Thursday, October 30, 2014
S'more Cookie Pizza 1 (18 oz.) roll refrigerated sugar-cookie dough 2 cups (12 oz. pkg.) semi-sweet chocolate chips 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 2 cups candy-coated milk chocolate candies 2 cups miniature marshmallows 1/2 cup peanuts HEAT oven to 375°F. Press cookie dough into 2 ungreased 12-inch pizza pans. BAKE 10 minutes or until golden. Remove from oven. MELT chocolate chips with sweetened condensed milk in medium-sized saucepan over low heat. Spread over crust. Sprinkle with milk chocolate candies, marshmallows and peanuts. BAKE 4 minutes or until marshmallows are lightly toasted. Cool. Cut into wedges.
Crockpot Hoisin Stew 2/3 cup beef broth 7-10 oz. hoisin sauce 1 tsp. hot sauce 5 cloves garlic, minced 1″ piece of ginger, peeled and grated or minced 1.5 lbs. cubed stew beef 3 ribs celery, cut into large slices 3 carrots, peeled and cut into large pieces 2 small or 1 large onion, thinly sliced Whisk together the broth, hoisin, hot sauce, garlic, and ginger. Add the stew, celery, carrots, and onion, tossing to coat. Cover and refrigerate overnight.
Crockpot Lumberjack Casserole 1 lb ground beef 1 large onion, diced 5 medium potatoes, cut in 1 inch cubes 1 1/2 tsp minced garlic (about 1 large clove) 1 - 15 oz can stewed tomatoes 1 - 16 oz can kidney beans 1 can of cream of mushroom soup 1/2 tsp oregano 1/4 tsp black pepper, freshly ground 1 tsp kosher salt 1 1/2 cups grated cheese, monterey jack or cheddar Brown ground beef in skillet, then drain the fat and put ground beef in slow cooker. Pour tomatoes with juice into a medium bowl and smash up a little with a potato masher utensil. Add with juice to slow cooker. Add the rest of the ingredients except for the cheese and stir to mix well. Cover and cook on low for 8 hours. (4 hours on high). Sprinkle the top with cheese and let cook for one more hour covered. Serve piping hot. Great with a side of freshly baked biscuits. Makes: 6 to 8 serv
Super-Easy Chocolate Bars 1 c Butter or margarine 1/2 c Sugar 2 c All-purpose flour 14 oz Sweetened condensed milk 6 oz Semisweet chocolate chips 1/2 c Chopped walnuts 1/2 ts Vanilla extract For crust, beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1/8 teaspoon salt; beat till combined. Beat in the flour on low speed till combined. Press two-thirds of the mixture into the bottom of an ungreased 13 x 9 x 2-inch baking pan. For filling, combine sweetened condensed milk and chocolate in a medium saucepan. Stir over low heat till chocolate melts and mixture is smooth. Remove from heat. Stir in nuts and vanilla. Spread hot mixture over the crust. Dot with remaining crust mixture. Bake in 350 degree oven about 35 minutes or till golden. Cool in pan on a wire rack. Cut into bars.
Apple Cinnamon Pecan Cake 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup granulated sugar 1/2 cup (1 stick) butter, softened 2 large eggs 1 teaspoon vanilla extract 2/3 cup Evaporated Milk 3 cups (about 3 medium) peeled, cored and finely chopped baking apples 3/4 cup finely chopped pecans Powdered sugar PREHEAT oven to 350 F. Grease 13 x 9-inch baking pan. COMBINE flour, baking powder, cinnamon and nutmeg in medium bowl. Beat granulated sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk. Stir in apples and nuts. Spread batter into prepared baking pan. BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Cut into bars. Sprinkle with powdered sugar before serving.
Apple Cobbler Filling 5 medium cooking apples, cored, peeled and sliced 1 cup granulated sugar 2 tablespoons Pillsbury BEST All Purpose Flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 teaspoons butter or margarine Topping 1 cup Pillsbury BEST All Purpose Flour 2 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup Crisco All-Vegetable Shortening OR 1/4 stick Crisco All-Vegetable Shortening Sticks 1 large egg, lightly beaten 1/4 cup milk 1/2 teaspoon vanilla extract Heat oven to 400F. Spray an 8x8 baking dish with no-stick cooking spray. Filling Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and stir to combine. Pour apples into prepared pan; dot with butter. Topping: Food Processor Method In a food processor, combine flour, sugar, baking powder and salt. Pulse in all-vegetable shortening until coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on top of fruit. Topping: Hand Preparation Method Combine flour, sugar, baking powder and salt in a medium mixing bowl; cut in all-vegetable shortening until coarse crumbs form. Combine egg, milk and vanilla in a small bowl; add to flour mixture. Stir just until moistened. Drop biscuit mixture in 8 mounds on top of fruit. Bake at 400F for 30 minutes, or until golden brown. Let stand 10 minutes before serving. Serve warm with cream or ice cream, if desired. Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup additional sugar to the filling mixture. Proceed as directed.
CHICKEN OVER TORTILLA STRIPS MAKES 6 SERVINGS. 1 cup oil 8 corn tortillas, cut into strips 1/4 plus 1/8 tsp salt 6 eggs, beaten 2 cups shredded cooked chicken 1 cup green salsa Sliced green onions Heat oil in a skillet. Fry tortilla strips until golden brown. Remove to paper towels. Season strips with 1/4 tsp salt. Discard all but 1 tbs oil. Add eggs, cook until scrambled. Season with remaining salt. HEAT chicken and salsa in a pan. Arrange tortilla strips on a platter. Spoon chicken mixture on top, then scatter eggs on chicken. Garnish with green onions.
CHICKEN JALAPENO CHEESESTEAK SANDWICHES MAKES 2 SERVINGS. 2 hot dog buns, split into 4 pieces 6 oz shaved cooked chicken 1/8 cup chopped pickled jalapenos 1 cup frozen pepper onion mix 1 oz cheddar cheese Spray skillet with cooking spray, place over heat. Put buns in skillet, toast. Remove them, place on each of 2 plates. Return skillet to stove. Season chicken with salt and pepper, place in skillet, cook through. ADD next 2 ingredients, cook until water evaporates. Season with salt and pepper. Add cheese, fold together until cheese melts and forms a sauce. Place on each roll. SERVE & ENJOY
Ranch Chicken and Potatoes boneless/skinless chicken tenders (1 package, maybe a 1/2 - 3/4 pound) 3 medium potatoes olive oil ranch salad dressing dry mix in a packet pepper seasoned bread crumbs Cut tenders as needed (some I cut smaller, other pieces left as is). Put three medium potatoes in microwave for 3 min to partially cook, then cut into quarters. Toss chicken and potatoe quarters with the ranch dressing mix and pepper. Place on shallow roaster pan and drizzle with olive oil, Lightly sprinkle with seasoned bread crumbs. Roast 385 degrees 20 - 25 min.
Monday, October 27, 2014
No Bake Caramel Cookies 2 c Sugar 3/4 c Margarine; softened 1 can Evaporated milk; 6-oz can 1 pk Instant butterscotch pudding; mix 3 1/2 c Quick cooking oats In saucepan, combine sugar, margarine and milk. Bring to a boil and add pudding and oats. Remove from heat and stir thoroughly. Drop by spoonful on cookie sheet or waxed paper. Let cool for 15 minutes before eating.
Peanut Butterscotch Chews 1/2 c Peanut Butter 6 oz Butterscotch Chips 4 c To 8 c cereal Slowly melt the peanut butter and the Butterscotch chips until creamy. Remove from heat and stir in cereal so that all pieces are as coated as desired (If you want it sweeter use less cereal if you want to stretch it out use more.
Bravo Avocado 3 to 5 ripe avocados, mashed 1 bunch green onions, chopped 1 can chopped ripe olives (2 25 oz) 1 carton sour cream (16 oz) 16 oz. Picante sauce 8 to 10 oz. Cheddar cheese shredded Layer avocados, green onions, olives and sour cream on a large round chop plate. Cover and seal with Picante sauce (You may not need all of it). Cover all with Cheddar cheese. Cover with Saran wrap and refrigerate. May be served the same day or the next day.
Avocado Coleslaw 4 small avocados, peeled and seeded 3 tablespoons lime juice 1 (8-ounce) container light sour cream 1 garlic clove, pressed 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 1/2 (16-ounce) packages coleslaw mix (8 cups) 1 small sweet onion, chopped 1 small red or green bell pepper, chopped Mash 3 avocados with 2 tablespoons lime juice in a large bowl. Chop remaining avocado, and toss with remaining 1 tablespoon lime juice. Stir sour cream and next 4 ingredients into mashed avocado mixture until well blended. Stir in coleslaw mix; add chopped avocado mixture, onion, and bell pepper, and toss gently. Makes 8 to 10 servings
Chicken Noodle Casserole Recipe 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/2 cup mayonnaise 2 tablespoons lemon juice 2 cups cubed cooked chicken 1 small onion, chopped 1/4 cup chopped green pepper 1/4 cup chopped sweet red pepper 1 cup (4 ounces) shredded Monterey Jack cheese, divided 1 cup (4 ounces) shredded sharp cheddar cheese, divided 12 ounces medium egg noodles, cooked and drained In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted. Yield: 6 servings.
Pumpkin Pie Cake 1 (18 oz) can pumpkin (not pie filling) 1 box yellow cake mix (2 layer size) 1 cup sugar 1/2 cup melted butter 1 (13 oz) can evaporated milk (not sweetened condensed) 3/4 cups chopped pecans or walnuts 3 eggs 3 teaspoon cinnamon Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9 x 13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted butter. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.
CHOCOLATE PLUNGE 2/3 C. light corn syrup 1/2 C. whipping cream 1 package (8 oz.) semi sweet chocolate or use 2 packages (4 oz. each) German sweet chocolate Microwave corn syrup and cream in large microwave bowl on high 1 1/2 minutes or until mixture comes to boil. Stir in chocolate until completely melted. Serve warm as a dip with fresh fruit, cookies or pretzels. Makes 1 1/2 cups
Biscuit Tamale Pie 1 lb. ground beef 1/2 c. chopped onion 1/2 to 1 tsp. chili powder 1/4 tsp. garlic powder 1/8 tsp. red or black pepper 12 oz. can Mexicorn , drained 8 oz. can tomato 7.5 oz. can refrigerated buttermilk or country biscuits 4 American cheese slices Grease pie pan, brown beef and onion, drain. Stir in chili powder and garlic powder, pepper, corn and tomato sauce, simmer. Place biscuit around sides of pie dish and in the bottom. Flatten biscuit with fingers. Pour the cooked ingredients into the biscuit mold. Place cheese on the top of the dish. Bake in oven preheated at 350 degrees for 25 minutes or until biscuits are brown.
Potatoes And Hot Dogs Au Gratin 2 T Butter or margarine 1/4 c Flour 1 c Milk 1/4 T Salt Dash pepper 1/2 lb Velveeta cheese, cubed 1 ea Onion, chopped 2 c Potatoes, peeled, cubed 1 lb Hot dogs, cut in 1″ pieces 10 oz Pkg frozen peas and carrots- thawed Cook potatoes in boiling water, until just tender. Drain and set aside to cool a little. Make a white sauce by melting the butter in a small saucepan over medium heat and mixing in the flour. Mix in well the milk, and stir until it thickens. Add seasonings and cheese, stir until cheese melts. Add hot dogs and peas and carrots, mix well. Add cooled potatoes and mix gently. Pour into a 1 1/2 quart casserole dish and bake uncovered at 350 degrees oven for 45 minutes or until heated through
Rice Krispie Bon Bons 18 oz. Peanut Butter 1 stick Butter 3 c. Rice Krispies 2 to 3 c. Powdered Sugar Cook peanut butter and butter. Add rice krispies and powdered sugar until firm. Form into balls and put in freezer until firm. Melt equal portion of vanilla and chocolate candy bark. Dip balls into melted chocolate.
Simple Southwestern Chicken 4 Chicken Breasts 1 Green Bell Pepper 1 white onion 1 8 oz. pkg. mushrooms 1/2 stick marg. 2 cups Monterey Jack Cheese (sliced) Marinade: 1/4 c Worcestershire sauce 1/4 c Teriyaki sauce Marinade chicken for 10-30 mins. Slice vegetables. In one skillet with 1/2 stick of margarine saute vegetables. In another skillet cook chicken with a 1/4 cup of marinade. Cook chicken until done. Place chicken in a baking dish (drain off any extra marinade) top chicken with sauted vegetables and sliced on top. Bake in 375 oven until`cheese melts and begins to bubble. Serve with rice.
Easy Deep Dish Taco Squares Casserole 1 lb Ground beef 1 c Sour cream 2/3 c Mayonnaise 2 tb Onion; minced Paprika 2 c Bisquick 1/2 c Cold water 1 Tomatoes; sliced, up to 2 1 c Green pepper; diced 1 c Grated Cheddar cheese; may use more Mix Bisquick and water into a soft dough. Spread into greased 8 x 8 inch baking dish. Grease 1/2 inch up on the sides. Brown beef and drain. Mix sour cream, mayonnaise, cheese and onion. Set aside. Layer beef, tomatoes and green pepper. Spoon cream mixture on top. Sprinkle with paprika. Bake at 375 degrees for 25-30 minutes.
Chocolate Chunk Butter Pecan Bars 1 c Butter or margarine; softened 1 c Packed light brown sugar 1 Egg yolk 1 ts Vanilla extract 2 c All-purpose flour 1/4 ts Salt 1 3/4 c Semi-sweet Chocolate Chunks 1 c Coarsely chopped pecans Heat oven to 350 degrees F. Grease 13x9x2-inch baking pan. In large mixer bowl, stir together butter, brown sugar, egg yolk, and vanilla; lend in flour and salt. Press mixture onto bottom of prepared pan. Bake 25 to 30 minutes or until lightly browned. Remove from oven; immediately sprinkle chocolate chunks on crust. Let stand until softened, about 5 minutes; spread evenly over crust. Sprinkle pecans over top. Cool completely in pan on wire rack. Cut into bars. about 36 bars.
Crockpot Easy Taco Bake 1 pound ground beef 1 onion, chopped 3/4 cup water 1 1.5 ounce package taco seasoning 1 15 ounce can tomato sauce 1 8 ounce package shell macaroni; uncooked 1 4 ounce can mild chopped green chilies 2 cups mild shredded Cheddar cheese In a large skillet, brown ground beef and onion; drain fat. Add water, taco seasoning and tomato sauce; mix. Simmer 20 minutes. Transfer to crockpot. Stir in macaroni and green chilies. Cover and cook for 6 to 8 hours on low or 3 to 4 hours on high. In last 30 minutes or cooking top with cheese.
Stuffed Fritos 1 pound Ground beef; 93% lean 1 cup Cheddar; shredded 1 package Taco seasoning 1 bag Fritos Scoops 4 tablespoon Salsa; commercial brand Toppings Mix ground beef (raw, yes raw), taco seasoning, salsa, and cheese together. Stuff the Frito Scoops with the meat mixture and place on a 350f grill over indirect heat. Cook until the internal temperature reaches 165 degrees. Remove from grill and top with your preference of toppings. The original recipe called for sour cream or guacamole. We liked ours with fresh cilantro and ranch dressing.
Friday, October 24, 2014
Beef Macaroni and Cheese 1 can (14.5 oz) Diced Tomatoes with Basil, Garlic and Oregano 1 lb. lean ground beef 1 cup chopped onion 1 cup dry elbow macaroni 1 -1/2 cups shredded low-fat cheddar cheese (Optional) light sour cream Brown meat and onion over medium-high heat in skillet; drain. Season with salt and pepper, if desired. Add un drained tomatoes and 1 cup water; bring to boil. Stir in dry macaroni. Cover and simmer 10 minutes or until tender. Stir in cheese. Garnish with light sour cream, if desired.
Easy Does It Chicken 6 Chicken breasts 1 can Whole cranberry sauce 1 Bottle Heinz cocktail sauce 1 pk Lipton's onion soup mix Put the chicken in a casserole dish. Mix Cranberry sauce, cocktail sauce and onion soup mix Pour over chicken Bake covered for about an hour.
EASY SCARLET SLAW MAKES 6 SERVINGS. 3 tbs olive oil 3 tbs balsamic vinegar 2 tbs raspberry jam 1 1/2 tsp Dijon mustard 4 cups shredded red cabbage 2 beets, peeled, grated 2 tbs sliced basil In bowl, whisk oil, vinegar, jam, and mustard until smooth. Toss with cabbage and beets, season. Let stand 10 min. Toss again, sprinkle with basil before serving. SERVE & ENJOY...
Tuesday, October 21, 2014
RANCH STYLE PARTY MIX 1 1-ounce envelope Ranch salad dressing 2 tablespoons dried dill weed 6 cups cereal, corn and rice 1 10-ounce package oyster crackers, or Ritz Bits crackers 1 6-ounce package pretzel sticks 3/4 cup vegetable oil Combine dressing mix and dillweed; add cereal, crackers, and pretzels. Combine well. Drizzle mixture with oil; stir to coat thoroughly. Place mixture in a large paper bag; let stand for about 2 hours, shaking occasionally. Store in an airtight container. Yield: about 16 cups
Caramel-Apple Grahams Makes 2 servings 2 whole graham crackers 2 caramels 6 Granny Smith apple slices Break 2 whole graham crackers in half. Top each half with 1 caramel, and microwave each at HIGH 20 seconds or until caramel starts to melt. Remove from microwave, and top each cracker with 3 Granny Smith apple slices. Peanut Butter-Apple Grahams: Spread each graham cracker half with 1 tablespoon peanut butter, and microwave at HIGH for 10 seconds. Remove from microwave, and top each with 3 apple slices.
Blueberry Party Mix 1 cup dried blueberries 1 cup chopped walnuts 1 cup thin pretzels, broken 1 cup granola or other cereal In a large bowl, combine the blueberries, walnuts, pretzels and granola.Store in an airtight container.Best if used within a week.
Sopa de Fideo (Boiled Spaghetti) 8 oz. spaghetti Small can tomato paste, 6 oz Bread crumbs 1 Tbsp. butter or margarine 1/2 cup grated American cheese 15.5 oz. can chili con carne, plain or with beans Cook spaghetti as pkg. directs. Drain thoroughly. Put spaghetti in buttered casserole, add tomato paste and pour chili con carne, plain or with beans,, previously heated, over spaghetti. Top with bread crumbs, put in 350 oven til crumbs re lightly browned. Remove from oven, sprinkle top with grated cheese, allow cheese to melt. Serve very hot. Serves 4
Chili Scalloped Potatoes 2 medium cooked potatoes, sliced 1 can chili con carne, plain or with beans 1/2 tsp. salt 1/3 cup onion, chopped 1 cup grated cheese Put layer of sliced potatoes in baking dish. Sprinkle with salt and onions. Cover with chili con carne. Add remaining potatoes and salt, then cheese. Bake at 350 til thoroughly heated.
Panchos 6 corn tortillas Oil for frying 1/3 cup refried beans 1/4 lb. Monterey jack, longhorn or cheddar cheese, sliced 1/2 cup guacamole 1 or 2 canned jalapeno peppers, sliced Quarter and fry tortillas as for Nachos. Spread refried beans on each tortilla chip and top with a cheese slice. Put under the broiler til cheese melts. Remove and top each with a spoonful of guacamole and a jalapeno slice. Serve at once. Makes 2 dozen.
Frozen Chocolate and Peanut Dessert 3/4 c Butter 2 c Vanilla wafer crumbs 2 c Unsifted powdered sugar 3 Eggs 1 pk (6-oz) semi-sweet chocolate chips; melted 1 1/2 c Salted peanuts 1/2 ga Ice cream; softened Additional peanuts for topping Melt 1/4 cup butter. Mix with crumbs and press into a 9x13 pan. Beat together 1/2 cup butter and sugar until creamy. Beat eggs, 1 at a time, then beat in chocolate. Fold in peanuts. Mix sugar mixture and chocolate mixture together and spread over crust. Freeze. Spread ice cream over chocolate and sprinkle with peanuts. Freeze. Serve with your favorite chocolate sauce.
Broccoli Delight 2 onions, chopped 1/3 cup butter 2 cups cooked rice 1/2 cup Cheddar cheese, grated 1 cup cream of mushroom soup 2 pounds broccoli, chopped Sauté onions in butter and add remaining ingredients. Pour into a 2-quart greased casserole dish. Bake, uncovered, at 350 degrees for 40 to 45 minutes.
Easy Mexican Pork Chops 6 Loin pork chops; 1/2 inch thick 2 TB Vegetable oil Salt and pepper to taste 1/2 c Water 3/4 c Long grain rice; raw 8 oz Tomato sauce 1/2 Envelope taco seasoning 1 med Green pepper; chopped 1/2 c Cheddar cheese; grated In a large skillet, heat oil over medium heat. Lightly sprinkle pork chops with salt and pepper. Cook until both sides are well browned. In a 13 x 9 inch glass baking dish combine rice, water, tomato sauce and taco seasoning. Mix well. Slice top and bottom off of green pepper; remove seeds. Slice into thin rings. Place pork chops in the baking dish on top of the rice mixture; layer green pepper rings on top of pork chops. Cover with lid or aluminum foil, and bake for 1 1/2 hours. Remove from heat, sprinkle with cheddar cheese; return to ven and bake until cheese is melted 5-10 minutes NOTES : Preheat oven to 350 degrees
Fruity Pebbles White Hot Chocolate 1 cup milk 1/2 cup heavy cream 1/4 cup fruity pebbles, crushed 1/2 tsp. vanilla 1 cup purple white chocolate melting chips In a sauce pan warm your heavy cream and purple chocolate together. Add vanilla, milk and crushed fruity pebbles and bring almost to a boil. Strain the fruity pebbles out the the drink as you pour it in your cup. Top with whip cream and Fruity Pebbles.
Monday, October 20, 2014
NON-ALCOHOLIC PINEAPPLE BEVERAGE MAKES 1 SERVING. 1 cup ice 1/4 cup pineapple juice 2 tbs orange juice Chilled ginger ale 1 lemon In a cocktail shaker, shake ice, pineapple juice and orange juice until mixed, strain into a glass. Top with ginger ale. Cut a strip of lemon peel and curl over rim of glass. SERVE & ENJOY...
Tamale Peppers 4 medium green or red bell peppers 1 cup diced fresh tomatoes 1 cup cooked black beans, rinsed and drained 1 cup frozen corn kernels, thawed 3/4 cup salsa 1 cup shredded Cheddar, divided 1/4 cup cornmeal 2 green onions, chopped 2 Tbs chopped fresh cilantro Preheat oven to 350°F. Cut tops off bell peppers and remove seeds. Set aside. In a large bowl combine tomatoes, beans, corn, salsa, 3/4 cup of the cheese, cornmeal, green onions, cilantro and 1/4 cup water. Spoon mixture evenly into bell peppers; sprinkle each with 1 tablespoon of the cheese. Place stuffed peppers in an 8x8-inch baking pan. Add 1/2-inch water to pan. Bake, uncovered, 50 minutes or until peppers are tender and filling is heated through. Remove from oven and let stand 5 minutes. Serve warm
Wild Nachos 2 Uncooked Tortillas, cut into wedges ( or brand of your choice ) Canola Oil for frying Cinnamon Sugar Marshmallow Cream Caramel Sauce Fudge Sauce Heat a dutch oven or large saucepan over medium high heat filled 1/3 the way full of oil. Once the oil is hot and popping, add the tortilla wedges a few at a time to the hot oil. Using a metal spoon, push the oil gently over the tortillas and then flip with the underside begins to turn golden. Once both sides are turning light gold in color use a spider or slotted spoon to lift them from the oil and drain a little before placing in the cinnamon sugar. Put the "chips" on a plate and drizzle with all three sauces .
Friday, October 17, 2014
COCONUT BAKED APPLES MAKES 4 SERVINGS. Cut out cores from 4 apples, leaving bottoms intact . Mix 1/2 cup each chopped macadamia nuts and shredded coconut and 3 tbs each butter and brown sugar, stuff into apples, then stand upright in a baking dish with 1/3 cup water. Bake at 350 degrees until tender 45 min. Drizzle with melted chocolate. SERVE & ENJOY..
Sweet and Tangy Mustard 1 can sweetened condensed milk, 14 oz 8 oz. jar mustard 2 Tbsp. prepared horseradish 2 Tbsp. Worcestershire sauce Stir ingredients together; Spoon into an airtight container. Refrigerate up to 3 months. Makes 3 cups. Excellent with pretzels.
Pumpkin Ice Cream 1/2 gallon vanilla ice cream, softened 1 cup canned pumpkin 1/2 cup brown sugar, packed 1/2 tsp. ground ginger 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1 Tbsp. orange juice Put ice cream in large bowl; set aside. Mix remaining ingredients with mixer on low speed; blend into ice cream. Cover; freeze. Let soften slightly before scooping for serving. makes 8 to 10 servings.
Chocolatey Spiced Coffee 1/2 cup ground coffee 5 cups water 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 cup milk 1/2 cup brown sugar, packed 1/3 cup chocolate syrup 1 tsp. vanilla extract Whipped cream, optional Brew coffee with water in a coffeemaker as usual, placing spices in filter with coffee. Set aside. Mix milk, sugar and syrup in medium pan over low heat; cook and stir til sugar dissolves. Stir in brewed coffee and vanilla. Serve hot, garnished with dollops of whipped cream, if desired. Serves 6
Candied Apples 8 cooking apples, such as Rome apples 1 3/4 cup sugar 3/4 cup water 9 oz. pkg. small red cinnamon candies Peel, core and cut apples into eighths. In a Dutch oven, mix sugar, water and candies, stirring constantly, cook over medium heat about 10 minutes or til candies dissolve. Add apples land bring to a boil. Cook about 7 minutes or til apples are tender. Cool; cover and store in refrigerator. Serve chilled. Makes 6 1/2 cups.
Cream Cheese Bread (Bread Machine) 1 1/2 Pound Loaf This bread is so very moist and has a great taste. It has a nice texture and toasts up nicely. I used the dough cycle and then baked this in a 375° oven for 30 to 35 minutes. 1/2 cup water 1/2 cup softened cream cheese 2 tablespoons melted butter 1 beaten egg 4 tablespoons sugar 1 teaspoon salt 3 cups bread flour 1 1/2 teaspoons active dry yeast Place all ingredients in your machines fully assembled pan and in the order specified by your machines manufacturer. Select the Basic or White cycle and press start. After the first 10 minutes of kneading check the dough and make any necessary changes.
Avocado Shrimp Cup 1 avocado (for each 2 servings) 2 small, cooked shrimp per serving 3 tablespoons cocktail sauce per serving, more if needed Peel the avocados and cut them into cubes. Divide the cubes into salad bowls, 1/2 avocado per bowl. Spoon the shrimp over the avocados and cocktail sauce over the shrimp; chill until serving. For cocktail sauce: 1 cup mayonnaise 1/2 cup ketchup Juice of 1 lemon or lime 1 tablespoon brandy 1/4 teaspoon ground paprika Pinch of caraway seeds Whisk the mayonnaise and ketchup together until the color is uniform. Stir in the lemon or lime juice. Stir in the brandy, paprika, and caraway seeds. Whisk the whole works to smoothness. Allow to stand for at least an hour in the refrigerator. Whisk to smoothness again before serving. Makes a great cocktail sauce, especially with shrimp and avocado.
Pumpkin Crisp 16 oz. can pumpkin 12 oz. can evaporated milk 3 eggs 1 cup sugar 2 tsp. cinnamon a pkg. yellow cake mix, 18.25 oz 1 1/2 cups chopped pecan 1 cup margarine, melted 8 oz. pkg. cream cheese, softened 1/2 cup powdered sugar 3/4 cup thawed whipped topping Mix pumpkin, milk, eggs, sugar and cinnamon together with mixer til well blended. Pour into greased 13 x 9 inch baking pan. Sprinkle dry cake mix over top. Sprinkle pecans over cake mix. Drizzle margarine over all; don't' stir. Bake at 350 for 1 hour. Cool and invert on a large platter; blend together cream cheese, powdered sugar and whipped topping and spread over cooled crisp. Refrigerate til ready to serve. Makes 10 to 12 servings.
Cranberry Orange Loaf 2 cups flour 1 cup sugar 2 tsp. baking powder 1/2 tsp. salt 1 tsp. orange zest 2 eggs, beaten 1/2 cup milk 1/2 cup butter, melted 3/4 cup cranberries, coarsely chopped 3/4 cup chopped walnuts, toasted 1/2 cup dried apricots, chopped In large bowl, stir together flour, sugar, baking powder, salt and zest. Make a well in the center; set aside. In medium bowl, stir together eggs, milk and butter; add to flour mixture. Stir just til moistened. fold in cranberries, nuts land apricots. Spread in an 8 x 4 inch loaf pan that has been greased on bottom and 1/2 inch up sides. Bake at 350 for 65 minutes to 70 minutes til a toothpick tests clean. Cover with foil during last 20 minutes of baking time. Cool in pan on wire rack for 10 minutes; invert onto rack and cool completely. Makes 1 loaf.
Chocolate Chip Pancakes 1 cup milk 2 eggs, beaten 2 cups buttermilk biscuit baking mix 1/4 tsp. cinnamon 1/2 cup mini semisweet chocolate chips powdered sugar, optional Mix first 4 ingredients, stirring til moistened. Fold in chocolate chips, being sure not to over blend. Drop by 1/4 cupfuls onto a hot greased griddle; flip over when bubbles appear around edges. Cook on each side til lightly golden. Sprinkle with powdered sugar if desired. Makes 12 to 16
Take Along Potatoes 10 to 12 potatoes, peeled and thinly sliced 1 to 2 onions, sliced 2/3 cup shredded cheddar cheese 1/2 cup butter, melted 15 oz. can chicken broth 1 Tbsp. dried parsley 2 Tbsp. Worcestershire sauce Salt and pepper to taste In greased 13 x 9 inch pan, layer potatoes, onion and cheese. Pour butter over mixture. Mix remaining ingredients and pour over mixture. Bake, covered, at 425 for 45 to 50 minutes or til potatoes are tender. Uncover, turn off oven and leave dish in oven for 10 minutes. Makes 10 to 12 servings.
Bisquick Beer Bread Recipe 1/4 cup butter, softened 3 cups Original Bisquick mix 1/3 cup sugar 1 bottle or can (12 oz) light beer Heat oven to 375°F. Grease bottom only of 9x5-inch loaf pan with 1 to 2 tablespoons of the butter. In large bowl, stir together Bisquick mix, sugar and beer with whisk until well blended. Pour into pan.Bake 45 to 55 minutes or until golden brown. In small microwavable bowl, microwave remaining 2 to 3 tablespoons butter on High until melted; brush over warm loaf. Cool 15 minutes before slicing.
Friday, October 10, 2014
How to make drumstick bars 2 cups vanilla wafers, crushed 1/2 cup butter of margarine, melted 1 cup crushed salted peanuts 1-8 oz. package cream cheese, softened 1/3 cup peanut butter 1 cup powdered sugar 4 cups whipped topping 2 small packages instant chocolate pudding 3 cups milk 1 large chocolate bar FIRST LAYER: Crush your peanuts,,I use a Food Chopper. Mix crushed vanilla wafers, melted butter and 2/3 cup of the crushed peanuts. Put in a 9×13” pan. Bake at 350 degrees for 10 minutes. SECOND LAYER: Mix cream cheese, peanut butter and powdered sugar until smooth. Fold in 2 cups whipped topping. Spread over first layer. THIRD LAYER: Mix chocolate pudding and milk. Chill to set. Spread over second layer. FOURTH LAYER: Spread 2 cups whipped topping over third layer. Sprinkle 1/3 cup of the chopped peanuts over top. Grate chocolate bar ( Vegetable Peeler ) and sprinkle over top. Chill overnight. So when you have those chopped up, you need 2/3 cups of the peanuts and add that to the crushed vanilla wafers and your half cup of melted butter. You’re going to mix that all together and then you’ll put that in the bottom of a 9×13 inch pan, and we’ll bake that for 10 minutes at 350 degrees. The second layer consists of cream cheese, powdered sugar, and peanut butter. We’re going to mix it till it’s smooth. I’m going to gradually add the powdered sugar as it mixes. Now all the ingredients are mixed and smooth, and now we’re going to add 2 cups of the whipped topping, we’re going to fold it in and not mix it. We want to keep it light and fluffy. Add this layer to the first layer that we baked in the oven. Evenly spread it over that layer. Our third layer is our two packages of our chocolate pudding made with 3 cups of milk. I made this earlier, because you need to chill it using our . It’s a great thing to make puddings and gravies. Now we’re ready for our fourth layer, which is another 2 cups of whipped topping over top of the chocolate pudding one. Now I’m going to use the to spread out the whipped topping. It’s just the right size to reach the sides of the pan. Now we’re going to add the rest of your salted peanuts. Then with the , I’m going to grate or try to make some chocolate curls. You can also make butter peels with the Peeler.
Lemon Butter Cookies 1 cup butter 1-1/2 cups sifted powdered sugar 1 egg (beaten) 2 tsps. lemon juice 2 cups all-purpose flour (sifted) 1 tsp. cream of tarter 1/2 tsp. salt 1/2 tsp. baking soda Cream butter and sugar together until fluffy. Add lemon juice, cream of tartar, then egg, stirring well after each. To this, add the salt and flour and mix well then chill. Drop by rounded tsps. onto a lightly greased cookie sheet and sprinkle a little granulated sugar on each one. Bake at 375 for 12 to 15 mins. until just beginning to brown. Makes 4-1/2 doz. cookies.
Sweet Dreams Bars 1 box of Fudge brownie mix 1 small can of fresh flake coconut 1 package of chocolate chips or butterscotch chips 1 can sweetened condensed milk Stir together brownie mix according to package instructions, pour into baking pan. Sprinkle chocolate chips evenly across batter. Sprinkle coconut on top of chips and drizzle sweetened condensed milk to cover. Bake as directed on brownie box.
Artichoke Chicken 1 can (15 oz.) artichoke hearts, drained and chopped 3/4 cup grated Parmesan cheese 3/4 cup mayonnaise 1 pinch garlic pepper 4 skinless, boneless chicken breast halves Preheat oven to 375 degrees F. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear. Yield: 4 servings.
Maple Coffee 1 cup half-and-half 1/4 cup maple syrup 1 cup hot brewed coffee Sweetened whipped cream Cook half-and-half and maple syrup in a saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil). Stir in coffee, and serve with sweetened whipped cream. Makes 2 1/4 cups.
Microwave Fudge for One Makes 1 individual serving 1/3 cup sugar 1 heaping tablespoon cocoa 1 tablespoon and 2 teaspoons milk 1 scant tablespoon butter or margarine 1/2 teaspoon vanilla Mix sugar, cocoa & milk in 1 quart glass measuring cup. Microwave on high 1 minute. Stir down sides of cup & microwave 40 seconds more. Add butter & vanilla. Beat until thick Let set up & cut into squares or eat warm right out of the bowl.
Hickory House Stuffed Pickles 4 oz. American or mild cheddar cheese, grated, about 1 cup 3 Tbsp. mayonnaise 2 1/2 Tbsp. diced pimiento, or roasted red pepper 4 three inch long dill pickles, split in half lengthwise Mix the cheese, mayonnaise and pimiento together in a bowl. Cut a shallow V down the center of each pickle half, leaving 1/2 inch on either end. Scoop out the seeds and discard. Let pickles drain cut sides down on paper towels. Us a fork to stuff the Vs with the pimento cheese, mounding it in the center and spreading the cheese to cover the entire cut side of the pickle. Serve the pickles on a platter. Please use real cheddar cheese, a mild one, and pass by the American cheese. Serves 8
HONEY LEMON CHICKEN 1 Roasting chicken 1 lemon 1/2 cup honey 1/2 cup orange juice Rinse chicken and pat dry. Pierce lemon all over with fork and stuff in the chicken cavity and place in crock pot. Combine honey and orange juice and pour over chicken. Cook on low 6-8 hours. Remove lemon from cavity and squeeze over chicken. Carve and serve. You won't need to carve much, the meat falls of the bone.
Quesadilla Squares 2 c Shredded cheddar cheese 2 c Shredded monterey jack cheese 2 cn (4 oz) chopped green chiles,, drained 1 c Bisquick baking mix 4 lg Eggs,, beaten 1/4 c Salsa Preheat oven to 425 degrees. Coat a 9x13 inch baking dish with vegetable oil spray. Sprinkle cheeses on bottom; top with chiles; set aside. In a mixing bowl, combine milk, eggs and Bisquick and beat until smooth. Carefully pour mixture over chiles. Top with salsa. Bake until puffed and golden, about 25 to 30 minutes. Cool for 10 minutes. Cut into bite-size pieces and serve warm.
Fritoque 2 cups refried beans 1 cup broken tortilla chips (tostadas) 2 small red dried chilies, crushed or jalapeno slices to taste 1/2 cup grated cheddar or American cheese Mix the beans, tostadas, and chiles. Put the mixture in individual baking dishes and divide the cheese evenly, sprinkling over each. Place in hot oven just long enough to melt cheese. For Chiltoque: Substitute 2 cups chili con carne for the frijoles (refried beans) Serves 2
Slow Cooker Pumpkin Harvest Chex Mix 2 cups cinnamon chex cereal 2 cups wheat chex cereal 3 cups vanilla chex cereal 1 cup pecans 1 cup mini graham crackers 1 cup dried cranberries 1/2 cup pumpkin seeds 1/2 cup butter, melted 1/4 cup packed brown sugar 1 Tbsp pumpkin pie spice 1 1/2 tsp vanilla In oval 5 to 6 quart slow cooker, stir together the 3 cereals, pecans, graham crackers, dried cranberries and pumpkin seeds. In small bowl, mix together melted butter, brown sugar, pumpkin pie spice and vanilla. Stir until well combined. Pour over cereal mixture; stir until evenly coated. Cook uncovered on High heat setting 2 hours, stirring every 15 to 20 minutes. Spread cereal mixture on ungreased cookie sheet or waxed paper. Cool 3 to 5 minutes before serving. Makes: 20 servings
Thursday, October 9, 2014
Blueberry Pie 3 1/2 cups blueberries 3/4 cup sugar 1/8 tsp. salt 1/4 tsp. cinnamon 3 Tbsp. flour Butter, 1 to 2 Tbsp.. Pastry crust for a 2 crust nine inch pie Mix blueberries and next 4 ingredients in large bowl. Line a shallow pie plate with bottom crust. Pour in berry mixture. Dot with 5 to 6 small pieces of butter. Moisten edge of crust with water. Roll top crust to fit plate. Brush lightly with melted shortening and sprinkle with flour. Fold over and cut 3 to 4 small slits in the fold. Place over berries. Unfold and press down around the edge. Trim crust close to the edge of the plate and press again around the edge with floured tines of a fork. Hold pie over sink and pour about 1/4 cup milk over crust, letting surplus drain off. Bake at 475 for 15 minutes. Reduce heat to 350 for 15 minutes longer. If frozen berries are used, increase last baking time to 30 minutes.
TEXAS TOAST Serves 2 2 tablespoons butter, softened 4 slices French bread (1 inch thick) 1/4 to 1/2 teaspoon garlic powder 1 cup (4 ounces) shredded mozzarella cheese chopped green onions or parsley, optional Spread butter over bread. Sprinkle with garlic powder and cheese. Place on an ungreased baking sheet. Bake at 400 degrees for 5-7 minutes or until cheese is melted. Sprinkle with onions or parsley if desired. Serve warm.
NEPTUNE SALAD 2 (8 oz.) pkg imitation crab or lobster meat 1/2 cup diced red onion 1/2 cup diced green pepper 1 celery heart stalk, diced 1 teaspoon dried dill weed 1/2 cup mayonnaise lots of crushed black pepper Flake the imitation crab pieces and place all ingredients in a bowl. Stir well.
STRAWBERRY SURPRISE Notes: You can use either fresh or frozen fruits. This is an easy way to get a serving or two of your fruits. 1 C. orange juice 1 C. strawberries fresh or frozen 1 Tbs. powdered sugar 1 C. ice Add all ingredients into a blender, and mix at low speed until the berries are liquefied. Serve immediately. For a special touch you can frost the glasses. Serves 2
Best Smores Bars Ever 8 to 10 whole graham cracker planks 1 pkg. fudge brownie mix 2 c. mini marshmallows 1 c. semi sweet chocolate chips 2/3 c. chopped salted peanuts or pecans Arrange crackers in single layer in buttered 13x9 pan. Mix brownie mix as directed on package. spread on crackers. Bake 350 for 25 to 30 min. Sprinkle marshmallows, chips, nuts on top and return to oven for 5 min until puffy and slightly brown. cool before cutting.
Frozen Lemonade Pound Cake 1 box yellow cake mix 1 sm. box lemon Jello 1 sm. can frozen lemonade 4 eggs 1/2 c. oil 3/4 c.sugar Dissolve Jello in 3/4 cup of hot water (stir until it is well dissolved). Let cool. Beat together 4 eggs and the 1/2 cup of oil. Mix all these ingredients into the yellow cake mix. Mix well and pour into a tube baking pan. Line pan with greased wax paper sprinkled lightly with flour. Bake at 325 degrees until done (browned on top). Mix small can of lemonade (thawed) with 3/4 cup sugar. When cake is done and still warm pour lemonade mixture over cake. Let cool and remove from pan.
Crock Pot Pork Chops with Mushroom Gravy 6 pork chops, browned 1 onion, chopped 3 T. catsup 10.5 oz can cream of mushroom soup 2 t Worcestershire sauce Place pork chops and other ingredients into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes.
GLAZED CHICKEN DRUMSTICKS 1/2 cup hoisin sauce, a sweet Chinese sauce that is yummy 1/4 cup brown sugar 4 tsp soy sauce 1 tbs flour 8 chicken drumsticks In a bowl, whisk hoisin, brown sugar and soy sauce, reserve 3 tbs for glaze. Whisk flour into remaining sauce. Toss with drumsticks, arrange on foil lined baking sheet. Bake at 475 degrees until cooked through 25 min. Brush with reserved glaze. SERVE & ENJOY...
MILKY WAY DESSERT 1 c. crushed cornflakes 1 roll refrigerated chocolate chip cookies 4 Milky Way Bars 1 c. chopped nuts Slice cookies into 1/4 inch slices. Place slices in bottom of ungreased 13 x 9 inch pan. Press to make a crust and bake at 375 degrees for 12 to 15 minutes. When brown, remove from oven, cut candy into slices and place evenly over crust. Bake 2 to 3 minutes. When candy is soft, spread over crust and sprinkle nuts and cornflakes over. Press slightly and cool. Cut into bars.
Crunchy Potatoes au Gratin 5 large potatoes 1 can water chestnuts, sliced, 8 oz 1 can cream of potato or celery soup,10.75 oz 3 hard cooked eggs, sliced 1 cup grated mild cheddar cheese Salt and white pepper to taste Boil potatoes in jackets til tender. Cool, peel and slice. In well buttered 2 quart baking dish, layer half of potatoes, water chestnuts, soup eggs, and cheese. Repeat layers once. Add seasonings. Bake at 350 til cheese is melted and bubbly. A good old standard with a different approach. The water chestnuts add a nice texture.
Cajun Skillet Shrimp 3 Tbsp. olive oil 2 cups shrimp, peeled and deveined, raw or cooked 1 clove garlic, minced 1 small onion, sliced 1/2 green pepper, chopped 1/2 yellow pepper, chopped 1 tsp. Cajun seasoning Heat oil in a heavy skillet over medium-high heat. If shrimp are raw, throw them in now, along with garlic, onion and peppers; stir-fry until the shrimp are pink and vegetables are just tender-crisp. If using cooked shrimp, sauté vegetables first, then add shrimp and cook just long enough to heat them through. Sprinkle Cajun seasoning over everything and stir it in. Serves 2.
LEMON COCONUT CAKE 16.5 oz butter cake mix 2 lemons, zested, juiced 1 cup sweetened shredded coconut 2 cups powdered sugar 1 tbs plus 1/4 tsp milk Heat oven to 350 degrees. Grease and flour Bundt cake pan. Prepare cake as package directs, adding 1 tbs lemon zest and coconut. Pour batter into pan. Bake 50 min. or until done. Let cool 20 min. Unmold. IN bowl, combine powdered sugar, milk and 1 tbs lemon juice, stir until thick glaze forms. Drizzle glaze over cake. Garnish with coconut flakes. SERVE & ENJOY..
Chicken in Paradise 1 whole chicken breast, split 2 cloves garlic, pressed 1 Tbsp. oil. 3/4 tsp. salt 1/2 tsp. thyme, crumbled 1 can chunk pineapple in juice, 8 oz 3/4 cup dry white wine 1 cup sour cream 1 cup chopped green onion Brown chicken well with garlic in oil. Sprinkle with 1/2 tsp. salt and thyme. Drain pineapple juice from can into skillet. Add wine; cover, simmer 30 minutes. Remove chicken to serving plate. stir sour cream and remaining 1/4 tsp. salt into pan juices. Add pineapple, green onions and heat through. Soon over chicken Serve with hot noodles. Serves 2
CHERRY CREAM DANISH 2 sheets puff pastry dough, thawed 1 large can cherry pie filling 2 (3.25 ounce) vanilla pudding snack cups 1 cup powdered sugar 3 tsps orange juice Preheat oven to 425 degrees. Lay puff pastry sheets on a clean surface and cut each sheet into nine equal squares. Spread one heaping teaspoon of vanilla pudding in the center of each square, on a diagonal. Top with a small scoop of cherry pie filling. Fold the side corners over the cherries, forming a cannoli shape. Place on your temp-tations Lid-It. Continue until all 18 are done. You will need to bake these in two batches. If desired, brush the tops of each one with egg wash (egg whisked with water) for a shiny finish. Bake for 12 – 15 minutes or until golden brown. Once cooled, whisk together the powdered sugar and orange juice until smooth. Add more juice if necessary. Drizzle over each danish and serve.
Super Easy Noodle Hamburger Casserole 1 lb. ground beef, browned 1/4 cup onion, chopped 1/2 cup cheese, shredded 1/4 cup celery, finely diced 1 can cream of mushroom soup 1 cup macaroni, uncooked 1 cup milk Brown hamburger meat, celery and onion. Drain. Cook macaroni. Mix everything together and cook in casserole dish in 400ºF oven until it starts to brown.
LEMON PINEAPPLE CAKE BARS 1 pkg. lemon cake mix 1 (8 oz.) can crushed pineapple, undrained 1 1/3 c. water 1 egg 1/3 c. oil 1/4 c. sugar 2 tsp. vanilla Pour pineapple into ungreased 9 x 13 pan, spread evenly, pour dry cake mix over, spread. Combine rest of ingredients, mix 1 minutes at medium speed. Pour over cake, do not mix together. Bake at 350 degrees for 30 to 35 minutes.
Wednesday, October 8, 2014
Lucky Charms Blizzard about 2 cups vanilla ice cream 1/4 cup milk 1 tbsp whipping cream 3/4 cup Lucky Charms Cereal + extra for sprinkling on top 1/4 cup rainbow sprinkles + extra for sprinkling on top Place ice cream, milk and whipping cream in a blender and blend until smooth (should be thick). Stir in lucky charms cereal and sprinkles with a spoon. Pour into a large glass (or two small glasses) and sprinkle with additional lucky charms (lots of marshmallows) and sprinkles on top. Serve immediately. Makes 1 large or 2 small servings
Sausage Squares 1 c. Bisquick 1/4 c. mayonnaise 1/2 c. chopped onion 2 pkgs. shredded Velveeta cheese 2 sm. cans chopped green chilies 1/3 c. milk 1 lb. pork sausage 1 egg Mix Bisquick, milk, and mayonnaise into dough. Pat well into 9 x 13 inch greased pan. Cook sausage and chopped onion until done; drain. Put meat mixture on top of dough. Combine egg, cheese, and chilies; stir well. Put mixture on top of meat. Bake at 375 degrees for 25 minutes. Cut into squares.
Blueberry and Pineapple Cake 1 pint of blueberries. 18 oz of yellow cake mix. 8 oz (1 can) of crushed pineapple. 1 cup of nuts. 3/4 cup of melted butter. Preheat your oven to 350°F Pour the blueberries into a greased 9x13 inch pan. Cover with the crushed pineapple and its juice. Sprinkle with dry yellow cake mix. Scatter the nuts on top. Drizzle the melted butter over top. Bake for 45 minutes.
Buckeye Brownies 19-1/2 oz. pkg. brownie mix 2 c. powdered sugar 1/2 c. plus 6 T. butter, softened and divided 8-oz. jar creamy peanut butter 6-oz. pkg. semi-sweet chocolate chips Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.
Butter Pecan Chocolate Marshmallow Bars 1 butter pecan cake mix 1/4 c Margarine; melted 1/4 c Water 2 c Miniature marshmallows 3/4 c Semisweet chocolate chips 1/2 c Coconut flakes Preheat oven to 375. Mix cake mix, margarine and water until blended. Firm into greased 9x13 inch pan. Bake 15-18 minutes. Layer marshmallows, chocolate chips, and coconut over crust. Bake 2-3 minutes or until marshmallows begin to melt. Cool. Cut into bars.
Grandma's Blueberry Jello 1 lg. strawberry Jello 2 c. boiling water 1 can blueberry pie filling 2 sm. cans crushed pineapple 1 pkg. Dream Whip 1/2 pt. sour cream Dissolve Jello in 2 cups of boiling water. Add pie filling and pineapple with juice. Refrigerate until it starts to gel. Make Dream Whip, add sour cream and mixture to Jello and refrigerate until firm.
Cheesy Jalapeno Bacon Bombs Yield : 8 "bombs" 1 package crescent roll sheet 4 ounces cream cheese, room temperature 4 slices bacon, fried crispy and diced 3 tablespoons diced jalapenos (I used the "tame" kind from a jar, adjust for your preference) 1/4 cup grated cheddar cheese Preheat oven to 375 degrees. Place the crescent roll sheet on a clean work surface. (Pinch the seams together if you have the regular dough for making rolls instead of the single sheet.) Slice the dough in half lengthwise and then cut each half into fourths to make 8 even pieces of dough. In a medium bowl, combine the cream cheese, bacon, jalapenos, and cheddar cheese. Stir to combine. Place a heaping spoonful of the cheese mixture in the center of each square of dough. Fold up the corners of the dough and press the seams together to seal. Place on a baking sheet and bake for 8 minutes or until the crescent dough is lightly golden. Remove from the oven and serve immediately.
RANCH-MEATLOAF PATTIES MAKES 4 SERVINGS. 1 pound lean ground turkey meat 1/4 cup dry Ranch dressing mix 1/2 cup breadcrumbs 1/2 tsp cumin 1/4 cup chives, chopped 1 egg, beaten 1 onion, chopped Canola oil Barbecue sauce Place meat in a bowl. Add Ranch dressing and next 5 ingredients. Mix together. Form 8 patties. Pour enough oil to coat a skillet, cook patties 4 min. Flip patties. Spoon 1 tbs barbecue sauce onto each patty. Cook until done. Remove from pan, let sit 5 min. more before SERVING & ENJOY... MAKES 4 SERVINGS.
Chocolate Candy Squares 1/2 cup margarine (melted) 2 cups vanilla wafer crumbs 1 cup chopped walnuts 6 oz pkg chocolate chips 1 1/2 cups flaked coconut 2/3 cup evaporated milk 1 cup brown sugar (firmly packed) Pour melted butter into the bottom of a 13 x 9 inch baking pan. Sprinkle wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. Stir until smooth and pour over over top. Bake at 350º for 20 to 25 minutes. Cool for about an hour, then cut into 1 1/2 inch squares.
Crockpot Bacon and Ranch Pasta Chicken 1 lb. chicken breasts 6 slices bacon, cooked and diced 2-3 cloves garlic, finely chopped 1 package ( 1 oz.) ranch dressing and seasoning mix 1 can (10.75 oz.) condensed cream of chicken soup 1 cup sour cream 1/2 tsp pepper 1/2 cup water 8 oz. spaghetti, cooked Spray 4 quart slow cooker with cooking spray, place chicken in cooker. In medium bowl, mix remaining ingredients except the spaghetti. Pour over top of chicken. Cover; cook on Low setting 6 hours, or High setting 3-4 hours. When about 15 minutes are left, cook and drain spaghetti as directed on package. Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti. Makes 6 servings.
GHOUL KABOBS HALLOWEENY 8 SERVINGS. 6 kiwi, peeled 12 marshmallows 12 cantaloupe balls 1/4 cup chocolate frosting 2 candy eyes Cut each kiwi into 2 cubes. Thread kiwi, marshmallow and melon onto skewers, place on paper towel lined baking pan. Pat fruit dry. Pipe faces as desired, attaching candy eyes to kiwi. Chill until serving. SERVE & ENJOY...
Pineapple Coconut Snowballs Yield: about 2 dozen 1 package (8 ounces) cream cheese, softened 1 can (8 ounces) crushed pineapple, well drained 2 1/2 cups flaked coconut In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. Roll into 1-in. Balls; roll in coconut. Refrigerate for 6 hours or overnight.
PINEAPPLE DELIGHTS 2 pkgs. Stella Dora Anginetti cookies 1 (8 oz.) cream cheese 1 (8 oz.) Cool Whip 1 lg. can crushed pineapple, drained Mix cream cheese and pineapple. Soften cream cheese first so that it mixes easily. Add Cool Whip. Use sharp knife and cut Anginetti cookie in half. Place heaping full teaspoon of filling on bottom half of cookie. Press cookie top on lightly. Resembles small cream puffs.
Fluffernutter Quesadilla Serves 2 ooey-gooey, peanut butter and marshmallow toasted between a warm tortilla! 2 tortillas 2 heaping spoonfuls of peanut butter 1/2 cup mini marshmallows Heat oven to broil. Spread a heaping spoonful of peanut butter on to each tortilla. Sprinkle each with a 1/4 cup of mini marshmallows. Place tortillas on a baking sheet and place in the oven. Broil for 3-4 minutes until the marshmallows are puffed up and lightly golden. Remove from oven. Transfer to a plate, fold tortillas in half, slice down the middle and serve.
Grands Baked Sugar Doughnuts 1 can (16.3 oz) Grands refrigerated biscuits 3/4 cup sugar 3/4 teaspoon ground cinnamon 1/3 cup butter or margarine, melted Place biscuits on cutting board. With 1 1/4-inch round biscuit cutter, cut hole in center of each. In bowl, mix sugar and cinnamon. Dip all sides of biscuits and centers into butter; shake off excess butter. Coat with cinnamon-sugar. Place on un greased large cookie sheet. Bake at 350°F 14 to 18 minutes or until golden brown. To reheat, place 1 doughnut at a time on microwavable plate. Microwave uncovered on Medium (50%) 10 to 20 seconds or just until warm.
Strawberry Lemonade Ice Cream Float Yield : 2 drinks 1 pint strawberries (about 12) * 1 tablespoon granulated or powdered sugar 3 cups of vanilla bean ice cream 1 1/2 cups light lemonade Lemon or strawberry slices for garnish (optional) Slice 7 or 8 of the strawberries and and place in a small pan over low heat. Sprinkle strawberries with sugar and stir intermittently until mixture comes to a boil. Remove from heat and transfer to a small glass bowl. Set aside to cool. Place 2-3 scoops of vanilla bean ice cream into a tall glass (Ball jars work great). Pour half of the cooled strawberry syrup over the ice cream. Slice the remaining strawberries. Top ice cream with strawberry slices. Fill the glass with lemonade. NOTE: BLUEBERRIES ARE ALSO YUMMY
Tuesday, October 7, 2014
Yummy Ham Spread 1 pkg. cream cheese, softened, 3 oz 1/4 cup mayonnaise 2 cups ground baked ham 2 Tbsp. finely chopped sweet pickle 1 Tbsp. Dijon mustard 1 tsp. Worcestershire sauce Crackers to serve In a small bowl, beat cream cheese and mayonnaise til well blended. Stir in ham, pickle, mustard and Worcestershire. Cover and chill 1 hour. Serve ham spread with crackers. Makes about 2 cups spread.
Praline Coffee 3 cups hot brewed coffee 3/4 cup firmly packed light brown sugar 3/4 cup half and half 3/4 cup praline liqueur Sweetened whipped cream, toffee bits Cook coffee, brown sugar, and half and half in a large pan over medium heat, stirring constantly til heated through. Don’t boil. Stir in liqueur. Garnish coffee with dollops of sweetened whipped cream sprinkled with toffee bits. Makes 5 cups coffee.
Ranch Chicken Pasta Dinner 2-1/2 cups uncooked penne or medium tube pasta 6 to 8 tablespoons butter or margarine 1 envelope ranch salad dressing mix 1 cup frozen peas and carrots, thawed 3 cups cubed cooked chicken Cook pasta according to package directions. Meanwhile, in a large skillet, melt butter. Stir in salad dressing mix until smooth; heat through. Add peas and carrots; cook and stir for 2-3 minutes. Drain pasta and add to skillet. Stir in chicken and heat through. Yield: 4 servings
Onion Roasted Potatoes 1 envelope onion soup mix 2 lb potatoes-cut in chunks 1/3 cup olive or vegetable oil pepper to taste 1 clove fine minced garlic Place all ingredients into a large sealable plastic bag and shake until the potatoes are evenly coated. Spread potatoes evenly on a shallow baking pan. Bake at 450 until potatoes are tender and golden brown.
Best Cereal Bars 12 servings 2 cups Raisin Bran cereal 3/4 cup flour 1/2 cup brown sugar 1/2 tsp. cinnamon 1/4 cup butter 1/4 cup applesauce 1 (8 oz.) container strawberry yogurt 1 egg 2 tbsp. flour Mix first 6 ingredients. Press the half of the cereal mixture into a greased 8X8 pan. Mix yogurt, egg and flour and spread over cereal mixture. Top with remaining cereal mixture. Press lightly. Bake for 30 min in a 350-degree oven. Cool and cut into bars.
2-Ingredient Luscious Lemon Cake This is seriously one of the easiest desserts that I have ever made - definitely a keeper! Ingredients for cake: - 1 (1 lb) package of angel food cake 1 (15.75 oz) can of lemon pie filling Topping: - Fresh Strawberries, if desired Whipped Cream In a bowl, combine the cake mix and the pie filling. Spread the cake batter into a a 9×13 cake pan. Bake 350 degrees for 20 minutes or until a toothpick inserted in the cake comes out clean. Cool and slice. Top with fresh berries and cream.
Breaded Pork Chops Serves 4 1/4 cup Original Bisquick 7 saltine cracker squares, crushed (1/2 cup) 1/2 teaspoon seasoned salt 1/8 teaspoon pepper 1 egg 1 tablespoon water 4 pork chops, about 1/2 inch thick Mix Bisquick, cracker crumbs, seasoned salt and pepper on a plate or in a shallow bowl. Mix egg and water in another bowl. Dip pork chops into the egg mixture, then coat with the Bisquick mixture. Spray a 12-inch nonstick skilled with cooking spray; heat over medium-high heat. Cook pork in the skillet 8 to 10 minutes, turning once, until slightly pink in the center.
Monday, October 6, 2014
Easy Enchilada Pasta Makes 6 servings 2 T EVOO 2 cloves garlic, minced 1/2 small onion, diced 1 lb ground turkey or ground beef 2 C low-sodium chicken broth 1 19 oz can of red enchilada sauce 8 oz dried rotini pasta 2 C freshly shredded Colby Jack cheese Toppings : green onions, black olives, avocado, and tomato. In a large saute pan with a fitting lid (set lid aside for now), saute garlic and onions in oil over medium low heat until soft and fragrant. Add ground meat and stir until cooked through, breaking up any pieces, until browned. Add pasta (yep, uncooked pasta right in there), chicken broth and enchilada sauce to the pan. Bring to a boil, then cover with the lid. Reduce heat to a simmer/low and cook for about 15 minutes. Remove lid and stir in 1 cup of cheese. Top pasta with the other cup of cheese and place lid back on to melt cheese. Garnish with olives, avocado, tomatoes, and green onions.
Goo Goo Clusters 1 large bag miniature marshmallows 1 bag chocolate chips 2 cups dry roasted peanuts 1 can Eagle Brand milk 2 tsp. butter Melt chocolate chips in pan with Eagle Brand milk. While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hours and cut
Coconut Dumb Bread 2 1/2 lbs all-purpose flour 16 oz water 1/2 c sugar 6 oz evaporated milk 6 oz coconut milk 1 c butter (2 sticks) 1 c shortening 3 tbs baking powder 1/2 c dried shredded coconut 1 tsp salt In a large mixing bowl, combine all ingredients to form a dough. On a floured surface, knead the dough until smooth – about 10 to 15 minutes. Divide dough into 3 pieces. Roll each piece into a ball, then flatten slightly with the palm of the hand. Place loaves on a greased baking sheet. Pierce entire top of loaves with a fork. Bake in a pre-heated 350° oven for 40 minutes or until browned.
Sausage and Hashbrown Casserole 1 pound breakfast sausage 3 cups shredded potatoes, drained and pressed 1/4 cup butter, melted 12 ounces mild low fat Cheddar cheese, shredded 1/2 cup onion, shredded 1 (16 ounce) container small curd cottage cheese 6 jumbo eggs Preheat oven to 375 degrees F Lightly grease a 9x13 inch square baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.
Homemade Shake N’ Bake 4 C. flour 4 C. ground saltine crackers (30 crackers equals 1 cup) 4 T. salt 2 T. sugar 2 t. garlic powder 2 t. onion powder 3 T. paprika ¼ C. vegetable oil Mix well and store indefinitely in the refrigerator in a covered container.
Frozen Strawberry Dessert 1 (8 oz) pkg cream cheese 1 cup powdered sugar 1 lg can crushed pineapple, drained 2 (10 oz) pkgs frozen sliced strawberries, thawed 3 bananas, sliced 1 cup chopped pecans 1 tsp vanilla 1 (16 oz) tub cool whip Soften cream cheese and mix with vanilla and powdered sugar. Add pineapple, strawberries, bananas and pecans. Then fold in cool whip. Freeze until ready to use. Thaw 3 hours before serving.
FRUIT BISCUITS 1 (10 oz) can refrigerator biscuits 1/4 cup melted butter or margarine 1/2 cup sugar 1/2 tsp. cinnamon 10 tsp. raspberry, strawberry or other preserves Preheat oven to 375°F. Separate biscuits into 10 sections. Dip both sides of biscuits into melted butter, then into a mixture of sugar and cinnamon. Using your thumb, make a deep indentation in the center of each biscuit and fill with a teaspoon of fruit preserves. Arrange biscuits on a lightly buttered baking sheet with sides barely touching. Bake for 15-20 minutes or until lightly golden brown.
Banana Split Dump Cake Banana Split Dump Cake with all the flavors of a Banana Split - is the perfect no-melt alternative to the real thing! 1 (21 oz.) can strawberry pie filling 1 (20 oz.) can crushed pineapple (dont drain) 1 white cake mix, dry 1 stick margarine, cut in pieces 1 c. Coconut 1/2 c. Crushed nuts For topping: sliced bananas, whipped cream, chocolate syrup Spread the strawberry pie filling in a greased 9×13 inch cake pan*. Spoon on the pineapple, then the dry cake mix, then the margarine. Top with coconut and crushed nuts. Bake at 325 degrees for 60-75 minutes. Serve warm or cold. Before serving, top individual pieces with sliced bananas, whipped cream, and chocolate syrup. Note * I made mine in a round Corningware dish, but traditional dump cake is made in a 9×13 inch pan.
Broken Hearted Dump Cake 1 box yellow cake mix 1 large can crushed pineapple, drained 1 cup pecans 1 cup margarine Preheat oven to 350 degrees. Grease bottom and sides of 9x13 inch pan. Spread drained pineapple on bottom, then sprinkle with half package cake mix and a layer of pecans. Sprinkle remaining cake mix on top. Dab with margarine and bake for 50 to 1 hour. Cool and cut into squares.
Butter Pecan Squares 1 box (18.25 ounces) Butter cake mix 3 eggs 1/2 cup butter, softened 2 cups chopped pecans 8 ounces cream cheese, softened 3 1/2 cups powdered sugar Pre-heat oven to 350 degrees. In a large mixing bowl, combine the cake mix, 1 egg, butter, and pecans. Mix well. (I found it easiest to use my hands and just moosh it all together a bunch.) Press into a geased 9×13 pan. In the bowl of a stand mixer, beat together the cream cheese, 2 remaining eggs, and the powdered sugar until well combined. Pour over the crust. Bake for 45-50 minutes or until the top is golden brown and the center is set. It should be gooey, but not runny. Cool completely before cutting, 1-2 hours. Store in the refrigerator.
NO-FLEA BISCUITS FOR DOGGIES MAKES 3 DOZEN. 2 1/2 cups whole wheat flour 1 cup chicken broth or water 1/2 cup brewers yeast 3 tbs vegetable oil Heat oven to 375 degrees. In a bowl, stir all the ingredients until a dough forms. Turn out onto a floured surface, roll out to 1/4" thickness. Using a 3" cookie cutter, cut into shapes or bones, divide between 2 ungreased cookie sheets. Bake biscuits until browned and crunchy 40 min. Let cool. SERVE to your DOGGIE...
Zesty Sweet Potato Sticks 2 large sweet potatoes, cut lengthwise into 1/2 inch sticks 1 tsp. chili powder 1/2 cup grated parmesan cheese 1/4 tsp. freshly ground black pepper salt to taste Preheat oven to 450*F. Coat a baking sheet and a large bowl with nonstick cooking spray. Place sweet potato sticks in bowl. Add chili powder, parmesan cheese, and pepper and toss to coat well. Arrange potato sticks on a baking sheet in single layer. Bake 20 minutes, turn and bake another 10 minutes until golden. Season with salt to taste.
ZESTY BEET SALAD MAKES 6 SERVINGS. 1/2 cup oil & vinegar salad dressing 1 lime, zested, juiced 15 oz can sliced beets, drained, diced 10 oz arugula 1/2 cup crumbled blue cheese In bowl, mix dressing, 1 1/2 tbs lime juice and 1/2 tsp zest. Add beets, toss. Place arugula over beets, sprinkle with cheese. Toss.ENJOY
Sour Cream and Chive Potato Casserole 4 pounds potatoes (12 medium) 1/8 teaspoon black pepper 8 ounces light cream cheese 1/4 cup chopped fresh chives 1 cup lowfat sour cream 1/2 teaspoon paprika 1 tsp. garlic powder 2 tablespoons butter Boil and mash the potatoes by hand. Don’t over mix or they will become gummy. Add cheese, sour cream, salt and pepper with a wooden spoon until mixed. Fold in chives and spoon into a baking dish. Top with the paprika and butter. Bake at 350 F for 30 mins.
SOUR CREAM POTATO CASSEROLE 8 medium potatoes boiled and mashed 1/4 cup margarine or butter 2 cups of cheese 1 can of cream of chicken soup 1-1/2 cups of sour cream 3 onion tops, chopped Season to taste Preheat oven to 300F. Mix all ingredients and place in greased casserole dish. Bake for 30 minutes at 300F.
Friday, October 3, 2014
instant mug o’ mac & cheese in the microwave 1/3 cup pasta 1/2 cup water 1/4 cup 1% milk 1/2 cup shredded cheddar cheese Combine the pasta and water in a large mug or bowl. Microwave on high for two minutes, then stir. A lot of times the water will overflow while it heats up. It is OK if this happens. If you don’t want it to overflow just make this in a very large microwaveable bowl. Repeat this for at least 2 to 4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through. If the pasta needs another minute it is okay to add one more teaspoon of water and microwave for another minute. My pasta cooked through in 4 minutes every time, but my microwaves tends to be very powerful. Remove it from the microwave and stir in the milk and cheese. Microwave for another minute. Stir the cheese thoroughly into the pasta and eat up!
Dobos Style Torte 1 frozen pound cake 2 (4 oz.) pkg. German sweet chocolate 1 1/2 c. whipping cream 1/4 c. strong coffee Cut the cake lengthwise into 6 layers, while it is still frozen. Put coffee and chocolate in a saucepan over low heat until chocolate is melted. Cool. Whip the cream and fold in chocolate mixture. Spread between layers. Put cake together and cover top and sides. Serve either chilled or at room temperature.
To Die for Crock Pot Roast Makes 8 servings 1 (4 -5 lb) beef roast, any kind 1 (1 1/4 ounce) package brown gravy mix, dry 1 (1 1/4 ounce) package dried Italian salad dressing mix 1 (1 1/4 ounce) package ranch dressing mix, dry 1/2 cup water Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.
Tex-Mex Taco Joes 3 lbs. ground beef, browned and drained 16-oz. can refried beans 10-oz. can enchilada sauce 1-1/4 oz. pkg. taco seasoning mix 16-oz. jar salsa 25 hot dog buns, split Garnish: shredded Cheddar cheese, shredded lettuce, chopped tomatoes, sour cream Place beef in a slow cooker. Stir in beans, enchilada sauce, seasoning mix and salsa. Cover and cook on low setting for 4 to 6 hours. To serve, fill each bun with 1/3 cup beef mixture, garnish as desired. Makes 25 sandwiches.
Wednesday, October 1, 2014
Pineapple Poke Cake 1 yellow cake mix made according to package directions 1 can condensed milk 1/2 cup pineapple juice 1 20 oz. can crushed pineapple 1 container Cool Whip Make cake according to package directions. Drain the pineapple well and keep the juice to add to the condensed milk. When you take cake out of oven, mix up condensed milk and pineapple juice from the canned pineapple. With a wooden spoon, poke holes all over the top of the cake. Pour the condensed milk mixture over the cake. Cool. When cake is cool, add cool whip to top, refrigerate for at least 4 hours.
Cinnamon Goodies 2 cans Pillsbury butter crescent rolls 2 (8oz) packages cream cheese (softened) 1 cup sugar 1 teaspoon vanilla 1/4 cup butter (melted) Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon) Unroll and spread 1 can crescent rolls on bottom of ungreased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
MEXICAN STYLE SHORT RIBS 4 pounds beef short ribs 1 (10 oz.) can beef consomme 1 (1-1/4 oz.)package taco seasoning mix 1/4 cup green pepper -- chopped In large skillet brown ribs; pour off excess fat. Mix beef consume with dry taco mix; add green pepper. In crockpot, pour sauce over ribs. Cover, cook on LOW 6-8 hours.
Delightfully Easy Lemon Cake 1 angel food cake mix 2 1/4 cups canned lemon pie filling Topping: 3/4 cup nonfat lemon yogurt 1 1/2 cups nonfat whipped topping Just before assembling the cake, make the topping by gently folding the yogurt into the whipped topping. Set aside. To assemble the cake: use a bread knife to cut the cake into three layers. Place the bottom cake layer on a serving platter, and spread with half of the lemon filling. Repeat with the second layer. Top with the third cake layer; spread remaining topping over the top and sides of the cake. Chill the cake for two hours, slice and serve.
FIRE SWEET PORK-CHOPS MAKES 2 SERVINGS. 2 tbs olive oil 1 1/2 tsp ground chipotle chile or smoked chili powder 1 tsp salt Zest of 1 large orange, grated 2 tsp garlic, minced 1/3 cup honey 4 pork chops Combine first 5 ingredients in a bowl. Spread mixture over both sides of pork chops. Let stand 30 min. Prepare grill. Place chops on grill. Grill until done. During last 2 min. brush chops on both sides with honey. Remove from grill, let rest 3 min. SERVE & ENJOY
Ground Beef and Rice a Roni Meatballs 3/4 pound ground beef 1/3 cup onion, minced 3 cloves garlic, minced 1 cup fresh white mushrooms, diced into small pieces 1- 6.8 ounce box beef rice a roni 1 egg 1 1/2 teaspoon dried parsley 2 cups warm water salt and pepper, as desired cornstarch water Preheat oven to 350 degrees. In a large bowl, combine beef, onion, garlic, mushrooms, rice a roni (set aside seasoning packet), egg, parsley, salt and pepper. Shape into meatballs, approximately 10-12. In a large skillet, brown the meatballs over medium high heat. Remove from heat and transfer to a 9x13 glass baking dish. Stir seasoning packet into 2 cups of warm water. Pour water into baking dish with the meatballs. Cover with aluminum foil and bake for 45 minutes or until meatballs are cooked through. Pour the liquid from the baking dish into a saucepan. (You may need to add more beef broth or water to make a bigger batch of gravy.) Heat over medium high heat. Stir together cornstarch and warm water to make a thick slurry. When it comes to a boil, stir in the cornstarch and water mixture. Cook until it thickens to desired consistency.
Triple Meat Pizza Casserole 35 slices (about 3.5 oz) Canadian bacon, diced 50 slices (about 3.5 oz) pepperoni, diced 3/4 pound spicy Italian sausage 24 ounce jar of marinara 2 cups water 2 teaspoons oregano 1/2 teaspoon garlic salt 8 ounces rotini pasta 2 cups shredded mozzarella cheese Option toppings : pizza sauce, black olives and parmesan cheese Brown spicy Italian sausage for 3-4 minutes, in a large, oven safe skillet or Dutch oven, over medium high heat. Add diced Canadian bacon and pepperoni. Brown it for 1-2 minutes over medium heat. Add a jar of marinara sauce, water, oregano and garlic salt and stir. Mix in 8 ounces of rotini pasta. Cover the pan and bring it to a boil. Reduce the heat to medium-low and simmer for about 12 minutes until pasta is tender. Top with shredded mozzarella cheese. Brown the cheese under the broiler for a couple of minutes. Top with pizza sauce, black olives and parmesan cheese, if desired.
CAPPUCCINO PARFAITS 4 tsp. instant coffee 1 Tbsp. hot water 1 1/2 cups cold milk 1 package (4-serving size) Jell-O dark chocolate pudding 1/2 tsp. cinnamon 1 cup thawed Cool whip whipped topping 3 chocolate wafer cookies, crushed Dissolve coffee in hot water in medium bowl. Add milk, pudding mix and cinnamon. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes or until thickened. Gently stir in whipped topping.
3-Ingredient Smores Cookie Bites Makes 12 cookie bites 6 graham cracker sheets * see note below 6 large marshmallows 12 Hershey's Kisses, unwrapped Break graham cracker sheets in half. Cut each half into a circle using a 2 to 2 1/2-inch round metal cookie cutter. Using clean scissors, cut each marshmallow into 2 halves. Heat oven to Broil and place oven rack on lowest level. Place graham crackers in the center of a large baking sheet, about 1/2 inch apart from each other. Centering them on the baking sheet allows even broiling. Top each graham cracker with a marshmallow, cut/sticky side down. Place marshmallow-topped graham crackers under broiler (turn oven light on if you have one). Watch VERY closely, as they will toast quickly. Toast until golden, rotating pan with oven mitt as needed. Once golden, immediately remove from oven and gently press 1 Hershey Kiss into the center of each toasted marshmallow. Serve warm. Enjoy!
Chipped Beef Dip (Appetizer) 2 2 1/2 ounce jars of dried beef, minced 2 8 ounce pkgs of cream cheese, softened 1/4 cup mayonnaise 1 cup sour cream 3-4 T milk 1 medium onion, chopped ( I used 2 T minced onion, worked fine) salt & pepper to taste Combine all ingredients, mix well. Bake @ 350 for 20-30 minutes. If desired, garnish with 1 cup pecans, chopped and sautéed. Serve hot or cold. This dip is great with crackers, chips, toasted pita bread, toasted sourdough bread. It is also great rolled up with a tortilla!
Cheesy Beer Dip 2 cups (8 ounces) shredded Mexican cheese blend 1/2 cup thick and chunky salsa 1/4 cup beer In a small saucepan, combine all ingredients and cook over medium heat for 3 to 5 minutes, or until smooth and the cheese is melted, stirring frequently. Serve immediately. Makes about 1-1/4 cups.
Biscuit Tostadas 1 pound ground beef 1 jar (16 ounces) salsa, divided 1 (17.3 oz) large refrigerated biscuits 2 cups (8 oz) shredded taco blend cheese 2 cups shredded lettuce In a skillet, cook beef over medium heat until no longer pink; drain. Add 1-1/2 cups salsa; heat through. Split each biscuit in half; flatten into 4 inch rounds on ungreased baking sheets. Bake at 350 degrees F. for 10-12 minutes or until golden brown. Top with meat mixture, cheese, lettuce and remaining salsa.
Sweet Chicken Bacon Wraps 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) 1 (1-pound) package sliced bacon 2/3 cup firmly packed brown sugar 2 tablespoons chili powder Toothpicks Preheat oven to 350º. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 350F for 30 to 35 minutes or until bacon is crisp.
Tuesday, September 30, 2014
SALSA CHICKEN SLOW COOKER MAKES 6 SERVINGS. 2 pounds boneless skinless chicken thighs Salt and Pepper 1 cup salsa Juice of 1 lime 1/4 cup chopped chives 2 tbs chili powder 1 tsp cumin 1 tbs honey 3 cloves garlic, minced Cooked rice and warmed tortillas Mist a slow cooker with cooking spray. Season chicken with salt and pepper, place in slow cooker. In a bowl, mix remaining ingredients except for rice or tortillas. Pour over chicken, cook on low until chicken is tender 5 hours. Turn slow cooker to warm, shred chicken. Serve over rice or with tortillas.
Caramel Mud Cake 1 (18.25-oz.) box German chocolate cake mix 1 can sweetened condensed milk 1 cup Cool Whip 1 jar caramel topping Prepare and bake cake according to box directions. Bake in a 13x9-inch cake pan. While warm, poke holes halfway into cake about 1-inch apart. Pour sweetened condensed milk into holes. Pour caramel topping over cake and refrigerate. Once cooled, top with Cool Whip. Refrigerate overnight.
Monday, September 29, 2014
Chocolate Brittle Surprise Servings: 12 35 unsalted soda crackers 1 cup butter 1 cup packed brown sugar 2 cups semisweet chocolate chips 1 cup chopped pecans (optional) Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray. Place crackers on foil in 5 x 7 inch rows. Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds. Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn). Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top. Refrigerate 1 hour. Break into pieces. Can be frozen.
Honey Glazed Cornish Hens 2 Cornish hens, split 1 cup of honey 2 tablespoons of orange juice, concentrate Rind of 1 orange, grated Preheat oven to 350º. Place hens, wing side up on rack in baking pan. Mix together remaining ingredients. Bake, basting frequently until golden brown (approximately 45 minutes). *This glaze also works well with ham.
Alcatraz Rocks (Ghiradelli) 12 oz. pkg. Ghirardelli semi - sweet chocolate chips 1 c. crunchy peanut butter 2 c. raisins In double boiler melt chocolate with peanut butter over 1 inch simmering water. Stir in raisins. Drop by heaping tablespoon onto waxed paper or paper baking cups. Chill until firm. Makes 22 rocks.
Early American Brown Bread 2 cups whole wheat flour ¾ cup white flour 2 tsp baking soda... 1 cup packed brown sugar ½ tsp salt 2 cups milk 4 tsp. vinegar In large bowl, mix wheat flour, white flour, brown sugar, soda and salt. In a small bowl, combine milk and vinegar. Let stand ten minutes. Stir in milk mix gradually into flour mix until well blended. Spoon the batter into greased loaf pan. Preheat oven to 350 degrees F. Cover and Bake for about 1 hour.
Lemon Coconut Bars Crust 2 cups (8 1/2 ounces) unbleached flour 1/2 cup powdered sugar 1 cup (2 sticks) cold unsalted butter, cut into cubes Heat the oven to 350 degrees. Spray a 12-by-9-inch baking pan with nonstick spray. Mix the flour and powdered sugar in a food processor to blend. Add the butter and pulse until the mixture resembles a coarse meal. Sprinkle the mixture over the prepared baking pan and press the dough evenly over the bottom of the pan. Bake until the crust is golden, about 20 minutes. Transfer the pan to a rack, and cool completely. Lemon coconut bars 2 3/4 cups granulated sugar 6 extra-large eggs 1 cup fresh lemon juice Zest of 3 large lemons (about 1 1/2 tablespoons) 2/3 cup unbleached all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 cups flaked sweetened coconut Prepared crust Powdered sugar, for garnish, if desired Heat the oven to 350 degrees. In a large bowl, whisk the granulated sugar and eggs until blended. Whisk in the lemon juice and lemon zest, then whisk in the flour and baking powder. Fold in the coconut. Transfer the mixture to the cooled crust. Bake until the top is golden brown and the filling is just set in the center when the pan is gently shaken, about 40 minutes. Transfer the pan to a rack, and cool completely. Dust the top with powdered sugar. Cut into squares. Transfer the lemon bars to a platter and serve.
Chewy Pumpkin Chocolate Chip Cookies 1/2 cup softened butter 1 cup brown brown sugar 1/4 cup white sugar 1 tsp vanilla 5 Tbsp pumpkin puree 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves 1 1/2 cups all purpose flour 1 cup chocolate chips Combine the butter and sugars until mixed well (mixture will be thick). Add the vanilla and pumpkin and mix until smooth. Combine all the dry ingredients and add to the rest mixing just until combined. Stir in the chocolate chips. Bake rounded balls of dough on an ungreased cookie sheet at 350 degrees F. for about 12 to 17 minutes or just until they start to puff up a little. Cool slightly before removing
Salsa Chicken Rice Casserole Servings: 8 1 1/3 cups uncooked white rice 2 2/3 cups water 4 skinless, boneless chicken breast halves 2 cups shredded Monterey Jack cheese 2 cups shredded Cheddar cheese 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 onion, chopped 1 1/2 cups mild salsa Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese. Bake in preheated oven for about 40 minutes, or until bubbly.
Jalapeno Cheese Biscuits 3/4 cup cold mashed potatoes 3 jalapeno peppers, seeded & finely diced 1/4 cup parmesan cheese, grated 1 cup all purpose flour 3 tablespoons baking powder 1 teaspoon salt 2 tablespoons butter 1/2 cup cold milk In a medium bowl, blend potatoes with the jalapeno peppers & parmesan cheese. In a large bowl, mix the flour, baking powder & salt. Cut the butter into the flour mixture. Then, stir in the potato mixture. Work the dough into a course meal, incorporating the flour & the potatoes completely. Stir in the milk, making a soft dough. Turn the dough out onto a lightly dusted flour surface. Roll it out to 1/2 inch (1 cm) thick. Cut into even circles or squares. Place each biscuit on an un greased baking sheet & bake in a preheated 400º oven for 12 to 15 minutes. Serves 6
Saturday, September 27, 2014
Pot Holes 1 c. Soft butter 4 eggs 1 tsp. vanilla 1-1/2 c. Sugar 2 c. Flour 1 can Pie filling Cream softened butter, sugar, vanilla. Add eggs and flour.Spread in a jelly roll pan. Cut squares into crust about 12-15. Spoon pie filling on top of each square. Bake at 350 degrees for 30-35 minutes or until golden brown. Cool slightly then sprinkle with powdered sugar. I also like to let it cool completely then drizzle cream cheese Frosting on it instead of the powdered sugar…
Country Pork Chops and Gravy 1/2 cup all-purpose flour 1 1/2 tsp. dry mustard 1/2 tsp. salt 1/2 tsp. garlic powder 6 (1-in. thick) lean boneless pork chops 1 (10 3/4-oz.) can condensed chicken broth 2 tbsp. vegetable oil Combine flour, dry mustard, salt and garlic powder in a shallow dish. Dredge chops in flour mixture and set aside. Combine remaining flour mixture with the chicken broth and pour into crock pot. Pour oil into a large skillet and place over medium-high heat. Cook the chops in hot oil just until browned on both sides and then place in crockpot. Cook, covered on HIGH for about 3 to 5 hours or until tender. Season with salt and pepper to taste. Serve with hot rice or mashed potatoes. If the gravy becomes too thick just add a little water. If gravy is too thin, add a little flour.
Friday, September 26, 2014
Beefy Noodle Roll Ups 8 uncooked lasagna noodles 3 C. salsa 1 lb. ground beef 1 pkg taco seasoning 1 C. shredded Monterey Jack cheese 1 8 oz container sour cream 1 can black olives Preheat oven to 350. Cook lasagna noodles according to package directions. Coat a 9x13 baking dish with cooking spray & spread 1 C. salsa in the bottom. Set aside. Brown ground beef over medium heat; drain. Stir in taco seasoning mix & 1 C. salsa. Cut each noodle in half with 2 T. of the beef mixture, roll up. Place roll ups in the baking dish. Pour remaining 1 C. salsa over top and sprinkle with cheese. Cover the dish with foil and bake 20-25 minutes or until cheese is melted and roll ups are heated through. To serve spoon 1 T. of the sour cream on each roll up and sprinkle with black olives.
Twisted Tater Tot Casserole 1 lb very lean ground beef 1 can cream of mushroom soup 2 cups shredded sharp cheddar cheese 1/4 cup diced red bell pepper 1/4 cup diced green bell pepper 6 strips cooked bacon, crumbled 1/2 cup French fried onions (such as French's) 2 cups regular tater tots Preheat oven to 350 degrees. Press ground beef into a 11 x 7-inch deep baking dish. Spread the potato crowns evenly on top of the ground beef. Pour the soup over the potato crowns. Sprinkle the diced bell peppers, bacon and French fried onions on top of the soup. Distribute one cup of the cheese on top. Bake at 350 degrees. Bake for 20 minutes. Remove from oven and stir the casserole, breaking meat into chunks. Add the rest of the cheese and cook for an additional 20-30 minutes.
CORNMEAL DINNER ROLLS MAKES 2 1/2 DOZEN. 2 cups milk 1/2 cup each sugar and butter 1/3 cup cornmeal 1 1/4 tsp salt 1/4 oz pkg yeast 1/4 cup warm water 2 eggs 4 3/4 cups flour TOPPING--- 2 tbs butter, melted 1 tbs cornmeal In a pan, combine milk, sugar, butter, cornmeal and salt. Bring to a boil, cook until thickened. Cool. In a bowl, dissolve yeast in water. In a bowl, combine eggs, cornmeal mixture, yeast mixture and 2 cups flour, beat until smooth. Stir in more flour to form a soft dough. *TURN onto a floured surface, knead until smooth and elastic. Place in a greased bowl. Let rise in a warm place until doubled. Punch dough down. Turn onto a floured surface, divide into 30 balls. Place on greased baking sheets. Let rise in a warm place until doubled. *BRUSH rolls with butter, sprinkle with cornmeal. Bake at 375 degrees for 17 min. or until golden. Remove from pans. SERVE WARM & ENJOY
HASH BROWN BEEF PIE 1 pound extra lean ground beef 1 medium onion -- chopped 1 clove garlic -- minced 1 (14 1/2 oz.) can diced tomatoes -- drained 1 teaspoon chili powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups frozen mixed vegetables TOPPING: 3 cups frozen hash brown potatoes -- thawed and drained 1 cup cheddar cheese -- shredded 1 egg 1/8 teaspoon salt 1/8 teaspoon pepper In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink; drain stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in the vegetables. Pour into a 9 inch pie plate sprayed with cooking spray. Combine topping ingredients; spoon evenly over the meat mixture. Bake, uncovered at 400° for 30 minutes.
Quick Chicken and Mushroom Dijon 4 chicken breasts, skinless and boneless 1½ c. broccoli florets 8 oz. fresh sliced mushrooms 1 10.75 oz. can cream of chicken soup ¼ c. milk 2 T. Dijon style mustard egg noodles or rice Cut chicken into one-inch pieces. Cook in skillet for 10 minutes or until browned. Set chicken aside. Cook broccoli and mushrooms until tender. Add soup, milk, and mustard. heat to a boil. Return chicken to pan and cook on low heat for 5 minutes or until chicken is done. Serve over cooked rice or egg noodles.
Devils Food Caramel Poke Cake 1 devil’s food cake mix 1/2 (14 oz.) can sweetened condensed milk 1/2 - 3/4 (20 oz.) bottle caramel sundae syrup/sauce 1 (8 oz.) tub whipped topping 1/3 c. chocolate chips or toffee bits Prepare cake mix according to package directions. Place in a greased 9×13-inch pan. Bake according to package directions. Poke holes in the cake with a fork. Drizzle sweetened condensed milk on top of cake, and then caramel sauce. Let the cake cool completely. Top with whipped topping and sprinkle with chocolate chips or toffee bits. Store in refrigerator until served.
Cherry Whip 2 (.13 oz.) packages unsweetened cherry-flavor drink mix 1/4 cup lemon juice 1/2 cup water 1 (14 oz.) can Sweetened Condensed Milk 3 1/2 cups crushed ice COMBINE drink mix, lemon juice, water and sweetened condensed milk in blender container. Blend until smooth. ADD ice; blend until smooth, scraping sides of container if necessary. Pour into chilled glasses.
Brewed Iced Cafe Latte 1/3 cup Coffee 2 cups cold water 1 (14 oz.) can Sweetened Condensed Milk 4 to 5 cups ice cubes BREW coffee in coffeemaker using 2 cups cold water. COMBINE hot brewed coffee and sweetened condensed milk in pitcher, stirring until completely blended. FILL 5 tall glasses or cafe mugs with ice cubes. Pour coffee mixture over ice. Serve immediately.
Brazilian Coffee Ingredients 1/3 cup unsweetened cocoa 1/4 teaspoon salt 1 teaspoon ground cinnamon 1 (14 oz.) can Sweetened Condensed Milk 5 cups water 1 1/3 cups strong brewed Coffee COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened condensed milk; mix well. SLOWLY stir in water and coffee over medium heat; heat thoroughly but do not boil. Serve warm. Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and reheat before serving.
Cappuccino Frost 1/2 cup cold water 2 tablespoons Instant Coffee Crystals 1 (14 oz.) can Sweetened Condensed Milk, chilled 3 cups ice cubes Whipped cream COMBINE water, coffee crystals and sweetened condensed milk in blender until crystals are dissolved. Add ice cubes. Cover and blend until smooth and frothy. POUR into tall glasses. Top with whipped cream, if desired. VARIATIONS ALMOND CAPPUCCINO FROST: ADD 1/4 teaspoon almond extract. VANILLA CAPPUCCINO FROST: ADD 1/4 teaspoon vanilla extract. MINTY CAPPUCCINO FROST: ADD 1/4 teaspoon mint extract.
Seafood Salad Supreme 1 1/2 quarts mixed salad greens, torn into pieces 1 can crab meat, drained and flaked, 7.5 oz 1 lbs. shrimp, cooked and cleaned 1 cup sliced fresh mushrooms 2 tomatoes, cut into wedges 1/2 cup sliced ripe olives 1/2 cup Green Goddess dressing In salad bowl, arrange greens, crab meat, shrimp, mushrooms, tomatoes and olives; chill. Just before serving, toss with green goddess dressing. Makes 6 to 8 servings.
DOT TURTLES 1/2 pound of soft caramels 2 tablespoon of heavy cream 1 cup of pecan halves or large skinned peanuts 1/2 package (4 sq.) dot chocolate (sweet) Melt caramels in cream over hot water; cool about 10 minutes. Place nuts on waxed paper in groups of 3. Spoon caramel mixture over nuts leaving tips showing. Let stand until set (about 1/2 hour). Meanwhile, melt chocolate over hot water; cool to lukewarm. Spread cooled chocolate over caramel. Makes 24 turtles.
Thursday, September 25, 2014
CHEESY HASH-BROWN CASSEROLE MAKES 8 SERVINGS. 8 frozen hash brown patties 6 eggs 2 cups each milk and shredded Cheddar cheese 1 cup sour cream 1 tsp each garlic powder and ground mustard 1/4 tsp pepper 6 slices bacon, crisply cooked, crumbled 3 green onions, sliced Place hash brown patties in 13x9" baking dish sprayed with cooking spray. Bake in 450 degree oven 20 min. or until browned, turning hash brown patties after 10 min. Remove from oven. Let stand 5 min. Reduce oven temp to 350 degrees. *Beat eggs in a bowl. Add milk, sour cream, garlic powder, mustard and pepper, mix well. Stir in bacon, 1 1/2 cups cheese and onions. Pour over hash brown patties. Sprinkle with remaining cheese. Bake 50 min. or until edges are golden. SERVE & ENJOY...
Taco Pockets 1 lb. lean ground beef 1/4 c chopped onion 2 t ground cumin 2 t chili powder 1/2 t garlic powder 1/4 t salt 2-3 dashes Tabasco 3-4 burrito-size flour tortillas Combine ground beef and seasonings; form into three or four burgers. Cook burgers in a skillet. Once the burgers have cooked, place a large, burrito size flour tortilla or wrap on a hot skillet or griddle for a few seconds. Turn it over, and place in this order, grated cheese, salsa, lettuce, tomato, and the burger. After a few more seconds, and tortilla soft and pliable, remove tortilla and burger to a cutting board, where you fold up the edges of the tortilla around the burger. Then, turn it over and cut it in half. You then have two “pockets” (sort of like pita bread) with burger and fillings inside. It’s easy to pick up and eat with your hands. And it tastes soooo good!
Creamy Stovetop Jalapeno-Bacon Mac n Cheese 12 oz. Dry pasta (shells, elbows, rotini, etc.) 1 1/2 cups milk 2 tablespoons all-purpose flour 2 cups (8 oz.) shredded cheddar, Monterey jack or Colby (or a mix) 1 jalapeno, minced 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon cayenne pepper 4-5 slices bacon, cooked til crisp and crumbled Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente, about 7-8 minutes. Drain and set aside. Set the same pot to medium heat; add milk and flour. Whisk until milk thickens slightly. Remove from heat and add cheese, jalapeno, salt, dry mustard and cayenne. Stir until cheese has melted and sauce is creamy. Taste and adjust the seasonings as desired. Add pasta and stir to coat evenly. Stir in crumbled bacon. Serve warm.
Wednesday, September 24, 2014
CHEESY CAULIFLOWER-POPCORN MAKES 4 SERVINGS. Break 1 large head cauliflower into small florets. Toss with 1 tbs oil and garlic salt, transfer to a greased baking sheet. Bake at 400 degrees for 18 min. or until tender. Sprinkle with 1 tbs grated Parmesan cheese. SERVE & ENJOY...
Pina Colada Monkey Bread 1/2 cup (1 stick) butter 1/4 cup plus 3 tablespoons coconut milk, divided 2 cans (16.3 oz each) Pillsbury Grands! refrigerated biscuits 1 1/4 cups granulated sugar 1 can (20 oz) canned crushed pineapple, well drained 1 cup powdered sugar 1/4 cup chopped dried pineapple Heat oven to 350 degrees Grease a 12-cup bundt pan with cooking spray. In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat. Separate both cans of dough into biscuits. Cut each biscuit into fourths. Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared bundt pan. Cover entire bottom of pan with a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top. Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits. Bake until deep golden brown on top and a toothpick inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 10 minutes in pan. Carefully invert monkey bread onto a plate. In a small bowl, whisk together powdered sugar and remaining 3 tablespoons coconut milk until smooth, like a glaze. Drizzle glaze over warm monkey bread. Top with chopped dried pineapple; serve warm.
GRILLED PORK TACOS MAKES 3 SERVINGS. 1 orange 1 lime 3 cloves garlic, peeled 1 tsp salt 1/2 tsp whole peppercorns 4 pork chops, pounded Warm corn tortillas Salsa, avocado, chopped onion Squeeze juice from orange and lime into a blender. Add garlic, salt and peppercorns. Blend until pepper is ground. Pour marinade into a container, put pork chops in marinade, chill chops 1 hour. *Prepare grill. Brush grill rack with oil, cook pork chops until cooked through. Transfer chops to a plate. Slice meat. Make tacos with tortillas, salsa, avocado, pork and onion. SERVE & ENJOY...
LIME CABBAGE SLAW MAKES 6 SERVINGS. 6 cups sliced green cabbage 3/4 cup chopped cilantro or chives 1 tsp salt 1/2 tsp black pepper 1/4 cup lime juice 2 tbs orange juice 3 tbs olive oil In a bowl, toss cabbage, cilantro, salt and pepper. In another bowl, whisk together juices and oil. Toss slaw with dressing. SERVE & ENJOY...
Honey Surprise 1 jar honey 1 cinnamon stick 2 whole cloves 2 whole allspice Pour honey into an attractive jar. Warm honey by placing jar in warm water and add spices. Seal in a jar when cooled. Add honey dipper to the jar with pretty ribbon. Serve with biscuits, muffins or bagels.
Tuesday, September 23, 2014
BRUSSELS SPROUT SALAD MAKES 8 SERVINGS. 1 pound Brussels sprouts 7 radishes 1/4 cup lemon juice 3 tbs oil 1 tbs sugar 1 tbs Dijon mustard Slice Brussels sprouts and radishes. Combine Brussels sprout mixture and remaining ingredients in a bowl, toss, season. SERVE & ENJOY.
GLAZED CHICKEN DRUMSTICKS 1/2 cup hoisin sauce, a sweet Chinese sauce that is yummy 1/4 cup brown sugar 4 tsp soy sauce 1 tbs flour 8 chicken drumsticks In a bowl, whisk hoisin, brown sugar and soy sauce, reserve 3 tbs for glaze. Whisk flour into remaining sauce. Toss with drumsticks, arrange on foil lined baking sheet. Bake at 475 degrees until cooked through 25 min. Brush with reserved glaze. SERVE & ENJOY...
Double Peanut Cookies 1 cup creamy peanut butter 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup butter or margarine -- softened 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 1/2 cups chopped unsalted dry-roasted peanuts Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff). Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Indian Summer Spread appetizer 8 oz crushed pineapple 2-8 oz soft cream cheese 1/2 c dried cranberries 1/2 c chopped dates 1/2 c chopped pecan Ritz crackers Drain pineapple well and save juice for another use. Mix all except nuts and crackers. Shape in a ball a, roll in nuts and chill well. Serve with crackers.
Ugly Cake Mix Cake 1/2 cup softened margarine 3 eggs 1 box yellow cake mix 1 can coconut Chopped pecans 6 Tbsp margarine 8 ounces cream cheese 1 box powdered sugar Preheat oven to 300 degrees. Mix the first three ingredients and spread in a 9 X 13 inch pan. Top with coconut and pecans. Mix remaining ingredients and spread on top of first layer. Bake for 1 hour.
PB and J French Toast Sticks 8 slices soft white or whole-wheat sandwich bread, crusts removed 1/2 C creamy peanut butter 3 T grape or strawberry jelly 4 large eggs 1/4 C milk 2 T butter Confectioners’ sugar Spread 1 Tbsp peanut butter on each slice of bread. Spread a rounded tsp jelly down center of each piece. Fold bread in half, pressing edges to seal. In a 13 x 9-in. baking dish, whisk eggs and milk. Place the sandwiches in the dish and let soak, 1 minute per side. Melt 1 Tbsp butter in a 10-in. nonstick skillet over medium heat. In two batches, cook the sandwiches until golden brown, 2 minutes per side, adding more butter to skillet as needed. Sprinkle with confectioners' sugar before serving.