Mary Neumann

Homestyle Chicken & Noodles -Weekend Potluck 550

by Mary Neumann · Leave a Comment · Disclosure/Disclaimer · Privacy Policy

Welcome to Weekend Potluck 550,
we are so happy you could join us!

This is a 4 photo collage showing a picture of each recipe featured this week - Homestyle Chicken & Noodles, Peanut Butter Spider Cookies, Cowboy Beef Dip and Secret Ingredient SUPER MOIST Banana Bread.

This week’s features – Homestyle Chicken & Noodles, Peanut Butter Spider Cookies, Cowboy Beef Dip and Secret Ingredient SUPER MOIST Banana Bread.

Every Friday morning, stop by Sweet Little Bluebird for our Weekend Potluck party, a place where top food bloggers have come to link up their best and latest recipes for over 10 years! Each week we feature the most viewed recipe from the previous party along with recipes that caught our attention. We also have a featured recipe from one of the hostesses.

Your Hostesses

Sweet Little Bluebird~ Mary

South Your Mouth – Mandy

The Country Cook~ Brandie

Let’s take a quick peek back at last week!

**SIMPLY CLICK ON THE PHOTO (RECIPE) YOU LIKE BELOW AND IT WILL TAKE YOU TO THE BLOGGER’S POST WITH THE RECIPE**

THE RECIPE WITH THE MOST CLICKS:

Home-Style Chicken & Noodles by Grandma Honey’s House

RECIPES THAT CAUGHT OUR ATTENTION

Peanut Butter Spider Cookies by Tried & True Recipes

Cowboy Beef Dip by Homemade on a Weeknight

FEATURED HOSTESS RECIPE:

Secret Ingredient SUPER MOIST Banana Bread by South Your Mouth

YOUR HOSTESSES:

South Your Mouth~ Mandy
Sweet Little Bluebird~ Mary
The Country Cook~ Brandie

Sweet Hawaiian Rolls – Weekend Potluck 549

by Mary Neumann · 2 Comments · Disclosure/Disclaimer · Privacy Policy

Welcome to Weekend Potluck 549,
we are so happy you could join us!

This week’s features – Sweet Hawaiian Rolls, White Chicken Enchilada Casserole, 5-Ingredient Ground Beef Casserole and Crock Pot Apple Crisp.

Your Hostesses

Sweet Little Bluebird~ Mary

South Your Mouth – Mandy

The Country Cook~ Brandie

Let’s take a quick peek back at last week!

**SIMPLY CLICK ON THE PHOTO (RECIPE) YOU LIKE BELOW AND IT WILL TAKE YOU TO THE BLOGGER’S POST WITH THE RECIPE**

THE RECIPE WITH THE MOST CLICKS:

Sweet Hawaiian Rolls by Butter and Baggage

RECIPES THAT CAUGHT OUR ATTENTION

White Chicken Enchilada Casserole by Talking Meals

5-Ingredient Ground Beef Casserole by Back to My Southern Roots

FEATURED HOSTESS RECIPE:

Crock Pot Apple Crisp (with an easy warm vanilla sauce!) by The Country Cook

YOUR HOSTESSES:

The Country Cook~ Brandie
South Your Mouth~ Mandy
Sweet Little Bluebird~ Mary

Queso Macaroni and Cheese with Taco Beef

by Mary Neumann · Leave a Comment · Disclosure/Disclaimer · Privacy Policy

Queso Macaroni and Cheese with Taco Beef – Only 5 ingredients! A quick and easy, budget-friendly meal made with elbow macaroni, ground beef, diced tomatoes and green chiles, taco seasoning and queso. A must-try for mac and cheese and queso fans!

An Easy Meal in under 30 Minutes!

This delicious Queso Macaroni and Cheese with Taco Beef comes together perfectly, loaded with kick and flavor. With just 5 simple ingredients, this family-friendly meal is on the table in no time. Taco beef, macaroni, queso…what’s not to love! For your next Taco Tuesday, give this awesome recipe a try. Perfect for busy weeknights, game days and more.

SAVE RECIPE TO PINTEREST

Ingredients Needed to Make This Mexican Inspired Pasta Dish: (Full recipe at bottom of post)

elbow macaroni
lean ground beef
taco seasoning (or use homemade blend)
water
can of Rotel, drained, (Rotel is diced tomatoes and green chiles)
jar of your favorite queso

How To Make This Cheesy Mexican Inspired Macaroni and Cheese:

Prepare elbow macaroni according to package and drain well. While macaroni is cooking, in a large skillet, brown and break up ground beef over medium-high heat until fully cooked, drain fat. Next, water and taco seasoning – blend well and continue cooking for 4 minutes. Add Rotel to beef, blend well and reduce heat to low.

Last, add cooked macaroni noodles and queso (heated according to directions on jar), gently folding the queso and noodles with the beef until well blended.

This is great topped with hot sauce, taco sauce. You can even top it with your favorite taco toppings like tomatoes, chopped lettuce, onions, jalapenos, sour cream and more. Enjoy!

Queso Macaroni and Cheese with Taco Beef Frequently Asked Questions:

Is this dish hot and spicy? This dish is not very hot and spicy but does have a little kick. You can easily adapt this recipe using your favorite queso with the level of heat you like. You can also omit the Rotel (diced tomatoes and green chiles).

Can I substitute ground beef? Yes. You can use ground turkey and chicken or skip meat all together.

What kind of Queso? Use your favorite brand or make homemade.

Can I use a different pasta? Yes, you can use penne, shell and more – just be sure to use the same amount.

What to serve with this mac & cheese? Great served with a side of chips and salsa, guacamole and a margarita.

Want more great recipes ideas? Check out these Easy Pasta and Mexican Inspired Dinners!

Please Note: This is not a sponsored post, I have no affiliations with any of the products shared in this post.

This is a close up photo of Beefy Queso Taco Macaroni and Cheese in a large skillet after cooking, ready to serve.

Queso Macaroni and Cheese with Taco Beef

Only 5 ingredients! A quick and easy, budget-friendly meal made with elbow macaroni, ground beef, diced tomatoes and green chiles, taco seasoning and queso. A must-try for mac and cheese and queso fans!

5 from 11 votes

Print Recipe

Prep Time 10 mins

Cook Time 15 mins

Course Main Course

Cuisine American, Mexican

Servings

Ingredients

16 ounce box of elbow macaroni - prepared according to package
1 pound lean ground beef
1 packet of your favorite taco seasoning - (1 ounce)
⅔ cup water
10 ounce can of Rotel - (diced tomatoes and green chiles)
15 ounce jar of your favorite queso (heated according to directions on jar) - or use homemade

Instructions

Prepare elbow macaroni according to package and drain well.
While macaroni is cooking, in a large skillet, brown and break up ground beef over medium-high heat until fully cooked, drain fat.
Add water and taco seasoning – blend well and continue cooking for 4 minutes. Add Rotel to beef, blend well and reduce heat to low.
Last, add cooked macaroni noodles and queso, gently folding the queso and noodles with the beef until well blended. Serve and enjoy!

Notes

This is great topped with hot sauce, taco sauce. You can even top it with your favorite taco toppings like tomatoes, chopped lettuce, onions, jalapenos, sour cream and more. Enjoy!

Serve with a side of chips and salsa, guacamole and a margarita.

Keyword queso macaroni and cheese

Tried this recipe?Let us know how it was!

Thanks for stopping by!

Cheeers!

Pumpkin Crazy Cake (No Eggs, No Milk, No Butter!)

by Mary Neumann · 11 Comments · Disclosure/Disclaimer · Privacy Policy

Today’s recipe share is another tasty cake to add to your Crazy Cake collection – Pumpkin Crazy Cake!

Pumpkin Crazy Cake (No Eggs, No Milk, No Butter!)

The EASIEST pumpkin cake that’s absolutely delicious, ridiculously moist, made with simple budget-friendly ingredients right from the pantry! No eggs, no milk, no butter, no mixer needed! Dairy Free, Egg Free, Vegan. It’s darn good cake.

Pumpkin Crazy Cake/Wacky Cake/ Depression Cake

This recipe is adapted from the original Depression era recipe for Chocolate Crazy Cake, a favorite for generations. This cake goes by several names – Wacky Cake, Depression Cake, War Cake and more.

Ingredients Needed To Make the Cake (Full Recipe at Bottom of Post)

flour
sugar
baking soda
baking powder
salt
pumpkin pie spice
pure vanilla extract
vegetable oil (or canola)
apple cider vinegar (or white vinegar)
pure pumpkin puree (Not pumpkin pie mix!)
water

How To Make This Dairy and Egg Free Pumpkin Cake

Preheat oven to 350 degrees F. Spray an 8×8 baking dish with non-stick cooking spray. In a large bowl add all of the dry ingredients and mix well. Make 3 depressions in the dry ingredients, 2 small and one large – add the vanilla and vinegar in the small depressions, the oil in the large depression.

Pour the pumpkin puree and water on top and mix with a whisk until well blended and batter is smooth.

This is a 4 photo collage showing photos preparing the last steps for the cake batter - adding the pumpkin puree and water then mixing the batter in a large clear glass mixing bowl.

Pour batter into prepared baking dish, place on middle rack of oven and bake for 35 -45 minutes. Check with toothpick to make sure it comes out clean.

This is a 4 photo collage showing a photo of uncooked cake batter in a white baking dish, a photo of the cake after baking, a photo of the cake with vanilla frosting cut into 9 pieces in the pan and a photo of a piece of cake on a white plate with a fork full of cake ready to eat.

Allow to cool to room temperature then dust with powdered sugar or top with your favorite vanilla frosting. Enjoy!

Crazy cakes are perfect for birthdays, holidays or if you want and quick and easy snack cake. Best of all, they are allergy friendly, so everyone can enjoy fantastic cake!

SAVE RECIPE TO PINTEREST

Vanilla Frosting Recipes

Easy Vanilla Frosting by Sugar Spun Run
Vanilla Buttercream Frosting by C Taylor

Vegan Frosting Recipes

Vegan Vanilla Frosting by The Conscious Plant Kitchen
Quick & Easy Butter Cream Frosting by The Banana Diaries

Crazy Cake Frequently Asked Questions:

Why is vinegar used in the cake? Vinegar reacts with the baking soda and baking powder to make the cake rise.

Is it necessary to make the depressions in the dry ingredients? Some people say no, but I always make the depressions. My cakes never fail to rise. I have been making Crazy Cakes for over 11 years, creating lots of new versions.

Can you taste the vinegar? No, you cannot taste a hint of vinegar in this cake.

My cake didn’t rise, what happened? Make sure baking soda, baking powder and vinegar are not expired. This is a common mistake.

Can you make cupcakes with the batter? Yes! All of the crazy cake flavors can be made into cupcakes.

Can you make the cake Gluten Free? I personally have never made a Crazy Cake gluten free, but many people have with great results. These cakes are super easy to adapt. King Arthur Flour has an excellent Vanilla Crazy Cake made GF.

Can I use a different size pan? Yes, you can use 9×9 inch pans and round cake pans. Bake at the same temperature, just keep an eye on the cake and check around 35 minutes. Baking times will vary depending on oven and the size of pan used. This cake can also be doubled using a 9×13 baking dish.

Can this cake be made into a two layer cake? Yes! Check out my two-layer Chocolate Crazy Cake. All you need to do is double the recipe and bake in 9×9 inch or 8×8 inch round cake pans.

A photo of a piece of Pumpkin Crazy Cake on a white plate with a fork filled with cake ready to eat.

PUMPKIN CRAZY CAKE (No Eggs, No Milk, No Butter!)

The EASIEST pumpkin cake that's absolutely delicious, ridiculously moist, made with simple budget-friendly ingredients right from the pantry! No eggs, no milk, no butter, no mixer needed! Dairy Free, Egg Free, Vegan. It's darn good cake. Also known as Wacky Cake and Depression Cake.

5 from 3 votes

Print Recipe

Prep Time 15 mins

Cook Time 40 mins

Course Dessert, Snack

Cuisine American

Servings

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons pumpkin pie spice

Wet Ingredients

1 teaspoon pure vanilla extract
5 Tablespoons vegetable oil or canola oil
1 Tablespoon white vinegar or apple cider vinegar
½ cup pure pumpkin puree (Not pumpkin pie mix!)
1 cup water

Instructions

Preheat oven to 350 degrees F. Spray an 8×8 baking dish with non-stick cooking spray.
In a large bowl add all of the dry ingredients and mix well.
Make 3 depressions in the dry ingredients, 2 small and one large – add the vanilla and vinegar in the small depressions, the oil in the large depression. Pour the pumpkin puree and water on top and mix with a whisk until well blended and batter is smooth.
Pour batter into prepared baking dish, place on middle rack of oven and bake for 40 minutes. Check with toothpick to make sure it comes out clean.
Please Note: Baking times may vary between 35-45 mins, depending on oven.
Remove and cool to room temperature. Top cake with your favorite vanilla frosting/icing or dust with powdered sugar. Enjoy!

Notes

This cake serves 9 people and is wonderful with a simple dusting of powdered sugar. For frosting, use your favorite recipe, store bought or check out the great recipes mentioned above in post.

Keyword Dairy Free Pumpkin Cake, Easy Pumpkin Cake, Egg Free Pumpkin Cake, Pumpkin Crazy Cake, Pumpkin Depression Cake, Pumpkin Wacky Cake

Tried this recipe?Let us know how it was!

Thanks for stopping by!

Cheers!