From crockpot365.com
1 cup all-purpose flour
1 cup sugar (divided)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter
1/2 cup milk
1 tablespoon canola oil
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crock pot for about 20 minutes, then serve warm in dessert bowls.
Friday, April 23, 2010
Friday, April 16, 2010
Twice Baked Potato Casserole
From babycenter.com
6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, chopped
Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350° for 20 minutes or until cheese is melted. Sprinkle with green onions. Yield: 6-8 servings. (Makes 4 servings)
6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, chopped
Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350° for 20 minutes or until cheese is melted. Sprinkle with green onions. Yield: 6-8 servings. (Makes 4 servings)
Creamy Asparagus Soup
From babycenter.com
1 tablespoon olive oil
1 teaspoon butter
1 leek or small onion, finely chopped
1 pound fresh asparagus, ends trimmed and cut into 2-inch pieces
4 cups reduced-sodium vegetable or chicken broth
Salt and pepper
About 1/3 cup heavy cream (make my own, see below)
4 to 6 tablespoons sour cream, optional
Heat the oil and butter in a large soup pot over low heat. Add the leek and cook for 6 minutes, stirring frequently. Add the asparagus and cook 1 minute. Raise the heat to high, add the broth, and bring to a boil. Reduce the heat to low, cover, and let simmer for about 15 to 20 minutes, or until the asparagus stems are just tender but not limp and overcooked. Remove from the heat and puree the soup in a blender or food processor. Taste for seasoning and add salt and pepper as needed. Reheat the soup and add the heavy cream. Serve hot. If using sour cream, simply add a dollop to the top of each bowl of soup. (Makes 4 to 6 servings)
Home-made heavy cream:
3/4 c milk
1/3 c butter
Melt butter. Pour into the milk and stir. Use in place of 1 c heavy cream. Note: if using 2% or lower fat content milk, add a tablespoon of flour to thicken.
1 tablespoon olive oil
1 teaspoon butter
1 leek or small onion, finely chopped
1 pound fresh asparagus, ends trimmed and cut into 2-inch pieces
4 cups reduced-sodium vegetable or chicken broth
Salt and pepper
About 1/3 cup heavy cream (make my own, see below)
4 to 6 tablespoons sour cream, optional
Heat the oil and butter in a large soup pot over low heat. Add the leek and cook for 6 minutes, stirring frequently. Add the asparagus and cook 1 minute. Raise the heat to high, add the broth, and bring to a boil. Reduce the heat to low, cover, and let simmer for about 15 to 20 minutes, or until the asparagus stems are just tender but not limp and overcooked. Remove from the heat and puree the soup in a blender or food processor. Taste for seasoning and add salt and pepper as needed. Reheat the soup and add the heavy cream. Serve hot. If using sour cream, simply add a dollop to the top of each bowl of soup. (Makes 4 to 6 servings)
Home-made heavy cream:
3/4 c milk
1/3 c butter
Melt butter. Pour into the milk and stir. Use in place of 1 c heavy cream. Note: if using 2% or lower fat content milk, add a tablespoon of flour to thicken.
Thursday, April 15, 2010
French Toast Casserole
From 5dollardinners.com
1 loaf bread
6 eggs, beaten
1 cup milk
2 tsp. vanilla
2 tsp. cinnamon
½ cup canned white beans, rinsed and pureed
Fresh blueberries and strawberries, toppings
Tear up bread slices into bite size chunks. Place in a well-greased 9×13 casserole dish. In a bowl whisk together remaining ingredients. Pour over bread chunks and let bread soak up the liquid. Bake at 350F for about 45 minutes or until a knife inserted comes out clean. Serve with favorite French Toast toppings (syrup, jam, cinnamon sugar, etc.).
1 loaf bread
6 eggs, beaten
1 cup milk
2 tsp. vanilla
2 tsp. cinnamon
½ cup canned white beans, rinsed and pureed
Fresh blueberries and strawberries, toppings
Tear up bread slices into bite size chunks. Place in a well-greased 9×13 casserole dish. In a bowl whisk together remaining ingredients. Pour over bread chunks and let bread soak up the liquid. Bake at 350F for about 45 minutes or until a knife inserted comes out clean. Serve with favorite French Toast toppings (syrup, jam, cinnamon sugar, etc.).
Friday, April 9, 2010
Artichoke Lasagna
From eatbetteramerica.com
9 oven-ready lasagna noodles
1 tablespoon olive oil
2 packages (8 or 9 oz) frozen artichoke hearts, thawed and well drained
1/4 cup pine nuts
4 cloves garlic, minced
1 carton (15 oz) light ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
1 cup snipped fresh basil or 2 tablespoons dried basil, crushed
1 egg
1/4 teaspoon salt
1 cup chicken broth
1/4 cup Gold Medal® all-purpose flour
2 cups milk
Chopped fresh tomato (optional)
Snipped fresh parsley (optional)
Preheat oven to 350°F.
1. In a large skillet, heat oil over medium heat. Add artichokes, pine nuts, and garlic; cook about 5 minutes or until lightly browned, stirring frequently. Transfer to a large bowl. Stir in ricotta cheese, 1/2 cup of the Italian-blend cheese, 1/2 cup of the fresh basil or 1 tablespoon of the dried basil, the egg, and salt.
2. For sauce: In a medium saucepan, whisk together chicken broth and flour until smooth. Stir in milk. Cook and stir over medium heat until sauce is slightly thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup fresh basil or 1 tablespoon dried basil.
3. Pour 1 cup of the sauce into a 3-quart rectangular baking dish. Top with three of the cooked lasagna noodles. Carefully spread one-third of the ricotta mixture (about 1 1/3 cups) evenly over the noodles. Top with one-third of the remaining sauce (about 2/3 cup). Sprinkle with 1/3 cup of the remaining Italian-blend cheese. Repeat layers twice more, beginning with the lasagna noodles and ending with the Italian-blend cheese.
4. Bake, uncovered, about 40 minutes or until heated through and top is lightly browned. Let stand for 15 minutes before serving. If desired, top with tomato and parsley.
9 oven-ready lasagna noodles
1 tablespoon olive oil
2 packages (8 or 9 oz) frozen artichoke hearts, thawed and well drained
1/4 cup pine nuts
4 cloves garlic, minced
1 carton (15 oz) light ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
1 cup snipped fresh basil or 2 tablespoons dried basil, crushed
1 egg
1/4 teaspoon salt
1 cup chicken broth
1/4 cup Gold Medal® all-purpose flour
2 cups milk
Chopped fresh tomato (optional)
Snipped fresh parsley (optional)
Preheat oven to 350°F.
1. In a large skillet, heat oil over medium heat. Add artichokes, pine nuts, and garlic; cook about 5 minutes or until lightly browned, stirring frequently. Transfer to a large bowl. Stir in ricotta cheese, 1/2 cup of the Italian-blend cheese, 1/2 cup of the fresh basil or 1 tablespoon of the dried basil, the egg, and salt.
2. For sauce: In a medium saucepan, whisk together chicken broth and flour until smooth. Stir in milk. Cook and stir over medium heat until sauce is slightly thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup fresh basil or 1 tablespoon dried basil.
3. Pour 1 cup of the sauce into a 3-quart rectangular baking dish. Top with three of the cooked lasagna noodles. Carefully spread one-third of the ricotta mixture (about 1 1/3 cups) evenly over the noodles. Top with one-third of the remaining sauce (about 2/3 cup). Sprinkle with 1/3 cup of the remaining Italian-blend cheese. Repeat layers twice more, beginning with the lasagna noodles and ending with the Italian-blend cheese.
4. Bake, uncovered, about 40 minutes or until heated through and top is lightly browned. Let stand for 15 minutes before serving. If desired, top with tomato and parsley.
Monday, April 5, 2010
Hash Brown Casserole
From BHG.com
1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 8-ounce carton light sour cream
1/2 of a 30-ounce package (about 4 cups) frozen shredded hash brown potatoes
1 cup diced cooked ham
1 cup cubed American cheese (4 ounces)
1/4 cup chopped onion
1/8 teaspoon ground black pepper
1 cup cornflakes
3 tablespoons butter, melted
1. Preheat oven to 350 degrees F. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.
2. Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 8-ounce carton light sour cream
1/2 of a 30-ounce package (about 4 cups) frozen shredded hash brown potatoes
1 cup diced cooked ham
1 cup cubed American cheese (4 ounces)
1/4 cup chopped onion
1/8 teaspoon ground black pepper
1 cup cornflakes
3 tablespoons butter, melted
1. Preheat oven to 350 degrees F. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.
2. Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
Southwest Tuna Casserole
From bhg.com
12 ounces dried bow tie pasta
2 10.75-ounce cans condensed cream of mushroom soup
1 cup milk
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 12-ounce can tuna (water pack), drained and flaked
1 11-ounce can whole kernel corn with sweet peppers, drained
4 cups nacho-flavor tortilla chips, coarsely crushed
1. Preheat oven to 350 degrees F. In a Dutch oven, cook pasta according to package directions; drain. Return to pan. Stir in soup, milk, chili powder, cumin, and salt. Gently fold in tuna and corn. Transfer mixture to an ungreased 2-quart rectangular baking dish.
2. Bake, covered, for 20 minutes. Sprinkle with chips. Bake, uncovered, for 10 to 15 minutes more or until heated through. Makes 6 servings.
12 ounces dried bow tie pasta
2 10.75-ounce cans condensed cream of mushroom soup
1 cup milk
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 12-ounce can tuna (water pack), drained and flaked
1 11-ounce can whole kernel corn with sweet peppers, drained
4 cups nacho-flavor tortilla chips, coarsely crushed
1. Preheat oven to 350 degrees F. In a Dutch oven, cook pasta according to package directions; drain. Return to pan. Stir in soup, milk, chili powder, cumin, and salt. Gently fold in tuna and corn. Transfer mixture to an ungreased 2-quart rectangular baking dish.
2. Bake, covered, for 20 minutes. Sprinkle with chips. Bake, uncovered, for 10 to 15 minutes more or until heated through. Makes 6 servings.
Zucchini-Sausage Casserole
From bhg.com
1 pound bulk pork sausage
4 medium zucchini
1 10.75-ounce can condensed cream of chicken soup
1 8-ounce carton sour cream
4 cups chicken-flavor stuffing mix
1/3 cup butter, melted
1. Preheat oven to 350 degrees F. Lightly grease a 3-quart baking dish; set aside. In a 12-inch skillet, cook sausage over medium heat until brown. Drain off fat. Return sausage to skillet.
2. Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4-inch pieces. Add zucchini to sausage in skillet. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stuffing mix and melted butter.
3. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon the remaining stuffing mixture evenly over sausage mixture. Bake, covered, about 30 minutes or until heated through. Makes 8 to 10 servings.
1 pound bulk pork sausage
4 medium zucchini
1 10.75-ounce can condensed cream of chicken soup
1 8-ounce carton sour cream
4 cups chicken-flavor stuffing mix
1/3 cup butter, melted
1. Preheat oven to 350 degrees F. Lightly grease a 3-quart baking dish; set aside. In a 12-inch skillet, cook sausage over medium heat until brown. Drain off fat. Return sausage to skillet.
2. Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4-inch pieces. Add zucchini to sausage in skillet. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stuffing mix and melted butter.
3. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon the remaining stuffing mixture evenly over sausage mixture. Bake, covered, about 30 minutes or until heated through. Makes 8 to 10 servings.
Cornbread Topped Sausage Bake
From bhg.com
1 8.5-ounce package corn muffin mix
1 medium carrot, chopped (1/2 cup)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
1/4 cup chopped celery
2 tablespoons vegetable oil
1 11.5-ounce can condensed bean with bacon soup
3/4 cup milk
2 teaspoons yellow mustard
1 pound cooked smoked Polish sausage, sliced
Shredded cheddar cheese (optional)
1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish, or six small dishes (when making for lunch). Pour corn bread batter over hot sausage mixture, spreading evenly.
3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.
1 8.5-ounce package corn muffin mix
1 medium carrot, chopped (1/2 cup)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
1/4 cup chopped celery
2 tablespoons vegetable oil
1 11.5-ounce can condensed bean with bacon soup
3/4 cup milk
2 teaspoons yellow mustard
1 pound cooked smoked Polish sausage, sliced
Shredded cheddar cheese (optional)
1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish, or six small dishes (when making for lunch). Pour corn bread batter over hot sausage mixture, spreading evenly.
3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.
Three Bean Enchilladas
From bhg.com
16 6-inch corn tortillas
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can navy beans or Great Northern beans, rinsed and drained
1 10.75-ounce can condensed cheddar cheese soup or nacho cheese soup
1 10-ounce can red or green enchilada sauce
1 8-ounce can tomato sauce
1-1/2 cups shredded Monterey Jack cheese or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped green sweet pepper (optional)
1. Preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until warm.
2. For filling, in a large bowl, stir together beans and soup. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in two ungreased 2-quart rectangular baking dishes.
3. For sauce, in a small bowl, stir together enchilada sauce and tomato sauce. Spoon over tortillas.
4. Bake, covered, about 20 minutes for the small dishes (about 30 minutes for the large dishes) or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with olives and sweet pepper. Makes 8 servings.
16 6-inch corn tortillas
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can navy beans or Great Northern beans, rinsed and drained
1 10.75-ounce can condensed cheddar cheese soup or nacho cheese soup
1 10-ounce can red or green enchilada sauce
1 8-ounce can tomato sauce
1-1/2 cups shredded Monterey Jack cheese or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped green sweet pepper (optional)
1. Preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until warm.
2. For filling, in a large bowl, stir together beans and soup. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in two ungreased 2-quart rectangular baking dishes.
3. For sauce, in a small bowl, stir together enchilada sauce and tomato sauce. Spoon over tortillas.
4. Bake, covered, about 20 minutes for the small dishes (about 30 minutes for the large dishes) or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with olives and sweet pepper. Makes 8 servings.
Friday, March 26, 2010
Pasta Carbonera
From owlhaven.net
One pound of spaghetti, cooked al dente.
1/2 pound of bacon
1 medium onion, minced
2 cloves garlic
2 T. fresh basil or sage leaves, chopped fine (I used sage last night. You could substitute dried seasonings in smaller amounts)
2 eggs
Salt and pepper to taste
Cook spaghetti according to package directions, draining and setting it aside when done. While spaghetti cooks, chop bacon into 1/2 inch chunks and cook in a heavy skillet until nicely crispy. As you are waiting for the bacon to cook, mince the onion very finely, chop the sage or basil, and peel the garlic. Once bacon is crispy, remove it from the pan and set aside in a small bowl.
Do NOT dump out the bacon drippings, because that’s where this recipe gets its flavor. In the bacon drippings in the same pan, cook the minced onion, sage or basil, and garlic over medium heat until the onion is soft. By now your pasta is probably done. Pour the onion, garlic, and bacon drippings over the hot pasta and toss well.
Crack the two eggs into a small bowl and whisk well. Now you are going to pour those eggs over your still-hot pasta, stirring the pasta quickly so that the eggs coat the pasta as evenly as possible. It is important that the pasta still be steaming hot for this step, since it is the heat from the pasta that will cook the eggs. Season with salt and plenty of black pepper to taste.
One pound of spaghetti, cooked al dente.
1/2 pound of bacon
1 medium onion, minced
2 cloves garlic
2 T. fresh basil or sage leaves, chopped fine (I used sage last night. You could substitute dried seasonings in smaller amounts)
2 eggs
Salt and pepper to taste
Cook spaghetti according to package directions, draining and setting it aside when done. While spaghetti cooks, chop bacon into 1/2 inch chunks and cook in a heavy skillet until nicely crispy. As you are waiting for the bacon to cook, mince the onion very finely, chop the sage or basil, and peel the garlic. Once bacon is crispy, remove it from the pan and set aside in a small bowl.
Do NOT dump out the bacon drippings, because that’s where this recipe gets its flavor. In the bacon drippings in the same pan, cook the minced onion, sage or basil, and garlic over medium heat until the onion is soft. By now your pasta is probably done. Pour the onion, garlic, and bacon drippings over the hot pasta and toss well.
Crack the two eggs into a small bowl and whisk well. Now you are going to pour those eggs over your still-hot pasta, stirring the pasta quickly so that the eggs coat the pasta as evenly as possible. It is important that the pasta still be steaming hot for this step, since it is the heat from the pasta that will cook the eggs. Season with salt and plenty of black pepper to taste.
Crockpot Leg of Lamb
(From Crockpot365.blogspot.com)
Make a dry rub with lots of black pepper, rosemary, garlic, and kosher salt. Rub dry rub mix over leg of lamb. Plop it into your crock pot. Add 1/2 cup of water. Cover and cook on high for 4-6 hours, or low overnight.
Make a dry rub with lots of black pepper, rosemary, garlic, and kosher salt. Rub dry rub mix over leg of lamb. Plop it into your crock pot. Add 1/2 cup of water. Cover and cook on high for 4-6 hours, or low overnight.
Wednesday, March 24, 2010
Quick Cinnamon Rolls
From eatbetteramerica.com
1 package (8 oz) refrigerated crescent rolls
1 tablespoon butter, melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons orange juice or milk
1. Preheat oven to 375°F. Grease an 8- or 9-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into eight pieces. Arrange rolls, cut sides up, in prepared pan, flattening each slightly.
2. Bake for 15 to 18 minutes or until golden. Cool rolls slightly in pan on a wire rack. Remove rolls from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency. Drizzle icing over warm rolls. Serve warm.
1 package (8 oz) refrigerated crescent rolls
1 tablespoon butter, melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons orange juice or milk
1. Preheat oven to 375°F. Grease an 8- or 9-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into eight pieces. Arrange rolls, cut sides up, in prepared pan, flattening each slightly.
2. Bake for 15 to 18 minutes or until golden. Cool rolls slightly in pan on a wire rack. Remove rolls from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency. Drizzle icing over warm rolls. Serve warm.
Spinich and Cheese Quiche
From eatbetteramerica.com (I merged the Healthified recipe with the original)
1 9-inch prepared crust
3 ounces Gruyere or Swiss cheese
10 eggs, beaten
1 cup chopped fresh spinach or 1 package (9 oz) frozen chopped spinach, thawed and well-drained
1/2 cup milk
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Preheat oven to 350ºF. Shred cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese.
2 In a large bowl, beat together remaining cheese, eggs, spinach, milk, thyme, salt, and pepper. Pour egg mixture into pie shell.
3 Bake for 40 minutes. Sprinkle with the reserved 2 tablespoons cheese. If necessary to prevent overbrowning, cover edge of quiche with foil. Bake about 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving.
1 9-inch prepared crust
3 ounces Gruyere or Swiss cheese
10 eggs, beaten
1 cup chopped fresh spinach or 1 package (9 oz) frozen chopped spinach, thawed and well-drained
1/2 cup milk
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Preheat oven to 350ºF. Shred cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese.
2 In a large bowl, beat together remaining cheese, eggs, spinach, milk, thyme, salt, and pepper. Pour egg mixture into pie shell.
3 Bake for 40 minutes. Sprinkle with the reserved 2 tablespoons cheese. If necessary to prevent overbrowning, cover edge of quiche with foil. Bake about 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving.
Tuesday, March 23, 2010
Chicken Nuggets w/ Peach Sauce
From onceamonthmom.com
1.5 pounds boneless, skinless chicken breasts
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
1 teaspoon salt
1 teaspoon thyme
3 teaspoons basil
1/2 cup butter
Peach Sauce:
1/2 cup water
3 Tablespoons sugar
2 Tablespoons corn starch
1 cup frozen peaches
1/8 teaspoon nutmeg
Preheat oven to 400. Cut chicken into bite sized pieces. In a bowl, mix together bread crumbs, cheese, salt, thyme, and basil. Mix until blended. Place melted butter in separate bowl. Dip chicken in butter, then coat with bread crumb mixture. Place on cookie sheet and bake for 20 mins.
To make sauce: Bring water, nutmeg, sugar, and corn starch to a boil. Boil for 1 min. Add peaches. Boil another 2 mins. Cool & serve.
1.5 pounds boneless, skinless chicken breasts
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
1 teaspoon salt
1 teaspoon thyme
3 teaspoons basil
1/2 cup butter
Peach Sauce:
1/2 cup water
3 Tablespoons sugar
2 Tablespoons corn starch
1 cup frozen peaches
1/8 teaspoon nutmeg
Preheat oven to 400. Cut chicken into bite sized pieces. In a bowl, mix together bread crumbs, cheese, salt, thyme, and basil. Mix until blended. Place melted butter in separate bowl. Dip chicken in butter, then coat with bread crumb mixture. Place on cookie sheet and bake for 20 mins.
To make sauce: Bring water, nutmeg, sugar, and corn starch to a boil. Boil for 1 min. Add peaches. Boil another 2 mins. Cool & serve.
Baked Ravioli "Lasagna"
From onceamonthmom.com
12-14 oz. frozen cheese ravioli
16 oz. spaghetti sauce
1 c or so shredded mozzarella cheese
Spread a little bit of sauce on the bottom of 8- or 9-in square pan. Put a layer of ravioli down. Cover with some sauce and cheese. Repeat until you use all of the ravioli. Bake at 375 for 20-30 minutes.
12-14 oz. frozen cheese ravioli
16 oz. spaghetti sauce
1 c or so shredded mozzarella cheese
Spread a little bit of sauce on the bottom of 8- or 9-in square pan. Put a layer of ravioli down. Cover with some sauce and cheese. Repeat until you use all of the ravioli. Bake at 375 for 20-30 minutes.
Carnitas
(From crockpot365.blogspot.com)
2 pounds pork shoulder or beef roast (I'm thinking a Pike's Peak Roast)
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado, cheese, etc for toppings.
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.
2 pounds pork shoulder or beef roast (I'm thinking a Pike's Peak Roast)
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado, cheese, etc for toppings.
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.
Chicken, Spinich, Parm Pitas
(From onceamonthmom.com)
8 pitas
1 pounds cooked, diced chicken breasts
3 cups pasta sauce
1 cups shredded parmesan
1/2 cup spinach
Mix cooked chicken, pasta sauce, spinach, and parmesean. Add to pitas.
8 pitas
1 pounds cooked, diced chicken breasts
3 cups pasta sauce
1 cups shredded parmesan
1/2 cup spinach
Mix cooked chicken, pasta sauce, spinach, and parmesean. Add to pitas.
Calico Bean Soup
From crockpot365.blogspot.com
1 pound assorted dried beans (I used small red, lima, northern, black-eyed peas, split peas, pinto)
2 cans (25-30 ounces approx) diced tomatoes (whatever you have on hand---flavored, Rotel, etc.)
3 tablespoons dried minced onion flakes
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon celery seed (or chop up a bunch of celery if you already have it in the house)
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon black pepper
4 cups broth
4 cups water
Use a 6 quart or larger slow cooker. Soak your beans overnight in enough water to cover completely with another 4 inches or so. Drain well and add to pot. If you don't have time to soak the beans for hours and hours, put them in a large stock pot with a bunch of water and bring to a boil. Boil rapidly for 10 minutes, then turn off the heat and cover the pot. Let your beans sit for an hour, then drain and use.
After the beans are in the slow cooker, add all of the spices and canned tomatoes. Pour in broth and water. Cover and cook on low for 10-20 hours, or until the beans have begun to split and thicken the broth. You can also remove about a cup of beans and blend, then stir back in to thicken the broth nicely (or do a few pulses with a hand mixer!)
Add cheese as a topper, optional.
1 pound assorted dried beans (I used small red, lima, northern, black-eyed peas, split peas, pinto)
2 cans (25-30 ounces approx) diced tomatoes (whatever you have on hand---flavored, Rotel, etc.)
3 tablespoons dried minced onion flakes
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon celery seed (or chop up a bunch of celery if you already have it in the house)
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon black pepper
4 cups broth
4 cups water
Use a 6 quart or larger slow cooker. Soak your beans overnight in enough water to cover completely with another 4 inches or so. Drain well and add to pot. If you don't have time to soak the beans for hours and hours, put them in a large stock pot with a bunch of water and bring to a boil. Boil rapidly for 10 minutes, then turn off the heat and cover the pot. Let your beans sit for an hour, then drain and use.
After the beans are in the slow cooker, add all of the spices and canned tomatoes. Pour in broth and water. Cover and cook on low for 10-20 hours, or until the beans have begun to split and thicken the broth. You can also remove about a cup of beans and blend, then stir back in to thicken the broth nicely (or do a few pulses with a hand mixer!)
Add cheese as a topper, optional.
Monday, March 22, 2010
Adorable Cakes!
See the links below for some cute cake ideas!
http://www.bhg.com/recipe/chocolate-cakes/peanut-butter-monkey-cake/
http://www.bhg.com/recipe/cupcakes/fairy-dust-wands/
http://www.bhg.com/recipe/layer-cakes/sunflower-cake/
http://www.bhg.com/recipe/chocolate-cakes/peanut-butter-monkey-cake/
http://www.bhg.com/recipe/cupcakes/fairy-dust-wands/
http://www.bhg.com/recipe/layer-cakes/sunflower-cake/
Tuesday, March 16, 2010
"That's the best frosting I've ever had"
(From http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/)
1 cup Milk
5 Tablespoons Flour
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar
Bake your favorite cake and let it cool. (Red Velvet and Chocolate are the suggested flavors)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.
1 cup Milk
5 Tablespoons Flour
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar
Bake your favorite cake and let it cool. (Red Velvet and Chocolate are the suggested flavors)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.
Two-Bean Tamale Pie
(From BHG.com)
1 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1 15-ounce can kidney beans or black beans, rinsed, drained, and slightly mashed (2 cups)
1 15-ounce can pinto beans, rinsed, drained, and slightly mashed (2 cups)
1 6-ounce can (2/3 cup) vegetable juice
1 4-ounce can diced green chile peppers, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 8-1/2-ounce package corn muffin mix
1/2 cup shredded cheddar cheese (2 ounces)
1/4 cup snipped fresh cilantro or parsley
1. Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.
2. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared dish.
3. Prepare corn muffin mix according to package directions. Add cheese and cilantro to muffin mix, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree F oven about 25 minutes or until golden. If desired, serve with salsa and sour cream.
4. Makes 6 main-dish servings (I am going to make this for lunch, so I might put the stuff into individual glass serving dishes and bake them separately.)
1 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1 15-ounce can kidney beans or black beans, rinsed, drained, and slightly mashed (2 cups)
1 15-ounce can pinto beans, rinsed, drained, and slightly mashed (2 cups)
1 6-ounce can (2/3 cup) vegetable juice
1 4-ounce can diced green chile peppers, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 8-1/2-ounce package corn muffin mix
1/2 cup shredded cheddar cheese (2 ounces)
1/4 cup snipped fresh cilantro or parsley
1. Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.
2. In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared dish.
3. Prepare corn muffin mix according to package directions. Add cheese and cilantro to muffin mix, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree F oven about 25 minutes or until golden. If desired, serve with salsa and sour cream.
4. Makes 6 main-dish servings (I am going to make this for lunch, so I might put the stuff into individual glass serving dishes and bake them separately.)
Homemade Stuff
Homemade Baby Wipes
Take a roll of Bounty or Viva Select-a-size paper towels and cut it in half. Save the other half for another batch.
Mix into a Ziploc or Rubbermaid container:
2 cups of water
2 tablespoons baby wash
2 tablespoons baby oil
1 tablespoon witch hazel
Place the paper towels in the Ziploc or Rubbermaid with the solution and remove cardboard tube (super easy to do once it's wet.) You will start pulling from the center. Flip upside down for about 10 minutes to really soak the paper towels.
Homemade Dryer Sheets
2 cups of water
1 cup of vinegar
2/3 cups of any hair conditioner
Mix in spray bottle and stir. Don’t shake, this will cause foaming. Soak a cloth rag and ring it out until slightly damp. Then throw it into the dryer with your load of clothes.
Take a roll of Bounty or Viva Select-a-size paper towels and cut it in half. Save the other half for another batch.
Mix into a Ziploc or Rubbermaid container:
2 cups of water
2 tablespoons baby wash
2 tablespoons baby oil
1 tablespoon witch hazel
Place the paper towels in the Ziploc or Rubbermaid with the solution and remove cardboard tube (super easy to do once it's wet.) You will start pulling from the center. Flip upside down for about 10 minutes to really soak the paper towels.
Homemade Dryer Sheets
2 cups of water
1 cup of vinegar
2/3 cups of any hair conditioner
Mix in spray bottle and stir. Don’t shake, this will cause foaming. Soak a cloth rag and ring it out until slightly damp. Then throw it into the dryer with your load of clothes.
Black Bean Cakes
(From BHG.com)
1-1/2 cups prepared salsa
1 jalapeño pepper
2 15-oz. cans black beans, rinsed and drained
1 8.5-oz. pkg. corn muffin mix
2-1/2 tsp. chili powder
2 Tbsp. olive oil
1/2 cup sour cream
1/2 tsp. chili powder
1. In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeño; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeño.
2. In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook 3 minutes each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
3. In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeño, and seasoned sour cream. Makes 4 (2-cake) servings.
1-1/2 cups prepared salsa
1 jalapeño pepper
2 15-oz. cans black beans, rinsed and drained
1 8.5-oz. pkg. corn muffin mix
2-1/2 tsp. chili powder
2 Tbsp. olive oil
1/2 cup sour cream
1/2 tsp. chili powder
1. In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeño; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeño.
2. In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook 3 minutes each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
3. In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeño, and seasoned sour cream. Makes 4 (2-cake) servings.
Monday, March 15, 2010
Make it at home!
http://thepioneerwoman.com/tasty-kitchen-blog/2010/03/the-theme-is-homemade-ingredients/
Friday, March 5, 2010
Duggar's Tator Tot Casserole
From www.duggarfamily.com/recipes.html
1 lb ground beef, cooked & drained
1 2lb bag tater tots
1 can creamy chicken soup
1 can condensed cheddar cheese soup
1 can evaporated milk
Brown meat & place in 9x13 casserole dish.
Cover with tater tots.
Mix soups & milk together
Pour over top.
Bake at 350* for an hour.
1 lb ground beef, cooked & drained
1 2lb bag tater tots
1 can creamy chicken soup
1 can condensed cheddar cheese soup
1 can evaporated milk
Brown meat & place in 9x13 casserole dish.
Cover with tater tots.
Mix soups & milk together
Pour over top.
Bake at 350* for an hour.
Creamy Chicken & Tortillas
From www.duggarfamily.com/recipes.html
4 c. cooked chicken, diced
1 dozen corn tortillas, each cut into 6-8 triangles
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 oz. jar salsa
1 c. sour cream
1/2-1 c. cheddar cheese
Combine the soups, salsa, and sour cream in a bowl and blend well. Grease the crock pot and make 2-3 layers of chicken, tortillas, and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 min. before eating. Serve with salad and warm tortillas. Enjoy!
Serves 8
4 c. cooked chicken, diced
1 dozen corn tortillas, each cut into 6-8 triangles
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 oz. jar salsa
1 c. sour cream
1/2-1 c. cheddar cheese
Combine the soups, salsa, and sour cream in a bowl and blend well. Grease the crock pot and make 2-3 layers of chicken, tortillas, and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 min. before eating. Serve with salad and warm tortillas. Enjoy!
Serves 8
Monday, March 1, 2010
Southwest Vegetarian Bake
From 5dollardinner.com
3/4 cup uncooked brown rice ($.33)
1 1/2 cup water
1 can (15 oz) black beans, drained & rinsed ($.68)
1 can (11 oz) Mexicorn, drainer ($.59)
1 can (10 oz) diced tomatoes and green chilies ($.55)
1 cup salsa ($.48)
1 cup sour cream ($.40)
1 cup cheddar cheese, shredded ($.52)
1/4 teaspoon pepper
1/2 cup chopped red onion (didn’t use)
1 can (2 1/4 oz) sliced ripe olives, drained (didn’t use)
1 cup Mexican cheese blend, shredded ($.52)
In a saucepan, bring rice and water to a boil, reduce heat, cover and simmer for 35-40 minutes or until tender
In a large bowl, combine all ingredients, except onions, olives and Mexican cheese. Transfer to baking dish, sprinkle with onions and olives.
Bake, uncovered at 350 degrees for 30 minutes. Sprinkle with Mexican cheese, bake 5-10 minutes or until cheese is melted. Let stand 5-10 minutes before serving.
Can eat as a casserole-ish dish or with tortilla chips as a dip.
3/4 cup uncooked brown rice ($.33)
1 1/2 cup water
1 can (15 oz) black beans, drained & rinsed ($.68)
1 can (11 oz) Mexicorn, drainer ($.59)
1 can (10 oz) diced tomatoes and green chilies ($.55)
1 cup salsa ($.48)
1 cup sour cream ($.40)
1 cup cheddar cheese, shredded ($.52)
1/4 teaspoon pepper
1/2 cup chopped red onion (didn’t use)
1 can (2 1/4 oz) sliced ripe olives, drained (didn’t use)
1 cup Mexican cheese blend, shredded ($.52)
In a saucepan, bring rice and water to a boil, reduce heat, cover and simmer for 35-40 minutes or until tender
In a large bowl, combine all ingredients, except onions, olives and Mexican cheese. Transfer to baking dish, sprinkle with onions and olives.
Bake, uncovered at 350 degrees for 30 minutes. Sprinkle with Mexican cheese, bake 5-10 minutes or until cheese is melted. Let stand 5-10 minutes before serving.
Can eat as a casserole-ish dish or with tortilla chips as a dip.
Baked Sugar Donuts
From grocery cart challenge
2 cans of refrigerated buttermilk biscuits
6 Tablespoons of melted margarine or butter
2/3 cup sugar
Heat oven to 375 degrees. Separate the biscuits, flatten each to a 2 1/2 inch round. With 1 inch round biscuit cutter, cut hole in center of each round. (I just did it by hand with a knife.) Dip all sides of biscuits and centers into butter, then into sugar. Place on an ungreased cookie sheet.
2 cans of refrigerated buttermilk biscuits
6 Tablespoons of melted margarine or butter
2/3 cup sugar
Heat oven to 375 degrees. Separate the biscuits, flatten each to a 2 1/2 inch round. With 1 inch round biscuit cutter, cut hole in center of each round. (I just did it by hand with a knife.) Dip all sides of biscuits and centers into butter, then into sugar. Place on an ungreased cookie sheet.
Buttermilk Donuts
From http://www.recipezaar.com/Buttermilk-Doughnuts-Donuts-91792
1 tablespoon dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 tablespoons shortening, melted (DO NOT use oil)
3 tablespoons sugar
2 1/2-3 cups flour
3 teaspoons baking powder
1 teaspoon salt
vegetable oil
2 1/2 cups sifted powdered sugar
1/4 cup milk
1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
3. Add enough remaining flour to make a soft dough.
4. Turn dough onto a floured surface and knead several times.
5. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
6. Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
7. Heat 2-3 inches of oil to 375°F.
8.(I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
9. Cook about 2 minutes or until lightly golden in color, turning once.
10. Drain well on paper towels.
11. Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
12. Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
13. Cool on wire rack or serve warm.
1 tablespoon dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 tablespoons shortening, melted (DO NOT use oil)
3 tablespoons sugar
2 1/2-3 cups flour
3 teaspoons baking powder
1 teaspoon salt
vegetable oil
2 1/2 cups sifted powdered sugar
1/4 cup milk
1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
3. Add enough remaining flour to make a soft dough.
4. Turn dough onto a floured surface and knead several times.
5. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
6. Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
7. Heat 2-3 inches of oil to 375°F.
8.(I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
9. Cook about 2 minutes or until lightly golden in color, turning once.
10. Drain well on paper towels.
11. Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
12. Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
13. Cool on wire rack or serve warm.
Slow Cooker Root Beer Barbecue Beef Sandwiches
(From BettyCrocker.com)
1 boneless beef rump roast (4 lb)
2 cups barbecue sauce
1 cup root beer
Dash salt and pepper, if desired
16 sandwich buns, split
1. In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
2. Cover; cook on Low heat setting 10 to 12 hours.
3. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
4. Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.
1 boneless beef rump roast (4 lb)
2 cups barbecue sauce
1 cup root beer
Dash salt and pepper, if desired
16 sandwich buns, split
1. In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
2. Cover; cook on Low heat setting 10 to 12 hours.
3. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
4. Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.
Wednesday, February 24, 2010
Flounder
From http://www.grouprecipes.com/14396/baked-paprika-flounder.html
•4 to 5 small flounder fillets
•butter cooking spray
•salt
•pepper
•Italian herbs
•paprika
1.Preheat oven to 400 degrees.
2.Spray baking sheet with cooking spray. Place filets on baking sheet and spray them lightly.
3.Sprinkle coarse salt, ground pepper, Italian herbs and paprika to taste. It's good with a lot of paprika.
4.Bake at 400 degrees for ten minutes or until white and flaky.
•4 to 5 small flounder fillets
•butter cooking spray
•salt
•pepper
•Italian herbs
•paprika
1.Preheat oven to 400 degrees.
2.Spray baking sheet with cooking spray. Place filets on baking sheet and spray them lightly.
3.Sprinkle coarse salt, ground pepper, Italian herbs and paprika to taste. It's good with a lot of paprika.
4.Bake at 400 degrees for ten minutes or until white and flaky.
Salmon
From http://www.grouprecipes.com/48613/easy-baked-salmon.html
•1 1/2 lb. Salmon fillets, skin still on one side
•Juice of 1 lemon
•1/4 cup melted butter
•4 Tb sliced butter
•4 tsp Mrs. Dash
1.Preheat oven to 375.
2.Line a 9 x 13 inch pan with 2 layers of foil.
3.Spray foil with cooking spray.
4.Put salmon in pan, skin side down.
5.Pour lemon juice over the fish.
6.Pour the melted butter over the fish.
7.Put 1 tsp. Mrs. Dash onto each fillet.
8.Top with 1 Tb butter on each fillet.
9.Loosly fold foil closed, leaving space between foil and fish.
10.Bake for 30-45 mins, until fish flakes easily with a fork.
•1 1/2 lb. Salmon fillets, skin still on one side
•Juice of 1 lemon
•1/4 cup melted butter
•4 Tb sliced butter
•4 tsp Mrs. Dash
1.Preheat oven to 375.
2.Line a 9 x 13 inch pan with 2 layers of foil.
3.Spray foil with cooking spray.
4.Put salmon in pan, skin side down.
5.Pour lemon juice over the fish.
6.Pour the melted butter over the fish.
7.Put 1 tsp. Mrs. Dash onto each fillet.
8.Top with 1 Tb butter on each fillet.
9.Loosly fold foil closed, leaving space between foil and fish.
10.Bake for 30-45 mins, until fish flakes easily with a fork.
AB's Homemade Peanut Butter
http://www.foodnetwork.com/recipes/alton-brown/homemade-peanut-butter-recipe/index.html
15 ounces shelled and skinned roasted peanuts
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil
Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
(Place salt and peanuts in, and drizzle honey with oil?) (Reviews said to add a bit more honey to sweeten it up, and a bit more oil to make it more spreadable.)
15 ounces shelled and skinned roasted peanuts
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil
Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
(Place salt and peanuts in, and drizzle honey with oil?) (Reviews said to add a bit more honey to sweeten it up, and a bit more oil to make it more spreadable.)
Tuesday, February 23, 2010
Pizza Casserole
1 lb mild Italian pork sausage
2 cups water
1 can (15 oz) pizza sauce
1 can (14.5 oz) diced tomatoes with sweet onion, undrained
4 cups uncooked rotini pasta (10 oz)
1 can (2 1/4 oz) sliced ripe olives, drained
1 1/2 cups shredded mozzarella or pizza cheese blend (6 oz)
1. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until no longer pink; drain.
2. In ungreased 13x9-inch (3-quart) glass baking dish, mix water, pizza sauce and tomatoes. Stir in cooked sausage, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
3. When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
4. Uncover baking dish; stir mixture. Sprinkle with cheese; bake uncovered 5 minutes longer or until cheese is melted.
2 cups water
1 can (15 oz) pizza sauce
1 can (14.5 oz) diced tomatoes with sweet onion, undrained
4 cups uncooked rotini pasta (10 oz)
1 can (2 1/4 oz) sliced ripe olives, drained
1 1/2 cups shredded mozzarella or pizza cheese blend (6 oz)
1. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until no longer pink; drain.
2. In ungreased 13x9-inch (3-quart) glass baking dish, mix water, pizza sauce and tomatoes. Stir in cooked sausage, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
3. When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
4. Uncover baking dish; stir mixture. Sprinkle with cheese; bake uncovered 5 minutes longer or until cheese is melted.
Dip Dips for the Goomba
White bean dip
15 ounces cannellini beans, drained and rinsed
1/4 cup fresh flat leaf parsley
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1 garlic clove
Combine in food processor. (Use the beans I have in the freezer.)
Fauxmuss
1 can chickpeas, drained and liquid reserved
1 TBSP extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp salt
Place chickpeas in food processor with olive oil, salt and garlic powder and process until smooth. Add some of the reserved liquid if dip is too thick.
15 ounces cannellini beans, drained and rinsed
1/4 cup fresh flat leaf parsley
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1 garlic clove
Combine in food processor. (Use the beans I have in the freezer.)
Fauxmuss
1 can chickpeas, drained and liquid reserved
1 TBSP extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp salt
Place chickpeas in food processor with olive oil, salt and garlic powder and process until smooth. Add some of the reserved liquid if dip is too thick.
Monday, February 22, 2010
Recipes to look at for March meal plan
http://www.bhg.com/recipe/beef/baked-beef-ravioli/
http://www.bhg.com/recipe/quickbreads/apple-butter-banana-bread/
http://www.bhg.com/recipe/chicken/thai-chicken-pasta/
http://www.bhg.com/recipe/pasta/no-bake-tuna-noodle-casserole/
http://www.bhg.com/recipe/chicken/monterey-tortilla-casseroles/
http://www.bhg.com/recipe/quickbreads/apple-butter-banana-bread/
http://www.bhg.com/recipe/chicken/thai-chicken-pasta/
http://www.bhg.com/recipe/pasta/no-bake-tuna-noodle-casserole/
http://www.bhg.com/recipe/chicken/monterey-tortilla-casseroles/
Wednesday, February 17, 2010
Pancake Cupcakes!!!!
(From http://thesimpleme.com/2009/06/04/pancake-cupcakes/)
2 cups Original Bisquick mix
1 cup milk
2 eggs
cooking spray
12 tbsp filling: try Nutella, fruit jam, or cream cheese
confectioners sugar for sprinkling
maple syrup for serving
Preheat oven to 400 degrees. Generously coat the bottom & sides of a 12-muffin tin with cooking spray. Make Bisquick pancakes per instructions on the box. Fill each cup in the muffin tin half-way. Add 1 tbsp of filling to the middle of each muffin, then cover with the remaining pancake mix. Bake 20 minutes. Remove from oven, place on serving dish & use a flour sifter to sprinkle with sugar. Serve with warm syrup.
Suggestions from site include putting them in mini muffin tins and baking for 15 min. I would like to add blueberries to the pancake mix.
Friday, February 5, 2010
Baked Pancake Poof
(From 2makeendsmeet.blogspot.com - referenced from 5dollardinners.com)
Preheat oven to 450*
Put 2 tbsp. butter (or margarine, I guess) in an 8" square pan.
Place the pan in oven, until butter is melted. (I always just microwave for 20 seconds or so, until melted.) I am going to try just using no-stick spray
Mix:
1/2 cup flour
1/2 cup milk
2 eggs
Pour mixture into the pan. Sprinkle with cinnamon (or nutmeg).
Bake for 15 minutes at 450*. Remove from oven and make sure your kids see how fun it looks right away!
(From recipe: My favorite topping for this is fresh strawberries with a little powdered sugar. Maple syrup, homemade applesauce, peaches, etc. would all be wonderful too.
I usually double this recipe and pour in a 9X13 pan, when making this for our family of 5.)
Preheat oven to 450*
Put 2 tbsp. butter (or margarine, I guess) in an 8" square pan.
Place the pan in oven, until butter is melted. (I always just microwave for 20 seconds or so, until melted.) I am going to try just using no-stick spray
Mix:
1/2 cup flour
1/2 cup milk
2 eggs
Pour mixture into the pan. Sprinkle with cinnamon (or nutmeg).
Bake for 15 minutes at 450*. Remove from oven and make sure your kids see how fun it looks right away!
(From recipe: My favorite topping for this is fresh strawberries with a little powdered sugar. Maple syrup, homemade applesauce, peaches, etc. would all be wonderful too.
I usually double this recipe and pour in a 9X13 pan, when making this for our family of 5.)
White Bean Spinich Dip
(From 5dollardinners.com)
1 clove garlic
1 15.5 oz can of Great Northern Beans
1 10 oz can Rotel diced tomatoes, drained
1/2 cup spinach Use frozen spinach, thaw, and squeeze to drain out the excess moisture before measuring
2 pinches dried cilantro
1 lime, juiced
1/2 tsp. chili powder
1/8 tsp. cumin
Salt and Pepper, to taste
- Slice the top off a head of garlic, exposing each clove, drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven at 425 for 15 – 20 minutes or until golden brown.
- Rinse and drain beans. Season with salt and pepper. Remove at least half of the roasted garlic cloves from the head (leaving behind the papery exterior).
- Place beans and garlic into a food processor or blender and pulse until creamy.
- Stir in cilantro, lime juice, chili powder and cumin.
- Fold in tomatoes and spinach.
- Chill for an hour before serving.
Monday, February 1, 2010
Friday, January 29, 2010
Ranchero Black & Pinto Beans
(From 5dollardinners.com)
1 small onion, chopped
2 cups leftover ham, diced
2 cups cooked black beans
2 cups cooked pinto beans
1 10 oz. can Rotel/diced tomatoes with green chilies
Salt and Pepper, to taste
3 cups cooked brown rice
About 1 lb. green beans
1. Thaw ham and beans. Dice ham. Chop onion.
2. Add a oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and saute for 4-5 minutes.
3. Cook green beans.
4. Thaw brown rice in microwave if pre-made.
6. Serve =)
1 small onion, chopped
2 cups leftover ham, diced
2 cups cooked black beans
2 cups cooked pinto beans
1 10 oz. can Rotel/diced tomatoes with green chilies
Salt and Pepper, to taste
3 cups cooked brown rice
About 1 lb. green beans
1. Thaw ham and beans. Dice ham. Chop onion.
2. Add a oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and saute for 4-5 minutes.
3. Cook green beans.
4. Thaw brown rice in microwave if pre-made.
6. Serve =)
Thursday, January 28, 2010
Crockpot Fried Rice
(From crockpot365.blogspot.com)
2 c cooked rice
2 T soy sauce
2 t Worcestershire sauce
1/2 t pepper
1/4 t salt
1/2 diced onion (or 1/2 T onion flakes)
1 c frozen veggies (whatever looks good)
some shredded chicken
1 egg
sesame seed (for garnish)
1. Plop everything together in crock.
2. Mix it around.
3. Cook on low 3-4, high 1-2 hours (all you're doing is heating up everything and cooking the egg.)
2 c cooked rice
2 T soy sauce
2 t Worcestershire sauce
1/2 t pepper
1/4 t salt
1/2 diced onion (or 1/2 T onion flakes)
1 c frozen veggies (whatever looks good)
some shredded chicken
1 egg
sesame seed (for garnish)
1. Plop everything together in crock.
2. Mix it around.
3. Cook on low 3-4, high 1-2 hours (all you're doing is heating up everything and cooking the egg.)
Wednesday, January 27, 2010
BBQ Chicken & Cornbread
(From crockpot365.blogspot.com)
1 pound of cooked, or practically cooked chicken, cubed or shredded
1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
1 red onion, diced (optional. I didn't use this, although I intended to, and am kind of kicking myself for the accidental omission.)
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water
Cornbread Topping: use a mix and follow the directions on the box (minus the oil or butter)
I used a 4 qt round crockpot for this---it was the perfect size.
Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.
In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.
Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home.
1 pound of cooked, or practically cooked chicken, cubed or shredded
1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
1 red onion, diced (optional. I didn't use this, although I intended to, and am kind of kicking myself for the accidental omission.)
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water
Cornbread Topping: use a mix and follow the directions on the box (minus the oil or butter)
I used a 4 qt round crockpot for this---it was the perfect size.
Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.
In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.
Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home.
Chicken Enchillada Chili
(From crockpot365.blogspot.com)
1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.
Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.
Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
Tuesday, January 19, 2010
Taco Soup
From crockpot365.blogspot.com
2 cans of kindey beans
2 cans of kindey beans
2 cans of pinto beans
2 cans of corn/4 c frozen corn
1 large can of diced tomatoes
1 can tomatoes and chilies (Rotel)
1 packet taco seasoning
1 packet ranch dressing mix
1 lb browned ground hamburger (optional.)
shredded cheese, salsa and sour cream for embellishment
8. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.
1. Brown meat if you are going to use it
2. Drain fat and add to crockpot stoneware insert (the meat. not the fat.)
3. Sprinkle seasoning packets on top of meat
4. Drain and rinse the beans and add
5. Add the ENTIRE contents of the corn and tomato cans
6. Stir.
6. Stir.
7. Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
8. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.
Thursday, January 14, 2010
Choco 'Nana Pops
1 cup chocolate milk
1 ripe banana, peeled, broken in half
2 tbsp chocolate syrup
1 tsp vanilla extract
6 3 oz paper drinking cups
6 popsicle sticks
Combine all ingredients in blender. Cover with lid and blend at high speed 1 minute or until thickened. Pour into cups. Cover each cup with aluminum foil, insert a popsicle stick through foil into milk mixture. Freeze until firm. To serve, dip cup into warm water; slide out pop.
1 ripe banana, peeled, broken in half
2 tbsp chocolate syrup
1 tsp vanilla extract
6 3 oz paper drinking cups
6 popsicle sticks
Combine all ingredients in blender. Cover with lid and blend at high speed 1 minute or until thickened. Pour into cups. Cover each cup with aluminum foil, insert a popsicle stick through foil into milk mixture. Freeze until firm. To serve, dip cup into warm water; slide out pop.
Wednesday, January 13, 2010
Ham n Cheese Frittata
(From 5dollardinners.com)
1 large potato, peeled and diced
1/2 onion, sliced into strips
2 cups leftover ham, diced
8 eggs
1/4 cup milk
1 tsp milk and pepper, each
1/2 – 1 cup shredded cheddar cheese
1. Mince garlic.
2. In skillet, saute minced garlic, diced potatoes and onions in olive oil.
3. Once brown, add a few tsp of water and cook another 1-2 minutes. Then add in the diced ham.
4. In bowl, whisk eggs, milk, salt and pepper.
5. Pour egg mixture over the ham, potatoes and onions.
6. Cook over medium heat for 5 minutes, until the eggs have set around the edges of the skillet.
7. Place skillet into the oven and bake at 450 for 5-10 minutes, or until eggs have set in the middle.
8. Add shredded cheese to the top and bake another 1-2 minutes until cheese melts.
1 large potato, peeled and diced
1/2 onion, sliced into strips
2 cups leftover ham, diced
8 eggs
1/4 cup milk
1 tsp milk and pepper, each
1/2 – 1 cup shredded cheddar cheese
1. Mince garlic.
2. In skillet, saute minced garlic, diced potatoes and onions in olive oil.
3. Once brown, add a few tsp of water and cook another 1-2 minutes. Then add in the diced ham.
4. In bowl, whisk eggs, milk, salt and pepper.
5. Pour egg mixture over the ham, potatoes and onions.
6. Cook over medium heat for 5 minutes, until the eggs have set around the edges of the skillet.
7. Place skillet into the oven and bake at 450 for 5-10 minutes, or until eggs have set in the middle.
8. Add shredded cheese to the top and bake another 1-2 minutes until cheese melts.
Friday, January 8, 2010
Chicken Taco Bake
2 cups shredded chicken
1 can Rotel diced tomatoes with green chilies
2 cups frozen corn
2 cups cooked black beans
1-2 tsp ground cumin
Salt and pepper to taste
Tortilla chips
1-2 cups shredded cheddar or Monterrey Jack cheese
1. Combine shredded chicken, Rotel tomatoes, corn, beans with the ground cumin, and salt and pepper to taste.
2. Pile on top of tortilla chips and top with shredded cheese. Microwave to melt cheese.
3. OR serve in bowls and let people dip their chips.
1 can Rotel diced tomatoes with green chilies
2 cups frozen corn
2 cups cooked black beans
1-2 tsp ground cumin
Salt and pepper to taste
Tortilla chips
1-2 cups shredded cheddar or Monterrey Jack cheese
1. Combine shredded chicken, Rotel tomatoes, corn, beans with the ground cumin, and salt and pepper to taste.
2. Pile on top of tortilla chips and top with shredded cheese. Microwave to melt cheese.
3. OR serve in bowls and let people dip their chips.
Wednesday, January 6, 2010
Meatloaf for 1/11
(From http://southernfood.about.com/od/crockpotmeatloaf/r/cpweekly64.htm)
1 1/2 pounds very lean ground beef
1 egg
1 cup finely chopped onion
1 cup soft torn bread crumbs
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 cup ketchup, divided
Spray crockpot with cooking spray. In a large bowl, combine ground beef, onion, egg, mustard, bread crumbs, Worcestershire sauce, parsley, and 1/2 cup ketchup. Shape mixture into a ball and place in slow cooker. Spread remaining ketchup over top of loaf. Cover and cook on LOW for 6 to 8 hours.
SERVE WITH SOUR CREAM & CHIVE POTATOES
1 1/2 pounds very lean ground beef
1 egg
1 cup finely chopped onion
1 cup soft torn bread crumbs
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 cup ketchup, divided
Spray crockpot with cooking spray. In a large bowl, combine ground beef, onion, egg, mustard, bread crumbs, Worcestershire sauce, parsley, and 1/2 cup ketchup. Shape mixture into a ball and place in slow cooker. Spread remaining ketchup over top of loaf. Cover and cook on LOW for 6 to 8 hours.
SERVE WITH SOUR CREAM & CHIVE POTATOES
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