Saturday, December 5, 2009
3 lbs all-purpose potatoes, peeled & cubed
1.5 cups shredded Cheddar cheese (about 6 oz.), divided
1 cup mayonnaise
1 cup sour cream
3 green onions, finely chopped (optional, but just do it!)
6 slices bacon, crisp-cooked and crumbled
1 - Preheat oven to 375*. Spray 2-qt shallow baking dish with non-stick cooking spray; set aside.
2 - Cover potatoes with water in a 4-qt sauce pot; bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash.
3 - Stir in 1 cup cheese, mayonnaise, sour cream, green onions and 4 strips crumbled bacon. Turn in to prepared baking dish and bake 30 minutes or until bubbling.
4 - Top with remaining .5 cup cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions.
Friday, November 6, 2009
1 cup soy sauce
1 cup pineapple juice
1 cup sugar
ground ginger (up to 1 tbsp - to your liking)
1 5 lb bag chicken thighs
Mix soy sauce, pineapple juice, sugar and ground ginger in a big pot. add chicken. When it comes to a boil, turn the burner down to medium heat, let cook for 45-60 minutes. While it is cooking, make your rice.
The hardest part for me in this recipe is taking all the fat off the chicken. long process - but worth it. So yummy!
Friday, October 2, 2009
1-1.5 lb of hamburger
2 packets of taco seasoning
1 small onion chopped
1 can of corn
2 cans of kidney beans
1 can of black beans
2 cups of salsa
1 large can of vegetarian veggie soup (aka-veg. beef soup minus the beef)
In large pot brown your hamburger with your onions, drain fat. Next add soup, along with one soup can of water. Next add kidney beans, black beans, and corn-DO NOT DRAIN any of them, just add straight from can. Next add in salsa and mix all together. Last add taco seasoning and stir into soup.I used about 1 1/2 packets of taco seasoning and it was perfect, you can adjust to your liking. I put on medium heat for about half hour stirring occasionally. Last top off with crushed tortilla chips and cheese.
It makes a lot!!
Wednesday, July 29, 2009
My husband LOVES bread pudding so I have been making it lately when I have bread or buns that are kinda going old. I really like making it because you can adjust to your own tastebuds by adding different fruit or spices and it usually still turns out really good.
About 7 or 8 pieces of old bread.
3/4 cups of brown sugar (or you can use white sugar)
2 TBS. of melted butter
2 Cups milk
1 tsp of vanilla
1 tsp. of cinnamon
1/2 cup raisins (optional)
Break bread up into little pieces and place into 8x8 pan.
Drizzle melted butter over broken bread, add raisins on top if desired.
In bowl combine eggs, milk, vanilla, cinnamon, sugar together and mix with electric mixer until well blended.
Pour mixture over bread.
With a fork, make sure all bread is soaked in liquid mixture.
Bake at 350 for 45 min.
Serve with whip cream on top, or by itself. Really yummy hot or cold.
Friday, June 26, 2009
1 cup shortening
1 1/2 cup sugar
Measure and sift:
2 3/4 cup flour
2 tsp. cream of tarter
1 tsp. soda
1/4 tsp. salt
Combine all ingredients together. Form into 1 inch balls and roll in cinnamon and sugar mixture. Bake at 400 degrees for 8-10.
Wednesday, June 24, 2009
12 oz. Tequilla
12 oz. 7 Up
12 oz. Corona Extra
12 oz. can limeade concentrate
Pour all ingredients into large pitcher. Stir with wooden spoon until combined. Garnish with kosher salt and a lime.
3 cups flour
3 cups sugar
1/2 tsp. salt
Bring to boil
3 cubes of butter
6 tbsp. cocoa
1 1/2 cups water
3/4 cup sour cream
1 1/2 tsp. baking soda
Add cocoa mixture then flour mixture. Take out enough mixture to make 4 cupcakes or else it the cake will over flow. You can set that aside until the cake is done. Pour the rest of the mixture into a floured and greased jelly roll pan or cookie sheet. Bake at 375 degrees for 20 minutes.
Bring to boil
1 1/2 cubes butter
6 tbsp. cocoa
6 tbsp. milk
2 tbsp. karol syrup
5 cups powdered sugar
1 tsp. vanilla
Spread over cake. Enjoy!
Sunday, June 21, 2009
Monday, June 8, 2009
- 2 Granny Smith apples
- 2 cans crescent rolls
- 2 sticks butter
- 1 1/2 cups sugar
- 1 teaspoons vanilla
- 1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Then go to confession. Quickly.
For a back story and step-by-step pictures, go to PW's website, HERE.
Friday, May 29, 2009
1 pound ground beef (lean is best because you add so much to it)
2 tbsp Worcestershire sauce
1/2 cup quick oats
1/2 cup chopped onion
1/2-to 1 cup shredded Cheddar cheese
1/3 C. grated Parmesan (the shaky powder kind)
salt and pepper
10 pieces of raw bacon
Mix all ingredients together except the bacon.
Make into patties....
Wrap two pieces of bacon around each patty....secure with a tooth pick
and slap on the grill!
Monday, March 30, 2009
5-6 Roma Tomatoes (chopped)
2-3 cloves garlic (finely chopped)
1 tsp salt (to taste)
1 tsp pepper (to taste)
10-15 fresh basil leaves (chopped)
Mix all together in a strainer to remove any excess juice from tomatoes.
1 Pillsbury pizza crust
2-3 tbsp extra virgin olive oil
1 clove garlic
3/4 cup mayonnaise
1/2 tsp garlic powder
1-2 cups mozzarella cheese
Press dough to fit cookie sheet drizzle with olive oil rub it around til dough has a thin layer on it. Bake as directed or til golden brown. While still warm cut a clove of garlic in half and rub over the crust. Let cool, mix mayo and garlic salt and spread evenly over crust,next top with mozzarella cheese then the tomato mixture. Put back it the oven til cheese is melted. When removed sprinkle with grated Parmesan cheese, serve and enjoy.
Friday, February 27, 2009
1 pkg. (18.25 ounces) plain white cake mix
1 cup whole milk
8 tbls. (1 stick)butter, melted
3 large eggs
1 tsp. pure vanilla extract
2 tsp. ground cinnamon
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease 9x13 pan.
2. Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour batter in pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pan from the oven and place them on wire racks to cool for 10 minutes. Allow it to cool completely, 30 minutes more.
4. Frost with Cinnamon Buttercream Frosting below.
Cinnamon Buttercream Frosting
8 tbls. (1 stick) butter, at room temperature.
3 3/4 cups confectioners' sugar, sifted
3 to 4 tbls. milk
1 tsp. pure vanilla extract
2 tsp. cinnamon
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add confectioners' sugar, 3 tablespoons milk, vanilla, and cinnamon. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tablespoon milk if the frosting seems to stiff.
Wednesday, February 4, 2009
1 quart or 4 cups buttermilk
2 1/2 tsp. salt
1 tsp. pepper
1 tsp. onion salt
2 tsp. parsley
1 quart or 4 cups mayo
2 tsp. accent
2 1/2 tsp. garlic salt
Mix mayo and buttermilk together then add spices.
Friday, January 30, 2009
1 (16 oz.) package jumbo pasta shells
4 cups small curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup shredded Parmesan cheese
2 eggs, lightly beaten
1 tsp. garlic powder
1 tsp. dried oregano or 2-3 tbs. fresh oregano
1 tsp. dried parsley or 2-3 tbs. fresh parsley
1 (26 oz.) jar spaghetti sauce
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
*You can add one package frozen chopped spinach (thawed, liquid squeezed out)
1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.
2. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
3. Spread 1/3 of the spaghetti sauce in the bottom of a 9 x 13 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over the top, and sprinkle with remaining 1/4 cup Parmesan, and 1/4 cup mozzarella cheese.
4. Bake at 350 degrees for 20 minutes covered and 20 minutes uncovered. Let stand 10 minutes before serving.
You can pipe cheese filling from a gallon size zip-loc bag, 1/3 at a time works best. Cut a whole about a dime size so all the filling can come out.
Monday, January 26, 2009
Makes Makes 4 servings
Canola oil cooking spray
½ cup sliced almonds
¼ cup whole-wheat flour
1 ½ teaspoons paprika
½ teaspoon garlic powder
½ teaspoon dry mustard
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
1 ½ teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders (see Ingredient Note)
1. Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
Sunday, January 25, 2009
I got this recipe from my Aunt who I think got it from Sweet Tomatoes Restaurant. It is a really big hit with everyone, so I thought I would pass it along!
Ingredients for Salad:
1 bunch of broccoli washed, uncooked and cut into bite size florets
1/2 C cooked bacon crumbled (you can cook it yourself or buy the Hormel bacon crumbles)
1/2 C cashews- I like the roasted salted ones better than the plain
1/3 C. raisins
1/4 C red onion finely chopped
Ingredients for Dressing:
1 C. Mayo
1/3 C. sugar
2 tbsp apple cider vinegar
Throw all salad ingredients into a big bowl together. Prepare the dressing by mixing the three ingredients until smooth. Pour over the salad. Then toss it until evenly coated. Put in the fridge until cool.- I just think it tastes better cold- but not required
1 white cake mix
8 ounces flavored yogurt(Yoplait is the best!)
8 ounces whipped topping
8 ounces flavored yogurt(same as used in cake)
Preheat oven to 350 degrees
With electric mixer, slowly mix cake ingredients according to package directions. Gently stir in yogurt with spoon or plastic spatula. Pour batter in a greased 9x13 pan.
Bake for 30-35 minutes, until golden on top. Use a toothpick to determine if cake is done. Chill the cake in the refrigerator for 4 hours.
Before serving, stir whipped topping and yogurt together and frost cake with it. Store leftovers in the refrigerator.
Friday, January 23, 2009
Ingredients & Directions:
Crust 2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
pinch of salt
2 sticks butter, at room temperature, plus more for greasing
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Preheat the oven to 350 degrees. Lightly grease 9x13x2-inch pan.
Make the crust by combining flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 15-20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
Wednesday, January 21, 2009
5-6 pork chops
1 can chopped green chilies
3 cans old El Paso Green chile sauce
Cook pork chops in crock pot covered in sauce and chilies for 2 and 1/2 hours on high or 4 hours on low. When meat is cooked and tender shred the meat with a fork and return to crock pot in green chile sauce. Spoon meat onto tortillas roll and cover in sauce then smother with cheese. Microwave for about 45 seconds to melt the cheese on the tortillas.
Tuesday, January 20, 2009
1 box yellow cake mix (or whatever you want-chocolate, white, whatever)
3/4 c oil or 1 c applesauce
1 small can mandarin oranges, undrained
1 med can crushed pineapple, drained but save that juice!!
1 small pkg vanilla instant pudding
12 oz cool whip
Mix cake, oil, eggs and oranges with mixer for 3 minutes. Pour into greased and floured 9 x 13 pan (or 3 round pans). Bake 350 for 30 minutes or til a toothpick comes out clean. (duh.) While cake is warm, prick cake with fork at intervals and pour juice from drained pineapple over top. Fold pineapple and dry pudding mix into the cool whip. Spread over cooled cake. Chill in the freezer. Very moist and so yummy!
Tuesday, January 13, 2009
1 box Betty Crocker Original Supreme brownie mix (with chocolate pouch)
vegetable oil, water, and eggs called for on brownie mix box
1 pouch Betty Crocker chocolate chip cookie mix
butter and egg called for on cookie pouch
1 container Betty Crocker Rich & Creamy Chocolate frosting or the Chocolate Ganache at the end.
1. Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan. Make brownie batter as directed on box. Spread in pan.
2. Make cookie dough as directed on pouch. Drop by rounded spoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Frost with Betty Crocker frosting or chocolate ganache.
12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping gream
6 Tbsp butter
* In a small saucepan, heat cream and butter until just before the boiling stage.
* Pour over the chocolate morsels.
* Let stand about 20 seconds and stir until smooth.
* Pour over brownies and let set before cutting
Monday, January 12, 2009
1 cup popcorn kernels
1 cup sugar
1 cup Karol syrup
1 cup peanut butter
Pop popcorn kernels and set aside. Then in a sauce pan bring to boil sugar and Karol syrup. Take off heat and add peanut butter. Pour over popcorn and toss until covered.
Thursday, January 8, 2009
24 Rhodes Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/2 cup Parmesan cheese
Pour melted butter on an 11x17-inch baking sheet. Roll each roll to about 6-inches and then roll in butter until completely coated. Place cheese in separate bowl and roll buttered bread stick in cheese. Place bread stick on baking sheet in 2 rows of twelve each. Sprinkle with garlic salt, if desired. Cover with plastic wrap.
Let rise until double in size. Remove wrap and bake at 350 degrees for 20 minutes or until golden brown.