Baja-Battered Fish
Ingredients:
3/4 cup beer , preferably lager or pilsner
1/2 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds tilapia or other firm white fish, sliced into 1/2-inch-by-2-inch strips
3 tablespoons canola oil , dividedRecipe
Directions:
Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.
The fish is best when served immediately, but will keep, wrapped, in the refrigerator for up to 1 day. To reheat, place on a baking sheet and bake for 20 minutes at 375°F.
October 26, 2009
Lazy Lasagna
Lazy Lasagna
Ingredents:
2 tablespoons vegetable oil
1/2 cup minced onion
2 carrots, grated
1 garlic clove, minced
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
Salt and pepper to taste
1 (14-ounce) package frozen cheese ravioli, unthawed
1 (14-ounce) jar marinara sauce
1/2 pound sliced provolone
1/2 cup grated Parmesan
Directions:
Preheat the oven to 350 degrees. Heat the oil in an ovenproof 12-inch skillet over medium-high heat, then sauté the onion, carrots, garlic, and herbs until the onion is translucent, about 3 minutes. Transfer the onion mix to a bowl. Now arrange the still-frozen ravioli (breaking them apart if they're clumped) in one layer in the skillet and sprinkle with the onion mix. Ladle the marinara sauce evenly over the ravioli. Over medium heat, without stirring, cook everything until the ravioli are heated through and beginning to brown on the bottom (gently lift one with a fork to check), about 10 minutes. Remove the skillet from the heat, then arrange the provolone slices over the sauce and sprinkle the whole thing with Parmesan. Bake the lasagna in the middle of the oven until the cheese is melted, about 10 minutes.
Ingredents:
2 tablespoons vegetable oil
1/2 cup minced onion
2 carrots, grated
1 garlic clove, minced
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
Salt and pepper to taste
1 (14-ounce) package frozen cheese ravioli, unthawed
1 (14-ounce) jar marinara sauce
1/2 pound sliced provolone
1/2 cup grated Parmesan
Directions:
Preheat the oven to 350 degrees. Heat the oil in an ovenproof 12-inch skillet over medium-high heat, then sauté the onion, carrots, garlic, and herbs until the onion is translucent, about 3 minutes. Transfer the onion mix to a bowl. Now arrange the still-frozen ravioli (breaking them apart if they're clumped) in one layer in the skillet and sprinkle with the onion mix. Ladle the marinara sauce evenly over the ravioli. Over medium heat, without stirring, cook everything until the ravioli are heated through and beginning to brown on the bottom (gently lift one with a fork to check), about 10 minutes. Remove the skillet from the heat, then arrange the provolone slices over the sauce and sprinkle the whole thing with Parmesan. Bake the lasagna in the middle of the oven until the cheese is melted, about 10 minutes.
Baked Ziti
Baked Ziti
Ingredients:
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Ingredients:
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Barbecued Pulled Pork Sandwiches
Barbecued Pulled Pork Sandwiches
Ingredients:
1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (14 ounces) barbecue sauce
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 medium onion, chopped
8 hamburger buns or hard rolls
Directions:
Place pork roast in CROCK-POT® slow cooker. Cover; cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.
Remove pork roast from CROCK-POT® slow cooker; discard cooking liquid. Shred pork with two forks. Return pork to CROCK-POT® slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on HIGH 1 hour or on LOW 2 hours.
Serve shredded pork on hamburger buns or hard rolls.
Ingredients:
1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (14 ounces) barbecue sauce
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 medium onion, chopped
8 hamburger buns or hard rolls
Directions:
Place pork roast in CROCK-POT® slow cooker. Cover; cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.
Remove pork roast from CROCK-POT® slow cooker; discard cooking liquid. Shred pork with two forks. Return pork to CROCK-POT® slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on HIGH 1 hour or on LOW 2 hours.
Serve shredded pork on hamburger buns or hard rolls.
Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges
Directions:
Place chicken in Crock-Pot® slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
Ingredients
4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges
Directions:
Place chicken in Crock-Pot® slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
Bean and Corn Chili
Bean and Corn Chili
Ingredients
2 tablespoons red wine
1/2 teaspoon olive oil
2 medium onions, finely chopped
5 cloves garlic, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 rib celery, finely sliced
6 Roma tomatoes, chopped
2 cans (15 ounces) kidney beans, rinsed and drained
1 1/2 cups fat-free chicken or vegetable broth
1 can (6 ounces) tomato paste
1 cup frozen corn kernels
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander
Directions :
Heat red wine and olive oil in a medium skillet over medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Transfer to CROCK-POT® slow cooker.
Add bell peppers, celery, tomatoes, beans, broth, tomato paste, corn, salt, chili powder, black pepper, cumin, cayenne pepper, oregano and coriander. Mix well.
Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
Ingredients
2 tablespoons red wine
1/2 teaspoon olive oil
2 medium onions, finely chopped
5 cloves garlic, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 rib celery, finely sliced
6 Roma tomatoes, chopped
2 cans (15 ounces) kidney beans, rinsed and drained
1 1/2 cups fat-free chicken or vegetable broth
1 can (6 ounces) tomato paste
1 cup frozen corn kernels
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander
Directions :
Heat red wine and olive oil in a medium skillet over medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Transfer to CROCK-POT® slow cooker.
Add bell peppers, celery, tomatoes, beans, broth, tomato paste, corn, salt, chili powder, black pepper, cumin, cayenne pepper, oregano and coriander. Mix well.
Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
Ranch Chicken and Potatoes
Ranch Chicken and Potatoes
Ingredients:
1 pound boneless skinless chicken breast - cubed
1 tablespoon olive oil
4 medium red or white new potatoes - sliced, about 2 cups
1 medium zucchini - halved and sliced, about 1 cup
1 cup chicken stock or broth
1/2 cup bottled ranch dressing
Directions:
1. Heat a large skillet over medium-high heat and add oil.
2. Add chicken and stir frequently until browned lightly.
3. Toss in potatoes and stock or broth. Bring to a boil and reduce to a low simmer.
4. Cover and cook for 5 minutes or until potatoes are tender.
5. Add zucchini and continue cooking for another 2 -3 minutes until tender.
6. Add ranch dressing and remove from heat. Stir well to coat and serve.
Ingredients:
1 pound boneless skinless chicken breast - cubed
1 tablespoon olive oil
4 medium red or white new potatoes - sliced, about 2 cups
1 medium zucchini - halved and sliced, about 1 cup
1 cup chicken stock or broth
1/2 cup bottled ranch dressing
Directions:
1. Heat a large skillet over medium-high heat and add oil.
2. Add chicken and stir frequently until browned lightly.
3. Toss in potatoes and stock or broth. Bring to a boil and reduce to a low simmer.
4. Cover and cook for 5 minutes or until potatoes are tender.
5. Add zucchini and continue cooking for another 2 -3 minutes until tender.
6. Add ranch dressing and remove from heat. Stir well to coat and serve.
Cheesy Chicken Taco Casserole
Cheesy Chicken Taco Casserole
Ingredients:
3 cups chopped, cooked chicken
1 package taco seasoning
2 1/2 cups shredded cheddar, divided
2 cups mild salsa
2 cups corn kernels1
5 corn tortillas -- 6" size
Directions:
Combine chicken and taco seasoning; toss to coat.
Mix chicken, salsa, corn and 2 cups of cheese together until well blended.
Cut 3 of the tortillas in half and layer 4 whole tortillas and 2 halves into the bottom of a greased 9x13 baking dish, making 5 tortillas total per layer. Spread half the chicken mixture over the tortillas and top with 5 more tortillas; 4 whole and 2 halves.
Layer with remaining chicken mixture and corn tortillas on the very top. Sprinkle with the last half cup of cheese and cover tightly with foil.
Bake in a 350 degree F oven for 30 minutes.
Let stand for 10 minutes before cutting.
Notes*
Try a combination of cheddar and Monterey Jack cheeses instead of all cheddar.
If your family doesn't like corn, substitute equal parts drained black beans.
Black beans can also be used in place of the chicken for a vegetarian version.
Ingredients:
3 cups chopped, cooked chicken
1 package taco seasoning
2 1/2 cups shredded cheddar, divided
2 cups mild salsa
2 cups corn kernels1
5 corn tortillas -- 6" size
Directions:
Combine chicken and taco seasoning; toss to coat.
Mix chicken, salsa, corn and 2 cups of cheese together until well blended.
Cut 3 of the tortillas in half and layer 4 whole tortillas and 2 halves into the bottom of a greased 9x13 baking dish, making 5 tortillas total per layer. Spread half the chicken mixture over the tortillas and top with 5 more tortillas; 4 whole and 2 halves.
Layer with remaining chicken mixture and corn tortillas on the very top. Sprinkle with the last half cup of cheese and cover tightly with foil.
Bake in a 350 degree F oven for 30 minutes.
Let stand for 10 minutes before cutting.
Notes*
Try a combination of cheddar and Monterey Jack cheeses instead of all cheddar.
If your family doesn't like corn, substitute equal parts drained black beans.
Black beans can also be used in place of the chicken for a vegetarian version.
Easiest Barbecue Chicken Sandwiches Ever
Easiest Barbecue Chicken Sandwiches Ever
Ingredients:
6 chicken breast halves, skinless and boneless
1 1/2 cups barbecue sauce (whatever your favorite is)
Directions:
Place chicken breasts into the bottom of a slow cooker and pour barbecue sauce over them.
Lid and cook for 3 to 4 hours on high until cooked through and nearly falling apart.
Shred the chicken wel l -- two forks does the job quickly -- and serve on burger buns.
Ingredients:
6 chicken breast halves, skinless and boneless
1 1/2 cups barbecue sauce (whatever your favorite is)
Directions:
Place chicken breasts into the bottom of a slow cooker and pour barbecue sauce over them.
Lid and cook for 3 to 4 hours on high until cooked through and nearly falling apart.
Shred the chicken wel l -- two forks does the job quickly -- and serve on burger buns.
Easy Tortellini with Edamame and Smoked Sausage
Easy Tortellini with Edamame and Smoked Sausage
Ingredients:
1 pound frozen cheese tortellini1 cup shelled edamame*
1 cup diced red pepper
1 pound smoked sausage
1/2 cup Italian dressing
Directions:
Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
Toss everything together with the Italian dressing and heat through one final time.
*Ingredient TipsEdamame (ed-ah-MAH-may) are boiled green soybeans commonly served as a mild, crunchy appetizer in Japanese restaurants. They have become more common in Western culture in recent years. Most often sold in the U.S. frozen in shelled or unshelled form, they are packed with vitamin C, vitamin A, iron, calcium, protein and fiber. For this recipe, frozen shelled is best. If you must buy them in the pod, take the prep time of shelling them into account, it can get very tedious.
Ingredients:
1 pound frozen cheese tortellini1 cup shelled edamame*
1 cup diced red pepper
1 pound smoked sausage
1/2 cup Italian dressing
Directions:
Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
Toss everything together with the Italian dressing and heat through one final time.
*Ingredient TipsEdamame (ed-ah-MAH-may) are boiled green soybeans commonly served as a mild, crunchy appetizer in Japanese restaurants. They have become more common in Western culture in recent years. Most often sold in the U.S. frozen in shelled or unshelled form, they are packed with vitamin C, vitamin A, iron, calcium, protein and fiber. For this recipe, frozen shelled is best. If you must buy them in the pod, take the prep time of shelling them into account, it can get very tedious.
Creamy Chicken and Rotini Primavera
Creamy Chicken and Rotini Primavera
Ingredients:
1/2 pound dry rotini
2 Tablespoons vegetable oil
1 pound boneless skinless chicken breast - cubed
1 pound frozen vegetable mix - thawed
4 ounces Neufchatel cheese (reduced fat cream cheese)
1/2 cup lite Italian dressing
1/2 cup 2% fat milk
Directions:
Cook rotini per package directions to desired doneness. Drain well and keep warm.
Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
Combine cream cheese, dressing and milk and whisk until smooth.
Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.
Ingredients:
1/2 pound dry rotini
2 Tablespoons vegetable oil
1 pound boneless skinless chicken breast - cubed
1 pound frozen vegetable mix - thawed
4 ounces Neufchatel cheese (reduced fat cream cheese)
1/2 cup lite Italian dressing
1/2 cup 2% fat milk
Directions:
Cook rotini per package directions to desired doneness. Drain well and keep warm.
Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
Combine cream cheese, dressing and milk and whisk until smooth.
Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.
Tex Mex Bake
Tex Mex Bake
Ingredients:
1 cup Minute® White or Brown Rice
1 lb browned ground beef
1 can chili beans
1 can diced tomatoes with green chilies
1 lb prepared cheese product, cut into cubes, divided
1 bag crushed tortilla chips
Directions:
Preheat oven to 350º F.
Prepare rice according to package directions; set aside.
Brown ground beef. Mix in cooked rice, beans and tomatoes with green chilies.Cover baking dish bottom with chips. Layer half of the cheese over the chips. Top with rice mixture. Top with remaining cheese.
Bake, uncovered for 15 minutes or until cheese is melted.
Garnish with sour cream and green onions, if desired.
Ingredients:
1 cup Minute® White or Brown Rice
1 lb browned ground beef
1 can chili beans
1 can diced tomatoes with green chilies
1 lb prepared cheese product, cut into cubes, divided
1 bag crushed tortilla chips
Directions:
Preheat oven to 350º F.
Prepare rice according to package directions; set aside.
Brown ground beef. Mix in cooked rice, beans and tomatoes with green chilies.Cover baking dish bottom with chips. Layer half of the cheese over the chips. Top with rice mixture. Top with remaining cheese.
Bake, uncovered for 15 minutes or until cheese is melted.
Garnish with sour cream and green onions, if desired.
Chicken Waldorf Salad
Chicken Waldorf Salad
Ingredients:
1 lb boneless, skinless chicken breasts or thighs
1 crisp red apple (such as Harrelson or Braeburn)
1 crisp green apple (such as Granny Smith)
3/4 cup chopped celery
12 oz fat-free orange or vanilla yogurt
1/2 cup fat-free mayonnaise
1/4 cup walnuts
4 cups shredded lettuce
Directions:
Lightly salt and pepper chicken, if desired. In large skillet, combine chicken and 3/4 cup water. Bring to a boil. Cover; reduce heat to medium. Cook 8 to 12 minutes or until internal juices run clear. Drain; set aside to cool slightly. Meanwhile, core apples and cut into bite-sized pieces. Cut chicken into bite-sized pieces. In large bowl, combine chicken and remaining ingredients; mix well. Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.
Ingredients:
1 lb boneless, skinless chicken breasts or thighs
1 crisp red apple (such as Harrelson or Braeburn)
1 crisp green apple (such as Granny Smith)
3/4 cup chopped celery
12 oz fat-free orange or vanilla yogurt
1/2 cup fat-free mayonnaise
1/4 cup walnuts
4 cups shredded lettuce
Directions:
Lightly salt and pepper chicken, if desired. In large skillet, combine chicken and 3/4 cup water. Bring to a boil. Cover; reduce heat to medium. Cook 8 to 12 minutes or until internal juices run clear. Drain; set aside to cool slightly. Meanwhile, core apples and cut into bite-sized pieces. Cut chicken into bite-sized pieces. In large bowl, combine chicken and remaining ingredients; mix well. Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.
Worm Burgers
Worm Burgers
Ingredients:
40 vanilla wafer cookies
1 1/2 cups dark chocolate icing
40 gummy worms
Directions:
Spread 20 wafers with 1 teaspoon icing each.
Add 2 gummy worms to each cookie.
Press into icing gently.
Top each worm burger with remaining cookies.
Ingredients:
40 vanilla wafer cookies
1 1/2 cups dark chocolate icing
40 gummy worms
Directions:
Spread 20 wafers with 1 teaspoon icing each.
Add 2 gummy worms to each cookie.
Press into icing gently.
Top each worm burger with remaining cookies.
October 23, 2009
Roast Beef Panini
Roast Beef Panini
Ingredients:
8 tbsp Sweet or Hot Pepper Jelly
8 Slices Whole Grain Bread
2 tbsp Dijon Mustard
2 oz Smoked Gouda Cheese, shredded
1/2 lb Thinly Sliced Deli Roast Beef
1 C Watercress Sprigs
Olive Oil cooking spray
Directions:
1. Spread 1 tbsp jelly evenly on each slice of bread. Spread each 4 slices with 1/2 tsp mustard on top of the jelly; Sprinkle Gouda evenly on the same4 slices. Top the remaining slices evenly with thinly sliced roast beef and the watercress sprigs. Combine the bread slices to create 4 sandwiches.
2. Heat a panini press or a grill pan coated lightly with olive oil cooking spray. Grill the sandwiches in batches, with the press closed, for 2-3 min per side if using a grill pan, Cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down, 2-3 min per side or until golden. Halve the sandwiches, and serve immediately.
Ingredients:
8 tbsp Sweet or Hot Pepper Jelly
8 Slices Whole Grain Bread
2 tbsp Dijon Mustard
2 oz Smoked Gouda Cheese, shredded
1/2 lb Thinly Sliced Deli Roast Beef
1 C Watercress Sprigs
Olive Oil cooking spray
Directions:
1. Spread 1 tbsp jelly evenly on each slice of bread. Spread each 4 slices with 1/2 tsp mustard on top of the jelly; Sprinkle Gouda evenly on the same4 slices. Top the remaining slices evenly with thinly sliced roast beef and the watercress sprigs. Combine the bread slices to create 4 sandwiches.
2. Heat a panini press or a grill pan coated lightly with olive oil cooking spray. Grill the sandwiches in batches, with the press closed, for 2-3 min per side if using a grill pan, Cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down, 2-3 min per side or until golden. Halve the sandwiches, and serve immediately.
Rustic Onion Soup
Rustic Onion Soup
Ingredents:
1 tbsp Olive Oil
2 lbs Red and Yellow Onions, thinly sliced
6 oz Shallot, thinly sliced
1 Bay Leaf
2 tbsp Chopped fresh Thyme
1 tbsp All-Purpose Flour
1/3 C Dry Vermouth
4 C Low-sodium Beef Broth, Hot
2 tsp Worcestershine Sauce
2 tbsp Grated Parmesan Cheese
2 tbsp Light Sour Cream
1/4 tsp Freshly Ground Black Pepper
Directions:
1. Heat oil in 4-qt pot over moderate heat. Add the next 4 ingredents (through thyme); Cover. Cook, stirring occasionally, about 16 min or until the onions begin to color.
2. Uncover and cook, stirring, 10 min or until onions are golden.
3. Stir in flour; cook 2 min. Pour vermouth carefully into pan from measuring cup, scraping browned bits from bottom of pan. Cook 2 min more or until liquid is almost gone. Add broth, 2 cup water, worcestershire, and parmesan cheese. Bring to a simmer; cook 20 min.
4. Remove bay leaf, and ladle soup into bowls. Top each with sour cream and a sprinkle of black pepper. Serve.
Ingredents:
1 tbsp Olive Oil
2 lbs Red and Yellow Onions, thinly sliced
6 oz Shallot, thinly sliced
1 Bay Leaf
2 tbsp Chopped fresh Thyme
1 tbsp All-Purpose Flour
1/3 C Dry Vermouth
4 C Low-sodium Beef Broth, Hot
2 tsp Worcestershine Sauce
2 tbsp Grated Parmesan Cheese
2 tbsp Light Sour Cream
1/4 tsp Freshly Ground Black Pepper
Directions:
1. Heat oil in 4-qt pot over moderate heat. Add the next 4 ingredents (through thyme); Cover. Cook, stirring occasionally, about 16 min or until the onions begin to color.
2. Uncover and cook, stirring, 10 min or until onions are golden.
3. Stir in flour; cook 2 min. Pour vermouth carefully into pan from measuring cup, scraping browned bits from bottom of pan. Cook 2 min more or until liquid is almost gone. Add broth, 2 cup water, worcestershire, and parmesan cheese. Bring to a simmer; cook 20 min.
4. Remove bay leaf, and ladle soup into bowls. Top each with sour cream and a sprinkle of black pepper. Serve.
Herbed Beef Italiano
Herbed Beef Italiano
Ingredients:
1 lb Ground Beef
1/2 C Chopped Onions
1/2 C Chopped Green Bell Peppers
1 tsp Oregano Leaves
1 tsp Rosemary Leaves, finely crushed
1 tsp Thyme Leaves
1 can (14 1/2 oz) diced Tomatoes, undrained
1 can (14 oz) reduced sodium Beef Broth
2 tbsp Tomato Paste
2 C uncooked rotini pasta
1 C shredded mozzarella
Directions:
1. Cook beef, onions and bell pepper in large skillet on medium heat 4-5 min or until beef is browned. Add oregano, rosemary and thyme; cook and stir until well mixed.
2. Stir in tomatoes, beef broth and tomato paste. Bring to boil. Reduce heat to medium; cover and cook 10 min or until pasta is tender. Sprinkle with mozzarella cheese; Cover. Let stand 5 min or until cheese is melted.
Ingredients:
1 lb Ground Beef
1/2 C Chopped Onions
1/2 C Chopped Green Bell Peppers
1 tsp Oregano Leaves
1 tsp Rosemary Leaves, finely crushed
1 tsp Thyme Leaves
1 can (14 1/2 oz) diced Tomatoes, undrained
1 can (14 oz) reduced sodium Beef Broth
2 tbsp Tomato Paste
2 C uncooked rotini pasta
1 C shredded mozzarella
Directions:
1. Cook beef, onions and bell pepper in large skillet on medium heat 4-5 min or until beef is browned. Add oregano, rosemary and thyme; cook and stir until well mixed.
2. Stir in tomatoes, beef broth and tomato paste. Bring to boil. Reduce heat to medium; cover and cook 10 min or until pasta is tender. Sprinkle with mozzarella cheese; Cover. Let stand 5 min or until cheese is melted.
October 12, 2009
Cheese Balls
Cheese Balls
1 5oz jar kraft blue cheese
2 50z jars kraft old english
2 1/2 pkg of 8oz cream cheese
2 tbsp of chopped chives or green onions
1/2 tsp accent
1 tsp worcetershine sauce
1 cup chopped walnuts
1/2 cup chopped parsley
Keep cheese at room temp.
Mix onion, cheese, worch. sauce, accent together. Mix in 1/2 of the parsley and nuts, reserve rest of the parsley and buts to roll in. Ball mixture together in firm ball. Refrigerate over night. Roll ball in remaining parsley and nuts the next day. Serve with ritz crakers.
1 5oz jar kraft blue cheese
2 50z jars kraft old english
2 1/2 pkg of 8oz cream cheese
2 tbsp of chopped chives or green onions
1/2 tsp accent
1 tsp worcetershine sauce
1 cup chopped walnuts
1/2 cup chopped parsley
Keep cheese at room temp.
Mix onion, cheese, worch. sauce, accent together. Mix in 1/2 of the parsley and nuts, reserve rest of the parsley and buts to roll in. Ball mixture together in firm ball. Refrigerate over night. Roll ball in remaining parsley and nuts the next day. Serve with ritz crakers.
Peanut Butter Cookies
Peanut Butter Cookies
1/4 cup crisco
3/4 cup peanut butter
1 1/4 cup brown sugar
3 tbsp milk
1 egg
1 tsp vanilla
1 3/4 cup flour
3/4 tsp salt
3/4 tsp baking soda
Roll into a balls and spread with a fork bake at 375 for 10-15 min
Makes about 3 Dozen
1/4 cup crisco
3/4 cup peanut butter
1 1/4 cup brown sugar
3 tbsp milk
1 egg
1 tsp vanilla
1 3/4 cup flour
3/4 tsp salt
3/4 tsp baking soda
Roll into a balls and spread with a fork bake at 375 for 10-15 min
Makes about 3 Dozen
Ultimate Chocolat Chip Cookies
Ultimate Chocolate Chip Cookies
3/4 cup butter flavor crisco
1 1/4 cup brown sugar
2 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cup flour
1 tsp salt
3/4 tsp baking soda
1 cup semi chocolate chips
1 cup chopped pecans
Mix together. Bake at 375 for 8-10 min
3/4 cup butter flavor crisco
1 1/4 cup brown sugar
2 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cup flour
1 tsp salt
3/4 tsp baking soda
1 cup semi chocolate chips
1 cup chopped pecans
Mix together. Bake at 375 for 8-10 min
Fruit Dip
Fruit Dip
1 8 oz can crushed pineapple with juice
1 sm pkg instant vanilla pudding
3/4 cup milk
1/2 cup sour cream
Blend together well. Serve with fruit.
1 8 oz can crushed pineapple with juice
1 sm pkg instant vanilla pudding
3/4 cup milk
1/2 cup sour cream
Blend together well. Serve with fruit.
Batter for Corn Dogs
Batter for Corn Dogs
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup oil
Mix together.
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup oil
Mix together.
English Toffee
English Toffee
1 cup sugar
1/4 cup water
2 cube butter
Put in a pan on high heat when boils add 1/2 to 1 cup of nuts cook 7 min.
Top:
Chop 1/2 lrg hershey bar
add chopped nuts
Put on top and it melts
1 cup sugar
1/4 cup water
2 cube butter
Put in a pan on high heat when boils add 1/2 to 1 cup of nuts cook 7 min.
Top:
Chop 1/2 lrg hershey bar
add chopped nuts
Put on top and it melts
Never Fail Pie Crust
Never Fail Pie Crust
3 cups flour
1 egg
1 tsp salt
1 1/2 cup shortening
6 tbsp water
1 tbsp vinegar
Cut shortening into flour and salt with a fork. Beat egg, vinegar and water together. Slowly add flour mixture to egg mixture. Do not mix more than necessary.
3 cups flour
1 egg
1 tsp salt
1 1/2 cup shortening
6 tbsp water
1 tbsp vinegar
Cut shortening into flour and salt with a fork. Beat egg, vinegar and water together. Slowly add flour mixture to egg mixture. Do not mix more than necessary.
Snicker Doodles
Snicker Doodles
1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
Mix shortening, sugar and eggs thoroughly. Mix dry ingredients together. Add flour mixture to shortening mixture. Chill dough. Roll into balls. Roll in a mixture of 2 tbsp sugar and 1 tsp cinnamon. Place 2 inches apart on cookie sheet. Slightly press flat. Bake at 400 for about 8 min.
1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
Mix shortening, sugar and eggs thoroughly. Mix dry ingredients together. Add flour mixture to shortening mixture. Chill dough. Roll into balls. Roll in a mixture of 2 tbsp sugar and 1 tsp cinnamon. Place 2 inches apart on cookie sheet. Slightly press flat. Bake at 400 for about 8 min.
October 10, 2009
Vegetable Dip
Vegetable Dip
1 cup mayo
1 cup IMO
1 tbsp Dill weed
1 tbsp Bon appatee
1 tbsp Chopped chives
Mix together. Eat with vegetables
1 cup mayo
1 cup IMO
1 tbsp Dill weed
1 tbsp Bon appatee
1 tbsp Chopped chives
Mix together. Eat with vegetables
Frosting for Sugar Cookies
Frosting for Sugar Cookies
1 cube butter
3 tbsp crisco
1/2 bag powder sugar
1/2 cup milk
dash salt
2 tsp vanilla or almond extract
Mix all together. Add food coloring if desired.
1 cube butter
3 tbsp crisco
1/2 bag powder sugar
1/2 cup milk
dash salt
2 tsp vanilla or almond extract
Mix all together. Add food coloring if desired.
Sugar Cookies
Sugar Cookies
1 cup shortening
2 cups sugar
2 eggs
1 cup milk
6 cup flour
1/2 tsp salt
6 tsp baking powder
1 tsp vanilla
Mix all together. And roll out and cut with a cookies cutter. Put on a cookie sheet. Bake at 350 for 10-15 min.
1 cup shortening
2 cups sugar
2 eggs
1 cup milk
6 cup flour
1/2 tsp salt
6 tsp baking powder
1 tsp vanilla
Mix all together. And roll out and cut with a cookies cutter. Put on a cookie sheet. Bake at 350 for 10-15 min.
Sour Cream Sugar Cookies
Sour Cream Sugar Cookies
3 1/4 cup flour
1 tsp baking soda
1 cup sugar
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup butter
1 1/2 tsp vanilla
1 cup sour cream
Mix all together. Bake at 400 for 10-15 min
(See other post under spread for frosting)
3 1/4 cup flour
1 tsp baking soda
1 cup sugar
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup butter
1 1/2 tsp vanilla
1 cup sour cream
Mix all together. Bake at 400 for 10-15 min
(See other post under spread for frosting)
Pumpkin Roll
Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp ginger
1/2 tsp nutmeg
1 tsp lemon juice
1 cup nuts ( sprinkle on top)
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda
At high speed beat eggs 5 min. Gradually add sugar, Stir in pumpkin and lemon juice. Stir in dry ingredients. Grease cookies sheet. Put foil in the bottom of the pan, Grease foil press in corners add flour pour batter into pan sprinkle nuts on top. Bake 375 for 15 min. Sprinkle powder sugar onto dish towel. dump cake onto dish towel. Pull off foil and roll up.
Filling:
1 cup powder sugar
4 tbsp margarine
6 oz cream cheese
1/2 tsp vanilla
Beat until smooth and spread on the cake. Re Roll. Wrap in foil. Store at least 3 hrs before serving.
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp ginger
1/2 tsp nutmeg
1 tsp lemon juice
1 cup nuts ( sprinkle on top)
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda
At high speed beat eggs 5 min. Gradually add sugar, Stir in pumpkin and lemon juice. Stir in dry ingredients. Grease cookies sheet. Put foil in the bottom of the pan, Grease foil press in corners add flour pour batter into pan sprinkle nuts on top. Bake 375 for 15 min. Sprinkle powder sugar onto dish towel. dump cake onto dish towel. Pull off foil and roll up.
Filling:
1 cup powder sugar
4 tbsp margarine
6 oz cream cheese
1/2 tsp vanilla
Beat until smooth and spread on the cake. Re Roll. Wrap in foil. Store at least 3 hrs before serving.
Navajo Tacos
Navajo Tacos
1 lb Hamburger
1 lrg can Chili
Lettuce
Cheese
Olives
Tomatoes
Onions
Bread Dough (Scones)
Flatten the bread dough and put in the fryer. Until golden brown on both sides. ( you will have to flip it) Then add hamburger and lettuce, cheese, olives, tomatoes, onions, chili to your scone.
1 lb Hamburger
1 lrg can Chili
Lettuce
Cheese
Olives
Tomatoes
Onions
Bread Dough (Scones)
Flatten the bread dough and put in the fryer. Until golden brown on both sides. ( you will have to flip it) Then add hamburger and lettuce, cheese, olives, tomatoes, onions, chili to your scone.
Potato Cheese Soup
Potato Cheese Soup
3 cup chicken broth
5 cup potatoes (Chopped)
Onions, carrots, celery to taste. Cook until potatoes and veggies are done.
Add:
3/4 cup butter
8 oz Velveeta cheese
Combine in another bowl:
3/4 cup flour
4 cup milk
Add to potatoes and veggies. Cook until hot. Serve with bread bowls or rolls.
3 cup chicken broth
5 cup potatoes (Chopped)
Onions, carrots, celery to taste. Cook until potatoes and veggies are done.
Add:
3/4 cup butter
8 oz Velveeta cheese
Combine in another bowl:
3/4 cup flour
4 cup milk
Add to potatoes and veggies. Cook until hot. Serve with bread bowls or rolls.
Clam Chowder
Clam Chowder
1 cup chopped onion
3 cups diced potatoes
2 cans chopped or minced clams and juice
3/4 cup butter
1 cup chopped celery
1 grated carrot for color
8 oz evaporated milk
1 qt half and half
3/4 cups flour
1 tsp salt
garlic if desired (2 cloves minced or 1/4 tsp powder)
Put chopped vegetables in a pan. Add drained clam juice and 1 cup water. Simmer until tender. In a large pan melt butter, add four, and salt; with wire whisk stir in milk until mixture is smooth and thick. Add together all the vegetables and clams and sauce. Heat through.
Serves 8.
1 cup chopped onion
3 cups diced potatoes
2 cans chopped or minced clams and juice
3/4 cup butter
1 cup chopped celery
1 grated carrot for color
8 oz evaporated milk
1 qt half and half
3/4 cups flour
1 tsp salt
garlic if desired (2 cloves minced or 1/4 tsp powder)
Put chopped vegetables in a pan. Add drained clam juice and 1 cup water. Simmer until tender. In a large pan melt butter, add four, and salt; with wire whisk stir in milk until mixture is smooth and thick. Add together all the vegetables and clams and sauce. Heat through.
Serves 8.
Ham and Bean Soup
Ham and Bean Soup
1 lb dry Lima beans
6 cups water
meaty ham bone or ham hock
1 sm onion, chopped
salt and pepper
Soak the beans overnight in water. Add ham hock and boil gently for 2 hrs in a covered pan. Add onions and continue cooking 30 min longer or until the beans are soft. Remove bone and cut off the meat. Season with salt and pepper.
1 lb dry Lima beans
6 cups water
meaty ham bone or ham hock
1 sm onion, chopped
salt and pepper
Soak the beans overnight in water. Add ham hock and boil gently for 2 hrs in a covered pan. Add onions and continue cooking 30 min longer or until the beans are soft. Remove bone and cut off the meat. Season with salt and pepper.
Cheesy Potatoes
Cheesy Potatoes
6 cups grated potatoes cooked (or frozen hash browns thawed)
2 can cream of chicken soup
1 16 oz sour cream
2 cups grated cheese
1 tsp onion salt
salt and pepper to taste
Put potatoes in a 9x13 baking dish. Mix sour cream and cream of chicken together, pour over potatoes and mix together. Put seasoning on top and grated cheese. Mix together and bake at 350 for 1 hr.
6 cups grated potatoes cooked (or frozen hash browns thawed)
2 can cream of chicken soup
1 16 oz sour cream
2 cups grated cheese
1 tsp onion salt
salt and pepper to taste
Put potatoes in a 9x13 baking dish. Mix sour cream and cream of chicken together, pour over potatoes and mix together. Put seasoning on top and grated cheese. Mix together and bake at 350 for 1 hr.
Italian Chicken Fettuccine
Italian Chicken Fettuccine
4 to 5 boneless chicken breasts
2 pkg Dry Italian salad dressing mix
1 lrg can cream of chicken soup
1 cube butter
8 oz cream cheese
16 oz fettuccine noodles
Put chicken in crock pot, Sprinkle dry Italian mix over the top. Cut up margarine place on top. Cook 4 hrs. Remove chicken and cube. Add to crock pot cream chicken, cream cheese, stir until blended. Add chicken. Cook Fettuccine as directed on package. Add to crock pot mixture. And serve hot.
4 to 5 boneless chicken breasts
2 pkg Dry Italian salad dressing mix
1 lrg can cream of chicken soup
1 cube butter
8 oz cream cheese
16 oz fettuccine noodles
Put chicken in crock pot, Sprinkle dry Italian mix over the top. Cut up margarine place on top. Cook 4 hrs. Remove chicken and cube. Add to crock pot cream chicken, cream cheese, stir until blended. Add chicken. Cook Fettuccine as directed on package. Add to crock pot mixture. And serve hot.
Taco Salad
Taco Salad
1 bag of salad greens
1 bag of Doritos's (nacho kind)
Cheese
1 lb Hamburger
1 can Olives, sliced
1 can Kidney beans, drained
Put salad on a plate and crush the Doritos's over the top and top with hamburger, kidney beans, olives, and cheese and ranch.
1 bag of salad greens
1 bag of Doritos's (nacho kind)
Cheese
1 lb Hamburger
1 can Olives, sliced
1 can Kidney beans, drained
Put salad on a plate and crush the Doritos's over the top and top with hamburger, kidney beans, olives, and cheese and ranch.
Roast Beef Enchiladas
Roast Beef Enchiladas
Cook and shread Roast
2 lrg cans green enchilada sauce
2 cans black beans
2 cups cooked rice
2 pkg soft tortilla shells
4 cups mozzarella cheese
Mix all ingredients together, except cheese and tortillas. On a soft shell scoop some mixture in with some cheese. Repeat. Put the extra sauce on top and top with cheese. Bake at 350 for 1 hr.
Cook and shread Roast
2 lrg cans green enchilada sauce
2 cans black beans
2 cups cooked rice
2 pkg soft tortilla shells
4 cups mozzarella cheese
Mix all ingredients together, except cheese and tortillas. On a soft shell scoop some mixture in with some cheese. Repeat. Put the extra sauce on top and top with cheese. Bake at 350 for 1 hr.
Beef Enchiladas
Beef Enchiladas
2 lbs hamburger
1 onion
1 pkg corn tortillas
2 can kidney beans
2 can enchilada sauce
2 can tomato sauce
Cook hamburger and onion together. Fry corn tortillas. Mix all ingredients together. Scoop some of the mixture in a tortilla shell. Roll up. repeat. Put the rest of the ingredients on top, put cheese on top and bake at 350 for 1 hr.
2 lbs hamburger
1 onion
1 pkg corn tortillas
2 can kidney beans
2 can enchilada sauce
2 can tomato sauce
Cook hamburger and onion together. Fry corn tortillas. Mix all ingredients together. Scoop some of the mixture in a tortilla shell. Roll up. repeat. Put the rest of the ingredients on top, put cheese on top and bake at 350 for 1 hr.
Taco Soup
Taco Soup
1 lb ground beef cooked
1/2 cup chopped onions
1 lrg can diced stewed tomatoes
1 can kidney beans
1 can chili beans
1 can corn
1 can tomato sauce
1/2 pkg taco seasoning
1 can green chili
2 cups water
Cook beef and onions together. In large soup pan pour all the ingredients in. Don't drain anything. Heat and serve hot with Frito's, sour cream and cheese.
1 lb ground beef cooked
1/2 cup chopped onions
1 lrg can diced stewed tomatoes
1 can kidney beans
1 can chili beans
1 can corn
1 can tomato sauce
1/2 pkg taco seasoning
1 can green chili
2 cups water
Cook beef and onions together. In large soup pan pour all the ingredients in. Don't drain anything. Heat and serve hot with Frito's, sour cream and cheese.
Chicken Enchiladas
Chicken Enchiladas
1 pkg chicken breasts cooked and cubed
1 sm can green chilies
1/4 cup chopped onions
1 pkg soft taco shells
2 can cream chicken soup
1 sm sour cream
4 cups mozzarella cheese
Mix together chicken, onion, green chili, cream of chicken, sour cream, chicken.
Scoop some into a shell and a hand full of cheese. Roll up. Repeat. Pour the rest of the mixture on top. And then cover the top in cheese. Bake at 350 for 30 min.
1 pkg chicken breasts cooked and cubed
1 sm can green chilies
1/4 cup chopped onions
1 pkg soft taco shells
2 can cream chicken soup
1 sm sour cream
4 cups mozzarella cheese
Mix together chicken, onion, green chili, cream of chicken, sour cream, chicken.
Scoop some into a shell and a hand full of cheese. Roll up. Repeat. Pour the rest of the mixture on top. And then cover the top in cheese. Bake at 350 for 30 min.
Hearty Chicken Pie
Hearty Chicken Pie
2 cans cream of potato
1/4 tsp pepper
1 cup milk
2 cups chicken cooked and cubed
1 pkg Biscuit's
1/4 tsp tyme crushed
4 cup veggies cooked
1 cup milk
mix all ingredients together, except biscuit's in a 3 qt baking dish. Bake at 400 for 15 min. Place biscuits on top and bake 15 more min until golden brown.
2 cans cream of potato
1/4 tsp pepper
1 cup milk
2 cups chicken cooked and cubed
1 pkg Biscuit's
1/4 tsp tyme crushed
4 cup veggies cooked
1 cup milk
mix all ingredients together, except biscuit's in a 3 qt baking dish. Bake at 400 for 15 min. Place biscuits on top and bake 15 more min until golden brown.
Chicken Broccoli Casserole
Chicken Broccoli Casserole
1 lrg can cream of chicken soup
1 cup mayo
2 tsp lemon juice
Mix together
2 cups cubed cooked chicken
3 cups cooked rice
2 cups cheese
1 lb broccoli
Mix all together and bake 350 for 1 hr
1 lrg can cream of chicken soup
1 cup mayo
2 tsp lemon juice
Mix together
2 cups cubed cooked chicken
3 cups cooked rice
2 cups cheese
1 lb broccoli
Mix all together and bake 350 for 1 hr
October 7, 2009
Raspberry Slush
Raspberry Slush
Ingredients:
4 pkg raspberry Kool-Aid
4 c sugar
3 c boiling water
13 c cold water
2 large cans frozen lemonade
2 10 oz pkg frozen raspberries
1 16 oz pineapples juice
Directions:
Mix raspberry Kool-Aid, sugar and boiling water. Add the rest of the ingredients. Freeze in small containers appropriate to use. Start to thaw until soft. Mix in punch bowl or in individual glasses until slushy. Potato masher for big bowl/fork for glasses. Add 7 Up and serve. 2 two liter bottles for full recipe.
Ingredients:
4 pkg raspberry Kool-Aid
4 c sugar
3 c boiling water
13 c cold water
2 large cans frozen lemonade
2 10 oz pkg frozen raspberries
1 16 oz pineapples juice
Directions:
Mix raspberry Kool-Aid, sugar and boiling water. Add the rest of the ingredients. Freeze in small containers appropriate to use. Start to thaw until soft. Mix in punch bowl or in individual glasses until slushy. Potato masher for big bowl/fork for glasses. Add 7 Up and serve. 2 two liter bottles for full recipe.
Party Juice
Party Jucie
Ingredients:
1 - 6 oz. can frozen orange juice
1 - 6 oz. can frozen lemonade
10 – 6oz. cans of water
½ cup sugar
1 tsp. vanilla
1 tsp. almond extract
1 quart sprite (4 cans)
Directions:
Mix, pour over ice, and enjoy!
Ingredients:
1 - 6 oz. can frozen orange juice
1 - 6 oz. can frozen lemonade
10 – 6oz. cans of water
½ cup sugar
1 tsp. vanilla
1 tsp. almond extract
1 quart sprite (4 cans)
Directions:
Mix, pour over ice, and enjoy!
Mayonnaise
Mayonnaise
Ingredients:
1 egg
1/3 C oil
2 TB vinegar
1 tsp sugar
1/2 tsp mustard
1/2 tsp salt
2/3 C oil
Directions:
Blend first six ingredients in a blender for 15 seconds. Quickly add the last 2/3 C oil in a steady stream with the blender running. After all the oil is added, run only until mixture is thick and smooth, about 20 seconds. Makes 1 1/4 C.
Ingredients:
1 egg
1/3 C oil
2 TB vinegar
1 tsp sugar
1/2 tsp mustard
1/2 tsp salt
2/3 C oil
Directions:
Blend first six ingredients in a blender for 15 seconds. Quickly add the last 2/3 C oil in a steady stream with the blender running. After all the oil is added, run only until mixture is thick and smooth, about 20 seconds. Makes 1 1/4 C.
Egg Nog
Egg Nog
Ingredients:
10 egg yolks
1 c. sugar
1 qt. milk
1 pt. whipping cream
1 tbsp. vanilla
10 egg whites
ice cream
nutmeg
Directions:
Beat yolks well. Add sugar slowly and beat until dissolved. Combine milk, cream and vanilla and add to yolks. Beat egg whites until soft peaks form. Fold into yolk and milk mixture. Chill. Serve with ice cream. Sprinkle nutmeg on top.
Ingredients:
10 egg yolks
1 c. sugar
1 qt. milk
1 pt. whipping cream
1 tbsp. vanilla
10 egg whites
ice cream
nutmeg
Directions:
Beat yolks well. Add sugar slowly and beat until dissolved. Combine milk, cream and vanilla and add to yolks. Beat egg whites until soft peaks form. Fold into yolk and milk mixture. Chill. Serve with ice cream. Sprinkle nutmeg on top.
Cafe Rio Dressing
Cafe Rio Dressing
Ingredients:
3 tomatillos
1 jalapeño
2 garlic cloves
1 pkg. dry ranch mix
3/4 c. mayo
1/2 c. buttermilk
1 c. cilantro
1/4 tsp. red pepper
Directions:
Blend together in blender or food processor.
Ingredients:
3 tomatillos
1 jalapeño
2 garlic cloves
1 pkg. dry ranch mix
3/4 c. mayo
1/2 c. buttermilk
1 c. cilantro
1/4 tsp. red pepper
Directions:
Blend together in blender or food processor.
Pumpkin Chocolate Chip Bars
Pumpkin Chocolate Chip Bars
Ingredients:
1 c. vegetable oil
2 c. sugar
1 tsp vanilla
2 1/2 c. canned pumpkin
4 eggs
2 c. flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
couple shakes of pumpkin pie spice (optional)
1/2 - 3/4 c. chocolate chips
Cream Cheese Frosting:
3 oz. cream cheese
2 tbsp. milk
1/2 c. butter
1 tsp vanilla
2 c. powdered sugar
Directions:
Mix all wet ingredients together. Then add dry. Mix well. Spray cookie sheet with Pam, pour in batter. Bake at 350º for approx. 28 minutes. (May vary according to your oven)Cool completely and frost with cream cheese frosting. Frosting: soften cream cheese, and add butter. Mix well, then add butter vanilla, and powdered sugar.
Ingredients:
1 c. vegetable oil
2 c. sugar
1 tsp vanilla
2 1/2 c. canned pumpkin
4 eggs
2 c. flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
couple shakes of pumpkin pie spice (optional)
1/2 - 3/4 c. chocolate chips
Cream Cheese Frosting:
3 oz. cream cheese
2 tbsp. milk
1/2 c. butter
1 tsp vanilla
2 c. powdered sugar
Directions:
Mix all wet ingredients together. Then add dry. Mix well. Spray cookie sheet with Pam, pour in batter. Bake at 350º for approx. 28 minutes. (May vary according to your oven)Cool completely and frost with cream cheese frosting. Frosting: soften cream cheese, and add butter. Mix well, then add butter vanilla, and powdered sugar.
Oreo Dessert
Oreo Dessert
Ingredients:
1 pkg Oreos
1/2 cube butter or margarine
1 pkg cream cheese
1 powdered sugar
8 oz Cool Whip
1 (3 oz) instant vanilla pudding
1 (3 oz) instant chocolate pudding
Directions:
1st layer:Crush 30 Oreos and put in 9X13, melt 1/2 cube butter and pour over Oreos.2nd Layer:Mix Cream Cheese, Powdered Sugar, and 2 c. Cool Whip; Pour over Oreo Layer.3rd Layer:Mix Vanilla and chocolate pudding with 3 C. milk (don't follow pudding box directions). Spread over cream cheese layer.4th Layer:Spread remaining cool whip and sprinkle with 6 crushed oreos.
Ingredients:
1 pkg Oreos
1/2 cube butter or margarine
1 pkg cream cheese
1 powdered sugar
8 oz Cool Whip
1 (3 oz) instant vanilla pudding
1 (3 oz) instant chocolate pudding
Directions:
1st layer:Crush 30 Oreos and put in 9X13, melt 1/2 cube butter and pour over Oreos.2nd Layer:Mix Cream Cheese, Powdered Sugar, and 2 c. Cool Whip; Pour over Oreo Layer.3rd Layer:Mix Vanilla and chocolate pudding with 3 C. milk (don't follow pudding box directions). Spread over cream cheese layer.4th Layer:Spread remaining cool whip and sprinkle with 6 crushed oreos.
Chocolate Mallow Pie
Chocolate Mallow Pie
Ingredients:
1 1/4 c crushed cream-filled chocolate sandwich cookies (about 14 cookies)
1/4 c butter or margarine, melted
2 tbsp sugar
2 pkg (one 8 oz and one 3 oz) cream cheese, softened
1/2 c chocolate syrup
1 1/3 c semisweet chocolate chips, melted
1 carton (8 oz) frozen whipped topping, thawed
2 c miniature marshmallows
chocolate curls, optional
Directions:
In a bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom and up the sides of a 9 inch pie plate. Bake at 375º for 8-10 minutes or until set; cool completely on a wire rack. In a mixing bowl, beat cream cheese and chocolate syrup until blended. Beat in melted ships. Set aside 1/4 cup of whipped topping. Fold marshmallows and remaining whipped into chocolate mixture. Spoon into crust. Refrigerate for at least 8 hours or overnight. Garnish with reserved whipped topping and chocolate curls if desired.
Ingredients:
1 1/4 c crushed cream-filled chocolate sandwich cookies (about 14 cookies)
1/4 c butter or margarine, melted
2 tbsp sugar
2 pkg (one 8 oz and one 3 oz) cream cheese, softened
1/2 c chocolate syrup
1 1/3 c semisweet chocolate chips, melted
1 carton (8 oz) frozen whipped topping, thawed
2 c miniature marshmallows
chocolate curls, optional
Directions:
In a bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom and up the sides of a 9 inch pie plate. Bake at 375º for 8-10 minutes or until set; cool completely on a wire rack. In a mixing bowl, beat cream cheese and chocolate syrup until blended. Beat in melted ships. Set aside 1/4 cup of whipped topping. Fold marshmallows and remaining whipped into chocolate mixture. Spoon into crust. Refrigerate for at least 8 hours or overnight. Garnish with reserved whipped topping and chocolate curls if desired.
Another Play Dough
Another Play Dough
Ingredients:
1 cup flour
1/2 cup salt
2 tsp cream of tarter
2 tsp vegetable oil
1 cup waterfood coloring
Directions:
Combine flour, salt, and cream of tarter in a large saucepan. Mix oil, water, and food coloring together and add to dry ingredients. Mix thoroughly. Stir constantly over medium heat using a wooden spoon. When the dough begins to stick together enough to form a ball, remove from heat, but continue stirring. Place dough on a hard surface and knead as it cools.
Ingredients:
1 cup flour
1/2 cup salt
2 tsp cream of tarter
2 tsp vegetable oil
1 cup waterfood coloring
Directions:
Combine flour, salt, and cream of tarter in a large saucepan. Mix oil, water, and food coloring together and add to dry ingredients. Mix thoroughly. Stir constantly over medium heat using a wooden spoon. When the dough begins to stick together enough to form a ball, remove from heat, but continue stirring. Place dough on a hard surface and knead as it cools.
Sugar Coated Pecans
Sugar Coated Pecans
Ingredients:
1 tbsp. egg white
2 cups pecan halves
¼ cup sugar
2 tsp. ground cinnamon
Directions:
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on a ungreased baking sheet. Bake @ 300º for 30 minutes or until browned. Cool on waxed paper. Makes 3 cups.
Ingredients:
1 tbsp. egg white
2 cups pecan halves
¼ cup sugar
2 tsp. ground cinnamon
Directions:
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on a ungreased baking sheet. Bake @ 300º for 30 minutes or until browned. Cool on waxed paper. Makes 3 cups.
Silly Putty
Silly Putty
Ingredients:
1/2 cup Elmer's glue
1/2 cup liquid starch
3 drops food coloring
Directions:
Place white glue in a medium shallow dish. Slowly add liquid starch to glue, kneading with your fingers. The more you handle the silly putty, the better it will turn out. If desired, add drops of food coloring and continue to knead with hands.
Ingredients:
1/2 cup Elmer's glue
1/2 cup liquid starch
3 drops food coloring
Directions:
Place white glue in a medium shallow dish. Slowly add liquid starch to glue, kneading with your fingers. The more you handle the silly putty, the better it will turn out. If desired, add drops of food coloring and continue to knead with hands.
Maple Syrup
Maple Syrup
Ingredients:
2 1/2 cups white sugar
1 1/4 cups brown sugar
1/4 cup corn syrup
2 1/2 cups water
2 tsp maple flavoring
Directions:
Combine all ingredients but maple flavoring. Boil it until syrupy. Let it cool and then add the maple flavoring.
Ingredients:
2 1/2 cups white sugar
1 1/4 cups brown sugar
1/4 cup corn syrup
2 1/2 cups water
2 tsp maple flavoring
Directions:
Combine all ingredients but maple flavoring. Boil it until syrupy. Let it cool and then add the maple flavoring.
Kids Play Dough
Kids Play Dough
Ingredients:
4 to 6 drops of food color
1 1/2 c. boiling water
3 tbsp. oil
2 1/2 c. flour
1/2 c. salt
1 tbsp. alum
Directions:
Mix water, color and oil, add flour, salt and alum
Add up to 1/2 c. more flour if dough is too sticky.
Keep in tight containers or bags so it will not dry out.
Personal Notes: This is softer and much nicer than the old salt dough.
Ingredients:
4 to 6 drops of food color
1 1/2 c. boiling water
3 tbsp. oil
2 1/2 c. flour
1/2 c. salt
1 tbsp. alum
Directions:
Mix water, color and oil, add flour, salt and alum
Add up to 1/2 c. more flour if dough is too sticky.
Keep in tight containers or bags so it will not dry out.
Personal Notes: This is softer and much nicer than the old salt dough.
Blue Cheese Salad Dressing
Blue Cheese Salad Dressing
Ingredients:
1 qt. mayo,
1 8oz cream cheese,
1 C buttermilk,
4 oz blue cheese,
1 tsp garlic powder (not salt),
1/2 tsp worchestershire sauce.
Directions:
Mix together with a hand blender.keeps for 3 to 6 weeks in refridgerator
Ingredients:
1 qt. mayo,
1 8oz cream cheese,
1 C buttermilk,
4 oz blue cheese,
1 tsp garlic powder (not salt),
1/2 tsp worchestershire sauce.
Directions:
Mix together with a hand blender.keeps for 3 to 6 weeks in refridgerator
Thousand Island Dressing
Thousand Island Dressing
Ingredients:
1 C tomatoe soup,
1 1/2 C oil,
2/3 C vinegar,
2 tsp onion juice,
2 tsp worchestershire sauce,
1 1/2 tsp salt,
1/4 tsp paprika,
1 tsp dry mustard,
2 C miracle whip,
2/3 C sugar.
Directions:
Mix all until smooth with a mixer.Makes about 6 cups
Ingredients:
1 C tomatoe soup,
1 1/2 C oil,
2/3 C vinegar,
2 tsp onion juice,
2 tsp worchestershire sauce,
1 1/2 tsp salt,
1/4 tsp paprika,
1 tsp dry mustard,
2 C miracle whip,
2/3 C sugar.
Directions:
Mix all until smooth with a mixer.Makes about 6 cups
Maddox Salad Dressing
Maddox Salad Dressing
Ingredients:
1 c salad dressing (Miracle Whip)
1 c mayonnaise
1/4 c honey
½ c ketchup
dash salt
few drops Tabasco sauce
Directions:
Mix and refrigerate.
Ingredients:
1 c salad dressing (Miracle Whip)
1 c mayonnaise
1/4 c honey
½ c ketchup
dash salt
few drops Tabasco sauce
Directions:
Mix and refrigerate.
Buttermilk
Buttermilk
Stir 1 c milk with
1 T. Vinegar OR 1 T. Lemon Juice per cup of milk needed.
Let stand 5 minutes.
Stir 1 c milk with
1 T. Vinegar OR 1 T. Lemon Juice per cup of milk needed.
Let stand 5 minutes.
Cookie Salad
Cookie Salad
Ingredients:
1 1/2 c. buttermilk
1 large instant vanilla pudding
1 large cool whip1 small can pineapple tidbits, drained
1 small can mandarin oranges, drained
1 large banana, sliced
18 fudge striped cookies, crushed
Directions:
Mix buttermilk and pudding together, then add the rest of ingredients, except cookies. Just before serving, add cookies-finely crushed.
To make your own Buttermilk. The recipe is under Misc.
Ingredients:
1 1/2 c. buttermilk
1 large instant vanilla pudding
1 large cool whip1 small can pineapple tidbits, drained
1 small can mandarin oranges, drained
1 large banana, sliced
18 fudge striped cookies, crushed
Directions:
Mix buttermilk and pudding together, then add the rest of ingredients, except cookies. Just before serving, add cookies-finely crushed.
To make your own Buttermilk. The recipe is under Misc.
Carmel Apple Salad
Carmel Apple Salad
Ingredients:
3 red apples, cored and cut into bite size pieces
3 green apples, cored and cut into bite sized pieces
3-6 snickers bars, cut into bite size pieces
1 8 oz container cool whip
Directions:
Mix all together. YUMMY!! Try not to eat all the chocolate before the apples.
Ingredients:
3 red apples, cored and cut into bite size pieces
3 green apples, cored and cut into bite sized pieces
3-6 snickers bars, cut into bite size pieces
1 8 oz container cool whip
Directions:
Mix all together. YUMMY!! Try not to eat all the chocolate before the apples.
Avocado Chicken Salad
Avocado Chicken Salad
Ingredients:
3 c cooked,diced chicken
3 c cooked white rice
2 avocados, peeled, diced, and tossed with
1 tbsp. lemon juice (to prevent browning)
1/4 c chopped onion
1 c mayonnaise
1-2 tsp. pepper
1 tsp. salt
1/4 c chopped parsley
Directions:
Mix all ingredients and chill. Spread on roll open faced. Garnish with lemon wedge.
Personal Notes: You can make it with canned chicken breast for a quick mix.
Ingredients:
3 c cooked,diced chicken
3 c cooked white rice
2 avocados, peeled, diced, and tossed with
1 tbsp. lemon juice (to prevent browning)
1/4 c chopped onion
1 c mayonnaise
1-2 tsp. pepper
1 tsp. salt
1/4 c chopped parsley
Directions:
Mix all ingredients and chill. Spread on roll open faced. Garnish with lemon wedge.
Personal Notes: You can make it with canned chicken breast for a quick mix.
Broccoli Cheese Soup
Broccoli Cheese Soup
Ingredients:
2 c. diced carrots
1 c. diced celery
2-3 c. broccoli
1 can evaporated milk
¾ c. cornstarch
½ large grated onion
2 c. cauliflower
1 can chicken broth
1 lb. grated cheddar cheese
Directions:
Cup up vegetables and cook until tender in a pan of water, DO NOT drain the water. Mix cornstarch with broth; add cheese and milk. Season. Add to vegetables. Cook until tender
Ingredients:
2 c. diced carrots
1 c. diced celery
2-3 c. broccoli
1 can evaporated milk
¾ c. cornstarch
½ large grated onion
2 c. cauliflower
1 can chicken broth
1 lb. grated cheddar cheese
Directions:
Cup up vegetables and cook until tender in a pan of water, DO NOT drain the water. Mix cornstarch with broth; add cheese and milk. Season. Add to vegetables. Cook until tender
October 4, 2009
Buttermilk Syrup
1 cube butter
1 1/2 c sugar
3/4 c buttermilk
2T corn syrup
2t vanilla
1t baking soda
Melt butter in sauce pan. Add all other ingredients except baking soda. boil for one min. Remove from heat add baking soda.
1 1/2 c sugar
3/4 c buttermilk
2T corn syrup
2t vanilla
1t baking soda
Melt butter in sauce pan. Add all other ingredients except baking soda. boil for one min. Remove from heat add baking soda.
October 3, 2009
Ice cream cone Cake
Ice Cream Cone Cake
1 box of cake mix (i use confetti cake mix)
1 24 count box of ice cream cones with a flat bottom
prepare cake mix as directed on the box. And in a mini muffin pan or a regular pan place ice cream cones 1 in each hole. And scoop the cake mixture into the ice cream cones fill 1/2- 3/4 full. and bake 15-20 min.
Or
Prepare cake mix as directed on box. And in a regular muffin pan put a cupcake wrapper in each hole. Then fill with cake mixture and put an ice cream cone on top and bake 15-20 min.
1 box of cake mix (i use confetti cake mix)
1 24 count box of ice cream cones with a flat bottom
prepare cake mix as directed on the box. And in a mini muffin pan or a regular pan place ice cream cones 1 in each hole. And scoop the cake mixture into the ice cream cones fill 1/2- 3/4 full. and bake 15-20 min.
Or
Prepare cake mix as directed on box. And in a regular muffin pan put a cupcake wrapper in each hole. Then fill with cake mixture and put an ice cream cone on top and bake 15-20 min.
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