Tuesday, February 21, 2017
Shortbread Sugar Cookies 1 cup butter, room temperature 1 cup powdered sugar 2 teaspoons vanilla bean paste (or vanilla extract) 2 1/4 cups all-purpose flour Preheat oven to 350. Line cookie sheets with parchment paper, set aside. In the bowl of a stand mixer cream together butter and sugar until light and creamy Add in vanilla bean paste and mix until just combined, scraping down the sides as needed. Slowly add in flour, mixing until just combined, make sure to not over mix Remove dough and divide into fourths. On a lightly floured surface roll 1/4 of dough out to about 1/4" thick. Using a round cookie cutter cut cookies out and place onto prepared pan. Using a cookie stamp gently press design onto cookie round. Sprinkle with sugar (or sprinkles). Bake for 13-15 minutes, or until cookies are just starting to brown on edges. Remove and let cool on cookie sheet for 4-5 minutes and then place on a cooling rack to cool completely. Serve immediately or store in an airtight container for 4-5 days.
Cheese Cake Banana Bread 1/2 c. melted butter 1 c. plus 2 tbsp. all-purpose flour 1 tsp. baking soda 1/4 tsp. kosher salt 3/4 c. Plus 2 Tbsp. Sugar 1/4 c. buttermilk or milk with tsp of lemon juice 1 tsp. vanilla extract 3 large eggs 3 ripe bananas, mashed 4 oz. cream cheese softened Preheat oven to 350, spray a 9-x-5" loaf pan well with cooking spray. In a large bowl, whisk together 1 cup flour, baking soda, and salt. In another bowl, combine 3/4 cup sugar, melted butter, buttermilk, vanilla, 2 eggs, beat until smooth. Pour wet ingredients over dry and stir until mixed well, then fold in mashed bananas. Make cream cheese filling: In a small bowl, stir together remaining egg, cream cheese, and remaining 2 tablespoons each flour and sugar. Pour half the batter into the pan. Pour the cream cheese filling on top and smooth into an even layer with a spatula. Top with remaining batter and bake until deeply golden and a toothpick comes out clean, 50 to 60 minutes. Let cool at least 10 minutes before serving.
Monday, February 20, 2017
Mexican Omelet Pie 1/2 cup salsa (medium or hot, depending on your taste) 1 cup (4 ounces), shredded sharp cheddar cheese 1 cup (4 ounces), shredded monterey jack cheese 6 eggs 1 cup (8 ounces) sour cream handful cherry tomatoes, optional fresh chopped parsley, optional Preheat oven to 375 degrees. Lightly grease a 9-inch pie plate with nonstick cooking spray. Pour the salsa into the pie plate; spread around to coat the bottom. Sprinkle the cheese evenly on top. In a medium bowl, whisk the eggs and sour cream together until thoroughly combined. Pour over the cheese. Bake for 35-40 minutes until firm and a tester inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with sliced cherry tomatoes, chopped parsley, and additional salsa, if desired.
GRILLED TERIYAKI PORK KABOBS 1 red bell pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 2 cups fresh cubed pineapple 1 tablespoon extra virgin olive oil 1/4 cup chopped fresh parsley kosher salt black pepper 1 Smithfield Marinated Teriyaki Pork Tenderloin (about 1.25 pounds), cut into 1-inch cubes Place red bell pepper, onion, and pineapple in a medium bowl; toss with the olive oil, parsley, and a few grinds of salt and pepper to taste. Skewer the marinated pork, pepper, onion, and pineapple onto metal skewers. Grill kebobs over medium-high direct heat for a total of 10 minutes, about 2-3 minutes on each side, until pork reaches an internal temperature of 145 degrees F. Divide skewers onto individual plates.
ONE-POT BEEF STROGANOFF SOUP 2 tablespoons unsalted butter 1 pound beef sirloin, trimmed of fat, thinly sliced into bite-sized strips salt and pepper 8 ounces sliced crimini mushrooms 1 medium sweet onion, diced 3 cloves garlic, minced 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 5 cups low-sodium chicken or beef stock 1 1/2 cups dried egg noodles 1/2 cup sour cream 2 tablespoons all-purpose flour chopped fresh parsley In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm. Add in the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes. Stir in the tomato paste and Worcestershire sauce. Pour in the chicken (or beef) stock and bring to a boil. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente. In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary. Serve in individual bowls with some fresh chopped parsley.
Cheesy Shrimp Scampi on Toast 1/2 kg. Shrimp, peeled, de-veiled, tails intact 2 tablespoon lemon juice 1/2 cup butter salt and pepper to taste 1/2 cup grated cheddar cheese or any prefered 4 cloves garlic, minced 1 cup dry bread crumbs 2 tablespoon chopped parsley Toasted sliced, buttered French bread Marinate shrimp with lemon juice, salt and pepper depends on your taste. For 5 minutes. Melt butter in a pan, stir in garlic and cook until fragrant. Add shrimp and cook until shrimp turns pink in color. Add bread crumbs and grated cheese, cook for another minute until the cheese is melted. Remove from heat. Garnish with parsley. Serve on top or on the side of toasted French bread.
Jalapeno Popper Spread 2 ( 8 ounces softened) 1 cup mayonnaise 1 (4 ounce) can chopped green chilies drained 4 ounces (less if you don't like as Spicy) canned Diced jalapeno peppers. 1-2 cups of grated Parmesan Cheese ( on your taste) stir together cream cheese and mayonnaise in large bowl until smooth. Stir in green Chile's and jalapeno peppers. Pour mixture into microwave safe serving dish and add Parmesan cheese. Microwave on High until hot, about 3 minutes. **May also mix ingredients together and place in crock pot as it blends together and mix add cheese. Serve with Tortilla chips
STRAWBERRY BANANA BREAD 2 1/2 cups all purpose flour 3/4 cup sugar 3/4 tsp baking soda 1/2 tsp salt 3 very ripe bananas, mashed well 4 TB butter, melted and cooled 2 eggs, beaten 5.3 oz strawberry banana Greek yogurt (you can also use vanilla) 2 tsp vanilla extract 1 cup diced strawberries Preheat your oven to 350 degrees and spray a 9 by 5 inch bread pan with cooking spray. In a medium bowl, whisk together the flour, sugar, baking soda, and salt. In a large bowl whisk together the mashed bananas, melted butter, eggs, yogurt, and vanilla. Gently add the flour mixture to the egg mixture, folding them together until just combined. Gently stir in the strawberries. The batter will be very thick. Pour the batter into the bread pan and bake for 60 to 65 minutes (mine took 63 minutes) or until a toothpick inserted in the middle of the bread comes out clean or with a few crumbs.
Chipotle Chicken Taco Salad Dressing: 1/3 cup chopped fresh cilantro 2/3 cup light sour cream 1 tablespoon minced chipotle chile, canned in adobo sauce 1 teaspoon ground cumin 1 teaspoon chili powder 4 teaspoons fresh lime juice 1/4 teaspoon salt Salad: 4 cups shredded romaine lettuce 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) 1 cup cherry tomatoes, halved 1/2 cup diced peeled avocado 1/3 cup thinly vertically sliced red onion 1 (15-ounce) can black beans, rinsed and drained 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
Sunday, February 19, 2017
Veggie Cream Cheese Stuffed Celery 8 stalks celery, cut into 3-inch pieces washed and dried well (very important) 2 (8 ounce) packages cream cheese, room temperature 1 -2 tablespoon milk 1 (1 1/4 ounce) packet dry vegetable soup mix, I used Knorr's Wash, and cut the celery. Dry celery stalks with a paper towel (IMPORTANT). Cut into 3" pieces, and set aside. Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft. Add milk and cream together. Start with 1 T. and add more, if needed to make a creamy texture. Add Vegetable Soup dip mix, and mix well. Stuff celery with cream cheese mixture. Put in a plastic container or on a serving plate, wrap, and put in refrigerator for at least 1 hours. Serve.
BEEF QUESADILLAS 1 lb ground beef 1/2 cup refried beans 1 (4 ounce) can chopped green chilies (drained) 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 2 teaspoons chili powder 1/2 teaspoon salt 4 (8 inch) flour tortillas Butter (for spreading) 2 cups Mexican cheese blend In a large skillet, cook ground beef over medium heat until no longer pink. Drain any excess grease. Stir in fried beans, green chilies, oregano, cumin, chili powder, and salt. Cook over medium-low heat for 3-4 minutes or until heated through. Heat another skillet to medium-low heat. Brush one side of a tortilla with butter, place butter side down into the pan. Evenly sprinkle cheese over the top of the entire tortilla. On one half on top of the tortilla, add some of the meat mixture. Cook until the bottom has browned and the cheese has melted. With a spatula fold the half of the tortilla without the meat mixture over the half with the meat mixture and press down. Remove from the pan. Repeat with remaining tortillas. Cut into wedges and serve.
The Best Teriyaki Beef Jerky 5 lbs beef flank steak (or cut of your choice, just ensure you trim the fat) 2 cups Worcestershire sauce 1 1⁄2 cups teriyaki sauce 3 teaspoons liquid smoke 1 cup soy sauce 4 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon cayenne powder 4 teaspoons black pepper 1 tablespoon sea salt 1 1⁄4 tablespoons red pepper flakes 4 tablespoons brown sugar 2 tablespoons honey 1 tablespoon maple syrup 3 bamboo skewers aluminum foil Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture. Mix ingredients in extra large bowl with whisk until completely blended. If beef is more than one inch thick, slice across to create equal thickness. Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible. Incorporate beef into ingredients to cover. Marinate beef overnight. Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end. Hang beef skewers across oven rack so beef hangs freely. Cover entire oven rack with skewers of meat. Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings. Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry. Check beef a few times throughout to ensure it is not actually baking, but simply drying out. Once finished, Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool. Remove beef strips from skewers and store them in an airtight container.
RASPBERRY LEMON MERINGUE PIE Pie Crust: 1 pastry for a 9-inch pie crust 1 egg white, or as needed Raspberry Layer: 1 cup frozen raspberries 1 tablespoon cornstarch Lemon Filling: 1 cup white sugar 1/4 cup cornstarch 1 cup cold water 3/4 cup lemon juice, divided 3 egg yolks, lightly beaten 1 tablespoon lemon pulp (including zest if desired) 1 tablespoon butter Meringue: 3 egg whites 1/3 cup white sugar Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer. Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C). Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust. Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture. Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust. Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.
BACON RANCH Cabbage 1 bag of precut cabbage mix 1/2 lb cooked bacon 1 onion chopped 1 envelope ranch seasoning mix 2 T. olive oil Cook your bacon .. drain set aside .. chop onions and caramelize in olive oil... add cabbage and onions... cook down...add ranch mix and bacon.. continue to cook down to desired tenderness.
Such a CUTE idea for Easter Have The Kids help you plant Jelly Beans the night before ...don't do them too deep.. just barely so you can see them.. pick them up and replace with colored suckers after they go to bed! Watch their faces in the morning! PRICELESS!
Lemon Garlic Broccoli 1 Tbsp. minced garlic 1 tsp.. Red pepper flakes 1 tsp Salt 1 Tbsp. Lemon juice 1/4 cup Olive oil 1/4 cup Water 2 (14 ounce) bag Frozen broccoli florets or 2 heads fresh broccoli, cleaned and cut into florets : Heat oven to 350 deg. Mix all ingredients together in a bowl, then add the broccoli lightly. tossing until all broccoli is coated. Cook in oven on a baking sheet for 16 to 18 minutes.
Cornbeef Cabbage Bake 2 tablespoons butter 2 cups chopped cabbage 1/2 cup chopped onion 5 ounces corned beef, chopped 1/4 teaspoon caraway seed 1/3 cup shredded swiss cheese 1 tablespoon thousand island dressing 1 (5 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits Preheat oven to 375 degrees. In a medium skillet, melt butter and stir in cabbage, onion and caraway seeds. Cover and cook for 8-10 minutes over medium heat, until crispy tender, stirring occasionally. In a small bowl, combine corned beef, cheese and dressing, mixing well. Separate dough into 5 biscuits. Place in an ungreased 8 inch round pan. Press over bottom and 1/2 inch up sides to form crust. Spoon hot cabbage mixture over biscuits. Top this with the corned beef mixture. Bake for 18-25 minutes or until a deep golden brown. Cut into 6 wedges.
Strawberry Cream Cheese Icebox Cake 2 pounds strawberries 2 sleeves graham crackers 1 8-oz. package cream cheese, at room temperature 1 14-oz. can sweetened condensed milk 2 3.4-oz. (4-serving) packages instant cheesecake flavored pudding 3 cups milk 1 12-ounce carton cool whip, divided Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up. Line the bottom of a 3-quart 13x9 baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up a 7th one to fill in the rest. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth. Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours.
Crazy Crust Pizza 1 cup flour 1 teaspoon salt 1 teaspoon oregano 1⁄8 teaspoon black pepper 2 large eggs 2⁄3 cup milk 1 lb ground beef or 1 lb bulk Italian sausage, cooked and drained 1 small onion, chopped fine 1⁄2 cup sliced mushrooms (optional) 1 1⁄2 cups pizza sauce or 1 1⁄2 cups spaghetti sauce 2 cups of shredded mozzarella cheese or 2 cups pizza cheese Preheat oven to 400 degrees. Grease and flour a pizza pan or 10 x 15 baking sheet (with sides). Combine flour, salt, oregano, pepper, eggs and milk and mix well. Pour batter in pan and tilt pan around until bottom of pan is evenly coated. Sprinkle the cooked meat, onions and mushrooms over the batter. Bake for 20 minutes. Remove from oven and drizzle on pizza sauce. Sprinkle evenly with cheese. Bake for about 5 more minutes, or until cheese is bubbling. Slice and serve!
Friday, February 17, 2017
GRILLED STUFFED PORK CHOPS 1 box Stove Top cornbread stuffing 6-8 pork chops (1 inch thick) 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/2 cup prepared zesty Italian salad dressing In medium bowl, mix stuffing with water listed on box. Let sit for 5 minutes, fluff with fork. In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with stuffing; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing. Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. **you can also stuff the raw chops and cook entirely on the grill
Wednesday, February 15, 2017
Tropical Coconut Bread 3 cups all-purpose flour 2 teaspoons baking powder 1⁄2 teaspoon baking soda 1 teaspoon salt 2 cups sugar 1 cup vegetable oil 4 eggs, lightly beaten 2 teaspoons coconut extract 1 cup buttermilk 1 cup shredded coconut Preheat oven to 325 degrees F. Grease and flour two 9 1/2" x 5 1/2" loaf pans. Do not use a mixer with this recipe. Use a spoon or spatula and stir by hand. In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well. In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well. Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist. Stir in shredded coconut. Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour
Cilantro Lime Chicken Salad Pita Sandwich 1 (12 1/2 ounce) can chunk chicken, drained (reserve liquid if desired for future use as broth) 10 sprigs cilantro, chopped (to taste) 1/2 medium lime, juice of 1/4 medium cucumber, chopped 1 medium tomato, seeded and chopped 2 garlic cloves, minced 1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper 1/2 tablespoon extra virgin olive oil 4 -8 pita pockets (whole wheat if you can find them) Combine all ingredients in a medium bowl. Refrigerate an hour or so, if desired. This is optional but does help the flavors set. Spoon mixture into 1 or 2 pita pocket halves, depending on how stuffed you'd like them.
Mexican Cornbread Casserole 2 boxes jiffy cornbread mix 1 can cream style corn 2 chopped jalapenos 6 oz Mexican cheese or more 1 1/2 hamburger small onion chopped 1 can rotel tomatoes clove garlic Mix 1 cornbread mix according to instructions and add 1/2 can of corn. Pour into a greased 9x13 baking dish. Saute hamburger, onion, tomatoes and garlic. Drain if needed then pour over cornbread mixture. Mix 2nd box of jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapenos. Use box cooking time and temp: may take a little longer test with tooth pick.
Pineapple Coconut Cake 1 box of lemon cake mix 1 can of crushed pineapple 3.5 oz package of instant vanilla pudding 1/2 c. milk 16 oz cool whip 2 1/2 c. shredded coconut Make the cake mix according to the box and pour it into a big 11x17 cookie sheet or two 13x9 dishes. Bake according to box directions. Remove from oven and poke holes all over the cake with a fork. When it's still warm spoon the pineapple and juice on top of the cake. Let it cool completely. Mix instant pudding with 1/2 c. milk until nice and smooth. Fold in your cool whip. Spread it over the top of the pineapple, and then sprinkle coconut all over the top. Refrigerate for several hours or over night.
TOASTED COCONUT SHORTCAKE 1/2 cup flaked sweetened coconut 1 1/2 cups heavy (or whipping) cream, whipped 2 pound cakes (such as Sara Lee), about 16 ounces each 3 cups Vanilla Pudding Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Remove and let cool. In a medium bowl, gently fold together the whipped cream and pudding. Slice each cake in half horizontally into three ½-inch layers. On a large serving dish place 2 slices of cake next to each other to make the bottom layer. Top with about 1 cup of the pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture. Refrigerate for 1 hour. Garnish with the toasted coconut and serve.
Cabbage and Meatballs 2 lbs. Ground beef 1 med. onion diced 1/2 tsp. garlic powder salt to taste pepper to taste 1/2 c. instant rice 1 can Campbell's tomato soup 1 lg. head of cabbage Put ground beef in bowl, mix 1 diced med onion, 1//2 tsp. garlic powder, salt, pepper, 1/2 c. instant rice. Mix well, form meatball set aside on wax paper or aluminum foil. Clean head of cabbage and take leaves off. Take a leaf of cabbage and wrap a meatball so that it is covered and place in a soup pot. Do this until all the meatballs are used. Take remaining cabbage and cut up and place in pot. Take can of tomato soup and pour over cabbage and meatballs. Fill soup can up with water and pour into pot. Bring to a boil, then let simmer until cabbage is tender. Stir occasionally.
Pineapple Coconut Cake 1 box of lemon cake mix 1 can of crushed pineapple 3.5 oz package of instant vanilla pudding 1/2 c. milk 16 oz cool whip 2 1/2 c. shredded coconut Make the cake mix according to the box and pour it into a big 11x17 cookie sheet or two 13x9 dishes. Bake according to box directions. Remove from oven and poke holes all over the cake with a fork. When it's still warm spoon the pineapple and juice on top of the cake. Let it cool completely. Mix instant pudding with 1/2 c. milk until nice and smooth. Fold in your cool whip. Spread it over the top of the pineapple, and then sprinkle coconut all over the top.
Tuesday, February 14, 2017
Idaho Tacos 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning 4 large hot baked potatoes 1 cup cheddar cheese 1 cup chopped green onion salsa (optional) sour cream (optional) Cook the ground beef til browned, then drain. Add the taco seasoning and prepare according to package instructions. With a sharp knife, cut an X in the top of each fresh, hot baked potato. Fluff pulp with a fork. Top each potato with taco meat, cheese and green onion. Serve with bowls of salsa and sour cream and add as desired.
Strawberry Torte 3 Cups Strawberries (sliced) 2/3 Cup Sugar *Combine these and set aside so it makes its own juice. 1 8 oz pkg Cream Cheese 1/2 Cup Vanilla Greek Yogurt 3 Cups Fresh Strawberries (sliced) 3 Frozen Biscuits (thawed or can use canned) Whipping Cream On a floured board roll biscuits out to a large circle. Place on cooking sheet and bake at 375* for 15 minutes or until golden brown. Let cool on a wire rack. Combine cream cheese and yogurt and spread a 1/3 of it on top of one biscuit. Put 1 cup of fresh sliced strawberries on top of cream cheese mixture. Now add the strawberry sugar mixture on top of that. Repeat steps until you have 3 layers tall. Top with Whipping Cream and a Strawberry garnish.
Fajita Style One-Dish Chicken Dinner 1 (1 1/4 ounce) packages fajita seasoning mix 2 boneless skinless chicken breasts 1 red pepper 1 yellow pepper grated cheddar cheese 2 cups cooked rice vegetable oil (for frying) Chop chicken breast into chunks. Fry chicken quickly until almost cooked through. Remove chicken from pan. Cook peppers for 2-3 minutes. Put chicken back in pan with peppers. Add fajita seasoning and 1/4 cup water. Cook until chicken is done. Put mixture over rice and top with grated cheese.
BREAKFAST WRAPS 1 1/2 cups Half and Half 5 large Eggs 1/4 tsp. ground mustard 1 tsp. salt 1 lb. sausage, cooked and crumbled 1 cup grated Colby Cheese 1/4 cup thinly sliced green onions 4 large Flour Tortillas Spray casserole dish with cooking spray. Place a tortilla to one side of the dish and fill with cooked sausage, cheese and onions. Fold each side over and turn over so that seam side is faced down. Continue filling the other tortillas and place side by side in casserole dish. Mix together Half and Half, eggs, mustard and salt. Pour over tortillas making sure that some of the mixture is poured at the opened ends to slightly fill tortillas. Cover with foil and refrigerate overnight. To cook, preheat oven to 350 degrees and place casserole (with foil) in the oven. Cook approximately 45 minutes to one hour, removing foil last 15 minutes of cooking time.
CREAMY FRUIT SALAD Cool whip (can also use heavy cream whipped) (8 ounces) Mandarin oranges, drained 2 (8 ounce) cans Pineapple tidbits, drained 1 (16 ounce) can Miniature marshmallows 1 (12 ounce) bag Sour cream, container 16 ounces Shredded coconut, to taste Bananas, 3 sliced Maraschino cherries, sliced and drained (optional) 1 (6 ounce) jar Mix all ingredients together except for bananas and Put in bowl with lid, put in fridge 24 hours or more, just before serving add bananas.
Bannock Dogs Bannock, a quick biscuit–type bread, is a specialty of aboriginal cooks throughout North America 2 cups flour 2 tsp baking powder 1 tsp salt 1 cup of water 6-8 wieners Shredded cheese Cut up onion Heat frying pan with oil. Mix dry ingredients and water. Roll out on floured counter. Let it sit for 8-10 minutes. Cut the dough out to fit a wiener. You can add mustard to the dough. Top with a wiener onion and shredded cheese. Make a tight seal around wiener with the dough so it doesn't fall apart in oil. Fry until golden brown. You can add addition cheese and onion for a topping. You may also add a tablespoon of white sugar to give it a sweet Bannock taste. Be sure to cool them -you may be burned if you don't.
Walnut Banana Squares 1/2 cup unsalted butter 1 cup Stevia or Truvia or Swerve 2 eggs 3 crushed bananas 2 cups all-purpose flour (gluten free works well too) 1 tsp baking soda 1/4 tsp sea salt 1/2 cup cold black coffee 1 cup chopped walnuts (or nuts of your choice) Mix all ingredients together, pour into greased 13 x 9 inch pan and bake at 350 degrees for approximately 40 to 45 minutes. Cool on a wire rack. Enjoy!! (** Note: I usually use over-ripe bananas that I have previously frozen. Makes it so much more moist & richer tasting!)
Fancy Peanut Butter Cookie Makes 24 1 cup peanut butter 1/2 cup white sugar 1/2 cup brown sugar 1 tsp baking soda 1/2 tsp salt 1 egg 2 tsp vanilla extract 1/2 cup chocolate chips 1/2 cup peanut butter chips 2-3 tbsp course decorative sugar Preheat oven to 350 deg. Line a cookie sheet with parchment paper, set aside In a large bowl combine peanut butter, both sugars, baking soda, salt, egg & vanilla until well combined. Stir in chocolate chips and peanut butter chips until evenly distributed. Roll 2 tbsp of dough into ball and place on the prepared pan Using a fork make a criss cross patter flattening out the cookie a bit. Sprinkle with decorative sugar. Bake for 8-10 minutes or until edges are browned. Remove and let cool on pan for 4-5 minutes and then move to a cooling rack to cool completely
MEXICAN CASSEROLE 1 lb ground beef or ground turkey 1 (1 ¼ ounce) package taco seasoning 1 (15 ounce) can refried beans 2 cups Colby Jack Cheese 1 cup salsa (you can make your own as well) 1 (2 1/3 ounce) can sliced black olives (drained) 1 tomato (chopped) 1/8 cup jalapenos 2 cups corn chips (crushed) In a large skillet brown ground beef and drain. Add taco seasoning and cook according to package directions by adding the amount of water stated on the package. Set aside. Heat refried beans in a medium sauce pan over medium heat until hot. Stir in 1 cup of cheese and 1 cup of salsa. Stir until combined. Place crushed corn chips onto the bottom of an 8×8” casserole dish. Pour the bean mixture over the chips in the casserole dish. Add taco meat on top of the bean mixture. Sprinkle the remaining 1 cup of cheese on top of the taco meat. Sprinkle green onions, jalapeños and black olives over the cheese. Bake in the oven at 375 degrees until the cheese has melted and the casserole is heated through. Take out of the oven and sprinkle with chopped tomatoes. Yield: (4 Servings)
TURKEY RANCH CLUB WRAP 1 Tortilla Wrap (I used multi-grain, use what ever you prefer) 2 ounce of smoked turkey 1/2 slice sharp american cheese (or cheese of your choice) 2 slices cooked bacon** 1 tablespoon Ranch dressing 2 tomato slices Romaine lettuce (you could also use baby spinach) Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine. Fold sides in and then roll up. **Bacon can be cooked in skillet, oven, or microwave.
Chipotle Chicken Taco Salad Dressing: 1/3 cup chopped fresh cilantro 2/3 cup light sour cream 1 tablespoon minced chipotle chile, canned in adobo sauce 1 teaspoon ground cumin 1 teaspoon chili powder 4 teaspoons fresh lime juice 1/4 teaspoon salt Salad: 4 cups shredded romaine lettuce 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) 1 cup cherry tomatoes, halved 1/2 cup diced peeled avocado 1/3 cup thinly vertically sliced red onion 1 (15-ounce) can black beans, rinsed and drained 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
Strawberry Cream Cheese Icing 8 oz cream cheese, room temperature 1/2 cup butter, room temperature 3 cups powder sugar 3/4 cup strawberries , chopped finely In the bowl a stand mixer cream together cream cheese and butter until just smooth Slowly add in powder sugar until smooth Mix in strawberries until well combined Use immediately or store in refrigerator until ready to use
Santa Fe Chicken 1.5 lbs of chicken thighs 2 Tbsp olive oil 1 can chicken broth 1/2 medium diced onion Black pepper to taste Garlic powder to taste 1/2 can water 1 can (15.5 oz) whole corn (drained) 1 can Ro-tel (10 oz)(drained) 1 can (10.5 oz)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.
Ham & Noodle Casserole 8 ounces uncooked egg noodles 1 lb diced leftover cooked ham 2 stalks celery, sliced thin 1 small onion, diced 2 tablespoons oil 1 (10 3/4 ounce) can cream of chicken and mushroom soup or 1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup 1 (8 ounce) can mushroom pieces 1/2 cup chicken bouillon or 1/2 cup broth 1 cup shredded cheddar cheese 1 tablespoon Worcestershire sauce 1/2 teaspoon dried thyme 1/4 teaspoon dried marjoram 5 dashes Tabasco sauce (optional) 1/4 cup breadcrumbs 2 tablespoons melted butter or 2 tablespoons melted margarine Preheat oven to 350°F. Cook noodles according to package directions. Drain and pour into large mixing bowl. Saute celery and onions in skillet with oil over low heat until vegetables are translucent, not browned, about 5 minutes. Remove from heat and stir into cooked noodles. Stir in ham, soup, mushrooms, bouillon or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using. Pour mixture into an ovenproof casserole dish. In a small dish, stir together melted butter or margarine and bread crumbs until well blended. Sprinkle between your fingers over the surface of the casserole. Bake casserole in oven preheated to 350°F for 40 minutes.
Monday, February 13, 2017
Southern Style Dirty Rice 1 lb. ground meat 3 cups uncooked long grain white rice 4 tbsp. Creole Seasoning 1 1/2 tbsp. of Sweet Bell Peppers 1 tbsp. minced Onion 1 tbsp. minced garlic 1 tbsp. soy sauce 6 1/2 cups water 2 tbsp. of butter *dash of paprika on top for taste Brown ground beef in large skillet on medium-high heat, make sure you ground it up in very small pieces, then drain and set aside. In a large saucepan bring water to a boil add all the seasonings and butter stir until mixed. Then add the meat and rice; return to a boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Dash with paprika and enjoy! .
Cheesy Mexican Casserole 1 pound of ground beef. 1 large chopped onion. 2 1/2 cups of salsa. 1 can of pinto beans. 1/4 cup of Italian salad dressing. 1 tbsp of taco seasoning. 1/4 tsp of ground cumin. 6 flour tortillas. 1 can of drained corn or about 2 cups of frozen corn. 3/4 cup of sour cream. 2 cups of shredded mexican cheese blend. Over medium heat, cook the ground beef in a large skillet until browned and drain off the fat. Mix in the onions, salsa, beans, corn, salad dressing, sour cream, taco seasoning and cumin. In a 2 quart baking dish, spoon a layer of the meat mixture and top it with grated cheese. Cover with a flour tortilla and repeat the layers. Finish with a nice layer of grated cheese. Cover the dish with foil and bake in a preheated oven to 400° for 25 minutes.
Simply Great Chicken 3 1/3 pounds of boneless, skinless chicken. 1 (7 ounce) packet of Italian dressing mix. 1/2 cup of packed brown sugar. First clean the chicken and pat it dry. Mix the chicken with the Italian seasoning mix and brown sugar until well combined. Coat the chicken very well with the seasonings and arrange the chicken in a greased 12×9 pan. In a preheated oven to 350° bake the chicken for 50 to 60 minutes and turn it every 15 minutes to brown all the sides.
Ravioli Casserole 1 (28 oz) jar of spaghetti sauce. 1 (25 oz) package of cooked and drained frozen cheese ravioli. 2 cups of small curd cottage cheese. 4 cups of shredded mozzarella cheese. 1/2 cup of grated parmesan cheese. In an un-greased 13×9 baking dish, spread ½ cup of the sauce and top with half the ravioli, 1 ½ cups of sauce, 1 cup of cottage cheese, and 2 cups of mozzarella cheese in this order and then repeat the layers. Top with parmesan cheese and bake in a preheated oven to 350° for 30 to 40 minutes. Let stand before cutting and serving
Walking Taco Casserole 1 lb Ground chicken, beef or turkey 1 small onion sliced 1/2 Can of Rotel (diced tomatoes with green chillies) 1 Packet of Taco seasoning 1 Bag of Frito Corn Chips 1 Can Black Beans, drained and rinsed 1 Can Enchilada Sauce (10 oz) 2 oz. Cream Cheese 2 C. Shredded Cheese In a skillet brown the meat and onion. Add the Rotel and taco seasoning. Simmer until any liquid is evaporated. Add black beans and cream cheese. Turn off the heat and stir in the cream cheese until melted and combined. Stir in the enchilada sauce. Spray a 9x13 pan with cooking spray. Dump 1/2 of the bag of Fritos into the bottom of the pan. Top with 1/2 of the meat mixture and 1/2 of the shredded cheese. Repeat the layer Chips, meat, cheese. Bake at 325 degrees for 20 minutes or until cheese is melted and casserole is heated through.
Crab Bombs 1 lb. Crabmeat 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.
MONTEREY SAUSAGE PIE 1 pound Bulk Pork Sausage 3 teaspoons Minced Garlic 2 1/2 cups Shredded Monterey Jack Cheese, Divided 1 1/3 cup Milk 3 whole Eggs 3/4 cups Biscuit/baking Mix 3/4 teaspoons Rubbed Sage 1/4 teaspoons Pepper In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-inch deep-dish pie plate. In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture. Bake at 400°F for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting
Baked Chicken with Green Beans and Potatoes 4-6 raw chicken breasts. New potatoes. Green beans. Italian dressing mix. 1 stick of melted butter. In a 9×13 baking dish, place the chicken, green beans and potatoes and sprinkle with the italian dressing mix. Pour the melted butter over the top. Cover the baking dish with foil and bake in a preheated oven to 350° for 50 minutes. Uncover and bake for 10 more minutes.
Gooey Chocolate Cake 1 package of chocolate cake mix. 1 jar of caramel topping. 1 can of condensed milk. Whipping cream. Toffee bits. First bake the cake according to the box instructions in a 9×13 pan. Once baked, make holes all around the cake with a wooden spoon and pour the caramel and condensed milk over the cake while it’s still hot. Refrigerate the cake and frost with whipped cream and toffee bits right before serving.
Chicken Tortilla Bake 2 10 ¾ oz cans of cream of chicken. 1 10 oz can of dice tomatoes and green chilies. 12 6in corn tortillas. 3 cups of cooked chicken. 1 cup of shredded Mexican cheese blend. Mix together the cream of chicken and tomatoes and green chilies and set aside. Chop up the tortillas into bite sized pieces then layer ⅓ of them in a 3 quart pan. Add on half of the chicken, then spoon half of the soup mixture all over. Repeat the layers. Bake covered for 40 minutes in a preheated oven to 350°. Sprinkle the cheese all over the top and bake for 5 more minutes.
BAKED GARLIC PARMESAN POTATO WEDGES 3-4 large russet potatoes, sliced into wedges 4 tablespoons olive oil 2 teaspoons salt 2 teaspoons garlic powder 2 teaspoons Italian seasoning 1/2 cup shredded parmesan cheese optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping Preheat oven to 375. Lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.
Crockpot Italian Chicken 4 chicken breasts 1 packet Zesty Italian dressing seasoning 8 oz. cream cheese (softened) 2 cans cream of chicken soup 2 tablespoons of garlic powder 1 package of pasta Add all the ingredi ents except the pasta into the crockpot. Cook on low for 4 hours. If sauce is too thick, add a little milk. When you are ready to serve the chicken, cook pasta according to package. Drain pasta. Add pasta to the chicken sauce in the crockpot and toss together.
Mississippi Cheesy Potatoes 8-10 Cups potatoes, diced finely 16 ounces cheddar cheese, cubed or shredded 1 Cup mayonnaise (real) 1 package bacon, cooked and torn into large bits 1/2 Cup green onions, chopped In a 9x13 pan or 3 quart casserole dish, mix potatoes, cheddar cheese, bacon, and green onions. Stir in mayonnaise. Bake at 325 for an hour and a half or until potatoes are tender. Top with additional cheese if desired.
Lemon Butter Baked Shrimp 1 lb. raw shrimp, cleaned, peeled and deveined 8 Tbs. butter (1 stick), melted 3 cloves garlic, minced (my addition) 1 packet of Good Seasons Italian all natural seasoning 1 1/2 lemon, sliced into circles 1 Tbs. dried parsley leaves 1 tsp. black pepper, ground Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish. Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that. Bake uncovered in the preheated oven for 15 minutes.
Stupid Easy Chicken 4 chicken breasts, cubed 2 (14 ounce) cans Italian diced tomatoes 1 envelope of Lipton Savory Herb & Garlic Soup mix 1 (16 ounce) bow tie pasta 1/2 cup shredded Parmesan cheese Mix soup and tomatoes into crock pot, add chicken and stir. Cook on low for 6-8 hours. Cook bow tie pasta according to package. Serve over bow tie pasta; we actually just mix it all together. Sprinkle with parmesan cheese.
Cheesy BBQ Meatloaf 1 lb. ground beef 1 lb. ground veal or pork (I used veal, butcher mark down last week) 2 eggs, beaten 4 slices white bread, torn 1/4 C. diced onion 1/4 C. milk 1 tsp. Worcestershire sauce 2 T. yellow mustard 2 T. ketchup 1/2 tsp. salt 1/2 tsp. black pepper 1 C. sharp cheddar cheese, small diced 1 C. BBQ sauce (I used Stubbs) 1/2 C. shredded sharp cheddar cheese (for topping) Put first 12 ingredients in a large bowl and using your hands combine really well. Line a baking pan with tinfoil or parchment paper, take the meat mixture and place it in the center and gently press it out to about 2" thickness. Pour the BBQ sauce over the top and spread around to cover the entire surface area. Place in a 375 degree oven for 60 minutes or until cooked through (mine took exactly 60 min.) Remove and top with shredded cheese, return to the oven for 5 min. or until melted. Let sit 5 minutes before slicing.
Chicken Bacon Ranch Potato Bake 1/2 cup olive oil 1 tsp salt 1 ranch dressing mix (dry powder) 14 medium potatoes, cubed 3 chicken breast, cubed 2 1/2 cup shredded cheese 1 cup crumbled bacon 1 cup green onions, chopped 1 tsp black pepper How to make it Preheat oven to 500°F. Spray 9×12″ baking dish with cooking spray. In a large bowl combine oil, salt, pepper and ranch dressing mix. 1/2 cup olive oil 1 tsp salt 1 ranch dressing mix (dry powder) 1 tsp black pepper Add the potatoes to the oil mixture and toss well. Spoon potatoes into a large baking dish. Leave as much oil mixture behind as possible. 14 medium potatoes, cubed Roast potatoes until crispy, about 1 hr. Stirring every 15 minutes. Cut raw chicken into bite size pieces. Add to oil mixture and toss well. 3 chicken breast, cubed In a separate bowl mix the cheese, bacon and onion. 2 1/2 cup shredded cheese 1 cup crumbled bacon 1 cup green onions, chopped When potatoes are crispy, remove from oven. Lower temperature to 400°F. Top potatoes with raw chicken & cheese mixture. Bake for another 15-20. 2 1/2 cup shredded cheese 1 cup crumbled bacon 1 cup green onions, chopped Allow to cool for 10 minutes. Serve with sour cream or ranch dressing and enjoy
Crockpot Lasagna 1 pound Ground Beef Lasagna noodles 1 jar spaghetti sauce 1 1/2 cups cottage cheese 1 1/2 cups shredded Mozzarella cheese 2 tablespoons grated Parmesan cheese Brown ground beef and drain. Spoon 1 Cup spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 Cup cottage cheese over meat. Sprinkle 1/2 Cup mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. If cooked much longer, it gets a bit well done
White Chocolate Fudge with Reese's Peanut Butter Cups 22 Reese's Peanut Butter Cups 3 cups of white chocolate chips 1-14 oz can of sweetened condensed milk Line a 9x9 casserole dish with foil. Lightly spray it with cooking spray. Arrange your Peanut Butter Cups on the bottom (16 total) In a large sauce pan add your white chocolate chips & sweetened condensed milk and heat over medium low heat until all of the chocolate has melted. Once everything is well combined immediately pour the chocolate/milk mixture over your peanut butter cups. Chop the remaining 6 peanut butter cups into smaller pieces and spread evenly over the top of the mixture and press down slightly. Let cool on the counter for a while and then cover with plastic and put in the fridge to cool completely. (We've actually just stored our fudge in the fridge to keep it longer since it made so much!) Once it's cooled in the fridge for a couple of hours you can cut into bite sized pieces, or huge chunks
Mississippi Mud Cake 1 cup of melted butter (or 1 stick of butter and 1 stick of margarine) 2 cups sugar 1/2 cup unsweetened cocoa 4 large eggs (lightly beaten) 1 teaspoon vanilla extract 1/8 teaspoon salt 1 1/2 cups all-purpose flour 1 1/2 cups coarsely chopped pecans, toasted 1 (10.5-ounce) bag miniature marshmallows Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting (see recipe and instructions below) over warm cake. TIP: Let these cool completely before cutting into squares! Chocolate Frosting Recipe & Directions: 1 (16 oz) package powdered sugar, sifted 1/2 c. milk 1/4 c. butter, softened 1/3 c. unsweetened cocoa Beat all ingredients together with an electric mixer until smooth
MARGARITA CAKE CAKE: 1 3/4 cups granulated white sugar 1/2 cup (1 stick) butter, softened 1/2 teaspoon baking soda 1/4 teaspoon salt 3 large eggs 1 tablespoon grated lemon zest 1 tablespoon lemon juice, freshly squeezed 2 1/2 cups all-purpose flour 1 cup plain or lemon-flavored yogurt LIME GLAZE AND ASSEMBLY: 1/2 cup superfine granulated sugar 2 tablespoons lime juice, freshly squeezed 1 tablespoon water 1 tablespoon tequila whipped cream and lime slices, for garnish (optional) Preheat oven to 350°F. Grease and flour a 9x13-inch cake pan. Prepare the cake: Combine the sugar, butter, baking soda and salt in a mixing bowl and beat until blended. Add the eggs 1 at a time, beating well and scraping the bowl after each addition. Mix in the lemon zest and lemon juice. Add the flour and yogurt alternately, beating well after each addition. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Prepare the glaze: Combine the sugar, lime juice and water in a saucepan and mix well. Cook until the sugar dissolves, stirring frequently. Stir in the tequila. Assembly: Invert the warm cake onto a serving platter and brush with the glaze until it is absorbed. Let stand until cool. Slice and garnish each serving with a twisted lime slice and a dollop of whipped cream. TIPS: If you’re having trouble inverting the cake onto a serving platter, or if you’re afraid that it might fall apart, it’s ok to just spoon the glaze over the top of the cake while it’s in the pan. Then cut neat slices and transfer to a serving platter. If you don't cook with alcohol, it's okay to leave it out & just make a lime glaze to drizzle on top. If you don't not have superfine sugar and don't wish to purchase it at your market, simply place regular granulated white sugar in your blender and give it a few whirs until it turns into superfine sugar!
CHERRY POKE CAKE COCKTAIL 2 ounces Pinnacle Cake Flavored Vodka 1/2 ounce fresh lime juice 3-4 ounces cold Sprite Zero 1 ounce cherry juice (from the Maraschino cherry jar) Maraschino cherries for garnish Fill a highball glass with ice Pour Cake Flavored Vodka, Lime Juice, Sprite Zero and Cherry Juice over ice Stir well Garnish with cherries
Taco Stroganoff 1 small onion, chopped 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning mix 1/2 cup water 1 (14 1/2 ounce) cans corn, drained ( use type with diced peppers) 1 (8 ounce) packages cream cheese ( chive and onion flavor) 1 cup shredded cheddar cheese 8 ounces egg noodles, cooked and drained Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes. Add cream cheese and cheddar; cook until it heated through and cheese melts. Serve over noodles or toss with noodles.
IRON SKILLET COWBOY CORNBREAD 2 lbs of lean ground beef 2 cans of Rotel tomatoes, drained 2 cans of Ranch style beans, drained 2 packages of Mexican style cornbread per directions 1 can of cream style corn 2 cups shredded cheddar Start with cooking the ground beef in a large sauce pan, season as desired, add drained Rotel tomatoes and drained Ranch style beans. Simmer 10 minutes. Mix the two packages of Mexican style cornbread per directions. Add a can of cream style corn to cornbread mix, toss in 1 cup shredded cheese and stir. Pour half of the cornbread mix in the bottom of your greased Iron Skillet, then pour on meat mixture, top with 1 cup shredded cheese, pour remaining cornbread mix on top. Bake at 350 for about 20-30 minutes or until cornbread is golden brown. Quick and easy to make! Really good on cold night when you're tired.
Caramelized Chicken Wings 3 lbs chicken wings 2 tablespoons olive oil 1/2 cup soy sauce 2 tablespoons ketchup 1 cup honey 1 garlic clove, minced, to taste 1 pinch salt 1 pinch ground black pepper Preheat oven to 375°F. Place chicken in a 9x13-inch baking dish. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken. Bake at 375°F (190°C) for one hour or until sauce is caramelized.
Chicken Noodle Casserole 1/2 cup chopped onion 3 tablespoons butter or 3 tablespoons margarine, melted 2 (10 3/4 ounce) cans cream of chicken soup 2 cups shredded cheddar cheese, divided 1 cup milk 3 1/2 cups chopped cooked chicken 2 1/2 cups cooked macaroni salt pepper 1/4 cup Ritz cracker crumbs In a large skillet over med-high heat, saute onions in butter until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper. 4 Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs. Bake in a preheated 350° oven for 30 minutes or until heated through. Top with remaining ½ cup cheese and bake 5 minutes.
Crock Pot Garlic Brown Sugar Chicken 1 large chicken, cut into serving pieces 1 cup packed brown sugar 2/3 cup vinegar 1/4 cup Sprite or 1/4 cup 7-Up soda 2 -3 tablespoons minced garlic 2 tablespoons soy sauce 1 teaspoon pepper (regular black or cayenne) Place chicken in crock pot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch.
BEST DIP 8 ounces cream cheese, softened 2 cups sour cream 1 1/2 cups shredded cheddar cheese 6 slices bacon, cooked and crumbled 1/2 cup sliced green onion Preheat oven to 400 F. Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot. Serve with bread slices, crackers, or veggies.
Mexican Chicken Casserole 1/2 onion sliced 1 can diced green chilis 1.5 lb frozen, sliced, seasoned chicken breast 1/4 cup cream cheese 1 cup milk 1 cup chicken broth 1/4 cup green salsa 1 cup shredded Monterey jack cheese 8 flour tortillas 1 cup shredded cheddar or Monterey jack In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly
Crock Pot Beef Tips & Gravy 1 1/2 lbs beef stew meat, or chuck roast cubed 1 1/2 teaspoons lemon pepper 1 package dry onion soup mix 1 can cream of mushroom soup 14 oz can low sodium beef broth 2 tablespoons butter 3 tablespoons flour Place cubed beef in slow cooker and sprinkle evenly with lemon pepper. In a large bowl whisk together dry onion soup mix, cream of mushroom soup, and beef broth; pour over meat. Cover and cook on low for 8 hours. Remove meat from crockpot with a slotted spoon, place in a bowl, and cover with foil. Set aside for now. In a large saucepan melt butter. Add flour and whisk well. Cook for about a minute. Whisk in the gravy/juices from the crockpot and heat until thickened and heated all the way through. Add in the set aside beef and simmer for a few minutes. Serve the beef tips and gravy over mashed potatoes, rice, or noodles.
CHICKEN CASSEROLE WITH DORITO 3-4 BSCB (Boneless, Skinless, Chicken Breasts) baked 1 regular sized bag of original Doritos 1 can Cream of Mushroom 1 can Cream of Chicken 3/4 cup Milk Shredded Cheese I like to pre-bake my chicken breasts and I tend to do it the same way for most of my recipes. Sprinkle with Pampered Chef Southwest Seasoning and Garlic salt in bottom of baker. Place BSCB in baker, sprinkle the tops of the chicken with same seasonings and bake for 25-30 min on 375 While waiting for chicken to bake, combine both cans of Cream of Mushroom and Cream of Chicken in a bowl, along with milk and stir. This will make the ‘saucy’ portion of the dish. But being the goober that I am sometimes, I totally missed taking a picture of this step, so you will just have to take my word on it. 😉 After taking the chicken out of baker, add a layer of Doritos to the bottom. Chop Chicken breasts up and place a layer of chicken on top of Doritos. Add the creamy sauce on top of the chicken. (NO picture…sorry.) Add any remaining Doritos on top and finish with a layer of shredded cheese. (I use the Mexican shredded blend from Costco and tend to be VERY generous with my layer!) Bake in over on 375 – 400 for 15 -20 minutes or until heated through and cheese is melted.
Hamburger Sausage Broccoli Alfredo 1 lb ground beef 1 lb bulk sausage 1 tsp oregano, dried 1 small onion, chopped 1 clove garlic, minced 10 to 12 oz fresh broccoli 1 (8-oz) block cream cheese 1/2 c heavy cream 1/2 c parmesan cheese, grated 8 oz mozzarella cheese, shredded salt and pepper to taste In a large skillet, brown hamburger, sausage, onion and garlic over a medium heat. Season to taste with oregano, salt and pepper; drain excess fat. Meanwhile, steam the broccoli until tender yet still a little crisp; season with salt and pepper. Place cream cheese in a microwaveable bowl and microwave on HIGH for about 45 seconds, until soft; whisk until creamy and smooth. Gradually whisk in the cream until smooth; stir in the Parmesan cheese. Combine hamburger, broccoli and cream sauce in a large greased casserole dish (2 ½ quart or larger). Taste test and add additional salt and pepper if desired. Top with shredded cheese. Bake at 350º for about 35-45 minutes, until bubbly around edges.
Easiest Pecan Bars "EVER" 1 can (8 oz) refrigerated crescent rolls 3/4 cup chopped pecans 1/2 cup sugar 1/2 cup corn syrup 2 Tbsp butter or margarine, melted 1 tsp vanilla 1 egg, beaten Heat oven to 350°F. Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour, and cut into bars
Sausage Stuffed Jalapeños 1/2 lb regular pork sausage 1/2 lb hot pork sausage 1 packages cream cheese (soften) 1 cup shredded parmesan cheese (4oz) 20 large jalapeños peppers, halved Cut jalapeños in half and remove seeds In a skillet, cook the over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage. Spoon about 1 Tbsp, into each half. Place on an ungreased cookie sheet and bake at 425° for 15-20 minutes or until filling is lightly browned and bubbly.
Homemade salsa 1 can (28 Ounce) Whole Tomatoes With Juice 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 1/4 cup Chopped Onion 1 clove Garlic, Minced 1 whole Jalapeno, Quartered And Sliced Thin 1/4 teaspoon Sugar 1/4 teaspoon Salt 1/4 teaspoon Ground Cumin 1/2 cup Cilantro (more To Taste!) 1/2 whole Lime Juice Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Cherries Jubilee Cheesecake Bars 1 box cherry chip cake mix 1/2 cup butter or margarine, softened 2 packages (8 oz. each) cream cheese, softened 1 container Rich & Creamy cherry frosting 3 eggs Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Peanut Butter - Chocolate Pudding Parfaits 2 cups cold milk ( I use skim) 2 -3 tablespoons creamy peanut butter 1 (3 1/2 ounce) boxes vanilla instant pudding mix 1 1/2 cups whipped topping 10 teaspoons chocolate syrup 2 -3 bananas, peeled, sliced 4 teaspoons chopped peanuts (optional) Beat the peanut butter into the milk in a small bowl. Add the pudding mix. Beat on low speed of a hand mixer for 2 minutes. Fold in 1 cup of whipped topping. Divide half of pudding mix between 4 parfait glasses, top with banana slices and 1 tsp chocolate syrup. Repeat layers, ending with syrup. Divide remaining 1/2 cup whipped topping between glasses and top with 1/2 tsp more syrup each. Chill for about 30 minutes in the fridge. Top with chopped peanuts before serving, if desired.
Apple Pie Bars For the Crust you will need 1 egg 2 sticks of butter softened 1/2 cup sugar 2 cups of flour 1/2 tsp salt For the Filling you will need: 4 large apples, peeled, cored and sliced 4 tablespoons melted butter 1/2 Cup brown sugar 2 tsp cinnamon 1/2 tsp nutmeg For the Topping you will need : 2/3 cup brown sugar 2/3 cup flour 4 tablespoons butter melted Preheat oven to 350... line a 13 x 9 pan with parchment paper and set aside Make your crust in a large bowl,, combine the egg, butter and sugar,, mix till creamy. Add flour and salt... stir well... Flour your fingers and press the dough evenly in the prepared pan... bake for 15 min. Make your filling in a large bowl combine apples butter , brown sugar, cinnamon and nutmeg... stir well.. pour over crust Make your topping in a small bowl and spread over filling Bake an additional 30 min.... let cool cut and enjoy
Granola Peanut Butter Balls 2 tablespoons honey 4 tablespoons peanut butter 2 cups granola 2 to 4 tablespoons milk, or as needed In a large bowl, mix together the honey and peanut butter. Using a spatula, stir in the granola. Add enough milk to just moisten--you want it to stick together. Form into balls. Chill until ready to serve.
Cream Cheese Squares 2 (8 ounce) cans refrigerated crescent roll dough 2 (8 ounce) packages cream cheese 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup margarine, melted 1/4 cup white sugar 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Amish Chicken (it makes its own gravy while baking) So simple 6 -8 chicken pieces, cleaned 1 cup flour 2 teaspoons garlic powder 1 tablespoon salt 1 teaspoon pepper 2 teaspoons paprika 1 1/2 cups heavy whipping cream 1 1/2 cups water Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.
Crock Pot Chicken Barbecue 2 boneless skinless chicken breasts 1 1⁄2 cups tomato ketchup 3 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon cider vinegar 1 teaspoon ground hot red pepper flakes (to taste) 2 garlic cloves, minced or 1⁄2 teaspoon garlic powder Combine all ingredients for the sauce in the slow cooker. Add the chicken, coating it well with the sauce. Cook on high 3-4 hours, or until chicken is fully cooked. Shred the chicken, and place it back in the barbecue sauce in the pot; mix it all up so all the pieces are coated. Serve on buns or however you like! Enjoy! Note: You may keep the crock pot on low to keep the chicken warm, so guests or family can serve themselves
Cheesy Pepper Bread . Preheat oven 350 Bake 35 to 40 minutes 2 C. Flour 1 C. Shredded Cheese (any kind) 1 tsp. Sugar 1/2 tsp. Baking Powder 1/2 tsp. Baking Soda 1/2 tsp. Salt 1/2 Tsp. Coarsely Ground Black Pepper (I used a little more) 1 C. Buttermilk 1/2 C. Butter, melted 2 eggs Combine Flour, Cheese, Sugar, Baking Powder, Baking Soda, Salt and Pepper in a large bowl. In a separate bowl, whisk eggs, melted butter and buttermilk together. Add to flour mixture and mix just enough to incorporate dry with the wet. Pour into a prepared 9 x 5 loaf pan. Grease or spray only the bottom. Allow to cool 15 minutes before removing. Store in refrigerator, that is if there is any left!
Slow Cooker Pork Chops & Gravy Serves 4 1 1/2 lbs center cut pork chops, trimmed of any excess fat 1 tbsp pepper 1/2 tbsp salt 1/2 tbsp chili powder 1/2 tbsp dried basil 1 tsp olive oil 1 tsp butter 1 onion, chopped 3 garlic cloves, minced 1 1/2 cups chicken stock (or broth) 3/4 cup half & half cream 1 tbsp cornstarch 1 tsp salt 1 tsp pepper Fresh parsley, chopped Season trimmed pork chops with pepper, salt, chili powder & basil on both sides In a large skillet heat olive oil & butter over medium heat. Add in pork chops and brown on each side for 2-3 minutes. Place browned chops into slow cooker Add onion to skillet and cook until softened, scraping up the browned bits as onions cook. Stir in minced garlic and cook for 1-2 minutes. Add cooked onions and garlic over chops in the slow cooker. Pour chicken stock into slow cooker Cook on low for 7-8 hours, or high for 3-4 hours. Remove chops to a platter Pour sauce into a saucepan and bring to a simmer. Stir in 1/2 cup half & half To remaining half & half mix in cornstarch until well combined. Pour slowly into saucepan, whisking constantly and bring mixture to a boil. Stir in salt & pepper and let boil for an additional couple of minutes until gravy is thickened. Pour over chops and top with chopped parsley.
Fancy Pants Chicken You'll need 2 packages of THIN chicken breasts a few slices of prosciutto a half bag of fresh spinach an 8 oz package of fresh sliced mushrooms 1 envelope Lipton Recipe Secret's Savory Herb and Garlic 1/2 C White Wine 1/4 C Olive oil 8 oz shredded mozzarella Preheat oven to 375 spray a 13/9" pan with Pam. put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper top with mushrooms. whisk together olive oil, wine and savory herb envelope then pour over everything. Lay a piece of foil over (not tight). bake for 30 minutes top with cheese and bake for 5 minutes more.
EASY CARAMEL PIE 1 pie shell, cooked 1 14 ounce can Eagle Brand sweetened condensed milk 1 8 ounce tub Cool Whip or 1 can whipped cream 2 bananas, sliced (enough to cover bottom of crust) 1/2 cup chopped walnuts (optional) Cook pie shell according to instructions. Remove label from can. Place unopened can of Eagle Brand milk in saucepan; completely cover the can with water. Boil 3 hours, replacing water when needed. Keep can COMPLETELY submerged in boiling water at all times. After 3 hours boiling, cool can completely (approximately 4 hours). Sprinkle 1/4 cup chopped walnuts on the crust. Slice bananas and place in a layer on the top of the crust. Carefully open cooled can of sweetened condensed milk and pour into precooked pie shell. Refrigerate for at least 1 hour. Top with Cool Whip and 1/4 cup chopped walnuts.
Strawberry Shortcake Muffins 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 ⁄2 cup (1 stick) unsalted butter, cut into chunks 3/4 cup plus 2 tablespoons granulated sugar 2 large eggs 3 teaspoons pure vanilla extract 1 cup sour cream 1 1/2 cups diced fresh, ripe strawberries (about 9 ounces) 12 small, pretty strawberries, tops removed 1 cup heavy whipping cream Position a rack in the middle of the oven and preheat to 400°F. Spray two 12-cup muffin pans generously with cooking spray or line with paper liners. In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, on medium-high speed, beat the butter with ¾ cup of the sugar until lightened and creamy, about 2 minutes. Beat in the eggs, one at a time, then 2 teaspoons vanilla, until combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed until nearly incorporated. Add the dry ingredients and, using the rubber spatula, stir just until evenly moistened. Gently stir in the diced strawberries. The batter will be thick. Using a 2-ounce ice cream scoop, heap the batter into the greased muffin cups (you’ll probably fill about 15), filling them 3/4 full. Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 14 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Let cool completely. When the muffins have cooled, in the bowl of a mixer fitted with the whip attachment, on medium-high speed, beat the cream, remaining 2 tablespoons of sugar, and remaining 1 teaspoon of vanilla to medium-stiff peaks. Do not overbeat. Dollop or pipe some cream on top of each muffin, top with a strawberry, cut side down, and serve.
Delicious, Quick And Easy Sticky Buns (makes 1 dozen) 1 (10 ounce) can refrigerated biscuit dough 2 tablespoons margarine, melted 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 2 tablespoons dark corn syrup 1/4 cup chopped pecans Cut each biscuit in half and form each piece into a ball. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all . Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.
SNICKERDOODLE BARS 2 1/2 cups all purpose flour 1 1/2 tsp baking powder 2 sticks butter, softened 1 1/2 cups white sugar 1/2 cup brown sugar 3 eggs 1 tsp vanilla 1 1/2 Tbsp cinnamon & 2 Tbsp sugar combined Glaze 1 1/4 cup powdered sugar 3 Tbsp milk 1/2 tsp vanilla In a large mixing bowl, cream the butter until fluffy. Mix in the sugars and continue creaming. Scrape the bowl and add the eggs and vanilla. Beat for 1-2 minutes. On low speed slowly mix in the flour and baking powder. Spread half of the batter in the bottom of a greased 9x13 pan. Sprinkle the cinnamon/sugar mixture over the batter. Take a small spoon and drop the remaining batter evenly over the cinnamon sugar. Bake at 350 for 25 minutes. Cool completely. Whisk together the powdered sugar, milk and vanilla for the glaze. Drizzle over the bars.
Hot Fudge Peanut Butter Pie 1 chocolate graham cracker crust 1 cup peanut butter 1 package (8 ounces) cream cheese, room temperature 1 tub (12 ounces) Cool Whip, divided 1 jar (11.75 ounces) hot fudge topping, divided 1/2 cup sugar For the topping: 2 tablespoons hot fudge 2 tablespoons peanut butter In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges. Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time. At serving time, carefully spread remaining Cool Whip on top of pie. Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
Cereal On The Go 3 cups Cheerio's cereal - I used 1 1/2 cups each of peanut butter & chocolate Cheerio's 1/4 cup honey 1/4 cup reduced-fat Peanut Butter Line 8x8 pan with parchment paper. In a microwave safe bowl combine honey & peanut butter and heat for 30 seconds, stir. In a medium bowl combine cereal and pour honey mixture over and stir to combine. Layer into pan and spread until it is an even layer. Refrigerate for 30 minutes, or until set. Cut into bars. Store in air tight container in refrigerator for up to 5 days
Grand's Omelet Puffs 12 eggs 1/2 c milk 1/2 c sausage or bacon (cooked & crumbled) 1 c shredded chedder cheese 8 large size biscuits (Grands) 1/2 c veggies of choice (optional) Line a large size muffin cup pan with a biscuit by putting into cup and and pressing down and up on the sides. Whip eggs and milk together. Add remaining ingredients, mixing well. Pour egg mixture into biscuit shell. Bake at 350* for 25 min or until golden brown and center of puff is done
CHICKEN STROGANOFF 2 lb Skinless, boneless chicken breast halves and/or thighs 1 cup Chopped onion 2-10 ¾ oz cans Condensed Cream of Mushroom Soup with Roasted Garlic ⅓ cup Water 12 oz Dried wide egg noodles 8 oz Carton dairy sour cream Freshly ground black pepper to taste, optional Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper.
Grass stains are a nightmare! We've got a spot remover for you! 1 cup water 1 cup ammonia 1 cup vinegar 1 cup Era laundry detergent Mix all of the ingredients in a pitcher and then pour into a spray bottle. Spray the stains liberally with the mixture. Wait about 10 minutes and then throw them in a regular load of laundry.
Greek Potatoes (Oven-Roasted and Delicious!) 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato) 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe) 1⁄2 cup olive oil 1 cup water (can melt a bullion cube in water if desired) 1 tablespoon dried oregano (get the Mediterranean, it's the best!) 1 lemon, juiced sea salt fresh coarse ground black pepper Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam Put all the ingredients into a baking pan large enough to hold them. Lining with foil will help with clean up. Season generously with sea salt and black pepper. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. Bake for 40 minutes. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. This will take about another 40 minutes. Do not be afraid of overcooking the potatoes- they will be delicious. The overly brown ones are the best
Grilled Sweet Potatoes 2 large sweet potatoes, thinly sliced 1 large apple, thinly sliced 1⁄2 cup butter 1⁄2 cup brown sugar 3 dashes cinnamon (optional) Slice and split your sweet potatoes and apple between two tinfoil packages (two strips of tinfoil folded together). Top each with half the butter and brown sugar and a few dashes of cinnamon (optional). Close the tinfoil packages and put on the grill on medium/low heat for approximately 40 minutes, turning half way through.
FRUIT EXPLOSION MUFFINS 2 cups light sour cream (Greek yogurt) 1 cup canola oil 4 large eggs 1 teaspoon vanilla 2 cups sugar 2 cups all purpose flour 2 cups whole wheat flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 4 cups berries of choice, fresh or frozen* 3/4 cup jam or jelly Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well). In a large bowl, whisk together sour cream, oil, eggs and vanilla. Add in sugar until combined completely. Add flours, baking powder, baking soda, and salt and stir until combined. Carefully stir in berries. Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam with the batter. Bake for 23-25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve. Muffins can be stored at room temperature for 2-3 days or frozen for 3-4 months. Notes I recommend frozen berries because they will be easier to stir in and won't discolour the batter.
STRAWBERRY CHOCOLATE CHIP COOKIES 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 12 Tablespoons UNSALTED butter, softened 1/2 cup granulated sugar 3/4 cup light brown sugar, packed 1 Tablespoon vanilla extract 2 large eggs 1/2 cup fresh strawberries, chopped into small pieces 1 cup milk chocolate chips/white chocolate chips additional chocolate chips, for topping Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside. In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined. Add eggs one at a time, mixing between each egg. Add flour mixture and mix until just combined. DO NOT OVERMIX! Using a spatula, stir in fresh strawberries and chocolate chips until combined. Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet. Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges. Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.
ONE POT CREAMY CHICKEN MUSHROOM FLORENTINE 1 pound boneless skinless chicken breasts, cut into one inch pieces 1 tablespoon butter 1 teaspoon olive oil 2 garlic cloves, minced 1/4 cup sun dried tomatoes 4 ounce small mushrooms, sliced 1 tablespoon flour 2 cups chicken broth 1 1/2 cup half and half 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 8 ounces linguine, broken in half 1/4 cup grated parmesan cheese 2 cups fresh baby spinach In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute. Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender. Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.
Strawberry Cream Delight 1 (6 oz.) pkg. strawberry Jello 2 1/2 cups boiling water 3 cups fresh strawberries, sliced 8 oz. cream cheese 8 oz. Cool Whip 1/2 cup powdered sugar 2 1/2 cups graham crackers 1/2 cup sugar 3/4 cups melted butter Mix Jello in boiling water; chill until almost set. Add strawberries and keep chilled until ready to use. Mix cream cheese, powdered sugar, and Cool Whip; set aside. In a 13 x 9 x 2 inch pan, mix the crushed graham crackers, sugar, and melted butter and press into the bottom of the pan. Pour cream cheese mixture over crust. Pour jello and strawberry mixture on top of the cream cheese mixture. Chill 1 hour before serving. Cut and enjoy this delicious strawberry delight.
Old Fashioned Biscuit Bread 2 teaspoons of bacon drippings 2 cups of self rising flour 1/4 cup very cold butter, cubed 3/4 to 1 cup cold buttermilk 2 tablespoons of butter, melted, optional In an 8-inch cast iron skillet, melt the bacon fat over medium high heat. Meanwhile, cut the cold butter into the flour. Add only enough buttermilk to the flour to form into a shaggy dough, turn out onto a floured surface, sprinkle a small amount of flour on top and quickly shape into a disc. Turn over, sprinkle additional flour on top and tighten disc, just slightly smaller than the skillet. Use a wide spatula to transfer the dough to the hot skillet. Cover and reduce heat to between medium and medium low. Cover and cook until the bread browns on the bottom, then flip over, pour melted butter on top if desired, cover and cook until browned on the other side. Break off pieces or cut into wedges and serve with pure butter, honey, sorghum or cane syrup, or use your favorite jam, jelly, preserves or fruit butter. Cook's Notes: Can substitute vegetable shortening (like Crisco) for the bacon drippings. I use White Lily self rising flour and Land O'Lakes butter for this recipe. Oven Version: While traditionally made on the stovetop, you can also make this in the oven. Preheat oven to 400 degrees F. Add the bacon drippings to the 8 inch cast iron skillet and place into the oven. Meanwhile, cut the cold butter into the flour. Add buttermilk, increasing to about 1-1/2 to 2 cups, or until mixture is gooey, but still thick and not soupy. Using pot holders, carefully remove skillet from the oven and quickly pour the batter into the skillet, using a spatula to spread the dough across the skillet. Pour the melted butter on top, and place into oven, baking uncovered at 400 degrees F for about 20 to 25 minutes, or until top is golden brown. Oven Cheese Biscuit Bread: Add 1 cup of shredded mozzarella or cheddar, 1/4 cup grated Parmesan cheese and 1/4 teaspoon of dried herbs (basil, sage, oregano, Italian seasoning, etc.) to the batter before adding the buttermilk. Cook in the oven as above. Galettes: Instead of shaping into one biscuit, pinch off pieces of individual dough about a small palmful. Use fingertips to pat out into individual thin, flat breads, about 1/4 inch thick. Use the tip of a sharp knife to cut a small slit in the center of the bread. Omit the bacon drippings and fry galettes individually in about 1/2 inch of hot oil, turning once, until browned on both sides. Immediately brush with melted butter and sprinkle lightly with granulated or powdered sugar. Can also serve with jam, jelly, preserves, honey or cane syrup.
Sunday, February 12, 2017
BLUEBERRY JELLO SALAD 1 can (16-ounces) crushed pineapple (reserved drained juice)** 1 cup boiling water 2 boxes (3 ounces) of grape or berry-blue JELL-O gelatin (can substitute sugar-free JELL-O)* 1 can (16-ounces) blueberry pie filling 1/2 cup fresh blueberries, washed 1/4 cup chopped pecans : Drain the pineapple juice into a one (1) cup measuring cup. Fill the rest of the cup to the top with boiling water. Pour the gelatin into the pineapple juice/boiling water mixture and stir until the crystals are completely dissolved. Add crushed pineapple and blueberry pie filling. Stir to combine. Pour the gelatin mixture into a 9- by 13-inch pan. Cover and refrigerate until firmly set. The salad can be ready to serve in 2 to 3 hours or leave overnight. Keep chilled until ready to serve. Approximately 30 minutes before serving, spread with the prepared creamed cheese topping until covered evenly. Garnish with fresh blueberries and chopped nuts. Cover with plastic wrap and chill for another 30 minutes before serving. Store gelatin desserts in a covered container to avoid the formation of a thick rubbery skin on the surface. Cream Cheese Topping: 1 (8 ounces) package cream cheese, softened and chopped into blocks 1/2 cup granulated sugar 8 ounces sour cream 1 teaspoon pure vanilla extract In large bowl, combine cream cheese, sugar, sour cream and vanilla extract. With electric mixer on medium speed. Whip together until smooth and creamy. Add more sugar to taste if needed. Cover with plastic wrap and set aside in refrigerator until the above Blueberry Jell-O mixture is set. The topping can also be made right before you are ready to serve the salad.
Upgraded Kraft Mac N Cheese 1 (14 ounce) package Kraft macaroni and cheese (dinner, blue box) 1 cup shredded cheddar cheese 1⁄2 cup sour cream 1⁄4 teaspoon ground red pepper or 1⁄4 teaspoon black pepper 6 butter flavored crackers, crushed (like Ritz) 1 tablespoon butter or 1 tablespoon margarine, melted Preheat oven to 375°F. Prepare Mac n Cheese dinner as directed on package. Stir in 1/2 cup of the Cheddar cheese, the sour cream and pepper. Spoon into greased 1-1/2 quart baking dish; sprinkle with remaining 1/2 cup Cheddar cheese. Combine the melted butter and cracker crumbs and sprinkle over the top. Bake at 375 for 20 minutes. Let stand 5 minutes 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 9-10min at 375 F.
Loaded Hash Brown Casserole 32 oz bag shredded frozen hash browns, thawed 4 slices bacon, chopped into 1/2 inch pieces 1 onion, chopped 2 garlic cloves, minced 2 tbsp. flour 3 cups fat free chicken stock 1 tsp salt 1 tsp pepper 16 oz reduced fat sour cream 3 cups reduced fat cheddar cheese, divided Preheat oven to 375 Spray a large casserole dish with nonstick spray, set aside Place hash browns into a large colander and place in the sink to drain as you prepare the sauce In a large skillet, with high sides, begin cooking bacon over medium heat Once bacon is starting to brown add in onion and continue cooking until bacon is crispy and onion is browned Add in garlic and cook for an additional minute, stirring constantly Sprinkle flour, salt & pepper over bacon & onion, whisking to combine Cook for 3-4 minutes, allowing flour taste to cook out Slowly whisk in chicken stock, stirring until mixture is smooth Bring to a boil and then reduce to a simmer to continue cooking for 5-7 minutes or until mixture is thickened Remove from heat and stir in sour cream and 2 cups cheese, stirring until well combined Add in hash browns and stir until combined Pour into prepared pan and top with remaining cheese Cover with aluminum foil and bake for 30 minutes Remove foil and continue baking for 15 minutes or until cheese is browned and bubbly Remove and serve
Blueberry Biscuits 2 C. self rising flour 2 T. sugar 4 T. cold butter 1 C. whole milk 1 C. blueberries (fresh or frozen, if using fresh freeze them for 1 hour prior to using) 1 1/2 T. butter, melted (for brushing) Glaze: 1/4 C. powdered sugar, 1 tsp. vanilla, couple splashes of milk (Whisk together all ingredients, set aside.) In a mixing bowl, combine the flour and sugar. Using a pastry blender or fork, cut in the butter to the flour. Stir in the milk and form a soft dough. Turn the dough out onto a floured surface and knead the dough into a ball. Roll the dough out to 1/2" thickness. Take the frozen blueberries and scatter them around the dough, pressing down lightly. Roll up the dough and then knead back into a ball, roll the dough out to 1" thickness. Using a floured biscuit cutter, cut out the biscuits and place in an iron skillet that has been greased with lard or shortening. Bake in a 425 degree oven for 20 minutes, remove and brush with the melted butter, return to the oven for 5 minutes. Remove and drizzle with the glaze
Indian Tacos (And Fry Bread) 6-8 Indian Tacos 1 lb fried hamburger 2 (15 ounce) cans diced tomatoes 1 large green pepper 1 large onion 1⁄2 cup cooked rice 1 (15 ounce) can red kidney beans 3 teaspoons diced mild green chilies 1 teaspoon chili powder 1 teaspoon ground cumin Tabasco sauce, to taste 1 (16 ounce) can refried beans, heated Separate Toppings if desired shredded cheddar cheese shredded lettuce diced tomato sour cream guacamole sliced black olives salsa Fry Bread 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 1 cup milk hot oil (for frying) Mix the first 10 ingredients in a large sauce pan or skillet. Simmer on low heat for about 30 minutes or until fry bread is done. While this is simmering make fry bread. Fry Bread:. Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Knead and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized lumps and shape into a flat disk shape. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on paper towels. Place hot fry bread on a plate. Spread a layer of refried beans. Top with meat sauce and shredded cheese. Add lettuce, tomatoes, salsa, etc. if desired
Beef Pasta Cheese Bake 24 Ounces of your favorite Pasta/Marinara Sauce 1 pound of lean ground beef, cooked with salt and pepper. 14.5 oz of diced tomatoes ( do not drain) 1 16 ounce Bag elbow noodles (or your favorite noodle) 1 Cup of Mozzarella Cheese - Shredded 1 Cup of Cheddar Cheese - Shredded 1 Cup of Parmesan Cheese - Shredded 1-2 Tablespoons of Parsley - Chopped Well (optional) Preheat oven to 400 - lightly grease a 9x13 casserole dish with olive oil. Boil Noodles as directed on box. Brown ground beef. In a bowl carefully mix - diced tomatoes, and pasta sauce together. Then pour 1/2 of the sauce in the casserole dish, make sure it cover the complete bottom of the dish. Sprinkle 1/2 of the cooked ground beef on top of sauce. Place 1/2 of cooked noodles on top of sauce. Then place one cup of mozzarella cheese on top of the pasta. Place the rest of the ground beef on top to cheese. Place rest of the cooked noodles on top of beef. Next pour the rest of the pasta sauce over the layer of beef & noodles. Bake for 30 minutes. Remove from oven and top with the cheddar cheese and Parmesan cheese. Put back in the oven to bake for 15 more minutes or until cheese is completely melted. Top with parsley as garnish. (optional) Serve with garlic bread and salad.
Valentine Bark (easy peasy) 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.
Friday, February 10, 2017
Breakfast Banana Split 1 banana, split lengthwise 1⁄2 cup yogurt, any flavor you like 1⁄4 cup granola cereal or 1⁄4 cup cereal 1⁄4 cup blueberries or 1⁄4 cup other berries chocolate (optional) or fruit syrup (optional) whipped cream (optional) 1 maraschino cherry Place banana in a bowl and top with yogurt. Sprinkle granola or cereal over the yogurt and top with berries. Add a little chocolate or fruit topping syrup if desired. Garnish with some whipped cream and a cherry.
OREO COOKIE CAKE 1 (20 ounce) package chocolate sandwich cookies 1/2 cup butter 1 (16 ounce) container frozen whipped topping, thawed 2 (8 ounce) packages cream cheese 1 cup confectioners' sugar 2 cups milk 1 (3.5 ounce) package instant vanilla pudding mix Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
VALENTINE CHERRY POUND CAKE 2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup butter 1 (8 ounce) package cream cheese 1 1/2 cups white sugar 4 eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup maraschino cherries, drained and halved 1/4 cup all-purpose flour Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan. Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
STRAWBERRY PRETZEL SALAD 1 1/2 cups crushed pretzels 4 1/2 tablespoons white sugar 3/4 cup butter, melted 1 cup white sugar 2 (8 ounce) packages cream cheese 1 (8 ounce) container frozen whipped topping, thawed 1 (6 ounce) package strawberry flavored Jell-O(R) 2 cups boiling water 1 (16 ounce) package frozen strawberries Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
RED VELVET CUPCAKES 2 1/2 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 2 cups sugar 4 eggs 1 cup sour cream 1/2 cup milk 1 (1 ounce) bottle Red Food Color 2 teaspoons Pure Vanilla Extract Vanilla Cream Cheese Frosting: 1 (8 ounce) package cream cheese, softened 1/4 cup butter, softened 2 tablespoons sour cream 2 teaspoons McCormick(R) Pure Vanilla Extract 1 (16 ounce) box confectioners' sugar Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick(R) Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
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 aprox. (5) rolls. cook in a preheated 180˚c/350˚f oven for 15 minutes or till done and golden brown
Jo's Sloppy Stuffed Peppers 4 Bell Peppers (any color you choose) 2 lbs Ground Beef 1 Small Onion (chopped) 3/4 cup of chopped carrots 3/4 cup of chopped celery 1tsp minced garlic 8 0z can of mild Rotel 1/3 cup of beef broth 1/4 cup of reduced sugar ketchup 2 tbsps of tomato paste 1 tbsp. of worcestershire sauce 1 tsp. mustard 1 tbsp of chili powder 1 tsp cumin 1 tsp salt Preheat your oven to 350 degrees Wash your peppers and cut the tops off..clean seeds out.... Grease your pan and then salt and pepper your peppers ....bake for 35 min. Over Med heat...cook your ground beef, onion, carrots, celery, and garlic. If you have grease drain it. Then add the Rotel, beef broth, ketchup, tomato paste, worcestershire sauce,mustard, chili powder, cumin, and salt...... Mix all well and simmer for 10 min. Remove your peppers from the over... stuff with mixture and ENJOY
Coconut Pineapple Bread Pudding 1 cup dried pineapple, diced 3 tablespoons fresh ginger root, minced 1/2 cup dried coconut 1/2 cup macadamia nuts 2 eggs 1 cup coconut milk 1 teaspoon vanilla extract 1 tablespoon brown sugar 1 loaf King's Hawaiian Original Hawaiian sweet round bread Preheat the oven to 350°F. In a food processor, pulse pineapple, ginger, coconut and macadamia nuts to form a crumble. In a shallow bowl, whip the eggs, coconut milk, vanilla extract and brown sugar. Grease a pie pan or shallow baking dish. Tear bread into approximately 2x2-inch chunks Dunk half the pieces of bread into the egg mixture and place them in the baking dish or pie pan. Sprinkle half the crumble on the bread. Dunk the remaining bread chunks into the egg mixture and layer them on top. Spread the remaining crumble on top. Place the bread pudding in the oven for 40 to 45 minutes. The pudding is done when you can insert a knife and it comes out clean.
Homemade King Hawaiian Rolls and/or Loaf 6 cups all-purpose flour, plus an additional 1/2 cup flour, divided 3 eggs 2 cups pineapple juice, room temperature 3/4 cup sugar 1 teaspoon vanilla 2 (1/4 ounce) envelopes yeast 1/2 cup (8 tablespoons) butter, melted In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter. Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour. Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, and/or loaf. Place in buttered pans. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm..
Mac & Cheese 1 (16 ounce) boxes rigatoni pasta 8 ounces sharp cheddar cheese, shredded 8 ounces monterey jack cheese, shredded 4 ounces parmesan cheese, grated 2 cups heavy cream salt and pepper Preheat oven to 350°F. Prepare rigatoni noodles according to package directions, but add a good bit of salt to the water. Once cooked, drain but do not rinse the pasta. Transfer pasta to a large mixing bowl. Add half the cheddar, monterey jack and parmesan cheeses, as well as the heavy cream. Stir well to combine, season with pepper to taste. Transfer the mixture to a 9"x13" casserole dish. Sprinkle the remaining cheeses on top and bake for 30 minutes until golden brown and bubbly.
Mountain Dew Apple Cobbler 2 Granny Smith Apples (peel and slice into 8 sections each) 2 cans crescent rolls (1 can for each apple) 2 sticks butter 1 1/2 cups sugar 1 1/2 cups Mountain Dew Cinnamon 1/2 cup chopped pecans Wrap each 1/8 apple section in crescent roll dough. Place in lightly greased baking dish. Melt butter & stir in sugar. Spread over apples. Pour Mountain Dew over apples. DO NOT STIR. Sprinkle with cinnamon and chopped pecans. Bake, uncovered, at 350°F for approximately 45 minutes. Can be served with ice cream or whipped cream.