Best-Ever Chocolate Chip Cookies(from The Southern Living Cookbook)
~
3/4 cup butter
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon sal
t1 (12 ounce) package semisweet chocolate morsels (I have used white chocolate chips, Milk chocolate chips, peanut butter chips, butterscotch chips, and M&M's or a combination of several)~
Cream butter and shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in chocolate morsels. (or whatever chips you want to use) Drop dough by heaping teaspoons (I use an old measuring cup that was in a set used to measure coffee and it makes them all the perfect size.) onto ungreased cookie sheets(I use a stone and like the results better). Bake at 375 degrees for 9-11 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely.Yield: about 6 1/2 dozen
~
This is the recipe I like best right now for cookies.
Saturday, June 30, 2007
Red,White, and Blue Cookies
Red, White, and Blue Cookies(from Betty Crocker)~
1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups all-purpose flour
2 tablespoons red colored sugar
s2 tablespoons blue colored sugars~
1.Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
2.Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
3.Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.4.Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.
Famous Mushrooms
Famous Mushrooms(from Mrs. Pear)
~
4-5 packages of whole button mushrooms, cleaned (the white ones in the blue tray)
2 sticks of margarine
2 envelopes Hidden Valley Ranch dressing mix
~
Add all ingredients together in a Crock Pot. Turn on low for about 3 hours, stirring every now and then. Mushrooms will shrink and get nice and juicy.Serve and enjoy!
~
4-5 packages of whole button mushrooms, cleaned (the white ones in the blue tray)
2 sticks of margarine
2 envelopes Hidden Valley Ranch dressing mix
~
Add all ingredients together in a Crock Pot. Turn on low for about 3 hours, stirring every now and then. Mushrooms will shrink and get nice and juicy.Serve and enjoy!
Rocket Pops
Rocket Pops(from Kraft Foods)~
1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin
1 cup sugar, divided
2 cups boiling water, divided
Ice cubes
2 cups cold water, divided
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
~
Combine dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.Meanwhile, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.Spoon about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.
Friday, June 29, 2007
Hot Onion Dip
Hot Onion Dip (from April)
~
3 (8 oz) packages cream cheese, softened
1 onion, finely chopped
2 cups grated Parmesan cheese
1/2 cup mayonnaise
~
Preheat oven to 400 degrees. Lightly grease a medium baking dish.
In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayo.
Bake in the preheated oven for 30 minutes, or until bubbly and lightly browned.
Serve with crackers.
This will be gone quickly it is so good!
~
3 (8 oz) packages cream cheese, softened
1 onion, finely chopped
2 cups grated Parmesan cheese
1/2 cup mayonnaise
~
Preheat oven to 400 degrees. Lightly grease a medium baking dish.
In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayo.
Bake in the preheated oven for 30 minutes, or until bubbly and lightly browned.
Serve with crackers.
This will be gone quickly it is so good!
Strawberry Punch Bowl Cake
Strawberry Punch Bowl Cake(from Betsy)
~
1 pk Yellow cake mix
6 oz Instant vanilla pudding (you can use sugar free)
1 cn Crushed pineapple; drained
20 oz Frozen strawberries (or 2 quarts fresh)
2 Bananas
16 oz Whipped topping (I used 2)
~
Make 2 layer cake. Cool. Make pudding as directed on package. Set in refrigerator. Cut one layer of cake into small chunks. Put in punch bowl. Spread with half of each of the rest of ingredients. Repeat with other layer of cake and rest of ingredients. Refrigerate overnight. (that is important!) Recipe can easily be halved. Freeze one layer of the cake for future use.
~
1 pk Yellow cake mix
6 oz Instant vanilla pudding (you can use sugar free)
1 cn Crushed pineapple; drained
20 oz Frozen strawberries (or 2 quarts fresh)
2 Bananas
16 oz Whipped topping (I used 2)
~
Make 2 layer cake. Cool. Make pudding as directed on package. Set in refrigerator. Cut one layer of cake into small chunks. Put in punch bowl. Spread with half of each of the rest of ingredients. Repeat with other layer of cake and rest of ingredients. Refrigerate overnight. (that is important!) Recipe can easily be halved. Freeze one layer of the cake for future use.
Grand Old Flag Cheese Spread
Grand Old Flag Cheese Spread (From Krafts Foods website and Mique)
~1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup Mexican Style Shredded Cheddar Jack Cheese
2 Tbsp. sliced pitted ripe olives
1/4 cup Salsa RITZ Crackers
~
PLACE cream cheese between 2 sheets of wax paper. Roll out to 6x4-inch rectangle with rolling pin. Remove top sheet of wax paper; coat top and sides of cream cheese with shredded cheese. Invert onto serving plate. Remove wax paper. ARRANGE 3 rows of olives in top left corner of cream cheese rectangle for the "stars" of the "flag." Make 4 (1/4-inch-deep) rows, using rounded end of 1/4-tsp. measuring spoon for the "flag's stripes," leaving a 1/4-inch-wide space between the rows. Fill rows with salsa. Serve immediately or cover and refrigerate until ready to serve. SERVE as a spread with crackers.
Thursday, June 28, 2007
Low Sugar Lime Summer Pie
Low Sugar Lime Summer Pie
~
1 small box sugar free lime jello
2 containers key lime pie yogurt
1 container sugar free whipped topping
1/4 cup boiling water
1 graham cracker crust (can use sugar free) or shortbread crust
~
Boil water and add to jello in glass bowl. Mix until dissolved, let cool until warm. Add topping and yogurt and blend well. Pour in crust and chill two hours. Top with additonal whipped topping and thin lime slices for decoration.
~
1 small box sugar free lime jello
2 containers key lime pie yogurt
1 container sugar free whipped topping
1/4 cup boiling water
1 graham cracker crust (can use sugar free) or shortbread crust
~
Boil water and add to jello in glass bowl. Mix until dissolved, let cool until warm. Add topping and yogurt and blend well. Pour in crust and chill two hours. Top with additonal whipped topping and thin lime slices for decoration.
Cinnamon Cookies
Cinnamon Cookies
Makes 48 servings
~
1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar
~
In a mixer bowl, cream together sugar and butter; beat in egg and vanilla. Combine flour, cinnamon, baking powder and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or till firm enough to roll into balls. Shape dough into small balls about 3/4-inch in diameter. Roll in cinnamon sugar to coat. Set cookies 1-inch apart on lightly greased cookie sheets. Bake at 350° for 10 minutes or till the edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.
Makes 48 servings
~
1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar
~
In a mixer bowl, cream together sugar and butter; beat in egg and vanilla. Combine flour, cinnamon, baking powder and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or till firm enough to roll into balls. Shape dough into small balls about 3/4-inch in diameter. Roll in cinnamon sugar to coat. Set cookies 1-inch apart on lightly greased cookie sheets. Bake at 350° for 10 minutes or till the edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.
Casserole Cookies
Casserole Cookies
~
1/2 lb almond bark
1 cup Rice Krispies
2 cups mini marshmallows
1 cup peanuts
1/2 cup peanut butter
~
Melt almond bark in a casserole dish in oven at 200 for about 10 minutes. Remove and add remaining ingredients,mix well and drop by teaspoons onto waxed paper. Cool until firm and ENJOY!
*This is old recipe-I would melt almond bark in microwave for 30 second intervals until soft and melted.
~
1/2 lb almond bark
1 cup Rice Krispies
2 cups mini marshmallows
1 cup peanuts
1/2 cup peanut butter
~
Melt almond bark in a casserole dish in oven at 200 for about 10 minutes. Remove and add remaining ingredients,mix well and drop by teaspoons onto waxed paper. Cool until firm and ENJOY!
*This is old recipe-I would melt almond bark in microwave for 30 second intervals until soft and melted.
Skor Cookies
Skor Cookies Recipe
Makes 48 Cookies
~
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine, softened
3/4 cup sugar
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups skor toffee pieces (10 oz)
~
Heat oven to 350. Lightly grease baking sheet. Stir together flour, baking soda, and salt. In a large bowl, beat together margarine, both sugars, and vanilla until well blended. Add eggs, beat well. Gradually add flour mixture, beating until well blended. Stir in Skor bits. Drop by rounded teaspoons onto cookie sheet. Bake for 9-11 minutes or until lightly browned. Cool slightly, then remove cookies to wire rack. Cool completely.
Makes 48 Cookies
~
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine, softened
3/4 cup sugar
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups skor toffee pieces (10 oz)
~
Heat oven to 350. Lightly grease baking sheet. Stir together flour, baking soda, and salt. In a large bowl, beat together margarine, both sugars, and vanilla until well blended. Add eggs, beat well. Gradually add flour mixture, beating until well blended. Stir in Skor bits. Drop by rounded teaspoons onto cookie sheet. Bake for 9-11 minutes or until lightly browned. Cool slightly, then remove cookies to wire rack. Cool completely.
Pink Cookies
Pink Cookies Recipe
Makes 30 cookies
~
1 (18 1/4 ounce) package strawberry cake mix
1/3 cup vegetable oil
2 eggs, slightly beaten
1/4 cup water
1 cup semisweet chocolate chunks
~
Combine the cake mix,vegetable oil,eggs,and water in a large bowl and mix well.
Fold in the chocolate chunks.
Drop by spoonfuls onto a ungreased cookie sheet.
Bake at 350.
\Note: You can use any kind of cake mix with this recipe.
Makes 30 cookies
~
1 (18 1/4 ounce) package strawberry cake mix
1/3 cup vegetable oil
2 eggs, slightly beaten
1/4 cup water
1 cup semisweet chocolate chunks
~
Combine the cake mix,vegetable oil,eggs,and water in a large bowl and mix well.
Fold in the chocolate chunks.
Drop by spoonfuls onto a ungreased cookie sheet.
Bake at 350.
\Note: You can use any kind of cake mix with this recipe.
Instant Cookies
Instant Cookies
Makes 8-12 cookies
~
1 package instant pudding mix, any flavor
3/4 cup Bisquick baking mix
1 egg
1/4 cup corn oil
~
Mix all ingredients in a bowl. Drop by teaspoonful on ungreased cookie sheet. Flatten slightly with fingers or fork. Bake 7 to 8 minutes at 375° F. May use nuts or colored sugar before baking.
Makes 8-12 cookies
~
1 package instant pudding mix, any flavor
3/4 cup Bisquick baking mix
1 egg
1/4 cup corn oil
~
Mix all ingredients in a bowl. Drop by teaspoonful on ungreased cookie sheet. Flatten slightly with fingers or fork. Bake 7 to 8 minutes at 375° F. May use nuts or colored sugar before baking.
Butterfinger Cookies
Butterfinger Cookies
Makes 4 dozen
~
1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar, firmly packed
2 large egg whites
1 1/4 cups chunky peanut butter
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 (2 1/8 ounce) butterfinger candy bars, chopped
~
Preheat oven to 350°F degrees. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2-inch balls and place on a baking sheet. Bake at 350° for 10-12 minutes, or until cookies just start to turn brown. Do not over bake! Let sit on cookie sheet for a few minutes, before transferring to a wire rack.
Cool completely.
Makes 4 dozen
~
1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar, firmly packed
2 large egg whites
1 1/4 cups chunky peanut butter
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 (2 1/8 ounce) butterfinger candy bars, chopped
~
Preheat oven to 350°F degrees. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2-inch balls and place on a baking sheet. Bake at 350° for 10-12 minutes, or until cookies just start to turn brown. Do not over bake! Let sit on cookie sheet for a few minutes, before transferring to a wire rack.
Cool completely.
Cornflake Cookies
Cornflake Cookies
Makes 12 bars
~
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 tablespoon butter or margarine
9 cups corn flakes
~
Bring sugar and corn syrup to a boil. Remove from heat. Mix in butter and peanut butter. Stir in corn flakes. Press into the bottom of a 9 X 13 inch dish. Let cool. Cut into squares.
Makes 12 bars
~
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 tablespoon butter or margarine
9 cups corn flakes
~
Bring sugar and corn syrup to a boil. Remove from heat. Mix in butter and peanut butter. Stir in corn flakes. Press into the bottom of a 9 X 13 inch dish. Let cool. Cut into squares.
Krispy Cookies
Krispy Cookies
Makes20-35 cookies
~
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Rice Krispies
2 cups chocolate chips or butterscotch chips or walnuts (or a combination of all)
~
In a large bowl, mix the butter, sugar, egg, and vanilla. Beat until light and creamy. Then fold in the flour, baking soda, and salt. Mix well. Add the rice krisp cereal. Add the 2 cups of goodies.
Use anything that you prefer. You kind of have to form these into ball and mash them down with a cup. They don't spread a lot. Test one first, and don't let them get too brown. Bake at 350F for 1 to 13 minutes
Makes20-35 cookies
~
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Rice Krispies
2 cups chocolate chips or butterscotch chips or walnuts (or a combination of all)
~
In a large bowl, mix the butter, sugar, egg, and vanilla. Beat until light and creamy. Then fold in the flour, baking soda, and salt. Mix well. Add the rice krisp cereal. Add the 2 cups of goodies.
Use anything that you prefer. You kind of have to form these into ball and mash them down with a cup. They don't spread a lot. Test one first, and don't let them get too brown. Bake at 350F for 1 to 13 minutes
Cheesecake Cookies
Cheesecake Cookies
Makes 16 squares
~
5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
~
Heat oven to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour.
Cut into 16 squares; serve.
Makes 16 squares
~
5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
~
Heat oven to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour.
Cut into 16 squares; serve.
Andes Creme De Menthe Cookies
Andes Crème De Menthe Cookies
~
Makes 3 1/2 dozen
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 large eggs
1 (10 ounce) package Andes mint baking chips
2 2/3 cups all-purpose flour
~
Preheat oven to 350°F. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed. Add Andes Baking Chips and mix. Add Flour and continue to mix until all ingredients are well blended together. Cover and chill in the refrigerator for 45-60 minutes. Spoon out approximately 1 oz of dough per cookie. Form a ball and then slightly flatten. Place on non-stick baking pans and bake for approximately 8-10 minutes. Cool on pans for 2 minutes, then remove.
~
Makes 3 1/2 dozen
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 large eggs
1 (10 ounce) package Andes mint baking chips
2 2/3 cups all-purpose flour
~
Preheat oven to 350°F. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed. Add Andes Baking Chips and mix. Add Flour and continue to mix until all ingredients are well blended together. Cover and chill in the refrigerator for 45-60 minutes. Spoon out approximately 1 oz of dough per cookie. Form a ball and then slightly flatten. Place on non-stick baking pans and bake for approximately 8-10 minutes. Cool on pans for 2 minutes, then remove.
Everything Cookies
Everything Cookies
Makes 60-80 cookies
~
6 large eggs
2 1/4 cups brown sugar
2 cups white sugar
1 1/2 teaspoons vanilla
4 teaspoons baking soda
1 cup butter, softened
3 cups crunchy peanut butter
9 cups oatmeal
1 1/2 cups plain M&M's
1 1/2 cups chocolate chips
~
In very large bowl, use mixer to combine first seven ingredients--eggs through peanut butter.
Add oatmeal, candy, and chocolate chips and mix thoroughly by hand.
If dough is too sticky, either refrigerate or add another 1/2 to 1 cup oatmeal.
Scoop ice cream size balls of dough onto cookie sheets, with plenty of space in between.
Bake at 350° for 13-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.
Makes 60-80 cookies
~
6 large eggs
2 1/4 cups brown sugar
2 cups white sugar
1 1/2 teaspoons vanilla
4 teaspoons baking soda
1 cup butter, softened
3 cups crunchy peanut butter
9 cups oatmeal
1 1/2 cups plain M&M's
1 1/2 cups chocolate chips
~
In very large bowl, use mixer to combine first seven ingredients--eggs through peanut butter.
Add oatmeal, candy, and chocolate chips and mix thoroughly by hand.
If dough is too sticky, either refrigerate or add another 1/2 to 1 cup oatmeal.
Scoop ice cream size balls of dough onto cookie sheets, with plenty of space in between.
Bake at 350° for 13-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.
Crunchy Chocolate Chip Cookies
CRUNCHY CHOCOLATE CHIP COOKIES
~
½ cup butter, softened
½ cup margarine, softened
1 cup brown sugar
1 egg
1 cup vegetable oil
1 tablespoon milk
½ teaspoon salt
3-½ cups flour
1 cup oatmeal
1 cup rice crispies
1 12 oz. bag chocolate chips
1 cup chopped walnuts
~
Cream the first 4 ingredients together. Combine the remaining ingredients and mix well. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake at 350* for 7 to 10 minutes to desired crispness.
~
½ cup butter, softened
½ cup margarine, softened
1 cup brown sugar
1 egg
1 cup vegetable oil
1 tablespoon milk
½ teaspoon salt
3-½ cups flour
1 cup oatmeal
1 cup rice crispies
1 12 oz. bag chocolate chips
1 cup chopped walnuts
~
Cream the first 4 ingredients together. Combine the remaining ingredients and mix well. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake at 350* for 7 to 10 minutes to desired crispness.
One of Everything Cookies
ONE OF EVERYTHING
~
Original recipe yield: 4 dozen.
1 cup white sugar
1 cup packed brown sugar
1 cup vegetable oil
1 cup butter
1 egg
3 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup crisp rice cereal
1 cup flaked coconut
1 cup rolled oats
1 cup semisweet chocolate chips
~
Mix together the sugars, oil, butter and egg.Sift together the flour, baking soda, salt, cream of tartar and vanilla. Stir into butter mixture. Stir in vanilla. Stir in cereal, coconut, oatmeal, and chocolate chips.Chill for at least an hour.Preheat oven to 350 degrees F (180 degrees C).Make into balls the size of walnuts. Mix and flatten with a glass dipped in sugar and bake for 8-10 minutes.
~
Original recipe yield: 4 dozen.
1 cup white sugar
1 cup packed brown sugar
1 cup vegetable oil
1 cup butter
1 egg
3 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup crisp rice cereal
1 cup flaked coconut
1 cup rolled oats
1 cup semisweet chocolate chips
~
Mix together the sugars, oil, butter and egg.Sift together the flour, baking soda, salt, cream of tartar and vanilla. Stir into butter mixture. Stir in vanilla. Stir in cereal, coconut, oatmeal, and chocolate chips.Chill for at least an hour.Preheat oven to 350 degrees F (180 degrees C).Make into balls the size of walnuts. Mix and flatten with a glass dipped in sugar and bake for 8-10 minutes.
Cowboy Cookies
COWBOY COOKIES
~
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs, well beaten
2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
2 cups quick oatmeal
1 teaspoon vanilla
1 cup butterscotch chips
½ cup chopped walnuts
~
Cream the shortening, sugars and vanilla. Add eggs and cream together. Add the remaining dry ingredients. Mix together and add chips and nuts. Mix thoroughly. Drop by teaspoonfuls on a cookie sheet. Bake at 350* for about 12 min.
~
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs, well beaten
2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
2 cups quick oatmeal
1 teaspoon vanilla
1 cup butterscotch chips
½ cup chopped walnuts
~
Cream the shortening, sugars and vanilla. Add eggs and cream together. Add the remaining dry ingredients. Mix together and add chips and nuts. Mix thoroughly. Drop by teaspoonfuls on a cookie sheet. Bake at 350* for about 12 min.
Colorful cookies
Colorful Cookies
1 package (3 ounces) fruit flavored gelatin
1 cup powdered sugar
1 cup margarine or butter, softened
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Colorful Glaze (below)
~
Heat oven to 350°. Reserve 1 tablespoon gelatin (dry) for the glaze. Mix remaining gelatin, the powdered sugar and margarine. Stir in flour and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Bake until set but not brown, 8 to 10 minutes. Cool slightly; remove from cookie sheet. Cool completely.
Prepare Colorful Glaze. Dip tops of cookies into glaze. Decorate with coconut, nuts, cherries, colored sugar, small candies or chocolate shot if desired.
~
Yield: about 4 1/2 dozen cookies; 80 calories per cookie.
~
Colorful Glaze: Mix reserved 1 tablespoon gelatin and 3 tablespoons hot water. Let stand 5 minutes. Stir in 2 cups powdered sugar and 1 teaspoon vanilla until smooth and of desired consistency.
1 package (3 ounces) fruit flavored gelatin
1 cup powdered sugar
1 cup margarine or butter, softened
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Colorful Glaze (below)
~
Heat oven to 350°. Reserve 1 tablespoon gelatin (dry) for the glaze. Mix remaining gelatin, the powdered sugar and margarine. Stir in flour and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Bake until set but not brown, 8 to 10 minutes. Cool slightly; remove from cookie sheet. Cool completely.
Prepare Colorful Glaze. Dip tops of cookies into glaze. Decorate with coconut, nuts, cherries, colored sugar, small candies or chocolate shot if desired.
~
Yield: about 4 1/2 dozen cookies; 80 calories per cookie.
~
Colorful Glaze: Mix reserved 1 tablespoon gelatin and 3 tablespoons hot water. Let stand 5 minutes. Stir in 2 cups powdered sugar and 1 teaspoon vanilla until smooth and of desired consistency.
Friday, June 22, 2007
Teddy Bear Snack Mix
Teddy Bear Snack Mix ( from Janne's jabberwocky)
~
2 cups ramen noodles, crushed
5 cups Golden Grahams cereal
3 cups bear shaped graham crackers
1 cup peanuts or sliced almonds
1 cup raisins
1/2 teaspoon cinnamon
1/3 cup butter
1/3 cup honey
1 teaspoon orange juice
~
Preheat oven to 375 degrees.
Discard seasoning package from ramen noodles.
In a large bowl, mix together noodles, cereal, teddy bear cookies, nuts and raisins.
In a 4 cup glass measure, combine cinnamon, honey, butter and orange juice.
Heat in microwave until melted and well mixed.
Pour this mixture over the cereal mixture.
Toss to coat well.
Spread into a large rimmed baking sheet and bake for 10 minutes, stirring once.
Remove from oven and cool.
Package in individual baggies, about 1/2 cup per baggie and then place in a larger freezer bag and freeze.
~
2 cups ramen noodles, crushed
5 cups Golden Grahams cereal
3 cups bear shaped graham crackers
1 cup peanuts or sliced almonds
1 cup raisins
1/2 teaspoon cinnamon
1/3 cup butter
1/3 cup honey
1 teaspoon orange juice
~
Preheat oven to 375 degrees.
Discard seasoning package from ramen noodles.
In a large bowl, mix together noodles, cereal, teddy bear cookies, nuts and raisins.
In a 4 cup glass measure, combine cinnamon, honey, butter and orange juice.
Heat in microwave until melted and well mixed.
Pour this mixture over the cereal mixture.
Toss to coat well.
Spread into a large rimmed baking sheet and bake for 10 minutes, stirring once.
Remove from oven and cool.
Package in individual baggies, about 1/2 cup per baggie and then place in a larger freezer bag and freeze.
Thursday, June 14, 2007
Ranch Chicken 'N' Rice
Ranch Chicken 'N' Rice(from Joanna)
4 cups uncooked instant rice
2 1/2 cups milk
2 cups water
2 envelopes of ranch salad dressing mix (My husband didn't taste enough ranch so I added another pack of ranch total of 3 and an extra couple of tablespoons of water - very tasty)
2-3 thawed chicken breast cut into chunks or strips
1/2 cup butter melted
Place rice in a greased 13x9x2 baking dish. In bowl, combine the milk, water and salad dressing mix; set aside 1/2 cup. Pour remaining mixture over rice. Top with chicken chunks. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees for 45-50 minutes or until rice is tender and chicken juices run clear.
4 cups uncooked instant rice
2 1/2 cups milk
2 cups water
2 envelopes of ranch salad dressing mix (My husband didn't taste enough ranch so I added another pack of ranch total of 3 and an extra couple of tablespoons of water - very tasty)
2-3 thawed chicken breast cut into chunks or strips
1/2 cup butter melted
Place rice in a greased 13x9x2 baking dish. In bowl, combine the milk, water and salad dressing mix; set aside 1/2 cup. Pour remaining mixture over rice. Top with chicken chunks. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees for 45-50 minutes or until rice is tender and chicken juices run clear.
Alphabet Bread Sticks
Alphabet Bread Sticks(from Jennifer)
2 Tbsp. butter or margarine, softened
1/4 cup fresh parmesan cheese, grated
1 package (6.5 oz) pizza crust mix
1/2 tsp. oregano
1/2 cup hot water
all-purpose flour
1 garlic clove
1 can (8 oz) pizza sauce
*Pepperoni - chopped (about 1/2 cup)
~
Preheat oven to 425 degress. Place cheese and pepperoni* in a medium bowl. Stir in pizza crust mix and oregano. Add hot water and stir until moistened. Continue to stir vigorously about 25 strokes. Cover bowl and let stand 5 minutes in a warm place.Sprinkle a small amount of flour on cutting board or counter top so the dough doesn't stick. Turn dough out onto board and knead 10-12 times. Divide dough into 8 equal pieces. (A pizza cutter makes this very easy.) Using hands, roll each piece into a 10-inch rope. Shape ropes into letters on a large baking pan or stone. Press garlic with a garlic press (if you don't have one, you can mince or grate it) into the softened butter and mix well. Spread butter over letters. Bake 11-12 minutes or until golden brown. Remove from oven.Pour pizza sauce into microwave-safe container and microwave on high 1-1.5 minutes or until warm. Serve warm bread sticks with pizza sauce for dipping. *Pepperoni is not in the orignal recipe, but we like to add it. You can leave it out if your kids don't like it. This recipe is great for the kids to help with, and fun to make. It's great when they are learning their letters too. Makes a great appetizer or snack as well as a yummy bread to go along with your meal!
2 Tbsp. butter or margarine, softened
1/4 cup fresh parmesan cheese, grated
1 package (6.5 oz) pizza crust mix
1/2 tsp. oregano
1/2 cup hot water
all-purpose flour
1 garlic clove
1 can (8 oz) pizza sauce
*Pepperoni - chopped (about 1/2 cup)
~
Preheat oven to 425 degress. Place cheese and pepperoni* in a medium bowl. Stir in pizza crust mix and oregano. Add hot water and stir until moistened. Continue to stir vigorously about 25 strokes. Cover bowl and let stand 5 minutes in a warm place.Sprinkle a small amount of flour on cutting board or counter top so the dough doesn't stick. Turn dough out onto board and knead 10-12 times. Divide dough into 8 equal pieces. (A pizza cutter makes this very easy.) Using hands, roll each piece into a 10-inch rope. Shape ropes into letters on a large baking pan or stone. Press garlic with a garlic press (if you don't have one, you can mince or grate it) into the softened butter and mix well. Spread butter over letters. Bake 11-12 minutes or until golden brown. Remove from oven.Pour pizza sauce into microwave-safe container and microwave on high 1-1.5 minutes or until warm. Serve warm bread sticks with pizza sauce for dipping. *Pepperoni is not in the orignal recipe, but we like to add it. You can leave it out if your kids don't like it. This recipe is great for the kids to help with, and fun to make. It's great when they are learning their letters too. Makes a great appetizer or snack as well as a yummy bread to go along with your meal!
Carrot Muffins
Carrot Muffins(from Juggling Mom)
1 1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1 tbsp. baking powder
1 tsp. salt
1 cup finely shredded carrots
1/2 cup pecans
1/2 cup dates or raisins
2 eggs
1/2 cup melted butter
1/4 cup milk
~
Cream cheese frosting
80g cream cheese, softened
60g butter, softened
¾ cup icing-sugar mixture
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts
~
Mix first 5 ingredients. Set aside. In a small bowl beat eggs. Add butter and milk. Pour into dry ingredients. Stir just enough to blend. Fill greased muffin tins 2/3 full. Bake 15-25 minutes in preheated 200C oven.Cream cheese frosting. Beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth and fluffy. 5. Spread Frosting over top of muffins. Sprinkle with walnuts.
1 1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1 tbsp. baking powder
1 tsp. salt
1 cup finely shredded carrots
1/2 cup pecans
1/2 cup dates or raisins
2 eggs
1/2 cup melted butter
1/4 cup milk
~
Cream cheese frosting
80g cream cheese, softened
60g butter, softened
¾ cup icing-sugar mixture
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts
~
Mix first 5 ingredients. Set aside. In a small bowl beat eggs. Add butter and milk. Pour into dry ingredients. Stir just enough to blend. Fill greased muffin tins 2/3 full. Bake 15-25 minutes in preheated 200C oven.Cream cheese frosting. Beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth and fluffy. 5. Spread Frosting over top of muffins. Sprinkle with walnuts.
Ranch Tortellini Pasta
Ranch Tortellini Pasta(from Bridget)
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This is a super fast recipe with only four ingredients using Hidden Valley Ranch Dressing. It's deliciously creamy and you can whip it up in no time and my kids LOVE IT!!
...great served with atossed salad and bread sticks...
1 cup Hidden Valley Ranch Dressing (in bottle)
1 1/2 lbs Italian sausage tortellini, cooked and drained
1 cup red roasted peppers well drained and cut into thin strips
1/4 cup fresh, grated Parmesan cheese
Combine dressing, cooked tortellini, and peppersin a nonstick skillet. Heat thoroughly. Garnishwith cheese and serve.Makes 4 servings.
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This is a super fast recipe with only four ingredients using Hidden Valley Ranch Dressing. It's deliciously creamy and you can whip it up in no time and my kids LOVE IT!!
...great served with atossed salad and bread sticks...
1 cup Hidden Valley Ranch Dressing (in bottle)
1 1/2 lbs Italian sausage tortellini, cooked and drained
1 cup red roasted peppers well drained and cut into thin strips
1/4 cup fresh, grated Parmesan cheese
Combine dressing, cooked tortellini, and peppersin a nonstick skillet. Heat thoroughly. Garnishwith cheese and serve.Makes 4 servings.
Skillet-Fried Mozzarella Sticks
Skillet-Fried Mozzarella Sticks(from Jodi)
12 slices white bread, crusts removed
1 egg
1/4 cup milk
1/2 tsp dried Italian seasoning
1/4 tsp salt
6 super long (6 3/4") mozzarella string cheese
1/3 cup olive oil
1/2 cup marinara sauce
2 TBSP chopped fresh parsley, opt
~
Lightly beat egg with milk with seasoning and salt. Place mozzarella sticks in egg mixture. To make the "crust"Press the bread to flatten it. Remove 1 cheese stick from egg mixture; place on bread slice.Roll tightly, pinching seam if necessary to seal. On ends of each, press bread over cheese.Repeat with remaining cheese/bread.Heat oil in large skillet over med/high heat. Add wrapped mozzarella. Cook in batches, until golden, 3 minutes. Drain on paper towels.Heat marinara saue; if desired sprinkle with parsley. Serve sauce with mozzarella sticks.
12 slices white bread, crusts removed
1 egg
1/4 cup milk
1/2 tsp dried Italian seasoning
1/4 tsp salt
6 super long (6 3/4") mozzarella string cheese
1/3 cup olive oil
1/2 cup marinara sauce
2 TBSP chopped fresh parsley, opt
~
Lightly beat egg with milk with seasoning and salt. Place mozzarella sticks in egg mixture. To make the "crust"Press the bread to flatten it. Remove 1 cheese stick from egg mixture; place on bread slice.Roll tightly, pinching seam if necessary to seal. On ends of each, press bread over cheese.Repeat with remaining cheese/bread.Heat oil in large skillet over med/high heat. Add wrapped mozzarella. Cook in batches, until golden, 3 minutes. Drain on paper towels.Heat marinara saue; if desired sprinkle with parsley. Serve sauce with mozzarella sticks.
Crockpot Lasagna
CROCKPOT LASAGNA (from Lori)
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
~
Brown ground beef in skillet. Drain. Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
Cover. Cook for 5 hours on low. Enjoy this yummy dish!
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
~
Brown ground beef in skillet. Drain. Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
Cover. Cook for 5 hours on low. Enjoy this yummy dish!
Crockpot Tex Mex Lazagna
Crockpot Tex Mex Lasagna(from Bridget)
1 lb lean ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 pkg (1.25 oz) taco seasoning mix
1 jar 16 oz salsa
1 can (8 oz) tomato sauce
1 jar Alfredo pasta sauce
4 cups Monterey Jack cheese, shredded
10 uncooked lasagna noodles
2 TBSP chopped fresh cilantro
..make a simple salad with chopped avocado to accompany...In a skillet, cook beef over med-high heat 5-7 minutes, stirring occasionally, until brown; drain. Stir in beans and taco seasoning mix.Spray 4-5 quart slow cooker with cooking spray. Spread 3/4 c of the salsa over bottom of slow cooker. Stir remaining salsa and the tomato sauce into the beef mixture.In a small bowl, mix pasta sauce and 3 cups of the cheese.Layer 4 lasagna noodles over sauce in slow cooker, breaking noodles as necessary to fit. Top with half of the pasta sauce mixture, spreading evenly. Add 4 more noodles. Top with half of the beef mixture, spreading evenly.Repeat layering with 4 noodles, remaining pasta sauce mixture, remaining 4 noodles and remaining beef mixture.Cover and cook on LOW setting for 4-5 hours.Sprinkle 1 cup of the remaining cheese on top. Cover; cook 5 minutes longer or until cheese is melted. Turn off slow cooker. Uncover; let stand 10 minutes before serving. Sprinkle with cilantro.
Makes 8 servings.from Betty Crocker , Slow Cooker Meals, February 2006
1 lb lean ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 pkg (1.25 oz) taco seasoning mix
1 jar 16 oz salsa
1 can (8 oz) tomato sauce
1 jar Alfredo pasta sauce
4 cups Monterey Jack cheese, shredded
10 uncooked lasagna noodles
2 TBSP chopped fresh cilantro
..make a simple salad with chopped avocado to accompany...In a skillet, cook beef over med-high heat 5-7 minutes, stirring occasionally, until brown; drain. Stir in beans and taco seasoning mix.Spray 4-5 quart slow cooker with cooking spray. Spread 3/4 c of the salsa over bottom of slow cooker. Stir remaining salsa and the tomato sauce into the beef mixture.In a small bowl, mix pasta sauce and 3 cups of the cheese.Layer 4 lasagna noodles over sauce in slow cooker, breaking noodles as necessary to fit. Top with half of the pasta sauce mixture, spreading evenly. Add 4 more noodles. Top with half of the beef mixture, spreading evenly.Repeat layering with 4 noodles, remaining pasta sauce mixture, remaining 4 noodles and remaining beef mixture.Cover and cook on LOW setting for 4-5 hours.Sprinkle 1 cup of the remaining cheese on top. Cover; cook 5 minutes longer or until cheese is melted. Turn off slow cooker. Uncover; let stand 10 minutes before serving. Sprinkle with cilantro.
Makes 8 servings.from Betty Crocker , Slow Cooker Meals, February 2006
Shepard's Pie
Shepherd's Pie(from What a Crock)
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1 lb ground beef -- browned and drained
10 3/4 oz condensed tomato soup
15 oz canned whole kernel corn -- drained
15 oz canned French cut green beans -- drained
2 c. instant mashed potatoes -- prepared
2 c. grated cheddar cheese
1/2 tsp dried basil
~
In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. Cover and cook on low heat 5-6 hours. The last hour of cooking, sprinkle cheese on top of potatoes.
Makes 4-6 servings.
Source: "101 Things To Do With A Slow Cooker"
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1 lb ground beef -- browned and drained
10 3/4 oz condensed tomato soup
15 oz canned whole kernel corn -- drained
15 oz canned French cut green beans -- drained
2 c. instant mashed potatoes -- prepared
2 c. grated cheddar cheese
1/2 tsp dried basil
~
In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. Cover and cook on low heat 5-6 hours. The last hour of cooking, sprinkle cheese on top of potatoes.
Makes 4-6 servings.
Source: "101 Things To Do With A Slow Cooker"
Triple Corn Casserole (from What a Crock)
Recipe is by Julie Kay.
Serves 4 to 6.
1 (11-oz.) can super sweet yellow and white corn, undrained
1 (14.75-oz.) can cream-style corn
1 (15.25-oz.) can yellow whole-kernel corn, undrained
1 (7-oz.) pkg. sweet yellow cornbread mix
1 egg
1 (8-oz.) carton sour cream
1/4 cup margarine
~
1. Put all of the contents of the cans of corn into slow cooker.
2. Mix the cornbread mix, egg, sour cream and margarine in a bowl and fold it into the corn in the slow cooker.
3. Cook on High for 2 hours or until mixture is firm.
Recipe is by Julie Kay.
Serves 4 to 6.
1 (11-oz.) can super sweet yellow and white corn, undrained
1 (14.75-oz.) can cream-style corn
1 (15.25-oz.) can yellow whole-kernel corn, undrained
1 (7-oz.) pkg. sweet yellow cornbread mix
1 egg
1 (8-oz.) carton sour cream
1/4 cup margarine
~
1. Put all of the contents of the cans of corn into slow cooker.
2. Mix the cornbread mix, egg, sour cream and margarine in a bowl and fold it into the corn in the slow cooker.
3. Cook on High for 2 hours or until mixture is firm.
Brown Sugar Chicken
Brown Sugar Chicken
~
2 lbs boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
~
Place chicken in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.
Makes 4 servings
~
Made this and my family liked it.
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2 lbs boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
~
Place chicken in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.
Makes 4 servings
~
Made this and my family liked it.
Tuesday, June 12, 2007
Fettuccine Alfredo
Fettuccine Alfredo (from Amber)
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1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons
1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper
~
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.
~
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons
1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper
~
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.
Stuffed Strawberries
Stuffed Strawberries(Source: allrecipes.com) from Amber)
~
1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste2 tablespoons orange flavored liqueur, or to taste
~
Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.My Modifications* I used vanilla extract instead of the orange liqueur* I made 2 slices in the berries instead of one so there would be 4 pieces instead of 2.
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1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste2 tablespoons orange flavored liqueur, or to taste
~
Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.My Modifications* I used vanilla extract instead of the orange liqueur* I made 2 slices in the berries instead of one so there would be 4 pieces instead of 2.
Chicken Alfredo Pizza
Chicken Alfredo Pizza (from Amber)
~
1 - pizza crust
Italian seasoning and garlic powder (to taste)
2 Tbs Parmesan cheese
3/4 cup Alfredo sauce
2 cloves garlic (pressed or minced)
1 boneless skinless chicken breast, cooked and shredded
1 cup mozzarella cheese
- Optional 1/4 cup broccoli pieces
- Optional 1/3 cup bacon, cooked and crumbled
~
Preheat oven to 400 degrees.
Spread pizza crust out on pan to desired thickness. Sprinkle pizza crust with Italian seasoning (I used Penzey's "Pasta Sprinkle"), garlic powder and Parmesan cheese. Place pizza crust in preheated oven about 7 minutes or until crust is "set".
Remove pizza crust from oven. Mix together the Alfredo sauce and garlic and place on top of pre-baked crust. The place the cooked chicken evenly over sauce. Sprinkle with mozzarella cheese (and more Parmesan if desired) and bake until cheese has melted. Once cheese has melted turn on the broiler and broil 1-2 minutes until cheese is brown and bubbly.
~
1 - pizza crust
Italian seasoning and garlic powder (to taste)
2 Tbs Parmesan cheese
3/4 cup Alfredo sauce
2 cloves garlic (pressed or minced)
1 boneless skinless chicken breast, cooked and shredded
1 cup mozzarella cheese
- Optional 1/4 cup broccoli pieces
- Optional 1/3 cup bacon, cooked and crumbled
~
Preheat oven to 400 degrees.
Spread pizza crust out on pan to desired thickness. Sprinkle pizza crust with Italian seasoning (I used Penzey's "Pasta Sprinkle"), garlic powder and Parmesan cheese. Place pizza crust in preheated oven about 7 minutes or until crust is "set".
Remove pizza crust from oven. Mix together the Alfredo sauce and garlic and place on top of pre-baked crust. The place the cooked chicken evenly over sauce. Sprinkle with mozzarella cheese (and more Parmesan if desired) and bake until cheese has melted. Once cheese has melted turn on the broiler and broil 1-2 minutes until cheese is brown and bubbly.
Pizza Pancakes
We had these yesterday for lunch. Dh was home because the person he goes out with in the field was sick yesterday. We really can't afford many more days like that, but it was fun having him home. Anyways, these were first on Laura's blog, I think. I have been seeing them all over. My kids loved these. We will be making them again! They are so easy to make and I think you could add anything that you add to a pizza. I think next time we are going to try sausage. Also, I left out the green peppers in my kids pancakes, so you can leave stuff out too. A big thumbs up from me! Enjoy!
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Pizza Pancakes(from Quick Cooking)
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2 cups biscuit/baking mix
2 teaspoons Italian seasoning
2 eggs
1 cup milk
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup chopped plum tomatoes
1/4 cup chopped green pepper
1 can (8 ounces) pizza sauce, warmed
~
In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the seconds side is golden brown. Serve with pizza sauce. Yield: 14 pancakes.
Monday, June 11, 2007
Spaghetti Pie
Spaghetti Pie
~
6 ounces of spaghetti
2 tablespoons of butter
1/3 cup of Parmesan cheese
1 egg
1 pound of ground beef
1 can or jar of spaghetti sauce (or homemade if you prefer)
1 cup of cottage or ricotta cheese
1/2 cup of shredded mozzarella cheese
Directions: Brown the ground beef, drain, and add the spaghetti sauce. While the ground beef is browning, cook the spaghetti according to package directions and drain. Add butter, Parmesan cheese and egg to the hot spaghetti. Place the spaghetti mixture in the bottom of a greased pie plate. Spread the cottage or ricotta cheese over the spaghetti. Spread the ground beef mixture over the cottage/ricotta cheese. Bake at 350 degrees for 20-25 minutes or until heated through. Spread the mozzarella over the pie and bake until melted. Let stand for 5 minutes, cut into wedges, and serve.
Tip: When assembling the pie, make sure that the spaghetti "crust" is completely covered with other layers to prevent the edges from becoming crispy.
Healthy alternatives: I have made this pie with whole wheat spaghetti and my family loved it. If your family is new to whole wheat pasta, try a 50/50 mix. I imagine ground turkey would work well in this recipe too.
Freezer friendly: I almost never make spaghetti pie without making one or two more for the freezer. I assemble them without the mozzarella and cover each pie with a layer of plastic wrap and a layer of aluminum foil. I place a baggie with the mozzarella on top before putting it in the freezer. The pie can be thawed in the refrigerator and baked according to directions or put in the oven frozen with an extended cooking time.
~
Tried this it is a family FAVORITE.
~
6 ounces of spaghetti
2 tablespoons of butter
1/3 cup of Parmesan cheese
1 egg
1 pound of ground beef
1 can or jar of spaghetti sauce (or homemade if you prefer)
1 cup of cottage or ricotta cheese
1/2 cup of shredded mozzarella cheese
Directions: Brown the ground beef, drain, and add the spaghetti sauce. While the ground beef is browning, cook the spaghetti according to package directions and drain. Add butter, Parmesan cheese and egg to the hot spaghetti. Place the spaghetti mixture in the bottom of a greased pie plate. Spread the cottage or ricotta cheese over the spaghetti. Spread the ground beef mixture over the cottage/ricotta cheese. Bake at 350 degrees for 20-25 minutes or until heated through. Spread the mozzarella over the pie and bake until melted. Let stand for 5 minutes, cut into wedges, and serve.
Tip: When assembling the pie, make sure that the spaghetti "crust" is completely covered with other layers to prevent the edges from becoming crispy.
Healthy alternatives: I have made this pie with whole wheat spaghetti and my family loved it. If your family is new to whole wheat pasta, try a 50/50 mix. I imagine ground turkey would work well in this recipe too.
Freezer friendly: I almost never make spaghetti pie without making one or two more for the freezer. I assemble them without the mozzarella and cover each pie with a layer of plastic wrap and a layer of aluminum foil. I place a baggie with the mozzarella on top before putting it in the freezer. The pie can be thawed in the refrigerator and baked according to directions or put in the oven frozen with an extended cooking time.
~
Tried this it is a family FAVORITE.
Thursday, June 7, 2007
MJ's Shrimp Fried Rice
MJ’s Shrimp Fried Rice (from Renee)
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Serves: 4 ( adjust as needed )
~1 1/2 cups white rice prepared as directed ( should be cool or cold )
2 cans salad shrimp ( 2 cups of chopped meat could be substituted )
chopped fresh veggies ( I used celery, carrots, portabella mushrooms, onion, broccoli and garlic)Sesame oil
Soy sauce
olive oil
~Saute the celery, carrots and onion in olive oil until tender , add broccoli cook until broccoli is tender, add mushrooms and garlic. When all veggies are cooked add in the rice. Season with soy sauce and sesame oil ( sesame oil is strong, go gentle ).
~
Made this and it has become a family FAVORITE!
~
Serves: 4 ( adjust as needed )
~1 1/2 cups white rice prepared as directed ( should be cool or cold )
2 cans salad shrimp ( 2 cups of chopped meat could be substituted )
chopped fresh veggies ( I used celery, carrots, portabella mushrooms, onion, broccoli and garlic)Sesame oil
Soy sauce
olive oil
~Saute the celery, carrots and onion in olive oil until tender , add broccoli cook until broccoli is tender, add mushrooms and garlic. When all veggies are cooked add in the rice. Season with soy sauce and sesame oil ( sesame oil is strong, go gentle ).
~
Made this and it has become a family FAVORITE!
Sherbert Cookie Delight
Sherbet Cookie Delight (from Quick Cooking)
~
1/2 gallon raspberry sherbet, softened
2 cups whipping cream
1/3 cup confectioners' sugar
15 chocolate creme-filled sandwich cookies
3/4 to 1 cup slivered almonds, toasted
Additional chocolate creme-filled sandwich cookies, optional
~
Place sherbet in a 13 in x 9 in x 2 in dish. Freeze for 10 minutes. In a mixing bowl, beat cream and confectioners' sugar until stiff. Break each cookie into six pieces; fold into cream mixture with almonds. Spoon over sherbet. Cover and freeze for up to 2 months.
Remove from the freezer 15 minutes before serving. Cut into squares. Garnish with additional cookies if desired.
Yields 16-20 servings.
Note: You can also use lime sherbet, vanilla sandwich cookies, and walnuts instead of raspberry sherbet, chocolate cream-filled sandwich cookies, and almonds.
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1/2 gallon raspberry sherbet, softened
2 cups whipping cream
1/3 cup confectioners' sugar
15 chocolate creme-filled sandwich cookies
3/4 to 1 cup slivered almonds, toasted
Additional chocolate creme-filled sandwich cookies, optional
~
Place sherbet in a 13 in x 9 in x 2 in dish. Freeze for 10 minutes. In a mixing bowl, beat cream and confectioners' sugar until stiff. Break each cookie into six pieces; fold into cream mixture with almonds. Spoon over sherbet. Cover and freeze for up to 2 months.
Remove from the freezer 15 minutes before serving. Cut into squares. Garnish with additional cookies if desired.
Yields 16-20 servings.
Note: You can also use lime sherbet, vanilla sandwich cookies, and walnuts instead of raspberry sherbet, chocolate cream-filled sandwich cookies, and almonds.
Italian Chicken Roll-ups
Italian Chicken Roll-ups (from Quick Cooking)
~
8 boneless, skinless chicken breast
4 slices provolone cheese, halved
8 thin slices (4 ounces) deli ham
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
~
Flatten chicken to 1/4 in thickness. Place a slice of cheese and ham on each piece of chicken. Roll up from short side and tuck in ends; secure with a toothpick. In a shallow bowl, combine bread crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. Wrap and freeze four chicken roll-ups for up to two months. Place the remaining roll-ups, side seams down, on a greased baking sheet. Spritz chicken with nonstick cooking spray. Bake, uncovered, at 425 degrees for 25 minutes or until juices run clear. Remove toothpicks.
To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, at 425 degrees for 30 minutes or until juices run clear.
Yields 8 servings
Note: Can substitute meats and cheeses. Mozzarella cheese and pastrami are a good combination.
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8 boneless, skinless chicken breast
4 slices provolone cheese, halved
8 thin slices (4 ounces) deli ham
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
~
Flatten chicken to 1/4 in thickness. Place a slice of cheese and ham on each piece of chicken. Roll up from short side and tuck in ends; secure with a toothpick. In a shallow bowl, combine bread crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. Wrap and freeze four chicken roll-ups for up to two months. Place the remaining roll-ups, side seams down, on a greased baking sheet. Spritz chicken with nonstick cooking spray. Bake, uncovered, at 425 degrees for 25 minutes or until juices run clear. Remove toothpicks.
To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, at 425 degrees for 30 minutes or until juices run clear.
Yields 8 servings
Note: Can substitute meats and cheeses. Mozzarella cheese and pastrami are a good combination.
Sour Cream Chocolate Chip Muffins
Sour Cream Chocolate Chip Muffins (from Renee)
Makes 1 large dozen or 2 dozen mini-muffins
~
5 tablespoons butter, melted and cooled
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sour cream
1 large egg
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups all purpose flour
3/4 cups miniature chocolate chips (semi-sweet)
~
Heat oven to 350F (175C). Line 12 cup muffin tin with paper liners. Combine butter, sugar, vanilla, salt, sour cream, and egg; mix well. Stir in baking soda and baking powder. Add flour and stir until just combined; stir in chocolate chips. Fill prepared muffin tin three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan or wire rack.
Makes 1 large dozen or 2 dozen mini-muffins
~
5 tablespoons butter, melted and cooled
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sour cream
1 large egg
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups all purpose flour
3/4 cups miniature chocolate chips (semi-sweet)
~
Heat oven to 350F (175C). Line 12 cup muffin tin with paper liners. Combine butter, sugar, vanilla, salt, sour cream, and egg; mix well. Stir in baking soda and baking powder. Add flour and stir until just combined; stir in chocolate chips. Fill prepared muffin tin three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan or wire rack.
Crockpot Apple Pie
Crockpot Apple Pie (from Renee)
~
8 apples, peeled and sliced (use firm tart for best results)
1 1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar (we use splenda)
2 eggs
2 teaspoon vanilla
1 1/2 cup all purpose baking mix divided (click here for homemade baking mix)
1/3 cup brown sugar light or dark
3 tablespoons butter cold
~
Directions:Toss apples in a large bowl with spices. Place mixture in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla and 1/2 cup of the all purpose baking mix. Spoon into crockpot over the apples, covering them. Cut the remaining all purpose backing mix with the brown sugar and cold butter until crumbly. Sprinkle on top of ingredients in crockpot. Cook on low 6-7 hours or until apples are soft.
~
8 apples, peeled and sliced (use firm tart for best results)
1 1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar (we use splenda)
2 eggs
2 teaspoon vanilla
1 1/2 cup all purpose baking mix divided (click here for homemade baking mix)
1/3 cup brown sugar light or dark
3 tablespoons butter cold
~
Directions:Toss apples in a large bowl with spices. Place mixture in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla and 1/2 cup of the all purpose baking mix. Spoon into crockpot over the apples, covering them. Cut the remaining all purpose backing mix with the brown sugar and cold butter until crumbly. Sprinkle on top of ingredients in crockpot. Cook on low 6-7 hours or until apples are soft.
Wednesday, June 6, 2007
Brown Sugar Pound Cake
Brown Sugar Pound Cake
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1/2 cup butter
1 pound dark brown sugar
1 cup granulated sugar
1 cup shortening
5 eggs
3 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
1 cup chopped nuts
~
Cream butter, sugar, shortening, add eggs and beat. Mix flour, salt and baking powder. Add flour mixture alternately with milk, beating by hand. Add vanilla and nuts. Beat by hand about 200 strokes. Line 2 loaf pans with waxed paper on the long sides and bottoms. Bake at 325 degrees for 70- 75 minutes. Remove from pans immediately.
Note: I cooked this cake in a bunt cake pan and really liked it like that.
Made this and it was really good!
~
1/2 cup butter
1 pound dark brown sugar
1 cup granulated sugar
1 cup shortening
5 eggs
3 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
1 cup chopped nuts
~
Cream butter, sugar, shortening, add eggs and beat. Mix flour, salt and baking powder. Add flour mixture alternately with milk, beating by hand. Add vanilla and nuts. Beat by hand about 200 strokes. Line 2 loaf pans with waxed paper on the long sides and bottoms. Bake at 325 degrees for 70- 75 minutes. Remove from pans immediately.
Note: I cooked this cake in a bunt cake pan and really liked it like that.
Made this and it was really good!
Friday, June 1, 2007
Vacation Spaghetti
Vacation Spaghetti
~
From Recipe is from “In the Kitchen With Iee, Mama and Me” by Charlotte Ray.
~
Makes 6 to 8 hearty servings.
1 large onion, chopped
1 large bell pepper, chopped
1 stick or equivalent of margarine
1 lb. Velveeta cheese
1 (10 1/2-oz.) can Ro-tel tomatoes
1 (7-oz.) can mushrooms, pieces and stems
1 roasted chicken (SAM’s Club chicken is the best), deboned, OR 5 to 6 boneless chicken breasts, boiled 20 minutes and torn into pieces
1 (16-oz.) pkg. angel hair pasta (capellini)
Grated Cheddar cheese (about 1 cup)
~
1. Sauté onion and bell pepper in margarine. Add Velveeta and melt — slowly so it will not scorch and stick. Add Ro-tel, mushrooms and chicken. Mix well.2. Boil pasta in salted water with a tablespoon of oil about 6 to 7 minutes. Drain; add to chicken mixture and mix well.3. Pour into a 9x13-inch casserole dish. Bake at 350 degrees until bubbly. Sprinkle with grated cheese and leave in oven until melted.
~
Note: This recipe freezes and travels well — hence its name. Pour mixture into disposable aluminum pan and cover with foil. Place pan in extra-large self-sealing freezer bag and freeze. DO NOT add grated cheese. Package it separately for the road. On arrival, place in refrigerator rather than freezer so it will thaw before baking.
~
From Recipe is from “In the Kitchen With Iee, Mama and Me” by Charlotte Ray.
~
Makes 6 to 8 hearty servings.
1 large onion, chopped
1 large bell pepper, chopped
1 stick or equivalent of margarine
1 lb. Velveeta cheese
1 (10 1/2-oz.) can Ro-tel tomatoes
1 (7-oz.) can mushrooms, pieces and stems
1 roasted chicken (SAM’s Club chicken is the best), deboned, OR 5 to 6 boneless chicken breasts, boiled 20 minutes and torn into pieces
1 (16-oz.) pkg. angel hair pasta (capellini)
Grated Cheddar cheese (about 1 cup)
~
1. Sauté onion and bell pepper in margarine. Add Velveeta and melt — slowly so it will not scorch and stick. Add Ro-tel, mushrooms and chicken. Mix well.2. Boil pasta in salted water with a tablespoon of oil about 6 to 7 minutes. Drain; add to chicken mixture and mix well.3. Pour into a 9x13-inch casserole dish. Bake at 350 degrees until bubbly. Sprinkle with grated cheese and leave in oven until melted.
~
Note: This recipe freezes and travels well — hence its name. Pour mixture into disposable aluminum pan and cover with foil. Place pan in extra-large self-sealing freezer bag and freeze. DO NOT add grated cheese. Package it separately for the road. On arrival, place in refrigerator rather than freezer so it will thaw before baking.
Chocolate Chip Cookies
Chocolate Chip Cookies(from Joyful Days)
~
1 cup butter flavor Crisco
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon vanilla
2 eggs
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups flour
12 ounce bag chocolate chips (I love Ghiardelli)
~
Cream Crisco, and sugars. Beat in eggs and vanilla. Add dry ingredients. (Here is where you would freeze, and when needed defrost.) Bake at 375 degrees for 8-10 minutes.
~
1 cup butter flavor Crisco
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon vanilla
2 eggs
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups flour
12 ounce bag chocolate chips (I love Ghiardelli)
~
Cream Crisco, and sugars. Beat in eggs and vanilla. Add dry ingredients. (Here is where you would freeze, and when needed defrost.) Bake at 375 degrees for 8-10 minutes.
Skippy Peanut Butter Cookies
Skippy Peanut Butter Cookies(from Joyful Days)
~
1 cup shortening
1 cup peanut butter
1 cup granulated sugar
1 1/4 cup packed brown sugar
3 eggs
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
~
Blend together shortening and peanut butter until smooth. Add sugars. Cream, add eggs and vanilla. Cream. Blend in flour, soda, salt and baking powder. Mix until smooth. (At this point I would roll into logs and freeze. Take out when needed, defrost and follow the final instructions.) Drop by teaspoons onto a greased cookie sheet. Bake at 375 degrees for 8-10 minutes
~
1 cup shortening
1 cup peanut butter
1 cup granulated sugar
1 1/4 cup packed brown sugar
3 eggs
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
~
Blend together shortening and peanut butter until smooth. Add sugars. Cream, add eggs and vanilla. Cream. Blend in flour, soda, salt and baking powder. Mix until smooth. (At this point I would roll into logs and freeze. Take out when needed, defrost and follow the final instructions.) Drop by teaspoons onto a greased cookie sheet. Bake at 375 degrees for 8-10 minutes
Meat Loaf Miniatures
Meatloaf Miniatures (from Quick Cooking)
~
1 cup ketchup
3 to 4 tablespoons packed brown sugar
1 teaspoon ground mustard
2 eggs, beaten
4 teaspoons Worcestershire sauce
3 cups Crispix cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds lean ground beef
~
In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside.Add eggs, Worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.
Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375 degrees for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160 degrees. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months.
~
To use frozen meatloaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350 degrees for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.
~
Note: I have tried this with regular ground beef and it just is not as good. Lean ground beef is so much better for this recipe because of the way that you cook it.
~
1 cup ketchup
3 to 4 tablespoons packed brown sugar
1 teaspoon ground mustard
2 eggs, beaten
4 teaspoons Worcestershire sauce
3 cups Crispix cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds lean ground beef
~
In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside.Add eggs, Worcestershire sauce, cereal, and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.
Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375 degrees for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160 degrees. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months.
~
To use frozen meatloaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350 degrees for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.
~
Note: I have tried this with regular ground beef and it just is not as good. Lean ground beef is so much better for this recipe because of the way that you cook it.
Sloppy Joes
Sloppy Joes (from Quick Cooking)
~
2 pounds ground beef
2 medium onions, chopped
2 cups ketchup
1 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablepspoons prepared mustard
1 teaspoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon pepper
Hamburger Buns, split
~
In a large skillet, cook beef, onions and garlic over medium high heat until the meat is no longer pink; drain. stir in the ketchup, barbecue sauce, brown sugar, vinegar, mustard, Italian seasoning, onion powder, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.
Serve about 1/2 cup meat mixture on each bun. Or cool and freeze in freezer containers for up to three months.
~
To use frozen sloppy joes: Thaw in the refrigerator; place in a saucepan and heat through. Serve on buns.
~
Note: To make sloppy joes not so sloppy, try using a hot dog bun instead. They hold the sauce better and make it less messy.
~
2 pounds ground beef
2 medium onions, chopped
2 cups ketchup
1 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablepspoons prepared mustard
1 teaspoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon pepper
Hamburger Buns, split
~
In a large skillet, cook beef, onions and garlic over medium high heat until the meat is no longer pink; drain. stir in the ketchup, barbecue sauce, brown sugar, vinegar, mustard, Italian seasoning, onion powder, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.
Serve about 1/2 cup meat mixture on each bun. Or cool and freeze in freezer containers for up to three months.
~
To use frozen sloppy joes: Thaw in the refrigerator; place in a saucepan and heat through. Serve on buns.
~
Note: To make sloppy joes not so sloppy, try using a hot dog bun instead. They hold the sauce better and make it less messy.
Chicken Broccoli Spaghetti
Chicken Broccoli Spaghetti (from Quick Cooking)
~
1 1/2 pounds boneless, skinless chicken breast
1 package (1 pound) spaghetti
2 cups fresh broccoli florets
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/4 cup water
1 pound process cheese (Velveeta), cubed
1/4 teaspoon pepper
~
Place chicken in a large skillet and cover with water, bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear.Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.
In a saucepan, cook broccoli in a small amount of water for 5-8 minutes or until crisp tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Add the chicken, broccoli and pepper; heat through. Stir in spaghetti; mix well.
Transfer to two greased 8 inch square baking dishes. Cove and freeze for up to 3 months. Or bake, uncovered at 350 degrees for 30-40 minutes or until heated through.
~
1 1/2 pounds boneless, skinless chicken breast
1 package (1 pound) spaghetti
2 cups fresh broccoli florets
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/4 cup water
1 pound process cheese (Velveeta), cubed
1/4 teaspoon pepper
~
Place chicken in a large skillet and cover with water, bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear.Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.
In a saucepan, cook broccoli in a small amount of water for 5-8 minutes or until crisp tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Add the chicken, broccoli and pepper; heat through. Stir in spaghetti; mix well.
Transfer to two greased 8 inch square baking dishes. Cove and freeze for up to 3 months. Or bake, uncovered at 350 degrees for 30-40 minutes or until heated through.
Corn Bread Chicken Bake
Corn Bread Chicken Bake (from Quick Cooking)
~
1 1/4 pounds boneless, skinless chicken breast
6 cups cubed corn bread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chicken broth
2 tablespoons butter or margarine, melted
1 1/2 to 2 teaspoons rubbed sage
1 teaspoon salt
1/2 to 1 teaspoon pepper
~
Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Drain and cut into cubes. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13in by 9 in x 2 in baking dish. Bake, uncovered at 350 degrees for 45 minutes or until heated through.
~
1 1/4 pounds boneless, skinless chicken breast
6 cups cubed corn bread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chicken broth
2 tablespoons butter or margarine, melted
1 1/2 to 2 teaspoons rubbed sage
1 teaspoon salt
1/2 to 1 teaspoon pepper
~
Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Drain and cut into cubes. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13in by 9 in x 2 in baking dish. Bake, uncovered at 350 degrees for 45 minutes or until heated through.
Pasta Crab Casserole
Pasta Crab Casserole (from Quick Cooking)
~
8 ounces uncooked spiral pasta
2 large onions, chopped
1/2 pound fresh mushrooms sliced
1/2 cup chopped green pepper
2 garlic cloves minced
1/2 cup butter or margarine
2 packages (8 ounces each) imitation crab meat, chopped
1/2 cup sour cream
2 teaspoons salt
1 1/2 teaspoons dried basil
1 1/2 cups (6 ounces) shredded cheddar cheese
~
Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms, green pepper, and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, and basil.
Transfer to two greased 8 inch square baking dishes. Sprinkle with the cheese. Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 20 minutes. Uncover and bake for 5 minutes longer.
~
To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 55-60 minutes or until heated through.
Serve with a salad and garlic bread.
~
8 ounces uncooked spiral pasta
2 large onions, chopped
1/2 pound fresh mushrooms sliced
1/2 cup chopped green pepper
2 garlic cloves minced
1/2 cup butter or margarine
2 packages (8 ounces each) imitation crab meat, chopped
1/2 cup sour cream
2 teaspoons salt
1 1/2 teaspoons dried basil
1 1/2 cups (6 ounces) shredded cheddar cheese
~
Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms, green pepper, and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, and basil.
Transfer to two greased 8 inch square baking dishes. Sprinkle with the cheese. Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 20 minutes. Uncover and bake for 5 minutes longer.
~
To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 55-60 minutes or until heated through.
Serve with a salad and garlic bread.
Souper Stuffed Cheese Burgers
Souper Stuffed Cheese Burgers(from Bridget)
~
1 envelope Lipton Onion Soup Mix
2 lbs. ground beef
1/2 c water
3/4 cup Cheddar, Mozzarella, or Monty Jack cheese (about 6 oz.)
~
In a large bowl, combine soup mix, ground beef and water; shape into 12 patties. Place 2 TBSP cheese in center of 6 patties. Top with remaining patties and seal edges tightly. Grill or broil until done.
~
1 envelope Lipton Onion Soup Mix
2 lbs. ground beef
1/2 c water
3/4 cup Cheddar, Mozzarella, or Monty Jack cheese (about 6 oz.)
~
In a large bowl, combine soup mix, ground beef and water; shape into 12 patties. Place 2 TBSP cheese in center of 6 patties. Top with remaining patties and seal edges tightly. Grill or broil until done.
Tater Tot Casserole
Tater Tot Breakfast Bake (from Trista)
~
6 slices cooked and crumbled bacon
6 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups grated cheddar cheese
16 ounces tater tots
~
Preheat oven to 350 degrees. Beat together eggs, milk, salt, mustard and pepper. Grease a 9x13 baking dish. Layer bacon, egg mixture and cheese. Arrange tater tots on top. Bake for 40 mins or until eggs are set and tater tots are golden brown.
~
6 slices cooked and crumbled bacon
6 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups grated cheddar cheese
16 ounces tater tots
~
Preheat oven to 350 degrees. Beat together eggs, milk, salt, mustard and pepper. Grease a 9x13 baking dish. Layer bacon, egg mixture and cheese. Arrange tater tots on top. Bake for 40 mins or until eggs are set and tater tots are golden brown.
Lemon Blueberry Bread
Lemon Blueberry Bread(from Carey)
~
1 package (8-ounces) reduced fat cream cheese
1 1/3 cups sugar, divided
2 eggs
2 tablespoons lemon extract
1 1/2 cups biscuit baking mix
1 tablespoon grated lemon zest
1 1/2 cups fresh blueberries
*1/3 cup lemon juice
~
Preheat the oven to 350°F. Coat a loaf pan with non-stick cooking spray.In a large mixing bowl, beat the cream cheese and 1 cup sugar until light and fluffy. Add the eggs and lemon extract. Stir in the baking mix and lemon rind just until blended. Carefully stir in the blueberries. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Immediately poke holes in 1-inch intervals on the top of the bread with a toothpick. In a small non-stick saucepan over medium heat or in the microwave oven, combine the remaining 1/3 cup sugar and lemon juice, heating until the sugar is dissolved. Pour evenly over the top of the bread. Cool and slice.
~
To Prepare and Eat Now: Eat when ready.
~
To Freeze: Cool to room temperature, wrap, label, and freeze.
~
To Prepare After Freezing: Remove from freezer to defrost.
~
Note: If you're using frozen blueberries, do not thaw them before using, or they will be too mushy.
~
1 package (8-ounces) reduced fat cream cheese
1 1/3 cups sugar, divided
2 eggs
2 tablespoons lemon extract
1 1/2 cups biscuit baking mix
1 tablespoon grated lemon zest
1 1/2 cups fresh blueberries
*1/3 cup lemon juice
~
Preheat the oven to 350°F. Coat a loaf pan with non-stick cooking spray.In a large mixing bowl, beat the cream cheese and 1 cup sugar until light and fluffy. Add the eggs and lemon extract. Stir in the baking mix and lemon rind just until blended. Carefully stir in the blueberries. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Immediately poke holes in 1-inch intervals on the top of the bread with a toothpick. In a small non-stick saucepan over medium heat or in the microwave oven, combine the remaining 1/3 cup sugar and lemon juice, heating until the sugar is dissolved. Pour evenly over the top of the bread. Cool and slice.
~
To Prepare and Eat Now: Eat when ready.
~
To Freeze: Cool to room temperature, wrap, label, and freeze.
~
To Prepare After Freezing: Remove from freezer to defrost.
~
Note: If you're using frozen blueberries, do not thaw them before using, or they will be too mushy.
The Best Bundt Cake Ever!
The Best Bundt Cake Ever! (from Magi)
~
1 2-layer cake mix
1 can frosting
4 eggs
1/2 cup oil
1 cup milk
~
Heat oven to 350. Mix frosting, eggs, oil, and milk well by hand. Add dry ingredients and hand mix thoroughly. Pour batter into a well-greased 12-cup bundt pan. Bake for one hour. Cool in pan for 15 minutes. Remove.
~
Tried this it is a family FAVORITE!
~
1 2-layer cake mix
1 can frosting
4 eggs
1/2 cup oil
1 cup milk
~
Heat oven to 350. Mix frosting, eggs, oil, and milk well by hand. Add dry ingredients and hand mix thoroughly. Pour batter into a well-greased 12-cup bundt pan. Bake for one hour. Cool in pan for 15 minutes. Remove.
~
Tried this it is a family FAVORITE!
Enchilada Casserole
Enchilada Casserole
~
1 1/2 pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (7 inches) cut into 3/4 inch strips, divided
1 cup (8 ounces) sour cream
2 cans (15 1/4 ounces each) whole kernel corn, drained
4 cups (16 ounces) shredded mozzarella cheese
~
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. stir in water, chili powder, salt, pepper, and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Place 1/4 cup salsaeach in two greased 8 inch square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide meat mixture, sour creamand corn between the two casseroles. Top with remaining tortillas, salsa, and cheese.
Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 35 minutes. Uncover; bake 5- 10 minutes longer or until heated through.
~
To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
~
Note: I usually serve with a mexican rice. Also if you like it hotter, you can add more chili powder and use hot salsa.
~
1 1/2 pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (7 inches) cut into 3/4 inch strips, divided
1 cup (8 ounces) sour cream
2 cans (15 1/4 ounces each) whole kernel corn, drained
4 cups (16 ounces) shredded mozzarella cheese
~
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. stir in water, chili powder, salt, pepper, and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Place 1/4 cup salsaeach in two greased 8 inch square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide meat mixture, sour creamand corn between the two casseroles. Top with remaining tortillas, salsa, and cheese.
Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 35 minutes. Uncover; bake 5- 10 minutes longer or until heated through.
~
To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
~
Note: I usually serve with a mexican rice. Also if you like it hotter, you can add more chili powder and use hot salsa.
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