchen, The Pioneer Woman’s latest website. I chose it for it’s simplicity. Although it was delicious and so unbelievably easy, it was really quite bland. I did add some cumin and black pepper to the recipe, but it needed more. It needed some kick. (my friend recommended jalapeno sauce, I think that sounds like a perfect addition.)
The second recipe is for the French Bread Rolls. (another recipe compliments of Tasty Kitchen) The flavoring on these was so, so good, however, for us, they turned out hard as a rock. I’m thinking I needed to let this rise a bit more, I’ll definitely try it again because this recipe was super easy and even though the crust was REALLY HARD, the inside was super yummy.
And now we have like 8 rolls that can act as baseballs. SCORE.
The brownie recipe is as follows:
Intense, I know.
Mostaccioli (which we had for dinner last night…it’s pretty dang good.)
1/2 lb ground beef
1 lb italian sausage
1 box mostaccioli
30 oz of your favorite spaghetti sauce
1 can cheddar cheese soup
3 cups mozzarella cheese
1/2 cup green pepper
1/2 cup chopped mushrooms (optional)
add salt, pepper, italian seasoning to taste
Preheat oven to 350 degrees.
Cook pasta according to instructions on the box, in the meantime, brown ground beef, sausage and chopped peppers together. Simmer sauce in a pot with mushrooms. Combine in a pot or a large bowl: cooked pasta, meat mixture, cheddar cheese soup, spaghetti sauce and 2 cups of mozzarella cheese; stir well. Place in 9×13 baker, top with remaining one cup of mozzarella cheese, cover with foil and place in oven for 15 minutes. Remove foil and bake an additional 5-10 minutes or until cheese is bubbly.