Ingredients:
For sauce:
2 cups of skim milk
2 tbl of margarine or butter
1 cup of shredded cheese
1 tbl of cornstarch mixed in 2 tbls of water
Directions:
Slowly bring milk and butter to a slight boil. Add shredded cheese and stir
until almost melted. Add cornstarch and stir constantly until sauce
thickens. Remove from heat and set aside.
Rest of recipe:
Cook 1 bag of Schwan's Broccoli and Cheese per directions
Cook 2 cups of Schwan's Fahita chicken with rib meat
Cook Angel Hair Pasta per instructions on box (enough to feed 4 people)
Pour cream sauce over brocolli and cheese and stir until well blended, add fahita chicken and stir until chicken is all covered in sauce. Pour over angel hair pasta and wahlah...you have a quick and easy, but delicious meal in minutes! :-)
Goes great with Hawaiian bread rolls!!!
Thanks to Joni!
Thursday, January 31, 2008
Berry Lemon Cake
Ingredients & Directions:
1) Bake cake as directed in 8-inch round pans.
2) Combine 1 (16 oz) can Pillsbury Creamy Supreme Vanilla frosting with 8 oz whipped topping and 1 tbsp. grated lemon peel.
3) Spread ½ cup frosting mixture on bottom cake layer and top with fresh raspberries. Add top cake layer and frost entire cake. Decorate with fruit-flavored jelly candies. Store in refrigerator.
Thanks to Billie Jo!
1) Bake cake as directed in 8-inch round pans.
2) Combine 1 (16 oz) can Pillsbury Creamy Supreme Vanilla frosting with 8 oz whipped topping and 1 tbsp. grated lemon peel.
3) Spread ½ cup frosting mixture on bottom cake layer and top with fresh raspberries. Add top cake layer and frost entire cake. Decorate with fruit-flavored jelly candies. Store in refrigerator.
Thanks to Billie Jo!
Yogurt Parfait
One single serving of your flavored yogurt of choice.
2 tablespoons of cottage cheese
1/4 cup of NOT SWEETENED fruit.
2 tablespoons of light whipped cream.
For a banana pudding style, I just add a banana to the banana-cream yogurt and top with whipped cream!
Thanks to Buffi BeCraft-Woodall!
2 tablespoons of cottage cheese
1/4 cup of NOT SWEETENED fruit.
2 tablespoons of light whipped cream.
For a banana pudding style, I just add a banana to the banana-cream yogurt and top with whipped cream!
Thanks to Buffi BeCraft-Woodall!
Mocha Cappuccino Cake
Ingredients:
1 package devil's food cake mix and ingredients to make the cake.
1/4 cup granulated sugar
2 tablespoons instant coffee granules, divided
1/3 cup boiling water
1 package 8oz cream cheese, softened
1 cup powdered sugar
1 container cool whip
1/4 cup grated chocolate
Directions:
Bake the cake as directed - I usually do this the day before and wrap in plastic wrap and store in fridge - it seems to make the cake moister.
combine granulated sugar, 1/2 tablespoon instant coffee and boiling water, stir until dissolved and set aside.
Combine cream cheese, powdered sugar and remaining 1 1/2 tablespoons coffee granules whisk until smooth. Fold whipped topping into cream cheese mixture. Place 1 cup of the cream cheese filling aside for garnish.
Cut cake in half horizontally to form two even layers. remove top layer and set aside. Brush half of the coffee mixture over bottom cake layer using a pastry brush. Spread remaining cream cheese filling over cake layer only on top. Sprinkle half of the chocolate shaving over filling. Carefully top with second cake layer. Brush top and sides of cake with remaining coffee mixture. Pipe rosettes of filling around the top edge of top layer and sprinkle with remaining chocolate shavings.
It's easier than it sounds and I've also used Hazelnut flavored instant coffee and it was fabulous - if I do say so myself!
Thanks to DeNita!
1 package devil's food cake mix and ingredients to make the cake.
1/4 cup granulated sugar
2 tablespoons instant coffee granules, divided
1/3 cup boiling water
1 package 8oz cream cheese, softened
1 cup powdered sugar
1 container cool whip
1/4 cup grated chocolate
Directions:
Bake the cake as directed - I usually do this the day before and wrap in plastic wrap and store in fridge - it seems to make the cake moister.
combine granulated sugar, 1/2 tablespoon instant coffee and boiling water, stir until dissolved and set aside.
Combine cream cheese, powdered sugar and remaining 1 1/2 tablespoons coffee granules whisk until smooth. Fold whipped topping into cream cheese mixture. Place 1 cup of the cream cheese filling aside for garnish.
Cut cake in half horizontally to form two even layers. remove top layer and set aside. Brush half of the coffee mixture over bottom cake layer using a pastry brush. Spread remaining cream cheese filling over cake layer only on top. Sprinkle half of the chocolate shaving over filling. Carefully top with second cake layer. Brush top and sides of cake with remaining coffee mixture. Pipe rosettes of filling around the top edge of top layer and sprinkle with remaining chocolate shavings.
It's easier than it sounds and I've also used Hazelnut flavored instant coffee and it was fabulous - if I do say so myself!
Thanks to DeNita!
Mocha Cappuccino Cake
Ingredients:
1 package devil's food cake mix and ingredients to make the cake.
1/4 cup granulated sugar
2 tablespoons instant coffee granules, divided
1/3 cup boiling water
1 package 8oz cream cheese, softened
1 cup powdered sugar
1 container cool whip
1/4 cup grated chocolate
Directions:
Bake the cake as directed - I usually do this the day before and wrap in plastic wrap and store in fridge - it seems to make the cake moister.
combine granulated sugar, 1/2 tablespoon instant coffee and boiling water, stir until dissolved and set aside.
Combine cream cheese, powdered sugar and remaining 1 1/2 tablespoons coffee granules whisk until smooth. Fold whipped topping into cream cheese mixture. Place 1 cup of the cream cheese filling aside for garnish.
Cut cake in half horizontally to form two even layers. remove top layer and set aside. Brush half of the coffee mixture over bottom cake layer using a pastry brush. Spread remaining cream cheese filling over cake layer only on top. Sprinkle half of the chocolate shaving over filling. Carefully top with second cake layer. Brush top and sides of cake with remaining coffee mixture. Pipe rosettes of filling around the top edge of top layer and sprinkle with remaining chocolate shavings.
It's easier than it sounds and I've also used Hazelnut flavored instant coffee and it was fabulous - if I do say so myself!
Thanks to DeNita!
1 package devil's food cake mix and ingredients to make the cake.
1/4 cup granulated sugar
2 tablespoons instant coffee granules, divided
1/3 cup boiling water
1 package 8oz cream cheese, softened
1 cup powdered sugar
1 container cool whip
1/4 cup grated chocolate
Directions:
Bake the cake as directed - I usually do this the day before and wrap in plastic wrap and store in fridge - it seems to make the cake moister.
combine granulated sugar, 1/2 tablespoon instant coffee and boiling water, stir until dissolved and set aside.
Combine cream cheese, powdered sugar and remaining 1 1/2 tablespoons coffee granules whisk until smooth. Fold whipped topping into cream cheese mixture. Place 1 cup of the cream cheese filling aside for garnish.
Cut cake in half horizontally to form two even layers. remove top layer and set aside. Brush half of the coffee mixture over bottom cake layer using a pastry brush. Spread remaining cream cheese filling over cake layer only on top. Sprinkle half of the chocolate shaving over filling. Carefully top with second cake layer. Brush top and sides of cake with remaining coffee mixture. Pipe rosettes of filling around the top edge of top layer and sprinkle with remaining chocolate shavings.
It's easier than it sounds and I've also used Hazelnut flavored instant coffee and it was fabulous - if I do say so myself!
Thanks to DeNita!
Strawberry Fluff
Ingredients:
34 large Marshmallows or 4 cups small
1 1/4 cup Flour
1/2 cup Brown sugar
30 ounces frozen strawberries
1/4 teaspoon Salt
3/4 cup Water
1/2 cup butter
4 1/2 tablespoon Cornstarch
2 cups whipping cream
4 tablespoon sugar
1/2 teaspoon almond extract
1 cup milk
Directions:
Melt marshmallows with the milk in a double boiler, over hot water.
When melted, remove from heat and chill until completely cooled and thickened. Thaw the strawberries and drain syrup into separate container. Add water to the strawberry syrup. Mix cornstarch and sugar in a pan and stir in the berry syrup. Cook over medium heat, stirring constantly until mixture thickens and boils for 3 minutes.
Cool and then fold in the reserved berries.
Combine flour, brown sugar (firmly packed) and salt. Cut in oleo until particles are fine. Spread mixture over the bottom of a 13X9X2 pan. Bake at 400F for 10-12 minutes, stirring occasionally, until golden brown. Cool. Remove a 1/2 cup of the crumb mixture and reserve. Press the remainder of the crumbs into the bottom of the pan, forming a crust.
Beat the whipping cream and almond extract until thick and it stands in peaks. Fold cooled marshmallows into the whip cream mixture. Mix evenly. Turn 2/3 of the cream mixture into the crumb lined pan. Spread gently to cover the crumbs entirely. Spoon in berry filling over marshmallow layer. Add remaining marshmallow mixture over berry filling, then sprinkle with remaining crumbs.
Chill thoroughly.
Thanks to Monica Burns!
34 large Marshmallows or 4 cups small
1 1/4 cup Flour
1/2 cup Brown sugar
30 ounces frozen strawberries
1/4 teaspoon Salt
3/4 cup Water
1/2 cup butter
4 1/2 tablespoon Cornstarch
2 cups whipping cream
4 tablespoon sugar
1/2 teaspoon almond extract
1 cup milk
Directions:
Melt marshmallows with the milk in a double boiler, over hot water.
When melted, remove from heat and chill until completely cooled and thickened. Thaw the strawberries and drain syrup into separate container. Add water to the strawberry syrup. Mix cornstarch and sugar in a pan and stir in the berry syrup. Cook over medium heat, stirring constantly until mixture thickens and boils for 3 minutes.
Cool and then fold in the reserved berries.
Combine flour, brown sugar (firmly packed) and salt. Cut in oleo until particles are fine. Spread mixture over the bottom of a 13X9X2 pan. Bake at 400F for 10-12 minutes, stirring occasionally, until golden brown. Cool. Remove a 1/2 cup of the crumb mixture and reserve. Press the remainder of the crumbs into the bottom of the pan, forming a crust.
Beat the whipping cream and almond extract until thick and it stands in peaks. Fold cooled marshmallows into the whip cream mixture. Mix evenly. Turn 2/3 of the cream mixture into the crumb lined pan. Spread gently to cover the crumbs entirely. Spoon in berry filling over marshmallow layer. Add remaining marshmallow mixture over berry filling, then sprinkle with remaining crumbs.
Chill thoroughly.
Thanks to Monica Burns!
Hillbilly Grape Salad
Ingredients:
7 cups seedless grapes - your choice color
1 8oz cream cheese
1 cup sugar
8 oz sour cream
2 cups nuts (I use walnuts - MIL uses pecans)
1/2 cup brown sugar
Directions:
Cream the white sugar and cream chesse together, stir in the sour cream, pour over grapes. Sir in nuts. Sprinkle with the brown sugar and cover - store in refrigerator overnight.
Thanks to DeNita!
7 cups seedless grapes - your choice color
1 8oz cream cheese
1 cup sugar
8 oz sour cream
2 cups nuts (I use walnuts - MIL uses pecans)
1/2 cup brown sugar
Directions:
Cream the white sugar and cream chesse together, stir in the sour cream, pour over grapes. Sir in nuts. Sprinkle with the brown sugar and cover - store in refrigerator overnight.
Thanks to DeNita!
Paige's Baked Potato Dip
Description:
A friend of mine has brought this to every gathering in the past 6 months and I am still not tired of it, so I have to post. So easy!
Ingredients:
16 oz light sour cream
3/4 jar Real Bacon Bits 50% Less fat
1 cup finely shredded cheddar cheese
1 pkg light or regular Ranch Dip
Directions:
Mix & Serve with Triscuits. (I just made it to serve with the rosemary olive oil triscuits. Very yum!)
Thanks to Pauline Baird Jones!
A friend of mine has brought this to every gathering in the past 6 months and I am still not tired of it, so I have to post. So easy!
Ingredients:
16 oz light sour cream
3/4 jar Real Bacon Bits 50% Less fat
1 cup finely shredded cheddar cheese
1 pkg light or regular Ranch Dip
Directions:
Mix & Serve with Triscuits. (I just made it to serve with the rosemary olive oil triscuits. Very yum!)
Thanks to Pauline Baird Jones!
Spiced Pumpkin Bread
Ingredients:
3/4 cup butter or margarine
4 eggs
2 cups sugar or Splenda (depending if want to save calories or not)
2/3 cup orange juice
2 Tablespoons Molasses
2 cups canned or cooked mashed pumpkin
3 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons vanilla extract
1 cup raisins, any type ( optional)-did it once, most times, I don't
put any in mine)
1 cup chopped pecans (optional)-I only make one with nuts for my
husband, I don't like nuts in mine)
Directions:
Beat butter or margarine at medium speed with an electric mixer.
Then, gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Add molasses, canned pumpkin, and orange juice. In another bowl, combine the flour and the next four ingredients. Add this to the creamed mixture, mixing until well blended. Stir in the vanilla extract. At this point, if you wish, add the raisins and pecans, if you want them. Spoon the batter into four 7X3X1/2X2 inch loaf pans (spray with cooking spray first). Bake at 350 degrees for 50 to 55 minutes, or until a wooden pick inserted in center comes out clean. Cool in the pans for ten minutes. Remove the loaves from the pans and let cool completely. Makes 4 loaves.
This is super with cream cheese spread on a slice.
Thanks to Pamela K Kinney!
3/4 cup butter or margarine
4 eggs
2 cups sugar or Splenda (depending if want to save calories or not)
2/3 cup orange juice
2 Tablespoons Molasses
2 cups canned or cooked mashed pumpkin
3 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons vanilla extract
1 cup raisins, any type ( optional)-did it once, most times, I don't
put any in mine)
1 cup chopped pecans (optional)-I only make one with nuts for my
husband, I don't like nuts in mine)
Directions:
Beat butter or margarine at medium speed with an electric mixer.
Then, gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Add molasses, canned pumpkin, and orange juice. In another bowl, combine the flour and the next four ingredients. Add this to the creamed mixture, mixing until well blended. Stir in the vanilla extract. At this point, if you wish, add the raisins and pecans, if you want them. Spoon the batter into four 7X3X1/2X2 inch loaf pans (spray with cooking spray first). Bake at 350 degrees for 50 to 55 minutes, or until a wooden pick inserted in center comes out clean. Cool in the pans for ten minutes. Remove the loaves from the pans and let cool completely. Makes 4 loaves.
This is super with cream cheese spread on a slice.
Thanks to Pamela K Kinney!
Creamy Chicken Breasts
Ingredients:
8 Skinless, boneless chicken breasts
8-10 slices of Swiss cheese
1 can of Cream of Celery soup
1 cup herb dry stuffing mix
Directions:
Place the chicken breasts in a large, pre-greased baking dish (I use Pam to keep the calorie count down). Spread the Swiss cheese slices evenly over top of the chicken. Pour the soup evenly over the cheese. Sprinkle the stuffing mix over top of the chicken mixture. Bake at 350 degrees
for 45-55 minutes or until chicken is done.
Thanks to Monica Burns!
8 Skinless, boneless chicken breasts
8-10 slices of Swiss cheese
1 can of Cream of Celery soup
1 cup herb dry stuffing mix
Directions:
Place the chicken breasts in a large, pre-greased baking dish (I use Pam to keep the calorie count down). Spread the Swiss cheese slices evenly over top of the chicken. Pour the soup evenly over the cheese. Sprinkle the stuffing mix over top of the chicken mixture. Bake at 350 degrees
for 45-55 minutes or until chicken is done.
Thanks to Monica Burns!
Potatoes And Eggs
Slice up potatoes, saute in oil until soft, seasoned with salt and pepper. When potatoes are ready, quickly crack eggs over and mix in, remove as soon as the eggs firm up (look like bits of scrambled eggs) and enjoy. Love it.
Thanks To Pam!
And A Variation:
Cook Hash browns in frying pan with oil; flip over to do other side.
when almost done crack 2-3 eggs on top and cover pan. Eggs will
set; add salt/pepper and enjoy.
Thanks to Robyn L!
And A Variation:
Cook Hash browns in frying pan with oil; flip over to do other side.
when almost done crack 2-3 eggs on top and cover pan. Eggs will
set; add salt/pepper and enjoy.
Thanks to Robyn L!
Irish Cream Cheesecake
Ingredients:
24 ounces Cream cheese, softened
2 cups Vanilla cookie crumbs for crust
1/3 cup Butter, melted
1/2 cup Sugar
3 Eggs
2 tbs Flour
1 cup Irish cream liqueur
1 tspn Vanilla essence
1 cup Grated white chocolate
Directions:
Preheat oven to 350 degrees
Combine the crumbs and butter in a medium-size bowl. Press on the bottom of a 9-inch pan. Bake in oven for five minutes. Remove and set aside.
Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth. Pour mixture onto crust and bake for 40 minutes. With oven off, leave in the oven for another 15 minutes.
Remove from oven and let cool. Once the cheesecake has cooled, sprinkle white chocolate on top. Refrigerate overnight.
Thanks to Pamela K Kinney!
24 ounces Cream cheese, softened
2 cups Vanilla cookie crumbs for crust
1/3 cup Butter, melted
1/2 cup Sugar
3 Eggs
2 tbs Flour
1 cup Irish cream liqueur
1 tspn Vanilla essence
1 cup Grated white chocolate
Directions:
Preheat oven to 350 degrees
Combine the crumbs and butter in a medium-size bowl. Press on the bottom of a 9-inch pan. Bake in oven for five minutes. Remove and set aside.
Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth. Pour mixture onto crust and bake for 40 minutes. With oven off, leave in the oven for another 15 minutes.
Remove from oven and let cool. Once the cheesecake has cooled, sprinkle white chocolate on top. Refrigerate overnight.
Thanks to Pamela K Kinney!
Lemon Anise Biscotti
Ingredients:
2 eggs
1 cup sugar (or Splenda)
¼ cup canola oil
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 teaspoons grated lemon peel
2 teaspoons aniseed, crushed
Directions:
In a small mixing bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Stir in lemon peel and aniseed.
Divide dough in half. On a lightly floured surface, shape each portion into a 12-inch X 2-inch rectangle. Transfer to a baking sheet lined with parchment paper. Flatten to 1/2 –inch thickness. Bake at 350 degrees for 30-35 minutes, or until golden and tops begin to crack. Carefully remove to wire racks; cool for five minutes.
Transfer to a cutting board; cut with a serrated knife into scant ¾-inch slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake for 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight
container.
Thanks to Pamela K Kinney!
2 eggs
1 cup sugar (or Splenda)
¼ cup canola oil
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 teaspoons grated lemon peel
2 teaspoons aniseed, crushed
Directions:
In a small mixing bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Stir in lemon peel and aniseed.
Divide dough in half. On a lightly floured surface, shape each portion into a 12-inch X 2-inch rectangle. Transfer to a baking sheet lined with parchment paper. Flatten to 1/2 –inch thickness. Bake at 350 degrees for 30-35 minutes, or until golden and tops begin to crack. Carefully remove to wire racks; cool for five minutes.
Transfer to a cutting board; cut with a serrated knife into scant ¾-inch slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake for 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight
container.
Thanks to Pamela K Kinney!
Mexican Chicken
Ingredients:
6 chicken breast halves, boneless, cooked, chopped.
9 oz. Doritos
4 1/2 oz. can chopped black olives
4 1/2 oz. can green chiles, chopped
1 chopped onion
1 can cream of chicken
1 can cream of mushroom
8 oz. sour cream
12 oz. shredded Monterey jack
Directions:
Layer 13 x 9 baking dish with crushed Doritos. Mix together remaining ingredients & pour over Doritos. Bake at 350 degrees for 30 minutes. Serve w/picante sauce or salsa.
Thanks to Pamela K. Kinney!
6 chicken breast halves, boneless, cooked, chopped.
9 oz. Doritos
4 1/2 oz. can chopped black olives
4 1/2 oz. can green chiles, chopped
1 chopped onion
1 can cream of chicken
1 can cream of mushroom
8 oz. sour cream
12 oz. shredded Monterey jack
Directions:
Layer 13 x 9 baking dish with crushed Doritos. Mix together remaining ingredients & pour over Doritos. Bake at 350 degrees for 30 minutes. Serve w/picante sauce or salsa.
Thanks to Pamela K. Kinney!
Pepperoni Bread
INGREDIENTS:
1 egg
1/2 (8 ounce) package
pepperoni sausage, diced
1 cup milk 3/4 cup all-purpose flour
1 (6 ounce) package shredded
Muenster cheese
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch square baking dish. 2. Beat the egg in a medium bowl. Mix in the pepperoni, milk, flour, Muenster cheese, salt and pepper. Pour into the baking dish.
3. Bake in the preheated oven 30 minutes, or until lightly browned.
Thanks to Kim!
1 egg
1/2 (8 ounce) package
pepperoni sausage, diced
1 cup milk 3/4 cup all-purpose flour
1 (6 ounce) package shredded
Muenster cheese
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch square baking dish. 2. Beat the egg in a medium bowl. Mix in the pepperoni, milk, flour, Muenster cheese, salt and pepper. Pour into the baking dish.
3. Bake in the preheated oven 30 minutes, or until lightly browned.
Thanks to Kim!
Crock-Pot Jambalaya
Ingredients:
1 pound chicken breasts or tenders, boneless, cut in 1-inch cubes
8 to 12 ounces smoked sausage, sliced
1/2 cup chopped onion
1 green bell pepper, chopped
1 large can (28 ounces) crushed tomatoes
1 cup chicken broth
1/2 cup dry white wine
2 teaspoons dried leaf oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 pound shrimp, cooked
2 cups raw rice, cooked
PREPARATION:
Combine chicken, sausage, chopped bell pepper, and chopped onion in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper; stir gently.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. About 30 to 45 minutes
before eating, add cooked shrimp and hot cooked rice; heat thoroughly.
Serves 8.
Thanks to Pamela Kinney!
1 pound chicken breasts or tenders, boneless, cut in 1-inch cubes
8 to 12 ounces smoked sausage, sliced
1/2 cup chopped onion
1 green bell pepper, chopped
1 large can (28 ounces) crushed tomatoes
1 cup chicken broth
1/2 cup dry white wine
2 teaspoons dried leaf oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 pound shrimp, cooked
2 cups raw rice, cooked
PREPARATION:
Combine chicken, sausage, chopped bell pepper, and chopped onion in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper; stir gently.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. About 30 to 45 minutes
before eating, add cooked shrimp and hot cooked rice; heat thoroughly.
Serves 8.
Thanks to Pamela Kinney!
Broccoli Salad
Ingredients:
5 broccoli crowns, cut small/bite-size
1 red onion, chopped fine
1 cup raisins (I used cranberries)
1 cup sunflower seeds
1/2 pkg cooked bacon, cut small
Dressing:
1-1/2 cup mayonnaise
3 tablespoons apple cidar vinegar (I used balsamic vinegar)
1/2 cup sugar
I don't like my broccoli super crunchy, so I like to blanch the broccoli first, mix up the dressing, and then mix everything together.
Thanks to (Was This You?)
5 broccoli crowns, cut small/bite-size
1 red onion, chopped fine
1 cup raisins (I used cranberries)
1 cup sunflower seeds
1/2 pkg cooked bacon, cut small
Dressing:
1-1/2 cup mayonnaise
3 tablespoons apple cidar vinegar (I used balsamic vinegar)
1/2 cup sugar
I don't like my broccoli super crunchy, so I like to blanch the broccoli first, mix up the dressing, and then mix everything together.
Thanks to (Was This You?)
Rigatoni with Creamy Sausage Sauce
Ingredients:
* 8 oz uncooked rigatoni
* 1/8 tsp table salt
* 8 oz raw turkey sausage, Italian-style, removed from casings
* 8 oz cremini mushrooms, or Baby Bella mushrooms, trimmed, quartered
* 1 Tbsp minced garlic
* 2 Tbsp all-purpose flour
* 1 1/2 cup fat-free skim milk
* 1 cup frozen green peas, petite-variety
* 1/2 tsp table salt, or more to taste
* 1/4 tsp black pepper, freshly ground
* 1/2 cup roasted red peppers, water-packed, sliced
* 1/2 cup scallion(s), sliced
* 3 Tbsp grated Parmesan cheese
Instructions:
* Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.
* Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.
* In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.
* Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat.
Transfer to a serving bowl. Yields about 2 cups per serving.
Thanks to Kim!
* 8 oz uncooked rigatoni
* 1/8 tsp table salt
* 8 oz raw turkey sausage, Italian-style, removed from casings
* 8 oz cremini mushrooms, or Baby Bella mushrooms, trimmed, quartered
* 1 Tbsp minced garlic
* 2 Tbsp all-purpose flour
* 1 1/2 cup fat-free skim milk
* 1 cup frozen green peas, petite-variety
* 1/2 tsp table salt, or more to taste
* 1/4 tsp black pepper, freshly ground
* 1/2 cup roasted red peppers, water-packed, sliced
* 1/2 cup scallion(s), sliced
* 3 Tbsp grated Parmesan cheese
Instructions:
* Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.
* Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.
* In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.
* Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat.
Transfer to a serving bowl. Yields about 2 cups per serving.
Thanks to Kim!
Stuffed Peppers For Four (Microwave easy!)
Ingredients:
4 medium green peppers
1/4 cup pepper
1/2 cup uncooked orzo pasta
1 pound ground beef
1/2 cup chopped onion
2 cups spaghetti sauce
1 cup frozen broccoli-cauliflowe r blend, thawed and chopped
1/2 cup grated Parmesan cheese, divided
Directions:
Cut tops of peppers and remove seed; replace tops. Place in an ungreased shallow round 3 qt microwave-safe dish; add water.
Cover and microwave on high for 8-10 minutes.
Meanwhile, cook orzo according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Drain orzo; stir into meat mixture. Add the spaghetti sauce, vegetables and 1/4 cup Parmesan cheese.
Spoon into peppers. Sprinkle with remaining Parmesan cheese.
Microwave, uncovered, on high for 1-2 minutes.
Thanks to Billie Jo!
4 medium green peppers
1/4 cup pepper
1/2 cup uncooked orzo pasta
1 pound ground beef
1/2 cup chopped onion
2 cups spaghetti sauce
1 cup frozen broccoli-cauliflowe r blend, thawed and chopped
1/2 cup grated Parmesan cheese, divided
Directions:
Cut tops of peppers and remove seed; replace tops. Place in an ungreased shallow round 3 qt microwave-safe dish; add water.
Cover and microwave on high for 8-10 minutes.
Meanwhile, cook orzo according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Drain orzo; stir into meat mixture. Add the spaghetti sauce, vegetables and 1/4 cup Parmesan cheese.
Spoon into peppers. Sprinkle with remaining Parmesan cheese.
Microwave, uncovered, on high for 1-2 minutes.
Thanks to Billie Jo!
Classic Crockpot Chili
Ingredients:
1 lb. ground beef
2 onions, chopped
4 cloves garlic, chopped
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 teaspoon pepper
1/4 teaspoon cayenne pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water
Preparation:
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened. 8 servings
Thanks to Bonnie Rose Leigh!
1 lb. ground beef
2 onions, chopped
4 cloves garlic, chopped
2 (14 oz.) cans diced tomatoes, undrained
15 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 teaspoon pepper
1/4 teaspoon cayenne pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water
Preparation:
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened. 8 servings
Thanks to Bonnie Rose Leigh!
Mashed Potato Supreme
Ingredients:
3 pounds medium red potatoes, quartered
2 packages (3 oz ea) cream cheese, cubed
1/2 cup butter, cubed
1/2 cup half and half or milk
1 medium green pepper, chopped
4 green onions, thinly sliced
1 jar (2 oz) sliced pimientos, drained
1/2 tsp salt
1/2 tsp pepper
1/2 cup shredded cheddar cheese, divided (I have a tendency to
put lots more cheese in it)
1/2 cup grated Parmesan cheese, divided (same as above)
Directions:
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes. Drain.
In a large mixing bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in green peppers, onions pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese.
Transfer to a greased 11x7x2 in baking dish. Bake, uncovered, at 350 degrees for 25 minutes.
Thanks to Billie Jo!
3 pounds medium red potatoes, quartered
2 packages (3 oz ea) cream cheese, cubed
1/2 cup butter, cubed
1/2 cup half and half or milk
1 medium green pepper, chopped
4 green onions, thinly sliced
1 jar (2 oz) sliced pimientos, drained
1/2 tsp salt
1/2 tsp pepper
1/2 cup shredded cheddar cheese, divided (I have a tendency to
put lots more cheese in it)
1/2 cup grated Parmesan cheese, divided (same as above)
Directions:
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes. Drain.
In a large mixing bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in green peppers, onions pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese.
Transfer to a greased 11x7x2 in baking dish. Bake, uncovered, at 350 degrees for 25 minutes.
Thanks to Billie Jo!
Bacon Wrapped Chestnuts
This is my favorite appetizer :-)
Ingredients:
1 pound sliced bacon
1 can (8 oz) whole water chestnuts, drained
1 can (8 oz) unsweetened pinapple chunks, drained
1 jar (10 oz) sweet and sour sauce
Directions:
Cut each bacon strip in half width-wise. Wrap a strip around each chestnut or pineapple chunk; secure with a toothpick.
Place in an ungreased 15x10x1 in baking pan. Bake at 400 degrees
for 25-35 minutes or until bacon is crisp.
Pour sweet and sour sauce into a microwave-safe bowl. Cover and microwave on high for 1-2 minutes.
Thanks to Billie Jo!
Ingredients:
1 pound sliced bacon
1 can (8 oz) whole water chestnuts, drained
1 can (8 oz) unsweetened pinapple chunks, drained
1 jar (10 oz) sweet and sour sauce
Directions:
Cut each bacon strip in half width-wise. Wrap a strip around each chestnut or pineapple chunk; secure with a toothpick.
Place in an ungreased 15x10x1 in baking pan. Bake at 400 degrees
for 25-35 minutes or until bacon is crisp.
Pour sweet and sour sauce into a microwave-safe bowl. Cover and microwave on high for 1-2 minutes.
Thanks to Billie Jo!
Pepper Jack Chichen
Ingredients:
6 boneless skinless chicken breast halves, cut into chunks
1 each, small green, sweet red and orange pepper, cut into thin
strips
1 - 10 3/4 oz can of condensed Southwest-style nacho cheese OR
Pepper Jack Cheese soup, undiluted
1/2 cup chunky salsa or picante sauca
1/8 tsp. chili powder
4 1/2 cups of hot cooked rice
Directions:
In a 3-qt slow cooker, combine the chicken, peppers, soup, salsa and chili powder.
Cover and cook on low for 5-6 hours
Serve with rice or mashed potatoes.
6 boneless skinless chicken breast halves, cut into chunks
1 each, small green, sweet red and orange pepper, cut into thin
strips
1 - 10 3/4 oz can of condensed Southwest-style nacho cheese OR
Pepper Jack Cheese soup, undiluted
1/2 cup chunky salsa or picante sauca
1/8 tsp. chili powder
4 1/2 cups of hot cooked rice
Directions:
In a 3-qt slow cooker, combine the chicken, peppers, soup, salsa and chili powder.
Cover and cook on low for 5-6 hours
Serve with rice or mashed potatoes.
Rosie McLean's Mac & Cheese
Ingredients:
One 7-oz package Creamettes
½ cup butter or margarine
1 ½ cups sharp cheddar cheese
1 ½ cups evaporated milk
2 tbsp. flour
1 tsp salt
¼ tsp pepper
Cook Creamettes as directed on package. Melt butter over low heat and stir into flour to form a smooth paste. Add milk, stirring constantly.
Add salt and pepper and cook until thickened.
Remove from heat. Place drained Creamettes in greased bake dish and mix in ½ the cheese.
Reheat sauce and mix with macaroni and cheese. Sprinkle heavily with rest of cheese and dot with 2 tbsp. of butter.
Bake 20 to 25 minutes in 300 degree oven. If crust is desired (And it would be a shame not to
have it) place in broiler for a few minutes or until brown.
Serves six or one helping for Rosie.
Slather on plate and do not be shy about asking for seconds. Next day leftovers are great in the microwave. Fill paper plate with mac `n cheese, cover with second paper plate and zap for 1 ½ - 2 minutes.
Enjoy and invite me over.
Thanks to J D Webb!
One 7-oz package Creamettes
½ cup butter or margarine
1 ½ cups sharp cheddar cheese
1 ½ cups evaporated milk
2 tbsp. flour
1 tsp salt
¼ tsp pepper
Cook Creamettes as directed on package. Melt butter over low heat and stir into flour to form a smooth paste. Add milk, stirring constantly.
Add salt and pepper and cook until thickened.
Remove from heat. Place drained Creamettes in greased bake dish and mix in ½ the cheese.
Reheat sauce and mix with macaroni and cheese. Sprinkle heavily with rest of cheese and dot with 2 tbsp. of butter.
Bake 20 to 25 minutes in 300 degree oven. If crust is desired (And it would be a shame not to
have it) place in broiler for a few minutes or until brown.
Serves six or one helping for Rosie.
Slather on plate and do not be shy about asking for seconds. Next day leftovers are great in the microwave. Fill paper plate with mac `n cheese, cover with second paper plate and zap for 1 ½ - 2 minutes.
Enjoy and invite me over.
Thanks to J D Webb!
Wednesday, January 30, 2008
Rosie McLean's Shepherd Pie
Ingredients:
1 ½ Pounds lean ground beef
2 tablespoons butter
1 teaspoon Worchester sauce
2 eggs, separated
6 tablespoons additional of butter
8 potatoes, peeled, boiled, and mashed
1 cup finely chopped onion
½ cup chopped green pepper
1 tablespoon ketchup
6 or more tablespoons of beef broth
½ cup heavy cream
¼ teaspoon garlic powder
Parmesan cheese
Optional, hot sauce to taste
Directions:
Brown ground beef and sauté onions and peppers in 2 tablespoons of butter until golden. Mix ground beef with onions, peppers, ketchup, Worcestershire sauce and optional hot sauce (I like 1
tablespoon). Salt and pepper to taste.
Add a few tablespoons of beef broth and cook, covered, over low heat for 15 to 20 minutes, adding more broth as necessary to keep moist. Beat egg yolks until light, then in another bowl, beat egg whites until stiff. (Not you – the whites)
Beat the yolks, cream, 6 tablespoons of butter and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into casserole then top with potato mixture. Sprinkle Parmesan cheese on top and bake at 350 degrees until potato topping is puffed and
browned, about 25 to 35 minutes.
Serves 8 or one real hungry construction worker.
Thanks to J D Webb!
1 ½ Pounds lean ground beef
2 tablespoons butter
1 teaspoon Worchester sauce
2 eggs, separated
6 tablespoons additional of butter
8 potatoes, peeled, boiled, and mashed
1 cup finely chopped onion
½ cup chopped green pepper
1 tablespoon ketchup
6 or more tablespoons of beef broth
½ cup heavy cream
¼ teaspoon garlic powder
Parmesan cheese
Optional, hot sauce to taste
Directions:
Brown ground beef and sauté onions and peppers in 2 tablespoons of butter until golden. Mix ground beef with onions, peppers, ketchup, Worcestershire sauce and optional hot sauce (I like 1
tablespoon). Salt and pepper to taste.
Add a few tablespoons of beef broth and cook, covered, over low heat for 15 to 20 minutes, adding more broth as necessary to keep moist. Beat egg yolks until light, then in another bowl, beat egg whites until stiff. (Not you – the whites)
Beat the yolks, cream, 6 tablespoons of butter and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into casserole then top with potato mixture. Sprinkle Parmesan cheese on top and bake at 350 degrees until potato topping is puffed and
browned, about 25 to 35 minutes.
Serves 8 or one real hungry construction worker.
Thanks to J D Webb!
Krispy Kreme Bread Pudding
Ingredients:
2 dozen Krispy Kreme glazed donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Directions:
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
Thanks to Joni!
2 dozen Krispy Kreme glazed donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Directions:
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
Thanks to Joni!
Spiced Chocolate
Ingredients & Directions:
Mix together in a large bowl --
1 8-qt box powdered milk
1/2 box powdered sugar
1 lb box Nestle's Quik
1 tablespoon cinnamon
1 medium jar Coffeemate
1/2 teaspoon nutmeg
Store in sealed container until ready to use. To enjoy, put a teaspoon in your coffee or 1/3 cup of spiced chocolate in one cup of boiling water.
Thanks to Caitlyn Willows!
Mix together in a large bowl --
1 8-qt box powdered milk
1/2 box powdered sugar
1 lb box Nestle's Quik
1 tablespoon cinnamon
1 medium jar Coffeemate
1/2 teaspoon nutmeg
Store in sealed container until ready to use. To enjoy, put a teaspoon in your coffee or 1/3 cup of spiced chocolate in one cup of boiling water.
Thanks to Caitlyn Willows!
Tuna/Mac Salad/Casserole
1) TWO CANS OF TUNA-MAKE SURE YOU POUR THE WATER/OIL OFF ALSO MAKE
SURE YOU SEPARATE THE CHUNKS INTO FINE PIECES WITH FORK
2) ELBOW MACARONI BOILED (NOT TOO SOFT) LARGE BOX & 1/2 (rinse over
medium warm water in strainer & let stand for a few minutes)
3) EGGS 6-8 BOILED REMOVE THE YOLK & SMASH WITH A FORK IN SEPARATE
BOWL. DICE EGG WHITE IN SMALL PIECES
4) MIX MIRACLE WHIP, MUSTARD, RELISH-(USE ABOUT 2/3 JAR)
5) ONION DICE VERY SMALL (ONE SMALL OR MEDIUM)
6) SEASONINGS ACCENT, ADOBO, GARLIC-not too heavy, PAPRIKA, A TOUCH
OF SALT & PEPPER, & OREGANO (what ever you like to use to season your
food)
7) MIX EVERYTHING TOGETHER & WALA ENJOY.
Thanks to LindaH!
SURE YOU SEPARATE THE CHUNKS INTO FINE PIECES WITH FORK
2) ELBOW MACARONI BOILED (NOT TOO SOFT) LARGE BOX & 1/2 (rinse over
medium warm water in strainer & let stand for a few minutes)
3) EGGS 6-8 BOILED REMOVE THE YOLK & SMASH WITH A FORK IN SEPARATE
BOWL. DICE EGG WHITE IN SMALL PIECES
4) MIX MIRACLE WHIP, MUSTARD, RELISH-(USE ABOUT 2/3 JAR)
5) ONION DICE VERY SMALL (ONE SMALL OR MEDIUM)
6) SEASONINGS ACCENT, ADOBO, GARLIC-not too heavy, PAPRIKA, A TOUCH
OF SALT & PEPPER, & OREGANO (what ever you like to use to season your
food)
7) MIX EVERYTHING TOGETHER & WALA ENJOY.
Thanks to LindaH!
BBQ Pepperoni
Ingredients:
Ketchup - enough to make sauce
1 tablespoon mustard
1/4 - 1/2 cup sugar
3 tablespoons vinegar
Pepperoni sausage
Directions:
Mix all ingredients into a frying pan except Pepperoni. Here you can judge
as to how much ketchup you need to make enough sauce.
Cut meat into slices and cut each slice into quarters.
Add to the mixture.
Cook 20 minutes approximately. Serve over rice.
Thanks to Robyn L
Ketchup - enough to make sauce
1 tablespoon mustard
1/4 - 1/2 cup sugar
3 tablespoons vinegar
Pepperoni sausage
Directions:
Mix all ingredients into a frying pan except Pepperoni. Here you can judge
as to how much ketchup you need to make enough sauce.
Cut meat into slices and cut each slice into quarters.
Add to the mixture.
Cook 20 minutes approximately. Serve over rice.
Thanks to Robyn L
Chili
Ingredients:
2 medium onions, chopped
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1/2 to 1 hot chile pepper - jalapeño, serrano, or habanero, seeded
and minced
1 teaspoon ground cumin
1/3 cup pure mild chili powder
3 pounds coarsely ground beef
1 teaspoons dried Mexican oregano or Italian leaf oregano
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes with juice, or chili style
tomatoes
2 cups beef broth
1/2 teaspoon ground cayenne
1 cup (15 ounces) pinto beans, drained and rinsed
3 to 4 tablespoons tequila
shredded Cheddar or Monterey Jack cheese, optional
sour cream, optional
canned nacho-sliced jalapeño peppers, optional
PREPARATION:
In a large Dutch oven or kettle, cook the onions in the oil, covered, over medium heat. Uncover and continue to cook, stirring occasionally, until the onions are golden, but not browned, about 5
minutes longer. Add the garlic, minced chile peppers, and ground cumin. Cook, stirring often, for about 2 minutes. Add the chili powder and cook, stirring constantly, for 1 minutes.
Add the ground beef, oregano, and salt. Cook, stirring often, until the meats are no longer pink, 8 to 10 minutes.
Add the crushed tomatoes, stock, cayenne, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer, with cover slightly ajar, for about 1 1/2 hours.
Add the beans, crushing some of them against the side of the pot to help thicken the chili. Add the tequila and season with additional salt and cayenne to taste. Simmer, uncovered, for 10 to 15 minutes longer.
Good or better when reheated and freezes well for up to 3 months, though it may need an extra dash of cayenne before serving.
Serves 8.
Top each serving with shredded cheese, a teaspoon of sour cream, and jalapeño pepper slices, if desired.
Thanks to DeNita!
2 medium onions, chopped
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1/2 to 1 hot chile pepper - jalapeño, serrano, or habanero, seeded
and minced
1 teaspoon ground cumin
1/3 cup pure mild chili powder
3 pounds coarsely ground beef
1 teaspoons dried Mexican oregano or Italian leaf oregano
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes with juice, or chili style
tomatoes
2 cups beef broth
1/2 teaspoon ground cayenne
1 cup (15 ounces) pinto beans, drained and rinsed
3 to 4 tablespoons tequila
shredded Cheddar or Monterey Jack cheese, optional
sour cream, optional
canned nacho-sliced jalapeño peppers, optional
PREPARATION:
In a large Dutch oven or kettle, cook the onions in the oil, covered, over medium heat. Uncover and continue to cook, stirring occasionally, until the onions are golden, but not browned, about 5
minutes longer. Add the garlic, minced chile peppers, and ground cumin. Cook, stirring often, for about 2 minutes. Add the chili powder and cook, stirring constantly, for 1 minutes.
Add the ground beef, oregano, and salt. Cook, stirring often, until the meats are no longer pink, 8 to 10 minutes.
Add the crushed tomatoes, stock, cayenne, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer, with cover slightly ajar, for about 1 1/2 hours.
Add the beans, crushing some of them against the side of the pot to help thicken the chili. Add the tequila and season with additional salt and cayenne to taste. Simmer, uncovered, for 10 to 15 minutes longer.
Good or better when reheated and freezes well for up to 3 months, though it may need an extra dash of cayenne before serving.
Serves 8.
Top each serving with shredded cheese, a teaspoon of sour cream, and jalapeño pepper slices, if desired.
Thanks to DeNita!
Country Chicken Chowder
Ingredients:
1 medium onion chopped (1/2 cup
2 Tbsp. margarine
2 cans Chicken Noodle Soup
1 can water
1 can Cream Corn
2/3 cup Evaporated Milk
Pepper
Directions:
Saute onion in margarine in soup pot. Add the soup, water, Cream Corn, Evaporated milk and pepper and heat.
Enjoy.
Thanks to Robyn L!
1 medium onion chopped (1/2 cup
2 Tbsp. margarine
2 cans Chicken Noodle Soup
1 can water
1 can Cream Corn
2/3 cup Evaporated Milk
Pepper
Directions:
Saute onion in margarine in soup pot. Add the soup, water, Cream Corn, Evaporated milk and pepper and heat.
Enjoy.
Thanks to Robyn L!
Red Dish
Ingredients:
2lbs of hamburger
3-5 medium potatoes
2 cans of tomato soup
1/2 can of beef consomme
Directions:
Cook the hamburger and drain the grease.
Thinly slice the potatoes and put in with the hamburger.
Add the 2 cans of tomato soup and 1/2 a can of beef comsomme.
Stir it all together so that the meat and potatoes are cover with the soup and consomme.
Cover and put in the oven at 350º.
Cook for about and hour or until the potatoes are tender.
Thanks to Becky!
2lbs of hamburger
3-5 medium potatoes
2 cans of tomato soup
1/2 can of beef consomme
Directions:
Cook the hamburger and drain the grease.
Thinly slice the potatoes and put in with the hamburger.
Add the 2 cans of tomato soup and 1/2 a can of beef comsomme.
Stir it all together so that the meat and potatoes are cover with the soup and consomme.
Cover and put in the oven at 350º.
Cook for about and hour or until the potatoes are tender.
Thanks to Becky!
Super Bowl Sunday Bean Dip
Ingredients:
1 small jar of Pizza Quick Sauce
1 small can of refried beans (heated until creamy)
Chili Powder to desired taste
1 pkg of cream cheese (sliced into cubes)
2 cups of your favorite spaghetti sauce
1 big bag of shredded cheese
Directions:
Preheat oven to 350
In a greased (you can use Pam) 13x9 baking pan/dish spread Pizza Quick sauce on bottom. Add chili powder to refried beans and stir, then pour over pizza quick sauce until evenly distributed. Add cubed cream cheese followed by spaghetti sauce and shredded cheese.
Bake 1/2 hour or until cheese on top is slightly browned.
Goes good with Fritos scooper corn chips or Lime-flavored Tostito chips.
Thanks to Joni!
1 small jar of Pizza Quick Sauce
1 small can of refried beans (heated until creamy)
Chili Powder to desired taste
1 pkg of cream cheese (sliced into cubes)
2 cups of your favorite spaghetti sauce
1 big bag of shredded cheese
Directions:
Preheat oven to 350
In a greased (you can use Pam) 13x9 baking pan/dish spread Pizza Quick sauce on bottom. Add chili powder to refried beans and stir, then pour over pizza quick sauce until evenly distributed. Add cubed cream cheese followed by spaghetti sauce and shredded cheese.
Bake 1/2 hour or until cheese on top is slightly browned.
Goes good with Fritos scooper corn chips or Lime-flavored Tostito chips.
Thanks to Joni!
Portobello "Philly Cheese Steak" Sandwich
Ingredients:
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed (see Tip),
sliced
1 large red bell pepper, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth or reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat buns, split and toasted
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Thanks to Lettetia [Scarlet]!
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed (see Tip),
sliced
1 large red bell pepper, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth or reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat buns, split and toasted
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Thanks to Lettetia [Scarlet]!
Spicy Mac and Cheese
Ingredients:
1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeño chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
a 28-ounce can plum tomatoes, the juice discarded and the tomatoes
chopped and drained well
cayenne to taste if desired
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (about 1/4 pound)
Directions:
In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes.
Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the
tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture.
Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to
14- by 9-inch shallow baking dish or 3-quart gratin dish.
In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.
Thanks to DeNita Tuttle!
1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeño chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
a 28-ounce can plum tomatoes, the juice discarded and the tomatoes
chopped and drained well
cayenne to taste if desired
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (about 1/4 pound)
Directions:
In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes.
Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the
tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture.
Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to
14- by 9-inch shallow baking dish or 3-quart gratin dish.
In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.
Thanks to DeNita Tuttle!
KEDGEREE
You will need:
cold pressed virgin olive oil (LOL)
onion
garlic if you like it
brown rice
turmeric
button mushrooms if you like them
a pinch of curry powder (if you like)
pinch of chilli
chives
cilantro or parsley
black pepper (coarse grind)
Mrs Dash (yellow cap) original blend natural herb
2 hard boiled eggs if you wish
anchovies or "caviar" to garnish
shrimps in water
sardines in water
oysters in water
clams in water
kippers in water
tuna or salmon in water
or any other convenient fish you have lying around
What to do
Rice is more nutritious (also more soggy) if you soak it overnight so it starts to germinate. (I usually forget). Rinse.
If you plan ahead, open your tins of clams/oysters and other fish (but not the caviar) and dump all the fishy water in your rice saucepan.
Your rice will then taste good and fishy.
Add pinch of turmeric (a cancer fighter and brain booster) to turn the rice yellow as it cooks.
Set to boil.
Chop half a big onion or a small onion, and fry gently until translucent and floppy, using virgin olive oil.
Also fry your mushrooms. Button are better. The open ones make everything dark in color.
While frying, fry curry and chilli powder for just a minute.
Check rice. If it is boiling dry, either add hot water or set aside. Do not let it go soggy. When it is al dente (or however you like your rice... but you don't want it to look like tiny popcorn) set it aside.
Sort any shellfish to make sure the shell fragments are removed.
Throw in all your different sorts of fish. If you don't much like sardines, smash them until they are unidentifiable. They are a great source of calcium and omega-3 oils.
Heat and stir until it steams. Stir in the rice. Sprinkle on herbs.
Squeeze or chop and add garlic if you like it.
Call family to the table (or wherever you eat fork food).
Serve the anchovies or caviar in small amounts and cold. Never cook anchovy or it will turn into the most disgusting mush. You can't cook caviar, either.
You won't need salt. Pepper is nice.
English tea (with milk) goes very well with it.
You can reheat it for the next day's breakfast or brunch, too. Or, you can throw in some fried peppers, extra onion, peas or lima beans or other leftover veggies, and chunks of picked over chicken and call it "Paella".
Thanks to author Rowena Cherry! This recipe is from her first book FORCED MATE.
cold pressed virgin olive oil (LOL)
onion
garlic if you like it
brown rice
turmeric
button mushrooms if you like them
a pinch of curry powder (if you like)
pinch of chilli
chives
cilantro or parsley
black pepper (coarse grind)
Mrs Dash (yellow cap) original blend natural herb
2 hard boiled eggs if you wish
anchovies or "caviar" to garnish
shrimps in water
sardines in water
oysters in water
clams in water
kippers in water
tuna or salmon in water
or any other convenient fish you have lying around
What to do
Rice is more nutritious (also more soggy) if you soak it overnight so it starts to germinate. (I usually forget). Rinse.
If you plan ahead, open your tins of clams/oysters and other fish (but not the caviar) and dump all the fishy water in your rice saucepan.
Your rice will then taste good and fishy.
Add pinch of turmeric (a cancer fighter and brain booster) to turn the rice yellow as it cooks.
Set to boil.
Chop half a big onion or a small onion, and fry gently until translucent and floppy, using virgin olive oil.
Also fry your mushrooms. Button are better. The open ones make everything dark in color.
While frying, fry curry and chilli powder for just a minute.
Check rice. If it is boiling dry, either add hot water or set aside. Do not let it go soggy. When it is al dente (or however you like your rice... but you don't want it to look like tiny popcorn) set it aside.
Sort any shellfish to make sure the shell fragments are removed.
Throw in all your different sorts of fish. If you don't much like sardines, smash them until they are unidentifiable. They are a great source of calcium and omega-3 oils.
Heat and stir until it steams. Stir in the rice. Sprinkle on herbs.
Squeeze or chop and add garlic if you like it.
Call family to the table (or wherever you eat fork food).
Serve the anchovies or caviar in small amounts and cold. Never cook anchovy or it will turn into the most disgusting mush. You can't cook caviar, either.
You won't need salt. Pepper is nice.
English tea (with milk) goes very well with it.
You can reheat it for the next day's breakfast or brunch, too. Or, you can throw in some fried peppers, extra onion, peas or lima beans or other leftover veggies, and chunks of picked over chicken and call it "Paella".
Thanks to author Rowena Cherry! This recipe is from her first book FORCED MATE.
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