Grandma Keeton's Cinnamon Bars

Who doesn't love a moist and delicious bar! Well this recipe screams Christmas because every year my parents and I would drive up to spend the night at my grandmas house and she always had these bars fresh out of the oven when we got there. I think it was because it was my dads favorite.






Even though my grandmas house had five bedrooms, I always slept downstairs in the living room on the floor next to this old vintage faux electric fire place. The kind with the scooped neck, and wire curtains that closed to keep what would have been sparks if the fire place had been real. I used to always use the little wooden handles to close the curtain so I wouldn't get soot on my hands. Oye the things I believed in when I was little HEE HEE. When I was searching for a picture of her fire place I realized I had forgotten all about the fact that they had this pot bellied fire attachment set sitting next to the fire place. I don't think I ever remember them using it. I had forgotten all about that until I ran across a picture. There was no reason to stoke the fire as the logs were plastic and the only heat came from an electric vent at the bottom. I used to curl up on my layers of blankets and pillows and watch that metal drum behind the logs turn and turn until I would fall asleep, my belly full from her home cooked meal and frosting still on my face from her cinnamon bars. Those were some magical days......

~ Cinnamon Bars ~ 

1/2 cup softened butter

2 cups flour

1 1/4 cup sugar

1/2 cup crushed almonds 

(I finely chop with a knife or you can use a hand chopper)

1 tsp. baking soda

1 tsp. cinnamon 

Dash of nutmeg

1 egg

3/4 tsp. salt

1 cup buttermilk 

1 scrapped vanilla bean (ME)
or 

1 tsp vanilla extract (Grandma)

Mix the first four ingredients until crumbly

 (I use a food processor but a mixer will work just fine)

Press 2 cups of the crumble mixture into a lightly Pam sprayed 9x13.

To the remaining mixture, add remainder of ingredients and pour over the crust.
Bake at 350* for 20 minutes or until toothpick in the center comes out with tiny bits of cake stuck to it :) and cake is just lightly browned.

Cool and frost with cream cheese frosting.

ENJOY!

Perfect Creamy Mashed Potatoes

It is early morning, and still dark out. It is my favorite time of the day. The fireplace is going and the room is toasty. I sit here curled up on the couch covered in a warm fluffy blanket and my two sweet baby pups are next to me snoring away. Everyone in the house is sleeping. And I have a front row seat to our Christmas tree which is decorated in holiday reds and greens.

~

 My heart is happy. 

~

Today is the day before thanksgiving. A day where families and friends gather to share a wonderful meal and each others company. Stories of years past will be shared, laughter will fill every nook and cranny and quite possibly even a little family drama. 

~

The last couple days I've spent the majority of my time in the kitchen, prepping everything for the big thanksgiving dinner. I am in heaven. I love the sounds of water boiling, my knife chopping vegetables, the timers going off and the smell of thanksgiving that fills the air. Toasted nuts for pies, fresh vanilla bean that goes into my roasted pumpkin pies, and the sweet samples of chocolate french silk pie and homemade whipped cream. All of it brings back memories of my mom and grandma prepping for the same meal. I used to sit at the kitchen table working on small tasks that they would give me and watch them work for hours. It was if they were dancing. Their movements were slow and graceful yet efficient. They were never in a rush. They relished their time together, making everything come together to make a delicious meal for the ones they loved. 

~

So today, I am going to share with you one of my favorite recipes that they made and now I make for my family. 

Perfect Creamy Mashed Potatoes

3 pounds Russet Potatoes Peeled, cubed, boiled till fork tender

2 teaspoons salt

1/3 cup real butter cubed

1/3 cup heavy cream

4 ounces cream cheese, softened and cubed

3/4 teaspoon coarsely ground pepper 

I boil my peeled and cubed into bite sized potatoes until they are fork tender. Any resistance when pushing a fork into a chunk means they need longer. The fork should go in easy and the bite sized potato should split in half with ease.
Drain well. Turn off heat.
To the same pan, I add the remaining ingredients. Leave the heat off for now.  I don't mix these up. I just plop them in. Before adding potatoes I use a potato ricer. You can find them in most any store. This is by far one of the best kitchen gadgets ever. And guarantees a soft silky and creamy mashed potato. Using a measuring cup or large spoon, I put the cubed and drained potatoes into the ricer and press the potatoes out into the pan with the ingredients. Keep doing this until all of the potatoes are riced. Using a spoon or spatula, slowly stir all of it together. The hot potatoes will melt the cream cheese and butter throughout. If needed you can return the heat to low and keep mixing until everything is incorporated. Season more to taste with salt and pepper. 

Then spoon all of the creamy mashed potatoes into a crock pot and set to warm. You can do this early in the morning long before guests arrive. This will allow you more time to visit and less time over the stove as your guests arrive. Once your potatoes are in the crock pot, I lay a stick of butter down on the top and just put the lid on. the butter will melt and pool around the potatoes. Stop cringing and calorie counting. Its thanksgiving! Be happy and thankful we have butter! :) 

Chicken Tetrazzini

Coarse salt and ground pepper

6 tablespoons butter

1 pound white mushrooms, trimmed and sliced 1/4 inch thick

1/2 cup all-purpose flour

3 cups milk

1 can (14.5 ounces) reduced-sodium chicken broth

3 cups grated Parmesan cheese

1/2 teaspoon dried thyme leaves

1 pound linguine, broken in half

1 rotisserie chicken, skin removed, meat shredded (about 4 cups)

1 package (10 ounces) frozen peas, thawed and drained

Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, & broth. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Add to baking dish, sprinkle with remaining Parmesan. Bake until browned, about 30 minutes. Let stand 10 minutes before serving.

Pistachio/Watergate Salad

Now mind you... this used to be called Sea Foam Salad, Watergate Salad or Pistachio Salad. My mom called it Pistachio Salad :) My grandma would tell you it was Watergate! And she'd get adventurous at times and use the multi colored marshmallows. But Ill tell you as a kid... I didn't like the multi colored ones. Call me crazy... but I didn't care for the flavor it gave the salad. 

• 1 20 oz. can of crushed pineapple in juice (undrained)
• 1 box (4-serving) of jello brand  instant pistachio pudding
• 1 cup miniature marshmallows
• 1 container of thawed Cool whip (or in my case homemade whipping cream
• 1/2 cup chopped walnuts 

Mix dry pudding mix, pineapple, marshmallows and walnuts in until well blended. add the cool whip. stir until well blended. Cover and put the fridge for about an hour before serving. I get excited and eat some when I first make it, but the marshmallows get soft and fluffy if you let it sit in the fridge first. 

Deviled Eggs

6 hard cooked eggs pealed cut in half yolks scooped out in separate bowl.

1/4 c. miracle whip
1 tsp vinegar
1 tsp prepared mustard
1/8 tsp salt
1/4 tsp minced shallot
dash of pepper
paprika

Mash yolks with mayo. Add remaining ingredients and stir well. Fill egg whites with the yolk mixture and garnish with paprika. Ummmmmmmmm mmmmmmmmmmmmmmmmm

Swiss Vegetable Medley

MMMMmmmm my mom used to always have a vegetable on the table with dinner and although I didn't have to clear my plate I had to at least try them. I've found.. that as I have gotten older my taste buds have changed... and my love for vegetables has taken root! ;)

1 16 ounce bag frozen broccoli, carrots and cauliflower combination, thawed and drained.
1 10 3/4 ounce can condensed cream of mushroom soup
1 c. shredded swiss cheese
1/3 c. sour cream
1/4 tsp black pepper
1 4 ounce jar pimento drained
1 3 ounce can durkee french fried onions.

Combine soup, vegetables  1/2 cup cheese sour cream pepper pimento and 1/2 can of friend onions. Pour into a 1qt casserole dish. Bake covered at 350* for 30 minuets. Top with remaining cheese and fried onions. Bake uncovered for 5-10 minutes longer.

Mmm Mmmm Pepper Jack Pull Apart Bread!

1 rustic loaf of bread, unsliced, either Italian or French

12 ounces shredded Monterey Jack cheese

1/4 cup (less or more to taste) chopped pickled jalapeños

1/4 cup chopped green onions, including greens

1/4 cup (4 Tbsp) butter, melted

1 Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices.

2 Place the shredded cheese in a large bowl. Toss with the green onions and jalapeños. Pour over with melted butter and use your clean hands to toss, to distribute the butter evenly through the cheese.

3 Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. Stuff every crevasse with the cheese mixture. Wrap with the aluminum foil. At this point you can make ahead and refrigerate until ready to bake.

4 Place in the oven for 15 minutes. Then uncover the foil from the bread and cook for 10 minutes more, until all of the cheese has melted.

Place on a serving board or plate to serve.

Waldorf Salad

1/2 cup chopped, slightly toasted walnuts

1/2 cup celery, thinly sliced

1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)

1 sweet apple, cored and chopped

3 Tbsp mayonnaise

1 Tbsp fresh lemon juice

Salt

Pepper

Lettuce

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Exciting News!!!

I am feeling so many emotions right now!!! I am finally able to share the news with all of you! It's official!!! I am the State of Iowa Representative for Icing Smiles! I am also now one of their bakers! If you are not sure what Icing Smiles is let me tell you!!! 


We are Baking a Difference

Icing Smiles is a nonprofit organization that provides custom celebration cakes and other treats to families impacted by the critical illness of a child. We understand that the simple things, like a birthday cake, are luxuries to a family battling illness. Our goal is to create a custom cake for the ill child, or their sibling, that provides a temporary escape from worry and creates a positive memory during a difficult time.

Memories have magical powers. Long after the cake is gone, the memories linger-- memories of the kindness of a stranger, of the art of the design, of the sweet smells of a special treat, of the smiles and laughs, of a normal childhood experience so often stolen from these children. These memories are why we say, "It is so much more than a cake."

PLEASE... take just a few minutes of your time to watch this beautiful video about Icing Smiles. I'm immensely honored to work with such an amazing team and to bake for such amazing children and their families. http://www.youtube.com/watch?v=HNDcJfor3Ns

Black Bean and Corn Pita Sandwiches

Looking for a yummy healthy recipe that you can make up on Sunday night and have your lunches all ready for work during the week!

Use the mixture in a pita, with tortilla scoops or even mix in some shredded chicken or grilled tilapia fish (yes.. Im in love with tilapia) 

1 (15-ounce) can  black beans drained and rinsed

1 cup frozen corn, thawed

1 cup canned tomatoes 

1 avocado, chopped

1 mango, or fresh peach diced

1 clove garlic chopped fine

1 teaspoon parsley

1⁄8 teaspoon cayenne pepper 

2 teaspoons lemon juice

½ teaspoon chili powder 

2 medium whole wheat pita pockets

1⁄3 cup shredded  Mozzarella cheese

In a medium bowl, combine beans, corn, tomatoes, avocado, and garlic. Add parsley, cayenne 

pepper, lemon juice, and chili powder. 

Cut pita bread in half to form 4 pockets, and spoon equal 

amounts of filling into each half. Top with cheese and serve.

Hawaiian Baked Ham and Cheese Sandwich Casserole

Seriously. Who doesn't like a ham and cheese sandwich. And combine that with the sweet soft taste of the Hawaiian Rolls you find in the store??? Top that off with something that is quick and easy??? You got a winner winner Ham Sandwich dinner is what!!!

1 (12 package of Hawaiian rolls)

1 pound thinly shaved ham 

1 pound thinly sliced Swiss cheese

1 1/2 sticks butter *diet another day... you don't want to miss out on this great yummy food!

1 1/2 T Dijon mustard

1 tsp Worcestershire sauce

3 tsp poppy seeds

1/2 onion diced fine

Heat oven to 350*.

In small bowl melt the butter and add the mustard, W sauce, seeds and onion. Let it almost simmer in the microwave. 2 minutes typically. But watch it so your butter doesn't pop.

Cut the entire package of rolls in half keeping the top one giant piece and the bottom one giant piece. 

In greased 9x13, place the bottom of the rolls in. Spread HALF the butter mixture over the bread and layer the ham and cheese across these using all of the ham and cheese. I like to alternate ham and cheese so im not biting down in a big ol chunk of ham. 

Then top with the top of the bread and pour the remaining mixture over the tops. Cover and bake for  15 minutes and then cut and serve the individual rolls.

A big time family fav here at my house... get ta gettin people.. you gotta make these bad boys tonight!!!

Shepherds Pie

This was a dish that my mom made constantly. It was wonderful reheated too! I tend to just spread my potatoes on the top but you can spruce this baby up to your liking. Feel free to use a round baking dish, square or even put in ramekins and star pipe the potatoes on the top. Such a simple dish can look amazing on your table when guests come over! We serve ours with warm bread of some kind. Typically corn bread. 

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Filling: 

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 1 1/2 pounds ground beef
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1/2 tsp rosemary 
• 1/4 tsp thyme
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen  peas

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. 

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes.. Add the beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the beef mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Cheese Burger French Fry Casserole

LOVE this!!! So do my kiddos!

2 pound ground beef
1 medium diced onion
Cook these two and drain.

Add to the ground beef and onion:
1 can Campbell cream of mushroom or chicken soup
1 can Campbell cheddar cheese soup
1/2 can of milk (use the soup can after you have taken out the soup)
Stir this together well.

Put in 9x13 dish and cover with frozen french fries.

Sprinkle with a tiny bit of cheddar cheese or add crispy bits of bacon to this to make it even better!

Bake at 400* until french fries are crispy!!


So fast so easy so yummy!!!

Bacon Cheese Burger Pie

If your looking for a great dish to serve that tastes delicious and doesn't take very long... here ya go! I found this recipe in my moms recipe book tucked in on a paper napkin  :) Ahhh the memories. 

1 pound lean ground beef

3 slices crisp bacon drained and broken into small pieces. 

1 medium diced onion

1/2 tsp  salt 

1/4 tsp ground pepper

1 cup cheddar cheese

1/2 cup Bisquick

1 cup milk

3 eggs

Preheat oven to 400* and spray a 9" round glass casserole dish. Ok ok.. you can use a square too if you must :)

Cook ground beef and onion and drain. Add salt and pepper and then add crisp bacon stir and put into the casserole dish. Smooth out slightly and top with cheese.

In separate bowl mix Bisquick, milk and eggs. Pour over the beef and cheese. 

Bake for 30-40 minutes until a fork inserted in the center comes out clean.

I serve this with a side salad or if your feeling adventurous, homemade french fries!

Karens Fried Chicken

 Now mind you... this is how they did chicken back in the day. And today, we love the taste but most of us are more health conscious and opt out of vegetable shortening. Or they bake their fried chicken instead of frying it. 

That said... I found her little recipe and her handwriting along the side that says step by step how to make it. 

If you dare to make it... you'll fall in to deep abiding love. Maybe make this recipe once a year ? 

1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces

2 1/2 teaspoon salt, divided

2 cups all-purpose flour

1/2 teaspoon garlic powder

3/4 teaspoon cayenne pepper

1 teaspoon black pepper

1 cup buttermilk

2 cups vegetable shortening

              Place chicken in a large bowl and add enough water to cover. Add 2 teaspoons salt and soak chicken 20 minutes.  In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic  and cayenne pepper and black pepper; mix well. Place buttermilk in another shallow dish.

       Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.

      In a large  pot, heat shortening over medium-low heat until hot but not smoking, about 300 degrees F.

      Place coated chicken in soup pot in batches and fry 8 to 10 minutes per side or until golden and juices run clear. Drain on a paper towel-lined platter and serve immediately.

Parker House Rolls

Found this yummy recipe a few years back. It makes the BEST Parker house rolls around. YUM!

Ingredients

• 1 1/4-ounce packet active dry yeast
• 1/2 cup sugar
• 7 1/2 to 8 cups all-purpose flour, plus more for dusting
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
• 2 cups whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 tablespoon kosher salt, plus more for sprinkling

Directions

Bloom the yeast.

Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.

Make the dough.

Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Let it rise.

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.

Shape the dough.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

Cut the dough.

With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

Shape the dough.

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls.

Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

(complements of Alex Guarnaschelli) 

Grandma Keetons Cranberry Salad

My grandma always had this for me when I used to stay with her. I just love it! And I always always always serve it in my mommies bowl. 

Recipe Ingredients:

1 bag frozen cranberries
1 bag mini-marshmallows
2/3 - 1 cup granulated sugar
1-16oz can crushed pineapple, drained
1-lg container Cool-Whip
Any type of nut if desired (I don't put them in as too many are allergic)
 

Recipe Directions:

Grind the cranberries in food processor (makes an unholy racket so make sure everyone's awake!), mix with marshmallows & pineapple (you may add the nuts here if desired).  Sprinkle with sugar and stir well.  Refrigerate overnight stirring occasionally.  Just before serving, fold in Cool-Whip.  This will keep for several days in the refrigerator, some juice will come to the top, but just stir it back into mixture.  YUUUUMMMMY!!!

Karen's Norwegian Potatoes

 SOOOOO GOOD!!! 

1 cup butter, divided
2 cups coarsely chopped onion
3 lbs. potatoes, peeled and cut into ½ inch chunks (8 cups)
4 cups sliced (¼ inch rounds) carrots
2 teaspoons salt
1 ½ teaspoons coarsely ground black pepper
1 teaspoon nutmeg

1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray. Set aside.

2. Bring 4 cups of water to a boil.

3. Melt ½ cup of the butter in a Dutch oven or heavy bottomed casserole over medium heat. Add onion and cook until translucent, 5 to 7 minutes.

4. Add potatoes, carrots, salt, pepper, and nutmeg. Cook 1 minute, stirring with a wooden spoon. Remove to prepared baking dish.

5. Add enough boiling water to cover vegetables. Cover with foil and place in oven. Bake about 40 minutes, or until vegetables are tender when pierced with the tip of a knife.

6. Remove from oven. Drain vegetables in a colander.

7. Line a 17 inch by 11 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray. Arrange vegetables in an even layer in prepared pan.

8. Melt remaining ½ cup butter and pour over vegetables. Return to oven and bake for 55 minutes, shaking pan every 15 minutes, until brown and crispy. Serve immediately.

Chicken and Bean Sprout Stir Fry

1 1/4 lbs boneless skinless chicken breasts
2 cups bean sprouts, rinsed and dried
2 1/2 tablespoons vegetable oil, divided
1 1/2 teaspoons gingerroot, minced and pared
2 garlic cloves, minced
3/4 cup scallion, chopped
3/4 cup carrot, chopped
3 -4 tablespoons reduced sodium soy sauce
3 tablespoons honey

In a wok or large heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently, until lightly browned and tender, 1 to 2 minutes. transfer sprouts to plate and keep warm.

To same wok add remaining oil and heat for 30 seconds to 1 minute; add chicken, garlic, carrots and ginger and stir-fry for 2 minutes.

Add scallions and continue stir-frying until chicken is tender and browned on all sides, 2 to 3 minutes longer.

Add soy sauce (to taste) and honey and mix well; cook, stirring constantly for 1 minute longer.

Top warm sprouts with chicken mixture.

Easy Goulash

My mom made goulash all of the time. Contrary to today goulash, this isn't the type that is hamburger noodles and spaghetti sauce. That's spaghetti with a noodle change.
Try this one night and your family will fall in love!

1 pound lean ground beef uncooked
1/2 chopped onion
2 c tomato juice or V8
1 cup water
2 cups macaroni
2 T sugar
1/2 t salt
1/4 t pepper
1/4 t chili powder
1 8oz can tomato sauce

Add all of the ingredients at once in a deep skillet. Yes the macaroni is not cooked yet. Boil for 10 minutes or until the macaroni is done. Stirring occasionally. Want to cook the macaroni first? go for it!

I should add: you are more than welcome to cook rinse and drain your hamburger and pre cook your noodles :) I do this too. Back when my mom was growing up they didn't count calories and they used all the fat that was in their ingredients it seemed! LOL
So feel free to make the adjustments to how its prepared  The outcome is the same yummy goulash that tasted like moms :)