Tuesday, September 29, 2015
SPOOKTACULAR Popcorn 2 bags microwave popcorn, popped 1 each 11 oz. bag candy corn 1 16.4 oz package Vanilla bark Halloween sprinkles wax paper Place the popped popcorn and candy corn in a very large bowl , giving you plenty of room to stir the Ingredients. Melt the bark in the microwave in 30 second increments, stirring after each time, until melted. Drizzle over the popcorn and candy corn and stir to coat each piece of popcorn. Pour the mixture over wax paper and spread into an even layer. Sprinkle with Halloween sprinkles and allow to cool for at least 30 minutes. Break into pieces. Serves 6-8.
Southern Sun Drop Cake Sundrop is a citrus flavored soda 1 Box Yellow Cake Mix 3 Eggs 3/4 Cup of Oil 10 oz. Sundrop For the Glaze 3 oz. Sundrop 1 Teaspoon of Vanilla Extract 1 Cup of Confectioner's Sugar Preheat oven to 350 F. Mix box of cake mix, oil, Sun Drop and eggs until all of the mix is wet. Spray a Bundt cake pan. Pour in mix. Bake for 45-50 minutes. For Glaze Beat together all of the ingredients and pour over the cake.
SIMPLY DELICIOUS STRAWBERRY CAKE 1 package white cake mix (regular size) 1 package (3 ounces) strawberry gelatin 1 cup water 1/2 cup canola oil 4 egg whites 1/2 cup mashed unsweetened strawberries Frosting 1 cup heavy cream, 1 cup confectioners sugar 2 cups fresh strawberries, sliced or halved. In a large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter. Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. To prepare frosting, beat cream and sugar until stiff peaks form. Place first cake layer on serving tray, top with a layer of whipped cream and strawberries, place second cake layer on top and top with remaining whipped cream and strawberries
Sugar Crumb Crispies 1/4 cup butter *make sure butter is cold* 1/4 cup sugar 1/4 cup brown sugar 1/4 tsp cinnamon dash of salt 1/2 cup flour 1 can Pillsbury Cresent Rolls Preheat oven to 400 degrees F Cut in butter to sugars, cinnamon, and salt and flour to form crumbs. On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top. Bake at 400 degrees for 8-12 minutes. After they were cooked and cooled I cut them into smaller triangles but you can leave them big too! GLAZE 1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.* 1 Tbsp. softened butter 1-1/4 tsp. vanilla 1 to 1-1/2 Tbsp. milk Blend together and drizzle over Sugar Crumb Crispies
Peanut Butter Crunch Cake 1 (18 1/4 ounce) package yellow cake mix 1 cup peanut butter 1/2 cup brown sugar 1 cup water 3 eggs 1/4 cup vegetable oil 3/4 cup semi-sweet chocolate chips, divided 3/4 cup peanut butter chips, divided 1/2 cup chopped peanuts Add cake mix, peanut butter, and brown sugar to a mixing bowl. Beat on low speed until crumbly. Set aside 1/2 cup crumb mixture. Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened. Beat on high speed for 2 minutes. Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine. Pour batter into a greased 13 x 9 inch baking dish. Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter. Bake at 350 degrees for 40-45 minutes or until a pick comes out clean. Cool completely.
Bacon Tomato Grilled Cheese 2 slices bread 4 slices cheddar cheese 1-2 slices lacy swiss 4 slices cooked bacon 2 slices tomato 1 tablespoon butter Spread butter on one side of each slice of bread. Layer 2 slices cheddar on top of bread, then bacon slices, then lacy swiss cheese, then tomato and finally the remaining slices of cheese. Place bread buttered side down in a fry pan over medium-high heat. Cover with lid and let cook for 3-4 minutes or until golden. Reduce heat to medium and flip sandwich to other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted. The second side will cook faster than the first so watch carefully. Serve with tomato soup if desired.
Bacon Gravy No Sausage? Make Bacon Gravy instead! Yumm! 6 slices bacon 2 tablespoons bacon grease 2 tablespoons flour 2 cups milk salt and pepper Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy. Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease. Add flour to grease, and whisk together. Cook for about a minute without burning the flour. Add milk; whisk together. Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken. Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency. Serve over biscuits.
Hobo Casserole 1 lb lean ground beef 1 small onion 2 medium potatoes, sliced... 4 slices American cheese 1 (10 3/4 ounce) can cream of mushroom soup 1/8 cup milk 1 1/2 cups French-fried onions salt and pepper, to taste Preheat oven to 350°F. Pat ground beef into 8x8 pan and sprinkle with salt and pepper. If using, slice onion on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with cheese slices. Mix soup and milk together and spread over cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until potatoes are tender.
Potato Casserole Everyone's Favorited 10 cups shredded hash browns 1/4 cup butter or 1/4 cup margarine 1 (10 ounce) can cream of chicken soup (or cream of anything soup) 12 ounces sour cream 1/2 cup milk, I always use skim 1/2 cup chopped green onion 2 cups grated cheddar cheese salt and pepper Preheat oven to 375 degrees. Melt 1/4 cup butter or margarine and pour into a 9X13 inch baking dish, then add 5 cups of the shredded hash brown potatoes, no need to thaw. In a separate bowl, mix soup (in a pinch, I've used cream of celery and cream of mushroom and it turned out fine), sour cream, milk, and green onions, then pour 1/2 of this mixture over the hash browns. Spread the mixture around over the hash browns evenly using a spatula. Salt and pepper to taste. Sprinkle one cup grated cheese on top. Add the remainder of the hash brown potatoes and pour the remaining soup mixture on top, again, spread out evenly using a spatula. Salt and pepper to taste. Sprinkle remaining cheese on top. Bake for 55 minutes. If at the end of the 55 minutes baking time the top hasn't browned to your liking, set the oven to broil and it will quickly brown the top of the cheese to a crispy golden brown. When done, let set up for 5-10 minutes before cutting into servings.
Country Apple Fritter Bread Bread Loaf 1/3 cup light brown sugar 1 teaspoon ground cinnamon 2/3 cup white sugar 1/2 cup butter, softened 2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk or almond milk 2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon Old-Fashioned Creme Glaze 1/2 cup of powdered sugar 1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted) Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing. Mix brown sugar and cinnamon together in a bowl. Set aside. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until blended in; add in vanilla extract. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes. To make glaze: Mix powdered sugar and milk or cream together until well mixed. Let cool for about 15 minutes before drizzling with glaze. Serves 8
Hamburger Potato Cheese Casserole 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick 2 -3 tablespoons chopped onions 1 lb ground beef ( really lean is preferable) salt and pepper Cheese sauce (the same one I use for macaroni and cheese) 2 cups milk ( I use skim) 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces shredded sharp cheddar cheese ketchup ( optional condiment) I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish. Preheat oven to 350. Brown hamburger and onion. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it). Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired). Make Cheese sauce:. Melt 3 T butter in saucepan over med-high heat. Add 3 T flour, and the salt and pepper. Stir quickly to blend. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture. Reduce heat, stir till thickened and bubbly. Remove from heat and add shredded cheddar. Stir until cheese melts. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit. Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.
BAKED CINNAMON CHIPS 6-8 small flour tortillas 1 Tbsp butter, melted 1/2 cup sugar 2 tsp cinnamon Preheat oven to 350°. Cover a baking sheet with parchment paper. Combine sugar and cinnamon in a zipper baggie. Shake until well mixed. Sprinkle a heavy layer of cinnamon sugar on your prep surface (I used a plate). Brush the melted butter on both sides of the first tortilla and lay on sugar mix. Sprinkle on cinnamon sugar, making sure to coat the entire top. For the next few tortillas repeat the same thing. Once tortillas are stacked, buttered and coated, cut the stack into 8 equal pieces (I used a pizza cutter). Take each “chip” place on the baking sheet. Keep them spread out evenly so that they don’t get soggy. Bake for 10-12 minutes until golden brown and crispy. Allow to cool completely. If you have leftover cinnamon sugar, you can store it for later or simply spread it on top of your chips before they bake (as I did) to make them super cinnamon-y!
Bow Tie Taco Casserole 1 lb ground beef 1 lb ground pork 2 (1 1/4 ounce) packages taco seasoning mix 1⁄2 cup diced green pepper 1 (15 ounce) can tomato sauce 1 (14 1/2 ounce) can diced tomatoes - any style or flavor 1 lb bow tie pasta 2 cups shredded monterey jack cheese, 1 cup sour cream Brown the ground beef& ground pork; drain. Stir in the taco seasoning mix, tomato sauce, diced tomatoes and green pepper. Bring to a boil then reduce heat and simmer for 10 minutes. Cook Bow Tie pasta according to package directions; drain. Combine pasta with 1 cup of the cheese and sour cream. Spray a 13x9-inch baking dish with Pam cooking spray. Pour the pasta into the baking dish; top with meat mixture and sprinkle with the remaining cheese. Bake in a 350°F oven for 35-40 minutes
Million Dollar Dip 5 green onions, chopped 8 oz. low fat cheddar cheese, shredded 1- 1/2 cups light mayonnaise--I've used greek yogurt instead and loved it 1 jar Hormel Real Bacon Bits 1 pkg. slivered almonds Mix the onions, cheese, mayo, bacon bits, and slivered almonds together. Chill for 2 hours. Serve with favorite cracker or celery
Ravioli and Sausage Bake 1 lb. frozen beef ravioli 1 lb. italian sausage links, sliced 1 med. onion, chopped 1 T. olive oil 2 cloves garlic, minced 24 oz. spaghetti sauce 1/4 C. parmesan cheese 1/2 tsp. italian seasoning 2 C. shredded mozzarella cheese Cook the ravioli according to pkg. directions, drain and return to the pot it cooked in, set aside. Meanwhile, heat the olive oil in a skillet over med. high heat and add in the sausage and onion. Cook until the sausage has cooked through, about 6-7 minutes. Add the garlic, spaghetti sauce, parmesan cheese and italian seasoning. Cook to warm the sauce. Pour the sauce over the ravioli and gently stir to combine. Pour into a lightly greased 9x13 casserole dish and top with the cheese. Bake in a 350 degree oven for 20-25 minutes or until the cheese begins to become golden brown and bubbly. I served ours with a side salad and garlic bread.
DRUNKEN WHISKEY GARLIC SHRIMP 2 pounds shrimp (if frozen, thaw the shrimp in a colander and run cold water over it or allow it to thaw in the fridge) 4 tablespoons minced garlic 1/4 cup whiskey 1/2 jalapeno, seeded and diced 1 tablespoon old bay seasonings 2 tablespoons lemon juice Place all of the ingredients in zip lock bag and allow it to marinate for at least 2 hours in the fridge, it can also marinate overnight for an intense flavor. Remove the shrimp from the marinade and place them on wooden skewers that have been soaked in water. Grill the shrimp on each side for 3 to 4 minutes (depending on the size.) When the shrimp has changed from translucent to white, it is done. Serve with additional wedges of lemon.
Lasagna Soup For the soup: 2 tsp. olive oil 1-1/2 lbs. Italian sausage 3 c. chopped onions 4 garlic cloves, minced 2 tsp. dried oregano 1/2 tsp. crushed red pepper flakes 2 T. tomato paste 1 28-oz. can fire roasted diced tomatoes 2 bay leaves 6 c. chicken stock 8 oz. mafalda or fusilli pasta 1/2 c. finely chopped fresh basil leaves salt and freshly ground black pepper, to taste for the cheesy yum: 8 oz. ricotta 1/2 c. grated Parmesan cheese 1/4 tsp. salt pinch of freshly ground pepper additional cheesy yum: 2 c. shredded mozzarella cheese Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Swiss Chicken Supreme 4 (4 ounce) boneless skinless chicken breast halves 1 tablespoon dried onion flakes... 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 4 slices swiss cheese 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted 1/2 cup sour cream 1/4 cup water 2 cups crushed butter flavored crackers (about 50 crackers) 1/2 cup butter, melted 1 Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese. 2 In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.
MOUNDS CAKE 1 Devil's Food Cake Mix 2 cups sugar (divided) 24 large marshmallows 1 1/2 cups milk (divided) 14 oz pkg. coconut 1 stick of butter 1 1/2 cups of chocolate chips Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over coconut mixture. Also Good refrigerated!
Pineapple Pretzel Salad 3 cups crushed pretzels 1 cup butter, melted 8 ounce package cream cheese 1 cup sugar 8 ounce container cool whip 2 (20 ounce) cans crushed pineapple~DO Not drain 1/2 (3.4 ounce) package instant vanilla pudding mix Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake at 350 for 10 minutes. 3.Cream together cream cheese and sugar. Fold in cool whip. Spread over cooled crust. Combine pineapple reserve 1 cup pineapple and pudding mix. Spread over whipped topping layer. Place reserved pineapple on top. Chill until serving.
Monday, September 28, 2015
OVER THE TOP REESE'S PEANUT BUTTER COOKIES 3/4 cup of Butter softened ( I always like to use butter flavor crisco ). 1 cup Sugar 1 cup Brown Sugar 1 cup skippy Peanut Butter 2 large Eggs 2 tsp Vanilla 1 tsp Baking Soda 1/2 tsp Salt ( I use kosher salt ) 2 1/2 cups Flour 1 1/2 cups Milk Chocolate Chips ( I used 1 cup ) 32 mini Reese' s Peanut Butter Cups, each cut into 4 pieces Mix the ingredients down to the vanilla. Add combined flour, soda and salt.Fold in chocolate chips. Scoop dough into good size balls ( these are big cookies ). Place 6 scoops of dough on ungreased cookie sheet.Use your hand and slightly flatten each scoop of dough.Cook for 12 minutes at 350 degrees. Remove cookies from oven and lightly press a bunch of the Reese's cut up cups over the top of each cookie.Return to oven for 5 to 7 more minutes until the edges are a little brown.Cool on baking sheet 2 minutes before placing on cooling rack or wax paper.Makes about 18 to 20 cookies
Meatballs and Peppers 12 ounces frozen meatballs (or make your own) 1 cup mixed sweet pepper, chopped 1 jalapeno pepper, finely chopped 1/2 cup onion, chopped 1/2 cup mushroom, sliced 4 tablespoons barbecue sauce Spray a non stick skillet with Pam or other no oil spray. Over medium heat brown the frozen meat balls for apprx 10 minutes. Add onions & mushrooms, cover & cook 5 minutes, stir a couple of times. Add peppers & BBQ sauce, cover & cook for a further 5 minutes
Potluck Spaghetti Salad 1 (16 ounce) package of spaghetti, broken in half 3 medium tomatoes, chopped 1 cucumber, seeded and chopped 1 green pepper, chopped 1 red onion, chopped 1 (10 ounce) bottle of Italian salad dressing 1 teaspoon poppy seed 1/2 teaspoon paprika 1/4 teaspoon celery salt 1 teaspoon sesame seeds 1/8 teaspoon garlic salt Cook spaghetti according to directions; rinse in cold water and drain. In a large bowl mix together spaghetti and vegetables. In a small bowl, mix together all the remaining ingredients. Pour dressing over the spaghetti mixture. Toss to coat. Refrigerate overnight. Toss before serving
Warm Green Bean, Bacon & Potato Salad 1 lb small red potato coarse salt and pepper 1 tablespoon olive oil 2 garlic cloves, minced 4 slices bacon, cut crosswise into 1/2-inch pieces 1⁄2 lb green beans, trimmed and cut into 1 1/2-inch lengths 2 tablespoons fresh lemon juice In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm. Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.
Chewy Peanut Butter Chocolate Chip Oatmeal Bars 1 cup butter or 1 cup margarine, softened 1 cup brown sugar, well packed 1 cup white sugar 1 tablespoon vanilla (can use 1 tablespoon maple syrup or 2 teaspoons maple extract) 2 large eggs 1 1⁄4 cups peanut butter 2 cups all-purpose flour 1 teaspoon baking soda 2 cups oatmeal (I use half quick cooking and regular oats) 2 cups semi-sweet chocolate chips Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking dish. In a large bowl using an electric mixer at medium speed cream the butter with both sugars and vanilla until no sugar granules remain (about 4 minutes). Add in the peanut butter and beat until combined. Add in eggs and beat until combined. In a bowl combine the flour with baking soda and oats; add to the creamed mixture and mix on low speed until combined. Mix in chocolate chips. Transfer and spread into prepared baking dish. Bake for 22-25 minutes or until JUST set (do not over bake). Cool then cut into squares.
Breakfast Skillet Potatoes 4 pieces of bacon, sliced 3 sausage links, sliced 1/2 C. chopped onion 1/2 C. bell pepper, red or green 4 C. frozen shredded hashbrown potatoes 1/4 tsp. each salt and pepper 1/2 C. shredded cheddar cheese pinch of parsley Note: When bell peppers are on sale, buy them and chopped them up and freeze. Use when needed. In a medium skillet, sauté bacon and sausage till bacon is crisp and sausage is browned. Add in the onions, peppers and hashbrowns and cook until potatoes are golden brown and veggies are tender. Add in salt and pepper and stir. Top with cheese and parsley.
Sunday, September 27, 2015
BAKED STICKY HONEY CHICKEN Nonstick cooking spray One 3-pound chicken, cut into 10 pieces Kosher salt and freshly cracked black pepper 1/4 cup honey 1/4 cup Dijon mustard 1/2 stick melted butter Juice of 1 lemon Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and spray with nonstick spray. Sprinkle the chicken on both sides with salt and pepper. Combine the honey, mustard, melted butter and lemon juice in a large bowl. Toss the chicken through the mixture and place skin-side up on the prepared baking sheet. Sprinkle with more salt and pepper. Bake until the chicken is fully cooked and an instant-read thermometer reads 165 degrees F, about 40 minutes.
One-Dish Chicken Bake 1 (6 ounce) package Stove Top stuffing mix (for chicken) 1 1⁄2 cups water, hot 1⁄4 cup butter, cut up (1/2 stick) 4 boneless skinless chicken breasts, about 1 1/4 lbs. 1 (10 3/4 ounce) can condensed cream of mushroom soup 1⁄3 cup sour cream or 1⁄3 cup milk Mix contents of vegetable/seasoning packet, hot water, and butter in large bowl until butter is melted. Stir in stuffing crumbs just to moisten. Let stand 5 min. Place chicken down center of 12x8-inch baking dish. Mix soup and sour cream; pour over chicken. Spoon some of the stuffing over chicken. Spoon remaining stuffing along both sides of chicken. Bake at 375 for 35 min. or until chicken is cooked through.
Oriental Ramen Broccoli Cole Slaw 2 (3 ounce) packages beef-flavor ramen noodles 2 (8 1/2 ounce) packages broccoli coleslaw mix 1 cup toasted slivered almonds 1 cup sunflower seed 1/2 bunch green onion, chopped 1/2 cup sugar 3/4 cup oil 1/3 cup white vinegar Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours. Toss before serving.
Chinese Style Fried Chicken 6 chicken breasts ( cut into inch pieces) 6 egg whites 1 1/2 cups soy sauce 2 cups flour 2 cups cornstarch 2 cups vegetable oil or 2 cups canola oil Cut chicken into inch pieces. Whisk together egg whites and soy sauce. Soak chicken in soy mixture for 20 minutes covered in the fridge. Add 2 cups oil to wok or deep fryer. Heat wok to 350°F. Put cornstarch and flour into a reseal able plastic freezer bag. Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job. Add chicken to wok. Fry 15 seconds only. No browning yet! Remove chicken and place aside on a cookie sheet or bowl lined with paper towels. After all of the chicken has cooked for 15 seconds let cool for a few minutes. Fry it an additional 15-20 seconds or until golden. Always check meat. If it is pink it needs to be cooked longer. Top with your favorite lemon or orange sauce.
Mexican Casserole 1 lb extra lean ground beef (drained or rinsed!) 1/2 cup onion (chopped) 1/4 cup canned jalapeno slices, chopped 2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes 1 (15 ounce) can kernel corn (drained) 1 (15 ounce) can black beans (rinsed and drained) 1 (1 1/4 ounce) package taco seasoning mix 8 corn tortillas 3/4 cup nonfat sour cream 1/3 cup reduced-fat Mexican cheese blend, shredded 1/3 bunch fresh cilantro, chopped, to taste (or less (or more) : 1 Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet. 2 Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes. 3 Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly. 4 Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below…). 5 (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc
Friday, September 25, 2015
Mexican Tuna Salad 1/2 tomato diced 1/2 green bell pepper diced 1/2 white onion diced 1 can if sweet corn drained 2 cans of albacore tuna drained 1 tbsp of lime juice 1 tbsp of lemon juice Salt and pepper to taste Add all ingredients together and put in the fridge to chill for at least 30 mins. Serve on wheat crackers.
Ding Dong Cake 1 box devils food cake mix 8 oz. cream cheese softened 3 c powdered sugar… 1 stick butter softened 8 oz. cool whip 1 tub milk chocolate icing Prepare and bake cake as directed on box. (2 round cake pans) Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip. After cake is completely cooled split layers (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut, then use unwaxed dental to pull through the layer and make a wonderful even cut.) and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. Now, if you have any filling left over you can mix it with the icing. Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers.
Banana Delight Cake 1 box banana cake mix (prepared and baked as per directions in 9 x 13 pan) 2 packages INSTANT banana pudding 1 container Cool Whip type topping 10-12 Nilla wafers (crushed) Prepare cake as per directions – let cool and poke some holes in it (I used opposite end of wooden spoon). Prepare INSTANT pudding per directions (4 cups of milk). Pour pudding on cake – let chill. Spread container of Cool Whip type topping on top of chilled pudding. Finish with crushed Nilla wafer cookies. I let it chill again
Roasted Butternut Squash 1 med butternut squash 1 tbsp butter 1 tbsp maple syrup (or brown sugar) 1 tsp rosemary Dash salt & pepper to taste Dash cayenne pepper Peel and chop squash into bite size pieces. Spread out over a baking sheet (with rim) Sprinkle all ingredients over the top, Bake at 375 until tender…(about 35 minutes)
Rice, Broccoli, & Cheese Casserole 1 cup rice, cooked 1 cup milk 10 ounces frozen broccoli, cooked 1/2 lb Velveeta cheese, cubed 1 small onion, diced 1 (10 3/4 ounce) cans cream of chicken soup 1 (4 ounce) cans mushrooms Mix everything in a big casserole dish. Bake at 375°F, for 45 minutes.
Thursday, September 24, 2015
Sausage Stuffed Jalapeños 1/2 lb regular pork sausage 1/2 lb hot pork sausage 1 packages cream cheese (soften) 1 cup shredded parmesan cheese (4oz) 20 large jalapeños peppers, halved Cut jalapeños in half and remove seeds In a skillet, cook the over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage. Spoon about 1 Tbsp, into each half. Place on an ungreased cookie sheet and bake at 425° for 15-20 minutes or until filling is lightly browned and bubbly.
LEMON GARLIC PEPPER WINGS 2 lbs. chicken wings 1/2 c. lemon juice 1 whole garlic clove (4 slices chopped) 1 tbsp. pepper 2 tbsp. salt 1/4 c. vegetable oil Place wings in bowl; pour on lemon juice, garlic and pepper. Sprinkle salt and pout oil; stir. Marinate for 2 hours at room temperature, stirring occasionally to keep coated. Wings may be barbecued or placed in saucepan and baked at 450* 20 to 30 minutes, basting occasionally.
Corn Salad 2 (15 ounce) cans whole kernel corn, drained 2 cups grated cheddar cheese 1 cup mayonnaise 1 cup green pepper, chopped 1/2 cup red onion, chopped 1 (10 1/2 ounce) bags coarsely crushed Fritos chili cheese corn chips ( I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips) Mix first 5 ingredients and chill. Stir in corn chips just before serving.
Wednesday, September 23, 2015
Butter Dip Biscuits Light and fluffy inside with a buttery crunch on the outside and so easy to make. 1/2 cup unsalted butter 2 1/2 cups all-purpose flour 4 teaspoons granulated sugar 4 teaspoons baking powder 2 teaspoons kosher salt 1 3/4 cups buttermilk Preheat oven to 450F degrees. Spray an 8-inch square baking dish with nonstick cooking spray. In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt butter in the microwave. In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky. Press biscuit dough into baking dish (right on top of the melted butter). Take a sharp knife and cut the biscuit dough into 9 squares before baking. Bake for about 20-25 minutes, rotating dish once during baking.
Light and Lemony Fruit Salad/Dessert 1 (3 1/2 ounce) packages instant lemon pudding 1 (10 ounce) bottles maraschino cherries, halved,drained 1 (8 ounce) containers Cool Whip, thawed 1 (21 ounce) cans chunk pineapple, do not drain 1 (12 ounce) cans mandarin oranges, drained 2 cups mini marshmallows In serving bowl, dump can of undrained pineapple. Pour pudding mix over and mix into juices. Set aside for 5 minutes to slightly set. Meanwhile drain oranges and cherries, patting dry if necessary. Mix into pineapple mixture along with marshmallows. Gently fold in cool whip. Refrigerate at least 30
Pumpkin Cream Cheese Bread Yields 8 Pumpkin Bread 2 cups canned pumpkin 3 eggs 1 egg whites 1 1/2 cups flour 1/2 cup white sugar 3/4 cup brown sugar 1 t baking soda 2 t pumpkin pie spice Cream Cheese filling 8 oz reduced fat cream cheese (room temperature or softened slightly) 4 tbsp sugar 1 egg 2 tsp flour 1 tsp vanilla Preheat oven to 350 Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray Bread Layers In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice Slowly add the dry ingredients into the wet mixing until just smooth, set aside Cream Cheese Layer In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth Bread Assembly Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean Let cool for about 10-15 minutes and then remove from the pans
Tuesday, September 22, 2015
One-Dish Chicken Bake 1 (6 ounce) package Stove Top stuffing mix (for chicken) 1 1⁄2 cups water, hot 1⁄4 cup butter, cut up (1/2 stick) 4 boneless skinless chicken breasts, about 1 1/4 lbs. 1 (10 3/4 ounce) can condensed cream of mushroom soup 1⁄3 cup sour cream or 1⁄3 cup milk Mix contents of vegetable/seasoning packet, hot water, and butter in large bowl until butter is melted. Stir in stuffing crumbs just to moisten. Let stand 5 min. Place chicken down center of 12x8-inch baking dish. Mix soup and sour cream; pour over chicken. Spoon some of the stuffing over chicken. Spoon remaining stuffing along both sides of chicken. Bake at 375 for 35 min. or until chicken is cooked through.
Pork Chop Casserole 4 boneless pork chops 2 C. cooked rice (I used a boil in bag one) 1 10.5oz. can cream of mushroom soup 1 C. frozen peas and carrots, thawed 1/4 C. milk 1/2 C. French Fried Onions 1/2 C. grated cheddar cheese pinch of salt my house seasoning mix (1 T. my house seasoning (equal parts onion powder, garlic powder and pepper...combine and store in an airtight container) 1 T. olive oil In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well greased 9x9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min.350 oven,,, Uncover and top with remaining cheese and fried onions. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned.
Italian Sausage and Veggies (approx. 4-5 servings) 3 mild Italian sausage links, sliced 1" thick 3 med. potatoes, washed and cut into bite size cubes 1 small onion, chopped 1/2 red bell pepper, chopped 6 asparagus spears, cut into 1 1/2" pieces 2-3 T. olive oil 1/4 tsp. garlic powder salt and pepper to taste In a iron skillet, or heavy bottom skillet, heat 2 T. olive oil over med. high heat. Add in the potatoes and stir around in the oil. Add in the sausage and reduce the heat to medium. As this begins to cook up, add more oil if necessary (I used an iron skillet and needed a bit more). After 10 minutes, add in the asparagus, pepper and onion. Stir to combine and continue to cook till the potatoes are tender and sausage is cooked through. Add the garlic powder, stir and then season with the salt and pepper to your liking.
PUMPKIN PIE CAKE 1 - 18oz can pumpkin (or fresh equivalent) 1 box yellow cake mix (2 layer size) 1 cup sugar 1/2 c. melted margarine or butter 1 - 13oz can evaporated milk (not sweetened condensed) 3/4 c. chopped pecans or walnuts 3 eggs 3 tsp cinnamon Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9x13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.
Monday, September 21, 2015
Pork Stuffed Enchiladas 1. Put a pork roast in the slow cooker on low for about 7 hours with a can of enchilada sauce (spiciness to your preference) 2. Pull out pork with a slotted spoon and shred with a cake mixer for fast shredding 3. Heat up tortillas and fill with meat and a little bit of juice (you can add rice, beans, onions, etc to your liking)... 4. Roll up the burrito and place on oven safe dish, add more juice and shredded cheese, bake until melted, add more juice if desired. 5. Serve with Rice, beans, chips, salsa. Enjoy!
Baked Pork Chops 1 cup Ritz cracker 3 tablespoons parmesan cheese 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 1 egg 2 tablespoons milk 6 pork chops melted butter Combine cracker crumbs, cheese, salt and pepper in a bowl. Beat egg and milk in shallow bowl. Coat pork chops in crumb mixture. Dip in egg mixture and into crumbs again. Pour melted butter into baking dish. Arrange pork chops in prepared dish. Bake at 350 degrees for about 30 minutes on each side (I use THICK chops, so if yours are thin, decrease baking time.).
Sunday, September 20, 2015
Parmesan Yellow Squash Fries 1 large yellow squash or 2-3 small ones 1/4 C. flour 1/4 C. Italian bread crumbs 1/2 tsp. salt 1/2 tsp. black pepper 1/4 tsp. smoked paprika 2 eggs 2 T. milk 1/4 C. freshly grated parmesan cheese Wash the squash and then slice them into strips. Combine the flour, bread crumbs, salt, pepper and paprika in a bowl. In a separate bowl, beat together the eggs and milk. Line a baking sheet with tinfoil and spray with cooking spray. Take each squash strip and dip into the flour mixture then into the egg and place on the baking sheet. Repeat with remaining strips. Once they are all on the baking sheet, sprinkle the tops with the parmesan cheese. Place under the broiler for 5-6 minutes or until they begin to brown, remove and gently turn them over and return to the oven for another 2 minutes or so or until browned. Watch closely, remove from the oven
APPLE PIE MUFFINS Serves 12 Topping 1/2 cup brown sugar 1/3 cup flour 1 tsp apple pie spice 2 tbsp. butter, melted Muffins 1 cup fat free milk 1 tsp apple cider vinegar 1 egg 1/2 cup butter, melted 1 cup brown sugar 2 1/4 cups flour 1 tsp baking soda 1/2 tsp salt 2 cups diced apples (2-3 medium apples or 4 small apples) 12 tsp Caramel Sauce Preheat oven to 375 Line a muffin tin with liners, or spray generously with nonstick spray, set aside In a small bowl mix together topping ingredients, until it is a course sand-like consistency - set aside In a large bowl whisk together milk, vinegar, egg, butter until well combined Stir in sugar, until just mixed in Add in flour, baking soda, salt and apples until just combined, making sure to not over-mix Using a large cookie scoop (or an ice cream scoop) divide batter into prepared muffin tin, filling each well Drizzle 1 tsp caramel sauce on top of each muffin, using a knife swirl caramel into batter then top with topping Place muffins in oven and bake for 20-25 minutes, or until firm to the touch (mine took 23 minutes) Remove from oven and let cool for 10 minutes before serving
Amazing Crockpot Ham, Green Beans and Potatoes 2 lbs of fresh green beans 2 lbs of ham 4 baking potatoes 1 Large onion (optional) Dice the ham, green beans, onion if you are using it, and potatoes. Plunk it all into your crockpot, add 3 cups of water and season with salt & pepper ( according to taste) I like to use Steak Spice in mine. Cook for 6 hrs on Low
Cabbage Goulash 1 small head cabbage, chopped 1 lb. ground beef 1 onion, chopped 1 bell pepper, chopped (I used orange) 1 14.5 oz. can petite diced tomatoes with juice 1 beef bullion cube 1 tsp. garlic powder 1/4 tsp. salt 1/2 tsp. black pepper In a large skillet over medium high heat, brown the ground beef. Drain the grease and add in the onions and bell pepper. Cook for a couple of minutes and then stir in the tomatoes with juice, bullion cube, spices and cabbage. Reduce heat to medium, cover and cook for 25 minutes, stirring occasionally.
CHICKEN WING DIP 2 (8 ounce) packages cream cheese, softened 3/4 cup pepper sauce (such as Frank's Red Hot(R)) 1 cup Ranch-style salad dressing 2 cups diced cooked chicken 1 cup shredded Cheddar cheese Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.
Thursday, September 17, 2015
Jello Fluff 1 small box jello (any flavor) 1 cup hot water 3/4 cup cold water 1 small container Nonfat Yogurt (any flavor) 1 cup low fat cool whip Mix jello with hot water then cold water. Chill until thick. Whip until frothy. Add container nonfat yogurt and 1 cup cool whip. Whip again. Chill until set.
No Bake Hershey's Bar Pie 1 prepared graham cracker crust 1/2 cup milk 16 large marshmallows 1 (8 ounce) hershey chocolate bars with almonds, chopped ( or the equiv in smaller bars) 1 cup whipping cream Heat milk and marshmallows in top of a double boiler. Add Hershey bar and stir until melted and combined. Allow to cool to room temperature. Whip cream until stiff. Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust. Chill at least one hour or until firm.
Pineapple Cream Cheese Pie 1 graham cracker pie shell, I used a regular pie shell that I had baked and cooled 1 large can crushed pineapple, well drained 8 oz. cream cheese, room temp 1/2 pint whipping cream 1 tsp. vanilla 3/4 cup sugar Drain the pineapple really well. I usually place the pineapple in a strainer and with the broad side of a big wooden spoon I smoosh as much of the juice out as possible, until the pineapple is dry. Cream sugar and cream cheese in a large bowl. Whip whipping cream with vanilla in another bowl .Add the pineapple to the cream cheese mixture then fold in the whipping cream. Pour into the pie shell and chill for at least 4 hours until firm. You can also make this the night before. It really keeps well in the fridge.
Shrimp and Cheese Omelet Servings: 1 2 large eggs 1 tablespoon water 1 tablespoon butter or margarine 1/4 cup coarsely chopped cooked shrimp 3 tablespoons shredded monterey jack cheese 1 tablespoon sliced green onions 2 teaspoons chopped fresh parsley green onions (optional) 1 whole shrimp (optional) Combine eggs and water, beating with a wire whisk; set mixture aside. Heat an 8-inch omelet pan or nonstick skillet over medium heat until hot enough to sizzle a drop of water. Add butter, and rotate pan to coat bottom. Pour egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so that uncooked portion flows underneath. Sprinkle half of omelet with shrimp and next 3 ingredients, and fold in half. Transfer omelet to a serving plate. Garnish with whole shrimp and green onions, if desired. Serve immediately.
Pecan Pie Cookies 1 prepared single pie crust (homemade or purchased, I used Pillsbury) 2 tablespoons butter, melted 1/2 cup pecans, chopped... 1/3 cup packed brown sugar 1/4 cup corn syrup 2 eggs 1/8 teaspoon salt optional ¼ cup semi sweet or milk chocolate chip for decorating. Preheat oven to 400 degrees. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside. Unroll dough and using a 3" cookie cutter, cut out circles. Gently fold about ⅛-1/4" up on the edges. Spoon 1 tablespoon of the pecan mixture into each circle. Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool.
Dill Pickle Dip 1 (8 oz) package cream cheese, softened 1/3 cup diced red onion 1/4 cup pickle juice 2 teaspoons finely chopped garlic 1 teaspoon Old Bay seasoning 1 teaspoon coarse ground pepper 2 cups diced pickles In a large bowl add cream cheese, red onion, pickle juice, garlic, Old Bay seasoning and pepper. Combine with a hand mixer. Add pickles and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving.
Old Time Oven Peach Cobbler 1 large can of sliced peaches, drained 1 cup Bisquick mix 1 cup of milk 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup butter, melted 1 cup of sugar vanilla Ice Cream, optional Preheat oven to 375 In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter. In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust. Bake for 45 minutes to one hour or until crust is a golden brown. Top with vanilla ice cream
Hillbilly Breakfast 1 32 oz. bag frozen tater tots 3 cups chopped ham (fully cooked - turkey sausage works great too!) 1 dozen eggs 8 oz bag of shredded cheese (any flavor) Spread tater tots in the bottom of a greased 9x13 baking dish Layer meat evenly across the top of the tater tots Cover the meat and potatoes with a thin layer of shredded cheese (about half of the bag) Whisk the eggs in a separate bowl then spread evenly over the dish Top it off with remainder of the shredded cheese (and a little salt and pepper to season) Bake at 400 degrees for about 40-45 minutes (or until fully cooked)
Chicken Salad Crescents 2 cups chopped chicken 1 cup celery 1 tsp Worcestershire sauce 1 tsp salt 1/4 tsp pepper 3/4 cup mayo 3 cans crescent rolls 8 slices cheddar cheese poppy seeds Mix together first six ingredients and set aside (or chill if making crescents later). Preheat oven to 375. Separate crescent rolls into triangles. Cut each triangle in half to form two triangles. Place 1/3 slice of cheddar cheese on top of crescent roll, top with a tablespoon scoop of chicken salad (I used a small cookie scoop) and roll up the crescent roll. Place on cookie sheet. Sprinkle with poppy seeds. Repeat with remaining crescent rolls. Bake at 375 for 18-20 minutes, or until golden brown.
Wednesday, September 16, 2015
Lemon Pepper Shrimp Scampi Serves 2 1 cup uncooked orzo 2 tablespoons chopped fresh parsley (optional) 1/2 teaspoon salt 5 tablespoons butter 12-15 cooked/deveined jumbo shrimp 2 larges cloves of garlic, minced Juice of 1 medium size lemon Fresh ground pepper, to taste Parmesan cheese, to taste Cook orzo al dente, at 9 minutes. Drain and add parsley if using, mix well. While orzo cooks, melt 2 tablespoons butter over medium heat. Sprinkle shrimp w/ 1/4 tsp salt. Once warmed, melt remaining butter in pan. Add minced garlic and saute for a minute or so. Add juice from lemon, fresh ground pepper and remaining salt, continue saute for a few minutes. Add drained orzo to pan and mix well. Sprinkle with Parmesan Cheese to taste. (We do this to our individual servings)
Tuesday, September 15, 2015
Million Dollar Spaghetti Casserole 1 lb. of Ground Beef 28 oz spaghetti sauce 8 oz of Cream Cheese 1/4 cup of Sour Cream 1/2 lb. of Cottage Cheese Whole Stick of Butter 1 lb pasta such as elbow noodles or rotini Bag of shredded cheese (I use pizza blend) optional: sliced mushrooms, diced bell pepper, diced onion Preheat oven to 350. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to thoroughly mixed together. Set aside. If you have chosen to use the bell pepper or onion saute them for 3 minuted then toss in the hamburger meat. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter. Now pour the red sauce and meat on top and spread. Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.
Blueberry Cheesecake Muffins 1/2 cup unsalted butter, softened 1 1/4 cups sugar 2 eggs 1 tsp pure vanilla extract 2 1/2 cups flour 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 cup buttermilk or milk 1 (8-oz) pkg cream cheese, cut into small cube 1 1/2 cups fresh blueberries 1 tsp lemon zest Preheat oven to 350 degrees. Line two muffin tins with paper liners, or spray well with non-stick cooking spray. In a large stand mixer bowl, cream together butter and sugar until light and fluffy. Mix in eggs and vanilla. Add the flour, baking powder, baking soda, and salt. Turn mixer on low and slowly add buttermilk until batter just comes together. Use a spatula to fold in cream cheese cubes, breaking up any large pieces. Gently fold in blueberries and lemon zest. Spoon batter into 16-18 muffin cups. Bake for 20-25 minutes, or until muffin centers spring back when touched. Serve warm.
Pumpkin Crumble Pie Take pumpkin pie to a whole new level! The secret to this amazing pie, is the sweet and crunchy maple crumb topping. It is a perfect mix of sweet and silky custard with a crunchy topping. For Pumpkin Pie: 1 15 oz. can pumpkin puree (not pumpkin pie filling) 3 large eggs, lightly beaten 12 oz. evaporated milk 1/3 cup firmly-packed brown sugar 1/4 cup maple syrup 1 1/2 tsp. pumpkin pie spice 1 9-inch deep-dish frozen pie crust, thawed Maple Crumb Topping: 1/2 cup all-purpose flour 1/2 cup firmly-packed brown sugar 6 Tbsp. cold butter 1 Tbsp. cinnamon 2 Tbsp. maple syrup Preheat oven to 350 degrees F. In a large bowl, mix pumpkin, eggs, evaporated milk, brown sugar, maple syrup and pumpkin pie spice. Mix well, and pour into thawed crust. Place pumpkin pie on a baking sheet, and bake 20 minutes. While your pie is baking, make the crumb topping: Combine flour, sugar, butter and cinnamon, mix until mixture becomes crumbly. Do not over mix, or the mixture will turn into a dough. You just want chunks of crumbly goodness. Remove pumpkin pie from oven. Sprinkle crumb topping over pie. Drizzle with maple syrup. Bake another 35-40 minutes, until crust and crumb topping are golden brown. Let pumpkin pie cool completely before cutting. Drizzle with maple syrup before serving.
Butterscotch Apple Crisp APPLE LAYER 2 1/2 lbs tart apples, peeled and thinly sliced 1 2/3 cups butterscotch chips ( 11-oz. pkg) 1/4 cup packed brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon TOPPING 1/2 cup all-purpose flour 1/4 cup packed brown sugar 1/4 cup butter or 1/4 cup margarine 1 cup chopped nuts 3/4 cup oats ( quick or old-fashioned) Directions Pre-heat oven to 375°F. FOR APPLE LAYER:. Arrange apples in 13 x 9-inch baking pan. Combine butterscotch chips, sugar, flour and cinnamon in small bowl; sprinkle over apples. Bake for 20 minutes. FOR TOPPING:. Combine flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts and oats; sprinkle over apple layer. Bake for an additional 30 to 40 minutes or until apples are tender and topping is lightly browned. Cool slightly. Serve warm with ice cream, if desired.
THE ULTIMATE BROWNIE **Brownie: 1 1/2 C. Flour 2 1/4 C. Sugar 1 1/4 C. Cocoa Powder 1/2 Tsp. Salt 1 Tsp. Baking Powder 3/4 C. Butter, softened 2 Tsp. Vanilla Extract 4 Egg Whites 3 Tbsp. Vegetable Oil 3 Tbsp. Evaporated Milk 1 C. Chocolate Chips 2 C. Mini-Marshmallows **Frosting: 1/4 C. Cocoa Powder 4 Tbsp. Butter, melted 1/4 C. Evaporated Milk 1 C. Powdered Sugar Preheat oven to 350 degrees F. Butter a 9x13 clear baking dish and set aside. In a large bowl, mix flour, sugar, cocoa powder, salt, and baking powder. Mix in butter, vanilla extract, egg whites, vegetable oil, and evaporated milk with a electric mixer. Once fully mixed, fold in chocolate chips. Pour into baking dish and cook for 27-33 minutes, until an inserted toothpick comes out clear. Top brownies with marshmallows and place back into oven for approximately 5 minutes to melt marshmallows. With a knife, lightly spread marshmallows around top of brownie. Set aside. In a medium bowl, mix all of the frosting ingredients until smooth. Pour on top of marshmallows. Allow to cool before serving.
CHERRY TOMATO & BASIL SALAD 6 cups mixed red and yellow cherry tomatoes, divided 10 fresh basil leaves, chopped 1/4 cup Rancher's Choice Dressing 2 cloves garlic, minced 1/2 tsp. ground black pepper CUT 2 cups tomatoes in half; place in large bowl. Add remaining tomatoes and basil; mix lightly. MIX dressing and garlic until blended. Add to tomato mixture; toss to coat. SPRINKLE with pepper.
S'more Bites 7 Tablespoons butter, melted 1 1/4 c. Finely crushed Graham Cracker Crumbs 1/2 c. Powdered Sugar 4 Hershey chocolate bars 12 Large marshmallows Preheat oven to 350 F Break 2 of the Hershey bars into individual pieces, set aside. Cut each of the marshmallows in half and place the cut side up (otherwise they'll stick to the plate). In a small bowl combine the melted butter, graham cracker crumbs and powdered sugar, mixing well. Spoon about a Tablespoon of mixture into each cup of a (24) mini muffin tin. Pack down tightly using the bottom of measuring cup. Press an indentation in the center of each cup. You must press them in deeply or they will crumble when you take them out. Place in oven for 4 minutes. Remove and immediately place a single square of chocolate in each cup. Then immediately top with marshmallow half, cut side down. Return to the oven and bake for about 4 minutes, or until marshmallows puff up a bit. Place the muffin tin on a cooling rack for about 15 minutes. Using a butter knife, gently loosen edges of the bites and lift them out onto plate. If they crumble let them cool a bit longer. Melt remaining chocolate in microwave safe bowl by breaking in pieces and cooking for about 25 seconds. Don't overheat as chocolate will separate. Stir. Drop a dollop of melted chocolate on top of each one.
Easy Homemade Chocolate Turtle Cake 1 cup chocolate chips 2 cups pecans 3/4 cup melted butter 1/2 cup evaporated milk 1 (14 ounce) bags caramels 1 1/3 cups water ( or as called for by your cake mix) 1/3 cup oil ( or as called for by your cake mix) 3 eggs ( or as called for by your cake mix) 1 (18 ounce) boxes German chocolate cake mix Prepare cake mix as directed. Pour 1/2 of the batter in a 13x9 inch pan. Bake at 350 for 15 minutes. Remove and let cool. Sprinkle on top 1 cup of pecans& chocolate chips. pour remaining batter on top and bake for additional 20 minutes ICING-- in double boiler add pecans carmels milk and butter stir constantly till melted poor melted carmel over cooling cake
Magic Chicken and Biscuit Casserole 4 Tbsp butter 2 chicken breasts, cooked and shredded Up to 2 cups mixed vegetables (can use frozen, fresh or a mix) 1/4 onion, diced small 1/2 cup shredded cheddar cheese 2 cups fat biscuit mix 1 1/2 cups milk 1 1/2 cups chicken broth 2-3 chicken bouillon cubes (if using canned broth, use all 3) 1 can fat free cream of chicken soup Heat oven to 350° F. In a 9X13 dish, place butter in cubes and allow to melt in the oven. Heat the broth and dissolve the bouillon, set aside. Remove the dish from the oven and layer chicken on top of the butter, do not stir. Place your favorite mix of vegetables and onions on top of the chicken, do not stir (I used corn, green peas, carrots, spinach and bell pepper). Top with the cheese, no stirring! Combine the biscuit mix and the milk, pour over the top and again, do not mix! Mix together the broth and the cream of chicken soup, pour THIS over the top of everything, again, DO NOT STIR…yep, it looks like a mess, but bake for 45-50 minutes and the magic happens! Remove when top is evenly browned and allow to sit for 5-10 minutes before serving. This is absolutely delicious!
Easy Caramel Sticky Rolls 1/2 cup packed brown sugar 1/2 cup whipping cream ( heavy) 1/4 cup chopped pecans 2 tablespoons sugar 1 teaspoon ground cinnamon 11 ounces refrigerated breadstick dough Heat oven to 350°F In an ungreased 8-inch round pan, mix brown sugar and whipping cream. Sprinkle with pecans. In small bowl, mix sugar and cinnamon. Unroll breadstick dough, but do not separate into breadsticks. Sprinkle cinnamon-sugar mixture over dough. Roll up dough from short end; separate at perforations. Place coiled dough in pan. Bake 20-25 minutes or until golden brown. Cool 1 minute. Place serving plate upside down onto pan; turn plate and pan over. Let pan remain there 1 minute so caramel can drizzle over rolls.
Chicken and Rice Enchiladas For the enchilada sauce: 2 T. vegetable oil 2 T. all purpose flour 3 T. chili powder 1 T. smoked paprika 1/2 tsp. garlic powder 1 T. brown sugar 1/4 tsp. salt 1/4 tsp. cumin 1/4 tsp. oregano 14 oz. can chicken broth 3 oz. tomato paste 4 oz. diced green chilies, drained In a skillet, heat the vegetable oil over med. heat and whisk in the flour and cook for 30 seconds. Remove the skillet from the heat and whisk in the chili powder, paprika, garlic powder, brown sugar, salt, cumin and oregano. Return to the heat and whisk in the broth. Reduce the heat to med. low and whisk in the tomato paste. Stir in the drained chilies and cook for 5 minutes. Next: Add 1 1/2 lbs. chicken tenders to the sauce, cover and cook on med. low for 35 minutes, stirring occasionally. Remaining Ingredients: 3/4 C. minute rice 8 flour tortillas 3 C. shredded colby jack cheese lettuce, tomato, sour cream, etc. for serving After the chicken has cooked in the sauce, remove the chicken from the pan to a plate and set aside. Remove 1 C. of the sauce to a bowl and set aside. Stir in the rice to the remaining sauce in the pan (there should be about a cup left in the pan). Cover and cook for 6 minutes. Remove from the heat and let sit, covered for 5 more minutes. Meanwhile, take 2 forks and shred the chicken. Add the chicken back in the pan with the rice and stir to combine. Heat the tortillas in the microwave for about 45 seconds to make them easier to roll. Take a tortilla and put a little cheese across the center. Top with some of the chicken mixture and then roll it up. Place in a lightly greased casserole dish, large enough to hold 8 enchiladas. Repeat with the remaining tortillas. Once they are all in the pan spoon the reserved enchilada sauce over the top and then sprinkle the remaining cheese over the top. Place in a 350 degree oven for 20 minutes. This dish freezes very well, you can make it in smaller portions if you choose to freeze it for later.
Mini Apple Pies 3 med. apples, peeled & chopped (I used golden delicious) 2 T. butter 3/4 C. sugar 3/4 C. water 7.5 oz. can (10 count) canned biscuits Place the first 4 ingredients in a non stick skillet and bring to a boil. Cook this mixture for 7-10 minutes or until it has thickened and reduced. Meanwhile, open the canned biscuits and take 2 biscuits and mash them together and press out to form a 4" circle. Place each circle (there will be 5 total) into a well buttered muffin tin. Press around to fit up the sides and repeat with remaining dough. Spoon the apple filling into each cup, packing it in good. Prepare the topping: 1 T. all purpose flour 1 T. brown sugar 1/4 tsp. cornstarch 1 T. softened butter Mix it all together, I used my fingers to do this. Sprinkle a little over the top of each pie. Cover a cookie sheet with tinfoil (the filling will overflow a little) and place the muffin tin on the cookie sheet. Bake in a 350 degree oven for 30 minutes. Once they are out of the oven, carefully remove each pie to a plate to cool slightly before eating.
Mushrooms Oriental 1/4 cup extra virgin olive oil 1/4 cup white vinegar 2 tablespoons soy sauce 2 tablespoons chopped garlic 5 cups mushrooms, about 1 pound 2 tablespoons thinly sliced green onions ( or more) Combine oil, vinegar, soy sauce, garlic and mushrooms in a sauce pan. Bring to a boil then reduce heat and simmer 15 minutes or until liquid is mostly absorbed stirring occasionally. Cool, strain, add green onions and serve
Hamburger Potato Cheese Casserole 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick 2 -3 tablespoons chopped onions 1 lb ground beef ( really lean is preferable) salt and pepper Cheese sauce (the same one I use for macaroni and cheese) 2 cups milk 2% OK 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces shredded sharp cheddar cheese ketchup ( optional condiment) I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish. Preheat oven to 350. Brown hamburger and onion. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it). Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired). Make Cheese sauce:. Melt 3 T butter in saucepan over med-high heat. Add 3 T flour, and the salt and pepper. Stir quickly to blend. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture. Reduce heat, stir till thickened and bubbly. Remove from heat and add shredded cheddar. Stir until cheese melts. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit. Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.
Fudge Pie 2/3 cup evaporated milk 1/2 (12-oz.) package semisweet chocolate morsels 2 tablespoons butter 1 cup sugar 2 tablespoons all-purpose flour 2 large eggs 2 teaspoons vanilla extract 3/4 teaspoon salt 1 cup chopped pecans 1 pie crust unbaked Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell. Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with fresh whipped cream.
POTATO ROUNDS/BITES 2 large unpeeled baking potatoes Olive oil ( can use canola or vegetable) 1 cup (4 oz) Colby/Monterey Jack Cheese 6 bacon slices 1/3 cup green onions (optional.. My kids don't like them so I don't use them~ so they aren't shown in the picture) 1/4 cup BBQ sauce ( any kind you like... I use Kraft hickory honey smoked) Preheat oven to 450 degrees Cut potatoes into 1/4 inch slices. Brush both sides with oil. Place on a baking sheet with edges. Bake for 20 minutes or until lightly browned then remove from oven. While potatoes in the oven: cook bacon on stove top until crisp, drain and crumble. In a medium bowl combine bacon, cheese and sliced green onion and toss together. With a basting brush, brush each potato slice with BBQ sauce and sprinkle cheese mixture on top. Bake 3-5 minutes until cheese melted!!
Stuffing Balls 2 loaves white bread (day old) 4 stalks celery, chopped 1 stick butter 1 small onion, finely chopped turkey broth poultry seasoning, sage, salt, pepper Break bread into cube sized pieces, let dry overnight. Melt the butter in a large skillet, add celery and onion, saute’ until tender. Pour butter, celery & onion over bread crumbs. Add seasonings to taste Add enough turkey broth to hold bread together, not sticky. Shape bread into balls and bake until browned, at 350 degrees
Sugar Crumb Crispies 1/4 cup butter *make sure butter is cold* 1/4 cup sugar 1/4 cup brown sugar 1/4 tsp cinnamon dash of salt 1/2 cup flour 1 can Cresent Rolls Preheat oven to 400 degrees F Cut in butter to sugars, cinnamon, and salt and flour to form crumbs. On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top. Bake at 400 degrees for 8-12 minutes. After they were cooked and cooled I cut them into smaller triangles but you can leave them big too! GLAZE 1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.* 1 Tbsp. softened butter 1-1/4 tsp. vanilla 1 to 1-1/2 Tbsp. milk Blend together and drizzle over Sugar Crumb Crispies
Chocolate Ooey Gooey Cake 8 tablespoons (1 stick) butter, melted, Plus 8 more tablespoons (1 stick) butter, melted, Plus additional butter, for greasing pan 1 (18.25-ounce) package chocolate cake mix 1 egg, plus 2 eggs 1 (8-ounce) package cream cheese, softened 3 to 4 tablespoons cocoa powder 1 (16-ounce) box powdered sugar 1 teaspoon vanilla extract Heat oven to 350 degrees (325 convection) and prepare and 9-inch round cake pan. Combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat the mixture into prepared cake pan and set aside. In a stand mixer on medium speed, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer and add the powdered sugar. Mix until everything is well combined. Slowly add the remaining 1 stick of melted butter and vanilla and continue to beat the mixture until smooth. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
NANA'S CHICKEN CASSEROLE So simple and delicious!!!! The family will love this one!!!! 3 cooked and shredded chicken breasts 1 can of Cream of Mushroom (or your choice) soup 1 (8 oz) tub of sour cream 2 sleeves of Ritz Crackers (crunched up) 1 stick of butter (melted) Preheat oven to 350 degrees. Mix in the cream of mushroom soup, and sour cream into the shredded chicken and spread mixture into a 9x13 inch pan. Spread the crunched up Ritz crackers all over the the top of the chicken mixture. Drizzle the melted butter over the top. Bake at 350 degrees for 15 to 25 minutes until heated through and crackers are slightly browned. Enjoy! So simple and so delicious!
Monday, September 14, 2015
Chocolate Rice Krispie Balls 1/2 cup peanut butter 3 tbsps soft butter 1 tsp vanilla 1 cup Rice Krispies 1/2 cup chopped pecans 1 cup shredded coconut Mix together,refrigerate for a half hour or longer and then form into balls. Return to fridge and let chill at least an hour. Melt the following together in a double –boiler: 1 package chocolate chips, 1 square sweet chocolate Keep on low so that chocolate remains soft. Drop balls into chocolate mixture one at a time using a fork to roll them so that the chocolate will cover. Let set on parchment paper in fridge. They freeze well. Note: This pic is four batches...as they are very popular at Christmas...lol. The balls can also refrigerated over night or may be frozen, and then dipped in chocolate.
MARS BAR SQUARES 4 regular size Mars bars 1/2 cup butter 2 cups Rice Krispies 1 cup milk chocolate chips 2 Tbsp. peanut butter (opt) Melt butter and Mars bars on medium-low heat. Remove from heat. Stir in Rice Krispies. Press into greased 8 x 8 pan. Top with chocolate chip and place under broiler for 30 seconds. Remove from oven and spread chocolate evenly.
Easy Cheesecake Brownies Prepare fudge browny mix per instructions on box. Beat 8oz of cream cheese until smooth. Add 1/4 cup sugar and mix again until smooth. Add an egg and 1/2 tsp vanilla extract and beat until well incorporated. Spread the browny mix in a 9x9 pan. Dollup the cream cheese topping evenly, and swirl with the back of a spoon. Don’t over swirl. Bake at 375F for 35-40 minutes, until cheesecake topping is beginning to turn golden.
Brown Sugar Carmel Pound Cake 1 1⁄2 cups butter, softened 2 cups light brown sugar, packed 1 cup granulated sugar 5 large eggs 3 cups all-purpose flour 1 teaspoon baking powder 1⁄2 teaspoon salt 1 cup whole milk 1 (8 ounce) bag toffee pieces 1 cup pecans, chopped Carmel Drizzel 1 (14 ounce) can sweetened condensed milk 1 cup brown sugar 2 tablespoons butter 1⁄2 teaspoon vanilla extract Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake. Directions for Caramel Drizzle. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.
Bacon Crisps 1 pound Smithfield Naturally Hickory Smoked Bacon, cut slices in half 1/2 cup freshly grated Parmesan 1 sleeve buttery rectangular crackers (recommended: Waverly Wafers) Preheat the oven to 250 degrees F. Place 1 teaspoon of freshly grated Parmesan cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a baking sheet and put the baking sheet on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature. You can also bake at 350 degrees F for 40 minutes if you're in a hurry! Serve with fresh sliced vegetables.
Candied Apple Popcorn Balls Serves 8 (serving size: 1 popcorn ball) 1 tablespoon canola oil 1/3 cup unpopped popcorn Cooking spray 1 ounce lightly crushed apple chips 1 cup sugar 1/2 cup cinnamon hard candies 1/4 cup water 1 tablespoon butter 1/2 teaspoon salt 1 teaspoon vanilla extract Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops. Pour popcorn into a large bowl coated with cooking spray. Stir in apple chips. Combine sugar and next 4 ingredients (through salt) in a medium, heavy saucepan. Cook over medium-high heat until a candy thermometer registers 300°. Remove from heat; stir in vanilla. Immediately pour hot syrup over popcorn; toss well to coat. Cool slightly (about 1 to 2 minutes). Carefully form mixture into 8 balls, being careful not to compact too tightly.
Apple Pie Cookies 1 package refrigerated pie crust (2 crusts), 5 ounces of caramel topping, 10 ounces of apple pie filling, 1 egg, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a ¼ cup of sugar. After you preheat the oven to 350°F, spray a cookie sheet with nonstick spray and set aside. Warm the pie crusts slightly- it makes them easier to work with. Sprinkle your work area with flour and slightly roll out crusts. Next, spread a thin layer of caramel on one of the crusts, and use a knife to slice the pie filling into smaller pieces. Then, spread them over the top of caramel. Cut other crust into ½ inch strips, and use the strips to create a lattice (criss-crossed pattern) top over pie covered crust. Cut out circles and transfer to prepared baking sheet. Then beat an egg in a bowl and mix sugar, cinnamon and nutmeg. Brush the lattice top with egg wash and sprinkle with sugar mixture. Bake for 20 -25 minutes or until golden brown.
Pumpkin Snickerdoodles For the Cookies: 3-3/4 cups flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 sticks unsalted butter, room temperature 1 cup sugar 1/2 cup dark brown sugar 1 cup pumpkin puree 1 large egg 2 teaspoons vanilla extract Ingredients For the Coating: 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Dash of allspice In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm. Preheat oven to 350 degrees F. Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2-1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed. Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
Cilantro Chicken 1 pound of chicken breast Olive oil Bunch of Cilantro ( they usually have it in a bunch at the store) - chopped pinch of salt 1/2 teaspoon of pepper 1/2 teaspoon of garlic powder 1/2 teaspoon of red pepper flakes In a blender combine - cilantro, salt, pepper, garlic powder, red pepper flakes, and about 1/4 cup of olive oil. Please note it might take a little more olive oil. It should look almost like a pesto. In a ziploc bag place chicken and cilantro marinade. Let chicken marinate for at least 1 hour before cooking ( cook anyway you like)
Southern Jezebel Dip 2 cups apricot -pineapple preserves 1/4 cup horseradish sauce 1 teaspoon dry mustard Pepper, to taste 1 (8-ounce) package cream cheese Mix first 4 ingredients together and pour over block of cream cheese. Serve with crackers or pita chips
Style Soft Pretzels 1 Bag of Kroger Brand Frozen dough or Rhodes brand if you don't have Kroger- use 2 loaves to make about 10 pretzels (I think there are 4 or 5 loaves in a bag) 1 stick of salted butter 1 Cup of Cinnamon & Sugar Mixture Pretzel salt or Large Kosher Sea Salt 1 large Large Cookie Sheet 1/2 cup of Baking Soda 2 cups of Hot Water Sit dough out and let it rise to about double its size. I use two loaves to make pretzels. Preheat oven to 400 and spray baking sheeting with pam Use a pizza cutter to cut dough and then roll it out in to pretzel shapes. You can use flour to work the dough and keep it from sticking. If you don't know how to roll pretzels you can do balls, or twists. HERE'S THE BIG SECRET!! ~ In a medium size bowl mix together warm/hot water with about 1/2 cup of baking soda. Keep a wisk handy to stir as the baking soda will settle to the bottom. After you roll your pretzels dip them one at a time in the baking soda mix then pat on a towel and place on your baking sheet. If you would like salted pretzels go ahead and salt them. Bake 8 minutes and turn the pan and bake for another 5 minutes. Depending on the size of your pretzels the time may vary. While they are baking go ahead and melt butter in a bowl (we use a shallow pasta bowl that is a little larger than our pretzels). We also use the same size bowl for our cinnamon sugar mixture After your pretzels are finished baking use spatula to loosen them from your pan and use tongs to dip them one at a time in the butter. If your making salted place them in a pan to drain...if you have a big roasting pan use that and place them on a rack and let butter drain into the pan. For your cinnamon dip them in butter then dip in cinnamon sugar and coat really well. Then place in the pan....your all done! You can also try different toppings: garlic powder, icing, ect.
Simple Chile Rellenos Dish 8-10 whole roasted, peeled and seeded green chiles 2 cups Montery Jack Cheese, grated 5 large eggs 2 cups milk 1/2 tsp paprika 1/4 tsp cayenne pepper 1/2 tsp onion powder salt and pepper to taste Mix together eggs, milk and seasonings. Cut chiles in half lengthwise. Layer half the chiles on the bottom of a 9x13 baking dish. Top the chiles with half the cheese. Repeat layer of chiles then cheese. Pour egg mixture over the top. Place dish on baking pan with an edge or on a larger baking pan. Add about 1/2' of water to the larger pan. Bake at 325 degrees for 45-60 minutes or until completely set. Garnish with a little more shredded cheese before serving.
Sunday, September 13, 2015
KING RANCH BEEF CASSEROLE 2 lbs. lean ground beef 1 medium onion, diced 1 cup bell pepper, diced dash of salt 1 10 3/4 oz. can cream of mushroom 1 10 3/4 oz. can cream of chicken 1 10 oz. can mild rotel tomatoes, drained 1/4 tsp garlic powder 1/2 tsp chili powder 2 1/2 cups cheddar cheese, grated 10 corn tortillas Preheat oven to 350 degrees. Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan. Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat. Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese. Cook for 40 minutes
Friday, September 11, 2015
Spaghizza 12 oz spaghetti cooked following pkg directions and drained 4 eggs 1/2 cup milk 1/2 cup grated parmesean cheese 1 tsp dried oregano 2 tsp minced garlic 1 jar of spaghetti sauce (or use your own 3-4 cups) 3 cups mozzarella Pepperoni (preheat oven to 375 degrees) In a large bowl whisk eggs, milk, parmesean, oregano and garlic. Add cooked spaghetti noodles and toss to coat well. Dump in a greased 9*13 inch casserole dish....and press down to create crust. Top with sauce...spreading as close to edge as you can. Sprinkle cheese over sauce evenly and top with pepperoni. Bake for 30 min until lightly browned. Let sit 10 minutes before cutting.
Thursday, September 10, 2015
COMEBACK SAUCE 1 Cup Mayonnaise 1/4 Cup Heinz ketchup 1/4 Cup Heinz Chili Sauce (not thai chili sauce) 1 Tsp Dijon Mustard 1 Tsp Onion Powder 1/2 Tsp Garlic Powder 2 Tsp Worcestershire Sauce 1 Tsp Ground Black Pepper 1/4 Tsp Tabasco Sauce 1 Tbsp Lemon Juice Mix all ingredients together and chill for a couple of hours before serving. Store covered in fridge! YOU WILL ALWAYS WANT TO HAVE THIS SAUCE IN YOUR FRIDGE - IT'S AMAZING! Try Comeback Sauce with; Onion Rings Fries Sweet Potato Fries Hamburgers Veggies
Cowboy Cookies 1 Cup butter 1 Cup sugar 1 Cup packed brown sugar Cream together and add 2 eggs. Add: 1 tsp vanilla, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp baking powder, 2 cups flour and 2 Cups oatmeal. After all is blended add 2 Cups of chocolate chips & walnuts to taste. Drop by large spoon on cookie sheet. Bake at 350* 12-15 minutes.
Lemon Garlic Broccoli 1 Tbsp. minced garlic 1 tsp.. Red pepper flakes 1 tsp Salt 1 Tbsp. Lemon juice 1/4 cup Olive oil 1/4 cup Water 2 (14 ounce) bag Frozen broccoli florets or 2 heads fresh broccoli, cleaned and cut into florets Heat oven to 350 Mix all ingredients together in a bowl, then add the broccoli lightly tossing until all broccoli is coated. Cook in oven on a baking sheet for 16 to 18 minutes
PIZZA SPAGHETTI CASSEROLE 1 lb. Ground meat 1 16 oz. box uncooked spaghetti noodles 1/2 teaspoon salt 1/2 teaspoon Oregano 1/2 teaspoon garlic powder 1/2 Cup Milk 1 Egg 2 ounces sliced pepperoni 1 (26 ounce) jar pasta sauce 1 16 oz. can diced Italian style tomatoes 1/4 cup grated parmesan cheese 1 (8 ounce) package shredded Italian cheese blend Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc... Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.
Pretzel Bark 1 package vanilla chips 2 tsp vegetable oil 1 1/4 to 1 1/2 cups pretzels, broken into pieces In a microwave-safe bowl, heat chips and oil for approximately 30 seconds; stir. Microwave approximately 20 seconds longer or until chips are melted, stirring occasionally. Cool for 5 minutes. Stir in the pretzel pieces. Spread onto a waxed paper-lined baking sheet. Chill for 10 minutes. Remove from the fridge and break into pieces. Store in air tight container at room temperature.
PECAN PIE BARK 2 sticks butter 1 cup white sugar 1 & 1/4 cups pecan halves About 2 packages (approx. 12 sheets) honey graham crackers Preheat oven to 325 degrees F. Lay graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set Aside. In a large saucepan, bring butter, sugar, and pecans to a boil over medium heat for 3 minutes, stirring constantly. Carefully and evenly pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven and bake for 8 minutes. Allow graham cracker bark to cool completely before breaking into pieces. Store in an airtight container.
Wednesday, September 9, 2015
NO-BAKE JELLO CHEESECAKE 1 small box sugar free Jello, any flavor 1/2 cup boiling water 1 cup heavy cream 16 ounces cream cheese, softened In a small bowl, dissolve the Jello in the boiling water, stirring for 2-3 minutes. Chill until no longer warm. In a small bowl, whip the cream until stiff. In a medium bowl, using the same beaters used for the cream, beat the cream cheese until fluffy. Gradually add tiny bits of the still liquid Jello to the cream cheese, beating well after each addition. If you add the liquid too quickly, you'll end up with a curdled mess. Gently fold in the whipped cream. Spread the mixture in a 10-inch glass pie plate; chill till set, several hours.
Easy Pecan Logs 2 cups marshmallow cream 3.5 cups powdered sugar 2 tsp vanilla extract 1 pound soft caramels 2 tsp cream 2 cups toasted pecans, finely chopped In a large bowl, combine the marshmallow cream, powdered sugar, and vanilla extract. Stir with a stiff spoon until it becomes too difficult, then knead with your hands until all of the sugar is incorporated and you have a smooth, putty-textured ball. Divide the candy into 8 equal parts, and roll them into thick logs about 1” in diameter. Place the logs on a baking sheet lined with foil or waxed paper, and freeze the logs until very firm, at least 1 hour. Once the logs are very solid, place the unwrapped caramels in a large microwave-safe bowl with the cream. Microwave for one minute, then stir the caramels. If they have not all melted, or if it is still very stiff, microwave for an additional brief period. Stir until the caramel is smooth and homogenous. Place the chopped pecans in a shallow bowl or pie tin. Remove the logs from the refrigerator. Using a fork or dipping tools, dip one in the melted caramel until it is completely submerged. Remove it from the caramel, then place it on the chopped pecans, and roll it in the nuts until every surface is covered with nuts. Replace the log on the baking sheet and quickly repeat with remaining logs. If the caramel gets too thick, microwave it again briefly until it is smooth and liquid. Once all of the logs have been coated in caramel and nuts, return them to the freezer for 30 minutes. Once they are firm, they can be cut into beautiful round slices. To serve, place the slices in small candy cups. Pecan Roll can be stored in an airtight container in the refrigerator for up to a week. Be aware that if it gets too warm, the caramel will soften and may not hold its shape
Pumpkin Cheesecake Snickerdoodles 3 3/4 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. freshly-ground ground nutmeg 1 cup unsalted butter, at room temperature 1 cup granulated sugar 1/2 cup light brown sugar 3/4 cup pumpkin puree 1 large egg 2 tsp. vanilla extract Filling Ingredients: 8 ounces pumpkin spice cream cheese Cinnamon-sugar coating: 1/2 cup granulated sugar 1 tsp. ground cinnamon 1/2 tsp. ground ginger Dash of allspice In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy! Note: if you cant find the pumpkin spice cream cheese, make the cream cheese filling, by blending 8 oz cream cheese, 1/4 cup sugar and 2 teaspoons vanilla together. Chill for an hour.
CHICKEN BROCCOLI PASTA BAKE 1/4 cup Greek yogurt 1/2 cup shredded sharp cheese 3 cups dried noodles (I use penne) 1 medium head of broccoli, chopped Salt and pepper to taste 2 cups chopped chicken breast 1 12 oz cans cream of mushroom soup 1/4 cup of chopped green onions (about three green onions) Cook noodles al dente. Preheat the oven to 350F. Mix all ingredients together and spread into a 9.5×11 inch glass baking dish. Cook for about 45 minutes
Crab Salad 8 ounces imitation crab meat 8 ounces fat free cream cheese 3/4 cup mayonnaise 1/4 cup celery, finely chopped 1/4 cup green onion, finely chopped 2 tablespoons lemon juice Blend cream cheese, mayonnaise and lemon juice. Chop crab meat into bite size pieces. Add remaining ingredients and mix well. Serve cold.
Easy Chocolate Fudge 3 C. semi sweet chocolate chips 1 can sweetened condensed milk 1/2 C. chopped almonds (or any nut you would like, optional) Pour the chips into a microwave safe bowl, pour the condensed milk over the top. Stir and put in the microwave for 30 second intervals until the chips have melted. Stir well once melted, stir in the nuts and pour into a 9x9 pan lined with wax paper. Place in the fridge to set for 1 hour. Remove the fudge using the wax paper and cut into bite size pieces.
Idaho Tacos 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning 4 large hot baked potatoes 1 cup cheddar cheese 1 cup chopped green onion salsa (optional) sour cream (optional) Cook the ground beef til browned, then drain. Add the taco seasoning and prepare according to package instructions. With a sharp knife, cut an X in the top of each fresh, hot baked potato. Fluff pulp with a fork. Top each potato with taco meat, cheese and green onion. Serve with bowls of salsa and sour cream and add as desired.