(From 5dollardinners.com)
1 lb. ground beef
1/2 onion, diced
1 pkg. taco seasoning
1 t. garlic powder
1 t. salt
1/2 lb. elbow macaroni
1 1/2 c. beef stock or broth (made from boillion cubes)
1 8 oz. can tomato sauce
1 14.5 oz. can crushed tomatoes
2 c. frozen corn
1 c. shredded cheese
1. Brown ground beef and onion. Drain. Stir in seasonings.
2. Add noodles, stock, tomato sauce and crushed tomatoes to the skillet. Bring to a boil, reduce heat to low. Cover skillet and simmer, stirring occasionally, until noodles are tender, about 15 – 20 minutes.
3. Stir in corn until heated through. Top with cheese and serve.
Friday, October 30, 2009
Thursday, October 29, 2009
Poor Man's Stoup
(From 5dollardinners.com)
1 lb. ground beef
carrots
celery
onion
2 cans beef stock
1 - 1/2 cups rice, uncooked
bay leaf, thyme, parsley, s&p, terragon, sage
1 can of cream of mushroom soup
dollop of sour cream
parmesan cheese
1. Brown hamburger.
2. Add grated carrots, chopped onions, & chopped celery and let them sweat out until tender.
3. Add beef stock and bring to a boil.
4. Add rice, 1 bay leaf, a couple shakes of thyme, parsley, terragon, sage, and s&p. Turn down heat to simmer until dinner time.
5. 10 min before you eat, add sour cream, cream of mushroom soup, and parmesan cheese. Heat through (3-5 min) before serving.
NOTE: I am going to try this in the crockpot ---> Brown hamburger, add all ingredients up to cream of mushroom soup and cook on low all day/ high for several hours. Then add cream of mushroom soup for a while. Put in containers, put a dollop of sour cream and sprinkle parmesan cheese on top. Ready for lunch.
1 lb. ground beef
carrots
celery
onion
2 cans beef stock
1 - 1/2 cups rice, uncooked
bay leaf, thyme, parsley, s&p, terragon, sage
1 can of cream of mushroom soup
dollop of sour cream
parmesan cheese
1. Brown hamburger.
2. Add grated carrots, chopped onions, & chopped celery and let them sweat out until tender.
3. Add beef stock and bring to a boil.
4. Add rice, 1 bay leaf, a couple shakes of thyme, parsley, terragon, sage, and s&p. Turn down heat to simmer until dinner time.
5. 10 min before you eat, add sour cream, cream of mushroom soup, and parmesan cheese. Heat through (3-5 min) before serving.
NOTE: I am going to try this in the crockpot ---> Brown hamburger, add all ingredients up to cream of mushroom soup and cook on low all day/ high for several hours. Then add cream of mushroom soup for a while. Put in containers, put a dollop of sour cream and sprinkle parmesan cheese on top. Ready for lunch.
Monday, October 26, 2009
Cupcake frosting ideas
(From 52 Cupcakes)
BUTTERCREAM FROSTING
Makes 2 1/2 cups, enough to frost 24 cupcakes (2 1/2-inch size)
Preparation time: 5 minutes
8 tablespoons (1 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract
1.Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla.
2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.
(Also from 52 Cupcakes)
BILLY'S VANILLA BUTTERCREAM FROSTING
Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
2. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
(Again from 52 cupcakes)
FLUFFY VANILLA FROSTING
Makes about 4 cups
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
-OR-
PUDDING FROSTING
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding, any flavor
1 cup cold milk
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Beat pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP.
Spread onto cupcakes immediately or store frosting covered in refrigerator up to 24 hours.
BUTTERCREAM FROSTING
Makes 2 1/2 cups, enough to frost 24 cupcakes (2 1/2-inch size)
Preparation time: 5 minutes
8 tablespoons (1 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract
1.Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla.
2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.
(Also from 52 Cupcakes)
BILLY'S VANILLA BUTTERCREAM FROSTING
Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
2. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
(Again from 52 cupcakes)
FLUFFY VANILLA FROSTING
Makes about 4 cups
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
-OR-
PUDDING FROSTING
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding, any flavor
1 cup cold milk
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Beat pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP.
Spread onto cupcakes immediately or store frosting covered in refrigerator up to 24 hours.
Thursday, October 22, 2009
Friday, October 9, 2009
Cinnamon Butternut Squash Muffins
(From 5dollardinners.com)
1 banana, mashed
1 cup cooked butternut squash
4 eggs
1/3 cup applesauce
1/3 cup white sugar
6 Tablespoon vegetable oil
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon
2 cup flour
Optional Topping: 1 tsp cinnamon & 1/4 cup brown sugar
1. In stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar, and oil, until well blended.
2. In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, wheat flour and white flour.
3. Add the dry ingredients into the wet ingredients and mix until batter forms.
4. Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping. Makes 24 regular size muffins, 48 mini muffins, or 12 regular muffins and 24 mini muffins.
5. Bake at 350. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.
1 banana, mashed
1 cup cooked butternut squash
4 eggs
1/3 cup applesauce
1/3 cup white sugar
6 Tablespoon vegetable oil
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon
2 cup flour
Optional Topping: 1 tsp cinnamon & 1/4 cup brown sugar
1. In stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar, and oil, until well blended.
2. In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, wheat flour and white flour.
3. Add the dry ingredients into the wet ingredients and mix until batter forms.
4. Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping. Makes 24 regular size muffins, 48 mini muffins, or 12 regular muffins and 24 mini muffins.
5. Bake at 350. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.
French Toast Bake
From crockpot365.blogspot.com:
1 whole loaf of bread
1 dozen eggs
2 t vanilla
4 cups of milk
1/4 t salt
2 t cinnamon
1/4 cup brown sugar
Grease the inside of your crockpot very well with butter, shortening, or cooking spray.
Slice your bread into large slices (if it's already sliced, just dump it in) and place the bread into the crockpot.
In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.
Cover and cook on low for 6-8 hours.
This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you'll see bits of cooked egg stuck to the bread). The bread will expand---it's like one of those spongy foam things that come in the capsules and turn into a dinosaur. Very cool. After 8 hours, I had a bit of liquid left in the crockpot, but the bread on top was browned nicely and the egg was done. I took the lid off and went hunting for the camera, and then checked email, and then watered the garden. 30 minutes had passed before I remembered that I had left the lid off of the crockpot, and that it was still plugged in. BUT! all the moisture was gone and the french toast was perfect.
1 whole loaf of bread
1 dozen eggs
2 t vanilla
4 cups of milk
1/4 t salt
2 t cinnamon
1/4 cup brown sugar
Grease the inside of your crockpot very well with butter, shortening, or cooking spray.
Slice your bread into large slices (if it's already sliced, just dump it in) and place the bread into the crockpot.
In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.
Cover and cook on low for 6-8 hours.
This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you'll see bits of cooked egg stuck to the bread). The bread will expand---it's like one of those spongy foam things that come in the capsules and turn into a dinosaur. Very cool. After 8 hours, I had a bit of liquid left in the crockpot, but the bread on top was browned nicely and the egg was done. I took the lid off and went hunting for the camera, and then checked email, and then watered the garden. 30 minutes had passed before I remembered that I had left the lid off of the crockpot, and that it was still plugged in. BUT! all the moisture was gone and the french toast was perfect.
Thursday, October 1, 2009
Autumn Sausage Casserole
1 pound sausage
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice
1/2 cup raisins
1 T dried parsley flakes
1 T brown sugar
1/2 tsp allspice (If I don't have any, I'll use pumpkin pie spice mix)
1/2 tsp cinnamon
1/8 tsp black pepper
1/3 cup chicken broth or water
The amount of ingredients fit nicely in a 4 quart crockpot. I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It's a pretty easy recipe to adapt to your needs.
If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.
Otherwise, dump all the ingredients into the crock, and stir well.
Cover and cook on low for 5-7 hours, or on high for 3-4.
You're really only heating through, and allowing the vegetables to soften.
This will not stick together like a gloppy casserole; it has the consistency of fried rice.
Use bowls to serve rather than plates.
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice
1/2 cup raisins
1 T dried parsley flakes
1 T brown sugar
1/2 tsp allspice (If I don't have any, I'll use pumpkin pie spice mix)
1/2 tsp cinnamon
1/8 tsp black pepper
1/3 cup chicken broth or water
The amount of ingredients fit nicely in a 4 quart crockpot. I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It's a pretty easy recipe to adapt to your needs.
If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.
Otherwise, dump all the ingredients into the crock, and stir well.
Cover and cook on low for 5-7 hours, or on high for 3-4.
You're really only heating through, and allowing the vegetables to soften.
This will not stick together like a gloppy casserole; it has the consistency of fried rice.
Use bowls to serve rather than plates.
Another Apple Butter in Crock Recipe
apples
2 tsp cinnamon
2 cups white sugar (see note below)
1 cup brown sugar (see note below)
1/2 tsp cloves
1 T vanilla
This is a 2-day process.
Quarter the apples and take out the core. I did not peel, and picked out the skin later.
Put all of the quartered apples into your crockpot.
Add 1 tablespoon of vanilla.
Cover and cook on low for 8 hours.
When the cooking is done, mash the apples with a fork.
Pick out the skin with the fork.
Stir in the sugar, cinnamon, and cloves.
NOTE: I think this was too much sugar. It's good, and my kids really like it, but I feel I went too heavy with the sugar. Next time I will use 3/4 cup of each kind. My mistake came from reading other recipes that called for 3 cups of sugar, instead of going with my gut.
Cover again and cook on low for 6 hours.
Pick out more apple skin.
If you prefer your apple butter to be velvety-smooth, blend with an immersion blender, or blend in small batches in a traditional blender.
From http://crockpot365.blogspot.com/2008/10/crockpot-apple-butter-recipe.html
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