3-4 chicken breast (cooked)
1 16 oz. french style green beans (drained)
1 can cream of chicken soup
1/4 c. mayo.
1 lb. cheddar cheese, grated
1 c. durkee onion
Rice for 4-6 people
In an 8 by 8 pan put the green beans at the bottom -top with the shredded chicken -add the mayo/soup mix on top of the chicken -then add the cheese and top with the onions --cook at 350 degrees for 30-45 mins. Serve on top of the rice
Prep: 5 min., Cook: 10 min. This recipe has lots of uses. It's great as a base for French onion soup, spread on toast topped with your favorite cheese, stirred into mashed potatoes or hash browns, or mixed into hamburger patties.
This recipe goes with Chicken-and-Green Chile Enchiladas
Yield
Makes about 1 1/3 cups
Ingredients
2 cups chopped onion (1 large onion)
1 tablespoon vegetable oil
3 garlic cloves, chopped
Preparation
1. Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.
Prep: 20 min., Bake: 30 min. Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.
Yield
Makes 4 to 6 servings
Ingredients
3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas
Preparation
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.
2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
2 cups mayonnaise
¼ cup Dijon mustard
¼ cup finely chopped dill pickles with ¼ cup juice, about 2 pickles
¼ small onion, finely chopped
½ lemon, juiced
⅛ C sugar
freshly ground black pepper
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Stir together the mayonnaise, mustard, pickles and their juice, onion, lemon juice, and sugar in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.
1 head broccoli, cut into spears
2 garlic cloves, chopped
1 tablespoon olive oil
salt and pepper to taste
Preheat oven to 450 degrees
Toss broccoli with garlic, oil, salt and pepper, then spread in one layer on a baking sheet. Roast for 15 minutes.
2 lbs. ground lean chicken
1/4 cup tomato paste
1 tablespoon chopped parsley
1 tablespoon chopped garlic
2 tablespoon chopped onion
2 tablespoon Worcestershire sauce
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoon ketchup
salt and pepper
Preheat oven to 425 degrees
Combine chicken, tomato paste, parsley, garlic, onion, Worcestershire sauce and eggs in a bowl. Place mixture in a nonstick loaf pan; spread ketchup on top.
Bake uncovered for about an hour or until meatloaf is firm to the touch in the center. Let meatloaf settle 10 minutes before serving. Serves 6
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Brown beef.
Drain grease.
Add onion and red peppers to the skillet.
Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
Combine brown sugar and steak seasoning.
Add sugar and spice mixture to the skillet and combine.
Add tomato sauce and paste to pan.
Stir to combine.
Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
14 squares (14 oz) semisweet chocolate, chopped
2 squares (2 oz) unsweetened chocolate, chopped
1 cup butter (2 sticks; do not use margarine)
9 large eggs, separated
12 cup granulated sugar
1/4 tsp. cream of tarter
confectioners' sugar
Preheat oven to 300 degrees. Remove bottom of 9 by 3 spring form pan; cover with foil, wrapping foil around back. Replace pan bottom. Grease and flour foil bottom and side of pan.
In heavy 2-quart saucepan, melt semisweet and unsweetened chocolates and butter over low heat, stirring frequently, until smooth. Pour chocolate mixture into large bowl.
In small bowl, with mixer at high speed, beat egg yolks and granulated sugar until very thick and lemon-colored, about 10 minutes. With rubber spatula, stir egg-yolk mixture into chocolate mixture until blended. Wash and dry beaters.
In separate large bowl, with clean beaters and with mixer at high speed, beat egg whites and cream of tarter until soft peaks form when beaters are lifted. With rubber spatula, gently fold beaten egg whites, one-third at a time, into chocolate mixture just until blended.
Scrape batter into prepared pan; spread evenly. Bake 35 minutes (Do not over bake; cake will firm upon standing and chilling.) Cool completely in pan on wire rack; refrigerate overnight in pan.
Run thin knife, rinsed under very hot water and dried, around cake to loosen from side of pan; remove side of pan. Invert onto cake plate; unwrap foil from pan bottom and lift off pan. Carefully peel foil away from cake.
To serve, let cake stand at room temperature 1 hour. Dust with confectioners' sugar. Or dust heavily with confectioners' sugar over paper doily or stencil.
I made this meatloaf for potluck Sunday...and not one single morsel of it was brought back home! It really is THAT good. This is "Pastor Ryan's Cajun Meatloaf" from Pioneer Woman. I'll be posting this on "Ciao Down" also, but I know not everyone checks out that site and I wanted to share this with as many of you as possible. Now...go ciao down on some meatloaf. Your taste buds will thank you. (Your heart, not so much.)
2 lbs lean ground beef
1 lb ground pork
3 bell peppers
2 med onions
1 bunch celery (5-6 ribs)
3 eggs
6 Tbs butter
1-2 C breadcrumbs
1 tsp ground nutmeg
1 tsp black pepper
1 tsp cayenne pepper
1 Tbs Worcestershire
1/2 C milk
2 C ketchup
2 Tbs honey
optional: few shakes of hot sauce
Preheat your oven to 400.
Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic. Over medium heat melt 6 Tbs butter. Once butter begins to start brown, add the diced vegetables and garlic. Add about 1 Tbs salt. After these have cooked for a few minutes add Worcestershire sauce, black pepper, nutmeg, and Cayenne pepper. Add hot sauce if you want. Next add 1/2 of ketchup. Continue cooking and stirring for a few more minutes. Remove from heat.
After allowing the mixture to cool for a few minutes add milk. Stir until combined. Next add at least 1 C of bread crumbs. Continue adding bread crumbs and stirring until mixture is a nice, thick paste. In a large mixing bowl place the ground beef and pork. Wisk 3 eggs and add to the meat. After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Veg mix into the meat until all is blended well.
Spray a sheet pan with some non-stick cooking spray. Next, using your hands, form your meat mixture into a loaf on the pan. Make the loaf about 6-8 inches wide and about 1 1/2 inches thick. In a small bowl or measuring up mix together 3/4 C of ketchup with about 2 Tbs of honey. Slather this sauce over top of the whole meatloaf.
Place in a 400 over for about 40 minutes.
6 C Kelloggs Crispix cereal
1 C mini pretzel
1 C pecan halves
1/3 margarine
3/4 C firmly packed brown sugar
1/4 C honey (NO EXTRA)
1 tsp vanilla
In a 9X13X2 baking pan, coated with cooking spray, combine cereal, pretzels, and pecans. Set aside. In large sauce pan over medium heat combine margarine, sugar, and honey. Bring mixture to a boil while stirring. QUIT STIRRING and continue to boil for 5 minutes. Remove from heat, stir in vanilla. Pour syrup over cereal mixture, stirring until well coated.
Bake at 250 for 1 hour, stirring every 15 minutes. Let cool on cookie sheet. Store in airtight container.
Note: You can double this recipe, but triple the sauce.
2 cans crescent rolls
2 8oz cream cheese
1 C sugar
1 tsp vanilla
Beat sugar, cream cheese and vanilla together. Spray a 9x13 pan w/ Pam.
Roll out 1 can of crescent rolls in pan. Press edges together.
Spread cream cheese mixture on crescent rolls. Top w/ other can of crescent rolls.
I found it easier to work w/ the 2nd roll of crescents when you left it in the
frig...that way they don't get soft while you’re making the filling
Topping
1 stick of margarine-melted
1/2-3/4 c sugar
1-2 tsp cinnamon
Mix sugar and cinnamon together.
Pour melted margarine over rolls.
Sprinkle sugar mixture on top.
Bake 25-35 mins.
2 lbs frozen hash brown potatoes
1/2 C melted oleo
2 cartons sour cream
1 tsp salt
1 tsp pepper
2 Tbs dried minced onion
1 can Cream of Chicken soup
2 C grated cheese
2 C cornflakes or onion strings
Mix 1/4 C melted oleo, sour cream, spices, soup and cheese together. Pour mixture into hash browns in large bowl. Pour into 9 X 13 baking dish. Mix together rest of melted oleo and cornflakes or onion strings. Pour on top of potato mixture and bake at 350 for 45 minutes.
6 flour tortillas, cut into 1/2 inch strips
3 cans (4 oz each) chopped green chilies, drained
1 lb bulk sausage, cooked and drained
2 cups shredded MOnterey Jack cheese
10 eggs 1/2 up milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp ground cumin
1 can (10 oz) diced tomatoes and green chilis (Ro-tel)
sour cream and salsa
In a greased 9X13 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. Ina a bowl, beat the eggs, milk, and seasonings; pour over cheese. Pour diced tomatoes and greeen chilis on top. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 for 60 minutes or longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.
Yield: 12 servings
one 3 oz. pkg. cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monetary Jack cheese
1/2 cup mayonnaise
1/2 teaspoon seasoning (recipe below)
2 Tablespoons mashed pimentos
Seasoning
I keep a shaker filled with 1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder
Mix all ingredients and refrigerate.
Note: I will not touch bought Pimento Cheese, however, this is the best you will ever put in your mouth. Absolutely scrumptious.
3 lbs ground beef
1 can Rotel, drained
1 C grated cheddar cheese
2 eggs
1 can Italian bread crumbs
garlic powder to taste
dash basil
dash cumin
dash oregeno
dash hot sauce
Mix all ingredients in large bowl. Shape mixture into balls. Place meatballs on cooling rack over a jellyroll pan so the grease can cook out of the meat and drain away. Cook on 375F for 40 minutes.
After they're cooked I like to place mine in a crock pot and pour spaghetti sauce over them and serve over noodles.
Dressing:
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper
Veggies:
3 stalks celery,
finely chopped 3 green onions,
sliced1 red bell pepper,
chopped1 cucumber,
peeled, seeded, and chopped1 jalapeno (optional),
seeded and chopped1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.
Mix together dressing ingredients. Set aside.Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.Cover and refrigerate for at least an hour.
4 large baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
12 slices bacon, cooked, crumbled, and divided
4 green onions, chopped and divided
1 (8-ounce) carton sour cream
Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, and reserve. Discard shells.
Melt butter in a Dutch oven over low heat; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in potato, salt, pepper, 1 cup cheese, 1/2 cup bacon, and 2 tablespoon green onions; cook until heated (do not boil). Stir in sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon, and green onions. Yield: 10 cups
1 medium onion, chopped
1 Large carrot, peeled and chopped
1/2 medium-size red bell pepper, chopped
1 Tbsp. vegetable oil
2 garlic cloves, minced
2 cups shredded cooked chicken
3/4 cup uncooked white rice
2 medium plum tomatoes, chopped
1 to 2 Tbsp. chopped pickled jalapeno slices
1 tsp. ground cumin
1/4 tsp. black pepper
8 cups chicken broth
1/4 cup loosely packed cilantro leaves, chopped
juice of 1 lime (about 2 Tbsp)
1 ripe avocado, chopped
Tortilla Strips
Saute first 3 ingredients in hot oil in a large Dutch oven over medium heat 7 minutes or until vegetables are tender. Add garlic; saute 1 minute.
Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and Tortilla Strips.
Makes about 6 servings.
I use olive oil instead of vegetable oil.
I do not cook the jalapeno in the soup i let people add it if they want to.
1 stick butter
1 1/2 c. sugar
3 eggs
1 c. coconut
2 tsp. vinegar
1 1/2 tsp. vanilla
pie crust
In a saucepan heat butter and sugar until melted. Combine rest of ingredients. Pour into unbaked pie crust. Bake at 350 degrees for 45 min. Cool and Refrigerate until serve.
Andrea made this for me and it was sooooo good that I am posting it here so that I don't forget it. Enjoy!!!
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."
PREP TIME: 10 Min
COOK TIME: 35 Min
1 box moist yellow cake mix
1 can pumpkin
1 12 oz. can evaporated milk
3 eggs
1 1/2 cup sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 c chopped pecans
1 c. melted butter
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin spice, and salt. Pour into greased 9x13 pan. Top with cake mix, sprinkle pecans over cake mix and pour melted butter on top. Bake at 350 degrees for 50-55 min. (I like to serve it warm with vanilla ice cream) Thanks to Lauren for the recipe.
1 (24 oz) pkg. frozen beef ravioli
2 T. butter
1 (8oz) pkg fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 t. dried Italian seasoning
1 (10oz) can diced mild tomatoes and green chilies, drained
2 T. chopped fresh basil
1c. whipping cream
1/2 c. grated Parmesan cheese
Prepare ravioli in a large Dutch oven according to pkg. directions; drain and keep warmMelt 2 T. butter in Dutch oven over med.-high heat. Add mushrooms and next 3 ingredients; saute over me-high heat. Heat 6 mins. or until mushrooms are tender. Stir in dice tomatoes, green onions, basil and cream; bring to a boil. Reduce heat, and simmer. Stirring occasionally, 5 mins. Stir in Parm. cheese; add salt. Stir in ravioli, tossing to coat.
3 bacon strips, diced
1 med. onion, chopped
1 med. apple, peeled and chopped
1 small head red cabbage, chopped
1 c. water
1/4 c. white wine vinegar
1 T. sugar
1 t. salt
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
In the drippings, saute onion and apple until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 mins. or until tender. Stir in reserved bacon.
Serves 6 to 8
1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about 1/4 cup)
1/2 cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
Directions
Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.
I got the recipe from Andrea and it is so good that I don't want to forget about it so I am posting it here....Thanks Andrea for the recipe
1/2 c. flour
1 T. butter
on med. heat brown the flour and set aside, then: the following is all added together gradually
Saute:
2 c. carrots, chopped
1 c. chopped celery
1 c. chopped onion
1/4 c. chopped red bell pepper
1/4 c. green bell pepper
1 garlic clove, minced
Add: cook 1 min.
1 T. bay seasoning
1/4 t salt
1/4 t. pepper
1/4 t. thyme
then add:
1 bay leaf
4 c. clam juice
1 1/2 c. whole milk
then add:
flour to the pot and bring to a boil, reduce heat and simmer 10 mins. and add 1/2 c. half and half--cook 4 mins
then add:
1 lb. crab meat
1/3 c dry sherry
cook for 5 mins.
This soup is worth all the work!!! Thanks to Teresa for this recipe!
1 lb. ground beef
1 c. chopped onion
2 garlic cloves
cook the above and drain, then add the following:
1 30 oz. chuncky spag. sauce
10 1/2 oz. beef broth
2 c water
2 c. celery
1 t. sugar
1 t. salt
1/2 t. pepper
1 10 oz. ro-tel
1 16 oz frozen mixed veg.
2 Portabella Mushrooms , chopped
2 T. butter
saute mushrooms with butter and then add:
3/4 c whipping cream
7 T. Vermouth Wine
2 pkg. peppercorn gravy mix
2 c. chicken broth
Bring to a soft boil
Serve with Meat!!! Thanks to Teresa for this recipe!
Bran Muffin Mix
2 c. Grape Nuts cereal
2 c. boiling water
2 1/2 c. sugar
1 c. oil
4 eggs
5 c. flour
1/2 tsp. salt
5 tsp. soda
4 c. All Bran cereal
1 quart buttermilk
1 pound raisins (optional)
Combine boiling water with Grape Nuts - set aside. Cream sugar, oil and eggs (1 @a time). Combine dry ingredients (except All Bran) and add alternately with buttermilk to creamed mixture. Add All Bran and cooled Grape Nuts. Add raisins and whatever else you want. Mix thoroughly and store in a tight large container covered in the refrigerator for up to 8 weeks. When ready to use, DO NOT STIR - Scoop mix from the bottom (incase raisins have settled) into greased muffin tin or muffin cups. Bake at 400 for 20 minutes. YUM!
Thanks Karen for this recipe. I am posting it here so that we can get to the recipe easier.
Chili Corn Bread Salad
Taste of Home
SERVINGS: 12
CATEGORY: Salads
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
Directions: Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 12 servings.
2 C cooked chicken
2 cans Cream of Mushroom soup
2 C grated sharp cheddar cheese
1/4 C finely diced green pepper
1/2 cup finely diced onion
1 4oz jar diced pimentos, drained
3 C dry spaghetti, broken into 2" pieces
2 C reserved chicken broth from pot
1 tsp cayenne pepper
salt & pepper to taste
1 additional C grated sharp cheddar cheese
Cook 1 cup up fryer and pick out the meat to make 2 cups. Cook spaghetti in same chicken broth until al dente. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup cheddar cheese.
Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 for 45 minutes until bubbly.
Will freeze up to six months or will refrigerate up to two days.
3 lbs Hamburger meat
1 can evaporated milk
1 c oatmeal
1 c cracker crumbs
1/2 c onion
2 minced garlic cloves
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
2 eggs
Mix together and form into balls. Put on a cookie sheet and either freeze them or bake them. If you freeze them, put them in a freezer bag or container once they are frozen.
Sauce for meatballs:
2 c ketchup
1 c brown sugar
1/2 tsp garlic powder
1/4 onion
Bake at 350 for 45 minutes then pour sauce over and bake 15 more minutes.
On the meatballs I do 1 lb of hambuger meat and 2 lb of ground turkey meat.
Salad Ingredients
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
Dressing
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
chopped cilantro—LOTS
Mix together salad ingredients.
Whisk together dressing ingredients and pour over salad.
Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)
Preheat oven 325 degrees F.
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts and spoon into pie shell.
Bake for 55-60 minutes. Cool on wire rack. Serve warm.
8 to 10 tomatoes, peeled, cored, and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice or part tomato juice and part vegetable or chicken stock
12 to 14 fresh basil leaves, plus more for garnish
1 cup heavy cream
1 stick butter, softened
salt to taste
black pepper to taste
garlic to taste
handful of parmesan cheese
Combine tomatoes and juice in a large saucepan over medium heat. Simmer 30 minutes. In a blender combine tomato mixture and basil leaves. Blend until smooth.
Return blended mixture to saucepan and place over low heat. Stir in cream and butter, then season with salt, pepper, and garlic. Continue stirring over low heat until heated through. Add a handful of grated parmesan cheese.
1 1/2 c. red wine vinegar
6 c. sugar
1/2 c. bell pepper (ground)
1/2 c. hot pepper (ground)
1 c. white raisins
1 box sure gel
Grind the peppers and raisins in a blender before cooking the pepper jelly--you need 1/2 c. of each kind of pepper once they are ground
In a sauce pan mix vinegar and sugar. Cook until sugar dissolves, then add the peppers, and raisins and bring it to a boil--then add the sure gel and cook for 3 mins.
approx. 7-8 small jars (decorative) per batch
You can use any peppers you want depending on how hot you want the pepper jelly. I use some sweet peppers and some hot peppers. (bell peppers, green or red, for the sweet and any pepper that is hot for your hot peppers)
What we eat our pepper jelly with:
***beans
***meat
***pour a jar over a block of cream cheese and serve it with crackers (a great appetizer)
8 oz small elbow macaroni
2 C lg curd cottage cheese
1 C sour cream
1 egg lightly beaten
3/4 tsp black pepper
2 tsp Dijon mustard
2 1/2 C sharp cheddar cheese
Cook macaroni according to package instructions.
Meanwhile, in large bowl combine remaining ingredients except 1/2 C of cheese.
Drain macaroni thoroughly and toss with cheese mixture in bowl.
Turn evenly into buttered 8X8X2 baking dish.
Top with remaining cheese and bake uncovered at 400 for 30-35 minutes.
3 1/2 lbs chicken (boiled)
3/4 C butter
2 lg chopped onion
1 1/2 tsp cinnamon
1 Tbs ginger
2 Tbs cumin
1 tsp tumeric
1/4 tsp red pepper
1/4 tsp coriander
1 Tbs curry
2 chopped tomatoes
3-4 chopped carrots
2 chopped green peppers
1 C water (more if required)
Melt butter in large skillet; add onions and cinnamon.
Cooke rover med. heat until onions are brown; add remaining spices, tomatoes, carrots, and green peppers.
Stir constantly until vegetables are cooked.
Add chicken (boiled) and water.
Mix well to evenly disperse spices.
Simmer at least an hour.
Keep covered.
Serve over rice.
Condiments: peanuts, coconut, cashews, bell pepper
4 chicken breast halves cut in 1/2 " strips
16 oz pineapple tidbits
3/4 C uncooked rice
1/2 tsp. salt
1/2 C chopped green pepper
1 C finely chopped gingersnaps (20 cookies)
1/4 tsp salt
1 egg
1 Tbs water
Drain pineapple, reserving juice. Set pineapple aside.
Add enough water to pineapple juice to make 1 3/4 C.
Stir together juice mixture, rice, 1/2 tsp salt.
Bring to a boil; reduce heat; simmer covered for 18 minutes.
Remove from heat; stir in pineapple & green pepper.
Let stand, covered for 5 minutes.
Meanwhile, lightly coat a 15X10X1" baking pan with nonstick cooking spray.
In a shallow dish combine gingersnaps and 1/4 tsp salt
In another bowl, use a fork to combine egg & 1 Tbs water.
Dip chicken pieces into egg mixture then into gingersnap mixture to coat.
Arrange chicken in a single layer in prepared baking pan.
Lightly coat chicken with nonstick cooking spray. Bake, uncovered, 18 minutes at 400.
Serve chicken strips with rice.
8 large chicken breast halves
6 oz cheddar cheese
1 C crushed cheddar cheese crackers
4 1/2 tsp taco seasoning
1/4 C butter, melted
Pound chicken in to 1/4" thickness. Place cheese on each chicken breast half. Fold long sides of chicken over cheese. Combine crackers and taco seasoning. Dip chicken in melted butter then roll in cracker mixture. Place in greased 9X13 dish. Cover and bake at 400 for 40-45 min.
4 chicken breast halves
1/4 C flour/chopped pecan mixture
1 tsp salt
1/2 tsp pepper
1/2 C butter
1/2 lb sliced mushrooms
1 C light cream
1/2 C champagne
Flatten chicken breasts.
Mix flour, pecans, salt, and pepper; roll breasts in mixture.
Brown chicken in butter over medium heat.
Add mushrooms, cover, and cook on low heat for 10 minutes.
Drain off butter, add cream, and simmer for another 10 minutes.
Transfer chicken to serving platter.
Add champagne to liquid in skillet.
Bring to a rapid boil and stir until creamy. If sauce becomes too thick add a little milk.
Pour champagne liquid over chicken and serve.
1 cup butter
1 3/4 cup of sugar
3 eggs
1/2 cup milk
1 lb. 4oz can of pineapple tidbits or crushed-drain most liquid off
4 1/2 to 5 1/2 cup torn bread
Cream butter and sugar well. Beat eggs and milk together then mix all ingredients. Put in a 9x9 pan. Cook at 350 for 1 hour. (If double put in a 9x13 pan)
PORK
4 lbs boneless pork loin roast
1 can (14.5 oz) beef broth
1/3 cup Worcestershire sauce
1/3 cup Frank's Redhot sauce
Place roast in slow cooker. Combine broth, Worcestershire and Redhot sauce. Pour over roast. Cover and cook on high-heat setting 5 hrs or until roast is tender. (or 10 hrs on low-heat setting)
SAUCE
1 cup ketchup
1 cup molasses
1/2 cup mustard
1/2 cup Worcestershire sauce
4 TBS Franks Redhot sauce
Combine all ingredients in large bowl; set aside.
Transfer roast to large cutting board. Discard liquid. Coarsely chop roast. Stir into reserved sauce. Spoon pork mixture on large rolls.
1 1/2 c. shortening
1 1/2 c. brown sugar
2 eggs
4 ripe bananas
1/2 t. salt
2 t. baking soda
31/2 cups flour
Cream shortening, sugar, eggs, and bananas. Add the dry ingredients. Spoon onto greased cookie sheet and cook at 375 for 10 mins.
Frosting
6 T. brown sugar
4 T. butter (room temp.)
4 T. milk
Enough powdered sugar to make the right consistency. Spread on the cookies.
Keep the cookies refrigerated.
2 c. sour cream
1/4 c. lemon juice
4 t. Worcestershire
2t. celery salt
2 t. paprika
1 clove garlic mashed
1T. salt
1 t. pepper
12 chicken breast
1 1/2 cups ritz cracker crumbs
1 1/2 cups soda cracker crumbs
1 c. margarine
Combine first eight ingredients. Add the chicken, coating well. Let it stand in the refrigerator overnight. Remove the chicken from the sauce. Roll in the crumbs and arrange in a shallow pan. Melt the margarine. Spoon half of it over the chicken. Bake at 300 degrees for one hour. Spoon the rest of the margarine over the chicken and bake 45 mins. more. Serves 12
1c. uncooked long grain rice
2c. chopped cooked chicken
1 (101/2 oz.) cream of mushroom soup
1 (8oz.)sliced water chestnuts, drained
1 (3 oz) sliced mushrooms, drained
chopped celery
3/4 c. mayo.
1 small onion, chopped
1/2 c. sliced almonds
1 T. lemon juice
1 t. salt
1c. crushed frosted flakes
Cook rice according to pkg. stir together the rice and next 19 ingredients in a bowl. Spoon into lightly greased 13x9 pan. Sprinkle with cereal. Bake 350 for 30 mins. or until warm all the way through.
1 1/2 cup sugar
1/4 tsp. salt
2 c. flour
2t. baking soda
2 eggs
1 can fruit cocktail and juice (14-16 oz.)
1 tsp. vanilla
Topping:
On the stove bring to a boil. Then add the vanilla--pour onto the cake
1 stick butter
1 c. white sugar
3/4 c. can milk
1t. vanilla
Mix dry ingredients together. Add the rest of the ingredients and stir. Put into greased pan and top with little less than 1/2 cup of brown sugar and 1/2 cup pecans. Cook at 350 for 20-30 mins. or until done. Pour topping over the cake as soon as it comes out of the oven. The cake can be served warm or cold.
Apple Dumplings
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla,cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Marinate chicken (breast 6 or tenderloins) in the following for 4 to 6hrs. (or overnight)
1/3 c soy sauce
1 c. water
1 clove garlic, minced
1 T. sugar
2 T. dry sherry or lemon juice
3 T. grated ginger
grill the chicken basting it with 1/3 c reserved marinade
8 cups Roman lettuce
Preheat oven to 350 degrees- Bake 6 TBS Olive Oil and 10 Gloves of Garlic for 30 minutes.
Food Process- 2 TBS Honey, 2 TBS Apple Cider Vinegar, 1 TBS Dijon Mustard, 2 TBS Apple Cider, Add Minced Garlic and Oil, Fresh Ground Pepper.
Toss Salad with blue cheese or Gonzales cheese and Salad Dressing. Top with Sweet-and-Spicy Texas pecans.
Sweet-and-Spicy Texas Pecans
1/2 pound pecan halves
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon ground red pepper
Cook on stove top and let cool on wax paper.
1/4 Onion
1/2 stick butter
1 pkg (16 oz.) frozen broccoli
1/2 cup cheese whiz
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup water
1/2 cup milk
2 cup rice
2 large boiled chicken breast
Saute onions in butter. Mix the cream of chicken/ mushroom soups, cheese whiz, water, milk, rice, broccoli and chicken all together. Pour into a casserole dish.
Bake at 350 for 45 to 6o minutes. This can be frozen. Make sure to thaw before you bake.
6 large chicken breast
2 medium-sized onions
8 oz. spaghetti
1/2 lb. butter
1 scant cup flour
1 qt. part of broth and milk
1 can cream of mushroom soup
1/2 lb. American cheese
1/2 lb. old english cheese
cracker crumbs
Boil chicken and cut up into small pieces. Saute onions in butter.
Make cheese sauce of 1/2 lb. butter, one scant cup flour, and one quart part of broth and milk. Grate 1/2 lb. american and 1/2 lb. old english cheese. Make sauce in large pan. Add grated cheese and let blend. Add one can mushroom soup. Fold in chicken and spaghetti. Have bottom of two large square or oblong casseroles covered with crushed and buttered cracker crumbs. (I put only on top) Pour in chicken mixture. Cover top with buttered crumbs.
Bake 30 to 40 minutes until brown. Don't cook or brown until time to serve, as it needs to be served hot. If this is frozen, be sure to take out and thaw before time to cook and serve.
INGREDIENTS
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
1 pkg cranberries
2 lg ribs celery
1 sweet (vidalia) onion
1 jalapeno ( opt)
1/4 - 1/2 C cilantro
1/2 tsp salt
3/4 C sugar
1 tbs lime juice
Chop all very fine. Make a day ahead. Serve with scoop chips.
1 cup sugar
1/2 cup light corn syrup (Karo)
1/4 cup water
1/2 to 3/4 tsp. cinnamon (or more if desired)
1/2 cup evaporated milk
In a small saucepan, combine sugar, corn syrup, water, and cinnamon.
Bring to boil over medium heat, stirring constantly.
Cook and stir 2 minutes more.
Remove from heat and cool 5 minutes, stir in evaporated milk.
Serve warm.
Refrigerate leftovers.
(thank-you Karen S. for this recipe)
Make Ahead Breakfast Burritos
1 lb lean sausage meat
6-8 eggs, depending on size eggs
1 tablespoon minced onions (optional)
1/4 cup picante sauce
1/4 lb monterey jack cheese, shredded
12 flour tortillas
1 pinch salt and pepper, to taste
Spray a non-stick skillet with vegetable oil. Crumble sausage and
brown slowly. Drain in white paper towels. Wipe grease from skillet
with paper towels, leaving a thin layer of oil.
Beat eggs with minced onion and picante sauce.Scramble eggs in skillet until done.
Toss sausage, eggs and cheese together. Spoon into tortillas and wrap, folding sides to middle and then rolling to make burrito. Can be frozen.*
Freeze ahead directions:.
Place on parchment/wax paper-lined cookie sheets; freeze until solid.
Then wrap individually in paper towels, and package in zipper-lock freezer bags.
When ready to use remove burrito from Ziploc and microwave burrito in paper towel 2-3 minutes or until hot.
Note: may use bacon in place of sausage
These wonderful cookies won 1st place in a cookie contest. The orange rind is the ingredient that gives them the special touch, I think
1 1/2 cups butter
2 cups sugar
1 egg
1 tablespoon freshly grated orange rind
2 teaspoons vanilla
3 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened dried coconut
With a mixer on medium speed, beat butter, sugar, egg, orange rind and vanilla until smooth.
In another bowl mix flour, baking powder and salt.
Add butter mixture and beat on low speed for about 5 minutes.
Stir in cranberries and coconut.
Shape dough into 1-inch balls and place 2 inches apart on buttered baking sheets.
Bake in a 350° oven for 8-11 minutes, depending on your oven. I needed 11.
Remove from oven and let cookies cool on sheets for 5 minutes, then cool on rack.
32 ounces shredded hash browns, thawed
2 cups shredded sharp cheddar cheese
1 pint sour cream
1 (10 ounce) can cream of mushroom soup
1 cup finely chopped onions
1/4 cup butter, melted
1/4-1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups crushed corn flakes
1 1/2 teaspoons butter, melted
In a large bowl mix grated cheese, soup, sour cream, onion, 1/4 cup butter and salt and pepper. Mix well. Fold in hash potatoes.
Turn mixture into a greased 9 x 13 dish.
Melt 1 1/2 teaspoons butter in small frying pan. Add 1 1/2 cups of crushed cornflakes and saute for 5 minutes.
Sprinkle over top of casserole.
Bake at 350 degrees for 40 to 60 minutes or until golden brown.
I don't have measurements but I love to make this salad with my Italian dishes...
*Roman Lettuce
*Sliced black olives
*Cucumber
*Red bell pepper
*Feta cheese
*Ken's Greek dressing
1 head iceberg lettuce
1 pint strawberries (quartered)
1 sweet onion (small) - rings
10-12 fresh mushrooms - sliced
1 avocado
candied almonds- slivered ( small pkg)
Candy almonds in skillet by adding 3-5 tbsp sugar and almonds in skillet constantly stirring till golden. Set aside on wax paper.
Dressing:
3/4 c. mayonnaise
1/2 c. sugar ( I use a little less )
2 TBSP. red wine vinegar
2 TBSP poppy seed
Note : 2nd best salad- Very well liked, you'll never bring any home from a potluck.
12c. mixed salad greens ( Spring Mix)
3/4 c. dried cranberries
4 oz feta cheese
Candied Walnuts
dressing ( I use a little less dressing than it makes up or add more greens)
Toss together and Serve.
Candied Walnuts:
1 c. chopped Walnuts
1/2 c. or less sugar
Put walnuts and sugar in skillet. At Med. heat and constantly stirring to candy walnuts. Set aside on wax paper to cool.
Mix dressing together:
1/4 c. red wine vinegar
1/2 c. veg. oil
1/2 c. Fresh parsley sprigs
1/2 c. chopped red onion
2 garlic cloves
1 TBSP. sugar
1/2 tsp. oregano
1/8 tsp. salt
1/8 tsp. black pepper
note: I have not found another salad that can beat this recipe.
8 lg red potatoes
2 Tbs. extra virgin olive oil
salt & pepper
1 Tbs chopped fresh parsley leaves
1 tsp chopped fresh thyme leaves
Carefully slice each potato thinly without cutting all the way through.
Place potatoes on microwave-safe dish and cover with waxed paper.
Cook in microwave on high 12 to 15 minutes or until easily pierced with tip of knife.
Transfer potatoes to metal baking pan.
Carefully drizzle oil between slices.
Sprinkle with 1/2 tsp. salt and 1/4 tsp. coarsely ground black pepper.
Roast in oven 25 min. or until lightly browned.
Transfer potatoes to platter.
Sprinkle with herbs.
Tip: An easy trick to ensure that potatoes are sliced as far down as possible without cutting through to the other side is to rest potatoes, one at a time, in the bowl of a wooden spoon and slice down until the knife can't go any farther.
6 Granny Smith apples
6 Snicker Bars
1 tub Cool Whip
Dice unpeeled apples into large bowl.
Cut Snicker bars into bite size pieces and mix with apples.
Fold in container of Cool Whip.
Serve.
This recipe is for a 3 layer chocolate cake.
1 C butter
2 (16 oz) pkgs powdered sugar
1/3 C Bourbon
1/2 C milk
1 tsp vanilla
chopped pecans (optional)
Beat butter at medium until creamy
Gradually add powdered sugar, milk, and bourbon
Spread on each layer and on sides of cake
Spread pecans on sides
This is a 3 layer 9" cake.
1 1/2 C semi-sweet chocolate chips
1/2 C butter - softened
1 (16 oz) pkg light brown sugar
3 large eggs
2 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 (8oz) pkg sour cream
1 C HOT water
2 tsp vanilla
Melt chocolate chips in microwave in 30 second intervals until melted (stays glossy and keeps shape)
Beat butter and sugar at medium speed about 5 minutes
Add eggs 1 at a time - beating until blended after each egg
Add melted chocolate - beating until blended
Sift together flour, baking soda, and salt
Gradually add to chocolate mixture, alternating with sour cream - beginning and ending with flour
Gradually add 1 C HOT water in slow, steady stream
Beat at low speed just until blended
Stir in vanilla
Spoon into greased and floured 9" pans (3)
Bake at 350 for 25-30 min
8 cups Chex
3/4 c brown sugar
6 T. margarine
3 T. Karo syrup (light)
1/4 t. baking soda
cook sugar, margarine, syrup together in the microwave for 1-2 mins. until the sugar is dissolved stir in the soda and pour it over the cereal---cook in the microwave for 3 mins. stirring every min. Cool on a cookie sheet
My family loves this snack and it is quick and easy!!!
2/3 lb. butter (21 1/3 T)
3 c. brown sugar
2 2/3 c. white sugar
3/4 T. white syrup
8 eggs
2/3 T. Vanilla
2 lbs. peanut butter
5 1/3 t. baking soda
12 c. instant oatmeal
choc. chips (1-2 cups)
Big bag of peanut m and m's, plain m and m's use about 3/4ths of each bag
Mix butter and sugar--add egg,syrup, and vanilla. Stir in peanut butter. In a separate bowl, mix oatmeal and soda, then add o the peanut butter mixture. Add the rest of the ingredients. Drop with an ice cream scoop or large scoops of a tablespoon on a greased pan flatten slightly. Bake at 350 for 10-12 mins. Let them firm up on the pan
I love to make these when I know that I will have a lot of company. I freeze them and pull them out as I need them. It makes a ton of cookies. Enjoy!
6 C. quick oats
1 C. sugar
1 C. packed brown sugar
2 t. salt
1 t. baking powder
2 C. milk
1 C. veg. oil
4 eggs slightly beaten
Bake at 350 for 25-35 mins. Don't over cook or it will be to dry
Combine all, pour into greased pan, bake, and serve with additional milk
Also, good as a dessert with ice cream
Can be halved or doubled easily
I've been asked to post this recipe. I got it from Lauren a few years ago and it is always a hit.
1 1/2 lb. ground beef or turkey
small onion
1 can white corn
1 can yellow corn
1 can pinto beans
1 can black beans
1 can red beans
1 1/2 c. water
1 pkg. ranch dressing mix
1 pkg. taco seasoning
2 cans Ro-tel
2 cans diced tomatoes
Brown the meat with the onion and then put all together in a large pot or crock pot. Leave the juices from all the canned goods.
This is a yummy,casual dessert and an easy one for the kids to help make.
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temp.
10 maraschino cherries
1(12-ounce) package refrigerated biscuits (10 count)
Preheat oven to 400 degrees F
Grease 10 cups of a muffin tin. Strain the crushed pineapple, save the juice for later. Combine the pineapple, sugar, and butter and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry ( if you wish and have them on hand) in the center of each muffin cup, making sure the cherry hits the bottom of the cup. Place a biscuit in each cup on top of pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12-15 minutes. Cool for 2 minutes. Invert the pan onto a plate or lift biscuits out and spoon out any pineapple mixture that is in bottom of muffin cup. Serve warm. Yummy comfort food!
Chicken Buffalo Dip
3 chicken breast
2 - 8 oz. cream cheese (set out ahead to get soft)
1 cup buffalo sauce (Frank's)
2 cups. shredded cheddar cheese
8 oz. ranch dressing
Boil chicken, let cool and shred chicken. Then add buffalo sauce to the chicken. ( This can be done a day ahead) Spray 9 X 13 pan with Pam and spread cream cheese on bottom of pan. Then put chicken on top of cream cheese. Then spread ranch dressing over chicken and top with cheddar cheese. Bake at 350 degrees for 20 - 30 min.
8 C. old fashion oats
3C. wheat germ or 2 pkg. shredded wheat (big squares)
4C. bran flakes
1C honey
1C maple syrup
2/3 oil
vanilla
Mix the wet ingredients together and bring to a boil in the microwave and then add the vanilla
Pour over the oatmeal-flake mixture and put it on a jelly roll pan---Cook in the oven at 300 for 6-8 mins. stir it and cook another 6-8 mins.
Note: I half the recipe and use the shredded wheat--cooking time depends on you and your oven---I like mine soft so I only cook for 6 mins
Enjoy it with yogurt, as your cereal, fruit and add ins are always good too (coconut, nuts, raisins, craisins ect.)
I was shocked at how delicious this is. It really is a dessert.
3-31/2 lbs. red grapes, seedless (may be sliced in half if you wish; I don't)
8 oz. sour cream
8 oz. cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
Topping Ingredients:
1 cup brown sugar, packed
1 cup chopped pecans
Wash and stem grapes; set aside
Mix sour cream, cream cheese, sugar and vanilla by hand until blended
Stir grapes into mixture and pour into large serving bowl
For topping combine brown sugar and pecans
Sprinkle topping over grapes and cover tightly
Chill overnight
Makes approx. 15 servings
1 can apple pie filling ( with cinnamon is good)
4-5 thin boneless pork chops, browned
1 box seasoned stuffing mix, prepared according to directions
Pour pie filling into greased 9x13 casserole dish
Top with browned pork chops
Spread prepared stuffing mix over chops
Cover and bake at 350 degrees for 25 minutes
Uncover and bake 10-15 more minutes
This dressing is so good that even Kelley will eat spinach and that says a lot! My friend, Majken, introduced me to this salad. Everything she cooks is good!
Fresh spinach plus 2 or 3 of the following ingredients.
sliced mango
blueberries
red onion,sliced thinly
fresh strawberries, sliced
cherry tomatoes
dried cranberries (craisins)
pine nuts
Toss salad with dressing.
Dressing:
4 tablespoon olive oil
4 tablespoon orange juice
2 teaspoon white balsamic vinegar
2 teaspoon Dijon mustard
1 packet Splenda ( may use equivalent sugar)
salt and pepper to taste.
Mix the above ingredients and pour over spinach.
This is my family's favorite dessert
3/4 cup sugar
3 Tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
2 tablespoon butter
1 teaspoon vanilla
1 cup flaked coconut
1 9" deep dish baked pie shell
meringue
In sauce pan combine sugar, flour, and salt. Gradually add in milk. Cook and stir over med. heat until bubbly, then cook for 2 minutes. Stir a small amount of hot mixture into egg yolks, stir and then return mixture to pan and cook for 2 minutes, stirring constantly. Remove from heat, add butter and stir til butter is melted. Add vanilla and coconut and stir. Pour into baked pie crust. Spread the meringue on top (get the recipe somewhere else, if you don't know how to make it, so I don't have to type it!), sprinkle 1/3 cup coconut over meringue and bake until meringue is light brown (about 12-15 min. at 350 degree) Cool. This is better served cold.
This is so easy and can be made ahead, and frozen until needed. Run cutting knife through hot water to make slicing easier.
1 can Strawberry Pie filling
1 small can crushed pineapple
1 can Eagle Brand milk
1/4 cup lemon juice
1 large Cool Whip
Mix, pour into freezable container, and store in freezer until needed.
2 c. flour
2 T. brown sugar
1 T baking powder
1 1/2 t. pumpkin pie spice
1 t. salt
1 3/4 c milk
1/2 c. canned pumpkin
1 large egg
2 T. veg. oil
Combine dry ingredients and mix with wire whisk: set aside. In a large bowl, beat milk. pumpkin, egg and oil. Gradually add the dry ingredients. The batter will be lumpy. Cook on griddle and serve warm. We enjoy these with fresh whipped cream, maple syrup, and fresh fruit (blueberries, bananas, and strawberries are out favorite) Also, I make Pumpkin Bread with the remaining pumpkin
3 large bananas
3/4 cup brown sugar
1/3 cup butter (I use the real thing)
1 egg
vanilla
__________
1 1/2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
3/4 cup choc. chips
Mix dry ingredients together and then add to the rest.
Bake at 350 for 15-18 mins.
Makes a dozen.
1 1/2 lbs ground beef
1 lb hot breakfast sausage
2 cloves minced garlic
2 14.5 oz cans whole tomatoes
2 6 oz cans tomato paste
2 Tbs parsley flakes
2 Tbs diced basil
1 tsp salt
3 C low fat cottage cheese
2 eggs, beaten
1/2 C Parmesan cheese
1 lb sliced mozzarella cheese
10 oz pkg lasagna noodles
In a skillet, combine ground beef, sausage and minced garlic.
Cook until brown.
Drain off about half of the fat.
Add whole tomatoes and tomato paste.
Add parsley, basil, and salt.
Mix thoroughly and simmer, uncovered about 45 minutes, stirring occasionally.
While simmering, boil noodles al dente.
When finished cooking, drain, rinse with cool water, and lay flat on sheet of aluminum foil.
Wile meat mixture and noodles are cooking, mix 3 C cottage cheese with 2 beaten eggs.
Add Parmesan cheese, parsley flakes, and 1 tsp. salt.
Mix together well.
Build assembly line of: meat mixture, mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles.
Lay 4 noodles in the bottom of pan, overlapping as you go.
Spread half of the cottage cheese mixture evenly over noodles.
Lay half pound mozzarella cheese slices on top.
Spread a little less than half of the meat mixture over the mozzarella cheese slices.
Repeat process.
Sprinkle Parmesan cheese on top.
Bake at 350 for 20-30 minutes.
8oz cream cheese, softened
8oz sour cream
1 packet Ranch dressing mix (1oz)
1 can RoTel with green chilies, well-drained
2 Tbs cilantro
1 Tbs lime juice
Process all ingredients in food processor until smooth and well blended.
Serve with fresh vegetables or tortilla chips.
makes about 2 1/2 cups
1 C light corn syrup
1 C sugar
1 C creamy peanut butter
6 C Rice Krispies
6 oz butterscotch chips
6 oz chocolate chips
Bring syrup and sugar to boil.
Remove from heat.
Add peanut butter.
Mix
Pour over Rice Krispies.
Mix
Pat into greased 9X13X2.
Melt chips.
Spread over bars.
This is a favorite of Brad and I. Nelda G. used to make this when we were kids and we would eat so much we would be sick....but it's oh so worth it!
1 box cake mix (any flavor)
1 stick melted butter
1 egg
Mix all 3 ingredients, spread in bottom of 9X13X2
8 oz cream cheese
2 eggs
1 box powdered sugar
1 tsp. vanilla
Mix all ingredients, pour on top.
Bake 350 for 30 min.
Should be a little "giggle" when coming out of the oven.
1 box angel hair pasta
1 can spaghetti sauce
1 pkg sausage
1 cup Parmesan cheese
2 eggs, whipped
1 lg container cottage cheese
mozzarella cheese
Cook noodles and drain.
Cook sausage.
Mix cooked sausage and sauce.
Add whipped eggs to noodles.
Mix sausage & sauce and noodles.
Spread in 9X13X2 pan.
Add cottage cheese.
Sprinkle mozzarella cheese.
Bake at 350 for 20 min.
Enchiladas
5 ckn breast, cooked
8 oz cream cheese (softened)
1/2 C chopped cooked onion (sauted in butter)
1 can green chilies (4oz)
1/4 tsp. cumin
1/4 tsp cayenne pepper
1/2 C milk
tortillas
Chop or shred ckn; place in large bowl.
Add cream cheese, onion, green chilies, spices, milk.
Spoon into tortillas.
Place in 9X13X2
Topping
1 lb Velveeta
1 can Cream of Ckn soup
1 can green chilies
1 C milk
8 oz sour cream
Melt cheese.
Add soup & chilies.
Stir in milk & sour cream.
Pour over pan of enchiladas.
Bake 350 for 30 min.
1 C flaked coconut
1 C chopped pecans
1 pkg german chocolate cake mix
1 stick butter
1 pkg cream cheese, softened
1 lb powdered sugar
1 tsp vanilla
Spread coconut on bottom of well greased pan.
Spread pecans over coconut.
Prepare cake mix as described on box.
Pour over pecans.
Mix softened butter, cream cheese, and powdered sugar.
Drop from spoon in dollops onto top of cake batter.
DO NOT STIR!
Bake at 350 for 45-50 min.
night before (at least 8 hours)
2 C oats
2 C buttermilk
combine and refrigerate overnight
1/2 stick butter (room temp.)
1/2 C flour
1 Tbs brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
mix ingredients into oats/buttermilk
pour onto griddle
makes approx. 12 pancakes
(thank you Teresa for passing this on to me!)
