bow tie beef skillet

This was a hit with the guys- they ate it all up even when I doubled the recipe!

1 lb ground beef

1/2 tsp salt

1/8 tsp pepper

2 cups uncooked pasta , bow tie- or I used mafalda noodles

1 can (14 1/2 oz)diced tomatoes- drained

1 1/3 cup beef broth

1 can (8oz) tomato sauce - *

1 tblsp Worcestershire sauce

3 medium yellow summer squash thinly sliced (optional - I didn't use it!!)

3/4 cup chopped green peppers

1 cup shredded Parmesan cheese, divided

in large skillet cook beef over medium heat for 4-5 minutes or until meat is no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce & Worcestershire sauce. Bring to boil. Reduce heat;cover and simmer for 10-12 minutes.

Add squash and green pepper. Cook, uncovered, 3-4 minutes longer or until pasta and veggies are tender, stirring occasionally. Add 1/2 cup of the cheese- cook another 1-2 minutes or until cheese is melted. Sprinkle remaining cheese on top to serve....

*NOTES: This is quite tastier then it sounds. I used mozzarella on top when severed;I didn't have tomato sauce and used spaghetti sauce(with garlic and onion) instead. Also I mixed some mozzarella with the parmesan into the "sauce". I had to double the recipe to feed four of us~ the guys are big eaters ;).

* yield 5 servings.

Mile high peanut-butter brownie pie

It's easier then it may sound. Robin made this and OMG it's the BEST dessert ever!!! so yummy and gooey too.....

1 refrigerated pie crust-softened as directed on box

1 box (aprox 15.5 oz) pillsbury chocolate chunk brownie mix....

( we couldn't find this and used a generic chunky brownie mix that was about 20 oz)

1/4 cup peanut butter chips

1/3 cup vegetable oil

3 tablespoons water

1 egg

1 pack (8oz) cream cheese, softened

1/2 cup creamy peanut butter

1 cup powdered sugar

1 80z frozen whipped topping, thawed

2 tablespoons peanuts- chopped

2 tablespoons mini chips- semi-sweet chocolate.

Heat oven to 350 degrees. Unroll pie crust; place in greased 9 inch glass pie plate as directed on box for one crust filled pie - flute edge.

in medium bowl ,stir brownie mix, peanut butter chips, oil, water and egg. 50 strokes with a spoon. Pour batter into crust-lined pie plate.

Bake 30-40 minutes, covering edge of crust with strips of foil after 15-20 minutes . Refrigerate 1 hour or until completely cooled.

in medium bowl, beat cream cheese, peanut butter, & powdered sugar with electric mixer on medium speed until smooth. fold in whipped topping.

spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in frig'.

Cheesy baked rice

Made by Robin- very yummy!

2tbsp unsalted butter(1/4 stick) plus extra to coat baking dish.

6 scallions- end trimmed and white & light green parts thinly sliced

1/2 medium yellow onion, finely chopped

3 medium garlic cloves finely chopped

2 1/2 tsp kosher salt (we used sea salt I had in a grinder)

1/2 tsp freshly ground black pepper

1 3/4 cups long grain rice

3 cups low sodium chicken broth

1 cup heavy cream

1 1/2 cup shredded extra sharp white cheddar cheese

Heat oven to 350 degrees and arrange a rack in the middle. Coat a 13x9 inch baking dish with butter and set aside..

Melt butter in a large frying pan over medium heat. When it foams, add scallions, yellow onions, garlic and 1/2 tsp salt and pepper. cook, stirring occasionally, until vegetables are tender but not browned- about 7 minutes.

Add rice and stir to coat in butter. Add broth, cream, and remaining 2 tsp of salt. Bring to simmer, stirring frequently. Remove from heat, stir in 1 cup of cheese, pour in prepared dish and spread evenly. Cover with foil and bake until most of the liquid has been absorbed and rice is cooked thoroughly. About 30 minutes.

Uncover, evenly sprinkle remaining 1/2 cup cheese over top and continue baking until rice is tender and cheese is golden, about 15-20 minutes more.

Better then sex cake

This is really gooey and delicious! Made by Robin- thanks for this wonderful dessert- I hope I can make it as great as you did!!

1 chocolate cake mix

1 jar of chocolate fudge (we used smuckers)

1 jar of caramel sauce

1 can condensed sweetened milk

1 80z container whipped cream

2 Skor bars-crumbled heath bars work too

Bake cake according to box

Let cool completely. Once cooled- pour sweet condense milk over entire cake and allow time to absorb.

Spread thin layer of fudge over top then layer of caramel.

finish with whipped cream as icing ;) Drizzle more fudge and caramel on top.

Sprinkle crushed candy bar over cake - serve and enjoy!

chocolate cake from scratch- two ways

3 c. flour

2 c. sugar

2 tsp. baking soda

1 tsp. salt

1/3 c. cocoa

2 tbsp. vinegar

1 tsp. vanilla

3/4 c. cooking oil

2 c. cold water

Mix dry ingredients well and add liquid ingredients and beat by hand. Pour in 9 x 13 inch pan. Bake at 350 degrees for 35 to 40 minutes. Mix ingredients by hand - DO NOT USE MIXER.

FROSTING:

4 tbsp. butter

4 tbsp. milk

1 c. sugar

Boil 1/2 minute. Add 1/2 cup chocolate chips.

*NOTES -something doesn't seem right in this first recipe- but I am going to try it- will let you all know if it works.... and this is the reason for the 2nd recipe- that one seems more like it ;)

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from about.com

Thiscake recipe is simple to make. A dark chocolate cake is frosted with a lighter cocoa frosting.

Prep Time: 25 minutes

Cook Time: 35 minutes

Ingredients:

2 cups flour

2 cups sugar

3/4 cup cocoa

1-1/2 teaspoons baking soda

1-1/2 teaspoons baking powder

1/4 teaspoon salt

2 eggs

1 cup whole milk

1/2 cup oil

2 teaspoons vanilla

1 cup boiling water

Preparation:

Preheat oven to 350 degrees F. Grease and dust with cocoa two 9" layer cake pans. Set aside.

In large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Stir with wire whisk until blended. Add eggs, milk, oil, and vanilla and beat well with wire whisk or mixer until combined, about 2 minutes. While beating, heat water in microwave oven to boiling. Stir boiling water into cake batter.

Pour the thin batter into the two prepared pans. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan, top springs back when lightly touched, and a toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pans and cool completely on wire racks.

FROSTING:

This frosting can be used to frost any cake or cookie.

Prep Time: 15 minutes

Ingredients:

1/2 cup butter

2/3 cup cocoa

4-1/2 cups powdered sugar

1/3-1/2 cup half and half

1 tsp. vanilla extract

pinch salt

Preparation:

In large saucepan, melt together butter and cocoa. Stir until smooth. Using mixer, alternately beat in powdered sugar and milk until frosting is smooth and creamy. Stir in vanilla and salt. Fills and frosts 2 9" cake layers.

TIPS!

Take your bananas apart when you get home from the store.
If you leave them connected at the stem, they ripen faster.

Store your opened chunks of cheese in aluminum foil.
It will stay fresh much longer and not mold!

Peppers with 3 bumps on the bottom are sweeter and better for eating.
Peppers with 4 bumps on the bottom are firmer and better for cooking.

Add a teaspoon of water when frying ground beef.
It will help pull the grease away from the meat while cooking.

To really make scrambled eggs or omelets rich add a couple of
Spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.

Add garlic immediately to a recipe if you want a light taste
of garlic and at the end of the recipe if your want a stronger taste of garlic.

Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!

Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm.
This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

Easy deviled eggs, Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up.

Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size.
You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

To warm biscuits, pancakes, or muffins that were refrigerated, place them in
A microwave with a cup of water. The increased moisture will keep the food
Moist and help it reheat faster.

Before you pour sticky substances into a measuring cup, fill with hot water.

Dump out the hot water, but don't dry cup. Next, add your ingredient, such

As peanut butter, and watch how easily it comes right out.

Pumpkin Pie-friends recipe

From my friend LC - thanks for sharing!

Here's one for you Flirty. This is a recipe from my grandmother, and the one I always use for pumpkin pies. I think the recipe dates back to 1949.

2 cups mashed pumpkin

1 cup milk

3 egg yolks, beaten

1/2 cup sugar

1 1/4 tsp of cinnamon

1/4 tsp cloves

1/4 tsp ginger

1/4 tsp nutmeg

1 tsp salt

3 egg whites, stiffly beaten

Line the pie pan with crust and pinch edges. Mix pumpkin and milk together, and then add the yolks. Add the sugar mixed with the cinnamon, clove, ginger, nutmeg, and salt. Mix well. Fold in the egg whites. Turn into pie pan. Bake in a quick over (450 degrees F.) 10 minutes. Reduce heat to hot oven (375 degrees F) and bake 20 minutes longer or until filling is firm.