PIEROGI CASSEROLE
1 LB. BOW TIE NOODLES OR ELBOWS prepare as directed.
2 LBS POTATOES
1 LB.. SLICED AMERICAN CHEESE save 6 slices for the top
2 LBS. ONIONS chopped
1/2 LB. BUTTER
1/2 LB. MARGARINE.
Saute' onions in butter/margarine. Cook noodles as directed on box. Boil the potatoes to prepare them to be mashed. Mix half of onions/butter with potatoes as you mash them- also mix the cheese with the potatoes * except for the 6 slices for the top. Add a little milk to help cream the mash potatoes. Spread the remaining half of the butter and onion mix on the bottom of an 11x13 pan. Spread noodles over the onion mix, then spread a layer of mashed potato mix - layer like you would lasgna. Put remaining 6 slices of cheese on top of casserole. Cover with foil.
BAKE AT 350 DEGREES FOR 45 MINUTES.
Wednesday, December 31, 2008
Monday, December 22, 2008
Thrifty Lasagna Pinwheels
8 Lasagna noodles
< I just made the whole package ..some ripped and I spread it a little more then 8 too)
10oz package frozen spinach, thawed , drained and chopped
<>
1 cup grated parmesan cheese divided (3/4 cup and 1/4 cup)
1 cup shredded mozzarella divided (1/4 cup and 3/4)
15oz ricotta cheese
1/4 tsp nutmeg
pinch salt and pepper
1 egg
mix together spinach , ricotta, egg, salt, pepper, nutmeg, 1/4 cup mozzerella, 3/4 cup parmesan. Cook noodles al dente. Allow to cool.
Spread about 1/3 cup of of the cheese mixture along the entire length of the noodle. Roll the noodle & stand on its side in a prepared round deep casserole dish, spayed with non-stick cooking spray. Pour sauce over the noodles, cover and bake at 350 degrees for about 40 minutes or until warmed through. Uncover, sprinkle remaining cheese over top, return to oven until cheese is bubbly.aproximately 5minutes. serve and enjoy
< I just made the whole package ..some ripped and I spread it a little more then 8 too)
10oz package frozen spinach, thawed , drained and chopped
<>
1 cup grated parmesan cheese divided (3/4 cup and 1/4 cup)
1 cup shredded mozzarella divided (1/4 cup and 3/4)
15oz ricotta cheese
1/4 tsp nutmeg
pinch salt and pepper
1 egg
mix together spinach , ricotta, egg, salt, pepper, nutmeg, 1/4 cup mozzerella, 3/4 cup parmesan. Cook noodles al dente. Allow to cool.
Spread about 1/3 cup of of the cheese mixture along the entire length of the noodle. Roll the noodle & stand on its side in a prepared round deep casserole dish, spayed with non-stick cooking spray. Pour sauce over the noodles, cover and bake at 350 degrees for about 40 minutes or until warmed through. Uncover, sprinkle remaining cheese over top, return to oven until cheese is bubbly.aproximately 5minutes. serve and enjoy
Friday, December 19, 2008
Augratin Cheese soup
1 box/package of AuGratin potatoes with sauce mix
1 can chicken broth
3 cups water
2/3 cup diced carrots
2/3 cup diced celery
1/2 cup half and half
combine potato slices, cheese sauce mix, chicken brothe, water, carrots, celery in large saucepan. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer 25-30 minutes or until potatoes are tender, stirring occasionally. Remove from heat , stir in cream. Garnish with parsley if desired.
1 can chicken broth
3 cups water
2/3 cup diced carrots
2/3 cup diced celery
1/2 cup half and half
combine potato slices, cheese sauce mix, chicken brothe, water, carrots, celery in large saucepan. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer 25-30 minutes or until potatoes are tender, stirring occasionally. Remove from heat , stir in cream. Garnish with parsley if desired.
Tuesday, December 16, 2008
Hot cocoa
Here's the Hershey cocoa recipe with a twist:
Mix together in pot on stove on medium heat until boiling and boil for 2 min the following:
1/2 cup sugar
1/4 cup cocoa
dash of salt
1/3 cup hot water
then add and heat - but don't boil: 4 cups milk
Once heated to temp desired, add: 3/4 tsp of vanilla for traditional hot cocoa
The twist : spice it up!!
add: 1/2 tsp of peppermint or strawberry
and 1/2 tsp of vanilla
top with redi whip and sprinkle a tad of cinnamon or cocoa to decorate and add a peppermint stick to stir with.
Quick, easy, and the family LOVES the new twist on the holiday classic.
Mix together in pot on stove on medium heat until boiling and boil for 2 min the following:
1/2 cup sugar
1/4 cup cocoa
dash of salt
1/3 cup hot water
then add and heat - but don't boil: 4 cups milk
Once heated to temp desired, add: 3/4 tsp of vanilla for traditional hot cocoa
The twist : spice it up!!
add: 1/2 tsp of peppermint or strawberry
and 1/2 tsp of vanilla
top with redi whip and sprinkle a tad of cinnamon or cocoa to decorate and add a peppermint stick to stir with.
Quick, easy, and the family LOVES the new twist on the holiday classic.
Oat Cakes
Oat Cakes & tea from the Lyceum in Sydney, Nova Scotia.
3 cups flour
3 cups rolled oats
2 cups sugar
2 tsp salt
1 tsp baking powder
2 cups shortening
3/4 cups cold water
mix dry ingredients first then cut in shortening.Add water & mix. Roll out thin on a lightly floured surface. Cut into squares.
on un-greased cookie sheet , Bake 350 degrees for Min.
hint: it's easier to roll out if you slightly chill dough.
Very yummy- my sister made them and we thought they were tasty...
3 cups flour
3 cups rolled oats
2 cups sugar
2 tsp salt
1 tsp baking powder
2 cups shortening
3/4 cups cold water
mix dry ingredients first then cut in shortening.Add water & mix. Roll out thin on a lightly floured surface. Cut into squares.
on un-greased cookie sheet , Bake 350 degrees for Min.
hint: it's easier to roll out if you slightly chill dough.
Very yummy- my sister made them and we thought they were tasty...
Cream Cheesse Frosting
This icing is good on Cinnamon rolls, banana cake, ...lots of good things really!
Frosting:
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon vanilla extract
In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla.Frost cake when cooled
some variation:
take 1/2 cup pecans and stir in frosting or after cake is frosted sprinkle pecans over cake.
Frosting:
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon vanilla extract
In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla.Frost cake when cooled
some variation:
take 1/2 cup pecans and stir in frosting or after cake is frosted sprinkle pecans over cake.
Qucik cookie glaze
stir together
3/4 cup powdered sugar,
3-4 teaspoons of milk
1/4 tsp vanilla extract
in small bowl - mix until of drizzling consistency-
add 3-4 drops food coloring for decorating!
3/4 cup powdered sugar,
3-4 teaspoons of milk
1/4 tsp vanilla extract
in small bowl - mix until of drizzling consistency-
add 3-4 drops food coloring for decorating!
Best ever butter Cookies
Butter cookies
1 cup butter- softened
1 cup sugar
1 egg
2 tbsp. orange juice
1 tbsp. vanilla
2-1/2 cups all purpose flour
1tsp. baking powder
frosting
3 cups powdered sugar
1/2 cup butter- softened
1 tsp vanilla
1 to 2 tbsp milk
Optional:food color and/or decorator
candies/sugars if desired
Combine 1 cup butter , sugar ,and egg in large bowl. beat at medium speed , scraping bowl often, until creamy. Add orange juice and vanilla, mix well. reduce speed to low, add flour and baking powder, beat until well mixed.
Divide dough into thirds ; wrap each in plastic food wrap. Refrigerate until firm (2-3 hours)
Heat oven to 400 degrees . roll out dough on lightly floured surface.one third at a time (keeping remaining dough refrigerated). roll to 1/8 to 1/4 inch thickness. Cut with 3 inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6-10 minutes or until edges are lightly browned. cool completely
FROSTING
combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. tint frosting with food color, if desired. frost and decorate cooled cookies as desired.
Makes 3 dozen cookies
1 cup butter- softened
1 cup sugar
1 egg
2 tbsp. orange juice
1 tbsp. vanilla
2-1/2 cups all purpose flour
1tsp. baking powder
frosting
3 cups powdered sugar
1/2 cup butter- softened
1 tsp vanilla
1 to 2 tbsp milk
Optional:food color and/or decorator
candies/sugars if desired
Combine 1 cup butter , sugar ,and egg in large bowl. beat at medium speed , scraping bowl often, until creamy. Add orange juice and vanilla, mix well. reduce speed to low, add flour and baking powder, beat until well mixed.
Divide dough into thirds ; wrap each in plastic food wrap. Refrigerate until firm (2-3 hours)
Heat oven to 400 degrees . roll out dough on lightly floured surface.one third at a time (keeping remaining dough refrigerated). roll to 1/8 to 1/4 inch thickness. Cut with 3 inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6-10 minutes or until edges are lightly browned. cool completely
FROSTING
combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. tint frosting with food color, if desired. frost and decorate cooled cookies as desired.
Makes 3 dozen cookies
Kinderpunsch -alcohol-free hot punch
"Kinderpunsch" is an alcohol-free hot punch, served mainly in Christmas markets in Germany.
Substitute grape juice for apple if you'd rather.
Ingredients:
1 cup water
2/3 cup white sugar
2 pinches ground cloves
1 cinnamon stick
3 cups apple juice
1 lemon, sliced
In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil.
Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm. Makes 1 1/2 quarts
Very sweet- and tasty! I made it with the apple juice - never tried it with the grape.
Substitute grape juice for apple if you'd rather.
Ingredients:
1 cup water
2/3 cup white sugar
2 pinches ground cloves
1 cinnamon stick
3 cups apple juice
1 lemon, sliced
In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil.
Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm. Makes 1 1/2 quarts
Very sweet- and tasty! I made it with the apple juice - never tried it with the grape.
Reindeer Snack
There are two versions, a sweet one and a spicy one.
Sweet one.
3 cups popped popcorn
3 cups bugles- regular/original flavor
2 cups pretzel sticks
1 cup Cheerios cereal
1/3 cup butter or margarine, melted
1/2 teaspoon cinnamon
2 cups red and green candy coated chocolate candies
1. Heat oven to 300 degrees
2 Mix popcorn, bugles , pretzels, and cereal in large bow. Mix remaining ingredients separately and drizzle over popcorn mixture. Tossing until evenly coated. Spread in ungreased jelly roll pan , 15 1/2 by 10 1/2 inch
3 Bake uncovered 15 minutes , stirring twice; cool. Store loosely covered at room temperature up to 2 weeks.
SPICY
Everything is the same except use the Nacho cheese flavor bugle snacks and replace the cinnamon with 1 garlic clove very finely chopped ( or 1/4 teaspoon of garlic powder)
Special touch:
Make party favors out of this mix- Warp 1 cup portions in holiday themed plastic wrap and tie with green and red ribbon. Personalize packages by attaching small gift tags with a guests name written on each.
Sweet one.
3 cups popped popcorn
3 cups bugles- regular/original flavor
2 cups pretzel sticks
1 cup Cheerios cereal
1/3 cup butter or margarine, melted
1/2 teaspoon cinnamon
2 cups red and green candy coated chocolate candies
1. Heat oven to 300 degrees
2 Mix popcorn, bugles , pretzels, and cereal in large bow. Mix remaining ingredients separately and drizzle over popcorn mixture. Tossing until evenly coated. Spread in ungreased jelly roll pan , 15 1/2 by 10 1/2 inch
3 Bake uncovered 15 minutes , stirring twice; cool. Store loosely covered at room temperature up to 2 weeks.
SPICY
Everything is the same except use the Nacho cheese flavor bugle snacks and replace the cinnamon with 1 garlic clove very finely chopped ( or 1/4 teaspoon of garlic powder)
Special touch:
Make party favors out of this mix- Warp 1 cup portions in holiday themed plastic wrap and tie with green and red ribbon. Personalize packages by attaching small gift tags with a guests name written on each.
Gourmet Reindeer Poop
Gourmet Reindeer Poop
Ingredients:
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
2 teaspoons cocoa
1/2 cup peanut butter
3 cups oatmeal -- not instant
1/2 cup chopped nuts -- optional
Directions:
Mix butter, sugar, milk and cocoa together in a large saucepan. Bring to a boil, stirring constantly; boil for 1 minute. Remove from heat and stir in remaining ingredients. Drop by teaspoon full (larger or smaller as desired) onto wax paper and let harden. They will set up in about 30-60 minutes. These will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen.
Pack into ziplock sandwich bags and attach the following note to each bag.
A Little Poem For The Gift Tag:
I woke up with such scare when I heard Santa call... "Now dash away, dash away, dash away all!" I ran to the lawn and in the snowy white drifts, those nasty reindeer had left "little gifts".
I got an old shovel and started to scoop, neat little piles of "Reindeer Poop!" But to throw them away, seemed such a waste, so I saved them, thinking-you might like a taste!
As I finished my task, which took quite awhile. Old Santa, passed by and he sheepishly smiled. And I heard him exclaim as he was in the sky... "Well they're not potty trained, but at least they can fly!"
Link to source page:
Gourmet Reindeer Poop
Ingredients:
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
2 teaspoons cocoa
1/2 cup peanut butter
3 cups oatmeal -- not instant
1/2 cup chopped nuts -- optional
Directions:
Mix butter, sugar, milk and cocoa together in a large saucepan. Bring to a boil, stirring constantly; boil for 1 minute. Remove from heat and stir in remaining ingredients. Drop by teaspoon full (larger or smaller as desired) onto wax paper and let harden. They will set up in about 30-60 minutes. These will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen.
Pack into ziplock sandwich bags and attach the following note to each bag.
A Little Poem For The Gift Tag:
I woke up with such scare when I heard Santa call... "Now dash away, dash away, dash away all!" I ran to the lawn and in the snowy white drifts, those nasty reindeer had left "little gifts".
I got an old shovel and started to scoop, neat little piles of "Reindeer Poop!" But to throw them away, seemed such a waste, so I saved them, thinking-you might like a taste!
As I finished my task, which took quite awhile. Old Santa, passed by and he sheepishly smiled. And I heard him exclaim as he was in the sky... "Well they're not potty trained, but at least they can fly!"
Link to source page:
Gourmet Reindeer Poop
SNOWMAN SOUP - gift idea with a poem
SNOWMAN SOUP
1 package hot chocolate mix
3 Hershey Kisses
15 or so marshmallows
1 candy cane
Place all the above in a mug, attach the following poem.
THE POEM:
Was told you've been real good this year.
Always glad to hear it.
With freezing weather drawing near,
You'll need to warm the spirit,
So here's a little Snowman Soup,
Complete with stirring stick.
Add hot water, sip it slow,
It's sure to do the trick!
1 package hot chocolate mix
3 Hershey Kisses
15 or so marshmallows
1 candy cane
Place all the above in a mug, attach the following poem.
THE POEM:
Was told you've been real good this year.
Always glad to hear it.
With freezing weather drawing near,
You'll need to warm the spirit,
So here's a little Snowman Soup,
Complete with stirring stick.
Add hot water, sip it slow,
It's sure to do the trick!
Chocolate Chip Cream Cheese Cookies
Chocolate Chip Cream Cheese Cookies
1/4 c. margarine
1 (8 oz) pkg. cream cheese; softened
1 egg
1/4 tsp. vanilla
1 pkg. white cake mix (2 layer)
1 (8 oz) pkg. chocolate chips
1/4 c. ground nuts
Cream margarine and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake at 375 on an ungreased cookie
sheets. Bake for 10 to 12 minutes.
notes: they are cake like and the chocolate chips stayed kinda gooey...but they do taste yummy; however, I think I will stick with the good ole toll house recipe.
1/4 c. margarine
1 (8 oz) pkg. cream cheese; softened
1 egg
1/4 tsp. vanilla
1 pkg. white cake mix (2 layer)
1 (8 oz) pkg. chocolate chips
1/4 c. ground nuts
Cream margarine and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake at 375 on an ungreased cookie
sheets. Bake for 10 to 12 minutes.
notes: they are cake like and the chocolate chips stayed kinda gooey...but they do taste yummy; however, I think I will stick with the good ole toll house recipe.
Easy Gingerbread cookies
Gingerbread Men ( or any shape really)
INGREDIENTS
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
DIRECTIONS
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
Suprisingly tasty!!
INGREDIENTS
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
DIRECTIONS
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
Suprisingly tasty!!
Chocolate covered Cherry delight cookies
Chocolate Covered Cherry Delights
Preheat oven 350 degrees
1 cup melted butter (2 sticks)
2 cups white gradulated sugar
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1 cup cocoa powder
3 cups flour
2 small jars maraschino cherries
1 pkg. chocolate chips (I used milk chocolate) 2 cups
1/2 cup condensed sweetened milk
Melt butter and mix in sugar. Let mixture cool and add eggs. Mix thoroughly
and then add baking powder, baking soda, salt, vanilla and cocoa. Stirring after each addition. Add flour and mix well. Dough will be stiff and crumbly.
Drain cherries, reserving juice. Pat dough into walnut sized pieces. Place on a greased cookie sheet. Press down in center with thumb to make a deep indentation. Place cherry in each indention.
In a saucepan combine chocolate chips and condensed milk. Heat on low until chips are melted. Add approx. 1/8 cup cherry juice. Stir to a thick sauce. If the sauce is too thick add more juice in small increments. Test it with a teaspoon if it doesn't glob off its too thick.
Spoon sauce over the center of the cookies just enough to cover the cherry. Make sure it doesn't drip down the sides.Bake at 350 degrees 10-12 minutes.
NOTES:
cake like cookies- very yummy!!!
I made the drops too big at first then too small... try and stick with the "walnut" size as best you can.
Preheat oven 350 degrees
1 cup melted butter (2 sticks)
2 cups white gradulated sugar
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1 cup cocoa powder
3 cups flour
2 small jars maraschino cherries
1 pkg. chocolate chips (I used milk chocolate) 2 cups
1/2 cup condensed sweetened milk
Melt butter and mix in sugar. Let mixture cool and add eggs. Mix thoroughly
and then add baking powder, baking soda, salt, vanilla and cocoa. Stirring after each addition. Add flour and mix well. Dough will be stiff and crumbly.
Drain cherries, reserving juice. Pat dough into walnut sized pieces. Place on a greased cookie sheet. Press down in center with thumb to make a deep indentation. Place cherry in each indention.
In a saucepan combine chocolate chips and condensed milk. Heat on low until chips are melted. Add approx. 1/8 cup cherry juice. Stir to a thick sauce. If the sauce is too thick add more juice in small increments. Test it with a teaspoon if it doesn't glob off its too thick.
Spoon sauce over the center of the cookies just enough to cover the cherry. Make sure it doesn't drip down the sides.Bake at 350 degrees 10-12 minutes.
NOTES:
cake like cookies- very yummy!!!
I made the drops too big at first then too small... try and stick with the "walnut" size as best you can.
Monday, November 24, 2008
Navy Bean Soup
Navy Bean Soup
1 to 1-1/2 lbs of navy beans ( I bag is enough*)
*you can buy the navy bean mix in stores- right along side the split peas.
2 fresh carrots, diced
2 medium onions , diced
2 stalks celery, diced
1 Ham hock ( get them from your deli or meat dept.)
salt and pepper to taste
Soak beans in water for 12 hours
After, place beans in crock pot and add in carrots, onion, and celery.
Place Ham Hock in- fill with water- to cover everything.
Dash of salt and pepper to taste
Cook on low for 8-10 hours
1 to 1-1/2 lbs of navy beans ( I bag is enough*)
*you can buy the navy bean mix in stores- right along side the split peas.
2 fresh carrots, diced
2 medium onions , diced
2 stalks celery, diced
1 Ham hock ( get them from your deli or meat dept.)
salt and pepper to taste
Soak beans in water for 12 hours
After, place beans in crock pot and add in carrots, onion, and celery.
Place Ham Hock in- fill with water- to cover everything.
Dash of salt and pepper to taste
Cook on low for 8-10 hours
Hot Spinach Dip with Cheesy Chips
Hot Spinach Dip with Cheesy Chips
1 package (9 oz) frozen spinach soufflé (Stouffer's makes it) prepared according to package directions *
1 package ( 3 oz) cream cheese, softened
1/2 cup plus 1 table spoon ( about 2 1/2 oz) grated Parmesan cheese - divided
1/4 cup mayonnaise
2 tablespoons chopped green onion
tortilla chips
Topping: diced tomatoes, chopped green onions, shredded Monterey jack cheese
Preheat oven to 350 degrees
combine spinach soufflé , cream cheese, 1/2 cup Parmesan cheese, mayonnaise, and 2 tbsp Green onion in medium bowl. transfer to a small baking dish, sprinkle with 1 tbsp Parmesan cheese. Place baking dish in center of baking sheet or oven proof platter.
arrange tortilla chips around dip. sprinkle chips with tomatoes, chopped green onions and Monterey jack cheese...
bake for 20-25 minutes or until dip is hot and Monterey jack cheese is melted.
serves 6
My NOTES: I usually double the recipe- and I don't put the chips in the oven, I put some cheese on top of the dip and pop it in the oven until the cheese is bubbly- then ,when ready to serve- I garnish with the tomatoes and sprinkle some more montery jack on top and serve.
1 package (9 oz) frozen spinach soufflé (Stouffer's makes it) prepared according to package directions *
1 package ( 3 oz) cream cheese, softened
1/2 cup plus 1 table spoon ( about 2 1/2 oz) grated Parmesan cheese - divided
1/4 cup mayonnaise
2 tablespoons chopped green onion
tortilla chips
Topping: diced tomatoes, chopped green onions, shredded Monterey jack cheese
Preheat oven to 350 degrees
combine spinach soufflé , cream cheese, 1/2 cup Parmesan cheese, mayonnaise, and 2 tbsp Green onion in medium bowl. transfer to a small baking dish, sprinkle with 1 tbsp Parmesan cheese. Place baking dish in center of baking sheet or oven proof platter.
arrange tortilla chips around dip. sprinkle chips with tomatoes, chopped green onions and Monterey jack cheese...
bake for 20-25 minutes or until dip is hot and Monterey jack cheese is melted.
serves 6
My NOTES: I usually double the recipe- and I don't put the chips in the oven, I put some cheese on top of the dip and pop it in the oven until the cheese is bubbly- then ,when ready to serve- I garnish with the tomatoes and sprinkle some more montery jack on top and serve.
Friday, November 21, 2008
Enchiladas - Chicken -EZ
Prep Time: 20 min
Total Time: 55 min
Makes: 5 servings, 2 enchiladas each
2 cups chopped cooked chicken
1 cup Sour Cream
1-1/2 cups Shredded Colby & Monterey Jack Cheese, divided
1 cup Thick 'N Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 Flour Tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)
Procedure
PREHEAT oven to 350°F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
Total Time: 55 min
Makes: 5 servings, 2 enchiladas each
2 cups chopped cooked chicken
1 cup Sour Cream
1-1/2 cups Shredded Colby & Monterey Jack Cheese, divided
1 cup Thick 'N Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 Flour Tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)
Procedure
PREHEAT oven to 350°F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
EASY VEGETABLE POT PIE
EASY VEGETABLE POT PIE
1 [10.75 ounce]can condensed cream of potato soup
1 [15 ounce] can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 [9-inch] frozen prepared pie crusts, thawed
1 egg, lightly beaten
Preheat oven to 375 degrees F.
In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
Spoon filling into bottom pie crust,cover with top crust, crimp edges to seal. Slit top crust, brush with beaten egg if desired.
Bake 40 minutes. Remove from oven, cool 10 minutes and serve.
Serving Information
Serves: 6
1 [10.75 ounce]can condensed cream of potato soup
1 [15 ounce] can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 [9-inch] frozen prepared pie crusts, thawed
1 egg, lightly beaten
Preheat oven to 375 degrees F.
In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
Spoon filling into bottom pie crust,cover with top crust, crimp edges to seal. Slit top crust, brush with beaten egg if desired.
Bake 40 minutes. Remove from oven, cool 10 minutes and serve.
Serving Information
Serves: 6
Thursday, November 20, 2008
Drink/Punch (alcoholic) Slut Slush
Slut slush
Goes down smooth, packs a suprising punch!
It's tradition for my family to have this (all year round) particularly at the holidays
...but makes a nice cool sipping drink for summer too.
in large freezable bowl
pour 1 cup boiling water
add 2 teabags and seep for while- you want it to be strong
( I usually add more teabags..like 4-6)
add 1 cup sugar and stir until dissolved
then add 6 oz frozen lemonade and
6oz frozen Orange Juice - mix well
pour in 3-1/2 cups coldwater
add 1 cup whiskey-
Procedure
stir mixture up,cover and put in freezer
stir every 2 hours
to serve :
add 2 tbps slush in glass fill with 7up or sprite
soda must be cold
becareful!!! it sneaks up on you and hits hard
This recipe can be doubled !! It keeps well in the freezer and is ready to go at any time!
Goes down smooth, packs a suprising punch!
It's tradition for my family to have this (all year round) particularly at the holidays
...but makes a nice cool sipping drink for summer too.
in large freezable bowl
pour 1 cup boiling water
add 2 teabags and seep for while- you want it to be strong
( I usually add more teabags..like 4-6)
add 1 cup sugar and stir until dissolved
then add 6 oz frozen lemonade and
6oz frozen Orange Juice - mix well
pour in 3-1/2 cups cold
add 1 cup whiskey-
Procedure
stir mixture up,cover and put in freezer
stir every 2 hours
to serve :
add 2 tbps slush in glass fill with 7up or sprite
soda must be cold
becareful!!! it sneaks up on you and hits hard
This recipe can be doubled !! It keeps well in the freezer and is ready to go at any time!
Drink/Punch (alcoholic) Sangria Slush
Another party hit- but I don't know what it's called.lol
A bottle of Sangria,
ICE
a blender
A pitcher is good too....to put it in as you make it
Procedure
Equal parts ice and Sangria- blend into a slushy.
keep pitcher in freezer and serve as needed
serving suggestion;
throw a wedge of fruit on the glass
Serving Information
Serves: 15
A bottle of Sangria,
ICE
a blender
A pitcher is good too....to put it in as you make it
Procedure
Equal parts ice and Sangria- blend into a slushy.
keep pitcher in freezer and serve as needed
serving suggestion;
throw a wedge of fruit on the glass
Serving Information
Serves: 15
Drink/Punch (Alcholic) Malibu Punch
a great/easy punch- was at a 'girls only' party few weeks ago. this drink was hit!!
I don't know what it's called,
1 bottle of Mango Malibu
1 (2litre) bottle Sprite
1 Bottle Cranberry juice
Procedure
mix together in punch bowl with ice
(best to do half of each bottle, and then refill with other half as needed unless it ALL fits in your punch bowl ?!?)
oh I garnished with some fresh fruit slices- oranges, lemon and lime slices...and star fruit looks nice.
I don't know what it's called,
1 bottle of Mango Malibu
1 (2litre) bottle Sprite
1 Bottle Cranberry juice
Procedure
mix together in punch bowl with ice
(best to do half of each bottle, and then refill with other half as needed unless it ALL fits in your punch bowl ?!?)
oh I garnished with some fresh fruit slices- oranges, lemon and lime slices...and star fruit looks nice.
Drink (alcoholic) Roll me over [Bennigan's]
Roll Me Over And Do Me Again by Chris at Bennigans/Charlotte.
(Cocktail)
1/4 part Light Rum
1/4 part Dark Rum
1/4 part Midori
1/4 part MalibuSplash Creme de Bananes
Procedure
Fill with equal parts OJ And Pineapple, add touch of Grenadine for color and shake.
Serving Information
Serves: 1
(Cocktail)
1/4 part Light Rum
1/4 part Dark Rum
1/4 part Midori
1/4 part MalibuSplash Creme de Bananes
Procedure
Fill with equal parts OJ And Pineapple, add touch of Grenadine for color and shake.
Serving Information
Serves: 1
Drink (alcoholic) Raspberry Slush
MR. P'S OLALLIEBERRY RASPBERRY SLUSH
1/4 c. tequila2 tbsp.triple sec
1/4 c. Margarita mix
2 c. olallieberries* or blackberries
1 1/2 c. crushed ice
1 c. raspberry sorbet or ice
Procedure
Combine tequila, triple sec, margarita mix and berries in blender container. Process until smooth. Add crushed ice and blend. Add raspberry sorbet and blend until slushy. Turn into chilled glasses. Makes about 4 servings.
*Physically the Olallieberry looks like a classic blackberry. Genetically, however, the Olallieberry is approximately two-thirds blackberry and one-third European Red Raspberry. Eaten fresh, Olallieberries are excellent, however most are made into preserves and wine.
1/4 c. tequila2 tbsp.triple sec
1/4 c. Margarita mix
2 c. olallieberries* or blackberries
1 1/2 c. crushed ice
1 c. raspberry sorbet or ice
Procedure
Combine tequila, triple sec, margarita mix and berries in blender container. Process until smooth. Add crushed ice and blend. Add raspberry sorbet and blend until slushy. Turn into chilled glasses. Makes about 4 servings.
*Physically the Olallieberry looks like a classic blackberry. Genetically, however, the Olallieberry is approximately two-thirds blackberry and one-third European Red Raspberry. Eaten fresh, Olallieberries are excellent, however most are made into preserves and wine.
Drink (alcoholic) - The Green Hornet
The Green Hornet
1 part blue curacao
1 part captain morgans spiced rum
pineapple juice
Procedure
In a shaker add ice, pineapple juice, blue curacao, and rum. Shake like crazy. Pour into a cocktail glass.
I like to garnish with a slice of pineapple. You could also blend all of the ingredients in a blender for a nice summer slushy.
Drink with CAUTION!!! When this drink is made right you can't taste the alcohol. The blue curacao and pineapple juice makes it green and the rum will sting ya.
Enjoy!
1 part blue curacao
1 part captain morgans spiced rum
pineapple juice
Procedure
In a shaker add ice, pineapple juice, blue curacao, and rum. Shake like crazy. Pour into a cocktail glass.
I like to garnish with a slice of pineapple. You could also blend all of the ingredients in a blender for a nice summer slushy.
Drink with CAUTION!!! When this drink is made right you can't taste the alcohol. The blue curacao and pineapple juice makes it green and the rum will sting ya.
Enjoy!
Drink (alcoholic) - Tequila Mockingbird
Ingredients
Tequila Mockingbird
2 oz. Tequila
3/4 oz. Grenadine
4 oz. Orange juice
1 oz. Blackberry brandy
Procedure
Mix together, stir in some ice..
Not only is the name clever, but it is really quite tasty!
Tequila Mockingbird
2 oz. Tequila
3/4 oz. Grenadine
4 oz. Orange juice
1 oz. Blackberry brandy
Procedure
Mix together, stir in some ice..
Not only is the name clever, but it is really quite tasty!
Drink (alcoholic) - Southern Slam
Southern Slam (Long Drink )
1 shot Southern Comfort
2 parts OJ
1 part cranberry juice
Procedure
(should be similar in color to a Tequila Sunrise - also, Tropicana Orange-Cranberry can be used as a substitute for the OJ and cranberry juice.)
Watch out, though ... these are great in the summer and VERY refreshing ... but they'll SLAM right into you after a while!
1 shot Southern Comfort
2 parts OJ
1 part cranberry juice
Procedure
(should be similar in color to a Tequila Sunrise - also, Tropicana Orange-Cranberry can be used as a substitute for the OJ and cranberry juice.)
Watch out, though ... these are great in the summer and VERY refreshing ... but they'll SLAM right into you after a while!
Another source with specific amounts https://www.abc.virginia.gov/products/recipes/all-recipes/southern-slam
#southernalcohol. #recipecollecting
Homemade Stuffing".....(incognito!)
Homemade Stuffing".....(incognito!)
Try this easy stuffing the next time you serve chicken or chops. You will be amazed at the flavor of this recipe.
Easy Stuffing
1 box of chicken flavored dry stuffing mix (I use Stouffer's Stove Top)
2 medium zucchini, sliced and then quartered
1 med. vidalia onion, chopped
1 small carton of button or crimini mushrooms, either sliced or quartered
1 stick of butter + 2 TBS set aside , room temperature
1 can of cream of chicken soup
8 oz. sour cream
1 sm. can of French's French Fried Onions
Preheat oven to 350º F.
Lightly grease an 8" x 8" Pyrex baking dish (I had to use a 9" x 13" metal baking pan -if it's all you've got, cut the baking time down to 20/25 minutes) and set aside. In a large skillet, over medium-high heat, melt the 2 TBS. of butter and then add the quartered zucchini and onions. Saute for about 5-7 minutes until the onions are beginning to brown. Add the mushrooms and saute another 5-10 minutes.In a large bowl, combine the cream of chicken soup and sour cream, then add the dry stuffing mix and the butter, mix well. Once vegetables are lightly browned, dump them in with the stuffing mixture and stir well.Transfer to the prepared baking dish and sprinkle the french fried onions over top. Cover with foil and bake 25 minutes, remove foil and bake an additional 5 minutes or until the french fried onions are goldeny brown.
Try this easy stuffing the next time you serve chicken or chops. You will be amazed at the flavor of this recipe.
Easy Stuffing
1 box of chicken flavored dry stuffing mix (I use Stouffer's Stove Top)
2 medium zucchini, sliced and then quartered
1 med. vidalia onion, chopped
1 small carton of button or crimini mushrooms, either sliced or quartered
1 stick of butter + 2 TBS set aside , room temperature
1 can of cream of chicken soup
8 oz. sour cream
1 sm. can of French's French Fried Onions
Preheat oven to 350º F.
Lightly grease an 8" x 8" Pyrex baking dish (I had to use a 9" x 13" metal baking pan -if it's all you've got, cut the baking time down to 20/25 minutes) and set aside. In a large skillet, over medium-high heat, melt the 2 TBS. of butter and then add the quartered zucchini and onions. Saute for about 5-7 minutes until the onions are beginning to brown. Add the mushrooms and saute another 5-10 minutes.In a large bowl, combine the cream of chicken soup and sour cream, then add the dry stuffing mix and the butter, mix well. Once vegetables are lightly browned, dump them in with the stuffing mixture and stir well.Transfer to the prepared baking dish and sprinkle the french fried onions over top. Cover with foil and bake 25 minutes, remove foil and bake an additional 5 minutes or until the french fried onions are goldeny brown.
Lithuanian Turkey Stuffing Recipe
Lithuanian Turkey Stuffing Recipe
(*** Given to me by a friend)
Serves: 8
Ingredients:
1 1/2 pound ground sirloin
1 1/2 pound ground pork
5 stalks celery chopped
1 large onion chopped
1 large green pepper chopped
1 carrot shredded
1 loaf of corn bread (stale) OR 1 large bag pre-packaged corn bread stuffing mix (Pepperidge)
1/3 box of Bells Seasoning (sage-based spice mixture)
1 cup brown sugar
teaspoon each of salt and black pepper
water or chicken broth
This has been a family favorite for at least 80 years. The recipe comes from my grandmother who was Lithuanian and a superb cook! In a large pot, crumble the meat and begin to brown, stirring it all up and making a kind of mush out of it. Add in all of the chopped vegetables, the salt and the pepper. Add just enough water or chicken broth to cover all of the ingredients and simmer for approximately 45 minutes, or until all of the vegetables are soft. Add the BELLS SEASONING and stir it into the mixture to get all of the seasoning blended throughout. Also add the brown sugar and mix thoroughly. Add the corn bread and stir until it is all blended together. It will become very stiff. If it ends up too dry add more water or chicken stock, or too loose, add more corn bread or regular bread. I usually do this the day before I cook my turkey, put the pot of stuffing in the frig, or if you are up north, in the garage.
This allows all the flavors to blend and become WONDERFUL !!! Stuff your turkey or chicken as you usually do. The result is magnificent.
LEFTOVER TIP: Over the years my children have started a new tradition with this stuffing. When the stuffing is very cold in the pot, form some into patties as you would with breakfast sausage, and fry them with eggs over-easy or sunny-side up for breakfast. ITS GREAT !!
(*** Given to me by a friend)
Serves: 8
Ingredients:
1 1/2 pound ground sirloin
1 1/2 pound ground pork
5 stalks celery chopped
1 large onion chopped
1 large green pepper chopped
1 carrot shredded
1 loaf of corn bread (stale) OR 1 large bag pre-packaged corn bread stuffing mix (Pepperidge)
1/3 box of Bells Seasoning (sage-based spice mixture)
1 cup brown sugar
teaspoon each of salt and black pepper
water or chicken broth
This has been a family favorite for at least 80 years. The recipe comes from my grandmother who was Lithuanian and a superb cook! In a large pot, crumble the meat and begin to brown, stirring it all up and making a kind of mush out of it. Add in all of the chopped vegetables, the salt and the pepper. Add just enough water or chicken broth to cover all of the ingredients and simmer for approximately 45 minutes, or until all of the vegetables are soft. Add the BELLS SEASONING and stir it into the mixture to get all of the seasoning blended throughout. Also add the brown sugar and mix thoroughly. Add the corn bread and stir until it is all blended together. It will become very stiff. If it ends up too dry add more water or chicken stock, or too loose, add more corn bread or regular bread. I usually do this the day before I cook my turkey, put the pot of stuffing in the frig, or if you are up north, in the garage.
This allows all the flavors to blend and become WONDERFUL !!! Stuff your turkey or chicken as you usually do. The result is magnificent.
LEFTOVER TIP: Over the years my children have started a new tradition with this stuffing. When the stuffing is very cold in the pot, form some into patties as you would with breakfast sausage, and fry them with eggs over-easy or sunny-side up for breakfast. ITS GREAT !!
Basic homemade stuffing
Stuffing
Make your own stuffing mix for easy cooking during the holidays.
INGREDIENTS:
30 slices firm bread
3 Tbsp. instant minced onion
2 tsp. garlic salt
1/2 tsp. seasoned pepper
1/3 cup cooking oil
3 Tbsp. dried parsley flakes
3/4 tsp. ground sage
PREPARATION:
Preheat oven to 300 degrees. Cut bread slices into 1/2" cubes and place in two 13x9" baking pans. Toast bread cubes at 300 degrees for 45 minutes, or until toasted, stirring occasionally. Remove from oven and cool slightly.
In large bowl, mix together onion, garlic salt, seasoned pepper, oil, parsley flakes, and sage. Lightly toss bread cubes with seasonings to coat cubes. Place in a large airtight container and label "Herbed Stuffing Mix". Store in a cool, dry place and use within 3 to 4 months. Use in any recipe calling for stuffing mix.
Makes about 12 cups
Make your own stuffing mix for easy cooking during the holidays.
INGREDIENTS:
30 slices firm bread
3 Tbsp. instant minced onion
2 tsp. garlic salt
1/2 tsp. seasoned pepper
1/3 cup cooking oil
3 Tbsp. dried parsley flakes
3/4 tsp. ground sage
PREPARATION:
Preheat oven to 300 degrees. Cut bread slices into 1/2" cubes and place in two 13x9" baking pans. Toast bread cubes at 300 degrees for 45 minutes, or until toasted, stirring occasionally. Remove from oven and cool slightly.
In large bowl, mix together onion, garlic salt, seasoned pepper, oil, parsley flakes, and sage. Lightly toss bread cubes with seasonings to coat cubes. Place in a large airtight container and label "Herbed Stuffing Mix". Store in a cool, dry place and use within 3 to 4 months. Use in any recipe calling for stuffing mix.
Makes about 12 cups
scott's soccer pracitce bars
Ingredients
1/2 c butter
1/2 c brown sugar
1/2 c sugar (regular sugar)
1 egg
1/3 c peanut butter
1/2 teaspoon baking soda
1/2 tsp salt
1 c flour
1 c old fashioned oatmeal
1 c semi-sweet chocolate chips
ICING
1/2 c powdered sugar
2 tablespoons peanut butter
2 Tbsp milk
Procedure
Preheat oven to 350 degrees F
Cream butter and sugars. Add egg and then peanut butter- mix well. Stir in badking soda, salt , flour, oatmeal. Press this mixture in a 9" x 13" baking pan. Sprinkle chocolate chips over top. Bake 20-25 minutes or until golden brown. Remove from oven and drizzle with the icing.
mix icing ingredients together while bars are baking.- blend until smooth and able to be drizzled .
cool completely - then cut into squares to serv.
makes 24 squares
1/2 c butter
1/2 c brown sugar
1/2 c sugar (regular sugar)
1 egg
1/3 c peanut butter
1/2 teaspoon baking soda
1/2 tsp salt
1 c flour
1 c old fashioned oatmeal
1 c semi-sweet chocolate chips
ICING
1/2 c powdered sugar
2 tablespoons peanut butter
2 Tbsp milk
Procedure
Preheat oven to 350 degrees F
Cream butter and sugars. Add egg and then peanut butter- mix well. Stir in badking soda, salt , flour, oatmeal. Press this mixture in a 9" x 13" baking pan. Sprinkle chocolate chips over top. Bake 20-25 minutes or until golden brown. Remove from oven and drizzle with the icing.
mix icing ingredients together while bars are baking.- blend until smooth and able to be drizzled .
cool completely - then cut into squares to serv.
makes 24 squares
Pumpkin Dip
Pumpkin Dip
1 can of pumpkin
8oz cool whip
3 oz of cream cheese
1/2 cup sugar
2 tsp. pumpkin pie spice
\Procedure
Mash everything together, chill and serve with gingersnaps
1 can of pumpkin
8oz cool whip
3 oz of cream cheese
1/2 cup sugar
2 tsp. pumpkin pie spice
\Procedure
Mash everything together, chill and serve with gingersnaps
Layerd pretzel& strawberry dessert
Shopping List:
3 c pretzels- crushed
2/3 c melted butter
1c+3Tbsp sugar
1 8oz tub of cool whip
1 8oz cream cheese
1 6oz package of strawberry Jello
2c hot water
2 packages of frozen strawberries
FIRST layer :
3cups crushed pretzels
2/3 c melted butter
3Tbsp sugar
SECOND layer:
1 8oz cool whip
1 8oz cream cheese
1 c sugar
THIRD layer:
1 6oz strawberry jello
2c hot water
2 packages frozen strawberries
Procedure
Mix together FIRST layer ingredients , spread in 9" x 13" pan and bake 8 minutes at 375 degrees F.
COOL COMPLETELY
Mix together SECOND layer ingredients until creamy and spread over cooled pretzel layer.
CHILL
for the THIRD layer, mix as per jello directions after adding strawberries, when partially set, pour and spread over above mixture. Let set.
Cut into squares to serve .
3 c pretzels- crushed
2/3 c melted butter
1c+3Tbsp sugar
1 8oz tub of cool whip
1 8oz cream cheese
1 6oz package of strawberry Jello
2c hot water
2 packages of frozen strawberries
FIRST layer :
3cups crushed pretzels
2/3 c melted butter
3Tbsp sugar
SECOND layer:
1 8oz cool whip
1 8oz cream cheese
1 c sugar
THIRD layer:
1 6oz strawberry jello
2c hot water
2 packages frozen strawberries
Procedure
Mix together FIRST layer ingredients , spread in 9" x 13" pan and bake 8 minutes at 375 degrees F.
COOL COMPLETELY
Mix together SECOND layer ingredients until creamy and spread over cooled pretzel layer.
CHILL
for the THIRD layer, mix as per jello directions after adding strawberries, when partially set, pour and spread over above mixture. Let set.
Cut into squares to serve .
Easy Chocolate Cream Filled Torte
You can whip up this impressive torte up in less than 20 minutes thanks to it's ready-made base--a frozen pound cake.
Easy Chocolate Cream Filled Torte
1 (10.3/4-ounce) frozen pound cake, thawed
1/2 cup powdered sugar
1/4 cup HERSHEY'S Cocoa
1 cup cold whipping cream
1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
Sliced almonds (optional)
Cut cake horizontally to make 4 layers.
Stir together sugar and cocoa in small bowl.
Add whipping cream and vanilla; beat until stiff.
Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.
Prepare Chocolate Glaze; spoon over top of cake, allowing to drizzle down sides.
Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte.
Makes 8 to 10 servings.
Chocolate Glaze:
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/4 to 1/2 teaspoon almond extract
Melt butter in small saucepan over low heat.
Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.
Remove from heat.
Gradually add powdered sugar and almond extract, beating with whisk until smooth.
Makes about 1/2 cup glaze.
Easy Chocolate Cream Filled Torte
1 (10.3/4-ounce) frozen pound cake, thawed
1/2 cup powdered sugar
1/4 cup HERSHEY'S Cocoa
1 cup cold whipping cream
1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
Sliced almonds (optional)
Cut cake horizontally to make 4 layers.
Stir together sugar and cocoa in small bowl.
Add whipping cream and vanilla; beat until stiff.
Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.
Prepare Chocolate Glaze; spoon over top of cake, allowing to drizzle down sides.
Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte.
Makes 8 to 10 servings.
Chocolate Glaze:
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/4 to 1/2 teaspoon almond extract
Melt butter in small saucepan over low heat.
Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.
Remove from heat.
Gradually add powdered sugar and almond extract, beating with whisk until smooth.
Makes about 1/2 cup glaze.
Easy Blueberry Parfait
Ingredients
2 cups fresh or frozen blueberries
2~8 oz cartons non fat lemon yogurt
10 gingersnaps, crumbled
Procedure
In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps. Serves 4
Per serving: 147 calories, 3.7g. protien, 15g carbohydrates, 2g fiber, 2.9g fat, (0g saturated) 160 mg sodium
2 cups fresh or frozen blueberries
2~8 oz cartons non fat lemon yogurt
10 gingersnaps, crumbled
Procedure
In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps. Serves 4
Per serving: 147 calories, 3.7g. protien, 15g carbohydrates, 2g fiber, 2.9g fat, (0g saturated) 160 mg sodium
Easy Apple Dumplings
Easy apple Dumplings
Source: http://www.mrbreakfast.com/superdisplay.asp?recipeid=940
makes 16 servings
2 Packages of crescent rolls (8 in each)
2 Granny Smith Apples -- peeled & cored into 8 slices
2 sticks of real butter -- melted
2 cups of sugar
1 can of Sprite
Place one apple slice in each triangle - wrap and place in sprayed pan.
Combine melted butter with sugar and pour over wrapped apples in pan.
Then pour Sprite over all ingredients Sprinkle with cinnamon. Bake at
300 degrees for 45 minutes. Then, turn off oven and leave dumplings for another 15 minutes. Remove & enjoy!
Source: http://www.mrbreakfast.com/superdisplay.asp?recipeid=940
makes 16 servings
2 Packages of crescent rolls (8 in each)
2 Granny Smith Apples -- peeled & cored into 8 slices
2 sticks of real butter -- melted
2 cups of sugar
1 can of Sprite
Place one apple slice in each triangle - wrap and place in sprayed pan.
Combine melted butter with sugar and pour over wrapped apples in pan.
Then pour Sprite over all ingredients Sprinkle with cinnamon. Bake at
300 degrees for 45 minutes. Then, turn off oven and leave dumplings for another 15 minutes. Remove & enjoy!
Crockpot Rice Pudding
Crockpot Rice Pudding
1-1/2 cup cooked rice
16 oz half and half or light cream
3/4 cup raisins
3 eggs
1/2 tsp nutmeg
2/3 cup sugar
2 tsp vanilla
Grease stoneware of crock-pot with butter.
Beat half and half, eggs, sugar & vanilla with electric mixer.
Stir in rice and raisins.
Pour in crock-pot.
Sprinkle nutmeg on top.
Cover, cook on high for 30 minutes. Stir well.
Cook on low, 2-3 hours.
Makes about 8 cups
1-1/2 cup cooked rice
16 oz half and half or light cream
3/4 cup raisins
3 eggs
1/2 tsp nutmeg
2/3 cup sugar
2 tsp vanilla
Grease stoneware of crock-pot with butter.
Beat half and half, eggs, sugar & vanilla with electric mixer.
Stir in rice and raisins.
Pour in crock-pot.
Sprinkle nutmeg on top.
Cover, cook on high for 30 minutes. Stir well.
Cook on low, 2-3 hours.
Makes about 8 cups
Chocolate Quickie Stickies
Chocolate Quickie Stickies
8 tablespoons butter or margarine, divided use
3/4 cup packed light brown sugar
4 tablespoons HERSHEY'S Cocoa, divided use
5 teaspoons water
1 teaspoon vanilla extract
1/2 cup coarsely chopped nuts (optional)
2 (8-ounce each) cans refrigerated quick crescent dinner rolls
2 tablespoons granulated sugar
Heat oven to 350°F.
Melt 6 tablespoons butter in small saucepan over low heat; add brown sugar, 3 tablespoons cocoa and water. Cook over medium heat, stirring constantly, just until mixture comes to boil.
Remove from heat; stir in vanilla. Spoon about 1 teaspoonful chocolate mixture into each of 48 small muffin cups (1 3/4-inches in diameter).
Sprinkle 1/2 teaspoon nuts, if desired, into each cup; set aside.
Unroll dough; separate into 8 rectangles; firmly press perforations to seal.
Melt remaining 2 tablespoons butter; brush over rectangles.
Stir together granulated sugar and remaining 1 tablespoon cocoa; sprinkle over all rectangles. Starting at longer side, roll up each rectangle; pinch seams to seal. Cut each roll into 6 equal pieces. Press gently into prepared pans, cut-side down.
Bake 11 to 13 minutes or until light brown. Remove from oven; cool 30 seconds. Invert onto cookie sheet. Let stand 1 minute; remove pans. Serve warm or cool completely.
Makes 4 dozen small rolls.
Note: Rolls can be baked in two 8-inch round baking pans. Heat oven to 350°F. Cook chocolate mixture as directed; place half in each pan. Prepare rolls as directed; place 24 pieces, cut-side down, in each pan. Bake 20 to 22 minutes. Cool and remove from pans, as directed above.
8 tablespoons butter or margarine, divided use
3/4 cup packed light brown sugar
4 tablespoons HERSHEY'S Cocoa, divided use
5 teaspoons water
1 teaspoon vanilla extract
1/2 cup coarsely chopped nuts (optional)
2 (8-ounce each) cans refrigerated quick crescent dinner rolls
2 tablespoons granulated sugar
Heat oven to 350°F.
Melt 6 tablespoons butter in small saucepan over low heat; add brown sugar, 3 tablespoons cocoa and water. Cook over medium heat, stirring constantly, just until mixture comes to boil.
Remove from heat; stir in vanilla. Spoon about 1 teaspoonful chocolate mixture into each of 48 small muffin cups (1 3/4-inches in diameter).
Sprinkle 1/2 teaspoon nuts, if desired, into each cup; set aside.
Unroll dough; separate into 8 rectangles; firmly press perforations to seal.
Melt remaining 2 tablespoons butter; brush over rectangles.
Stir together granulated sugar and remaining 1 tablespoon cocoa; sprinkle over all rectangles. Starting at longer side, roll up each rectangle; pinch seams to seal. Cut each roll into 6 equal pieces. Press gently into prepared pans, cut-side down.
Bake 11 to 13 minutes or until light brown. Remove from oven; cool 30 seconds. Invert onto cookie sheet. Let stand 1 minute; remove pans. Serve warm or cool completely.
Makes 4 dozen small rolls.
Note: Rolls can be baked in two 8-inch round baking pans. Heat oven to 350°F. Cook chocolate mixture as directed; place half in each pan. Prepare rolls as directed; place 24 pieces, cut-side down, in each pan. Bake 20 to 22 minutes. Cool and remove from pans, as directed above.
Chocolate Dessert Lasagna
Chocolate Dessert Lasagna
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 9 servings (compliments Ham on the Street- food network!)
1 (8-ounce) package no-boil lasagna noodles
2 pounds ricotta cheese
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 large eggs
1 1/2 cups mini chocolate chips
1 orange, zested
1/2 cup roasted pistachios
4 ounces white chocolate, coarsely grated
Procedure
Preheat the oven to 350 degrees F. Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 9 servings (compliments Ham on the Street- food network!)
1 (8-ounce) package no-boil lasagna noodles
2 pounds ricotta cheese
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 large eggs
1 1/2 cups mini chocolate chips
1 orange, zested
1/2 cup roasted pistachios
4 ounces white chocolate, coarsely grated
Procedure
Preheat the oven to 350 degrees F. Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.
Choco.Eclair "cake"- EZ
I served this the one night with friends- they LOVED it!
Light and creamy and so good!It's really simple to do in just 15 minutes... made it the night before so it'd be chilled by the next day!
Serves 12-15...unless you have big eaters
(4 of use killed half of it!)
2 (3.4 oz.) Packages of French Vanilla instant pudding
3 cups milk for the pudding
8 oz. whipped topping
1 (12oz) package of graham crackers
chocolate topping
3 tablespoons milk
6 tablespoons butter
2 ( 1oz.) squares of semi-sweet Chocolate
1 3/4 cups confectioner's sugar
Procedure
1. Combine pudding mix with 3 cups milk and follow mixing instructions on package.Add whipped toppin. Beat with electric mixer set at medium speed until blended.
2. Arrange a layer of graham crackers in the bottom of a 13x9inch dish.Spread half the pudding mix. Add a second layer of graham crackers. Spread remaining pudding mix. Top with another layer of graham crackers
( personal note: I tried to do this without broken ones...keep the whole pieces for the top as it's easier to spread the chocolate. Bottom and middle- it really doesn't matter if they're broken!)
3. CHOCOLATE TOPPING =Place confectioner's sugar in medium bowl- set aside. In small saucepan, combine the butter and chocolate. Cook over low heat, stirring frequesntly, until the chocolate melts. Stir in the 3 tablespoons of milk.
4.Add chocolate mixture to the bowl of coneftioner's sugar. Beat with an electric mixer set at medium speed until icing is a spreadable consistency. Spread over prepared layers/top layer of graham crackers. Chill, covered, for 8 hours.
cut into squares and serve.....(the cutting into squares is easier said then done..lol)
PS. icing short cut. use prepared chocolate frosting -spoon it into a bowl and add milk 1 teaspoon at at time until the mixture is a thin spreadable consistency
Light and creamy and so good!It's really simple to do in just 15 minutes... made it the night before so it'd be chilled by the next day!
Serves 12-15...unless you have big eaters
(4 of use killed half of it!)
2 (3.4 oz.) Packages of French Vanilla instant pudding
3 cups milk for the pudding
8 oz. whipped topping
1 (12oz) package of graham crackers
chocolate topping
3 tablespoons milk
6 tablespoons butter
2 ( 1oz.) squares of semi-sweet Chocolate
1 3/4 cups confectioner's sugar
Procedure
1. Combine pudding mix with 3 cups milk and follow mixing instructions on package.Add whipped toppin. Beat with electric mixer set at medium speed until blended.
2. Arrange a layer of graham crackers in the bottom of a 13x9inch dish.Spread half the pudding mix. Add a second layer of graham crackers. Spread remaining pudding mix. Top with another layer of graham crackers
( personal note: I tried to do this without broken ones...keep the whole pieces for the top as it's easier to spread the chocolate. Bottom and middle- it really doesn't matter if they're broken!)
3. CHOCOLATE TOPPING =Place confectioner's sugar in medium bowl- set aside. In small saucepan, combine the butter and chocolate. Cook over low heat, stirring frequesntly, until the chocolate melts. Stir in the 3 tablespoons of milk.
4.Add chocolate mixture to the bowl of coneftioner's sugar. Beat with an electric mixer set at medium speed until icing is a spreadable consistency. Spread over prepared layers/top layer of graham crackers. Chill, covered, for 8 hours.
cut into squares and serve.....(the cutting into squares is easier said then done..lol)
PS. icing short cut. use prepared chocolate frosting -spoon it into a bowl and add milk 1 teaspoon at at time until the mixture is a thin spreadable consistency
Cappuccino Kiss Muffins
Cappuccino Kiss Muffins
Ingredients:
2 1/2 cups flour
2/3 cups sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoons salt
1/2 teaspoons baking soda
1 egg
1 1/3 cups buttermilk
3 tablespoons vegetable oil
4 1/2 teaspoons instant coffee
2 teaspoons vanilla extract
12 chocolate kiss candies
Topping:
2 tablespoons sugar
1/2 teaspoons cinnamon
Instructions:
In a large bowl, combine flour, sugar, baking powder, cinnamon, salt & baking soda. In another bowl beat egg, buttermilk, oil, coffee and vanilla until coffee disolves. Stir into dry ingredients until just moistened. Spoon 2 tablespoons batter into greased muffin cups. Place a chocolate kiss in the center of each, top with remaining batter. Combine sugar and cinnamon, sprinkle over batter. Bake at 425°F for 16-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing form pan to wire rack. Serve warm.
Ingredients:
2 1/2 cups flour
2/3 cups sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoons salt
1/2 teaspoons baking soda
1 egg
1 1/3 cups buttermilk
3 tablespoons vegetable oil
4 1/2 teaspoons instant coffee
2 teaspoons vanilla extract
12 chocolate kiss candies
Topping:
2 tablespoons sugar
1/2 teaspoons cinnamon
Instructions:
In a large bowl, combine flour, sugar, baking powder, cinnamon, salt & baking soda. In another bowl beat egg, buttermilk, oil, coffee and vanilla until coffee disolves. Stir into dry ingredients until just moistened. Spoon 2 tablespoons batter into greased muffin cups. Place a chocolate kiss in the center of each, top with remaining batter. Combine sugar and cinnamon, sprinkle over batter. Bake at 425°F for 16-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing form pan to wire rack. Serve warm.
White Christmas treats
White ChristmasFrom Jaryn (Australia)
3 cups rice bubbles (Rice Krispies)
1 cup mixed fruit
1cup dessicated coconut *
1 cup dry powdered milk
3/4 cup of sifted icing sugar ( powedered sugar)
225 grams (1 cup) copha **
drop of vanilla essence (Vanilla extract)
* Dried coconut shreds, similar to US coconut shreds. In the US, coconut is usually sold sweetened, this is not so common in other countries
**Copha is vegetable shortening made of solidified coconut oil. The product is used in cookies and other desserts. While infrequently used in the US it is quite popular in Australia.
Procedure
1.Put 3 cups of rice bubbles(krispies), 1 cup of mixed fruit,vanilla essence,dessicated coconut, dry powdered milk and 3/4 sifted icing sugar in a bowl.2. Melt 225 grams copha in saucepan. Add copha to dry ingredients in bowland mix well.3. Press mixture firmly into a biscuit tray. Set in a refrigerator. Cut into squares.
3 cups rice bubbles (Rice Krispies)
1 cup mixed fruit
1cup dessicated coconut *
1 cup dry powdered milk
3/4 cup of sifted icing sugar ( powedered sugar)
225 grams (1 cup) copha **
drop of vanilla essence (Vanilla extract)
* Dried coconut shreds, similar to US coconut shreds. In the US, coconut is usually sold sweetened, this is not so common in other countries
**Copha is vegetable shortening made of solidified coconut oil. The product is used in cookies and other desserts. While infrequently used in the US it is quite popular in Australia.
Procedure
1.Put 3 cups of rice bubbles(krispies), 1 cup of mixed fruit,vanilla essence,dessicated coconut, dry powdered milk and 3/4 sifted icing sugar in a bowl.2. Melt 225 grams copha in saucepan. Add copha to dry ingredients in bowland mix well.3. Press mixture firmly into a biscuit tray. Set in a refrigerator. Cut into squares.
Slow-Cooked Chili
Slow-Cooked Chili
1/2 lb bulk Italian sausage
1 lb ground beef
1/2 cup chopped onion
1 28 oz can whole tomatoes, undrained, cut up
1 15 oz can tomato sauce
1 teaspoon sugar
1 to 2 teaspoons chili powder
1 to 1 1/2 teaspoons cumin
1 teaspoon dried oregano leaves
1 15 oz can spicy chili beans, undrained (Green Giant or Joan of Arc brand)
1 15 oz can garbanzo beans, drained, rinsed (Green Giant or Joan of Arc brand)
Procedure
In large skillet, brown sausage, ground beef and onion; drain.
In 3 1/2 to 4 quart crock pot, combine browned meat and remaining ingredients. Cover; cook on low setting for 7 to 8 hours. Garnish as desired.
(suggested ganishes you can try: shredded cheddar cheese or monteray jack, sour cream dolap, sprigs of cilantro...)
Makes 6 1-1/2 cup servings
1/2 lb bulk Italian sausage
1 lb ground beef
1/2 cup chopped onion
1 28 oz can whole tomatoes, undrained, cut up
1 15 oz can tomato sauce
1 teaspoon sugar
1 to 2 teaspoons chili powder
1 to 1 1/2 teaspoons cumin
1 teaspoon dried oregano leaves
1 15 oz can spicy chili beans, undrained (Green Giant or Joan of Arc brand)
1 15 oz can garbanzo beans, drained, rinsed (Green Giant or Joan of Arc brand)
Procedure
In large skillet, brown sausage, ground beef and onion; drain.
In 3 1/2 to 4 quart crock pot, combine browned meat and remaining ingredients. Cover; cook on low setting for 7 to 8 hours. Garnish as desired.
(suggested ganishes you can try: shredded cheddar cheese or monteray jack, sour cream dolap, sprigs of cilantro...)
Makes 6 1-1/2 cup servings
Sloppy Joes
Crock Pot Sloppy Joes
3 pounds lean ground beef or turkey
1 large onion; chopped
1 cup chopped green pepper
1 cup chopped celery
4 cloves garlic; chopped fine or put through a garlic press
2 little cans tomato paste
1 cup dark brown sugar; packed
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons regular or seasoned salt
1 teaspoon pepper
1 teaspoon dry mustard
1/2 cup water
Procedure
Brown beef & onions in a large skillet. Combine with other ingredients in crock pot; stir well. Cook on low for at least 8 hours or on high for 4 hours. Spoon on buns or over noodles.
3 pounds lean ground beef or turkey
1 large onion; chopped
1 cup chopped green pepper
1 cup chopped celery
4 cloves garlic; chopped fine or put through a garlic press
2 little cans tomato paste
1 cup dark brown sugar; packed
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons regular or seasoned salt
1 teaspoon pepper
1 teaspoon dry mustard
1/2 cup water
Procedure
Brown beef & onions in a large skillet. Combine with other ingredients in crock pot; stir well. Cook on low for at least 8 hours or on high for 4 hours. Spoon on buns or over noodles.
Simple & Savory Spaghetti Sauce
Simple & Savory Spaghetti Sauce in a crock pot
1 lb. ground hamburger, browned & drained or meatballs, cooked ( you can get bags of pre-made meatballs/frozen meatballs in the store ;)
1 green pepper, chopped
1 onion, chopped
1 lg. can mushrooms, drained
2 lg. cans tomato puree
1 can cream of mushroom soup
1 lg. can tomato paste
garlic, Italian seasoning, & oregano to taste
Procedure
In large crock pot, cook tomato puree, tomato paste, soup, pepper, onion, and seasonings on high for about 4-6 hours. Add browned meat ( or cooked meatballs) and continue cooking on high for another 2 hours. Turn heat to low and cook uncovered for another few hours. The longer it cooks uncoverd, the thicker the sauce and the better the flavor. Serve with pasta. Makes approximately 15 servings.
1 lb. ground hamburger, browned & drained or meatballs, cooked ( you can get bags of pre-made meatballs/frozen meatballs in the store ;)
1 green pepper, chopped
1 onion, chopped
1 lg. can mushrooms, drained
2 lg. cans tomato puree
1 can cream of mushroom soup
1 lg. can tomato paste
garlic, Italian seasoning, & oregano to taste
Procedure
In large crock pot, cook tomato puree, tomato paste, soup, pepper, onion, and seasonings on high for about 4-6 hours. Add browned meat ( or cooked meatballs) and continue cooking on high for another 2 hours. Turn heat to low and cook uncovered for another few hours. The longer it cooks uncoverd, the thicker the sauce and the better the flavor. Serve with pasta. Makes approximately 15 servings.
Pot luck potatoe casserole
I served this with chicken dinner - everyone loved it!!
Easy- throw it in a crockpot and your done!
( * denotes my version/shortcut of this ingredient )
1/4 cup butter plus separately,
3 tablespoons butter
1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted!)
8 ounces sour cream
1/4 cup chopped onion
* I used the already chopped, frozen onions I find at the store in the frozen veggies section :D
1 teaspoon salt
2 pound potatoes, cubed * I used 2lb bag ore-ida frozen hashbrowns-southern style, already cubed for you -there are no seasoning in them either.
2 cups shredded cheddar cheese
1-1/2 to 2 cups bread stuffing mix
(*Stove top stuffing worked good- the whole box is around 2cups - a tad more- but works great-even with the seasonings. I used chicken flavor)
Procedure
1. Place 1/4 cup butter in medium bowl (you'll be adding more to it so make sure it's big enough)
TIP melt in microwave by: placing plastic wrap loosely over and heat HIGH about 50-60 seconds- until completely melted .
Add undiluted soupd, sour cream, onion and salt to butter and mix well.
2. Peel potates; cut into 1/2inch cubes- * or skip this if you use my frozen idea!
3. combine potate cubes and cheddar cheese in slow cooker ( mix it around good) Pour soup mixture into slow cooker ; mix well. Sprinkle stuffing mix over potato mixture.
4 Place remaing butter ( 3 tablespoons) in small micro-wave safe bowl - cover loosely with plastic wrap- heat HIGH 40-45 second- until melted.Drizzle butter over bread stuffing mix.
5 cover slow cooker and cook :
High 5-6 hours
LOW 8-10 hours OR
until casserole is hot and bubbly and potatoes are tender.
Store leftovers covers in refrigerator.
Serves 8-10
HINT: becareful how long you leave it in the crockpot after it's hot and bubbly, .. ..best to serve immediately ot store in a big bowl until ready to serve :just heat it a few seconds in the microwave to warm it up ;)
UPDATE:I have since adapted this to a casserole form . It was easier to throw together, bake and take. Everything is the same except it needed moisture so I mix a can of milk in with the soup mix before stirring it in the potatoes. It becomes nice and creamy when baked. Oh and do not add the stuffing until after it’s baked. Make stuffing as directed on box. Cook casserole 350 degrees, after 1 hour take out and stir. This is based on using my frozen substitutes mentioned above. It may still take as long with fresh potatoes...or longer 🤷🏻♀️. After its bubbly and creamy, take out. Top with stuffing and cover. Serve immediately.
Pork Roast with Mixed Vegetables
Pork Roast with Mixed Vegetables :
2 medium sweet potatoes, cubed
2 medium red potatoes, cubed
2 medium russet potatoes, cubed
2 stalks celery, diced
6 medium carrots, sliced
4 cloves garlic, minced
1 can, 14-1/2 ounce vegetable broth
1-1/2 cups garlic flavored wine or any white wine
2 envelopes dry onion and mushroom flavor soup mix
3 pound pork shoulder roast
Salt and pepper, to taste
1/2 cup flour, optional
Place half of the potatoes, celery and carrots in the bottom of a 5 quart crock pot. Sprinkle with half of the minced garlic. In a bowl combine the vegetable broth and the wine. Pour half of the mixture over the vegetables. Salt and pepper to taste.
Place the roast in the crock pot. Using one soup mix envelope, rub it into the roast. Turn the roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the remaining of the potatoes, celery and carrots on top and around the roast. Sprinkle with the remaining of the garlic. Pour the remaining broth mixture over the top. Salt and pepper to taste. Cover and cook on Low for 9 to10 hours.
If desired, using a slotted spoon, remove the roast and vegetables to a warm serving platter and keep warm. Using about 1/2-cup of the juices from the crock pot, mix with the flour. Pour the remaining of the juices into a sauce pan. Bring the juices to a boil and whisk in the flour. Cook, stirring constantly, until the gravy is thickened. Slice the roast and pour the gravy over the roast and vegetables. Serve extra gravy on the side.
Makes 4 to 6 servings.
2 medium sweet potatoes, cubed
2 medium red potatoes, cubed
2 medium russet potatoes, cubed
2 stalks celery, diced
6 medium carrots, sliced
4 cloves garlic, minced
1 can, 14-1/2 ounce vegetable broth
1-1/2 cups garlic flavored wine or any white wine
2 envelopes dry onion and mushroom flavor soup mix
3 pound pork shoulder roast
Salt and pepper, to taste
1/2 cup flour, optional
Place half of the potatoes, celery and carrots in the bottom of a 5 quart crock pot. Sprinkle with half of the minced garlic. In a bowl combine the vegetable broth and the wine. Pour half of the mixture over the vegetables. Salt and pepper to taste.
Place the roast in the crock pot. Using one soup mix envelope, rub it into the roast. Turn the roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the remaining of the potatoes, celery and carrots on top and around the roast. Sprinkle with the remaining of the garlic. Pour the remaining broth mixture over the top. Salt and pepper to taste. Cover and cook on Low for 9 to10 hours.
If desired, using a slotted spoon, remove the roast and vegetables to a warm serving platter and keep warm. Using about 1/2-cup of the juices from the crock pot, mix with the flour. Pour the remaining of the juices into a sauce pan. Bring the juices to a boil and whisk in the flour. Cook, stirring constantly, until the gravy is thickened. Slice the roast and pour the gravy over the roast and vegetables. Serve extra gravy on the side.
Makes 4 to 6 servings.
Crockpot/Meatloaf
Crockpot Meatloaf
Ingredients
2 pounds lean ground beef
2 fork-beaten eggs
3 Tablespoons of ketchup, Chili sauce OR salsa
3 Tablespoons Onion soup mix
3 Tablespoons beef/steak seasoning (I like to use LaGrille Steak Spice or Victorian Epicure's Beef & Steak Seasoning)
3 more Tablespoons of ketchup, Chili sauce OR salsa for topping
Procedure:
Mix all ingredients, except topping, together and mush into the bottom of the crock pot. Spread an the additional 2 or 3 Tablespoons of ketchup (or Chili sauce or salsa) over the top. Cook for 6-8 hours on low or 3-4 hours on high.
Ingredients
2 pounds lean ground beef
2 fork-beaten eggs
3 Tablespoons of ketchup, Chili sauce OR salsa
3 Tablespoons Onion soup mix
3 Tablespoons beef/steak seasoning (I like to use LaGrille Steak Spice or Victorian Epicure's Beef & Steak Seasoning)
3 more Tablespoons of ketchup, Chili sauce OR salsa for topping
Procedure:
Mix all ingredients, except topping, together and mush into the bottom of the crock pot. Spread an the additional 2 or 3 Tablespoons of ketchup (or Chili sauce or salsa) over the top. Cook for 6-8 hours on low or 3-4 hours on high.
Lemonade Chicken
Crock Pot Lemonade Chicken
6 chicken thighs without skin (or pieces cut up)
1/2 cup flour
1 teaspoon salt
1 teaspoon Balsamic vinegar
3 Tablespoons ketchup
3 Tablespoons brown sugar
6 ounces frozen concentrate lemonade
2 Tablespoons cornstarch
1/4 cup water
Procedure
Dredge the chicken in flour mixed with salt. Shake off excess and brown in hot skillet. Remove chicken and put in the crock pot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and ketchup and pour over the chicken. Cook on high for 3-4 hours (or low 6-8 hours *). When ready to serve, remove chicken to warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. This is EXCELLENT and quick and easy.
6 chicken thighs without skin (or pieces cut up)
1/2 cup flour
1 teaspoon salt
1 teaspoon Balsamic vinegar
3 Tablespoons ketchup
3 Tablespoons brown sugar
6 ounces frozen concentrate lemonade
2 Tablespoons cornstarch
1/4 cup water
Procedure
Dredge the chicken in flour mixed with salt. Shake off excess and brown in hot skillet. Remove chicken and put in the crock pot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and ketchup and pour over the chicken. Cook on high for 3-4 hours (or low 6-8 hours *). When ready to serve, remove chicken to warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. This is EXCELLENT and quick and easy.
Crockpot Lasagna
Crock Pot Lasagna
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
Procedure
Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
Procedure
Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
Easy Swiss Chicken
Easy Swiss Chicken in the Crock Pot
4 chicken breasts halves
1 package stuffing mix- including the seasoning packet
1 can cream of mushroom soup
1/4 pound Swiss cheese, sliced (about 8 slices?)
1/2 cup chicken broth or a little bit of water.
1/2 cup grated Parmesan cheese
Procedure
Place chicken breasts in bottom of buttered crock pot.Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
In a bowl, combine the soup, stuffing mix, and broth(or water). Spoon mixture over chicken in crock pot. Sprinkle with parmesan cheese. Cook on high for 4 hours. Chicken will be well done, but moist and delicious
my notes: cook as time specified or chick may become dry.. it's very tender and juicy with in th 4hours.
I used shredded swiss - that comes in the 2 cup bags - put half / 1 cup of it on the chicken- it works just as well.
4 chicken breasts halves
1 package stuffing mix- including the seasoning packet
1 can cream of mushroom soup
1/4 pound Swiss cheese, sliced (about 8 slices?)
1/2 cup chicken broth or a little bit of water.
1/2 cup grated Parmesan cheese
Procedure
Place chicken breasts in bottom of buttered crock pot.Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
In a bowl, combine the soup, stuffing mix, and broth(or water). Spoon mixture over chicken in crock pot. Sprinkle with parmesan cheese. Cook on high for 4 hours. Chicken will be well done, but moist and delicious
my notes: cook as time specified or chick may become dry.. it's very tender and juicy with in th 4hours.
I used shredded swiss - that comes in the 2 cup bags - put half / 1 cup of it on the chicken- it works just as well.
Cream Cheese Chicken
Cream Cheese Chicken
2 cans Cream of Chicken soup
1 pkg. cream cheese, softened
1 pkg. dry Italian dressing mix (Good Seasons)
4-6 boneless chicken breasts ( or any pieces of chicken)
Procedure
Mix ingredients together and put in crock pot with chicken. Cook on high 5-6 hours. Serve with mashed potatoes or rice.
2 cans Cream of Chicken soup
1 pkg. cream cheese, softened
1 pkg. dry Italian dressing mix (Good Seasons)
4-6 boneless chicken breasts ( or any pieces of chicken)
Procedure
Mix ingredients together and put in crock pot with chicken. Cook on high 5-6 hours. Serve with mashed potatoes or rice.
Cowboy Beans
Cowboy Beans
1 pound of hamburger meat
2 24 oz. cans of pork-n-beans
1 onion (chopped)
1 bell pepper (chopped)
16 oz. of any bbq sauce
12 oz. honey
Procedure
brown hamburger meat in pan. add bell pepper and onion. cook med heat until transparent. drain beans add to pan. add honey and bbq sauce and mix well. cook on med-low heat for about 20 min. stirring occasionally.
1 pound of hamburger meat
2 24 oz. cans of pork-n-beans
1 onion (chopped)
1 bell pepper (chopped)
16 oz. of any bbq sauce
12 oz. honey
Procedure
brown hamburger meat in pan. add bell pepper and onion. cook med heat until transparent. drain beans add to pan. add honey and bbq sauce and mix well. cook on med-low heat for about 20 min. stirring occasionally.
Chicken/Turkey Tetrazzini
Chicken or Turkey Tetrazzini
1 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 tsp Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked turkey, bite-size pieces
1/2 lb spaghetti, cooked al dente and drained
1/4 cup Parmesan
Procedure
Melt butter and add flour, salt, and pepper. Slowly add milk, constantly stirring. Add Worcestershire sauce and simmer, stir until thickened. Add cheddar cheese and mix well.
Stir in turkey and spaghetti. Pour into a greased 2-quart shallow casserole or baking dish (8 x 8-inch). Sprinkle the top with Parmesan cheese.* Bake, uncovered, 350 degrees for 20 minutes or until bubbly.
* This casserole also freezes well. To prepare, increase cooking time to 1 hour or until bubbly.
MY NOTES: Made it with Chicken.... it was VERY tasty- loved it- BUT-
It wasn't bubbly- I'm thinking maybe I didn't judge half a box of spaghetti correctly? It came out too dry- not enough sauce. Next time I will double the sauce- even with half a box of Spaghetti.
My additions: I thought it may be too bland for our taste and since we love garlic- had to throw some garlic powder in! :D - I used about a teaspoon of it- give or take - to your own taste. Also put in about 1/2 teaspoon sage, and instead of pepper , I used lemon pepper for a bit of zing- then a dash of regular pepper.
1 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 tsp Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked turkey, bite-size pieces
1/2 lb spaghetti, cooked al dente and drained
1/4 cup Parmesan
Procedure
Melt butter and add flour, salt, and pepper. Slowly add milk, constantly stirring. Add Worcestershire sauce and simmer, stir until thickened. Add cheddar cheese and mix well.
Stir in turkey and spaghetti. Pour into a greased 2-quart shallow casserole or baking dish (8 x 8-inch). Sprinkle the top with Parmesan cheese.* Bake, uncovered, 350 degrees for 20 minutes or until bubbly.
* This casserole also freezes well. To prepare, increase cooking time to 1 hour or until bubbly.
MY NOTES: Made it with Chicken.... it was VERY tasty- loved it- BUT-
It wasn't bubbly- I'm thinking maybe I didn't judge half a box of spaghetti correctly? It came out too dry- not enough sauce. Next time I will double the sauce- even with half a box of Spaghetti.
My additions: I thought it may be too bland for our taste and since we love garlic- had to throw some garlic powder in! :D - I used about a teaspoon of it- give or take - to your own taste. Also put in about 1/2 teaspoon sage, and instead of pepper , I used lemon pepper for a bit of zing- then a dash of regular pepper.
Crockpot/Chicken & Noodles
Chicken & Noodles
2 or 3 cups cooked chicken, bite size pieces
1 bag noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1/4 cup cheddar cheese
Procedure
Prepare noodles according to package. Mix soups, milk, and cheese and bring to a boil. Reduce to heat and cook 5 - 10 minutes. Combine sauce, noodles, and chicken in casserole dish. Serve.
2 or 3 cups cooked chicken, bite size pieces
1 bag noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1/4 cup cheddar cheese
Procedure
Prepare noodles according to package. Mix soups, milk, and cheese and bring to a boil. Reduce to heat and cook 5 - 10 minutes. Combine sauce, noodles, and chicken in casserole dish. Serve.
Cheesy crockpot Chicken
Cheesy Crock Pot Chicken
4-6 chicken breast (boneless, skinless)
2 cans of condensed cream of chicken soup
1 can cheddar cheese soup
1/4 tsp salt, pepper, & garlic powder each
Procedure
Throw all in crock pot on Low 6-8 hours. Serve on bed of rice or noodles.
4-6 chicken breast (boneless, skinless)
2 cans of condensed cream of chicken soup
1 can cheddar cheese soup
1/4 tsp salt, pepper, & garlic powder each
Procedure
Throw all in crock pot on Low 6-8 hours. Serve on bed of rice or noodles.
Crockpot/Beef Stew
Beef Stew
3 - 5 lb. beef stew meat
1/4 cup flour and 1/2 cup oil to coat meat
5 carrots, peeled and chopped
6 potatoes, peeled and chopped
1 large onion, chopped
1 can green beans
1 can corn
1/4 cup cooking wine ( or beef boullion/broth)
1/4 cup catsup
2 T. Worcestershire Sauce
1 T. soy sauce
garlic salt, to taste
bay leaf
pepper, to taste
1 cup water
Procedure
Brush meat with oil, roll in flour, brown on all sides in a skillet, throw into the crock pot. Add the rest of the ingredients in order, cook on low for 10 - 12 hours or until tender or on high for 5 - 6 hours or until tender. If you prefer a thicker sauce during the last 15 minutes of cooking, add 2 T. flour to 1/2 cup of water, stir or shake until smooth and slowly add it.
3 - 5 lb. beef stew meat
1/4 cup flour and 1/2 cup oil to coat meat
5 carrots, peeled and chopped
6 potatoes, peeled and chopped
1 large onion, chopped
1 can green beans
1 can corn
1/4 cup cooking wine ( or beef boullion/broth)
1/4 cup catsup
2 T. Worcestershire Sauce
1 T. soy sauce
garlic salt, to taste
bay leaf
pepper, to taste
1 cup water
Procedure
Brush meat with oil, roll in flour, brown on all sides in a skillet, throw into the crock pot. Add the rest of the ingredients in order, cook on low for 10 - 12 hours or until tender or on high for 5 - 6 hours or until tender. If you prefer a thicker sauce during the last 15 minutes of cooking, add 2 T. flour to 1/2 cup of water, stir or shake until smooth and slowly add it.
snowy Day beef Stew
Snow Day Beef Stew
INGREDIENTS:
1/2 cup chopped onion
2 medium carrots, sliced on diagonal, about 1/4-inch thick
3 to 4 medium potatoes, peeled and cut into bite-size pieces
8 ounces sliced mushrooms
2 to 2 1/2 pounds lean boneless
beef round, trimmed and cut into 1-inch cubes, or lean stew beef
1/4 cup all-purpose flour
1 1/2 teaspoons dried leaf thyme, crumbled
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 to 1 1/2 cups frozen peas, thawed
salt
Procedure
PREPARATION:
In a 3 1/2- to 6-quart crockpot, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to crockpot; sprinkle with thyme. Add tomatoes and wine. Cover and cook on LOW for 8 to 10 hours, or until beef is very tender.
Stir in peas.
Increase temperature to HIGH; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt.
Makes 6 to 8 servings.
INGREDIENTS:
1/2 cup chopped onion
2 medium carrots, sliced on diagonal, about 1/4-inch thick
3 to 4 medium potatoes, peeled and cut into bite-size pieces
8 ounces sliced mushrooms
2 to 2 1/2 pounds lean boneless
beef round, trimmed and cut into 1-inch cubes, or lean stew beef
1/4 cup all-purpose flour
1 1/2 teaspoons dried leaf thyme, crumbled
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 to 1 1/2 cups frozen peas, thawed
salt
Procedure
PREPARATION:
In a 3 1/2- to 6-quart crockpot, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to crockpot; sprinkle with thyme. Add tomatoes and wine. Cover and cook on LOW for 8 to 10 hours, or until beef is very tender.
Stir in peas.
Increase temperature to HIGH; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt.
Makes 6 to 8 servings.
10Hour Beef Stroganoff
Crockpot/10Hour Beef Stroganoff
Ingredients
2 lbs stew meat cubed
1 envelope Lipton onion soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1/2 c sour cream at end
Procedure
Mix all ingredients except the sour cream.Cook on high for 10 hours.For the last hour put in sour cream and stir well. Serve over egg noodles or potatoes.
Ingredients
2 lbs stew meat cubed
1 envelope Lipton onion soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1/2 c sour cream at end
Procedure
Mix all ingredients except the sour cream.Cook on high for 10 hours.For the last hour put in sour cream and stir well. Serve over egg noodles or potatoes.
Copycat Cracker Jack
Copycat Cracker Jack
Everyone remembers these delicious snacks from your childhood. The best part being the surprise inside! Now you can easily recreate this yummy snack at home. I’ve provided instructions on how to recreate the snack–the secret surprise you hide inside is up to you!
4 quarts popped popcorn
1 cup peanuts
4 tablespoons butter
1 cup brown sugar
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt
Directions
1. Preheat the oven to 250° F.
2. Combine the popcorn and peanuts on a cookie sheet and place in the oven.
3. Combine all of the remaining ingredients in a saucepan.
4. Stirring over medium heat, bring the mixture to a boil.
5. Using a cooking thermometer, bring the mixture to the hard-crack stage (290°F, or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20 to 25 minutes (or until you notice the mixture turning a slightly darker brown).
6.Remove the popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 10 minutes.
7. Mix well every five minutes, so that all of the popcorn is coated.
8. Cool and serve or store in a covered container.
Everyone remembers these delicious snacks from your childhood. The best part being the surprise inside! Now you can easily recreate this yummy snack at home. I’ve provided instructions on how to recreate the snack–the secret surprise you hide inside is up to you!
4 quarts popped popcorn
1 cup peanuts
4 tablespoons butter
1 cup brown sugar
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt
Directions
1. Preheat the oven to 250° F.
2. Combine the popcorn and peanuts on a cookie sheet and place in the oven.
3. Combine all of the remaining ingredients in a saucepan.
4. Stirring over medium heat, bring the mixture to a boil.
5. Using a cooking thermometer, bring the mixture to the hard-crack stage (290°F, or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20 to 25 minutes (or until you notice the mixture turning a slightly darker brown).
6.Remove the popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 10 minutes.
7. Mix well every five minutes, so that all of the popcorn is coated.
8. Cool and serve or store in a covered container.
Yvonnes' Date Balls
Yvonnes' Date Balls
Ingredients:
3/4 cup white sugar
1/2 cup butter
1 beaten egg
1 cup chopped dates
Place all of the above in a heavy saucepan.
Cook for 5 minutes,until thick, stirring often.
Cool a bit.
Add 1 teaspoon vanilla
2 cups Rice Krispies
Mix well.
Cool ......more!
Form into "1-inch" balls, with buttered hands.
Roll in Graham Cracker crumbs.
Store in refrigerator, in cookie tin.
The number you get, depends on the size you roll these.
I have found about 1 inch balls works good!
Ingredients:
3/4 cup white sugar
1/2 cup butter
1 beaten egg
1 cup chopped dates
Place all of the above in a heavy saucepan.
Cook for 5 minutes,until thick, stirring often.
Cool a bit.
Add 1 teaspoon vanilla
2 cups Rice Krispies
Mix well.
Cool ......more!
Form into "1-inch" balls, with buttered hands.
Roll in Graham Cracker crumbs.
Store in refrigerator, in cookie tin.
The number you get, depends on the size you roll these.
I have found about 1 inch balls works good!
Peanutty Chips & Oats Cookies
Peanutty Chips & Oats Cookies
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 cup peanut butter
3 large eggs
1 1/2 cups whole wheat flour
2 teaspoons baking soda
3 1/2 cups uncooked old-fashioned or quick-cooking oats
1 cup semi-sweet chocolate chips
1 cup butterscotch flavored chips
1 cup coarsely chopped salted peanuts
Heat oven to 350°F.
Combine sugar, brown sugar, butter and peanut butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs; continue beating until well mixed (1 to 2 minutes). Add flour and baking soda. Reduce speed to low; beat until well mixed (1 to 2 minutes). Stir in oats, chocolate chips, butterscotch chips and peanuts by hand.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until light golden brown. Let stand 1 minute; remove from cookie sheets. Cool completely.
Makes 6 dozen cookies.
aprox 72 cookies
Nutrition Facts (1 cookie):Calories: 130 Fat: 7 g Cholesterol: 15 mg Sodium: 95 mg Carbohydrates: 14 g Dietary Fiber: 0 g Protein: 3 g
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 cup peanut butter
3 large eggs
1 1/2 cups whole wheat flour
2 teaspoons baking soda
3 1/2 cups uncooked old-fashioned or quick-cooking oats
1 cup semi-sweet chocolate chips
1 cup butterscotch flavored chips
1 cup coarsely chopped salted peanuts
Heat oven to 350°F.
Combine sugar, brown sugar, butter and peanut butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs; continue beating until well mixed (1 to 2 minutes). Add flour and baking soda. Reduce speed to low; beat until well mixed (1 to 2 minutes). Stir in oats, chocolate chips, butterscotch chips and peanuts by hand.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until light golden brown. Let stand 1 minute; remove from cookie sheets. Cool completely.
Makes 6 dozen cookies.
aprox 72 cookies
Nutrition Facts (1 cookie):Calories: 130 Fat: 7 g Cholesterol: 15 mg Sodium: 95 mg Carbohydrates: 14 g Dietary Fiber: 0 g Protein: 3 g
Lemon Teacakes
Lemon Teacakes
Cookies Ingredients:
2/3 cup granulated sugar
1 cup Butter, softened
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons grated lemon peel
1 to 2 drops yellow food coloring, if desired
Glaze Ingredients:
1 1/2 cups powdered sugar
3 to 4 tablespoons milk
1 small drop yellow food coloring, if desired
Garnish Ingredients:
Candied violets or tiny frosting flowers
Heat oven to 350°F. In large mixer bowl combine all cookie ingredients except flour, lemon peel and food coloring. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). By hand, stir in flour until well mixed.
In small bowl place 3/4 cup dough. By hand, stir in lemon peel and food coloring. Shape lemon flavored dough into 36 (1/2-inch) balls.
Divide remaining dough into 36 pieces. Place 1 lemon dough ball in center of each piece of plain dough. Shape into 1-inch balls, making sure lemon dough is covered. Place 2 inches apart on baking sheets.
Bake for 15 to 18 minutes or until edges are lightly browned. Cool completely.
In medium bowl stir together all glaze ingredients. Dip top of each cookie into glaze. Place on wire cooling rack over waxed paper to let excess glaze drip off. Garnish with candied violets before glaze sets.
Makes 3 dozen cookies
Cookies Ingredients:
2/3 cup granulated sugar
1 cup Butter, softened
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons grated lemon peel
1 to 2 drops yellow food coloring, if desired
Glaze Ingredients:
1 1/2 cups powdered sugar
3 to 4 tablespoons milk
1 small drop yellow food coloring, if desired
Garnish Ingredients:
Candied violets or tiny frosting flowers
Heat oven to 350°F. In large mixer bowl combine all cookie ingredients except flour, lemon peel and food coloring. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). By hand, stir in flour until well mixed.
In small bowl place 3/4 cup dough. By hand, stir in lemon peel and food coloring. Shape lemon flavored dough into 36 (1/2-inch) balls.
Divide remaining dough into 36 pieces. Place 1 lemon dough ball in center of each piece of plain dough. Shape into 1-inch balls, making sure lemon dough is covered. Place 2 inches apart on baking sheets.
Bake for 15 to 18 minutes or until edges are lightly browned. Cool completely.
In medium bowl stir together all glaze ingredients. Dip top of each cookie into glaze. Place on wire cooling rack over waxed paper to let excess glaze drip off. Garnish with candied violets before glaze sets.
Makes 3 dozen cookies
Diabetic/Sugar Free Oatmeal Cookies
Sugar Free Oatmeal Cookies
Ingredients
1 cup uncooked oats
1/3 cup Splenda sweetener*
1 cup raisins or other small pieces of dried fruit
6 ounces pureed plums
1/4 cup egg substitute
1 tablespoon honey
1 teaspoon cinnamon
1 teaspoon vanilla extract
Procedure
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Drop by large serving spoonfuls onto a baking sheet sprayed with nonstick cooking spray. Bake for 12-15 minutes or until browned. Cookies are "cake-like" and don't spread much so they can be placed close together.
Makes approx. 2 dozenServing Size: 2 cookies
*Splenda is a calorie free, sugar free and carbohydrate free sweetener. Splenda is made from water and sucralose which is much sweeter than traditional sugar so less is needed. For more information and recipes visit the Splenda Web site.
Ingredients
1 cup uncooked oats
1/3 cup Splenda sweetener*
1 cup raisins or other small pieces of dried fruit
6 ounces pureed plums
1/4 cup egg substitute
1 tablespoon honey
1 teaspoon cinnamon
1 teaspoon vanilla extract
Procedure
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Drop by large serving spoonfuls onto a baking sheet sprayed with nonstick cooking spray. Bake for 12-15 minutes or until browned. Cookies are "cake-like" and don't spread much so they can be placed close together.
Makes approx. 2 dozenServing Size: 2 cookies
*Splenda is a calorie free, sugar free and carbohydrate free sweetener. Splenda is made from water and sucralose which is much sweeter than traditional sugar so less is needed. For more information and recipes visit the Splenda Web site.
homemade Salsa
Salsa
Ingredients:
1 bunch cilantro
4 med. Jalapeno peppers
2 lg. carrots
2 to 3 stalks celery
1 lg. red onion
1 bunch green onions
2 bunches radishes
4 to 6 med. tomatoes
2 (1 lb. 13 oz.) cans whole tomatoes
1 tsp. salt
2 tbsp. sugar
2 tbsp. tamale spice
2 tbsp. med. chili powder
1 jigger red wine vinegar
1 jigger white wine vinegar
1 jigger tequila
1 tbsp. Mexican oregano
( I skipped the tequila and the tamale spice, and the jalapenos, and did the optional regular green peppers -
cause I am a wimp when it comes to spicy. )
Procedure
Using a steel blade in a food processor, chop the vegetables and place in a large bowl. Add the spices, vinegar and tequila while processing one of the following batches: cilantro and Jalapeno peppers, process fine; carrots, celery, red onion, process medium-fine; green onions and radishes, process medium-fine; fresh tomatoes, process medium; canned tomatoes, drained, juice reserved-process medium-fine. If necessary add additional juice from the tomatoes to thin.
(Optional: Add one large bell pepper (red, green or yellow, chopped medium fine.)
Ingredients:
1 bunch cilantro
4 med. Jalapeno peppers
2 lg. carrots
2 to 3 stalks celery
1 lg. red onion
1 bunch green onions
2 bunches radishes
4 to 6 med. tomatoes
2 (1 lb. 13 oz.) cans whole tomatoes
1 tsp. salt
2 tbsp. sugar
2 tbsp. tamale spice
2 tbsp. med. chili powder
1 jigger red wine vinegar
1 jigger white wine vinegar
1 jigger tequila
1 tbsp. Mexican oregano
( I skipped the tequila and the tamale spice, and the jalapenos, and did the optional regular green peppers -
cause I am a wimp when it comes to spicy. )
Procedure
Using a steel blade in a food processor, chop the vegetables and place in a large bowl. Add the spices, vinegar and tequila while processing one of the following batches: cilantro and Jalapeno peppers, process fine; carrots, celery, red onion, process medium-fine; green onions and radishes, process medium-fine; fresh tomatoes, process medium; canned tomatoes, drained, juice reserved-process medium-fine. If necessary add additional juice from the tomatoes to thin.
(Optional: Add one large bell pepper (red, green or yellow, chopped medium fine.)
Jack Daniels grill glaze
Just like the kind you get at TGIFridays
2 teaspoons of roasted garlic from a jar
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
Procedure
Combine water , pineapple juice, teriyaki, soy sauce, and brown sugar in medium saucepan over medium/high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
Add remaining ingredients to the pan and stir.
let mixture simmer for 40-50 minutes or until sauce has reduced about 1/2 and is thick and syrupy. Make sure it doesn't boil over.Make 1 cup of glaze.
GRILLING TIP : It is always best to add sauce at end of cooking, just before removing meat to prevent it from burning.
If there is alot of sugar in the sauce so it will burn quickly.
Serve suace on the side as well.
2 teaspoons of roasted garlic from a jar
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
Procedure
Combine water , pineapple juice, teriyaki, soy sauce, and brown sugar in medium saucepan over medium/high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
Add remaining ingredients to the pan and stir.
let mixture simmer for 40-50 minutes or until sauce has reduced about 1/2 and is thick and syrupy. Make sure it doesn't boil over.Make 1 cup of glaze.
GRILLING TIP : It is always best to add sauce at end of cooking, just before removing meat to prevent it from burning.
If there is alot of sugar in the sauce so it will burn quickly.
Serve suace on the side as well.
Honey spice butter
Ingredients
1/4 cup or half stick of Butter
2 teaspoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Procedure
Soften butter , combine all ingredients
Makes a great spread for pancakes, waffles,toast, muffins, even dinner rolls!
1/4 cup or half stick of Butter
2 teaspoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Procedure
Soften butter , combine all ingredients
Makes a great spread for pancakes, waffles,toast, muffins, even dinner rolls!
Coffee Stew
Coffee Stew
Imperial and Metric supplied
2Lb ( 1 kg) Lean stewing beef/cut into cubes
1 tsp (5ml) dried basil
3 cups (750ml) water
2 cups (500ml) prepared brewed coffee
1 Large onion, chopped
2 stalks celery sliced
6 carrots, sliced
8 potatoes peeled and cubed
2 cups (500ml) peas
1-1/2 cup (375ml) kernel corn
2 cups (500ml) tomato juice
2 tsp (10ml) corn starch
2 tbsp (30ml) parsley flakes
In a medium saucepan, combine 1 cup (250 ml) water, stewing meat and 1/2 of the onion. Cover and cook over medium heat for 40 minutes.
Meanwhile, in a large soup pan, pour 2 cups (500 ml) water, remaining onion, celery, carrots, potatoes, peas and corn. Pour in 1 cup (250 ml) coffee and 1 cup (250 ml) tomato juice. Add basil and parsley flakes. Cook over medium heat, stirring often. When meat is cooked through and tender, pour meat and contents into soup pan.
Dissolve cornstarch in remaining tomato juice. Pour into soup pan. Add remaining coffee. Add water if necessary. Continue cooking over medium heat until vegetables are tender about 20 to 30 minutes.
Serves 6
Imperial and Metric supplied
2Lb ( 1 kg) Lean stewing beef/cut into cubes
1 tsp (5ml) dried basil
3 cups (750ml) water
2 cups (500ml) prepared brewed coffee
1 Large onion, chopped
2 stalks celery sliced
6 carrots, sliced
8 potatoes peeled and cubed
2 cups (500ml) peas
1-1/2 cup (375ml) kernel corn
2 cups (500ml) tomato juice
2 tsp (10ml) corn starch
2 tbsp (30ml) parsley flakes
In a medium saucepan, combine 1 cup (250 ml) water, stewing meat and 1/2 of the onion. Cover and cook over medium heat for 40 minutes.
Meanwhile, in a large soup pan, pour 2 cups (500 ml) water, remaining onion, celery, carrots, potatoes, peas and corn. Pour in 1 cup (250 ml) coffee and 1 cup (250 ml) tomato juice. Add basil and parsley flakes. Cook over medium heat, stirring often. When meat is cooked through and tender, pour meat and contents into soup pan.
Dissolve cornstarch in remaining tomato juice. Pour into soup pan. Add remaining coffee. Add water if necessary. Continue cooking over medium heat until vegetables are tender about 20 to 30 minutes.
Serves 6
Chocolate Truffle Eggs
Chocolate Truffle Eggs
Prep Time: 40 minutes plus chilling time
Servings: 40 eggs
These delicate gift eggs are pure chocolate heaven through and through !
What You'll Need
1/2 cup (125 mL) butter, softened
1 tsp (5 mL) salt
1 can (300 mL) Regular Eagle Brand®
1 tsp (5 mL) vanilla extract
3 squares (28 g each) unsweetened chocolate, melted and cooled
2.2 lbs (1 kg) icing sugar
1.5 lb (680 g) semi-sweet chocolate, melted
Decorative icing, candy sprinkles, icing sugar [optional]
What's Next
1.
Cream butter and salt until fluffy. Gradually beat in Eagle Brand and vanilla. Beat in melted unsweetened chocolate. Slowly beat in icing sugar until well blended.
2.
Knead with hands until mixture is smooth and pliable.
3.
Form mixture into 1 ½” (4 cm) eggs. Place onto wax paper-lined tray. Cover and chill until 4 hours, or until firm.
4.
Resting each egg on a 2 pronged fork, dip into melted semi-sweet chocolate, letting excess coating drip off. Place back on wax paper lined tray; let stand until firm.
5.
Decorate with sprinkles or let chocolate stand until firm and decorate with icing or icing sugar. Store covered at room temperature or in the refrigerator.
Notes: Flavoured eggs: Substitute 1 tsp (5 mL) orange, cherry, almond or mint extract for vanilla.
Prep Time: 40 minutes plus chilling time
Servings: 40 eggs
These delicate gift eggs are pure chocolate heaven through and through !
What You'll Need
1/2 cup (125 mL) butter, softened
1 tsp (5 mL) salt
1 can (300 mL) Regular Eagle Brand®
1 tsp (5 mL) vanilla extract
3 squares (28 g each) unsweetened chocolate, melted and cooled
2.2 lbs (1 kg) icing sugar
1.5 lb (680 g) semi-sweet chocolate, melted
Decorative icing, candy sprinkles, icing sugar [optional]
What's Next
1.
Cream butter and salt until fluffy. Gradually beat in Eagle Brand and vanilla. Beat in melted unsweetened chocolate. Slowly beat in icing sugar until well blended.
2.
Knead with hands until mixture is smooth and pliable.
3.
Form mixture into 1 ½” (4 cm) eggs. Place onto wax paper-lined tray. Cover and chill until 4 hours, or until firm.
4.
Resting each egg on a 2 pronged fork, dip into melted semi-sweet chocolate, letting excess coating drip off. Place back on wax paper lined tray; let stand until firm.
5.
Decorate with sprinkles or let chocolate stand until firm and decorate with icing or icing sugar. Store covered at room temperature or in the refrigerator.
Notes: Flavoured eggs: Substitute 1 tsp (5 mL) orange, cherry, almond or mint extract for vanilla.
Chili/Chile Con Carne
Chili/Chile Con Carne
Ingredients
2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3- 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 -1/2 cups crushed tomatoes, (a 29-ounce.can)
1- 3/4 cups Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine (opt.)
1/2 cup Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
1 to 2 tablespoons Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt
HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.
Makes 12 servings
Ingredients
2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3- 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 -1/2 cups crushed tomatoes, (a 29-ounce.can)
1- 3/4 cups Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine (opt.)
1/2 cup Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
1 to 2 tablespoons Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt
HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.
Makes 12 servings
Chicken/Quick & Easy/Rice Dish
Chicken/Quick & Easy/Rice Dish
Prep Time: 5 minutes
Total Time: 30 minutes
Makes: 4 servings
Ingredients:
8 boneless skinless chicken thighs
1/4 cup Kraft Zesty Italian Dressing
1 cup chicken broth
2 cups green beans, trimmed, halved
1 cup Minute White Rice, uncooked
1/4 cup Planters Sliced Almonds
Procedure
TOSS chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min. on each side or until browned.
STIR in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min. or until chicken is cooked through.
REMOVE chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.
Nutrition (per serving): Calories 400, Total Fat 19 g, Saturated fat 4 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 24 g, Dietary fibre 3 g, Sugars 2 g, Protein 32 g, DV Vitamin A 10 %, DV Vitamin C 8 %,DV Calcium 6 %, DV Iron 20 %
Prep Time: 5 minutes
Total Time: 30 minutes
Makes: 4 servings
Ingredients:
8 boneless skinless chicken thighs
1/4 cup Kraft Zesty Italian Dressing
1 cup chicken broth
2 cups green beans, trimmed, halved
1 cup Minute White Rice, uncooked
1/4 cup Planters Sliced Almonds
Procedure
TOSS chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min. on each side or until browned.
STIR in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min. or until chicken is cooked through.
REMOVE chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.
Nutrition (per serving): Calories 400, Total Fat 19 g, Saturated fat 4 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 24 g, Dietary fibre 3 g, Sugars 2 g, Protein 32 g, DV Vitamin A 10 %, DV Vitamin C 8 %,DV Calcium 6 %, DV Iron 20 %
Chicken/Quick & Easy/Hobo Dinners
Hobo Dinner
Ingredients:
Several chicken legs (or you can use other cuts, boneless, beef or pretty much any kind of meat or go meatless, if you are vegetarian)
Raw veggies, like carrots, broccoli, onion, potatos, green beans, cob corn (break in half)
Seasoned salt
Pepper
Garlic powder
Large squares of Aluminum foil
Procedure:
Preheat oven to 375 degress
Cut veggies into large, bite size pieces.
Have the squares of foil ready (I put one on top of the other)
On the first foil square, add one of two chicken legs, corn cob half, and some of the veggies (All the veggies you have chosen to use)
Sprinkle with seasoned salt, pepper and garlic, to taste.
Fold the foil over to make a pouch and seal it closed. Repeat until you made several pouches.
Do this until you have used all of your ingredients. If you run out of meat, just make veggie pouches for those who want extra veggies.
Place pouches on a cookie sheet or any type of baking pan that works. One layer only.
Bake at 375 degrees for approx 60-90 minutes (until meat and veggies are done and tender.
I always forget to time it, so I just just cook them after an hour.
When they are done, you can eat it right out of the foil pouch or pour it onto a plate.
Amount of servings depends n how many pouches you make.
This is a super meal that is easy, relatively cheap and nutritious.
Note* I prefer to use heavy duty foil because it holds up better when trying to close the pouches before baking. Thin foil tends to tear, but can still be used if that's all you have. Just be gentler and don't fill it too much.
Ingredients:
Several chicken legs (or you can use other cuts, boneless, beef or pretty much any kind of meat or go meatless, if you are vegetarian)
Raw veggies, like carrots, broccoli, onion, potatos, green beans, cob corn (break in half)
Seasoned salt
Pepper
Garlic powder
Large squares of Aluminum foil
Procedure:
Preheat oven to 375 degress
Cut veggies into large, bite size pieces.
Have the squares of foil ready (I put one on top of the other)
On the first foil square, add one of two chicken legs, corn cob half, and some of the veggies (All the veggies you have chosen to use)
Sprinkle with seasoned salt, pepper and garlic, to taste.
Fold the foil over to make a pouch and seal it closed. Repeat until you made several pouches.
Do this until you have used all of your ingredients. If you run out of meat, just make veggie pouches for those who want extra veggies.
Place pouches on a cookie sheet or any type of baking pan that works. One layer only.
Bake at 375 degrees for approx 60-90 minutes (until meat and veggies are done and tender.
I always forget to time it, so I just just cook them after an hour.
When they are done, you can eat it right out of the foil pouch or pour it onto a plate.
Amount of servings depends n how many pouches you make.
This is a super meal that is easy, relatively cheap and nutritious.
Note* I prefer to use heavy duty foil because it holds up better when trying to close the pouches before baking. Thin foil tends to tear, but can still be used if that's all you have. Just be gentler and don't fill it too much.
Thursday, November 6, 2008
Chicken/Lemon- melt in your mouth - EZ
Similar to the chicken/Italian melt in your mouth!
from my sisters catering days-
(figure 2 pieces of chicken per person)
These portions are for approx 1lb chicken or to serve about 4-6 people
Use equal parts lemon juice matched with extra virgin olive oil- roughly same amounts as 2 sticks of butter (like in the italian chicken).
2 tsp garlic powder
aprox 2 tsp Parsely flakes.
Procedure
Place chicken in roasting pan.
mix together all ingredients and pour this mixture over raw chicken. Sprinkle paprika over chicken.
cook 350 degrees 1+1/2 hour - flip over chicken after 45 minutes.
If too lemony add some water to taste
from my sisters catering days-
(figure 2 pieces of chicken per person)
These portions are for approx 1lb chicken or to serve about 4-6 people
Use equal parts lemon juice matched with extra virgin olive oil- roughly same amounts as 2 sticks of butter (like in the italian chicken).
2 tsp garlic powder
aprox 2 tsp Parsely flakes.
Procedure
Place chicken in roasting pan.
mix together all ingredients and pour this mixture over raw chicken. Sprinkle paprika over chicken.
cook 350 degrees 1+1/2 hour - flip over chicken after 45 minutes.
If too lemony add some water to taste
Chicken/Italian -melt in your mouth-EZ
from my sisters catering days-
(figure 2 pieces of chicken per person)
These portions are for approx 1lb chicken or to serve about 4-6 people
1 stick butter
1 stick margarine (or you can use 2 butter..)
4 *Level* table spoons oregano
2 teaspoons garlic powder
Procedure
Place chicken in roasting pan.
melt together all ingredients in pot on stove
and pour this mixture over raw chicken.
cook 350 degrees 1+1/2 hour - flip over chicken after 45 minutes
(figure 2 pieces of chicken per person)
These portions are for approx 1lb chicken or to serve about 4-6 people
1 stick butter
1 stick margarine (or you can use 2 butter..)
4 *Level* table spoons oregano
2 teaspoons garlic powder
Procedure
Place chicken in roasting pan.
melt together all ingredients in pot on stove
and pour this mixture over raw chicken.
cook 350 degrees 1+1/2 hour - flip over chicken after 45 minutes
Creamy skillet chicken
Creamy skillet chicken
1lb wide egg noodles.cooked as directed on package
1 tbsp extra virgin olive oil to cook chicken in..
8 small chicken breast , boneless and skinless
(used 6, was plenty! Have also used chicken tenders 1-2lbs)
Sauce:
8oz cream cheese cubed/softened
1-1/2 cup chicken broth
1/2 cup balsamic vinaigrette dressing
4 onions chopped
4 tbsp fresh parsley chopped
1cup grape/plum tomatoes, chopped
1 cup snow peas
Procedure
heat oil in skillet on medium heat. add chicken; cook each side approx, 5 minutes
stir in cream cheese, broth, dressing, onions, and parsley.
cook and stir until sauce thickens and chicken is thoroughly cooked; utilizing meat thermometer to ensure doneness.Add snow peas and tomatoes;cook 3 minutes or until peas are tender....actually took me about 5 mins
serve over noodles
I prefer lots of sauce and next time would double the Sauce recipe.
Very tasty- went over well with the guests!
Buttermilk Herb Fried Chicken
Buttermilk Herb Fried Chicken
Coating Ingredients:
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Chicken Ingredients:
1/3 cup buttermilk*
1 (3 to 3 1/2-pound) cut-up broiler-fryer chicken
1/3 cup vegetable oil
Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
Heat oil in 12-inch skillet; add chicken, skin-side down. Cook over medium-high heat, turning occasionally, until golden brown and fork tender (35 to 45 minutes). (Reduce heat if chicken browns too quickly).
Makes 6 servings.
*Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
TIP: Reduce heat if chicken browns too quickly.
Coating Ingredients:
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Chicken Ingredients:
1/3 cup buttermilk*
1 (3 to 3 1/2-pound) cut-up broiler-fryer chicken
1/3 cup vegetable oil
Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
Heat oil in 12-inch skillet; add chicken, skin-side down. Cook over medium-high heat, turning occasionally, until golden brown and fork tender (35 to 45 minutes). (Reduce heat if chicken browns too quickly).
Makes 6 servings.
*Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
TIP: Reduce heat if chicken browns too quickly.
Easy Roasted Chicken
Roasted Chicken
Prep Time: 10 minutes
Total Time: 2 hr 40 minutes
Makes: 12 servings
1 roasting chicken (6 lb.)
1 bottle (8 oz.) Kraft Balsamic Vinaigrette Dressing, divided
1 lb. carrots, cut into chunks
4 stalks celery, cut into chunks
Procedure
PREHEAT oven to 350°F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful not to tear the skin. BRUSH bottom of chicken with 1/4 cup of the dressing. Tuck wings under chicken; carefully place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the dressing under the skin and on outside surface of chicken. Mix carrots and celery with remaining dressing; spoon into chicken cavity. BAKE 1-1/2 to 2-1/2 hours or until chicken is cooked through (180°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.
Prep Time: 10 minutes
Total Time: 2 hr 40 minutes
Makes: 12 servings
1 roasting chicken (6 lb.)
1 bottle (8 oz.) Kraft Balsamic Vinaigrette Dressing, divided
1 lb. carrots, cut into chunks
4 stalks celery, cut into chunks
Procedure
PREHEAT oven to 350°F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful not to tear the skin. BRUSH bottom of chicken with 1/4 cup of the dressing. Tuck wings under chicken; carefully place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the dressing under the skin and on outside surface of chicken. Mix carrots and celery with remaining dressing; spoon into chicken cavity. BAKE 1-1/2 to 2-1/2 hours or until chicken is cooked through (180°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.
Chicken - Ez Chicken Bruschetta bake
1-1/2 Lb chicken -you can use boneless breast- I prefer chicken tenders
1/2 cup water
2 cloves of garlic minced
1 tsp dried basil
1 cup Mozzarella Cheese
1 box stove top stuffing for chicken
1(aprox 14oz) can diced tomatoes-undrained!
Procedure
Preheat oven to 400 degrees
In medium bowl,combine tomatoes, stuffing mix, water and garlic. Stir until mix is moistened andset aside.
Cut chicken into bite size pieces and place in 13x9 inch baking dish. Sprinkle the basil and the cheese over the chicken.
Top chicken with stuffing mix.
Bake 30 minutes or until chicken is done.
( serve with a side of green beans and salad )
serves 4
1/2 cup water
2 cloves of garlic minced
1 tsp dried basil
1 cup Mozzarella Cheese
1 box stove top stuffing for chicken
1(aprox 14oz) can diced tomatoes-undrained!
Procedure
Preheat oven to 400 degrees
In medium bowl,combine tomatoes, stuffing mix, water and garlic. Stir until mix is moistened andset aside.
Cut chicken into bite size pieces and place in 13x9 inch baking dish. Sprinkle the basil and the cheese over the chicken.
Top chicken with stuffing mix.
Bake 30 minutes or until chicken is done.
( serve with a side of green beans and salad )
serves 4
Cheddar Cheese Soup
1 small onion, chopped
1 stalk velery , thinly sliced
optional..carrots sliced maybe 1/2 cup
2tbsp butter
2rvso flour
1/2 tsp pepper
1/4 tsp dry mustard
1 can condensed chicken broth
1 cup milk
8oz shredded cheddar cheese
paprika
Procedure
melt butter in saucepan.Cover and simmer onion and celery until tneder about 5 minutes. Over low heat, stir inflour, pepper , and mustard.Stirring constantlyuntil smooth and bubbling. Remove from heat, add chicken broth and milk.Bring to boil over medium heat;stirring constantly for 1 minutes. Stir in cheese over low heat;stirring occasionally ntil cheese is melted. Sprinkle soup with paprika
* be careful not to allow the soup to boil after adding cheese or it will cause cheese to seperate
1 stalk velery , thinly sliced
optional..carrots sliced maybe 1/2 cup
2tbsp butter
2rvso flour
1/2 tsp pepper
1/4 tsp dry mustard
1 can condensed chicken broth
1 cup milk
8oz shredded cheddar cheese
paprika
Procedure
melt butter in saucepan.Cover and simmer onion and celery until tneder about 5 minutes. Over low heat, stir inflour, pepper , and mustard.Stirring constantlyuntil smooth and bubbling. Remove from heat, add chicken broth and milk.Bring to boil over medium heat;stirring constantly for 1 minutes. Stir in cheese over low heat;stirring occasionally ntil cheese is melted. Sprinkle soup with paprika
* be careful not to allow the soup to boil after adding cheese or it will cause cheese to seperate
Stove Top"/Healthy/Corn & Tomato Scramble
Healthy/Corn & Tomato Scramble
Ingredients
Corn and Tomato Scramble Recipe
1 (10 ounce) package frozen corn, thawed
1/4 cup chopped green onions
1 1/2 cups reduced fat egg substitute
1/3 cup skim milk
1 1/2 teaspoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 small roma tomatoes, seeded and thinly sliced
1 cup shredded reduced fat cheddar cheese
Procedure
Spray a medium nonstick skillet with cooking spray and heat over medium heat until hot. Add corn and green onions and saute until tender. Combine egg substitute and next 4 ingredients and whisk well.
Pour egg mixture over vegetables and continue cooking over low heat until almost set. Arrange tomato wedges on top and sprinkle with cheese. Cover and continue cooking until cheese is melted. Cut into 4 wedges and serve.
Makes 4 ServingsServing Size: 1 slice
Ingredients
Corn and Tomato Scramble Recipe
1 (10 ounce) package frozen corn, thawed
1/4 cup chopped green onions
1 1/2 cups reduced fat egg substitute
1/3 cup skim milk
1 1/2 teaspoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 small roma tomatoes, seeded and thinly sliced
1 cup shredded reduced fat cheddar cheese
Procedure
Spray a medium nonstick skillet with cooking spray and heat over medium heat until hot. Add corn and green onions and saute until tender. Combine egg substitute and next 4 ingredients and whisk well.
Pour egg mixture over vegetables and continue cooking over low heat until almost set. Arrange tomato wedges on top and sprinkle with cheese. Cover and continue cooking until cheese is melted. Cut into 4 wedges and serve.
Makes 4 ServingsServing Size: 1 slice
Potato Sausage Casserole
The Paille`'s
Potato Sausage Casserole
12 Pork Sausages
12-15 Peeled Potatoes
1 block of Cheese Grated
2 tbsp.of flour
garlic salt or minced
onion salt, flakes or chopped
milk to fill large casserole dish
cornflakes to top off casserole
Procedure
Cut up 1 3rd of the Potatoes into bite size pieces
and place them in casserole
Fry up the sausages and cut a 3rd of them into the casserole
Add 1/4 of the grated cheese to the casserole along with the flour,garlic salt & onion salt.
This is layer 1. Repeat for layer 2.
For Layer 3 add potatoes & sausages only.
Then with 2 forks mix the contents from the corners to the middle.
Add the mild until you see it coming up the sides of the casserole.
Top with 2-3 cups of Cornflakes and the rest of the grated cheese.
Cover with foil and bake @ 375 for 2 -3 hrs.
Remove the Foil for the last 30 min.
This was Normally made for a family of 5 .
Potato Sausage Casserole
12 Pork Sausages
12-15 Peeled Potatoes
1 block of Cheese Grated
2 tbsp.of flour
garlic salt or minced
onion salt, flakes or chopped
milk to fill large casserole dish
cornflakes to top off casserole
Procedure
Cut up 1 3rd of the Potatoes into bite size pieces
and place them in casserole
Fry up the sausages and cut a 3rd of them into the casserole
Add 1/4 of the grated cheese to the casserole along with the flour,garlic salt & onion salt.
This is layer 1. Repeat for layer 2.
For Layer 3 add potatoes & sausages only.
Then with 2 forks mix the contents from the corners to the middle.
Add the mild until you see it coming up the sides of the casserole.
Top with 2-3 cups of Cornflakes and the rest of the grated cheese.
Cover with foil and bake @ 375 for 2 -3 hrs.
Remove the Foil for the last 30 min.
This was Normally made for a family of 5 .
Loaded Mashed Potato Casserole
Makes 12 (3/4 cup) servings
Prep Time: 45 minutes
Cook Time: 30 minutes
5 1/2 cups mashed potatoes (about 4 pounds uncooked)
( I used two packages of Ore-Ida frozen mashed potatoes...
prepare as directed then add the rest below )
1/2 cup milk1 package (8 ounces) regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 teaspoonsParsley Flakes
1 teaspoon Garlic Salt
1/4 teaspoon Ground Nutmeg
3/4 cup shredded Cheddar cheese
1/2 cup crispy cooked and crumbled bacon (about 12 slices)
( I used the real bacon bits you buy in a jar )
Procedure
1. Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.
2. Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.
3. Cover and bake in a 350°F oven 30 minutes or until heated through
Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.
Nutrition Information per 1 serving Calories: 293 Sodium: 414 mg Fat: 17 g
Carbohydrates: 26 g Cholesterol: 43 mg Fiber: 4 g Protein: 9 g
ALTERNATELY _ these taste SO good I make my mashed potatoes with these ingredients ALL the time...
folow all the ingedients except the bacon and cheese. And you don't need a 13x9 pan ...just add all the ingredients while you mash the potatoes until it's all creamed together...
Serving Information
Serves: 12
Fat: 17.0 g
Calories: 293
Prep Time: 45 minutes
Cook Time: 30 minutes
5 1/2 cups mashed potatoes (about 4 pounds uncooked)
( I used two packages of Ore-Ida frozen mashed potatoes...
prepare as directed then add the rest below )
1/2 cup milk1 package (8 ounces) regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 teaspoons
1 teaspoon Garlic Salt
1/4 teaspoon Ground Nutmeg
3/4 cup shredded Cheddar cheese
1/2 cup crispy cooked and crumbled bacon (about 12 slices)
( I used the real bacon bits you buy in a jar )
Procedure
1. Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.
2. Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.
3. Cover and bake in a 350°F oven 30 minutes or until heated through
Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.
Nutrition Information per 1 serving Calories: 293 Sodium: 414 mg Fat: 17 g
Carbohydrates: 26 g Cholesterol: 43 mg Fiber: 4 g Protein: 9 g
ALTERNATELY _ these taste SO good I make my mashed potatoes with these ingredients ALL the time...
folow all the ingedients except the bacon and cheese. And you don't need a 13x9 pan ...just add all the ingredients while you mash the potatoes until it's all creamed together...
Serving Information
Serves: 12
Fat: 17.0 g
Calories: 293
Cheesburger casserole- ( 'home made hamburger helper..lol)
Seasoning (Makes enough for a few batches):
Mix together the following.
1 1/4 teaspoon black pepper
1 Tablespoon garlic powder
2 Tablespoons dried parsley
1/2 cup instant onion
1 Tablespoon onion powder
1 1/2 teaspoons salt
1 2/3 cups fat-free dry milk powder
3 1/2 Tablespoons beef bouillon granules
MIX TOGETHER AND STORE, in a cool, dry place.
Cheeseburger Casserole
1 pound hamburger
1 1/2 cups water
1 cup uncooked macaroni
1 can chopped tomatoes
1/2 cup seasoning mix
2 cups of grated cheese
First brown the hamburger and drain off the fat.
Add 1 1/2 cups water,
1 cup uncooked macaroni,
1 can chopped tomatoes
1/2 cup seasoning mix.(that you pre-made)
Simmer ....covered 20 minutes or until macaroni is tender.
Remove from heat and add 2 cups of grated cheese. I would use Montery Jack!
Mix together the following.
1 1/4 teaspoon black pepper
1 Tablespoon garlic powder
2 Tablespoons dried parsley
1/2 cup instant onion
1 Tablespoon onion powder
1 1/2 teaspoons salt
1 2/3 cups fat-free dry milk powder
3 1/2 Tablespoons beef bouillon granules
MIX TOGETHER AND STORE, in a cool, dry place.
Cheeseburger Casserole
1 pound hamburger
1 1/2 cups water
1 cup uncooked macaroni
1 can chopped tomatoes
1/2 cup seasoning mix
2 cups of grated cheese
First brown the hamburger and drain off the fat.
Add 1 1/2 cups water,
1 cup uncooked macaroni,
1 can chopped tomatoes
1/2 cup seasoning mix.(that you pre-made)
Simmer ....covered 20 minutes or until macaroni is tender.
Remove from heat and add 2 cups of grated cheese. I would use Montery Jack!
Pistachio Marble Cake
Pistachio Marble Cake
1- white cake mix
1-106 gram package pistachio pudding mix
4 eggs
1/2 cup orange juice
1/2 cup water
1/2 cup vegetable oil
3/4 cup canned Hershys' chocolate syrup
Butter & flour a 10-inch bundt pan
Preheat oven to 350'F
In food processor OR large mixing bowl, combine cake mix,pudding mix, eggs, orange juice, water & oil.
Run food processor 3 minutes to blend, OR use electric mixer on high for 4 minutes.
pour 2/3 of the batter into bundt pan.
Add chocolate syrup to remaining batter; combine well.
pour into pan.
Drag knife through middle of cake to marble it.
Bake 1 hour.
Cool in pan 15 minutes before removing.
Makes 10 to 12 servings
Optional:
1 teaspoon almond extract
May shake powdered sugar over cooled cake
1- white cake mix
1-106 gram package pistachio pudding mix
4 eggs
1/2 cup orange juice
1/2 cup water
1/2 cup vegetable oil
3/4 cup canned Hershys' chocolate syrup
Butter & flour a 10-inch bundt pan
Preheat oven to 350'F
In food processor OR large mixing bowl, combine cake mix,pudding mix, eggs, orange juice, water & oil.
Run food processor 3 minutes to blend, OR use electric mixer on high for 4 minutes.
pour 2/3 of the batter into bundt pan.
Add chocolate syrup to remaining batter; combine well.
pour into pan.
Drag knife through middle of cake to marble it.
Bake 1 hour.
Cool in pan 15 minutes before removing.
Makes 10 to 12 servings
Optional:
1 teaspoon almond extract
May shake powdered sugar over cooled cake
Fastest Cake In The West!
Fastest Cake In The West!
2 cups all-purpose flour
1 & 1/2 cups white sugar
1 teaspoon salt
1 & 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 can cherry pie filling
2 beaten eggs
3/4 cup vegetable oil
1/2 cup chopped pecans
Procedure
Mix all ingredients and put in a 9 x 13 pan. DO NOT GREASE.
Bake at 350' for approximately 35 minutes.
Very moist cake. Serve with HUGE dollop of whipped cream!
Serving Information
Serves: 12
2 cups all-purpose flour
1 & 1/2 cups white sugar
1 teaspoon salt
1 & 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 can cherry pie filling
2 beaten eggs
3/4 cup vegetable oil
1/2 cup chopped pecans
Procedure
Mix all ingredients and put in a 9 x 13 pan. DO NOT GREASE.
Bake at 350' for approximately 35 minutes.
Very moist cake. Serve with HUGE dollop of whipped cream!
Serving Information
Serves: 12
Cake/Ethnic/Bermuda Bacardi Rum Cake
Bermuda Bacardi Rum Cake
YIELDS:1 Serving
INGREDIENTS:
-------------------------------CAKE------------------------------------
1 c Chopped pecans or walnuts
1 Box yellow cake mix (18 1/2 -oz)
1 pk Vanilla instant pudding & -pie filling (3 3/4 oz)
4 Eggs
1/2 c Cold water
1/2 c Cooking oil
1/2 c Dark rum (80 proof)
--------------------------------GLAZE-----------------------------------
1/4 lb Butter (or marg)
1 c Sugar
1/4 c Water
1/2 c Dark rum
DIRECTIONS:
Source: Goslings', Bacardi Int'l Recipe Card
Cake: Preheat oven to 325F. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little. Mix all cake ingredients. Pour batter over nuts.
Bake 1 hour (check at 45-50mins). Cool.
Invert on serving place. Prick the top with a skewer or fork. Spoon & brush glaze evenly over top & sides.
Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while stirring constantly. Remove from heat & stir in rum. Glaze application: You want the glaze to be soaked as far into the cake as possible. You have to be patient. I have two methods I find work. First i push a fork in about 1 1/2 inches and gently pry open the hole - then i dribble glaze down the fork and let the cake soak it up as i go. The second method is much more successful - i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake.
Notes: Kahluha can be substituted for rum. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 eggs instead of 4, 1/3 c of oil instead of 1/2.
This cake is best left to sit for a day before consumption.
Serving Information
Serves: 8
YIELDS:1 Serving
INGREDIENTS:
-------------------------------CAKE------------------------------------
1 c Chopped pecans or walnuts
1 Box yellow cake mix (18 1/2 -oz)
1 pk Vanilla instant pudding & -pie filling (3 3/4 oz)
4 Eggs
1/2 c Cold water
1/2 c Cooking oil
1/2 c Dark rum (80 proof)
--------------------------------GLAZE-----------------------------------
1/4 lb Butter (or marg)
1 c Sugar
1/4 c Water
1/2 c Dark rum
DIRECTIONS:
Source: Goslings', Bacardi Int'l Recipe Card
Cake: Preheat oven to 325F. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little. Mix all cake ingredients. Pour batter over nuts.
Bake 1 hour (check at 45-50mins). Cool.
Invert on serving place. Prick the top with a skewer or fork. Spoon & brush glaze evenly over top & sides.
Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while stirring constantly. Remove from heat & stir in rum. Glaze application: You want the glaze to be soaked as far into the cake as possible. You have to be patient. I have two methods I find work. First i push a fork in about 1 1/2 inches and gently pry open the hole - then i dribble glaze down the fork and let the cake soak it up as i go. The second method is much more successful - i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake.
Notes: Kahluha can be substituted for rum. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 eggs instead of 4, 1/3 c of oil instead of 1/2.
This cake is best left to sit for a day before consumption.
Serving Information
Serves: 8
Chocolate Cherry Upside Down Cake!(no Eggs!)
Ingredients
Chocolate Cherry Upside Down Cake!(no Eggs!)
INGREDIENTS
1 (21 ounce) can cherry pie filling
2 1/4 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups water
1/2 cup vegetable oil
1/4 cup distilled white vinegar
1/2 teaspoon vanilla extract
DIRECTIONS
Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
Serving Information
Serves: 24
Chocolate Cherry Upside Down Cake!(no Eggs!)
INGREDIENTS
1 (21 ounce) can cherry pie filling
2 1/4 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups water
1/2 cup vegetable oil
1/4 cup distilled white vinegar
1/2 teaspoon vanilla extract
DIRECTIONS
Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
Serving Information
Serves: 24
Budget Meals/Quick & Easy Italian Sandwiches
Quick and Easy Italian Sandwiches
For 4 sandwiches:
Ingredients:
4 Sub buns
4 Italian sausages Sweet, mild or hot
1 cup of mozzarella cheese
1 jar of pizza quick sauce
Procedure
Preparation: Broil or grill your sausage until done. Take your buns and slice open. Like a hot dog bun. Spread somepizza quick sauce inside the bun, then lay your sausage and cover with cheese. Wrap with foil and place in oven or grill just long enough to melt cheese. Add mushrooms or whatever else suits your fancy
For 4 sandwiches:
Ingredients:
4 Sub buns
4 Italian sausages Sweet, mild or hot
1 cup of mozzarella cheese
1 jar of pizza quick sauce
Procedure
Preparation: Broil or grill your sausage until done. Take your buns and slice open. Like a hot dog bun. Spread somepizza quick sauce inside the bun, then lay your sausage and cover with cheese. Wrap with foil and place in oven or grill just long enough to melt cheese. Add mushrooms or whatever else suits your fancy
Budget Meals/Meatball & Veggie Pasta Skillet
Meatball & Vegetable Pasta Skillet
Total preparation and cooking time: 30 minutes
1 package (18 ounces) frozen fully-cooked Italian-style beef meatballs
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1 jar (14 ounces) prepared spaghetti sauce
1-1/2 cups uncooked mostaccioli (4-1/2 ounces)
1 package (16 ounces) Birds Eye Farm Fresh frozen vegetable mixture(broccoli, cauliflower & carrots)
2 tablespoons shredded Parmesan cheese
Procedure
1. Combine meatballs, broth, spaghetti sauce and pasta in large nonstick skillet; bring to a boil. Reduce heat to medium; cover and cook 8 minutes. Stir in vegetable mixture; continue cooking, covered, 10 to 12 minutes or until vegetables and pasta are tender. Serve with cheese. Makes 6 to 8 servings.
Total preparation and cooking time: 30 minutes
1 package (18 ounces) frozen fully-cooked Italian-style beef meatballs
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1 jar (14 ounces) prepared spaghetti sauce
1-1/2 cups uncooked mostaccioli (4-1/2 ounces)
1 package (16 ounces) Birds Eye Farm Fresh frozen vegetable mixture(broccoli, cauliflower & carrots)
2 tablespoons shredded Parmesan cheese
Procedure
1. Combine meatballs, broth, spaghetti sauce and pasta in large nonstick skillet; bring to a boil. Reduce heat to medium; cover and cook 8 minutes. Stir in vegetable mixture; continue cooking, covered, 10 to 12 minutes or until vegetables and pasta are tender. Serve with cheese. Makes 6 to 8 servings.
Budget- Hamburger Rice Hot Dish
Hamburger Rice Hot Dish
1 pound ground beef
1 cup water
1 can cream of chicken soup
1 cup uncooked rice
Procedure
In a skillet, brown ground beef, drain. Add remaining ingrediants. Stir to combine. Spoon into a 1-1/2 qt. casserole dish. Cover and bake at 325 degrees for 50-60 minutes.
This works REALLY well with cubed pieces of ham- my hun has made that several times.
1 pound ground beef
1 cup water
1 can cream of chicken soup
1 cup uncooked rice
Procedure
In a skillet, brown ground beef, drain. Add remaining ingrediants. Stir to combine. Spoon into a 1-1/2 qt. casserole dish. Cover and bake at 325 degrees for 50-60 minutes.
This works REALLY well with cubed pieces of ham- my hun has made that several times.
Taco Soup
Taco Soup
1 pound hamburger2cans (12 oz.) Tomato Juice2 cans (15 oz.) Dark kidney beans... DO NOT DRAIN1 can Nibblets corn... DO NOT DRAIN 1 envelope taco seasoning mix
Procedure
Cook and drain hamburger. Put all ingrdiants in large sauce pan or crock Pot (5-1/2 hours on high or 8 hours on low) and heat. Serve over corn chips and top wih cheese.
1 pound hamburger2cans (12 oz.) Tomato Juice2 cans (15 oz.) Dark kidney beans... DO NOT DRAIN1 can Nibblets corn... DO NOT DRAIN 1 envelope taco seasoning mix
Procedure
Cook and drain hamburger. Put all ingrdiants in large sauce pan or crock Pot (5-1/2 hours on high or 8 hours on low) and heat. Serve over corn chips and top wih cheese.
Tuna melt frankless franks
1/4 pound american cheese, grated
1-7 oz. can tuna, drained
2 tbsp. chopped onion
2 tbsp. chopped green pepper
2 tbsp. sweet pickles, chopped
1/2 cup miraclle whip
8 hot dog buns
Procedure
In a large bowl combine all of the ingrediants except the buns. Fill the buns with the mixture and wrap each bun in aluminum fil foil. Bake in a 375 degree oven for 25 minutes.
1-7 oz. can tuna, drained
2 tbsp. chopped onion
2 tbsp. chopped green pepper
2 tbsp. sweet pickles, chopped
1/2 cup miraclle whip
8 hot dog buns
Procedure
In a large bowl combine all of the ingrediants except the buns. Fill the buns with the mixture and wrap each bun in aluminum fil foil. Bake in a 375 degree oven for 25 minutes.
Tucson Eggs Benedict
Tucson Eggs Benedict
Cilantro Cream:
1/4 cup plus two tablespoons low calorie or regular sour cream
3 tablespoons whipping cream
2 tablespoons fresh cilantro salsa
Fresh Cilantro Salsa:
2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh cilantro, diced
1/4 cup fresh lime juice
1 jalapeno pepper, stems and seeds removed, minced
Salt to taste
Sausage and Eggs:
1 1/2 pounds bulk hot Italian sausage
4 cloves garlic, peeled and minced
2 tablespoons fresh chives or 2 teaspoons dried chives
1 tablespoon each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried) 2 tablespoons olive oil
1/4 cup white wine vinegar
8 large eggs
4 corn tortillas, warmed
Procedure
For cilantro cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.
For fresh cilantro salsa: Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.
For sausage and eggs: Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties.
Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through.
Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels.
Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.
Makes 4 servings.
Cilantro Cream:
1/4 cup plus two tablespoons low calorie or regular sour cream
3 tablespoons whipping cream
2 tablespoons fresh cilantro salsa
Fresh Cilantro Salsa:
2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh cilantro, diced
1/4 cup fresh lime juice
1 jalapeno pepper, stems and seeds removed, minced
Salt to taste
Sausage and Eggs:
1 1/2 pounds bulk hot Italian sausage
4 cloves garlic, peeled and minced
2 tablespoons fresh chives or 2 teaspoons dried chives
1 tablespoon each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried) 2 tablespoons olive oil
1/4 cup white wine vinegar
8 large eggs
4 corn tortillas, warmed
Procedure
For cilantro cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.
For fresh cilantro salsa: Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.
For sausage and eggs: Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties.
Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through.
Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels.
Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.
Makes 4 servings.
Sparkling Orange Sugared Scones
Sparkling Orange Sugared Scones
Topping Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons grated orange peel
Scones Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold Butter, cut into 8 pieces
1/2 cup granulated sugar
3/4 cup dried cranberries or dried cherries or fresh or frozen blueberries or finely chopped dried apricots
3/4 cup half-and-half or milk
1 large egg
1 tablespoon grated orange peel
Almond Butter Ingredients:
1/2 cup Butter, softened
2 tablespoons powdered sugar
1/2 teaspoon almond extract
Procedure
Heat oven to 375°F.
Combine all topping ingredients in smallbowl; mix well. Set aside.
Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.
Stir together half-and-half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 7-inch circle. Place 2-inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.
Meanwhile, combine all almond butter ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
To serve, separate scones while warm. Serve with almond butter. Store leftover scones in airtight container at room temperature. Store remaining almond butter covered in refrigerator.
Makes 16 scones.
Tip: One large or two medium oranges are needed for the grated orange peel.
Tip: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.
High Altitude: Increase flour to 2 3/4 cup
Topping Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons grated orange peel
Scones Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold Butter, cut into 8 pieces
1/2 cup granulated sugar
3/4 cup dried cranberries or dried cherries or fresh or frozen blueberries or finely chopped dried apricots
3/4 cup half-and-half or milk
1 large egg
1 tablespoon grated orange peel
Almond Butter Ingredients:
1/2 cup Butter, softened
2 tablespoons powdered sugar
1/2 teaspoon almond extract
Procedure
Heat oven to 375°F.
Combine all topping ingredients in smallbowl; mix well. Set aside.
Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.
Stir together half-and-half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 7-inch circle. Place 2-inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.
Meanwhile, combine all almond butter ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
To serve, separate scones while warm. Serve with almond butter. Store leftover scones in airtight container at room temperature. Store remaining almond butter covered in refrigerator.
Makes 16 scones.
Tip: One large or two medium oranges are needed for the grated orange peel.
Tip: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.
High Altitude: Increase flour to 2 3/4 cup
Country Scrambled Eggs
Country Scrambled Eggs
12 slices bacon, cut into 1/2-inch pieces
1 pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch
2 medium (1 cup) onions, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/2 cup Half & Half
12 Fresh Eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces (1 1/2 cups)Cheddar Cheese, shredded
Procedure
Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).
12 slices bacon, cut into 1/2-inch pieces
1 pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch
2 medium (1 cup) onions, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/2 cup Half & Half
12 Fresh Eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces (1 1/2 cups)Cheddar Cheese, shredded
Procedure
Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).
Hot Cross Buns
Hot CrossBuns
5 cups of flour
2packages of Quick rise instant yeast
1/2 cup sugar
1tsp salt
1tsp cinnamon
1/2tsp nutmeg
1 & 1/4 cups of milk
1/2 cup melted margarine
2rm temp egg & 1 egg yolk(save egg white for icing)
1 cup of rasions(cover w/hot waterand let stand till plump then drain)
Icing:
2 cups of icing sugar & 1 egg white
Procedure
Directions:Measure flour into a separate bowl. Combine 2 cups of the flour,yeast,sugar,salt,spices & raisons in a large mixing bowl & stir well. Add milk to the hot melted margarine(heat till warm to touch). Gradually add to the dry mixtureand beat at low speed Scraping the sides of bowl occasionally, for 2 min until thick and elastic.
With wooden spoon,add just enough flour to make a soft dough that leaves the sides of the bowl. turn onto a lightly floured surface and knead 5 to 10 min until smooth & elastic. Cover. Let rise for 10 min. cut off some to shape into buns on a greased Cookie sheet Cut a cross on top of buns. let Rise 1 hr.
Bake 15 to 20 min
Mix icing while waiting...pour it over the cross grooves on the buns after they are out fo the oven.
Amount Depends on how many you make.
5 cups of flour
2packages of Quick rise instant yeast
1/2 cup sugar
1tsp salt
1tsp cinnamon
1/2tsp nutmeg
1 & 1/4 cups of milk
1/2 cup melted margarine
2rm temp egg & 1 egg yolk(save egg white for icing)
1 cup of rasions(cover w/hot waterand let stand till plump then drain)
Icing:
2 cups of icing sugar & 1 egg white
Procedure
Directions:Measure flour into a separate bowl. Combine 2 cups of the flour,yeast,sugar,salt,spices & raisons in a large mixing bowl & stir well. Add milk to the hot melted margarine(heat till warm to touch). Gradually add to the dry mixtureand beat at low speed Scraping the sides of bowl occasionally, for 2 min until thick and elastic.
With wooden spoon,add just enough flour to make a soft dough that leaves the sides of the bowl. turn onto a lightly floured surface and knead 5 to 10 min until smooth & elastic. Cover. Let rise for 10 min. cut off some to shape into buns on a greased Cookie sheet Cut a cross on top of buns. let Rise 1 hr.
Bake 15 to 20 min
Mix icing while waiting...pour it over the cross grooves on the buns after they are out fo the oven.
Amount Depends on how many you make.
Gingerbread
450g (1lb) Treacle
450g (1lb) Coarse BrownSugar
110g (4oz) Clarified Butter
50g (2oz) Ground Ginger
25g (1oz) Candied Orange Peel
25g (1oz) Candied Angelica
15g (½oz) Candied Lemon Peel
15g (½oz) Ground Coriander Seeds
15g (½oz) Ground Caraway Seeds
1 Egg Flour
Procedure
Put the treacle into a basin and pour over the melted butter Add the sugar and ginger. Stir together well, add the candied peel, which should be cut into very small pieces, but not bruised and the ground caraway and coriander seeds. Mix thoroughly together, break in an egg and work up with as much flour as may be necessary to form a paste. Make into nuts of any size. Put them on a baking trey. Bake in a slow oven for 15 to 30 minutes.
450g (1lb) Coarse BrownSugar
110g (4oz) Clarified Butter
50g (2oz) Ground Ginger
25g (1oz) Candied Orange Peel
25g (1oz) Candied Angelica
15g (½oz) Candied Lemon Peel
15g (½oz) Ground Coriander Seeds
15g (½oz) Ground Caraway Seeds
1 Egg Flour
Procedure
Put the treacle into a basin and pour over the melted butter Add the sugar and ginger. Stir together well, add the candied peel, which should be cut into very small pieces, but not bruised and the ground caraway and coriander seeds. Mix thoroughly together, break in an egg and work up with as much flour as may be necessary to form a paste. Make into nuts of any size. Put them on a baking trey. Bake in a slow oven for 15 to 30 minutes.
Biscuits/Butter Shortbread
5 oz/ 150g butter
6 oz/ 175g plain flour sieved
1½ oz/ 40g rice flour
2 oz/ 50g caster sugar (flavoured with 2 drops vanilla essence)
1oz/ 25g caster sugar (for dusting)
Optional extra: an orange peel, finely grated
Procedure
Rub all the fat into the dry ingredients until it becomes like breadcrumbs. Knead them until youhave a smooth dough. Roll this out on a slightly floured board until the dough is about ¼ inch (¾ cm) thick. Cut out circles of about 2 ½ inches (6 cm) across with a fluted cutter or use a plain one and mark the edges with a fork. Prick an even design with the prongs of a fork and place on a lightly greased baking tray. Heat your oven up to 300ºF/ 150ºC/ gas mark 2. Cook your biscuits for about 15 minutes or until they are golden brown (not too dark).Cool them on a tray for a minute or two and then transfer to a wire rack to get cold. Sprinkle with a little sugar and store in an air-tight tin.
Serving Information
Serves: 16
6 oz/ 175g plain flour sieved
1½ oz/ 40g rice flour
2 oz/ 50g caster sugar (flavoured with 2 drops vanilla essence)
1oz/ 25g caster sugar (for dusting)
Optional extra: an orange peel, finely grated
Procedure
Rub all the fat into the dry ingredients until it becomes like breadcrumbs. Knead them until youhave a smooth dough. Roll this out on a slightly floured board until the dough is about ¼ inch (¾ cm) thick. Cut out circles of about 2 ½ inches (6 cm) across with a fluted cutter or use a plain one and mark the edges with a fork. Prick an even design with the prongs of a fork and place on a lightly greased baking tray. Heat your oven up to 300ºF/ 150ºC/ gas mark 2. Cook your biscuits for about 15 minutes or until they are golden brown (not too dark).Cool them on a tray for a minute or two and then transfer to a wire rack to get cold. Sprinkle with a little sugar and store in an air-tight tin.
Serving Information
Serves: 16
Beverage/Pink Lady
Pink Lady
1 ruby red grapefruit, peeled
1 white grapefruit, peeled
1 handful cranberries
Procedure
Juice the grapefruit and cranberries together
Makes 2 servings.
Food Factoids:
The white pith of grapefruit contains pectin and bioflavonoids which make them an excellent antioxidant food.
Cranberries aid in the prevention and treatment of urinary tract infections.
Serving Information
1 ruby red grapefruit, peeled
1 white grapefruit, peeled
1 handful cranberries
Procedure
Juice the grapefruit and cranberries together
Makes 2 servings.
Food Factoids:
The white pith of grapefruit contains pectin and bioflavonoids which make them an excellent antioxidant food.
Cranberries aid in the prevention and treatment of urinary tract infections.
Serving Information
Grilled Steak w/ Red Pepper Sauce
Grilled Steak with Red Pepper Sauce Recipe
4 (4 ounce) beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
1/4 cup dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray
Procedure
Trim fat from steaks. Pour Italian dressing and vinegar over steaks in a large resealable plastic bag. Refrigerate at least 1 hour, turning occasionally. Remove steaks from bag and discard marinade.
Slice bell peppers in half and remove seeds. Slice one bell pepper into thin strips and set aside. Chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes or until most liquid is absorbed. Remove from heat and allow to cool. Place sauteed pepper mixture in a blender or food processor and process until smooth.
Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.
Makes 4 Servings Serving Size: 4 ounces meat and 4 ounces sauce
4 (4 ounce) beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
1/4 cup dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray
Procedure
Trim fat from steaks. Pour Italian dressing and vinegar over steaks in a large resealable plastic bag. Refrigerate at least 1 hour, turning occasionally. Remove steaks from bag and discard marinade.
Slice bell peppers in half and remove seeds. Slice one bell pepper into thin strips and set aside. Chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes or until most liquid is absorbed. Remove from heat and allow to cool. Place sauteed pepper mixture in a blender or food processor and process until smooth.
Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.
Makes 4 Servings Serving Size: 4 ounces meat and 4 ounces sauce
Beef/Couldn't Be Easier Brisket
Ingredients
1 (3 to 4 pound) boneless beef brisket
1 (12-ounce) bottle chili sauce
1 (12-ounce) can Coca Cola (do not use sugar-free)
1 package dry onion soup mix
.
Tip: Try using one of the commercially available "cooking bags" instead of the foil.
Procedure
Preheat oven to 300°F.
Combine chili sauce, Coke and soup mix.
Place brisket in a foil-lined baking pan. Pour sauce mixture over brisket and cover with another sheet of foil sealing edges.
Bake at 300°F for 3 to 3 1/2 hours until tender.
Carve brisket against the grain and serve the pan juices as a sauce.
Makes 6 servings.
1 (3 to 4 pound) boneless beef brisket
1 (12-ounce) bottle chili sauce
1 (12-ounce) can Coca Cola (do not use sugar-free)
1 package dry onion soup mix
.
Tip: Try using one of the commercially available "cooking bags" instead of the foil.
Procedure
Preheat oven to 300°F.
Combine chili sauce, Coke and soup mix.
Place brisket in a foil-lined baking pan. Pour sauce mixture over brisket and cover with another sheet of foil sealing edges.
Bake at 300°F for 3 to 3 1/2 hours until tender.
Carve brisket against the grain and serve the pan juices as a sauce.
Makes 6 servings.
Beef Sirloin Wraps
1 1/2 tablespoons chili powder
2 teaspoons oregano, dried
1 teaspoon cumin, ground
1 pound beef sirloin steak, raw
4 tortilla wraps, wheat, 11" diameter
3/4 cup sour cream, fat-free
1 tablespoon horseradish sauce
4 cups lettuce, romaine, chopped
1 tomato, medium
Preparation
Mix together chili powder, oregano and cumin. Rub mixture on both sides of beef. Let stand 10 minutes at room temperature.
Preheat oven to broil. Place beef on rack, lightly coated with cooking spray, in broiler pan.
Broil with top 3 to 4 inches from heat for about 5 minutes on each side for medium doneness or until beef is desired doneness. Cut into 1/8-inch slices.
Warm tortillas according to package directions. Mix together sour cream and horseradish.
Spread 3 tablespoons sour cream mixture over each tortilla; top each with 1 cup lettuce (washed and shredded) and 1/4 of the tomato (diced). Top with beef. Serve immediately.
Diet Exchange
Other Carbohydrates: 0.0
Very Lean Meat: 0.0
Fat: 0.0
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Lean Meat: 2.5
Bread/Starch: 2.0
Nutrition Information
Amount Per Serving
Calories 390
Calories from Fat 90
Total Fat 10g
Saturated Fat 3.5g
Cholesterol 70mg
Sodium 250mg
Total Carbohydrate 45g
Dietary Fiber 5g
Sugars 6g
Protein 34g
Vitamin A 100%
Vitamin C 35%
Calcium 15%
Iron 20%
2 teaspoons oregano, dried
1 teaspoon cumin, ground
1 pound beef sirloin steak, raw
4 tortilla wraps, wheat, 11" diameter
3/4 cup sour cream, fat-free
1 tablespoon horseradish sauce
4 cups lettuce, romaine, chopped
1 tomato, medium
Preparation
Mix together chili powder, oregano and cumin. Rub mixture on both sides of beef. Let stand 10 minutes at room temperature.
Preheat oven to broil. Place beef on rack, lightly coated with cooking spray, in broiler pan.
Broil with top 3 to 4 inches from heat for about 5 minutes on each side for medium doneness or until beef is desired doneness. Cut into 1/8-inch slices.
Warm tortillas according to package directions. Mix together sour cream and horseradish.
Spread 3 tablespoons sour cream mixture over each tortilla; top each with 1 cup lettuce (washed and shredded) and 1/4 of the tomato (diced). Top with beef. Serve immediately.
Diet Exchange
Other Carbohydrates: 0.0
Very Lean Meat: 0.0
Fat: 0.0
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Lean Meat: 2.5
Bread/Starch: 2.0
Nutrition Information
Amount Per Serving
Calories 390
Calories from Fat 90
Total Fat 10g
Saturated Fat 3.5g
Cholesterol 70mg
Sodium 250mg
Total Carbohydrate 45g
Dietary Fiber 5g
Sugars 6g
Protein 34g
Vitamin A 100%
Vitamin C 35%
Calcium 15%
Iron 20%
Beef / Burger Stroganoff (budget)
Ingredients
2lb ground beef
3 Tbsp tomato paste
1 large yellow onion~ chopped
2 Tbsp brown mustard
1 large garlic clove~ chopped
1/2 c sour cream
3 large tomatoes chopped ~ keep juice
dash salt , pepper
Procedure
Brown ground beef lightly. Drain off grease. Add onion and garlic , fry along with beef for 10 minutes. Stir in tomatoes with their juices, tomato paste, mustard and pepper.Reduce heat and simmer covered for 30 minutes. Uncover and simmer for 20 minutes longer, stirring often. Mixture will reduce to a sauce like consistency. Salt to taste. Stir in sour cream. Do not allow mixture to boil or cream will curdle. Serve over buttered noodles or rice.
2lb ground beef
3 Tbsp tomato paste
1 large yellow onion~ chopped
2 Tbsp brown mustard
1 large garlic clove~ chopped
1/2 c sour cream
3 large tomatoes chopped ~ keep juice
dash salt , pepper
Procedure
Brown ground beef lightly. Drain off grease. Add onion and garlic , fry along with beef for 10 minutes. Stir in tomatoes with their juices, tomato paste, mustard and pepper.Reduce heat and simmer covered for 30 minutes. Uncover and simmer for 20 minutes longer, stirring often. Mixture will reduce to a sauce like consistency. Salt to taste. Stir in sour cream. Do not allow mixture to boil or cream will curdle. Serve over buttered noodles or rice.
BBQ Corn
Ingredients
1/8 teaspoon cayenne pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon dried oregano
2 tablespoons olive oil
4 ears corn, husked and cleaned
Procedure
Preheat an outdoor grill to medium high heat.
In a medium bowl, combine the cayenne pepper, garlic powder, chili powder and oregano. Add the olive oil and mix well.
Brush this mixture lightly onto each ear of corn and place each ear onto a piece of aluminum foil big enough to wrap up the corn. Wrap each ear of corn like a burrito and twist the ends to close.
Grill over medium high heat for 20 to 25 minutes, or until the corn is tender when poked with a fork.
Serving Information
Serves: 4
Fat: 60.0 g
Calories: 120
1/8 teaspoon cayenne pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon dried oregano
2 tablespoons olive oil
4 ears corn, husked and cleaned
Procedure
Preheat an outdoor grill to medium high heat.
In a medium bowl, combine the cayenne pepper, garlic powder, chili powder and oregano. Add the olive oil and mix well.
Brush this mixture lightly onto each ear of corn and place each ear onto a piece of aluminum foil big enough to wrap up the corn. Wrap each ear of corn like a burrito and twist the ends to close.
Grill over medium high heat for 20 to 25 minutes, or until the corn is tender when poked with a fork.
Serving Information
Serves: 4
Fat: 60.0 g
Calories: 120
Raspberry Crumb Bars
Raspberry Crumb Bars
1 c. butter, softened
1 t. vanilla extract
1/2 c. brown sugar, packed
1/4 c. sugar
2 c. all-purpose flour
1/8 t. salt
12-oz. pkg. chocolate chips, divided
14-oz. can sweetened condensed milk
1/2 c. raspberry jam
Combine butter, vanilla, sugars, flour and salt in a large mixing bowl.
Press 1-1/4 cups of mixture into the bottom of a lightly greased 13"x9" baking pan. Set remaining crumbs aside. Bake at 350 degrees for 10 minutes; remove from oven. Combine one cup chocolate chips with condensed milk in a small saucepan; melt over low heat until smooth. Spread over crust. Sprinkle reserved crumbs over chocolate mixture. Drop jam by teaspoonfuls over crumbs; sprinkle remaining chocolate chips on top of jam. Bake at 350 degrees for an additional 30 minutes. Remove to a wire rack; let cool one hour. Cut into bars.
Makes about 2 dozen.
1 c. butter, softened
1 t. vanilla extract
1/2 c. brown sugar, packed
1/4 c. sugar
2 c. all-purpose flour
1/8 t. salt
12-oz. pkg. chocolate chips, divided
14-oz. can sweetened condensed milk
1/2 c. raspberry jam
Combine butter, vanilla, sugars, flour and salt in a large mixing bowl.
Press 1-1/4 cups of mixture into the bottom of a lightly greased 13"x9" baking pan. Set remaining crumbs aside. Bake at 350 degrees for 10 minutes; remove from oven. Combine one cup chocolate chips with condensed milk in a small saucepan; melt over low heat until smooth. Spread over crust. Sprinkle reserved crumbs over chocolate mixture. Drop jam by teaspoonfuls over crumbs; sprinkle remaining chocolate chips on top of jam. Bake at 350 degrees for an additional 30 minutes. Remove to a wire rack; let cool one hour. Cut into bars.
Makes about 2 dozen.
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