Ingredients:
I box Velveeta Cheese
2 cans Rotel tomatoes, drained
1/2 lb hamburger meat, seasoned with Lawry's seasoning salt or could use left over Taco meat.
Directions:
BROWN and season the meat
PUT everything in crockpot on med - high until all melted, keep on warm.
SERVE with tortilla chips
Thursday, December 16, 2010
Wednesday, December 15, 2010
Corn Casserole
Ingredients:
1 Can corn, drained
1 Can creamed corn
2 boxes of Jiffy Corn bread, mix
1 C sour cream
1/2 C melted butter
Directions:
MIX all ingredients and pour into greased 9x13 pan.
COOK at 350* for 50 - 55 min, or until begins to golden.
*From Chiara Yeates
1 Can corn, drained
1 Can creamed corn
2 boxes of Jiffy Corn bread, mix
1 C sour cream
1/2 C melted butter
Directions:
MIX all ingredients and pour into greased 9x13 pan.
COOK at 350* for 50 - 55 min, or until begins to golden.
*From Chiara Yeates
Tuesday, November 16, 2010
Easy Chili (even Jonny will eat!)
Ingredients:
1 lb ground beef
1 onion, chopped
salt and pepper
1 heaping Tbsp flour
1 - 15 oz can kidney beans
1 - 15 oz pinto beans
1 - 15 oz black beans
1 - 16 oz can tomatoes
1 - 8 oz can tomato sauce
2 Tbsp chili powder
2 tsp cumin
Directions:
BROWN ground beef and onion. Drain grease. Salt and pepper to taste.
SPRINKLE flour over ground beef mixture
ADD remaining ingredients and simmer 2 - 3 hours
*Tip - serve with fritos, grated cheese, and sour cream
1 lb ground beef
1 onion, chopped
salt and pepper
1 heaping Tbsp flour
1 - 15 oz can kidney beans
1 - 15 oz pinto beans
1 - 15 oz black beans
1 - 16 oz can tomatoes
1 - 8 oz can tomato sauce
2 Tbsp chili powder
2 tsp cumin
Directions:
BROWN ground beef and onion. Drain grease. Salt and pepper to taste.
SPRINKLE flour over ground beef mixture
ADD remaining ingredients and simmer 2 - 3 hours
*Tip - serve with fritos, grated cheese, and sour cream
Wednesday, October 6, 2010
Slow Cooker Chicken and Dumplings
Ingredients:
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 onion, finely diced / 1/2 C dehydrated onion
1-2 cans chicken broth
1 package refrigerated biscuit dough, each biscuit cut into 4-6 pieces
herbs and spices to taste
Directions:
PLACE chicken, onion, and cream of chicken soup in slow cooker, and fill with enough broth to cover.
COVER and cook 5 - 6 hours on high
ABOUT 60 - 90 minutes before serving place biscuit pieces in slow cooker and push down to make sure they are covered.
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 onion, finely diced / 1/2 C dehydrated onion
1-2 cans chicken broth
1 package refrigerated biscuit dough, each biscuit cut into 4-6 pieces
herbs and spices to taste
Directions:
PLACE chicken, onion, and cream of chicken soup in slow cooker, and fill with enough broth to cover.
COVER and cook 5 - 6 hours on high
ABOUT 60 - 90 minutes before serving place biscuit pieces in slow cooker and push down to make sure they are covered.
Pumpkin Swirl Cheesecake
Ingredients:
30+ Nabisco ginger snaps, finely crushed
1/4 C butter
4 (8 oz) packages Philadelphia cream cheese, softened
1 C sugar, divided
1 tsp vanilla
4 eggs
1 C canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of cloves
Directions:
PREHEAT oven to 325*
MIX ginger snap crumbs and butter; press firmly onto bottom and 1 inch up side of 9 inch spring form pan
BEAT cream cheese, 3/4 c sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speedafter each addition just until blended.
REMOVE 1 1/2 C of the batter; place in seperate bowl, set aside.
STIR remaining 1/4+ C sugar, pumpkin, and spices into remaining batter.
SPOON half of the pumpkin batter into crust; top with spoonfuls of half the reserved batter.
REPEAT layers.
CUT through batters with knife several times for marble effect.
BAKE 55 min or until center is almost set.
COOL completely; refrigerate 4 hours or overnight (best option)
30+ Nabisco ginger snaps, finely crushed
1/4 C butter
4 (8 oz) packages Philadelphia cream cheese, softened
1 C sugar, divided
1 tsp vanilla
4 eggs
1 C canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of cloves
Directions:
PREHEAT oven to 325*
MIX ginger snap crumbs and butter; press firmly onto bottom and 1 inch up side of 9 inch spring form pan
BEAT cream cheese, 3/4 c sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speedafter each addition just until blended.
REMOVE 1 1/2 C of the batter; place in seperate bowl, set aside.
STIR remaining 1/4+ C sugar, pumpkin, and spices into remaining batter.
SPOON half of the pumpkin batter into crust; top with spoonfuls of half the reserved batter.
REPEAT layers.
CUT through batters with knife several times for marble effect.
BAKE 55 min or until center is almost set.
COOL completely; refrigerate 4 hours or overnight (best option)
Tuesday, June 1, 2010
Taco Pockets
Ingredients:
Taco Fixings - taco meat*, beans, cheese, ^sour cream, onions, olives, ^guac, tomatoes
Crescent rolls
*For Taco meat it is best to drain the meat after you have cooked it sufficiently that the meat has absorbed the taco seasonings
Directions:
UNROLL crescent rolls but leave the two triangles that have their diagonal sides touching, together. Pinch the seam closed so you have one rectangle.
SPOON taco meat, beans, tomatoes, etc into center of dough rectangle.
ADD cheese if desired. ^I left the sour cream and guac as ssomething to spread on the top or have on the side so the dough would cook all the way and not be doughy.
FOLD sides over the top and pinch closed all the way around so it makes a pocket.
COOK according to directions on crescent roll can. Watch the last few minutes as cook times may vary since the roll isnt actually rolled up.
Taco Fixings - taco meat*, beans, cheese, ^sour cream, onions, olives, ^guac, tomatoes
Crescent rolls
*For Taco meat it is best to drain the meat after you have cooked it sufficiently that the meat has absorbed the taco seasonings
Directions:
UNROLL crescent rolls but leave the two triangles that have their diagonal sides touching, together. Pinch the seam closed so you have one rectangle.
SPOON taco meat, beans, tomatoes, etc into center of dough rectangle.
ADD cheese if desired. ^I left the sour cream and guac as ssomething to spread on the top or have on the side so the dough would cook all the way and not be doughy.
FOLD sides over the top and pinch closed all the way around so it makes a pocket.
COOK according to directions on crescent roll can. Watch the last few minutes as cook times may vary since the roll isnt actually rolled up.
Lemon-Raspberry Mouse Squares
Ingredients:
48ish Nilla Wafers
3/4 C boiling water
1 3oz pkg lemon flavor jello
1 cup ice cubes
1 8oz pkg cream cheese, softened
1/4 C sugar
2 tsp lemon zest
1 tub Cool whip
1/2 - 1 C raspberry preserves
1 - 2 c fresh berries or kiwi
Directions:
STIR jello mix into boiling water for 2 minutes, add ice, stir/allow to melt
COMBINE cream cheese, sugar, and lemon zest in large bowl
SLOWLY mix in gelatin mixture, then add 2 cups of cool whip, whisk well
COVER inside of 8" square pan with plastic wrap
LINE side with nilla wafers (about 16 - 18)
POUR half of mixture into prepared dish to cover wafers.
ADD a full layer of nilla wafers
MICROWAVE raspberry preserves for about 30 sec till melted, then spread over wafer layer
POUR in rest of jello filling and cover with another layer of nilla wafers. (Make sure on this layer that the bottoms are facing up.
Refrigerate 4 hours till set or freeze 2 hours. Cut into squares and place a spoonful of cool whip on top and top off with fresh fruit.
48ish Nilla Wafers
3/4 C boiling water
1 3oz pkg lemon flavor jello
1 cup ice cubes
1 8oz pkg cream cheese, softened
1/4 C sugar
2 tsp lemon zest
1 tub Cool whip
1/2 - 1 C raspberry preserves
1 - 2 c fresh berries or kiwi
Directions:
STIR jello mix into boiling water for 2 minutes, add ice, stir/allow to melt
COMBINE cream cheese, sugar, and lemon zest in large bowl
SLOWLY mix in gelatin mixture, then add 2 cups of cool whip, whisk well
COVER inside of 8" square pan with plastic wrap
LINE side with nilla wafers (about 16 - 18)
POUR half of mixture into prepared dish to cover wafers.
ADD a full layer of nilla wafers
MICROWAVE raspberry preserves for about 30 sec till melted, then spread over wafer layer
POUR in rest of jello filling and cover with another layer of nilla wafers. (Make sure on this layer that the bottoms are facing up.
Refrigerate 4 hours till set or freeze 2 hours. Cut into squares and place a spoonful of cool whip on top and top off with fresh fruit.
Wednesday, April 21, 2010
Parmesan Garlic Chicken
Ingredients:
1/2 c grated parmesan cheese
1 envelope Good Seasons italian dressing mix
1/2 tsp garlic powder
1/2 - 1 c crushed corn flakes (my addition)
4 -5 chicken breasts
Directions:
MIX cheese, garlic powder, crushed corn flakes, and about 3/4 of dressing packet
MOISTEN chicken with water; coat with cheese mixture and place in shallow baking dish
SPRINKLE remaining italian mix over top of chicken
BAKE at 400 for 20 - 25 minutes
From Good Season's recipes
1/2 c grated parmesan cheese
1 envelope Good Seasons italian dressing mix
1/2 tsp garlic powder
1/2 - 1 c crushed corn flakes (my addition)
4 -5 chicken breasts
Directions:
MIX cheese, garlic powder, crushed corn flakes, and about 3/4 of dressing packet
MOISTEN chicken with water; coat with cheese mixture and place in shallow baking dish
SPRINKLE remaining italian mix over top of chicken
BAKE at 400 for 20 - 25 minutes
From Good Season's recipes
Tuesday, April 6, 2010
Ginger Chicken and Cashews
Ingredients:
Sauce:
1 1/2 c chicken broth
1/2 c hoison sauce
1 Tbsp cornstarch
3/4 tsp brown sugar
3/4 tsp ground ground ginger
Coating:
1/4 c cornstarch
1 1/2 tsp ground ginger
1/4 tsp curry powder (could sub cumin if you hate curry and still tastes good)
Rest:
2lbs chicken breast cubed
1 bunch of broccoli *
3 Tbsp extra virgin olive oil
1 Tbsp sesame oil (we didnt have this and it was fine)
1 tsp sesame seeds
1/2 c cashews
*The recipes on allrecipes.com actually had 1 - 2 bell peppers instead of broccoli but I dont like bell peppers, hence the substitution.
Directions:
WHISK together all the ingredients for the sauce in a bowl
COMBINE all coating ingredients in a large plastic bag and shake to mix; ADD chicken and shake to coat
HEAT the oil(s) in a large skillet/wok on med - high heat and cook chicken till begins to brown and center is no longer pink, 4 - 6 minutes
ADD the broccoli/pepper to the pan and cook another 3 - 4 minutes
ADD sauce boil about 5 minutes until sauce thickens
ADD sesame seeds and cashews
Serve over rice
Sauce:
1 1/2 c chicken broth
1/2 c hoison sauce
1 Tbsp cornstarch
3/4 tsp brown sugar
3/4 tsp ground ground ginger
Coating:
1/4 c cornstarch
1 1/2 tsp ground ginger
1/4 tsp curry powder (could sub cumin if you hate curry and still tastes good)
Rest:
2lbs chicken breast cubed
1 bunch of broccoli *
3 Tbsp extra virgin olive oil
1 Tbsp sesame oil (we didnt have this and it was fine)
1 tsp sesame seeds
1/2 c cashews
*The recipes on allrecipes.com actually had 1 - 2 bell peppers instead of broccoli but I dont like bell peppers, hence the substitution.
Directions:
WHISK together all the ingredients for the sauce in a bowl
COMBINE all coating ingredients in a large plastic bag and shake to mix; ADD chicken and shake to coat
HEAT the oil(s) in a large skillet/wok on med - high heat and cook chicken till begins to brown and center is no longer pink, 4 - 6 minutes
ADD the broccoli/pepper to the pan and cook another 3 - 4 minutes
ADD sauce boil about 5 minutes until sauce thickens
ADD sesame seeds and cashews
Serve over rice
Sunday, March 14, 2010
Stuffed Burger Bundles
Ingredients:
Burgers
1 lb hamburger, uncooked
1 pkg Stove Top (prepared)
1/3 c evaporated milk
Sauce
2 cans cream of mushroom
2 T ketchup
4 tsp Worchestershire sauce
MIX the hamburger and evaporated milk
MAKE balls a little smaller than a tennis ball. Flatten into circle and put stove top in the middle.
FOLD hamburger around the stuffing and seal. Place on a greased 9 x 13
COMBINE sauce ingredients and pour over balls
BAKE uncovered at 350* for 45 min to an hour. Serve with rice or egg noodles
From Laura Nelson
Burgers
1 lb hamburger, uncooked
1 pkg Stove Top (prepared)
1/3 c evaporated milk
Sauce
2 cans cream of mushroom
2 T ketchup
4 tsp Worchestershire sauce
MIX the hamburger and evaporated milk
MAKE balls a little smaller than a tennis ball. Flatten into circle and put stove top in the middle.
FOLD hamburger around the stuffing and seal. Place on a greased 9 x 13
COMBINE sauce ingredients and pour over balls
BAKE uncovered at 350* for 45 min to an hour. Serve with rice or egg noodles
From Laura Nelson
Monday, January 25, 2010
Loaded Twice Baked Potatoes
INGREDIENTS:
4 medium potatoes
1/2 lb lean ground beef
1 C broccoli florets chopped
1 C water
1 C shredded reduced fat cheddar cheese
1/2 C reduced fat sour cream
1/2 tsp salt
1/4 tsp pepper
3 scallions, sliced (optional)
DIRECTIONS:
PIERCE potatoes all over with fork and either bake in oven or in microwave until soft (about 20 minutes on medium in microwave)
BROWN meat, transfer to bowl and then ADD broccoli and water to pan and cook till tender
DRAIN broccoli and add to meat
CUT off top 1/4 or so of each potato
SCRAPE cooked potato off tops and out of the middle of potaotes
MIX scrapped potatoes, 1/2 cheddar cheese, sour cream, salt, pepper and scallions in a bowl and mash.
ADD broccoli and meat
FILL potato shells with mixture and then top with remaining cheese
MICROWAVE on high 2 -4 minutes or place back in oven 5 -7 minutes
4 medium potatoes
1/2 lb lean ground beef
1 C broccoli florets chopped
1 C water
1 C shredded reduced fat cheddar cheese
1/2 C reduced fat sour cream
1/2 tsp salt
1/4 tsp pepper
3 scallions, sliced (optional)
DIRECTIONS:
PIERCE potatoes all over with fork and either bake in oven or in microwave until soft (about 20 minutes on medium in microwave)
BROWN meat, transfer to bowl and then ADD broccoli and water to pan and cook till tender
DRAIN broccoli and add to meat
CUT off top 1/4 or so of each potato
SCRAPE cooked potato off tops and out of the middle of potaotes
MIX scrapped potatoes, 1/2 cheddar cheese, sour cream, salt, pepper and scallions in a bowl and mash.
ADD broccoli and meat
FILL potato shells with mixture and then top with remaining cheese
MICROWAVE on high 2 -4 minutes or place back in oven 5 -7 minutes
Wednesday, January 13, 2010
Taco Pie
Ingredients:
2 cans of cresent rolls or 1 can of pizza dough
2 lbs ground beef
2 packets taco seasoning
cheese
sour cream
tortilla chips
anything else you like on tacos...
lettuce
salsa
avocado
olives.....
Directions:
SPREAD dough on bottom of 9x13 pan and bake according to directions or until slightly browned
BROWN beef in pan and follow taco seasoning directions
SPREAD seasoned beef on top of cooked bread dough
LAYER sour cream, cheese, and some crushed tortilla chips (large pieces) on top
PLACE back in oven for 7-10 minutes till cheese is melted
TOP with whatever other toppings you may want.
2 cans of cresent rolls or 1 can of pizza dough
2 lbs ground beef
2 packets taco seasoning
cheese
sour cream
tortilla chips
anything else you like on tacos...
lettuce
salsa
avocado
olives.....
Directions:
SPREAD dough on bottom of 9x13 pan and bake according to directions or until slightly browned
BROWN beef in pan and follow taco seasoning directions
SPREAD seasoned beef on top of cooked bread dough
LAYER sour cream, cheese, and some crushed tortilla chips (large pieces) on top
PLACE back in oven for 7-10 minutes till cheese is melted
TOP with whatever other toppings you may want.
Subscribe to:
Posts (Atom)