Wednesday, April 29, 2009
Tostadas
Tostadas area new favorite of mine! They are like flat tacos that are usually made by layering (refried beans) on top of a tostada shell and then adding a variety of different toppings, like meat, lettuce, guacamole, cheese and salsa. They are so yummy!
Tuesday, April 28, 2009
Tropical Fruit Dip
1/2 c. sour cream
1 c. milk
1 small pkg. instant french vanilla pudding
1 8-oz. can crushed pineapple, undrained
1/3 c. coconut
Blend sour cream, milk and pudding together until smooth. Fold in pineapple and coconut. Refrigerate a couple hours or overnight. Cut up fresh fruit & serve.
1 c. milk
1 small pkg. instant french vanilla pudding
1 8-oz. can crushed pineapple, undrained
1/3 c. coconut
Blend sour cream, milk and pudding together until smooth. Fold in pineapple and coconut. Refrigerate a couple hours or overnight. Cut up fresh fruit & serve.
Monday, April 27, 2009
super yummy toffee dip
2 pkgs Cream Cheese
2 cups Brown Sugar
2 tsp. vanilla
1 bag Heath milk chocolate toffee bits
Mix cream cheese, brown sugar, and vanilla together until smooth. Stir in as many Heath toffee bits as you like. Put in a serving bowl and sprinkle with more toffee bits. Serve with apple slices, or any other fruit you like :)
**also tasty with graham crackers or nilla wafers!
2 cups Brown Sugar
2 tsp. vanilla
1 bag Heath milk chocolate toffee bits
Mix cream cheese, brown sugar, and vanilla together until smooth. Stir in as many Heath toffee bits as you like. Put in a serving bowl and sprinkle with more toffee bits. Serve with apple slices, or any other fruit you like :)
**also tasty with graham crackers or nilla wafers!
Sunday, April 19, 2009
Sausage Wonton Stars
Sausage Wonton Stars
1 (12 ounce) package wonton wrappers
1 lb bulk pork sausage
2 cups shredded colby cheese (8 ounces)
1/2 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
2 bunches green onions, sliced /regular onion
1/2 cup ranch salad dressing
1/2 Olives can diced
1. Lightly press wonton wrappers onto the bottom and up the sides of greased miniature muffin cups.
2. Bake at 350 degrees for 5 minutes or until edges are browned.
3. In a large skillet, cook sausage over medium heat until no longer pink; drain.
4. Stir in the cheese, peppers, onions and salad dressing.
5. Spoon a rounded tablespoonful into each wonton cup.
6. Bake for 6-7 minutes or until heated through.
1 (12 ounce) package wonton wrappers
1 lb bulk pork sausage
2 cups shredded colby cheese (8 ounces)
1/2 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
2 bunches green onions, sliced /regular onion
1/2 cup ranch salad dressing
1/2 Olives can diced
1. Lightly press wonton wrappers onto the bottom and up the sides of greased miniature muffin cups.
2. Bake at 350 degrees for 5 minutes or until edges are browned.
3. In a large skillet, cook sausage over medium heat until no longer pink; drain.
4. Stir in the cheese, peppers, onions and salad dressing.
5. Spoon a rounded tablespoonful into each wonton cup.
6. Bake for 6-7 minutes or until heated through.
Sweet and Sour Meatloaf
Okay I know.... not everyone likes meatloaf - but we love this recipe! (My grandpa's)
Sweet and Sour Meatloaf
1 T. of Mustard
8 0z of catsup
1/4 cup vinegar
1/4 cup brown sugar
(Mix together and heat. Take half of it and pour in a bowl.) (I often double the sauce)
add 1 small chopped Onion
1 cup crushed crackers or (Grandpa used 2 cups oatmeal.)
1 egg
Hamburger about 1 lb or 1 1/2 lbs
Salt and Pepper (I often add garlic etc...)
Pour rest of catsup mixture on top and mix really well save soon to put just on top.
I often add finely chopped carrots - mushrooms - celery etc.
Bake 350 degrees for 1 hr.
When done put shredded cheese on top and melt. enjoy
Sweet and Sour Meatloaf
1 T. of Mustard
8 0z of catsup
1/4 cup vinegar
1/4 cup brown sugar
(Mix together and heat. Take half of it and pour in a bowl.) (I often double the sauce)
add 1 small chopped Onion
1 cup crushed crackers or (Grandpa used 2 cups oatmeal.)
1 egg
Hamburger about 1 lb or 1 1/2 lbs
Salt and Pepper (I often add garlic etc...)
Pour rest of catsup mixture on top and mix really well save soon to put just on top.
I often add finely chopped carrots - mushrooms - celery etc.
Bake 350 degrees for 1 hr.
When done put shredded cheese on top and melt. enjoy
Taco Soup
Dinner two nights ago.... can either be done in the crock pot or stove top - we love it and eat it frequently!
TACO SOUP
1lb Hamburger meat
1 can stewed tomatoes (undrained)
2 can corn (undrained)
2 cans of pinto or kidney beans or black beans (undrained) - I think I used 3 cans
1 can diced green chilies (I skipped)
1 medium onion
1 package taco seasoning
1 package ranch dressing
2 cups water
sometimes I even add in 1/2 c or so of Salsa
In a large pot add tomatoes, corn, beans, water, and both packs of the seasonings. Simmer on medium. In a skillet brown the hamburger. Drain. Add to pot. In the skilled add the diced chilies and onion. Cook until the onion is soft. Add to the pot. Simmer for 30 min to an hour. Top with Cheese, sour cream, salsa, or olives.
served w/some cornbread
TACO SOUP
1lb Hamburger meat
1 can stewed tomatoes (undrained)
2 can corn (undrained)
2 cans of pinto or kidney beans or black beans (undrained) - I think I used 3 cans
1 can diced green chilies (I skipped)
1 medium onion
1 package taco seasoning
1 package ranch dressing
2 cups water
sometimes I even add in 1/2 c or so of Salsa
In a large pot add tomatoes, corn, beans, water, and both packs of the seasonings. Simmer on medium. In a skillet brown the hamburger. Drain. Add to pot. In the skilled add the diced chilies and onion. Cook until the onion is soft. Add to the pot. Simmer for 30 min to an hour. Top with Cheese, sour cream, salsa, or olives.
served w/some cornbread
Sausage and Egg Casserole
Put this together yesterday and baked it this morning - I thought it turned out good. I combined to recipe and created my own! Definitely make again!
INGREDIENTS
1 pound ground pork sausage
1 teaspoon mustard powder (I didn't have any so I used just regular mustard)
1/2 teaspoon salt
6 eggs, beaten
1 cup milk
6 slices white bread, toasted and cut into cubes (opps I didn't read the recipe right hadn't toasted still turned out good)
8 ounces mild Cheddar cheese, shredded ( I probably used a little less)
green onion
mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake 45 to 60 minutes until set.
INGREDIENTS
1 pound ground pork sausage
1 teaspoon mustard powder (I didn't have any so I used just regular mustard)
1/2 teaspoon salt
6 eggs, beaten
1 cup milk
6 slices white bread, toasted and cut into cubes (opps I didn't read the recipe right hadn't toasted still turned out good)
8 ounces mild Cheddar cheese, shredded ( I probably used a little less)
green onion
mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake 45 to 60 minutes until set.
World Famous To-Die-For Sour Cream Chicken
Made this tonight! My husband loved it... so did I!
World Famous To-Die-For Sour Cream Chicken
I've modified this again like I do most recipes.... I used small tenderlion strips.. about half the sour cream and 1 tube of crackers - about 1/2 the parmesan cheese & had no tarragon so I used garlic - season salt - pepper oh yes and I used about 1-2 T of butter in pan and topped w/ 1T of butter
1 hour 15 min prep SERVES 6 -8
4 chicken breasts, cut into strips (you could use thigh meat as well or chicken strips)
1 (8 ounce) container sour cream or plain yogurt
1 box Ritz crackers (the 3 roll size or the minis which crush easier, you can substitute bread crumbs if you like) or Chicken In A Biscuit crackers (you can substitute bread crumbs if you like) 1 cup sweet butter
1/2 cup parmesan cheese
2 tablespoons tarragon or marjoram (for color and flavor)
Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
Melt half of the butter and pour on the bottom of a 9x13 baking dish.
Dredge chicken in the cracker mixture and set in baking dish.
Repeat until complete.
Melt rest of butter and pour on top of chicken.
Bake@ 350 for 35-45 minutes or until golden brown.
I've modified this again like I do most recipes.... I used small tenderlion strips.. about half the sour cream and 1 tube of crackers - about 1/2 the parmesan cheese & had no tarragon so I used garlic - season salt - pepper oh yes and I used about 1-2 T of butter in pan and topped w/ 1T of butter
1 hour 15 min prep SERVES 6 -8
4 chicken breasts, cut into strips (you could use thigh meat as well or chicken strips)
1 (8 ounce) container sour cream or plain yogurt
1 box Ritz crackers (the 3 roll size or the minis which crush easier, you can substitute bread crumbs if you like) or Chicken In A Biscuit crackers (you can substitute bread crumbs if you like) 1 cup sweet butter
1/2 cup parmesan cheese
2 tablespoons tarragon or marjoram (for color and flavor)
Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
Melt half of the butter and pour on the bottom of a 9x13 baking dish.
Dredge chicken in the cracker mixture and set in baking dish.
Repeat until complete.
Melt rest of butter and pour on top of chicken.
Bake@ 350 for 35-45 minutes or until golden brown.
Puffed Pancake (German Panckes..)
PUFFED OVEN PANCAKESFrom Better Homes & Gardens New Cook Book- 2 T butter- 3 eggs- 1/2 C milk- 1/2 C flour- 1/4 t. saltPreheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)...heat in oven 3-5 minutes, til butter melted.Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!
Coconut Shrimp
Turned out good - just I had a bit too much batter on them... oh yes and I had no Beer so I used apple juice
Coconut Shrimp
INGREDIENTS:
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp (I bought the jumbo and used 12)
3 cups oil for frying
DIRECTIONS:
1.
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Coconut Shrimp
INGREDIENTS:
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp (I bought the jumbo and used 12)
3 cups oil for frying
DIRECTIONS:
1.
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
CHICKEN ANGELO
(love this make it all time)
Ingredients:
8 oz. fresh mushrooms, sliced & divided
4 large, skinless, boneless chicken breast
2 eggs, beaten
1 cup flour little oil
6 oz. sliced mozzarella cheese
3/4 cup chicken broth
hot rice
Instructions: Place half the mushrooms in pan.Dip chicken into beaten eggs & roll in flour.Brown on both sidesPlace chicken on top of mushroomsArrange remaining mushrooms on chicken, top with cheeseAdd chicken broth to panBake 350 30 - 45 min.Serve over rice we some times just serve with mashed potatoes
Ingredients:
8 oz. fresh mushrooms, sliced & divided
4 large, skinless, boneless chicken breast
2 eggs, beaten
1 cup flour little oil
6 oz. sliced mozzarella cheese
3/4 cup chicken broth
hot rice
Instructions: Place half the mushrooms in pan.Dip chicken into beaten eggs & roll in flour.Brown on both sidesPlace chicken on top of mushroomsArrange remaining mushrooms on chicken, top with cheeseAdd chicken broth to panBake 350 30 - 45 min.Serve over rice we some times just serve with mashed potatoes
Cheesecake Strawberries
(new recipe) Absolutly loved these!
24 large strawberries, hulls removed
12 ounces cream cheese, at room temperature
1 teaspoon vanilla
3 tablespoons confectioners' sugar
1/2 cup almonds, chopped fine in the blender
Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft.
Whip together the cream cheese, vanilla, and sugar.
In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom.
Spoon or pipe the filling into each hole.
Dip cheesecake end of strawberry into chopped almonds or pistachios, making sure you completely cover the cheesecake with the nuts.
Lay strawberries in a pretty serving dish.
Sprinkle with any leftover nuts around the dish.
Chill, and serve.
Makes 24 servings.
24 large strawberries, hulls removed
12 ounces cream cheese, at room temperature
1 teaspoon vanilla
3 tablespoons confectioners' sugar
1/2 cup almonds, chopped fine in the blender
Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft.
Whip together the cream cheese, vanilla, and sugar.
In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom.
Spoon or pipe the filling into each hole.
Dip cheesecake end of strawberry into chopped almonds or pistachios, making sure you completely cover the cheesecake with the nuts.
Lay strawberries in a pretty serving dish.
Sprinkle with any leftover nuts around the dish.
Chill, and serve.
Makes 24 servings.
German Pancakes
A favorite at my house.... it was dinner last night....
I often add cinnamon/nutmeg etc
GERMAN PANCAKES
This fluffy pancake should be eaten as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.
This topping can be used with it.... I haven't... we usualy just use syrup or fruit
TOPPING (10 ounce) box frozen raspberries,
slightly thawed (20 ounce) can chunk pineapple,
drained 4 bananas
1/2 cup firmly packed brown sugar
1 (8 ounce) container dairy sour cream
Spoon raspberries, pineapple, and bananas into the center of pancake. Sprinkle with brown sugar and top with sour cream.
I often add cinnamon/nutmeg etc
GERMAN PANCAKES
This fluffy pancake should be eaten as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.
This topping can be used with it.... I haven't... we usualy just use syrup or fruit
TOPPING (10 ounce) box frozen raspberries,
slightly thawed (20 ounce) can chunk pineapple,
drained 4 bananas
1/2 cup firmly packed brown sugar
1 (8 ounce) container dairy sour cream
Spoon raspberries, pineapple, and bananas into the center of pancake. Sprinkle with brown sugar and top with sour cream.
Spinach Salad with Honey Bacon Dressing
Loved this salad
8-10 servings
8 cups torn fresh spinach (I used one bundle)
1 cup sliced fresh mushrooms
1/4 cup sliced green onions
1 medium tomato, seeded and chopped
1 hard-boiled egg, chopped (I used 2)
1/2 cup shredded parmesan cheese, shredded on large holes of grater
7 slices bacon, cooked and crumbled
1/2 cup honey
1/2 cup vinegar (I cut this in half)
1/3 cup vegetable oil (I cut this in half)
1 teaspoon yellow mustard or spicy brown mustard
1 teaspoon lemon juice
Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl (I also added carrots and cucumbers).
In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
Pour over salad.
Serve immediately.
8-10 servings
8 cups torn fresh spinach (I used one bundle)
1 cup sliced fresh mushrooms
1/4 cup sliced green onions
1 medium tomato, seeded and chopped
1 hard-boiled egg, chopped (I used 2)
1/2 cup shredded parmesan cheese, shredded on large holes of grater
7 slices bacon, cooked and crumbled
1/2 cup honey
1/2 cup vinegar (I cut this in half)
1/3 cup vegetable oil (I cut this in half)
1 teaspoon yellow mustard or spicy brown mustard
1 teaspoon lemon juice
Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl (I also added carrots and cucumbers).
In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
Pour over salad.
Serve immediately.
Wonton Fruit Cups Recipe
24 wonton wrappers
1 1/4 cups red grapes, cut in half
4-6 ounces low-fat vanilla yogurt (I had strawberry on had and used it)
24 mandarin orange segments
mint leaves (to garnish) (optional)
Preheat oven to 350 degrees.
Spray mini muffin pan with cooking spray.
Place a wonton wrapper in each muffin cup. Be careful to make sure that the edges of the wrapper do not fold back into the cup.
Bake for 10 minutes, or until golden brown.
Remove from muffin pan and cool completely.
Combine grapes and yogurt.
(Can be prepared to this point for later assembly.).
To assemble fruit cups, spoon some grape mixture into each wonton cup.
Top with a mandarin orange segment.
Garnish with mint leaves, if desired. (I skipped)
1 1/4 cups red grapes, cut in half
4-6 ounces low-fat vanilla yogurt (I had strawberry on had and used it)
24 mandarin orange segments
mint leaves (to garnish) (optional)
Preheat oven to 350 degrees.
Spray mini muffin pan with cooking spray.
Place a wonton wrapper in each muffin cup. Be careful to make sure that the edges of the wrapper do not fold back into the cup.
Bake for 10 minutes, or until golden brown.
Remove from muffin pan and cool completely.
Combine grapes and yogurt.
(Can be prepared to this point for later assembly.).
To assemble fruit cups, spoon some grape mixture into each wonton cup.
Top with a mandarin orange segment.
Garnish with mint leaves, if desired. (I skipped)
Corn Bread
So I made a quick hamburger soup/stew (YUMMY)
Had to have my favorite cornbread with it.... seriously didn't like cornbread until I had this... I have used this recipe for several years
- it is on the side of the Albers Corn Meal box
Oh yes I almost always double the recipe... in an 9 by 12 pan (or whatever size they call it)
Sweet Corn Bread
Ingredients:
1 1/2 cups all-purpose flour
2/3 cup sugar (I usually half the sugar)
1/2 cup ALBERS Yellow Corn Meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted
Directions:PREHEAT oven to 350° F. Grease an 8-inch square baking pan.COMBINE flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.BAKE for 35 minutes or until wooden pick inserted in center comes out clean.FOR MUFFINS:SPOON batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.
1 1/2 cups all-purpose flour
2/3 cup sugar (I usually half the sugar)
1/2 cup ALBERS Yellow Corn Meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted
Directions:PREHEAT oven to 350° F. Grease an 8-inch square baking pan.COMBINE flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.BAKE for 35 minutes or until wooden pick inserted in center comes out clean.FOR MUFFINS:SPOON batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.
Chinese Chicken Salad
1 lg. head lettuce (shredded)
3-4 chicken breasts, (cooked & cut in small pieces)
2 cups sliced mushrooms
1 bunch of green onions thinly sliced
1-2 oz pkg. slivered almonds 1 can sliced chest nuts (I also added a can mandarin oranges & chopped celery)
1 sm. Pkg. won ton skins, cut in strips (3 per square) lightly browned in oil
Mix all of the above except the won ton skins. Just before serving toss in the fried wonton skins and the dressing.
(I just bought some Asian toasted Sesame dressing)
Dressing- 4 T red wine vinegar, 4 T sugar, 1 t salt, ½ t. pepper, ¼ c. sesame seeds –
Heat until dissolved add ½ c. oil- put in jar and cool
I marinated chicken in dressing and didn't put any on the salad
3-4 chicken breasts, (cooked & cut in small pieces)
2 cups sliced mushrooms
1 bunch of green onions thinly sliced
1-2 oz pkg. slivered almonds 1 can sliced chest nuts (I also added a can mandarin oranges & chopped celery)
1 sm. Pkg. won ton skins, cut in strips (3 per square) lightly browned in oil
Mix all of the above except the won ton skins. Just before serving toss in the fried wonton skins and the dressing.
(I just bought some Asian toasted Sesame dressing)
Dressing- 4 T red wine vinegar, 4 T sugar, 1 t salt, ½ t. pepper, ¼ c. sesame seeds –
Heat until dissolved add ½ c. oil- put in jar and cool
I marinated chicken in dressing and didn't put any on the salad
Slow Cooker Lasagna
( TURNED OUT GREAT)
1 pound bulk Italian sausage (I just used ground beef)
1medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce (I used Ragu)
2teaspoons dried basil leaves
1/2teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese (I adjusted the cheese's to my liking)
1 cup grated Parmesan cheese
15uncooked lasagna noodles
1.
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2.
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3.
Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4.
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5.
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
1 pound bulk Italian sausage (I just used ground beef)
1medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce (I used Ragu)
2teaspoons dried basil leaves
1/2teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese (I adjusted the cheese's to my liking)
1 cup grated Parmesan cheese
15uncooked lasagna noodles
1.
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2.
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3.
Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4.
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5.
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Cherry Almond Coffee Squares
1 c sour cream
1/4 c water
3 eggs
1 pkg white cake mix
1 can cherry pie filling
1/4 c sliced almonds
--Glaze--
Grease and flour jelly roll pan. Mix sour cream, water, and eggs. Stir in cake mix (dry) until moistened. (Batter will be slightly lumpy) Spread in pan. Drop pie filling by spoonfuls on to batter. . . Bake at 350 until cake springs back when touched lightly, 25-30 minutes. Cool. Sprinkle with almonds and drizzle with glaze.
Glaze: Mix 1 1/2 c powdered sugar and 2 Tb milk. Stir in a few drops of additional milk, if necessary, until smooth and desired consistency OR heat 1/2 c vanilla frosting and 2 tsp water in 1 qt saucepan over medium heat until smooth. A tasty valentine dessert . . . not overly sweet, similar to the flavor of strawberry shortcake.
1/4 c water
3 eggs
1 pkg white cake mix
1 can cherry pie filling
1/4 c sliced almonds
--Glaze--
Grease and flour jelly roll pan. Mix sour cream, water, and eggs. Stir in cake mix (dry) until moistened. (Batter will be slightly lumpy) Spread in pan. Drop pie filling by spoonfuls on to batter. . . Bake at 350 until cake springs back when touched lightly, 25-30 minutes. Cool. Sprinkle with almonds and drizzle with glaze.
Glaze: Mix 1 1/2 c powdered sugar and 2 Tb milk. Stir in a few drops of additional milk, if necessary, until smooth and desired consistency OR heat 1/2 c vanilla frosting and 2 tsp water in 1 qt saucepan over medium heat until smooth. A tasty valentine dessert . . . not overly sweet, similar to the flavor of strawberry shortcake.
Cinnamon Breakfast Bites
These turned out good - not great... but I`ll make them again - I got the recipe from Taste of Home- not my picture!
Cinnamon Breakfast Bites
(It says it makes 2 1/2 dozen - but I only get 18 I must have rolled my balls too big)
INGREDIENTS
1-1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
DIRECTIONS
In a bowl, combine the flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1-in. balls. In a bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in cinnamon-sugar. Arrange in a single layer in an 8-in. round baking pan. Bake at 425° for 15-18 minutes or until toothpick comes out clean. Yield: 6 servings (2-1/2 dozen).
INGREDIENTS
1-1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
DIRECTIONS
In a bowl, combine the flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1-in. balls. In a bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in cinnamon-sugar. Arrange in a single layer in an 8-in. round baking pan. Bake at 425° for 15-18 minutes or until toothpick comes out clean. Yield: 6 servings (2-1/2 dozen).
No Bake Cornflake Cookies
I always love these when ever I go to any potlucks... but I had never made them - so I did today!
1 cup Karo syrup
1 cup sugar
1/2 tsp. vanilla extract
1 1/2 cup peanut butter
8 cups cornflakes
Combine sugar and syrup in sauce pan. Boil for one minute, then add vanilla and peanut butter. Place cornflakes in a large bowl. Add peanut butter mixture. Press into a buttered pan. Cut while still warm. -Or you can make cookies and place on wax paper.... YUM YUM!
1 cup Karo syrup
1 cup sugar
1/2 tsp. vanilla extract
1 1/2 cup peanut butter
8 cups cornflakes
Combine sugar and syrup in sauce pan. Boil for one minute, then add vanilla and peanut butter. Place cornflakes in a large bowl. Add peanut butter mixture. Press into a buttered pan. Cut while still warm. -Or you can make cookies and place on wax paper.... YUM YUM!
Easy Cherry cobbler
Easy Cherry Cobbler (crock pot)
INGREDIENTS:
1 16 oz can cherry pie filling, light (I tried it in apple - yummy)
1 3/4 cup pkg cake mix any flavor (I used yellow)
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts, optional
PREPARATION:
Put pie filling in lightly buttered 3 1/2-quart Crock Pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low.
INGREDIENTS:
1 16 oz can cherry pie filling, light (I tried it in apple - yummy)
1 3/4 cup pkg cake mix any flavor (I used yellow)
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts, optional
PREPARATION:
Put pie filling in lightly buttered 3 1/2-quart Crock Pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low.
Wednesday, April 15, 2009
Texas Sheet Cake
This turned out yummy!!!!
(Source: Cooking Light)
CAKE:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk (I used 1%)
1 teaspoon vanilla extract
2 large eggs
ICING:
6 tablespoons butter
1/3 cup fat-free milk (again, I used 1%)
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans (I omitted these)
2 teaspoons vanilla extract
Preheat oven to 375 F.
To prepare the cake, coat a 15 x 10 jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 3 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk , 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375 F for 17 minutes or until a wooden pick inserted in center comes out clean. Place on wire rack.
To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.
Note: You can also make this recipe in a 13 x 9 inch baking pan. Bake at 375 F for 22 minutes.
(Source: Cooking Light)
CAKE:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk (I used 1%)
1 teaspoon vanilla extract
2 large eggs
ICING:
6 tablespoons butter
1/3 cup fat-free milk (again, I used 1%)
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans (I omitted these)
2 teaspoons vanilla extract
Preheat oven to 375 F.
To prepare the cake, coat a 15 x 10 jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 3 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk , 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375 F for 17 minutes or until a wooden pick inserted in center comes out clean. Place on wire rack.
To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.
Note: You can also make this recipe in a 13 x 9 inch baking pan. Bake at 375 F for 22 minutes.
Wednesday, April 1, 2009
Chicken Enchilada Casserole
a package of chicken strips (or 2 chicken breasts)
1 can cream of chicken soup
8 oz. sour cream
small can of diced green chiles
6 or 7 corn tortillas
1 cup of grated cheese
boil the chicken until no longer pink (about 30 minutes). in a medium saucepan, combine the cream of chicken soup, sour cream, green chiles, and 1/3 of a can of water. mix well and heat until slightly bubble. pour 2/3 of the sauce on the bottom of a square pan. layer the tortillas on top (torn into bite size pieces). then add the chicken (shredded). next comes the cheese, and the rest of the sauce. cook at 350* for 30 minutes or until hot and bubbly
1 can cream of chicken soup
8 oz. sour cream
small can of diced green chiles
6 or 7 corn tortillas
1 cup of grated cheese
boil the chicken until no longer pink (about 30 minutes). in a medium saucepan, combine the cream of chicken soup, sour cream, green chiles, and 1/3 of a can of water. mix well and heat until slightly bubble. pour 2/3 of the sauce on the bottom of a square pan. layer the tortillas on top (torn into bite size pieces). then add the chicken (shredded). next comes the cheese, and the rest of the sauce. cook at 350* for 30 minutes or until hot and bubbly
Cinnamon Tortilla Chips
YUMMY!
Ingredients:
2 tablespoons sugar
1 teaspoons ground cinnamon
6 flour tortillas
Mix sugar and cinnamon together in a small bowl. Spray tortillas lightly with nonstick cooking spray. Cut each into 8 wedges. Place on a bkaing sheet and sprinkle with cinnamon sugar.
Bake in a preheated oven for 8 to 10 minutes, or until crisp. Cool completely on a wire rack.
Ingredients:
2 tablespoons sugar
1 teaspoons ground cinnamon
6 flour tortillas
Mix sugar and cinnamon together in a small bowl. Spray tortillas lightly with nonstick cooking spray. Cut each into 8 wedges. Place on a bkaing sheet and sprinkle with cinnamon sugar.
Bake in a preheated oven for 8 to 10 minutes, or until crisp. Cool completely on a wire rack.
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