2 oz unsweetened chocolate
1/2 cup shortening
1 cup sugar
2 eggs, slightly beaten
1 tsp vanilla extract
2/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts (optional)
Melt chocolate and shortening together. Cool slightly. Mix sugar with eggs. Stir chocolate mixture into eggs gradually. Add vanilla. Mix dry ingredients, stir in nuts, add to chocolate mixture. Spread batter in a greased 8x8 square pan.
Bake at 350 for 25-30 minutes or until crust is shiny and brownies begin to shrink from pan.
Sunday, February 20, 2011
Ultimate Chocolate Chip Cookies
From the Crisco package
1 1/4 cups firmly packed brown sugar
3/4 cup Crisco Butter flavor shortening
2 tbsp milk
1 tbsp vanilla extract
1 large egg
1 3/4 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup chocolate chips
Heat oven to 375. Combine brown sugar, shortening, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until light and fluffy. Beat egg into creamed mixture.
Combine flour, salt, and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake 8-10 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
1 1/4 cups firmly packed brown sugar
3/4 cup Crisco Butter flavor shortening
2 tbsp milk
1 tbsp vanilla extract
1 large egg
1 3/4 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup chocolate chips
Heat oven to 375. Combine brown sugar, shortening, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until light and fluffy. Beat egg into creamed mixture.
Combine flour, salt, and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake 8-10 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
Sage Dressing
A Thanksgiving staple!
1/2 stick butter
2 medium onions, cut fine
2 celery ribs, diced
1 lb sliced white bread, torn into cubes
1/4 cup fresh parsley
1 tsp sage (I used dried)
1 tsp dried thyme
3/4 tsp salt
1/2 tsp ground black pepper
1 cup chicken broth or turkey stock
2 eggs, slightly beaten
Heat butter in large skillet, saute onions and celery 10 minutes. Transfer to a large bowl. Add bread and remaining ingredients. Toss to combine. Turn into a 3 quart greased casserole and bake at 350 until top forms a crust (30-50 minutes)
1/2 stick butter
2 medium onions, cut fine
2 celery ribs, diced
1 lb sliced white bread, torn into cubes
1/4 cup fresh parsley
1 tsp sage (I used dried)
1 tsp dried thyme
3/4 tsp salt
1/2 tsp ground black pepper
1 cup chicken broth or turkey stock
2 eggs, slightly beaten
Heat butter in large skillet, saute onions and celery 10 minutes. Transfer to a large bowl. Add bread and remaining ingredients. Toss to combine. Turn into a 3 quart greased casserole and bake at 350 until top forms a crust (30-50 minutes)
Chocolate Mint Truffle Cookies
From Simple and Delicious magazine
1/4 cup butter, cubed
1 cup (6 oz) semisweet chocolate chips, divided
1 egg
1/3 cup sugar
1/3 cup packed brown sugar
1/2 tsp vanilla extract
1/8 tsp peppermint extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 tsp baking powder
1/8 tsp salt
1 pkg (4.6 oz) Andes candies, chopped, divided
2 tsp shortening, divided
1/2 cup vanilla or white chips
In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from heat, stir until smooth. Cool slightly. Stir in the egg, sugars, and extracts. Combine the flour, cocoa, baking powder, and salt; stir into chocolate mixture. Fold in 3/4 cup Andes candies.
Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
In a microwave, melt 1 tsp. shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla chips and remaining shortening in a microwave until smooth.
Dip half of the cookies in melted chocolate mixture; dip remaining cookies in melted vanilla mixture. Immediately sprinkle with toppings of your choice. Let stand until set.
(My notes: I didn't dip the entire cookie, so I didn't need to use the vanilla chips. I just dipped the tops into the chocolate/Andes mixture. Very yummy!)
1/4 cup butter, cubed
1 cup (6 oz) semisweet chocolate chips, divided
1 egg
1/3 cup sugar
1/3 cup packed brown sugar
1/2 tsp vanilla extract
1/8 tsp peppermint extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 tsp baking powder
1/8 tsp salt
1 pkg (4.6 oz) Andes candies, chopped, divided
2 tsp shortening, divided
1/2 cup vanilla or white chips
In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from heat, stir until smooth. Cool slightly. Stir in the egg, sugars, and extracts. Combine the flour, cocoa, baking powder, and salt; stir into chocolate mixture. Fold in 3/4 cup Andes candies.
Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
In a microwave, melt 1 tsp. shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla chips and remaining shortening in a microwave until smooth.
Dip half of the cookies in melted chocolate mixture; dip remaining cookies in melted vanilla mixture. Immediately sprinkle with toppings of your choice. Let stand until set.
(My notes: I didn't dip the entire cookie, so I didn't need to use the vanilla chips. I just dipped the tops into the chocolate/Andes mixture. Very yummy!)
Triple layer mud pie
From Kraft magazine
3 squares Baker's semi-sweet chocolate, melted
1/4 cup canned sweetened condensed milk
1 Oreo pie crust
1/2 cup chopped pecans, toasted
2 cups cold 2% milk (I used skim)
2 pkg (3.9 oz each) chocolate instant pudding
1 tub (8 oz) Cool Whip (I use the light version)
Mix chocolate and condensed milk. Pour into crust; sprinkle with nuts.
Beat milk and pudding mixes with a wire whisk 2 minutes; spoon 1 1/2 cups over nuts. Stir half the Cool Whip into remaining pudding; spread over pudding in crust. Top with remaining Cool Whip.
Refrigerate 3 hours. Yield: 10 servings
3 squares Baker's semi-sweet chocolate, melted
1/4 cup canned sweetened condensed milk
1 Oreo pie crust
1/2 cup chopped pecans, toasted
2 cups cold 2% milk (I used skim)
2 pkg (3.9 oz each) chocolate instant pudding
1 tub (8 oz) Cool Whip (I use the light version)
Mix chocolate and condensed milk. Pour into crust; sprinkle with nuts.
Beat milk and pudding mixes with a wire whisk 2 minutes; spoon 1 1/2 cups over nuts. Stir half the Cool Whip into remaining pudding; spread over pudding in crust. Top with remaining Cool Whip.
Refrigerate 3 hours. Yield: 10 servings
Easier Than Apple Pie
From the McCormick website
1 refrigerated pie crust
3/4 cup sugar
2 tbsp cornstarch
1 tbsp cinnamon
4 cups peeled, thinly sliced apples
1 egg white, lightly beated
1 tsp sugar for glaze
Prepare crust as directed on package. Place on foil lined baking sheet. If necessary, press out any folds.
Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust over apples, pleating crust as needed. Brush crust with egg white, sprinkle with 1 tsp sugar.
Bake in a preheated 425 degree oven 20 minutes or until apples are tender. Cool slightly before serving.
1 refrigerated pie crust
3/4 cup sugar
2 tbsp cornstarch
1 tbsp cinnamon
4 cups peeled, thinly sliced apples
1 egg white, lightly beated
1 tsp sugar for glaze
Prepare crust as directed on package. Place on foil lined baking sheet. If necessary, press out any folds.
Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust over apples, pleating crust as needed. Brush crust with egg white, sprinkle with 1 tsp sugar.
Bake in a preheated 425 degree oven 20 minutes or until apples are tender. Cool slightly before serving.
Addictive Crunch
1 12 oz box of Crispix cereal
Nuts (I use one can of cashews)
1 1/2 cups brown sugar
1 1/2 sticks margarine
1/3 cup light karo syrup
1/8 tsp baking soda
Combine brown sugar, margarine, and syrup in a saucepan. Bring to a boil and add the baking soda. Pour over cereal and nuts. Toss to coat. Microwave for 5 minutes, stirring every minute. Turn out on wax paper to cool.
Nuts (I use one can of cashews)
1 1/2 cups brown sugar
1 1/2 sticks margarine
1/3 cup light karo syrup
1/8 tsp baking soda
Combine brown sugar, margarine, and syrup in a saucepan. Bring to a boil and add the baking soda. Pour over cereal and nuts. Toss to coat. Microwave for 5 minutes, stirring every minute. Turn out on wax paper to cool.
Chocolate Chip Dip
From Taste of Home magazine
1 pkg (8 oz) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tbsp brown sugar
1 tsp vanilla extract
1 cup (6 oz) miniature semisweet chocolate chips
In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.
1 pkg (8 oz) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tbsp brown sugar
1 tsp vanilla extract
1 cup (6 oz) miniature semisweet chocolate chips
In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.
Rhubarb Pie
3/4 cup sugar
2 tbsp flour
2 cups rhubarb
1 egg
1 cup sour cream
1/2 tsp vanilla
Topping:
1/3 cup sugar
1 tsp cinnamon
1/3 cup flour
1/4 cup butter
Sift dry ingredients together. Add egg, sour cream, and vanilla - heat and add rhubarb. Mix, pour into unbaked pie shell. Bake at 400 for 15 minutes, then 350 for 30 minutes. Meanwhile, mix topping ingredients together. Sprinkle on pie and bake for 10 minutes more.
2 tbsp flour
2 cups rhubarb
1 egg
1 cup sour cream
1/2 tsp vanilla
Topping:
1/3 cup sugar
1 tsp cinnamon
1/3 cup flour
1/4 cup butter
Sift dry ingredients together. Add egg, sour cream, and vanilla - heat and add rhubarb. Mix, pour into unbaked pie shell. Bake at 400 for 15 minutes, then 350 for 30 minutes. Meanwhile, mix topping ingredients together. Sprinkle on pie and bake for 10 minutes more.
No Bake Double Layer Pumpkin Pie
From Weight Watchers
4 oz fat free cream cheese
1 cup fat free skim milk PLUS
1 tbsp fat free skim milk, divided
1 tbsp sugar (or Splenda)
8 oz Cool Whip Free, thawed and divided
1 Graham Cracker Ready Crust
15 oz. canned pumpkin
8 oz fat free sugar free instant vanilla pudding (2 pkgs)
1 tsp ground cinnamon
1/4 tsp ground cloves
Mix cream cheese, 1 tbsp milk, and sugar in a large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping, spread into crust.
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes, and spices. Beat with a wire whisk 2 minutes, or until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or overnight. Garnish with remaining whipped topping. Store leftover pie in the fridge.
4 oz fat free cream cheese
1 cup fat free skim milk PLUS
1 tbsp fat free skim milk, divided
1 tbsp sugar (or Splenda)
8 oz Cool Whip Free, thawed and divided
1 Graham Cracker Ready Crust
15 oz. canned pumpkin
8 oz fat free sugar free instant vanilla pudding (2 pkgs)
1 tsp ground cinnamon
1/4 tsp ground cloves
Mix cream cheese, 1 tbsp milk, and sugar in a large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping, spread into crust.
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes, and spices. Beat with a wire whisk 2 minutes, or until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or overnight. Garnish with remaining whipped topping. Store leftover pie in the fridge.
Pie Crust
1 1/4 cups flour
1/2 tsp salt
1/3 cup shortening
3-4 tbsp cold water
Mix flour and salt in mixing bowl. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tbsp of water over part of mixture, mix and repeat until all is moistened. Roll out - makes top and bottom for one pie.
1/2 tsp salt
1/3 cup shortening
3-4 tbsp cold water
Mix flour and salt in mixing bowl. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tbsp of water over part of mixture, mix and repeat until all is moistened. Roll out - makes top and bottom for one pie.
Weeknight Ravioli Bake
From Kraft magazine
1 jar (26 oz) spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, undrained
1/2 cup water
2 pkg. (1 lb each) frozen cheese ravioli (I like to use beef, too)
1 pkg. (7 oz) shredded cheese (I use mozzarella or an Italian blend)
2 tbsp. grated Parmesan cheese
Heat oven to 400.
Mix spaghetti sauce, tomatoes, and water; spoon 1 cup onto bottom of 13x9-inch baking dish.
Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.
Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated through. Sprinkle with Parmesan cheese. Let stand 10 minutes.
Yield: 8 servings
1 jar (26 oz) spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, undrained
1/2 cup water
2 pkg. (1 lb each) frozen cheese ravioli (I like to use beef, too)
1 pkg. (7 oz) shredded cheese (I use mozzarella or an Italian blend)
2 tbsp. grated Parmesan cheese
Heat oven to 400.
Mix spaghetti sauce, tomatoes, and water; spoon 1 cup onto bottom of 13x9-inch baking dish.
Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.
Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated through. Sprinkle with Parmesan cheese. Let stand 10 minutes.
Yield: 8 servings
Sweet Macaroni Salad
From Taste of Home magazine
1 package (16 oz) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonaisse
1 can (14 oz) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 tsp salt
1/2 tsp pepper
Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper, and onion.
In a small bowl, whisk the mayonaisse, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.
Yield: 14 servings
1 package (16 oz) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonaisse
1 can (14 oz) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 tsp salt
1/2 tsp pepper
Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper, and onion.
In a small bowl, whisk the mayonaisse, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.
Yield: 14 servings
Berry Vinaigrette
From Taste of Home magazine
3 tbsp seedless raspberry jam
2/3 cup vegetable oil
1/3 cup red wine vinegar
1/4 tsp salt
1/4 tsp pepper
Place jam in small microwave safe bowl. Microwave, uncovered, on high for 10-15 seconds or until melted. Pour into a jar with a tight fitting lid. Add the oil, vinegar, salt and pepper; shake well. Serve with salad greens. Refrigerate any remaining vinaigrette.
3 tbsp seedless raspberry jam
2/3 cup vegetable oil
1/3 cup red wine vinegar
1/4 tsp salt
1/4 tsp pepper
Place jam in small microwave safe bowl. Microwave, uncovered, on high for 10-15 seconds or until melted. Pour into a jar with a tight fitting lid. Add the oil, vinegar, salt and pepper; shake well. Serve with salad greens. Refrigerate any remaining vinaigrette.
Glorified Rice
We always made this salad at Thanksgiving :o)
2 cups cooked rice
1 cup crushed pineapple (drained)
96 mini marshmallows (I use the colored ones)
1 cup chopped apple
1/2 cup sugar
1 cup whipped cream or Cool Whip
Mix all ingredients except the whipped cream and let stand for an hour (or overnight). Fold in the cream just before serving. Garnish with cherries or pineapple slices.
2 cups cooked rice
1 cup crushed pineapple (drained)
96 mini marshmallows (I use the colored ones)
1 cup chopped apple
1/2 cup sugar
1 cup whipped cream or Cool Whip
Mix all ingredients except the whipped cream and let stand for an hour (or overnight). Fold in the cream just before serving. Garnish with cherries or pineapple slices.
Spinach Tortellini Salad
From Taste of Home magazine
1 pkg (9 oz) refrigerated cheese tortellini
1/2 cup sugar
1/4 cup red wine vinegar
1/4 cup olive oil
1 tbsp sesame seeds, toasted
1 tbsp grated onion
1/2 tsp salt
1/4 tsp paprika
1 pkg (6 oz) fresh baby spinach
2 cups sliced cucumbers
1 can (11 oz) mandarin oranges, drained
1/4 cup honey roasted sliced almonds
1/4 cup real bacon bits
Cook tortellini according to package directions. Meanwhile, for dressing, in a small heavy saucepan, combine the sugar, vinegar and oil. Cook and stir over low heat just until sugar is dissolved. Remove from heat. Stir in the sesame seeds, onion, salt and paprika; set aside.
Drain tortellini and rinse with cold water. In a large bowl, combine the tortellini, spinach, cucumbers, oranges, almonds, and bacon. Pour dressing over salad, toss to coat. Serve immediately.
Yield: 6 servings
1 pkg (9 oz) refrigerated cheese tortellini
1/2 cup sugar
1/4 cup red wine vinegar
1/4 cup olive oil
1 tbsp sesame seeds, toasted
1 tbsp grated onion
1/2 tsp salt
1/4 tsp paprika
1 pkg (6 oz) fresh baby spinach
2 cups sliced cucumbers
1 can (11 oz) mandarin oranges, drained
1/4 cup honey roasted sliced almonds
1/4 cup real bacon bits
Cook tortellini according to package directions. Meanwhile, for dressing, in a small heavy saucepan, combine the sugar, vinegar and oil. Cook and stir over low heat just until sugar is dissolved. Remove from heat. Stir in the sesame seeds, onion, salt and paprika; set aside.
Drain tortellini and rinse with cold water. In a large bowl, combine the tortellini, spinach, cucumbers, oranges, almonds, and bacon. Pour dressing over salad, toss to coat. Serve immediately.
Yield: 6 servings
Grandma's Honey Muffins
From Taste of Home magazine
2 cups all-purpose flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 butter, melted
1/4 cup honey
In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter, and honey; stir into dry ingredients just until moistened.
Fill greased or paper lined muffin cups three-fourths full. Bake at 400 for 15-18 minutes or until a toothpick comes out clean. Remove from pan to a wire rack. Serve warm.
2 cups all-purpose flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 butter, melted
1/4 cup honey
In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter, and honey; stir into dry ingredients just until moistened.
Fill greased or paper lined muffin cups three-fourths full. Bake at 400 for 15-18 minutes or until a toothpick comes out clean. Remove from pan to a wire rack. Serve warm.
Tator Tot Casserole
1 lb. ground beef
1/3 cup chopped onion
1 tbsp chili sauce or ketchup
1 can cream of mushroom soup
1 package (10 oz) frozen tator tots
Vegetables of your choosing (I use a frozen veggie medley)
Brown ground beef with onion. Drain. Add ketchup and soup. Turn into 1 1/2 quart casserole dish. Cover top with frozen tator tots. Bake uncovered at 375 for 35 minutes, or until potatoes are golden brown.
1/3 cup chopped onion
1 tbsp chili sauce or ketchup
1 can cream of mushroom soup
1 package (10 oz) frozen tator tots
Vegetables of your choosing (I use a frozen veggie medley)
Brown ground beef with onion. Drain. Add ketchup and soup. Turn into 1 1/2 quart casserole dish. Cover top with frozen tator tots. Bake uncovered at 375 for 35 minutes, or until potatoes are golden brown.
Pepperoni Pizza Skillet
From Simple and Delicious Magazine
5 cups uncooked wide egg noodles
1 1/2 lbs ground beef (I use 1 lb)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 cups chopped pepperoni (I use turkey pepperoni)
1 jar (14 oz) pizza sauce
1 can condensed cream of mushroom soup, undiluted
1 can (4 1/2 oz) sliced mushrooms, drained
1/2 cup grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp dried oregano
1/2 cup shredded mozzarella cheese
Cook noodles according to package directions.
Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the pepperoni, pizza sauce, soup, mushrooms, Parmesan cheese, garlic powder, and oregano.
Drain noodles; stir into skillet and heat through. Sprinkle with mozzarella cheese.
Yield: 8 servings
5 cups uncooked wide egg noodles
1 1/2 lbs ground beef (I use 1 lb)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 cups chopped pepperoni (I use turkey pepperoni)
1 jar (14 oz) pizza sauce
1 can condensed cream of mushroom soup, undiluted
1 can (4 1/2 oz) sliced mushrooms, drained
1/2 cup grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp dried oregano
1/2 cup shredded mozzarella cheese
Cook noodles according to package directions.
Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the pepperoni, pizza sauce, soup, mushrooms, Parmesan cheese, garlic powder, and oregano.
Drain noodles; stir into skillet and heat through. Sprinkle with mozzarella cheese.
Yield: 8 servings
Baked Pizza Mac
From Kraft Magazine
1 can (8 oz) pizza sauce, divided
1 pkg (7 1/4 oz) Kraft Macaroni and Cheese Dinner, prepared as directed on package
1 lb ground beef, cooked, divided
1 egg, lightly beaten
1/2 tsp. dried basil leaves
1/4 tsp. garlic powder
1/2 cup shredded mozzarella cheese
Preheat oven to 400. Remove and set aside 1/4 cup of the pizza sauce for later use. Combine prepared dinner, 2/3 of the meat, the remaining pizza sauce, egg, and seasonings.
Spoon evenly into 9-inch pie plate. Top with the remaining meat and reserved 1/4 cup pizza sauce; sprinkle with cheese.
Bake 15 minutes. Let stand 5 minutes before serving.
Yield: 4 servings
1 can (8 oz) pizza sauce, divided
1 pkg (7 1/4 oz) Kraft Macaroni and Cheese Dinner, prepared as directed on package
1 lb ground beef, cooked, divided
1 egg, lightly beaten
1/2 tsp. dried basil leaves
1/4 tsp. garlic powder
1/2 cup shredded mozzarella cheese
Preheat oven to 400. Remove and set aside 1/4 cup of the pizza sauce for later use. Combine prepared dinner, 2/3 of the meat, the remaining pizza sauce, egg, and seasonings.
Spoon evenly into 9-inch pie plate. Top with the remaining meat and reserved 1/4 cup pizza sauce; sprinkle with cheese.
Bake 15 minutes. Let stand 5 minutes before serving.
Yield: 4 servings
Tortellini Soup
From a Weight Watchers message board
1 serving cooking spray
1/4 tsp minced garlic
29 oz. fat free chicken broth (I use reduced sodium)
4 oz. frozen cheese tortellini
4 1/2 oz. chopped frozen spinach, thawed
14 1/2 oz canned stewed tomatoes, undrained
Brown garlic in large saucepan coated with cooking spray over medium-high heat (1 minute)
Add broth and tortellini; cover and bring to a boil. Reduce heat and simmer uncovered about 5 minutes.
Add spinach and tomatoes. Simmer uncovered about 5 minutes.
1 serving cooking spray
1/4 tsp minced garlic
29 oz. fat free chicken broth (I use reduced sodium)
4 oz. frozen cheese tortellini
4 1/2 oz. chopped frozen spinach, thawed
14 1/2 oz canned stewed tomatoes, undrained
Brown garlic in large saucepan coated with cooking spray over medium-high heat (1 minute)
Add broth and tortellini; cover and bring to a boil. Reduce heat and simmer uncovered about 5 minutes.
Add spinach and tomatoes. Simmer uncovered about 5 minutes.
Strawberry Soup
I think I found this on allrecipes.com
2 pints strawberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup white sugar
1/2 cup water
1/8 tsp ground cinnamon
Puree in blender, chill and serve.
2 pints strawberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup white sugar
1/2 cup water
1/8 tsp ground cinnamon
Puree in blender, chill and serve.
Chicken Parmigiana
From a Weight Watchers Message Board
1 lbs uncooked chicken breasts, thinly pounded
2 egg whites, lightly beaten
1/2 cup dried bread crumbs
1 tbsp dried Italian seasoning
1 tsp olive oil
1 1/2 cup canned tomato sauce
1/2 cup mozzarella cheese
1 tbsp grated Parmesan cheese
Preheat oven to 350. Coat 8 in square pan with cooking spray.
Dip chicken in egg whites. Mix bread crumbs and Italian seasoning. Coat chicken throughly. Heat oil in large skillet, add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.
Pour 1/2 cup sauce into pan; place chicken in dish and pour remaining sauce over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.
(My notes: I found the cheese gets too brown if you add it right away. I bake the chicken for 15 minutes and then add the cheese on top.)
1 lbs uncooked chicken breasts, thinly pounded
2 egg whites, lightly beaten
1/2 cup dried bread crumbs
1 tbsp dried Italian seasoning
1 tsp olive oil
1 1/2 cup canned tomato sauce
1/2 cup mozzarella cheese
1 tbsp grated Parmesan cheese
Preheat oven to 350. Coat 8 in square pan with cooking spray.
Dip chicken in egg whites. Mix bread crumbs and Italian seasoning. Coat chicken throughly. Heat oil in large skillet, add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.
Pour 1/2 cup sauce into pan; place chicken in dish and pour remaining sauce over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.
(My notes: I found the cheese gets too brown if you add it right away. I bake the chicken for 15 minutes and then add the cheese on top.)
Chicken and Rice
1 1/2 cups uncooked rice
1 cup milk
1 can cream of mushroom soup
1 can cream of celery soup
1 packet instant onion soup mix
4 chicken breasts, or cut up whole chicken
Grease 9x13 pan. Mix rice, milk, and soups together; pour in pan. Place raw chicken in pan on top of mixture. Sprinkle top with onion soup mix. Cover with foil and bake at 350 for 2 hours. Don't lift foil while baking!
1 cup milk
1 can cream of mushroom soup
1 can cream of celery soup
1 packet instant onion soup mix
4 chicken breasts, or cut up whole chicken
Grease 9x13 pan. Mix rice, milk, and soups together; pour in pan. Place raw chicken in pan on top of mixture. Sprinkle top with onion soup mix. Cover with foil and bake at 350 for 2 hours. Don't lift foil while baking!
Crockpot Rotisserie Chicken
From a Weight Watchers message board.
1 whole chicken
Olive Oil Spray (I just use regular butter flavor Pam)
Seasoned Salt (I use Lawry's)
Aluminum foil made into balls
Spray the crockpot with Olive Oil spray. Wash and clean out the inside of the chicken. Sprinkle and rub seasoned salt all over chicken covering well. Make enough foil balls to cover the bottom of the crockpot. Lay chicken breast side down on top of foil balls. Spray with Olive Oil. Then cover and cook on high 4-6 hours.
1 whole chicken
Olive Oil Spray (I just use regular butter flavor Pam)
Seasoned Salt (I use Lawry's)
Aluminum foil made into balls
Spray the crockpot with Olive Oil spray. Wash and clean out the inside of the chicken. Sprinkle and rub seasoned salt all over chicken covering well. Make enough foil balls to cover the bottom of the crockpot. Lay chicken breast side down on top of foil balls. Spray with Olive Oil. Then cover and cook on high 4-6 hours.
Cinnamon Popcorn
1/4 cup butter
1/4 cup brown sugar
Cinnamon to taste
1/4 cup unpopped popcorn
Pop popcorn. Melt butter and brown sugar in microwave. Pour over popcorn. Add cinnamon. Toss to coat.
1/4 cup brown sugar
Cinnamon to taste
1/4 cup unpopped popcorn
Pop popcorn. Melt butter and brown sugar in microwave. Pour over popcorn. Add cinnamon. Toss to coat.
Chicken Squares
1 (3 oz) pkg cream cheese, softened
2 cups cooked, cubed chicken, or 2 (5 oz) cans chicken
3 tbsp butter, separated
1 small can mushrooms
1 tbsp chopped onions
1 tbsp chopped chives
1/8 tsp. pepper
1 (8 oz) tube crescent rolls
Melt 2 tablespoons butter and blend with cream cheese in a bowl until smooth. Add chicken. Saute mushrooms and onions in 1 tablespoon butter. Add to cream cheese mixture. Add seasonings and mix well. Carefully separate crescent roll dough into 4 rectangles. Seal perforations. Roll with a rolling pin on a floured surface to enlarge slightly. Spoon meat mixture equally into center of each rectangle. Pull 4 corners of dough to center, twist slightly and seal edges. Bake 20-25 minutes at 350 or until golden brown.
2 cups cooked, cubed chicken, or 2 (5 oz) cans chicken
3 tbsp butter, separated
1 small can mushrooms
1 tbsp chopped onions
1 tbsp chopped chives
1/8 tsp. pepper
1 (8 oz) tube crescent rolls
Melt 2 tablespoons butter and blend with cream cheese in a bowl until smooth. Add chicken. Saute mushrooms and onions in 1 tablespoon butter. Add to cream cheese mixture. Add seasonings and mix well. Carefully separate crescent roll dough into 4 rectangles. Seal perforations. Roll with a rolling pin on a floured surface to enlarge slightly. Spoon meat mixture equally into center of each rectangle. Pull 4 corners of dough to center, twist slightly and seal edges. Bake 20-25 minutes at 350 or until golden brown.
Salisbury Steak
1 lb ground beef
1/2 tsp. chili powder
1 egg
1/2 cup crumbs
1 small onion, chopped
Salt and pepper to taste
1 can cream of mushroom soup
Combine all ingredients, except mushroom soup. Shape into oval patties. Brown on both sides in a small amount of oil in skillet. Mix soup with one can of water. Add to pan. Simmer, covered, for several minutes (20-25 minutes or so).
1/2 tsp. chili powder
1 egg
1/2 cup crumbs
1 small onion, chopped
Salt and pepper to taste
1 can cream of mushroom soup
Combine all ingredients, except mushroom soup. Shape into oval patties. Brown on both sides in a small amount of oil in skillet. Mix soup with one can of water. Add to pan. Simmer, covered, for several minutes (20-25 minutes or so).
Cinnamon Bread
This is from the Sacred Heart Cookbook.
1 yellow cake mix
1 box instant butterscotch pudding
3/4 cup water
3/4 cup oil
4 eggs
1/2 cup sugar
2 tbsp cinnamon
Combine cake mix, pudding, eggs, oil and water. Beat for 8 minutes. Grease 2 loaf pans. Sprinkle half of sugar and cinnamon mixture into bottom of each pan. Pour in half of cake mixture. Sprinkle with last of cinnamon mixture. Layer last of cake mixture. Bake at 350 for 30 minutes.
1 yellow cake mix
1 box instant butterscotch pudding
3/4 cup water
3/4 cup oil
4 eggs
1/2 cup sugar
2 tbsp cinnamon
Combine cake mix, pudding, eggs, oil and water. Beat for 8 minutes. Grease 2 loaf pans. Sprinkle half of sugar and cinnamon mixture into bottom of each pan. Pour in half of cake mixture. Sprinkle with last of cinnamon mixture. Layer last of cake mixture. Bake at 350 for 30 minutes.
Spinach Dip
I got this from the back of the KNORR vegetable soup mix package.
1 cup sour cream
1 cup mayonaisse
2-3 chopped green onion
1 package KNORR vegetable soup mix
1 can water chestnuts
1 10 oz. package frozen spinach, thawed and chopped
Mix all ingredients together. Chill.
1 cup sour cream
1 cup mayonaisse
2-3 chopped green onion
1 package KNORR vegetable soup mix
1 can water chestnuts
1 10 oz. package frozen spinach, thawed and chopped
Mix all ingredients together. Chill.
Chocolate Velvet Dessert
This is from Taste of Home magazine.
1 1/2 cups chocolate wafer crumbs
2 tbsp. sugar
1/4 cup melted butter
2 cups (12 oz) semisweet chocolate chips
6 egg yolks
1 3/4 cups whipping cream
1 tsp. vanilla extract
Chocolate Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tbsp baking cocoa
3-4 tbsp milk
In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350 for 10 minutes. Cool on a wire rack.
In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In a mixing bowl, combing egg yolks, cream, and vanilla; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.
Place pan on a baking sheet. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For frosting, in a mixing bowl, cream butter. Combine confectioners' sugar and cocoa; add to butter with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate leftovers. Yield: 12-16 servings.
1 1/2 cups chocolate wafer crumbs
2 tbsp. sugar
1/4 cup melted butter
2 cups (12 oz) semisweet chocolate chips
6 egg yolks
1 3/4 cups whipping cream
1 tsp. vanilla extract
Chocolate Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tbsp baking cocoa
3-4 tbsp milk
In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350 for 10 minutes. Cool on a wire rack.
In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In a mixing bowl, combing egg yolks, cream, and vanilla; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.
Place pan on a baking sheet. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For frosting, in a mixing bowl, cream butter. Combine confectioners' sugar and cocoa; add to butter with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate leftovers. Yield: 12-16 servings.
Mushroom Puffs
This is from Taste of Home magazine.
4 oz. cream cheese, cubed
1 can (4 oz.) mushroom stems and pieces, drained
1 tbsp. chopped onion
1/8 tsp. hot pepper sauce
1 tube (8 oz) crescent roll dough
In a blender or food processor, combine cream cheese, mushrooms, onion, and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425 for 8-10 minutes or until puffed and golden brown. Yield: 20 appetizers.
4 oz. cream cheese, cubed
1 can (4 oz.) mushroom stems and pieces, drained
1 tbsp. chopped onion
1/8 tsp. hot pepper sauce
1 tube (8 oz) crescent roll dough
In a blender or food processor, combine cream cheese, mushrooms, onion, and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425 for 8-10 minutes or until puffed and golden brown. Yield: 20 appetizers.
Cheesy Scalloped Potatoes
8 oz. shredded cheddar cheese
1/4 cup butter, melted
1/4 cup flour
2 cups milk
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic
5 medium potatoes
2 small onions
Blend butter and flour. Add milk and cook, stirring constantly until thickened. Add cheese, salt, pepper, and garlic. Stir until cheese is melted. Pour 1/2 of cheese sauce in baking dish. Slice and arrange potatoes and onions on top of sauce. Pour remaining sauce over top. Bake at 350 for 1 hour or until potatoes are tender.
1/4 cup butter, melted
1/4 cup flour
2 cups milk
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic
5 medium potatoes
2 small onions
Blend butter and flour. Add milk and cook, stirring constantly until thickened. Add cheese, salt, pepper, and garlic. Stir until cheese is melted. Pour 1/2 of cheese sauce in baking dish. Slice and arrange potatoes and onions on top of sauce. Pour remaining sauce over top. Bake at 350 for 1 hour or until potatoes are tender.
Caramel for Rolls
1 1/2 cups brown sugar
3/4 cup dark Karo syrup
6 tbsp. butter
Melt in saucepan until sugar is dissolved. Bring to a hard boil for 1 minute. Pour into pans, place rolls on top.
3/4 cup dark Karo syrup
6 tbsp. butter
Melt in saucepan until sugar is dissolved. Bring to a hard boil for 1 minute. Pour into pans, place rolls on top.
Frosting (Sugar Cookies)
2 tbsp. butter
1 cup powdered sugar
Few grains of salt
1/2 tsp. vanilla extract
1 tbsp. milk
Mix all ingredients together. Tint with food coloring if desired.
1 cup powdered sugar
Few grains of salt
1/2 tsp. vanilla extract
1 tbsp. milk
Mix all ingredients together. Tint with food coloring if desired.
Microwave Apple Crisp
6 cups apples, cored and sliced
6 tbsp. butter
3/4 cup brown sugar
3/4 cups oats
1/2 cup flour
1 tsp. cinnamon
Place apples in microwave safe dish. Mix butter, brown sugar, oats, flour, and cinnamon until crumbly. Cover apples with crumb mixture. Microwave 8-11 minutes or until bubbling in the center.
6 tbsp. butter
3/4 cup brown sugar
3/4 cups oats
1/2 cup flour
1 tsp. cinnamon
Place apples in microwave safe dish. Mix butter, brown sugar, oats, flour, and cinnamon until crumbly. Cover apples with crumb mixture. Microwave 8-11 minutes or until bubbling in the center.
Banana Bread
1 1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed
Preheat oven to 350. Whisk together flour, baking soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Bake for 1 hour in 2 7x3 in. loaf pans, or 20 minutes for muffins.
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed
Preheat oven to 350. Whisk together flour, baking soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Bake for 1 hour in 2 7x3 in. loaf pans, or 20 minutes for muffins.
Caramel Candy Bars
This was my favorite dessert/bar my grandma made. Beware, they are addicting...and not that good for you, of course :o)
1 package (14 oz) caramel candies
1/3 cup milk
2 cups flour
2 cups oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup softened butter or margarine
1 package (6 oz) semi-sweet chocolate chips
1 cup chopped walnuts or dry roasted peanuts
Heat oven to 350 degrees. Grease 13x9x2 in. pan. Heat candies and milk in 2-quart saucepan over low heat, stirring frequently, until smooth. Remove from heat. Mix flour, oats, brown sugar, baking soda, salt, and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press half of mixture into pan. Bake 10 minutes. Sprinkle with chocolate chips and walnuts; drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20-25 minutes. Cool 30 minutes. Loosen edges from sides of pan. Cool completely.
1 package (14 oz) caramel candies
1/3 cup milk
2 cups flour
2 cups oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup softened butter or margarine
1 package (6 oz) semi-sweet chocolate chips
1 cup chopped walnuts or dry roasted peanuts
Heat oven to 350 degrees. Grease 13x9x2 in. pan. Heat candies and milk in 2-quart saucepan over low heat, stirring frequently, until smooth. Remove from heat. Mix flour, oats, brown sugar, baking soda, salt, and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press half of mixture into pan. Bake 10 minutes. Sprinkle with chocolate chips and walnuts; drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20-25 minutes. Cool 30 minutes. Loosen edges from sides of pan. Cool completely.
Shortcake
2 cups all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup butter or margarine
1 beaten egg
2/3 cup light cream (or milk)
In mixing bowl, stir together the flour, sugar, baking powder, and salt. Cut in the butter until mixture resembles coarse crumbs. Combine the egg and light cream, add it all at once to flour mixture, stirring with fork just to moisten. Spread dough in a greased 8x8x2 in baking pan, building edges up slightly. Bake in a 450 degree oven for 15-18 minutes or until done. Remove from pan and cool slightly.
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup butter or margarine
1 beaten egg
2/3 cup light cream (or milk)
In mixing bowl, stir together the flour, sugar, baking powder, and salt. Cut in the butter until mixture resembles coarse crumbs. Combine the egg and light cream, add it all at once to flour mixture, stirring with fork just to moisten. Spread dough in a greased 8x8x2 in baking pan, building edges up slightly. Bake in a 450 degree oven for 15-18 minutes or until done. Remove from pan and cool slightly.
Cheese Biscuits
Dough:
1 1/4 lbs. Bisquick
3 oz. finely shredded cheddar cheese
11 oz. cold water
Garlic Spread:
1/4 cup melted butter
1/2 tsp. garlic powder
1/8 tsp. salt
1/16 tsp. onion powder
1 16/tsp. dried parsley
To cold water, add Bisquick and cheese, blending in a mixing bowl until dough is firm. Using a small scoop, place dough on a baking pan lined with baking paper (I just use a non-stick cookie sheet). Bake in a 375 degree oven for 10-12 minutes or until golden brown. While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.
1 1/4 lbs. Bisquick
3 oz. finely shredded cheddar cheese
11 oz. cold water
Garlic Spread:
1/4 cup melted butter
1/2 tsp. garlic powder
1/8 tsp. salt
1/16 tsp. onion powder
1 16/tsp. dried parsley
To cold water, add Bisquick and cheese, blending in a mixing bowl until dough is firm. Using a small scoop, place dough on a baking pan lined with baking paper (I just use a non-stick cookie sheet). Bake in a 375 degree oven for 10-12 minutes or until golden brown. While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.
Chicken and Noodles
I think this came off the Reames' egg noodle package...
1 16 oz. package frozen egg noodles
1 1/2 lbs. chicken (2 cups) cooked
5 chicken bouillon cubes
1 1/2 quarts water
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp. dried parsley flakes
Place chicken, bouillon cubes, water, and vegetables in dutch oven. Bring to a boil. Add frozen noodles and stir to separate. Return to boiling point and cook 20-30 minutes, stirring occasionally.
1 16 oz. package frozen egg noodles
1 1/2 lbs. chicken (2 cups) cooked
5 chicken bouillon cubes
1 1/2 quarts water
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp. dried parsley flakes
Place chicken, bouillon cubes, water, and vegetables in dutch oven. Bring to a boil. Add frozen noodles and stir to separate. Return to boiling point and cook 20-30 minutes, stirring occasionally.
Goulash
1 lb. ground beef
1 medium onion, chopped
1 green pepper, chopped
2 cups elbow macaroni
2 8 oz. cans tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tbsp. Worchestershire sauce
Brown ground beef with onion and green pepper. Drain. Add remaining ingredients and 1 1/2 cups water. Simmer, covered, for 25 minutes or until macaroni is tender, stirring occasionally, adding more water if necessary.
1 medium onion, chopped
1 green pepper, chopped
2 cups elbow macaroni
2 8 oz. cans tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tbsp. Worchestershire sauce
Brown ground beef with onion and green pepper. Drain. Add remaining ingredients and 1 1/2 cups water. Simmer, covered, for 25 minutes or until macaroni is tender, stirring occasionally, adding more water if necessary.
Cheddar Potato Strips
3 large potatoes, cut into 1/2 inch strips
1/2 cup milk
1 tbsp. butter or margarine
Salt and pepper to taste
1/2 cup shredded cheddar cheese
1 tbsp. parsley (I use dried)
In greased 13x9 in. pan, arrange potatoes in a single layer. Pour milk over potatoes. Dot with butter, sprinkle with salt and pepper. Cover and bake at 425 for 30 minutes or until tender. Sprinkle with cheese and parsley. Bake uncovered 5 minutes longer or until cheese is melted.
1/2 cup milk
1 tbsp. butter or margarine
Salt and pepper to taste
1/2 cup shredded cheddar cheese
1 tbsp. parsley (I use dried)
In greased 13x9 in. pan, arrange potatoes in a single layer. Pour milk over potatoes. Dot with butter, sprinkle with salt and pepper. Cover and bake at 425 for 30 minutes or until tender. Sprinkle with cheese and parsley. Bake uncovered 5 minutes longer or until cheese is melted.
Christmas Dip
1 lb. ground beef
1/2 cup chopped onion
1 8 oz. can tomato sauce
1 1/2 tsp. chili powder
1/2 tsp. salt
1 8 oz. can pork and beans, mashed
1/2 cup shredded cheese (I use cheddar)
Taco chips
Cook beef and onion in skillet until meat is lightly browned. Stir in tomato sauce, chili powder and salt and bring to a simmer. Stir in mashed beans and simmer 3 to 4 minutes to blend flavors. Remove from pan, sprinkle with cheese. Serve with taco chips.
1/2 cup chopped onion
1 8 oz. can tomato sauce
1 1/2 tsp. chili powder
1/2 tsp. salt
1 8 oz. can pork and beans, mashed
1/2 cup shredded cheese (I use cheddar)
Taco chips
Cook beef and onion in skillet until meat is lightly browned. Stir in tomato sauce, chili powder and salt and bring to a simmer. Stir in mashed beans and simmer 3 to 4 minutes to blend flavors. Remove from pan, sprinkle with cheese. Serve with taco chips.
Chicken Enchiladas
1 3 oz. package light cream cheese, softened
1 1/2 cups shredded cheese
1/4 cup light sour cream
1 cup salsa, divided
2 cups chicken fajita strips
1 pkg. flour tortillas
Preheat oven to 350. Combine cream cheese, 1 cup shredded cheese, sour cream, and 1/3 cup salsa. Mix well. Add in chicken pieces. Place approximately 1/4 cup cream mixture down the center of each flour tortilla; roll up. Place seam side down in a lightly greased 13x9 inch baking pan. Top with remaining salsa and cheese. Cover, bake 25 minutes. Remove cover and continue baking 5 to 10 minutes or until hot and bubbly.
1 1/2 cups shredded cheese
1/4 cup light sour cream
1 cup salsa, divided
2 cups chicken fajita strips
1 pkg. flour tortillas
Preheat oven to 350. Combine cream cheese, 1 cup shredded cheese, sour cream, and 1/3 cup salsa. Mix well. Add in chicken pieces. Place approximately 1/4 cup cream mixture down the center of each flour tortilla; roll up. Place seam side down in a lightly greased 13x9 inch baking pan. Top with remaining salsa and cheese. Cover, bake 25 minutes. Remove cover and continue baking 5 to 10 minutes or until hot and bubbly.
Chili
1 lb ground beef
1 large onion, chopped
1/8 tsp. garlic
1 tbsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1 1/2 cups canned tomatoes (I use a large can of crushed tomatoes)
Salt and pepper to taste
2 cups hot water
Brown meat, onion, and garlic in a dutch oven. Drain. Add chili powder, oregano, cumin, tomatoes, salt, pepper, and water. Bring to a boil. Lower heat and simmer about 1 hour.
1 large onion, chopped
1/8 tsp. garlic
1 tbsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1 1/2 cups canned tomatoes (I use a large can of crushed tomatoes)
Salt and pepper to taste
2 cups hot water
Brown meat, onion, and garlic in a dutch oven. Drain. Add chili powder, oregano, cumin, tomatoes, salt, pepper, and water. Bring to a boil. Lower heat and simmer about 1 hour.
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