Saturday, June 23, 2018
Nacho Casserole 1 lb. lean ground beef 1 1/2 cups water 1 (14.5-oz.) can diced tomatoes with mild green chiles, undrained 1 (11-oz.) can Whole Kernel Corn, Red and Green Peppers, drained 1 (4.4-oz.) envelope Spanish rice mix 6 oz. (1 1/2 cups) shredded Mexican cheese blend Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add water, tomatoes, corn and rice mix; mix well. Reduce heat to low; cover and cook 10 to 15 minutes or until rice is tender. Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 cup cheese
NO BAKE STRAWBERRY CHEESECAKE 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O(R)) 1 cup boiling water 1 (8 ounce) package cream cheese, softened 1 cup white sugar 1 teaspoon vanilla extract 1 (5 ounce) can cold evaporated milk 1 (9 inch) prepared graham cracker crust Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes. Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth. Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling. Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.
Banana Bread Bars 1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-3/4 (3 or 4) ripe bananas, mashed 2 tsp. vanilla extract 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts (optional) Brown Butter Frosting: 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 3 tbsp. milk Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm)
5 Minute ~ 4 ingredient No-bake Cheesecake 1/3 cup of lemon or lime juice 1 can of sweetened condensed milk (14 oz.) 1 8 ounce package of cream cheese 1 8 ounce tub of cool whip Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie. After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately. On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half. Serve chilled and enjoy! Vanilla Wafer Crust 24-30 vanilla wafers depending on pan size 3 Tablespoons melted butter Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust. Add-ons-Make it your own! To make this recipe your own, there are several things you can add. Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well. Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything. Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be.
Friday, June 22, 2018
BLUEBERRY FREEZER JAM 4 cups white sugar 2 cups crushed blueberries 2 tablespoons lemon juice 1 (2 ounce) package powdered fruit pectin Stir sugar and blueberries together in a bowl; let stand for 10 minutes, stirring occasionally. Stir lemon juice and pectin together in a separate small bowl; add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in refrigerator.
LEMON PUDDING CAKE 1 package Yellow Cake Mix Water, Eggs And Oil 2 packages (3.4 Oz. Package) Lemon Flavor Instant Pudding ⅓ cups Sugar 2 cups Cold Milk 1-¼ cup Water 1 dash Powdered Sugar For Garnish Heat oven to 350ºF. Prepare cake batter as directed on the package using ingredients as needed in directions on box (with water, eggs, and oil). Pour into a 13×9-inch baking dish sprayed with cooking spray. Beat dry pudding mix, granulated sugar, milk and water with a whisk for 2 minutes; pour over the batter in the dish. Place the baking dish on a baking sheet. (The baking sheet will catch any sauce that might bubble over the sides of the dish as the dessert bakes.) Bake 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool 20 minutes. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
PORK CHOPS IN ONION SAUCE 4 pork chops salt and pepper 1 1/2 tablespoons flour 1 1/2 tablespoons vegetable oil 2 medium onions or 4 small onions, thinly sliced 1 cup hot beef broth 1 tablespoon cornstarch Season chops with salt and pepper; coat with flour. Heat oil, add chops, fry each side 3 minutes. Add onions, cook 5 minutes turning chops once. Add broth. Cover and simmer 15 minutes. Remove chops to a 350 degree preheated oven. Season sauce to taste. Blend cornstarch with small amount of water, stir into sauce, cook until thick and bubbly. Pour over pork chops and serve.