Ginny’s Easy Beef Stroganoff

One of my most favorite meals growing up was my mom’s Beef Stroganoff.  Now my mom would always use a London Broil to make hers, but I have found that Sirloin Steaks work AMAZING in this dish.

Your grocery list is..

Sirloin Steak (nice sized or 2 if you have a bigger family)

Sour Cream



1 Garlic Clove



2 cans beef broth


Now mom never measured anything so I’m gonna tell you how to do this the way she should us…

Take your steaks and crossgrain cut 1/4 inch strips and then cut again in half.  Each strip should be about 3 1/2 inches long, 1/4 inch wide.  Brown the steak strips in oil.  Remove.  Sautee in onions & mushrooms & garlic.  Now for this you’ll use however many of each you want.. I prefer lots of mushrooms and less onions.  Empty the oil from the pan and put it all back in (steak/onions/mushrooms/garlic).  Take the 2 cans of beef broth but save 1/4 cup to the side, add to mixture.  Add 1/3 cup ketchup and mix altogether and simmer slowly.  Take the 1/4 beef broth you’ve saved to the side and mix in a Tbsp or so of flour (your making a roux.  Add it to the pan and stir, allow to cook for a little while longer.  Just before your ready to serve it your going to add a great big dollop of sour cream….I like a lot, you make like less.  The more you add the creamier it’s going to be.  Be careful though because you can add too much and it will take over the taste.

It is best served over egg noodles!  Some people like it over rice though.  You’ll want rolls of some kind to sop up the gravy…

Beef stroganoff with broccoli and no yokes.

Beef stroganoff with broccoli and no yokes. (Photo credit: Wikipedia)



Cheese Stuffed Meatballs

So I saw a post today on Mozzarella stuffed meatballs and I thought.. hmm.. those look good, but then I thought.. why stop at 1 cheese?

meatballsMy guess is you could do this with any kind of cheese you like.  Cheddar, Sharp Cheddar, Provolone.. They make this garlic bread cheese that we can get at Wegman’s out there.. omg it would be sooooo good in these.   Anyways’.. here’s the recipe I found..

Mozzarella Stuffed Meatballs

1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes

Olive Oil
Marinara (jar or homemade)

In a large bowl mix beef through pepper. Form into 2″ balls. Press a cheese cube in the middle and seal the meat around it.

Heat 1/2″ olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.

Serve over spaghetti or on top of a hoagie


I found this recipe on Facebook and it lead me to this website..

It was originally posted on March 21, 2012.  The name of the Website is Cooking with Christine.

Bite Size Caramel Apples



Bite-size Caramel Apples ~ WOW! You don’t have to eat the whole apple anymore!! Kids will love this! 1 bag (11 oz.) KRAFT Caramel Bits 2 Tbsp. water Make apple rounds with melon baller. INSERT one candy stick into each apple round. Cover plate with waxed paper; spray with cooking spray. Set aside. PLACE caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly. DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator * Could also be used with candy apple recipe 2 cups white sugar 1 cup light corn syrup 1 1/2 cups water 8 drops red food coloring 1. Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples. 2. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring. 3. Dip apple pieces in caramel and let stand to set. Share to help us spread the cool recipes & DIY ideas: You do not have to follow me send me a message and I will friend you!! Don’t want you to miss out on a thing!


Pretty cool idea

Pumpkin Spice Bundt Cake with Buttermilk Icing




  1. 1Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
  2. 2Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
  3. 3Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
  4. 4Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
  5. 5While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.


I came across this recipe this morning on the Yahoo Shine page.

Pumpkin Cheesecake Crescent Rolls


Rating: 5

Prep Time: 15 minutes

Cook Time: 11 minutes

Yield: 16 servings


For the crescents:
For the glaze:
    • 2 Tbsp cream cheese, softened
    • 1 cup powdered sugar
    • 1 Tbsp milk
  • 1 Tbsp butter, melted
  • 1/4 cup cinnamon/sugar mixture

See Fun Halloween Dessert Recipes


  1. To make the filling, beat cream cheese, powdered sugar, pumpkin, cinnamon and allspice with an electric mixer for 3-5 minutes, until fully combined.
  2. To assemble, decide if you will be making crescent rolls or crescent cups.
  3. For the cups, unroll crescent rolls and separate triangles (for a total of 16 triangles). Roll each triangle into a ball then press into individual muffin tin cups, until dough is covering bottom and sides of muffin cup. Scoop a large spoonful of filling into each muffin cup. Bake in a 375 degree oven for 13-15 minutes.
  4. For the crescent rolls, unroll the crescents into 16 separate triangles. Prepare a baking sheet with parchment paper. Scoop a large spoonful of filling into the center of the triangle. Roll up the crescent carefully, like normal, and place on parchment paper lined baking sheet. Bake in a 375 degree oven for 11-13 minutes.
  5. If desired, brush crescents with melted butter and sprinkle immediately with cinnamon/sugar mixture.
  6. Cool crescents. To make glaze, whisk together the cream cheese, powdered sugar and milk until desired consistency. Add more milk if needed. Drizzle over cooled crescents and enjoy!
  7. Best if eaten same day!


I came across this recipe on Facebook when Pillsbury posted it.  The website the got it from is  It was posted by Aimee on Sept. 20, 2013.  This truly looks delish and I can’t wait to try it out.

3 Ingredient Nutella Brownies



I am about to change your life. I am about to make you the happiest person on the planet. I am about to show you how to make brownies with only three ingredients. And I am going to exploit the inherent fantastical properties of Nutella in doing so.

See, Nutella already has fat, milk, and chocolate in it. Since those are the things you would normally be adding to traditional brownies separately, why not use a product that already has these things – and hazelnuts! See, you knew Nutella was amazing. But maybe you didn’t realize its full potential. Until today – the day you met three-ingredient Nutella brownies.

Go. Make these. Now.

1 cup (280g) Nutella
2 eggs
10 tbsp (62g) flour
Put it in a bowl. Mash it up. Pour into a pan or muffin tin. Top with hazelnuts if you’re feeling extra fancy. Bake at 350F (180C) for around 30 minutes (less time for cupcake form, more time if the centers aren’t baked through).
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Came across this recipe on Facebook today and thought I’d share it.  I might have to make these.

Pumpkin Soup

When the weather gets cooler, soup is a great dish for lunch or dinner.  One of my favorite soups is Pumpkin Soup.  Honestly, the first time I tried I really thought I would hate it.  I kept trying to picture the taste being something like Pumpkin Pie and that just sounded gross to me.  Then I made it and OMG… If I would have had my old tummy, I would have ate the whole dang pot full.  It is so good and light.  Nothing at all what I thought it would taste like.  It’s become one of my all time favorite soups.

Here is a recipe from The Food Network.  It’s close to my own but I’m not at home to pull mine up so I’m sharing theirs.

English: A bowl of pumpkin cream soup ‪中文(繁體)â...

English: A bowl of pumpkin cream soup ‪中文(繁體)‬: 一碗南瓜奶油湯 Español: Un ramequin con sopa de calabaza cremosa. (Photo credit: Wikipedia)


I don’t put sage in mine, not sure how much it would change the taste.