Monday, December 17, 2007
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.
Next morning, add:
1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped
Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:
1 cup brown sugar
1 pkg. Hidden Valley Ranch dressing Mix
8 oz. can Salsa Verde
2 cloves garlic
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
¼- ½ cup fresh cilantro
Mix in blender. Add lime juice to taste. Mix ahead of time and chill it for several hours. It can be thinned with buttermilk if needed.
I serve this over Shredded Lettuce and crunched up tortilla chips and top with beans, pork, dressing, cheese. The dressing makes a ton.... Yum
1 package of Buttermilk Ranch dressing prepared according to directions
1/2 bunch of cilantro
juice from one lime
1 clove garlic
Add all ingredients into a blender until smooth.
I actually used buttermilk and mayonnaise for the ranch dressing. It says you can substitute milk for the buttermilk but I like the tanginess that buttermilk adds to the dressing.
Wednesday, December 12, 2007
You will need:
2 crescent roll tubs
3/4 c. mayonaise
3/4 c. cream cheese
1/2 c. sour cream
1 pkg. of Ranch Dressing Mix
Chopped up veggies (any of your favorites. I usually go to Safeway and go to the salad section and get pre-chopped veggies called Salad Confetti. This cuts out a lot of chopping. I do however add to the salad confetti 1 red, green, or orange pepper chopped up.)
2 cups shredded cheese (I used Mexican blend)
First open the crescent roll tubs and lay them flat onto a jellyroll pan. Press the triangular pieces together to form 1 large rectangle. They may or may not fill your pan. Don't worry if they don't. Bake as directed, however I had to pull mine out a minute early because they were looking too golden brown. Let cool.
Then whipped together the mayo, cream cheese, and sour cream and ranch dressing packet.
On the cooled flat crescent spread the cream mixture on like thick frosting. You may not need all of the cream mixture. I usually have some left over. Then sprinkle on the cheese. Next sprinkle on the veggies. Cut out into bars and serve or refrigerate until serving.
1 package Brownie mix (9x13 size) prepared according to package.
1 box Andes Mints, unwrapped
Immediately after taking the brownies out of the oven place the mints on top in an even layer. as brownies cool they will melt the mints. spread like frosting. Once evenly spread, put in refrigerator for at least 30 minutes. There you have it. One de-lish dessert.
Variations are also amazing, you can use any flavor of Andes. Also if you like it extra minty, you can chop up one more box of mints and mix it into the brownie batter. Layer the mints on top like normal.
Tuesday, December 11, 2007
1 cube butter
1 1/2 C. graham cracker crumbs
1 14 oz. can sweetened condensed milk
1 c. butterscotch chips
1 c. chocolate chips
1 1 /3 c coconut
1 c chopped nuts
melt butter in 9 X 13 pan in oven. Sprinkle crumbs over butter. Pour milk over crumbs. Top with remaining ingredients in order. press down firmly. Bake for 25 minutes at 350 degrees. Enjoy. Try to share with others.
Saturday, December 8, 2007
½ pound ground beef
1 can kidney beans
1 can pinto or chilli beans
1 can stewed or diced tomatoes
1 can tomato sauce
1 pkg taco seasoning
Brown the beef and drain the fat. (I add shredded carrots and finely chopped celery, onions and potatoes to make the beef more nutrious and stretch my buck). Then add the taco seasoning, the beans, the tomatoes and simmer for 10 minutes or so until the flavors combine and it is heated through.
You can serve this soup over tortilla chips and put shredded cheddar cheese, tomatoes, olives and sour cream on top.
Friday, December 7, 2007
1 pkg. cream cheese, softened
1 can chopped green chillies
1 c. sour cream
3/4 c. salsa
3 TBS. taco seasoning
3 green onions, chopped
Combine first 6 ingredients in a bowl and use a mixer to blend well. Place in a 2 quart size dish coated in PAM. Bake @ 350* for 30 mins. Top with green onions. Serve with chips.
1 cup graham cracker crumbs
3 TBS. sugar
1/2 tsp. cinnamon
1/4 c. Margarine or butter, melted
2 8-ounce pkgs. cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
4 c. thin peeled apple slices
1/3 c. sugar
1/2 tsp. cinnamon
1.4 c. chopped pecans
Combine crumbs, sugar, cinnamon and margarine; press into bottom of 9-inch springform pan. Bake at 350* for 10 mins.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blened. Add eggs, one at a time, mixing well after each addition. Blend in vannilla; Pour over crust.
Toss apples with combined sugar and cinammon. Spoon apple mixture over cream cheese layer, sprinkele with pecans. Bake at 350* for 1 hour 10 mins. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Add 1/2 c. finely chopped pecans with crumbs for crust. Continue as directed.
She used this bread recipe
Shape into loaves or buy a baguette. Cut into 1/4" slices.
1lb cheddar cheese cubed
1 lb bacon browned, crumbled
4 oz. cream cheese
1/2 c. green onions sliced, divided
1-2 T mayonnaise
Add all ingredients into a food processor until well blended and mostly smooth.
Add topping onto bread slices (about 1-2 T.) Spread. Broil for about 3-4 minutes. Voila!
3 1/3 c. all purpose flour
3 c. sugar
4 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 can (15 ounce) solid pack pumpkin
2/3 c. water
2/3 c. vegetable oil
2 c. (12 ounces) semi sweet chocolate chips
1 c. sliced almonds, toasted
In a large bowl, combine the first six ingredients. In another bowl combine the eggs, pumpkin, water, and oil; stir together into dry ingredients just until moistened. Stir in chocolate chips and almonds.
Pour into two greased 9/5/3 inch loaf pans. Bake at 350* for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for ten minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
To use frozen bread: Thaw at room temperature
Yield: 2 loaves
2 pkgs. cream cheese
1/4 c. chopped green pepper
2 TBS. chopped green onion
1 small can crushed pineapple, drained
1 1/2 c. pecans, chopped
Mix all of the ingredients together except 1 c. pecans. Refrigerate, then roll the ball in the pecans to coat.
Monday, December 3, 2007
1 lb. mild Italian sausage
1 C chopped onion
2 cloves garlic
5 C beef broth (bouillon)
1 C water
2 C chopped tomatoes (28 oz. can)
1 C sliced carrots
1 1/2 C zucchini (Sliced)
1/2 tsp. basil
1/2 tsp oregano
1 8 oz can tomato sauce
2 C tortellini (8oz)
3 tsp parsley
Remove skin from sausage and cook until brown. Remove sausage from pan and leave drippings. Blend all ingredients except tortellini, zucchini and sausage. Simmer for 30 minutes. Add reserved ingredients and cook for 30 more minutes.
Saturday, December 1, 2007
Friday, November 30, 2007
3 cups sugar
1 cup sour cream
1/2 cup butter
7 cups flour
1 teaspoon baking soda
6 teaspoons baking powder
2 teaspoons vanilla
pinch of salt
Mix sugar and butter until light and fluffy. Mix in rest of ingredients. Sit dough out for an hour. Roll out thick on floured surface with a rolling pin.
Bake 375F for 8-10 minutes.
OK now here's what I did. I messed up, when I made these I halved the recipe except the baking soda, so I added a little extra baking powder too. It still turned out pretty good. I rolled them to about 1/4" thickness. These are soft sugar cookies so if you don't like the cake like this is not for you.
PHILADELPHIA Sugar Cookies
1 pkg (8oz.) PHILADELPHIA Cream Cheese, softened
1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
1/4 teaspoon vanilla
2 cups flour
Colored sugar, sprinkles and colored gels
Mix cream cheese, butter, 2/3 cup of sugar and vanilla with electric mixer on medium speed until well blended. Mix in flour. Refrigerate several hours or overnight.
Roll dough to 1/4-inch thickness on lightly floured surface. Cut into desired shapes. sprinkle with colored sugar. Place on ungreased cookie sheets.
Bake at 350F for 12-15 minutes or until edges are lightly browned. Cool on wire racks. Decorate as desired with colored sugar, sprinkles and colored gels.
Thursday, November 29, 2007
This meal was a hit with Jeff and his best friend, so that means it makes the list for another dinner soon... also, this recipe courtesy of Rachel Ray Everyday.
2 tablespoons extra-virgin olive oil
2 onions, chopped (I used 1 1/2, cause Jeff isn't a big fan, and it was plenty for me)
4 cloves garlic, thinly sliced
4 teaspoons dried oregano
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon paprika
1 large chipotle chile in adobo sauce, finely chopped, sauce reserved
3 pounds skinless, boneless, chicken thighs, thinly sliced (I used chicken breast, it's what I had)
Two 28-ounce cans diced tomatoes with their juice
Three 15.5-ounce cans pinto beans, rinsed
Chopped avocados, cilantro leaves, grated cheddar cheese, chopped scallions and sour cream... for serving. I also used salsa and Lime Tostitos
1. In a large heavy saucepan, heat the olive oil over medium heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook, stirring occasionally, jntil the onion is softened and the spices are fragrant, about 7 minutes.
2. Stir in the chipotle and 1 tablespoon adobo sauce.
3. Add the chicken and cook stirring, until the meat begins to turn opaque, about 2 minutes.
4. Stir in the tomatoes and beans and bring to a boil. Lower the heat, cover and simmer for 10 minutes. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25-30 minutes.
5. Add more adobo sauce to taste. Serve with toppings above.
Wednesday, November 28, 2007
1 lb bacon or 2 cups diced cooked ham
¾ cup milk
1 (32 ounce) package hash browns, thawed
2/3 cup green onions, chopped
3 cups cheddar cheese, shredded (divided)
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder (any other spices you like, onion powder, dill or even steak seasoning, etc..)
1. If using bacon, cut into 1 inch pieces and cook until crisp. Drain and set aside.
2. Preheat oven to 350 degrees F. Lightly grease a large casserole dish.
3. In a large bowl, beat together the eggs and milk and seasonings. Stir in the bacon (or ham), hash browns, green onions, and 1.5 cups of the shredded Cheddar cheese. Pour into the prepared baking dish.
4. Bake in the preheated oven for 45 minutes, or until egg is set.
5. Sprinkle the remaining Cheddar cheese on top, and then broil for 3 to 4 minutes, or until the cheese is melted.
6. Remove from oven, and let sit 5 minutes before serving.
Wednesday, November 21, 2007
3-3 1/2 Lbs Yams/Sweet Potatoes (you may substitute the canned variety here)
1 C. Sugar
1 tsp. vanilla
1/2 C. Melted butter
2 eggs (beaten nicely)
1 C. brown sugar
1/2 C. melted butter
1/2 C. flour
1 C. chopped pecans
Preheat oven to 350. Mix first batch of ingredients until smooth. Put in a buttered 9 X 13 casserole dish (The shallower the dish, the more crispy bits)
blend topping ingredients and sprinkle on top. Bake for 30 minutes.
Wednesday, November 14, 2007
1 1/2 cups milk
3 egg yolks *
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Sunday, November 11, 2007
I made this recipe on Saturday to practice before Thanksgiving, and it was a hit! If you love chocolate and pecan pie, this is for you. It comes complete with homemade caramel sauce to drizzle over each slice. I also made fresh whipped cream and added cinnamon and sugar for a tasty twist.
1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 40 to 50 minutes. (A good test to see if pie is done is to move the pie just a bit and if the sides are solid but the center still jiggles it's done.) Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)
Saturday, November 10, 2007
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1/2 cup butter or margarine
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches) crushed. To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
1/2 cup chopped walnuts
1/4 cup quick-cooking or old-fashioned oats
1/4 cup chocolate chips
Whipped cream or ice cream, if desired
Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. In large microwavable bowl, microwave butter on high 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan. Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil or pie shield to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature, or chilled with whipped cream or ice cream. Store in refrigerator.
My mom and I saw this on Oprah one day. If you like pecan pie, this is even better.
1 same-size can evaporated milk
1 1/2 cup sugar
2 Tablespoons cornstarch
1 teaspoon salt
2 Tablespoons pumpkin pie spice OR 1 Tablespoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 box yellow cake mix
1 cup chopped pecans
2 sticks of butter, melted
Mix together pumpkin, evaporated milk, eggs, sugar, cornstarch and spices.
Pour into greased 9 x 13 pan.
Sprinkle dry cake mix over top. Smooth out. Sprinkle chopped pecans over that.
Melt 2 sticks of butter. Pour evenly over top.
Bake at 350*F 45-60 minutes. Eat for breakfast, lunch, dinner. Maybe all 3! (yes, that last bit is straight from the book....)
I got this from Jelene Wilkinson. It tastes so much better than regular pumpkin pie. I am going to make it for dinner group next week.
Thursday, November 8, 2007
1 box Stove Top Stuffing Chicken flavor
1 Cup hot water
1 1/2 lbs cubed chicken (1")
1/3 cup sour cream
1 can cream of chicken soup
1 16oz bag frozen mixed veggies (I used peas carrots and green beans) thawed and drained.
Preheat oven to 400. Sprinkle 1/4 cup of dry stuffing mix at the bottom of a 9 x 13 casserole dish. Pour remaining stuffing into a bowl with hot water, stir until moist, then set aside. Pour chicken over dry stuffing mix. Combine sour cream, cream of chicken soup and mixed veggies. Spread over chicken. Top with moisten stuffing mix. Put in oven and bake for 30 minutes, or until chicken is cooked.
Note: I am notorious for not reading directions thoroughly so I pre-cooked the chicken before putting it in the casserole. It turned out great.
Tuesday, November 6, 2007
2 cups cooked turkey or chicken chopped
1/4 cup celery (about 2 stalks)
3/4 cup craisins
1/2 cup mayonnaise
1 1/2 cup shredded swiss cheese
2 cloves garlic
2 tbsp honey dijon mustard
1 granny smith apple (peeled,cored and sliced)
Mix all ingredients together except for the crescent rolls. Place crescent rolls on a round stone, large ends overlapping. Place a scoop of filling on each crescent roll. Wrap crescent roll over top of filling. Bake for 20- 25 minutes at 375*F. Sprinkle cheese over top.
We had this at a pampered chef party using the chicken and it was yummy.
Sunday, November 4, 2007
1 large onion, chopped (1 cup)
1 can (10 3/4 oz) condensed golden mushroom soup
1 can (10 3/4 oz) condensed cream of mushroom soup
2 cans (4.5 oz each) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (16 oz) egg noodles
1 package (8oz) cream cheese, cubed
1 containter (8oz) sour cream
Mix beef, onion, soups, mushrooms and pepper in slow cooker.
Cover and cook on low for 8 to 10 hours
15 minutes before serving, cook and drain noodles as directed on package. Meanwhile, stire cream cheese into beef mixture unitl melted. Stir in sour cream.
Serve beef mixture over noodles.
Wednesday, October 31, 2007
4 Tbs butter, melted
1 Tbs mustard
1 Tbs vinegar (I usually use apple cider mixed with a little balsamic)
1/2 tsp salt
1/4 tsp cayenne, or to taste
1 cup breadcrumbs
In a small bowl, mix butter, mustard, vinegar, salt and cayenne.
Spoon mixture over the chicken.
Sprinkle with breadcrumbs.
Bake at 375 degrees for 40 minutes.
Wednesday, October 24, 2007
4 Tbls. butter
3 1/2 cups grated cheese (your choice)
3 eggs, beaten
1/2 cup sour cream
1 (10.75 oz.) can condensed cheddar cheese soup
1/2 tsp. salt
1 cup whole milk
1/2 tsp. dry mustard
1/2 tsp. black pepper
Boil the macaroni in plenty of water until tender, about 7 minutes. Drain. In a medium soucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard, and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours or high for 1 1/2 hours, stirring occasionally. Top with butter and bread crumbs if disired.
Tuesday, October 23, 2007
8 oz. macaroni noodles
2-10 oz. cream of celery soup
2/3 cup milk
1/2 cup mayo
1 tsp. mustard
1 cup shredded cheese
2 cans tuna, drained
1/2 cup bread crumbs
1 tsp. paprika
Cook noodles as directed on package. Mix the next 6 ingredients together. Combine the noodles and sauce together. Sprinkle the bread crumbs and paprika on top. Bake at 350 degrees for 20-25 minutes.
Monday, October 22, 2007
2 boxes of Jiffy corn muffin mix
1/2 box of white cake mix
2/3 cup milk
3/4 cup water
(simple ingredients to remember double the ingredients needed for 1 package of corn bread mix and half the ingredients for 1 box of cake mix.)
Mix well, cook in a greased 9x13 pan at 350 for about 20-25 minutes.
This is great served with honey butter.
Thanks Sis. Redding and Brittany!
1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 bacon strips, cooked and crumbled (optional)
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions
- In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
- Cover and bake at 400 degrees for 15 minutes.
- Meanwhile, in another bowl, combine biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture.
- Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with the onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.
- 1 can Pillsbury refrigerated pizza crust
- 2 tablespoons garlic-and-herd spreadable cheese
- 4 oz thinly sliced cooked deli ham
- 1 jar (7oz) roasted red bell peppers, drained on paper towels
- 6 oz thinly sliced cooked deli chicken
- 4 slices thinl sliced provolone cheese
- 1 egg
- 1 teaspoon grated cheese
- sliced ripe olives, if desired
1. Heat oven to 400F. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet; stretch and very lightly press 1 short side of rectangle to about 11 inches wide. Stretch to length of 14 inches. Form shape that is nearly triangular, pressing in sides so small end measures 6 inches across.
2. Spread garlic-and-herbs cheese in three-inch-wide strip lengthwise down the center of triangle to within 1/2 inch of each end.
3. From the wide end, mark three inches down from the center on both sides of the cheese strip. At that point, layer 2/3 of ham, peppers, chicken and provolone cheese on garlic-and-herbs cheese to 6-inch end. Starting at corners of wide end using scissors or sharp knife (I used a pizza cutter), make cuts at an angle 1 inch apart down long sides of dough to within 1/2 inch of filling. To form head at wide end, place remaining 1/3 of filling ingredients, ending with bell pepper, in circular pile over cheese spread, leaving 1/2 inch space from body filling. Fold and shape 3-inch section of dough over filling to make rounded head, leaving opening for eyes exposing bell peper. Starting at mummy's neck, alternately cross remaining strips over filling; folding bottom 1/2 inch up before crossing last two strips.
4. In small bowl, beat egg. Brushover dough. Sprinkle Parmesan cheese on top.
5. Bake 15 to 20 minutes or until deep golden brown. Place olives between "bandages" for mummy's eyes. Cut into slices.
Tip Hard salami or pepperoni can be substituted for the ham and chicken slices, if you like.
*I ommited the bell peppers when I made it.
Monday, October 15, 2007
1 26 oz jar spaghetti sauce
1 16 oz ricotta cheese
1 8 oz pkg shredded mozzarella cheese
1 tsp oregano
1/2 tsp garlic powder
1/4 tsp black pepper
1 box ziti noodles (I used penne, couldn't find ziti)
1 Tbs Parmesan cheese
Cook ziti noodles according to box directions. Meanwhile, set crock pot on low. Combine 2 cups spaghetti sauce, ricotta, 1/2 package Mozzarella cheese, egg, oregano, garlic powder, and pepper right in the crock pot. When ziti has finished cooking, drain and combine with mixture in crock pot. Use remaining sauce on top and sprinkle with Parmesan and remaining Mozzarella cheese. Cover with lid and cook on low for about 4 hours.
I have a big crock pot, and have found that things cook faster in it than in the old smaller round crock pots. So I cooked it for 2.5 hours on low and it was getting crusty on the edges. I don't know if this is just my crock pot or not, but a warning, just in case.
Saturday, October 13, 2007
2 garlic cloves
28 oz can crushed italian tomato
32 oz chicken broth
1/4 t pepper
1 can white kidney beans
9 oz tortellini
3/4 c shredded spinach
1 can artichoke hearts (quartered)
spray pot w/ pam, saute onion and pressed garlic
Add crushed tomato, chicken broth and pepper
Bring to a boil & simmer 15 minutes
Add beans, tortellini , spinach and artichoke hearts, cook 3 minutes
Serve with Parmesean Cheese
**This recipe does not have to be exact. You can add diced tomatoes or other beans. What ever you have on hand.
1/3 cup vegetable oil
1 bag snack-size Snickers bars (or the mini ones)
Heat oven to 350 degrees
Mix together cake mix, eggs, and oil in a bowl until all the cake powder is absorbed.
Cut small Snickers bars in half (unless you are using the minis). Place a half in the center of a ball of dough. Make sure the candy bar is completely covered with dough.
Bake cookies 8 - 10 minutes, or until done.
Thursday, October 11, 2007
Tuesday, October 9, 2007
1/2 cup butter, melted
2 Tbsp grated Parmesan cheese
1 Tbsp sesame seeds
1 tsp minced garlic
1 tsp dried parsley flakes
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Separate biscuits and cut into quarters. In an ungreased 9-in. round baking pan, combine the remaining ingredients. Add biscuits and toss to coat.
Bake at 450 degrees for 8-12 minutes or until golden brown. Invert onto a serving platter. Serve warm. Yield: 5 servings
1 Tbsp fajita seasoning mix
1/4 tsp garlic powder
1/2 c Italian salad dressing
1/4 c Worcestershire sauce
8 sandwich rolls, split
Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with fajita seasoning and garlic powder. Pour salad dressing and Worcestershire sauce over meat. Cover and cook on low for 5-6 hours or until tender.
Remove roast; shread meat with two forks. Return to cooking juices; heat through. Using a slotted spoon, serve pork on rolls.
Yield: 8 servings
**I ended up cooking it on HIGH for 5-6 hours. I added some extra Worcestershire sauce and Italian dressing near the end. I also added some lime juice. Warning- This recipe makes a lot! We made it for dinner when the missionaries came over, and there was still a ton leftover! From www.bestsimplerecipes.com **
Monday, October 8, 2007
1/4 tsp. pepper
2 cans cream of chicken soup
1 cup chicken broth
1/2 cup each carrots, celery cut into chunks
1 onion chopped
2 cups Bisquick
2/3 cup milk
2 Tbs. parsley
Cook Chicken breasts in microwave. Mix the rest of the ingredients together and pour all ingredients into the crock pot. Cook on high for about 3 hours. Make dumplings and drop spoonfuls on top of chicken stew. Cover and bake one more hour on high. Do not remove lid the last hour. Enjoy!!
1/2 Cup ketchup
1 1/2 pounds ground beef
3/4 Cup milk
1 1/2 tsp. salt
1/4 tsp. ground black pepper
1 small onion, chopped
1/4 tsp. ground ginger
3/4 Cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of ketchup.
Bake in preheated oven for 1 hour or until juices run clear.
I made this the other night for the first time and it was so good! I modified it a little. I only added 1/2 cup of milk and used 1/2 cup of bread crumbs instead of the saltine crackers. Yummy!
Sunday, October 7, 2007
2 1/4 cups flour
1/2 baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 tsp. vanilla
2 large eggs
2 cups chocolate chips
Preheat oven to 375.
Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
(I used Andes mint chips instead and they were "dreamy")
Bake for 8-10 minutes or until cookies are puffed.
Enjoy with a tall glass of milk!!
1 packet yeast (or equivalent measured)
1 tsp. sugar
1 cup warm water
Let bubble for 5 minutes.
1 tsp. salt
1.5 TBSP vegetable oil
3 cups flour
Mix in your mixer until dough forms. Spread onto pan or pizza stone that has been sprayed with PAM and sprinkled with cornmeal. Poke holes in dough with fork and spread sauce on. Add cheese and toppings. Bake at 450 for 10-15 minutes.
Saturday, October 6, 2007
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 tsp. vanilla extract
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1 cup chocolate chips
1/2 cup chopped nuts(optional)
Mix all ingredients together. It doesn't matter the order just as long as they all get blended well together. Pour into well greased 9 inch square baking pan. Cook for 25 mins or until toothpick comes out clean in the middle. Let cool for 10 mins. Enjoy!!
2 pounds boneless pork ribs
1 bottle of Baby Ray's BBQ sauce (or favorite BBQ sauce)
Put everything in a crock pot and set on low for 6 hours. When tender shred with two forks. Then let simmer for 1 more hour. Place on French rolls. Enjoy!!
2 Tbsp. Butter
1 pkg. cream cheese, cubed
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (14.75oz) cream-style corn
1 pkg. corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat oven to 350*F. Microwave butter in medium bowl on high 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.
Pour into greased 13#9- inch baking pan; sprinkle with cheddar cheese.
Bake 40 mins. or until golden brown. Cool slightly. Makes 16 servings
Variation: For a Mexican style add a can of green chilies.
Thursday, October 4, 2007
15-20 Small red potatoes, quartered
4-5 New potatoes, cut into bite size pieces
2 cans cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1/2 cup green onions, reserve some for the top
1 1/2 cup cheese shredded (i use the mexican cheese blend)
1 lb bacon, cooked and crumbled, reserve 1/4 cup for top
Parboil the potatoes, season if preferred, with garlic salt. Put in a 9x13 casserole dish.
Combine Soup, milk, sour cream, green onions, bacon, and 1 cup of cheese. Pour mixture over potatoes. Cook for 25 minutes. Top with remaining cheese and cook for additional 5 minutes. Take out of the oven and sprinkle with remaining bacon and green onions.
I would call this a more fattening version of Funeral...or is it Party Potatoes!
Saturday, September 29, 2007
1 lb hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
Chow Mein Noodles (optional)
Preheat oven to 350
Brown hamburger with onion.
Combine hamburger with the next four ingredients in a casserole dish. Bake for 30-45 minutes covered. Then remove cover and add Chow Mein Noodles. Cook for additional 15 minutes.
Friday, September 28, 2007
Makes about 3 dozen bars.
Preheat oven to 350
13 by 9 inch cake pan, greased
1 package white cake mix (I prefer Dunkan Hines)
1/3 cup packed brown sugar
1/2 cup butter, melted
1 cup crushed chocolate-coated toffee bars (Skor, Heath, Butterfinger)
2/3 cup chopped almonds (optional)
In a large mixer bowl, combine cake mix, brown sugar, eggs and melted butter. Beat on low speed for 2 minutes or until smooth. Stir in crushed chocolate bar and almonds. Spread batter evenly in prepared pan. Bake 25-30 minutes or until golden. Cool completely in pan on a wire rack. Cut into bars.
1. Freeze chocolate bars so they become brittle and break up easily without melting.
2. By "misshaped" chocolate bars on sale and keep a supply in the freezer for this recipe.
3. If the chocolate bar you choose has lots of nuts, decrease teh quantity of nuts in the recipe.
Variation: replace chocolate bars with toffee bits and chocolate chips, or try with M&Ms for color-coordinated holidays!
1 package Oreo cookies (mint would be a fun one to try)
8 oz package cream cheese, softenend
1 + package of chocolate chips (milk or dark chocolate)
Crush the whole Oreos finely in a food processor. Mix in cream cheese a little at a time. Start off with half and then keep adding until consistency is cohesive and even. I've made the mistake before of adding too much cream cheese and it totally ruins the truffles, so beware. Roll into 1 inch balls and place on wax or parchment paper lined cookie sheets. Cool in fridge for 1 hour. Microwave chocolate chips in microwave safe bowl according to package instructions (I do 30 second intervals on 50% power until easy to work with). Dip balls in chocolate, using a fork to remove helps get rid of excess chocolate. Since it's more difficult to dip as the balls get warmer, I pull groups of 4-5 from the fridge at a time. Place back on wax paper and refrigerate 1 hour.
If you're feeling extra "Martha" you can melt white chocolate and use a fork to drizzle over freshly dipped truffles.
A great party pleaser (and impresser!)
Thursday, September 27, 2007
1 cup milk
1 egg; beaten
4 tablespoons melted butter
4 tablespoons warm water
1/2 (3.5 ounce) package vanilla instant pudding
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
1 tablespoon active dry yeast
1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tablespoon ground cinnamon
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla flavoring
Set bread machine on the DOUGH cycle, place the ingredients for "dough" in the order listed. Allow your machine to complete the dough cycle. When finished, remove the dough onto a floured surface and knead slightly. Then roll dough into a large rectangle. Spread with the butter mentioned in the "filling" ingredients. Sprinkle with your prepared filling mixture. Roll the dough into a log. Cut into 12 equal pieces.
Place in a prepared 13 x 9 inch baking pan. Cover and place in a warm area to rise. When rolls have reached the top of the pan, place in a prepared 350 degree F. oven and bake for 15 - 20 minutes.
These seem really similar to the other ones. I make these on a weekly basis. Since they're in the machine, you really can't mess them up. They work best in the bread machine, but you can still knead them by hand. I've tried both ways and they’re better in the machine.
Wednesday, September 26, 2007
2 Oranges, sliced in half
2 Lemons, sliced in half
2 Limes, sliced in half
1 tblsp. seasoned salt
1 tblsp. seasoned pepper
1 can (12 ounces) apricot halves, drained
2 tblsp. brown sugar
1 tblsp. butter or margarine
Dash of ground nutmeg
Mint leaves (garnish)
In 13x9x2-inch glass baking dish, place chicken. Squeeze juice from one half of each orange, lemon and lime over chicken. Thinly slice and set aside remaining citrus fruit halves for garnish. Sprinkle Seasoned Salt and Seasoned Pepper evenly over chicken. Cover and bake in 400 degree oven 30 minutes.
While chicken is baking, prepare glaze. In blender, process apricot halves. In small saucepan, combine processed apricots, brown sugar, butter and nutmeg. Heat until bubbles appear. Reduce heat; cover and simmer 5 minutes, stirring once or twice. Pour glaze over chicken breasts and bake, uncovered, an additional 10 minutes.
Presentation: Top with citrus slices and mint leaves. Perfect with sauteed bell peppers, black beans and rice.
Monday, September 24, 2007
1/4 cup lukewarm water
1/2 box Instant Vanilla Pudding, 3.9 oz. box
1 cup milk, room temperature
1 large egg, beaten
1 tablespoon sugar
1/2 teaspoon salt
4 cup bread flour
1 tablespoon bread machine yeast
You can mix and then knead the dough on a floured board by hand and if you do then dissolve one (1/4 oz.) package yeast in 1/4 cup lukewarm water and let set 15 minutes or dissolve the bread machine yeast and place ingredients in bread machine or mixer and follow the specifications of that particular machine. Set for dough cycle. After completed on dough cycle, remove from machine and roll out to approximate. a 16" x 24" rectangle and about 1/4" thick on a lightly floured area.
1/2 cup butter, brush over dough
1 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
3/4 cup chopped nuts or raisins, optional
Mix together brown sugar, nutmeg and cinnamon. Brush softened butter over dough. Sprinkle brown sugar, nutmeg and cinnamon mixture over top plus any optional nuts/raisins. Roll up dough jellyroll fashion, starting at the long side, roll tightly pinching edges closed when completely rolled. With dental floss or thread slice rolled dough by sliding floss under roll and crossing at top of roll into 1-1/2 " slices or 2" if a thicker bun is preferred.
Place into greased 9 1/2 x 9 1/2 inch cake pans or a cookie sheet. Let rise until doubled (about one hour). Bake at 350-F for 12-16 minutes, until golden. Do not over bake
4 oz. Cream cheese, softened
1/4 cup butter, softened, butter is a must for the frosting to setup
1 and 1/2 cups powder sugar
1 and 1/2 teaspoon vanilla
1/2 tablespoon milk
1/2 teaspoon cinnamon
Mix frosting. Spread on very warm rolls.
Rolls are best when eaten when just baked warm, but 10 to15 seconds in the microwave rejuvenates those eaten later.
Well I didn't try these but the recipes seems great.
Saturday, September 22, 2007
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can Mexican-style tomatoes (don't rinse)
1/2 can black olives, sliced
1 bunch fresh cilantro, chopped
1 avacado, chopped
Juice of 1 lime
1 packet dry Italian dressing, mixed according to directions
Mix all ingredients and serve with tortilla chips.
Thursday, September 20, 2007
4 slices of bread
2 Tbs. honey Butter
4 Tbs. crunchy peanut butter
Put this easy luncheon sandwich together like you would a grilled cheese sandwich. Layer the sliced bananas in the middle and then grill to perfection. Her original recipe called for regular butter but I prefer honey butter with this one. Just watch it closer because it has a tendency to get dark quicker. Serves 2.
1 pkg. Hot Flavor Jimmy Dean roll pork sausage
1/4 c. finely chopped onion
1/2 tsp. ground cumin
1 tsp. chili powder
1 tsp. minced garlic
2 Tbs. lime juice
1 c. shredded Mexican cheese blend
1 pkg. (16 oz.) refrigerated egg roll wrappers
Vegetable oil for frying
Jalapeno Cream Sauce
1/4 c. lime juice
1/4 c. finely chopped jalapeno peppers
2 c. sour cream
Salt to taste
In a large skillet, cook sausage, onion, cumin, and chili powder over med-high heat, stirring frequently until meat is no longer pink. Stir in garlic; remove from heat. Set aside to cool 5 mins. Transfer sausage to a large bowl; stir in lime juice and cheese.
For each chimichanga, place two round tablespoons of mixture on egg roll wrapper; roll according to package instructions. In a wok, dutch oven, or fryer, heat 3 inches of oil to 375*. Fry chimichangas, 3-4 at a time, 3 mins. or until deep golden brown. Drain on paper towels. For sauce, combine lime juice and jalapenos in a blender; blend until smooth. Add sour cream; mix on low speed until just blended. Season with salt. Serve with chimichangas.
Yield: 18-24 appetizers
Wednesday, September 19, 2007
1 onion chopped
4 cups tomato juice (I use the whole big can from Safeway, then I have enough for leftovers)
1 can whole kernel corn (drained)
1 can kidney beans (drained)
1 (8 ounce) can tomato sauce
1 package taco seasoning
1 can diced tomatoes
In pan, over medium high heat, combine ground beef and onions. Saute until beef is cooked. Add other ingredients and heat through, but don't boil.
I serve it with Fritos Scoops (they don't get as soggy as tortilla chips), cheese and sour cream.
Tuesday, September 18, 2007
1/2 c. seasoned bread crumbs
1/4 c. chopped walnuts
Mix: 8 oz cream cheese
2 c. cooked, cubed chicken
1/2 c. chopped mushrooms
2 green onions, chopped
Open 2 packages of crescent rolls (Pillsbury or similar). Divide into triangles and with each one: spread out slightly, place spoonful of chicken mixture on it, fold to form a square & seal seams. Roll in melted butter then in bread crumb mixture. Bake on cookie sheet @ 375 for 15-20 min.
Serve with chicken gravy ( I use a packaged mix)
1 jar (16 oz.) Salsa
1 medium green pepper, chopped
1 C. Minute rice, uncooked
1 can Refried beans (warmed)
Brown meat in large skillet. Drain. Add salsa and green pepper, mix well. Bring to a boil. Stir in rice. Cover Reduce heat to low and simmer for 5 minutes.
Spread refried beans down center of tortillas. Top with the meat mixutre and your other favorite toppings.
2 cans sliced peaches (drained)
1/2 C. of juice from the peaches
1 1/4 C. Sugar (divided)
1 C. Flour
1 C. Milk
2 tsp. baking powder
1/4 tsp. salt
Preheat oven to 400 degrees. Pour melted butter into a 8x8 baking dish. Set aside. Drain peaches, reserve 1/2 C. of the juice. In a saucepan, bring the peaches and the juice just to a boil. Meanwhile, in a mixing bowl combine 1 C. of Sugar, flour, milk, baking powder and salt. Mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining sugar and cinnamon. Bake for 25 minutes or until cake is done.
(Note: I doubled the recipe. and baked it in a 9x13 pan, when we had it at Dinner Group at Heather's)
Monday, September 17, 2007
3 cloves garlic
2 tablespoons oil
2 cans stewed Mexican tomatoes
1 can Rotel tomato green chilies (or 1 can diced green chilies)
1 can tomato soup
1 teaspoon chili powder
1 teaspoon cumin
2-3 chicken bouillon cubes
1 beef bouillon cube
2 cups diced cooked chicken
1 can corn
4 ounces sour cream
Blue tortilla chips
cheddar cheese, grated
Saute onion and garlic in oil. Add stewed tomatoes, green chilies, tomato soup, chili powder, cumin, chicken and beef bouillon cubes, cooked chicken, corn and sour cream. Cook until hot. Serve with crumbled tortilla chips and cheese on top.
This soup is super tasty just as it is in the recipe, but I always throw the Mexican tomatoes, Rotel, garlic and onion in the food processor, then there are no big chunks for picky eaters.
1 8 oz block cream cheese
1 can chili with NO beans
Pepper Jack (you can use monterey jack, at dinner group I used colby jack)
Spread the cream cheese on the bottom of a 8x8 pan, pour the chili on top and add grated jack cheese on top. You are supposed to cook it at 250 for 30 or so minutes, but my friend Lu (who gave me this recipe) cranks it to 350 for about 20 minutes. Basically if the cheese is bubbly and melted, you are ready to eat.
8 oz. sour cream
1 can condensed cream of chicken soup
1 1/2 rolls of crushed Ritz crackers
2 tbs. poppy seeds
1 stick of butter
6 servings of rice cooked
Cook the rice and spread on the bottom of 9 x 13 pan. Spread shredded or cubed cooked chicken over rice. Mix sour cream and cream of chicken and spread on top of chicken and rice. Spread Ritz crackers, then butter, then poppy seeds on top. Bake at 350 degrees for 1/2 hour to 45 minutes. Mmmm..... tasty!
2 tbs. sugar
1 1/1 cups warm water
1 tsp salt
3 1/2 cups flour
1/2 stick butter
Mix together yeast, sugar, and warm water. Let stand for 5 minutes. Add salt and flour to yeast mixture. Mix well. Beat 2-3 minutes. Add more flour in very small amounts if dough is too sticky. Spray PAM into a glass bowl and put the dough in the bowl. Grease a sheet of plastic wrap, grease side touching the bowl and let dough double in size. Depending on how warm your house is, it can take from 1 to 3 hours. If you want it to rise faster, put the glass bowl in an oven that has been warmed but turned off. Or if you want it in time for Sunday dinner, make this before you leave for church (takes about 10 minutes) and it will be ready to roll out when you get home.
Roll out onto a lightly floured surface to about 1/4" thick into a rectangle. Cut into 1" wide strips (from short end not the long end) and fold the strip in half and twist. Melt butter in a 9 x 13" pan. Dip strips in butter and line the twists up side by side. Let them rise again (usually 30 minutes or doubled in size) Bake; at 400 degrees for about 15 minutes until golden on top. (Sprinkle garlic salt on top before baking if desired.)
Friday, September 14, 2007
5-6 large red potatoes diced into chunks
1 pkg. ranch dressing mix
2 cups mashed cheez-it crackers
1 stick of butter/margarine melted
Toss all ingredients in a large Ziploc bag to coat. Spread out into a casserole pan. (Spray the bottom to prevent sticking.) Bake at 400*F for about 35-45 minutes or until potatoes are tender.
Thursday, September 13, 2007
1 lb. ground beef
1 onion chopped
1/4 cup chili powder
1 can diced tomates with green chilis
1 can mexican style chili beans (I get the Safeway brand)
1/2 bag+ of frozen corn
Brown meat with onions. Put everything else in and let simmer for 15 minutes or so. Or for better chili put it in the crock pot on low and let is simmer all day.
Put corn chips in bowl spoon on the chili and top with cheese. My family also adds sour cream if you like that sort of thing.
Cream together the following:
1 1/2 C. Country Crock Soft Margarine
1 1/2 C. Shortening
3 C. Brown Sugar
3 C. White Sugar
3 tsp. Vanilla
Slowly add the following:
11 C. Flour
3 tsp. Salt
3 tsp. Baking Soda
Stir in 1 large bag of Chocolate Chips
Place onto cookie sheet.
(To make them even more yummy place 5 to 6 more chocolate chips on top of the cookie before baking.)
Bake for 10 to 15 minutes until edges are light brown.
You can also add chopped nuts, raisins or butterscotch chips.
Heat oven to 425 degrees.
Spray cookie sheet with Pam.
Clean & Cut RED potatoes, place on cookie sheet.
Spray potatoes with Pam.
Sprinkle potatoes with Garlic Salt.
Put a few tablespoons of butter on top of the potatoes.
Cook at least 30 to 45 minutes, or until done. (depends on how soft or crunchy you like them.)
Bring the following ingredients to a boil. Then turn to medium heat and cook until thick, about 10 minutes. Then cool a little.
1 C. Sugar
3 T. Flour
1/2 tsp. Salt
1 1/2 C. Pineapple Juice
1 T. Lemon Juice
Add cooked macaroni to cooled mixture.
Then before serving add:
2 cans of crushed pineapple (drained)
2 cans of mandarin oranges (drained)
1/2 bottle of maraschino cherries
1 large cool whip.
Chill & Eat
Monday, September 10, 2007
2 8 ounce packages cream cheese
1 16 ounce package Jimmy Dean Sausage- Regular
1 10 ounce can Rotel- Regular
Brown sausage in skillet until crumble. Drain Excess fat.
While sausage is cooking combine cream cheese and Rotel in microwave safe dish. Soften cream cheese (approx 1 min), mix and soften 1 more minute.
Combine cream cheese mixture with sausage (in skillet).
Serve with chips or crackers.
Tips: If possible serve in crock pot to keep warm.
Rotel is found in the same aisle as canned diced tomatoes, it is a combo of diced tomatoes and green chiles.
1 TBS vegetable oil
3/4 pound ground beef or turkey
1 TBS chili powder
2 tsp onion powder
1 tsp garlic powder
salt and pepper
2 TBS tomato paste
14 ounces refrigerated pizza dough
1 1/2 cups shredded cheddar cheese
8 hot dogs
1. Preheat the oven to 400 degrees. Heat the oil in a small pot over medium-high heat. Add the ground meant and the chili, onion and garlic powders and cook, stirring frequently, until browned, 6-7 minutes. Season with salt and pepper. Stir in the tomato paste, then add 1/4 cup water to help loosen it up. Lower the heat and simmer until thinck, about 5 minutes. Remove from the heat.
2. On a work surface, roll out the pizza dough and stretch into a big rectangle. Cut the dough lengthwise, then cut each half crosswise into 4 equal pieces. In the center of each rectangle, drop some chili and sprinkle with cheese. Set a hot dog on top and wrap the dough around it, sealing in the chili and cheese. The ends of each hot dog should peek out. Bake until golden, about 18 minutes. Let cool slightly before serving.
Friday, September 7, 2007
1 graham cracker crust
3 cups Rocky Road Ice cream
1 cup marshmallow cream
1 cup Mini Marshmallows
Carefully spread Ice cream over graham cracker crust. Spread mallow cream over ice cream. Sprinkle mini marshmallows over mallow cream Gently press into the cream so it will stick. Freeze until firm, about 4 hours or overnight. Just before serving, broil 6 inches from the heat for about 1-2 minutes, or until marshmallows are a golden brown. WATCH IT CAREFULLY!! Tastes just like a frozen s'more.
This is from Betty Crocker's Kids Cook
1/2 cup brown cugar
1/2 cup sugar
1/2 cup butter, softened a little
1 1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chocolate chips
Mix the first four ingredients until well blended, add the next three. Finally add chocolate chips (or favorite candy ie M&Ms, Reeses Pieces, Mini Peanut Butter Baking cups...)
Bake at 375 for 8-10 minutes depending on your oven.
Note: If dough is soft put in the refridgerator for about 30 minutes, cold dough makes thicker cookies.
Thursday, September 6, 2007
Butter Flavor Cooking Spray
2 (21 ounce)cans apple pie filling (Recommended; Comstock)
1 tsp. ground cinnamon
3 Packets instant oatmeal with raisins and spice, divided
6 Tablespoons butter, divided
Preheat oven to 375 degrees F. Spray a 9 by 13 inch casserole dish with butter flavored cooking spray. Spread half of the apple pie filling in the bottom of the casserole dish. Sprinkle with the cinnamon and 1 1/2 packets of oatmeal. Dot with half of the butter. Repeat with remaining ingredients.
Cover with foil and bake for about 1 hour. Remove from oven and let sit for 5 minutes before serving. Serve with a scoop of vanilla ice cream.
2 Lbs. beef round steak
2 packets(1.27 ounces each) fajita seasoning mix (Recommended: Lawry's)
1 onion, thickly sliced
2 green bell peppers, sliced into 1/2 inch strips
1 red bell pepper, sliced into 1/2 inch strips
1/2 cup water
Rinse steaks with cold water and pat dry with paper towels. Season both sides with 1 packet of fajita seasoning. Slice into strips;set aside. Add vegetables to a 5 quart slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of vegetables. Pour in water. Cover and cook on low setting for 8-10 hours.
Serve hot with peppers, warm tortillas, refried beans, and shredded cheese, if desired.
1/2 c sour cream (can use light)
1/2 c ranch dressing (can use light)
1/4 c bacon, cooked and cubed
2 Tbs minced parsley
1 c shredded cheddar cheese
Cook potatoes until tender; quarter (leaving skins on) and set aside. Combine sour cream, dressing, bacon, parsley and 1 c. cheese. Gently mix with potatoes and put into greased 13 x 9 baking dish. Then top with:
1/2 c shredded cheddar cheese
2 c crushed cornflakes
1/4 c butter, melted.
Toss Dressing together and sprinkle over casserole. Bake at 350 for 40-45 mins.
King Ranch Chicken Casserole
1 can Condensed Cream of Mushroom Soup (or Cream of Chicken)
3/4 cup Picante Sauce
3/4 cup sour cream
1 tablespoon chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed, cooked chicken or turkey
12 corn tortillas (6-inch) cut into 1-inch pieces (can use tortilla chips instead!)
1 cup shredded Cheddar cheese (4 ounces)
Green onions for garnish
1. Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.
2. In 2-quart shallow baking dish arrange half of tortilla pieces. Top with half of chicken mixture. Repeat Layers. Sprinkle with cheese.
3. Bake at 350 F for 40 minutes or until hot. Serve with additional picante sauce and sour cream. Garnish with green onions.
2 ½ cup chunky peanut butter, divided (2 cups and ½ cup) I used creamy
1 cup light corn syrup
1 cup packed brown sugar
4 cups toasted rice cereal (Rice Krispies)
½ cup (1 stick butter, softened
1/3 cup milk
½ pkg of 3.3 oz (or 4 serving size)
4 cups sifted powdered sugar
1 ¾ cups (11.5 oz pkg) Milk Chocolate Morsels (I used semi-sweet)
Grease 15 x 10-inch jelly-roll baking pan.
Heat 2 cups peanut butter, corn syrup and brown sugar in large saucepan over medium heat until mixture is nearly smooth; remove from heat. Stir in cereal until coated. Quickly press onto bottom of prepared pan; set aside
Combine butter, milk and pudding mix in large bowl until well combined. Gradually stir in powdered sugar until smooth. Spread pudding mixture evenly over cereal mixture.
Heat morsels and remaining (1/2 cup) peanut butter in medium saucepan over low heat until melted and almost smooth. Spread chocolate mixture over pudding mixture. Refrigerate for about 1 hour or until chocolate layer is set. Cover; refrigerate for an additional 4 hours or until firm. Cut into bars.
Note: May freeze for longer storage.