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Recipes
Poppy Seed Bundt Cake
By McLean
Preheat oven to 350 degrees
- 1 (18.25 oz.) yellow cake mix
- 3/4 cup sour cream
- 1/3 cup poppy seeds
- 4 oz. cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 1 1/2 cups confectioners' sugar
- 1 teaspoon lemon juice
Pork Chops (Slow Cooker)
By McLean
In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over
- package of boneless pork chops
- 1 can of Cream of Chicken soup
- 1 packet dry Ranch dressing mix
Banana Banana Bread
By McLean
Preheat oven to 350 degrees F (175 degrees C)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 6 mashed medium overripe bananas
Class Goulash #2
By McLean
Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it eked, until t...
- 2 lbs. lean ground beef
- 2 large yellow onions, chopped
- 3 cloves garlic, chopped
- 3 cups water
- 2 (15 oz.) cans tomato sauce
- 2 (14.5 oz.) cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons dried Italian herb seasoning
- 3 bay leaves
- 1 tablespoon seasoned salt, or to taste
- 2 cup uncooked elbow macaroni
Beef Pot Roast (Slow Cooker)
By McLean
In large non-stick skillet, heat oil over medium-high heat and brown roast
- OR:
- 1 tablespoon oil
- 3 to 3 1/2 lb. boneless beef pot roast (rump, chuck or round)
- 4 carrots, sliced
- 1 onion (cut into wedges)
- 1 garlic clove, minced
- 6 medium potatoes cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces (optional)
- 2 envelopes Lipton onion soup mix
- 3/4 cup water
- 6 tablespoons brown sugar
- 2 cups ketchup
- 2 cups beef broth (in place of soup mix) optional
- Ranch dressing mix (optional)
- Italian Dressing mix (optional)
- 1 4 to 5 lb. roast, any kind
- 1 package Lipton Onion soup mix
- 1 package Good Season's Italian Dressing mix
- 1 package ranch dressing mix
- 1 cup water
- OR:
- 1 envelope onion soup mix
- 1 envelope brown gravy mix
- 1 individual size serving apple sauce
- 2 cups beef broth
- carrots, potatoes, onion, celery
Everlasting Salad
By McLean
Cajun Accents Cookbook (layered salad)
- 1 head lettuce
- 2 cups chopped celery
- 4 carrots, flaked
- 1/2 cup chopped bell pepper
- 1 package frozen petit pois (small peas)
- 3 eggs hard boiled, sliced
- 2 cups mayo, mixed with 1 teaspoon sugar
- 1/2 lb. Cheddar cheese, grated
- bacon bits (synthetic variety preferred)
Teriyaki Beef and Peppers
By McLean
Heat oil in wok or large skillet over high heat
- 1 tablespoon vegetable oil
- 1 lb. boneless top sirloin steak, thinly sliced
- 1 (12 oz.) package frozen bell pepper and onion strips
- 1 (13.75 oz.) LaChoy Teriyaki Stir Fry Sauce-Marinade
- 1 (8 oz.) can LaChoy sliced water chestnuts, drained
- 2 1/2 cups hot cooked Asian wheat noodles or linguine
Graham Cracker Eclair Cake
By McLean
Beat pudding and milk in a large bowl with a whisk for about 2 minutes
- 1 pkg.(3.4 oz) Vanilla Flavor Instant Pudding
- 1 1/2 Cups Cold Milk
- 15 Graham Crackers, broken crosswise in half, 30 total
- 1 Tub (8oz) Cool Whip
- 1 Cup Chocolate Frosting
Cheese Tortellini and Sausage, Slow Cooker
By McLean
1. Brown the sausage in a skillet on the stove top until cooked and crumbled
- 1 (19 oz.) bag frozen cheese tortellini
- 1 lb. sausage (I prefer Italian)
- 1 bag fresh spinach
- 2 cans Italian style diced tomatoes
- 2 cans low-fat chicken broth
- 1 (8 oz.) cream cheese, cut into cubes
Pepper Steak (Slow Cooker) Make-ahead & freeze
By McLean
Toss steak in salt, pepper, & flour and add to gallon-sized freezer bag
- ◦1 1/2 lbs round steak, cut into 1/2 in strips
- ◦1/4 cup flour
- ◦1/2 tsp salt
- ◦1/2 tsp pepper
- ◦1 small onion
- ◦4-5 garlic cloves
- ◦1 green pepper, diced
- ◦1 red pepper, diced
- ◦1 (16 oz) can Italian style tomatoes
- ◦1 tbsp beef bouillon
- ◦2 tbsp Worcestershire sauce
- ◦1 tbsp steak seasoning
- ◦1 tbsp steak sauce