Cookbooks

These are our most-used cookbooks right now. My husband loves to cook, but I just like looking through them! We have quite a collection. I can't seem to get rid of any. Some have been passed down, but most are newer. There are more in a very messy cupboard that needs organizing (see below!)

One of the absolute favorites!

 Two great classics

You're not a true Oklahoman if you don't own Ree's (The Pioneer Woman) books

The lovely cupboard. This is a project I have been putting off. The binders on the bottom shelf hold recipes printed off from Recipes.com, Allrecipes.com, etc. This is one of those areas where you pull one thing out and five come falling down!

Any recommendations to add? What are some of your go-to food ideas?

Snow and Stew! (Recipe)

We finally received some snow here. The children are excited, but I'm not as I desperately need new tires with tread on them! Hopefully I won't have to get out while it's slick. Luck would have it that I planned a stew for tonight and this is the perfect weather for it. This is an old family recipe that has vague instructions, but I have tweaked a few things to fit my family. Originally it called for cooking in a casserole dish in the oven, but us modern gals like to put the crock pot to good use!

Stay-A-Bed Stew
Ingredients:

• 1 1/2 lbs. ground beef
• 3 tbsp sugar
• 1 8oz. can tomato sauce
• 1 can water (this I've changed to 3 full cans)
• 1 can golden mushroom soup
• 1 32oz. bag of frozen mixed veggies (smaller bag if you feel this is too much)
• 3 lbs. potatoes (cubed)
• 1 small onion (diced ~ I use only half)
• Salt and pepper to taste

Instructions:
Lightly brown meat and add onion toward the end. In a separate bowl combine sugar, tomato sauce, water, mushroom soup, and salt and pepper. Place browned meat, potatoes, and frozen veggies into crock pot and add liquid mixture. I set for 4 hours but it is usually ready before. I like to keep an eye on the liquid in case I need to add a little more water. Serve with cornbread.

Shrimp and Feta Vermicelli

Ingredients:

• 8 oz. vermicelli
• 2 T olive oil
• 14 1/2 oz can diced tomatoes, undrained
• 1/4 cup white wine
• 1 1/4 t dried Italian seasoning
• 1/2 t minced fresh garlic, or garlic powder
• 1/4 t salt, 1/4 t black pepper
• 1-2 12 oz. pkgs frozen shrimp
• 4 oz crumbled feta

Instructions:

Cook pasta according to package directions, drain, keep warm. Heat oil in large skillet over medium heat. Add tomatoes and next 6 ingredients; bring to a boil. Reduce heat; simmer uncovered 7 minutes, stirring occasionally. Add shrimp; simmer 3 minutes, just until shrimp turn pink. Serve over pasta; top with feta cheese.

Note: I like to use the popcorn size shrimp and usually have to devein them before cooking. I serve this with a side of green peas.

Beef-Stuffed Shells

Ingredients:

• 1 Box of Jumbo Pasta Shells
• 1 lb. Ground Beef
• 1 1/2 cups of Mozzarella Cheese
• 1 Clove of Garlic
• 1 Jar of Spaghetti Sauce

Directions:

Preheat oven to 375*. Cook the pasta as instructed or until al dente. In a large skillet, cook the hamburger meat along with the garlic until well done. Once completely cooked, add in 1 cup of cheese and 1/2 jar of spaghetti sauce. Mix this up and let simmer 10 minutes. 

Spray a 9 x 13 casserole dish with nonstick cooking spray, then take a jumbo shell and stuff with about 1 Tbsp. of the beef mixture into each shell. Spoon the remaining spaghetti sauce over the shells and top with cheese. Bake in the oven for 15 minutes or until the cheese has melted.

Note: This recipe actually makes quite a bit - we usually have leftovers- so I use TWO 9 x 13 casserole dishes to accommodate the entire box of shells and bake at the same time.

Serve with a side of steamed veggies and bread.