Dessert Crust:
1 pkg. graham crackers, crushed
1 stick butter
1/4 c. brown sugar
1/4 c. sugar
Filling:
1 qt. vanilla ice cream
2 c. milk
2 tsp. vanilla
1 lg. package instant chocolate pudding
Mix together crust ingredients and then pat gently into 9x13 pan. Mix filling ingredients together and pour over crust. Chill for 3 hours. Top entire dessert with Cool Whip and sprinkle with shaved chocolate.
Submitted by Leslie
Thursday, January 29, 2009
Cherry Muffins
1/2 c. butter or margarine
1 1/4 c. sugar
2 eggs
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. berries
4 tsp. sugar
Heat oven to 375. Cream butter and sugar. Add eggs one at a time, beating after each addition. Sift baking powder, flour and salt. Add to creamed mixture, alternating with milk. Fold in berries. Put in greased or lined muffin pan. Sprinkle with sugar. Bake for 30 minutes. Makes 18 muffins.
Submitted by Leslie
1 1/4 c. sugar
2 eggs
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. berries
4 tsp. sugar
Heat oven to 375. Cream butter and sugar. Add eggs one at a time, beating after each addition. Sift baking powder, flour and salt. Add to creamed mixture, alternating with milk. Fold in berries. Put in greased or lined muffin pan. Sprinkle with sugar. Bake for 30 minutes. Makes 18 muffins.
Submitted by Leslie
Mom's Meatloaf
1 1/2-2 lbs. ground beef
1 c. tomato juice
1 egg
1 c. oatmeal
1/4 tsp. pepper
salt, onion, cumin, chili powder to taste
Topping/Glaze: Mix together about 2/3 c. Ketchup, 2 T. mustard and 1/4 c. brown sugar. Mix all ingredients together. Form into a loaf on a sheet pan. Bake at 375 for 40 min. Remove and add topping/glaze and bake for another 20 min.
Submitted by Leslie
1 c. tomato juice
1 egg
1 c. oatmeal
1/4 tsp. pepper
salt, onion, cumin, chili powder to taste
Topping/Glaze: Mix together about 2/3 c. Ketchup, 2 T. mustard and 1/4 c. brown sugar. Mix all ingredients together. Form into a loaf on a sheet pan. Bake at 375 for 40 min. Remove and add topping/glaze and bake for another 20 min.
Submitted by Leslie
Monday, January 26, 2009
Enchilada Casserole
1 large can of red or green enchilada sauce
1 can black beans
3-4 cups cheddar cheese
cooked chicken or beef
corn tortillas (can use flour if you prefer)
Spray bottom of 9x13" pan with cooking spray. Pour 1/3 of enchilada sauce over bottom of pan. Layer tortillas, then beans, meat, sauce, and cheese. Repeat layers. Top with one more layer of tortillas, sauce and cheese. Cover with foil and bake at 350 degrees for 40 min. Remove foil and bake for an additional 10-15 min. Serve with sour cream, shredded lettuce and taco sauce if desired.
***I use red and green sauce--1/2 on one side, 1/2 on the other. If your family isn't picky like mine, you can also add corn, black olives and onions :)
Submitted by Leslie
1 can black beans
3-4 cups cheddar cheese
cooked chicken or beef
corn tortillas (can use flour if you prefer)
Spray bottom of 9x13" pan with cooking spray. Pour 1/3 of enchilada sauce over bottom of pan. Layer tortillas, then beans, meat, sauce, and cheese. Repeat layers. Top with one more layer of tortillas, sauce and cheese. Cover with foil and bake at 350 degrees for 40 min. Remove foil and bake for an additional 10-15 min. Serve with sour cream, shredded lettuce and taco sauce if desired.
***I use red and green sauce--1/2 on one side, 1/2 on the other. If your family isn't picky like mine, you can also add corn, black olives and onions :)
Submitted by Leslie
Sunday, January 25, 2009
Chicken Tamale Casserole
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
Preparation
1. Preheat oven to 400°.2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Submitted by Becky
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
Preparation
1. Preheat oven to 400°.2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Submitted by Becky
Mini Quiches
1 pkg (15 oz) refrigerated pie crusts (2 crusts)
1/2 cup milk
2 eggs
4 slices cooked bacon, chopped
1/2 cup zucchini, grated
1/2 cup mushrooms, finely chopped
1 green onion with top, sliced
1/2 cup shredded sharp cheddar cheese
1 garlic clove, minced
Dash of black pepper
Preheat oven to 375 degrees. Let pie crusts stand a room temperature for about 15 minutes. Lightly spray mini-muffin pan with non-stick spray. Whisk milk and eggs together. Stir in bacon, zucchini, mushooms, green onion, cheese, garlic and pepper; set aside.
On a lightly floured surface, roll one crust to a 12-inch circle. Cut out 12 pastry pieces using a 3" circle cookie cutter, or something similar. Press the pastries into each muffin cup. Repeat with second crust to fill remaining muffin cups.
Fill each muffin cup with egg mixture, about 1 T. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm. Makes 24 appetizers
I can usually get more than 24 quiches out of this. If you have extra egg mixture left, knead leftover crusts and roll out, repeat steps to fill cups. These reheat well.
1/2 cup milk
2 eggs
4 slices cooked bacon, chopped
1/2 cup zucchini, grated
1/2 cup mushrooms, finely chopped
1 green onion with top, sliced
1/2 cup shredded sharp cheddar cheese
1 garlic clove, minced
Dash of black pepper
Preheat oven to 375 degrees. Let pie crusts stand a room temperature for about 15 minutes. Lightly spray mini-muffin pan with non-stick spray. Whisk milk and eggs together. Stir in bacon, zucchini, mushooms, green onion, cheese, garlic and pepper; set aside.
On a lightly floured surface, roll one crust to a 12-inch circle. Cut out 12 pastry pieces using a 3" circle cookie cutter, or something similar. Press the pastries into each muffin cup. Repeat with second crust to fill remaining muffin cups.
Fill each muffin cup with egg mixture, about 1 T. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm. Makes 24 appetizers
I can usually get more than 24 quiches out of this. If you have extra egg mixture left, knead leftover crusts and roll out, repeat steps to fill cups. These reheat well.
Corn Chowder
5 slices of bacon
1 medium onion, thinly sliced
2 cups whole kernel corn
1 cup diced potatoes
1 can (10 3/4 oz) cream of mushroom soup
1 1/2 cups milk
1 cup half & half
1 tsp. salt
dash of black pepper and red pepper
1 cup ham, diced
In a large saucepan, cook bacon until crisp, drain. Return some drippings to pan, add onion and cook. Add remaining ingredients. Heat to boiling, reduce heat and simmer for about a 1/2 hour. Top with crumbled bacon. Serves 4
1 medium onion, thinly sliced
2 cups whole kernel corn
1 cup diced potatoes
1 can (10 3/4 oz) cream of mushroom soup
1 1/2 cups milk
1 cup half & half
1 tsp. salt
dash of black pepper and red pepper
1 cup ham, diced
In a large saucepan, cook bacon until crisp, drain. Return some drippings to pan, add onion and cook. Add remaining ingredients. Heat to boiling, reduce heat and simmer for about a 1/2 hour. Top with crumbled bacon. Serves 4
Creamy Chicken Enchiladas
2 cups chopped cooked chicken or turkey1 cup sour cream
1 pkg. (8 oz) shredded Colby/Monterrey Jack cheese; divided
1 jar (16 oz) salsa; divided
2 T. chopped cilantro or dried parsley (optional)
12 flour or corn tortillas (6-8 inch)
Mix-chicken, cilantro or parsley, sour cream, 1 cup of cheese, 1/4 cup of salsa.
Spoon-about 1/4 cup of chicken mixture down center of each tortilla; roll up. Place, seam side down, in a greased 9 x 13 inch baking dish. Top with remaining salsa; cover.
Bake-350 degrees for 30 minutes. Sprinkle with remaining cheese. Bake additional 5 minutes or until cheese is melted. Serve with sour cream, lettuce and tomato, if desired.
Submitted by Rene'
Friday, January 23, 2009
Lentil Tacos
1 cup finely chopped onion
1 garlic clove, minced
1 tsp canola oil
1 cup dry lentils, rinsed
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 1/2 cups chicken broth
1 cup salsa (mild, medium or hot)
12 taco shells
shredded lettuce
chopped tomatoes
shredded cheese
sour cream
Cook onion and garlic in oil until tender then add lentils, chili powder, oregano, and cumin. Add broth and bring to a boil, reduce heat and cover and simmer for 25-30 minutes or until lentils are tender. Uncover and cook for another 6-8 minutes until thickened. Mash slightly and stir in salsa. Assemble tacos to your own liking. Makes 6 servings.
Submitted by JoAnn
1 garlic clove, minced
1 tsp canola oil
1 cup dry lentils, rinsed
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 1/2 cups chicken broth
1 cup salsa (mild, medium or hot)
12 taco shells
shredded lettuce
chopped tomatoes
shredded cheese
sour cream
Cook onion and garlic in oil until tender then add lentils, chili powder, oregano, and cumin. Add broth and bring to a boil, reduce heat and cover and simmer for 25-30 minutes or until lentils are tender. Uncover and cook for another 6-8 minutes until thickened. Mash slightly and stir in salsa. Assemble tacos to your own liking. Makes 6 servings.
Submitted by JoAnn
Parmesan Chicken
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 tsp oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 egg
1 tbsp water
4 boneless, skinless chicken breast halves (flattened if desired)
2 tbsp butter or olive oil
2 cups meatless pasta sauce
1 cup mozzarella cheese
Combine the bread crumbs, 1/4 cup parm cheese, oregano, basil, salt and pepper. Combine egg and water. Dip chicken in egg and then into crumb mixture. Cook chicken in butter or oil until juices run clear. While chicken is cooking heat the pasta sauce. Spoon over chicken when done and top with the remaining parm cheese and mozzarella cheese.
*** I make the crumb mixture up and keep it in the fridge to save time. I cook the chicken in 1 tbsp butter and 1 tbsp olive oil and add more olive oil if needed. I often put all the chicken in a 9x13 in pan when it is all cooked, top it with the sauce and cheese and then put it under the broiler until the cheese melts. The other thing I sometimes do is cut the chicken in chunks and dip it and fry then serve the pasta sauce sprinkled with cheese on the side as a dip. The kids like this.
Submitted by JoAnn
1/2 cup grated Parmesan cheese, divided
1 tsp oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 egg
1 tbsp water
4 boneless, skinless chicken breast halves (flattened if desired)
2 tbsp butter or olive oil
2 cups meatless pasta sauce
1 cup mozzarella cheese
Combine the bread crumbs, 1/4 cup parm cheese, oregano, basil, salt and pepper. Combine egg and water. Dip chicken in egg and then into crumb mixture. Cook chicken in butter or oil until juices run clear. While chicken is cooking heat the pasta sauce. Spoon over chicken when done and top with the remaining parm cheese and mozzarella cheese.
*** I make the crumb mixture up and keep it in the fridge to save time. I cook the chicken in 1 tbsp butter and 1 tbsp olive oil and add more olive oil if needed. I often put all the chicken in a 9x13 in pan when it is all cooked, top it with the sauce and cheese and then put it under the broiler until the cheese melts. The other thing I sometimes do is cut the chicken in chunks and dip it and fry then serve the pasta sauce sprinkled with cheese on the side as a dip. The kids like this.
Submitted by JoAnn
Bean Dip and Burritos
1 can refried beans
1 cup picante sauce
2 cups shredded cheddar cheese
3/4 cup sour cream
3 ounces cream cheese, cubed
1 tbsp chili powder
1/4 tsp ground cumin
Mix all together and put in crock pot for two hours on high or microwave until everything is melted, combined and hot. Serve as dip or make burritos with it. We use it for burritos primarily.
Submitted by JoAnn
1 cup picante sauce
2 cups shredded cheddar cheese
3/4 cup sour cream
3 ounces cream cheese, cubed
1 tbsp chili powder
1/4 tsp ground cumin
Mix all together and put in crock pot for two hours on high or microwave until everything is melted, combined and hot. Serve as dip or make burritos with it. We use it for burritos primarily.
Submitted by JoAnn
Sesame Noodles
1/2 lb. spaghetti (thin), cooked and drained
1/4 cup soy sauce (tamari is good)
1/4 cup creamy peanut butter (microwave for 15 secs to soften)
2 tbsp cider vinegar or rice wine vinegar
2-3 tbsp hot sauce (optional)
1 tbsp dark sesame oil
2 cups shredded coleslaw mix (in the bagged salad section)
3 green onions cut on an angle into 1 inch pieces or smaller
2 tbsp sesame seeds
Combine soy sauce and peanut butter with a whisk and mix well. Add vinegar, hot sauce and sesame oil. Mix very well with whisk. Add pasta and mix with tongs until coated. Add coleslaw mix, onions, and sesame seeds. Mix with tongs. Serve warm or cold. You can add sliced chicken or shrimp to the noodles if you want. One recipe makes plenty.
Submitted by JoAnn
1/4 cup soy sauce (tamari is good)
1/4 cup creamy peanut butter (microwave for 15 secs to soften)
2 tbsp cider vinegar or rice wine vinegar
2-3 tbsp hot sauce (optional)
1 tbsp dark sesame oil
2 cups shredded coleslaw mix (in the bagged salad section)
3 green onions cut on an angle into 1 inch pieces or smaller
2 tbsp sesame seeds
Combine soy sauce and peanut butter with a whisk and mix well. Add vinegar, hot sauce and sesame oil. Mix very well with whisk. Add pasta and mix with tongs until coated. Add coleslaw mix, onions, and sesame seeds. Mix with tongs. Serve warm or cold. You can add sliced chicken or shrimp to the noodles if you want. One recipe makes plenty.
Submitted by JoAnn
California Cole Slaw
1 small head shredded cabbage
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup cider vinegar
2-3 tbsp white sugar or 1-2 tbsp of splenda
1/2 tsp salt
1/4 tsp pepper
1/2 cup canola or vegetable oil
Combine and chill overnight. It's a sweet and sour cole slaw. Very good. You can decrease the vinegar and the oil to make it less sour or decrease the sugar to make it less sweet.
Submitted by JoAnn
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup cider vinegar
2-3 tbsp white sugar or 1-2 tbsp of splenda
1/2 tsp salt
1/4 tsp pepper
1/2 cup canola or vegetable oil
Combine and chill overnight. It's a sweet and sour cole slaw. Very good. You can decrease the vinegar and the oil to make it less sour or decrease the sugar to make it less sweet.
Submitted by JoAnn
Citrus Ade
5 large lemons
5 large limes
5 large oranges
3 quarts of water
1 1/2 to 2 cups of sugar
Juice four lemons, limes and oranges. Pour juice into a gallon container. Thinly slice the remaining fruit and set aside. Add water and sugar to juices and mix well. You can add fruit slices now or serve as a garnish.
Submitted by JoAnn
5 large limes
5 large oranges
3 quarts of water
1 1/2 to 2 cups of sugar
Juice four lemons, limes and oranges. Pour juice into a gallon container. Thinly slice the remaining fruit and set aside. Add water and sugar to juices and mix well. You can add fruit slices now or serve as a garnish.
Submitted by JoAnn
Grilled Dessert Wraps
1/2 cup creamy peanut butter (Crunchy peanut butter is not recommended)
4 flour tortillas (8 inch)
1 cup small marshmallows
1/2 cup miniature semisweet chocolate chips
Spread 2 tbsp of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tbsp chocolate chips on 1/2 half of each tortilla. Roll up starting with the topping side. Wrap each tortilla in heavy duty foil; seal tightly.Grill uncovered over low heat for 5-10 minutes or until heated through. Serve plain or with ice cream.
Submitted by JoAnn
4 flour tortillas (8 inch)
1 cup small marshmallows
1/2 cup miniature semisweet chocolate chips
Spread 2 tbsp of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tbsp chocolate chips on 1/2 half of each tortilla. Roll up starting with the topping side. Wrap each tortilla in heavy duty foil; seal tightly.Grill uncovered over low heat for 5-10 minutes or until heated through. Serve plain or with ice cream.
Submitted by JoAnn
Ham Roll-Ups
1 pkg (8 oz) cream cheese, softened
1 can (2 1/4 oz) chopped ripe olives, drained
1/3 cup thinly sliced green onions
8-10 thin slices fully cooked ham
In a mixing bowl, beat cream cheese until smooth; stir in olives and onions. Spread over ham slices. Roll up, jelly-roll style, starting with the short side. Chill for at least 1 hour. Just before serving, cut into 1-in pieces. Yield 40 appetizers.
Submitted by Rene'
1 can (2 1/4 oz) chopped ripe olives, drained
1/3 cup thinly sliced green onions
8-10 thin slices fully cooked ham
In a mixing bowl, beat cream cheese until smooth; stir in olives and onions. Spread over ham slices. Roll up, jelly-roll style, starting with the short side. Chill for at least 1 hour. Just before serving, cut into 1-in pieces. Yield 40 appetizers.
Submitted by Rene'
Sandy's Famous Dill Dip
1 pint Hellman's Mayo
1 pint sour cream
2 t. Beaumonde
3 T. dill weed
3 T. dry onion flakes
2 T. parsley flakes
Mix together and let set overnight.
Submitted by Rene'
1 pint sour cream
2 t. Beaumonde
3 T. dill weed
3 T. dry onion flakes
2 T. parsley flakes
Mix together and let set overnight.
Submitted by Rene'
Southwestern Zip Dip
2 cups shredded sharp cheddar cheese
1 cup mayonnaise (no light or fat-free)
1 can (4.5 oz) chopped black olives, drained, divided
1 can (4 oz) chopped green chilies
1/4 t. garlic powder
1/8 t. hot pepper sauce (I usually add more)
1 medium tomato, chopped
1/4 cup green onions, chopped
tortilla chips
In a bowl combine cheese, mayo, 1/3 cup olives, chilies, garlic powder and hot pepper sauce. Transfer to an ungreased 9-in pie plate. Bake uncovered at 350 degrees for 20 mins or until hot and bubbly. Sprinkle tomatoes, olives and green onion over top.
Submitted by Rene'
1 cup mayonnaise (no light or fat-free)
1 can (4.5 oz) chopped black olives, drained, divided
1 can (4 oz) chopped green chilies
1/4 t. garlic powder
1/8 t. hot pepper sauce (I usually add more)
1 medium tomato, chopped
1/4 cup green onions, chopped
tortilla chips
In a bowl combine cheese, mayo, 1/3 cup olives, chilies, garlic powder and hot pepper sauce. Transfer to an ungreased 9-in pie plate. Bake uncovered at 350 degrees for 20 mins or until hot and bubbly. Sprinkle tomatoes, olives and green onion over top.
Submitted by Rene'
Tuesday, January 20, 2009
Monkey Bread
1 pkg. Rhodes frozen dinner rolls
1 stick butter or margarine
Sugar & Cinnamon - mixed together
Roll frozen bread dough in melted butter then roll in sugar /cinnamon mixture. Put in bundt pan. Let rise over night in warm place. Bake at 350 for 30 min. If dough didn't raise let oven preheat to 250, shut off oven and put dough in oven until dough raises. Place bundt pan on cookie sheet with sides so butter doesn't drip all over oven.
Frosting
2 c powder sugar
3 T milk
1/2 t vanilla
Pour frosting over baked rolls. Put plate on top and flip pan over. Serve warm.
Submitted by Jill
1 stick butter or margarine
Sugar & Cinnamon - mixed together
Roll frozen bread dough in melted butter then roll in sugar /cinnamon mixture. Put in bundt pan. Let rise over night in warm place. Bake at 350 for 30 min. If dough didn't raise let oven preheat to 250, shut off oven and put dough in oven until dough raises. Place bundt pan on cookie sheet with sides so butter doesn't drip all over oven.
Frosting
2 c powder sugar
3 T milk
1/2 t vanilla
Pour frosting over baked rolls. Put plate on top and flip pan over. Serve warm.
Submitted by Jill
Crockpot Spaghetti
2 lbs hamburger, browned & drained
1 cup chopped onion (I just throw in some dried minced onion to make it quicker)
2 minced garlic cloves
2 - 15 oz cans tomato sauce
1 - 16 oz pkg dry spaghetti, broken up
2-3 tsp Italian seasoning
2 - 4 oz cans mushrooms, drained
6 cups (46 oz) can tomato juice
Combine everything except spaghetti in crock pot. Cover and cook on low 6-8 hrs or high 3-5 hrs. Turn on high during last hour and add spaghetti. Stir occasionally. (You may need to add a little water as the spaghetti cooks.)
Submitted by Leslie
1 cup chopped onion (I just throw in some dried minced onion to make it quicker)
2 minced garlic cloves
2 - 15 oz cans tomato sauce
1 - 16 oz pkg dry spaghetti, broken up
2-3 tsp Italian seasoning
2 - 4 oz cans mushrooms, drained
6 cups (46 oz) can tomato juice
Combine everything except spaghetti in crock pot. Cover and cook on low 6-8 hrs or high 3-5 hrs. Turn on high during last hour and add spaghetti. Stir occasionally. (You may need to add a little water as the spaghetti cooks.)
Submitted by Leslie
Oven Cobblestone Stew
2 lbs beef round steak or stew meat, cut into 1-inch cubes
6 medium carrots, cut into 1-inch pieces
6 medium potatoes, cubbed
1/4 to 1/2 cup onion, chopped
2 cans (10 3/4 oz) cream of mushroom soup
2 T. beef bouillon
1 cup water
1/2 t. salt
Cobblestone Biscuits-recipe to follow
Heat oven to 325 degrees. Mix the meat and vegetables in ungreased baking dish. Pour the soup into bowl. Stir in reamining ingredients except Cobblestone Biscuits. Pour over the meat and vegetables. Cover tightly with foil. Bake in 325 degree oven for 3 hours.
While stew is baking mix the dough for Cobbleston Biscuits and refrigerate it.
Cobblestone Biscuits (I usually double this recipe)
1 cup buttermilk baking mix
1/2 cup grated cheddar
1/4 cup cold water
2 T. mayonaise or miracle whip
Mix all ingredients to a soft dough with fork. After stew has baked for 3 hours, carefully remove from oven. Increase temperature to 450 degrees, 425 in a glass dish. Drop teaspoonfuls of biscuit dough about 1/2 inch apart onto the stew. Bake about 10 minutes or until the biscuits are golden brown.
Submitted by Rene'
6 medium carrots, cut into 1-inch pieces
6 medium potatoes, cubbed
1/4 to 1/2 cup onion, chopped
2 cans (10 3/4 oz) cream of mushroom soup
2 T. beef bouillon
1 cup water
1/2 t. salt
Cobblestone Biscuits-recipe to follow
Heat oven to 325 degrees. Mix the meat and vegetables in ungreased baking dish. Pour the soup into bowl. Stir in reamining ingredients except Cobblestone Biscuits. Pour over the meat and vegetables. Cover tightly with foil. Bake in 325 degree oven for 3 hours.
While stew is baking mix the dough for Cobbleston Biscuits and refrigerate it.
Cobblestone Biscuits (I usually double this recipe)
1 cup buttermilk baking mix
1/2 cup grated cheddar
1/4 cup cold water
2 T. mayonaise or miracle whip
Mix all ingredients to a soft dough with fork. After stew has baked for 3 hours, carefully remove from oven. Increase temperature to 450 degrees, 425 in a glass dish. Drop teaspoonfuls of biscuit dough about 1/2 inch apart onto the stew. Bake about 10 minutes or until the biscuits are golden brown.
Submitted by Rene'
Peanut Butter Cup Cookies
1 3/4 cups all-purpose flour
1/2 t. salt
1 t. baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 t. vanilla extract
2 T. milk
40 miniature peanut butter cups, unwrapped
Preheat oven to 375 degrees. Sift together the flour, salt, and baking soda; set aside. Cream together the butter, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Submitted by Rene'
1/2 t. salt
1 t. baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 t. vanilla extract
2 T. milk
40 miniature peanut butter cups, unwrapped
Preheat oven to 375 degrees. Sift together the flour, salt, and baking soda; set aside. Cream together the butter, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Submitted by Rene'
Porcupine Balls
1 cup minute rice, uncooked
1 egg, beaten
1 lb ground beef
2 t. salt
6 t. grated onion
pepper to taste
2 1/2 cups tomato juice
sugar to taste
Mix first 6 ingredients. Shape into meatballs and cook in skillet. Put tomato juice and sugar in slow cooker and trun on high. After cooking meatballs, place in slow cooker for at least 1 hour. You will have to experiment with the sugar and onion for your taste.
Submitted by Rene'
1 egg, beaten
1 lb ground beef
2 t. salt
6 t. grated onion
pepper to taste
2 1/2 cups tomato juice
sugar to taste
Mix first 6 ingredients. Shape into meatballs and cook in skillet. Put tomato juice and sugar in slow cooker and trun on high. After cooking meatballs, place in slow cooker for at least 1 hour. You will have to experiment with the sugar and onion for your taste.
Submitted by Rene'
Quick & Easy Chicken Noodle Soup
1 T. butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
4 (14.5 oz) cans chicken broth
1 (14.5 oz) can vegetable broth
1/2 pound (about 2 cups) chopped cooked chicken breast
1 1/2 cups egg noodles
1/2 t. dried basil
1/2 t. dried thyme
salt and pepper to taste
In a large pot over medium heat, melt butter. Cook onion, celery and carrots for about 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes before serving.
Submitted by Rene'
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
4 (14.5 oz) cans chicken broth
1 (14.5 oz) can vegetable broth
1/2 pound (about 2 cups) chopped cooked chicken breast
1 1/2 cups egg noodles
1/2 t. dried basil
1/2 t. dried thyme
salt and pepper to taste
In a large pot over medium heat, melt butter. Cook onion, celery and carrots for about 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes before serving.
Submitted by Rene'
Del Amici's Secret Spread
1 cup of each of the following:
shredded cheddar cheese
parmesan cheese from shaker
shredded parmesan cheese from block
shredded Romano cheese from block
mayonnaise
artichoke hearts chopped
add garlic powder, red wine vinegar and salt to taste
Chill for a couple hours. Serve with crackers.
Submitted by Leslie
shredded cheddar cheese
parmesan cheese from shaker
shredded parmesan cheese from block
shredded Romano cheese from block
mayonnaise
artichoke hearts chopped
add garlic powder, red wine vinegar and salt to taste
Chill for a couple hours. Serve with crackers.
Submitted by Leslie
Cherry Vodka Slush
9 c. water
1 3/4 c. sugar
1 can frozen oj
1 can frozen lemonade
1 pint (2 c.) cherry vodka (UV brand is what I used)
Mix water and sugar together and bring to a boil. Remove and cool completely. Pour into large bowl/bucket.Add frozen can of oj and lemonade; stir until dissolved. Add vodka and stir. Freeze for 24 hours stirring once. Serve by adding Squirt or Sprite to frozen mix. ENJOY!!!
Submitted by Leslie
1 3/4 c. sugar
1 can frozen oj
1 can frozen lemonade
1 pint (2 c.) cherry vodka (UV brand is what I used)
Mix water and sugar together and bring to a boil. Remove and cool completely. Pour into large bowl/bucket.Add frozen can of oj and lemonade; stir until dissolved. Add vodka and stir. Freeze for 24 hours stirring once. Serve by adding Squirt or Sprite to frozen mix. ENJOY!!!
Submitted by Leslie
Coconut Shrimp
1/2 cup flour
1 egg
2/3 cup beer
1 & 1/2 tsp baking powder
1/4 cup flour
2 cups flaked coconut
24 raw, peeled, deveined shrimp (will usually make more than 24 shrimp)
oil to fry in
In a bowl combine 1/2 cup flour, egg, beer and baking powder. In another bowl place the 1/4 cup of flour and in another bowl place the coconut. Dip shrimp in flour and shake off the excess. Next dip in the egg/beer mixture and then roll in coconut. Place dipped shrimp on a wax paper lined baking sheet in the refrigerator for at least 30 minutes (no longer than 24 hours). Deep fat fry or fry in skillet in 1/2 inch of oil until browned on both sides. Serve with a combination of orange marmalade and dijon mustard (and grated horsradish if desired) to taste.
Submitted by JoAnn
1 egg
2/3 cup beer
1 & 1/2 tsp baking powder
1/4 cup flour
2 cups flaked coconut
24 raw, peeled, deveined shrimp (will usually make more than 24 shrimp)
oil to fry in
In a bowl combine 1/2 cup flour, egg, beer and baking powder. In another bowl place the 1/4 cup of flour and in another bowl place the coconut. Dip shrimp in flour and shake off the excess. Next dip in the egg/beer mixture and then roll in coconut. Place dipped shrimp on a wax paper lined baking sheet in the refrigerator for at least 30 minutes (no longer than 24 hours). Deep fat fry or fry in skillet in 1/2 inch of oil until browned on both sides. Serve with a combination of orange marmalade and dijon mustard (and grated horsradish if desired) to taste.
Submitted by JoAnn
Chicken & Broccoli Casserole
10 oz fresh or frozen broccoli cooked and drained
2 cups cooked diced chicken
slivered almonds -optional
1 can cream of chicken soup
1/2 cup mayonnaise
1 tbsp lemon juice
1/4 to 1/2 tsp curry powder
buttered bread or craker crumbs
Grease a 1&1/2 quart casserole dish. Layer broccoli, chicken, almonds. Combine the rest of the ingredients and pour over the top. Top with buttered bread crumbs. Bake at 325 degrees for 45 minutes or until the sides start to bubble. Serve over egg noodles or rice. I prefer the noodles. You can assemble the casserole ahead of time (except for the bread crumbs) and refrigerate. Top with crumbs before baking and allow extra time to bake.
Submitted by JoAnn
2 cups cooked diced chicken
slivered almonds -optional
1 can cream of chicken soup
1/2 cup mayonnaise
1 tbsp lemon juice
1/4 to 1/2 tsp curry powder
buttered bread or craker crumbs
Grease a 1&1/2 quart casserole dish. Layer broccoli, chicken, almonds. Combine the rest of the ingredients and pour over the top. Top with buttered bread crumbs. Bake at 325 degrees for 45 minutes or until the sides start to bubble. Serve over egg noodles or rice. I prefer the noodles. You can assemble the casserole ahead of time (except for the bread crumbs) and refrigerate. Top with crumbs before baking and allow extra time to bake.
Submitted by JoAnn
Brunch Pizza Squares
12 to 16 ounces sausage crumbled, cooked and drained
1 (8 ounces) tube crescent rolls
4 eggs
2 tbsp milk
1/8 tsp pepper
1 cup cheddar cheese
Unroll and press crescent rolls into a greased 9x13 inch pan and slightly up the sides. Sprinkle with sausage. Beat eggs, milk and pepper. Pour over sausage and sprinkle with cheese. Bake at 400 degrees for 15 minutes or until lightly browned. You can substitute ham or bacon for the sausage.
Submitted by JoAnn
1 (8 ounces) tube crescent rolls
4 eggs
2 tbsp milk
1/8 tsp pepper
1 cup cheddar cheese
Unroll and press crescent rolls into a greased 9x13 inch pan and slightly up the sides. Sprinkle with sausage. Beat eggs, milk and pepper. Pour over sausage and sprinkle with cheese. Bake at 400 degrees for 15 minutes or until lightly browned. You can substitute ham or bacon for the sausage.
Submitted by JoAnn
Funnel Cakes
2 cups flour
1 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
2 eggs, beaten
1&1/2 cups milk
Stir until smooth. Pour into squeeze bottle (funnel is a pain). Heat 1/2 inch cooking oil in skillet over medium heat. Test oil with a squirt of batter. If it bubbles and rises, it is ready. Squirt in funnel cake pattern and brown. Then flip and brown. Top with powdered sugar, plain sugar, cinnamon sugar, chocolate sauce, ice cream or fruit. The leftover batter can be stored in the bottle in the fridge and used within about 2 days.
Submitted by JoAnn
1 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
2 eggs, beaten
1&1/2 cups milk
Stir until smooth. Pour into squeeze bottle (funnel is a pain). Heat 1/2 inch cooking oil in skillet over medium heat. Test oil with a squirt of batter. If it bubbles and rises, it is ready. Squirt in funnel cake pattern and brown. Then flip and brown. Top with powdered sugar, plain sugar, cinnamon sugar, chocolate sauce, ice cream or fruit. The leftover batter can be stored in the bottle in the fridge and used within about 2 days.
Submitted by JoAnn
Sloppy Joes
1 lb. ground beef, cooked and drained
1 onion, chopped
8 oz. can tomato sauce
1 tsp chili powder
1 to 3 tsps. worcestershire sauce
salt and pepper to taste
Cook beef with chopped onion (and chopped green pepper is optional) and drain. Mix the remaining ingredients and salt and pepper to taste. You can adda little brown sugar if you like a slightly sweet sauce. Simmer for about 5 minutes. Serve on buns.
Submitted by JoAnn
1 onion, chopped
8 oz. can tomato sauce
1 tsp chili powder
1 to 3 tsps. worcestershire sauce
salt and pepper to taste
Cook beef with chopped onion (and chopped green pepper is optional) and drain. Mix the remaining ingredients and salt and pepper to taste. You can adda little brown sugar if you like a slightly sweet sauce. Simmer for about 5 minutes. Serve on buns.
Submitted by JoAnn
Chicken & Chip Casserole
1 can cream of chicken soup
8 ounces sour cream
2 tbsp taco sauce, salsa or picante sauce
4 ounce can of chopped green chilies
3 cups cubed cooked chicken
12 slices american cheese
4 cups broken tortilla chips
Combine first four ingredients. In a 2 qt shallow baking dish layer half of chicken, soup mixture, cheese and tortilla chips. Repeat layers one more time. Bake uncovered at 350 degrees for 25-30 minutes or until bubbly. 4-6 servings
Submitted by JoAnn
8 ounces sour cream
2 tbsp taco sauce, salsa or picante sauce
4 ounce can of chopped green chilies
3 cups cubed cooked chicken
12 slices american cheese
4 cups broken tortilla chips
Combine first four ingredients. In a 2 qt shallow baking dish layer half of chicken, soup mixture, cheese and tortilla chips. Repeat layers one more time. Bake uncovered at 350 degrees for 25-30 minutes or until bubbly. 4-6 servings
Submitted by JoAnn
Fluffy Biscuit Muffins
1 cup self rising flour
2 tbsp mayonnaise
1/2 cup milk
Cut flour and mayonnaise together until the mixture resembles coarse crumbs. Add milk and stir just until mixed. Spoon into four greased muffin cups. Bake at 425 degrees for 14-16 minutes or until lightly browned.
Submitted by JoAnn
2 tbsp mayonnaise
1/2 cup milk
Cut flour and mayonnaise together until the mixture resembles coarse crumbs. Add milk and stir just until mixed. Spoon into four greased muffin cups. Bake at 425 degrees for 14-16 minutes or until lightly browned.
Submitted by JoAnn
Peanut Butter Cup Pie
1/2 cup creamy peanut butter (I recommend Jiff)
8 ounce package cream cheese, softened
3/4 cup confectioners sugar
6 tbsps milk
8 ounces cool whip
Oreo crumb crust (9 inches)
Chopped peanut butter cups
Beat cream chesse until fluffy. Add sugar and peanut butter and mix well. Gradually add milk and beat until blended. Fold in cool whip and pour into crust. Top with as much chopped peanut butter cups as desired. Refrigerate 8 hours or overnight. I think it is pretty good especially if you like Village Inns peanut butter cup pie. I like it better in fact.
Submitted by JoAnn
8 ounce package cream cheese, softened
3/4 cup confectioners sugar
6 tbsps milk
8 ounces cool whip
Oreo crumb crust (9 inches)
Chopped peanut butter cups
Beat cream chesse until fluffy. Add sugar and peanut butter and mix well. Gradually add milk and beat until blended. Fold in cool whip and pour into crust. Top with as much chopped peanut butter cups as desired. Refrigerate 8 hours or overnight. I think it is pretty good especially if you like Village Inns peanut butter cup pie. I like it better in fact.
Submitted by JoAnn
Mexican Casserole
1 lb. ground beef
1/4 cup chopped onion
8 ounces (3 cups fritos), crushed
15 ounces taco sauce OR enchilada sauce (I use taco sauce)
1 1/2 cups shredded cheese (cheddar, jack or mexican)
Cook beef and onion together and drain. Put cups corn chips in bottom or greased 1 1/2 quart casserole dish. Top with meat, then with sauce and sprinkle cheese over top. Bake at 350 degrees for 20-30 minutes until hot and bubbly. Top with remaining corn chips and bake 5 minutes longer.If you like doritos you could try using those in place of fritos. I like fritos personally. You could also put a layer of refried beans in there too if you like. Heat them first so they spread more easily.
Submitted by JoAnn
1/4 cup chopped onion
8 ounces (3 cups fritos), crushed
15 ounces taco sauce OR enchilada sauce (I use taco sauce)
1 1/2 cups shredded cheese (cheddar, jack or mexican)
Cook beef and onion together and drain. Put cups corn chips in bottom or greased 1 1/2 quart casserole dish. Top with meat, then with sauce and sprinkle cheese over top. Bake at 350 degrees for 20-30 minutes until hot and bubbly. Top with remaining corn chips and bake 5 minutes longer.If you like doritos you could try using those in place of fritos. I like fritos personally. You could also put a layer of refried beans in there too if you like. Heat them first so they spread more easily.
Submitted by JoAnn
Slow Cooked Spaghetti Sauce
1 lb. ground beef or bulk Italian sausage
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
8 ounce can tomato sauce
6 ounce can tomato paste
1 bay leaf
1 Tablespoon brown sugar
4 garlic cloves, minced
1 to 2 teaspoons dried basil
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 to 1 teaspoon dried thyme
Cook beef or sausage with onion and drain. Combine meat with the rest of the ingredients in slow cooker and cook on low for 7-8 hours. 6-8 servings
Submitted by JoAnn
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
8 ounce can tomato sauce
6 ounce can tomato paste
1 bay leaf
1 Tablespoon brown sugar
4 garlic cloves, minced
1 to 2 teaspoons dried basil
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 to 1 teaspoon dried thyme
Cook beef or sausage with onion and drain. Combine meat with the rest of the ingredients in slow cooker and cook on low for 7-8 hours. 6-8 servings
Submitted by JoAnn
Cheese Frenchies
1 cup milk
2 eggs
1/2 tsp salt
3 heaping tbsp flour
Cornflake crumbs (can usually be found with bread crumbs or the shake and bake)
Make however many cheese sandwiches you want using bread spread with mayonnaise and topped with one slice of American cheese. Cut into triangles. Place on cookie sheet and freeze. The recipe probably makes about six whole sandwiches at least. Combine the eggs, flour, salt and milk and mix well. Should not be too thick or too thin. Add more flour or milk to adjust if necessary. Dip each triangle in batter and roll in cornflake crumbs and put back on the cookie sheet. Repeat with all sandwiches. Freeze until firm. You can then fry them in oil until golden brown or bake at 350 degrees for 10-20 minutes or place frozen sandwiches in a baggie and keep in the freezer until you are ready to eat. I usually make up a lot and then freeze them.
Submitted by JoAnn
2 eggs
1/2 tsp salt
3 heaping tbsp flour
Cornflake crumbs (can usually be found with bread crumbs or the shake and bake)
Make however many cheese sandwiches you want using bread spread with mayonnaise and topped with one slice of American cheese. Cut into triangles. Place on cookie sheet and freeze. The recipe probably makes about six whole sandwiches at least. Combine the eggs, flour, salt and milk and mix well. Should not be too thick or too thin. Add more flour or milk to adjust if necessary. Dip each triangle in batter and roll in cornflake crumbs and put back on the cookie sheet. Repeat with all sandwiches. Freeze until firm. You can then fry them in oil until golden brown or bake at 350 degrees for 10-20 minutes or place frozen sandwiches in a baggie and keep in the freezer until you are ready to eat. I usually make up a lot and then freeze them.
Submitted by JoAnn
Monday, January 19, 2009
Cheerios Treats
3 T. butter or margarine
1 pkg. (10.5 ozs) mini-marshmallows
1/2 cup peanut butter
5 cups Cheerios
1 cup plain M & M's
Place butter and marshmallows in a large microwaveable bowl. Microwave on high, uncovered, for 2 minutes or until puffed. Stir in peanut butter until blended. Add Cheerios and M & M's; mix well. Spoon into a greased 9 x 13 pan; press down gently. Cool before cutting. Yield: 15 servings
The kids and I made these tonight for school snacks and they are pretty yummy!
Submitted by Rene'
Sunday, January 18, 2009
Omelet Muffins
12 extra large or jumbo eggs
3/4 tsp to 1tsp salt
1/2 tsp black pepper
1 tsp dry mustard
1 heaping tbsp flour
1/2 cup milk or half &half
2 tbsp vegetable oil
1/4 cup cottage cheese, sour cream, plain yogurt OR cream cheese (only use one)
1 lb cooked meat (bacon, ham, sausage)
2 cups shredded cheese (I prefer sharp cheddar)
*** You can also add some cooked vegggies too.
Make sure to drain any excess liquid.Preheat oven to 360 degrees and grease 24 muffin cups really, really well including the top of the muffin pan. Don't use muffin liners. Combine the first eight ingredients in a blender and blend until smooth. Divide meat and cheese among the muffin cups. Pour egg mixture evenly among the cups (fill them about half full for starters to make sure you have enough for each cup). Bake for 25-30 minutes until lightly browned. Immediately remove from pans. They tend to stick on the bottom of the pan a little. I found that a spoon works pretty well to loosen them on the bottom. These reheat real nicely in the microwave so you can make them on the weekend and then have them throughout the week for a quick breakfast.
Submitted by JoAnn
3/4 tsp to 1tsp salt
1/2 tsp black pepper
1 tsp dry mustard
1 heaping tbsp flour
1/2 cup milk or half &half
2 tbsp vegetable oil
1/4 cup cottage cheese, sour cream, plain yogurt OR cream cheese (only use one)
1 lb cooked meat (bacon, ham, sausage)
2 cups shredded cheese (I prefer sharp cheddar)
*** You can also add some cooked vegggies too.
Make sure to drain any excess liquid.Preheat oven to 360 degrees and grease 24 muffin cups really, really well including the top of the muffin pan. Don't use muffin liners. Combine the first eight ingredients in a blender and blend until smooth. Divide meat and cheese among the muffin cups. Pour egg mixture evenly among the cups (fill them about half full for starters to make sure you have enough for each cup). Bake for 25-30 minutes until lightly browned. Immediately remove from pans. They tend to stick on the bottom of the pan a little. I found that a spoon works pretty well to loosen them on the bottom. These reheat real nicely in the microwave so you can make them on the weekend and then have them throughout the week for a quick breakfast.
Submitted by JoAnn
Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Goes with Cafe Rio Sweet Pork Salad & Dressing Recipe and Cilantro-Lime Rice
Submitted by Stacy
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Goes with Cafe Rio Sweet Pork Salad & Dressing Recipe and Cilantro-Lime Rice
Submitted by Stacy
Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
Submitted by Stacy - Goes with Cafe Rio Sweet Pork Salad & Dressing Recipe and Black Bean Recipe
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
Submitted by Stacy - Goes with Cafe Rio Sweet Pork Salad & Dressing Recipe and Black Bean Recipe
Cafe Rio Sweet Pork Salad & Dressing *Crockpot*
(Goes with bean & rice recipe)
Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of yummy dressing, but it will keep in the refrigerator for up to two weeks.
Café Rio Sweet Pork
3-4 lbs pork roast (can substitute chicken)
1 cup brown sugar
3 cups salsa
Mix ingredients in a crock pot and let cook for 10 hours on low.
Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
To assemble salad, use a large bowl or pie tin. Add a warm tortilla to the bottom, spoon in beans, rice, add romaine lettuce (or bagged salad), top with tomato, guacomole and crushed tortilla chips. Add dressing to your liking. It's delish!
Submitted by Stacy
Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of yummy dressing, but it will keep in the refrigerator for up to two weeks.
Café Rio Sweet Pork
3-4 lbs pork roast (can substitute chicken)
1 cup brown sugar
3 cups salsa
Mix ingredients in a crock pot and let cook for 10 hours on low.
Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
To assemble salad, use a large bowl or pie tin. Add a warm tortilla to the bottom, spoon in beans, rice, add romaine lettuce (or bagged salad), top with tomato, guacomole and crushed tortilla chips. Add dressing to your liking. It's delish!
Submitted by Stacy
Tortilla Soup *Crockpot*
3 cups of chicken broth
1 1/2 cups cooked chicken
1/2 onion
1 cup frozen roasted corn
2 green onions
28 oz can of tomatoes and juice
1 cup chopped up vegetables that you have on hand (celery and carrots or you can use a frozen bag of peppers/onion)
4 cloves of garlic
1/4 t crushed red pepper flakes
1/2 t cayenne pepper
1 t cumin
salt to taste
optional garnish: tortilla chips--parmesan cheese--sour cream
The Directions:
Dice all veggies into fine chunks dump everything into the crockpot it's okay if you have frozen stuff. My broth, vegetables and chicken were all frozen. Totally okay to assemble the night before. Cook on low for 8-10 hours, or high for 6 or so. Before serving, add whatever garnish you choose. We were out of tortilla chips, so I used a bit of parmesan and fat free sour cream.
Submitted by Stacy
1 1/2 cups cooked chicken
1/2 onion
1 cup frozen roasted corn
2 green onions
28 oz can of tomatoes and juice
1 cup chopped up vegetables that you have on hand (celery and carrots or you can use a frozen bag of peppers/onion)
4 cloves of garlic
1/4 t crushed red pepper flakes
1/2 t cayenne pepper
1 t cumin
salt to taste
optional garnish: tortilla chips--parmesan cheese--sour cream
The Directions:
Dice all veggies into fine chunks dump everything into the crockpot it's okay if you have frozen stuff. My broth, vegetables and chicken were all frozen. Totally okay to assemble the night before. Cook on low for 8-10 hours, or high for 6 or so. Before serving, add whatever garnish you choose. We were out of tortilla chips, so I used a bit of parmesan and fat free sour cream.
Submitted by Stacy
French Bread Pizza
1/4 cup butter, softened
2 Tbsp. olive oil
3/4 cup grated asiago or Romano cheese
2 Tbsp. minced garlic
1 tsp. dried basil
1/4 cup finely-diced red bell pepper
1/2 tsp. black pepper
1 16 oz. loaf French bread
2 cups shredded rotisserie chicken
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
Preparation:Preheat oven to 400 degrees F.In a small bowl, stir together the first seven ingredients (through black pepper).Slice French bread in half lengthwise. Cut each half crosswise into three pieces. Spread butter mixture over each piece.Top with rotisserie chicken.Sprinkle mozzarella and Parmesan cheeses over chicken.Bake 8-12 minutes until cheese is melted and golden brown.
Submitted by Stacy - this is one of our family favorites
2 Tbsp. olive oil
3/4 cup grated asiago or Romano cheese
2 Tbsp. minced garlic
1 tsp. dried basil
1/4 cup finely-diced red bell pepper
1/2 tsp. black pepper
1 16 oz. loaf French bread
2 cups shredded rotisserie chicken
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
Preparation:Preheat oven to 400 degrees F.In a small bowl, stir together the first seven ingredients (through black pepper).Slice French bread in half lengthwise. Cut each half crosswise into three pieces. Spread butter mixture over each piece.Top with rotisserie chicken.Sprinkle mozzarella and Parmesan cheeses over chicken.Bake 8-12 minutes until cheese is melted and golden brown.
Submitted by Stacy - this is one of our family favorites
Crockpot Chicken Tacos
1 lb boneless, skinless chicken breasts
1 pkg taco seasoning
1 cup chicken broth
Combine all in crock; cook 6-8 hours on LOW. Remove breasts from crock, cool slightly then fork-shred. (Spoon a bit of the juice over it if desired). Serve on warmed tortillas with cheese, salsa, sour cream, black olives, lettuce or tomatoesAnother version:1 lb boneless, skinless chicken breasts1 Jar of SalsaCook in crockpot 6 hours on low, shred, and serve.
Submitted by Stacy
1 pkg taco seasoning
1 cup chicken broth
Combine all in crock; cook 6-8 hours on LOW. Remove breasts from crock, cool slightly then fork-shred. (Spoon a bit of the juice over it if desired). Serve on warmed tortillas with cheese, salsa, sour cream, black olives, lettuce or tomatoesAnother version:1 lb boneless, skinless chicken breasts1 Jar of SalsaCook in crockpot 6 hours on low, shred, and serve.
Submitted by Stacy
Mu Shu Chicken Wraps *Crockpot*
1 onion, diced
1 1/2 to 2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 cup hoisin sauce (comes in a bottle)
2 tablespoons honey
1/4 teaspoon ground ginger
1 12-ounce bag broccoli coleslaw mix (we used Mann's brand), or other toppings
Flour tortillas or flatbread
1. Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork. 2. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat. 3. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion. 4. Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls. I serve with egg rolls and/or mandarin asian salad.
Submitted by Stacy
1 1/2 to 2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 cup hoisin sauce (comes in a bottle)
2 tablespoons honey
1/4 teaspoon ground ginger
1 12-ounce bag broccoli coleslaw mix (we used Mann's brand), or other toppings
Flour tortillas or flatbread
1. Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork. 2. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat. 3. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion. 4. Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls. I serve with egg rolls and/or mandarin asian salad.
Submitted by Stacy
Saturday, January 17, 2009
Easy Pizza Dough
1 pkg. active dry yeast
1 cup warm water
1 tsp. sugar
1 1/2 tsp. salt
2 1/2 cups all purpose flour
3 Tbsp. olive oil (or canola or vegetable)
Preheat oven to 425. Dissolve yeast in warm water with sugar. (I usually let it sit about 5 minutes.) Stir in remaining ingredients then beat vigorously or knead 20 strokes. If it feels really sticky you can add a little more flour. Let it rest 5 minutes then spread onto pizza sheet, using your fingers to work the dough. Bake crust 7 minutes, then remove from oven and add toppings. Bake an additional 8-10 minutes or until the cheese is melted to your liking.
I usually use a pizza stone, so you may need to decrease these baking times if you use a metal pan. The original recipe says this makes 2 pizza crusts, but my stone is pretty large and we like our crust on the thicker side, so I use it for one pizza.
Submitted by Anitra
1 cup warm water
1 tsp. sugar
1 1/2 tsp. salt
2 1/2 cups all purpose flour
3 Tbsp. olive oil (or canola or vegetable)
Preheat oven to 425. Dissolve yeast in warm water with sugar. (I usually let it sit about 5 minutes.) Stir in remaining ingredients then beat vigorously or knead 20 strokes. If it feels really sticky you can add a little more flour. Let it rest 5 minutes then spread onto pizza sheet, using your fingers to work the dough. Bake crust 7 minutes, then remove from oven and add toppings. Bake an additional 8-10 minutes or until the cheese is melted to your liking.
I usually use a pizza stone, so you may need to decrease these baking times if you use a metal pan. The original recipe says this makes 2 pizza crusts, but my stone is pretty large and we like our crust on the thicker side, so I use it for one pizza.
Submitted by Anitra
Mac and Cheese
7 ounce package of macaroni, cooked and drained
6 tbsp butter, divided
3 tbsp flour
2 cups milk
8 ounces cream cheese, cubed
2 cups (8 ounces) shredded cheddar cheese
2 tsp brown or dijon mustard
1/2 tsp salt
1/4 tsp pepper
3/4 cup dry bread crumbs
2 tbsp fresh parsley, minced (optional)
Cook pasta. Melt 4 tbsp butter in large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; stir and cook for 2 minutes. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Combine macaroni and cheese sauce. Transfer to a 3 quart casserol dish. Melt remaining butter and toss with bread crumba and parsley. Sprinkle over macaroni and bake uncovered at 400 degrees for 15-20 minutes or until golden brown. 6-8 servings. Very creamy.
Submitted by JoAnn
6 tbsp butter, divided
3 tbsp flour
2 cups milk
8 ounces cream cheese, cubed
2 cups (8 ounces) shredded cheddar cheese
2 tsp brown or dijon mustard
1/2 tsp salt
1/4 tsp pepper
3/4 cup dry bread crumbs
2 tbsp fresh parsley, minced (optional)
Cook pasta. Melt 4 tbsp butter in large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; stir and cook for 2 minutes. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Combine macaroni and cheese sauce. Transfer to a 3 quart casserol dish. Melt remaining butter and toss with bread crumba and parsley. Sprinkle over macaroni and bake uncovered at 400 degrees for 15-20 minutes or until golden brown. 6-8 servings. Very creamy.
Submitted by JoAnn
Chicken Enchiladas
3 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
1 can cream or chicken soup
4 ounce can green chilies
2 tbsp finely chopped onion
1/4 tsp pepper
1/8 tsp salt 10-12 flour tortillias (8 inches)
Combine all ingredients except one cup of cheddar cheese. Put about 1/2 cup of filling on each tortilla and roll up and place in a greased 9x13 in pan. Top with cheese and bake at 350 degrees for approximately 20 minutes. Make sure they are hot all the way thru.
** You can use five cups of mexican blend cheese in place of the cheddar and jack cheeses. You can top the enchiladas with taco sauce, salsa, picante sauce, or enchilada sauce before baking. Verde salsa and enchilada sauces are good on chicken. You can add jalopenos or black olives to filling if you like.
Submitted by JoAnn
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
1 can cream or chicken soup
4 ounce can green chilies
2 tbsp finely chopped onion
1/4 tsp pepper
1/8 tsp salt 10-12 flour tortillias (8 inches)
Combine all ingredients except one cup of cheddar cheese. Put about 1/2 cup of filling on each tortilla and roll up and place in a greased 9x13 in pan. Top with cheese and bake at 350 degrees for approximately 20 minutes. Make sure they are hot all the way thru.
** You can use five cups of mexican blend cheese in place of the cheddar and jack cheeses. You can top the enchiladas with taco sauce, salsa, picante sauce, or enchilada sauce before baking. Verde salsa and enchilada sauces are good on chicken. You can add jalopenos or black olives to filling if you like.
Submitted by JoAnn
Slow Cooked Beef Roast
3 - 5 pound beef roast
garlic (optional)
1 bottle dark beer
1/2 cup beef broth
If using garlic, poke roast with a knife and insert garlic cloves (the amount is up to you). Salt and pepper roast. Brown roast all over in 1 tbls oil. Put in crock pot and pour broth and beer over roast. Turn on low and cook 7-8 hours. It will be ready by the time you are home from work. Remove roast and serve with juices or make a gravy with the juice.
Submitted by JoAnn
garlic (optional)
1 bottle dark beer
1/2 cup beef broth
If using garlic, poke roast with a knife and insert garlic cloves (the amount is up to you). Salt and pepper roast. Brown roast all over in 1 tbls oil. Put in crock pot and pour broth and beer over roast. Turn on low and cook 7-8 hours. It will be ready by the time you are home from work. Remove roast and serve with juices or make a gravy with the juice.
Submitted by JoAnn
Cheese Quiche
2 cups shredded sharp cheddar cheese
2 tbsp flour
1 1/2 cups milk
4 eggs, beaten
3/4 cup finely chopped cooked mushrooms (optional)
1/4 cup chopped green onions (optional)
1/4 tsp saltpepper to taste
9 inch unbaked pie crust
Toss flour with cheese and and onions. Combine beaten eggs with milk,salt, pepper and mix well. Stir cheese, onions and mushrooms. Pour into pie crust and bake at 350 degrees for 1 hour or until set. Serves 6-8.
Submitted by JoAnn
2 tbsp flour
1 1/2 cups milk
4 eggs, beaten
3/4 cup finely chopped cooked mushrooms (optional)
1/4 cup chopped green onions (optional)
1/4 tsp saltpepper to taste
9 inch unbaked pie crust
Toss flour with cheese and and onions. Combine beaten eggs with milk,salt, pepper and mix well. Stir cheese, onions and mushrooms. Pour into pie crust and bake at 350 degrees for 1 hour or until set. Serves 6-8.
Submitted by JoAnn
Broccoli Shrimp Alfredo
16 ounce package of fettucine or bowtie pasta
1 pound raw medium shrimp, peeled and deveined
3 garlic cloves minced or crushed
1/2 cup butter
8 ounces cream cheese, cubed
1 cup milk
1/2 cup shredded parmesan cheese, fresh is best
10 ounce package of frozen broccoli florets, cooked
1/2 tsp salt
Cook pasta.In a large skillet saute shrimp and garlic in butter until shrimp turn pink. Remove shrimp and keep warm. Leave as much butter in the skillet as possible when removing shrimp. In same skillet combine cream cheese, milk and parmesan cheese, cook unitl cheeses are melted and smooth. Stir broccoli, shrimp, salt and pepper to taste into cheese sauce. Heat through. Toss gently with the pasta.
This tastes good reheated. Just add a little milk if you need to before reheating.
Sliced grilled chicken would be good in place of the shrimp. I have also used different veggies in place of the broccoli.
Submitted by JoAnn
1 pound raw medium shrimp, peeled and deveined
3 garlic cloves minced or crushed
1/2 cup butter
8 ounces cream cheese, cubed
1 cup milk
1/2 cup shredded parmesan cheese, fresh is best
10 ounce package of frozen broccoli florets, cooked
1/2 tsp salt
Cook pasta.In a large skillet saute shrimp and garlic in butter until shrimp turn pink. Remove shrimp and keep warm. Leave as much butter in the skillet as possible when removing shrimp. In same skillet combine cream cheese, milk and parmesan cheese, cook unitl cheeses are melted and smooth. Stir broccoli, shrimp, salt and pepper to taste into cheese sauce. Heat through. Toss gently with the pasta.
This tastes good reheated. Just add a little milk if you need to before reheating.
Sliced grilled chicken would be good in place of the shrimp. I have also used different veggies in place of the broccoli.
Submitted by JoAnn
Wednesday, January 14, 2009
Broccoli & Rice Bake
1 cup chopped onion
1/4 cup margarine or butter
1 small can chopped mushrooms
2 cans cream of chicken soup
1 8 oz jar Cheez Whiz
4 cups minute rice, cooked
2 boxes chopped frozen broccoli
Boil broccoli until tender, drain. Saute onion with margarine until onions are tender. Mix Cheez Whiz with soup, then add all other ingredients, mix well. Pour into a greased 9 x 13 inch baking dish. Bake at 350 degrees until hot.
*I make this into a casserole and add 2 cups of cut up cooked chicken breasts. This is my mom's recipe and she usually uses the larger jar of Cheez Whiz.
Submitted by Rene'
1/4 cup margarine or butter
1 small can chopped mushrooms
2 cans cream of chicken soup
1 8 oz jar Cheez Whiz
4 cups minute rice, cooked
2 boxes chopped frozen broccoli
Boil broccoli until tender, drain. Saute onion with margarine until onions are tender. Mix Cheez Whiz with soup, then add all other ingredients, mix well. Pour into a greased 9 x 13 inch baking dish. Bake at 350 degrees until hot.
*I make this into a casserole and add 2 cups of cut up cooked chicken breasts. This is my mom's recipe and she usually uses the larger jar of Cheez Whiz.
Submitted by Rene'
Cream Corn Casserole
1 can corn, with water
1 can cream corn
1 pt. sour cream
1 Jiffy brand, corn bread mix
1 egg beaten
1 stick of butter, melted
Mix all ingredients together. Pour into greased 9 x 13 inch pan. Bake at 325 degrees for 1 hr.
Submitted by Rene'
1 can cream corn
1 pt. sour cream
1 Jiffy brand, corn bread mix
1 egg beaten
1 stick of butter, melted
Mix all ingredients together. Pour into greased 9 x 13 inch pan. Bake at 325 degrees for 1 hr.
Submitted by Rene'
Cheeseburger 'N' Fries Casserole
2 lbs ground beef
1 can (10 3/4 oz) condensed golden mushroom soup
1 can (10 3/4 oz) condensed cheddar chees soup
1 pkg (20 oz) frozen crinkle-cut French fries
In a skillet, brown beef; drain. Stir in soups. Pour into a greased 13 x 9 x 2 inch baking dish. Arrange French fries on top. Bake uncovered at 350 degrees for 50-55 minutes or until fries are golden brown. 6-8 Servings
Submitted by Rene'
1 can (10 3/4 oz) condensed golden mushroom soup
1 can (10 3/4 oz) condensed cheddar chees soup
1 pkg (20 oz) frozen crinkle-cut French fries
In a skillet, brown beef; drain. Stir in soups. Pour into a greased 13 x 9 x 2 inch baking dish. Arrange French fries on top. Bake uncovered at 350 degrees for 50-55 minutes or until fries are golden brown. 6-8 Servings
Submitted by Rene'
Patti's Creme-d- Mint Cake
1 white cake mix
6 tsp creme-d-mint, divided
16 oz hot fudge sauce
8 oz cool whip
Bake cake per box, plus 3 tsp. creme-d-mint.
Cool for 15 min.
Spread hot fudge sauce on cooled cake.
Frost with mixture of cool whip and 3 tsp creme-d-mint.
Submitted by Jill
6 tsp creme-d-mint, divided
16 oz hot fudge sauce
8 oz cool whip
Bake cake per box, plus 3 tsp. creme-d-mint.
Cool for 15 min.
Spread hot fudge sauce on cooled cake.
Frost with mixture of cool whip and 3 tsp creme-d-mint.
Submitted by Jill
Farmers Delight
8 oz wide noodles
1 can chicken & rice soup
1 can cream of chicken soup
1 can cream corn
1/2 c velveeta, cut up
1 lb browned hamburger
Cook noodles and drain. Spray casserole dish (2 qt) and add soups, corn, hamburger and mix well. Add drained noodles and velveeta, stir. Bake at 350 for 45 - 60 min.
Submitted by Jill
1 can chicken & rice soup
1 can cream of chicken soup
1 can cream corn
1/2 c velveeta, cut up
1 lb browned hamburger
Cook noodles and drain. Spray casserole dish (2 qt) and add soups, corn, hamburger and mix well. Add drained noodles and velveeta, stir. Bake at 350 for 45 - 60 min.
Submitted by Jill
Strawberry Pretzel Squares
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. milk
1 cup thawed Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced
PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. milk
1 cup thawed Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced
PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.
Texas Straw Hats
1 lb ground beef
1 small onion, chopped
1 pkg. taco seasoning mix
2 cups fritos
1/2 lb velveeta cheese, cut up
1 c picante sauce (optional)
Brown meat with onion in med skillet, drain. Add seasoning mix and prepare as directed on package. Top with fritos and velveeta; cover. Cook on low heat 5 min. or until velveeta is melted. Serve immediately with picante sauce.
Total time 25 min.
Serves 6
Submitted by Jill
1 small onion, chopped
1 pkg. taco seasoning mix
2 cups fritos
1/2 lb velveeta cheese, cut up
1 c picante sauce (optional)
Brown meat with onion in med skillet, drain. Add seasoning mix and prepare as directed on package. Top with fritos and velveeta; cover. Cook on low heat 5 min. or until velveeta is melted. Serve immediately with picante sauce.
Total time 25 min.
Serves 6
Submitted by Jill
Jackie's Tavern (aka sloppy joes)
4 lbs ground beef
sm onion, chopped
4 cloves garlic (optional)
1 c ketchup
2 T mustard
2 T worchestershire sauce
1 can tomato soup
Brown ground beef, chopped onion and garlic (optional), drain.
Spray crockpot, add browned ground beef and all the other ingredients - stir well.
Cook on low 4-6 hours. Stir a few times while cooking. Serve on buns.
Serves 25
Submitted by Jill
sm onion, chopped
4 cloves garlic (optional)
1 c ketchup
2 T mustard
2 T worchestershire sauce
1 can tomato soup
Brown ground beef, chopped onion and garlic (optional), drain.
Spray crockpot, add browned ground beef and all the other ingredients - stir well.
Cook on low 4-6 hours. Stir a few times while cooking. Serve on buns.
Serves 25
Submitted by Jill
Mexican Lasagna
1 1/2 lb ground beef
24 oz tomato sauce
1 c cottage cheese
1/4 tsp garlic powder
10 oz crushed tortilla chips
1/2 lb cheddar cheese, grated
1 small onion, chopped
1 tsp salt
1 c sour cream
1 sm can green chiles
Preheat oven to 350. Combine sour cream, cottage cheese, garlic powder and green chiles. Set aside.
Brown meat and onions. Drain and add tomato sauce & salt.
Layer in greased 9x13 pan.
Tortilla chips
Meat/tomato sauce mixture
Sour cream mixture
Cheese
Bake 20-30 minutes or until hot and bubbly.
Submitted by Jill
24 oz tomato sauce
1 c cottage cheese
1/4 tsp garlic powder
10 oz crushed tortilla chips
1/2 lb cheddar cheese, grated
1 small onion, chopped
1 tsp salt
1 c sour cream
1 sm can green chiles
Preheat oven to 350. Combine sour cream, cottage cheese, garlic powder and green chiles. Set aside.
Brown meat and onions. Drain and add tomato sauce & salt.
Layer in greased 9x13 pan.
Tortilla chips
Meat/tomato sauce mixture
Sour cream mixture
Cheese
Bake 20-30 minutes or until hot and bubbly.
Submitted by Jill
Chicken Noodle Casserole
3 can chicken noodle soup
3 chicken breasts, cooked and diced
9 T butter, melted
6 T flour
1/4 - 1/2 c onion
Crushed potato chips
Spray 9x13 pan and add diced chicken. Heat melted butter, flour & onion. Add soup and cook until thick. Pour mixture on top of chicken. Bake at 350 for 45 min. After cooking for 35 min add crushed potato chips, then continue to bake for 10 min.
Submitted by Jill
3 chicken breasts, cooked and diced
9 T butter, melted
6 T flour
1/4 - 1/2 c onion
Crushed potato chips
Spray 9x13 pan and add diced chicken. Heat melted butter, flour & onion. Add soup and cook until thick. Pour mixture on top of chicken. Bake at 350 for 45 min. After cooking for 35 min add crushed potato chips, then continue to bake for 10 min.
Submitted by Jill
Grandma Strain's Frosting
1 stick butter, soft
3 c powder sugar
2 T milk - may need more or less
a little vanilla
Beat really good.
Submitted by Jill
3 c powder sugar
2 T milk - may need more or less
a little vanilla
Beat really good.
Submitted by Jill
Nacho Cheese Dip
2 lb velveeta cheese
1 lb hamburger, browned
1 can rotel
Spray crock pot. Put all together in crockpot and cook on low heat until cheese is melted and all ingredients are blended together. Keep warm while serving. Good with fritos or tortilla chips.
1 lb hamburger, browned
1 can rotel
Spray crock pot. Put all together in crockpot and cook on low heat until cheese is melted and all ingredients are blended together. Keep warm while serving. Good with fritos or tortilla chips.
Meatballs or Meatloaf
Meat mixture:
2 lb hamburger
1 can evaporated milk
1 envelope dry onion soup
Mix all the above together with hands. Makes 2 meatloaves or many meat balls. I make meatballs and freeze half of them.
Topping:
1 c Ketchup
1 c Brown Sugar
2 tsp mustard
Mix all the above together. Ketchup and brown sugar are equal parts. We like a lot of sauce, so adjust as needed.
Spray appropriate size of pan, put spoon full of topping on each meatball. Bake at 350 for 1 hour. Great leftovers.
Submitted by Jill
2 lb hamburger
1 can evaporated milk
1 envelope dry onion soup
Mix all the above together with hands. Makes 2 meatloaves or many meat balls. I make meatballs and freeze half of them.
Topping:
1 c Ketchup
1 c Brown Sugar
2 tsp mustard
Mix all the above together. Ketchup and brown sugar are equal parts. We like a lot of sauce, so adjust as needed.
Spray appropriate size of pan, put spoon full of topping on each meatball. Bake at 350 for 1 hour. Great leftovers.
Submitted by Jill
Pizza Casserole
1 1/2 lb Hamburger
1/4 c Chopped onion
1 clove of garlic (optional)
6 oz Egg noodles, cooked and drained
1/2 lb American cheese (6-8 slices of cheese)
4 oz Mozzarella cheese
1 jar or your favorite spaghetti sauce
Brown hamburger, onion and garlic (optional). Add jar of spaghetti sauce. Heat: mix noodles in sauce. Spray 9x11 pan. Put half in pan and top with cheese slices. Pour remaining noodle mixture over cheese. Sprinkle mozzarella cheese on top. Cover and bake at 350 fro 30 min.
Submitted by Jackie
1/4 c Chopped onion
1 clove of garlic (optional)
6 oz Egg noodles, cooked and drained
1/2 lb American cheese (6-8 slices of cheese)
4 oz Mozzarella cheese
1 jar or your favorite spaghetti sauce
Brown hamburger, onion and garlic (optional). Add jar of spaghetti sauce. Heat: mix noodles in sauce. Spray 9x11 pan. Put half in pan and top with cheese slices. Pour remaining noodle mixture over cheese. Sprinkle mozzarella cheese on top. Cover and bake at 350 fro 30 min.
Submitted by Jackie
Breakfast Quiche
2 lb. pkg hash brown potatoes
1/2 lb any cheese, grated (swiss or cheddar are our favorites)
1 can evaporated milk
1/2 tsp pepper
1 lb ham, chopped
9 - 10 eggs
Salt
Heat oven to 425. Grease 9x13 pan. Press hash browns in pan and up the sides. Put potatoes in oven until brown. Remove pan from oven; sprinkle ham, cheese over hash browns. Combine eggs, evaporated milk, salt and pepper. Pour this mixture over mixture in the pan. Return to oven; bake until surface is lightly brown. Test by inserting knife. Knife should come out clean when done, about 20 minutes. Can do hash browns ahead, but do not put mixture with hash browns ahead. Cook as soon as you add the mixture to the hash browns.
Submitted by Peg
1/2 lb any cheese, grated (swiss or cheddar are our favorites)
1 can evaporated milk
1/2 tsp pepper
1 lb ham, chopped
9 - 10 eggs
Salt
Heat oven to 425. Grease 9x13 pan. Press hash browns in pan and up the sides. Put potatoes in oven until brown. Remove pan from oven; sprinkle ham, cheese over hash browns. Combine eggs, evaporated milk, salt and pepper. Pour this mixture over mixture in the pan. Return to oven; bake until surface is lightly brown. Test by inserting knife. Knife should come out clean when done, about 20 minutes. Can do hash browns ahead, but do not put mixture with hash browns ahead. Cook as soon as you add the mixture to the hash browns.
Submitted by Peg
Quick Quiche
Crust:
1/3 c butter or margarine
3 oz cream cheese
1 c flour
1/4 tsp salt
Filling:
1/2 lb Swiss cheese, grated
3 eggs, slightly beaten (*)
1 1/2 c half and half (*)
1/8 tsp pepper
1/2 tsp salt
1 T grated onion
1/2 lb chopped ham or 8 slices bacon (cooked and crumbled) or 1 c crab meat (drained & broken up) or 1 c spinach (chopped finely)
Blend crust ingredients well. Make into ball; press into 2 small or 1 large pie plates. Put grated cheese and one of these: ham/bacon/crab/spinach in crust. Combine eggs, half and half and seasonings. Pour over meat and cheese. Bake at 375 for 45 minutes. Serves 6-8. (*) Substitute 5 eggs and 1 c skim milk to lower the fat content.
Submitted by Peg
1/3 c butter or margarine
3 oz cream cheese
1 c flour
1/4 tsp salt
Filling:
1/2 lb Swiss cheese, grated
3 eggs, slightly beaten (*)
1 1/2 c half and half (*)
1/8 tsp pepper
1/2 tsp salt
1 T grated onion
1/2 lb chopped ham or 8 slices bacon (cooked and crumbled) or 1 c crab meat (drained & broken up) or 1 c spinach (chopped finely)
Blend crust ingredients well. Make into ball; press into 2 small or 1 large pie plates. Put grated cheese and one of these: ham/bacon/crab/spinach in crust. Combine eggs, half and half and seasonings. Pour over meat and cheese. Bake at 375 for 45 minutes. Serves 6-8. (*) Substitute 5 eggs and 1 c skim milk to lower the fat content.
Submitted by Peg
Breakfast Egg Casserole
12 eggs
1 1/2 c ham, diced or cubed
1 c. grated cheddar cheese
1 c evaporated milk
1/2 stick margarine, melted
2 T mustard
Salt and pepper
Place ham and cheese in a greased 9x13 pan. Blend eggs, melted margarine and mustard. Add milk and stir. Pour over ham and cheese mixture. Bake at 350 for 30-40 minutes. Optional: May add mushrooms, onions, green pepper to have variation.
Submitted by Peg
1 1/2 c ham, diced or cubed
1 c. grated cheddar cheese
1 c evaporated milk
1/2 stick margarine, melted
2 T mustard
Salt and pepper
Place ham and cheese in a greased 9x13 pan. Blend eggs, melted margarine and mustard. Add milk and stir. Pour over ham and cheese mixture. Bake at 350 for 30-40 minutes. Optional: May add mushrooms, onions, green pepper to have variation.
Submitted by Peg
Breakfast Wild Rice & Sausage Casserole
2 pkgs. Uncle Ben's long-grain and wild rice
2 lbs pork sausage
1 c. mushroom pieces
3/4 c slivered almonds
3 cans cream of chicken soup
1 lg. chopped onion
2 T butter
Cook rice, brown sausage and onions (drain). Add almonds and remaining ingredients. Spray 9x13 casserole dish. Bake at 350 uncovered for 45 minutes. Serves 24.
Submitted by Peg
2 lbs pork sausage
1 c. mushroom pieces
3/4 c slivered almonds
3 cans cream of chicken soup
1 lg. chopped onion
2 T butter
Cook rice, brown sausage and onions (drain). Add almonds and remaining ingredients. Spray 9x13 casserole dish. Bake at 350 uncovered for 45 minutes. Serves 24.
Submitted by Peg
Tuesday, January 13, 2009
Salmon over Spinach
Frozen Salmon filets
Shredded Parmessan cheese
Fresh spinach
Anytime seasoning (above)
1 small tomato (chopped)
Cook salmon filets per the package directions. I spray them with olive oil and sprinkle the anytime seasoning (above) on them. I do that after I turn them as well. While Salmon is cooking steam the spinach in a microwave steamer or you can put the fresh spinach in a pan on the stove with a little water for a few minutes. I put a pile of the steamed spinach on the plate, put a cooked Salmon filet on top and sprinkle the chopped tomatoes and shredded parmesan cheese on top. I pop each plate in the microwave for a few minutes if the parmesan cheese doesn’t melt. My kids will actually eat this. The anytime seasoning gives it a really good flavor.
Submitted by Jessi
Shredded Parmessan cheese
Fresh spinach
Anytime seasoning (above)
1 small tomato (chopped)
Cook salmon filets per the package directions. I spray them with olive oil and sprinkle the anytime seasoning (above) on them. I do that after I turn them as well. While Salmon is cooking steam the spinach in a microwave steamer or you can put the fresh spinach in a pan on the stove with a little water for a few minutes. I put a pile of the steamed spinach on the plate, put a cooked Salmon filet on top and sprinkle the chopped tomatoes and shredded parmesan cheese on top. I pop each plate in the microwave for a few minutes if the parmesan cheese doesn’t melt. My kids will actually eat this. The anytime seasoning gives it a really good flavor.
Submitted by Jessi
Corn/Black bean Salsa (fresh)
30 cherry or grape tomatoes (wash and cut into small bite size pieces)
1 can black beans rinsed and drained (can use frozen and follow directions on package for preparing)
1 can whole corn rinsed and drained (can use frozen and follow directions on package for preparing)
¼ cup or less (I use about a table spoon) of Hellmans light mayo.
Tbsp of chopped fresh cilantro (can add more to taste)
Mix together and serve with chips or crackers.
Submitted by Jessi
1 can black beans rinsed and drained (can use frozen and follow directions on package for preparing)
1 can whole corn rinsed and drained (can use frozen and follow directions on package for preparing)
¼ cup or less (I use about a table spoon) of Hellmans light mayo.
Tbsp of chopped fresh cilantro (can add more to taste)
Mix together and serve with chips or crackers.
Submitted by Jessi
Anytime seasoning
Anytime seasoning ( I use this mixture for everything, meat, veggies, soup, etc….)
Mix together equal amounts of the following spices:
Kosher salt
Ground pepper
Thyme
Basil
Tarragon
Garlic powder
Parsley
Paprika
I mix it up in a little Glad container with a lid and leave it right on the top of my stove. I throw this seasoning into almost everything I make.
Submitted Jessi
Mix together equal amounts of the following spices:
Kosher salt
Ground pepper
Thyme
Basil
Tarragon
Garlic powder
Parsley
Paprika
I mix it up in a little Glad container with a lid and leave it right on the top of my stove. I throw this seasoning into almost everything I make.
Submitted Jessi
Corn/Macaroni casserole
1 can creamed corn
1 can regular yellow corn (undrained)
1 cup uncooked elbow macaroni
1 cup velveeta cheese
1 stick of margarine
Mix all ingredients together in a casserole dish. Cover and bake at 350 for 30 minutes. Take out stir and uncover and bake another 30 minutes.
Submitted by Jessi
1 can regular yellow corn (undrained)
1 cup uncooked elbow macaroni
1 cup velveeta cheese
1 stick of margarine
Mix all ingredients together in a casserole dish. Cover and bake at 350 for 30 minutes. Take out stir and uncover and bake another 30 minutes.
Submitted by Jessi
Grandma’s Mini Pizza’s
1 loaf of party rye bread (tiny slices)
2 lbs of hamburger
1 pkg of velveeta cheese
Oregano
Shredded Mozzarella cheese
Brown hamburger and add velveeta cheese. Stir until cheese is melted. Spoon meat and cheese mixture onto little rye bread slices. Top with a little shredded mozzarella cheese and sprinkle with a little oregano. Bake in the oven 5-10 minutes at 350 until mozz. Cheese is melted.
Submitted by Jessi
2 lbs of hamburger
1 pkg of velveeta cheese
Oregano
Shredded Mozzarella cheese
Brown hamburger and add velveeta cheese. Stir until cheese is melted. Spoon meat and cheese mixture onto little rye bread slices. Top with a little shredded mozzarella cheese and sprinkle with a little oregano. Bake in the oven 5-10 minutes at 350 until mozz. Cheese is melted.
Submitted by Jessi
Taco Soup
1 can Hormel Chili NO beans
1 can Rotel w/chilies
1 can Italian dices tomatoes
1 can Kidney beans OR your preference
1 lb. velveeta
8 oz. sour cream
1 lb. hamburger
¼ - ½ cup chopped onions
Brown hamburger with onions, drain. Add remaining ingredients. Serve with tortilla chips.
Submitted by Janet
1 can Rotel w/chilies
1 can Italian dices tomatoes
1 can Kidney beans OR your preference
1 lb. velveeta
8 oz. sour cream
1 lb. hamburger
¼ - ½ cup chopped onions
Brown hamburger with onions, drain. Add remaining ingredients. Serve with tortilla chips.
Submitted by Janet
Taco Pasta Shells
18 uncooked jumbo pasta shells
1 lb. lean ground beef
1 16 oz bottle taco sauce or picante sauce, divided
3 oz fat free cream cheese, cubed
2 t chili powder
3/4 cup shredded Mexican cheese blend, divided
Cook pasta according to package directions. Meanwhile in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend. Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11 by 7 baking dish coated with cooking spray. Spoon remaining taco sauce over top. Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Enjoy!
Submitted by Michelle
1 lb. lean ground beef
1 16 oz bottle taco sauce or picante sauce, divided
3 oz fat free cream cheese, cubed
2 t chili powder
3/4 cup shredded Mexican cheese blend, divided
Cook pasta according to package directions. Meanwhile in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend. Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11 by 7 baking dish coated with cooking spray. Spoon remaining taco sauce over top. Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Enjoy!
Submitted by Michelle
Easy Quiche
1 9" pie shell
1 1/2 Cups shredded cheese (any flavor)
4 eggs
1 Cup half & half
salt
pepper
onion salt
Put shredded cheese in bottom of unbaked pie shell. Beat eggs with half & half. Season with salt & pepper & small amount of onion salt. Pour over cheese and bake.
Options - you can add crumbled bacon or diced ham, or browned sausage - red or green peppers - chopped onion - add any of these to the cheese and toss.
Bake at 375 degrees for 40-45 minutes or until the knife comes out clean.
Submitted by Becky
1 1/2 Cups shredded cheese (any flavor)
4 eggs
1 Cup half & half
salt
pepper
onion salt
Put shredded cheese in bottom of unbaked pie shell. Beat eggs with half & half. Season with salt & pepper & small amount of onion salt. Pour over cheese and bake.
Options - you can add crumbled bacon or diced ham, or browned sausage - red or green peppers - chopped onion - add any of these to the cheese and toss.
Bake at 375 degrees for 40-45 minutes or until the knife comes out clean.
Submitted by Becky
Apple Salad
2 large apples
2 bananas
1 cup marshmallows (small)
1 cup halfed purple grapes
dressing (below)
Dressing
8 tbsp. mayonaise
4 tbsp. sugar
milk to thin
Submitted by Becky
2 bananas
1 cup marshmallows (small)
1 cup halfed purple grapes
dressing (below)
Dressing
8 tbsp. mayonaise
4 tbsp. sugar
milk to thin
Submitted by Becky
Hot 'N' Cheesy Chicken Casserole
3 cups chopped cooked chicken
1 14-oz. pkg. frozen broccoli florets
2 cups cooked rice
1 1/2 cups frozen peas
1 10 oz. can condensed cream of chicken soup
1 10oz. can condensed fiesta nacho cheese soup
1 10-oz. can diced tomatoes
1/2 cup milk
1/2 tsp. crushed red pepper (optional)
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 cup crushed rich round crackers
1. Preheat oven to 350 degrees. Place chicken in bottom of 3-quart rectangular baking dish. In large bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/2 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
2. Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.
Submitted by Becky
1 14-oz. pkg. frozen broccoli florets
2 cups cooked rice
1 1/2 cups frozen peas
1 10 oz. can condensed cream of chicken soup
1 10oz. can condensed fiesta nacho cheese soup
1 10-oz. can diced tomatoes
1/2 cup milk
1/2 tsp. crushed red pepper (optional)
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 cup crushed rich round crackers
1. Preheat oven to 350 degrees. Place chicken in bottom of 3-quart rectangular baking dish. In large bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/2 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
2. Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.
Submitted by Becky
Quick & Easy Chicken, Broccoli and Rice
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 oz.) can condensed cream of chicken soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
1 1/2 cups uncooked rice
2 cups fresh or frozen broccoli flowerets
1. Heat oil in 10" skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.
2. Stir soup, water, paprika and black pepper in skillet. Heat to a boil.
3. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 min. or until chicken is cooked through and rice is tender.
Submitted by Becky
4 skinless, boneless chicken breast halves
1 can (10 oz.) can condensed cream of chicken soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
1 1/2 cups uncooked rice
2 cups fresh or frozen broccoli flowerets
1. Heat oil in 10" skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.
2. Stir soup, water, paprika and black pepper in skillet. Heat to a boil.
3. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 min. or until chicken is cooked through and rice is tender.
Submitted by Becky
Friday, January 9, 2009
Mom's Spaghetti Pie
8 oz. spaghetti broken into 2 inch pieces
1 jar thick spaghetti sauce
1 tsp sugar
2 Tablespoons butter
½ tsp leaf oregano, crumbled
1/3 cup parmesan cheese
½ tsp garlic salt
½ tsp salt
4 oz mozzarella cheese, shredded
¼ tsp pepper
1 ½ cups cottage cheese
1 egg, well beaten
1 ½ lbs ground chuck
1 medium onion, chopped
Cook spaghetti according to package directions; drain. Place in 9x13 inch baking dish. Stir in butter, parmesan cheese, salt, pepper, and egg until thoroughly combined. Spread mixture evenly in pan. Saute ground chuck and onion in large skillet until meat is brown; drain. Stir in spaghetti sauce, sugar, oregano, and garlic salt. Spread cottage cheese over spaghetti layer and top with meat mixture. Bake at 350 degrees for 30 minutes. Sprinkle mozzarella cheese over top and bake an additional 10 minutes or until cheese is melted and just begins to brown. Let stand 15 minutes before cutting.
Submitted by Diane
1 jar thick spaghetti sauce
1 tsp sugar
2 Tablespoons butter
½ tsp leaf oregano, crumbled
1/3 cup parmesan cheese
½ tsp garlic salt
½ tsp salt
4 oz mozzarella cheese, shredded
¼ tsp pepper
1 ½ cups cottage cheese
1 egg, well beaten
1 ½ lbs ground chuck
1 medium onion, chopped
Cook spaghetti according to package directions; drain. Place in 9x13 inch baking dish. Stir in butter, parmesan cheese, salt, pepper, and egg until thoroughly combined. Spread mixture evenly in pan. Saute ground chuck and onion in large skillet until meat is brown; drain. Stir in spaghetti sauce, sugar, oregano, and garlic salt. Spread cottage cheese over spaghetti layer and top with meat mixture. Bake at 350 degrees for 30 minutes. Sprinkle mozzarella cheese over top and bake an additional 10 minutes or until cheese is melted and just begins to brown. Let stand 15 minutes before cutting.
Submitted by Diane
Ham Balls
2 lbs. ham loaf
1 egg
1 cup milk
1 cup saltine cracker crumbs
Mix the above ingredients and make into 24-26 balls. Place in a large casserole dish.
Mix the following ingredients and pour over the balls:
1 cup brown sugar
½ cup water
½ cup vinegar
1 tablespoon mustard
Bake at 325 degrees for two hours. Turn the balls once or twice during baking.
Submitted by Diane
1 egg
1 cup milk
1 cup saltine cracker crumbs
Mix the above ingredients and make into 24-26 balls. Place in a large casserole dish.
Mix the following ingredients and pour over the balls:
1 cup brown sugar
½ cup water
½ cup vinegar
1 tablespoon mustard
Bake at 325 degrees for two hours. Turn the balls once or twice during baking.
Submitted by Diane
Cranberry Pork Loin Roast
2 1/2 lb boneless rolled pork loin roast
16 oz. can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce, stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
If you want to put potatoes in the bottom of the slow cooker, that tastes great too! For gravy, take 2 cups of the juice and boil over medium heat. Combine a couple tablespoons of cornstarch with a couple tablespoons of water and then stir into the gravy. Stir until it is thick enough.
The leftovers are great with this!!!
Submitted by Diane
16 oz. can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce, stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
If you want to put potatoes in the bottom of the slow cooker, that tastes great too! For gravy, take 2 cups of the juice and boil over medium heat. Combine a couple tablespoons of cornstarch with a couple tablespoons of water and then stir into the gravy. Stir until it is thick enough.
The leftovers are great with this!!!
Submitted by Diane
Chicken & Biscuit Casserole
1 tube Grand Biscuits
1 cup frozen mixed veggies
2 cans cream of chicken soup
1 Tbsp onion flakes
1 1/3 cups milk
1 cup shredded cheddar cheese or cubed Velveeta
1 large can white chicken meat WITH liquid
½ cup shredded cheddar for topping
Place biscuits in bottom of greased 9x13 baking dish. Heat all other ingredients, except 1/2 cup shredded cheddar, in medium saucepan until cheese is melted. Pour mixture over biscuits. Top with ½ cup shredded cheddar. Bake at 350 degrees for 40 minutes; then check biscuit tops. When tops are raised and golden brown, casserole should be done.
Submitted by Diane
1 cup frozen mixed veggies
2 cans cream of chicken soup
1 Tbsp onion flakes
1 1/3 cups milk
1 cup shredded cheddar cheese or cubed Velveeta
1 large can white chicken meat WITH liquid
½ cup shredded cheddar for topping
Place biscuits in bottom of greased 9x13 baking dish. Heat all other ingredients, except 1/2 cup shredded cheddar, in medium saucepan until cheese is melted. Pour mixture over biscuits. Top with ½ cup shredded cheddar. Bake at 350 degrees for 40 minutes; then check biscuit tops. When tops are raised and golden brown, casserole should be done.
Submitted by Diane
Chicken Enchiladas
3 cups cubed and cooked chicken
2 cans cream of chicken soup
1 pint sour cream
1 can Ro-Tel tomatoes with green chilies
1 lb. Monterey Jack and Colby cheese
8 flour tortillas
Mix chicken pieces with soup, sour cream, Ro-Tel tomatoes and ¾ of the cheese. Spread a little of this mixture in the bottom of a greased 9x13” pan. Heat tortilla shells in microwave 3 at a time for 30 seconds. Place 3 plus Tbsp. in each tortilla and roll up. Place in pan and cover with the rest of the mixture and then cheese. Bake at 350 degrees for 30 minutes. Let sit a bit before serving.
Submitted by Diane
2 cans cream of chicken soup
1 pint sour cream
1 can Ro-Tel tomatoes with green chilies
1 lb. Monterey Jack and Colby cheese
8 flour tortillas
Mix chicken pieces with soup, sour cream, Ro-Tel tomatoes and ¾ of the cheese. Spread a little of this mixture in the bottom of a greased 9x13” pan. Heat tortilla shells in microwave 3 at a time for 30 seconds. Place 3 plus Tbsp. in each tortilla and roll up. Place in pan and cover with the rest of the mixture and then cheese. Bake at 350 degrees for 30 minutes. Let sit a bit before serving.
Submitted by Diane
Chicken & Rice Casserole
1 cup rice
2 cups water
1 stick butter
2 cups chicken
1 can cream of mushroom soup
1 large can evaporated milk
Mix rice and water together. Put in 9x13 pan and cover. Bake at 350 degrees for 30 minutes. Stir in butter. Mix soup and evaporated milk. Add chicken and stir in rice. Cover and bake 1 hour at 350 degrees.
Submitted by Diane
2 cups water
1 stick butter
2 cups chicken
1 can cream of mushroom soup
1 large can evaporated milk
Mix rice and water together. Put in 9x13 pan and cover. Bake at 350 degrees for 30 minutes. Stir in butter. Mix soup and evaporated milk. Add chicken and stir in rice. Cover and bake 1 hour at 350 degrees.
Submitted by Diane
Cheesy Vegetables
30 oz. California Blend Vegetables (2 packages)
16 oz. cream of mushroom soup
2 Tbsp. milk
1 small jar cheese whiz
1 small can of French Fried Onions
Place the frozen vegetables in the bottom of a baking dish. Combine the soup, milk and cheese whiz and pour over vegetables. Bake @ 350 degrees for 45 minutes. Add onions during the last 5 minutes of baking.
Submitted by Diane
16 oz. cream of mushroom soup
2 Tbsp. milk
1 small jar cheese whiz
1 small can of French Fried Onions
Place the frozen vegetables in the bottom of a baking dish. Combine the soup, milk and cheese whiz and pour over vegetables. Bake @ 350 degrees for 45 minutes. Add onions during the last 5 minutes of baking.
Submitted by Diane
Diane's High School Brownies
2 sticks oleo
2 cups sugar
4 eggs
1/4 cup cocoa
1 1/2 cups flour
2 tsp vanilla
1 tsp salt
chocolate chips
Melt oleo. Mix together with sugar, eggs, and cocoa. Add flour, vanilla, and salt. Beat until mixed. Pour in greased 9 x 13 inch pan. Sprinkle top with chocolate chips. Bake in 350 degree oven for 25-30 minutes. Do not overbake.
Submitted by Diane
2 cups sugar
4 eggs
1/4 cup cocoa
1 1/2 cups flour
2 tsp vanilla
1 tsp salt
chocolate chips
Melt oleo. Mix together with sugar, eggs, and cocoa. Add flour, vanilla, and salt. Beat until mixed. Pour in greased 9 x 13 inch pan. Sprinkle top with chocolate chips. Bake in 350 degree oven for 25-30 minutes. Do not overbake.
Submitted by Diane
Lite Strawberry Banana Smoothie
1 container of plain/flavored lite yogurt
1 C. frozen strawberries
1 banana
A splash of milk to help with the blending
Put all in the blender and mix. This makes about 12 ozs.
*This is also good with frozen peaches or blueberries.
*If you want to use fresh fruit add 1/2 cup ice before blending.
Submitted by Jill V.
1 C. frozen strawberries
1 banana
A splash of milk to help with the blending
Put all in the blender and mix. This makes about 12 ozs.
*This is also good with frozen peaches or blueberries.
*If you want to use fresh fruit add 1/2 cup ice before blending.
Submitted by Jill V.
2 Standard Pie Crusts
8 or 9 inch Two-Crust Pie
2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 Tablespoons ice cold water
Measure flour and salt into bowl. Toss together. Cut in shortening, until mixture looks like course crumbs. Sprinkle in ice water 1 Tablespoon at a time. Let water soak into flour mixture and then gather into ball until it holds together. (Don’t mix – this will toughen your pie dough). If making a 2 crust pie – separate dough into two equal balls. Put dough onto floured pastry cloth and flatten into a disk. Firm up edges of disk so there are no cracks. Roll from center out in all directions until dough is about 2 inches larger on all sides. (I hold inverted pie plate over dough to visually check.). Fold dough into fourths or gently roll partly onto rolling pin to lift dough into pie plate. Ease in dough and avoid stretching pastry.
For Baked Pie Shell: Trim overhanging edges of pastry 1 inch from rim. Roll pastry under and form a ridge around edge of pie. Flute with thumb and fingers. Prick bottom and sides thoroughly with fork. Bake at 475* for 8 to 10 minutes until lightly brown and surface looks blistered.
For Two-crust Pie: Trim overhanging edge of pastry ½ inch from rim of pan. Pour filling into pastry-lined pan. Roll out 2nd crust (add more flour to pastry cloth). Fold pastry into fourths or partially roll onto rolling pin and place on top of pie, making sure dough is centered. Trim pastry 1 inch from pan and fold and roll top edge under lower edge, pressing on rim to seal. Flute edge. Bake as directed on recipe.
Submitted by Traci
2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 Tablespoons ice cold water
Measure flour and salt into bowl. Toss together. Cut in shortening, until mixture looks like course crumbs. Sprinkle in ice water 1 Tablespoon at a time. Let water soak into flour mixture and then gather into ball until it holds together. (Don’t mix – this will toughen your pie dough). If making a 2 crust pie – separate dough into two equal balls. Put dough onto floured pastry cloth and flatten into a disk. Firm up edges of disk so there are no cracks. Roll from center out in all directions until dough is about 2 inches larger on all sides. (I hold inverted pie plate over dough to visually check.). Fold dough into fourths or gently roll partly onto rolling pin to lift dough into pie plate. Ease in dough and avoid stretching pastry.
For Baked Pie Shell: Trim overhanging edges of pastry 1 inch from rim. Roll pastry under and form a ridge around edge of pie. Flute with thumb and fingers. Prick bottom and sides thoroughly with fork. Bake at 475* for 8 to 10 minutes until lightly brown and surface looks blistered.
For Two-crust Pie: Trim overhanging edge of pastry ½ inch from rim of pan. Pour filling into pastry-lined pan. Roll out 2nd crust (add more flour to pastry cloth). Fold pastry into fourths or partially roll onto rolling pin and place on top of pie, making sure dough is centered. Trim pastry 1 inch from pan and fold and roll top edge under lower edge, pressing on rim to seal. Flute edge. Bake as directed on recipe.
Submitted by Traci
Standard Pie Crust
8 or 9 inch One-Crust Pie
1 cup flour
½ teaspoon salt
1/3 cup plus 1 Tablespoon shortening
2 to 3 Tablespoons ice cold water
Measure flour and salt into bowl. Toss together. Cut in shortening, until mixture looks like course crumbs. Sprinkle in ice water 1 Tablespoon at a time. Let water soak into flour mixture and then gather into ball until it holds together. (Don’t mix – this will toughen your pie dough).
Put dough onto floured pastry cloth and flatten into a disk. Firm up edges of disk so there are no cracks. Roll from center out in all directions until dough is about 2 inches larger on all sides. (I hold inverted pie plate over dough to visually check.). Fold dough into fourths or gently roll partly onto rolling pin to lift dough into pie plate. Ease in dough and avoid stretching pastry.
For Baked Pie Shell: Trim overhanging edges of pastry 1 inch from rim. Roll pastry under and form a ridge around edge of pie. Flute with thumb and fingers. Prick bottom and sides thoroughly with fork. Bake at 475* for 8 to 10 minutes until lightly brown and surface looks blistered.
For one-crust pie: Trim overhanging edges of pastry 1 inch from rim. Roll pastry under and form a ridge around edge of pie. Flute with thumb and fingers. Pour filling into unbaked pie shell and bake according to the recipes’ directions.
Submitted by Traci
1 cup flour
½ teaspoon salt
1/3 cup plus 1 Tablespoon shortening
2 to 3 Tablespoons ice cold water
Measure flour and salt into bowl. Toss together. Cut in shortening, until mixture looks like course crumbs. Sprinkle in ice water 1 Tablespoon at a time. Let water soak into flour mixture and then gather into ball until it holds together. (Don’t mix – this will toughen your pie dough).
Put dough onto floured pastry cloth and flatten into a disk. Firm up edges of disk so there are no cracks. Roll from center out in all directions until dough is about 2 inches larger on all sides. (I hold inverted pie plate over dough to visually check.). Fold dough into fourths or gently roll partly onto rolling pin to lift dough into pie plate. Ease in dough and avoid stretching pastry.
For Baked Pie Shell: Trim overhanging edges of pastry 1 inch from rim. Roll pastry under and form a ridge around edge of pie. Flute with thumb and fingers. Prick bottom and sides thoroughly with fork. Bake at 475* for 8 to 10 minutes until lightly brown and surface looks blistered.
For one-crust pie: Trim overhanging edges of pastry 1 inch from rim. Roll pastry under and form a ridge around edge of pie. Flute with thumb and fingers. Pour filling into unbaked pie shell and bake according to the recipes’ directions.
Submitted by Traci
Chocolate Triple Layer Pie
2 ¾ cups cold milk
2 packages (3.4 ounces each) instant chocolate pudding mix
1 baked pie crust or graham cracker crust
1 container (8 ounces) frozen whipped topping, thawed (divided)
In a large bowl combine milk and pudding. Beat with a wire whisk for 1 minute. Spoon 1 1/2 cups of pudding mixture into crust . Gently stir ½ the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped cream. Garnish with chocolate curls or shaved chocolate. Refrigerate 4 hours or until set.
*This pie tastes equally good in a baked standard pastry or graham cracker pie crust
Submitted by Traci
2 packages (3.4 ounces each) instant chocolate pudding mix
1 baked pie crust or graham cracker crust
1 container (8 ounces) frozen whipped topping, thawed (divided)
In a large bowl combine milk and pudding. Beat with a wire whisk for 1 minute. Spoon 1 1/2 cups of pudding mixture into crust . Gently stir ½ the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped cream. Garnish with chocolate curls or shaved chocolate. Refrigerate 4 hours or until set.
*This pie tastes equally good in a baked standard pastry or graham cracker pie crust
Submitted by Traci
Fresh Strawberry (or Peach) Pie
Make standard 1 crust pastry, and bake according to directions.
Filling:
1 Cup sugar
2 T, plus 2 t. cornstarch
1 1/3 Cup water
4 T. powdered strawberry (or peach) jello
In saucepan, mix sugar, cornstarch and water. Cook until it starts to thicken and turns clear. Take off heat, add powdered jello and stir. Let cool slightly. Meanwhile, slice fresh strawberries into baked, cooled pie shell. (1 pound or until pie is filled) Pour filling mixture over fruit and place in refrigerator until set. Serve with whipped cream. If using fresh peaches, peel and slice 4 – 5 peaches into unbaked pie shell.
Submitted by Traci
Filling:
1 Cup sugar
2 T, plus 2 t. cornstarch
1 1/3 Cup water
4 T. powdered strawberry (or peach) jello
In saucepan, mix sugar, cornstarch and water. Cook until it starts to thicken and turns clear. Take off heat, add powdered jello and stir. Let cool slightly. Meanwhile, slice fresh strawberries into baked, cooled pie shell. (1 pound or until pie is filled) Pour filling mixture over fruit and place in refrigerator until set. Serve with whipped cream. If using fresh peaches, peel and slice 4 – 5 peaches into unbaked pie shell.
Submitted by Traci
Sour Cream Peach Pie
¾ Cup sugar
1 cup sour cream
2 T. flour
1 slightly beaten egg
¼ t. salt
¼ t. almond flavoring
3 cups sliced peaches (fresh or canned)
Mix first 6 ingredients with wire whisk or electric mixer until blended. Add peaches. Pour mixture into unbaked pie shell. Bake in 400* oven for 15 minutes then 350* for 30 minutes. Take out and sprinkle on top:
1/3 cup sugar
1/3 cup flour
1/3 cup cold butter or margarine
1 t. cinnamon
Mix together with pastry blender until course crumbs form. Add about ½ cup oats (oatmeal) and toss together. Sprinkle evenly over pie. Bake at 400* for 10 minutes.
Submitted by Traci
1 cup sour cream
2 T. flour
1 slightly beaten egg
¼ t. salt
¼ t. almond flavoring
3 cups sliced peaches (fresh or canned)
Mix first 6 ingredients with wire whisk or electric mixer until blended. Add peaches. Pour mixture into unbaked pie shell. Bake in 400* oven for 15 minutes then 350* for 30 minutes. Take out and sprinkle on top:
1/3 cup sugar
1/3 cup flour
1/3 cup cold butter or margarine
1 t. cinnamon
Mix together with pastry blender until course crumbs form. Add about ½ cup oats (oatmeal) and toss together. Sprinkle evenly over pie. Bake at 400* for 10 minutes.
Submitted by Traci
Grape and Cucumber Salsa
1 cup seedless green grapes, quartered
1 cup seedless red grapes, quartered
3/4 cup finely chopped, peeled English cucumber
1/4 cup finely chopped sweet onion
1 T. chopped fresh cilantro
1 T. finely chopped, seeded jalapeno pepper
2 T. fresh lime juice
1/4 t. salt
Combine all ingredients in a medium bowl. Cover and chill for 1 hour, stirring occasionally.
Submitted by Denise P.
1 cup seedless red grapes, quartered
3/4 cup finely chopped, peeled English cucumber
1/4 cup finely chopped sweet onion
1 T. chopped fresh cilantro
1 T. finely chopped, seeded jalapeno pepper
2 T. fresh lime juice
1/4 t. salt
Combine all ingredients in a medium bowl. Cover and chill for 1 hour, stirring occasionally.
Submitted by Denise P.
Meatballs
2 lb ground beef
1 ½ cups rice crispies, crushed
2 eggs
Make into balls as big as you would like and bake at 350 for ½ hour, uncovered. Drain grease and add:
Sauce
½ cup + 1 T brown sugar
3 T. vinegar
¾ cup ketchup
¾ cup French dressing
3 t. dry mustard (you can use yellow mustard as well)
Mix together and pour sauce over meatballs and bake another 30 minutes, uncovered.
Submitted by Denise P.
1 ½ cups rice crispies, crushed
2 eggs
Make into balls as big as you would like and bake at 350 for ½ hour, uncovered. Drain grease and add:
Sauce
½ cup + 1 T brown sugar
3 T. vinegar
¾ cup ketchup
¾ cup French dressing
3 t. dry mustard (you can use yellow mustard as well)
Mix together and pour sauce over meatballs and bake another 30 minutes, uncovered.
Submitted by Denise P.
Double Chocolate Mocha Trifle
1 pkg. brownie mix (& ingredients to make cake-like recipe)
1 ¾ c. milk
2 pkg. white chocolate instant pudding
¼ c. warm water mixed with 4 t. instant coffee (or ¼ c. strong brewed coffee)
3 ½ c. cool whip
3 Butterfinger bars or candy bars of your choice
DIRECTIONS: Bake brownie mix according to cake-like recipe on the box and cool. Whisk pudding with milk until thick. Add coffee to pudding. Fold in 2 c. cool whip. Cut brownies in 1 inch cubes, chop candy bars. Layer 1/3 brownie pieces, ½ pudding mixture, 1/3 candy bar pieces. Repeat for the 2nd layer. Lastly, put 1/3 brownie pieces, 1 ½ c. cool whip, and 1/3 candy bars.
STRAWBERRY VERSION: Instead of brownies, use white cake mix and bake according to box directions. Use same pudding mixture, but substitute strawberry ice cream topping (use about ¾ jar total) for candy bars.
Submitted by Denise P.
1 ¾ c. milk
2 pkg. white chocolate instant pudding
¼ c. warm water mixed with 4 t. instant coffee (or ¼ c. strong brewed coffee)
3 ½ c. cool whip
3 Butterfinger bars or candy bars of your choice
DIRECTIONS: Bake brownie mix according to cake-like recipe on the box and cool. Whisk pudding with milk until thick. Add coffee to pudding. Fold in 2 c. cool whip. Cut brownies in 1 inch cubes, chop candy bars. Layer 1/3 brownie pieces, ½ pudding mixture, 1/3 candy bar pieces. Repeat for the 2nd layer. Lastly, put 1/3 brownie pieces, 1 ½ c. cool whip, and 1/3 candy bars.
STRAWBERRY VERSION: Instead of brownies, use white cake mix and bake according to box directions. Use same pudding mixture, but substitute strawberry ice cream topping (use about ¾ jar total) for candy bars.
Submitted by Denise P.
Caramel Bars
Melt together:
1/3 cup evaporated milk (I use fat free)
1 pound of caramels
Combine together in mixing bowl:
1 box chocolate cake mix (I use butter pecan or butter brickle for variety)
3/4 cup butter (softened)
1/3 cup evaporated milk
1 cup chopped walnuts
Pat half of the cake mixture in a greased 9 x 13” pan. Bake for 6 minutes at 350 degrees. Spread 2 cups chocolate chips* and caramel mixture over baked mixture. Put remaining batter over all. Bake for 15-18 minutes. Cut into squares when cool.
*One small can of evaporated milk will take care of the two 1/3 cups
*1 cup chocolate chips and 1 cup butterscotch chips can be substituted
Submitted by Denise P.
1/3 cup evaporated milk (I use fat free)
1 pound of caramels
Combine together in mixing bowl:
1 box chocolate cake mix (I use butter pecan or butter brickle for variety)
3/4 cup butter (softened)
1/3 cup evaporated milk
1 cup chopped walnuts
Pat half of the cake mixture in a greased 9 x 13” pan. Bake for 6 minutes at 350 degrees. Spread 2 cups chocolate chips* and caramel mixture over baked mixture. Put remaining batter over all. Bake for 15-18 minutes. Cut into squares when cool.
*One small can of evaporated milk will take care of the two 1/3 cups
*1 cup chocolate chips and 1 cup butterscotch chips can be substituted
Submitted by Denise P.
Thursday, January 8, 2009
Amber's Enchilada's
1 can refried beans
1 can black beans, drained
1 tsp cumin
16 oz. salsa
1 cup cooked rice
2 1/2 cups shredded cheese (Colby-Jack or similar), divided approx.
8 burrito-size flour tortillas
1 can green chile enchilada sauce
In a large bowl mix the refried beans, black beans, cumin, salsa, rice and 1 1/2 cups cheese. Pour about 1/3 of the enchilada sauce in the bottom of a 9X13 pan. Scoop some of the bean mixture onto each of the tortillas and roll them up, placing them seam side down in pan. Pour the rest of the enchilada sauce over the enchiladas and sprinkle with remaining 1 cup cheese. Bake at 350 for about 30 minutes or until cheese is melted.
*I've also added cooked and seasoned ground beef and they were really good, but I usually make them meatless.
*We like to top them with sour cream, additional salsa, tomatoes and green onions.
*I always make some for my kids without the enchilada sauce, so basically they're just burritos but the kids love them. I microwave theirs so the tortilla doesn't dry out.
Submitted By Anitra
1 can black beans, drained
1 tsp cumin
16 oz. salsa
1 cup cooked rice
2 1/2 cups shredded cheese (Colby-Jack or similar), divided approx.
8 burrito-size flour tortillas
1 can green chile enchilada sauce
In a large bowl mix the refried beans, black beans, cumin, salsa, rice and 1 1/2 cups cheese. Pour about 1/3 of the enchilada sauce in the bottom of a 9X13 pan. Scoop some of the bean mixture onto each of the tortillas and roll them up, placing them seam side down in pan. Pour the rest of the enchilada sauce over the enchiladas and sprinkle with remaining 1 cup cheese. Bake at 350 for about 30 minutes or until cheese is melted.
*I've also added cooked and seasoned ground beef and they were really good, but I usually make them meatless.
*We like to top them with sour cream, additional salsa, tomatoes and green onions.
*I always make some for my kids without the enchilada sauce, so basically they're just burritos but the kids love them. I microwave theirs so the tortilla doesn't dry out.
Submitted By Anitra
Subscribe to:
Posts (Atom)