Monday, April 29, 2013
Easy Mexican Casserole 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Source unknown Easy Mexican Casserole 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.
Sunday, April 21, 2013
Roasted cabbage. INSANELY delicious,easy, inexpensive & healthy 1 tsp olive oil 2 tbsp real bacon bits 2 tbsp lemon juice 1 tbsp worcestershire sauce 1/4 tsp kosher salt 1/4 tsp ground black pepper (more or less to taste) 1 Medium Head of Cabbage Preheat the oven (or the grill,) to 425 degrees. Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut the head in half on the core.. Then cut the halves in half again… …to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 20-30 minutes. I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some like to cook them up to an hour for softer cabbage. The wedges reheat wonderfull in the oven or the microwave!
Friday, April 19, 2013
Easy Mexicali Pork Chops 4 boneless pork chops, 3/4-inch thick 1 envelope (1/4 cup) taco seasoning 1 teaspoon vegetable oil Salsa, optional Rub pork chops on both sides with taco seasoning. Heat non-stick skillet over medium-high heat. Brush skillet with oil. Add pork chops and cook for 7 to 8 minutes, turning once, until evenly browned. Top with salsa, if desired, and serve. Serves 4.
Thursday, April 18, 2013
Old Time Soda Biscuits 2 cups flour 1 cup thick sour milk 1/2 teaspoon soda 1/2 teaspoon salt 2 tablespoons lard Sift together soda, flour and salt. Work the lard into this until the mixture looks like meal. Add milk gradually and mix with a knife to a rather soft dough. Turn on to lightly floured board and knead until the dough feels smooth and velvety. Roll and cut. Put in a pan and bake in hot (400 degrees) oven about 15 or 20 minutes. Serve piping hot. Like ·
Appetizer Artichoke Bread 1 loaf (1 pound) unsliced French bread 1-1/2 cups (12 ounces) Sour Cream 1/2 cup butter, melted 2 tablespoons sesame seeds 2 cups (8 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) shredded cheddar cheese 1/4 cup grated Parmesan cheese 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped 4 garlic cloves, minced 2 tablespoons minced fresh parsley 2 teaspoons lemon-pepper seasoning Cut bread in half lengthwise; hollow out, leaving 1/2-in. shells. Set aside. Place removed bread in a food processor; cover and process until crumbly. In a large bowl, combine the bread crumbs, sour cream, butter and sesame seeds; spread onto a baking sheet. Broil 4 in. from the heat for 8-10 minutes or until lightly browned, stirring once. In a large bowl, combine the crumb mixture, cheeses, artichokes, garlic, parsley and lemon-pepper. Spoon into bread shells. Place on a baking sheet. Bake at 350° for 25 minutes or until golden brown. Slice and serve warm. About 12-14 servings.
BUTTERED RUM PRETZELS 3/4 c. sweet cream butter 2/3 c. sugar 1/3 c. light corn syrup 3 tbsp. rum 2 tbsp. water 9 oz. pkg. pretzels In a 2 quart saucepan melt butter over medium heat. Stir in remaining ingredients except pretzels. Continue cooking 8 to 10 minutes stirring occasionally, until mixture begins to turn brown or candy thermometer reaches 240 degrees F. Reduce heat to low. With a fork dip both sides of pretzels into mixture; shake to remove excess coating. Place on greased baking sheet. Store in refrigerator. Yield 3 dozen.
Bacon and Cheddar Mashed Potatoes 1-1/2 lb. potatoes (about 4 medium potatoes), unpeeled and quartered 1/2 C. Miracle Whip dressing 4 slices bacon, crisply cooked and crumbled 1/4 tsp. garlic powder 1/4 tsp. salt 1/8 tsp. pepper 1/2 C. shredded mild cheddar cheese Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain. Mash potatoes. Add dressing, bacon, garlic powder, salt and pepper; beat until fluffy. Stir in cheese.
Bite-Size Apple Pies I also use peaches 1/2 cup sugar 2 teaspoons ground cinnamon 1 package (14.1 ounces) refrigerated pie pastry 3 tablespoons butter, melted, divided 2 medium tart apples, each cut into 8 wedges In a small bowl, combine sugar and cinnamon; set aside 1 tablespoon. On a lightly floured surface, unroll pastry. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each sheet into eight 1-in. strips, about 8 inches long. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple. Place on parchment paper-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake at 425 for 13-15 minutes or until pastry is golden brown.
Wednesday, April 17, 2013
Monday, April 15, 2013
Another YUMMY chicken recipe Beer Crockpot Chicken 4-6 Chicken Breasts or 1 Whole or cut up Chicken 1 Can of any kind of Beer 1/2 tsp Garlic Powder 1/2 tsp Basil 1/2 tsp Paprika 1/2 tsp Black Pepper 1/2 tsp Kosher Salt You can use whatever spices you like Put all ingredients into crockpot If frozen cook on high 4-5 hours or low 8-10 If fresh cook on high 3-4 hrs or low 7-8 hours if fresh
Honey-Mustard Chicken 1 1/2 lbs. skinless, boneless chicken breast, pounded thin 1/2 cup yogurt 1/4 cup honey mustard 1 tsp. coarse salt 1/2 tsp. cayenne Combine all in a plastic bag; shake to coat. Grill over medium, 4 to 6 minutes per side. Serve hot or in a sandwich.
South of the Border Casserole 2 T. butter 1 small chopped onion 1 ( 6 oz.) corn chips (4 cups) 2 c. grated sharp Cheddar cheese 1 (1 lb.) can chili without beans 1 (1 lb.) can kidney beans, drained 1 (12 oz.) can Mexicorn, drained In 12X8-inch glass casserole add butter and onion. Microwave on high for 3 minutes, stirring once. Reserve 1 c. corn chips and 1 c. cheese. Blend remaining chips, cheese, chili, beans and corn with onions. Microwave on high, covered, 8-9 minutes, rotating 1/4 turn halfway through cooking. (You don't have to rotate if you have a turntable in your microwave.) Sprinkle with reserved cheese. Microwave on high, uncovered, 3 minutes. Then "Ring" remaining corn chips around the edge. Rest 5 minutes. Serves 8.
Thursday, April 11, 2013
Infused Pineapple Vodka 1 medium ripe pineapple, peeled 1 liter Skyy or Absolut vodka Cut pineapple into 1 inch cubes. Put the cubes into an airtight jar. Add the vodka, reserving the empty bottle. Seal the jar. Let mixture stand for a week. Strain the mixture into a pitcher, reserving pineapple and the vodka. Squeeze the juice form pineapple into the pitcher. Put a funnel in the reserved vodka bottle and line it with a coffee filter or some cheesecloth. Pour the vodka into the bottle. Store in refrigerator up up to 1 month. Serve over ice.
Taco Stuffed Crescent Rolls Makes about 16 large crescent rolls 1 lb. ground beef (or a little less) 1 packet taco seasoning (or taco seasoning of your choice) 6 oz. cream cheese, softened 2-3 heaping tbsp. salsa 1/4 cup shredded cheddar cheese 2 cans giant crescent rolls Preheat oven to 375 ,(or whatever is listed on crescent roll package). Brown ground beef, drain, and return to pan. Add packet of taco seasoning with a bit of water and cook until combined. In a separate bowl, combine cream cheese, salsa, and cheddar cheese. Add ground beef mixture to the bowl (which will melt the mixture a bit) and stir to combine. Spoon about 2 tablespoons of ground beef mixture onto each crescent roll (I pressed them out a bit to make them bigger) and roll up like normal, carefully sealing the openings. Sprinkle a bit of cheddar cheese on top of each roll. Bake 11-13 minutes (or whatever is listed on crescent roll package), watching carefully. Rolls should be a golden brown to make sure they're done inside. Notes: This recipe actually makes more filling than needed, but it would be delicious in tacos or burritos, on a taco salad, or eaten with a spoon. SOOOOO YUMMY!
Wednesday, April 10, 2013
Shrimp-Filled Soft Tacos 1 teaspoon olive oil 1 teaspoon bottled minced garlic 1 package (16 ounces) frozen green, red and yellow bell pepper stir-fry mix 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 pound shrimp, cooked and peeled 8 small (8-inch) flour tortillas salt and black pepper, to taste Toppings of choice, such as chopped tomato, shredded cheese, salsa, sour cream and guacamole Heat the oil in a 12-inch nonstick skillet over medium heat. Add the garlic and cook 30 seconds. Add the frozen pepper stir-fry mix, and raise heat to high. Add the cumin and chili powder, and stir well. Cook until the vegetables have thawed, three minutes or so, stirring frequently. Add the shrimp, and cook until just heated through, about two minutes. While the shrimp mixture simmers, wrap the tortillas in microwave-safe plastic wrap and microwave on high until warmed through, one to two minutes. Remove the shrimp mixture from heat, and season with salt and pepper. Place the tortillas on each individual serving plate, and spoon the shrimp mixture into the center of each, dividing evenly and using a slotted spoon to drain off excess juices. Fold the tortillas over, taco style, and place two on each serving plate. Serve with toppings of your choice. Yield: 4 servings
Asian Pork Chops 3 tablespoons Soy sauce 3 tablespoons Honey 1 tablespoon Lemon Juice 1 tablespoon Olive oil 3 cloves Garlic minced 1/2 teaspoon Ground ginger 4 Boneless pork chops (1/2 to 3/4 inch thick) In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4 - 8 hours. Drain and discard marinade. Grill, uncovered, over medium heat for 10 - 12 minutes or until juices run clear, turning once.
German Choc Chip Cookies 1 box pudding in mix, German chocolate cake mix 2 eggs, beaten 1/2 c. oatmeal 1 tsp. vanilla 1/2 c. vegetable oil 1/4 bag chocolate chips Mix all ingredients together. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for 8 minutes. Keep on cookie sheet 1 - 2 minutes and then transfer to cooling rack.
Citrus Salt 1 cup kosher salt 4 limes, zested 2 lemons, zested 2 oranges, zested 1 tbsp tarragon Store in an airtight container. Use as a rub on poultry or fish prior to cooking or sprinkle on afterward. Sprinkle on pasta or veggies or mix with softened butter and use it that way
Saturday, April 6, 2013
Friday, April 5, 2013
Orange Sherbet Jello 2 (3 oz) packages Orange Jello 1 cup water 1 (8 oz) container Cool-Whip 1 pint orange sherbet Boil water and remove from heat. Add the 2 packages of orange jello and stir until dissolved. Set jello aside and let it cool for a couple of minutes. In a separate bowl, mix together Cool Whip and orange sherbet. Add Jello to Cool Whip mixture and mix thoroughly until well combined. Refrigerate for about 4 hours to set. Top individual servings with whipped cream and mandarin oranges
Plantation Cake 1 Butter Flavor yellow cake mix 4 eggs 1 (8-oz.) carton sour cream 3/4 cup cooking oil 1 cup sugar 1 medium can coconut 1 cup chopped pecans Mix all ingredients well. Pour into a greased and floured tube or Bundt pan. Bake at 325 degrees for about 1 hour and 20 minutes.
Wednesday, April 3, 2013
Cinnamon Roll Casserole 2 tablespoons of melted butter or baking spray 2 cans (12.4 oz each)refrigerated cinnamon rolls with icing 4 eggs 1/2 cup heavy whipping cream 2 teaspoons ground cinnamon 2 teaspoons vanilla 1 cup chopped Pecans 1/4 cup maple syrup Garnish: Icing from cinnamon rolls Maple syrup (if desired) --I found it was sweet enough without it. Heat oven to 375 . Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.
EASY HOT FUDGE SAUCE OR FROSTING 1 6 oz pkg semi-sweet chocolate chips (1 cup) 1/2 cup Pet evaporated milk Melt chocolate pieces with milk in a heavy bottomed saucepan, stirring over low heat until chocolate melts. Serve sauce warm over ice cream, cake or pudding. Store unused portion in refrigerator; may be reheated in microwave. Makes 1 cup. To Make Easy Chocolate Frosting: Prepare as above; when chocolate melts, remove from heat and stir in 3 cups sifted confectioners sugar. Makes enough Makes enough frosting for 2 8 or 9-inch layers or 36 cupcakes.
Homemade Garlic Croutons 1/2 loaf bread, cut into chunks 1/4 cup extra virgin olive oil 1 teaspoon kosher salt 1 tablespoon dried parsley 1 teaspoon garlic powder Preheat oven to 350 Add bread chunks to a baking pan in an even layer. Sprinkle bread with salt, parsley, garlic and drizzle with olive oil. Toss to coat well and spread evenly on baking sheet. Bake 15-20 minutes, until they are done, flipping after 10 minutes of cook time. Serve and enjoy!
No Peek Casserole 2 pounds beef stew meat, cut into 1 inch cubes 1 envelope dry onion soup mix 1 - 10 3/4 ounce can condensed cream of mushroom soup 1 4 ounce can mushrooms 1/2 cup red wine Hot cooked noodles or rice Combine meat, soup mix, soup, mushrooms and wine in slow cooker. Cook on low for 8 to 12 hours. Serve over noodles or rice.
Lemon Ice 1 (1.5-ounce) can frozen lemonade mix concentrate 2 tablespoons packaged lemon gelatin mix 1 tablespoon sugar Ice In a blender, pulse lemonade, gelatin and sugar. Add ice to almost fill blender and continue to pulse until ice is crushed. Pour into glasses and serve.
Creole Rice Calas 2 cups cooked long-grain white rice 6 tablespoons all-purpose flour 3 heaping tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt Dash of nutmeg 2 large eggs 1/4 teaspoon vanilla extract Vegetable oil (for deep-frying) Confectioners' sugar In bowl, combine rice, flour, sugar, baking powder, salt and nutmeg and mix well. Add eggs and vanilla and mix well. Heat vegetable oil for deep-frying to 360˚F. Carefully drop rice mixture by spoonfuls into hot oil and fry until brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with confectioners' sugar. Serve hot
Monday, April 1, 2013
Sin Dip 1 loaf of french bread A sourdough round would be great too! 1 block (8 oz) of cream cheese 2 cups of shredded cheddar cheese 16 oz of light sour cream 1 cup of deli ham, sliced thin and then chopped small 3 green onions, sliced into thin rings 1 t worcestershire 1 t Louisiana Hot Sauce 1/2 t salt 1/2 t black pepper Mix all ingredients together. You can do this ahead of time and then put it in tupperware and keep it in the fridge which is what I did. When you are ready to make it, hollow out your bread (for the niche, I cut a thin slice off the top, then ran a serrated knife around the edge forming a rectangle, and pulled the center out). Keep the part you take out and cube it for dipping later.
BUTTERFINGER CANDY COOKIES 1 1/4 c. flour 1/2 tsp. baking soda 1/2 tsp. salt 1 stick unsalted butter 3/4 c. sugar 1 egg 1 c. butterfinger bars, chopped 1/2 tsp. vanilla Preheat oven to 350 Sift together flour, baking soda and salt. Cream butter and sugar together. Beat in egg and vanilla. Stir in dry ingredients and candy pieces. Chill dough for 1/2 to 1 hour. Drop by teaspoons full onto greased cookie sheet. Bake 8-12 minutes or until golden brown. Cool on wire cooling racks.
Cinnamon Toast Balls 12 slices bread, crusts removed 1/4 c. butter, melted 1 T. cinnamon 1 T. sugar Tear each slice of bread in half. Roll each half into a ball and place on an ungreased baking sheet. Drizzle balls with melted butter. Combine cinnamon and sugar and sprinkle over balls. Bake at 350 degrees for 5 to 7 minutes. If desired, broil until lightly golden, about 2 minutes. Makes 2 dozen.
Chicken and Rice Casserole 1 chicken, cut up 1 cup rice, uncooked 1 pkg. dry onion soup mix 1 can cream of chicken soup 1 1/4 cans water Butter a 9 x 13 pan, cover bottom with rice and place chicken on top of rice. Combine soups and water and simmer 2-3 minutes. Pour over chicken. Bake 1 hour 15 min. at 350 degrees F. If chicken looks dry, cover with foil. Serves about 8