Monday, September 30, 2013

Stuffed Cheeseburgers Marksville Style

Below you will see my husband Dennis showing you how we make Stuffed Burgers Marksville Style.

I really love that he did this video all on his own on the spur of the moment after we got a great deal on hamburger at the grocery store. Love this man for all of the support he gives to me.

Monday, September 16, 2013

Pumpkin Pie Crescents Marksville Style

I don't know about you but in order to make a recipe I see on facebook, I need the ingredients on hand or it just sits on my page until other things take over the page and soon it is lost. I just so happened to see this one earlier this morning and thought I would make these for dessert since I actually had everything the recipe called for. 

I pick up crescents whenever I see them on sale because you can make so many recipes from them, and everyone in the family loves them. Ok so onto the recipe.

Pumpkin Pie Crescents Marksville Style

1 cup of canned pumpkin
1/2 a block of softened cream cheese or 4 oz 
1 Tablespoon of pumpkin pie spice
2-4 tablespoons of sugar

2 tubes of crescent rolls 8count

1 Tablespoon of pumpkin pie spice
4 Tablespoons of sugar

Mix first 4 ingredients together in a bowl until incorporated.

Next open your cans of crescents and lay them out on a counter or flat surface, then cut each triangle down the middle. When you are doing you will have 32 triangles.

Now if you want you can put a spoon of the mixture on each triangle and roll up or you could do like I did and spread the mixture on the all of the triangles and then roll up that way. My fingers didn't get half as messy this way.

Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!Bake at 375* for about 13-15 minutes you want them to be lightly browned and the dough baked through.

When you are don you have something quick, easy, and delicious to share with friends and family.

Wednesday, September 11, 2013

Beef Stroganoff Marksville Style

On one of my other pages someone asked me for more recipes so I will try to put a few here as I go along. I have made Beef Stroganoff before but none really came out well enough for me to make them again.

I saw a post on Facebook and Pinterest for a crock pot version but me with all good intentions never got the crock pot out and started. I had the meat all ready defrosted in the refrigerator, so I had to make something and I really wanted to try my hand at making Beef Stroganoff, so I had to improvise.

Beef Stroganoff Marksville Style 

2 pounds of London Broil cut into small pieces (we buy steaks when they are on sale and cut them up   at home for different meals)
1 large onion more if you like onions like we do
2 teaspoons of minced garlic
4 table spoons of Worcestershire sauce 
8oz of cream cheese 
2 teaspoons of paprika 
1 can of Progresso recipe Starters, although I think you could use any mushroom soup you would like for it. 
3/4 cup of water, this was my best guess since I use water to rinse ever last goodness out of my       canned soups for my recipes. 

In a large skillet brown your london broil with a little oil for 3-4 minutes then add in your onions and cook until tender, add in everything except for the cream cheese stir, once warm and meat is all done add in cream cheese, stirring, let sauce thicken to the consistency you would like and it is done. 

My husband doesn't like mushrooms so we don't add those but you could if you would like. He tolerates them in many more of our recipes so I give him a break from this one. We serve ours over egg noodles as I had grown up with, but you could use any pasta, rice, or even eat as is. Don't forget a nice salad or veggie of your choice.

MarksvilleandMe hopes you enjoy this menu item which by the way will be staying since everyone enjoyed it so much including my husband.