GROUND BEEF GOULASH

1/4 Teaspoon Garlic Powder
1/4 Teaspoon Black Pepper
1/2 Teaspoon Salt or more to taste
3 Tablespoons Soy Sauce
2 Bay Leaves
2 Tablespoons Italian Seasoning
2 (15)oz. Cans Diced Tomatoes
2(15)oz. Tomato Sauce
3 Cups Water
3 Cloves Garlic, chopped
2 Large Onions, chopped
2 Lb. Ground Chuck
2 Cups Elbow Macorni, uncooked
1 Cup Frozen Mixed Vegs. or Frozen Corn, if using canned drain it

In a skillet brown the ground chuck and onions and garlic. Fry until meat is no longer pink. Drain off the grease. Put this in a pot and add the rest of the ings. except the maccorni. Let cook for 20 minutes with lid on. Put the  macaroni in and let cook for around 15 more minutes or until macaroni is soft. Keep lid on. Remove from stove and take out the bay leaves. Let sit for 15 minutes. Serve.

GERMAN CHOC. CHEESE CAKE

1 Box Dunchan Hines German Chocolate Cake Mix make according to directions on box for 13 x 9 pan.
2 (8)oz. Boxes Cream Cheese
11/2 Cups Granulated Sugar
4 Eggs, lightly beaten

FROSTING:
1 Cup Granulated Sugar
1 Cup Evaporated Milk
1/2 Cup Butter, cubed do not use marg.
3 Egg Yolks, lightly beaten
1 Teaspoon Vanilla Extract
2 1/2 Cups Coconut
1 1/2 Cups Chopped Pecans




DIRECTIONS:

Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a sprayed 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

STRAWBERRY SODA CAKE

1 Box of Strawberry Cake Mix (Dunchan Hines)
1 1/3 Cup Strawberry Soda use this for the water in the cake
3 Eggs
1/3 Cup Veg. Oil
1 (16)oz. Plain or Strawberry Cool Whip or Cool Whip Frosting(recipe below)
1-2 Lbs. Fresh Strawberries (sliced)

In a large mixing bowl add the cake mix, eggs, oil and strawberry soda. Mix until smooth. Pour into 2 sprayed round cake pans. Bake according to the directions on box for the round pans. Remove cakes from oven and let cool 15 minutes in the pans. Remove out of pans to a wire rack and let cool completely. Put one layer on a plate and frost with cool whip around the side and on top. Take the slice strawberries and put on top of the cool whip. Next add the other layer and frost it. Put the sliced strawberries on top of it. Put a whole strawberry in the middle for garnish. If using the cool whip frosting you can still add the strawberrys on top of the frosting. Can finding the strawberry pudding at walmart or kroger.

Strawberry Cool Whip Frosting
1 (4)oz. Strawberry Instant Pudding  Mix use dry
1/4 Cup Powdered Sugar
1 Cup Milk
8oz. Bowl of Cool Whip

In a mixing bowl add the pudding mix and powdered sugar and milk. Mix on low until blended. Let stand in bowl for 4 minutes. Then fold in the cool whip. Frost cake with this instead of the plain cool whip. Keep cake ref.

EASY BBQ SANDWICHES

2-4 Frozen Boneless, Skinless

2-4 Frozen Boneless and Skinless Chicken Breasts
3/4 Cup Ketchup
1 Tablespoon + Teaspoon Vinegar
1/2 Cup Brown Sugar
Place the chicken breasts in your crockpot. Mix the ketchup and brown sugar and vinegar together and pour over the chicken. Cook on hig for3-4 hours. When don remove from crockpot and shred with a fork. Keep on warm in crockpot until ready to serve. Serve on a  bun.

NASHVILLE NEEDS DISPOSABLE GLOVES

If anyone that reads this blog would have any boxes of disposable gloves. They are really needing them down in Nashville. My son is helping in the flood relief team and he says that they just don't have enough gloves to go around. Most of this water has been in the homes for 4 days. They are ripping up carpets that has 1 inches or more of water still under the carpets and pads. The gloves rip real fast with so much being handled. So if you know anyone that lives in Nashville or is going that way take some boxes of gloves with you.  If you don't have a box and just have some put them in ziplock bags and give them to the people. This may not seem much to some people but to them it means alot. Go online to facebook and type in : I Survived The Nashville Monsoon of May 1st. It has different groups that are helping out on the site.

CREAM CHEESE CHICKEN CASSEROLE

8 oz. Cream Cheese
1/2 Cup Sour Cream
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1/2 Cup finely Chopped Onion
6 Cups Diced Cooked Chicken Breasts
1 Regular Roll of Ritz Crackers
1/2 Butter or Marg. melted

Soften the cream cheese and put in a medium mixing bowl. Add the soups and sour cream and onion. Next stir in the cooked chicken. Spray a 13 x 9 baking dish. Pour the mixture into it. Put the crackers in a ziplock bag and crush. Put in a bowl and add the butter to them. Sprinkle over all the chicken mixture and bake uncovered on 350 for 20 minutes. Watch and don't let the crackers burn on top.

SNOWTOP COOKIES

1/2 Cup Veg. Oil
11/4 Cups Quick Cooking Oats
1 Box of Pillsbury White Cake Mix
2 Eggs
2 Teaspoons Vanilla (if you have the clear kind use it)
1/2 Cup Walnuts Or Pecans, finely chopped
Powdered Sugar


Preheat the oven to 350. Combine the oil and oats. Let stand for 5 minutes. Stir in the cake mix, eggs and vanilla until it is well blended. Fold in the nuts. Form into 1-inch balls and place them about 2 inches apat on a sprayed cookie sheet. Bake for 10-12 minutes. Remove to a cooling rack and wait until slightly cool and then roll in the powdered sugar.