Thursday, January 28, 2016
STRAWBERRY SUGAR COOKIE DESSERT You can use other fruits and berries too! 2 Betty Crocker Sugar cookie mixes 16 ounces softened cream cheese. 2 cups sugar 1 to 2 cups whipped cream or cool whip 2 or 3 lbs. strawberries washed and sliced Strawberry glaze - you can buy it in jars, box mixes or make it using cornstarch Whipped Cream for topping Preheat oven to 375. Prepare the cookie mixes with the butter and egg as the directions on the bags say to. Spread in a Texas sheet cake pan (like 10x15 I think) to make the crust. Bake at 375 for about 15 minutes or until golden brown. Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the whipped cream or cool whip. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust. Then mix strawberries with glaze of your choice (or even just mix strawberries with sugar and let sit overnight in fridge and they would work) and pour the mixture over the top and chill for about four hours or more. Serve with whipped cream on top
Lemon Delight 1 stick butter - melted 1 cup flour 1 1/2 cup pecans - chopped (reserve 3/4 cup for topping) 1 16 oz. container Cool Whip 8 oz. cream cheese - softened 1 cup sugar 2 boxes Lemon Instant Pudding - regular size (made to directions and refrigerated) Making 4 layers in a 9 x 13 glass dish 1st layer - butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 - 15 min until light brown. COOL completely. 2nd layer - cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer. 3rd layer - Lemon pudding (made to box directions) spread evenly over 2nd layer. 4th layer - extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans. Cover and refrigerate for several hours before serving.
Cadbury Mini Egg Cookies 2 1/4 cups flour 1 tsp baking soda 1 tsp salt 1 cup unsalted butter, softened 3/4 cup white sugar 3/4 cup brown sugar 2 tsp vanilla 2 large eggs 1 1/2 cups Cadbury Mini Eggs Preheat oven to 375 F. Combine flour, salt, baking soda in one bowl. In a large bowl, combine both sugars, vanilla, and butter. Add eggs one at a time. Beat in dry ingredients. Dough should be nice and soft. Chop mini eggs in half with knife, mix into dough. Drop by tablespoon onto baking sheet and bake 9-10 min at 375 F.
Caramel Butter Pecan Bars 2 cups all-purpose flour 1 cup packed brown sugar 3⁄4 cup cold butter 1 1⁄2 cups chopped pecans 1 (12 ounce) jar caramel ice cream topping, warmed 1 (11 1/2 ounce) package milk chocolate chips Preheat oven to 350 degrees F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350 degrees F. for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer. Cool for at least 6 hours at room temperature or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars.
Wednesday, January 27, 2016
Scalloped Potatoes 6 potatoes, peeled 3 c, milk 6 Tbsp. flour 1 c. shredded cheddar cheese 1 lb. Velveeta, cubed Salt Pepper First step you begin by cut potatoes into bite sized pieces. After this easy step let's preheat oven to 350 degrees. Boil potatoes for 15 minutes, drain well. in medieum Mix milk and flour together well. The next step Pour potatoes into a 13×9 baking dish. Sprinkle cheddar cheese and Velveeta over potatoes. Pour milk and flour mixture over everything. Season with salt and pepper. Bake for 45 minutes.
Sweet and Sour Slow Cooker Chicken 8 boneless chicken breasts, chopped into small chunks 2/3 cup flour vegetable oil 1 tablespoon salt Sweet and Sour Sauce Ingredients 2/3 cup vinegar 1/2 cup brown sugar 2 tablespoons ketchup 2 teaspoons soy sauce 4 teaspoons cornstarch 3 tablespoons water Mix all the sauce ingredients in a bowl and set aside. Place the flour in a medium-sized bowl and dredge the chicken in the flour coating evenly. Shake off excess flour. Add a small amount of vegetable oil in a skillet and brown the flour-covered chicken. After the chicken is browned place the pieces in your slow cooker. Cover the chicken with your sauce and stir gently. Cook on low for 5 to 6 hours or on high for 2 to 3 hours.
Garlic Shrimp Pasta 1 lb medium shrimp, deveined and tails removed 1 lb spaghetti noodles (more or less, depending on family size) 6 -8 garlic cloves, according to personal taste, minced 1/4 cup butter olive oil (3 drizzles) Italian seasoning fresh ground pepper red pepper flakes salt herbs (according to taste) Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done. While pasta is boiling, wash shrimp. Melt butter over medium heat. Add shrimp. Let cook till a little pink and starting to curl. Then add garlic. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there. Keep tossing all ingredients around in skillet till all is incorporated and hot.
BUTTERSCOTCH DROPS 1 cup shortening 2 cups brown sugar -- firmly packed 2 eggs 1/2 cup buttermilk -- or water 3 1/2 cups flour -- sifted 1 tsp baking soda 1 tsp salt Mix shortening, brown sugar & eggs. Stir in buttermilk. Sift together flour, soda & salt, and add to the first mixture. Chill. Drop by teaspoonfuls about 2" apart onto lightly greased baking sheet. Bake in hot oven (400 degrees F) 8 to 10 minutes and set (almost no imprint when touched with finger). Makes 6 dozen.
FANCY FRUIT PIE Mix together: 1 cup sugar 2 eggs -- beaten 1 pinch salt 1 stick butter -- melted 1 Tablespoon vinegar Add: 1/2 cup flaked coconut 1/2 cup seedless raisins 1/2 cup chopped pecans. Pour into 1 9" refrigerated pie crust. Be creative with the other unbaked pie crust. Make fancy topping by cutting out designs from 2nd crust to lay on top or make a handle with basket weave on top?etc. do something fancy! Bake 350 degrees for 30 minutes, till it doesn't shake.
Hawaiian Banana Pie 6 c Sliced bananas 3/4 c Pineapple juice Pastry for 2 crust pie 3/4 c Sugar 1 Tb Flour 1 1/2 ts Cinnamon 1 Tb Butter or margarine Soak bananas in pineapple juice for 20 minutes. Preheat oven to 400 degrees F. Line a 9 inch pie plate with pastry. Drain bananas, saving 3 tablespoons of the juice. Place bananas in pie shell. Combine sugar, flour and cinnamon; sprinkle over bananas. Sprinkle with the 3 tablespoons of pineapple junice. Dot with butter, cover with top crust. Bake for 30 to 45 minutes or until crust is browned. Makes 8 servings. MY NOTES A really good pie & easy to make. I use a cookie crumb crust. Get some dried bananas from the dollar store, run them through a blender or food processor & mix in with a streusal type topping.
Lemon Souffle Pancakes 1 1/2 cups All-purpose Flour 3 1/2 teaspoons Baking Powder 1 teaspoon Salt 1 teaspoon Cream of Tartar 1 lemon zest (grate or zest outer portion of lemon) 1 tablespoon Sugar 1 1/4 cups Whole Milk 1 Egg 3 tablespoons Butter, melted In a large bowl, sift together the flour, baking powder, lemon zest, salt and sugar. After sifting, add cream of tarter and lemon zest. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, creating crispy edges. Top with fresh blueberries and warm maple syrup. Blueberry Compote Topping (recommended) - 3 cups frozen or fresh blueberries, unthawed (save a 1/2 cup for garnish), 1/3 cup sugar, and 1/3 cup water. Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm over Maple Hill Manor's Lemon Souffle Pancakes. Garnish with fresh blueberries and powdered sugar for a nice presentation
Texas Pecan Butterscotch Cake 1 cup softened unsalted butter, divided, plus more for preparing pans 2 cups coarsely chopped Texas pecans, divided 1 cup coconut flakes 1/2 cup coconut oil 2 cups packed light brown sugar 5 large eggs, separated 1/2 cup buttermilk 1/2 cup ricotta cheese 1 teaspoon vanilla 2 teaspoons butterscotch schnapps (substitute caramel extract or vanilla extract, optional), divided 2 cups flour 1 teaspoon salt 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 cup heavy whipping cream 2 cups butterscotch chips 1 tablespoon light corn syrup 8 ounces cream cheese, softened 8 cups powdered sugar 1 teaspoon sea salt Preheat oven to 350 degrees. Lightly butter three 8-inch round, 2-inch high metal cake pans. Line bottoms of pans with parchment paper rounds. Butter paper and lightly flour rims. Pour pecans onto a cookie sheet and toast 5 to 8 minutes. Set aside and allow to cool. Meanwhile, put coconut flakes on a cookie sheet and toast for 5 to 8 minutes until lightly browned, stirring once halfway through. Set aside and allow to cool. In a 5- to 6-quart mixing bowl, combine 1/2 cup (1 stick) butter and coconut oil and beat with an electric mixer until light and creamy, about 2 minutes. Add brown sugar and beat on medium speed about 5 minutes. Add egg yolks, one at a time, beating well after each addition. In a separate small bowl, combine buttermilk, ricotta, vanilla and 1 teaspoon schnapps or extract substitute. Set aside. In another bowl, combine flour, salt, baking powder and baking soda. Add to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in 1 cup of the pecans and the coconut until just combined. In a separate large mixing bowl, whip the 5 egg whites on high speed until stiff peaks form (about 2 minutes). Do not overbeat. Fold into pecan batter. Divide batter equally among the prepared cake pans. Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Set pans on a wire rack to cool about 10 minutes. Run a butter knife along edge of pans to loosen and turn cakes out onto rack. Carefully peel off the paper liners and leave cake rounds on racks to cool completely. When cooled, wrap each layer in plastic wrap and place in the freezer for 30 minutes. This makes it easier to put the first layer of frosting on the cake. As cakes are cooling, make the frosting. First, bring the whipping cream to a simmer over medium heat in a 1-quart saucepan. Remove from heat, add butterscotch chips and whisk until smooth. Stir in corn syrup and remaining 1 teaspoon schnapps or extract substitute. Set aside to cool. In a 5- to 6-quart mixing bowl, beat remaining 1/2 cup butter and cream cheese with an electric mixer on medium speed until creamy, about 3 minutes. Turn mixer to low and gradually add powdered sugar and salt, alternating with cooled butterscotch mixture. Beat until smooth. Place one cake layer, flat side up, on a serving plate. Cover the top evenly with frosting. Sprinkle top with 1/4 cup pecans. Top with second cake layer. Cover the top with an equal layer of frosting, topping with another 1/4 cup of pecans. Set third cake layer atop the other two and spread a thin crumb coat of frosting over sides and top of cake. Put cake in refrigerator, uncovered, for about 30 minutes to allow the icing to set. Cover the remainder of the frosting and allow to sit at room temperature. When cake is chilled, finish frosting the top and sides of the cake. Use any leftover frosting to decorate the cake. Sprinkle remaining pecans over the top.
Strawberry shortcake cheesecake Bottom crust 22 Golden Oreos Crushed 5 Tbsp Melted butter Filling 4 8 oz packages cream cheese 1 2/3 cups sugar 1/4 cup corn starch 1 Tbsp Pure Vanilla Extract 2 Large Eggs 3/4 Cup Heavy Whipping Cream Jar of smuckers strawberry ice cream topping Topping 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones) 1 1/2 Tsp Softened Butter 3 Tbsp from a small package of strawberry gelatin Preheat oven to 350 degrees. Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking. Crust - crush the Oreo's & incorporate the butter, press into the bottom of your springform pan. Filling - Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each one. Blend in heavy cream. At this point mix the filling only until completely blended. Be careful not to overmix the batter. Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently. Crumb topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.
Tuesday, January 26, 2016
Lemon Blossoms 18 1/2 ounces yellow cake mix 3 1/2 ounces instant lemon pudding mix 4 large eggs 3/4 cup vegetable oil Glaze 4 cups confectioners' sugar 1/3 cup fresh lemon juice 1 lemon, zest of 3 tablespoons vegetable oil 3 tablespoons water Preheat the oven to 350°F. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size). Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel. Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Cinnamon-Sugar Pizza 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!
Meat Lover's Pizza Dip 1 8 oz block cream cheese 1/2 cup sour cream 1 cup shredded mozzarella 1/2 cup shredded mixed cheese blend 1 tbsp garlic powder 1/2 cup marinara sauce Pepperoni Sausage Ham Crumbled bacon bread or chips for dipping Mix cream cheese, sour cream, mozzarella, and garlic powder in a bowl. Spread cheese mixture evenly in a cast iron skillet. Spread marinara in an even layer on top Sprinkle mixed cheese blend over marinara. Place pepperoni, sausage, ham, and bacon as desired on top of the cheese Bake at 350 F for 20 minutes until cheese is bubbly. Serve with toasted baguette slices or chips!
Monday, January 25, 2016
Easy No Yeast Dinner Rolls 1 Cup Flour 1 tsp Baking Powder 1 tsp of salt 1/2 Cup milk 2 Tablespoons Mayo Combine all ingredients, spoon in to a greased muffin pan, makes approx. (5) rolls. cook in a preheated 350˚f oven for 15 minutes or till done and golden brown
Strawberry Pie 9 inch baked pie shell 3⁄4 cup sugar 3 tablespoons cornstarch 1 pinch salt 1 cup water 3 tablespoons water 3 tablespoon lemon juice 1⁄2 teaspoon red food coloring 4 cups fresh strawberries, sliced 8 ounces whipping cream 1 tablespoon powdered sugar Mix corn starch, sugar and salt in saucepan. Mix to a paste with 3 tbsp water. Then boil the cup of water and slowly add to sugar mixture. Boil on low heat til the mixture is thick and clear. Add lemon juice and food coloring. Cool 15 minutes then add sliced strawberries. Pour into shell. Chill. Whip cream and slowly add sugar and spread on pie. Refrigerate.
Santa Fe Salad Whisk together the following ingredients for the dressing: 1/4 cup olive oil Juice of two limes 1 tsp cumin Salt and pepper to taste Stir together the following ingredients for the salad: 1 can black beans, drained and rinse with cool water 1/2 orange pepper, diced 1 to 1 1/2 cup frozen kernel corn 1 ripe tomato, diced 1/3 cup red onion, chopped 1 jalapeño pepper, seeded and finely chopped 1/4 cup cilantro, finely chopped. Pour dressing over salad, stir and allow to marinate for at least 1 hour. Delicious as a side dish on its own. Amazing served over shredded greens and topped with chicken, salmon or shrimp to make it a meal.
Coconut-Pecan German Chocolate Pie 1 pie crust (use your favorite pie crust recipe or you can use pie crust that you unroll..there are 2 in the box and you will just need one) For the filling: 4 ounces German sweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 1 can sweetened condensed milk (14 ounce) 4 egg yolks 1 teaspoon vanilla extract 1 cup chopped pecans or you can use walnuts if you want For the topping: 1/2 cup packed brown sugar 1/2 cup heavy whipping cream 1/4 cup butter, sliced 2 egg yolks 1 cup coconut flakes (the sweetened kind) 1 teaspoon vanilla extract 1/4 cup chopped pecans or walnuts Preheat oven to 400°. On floured surface, roll out pie dough to a 1/8" and place into a 9" pie plate, flute edges. Place 2 sheets of foil over the top of the dough (don't poke holes in crust) then fill the crust with dried beans or dry rice. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and dry beans or dry rice and bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°. To make filling, melt chocolates in a large bowl in microwave, stirring until smooth. Cool slightly. Whisk in condensed milk, 4 egg yolks and vanilla, then stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour. To make topping: In a small heavy saucepan, combine brown sugar, whipping cream and butter. Bring to a boil over medium heat, stir constantly to dissolve sugar. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks. then return all to pan, whisking constantly (very important not to stop stirring) Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in the coconut and vanilla; cool for another 10 minutes. Pour over filling and spread evenly, sprinkle with pecans. Refrigerate 4 hours or until cold. Serves about 10 (best to make slices small this is a rich pie)
Chicken and Dumpling Casserole 2 lbs. of chicken ( I used all thighs, my preference) 1 C. all purpose flour 1 C. milk 2 T. unsalted butter, melted 1 10.5 oz. can cream of chicken soup 2 C. chicken broth (I used the water my chicken cooked in) 1/4 tsp. salt 1/2 tsp. black pepper Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.
Strawberry Coconut Salad 2 cups strawberries 2 cups chopped pineapple 1⁄4 cup sugar 1⁄2 cup grated coconut 1 cup fresh orange juice In a glass bowl, alternate layers of berries and pineapple, sprinkling sugar and coconut between each layer. Pour the fresh orange juice over the top. Serve cold.
Sunday, January 24, 2016
HOT FUDGE PIE 1 stick butter, softened 1 c sugar 2 eggs 1 tsp vanilla 3 Tbsp cocoa powder 1 tsp salt 1/2 c all purpose flour Preheat oven to 350 degrees. Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well. Add cocoa powder, salt and flour and stir until well combined. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set.
Thursday, January 21, 2016
Caramel Butter Pecan Bars 2 cups all-purpose flour 1 cup packed brown sugar 3⁄4 cup cold butter 1 1⁄2 cups chopped pecans 1 (12 ounce) jar caramel ice cream topping, warmed 1 (11 1/2 ounce) package milk chocolate chips Preheat oven to 350 degrees F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350 degrees F. for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer. Cool for at least 6 hours at room temperature or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars.
Enchilada Chili 1 lb. ground chuck 1 med. onion, chopped 1 tsp. minced garlic 1 T. chili powder 14.5 oz. can petite diced tomatoes, un drained 10 oz. can red enchilada sauce 4 oz. chopped green chilies 15 oz. can chili beans, un drained 1 C. frozen whole kernel corn 1/4 tsp. salt, or to taste In a large pot (mine was 3 quarts) brown the ground beef, breaking it up with the back of a wooden spoon. Drain the grease off and add the onion and garlic to the pot. Cook for 2 minutes over med. high heat. Stir in the chili powder then add in all remaining ingredients. Bring up to a boil then reduce the heat to low, cover and cook for 30 minutes, stirring occasionally. Serve with corn chips. Approx. 4-6 servings
Wednesday, January 20, 2016
Stuffed Avocado with Garlic Shrimp 1 whole medium avocado... About 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking) 4-5 cloves garlic, minced Olive oil Coarse sea salt, to taste Freshly ground pepper, to taste Fresh parsley or cilantro, chopped Chili powder, optional Half the avocado and take the pit out. Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside. Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside. In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp. Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they’ll be dry and hard. Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces. Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavor, do so now before mixing.) Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro and sliced, boiled egg if desired. Serve immediately.
Peanut Butter Krispie Balls Serves 45 4 tbsp butter 5 cups marshmallows 3/4 cup peanut butter 6 cups puffed cereal (I used Rice Krispies) Dipping Chocolate if desired In a medium saucepan melt butter Add in marshmallows and stir until melted Remove from heat and stir in peanut butter until smooth Gently stir in cereal until just combined Let cool for 10 minutes then form into small balls (about 1 1/2 inch wide) If desired dip into melted dark, milk or white chocolate and decorate as desired
ROMAINE TACOS 1 lb ground beef or turkey 2 garlic toes 1/2 cup chopped onion 1 jalapeño pepper, seeds taken out and chopped 2 Tbsp olive oil (coconut oil) seasonings to your liking. I used 1/2 Tbsp garlic salt, 1/2 tsp black pepper, 1 Tbsp tomato bouillon, 1/2 tsp chicken bouillon. Romaine lettuce leaves sour cream or plain greek yogurt salsa Avocado dressing, (recipe follows ) Brown meat with black pepper, olive oil, onions, garlic and jalapeño. add the rest of your seasonings. Scoop meat in a romaine leaf and top with sour cream or greek yogurt,salsa,and avocado dressing:) Avocado dressing: 1 avocado 1/2 squeezed lemon pinch cilantro a dash of almond milk 1 tsp garlic salt a dash freshly ground black pepper blend until smooth
Soft and Fudgy Peanut Butter Cookies 1 cup peanut butter 1 1⁄2 cups sugar 2 eggs 2 teaspoons vanilla 2 cups flour 2⁄3 cup cocoa 3⁄4 teaspoon baking soda 1⁄2 teaspoon salt 1⁄4 cup milk (or more if necessary) Place peanut butter and sugar in a large bowl and beat until thoroughly combined. Mix in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt in a small bowl. Alternately add with the milk to the peanut butter mixture, mixing thoroughly. (How thick your peanut butter is will determine if you need more milk or not.). Roll into one inch balls and place on an ungreased cookie sheet about 2 inches apart. Use a fork to flatten with the traditional crisscross pattern of a peanut butter cookie. Bake at 350° for 8 minutes. Allow to cool on cookie sheet slightly before removing to a cooling rack.
Valentine Bark 18 ounces white chocolate chips (a bag and a 1/2) 1 cup red heart red cinnamon candies Pre-heat oven to 150 degrees. Place parchment paper on a cookie sheet (preferably with sides). Sprinkle morsels onto parchment paper. Place in oven until morsels melt (about 5 or so minutes-I don't really time it-I just check on the morsels). Spread morsels evenly over the parchment paper with a spatula. Sprinkle with cinnamon heart candies. Allow to cool (for quick cool I place the pan in the freezer for about 5 minutes). Break apart and divide into baggies if giving for gifts. Makes about 10 snack size baggie servings.
Tuesday, January 19, 2016
Spinach and Mushroom Smothered Chicken 3 cups fresh baby spinach 1-3/4 cups sliced fresh mushrooms 3 green onions, sliced 2 tablespoons chopped pecans 1-1/2 teaspoons olive oil 4 boneless skinless chicken breast halves (4 ounces each) 1/2 teaspoon rotisserie chicken seasoning 2 slices provolone cheese, halved In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.
Sweet and Tangy Cabbage 2 tablespoons butter or 2 tablespoons margarine 1 tablespoon canola oil 8 cups shredded green cabbage (about 1 normal-sized head) 1 tablespoon packed brown sugar 3 -4 garlic cloves, minced (I use 4) 1 tablespoon red wine vinegar salt fresh ground black pepper In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan. Sauté until the cabbage is limp, about 5 minutes or so. Reduce heat to medium-low and stir in vinegar. Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes. Add salt and pepper to taste and serve
Mozzarella Sticks 12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy 1 egg 2 tbsp of flour... 5 tbsp of bread crumbs 2 tbsp of parmesan cheese A dollop of olive oil, or cooking spray Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen. Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture. Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!) Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely! Drain on paper towels. Serve with sauce for dipping.
Apple Fritters 1 large red delicious apple, chopped, skin on 1 C. self rising flour 1/2 C. sugar 1 tsp. cinnamon 1 tsp. vanilla extract 1 large egg, beaten 1/2 C. plus 2 T. milk veg. oil for frying In a bowl, whisk together the flour, sugar and cinnamon. Add the egg, vanilla and milk. Stir in the apple, and let sit for 5 minutes. Heat 1/2" oil in a frying pan to 350 degrees. Once heated, drop the apple mixture by heaping spoonful's into the hot oil and fry for 2 minutes per side or until golden brown. Remove to a paper sack or towel line plate. Dust with powdered sugar or drizzle with honey when served hot.
Peach Upside Down Cake 1 (29 ounce) can sliced peaches, drained 2 (3 ounce) packages orange Jell-O 1 teaspoon cinnamon 1⁄3 cup butter or 1⁄3 cup margarine CAKE 1 (515 g) package classic yellow cake mix 1 cup water 1⁄3 cup oil 3 eggs TO SERVE 1 cup Cool Whip, thawed Arrange peaches in a buttered 13 x 9 inch pan. Combine orange Jell-O and cinnamon in small bowl. Sprinkle about 3/4 of the mixture evenly over peaches. Dot with butter. Prepare cake mix as directed on package. Pour 3/4 of the batter into pan. Stir remaining gelatin mixture into remaining cake batter. Blend well; pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees for 45 minutes or until cake tester inserted in center comes out clean. Cool 5 minutes in pan; invert onto serving platter. Cool and serve with Cool Whip topping.
Strawberry shortcake cheesecake Bottom crust 22 Golden Oreos Crushed 5 Tbsp Melted butter Filling 4 8oz packages cream cheese 1 2/3 cups sugar 1/4 cup corn starch 1 Tbsp Pure Vanilla Extract 2 Large Eggs 3/4 Cup Heavy Whipping Cream Jar of smuckers strawberry ice cream topping Topping 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones) 1 1/2 Tsp Softened Butter 3 Tbsp from a small package of strawberry gelatin Preheat oven to 350 degrees. Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking. Crust - crush the Oreo's & incorporate the butter, press into the bottom of your springform pan. Filling - Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each one. Blend in heavy cream. At this point mix the filling only until completely blended. Be careful not to overmix the batter. Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently. Crumb topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.
Meatball Parm 1 1/2 pounds ground beef (85% lean) 1 cup bread crumbs 1 cup grated Parmesan cheese 2 eggs salt to taste 1 Tablespoon milk Sauce of your choice (approx two 24-oz jars) Parmigiano-Reggiano or Mozzarella cheese to top it off with! Mix all of the above ingredients and form your meatballs-not too large. I made 27 meatballs. Pan fry to brown them. Don’t worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375. Pour some sauce in the bottom of your dish. Lay meatballs on top of the sauce. Cover with more sauce. Bake covered for 30 minutes. (Make sure they are cooked through. Uncover and dress the top up with lots of cheese! It should be covered with cheese!!! Broil for a few minutes until melted and bubbling. Serve with pasta and use the extra sauce.
Turtle Fudge Bars 3 cups semi-sweet chocolate chips 1 can sweetened condensed milk 10 large marshmallows, melted 1 teaspoon vanilla extract 30 caramels 1 cup coarsely chopped pecans Line an 8" x 8" pan with parchment paper making sure to go up the sides. In a large saucepan, melt the chocolate chips over low heat and add in 3/4 of the can of milk. Stir until smooth. While chips are melting, take out another small saucepan and set the marshmallows to melt over low heat (if they start to stick too much, add a very small amount of unsalted butter). Once chocolate chips are melted, remove from the heat and stir in the vanilla. Now add in the melted marshmallows and stir vigorously until smooth. Pour half the chocolate marshmallow mixture into pan and leave the remaining half of the chocolate on the warm burner (make sure burner is off). Sprinkle pecans evenly on top of the chocolate in the pan while it is still warm, and lightly press the pecans down into it. Place in freezer for 15 minutes until set. While that is in the freezer, unwrap the caramels and put into a pot on the stove on low heat. Add the rest of the milk and stir until melted and smooth. Remove the bars from the freezer and pour the caramel mixture evenly over the top, reserving 2 or 3 tablespoons to drizzle over the top later! Put the bars back into the freezer for another 15 to 20 minutes. Reheat on low the remaining chocolate-marshmallow mixture and beat until smooth, then carefully spread on top of the caramel layer. Return to freezer until you have the remaining caramel reheated and ready to drizzle on top. Remove from freezer, drizzle the caramel on top and then pop back in the freezer for an additional 10 minutes. Enjoy! * When hard and set, cut into bars and store in fridge in airtight container.
BANANA PUDDING POKE CAKE 1 box yellow cake mix (& ingredients to make cake) 2 box (small) instant banana pudding 4 c milk 1-2 c whipped topping 20 vanilla wafers, crushed sliced bananas - use your own judgment Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from oven and let cool for a few minutes. When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan. Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps. Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly. Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)
One Bowl Banana Coco-Nut Bread 2 med over-ripe bananas, mashed 1/2 cup mayo / dressing (I used olive oil mayo) 1 egg 1 1/2 cups AP flour 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 3/4 cup sugar 1/3 cup flaked coconut 1/3 cup chopped pecans Preheat the oven to 350° F. In a large bowl, mash the bananas and mix in the mayo and egg with a whisk. Add the dry ingredients to the wet mixture and stir JUST until blended; the mixture will be thick. Add the coconut and pecans - gently incorporate, just a few stirs. Spray a loaf pan and add the mixture. Bake for 60-70 minutes or until a toothpick comes out clean. Remove from the pan and let cool completely. Store in the refrigerator. “I know, MAYO?! Yes! It adds moisture and richness to this bread ~ it is my favorite banana bread recipe
Monday, January 18, 2016
Breakfast Crescent Roll 1/2 lb. breakfast sausage 6 eggs, beaten 1 can diced green chiles 1/2 c. shredded cheese 2 cans crescent dough Brown sausage in large skillet. Preheat oven to 375° & coat baking pan with cooking spray. Add eggs & green chiles to browned sausage. Cook until eggs are done. Be sure to not over cook them. Unroll crescent dough and put egg mixture onto the long side of the dough. Make a nice mound across. Top with 1/4 cup cheese. Starting at the long end where mixture is, roll as tightly as you can. Pinch together seams and ends. Place into preheated oven. Bake 7 minutes and rotate pan. Bake another 7 minutes or until a nice golden brown. Remove from oven and allow to rest for a few moments before cutting into. Top with your favorite breakfast toppings. Serves: 8
BEST BROWNIES 1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder Frosting: 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
CARAMELIZED BAKED CHICKEN 3 pounds chicken wings 2 tablespoons olive oil 1/2 cup soy sauce 2 tablespoons ketchup 1 cup honey 1 clove garlic, minced salt and pepper to taste Preheat oven to 375 degrees F (190 degrees C). Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized.
BEER MARGARITAS 1 (12 fluid ounce) can frozen limeade concentrate 12 fluid ounces tequila 12 fluid ounces water 12 fluid ounces beer ice 1 lime, cut into wedges Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.
TEXAS SLOW COOKER PULLED PORK 1 teaspoon vegetable oil 1 (4 pound) pork shoulder roast 1 cup barbeque sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/4 cup light brown sugar 1 tablespoon prepared yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1 extra large onion, chopped 2 large cloves garlic, crushed 1 1/2 teaspoons dried thyme 8 hamburger buns, split 2 tablespoons butter, or as needed Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Slow Cooker Creamy Chicken Noodle Soup 4 cups cooked chicken, chopped ( from a store bought chicken?) 1 cup onion, diced 1 cup celery, diced 1 cup carrot, diced 1/2 cup frozen peas 4 (14 ounce) cans low sodium chicken broth 2 (10 3/4 ounce) cans condensed cream of mushroom soup 2 teaspoons fines herbs ( chervil, chives, parsley, and tarragon) salt pepper, to taste 2 cups egg noodles, cooked Remove skin from the chicken and chop the meat. Put the chicken into a slow cooker with the onions, celery, carrots and peas. Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles. Season to taste and serve.
SAUSAGE STUFFED JALAPENOS 1 pound ground pork sausage 1 (8 ounce) package cream cheese, softened 1 cup shredded Parmesan cheese 1 pound large fresh jalapeno peppers, halved lengthwise and seeded 1 (8 ounce) bottle Ranch dressing (optional) Preheat oven to 425 degrees F (220 degrees C). Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
Hamburger Noodle Bake 1 lb hamburger 2 teaspoons minced onions 1 teaspoon minced garlic 1 teaspoon salt 1⁄4 teaspoon pepper 1 teaspoon sugar 16 ounces tomato sauce 3 ounces cream cheese 8 ounces sour cream 3⁄4 cup shredded cheddar cheese 1 (8 ounce) package noodles, cooked and drained Brown hamburger, onions, and spices until cooked. Add tomato sauce and simmer 15 minutes. Mix cream cheese and sour cream. In 2-quart casserole, put 1/3 noodles, 1/3 cream mix, 1/3 meat mix. Repeat twice. Sprinkle cheddar on top. Bake at 350° for 20 minutes
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.
BUFFALO CHICKEN DIP 3 cups diced cooked rotisserie chicken 2 (8 ounce) packages cream cheese, softened 3/4 cup hot pepper sauce (such as Frank's RedHot) 1/2 cup shredded pepper Jack cheese 1/2 cup blue cheese dressing 1/2 cup crumbled blue cheese 1/2 teaspoon seafood seasoning (such as Old Bay) 1 pinch cayenne pepper, or to taste 2 tablespoons shredded pepper Jack cheese 1 pinch cayenne pepper, for garnish Preheat oven to 400 degrees F (200 degrees C). Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl. Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese. Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.
THICK MAN CHILI 5 pounds lean ground beef 2 (10 ounce) cans tomato sauce 1 (15 ounce) can kidney beans, rinsed and drained 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 medium onion, chopped 2 cloves garlic, chopped 3/4 cup chili powder 1 cup water Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.
CHICKEN CACCIATORE 1 pound boneless skinless chicken breast, cut into small chunks 1 Tbsp olive oil 1 cup onions, diced 1 medium green pepper, cut into strips 1 medium yellow pepper, cut into strips 1 medium zucchini, sliced, skin on 1 medium yellow summer squash, sliced, skin on 29 oz canned stewed tomatoes 1 Tbsp ground basil 1 tsp ground oregano 1 tsp minced garlic 1/2 tsp salt Grated Parmesan cheese for topping Salt and Pepper Chicken pieces. Heat Olive Oil in a large skillet, and then add Chicken. Brown Chicken on each side (approx 5 min.) Add all the veggies and seasonings and simmer for about 20-25 minutes. Serve over your choice of linguini, fettuccini, or spaghetti. Top with grated parmesan cheese.
CHICKEN FAJITA MELTS 3 tablespoons vegetable oil 6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced 1/2 cup sliced onions 1/2 cup sliced red bell pepper 1/2 cup tomato juice 2 tablespoons taco seasoning mix 1 cup salsa 8 (1/2 inch thick) slices French bread 2 cups shredded Cheddar cheese Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.
OVER THE TOP NACHOS 1 pound ground beef 1 onion, finely diced salt and pepper to taste 2 cups shredded Cheddar cheese 1 (16 ounce) can refried beans 1 (14.5 ounce) package tortilla chips 1 fresh jalapeno pepper, sliced In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease. Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top. Microwave on medium-high until cheese has melted. Serve immediately.
FRESH VEGETABLE SALAD 4 ears yellow corn, cooked, cooled, and cut off the cob 2 large tomatoes, seeded and chopped 6 stalks celery, chopped 1 cucumber, chopped 1/2 red onion, finely chopped 1/2 cup Zesty Jalapeno sour cream 1/4 cup mayonnaise 2 tablespoons white wine vinegar 1/4 teaspoon salt 1 teaspoon celery seed 1/4 teaspoon black pepper 1 diced any color you want bell pepper In a large bowl, mix all vegetables together. In a medium bowl, whisk together sour cream, mayonnaise, vinegar, salt, celery seed, and pepper until smooth. Pour dressing over vegetables and fold until well combined. Serve immediately. NOTES You can use regular sour cream, I used jalapeno sour cream for an extra kick. The original recipe calls for a green bell pepper as well, but I don't like green bell pepper in the salad,so I used red bell pepper
Peanut Butter Cup Brownies Makes 1 dozen brownies) 3/4 cup granulated sugar 1/4 cup butter, softened 1 tablespoon water 1 cup semi sweet chocolate chips 1 large egg 1/2 teaspoon vanilla 1 cup all purpose flour 1/4 teaspoon baking soda 3/4 cup milk chocolate chips 3/4 cup creamy peanut butter Preheat oven to 350 degrees. In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Stay brite muffin cups. Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.
Chicken & Spinach Pasta Bake 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese Prepare rigatoni according to package directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside. Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes. Uncover & bake 15 more minutes or until bubbly.
Sunday, January 17, 2016
Banana Coconut Upside Down Cake 1 yellow cake mix 3 eggs 1/3 cup oil 1/2 cup sour cream 1/2 water small box of instant vanilla pudding mix 6-7 bananas (sliced 1/4 in. thick) 2 cups shredded coconut 1/2 cup butter 1 cup packed brown sugar 2 T. lemon juice Preheat oven to 350 degrees. In a large stand mixer, combine cake mix, eggs, oil, sour cream, water and instant pudding mix. Grease two 8 or 9 inch round cake pans. (She suggests 8 in. but I used 9 and it turned out fine. If you have 8 in. pans it would probably make the topping thicker) Layer bottom of both pans with sliced bananas. In a small saucepan, melt butter and add brown sugar and lemon juice. Stir until completely melted and combined. Pour sauce over bananas. Top each pan with 1 cup of the shredded coconut. Divide cake batter in half and pour into each pan. Spread evenly. Bake at 350 degrees for 35-40 minutes. Let rest 5-10 minutes and invert on serving plate. As I said above, many of the bananas might stay in the pan simply pull them out and arrange on cake.
Bacon Jalapeño Popper Meatballs makes approximately 50 1 tablespoon poppers 1 pound lean ground beef 2 ounces cream cheese 1 large egg 3 slices bacon, cooked and minced 3 jalapeños, minced 1/2 cup Panko bread crumbs 4 garlic cloves, pressed or minced ½ cup Mexican cheese blend 1 tablespoon dried oregano 1 teaspoon New Mexico chili powder 1 teaspoon kosher salt ½ teaspoon black pepper Preheat oven to 350°F. In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, scoop out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. Bake for 20-22 minutes until lightly browned and cooked through. Serve and enjoy! COOK'S NOTES: When forming meatballs if you lightly wet your hands the meatballs will form better and crack less. These are great to make ahead meatballs. Freeze when you make them and simply reheat at 350°F for 12-15 minutes.
CHEESY NOODLE BAKE 2 lbs Hamburger Meat 1 16 oz. bag of Extra Wide Egg Noodles 1 15 oz. of Ricotta Cheese 1 16 oz. of Sour Cream 1 8 oz. can of Tomato Sauce Basil, Garlic & Oregano 1 15 oz. can of Tomato Sauce original flavor 2 Cups of Shredded Sharp cheese (See below before deciding) Cook and drain hamburger meat. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13 x 9 pan put some of the sauce on bottom layer noodles, the meat sauce and repeat. Top with shredded cheese. Bake in pre~heated oven at 375 for 25-30 mins. Remove let set 5 minutes. ***On the 2 Cups of Shredded Sharp cheese you may wanna add/substitute Mozzarella & Pamesean
Spicy Southern-Fried Chicken Buttermilk Marinade: 2 c. Buttermilk 1 tbsp. Dijon mustard 1 tsp. salt 1 tsp. dry mustard 1 tsp. cayenne pepper 1 tsp. cracked black pepper Fried Chicken: 1 chicken 2 c. all-purpose flour 1 tbsp. baking powder 1 tbsp. garlic powder 1/2 tsp. salt 5 c. Vegetable shortening Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight. Frying the chicken: Preheat oven to 150 degrees F. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with flour. Shake off excess flour before frying. In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees F. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown -- 3 to 4 minutes. Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through -- about 20 more minutes. Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.
HERSHEY'S SYRUP BROWNIES 1/2 cup butter ( no substitutes, melt in microwave) 1 cup granulated sugar 4 eggs 1 teaspoon vanilla extract 1 cup flour 1 (16 ounce) cans Hershey's syrup 1 cup chopped nuts (optional) Icing 3 cups confectioners' sugar 1/2 cup butter, melted ( no subs) 4 tablespoons cocoa 4 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 350 degrees. Grease the bottom of a 10 by 15 inch pan After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition. Add vanilla extract. Add flour, mix well. Add Hershey syrup, mix well. Add chopped nuts, if using. Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick. When the brownies are almost done baking, prepare icing. Bring to boil in the microwave, the butter, cocoa and 1 T. milk. In a mixing bowl, add confectioners' sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t. vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency. Let brownies cool about 5-10 minutes. Spread icing on brownies. Sprinkle with some more chopped nuts, if desired. The icing will harden to a fudge-like consistency. Let brownies cool completely before cutting into squares.
NO DOUGH PIZZA Crust 1 (8 oz) package of full fat cream cheese, room temperature 2 eggs 1/4 tsp ground black pepper 1 tsp garlic powder 1/4 cup grated parmesan cheese Topping 1/2 cup pizza sauce 1 1/2 cups shredded mozzarella cheese toppings - pepperoni, ham, sausage, mushrooms, peppers Garlic powder Preheat oven to 350. Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Friday, January 15, 2016
Cheeseburger Pie 1 can Crescent Rolls 1 lb. ground beef 1 small onion, chopped 4 T Ketchup 1 tsp. Worchester sauce sliced cheese, I used Colby Jack Brown ground beef, drain...add onions a cook till tender. Stir in ketchup and Worchester sauce. Spray a cookie sheet with cooking spray. Arrange crescent rolls in a star shape with tips pointing out, using last piece for the center. Spread meat mixture from center out going about 1/2 to the points. Top each section with 1/2 piece of sliced cheese. Roll tip of roll towards the center. Place in a preheated 350 degree oven for 15-20 minutes or until golden brown.
Very Berry Moonshine 1 gallon Cranberry-Raspberry juice 1 gallon Blueberry Cocktail juice 3 cups granulated sugar 1 bottle Everclear (I used 151 proof) 1 bottle Raspberry vodka Fresh berries Bring juice and sugar to a boil. Cool completely to to room temp, then add liquor.. Add berries to mason jars, ladle Moonshine to fill jars and tah dah!! Good stuff!! The longer it sits the stronger it'll get!! Enjoy!!
Sour Cream Peach Pie 1 (10 inch) pie crusts 6 peaches, sliced and cubed 1 cup sour cream 3⁄4 cup sugar 3 tablespoons flour 1 egg, lightly beaten 1 tablespoon peach juice 1 teaspoon cinnamon (optional) 1 teaspoon vanilla Topping 6 tablespoons butter 1⁄2 cup flour 1⁄2 cup quick oatmeal 1⁄3 cup brown sugar 2 teaspoons cinnamon Prepare single pie crust in glass pie dish. I prefer using a clear one so I can gauge if bottom is done. Position oven rack to bottom one third and preheat oven to 400 degrees . (Put pie onto cookie sheet in case it overflows and to make it easier to lift out.). Put butter for topping into small bowl so it warms up slightly-you don't want to melt it or it will be a batter. Put peaches into bowl. Stir together sour cream, sugar, flour, egg, peach juice, optional cinnamon, and vanilla in small bowl. Use a slotted spoon to put peaches into crust b/c you don't want all the juice. Pour sour cream mixture over peaches. Bake pie for 12 minutes, reduce oven to 350 degrees, at this point I like to lay foil strips over exposed crust, put pie back into oven for another 35 minutes. Meanwhile mix together topping ingredients. Sprinkle topping on pie, return to oven for another 20 minutes or until nicely browned. Sometimes I lay the foil back depending upon how crust edges look. Chill.
Crockpot Cowboy Stew 1-2 lbs of ground meat (beef or turkey) you can also use cooked and shredded chicken 1 can Kidney beans 1 bag frozen corn 7 sliced red potatoes 2 sliced or diced onions 1 can diced tomatoes 1 jar of your favorite salsa 1 can of cream of mushroom (or cream of choice) soup 1 pack taco seasoning Salt and Pepper Optional - Shredded cheese, sour cream etc Cook the meat until done and drain. You will be layering the ingredients, but start with onions and continue to layer all of the ingredients including spices and finish with a layer of potatoes and spices. Cook on low for 6 hours -stirring 2-3 times during cook time. Serve with corn bread, saltines, tortilla chips etc. This was so yummy and so easy.
Heaven in a Crockpot 1 box fudge brownie mix 1/2 cup butter, melted. 4 eggs 1 pouch chocolate chip cookie mix Spray 4 1/2-quart slow cooker with baking spray with flour. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.
Thursday, January 14, 2016
SPICY CHIVE RELISH MAYONNAISE MAKES 4 SERVINGS. HALF RECIPE FOR 2. Combine 1/3 cup light mayonnaise, 2 tbs half and half, 1 tbs pickle relish, 2 tsp white vinegar, and 1 tsp minced chipotle chiles in adobo sauce in a bowl. Sprinkle with chives. SERVE & ENJOY
Sweet Corn Snack 8 large ears of corn 3 Tb sugar 2 tsp salt 1/4 cup milk Cut the kernels from 8 large ears of corn. Combine with 3 tablespoons of sugar, 2 teaspoons of salt and 1/4 cup milk in a heavy-bottomed saucepan. Bring to a boil, then lower the heat to simmer and cook for 15 minutes, stirring frequently. Pour into a shallow, greased baking pan and dry in oven for 1-1/2 hours at 250^F, stirring occasionally. Corn should be light brown. Store in a covered container for snacking. Yield 7-8 cups.
HOMEMADE CRACKER JACKS 4 c Popped corn 1 c Peanuts 1/2 c Molasses 1/4 c Sugar A candy thermometer is handy to have for this recipe to test the temperature of the syrup that binds the popcorn and nuts together. Mix popcorn and peanuts together in a large bowl or pan. Cook molasses and sugar together until the mixture reaches a temperature of 235 degrees on a candy thermometer. If you don't have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water. The syrup is done when it forms a thread as it drops into the water. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for for about 6 weeks , don't see it lasting that long tho Makes about 40 oz.
Easy Cheezy Sausage Biscuit Bites 2 (10 count) cans flaky biscuits 1 lb sausage 2 cups shredded cheddar cheese Preheat oven to 400. Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size. Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers. Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.
EASY BLUEBERRY COBBLER ( dump cake) 2 (21 oz.) cans blueberry pie filling 1 (18 1/2 oz.) box white cake mix 1 egg 1/2 c. soft butter Spread pie filling into 9 x 13 inch pan. Cream the butter, add the egg and cake mix. Stir. Will be stiff. Spoon over filling. Bake at 350 degrees for 40 to 45 minutes or until golden brown.
Hashbrown Egg Breakfast Casserole 1 package (26 ounce) frozen shredded hashbrowns, thawed 1 pound sliced bacon, cooked and crumbled 2 cups (16 ounces) shredded cheddar cheese 1/2 - 1 teaspoon salt and pepper 8 eggs 2 cups milk In a large bowl, combine the hash browns, bacon, 1 and 1/2 cups of cheese, salt, and pepper. Spoon into a greased 13x9 baking dish. In the same large bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/2 cup of cheese.
BUTTERSCOTCH CRUNCHIES 12 oz butterscotch pieces , 2 bags 1/2 cup peanut butter 6 cups corn flakes In a large saucepan cook & stir butterscotch pieces & peanut butter over medium heat until the mixture melts. Remove from the heat & stir in the corn flakes with a spoon. Mix well. Drop teaspoonfuls of the mixture onto a sheet of waxed paper. Let set. Makes 36
Company Chicken Casserole 4 boneless skinless chicken breasts 1 cup chicken broth 2 cloves garlic 2 wedges of onion 4 cups seasoned stuffing mix 1 cube butter (1/2 cup) 1 can Cream of Chicken soup 1 pint sour cream 8 oz frozen broccoli cuts – thawed (optional) Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min. Remove the chicken and shred with a fork and set aside. Reserve the broth (this should equal about 1 cup, but if it doesn’t add enough canned broth to equal a cup). Melt the butter and pour over stuffing mix in a bowl and whisk with a fork to blend. Spread half of the stuffing/butter mixture in a large casserole dish or glass 9 x 13” pan. Blend the soup, sour cream and reserved broth together with a wire whisk. Place shredded chicken over the layer of stuffing mix. If using broccoli, spread this over the chicken. Pour the soup mixture over the chicken, then top with the remaining stuffing mixture. Bake for 30 min at 350°. Serve and enjoy!
CHICKEN DELIGHT 15-20 cut up chicken pieces(chicken breast pieces) 1 can cream of chicken soup 1 can cream of celery soup 1 green bell pepper red or yellow pepper 1 can water Wash chicken. Season with pepper and your favorite seasoning salt. (I like McCormick's.) Refrigerate chicken overnight allowing seasonings to soak throughout. Cut up peppers into slices and set aside. Mix soups and water in bowl. Add peppers and pour over chicken. Bake at 350 degrees for about 1 hour and 15 minutes. NOTE: The broth from this dish may be used as gravy for dressing or over rice
Santa Fe Chicken 1 1/2 lbs of chicken thighs 2 Tbsp olive oil 1 can low sodium chicken broth 1/2 medium diced onion Black pepper to taste Garlic powder to taste 1/2 can water 1 can whole corn (drained) 1 can Ro-tel (drained) 1 can Cream of Mushroom soup 1/2 c milk 1 cup cooking broth (reserved from skillet) 1 pkg Stove Top Stuffing (chicken) 8 oz shredded cheddar cheese In a skillet add olive oil and heat over medium heat. Place chicken thighs in skillet and sear for a minute on each side. Add chicken broth, diced onion, water, pepper and garlic powder. Heat to a boil, then reduce heat and simmer on low for 45 minutes to an hour. Pre-heat oven to 350° In a 9 x 13 casserole dish, add chicken and shred. Mix corn, ro-tel, soup, milk, cooking broth and stuffing together until combined well. Add a little more broth if the stuffing seems to dry. Bake for 25-30 minutes. Add shredded cheese to top and bake for another 5 minutes until cheese is melted.
Apple Banana Bread 1 3/4 C. self rising flour 1/2 C. sugar 1/3 C. melted butter 2 large eggs, beaten 1 tsp. vanilla 3 large ripe bananas, mashed 1 large apple, peeled and finely chopped 1/3 C. chopped pecans, optional In a bowl, combine all ingredients and stir by hand until well mixed. Pour into a greased 9x4 loaf pan. Bake in a 350 degree oven for 1 hour or until a toothpick comes out clean.
Wednesday, January 13, 2016
Killer Potato Soup 1 lb bacon, chopped 2 celery ribs, diced 1 onion, diced 4 garlic cloves, minced fine 6 -8 potatoes, peeled and cubed ( I usually use red or yukon gold) 32 ounces chicken broth 3 tablespoons butter 1/4 cup flour 1 cup heavy cream salt and pepper, to taste 2 cups sharp cheddar cheese, shredded 2 green onions, thinly sliced Place bacon in a large soup pot or dutch oven and cook until crisp. Drain off all but 1/4 cup of grease. Add celery, onion and garlic to bacon grease and cook until just softened. Be careful not to burn garlic. Add potatoes and toss in grease to coat. Add chicken broth. Bring to a boil, then simmer until potatoes are tender, stirring occasionally. Place butter in a small saucepan over medium heat. When melted, whisk in flour. Brown mixture, stirring constantly, for approximately 2 minutes. Add heavy cream slowly, while whisking constantly. Bring to a boil, then reduce heat and continue whisking until mixture thickens. Stir cream mixture into the potato mixture. Gently stir in cheddar cheese and reserved bacon. Add salt and pepper to taste. Garnish with green onion and additional cheese, if desired.
Tuesday, January 12, 2016
Chorizo and Egg Biscuit Tostadas 1 can (7.5 oz) refrigerated buttermilk biscuits (10 biscuits) 10 oz beef or pork chorizo 8 eggs 2 tomatoes, diced, seeds and pulp removed 1 1/2 cups shredded lettuce 1/4 cup chopped cilantro, stems removed Salt to taste, if desired Cotija cheese, crumbled Heat griddle on low heat. Separate 1 can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits into 10 biscuits. Tear piece of cooking parchment paper twice the size of a biscuit. Fold in half, and place a biscuit inside. Using rolling pin, roll biscuit flat. Cook flattened biscuit on griddle 30 seconds; turn, then cook other side 30 to 40 seconds or until done. Place in tortilla warmer or clean kitchen towel to keep warm as you finish the rest. Heat 10-inch skillet over medium heat. Remove casing (or plastic wrapper) from 10 oz beef or pork chorizo by slicing casing gently down length of chorizo to peel it off. Or cut one end, and squeeze it all out into skillet. Cook 5 to 7 minutes, breaking up chorizo with spatula as it cooks, until no longer pink. Meanwhile, in large bowl, beat 8 eggs with whisk. Reduce temperature of skillet with chorizo to low. Add egg mixture to cooked chorizo; gently stir. Once it begins to set up, let stand without stirring or folding as it cooks. After 2 minutes, break chorizo and egg in 4 sections. Turn each section over to finish cooking. Cook 2 minutes longer; turn off heat, and cover. In another bowl, mix 2 tomatoes, diced, seeds and pulp removed, 1 1/2 cups shredded lettuce and 1/4 cup chopped cilantro, stems removed. If desired, add salt to taste. For each biscuit tostada, layer ingredients beginning with biscuit, followed by chorizo and egg, tomato mixture, then crumbled Cotija cheese.
Better Than Take-Out Bourbon Chicken 2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1⁄4 teaspoon ginger 3⁄4 teaspoon crushed red pepper flakes 1⁄4 cup apple juice 1⁄3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1⁄2 cup water 1⁄3 cup soy sauce Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY
BBQ and Chicken Casserole 1 lb chicken tenders or breast cut into chunks 3 tbsp. bbq seasoning, divided 1/2 cup BBQ Sauce 3-4 medium russet potatoes, cut into small chunks 1 cup shredded cheddar cheese 1/2 cup cooked and crumbled bacon 1 tbsp. extra virgin olive oil 2 green onions, chopped Preheat oven to 475 F. Toss the cubed potatoes with extra virgin olive oil, 1 tbsp bbq seasoning. Transfer the potatoes into a cooking spray coated baking dish. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, in a large bowl mix together the chicken, bbq seasoning and bbq sauce, refrigerate. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the bbq chicken mixture. Bake for an additional 25 minutes, turning occasionally. In another bowl mix together the cheese, bacon & green onion and top the chicken with the cheese mix. Return the casserole to the oven and bake for 5-10 minutes until cheese mixture is melted.
Monday, January 11, 2016
Chicken enchiladas 5 ounces cream cheese, softened 1/4 cup sour cream 2 cups prepared salsa 1 cup shredded cheddar cheese, divided 1 cup shredded pepper-jack cheese, divided 2 cups cooked shredded chicken 1 cup frozen corn kernels, thawed 1/2 teaspoon chili powder 1/4 teaspoon cumin Salt and pepper 4 scallions, thinly sliced 8 8-inch flour tortillas Preheat oven 325 degrees. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
Sunday, January 10, 2016
Butterscotch Pie 2/3 C brown sugar 2 Tbsp corn starch 1/8 tsp salt 2 C milk 2 egg yolks, beaten (keep the egg whites for the meringue) 2 Tbsp butter (I have also used margarine) 1 tsp vanilla 1 9" baked pie shell In a large sauce pan, combine the brown sugar, corn starch and salt; gradually add the milk. Cook mixture over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, remove from heat and add 1/2 of the mixture into the beaten egg yolks stirring constantly. Return the egg yolk mixture to the sauce pan and bring to a boil again. Remove from heat, stir in butter and vanilla then pour this into the baked pie shell. Cool pie. Meringue (I don't really measure here!) Preheat over to 350F 2 egg whites 1/4 - 1/2 C white sugar Using an electric mixer, beat the egg whites on high until small peaks are formed. Slowly add the sugar and continue beating until all the sugar is added and the desired peaks are formed (it usually takes me about 4 minutes or so). Using a spatula or spoon, drop dollops of the meringue on the pie making sure to cover the entire surface of the pie to the edge. Slide into the preheated oven and let the meringue cook until it browns.
Bacon Cheeseburger Potato Pie 1 1/2 lbs lean ground beef 1/2 cup plain breadcrumbs 1/4-1/2 cup finely chopped onion 1/4 cup ketchup 2 teaspoons prepared mustard 1/2 teaspoon salt 3 slices bacon 1 1/4 cups water 3 tablespoons margarine or 3 tablespoons butter 1/4 teaspoon garlic salt (I use garlic powder though, and extra of it) 3/4 cup milk (skim is fine) 2 cups instant mashed potatoes 1 cup shredded cheddar cheese, divided in half 1 medium tomato, chopped 2 green onions, sliced (or you can use white onion) Heat oven to 375 degrees F. Combine ground beef, breadcrumbs, onion, ketchup, mustard and salt and mix well. Press hamburger mixture in bottom and up sides of an ungreased 9 inch pie pan to cover completely. Bake in preheated oven for 15 minutes. While meat mixture is baking, cook bacon until crisp. Drain on paper towel, cool, and crumble. Discard bacon drippings or save for another recipe. In a medium sauce pan, combine water, margarine and garlic salt. Bring to a boil. Remove from heat and add milk. With a fork, stir in potato flakes. Then stir in 1/2 cup of cheddar cheese. Remove partially baked"crust" from oven, pour off any fat. Spoon potato mixture into crust evenly. Return to oven for another 10-15 minutes or until meat is thoroughly cooked, and potatoes are heated through. Remove pie from oven. Top with tomato, remaining cheese and crumbled bacon. Return to oven, and bake for 5 minutes longer, until cheese is melted. Remove from oven, top with green onions. Let stand 10 minutes before serving.
Baked Chicken Chimichangas 8 oz pkg. cream cheese 8 oz. Pepper jack cheese, shredded 1 1/2 Tbsp. taco seasoning 1 lb. cooked chicken, shredded 8 flour tortillas cooking spray shredded cheddar cheese green onions, for garnish sour cream salsa Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9x13" baking dish. Spray tops of tortillas with cooking spray. Bake at 350 for 15 minutes. Turn chimi's over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa.
Julienned Potatoes 2 large potatoes 3 T. butter 3 T. all purpose flour 1 to 1 1/2 C. milk 1/4 tsp. mustard powder 1/4 tsp. salt 1/4 tsp. paprika 1/4 tsp. pepper 2 C. shredded sharp cheddar cheese In a pot melt the butter and whisk in the flour over med. high heat. Cook for 30 seconds then add 1 C. of milk, whisking as it begins to thicken. Add in 1/4 - 1/2 C. more milk, until it reaches a "thin gravy" like consistency remove from the heat and stir in 1 1/2 C. cheese and the seasonings. Wash the potatoes, leaving the skin on, use a mandolin to julienne them or a knife to cut them into thin matchsticks. Place half of the potatoes in the bottom of a 2.5 quart casserole dish. Pour half of the cheese sauce over the potatoes and spread around. Top that with 1/4 C. of the remaining cheese. Place the rest of the potatoes on top of that and then top with remaining sauce. Cover with foil and place in a 400 degree oven for 30 minutes. Remove and uncover and top with remaining shredded cheese. Return to the oven for 15 more minutes. Let sit 5 minutes before serving.
Mexican Manicotti 1 lb lean ground beef (optional) 1 (16 ounce) can refried beans 2 1⁄2 teaspoons chili powder 1 1⁄2 teaspoons dried oregano 1 (8 ounce) package manicotti 2 1⁄2 cups water 1 (16 ounce) jar picante sauce 2 cups sour cream 1 cup shredded monterey jack cheese or 1 cup shredded Mexican blend cheese or 1 cup cheddar cheese 1⁄4 cup sliced green onion sliced ripe black olives (optional) In a bowl combine beef (if desired), beans, chili powder, and oregano. Spoon into uncooked manicotti shells; arrange into a greased 13x9x2 inch baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 hour. Uncover; spoon sour cream over top. Sprinkle with cheese, onions, and olives (if desired). Bake 5 to 10 minutes longer or until cheese is melted.
Friday, January 8, 2016
Mahogany Chicken Wings 1/2 cup ketchup 1/4 cup honey 1/2 cup soy sauce 2 cloves garlic or 2 cloves bottled garlic 5 -6 lbs frozen chicken wings Mix ingredients. Pour over wings. Make a single layer of wings on baking sheet. Cook for 1 hour at 400 degrees.
Beef and Broccoli Serves 4 3 tablespoons cornstarch, divided 1⁄2 cup water, plus 2 tablespoons water, divided 1⁄2 teaspoon garlic powder 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips 2 tablespoons vegetable oil, divided 4 cups broccoli florets 1 small onion, cut into wedges 1⁄3 cup reduced sodium soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger hot cooked rice In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice. (Or cauliflower rice)
Thursday, January 7, 2016
CROCKPOT RANCH PORK CHOPS Package of pork chops 1 can of Cream of Chicken soup 1 packet dry Ranch dressing mix In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours. The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes.
Wednesday, January 6, 2016
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 (190 degrees C). 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.
Tuesday, January 5, 2016
PEANUT-BUTTER DIPPED COOKIES MAKES 3 DOZEN COOKIES. 1/2 cup butter 2/3 cup sugar 2 eggs 1 tsp vanilla 1 cup each peanut butter and chopped dark chocolate, melted 1 1/4 cups flour 1/4 tsp salt Heat oven to 35O degrees. In bowl, beat butter and sugar 2 min. Add eggs and vanilla, beat 1 min. Add peanut butter, beat 1 min. Beat in flour and salt. Transfer to pastry bag fitted with plain round tip. Pipe 2" cookies onto greased baking sheets. Bake 1O min. Let cool. Dip one end of each cookie into chocolate, let set 1 hour. SERVE & ENJOY...
CHERRY CAKE W/ COCONUT TOPPING MAKES 8 SERVINGS. 2O oz can crushed pineapple, do not drain 21 oz can cherry fruit filling 1 pkg yellow cake mix 1 cup butter, melted 7 oz bag coconut, shredded 1 cup nuts, chopped Heat oven to 35O degrees. Grease a 9x13" pan. Layer pineapple and cherry filling. Sprinkle dry cake mix over top, pour butter covering evenly. Top with coconut and nuts. Bake 6O min. or until brown on top. Garnish as desired. SERVE
NO-BAKE BARS W/ TRAIL MIX MAKES 8 SERVINGS. 2 cups chopped nuts 1 cup unsweetened shredded coconut 1 cup raisins 1 tbs cinnamon 1 cup almond butter 1/3 cup sugar 1/3 cup oil In bowl, combine nuts, coconut, raisins, and cinnamon. Set aside. In bowl, combine almond butter and sugar, microwave 1 1/2 min. or until warm. Stir in oil. Add to nut mixture, stir. Press into lined 9" square pan. Chill until firm. Cut into 8 bars. SERVE
Cream Cheese Cookies 1/2 pound butter 1 cup sugar 1/2 teaspoon vanilla 1 package cream cheese 3/4 cup chopped nuts 2 cups flour Cream butter, cream cheese and sugar. Stir in flour, nuts and vanilla. Roll in damp cloth and place in refrigerator overnight. Slice thin and bake at 350F for 15 minutes.
Crawling Cake 1 box of cake mix, any flavor (see suggestions below) 4 eggs 1 c. Milk 3/4 c. Vegetable oil 1 can of frosting, any flavor, divided In a large bowl, blend cake mix with eggs, milk and oil. Stir in 1 can of frosting, with 1/4 cup set aside for drizzle. Pour mixture into well greased Bundt pan (do not use any other type of pan). Bake cake for 1 hour at 350 degrees. A cookie sheet under the pan is strongly recommended in case the cake tries to "crawl," hence the name. Do not open the oven during baking time. Cool cake for about 10 minutes before removing from pan. Heat remaining frosting in microwave for 30 seconds and drizzle on top of cake.
Salsa Chicken 4 boneless skinless chicken breast halves 4 -5 teaspoons taco seasoning mix 1 cup salsa 1 -1 1⁄2 cup shredded cheddar cheese 2 tablespoons sour cream (optional) Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Pina Colada Salad 1 (20 ounce) can crushed pineapple in juice 1 (3 ounce) package instant coconut cream pudding mix 1⁄2 cup flaked coconut 1 (8 ounce) container Cool Whip 3 ounces cream cheese 1⁄3 cup white sugar Mix crushed pineapple with juice, instant pudding and coconut. Fold in Cool Whip. Cream together cream cheese and sugar in separate bowl. Then fold into other mixture; chill.
Burrito Pie 2 lbs ground beef 1 onion, chopped 2 teaspoons minced garlic 1 (2 ounce) can black olives, sliced 1 (4 ounce) candiced green chili peppers 1 (10 ounce) can diced tomatoes with mild green chilies 1 (16 ounce) jar taco sauce 2 (16 ounce) cans refried beans 12 (8 inch) flour tortillas 9 ounces shredded colby cheese Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Taco Soup 1 lb lean ground beef 1 (1 1/4 ounce) package taco seasoning mix 1 (1 1/4 ounce) package ranch dressing mix 1 (15 ounce) can pinto beans, undrained 1 (15 ounce) can yellow hominy, undrained 1 (15 ounce) can cream-style corn 2 (10 ounce) cans Rotel Tomatoes, undrained tortilla chips grated cheddar cheese Brown hamburger meat then drain. Add taco seasoning and ranch dressing mix, mix thoroughly. Then add hominy, pinto beans, cream corn and Rotel tomatoes, stir together. Simmer over low heat till bubbly. Serve with tortilla chips and cheddar cheese.
Nacho Cheese Dorito Chicken 4 chicken breasts, pounded 1 cup mayonnaise 1 teaspoon italian seasoning 2 cups nacho cheese flavor Doritos, crushed 1⁄4 cup butter, melted Preheat oven to 350 degrees. Put chicken breasts in zip-lock bag and pound to flatten somewhat. Combine mayonnaise and Italian Seasoning in wide bowl. Crush Doritos in a zip-lock into pencil eraser sized pieces (or smaller). Roll chicken in the mayo mixture and then roll in Dorito crumbs. Place in casserole dish and drizzle with melted butter all over the chicken. Bake uncovered thirty minutes.
Cheesy Potato Casserole 2 lbs frozen hash browns (I use the diced kind) 1⁄2 cup butter 1 (10 1/2 ounce) can cream of chicken soup 1 cup sour cream 1 cup shredded cheddar cheese 1⁄4 cup diced onion salt and pepper, to taste Defrost potatoes, melt butter, and mix together all ingredients. Bake at 350 degrees for 1 hour in a 9x13 baking dish. From Carol, I sprinkle it with paprika before baking.
Redneck Casserole 1 (28 ounce) can baked beans 6 -8 hot dogs 4 cups tater tots 1 cup sharp cheddar cheese, shredded Set your oven to 450. Dump your can of baked beans into a casserole dish. Set the dish aside. Cut up your hot dogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce. Cover the bean and dog mixture with tater tots. We usually use a couple handfuls. Use as many as you'd like. Just make sure to cover the mixture completely. Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese. Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).
Bacon Cheeseburger Roll ups 1 lb ground beef 6 slices bacon, diced 1⁄2 cup chopped onion 1 (8 ounce) package Velveeta cheese, cubed 1 (16 1/3 ounce) package large refrigerated buttermilk biscuits 1⁄2 cup ketchup 1⁄4 cup yellow mustard In a large skillet, cook the beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from the heat. Flatten each biscuit into a 5-in. circle; spoon 1/3 cup beef mixture onto each biscuit. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet. Bake at 400° for 18-20 minutes or until golden brown. In a small bowl, combine ketchup and mustard; serve with roll-ups.
Cheesy Potatoes 6 medium potatoes 1⁄4 cup butter or 1⁄4 cup margarine 10 3⁄4 ounces cream of chicken soup 1 pint sour cream 1⁄3 cup chopped green onion (4-5) 2 cups shredded cheddar cheese Preheat oven to 350 degrees. Boil potatoes in skins; peel and grate. Heat ¼ cup butter with cream of chicken soup over medium heat. Blend sour cream, onions and cheese into soup until cheese is melted Stir in potatoes. Place in buttered 9x13 inch baking dish. Sprinkle with salt and pepper. Bake for 45 minutes.
Mexican Lasagna 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups) 1 cup sour cream (regular or low-fat) 1 cup shredded monterey jack cheese 1 cup shredded cheddar cheese 1/2 cup salsa (mild, medium or hot) 1 (4 ounce) can chopped green chilies 1 teaspoon ground chili powder 1/4 teaspoon cayenne pepper 8 flour tortillas, cut in half Preheat oven to 350 degrees F. Coat a square baking pan with cooking spray. In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, chili powder, and cayenne pepper. Mix well and set aside. Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses. Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
Fire Crackers Servings: 24 1 lb unsalted saltine crackers (4 sleeves) 1 cup canola oil 1 (1 ounce) packet ranch dressing mix 2 tablespoons crushed red pepper flakes 1/2 teaspoon garlic powder Line crackers on ends (like dominoes) in an air-tight container. In a small bowl, mix oil, dressing mix, peppers, and garlic powder. Stir until all ingredients are well mixed. Continue to stir to prevent the pepper from settling on the bottom of the bowl. Spoon mixture evenly over crackers, like drizzling icing on a cake. Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated. Store in a ziplock bag. Will keep for about a week
Crab Bombs 1 lb. Crab meat 1 Egg, beaten 1 cup Ritz Crackers, crushed 1 tsp. Yellow Mustard 2 tbsp. Fresh Lemon Juice 2 tbsp. Fresh Parsley, chopped 1 tsp. Old Bay Seasoning 1 tbsp. Worcestershire Sauce Place crab meat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crab meat and crackers and gently mix careful not to break up large lumps of crab meat. Mold into golf ball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.
Pizza Dip 8 ounces cream cheese 8 ounces sour cream 8 ounces pizza sauce 8 ounces cheese Mix sour cream and cream cheese together and spread in pie pan or any other oven safe dish u like. Cover with sauce and any other pizza toppings of your choice. Top with cheese. Bake in oven for about 15-20 mins till cheese is hot and bubbly. Serve with chips.corn chips taste the best.
Mexican Mess 1 (16 ounce) can refried beans 1 cup salsa (I like medium) 4 ounces green chilies 1 cup cheese, shredded (I like a Mexican or taco blend) Spray a pie plate. Mix all ingredients and place in pie plate. Bake at 350 degrees for about 15 minutes or hot in the center. Add extra cheese and anything else you want on top. A yummy bean dip
Almost Heaven 1 (18 1/4 ounce) package yellow cake mix 1 (20 ounce) can crushed pineapple 1 (1 ounce) package sugar-free instant vanilla pudding mix or 1 small regular instant vanilla pudding 1 (8 ounce) package cream cheese, softened 2 cups cold milk 1 (8 ounce) carton frozen whipped topping 1 cup finely chopped pecans Mix the cake according to the package directions. Bake cake in a 9 X 13 inch pan. While hot poke with skewer or chopstick and pour pineapple with the juice over the cake. Mix the pudding, milk and cream cheese, beating until smooth. Spread over pineapple layer. Spread whipped topping over top. Sprinkle with the nuts. Refrigerate.
Bacon Crescent Bites 3 ounces cream cheese, softened 6 slices bacon, crisply cooked and crumbled 1 green onion, thinly sliced 1/2 teaspoon Worcestershire sauce 1 can refrigerated crescent dinner roll Combine cream cheese, bacon, onion and worcestershire. Separate crescent rolls into 8 triangles. Cut each triangle in half lengthwise. Spread one generous teaspoon of the cream cheese mixture on each triangle. Roll up, starting at the shortest side of triangle and rolling to the opposite point. Place on an ungreased cookie sheet. Bake at 375 degrees for 12-15 minutes or until golden brown. Serve warm.
Cheeseburger Casserole 1 lb ground beef 1/2 cup chopped onion 2 cups water 2/3 cup ketchup 1 (8 ounce) can tomato sauce 2 tablespoons prepared mustard 1 teaspoon salt 1/4 teaspoon pepper 2 cups uncooked instant rice 1 cup shredded cheddar cheese Preheat skillet to 300°F. Place ground beef and onion in skillet and cook until beef is no longer pink. Add water, ketchup, tomato sauce, mustard, salt and pepper. Mix well and bring to a boil. Add rice and mix thoroughly. Cover, and reduce temperature to 200°F Let stand 5 minutes. Top with cheese; cover and let stand 5 minutes more.
Beef Taco Rice Skillet 1 lb ground beef 1 (1 1/4 ounce) envelope taco seasoning mix 1 1/2 cups water 1 cup thick & chunky salsa 1 cup frozen whole kernel corn 1 1/2 cups uncooked instant rice 3/4 cup shredded taco blend cheese 1 cup shredded lettuce 1 medium tomato, chopped sour cream, if desired Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover and let stand 8 minutes. Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.
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.
White Trash Sliders 1 pound ground beef 1 pound sausage 1 pound Velveeta 1/2 teaspoon onion powder 1/2 teaspoon black pepper 24 slider buns or soft dinner rolls, toasted or steamed Brown ground beef and sausage until cooked through. Thoroughly drain pan drippings from meat (I did this once half-way through cooking and then again when the meat was done). Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly. Serve on slider buns
Monday, January 4, 2016
Super Easy Macaroni Salad 2 cups macaroni 1⁄2 cup cubed cheese 1⁄2 cup cubed ham 1⁄2 cup Miracle Whip 1 tablespoon mustard Cook,drain and rinse macaroni and put in fridge while you dice up cheese and ham. Mix together cold macaroni, cheese, and ham in a bowl. In a separate bowl mix miracle whip and mustard. (If it is too tangy my mom would put a little sugar in it about a tsp.). Mix it all together and chill or serve immediately.
Bay Seafood Seasoning Blend 1 tablespoon ground bay leaves 2 1/2 teaspoons celery salt 1 1/2 teaspoons dry mustard 1 1/2 teaspoons black pepper 3/4 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 teaspoon paprika 1/2 teaspoon red pepper 1/4 teaspoon ground mace (optional) 1/4 teaspoon ground cardamom (optional) Combine all ingredients; store in an airtight container. Use with seafood or chicken. Yields 1/4 cup.
Seafood Cocktail Sauce 1 cup tomato catsup 1/3 cup lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon grated onion 1 tablespoon grated green bell pepper Combine all ingredients, mix well, and allow to rest for at least 1 hour so the ingredients blend. Chill thoroughly before serving. Store in the refrigerator in a sterilized glass jar for up to 6 months. This sauce will not freeze well. For a spicier sauce, add 1 teaspoon Tabasco sauce to the mixture before chilling. For an even spicier sauce, add 1 teaspoon horseradish along with the Tabasco sauce.
Lemon-Garlic Butter Sauce for Seafood 1/2 cup clam juice 1/2 cup dry sherry 1/2 cup whole milk 1 Tbsp minced garlic 1 Tbsp minced shallots 1/2 bay leaf 1 Tbsp unsalted butter 1 Tbsp flour 3/4 pound (3 sticks) unsalted butter 1 teaspoon salt 1 teaspoon white pepper 1 Tbsp lemon juice Reduce first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan, cooking on medium to medium-high heat. In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (but not browned). Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate. Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock if the sauce is too thick. Makes about 2 cups.