Monday, August 22, 2011

Tastes from Home with Frito-Lay *Giveaway*

I don't know about you, but when I think of home, I think of food!!  I think of my mom's home cooking and baking.  From casseroles to salads, to cakes and cookies.  MMMMM!!

One of my favorite recipes that reminds me of home (and one I have never been able to quite duplicate and taste the same as mom's) is..........

Hamburger Stroganoff:

1 lb ground beef
1/2 cup chopped onions
1/4 cup butter or margarine
2 tbs flour
1 tsp salt
1 clove garlic, minced
1/4 tsp pepper
1 can (10.5 ozs) condensed cream of chicken soup
1 cup sour cream
2 cups hot cooked egg noodles

In large skillet, cook and stir ground beef and onion in butter until onion is tender.
Stir in flour, salt, garlic, and pepper; cook 5 minutes stirring constantly.  Remove from heat.
Stir in soup; simmer uncovered 10 minutes.  Stir in sour cream; heat through.
Serve over noodles.

It is so simple, and is a TOTAL comfort food dish in my opinion.  I don't know why I like this so much, but it just has good flavor, and reminds me of home. It is super creamy!!  I love my mom, and her cooking.  She rarely disappoints.  My mom spoils me when I am home to visit, and almost always makes me one of my favorites.  I am overdue for some Hamburger Stroganoff--it has been too long.

Have you heard about the new Lay's Regional Flavors of chips?

These chip flavors really focus on at home flavors all over the US

These chips were inspired by popular American regional cuisine and include:

    • Northeastern U.S. – Lay’s Honey Mustard
    • Midwestern U.S. – Lay’s Creamy Garden Ranch
    • Northwestern U.S. – Lay’s Balsamic Sweet Onion
    • Southwestern U.S. – Lay’s Chipotle Ranch
    • Southeastern U.S. – Lay’s Cajun Herb & Spice

All of the Lay's Regional Flavored potato chips are made with all natural ingredients and cooked in healthier oils, like corn and sunflower oils, which contain 80% or more of polyunsaturated and monounsaturated fat - the "good fats." They also contain 0 grams of trans fats per serving!

There’s also less sodium in them than you might think – a 1-oz serving of our Lay’s Regional Flavored potato chips contains less salt than a plain bagel!

I personally want to try the Lay's Creamy Garden Ranch, and the Lay's Balsamic Sweet Onion

One of you has the chance to win a variety pack of the Lay’s Regional Flavors potato chips.

I will be provided chips from Frito-Lay, and this blog post is an entry into their contest.  All opinions are 100% mine, and no other compensation was received.

Use the Rafflecopter form below to enter!!  Easy Peasy (if it doesn't load--then click on the title of the post).


Tiffany Drew said...

We love this recipe and it is so easy to make and tastes and smells SO GOOD!! I could eat this everyday :)

Lynda said...

This was a recipe that my mother used to make on weeknights. I rarely make it these days, but when I do, it is like I am being transported back to my childhood and my mom’s kitchen.

Mom’s Beef and Cabbage Casserole

1 pound lean ground beef
½ onion, chopped
Small head of cabbage, shredded (about 4 cups)
1 can of Campbell’s Tomato soup, undiluted
Salt and Pepper to taste

Brown the beef and onion in a skillet and pour off excess fat. Season meat with a little salt and pepper. Put half of the cabbage into a greased casserole. Spoon the beef mixture on top of cabbage. Put rest of the cabbage on top of the beef. Sprinkle with a little salt and pepper. Beat the soup until smooth and pour over the cabbage. Cover casserole and bake at 350-degrees for 1 hour. I like to serve this with hot cooked rice.

*This casserole was originally known as Cedric’s casserole and was popular during the 1950’s and 1960’s.

debijackson said...

my fave home recipe is cinnamon toast. The topping is sugar, cinnamon and a touch of cloves

Maureen said...

My favorite has to be my mom's chocolate chip cookies which were right off the tollhouse bag:

Amber L. said...

This Potato and Egg Skillet reminds me of my childhood. It was one of my favorites growing up and my Grandma would make it for me when I got home from school. Sometimes it would have different veggies in it or sausage instead of the bacon.


CherylS22 said...


Graham crackers - 1 box
Vanilla pudding (not instant)- 2 boxes
Chocolate pudding (not instant)- 2 boxes
Fruit cocktail in can, drained - 2 cans
Chopped walnuts*

Line a 9 x 13 pan with graham crackers. Prepare the chocolate pudding as directed on the package & pour it into the graham cracker lined pan. Layer the fruit cocktail & the walnuts on top of the chocolate pudding. Prepare the vanilla pudding as directed on the package & pour it on top of the fruit cocktail/nuts. Finally, garnish the top with chopped walnuts.

*Walnuts can be omitted if desired

Anja M. said...

My favorite recipe is "Chili".

anjathisandthat at yahoo dot com

amweeks said...

I grew up in Massachusetts & these Boston Baked Beans always remind me of home!

Linda Meyers-Gabbard aka Ladyblueeyez1960 said...

Hamburger Hash

1lb Ground Chuck
1 med onion chopped
3 potatoes cut into cubes
1tlb corn starch
2-4 cups water

Brown Ground Chuck and chopped onion. Add potatoes cover with water bring to boil. Boil until potatoes are tender.
Mix corn starch with half cup water add to beef and potatoes. Stir until thickened.

lewalk said...

Sausage and Shrimp Gumbo. I'm a southern girl. Lol. And even though I live in north Louisiana, we love our sausage, seafood, and gumbo up here too.

LAMusing said...

I love Greek Chicken and Pasta -
Heat oven to 350. Rub olive oil on 4 chicken quarters. Squirt lemon over them and sprinkle with a little oregano, salt & pepper.
Bake for 1 hour 30 minutes in a large glass dish. Check at 1 hour and cover with foil if they are getting too brown.

Cook 1 lb spaghetti to al dente stage

In a deep skillet heat one large can diced tomatoes (or whole - crush them a little), 1 small can tomato sauce, 1 stick butter, a large handful of oregano, salt & pepper to taste. Simmer for 30 minutes on low.

In the same large glass dish, remove chicken (leave all the drippings!) then add pasta and most of the sauce. Mix it up well. Replace Chicken, drizzle last of sauce over the quarters. Sprinkle on some mozzerella. Bake 15-20 minutes. Serve. Tastes even better the next day!