Thursday, December 27, 2007
4 large potatoes, peeled and quartered
¼ cup milk
½ teaspoon salt
2 tablespoons butter or margarine, melted & divided
1 egg, beaten
1 cup (8 oz.) sour cream
1 cup small-curd cottage cheese
5 green onions, finely chopped
½ cup crushed butter-flavored crackers
Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 tablespoon butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1 ½ quart baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350 degrees for 20-30 minutes or until crumbs are lightly browned.
½ cup uncooked long grain rice
½ cup water
1/3 cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic posder
1 lb. ground beef
2 tablespoons vegetable oil
1 15 oz. can tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1 ½ inch balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs; cover and simmer for 1 hour over medium-low heat.
2 cups uncooked spiral pasta (shells or macaroni pasta are fine as well)
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 26 oz. jar spaghetti sauce
1 4 ½ oz. jar sliced mushrooms, drained
½ cup sour cream
½ lb. process American cheese, cubed
2 cups (8 oz.) shredded mozzarella cheese
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Place ½ cup of meat sauce in a greased shallow 2 ½ quart baking dish. Drain pasta; place ½ over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with American cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese; cover and bake at 350 degrees for 25-30 minutes. Uncover & bake 5-10 minutes longer or until bubbly.
4 cups cooked rice
½ cup butter or margarine, divided
¼ cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
½ - 1 teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon pepper
4-5 cups cubed cooked chicken
12 oz. process American cheese, cubed (Cheez Whiz is an easy substitute)
2 cups (16 oz.) sour cream
1 ¼ cups crushed butter-flavored crackers (about 32)
Spread rice into a greased shallow 3-quart or 13x9x2 inch pan; set aside. In a saucepan, melt ¼ cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 degrees for 10-15 minutes or until heated through.
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup Crisco
½ tsp. vanilla
1 cup brown sugar
1 cup sugar
1 cup peanut butter
Additional sugar for rolling cookie dough balls in
Cream together Crisco, vanilla, sugars, peanut butter & eggs. Combine flour, baking soda & salt and add to creamed mixture. Shape dough into balls and roll in sugar. Bake at 375 degrees for 6-8 minutes. Indent Hershey’s kiss into center of each cookie & bake for 2 minutes longer.
Friday, December 21, 2007
1 Oreo Cookie Pie Crust
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 tsp peppermint extract
2 c heavy cream, whipped (using approx. 1/2 c sugar and 1 Tblspn vanilla)
In large bowl, beat cream cheese with electric mixer on low speed until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in extract, mixing well. Fold in whipped cream. (I usually get sick of "folding" and just stir it.) Pour into pie crust. Cover; freeze 6 hours or until firm. Eat up! Store unused portions (if there are any) in the freezer.
These are super yummy cookies that are perfect for the holidays. So perfect because they are super quick and easy to make! Enjoy them!
2 chocolate cake mixes
1 brownie mix
3/4 C oil
3/4 C water
Secret ingredient: Andes Mints (shh)
Mix everything together. Form 1 inch balls. Bake 350 degrees for 13-15 minutes. While they are baking, unwrap Andes Mints. After cookies bake, immediately lay one mint on each cookie. Wait one minute and spread the mint (like frosting).
Thursday, December 20, 2007
Mix the following and let sit for 10 minutes to proof (it should get bubbly and foamy):
1/2 c. warm water
2 t. yeast
1 t. sugar or honey
Cook 1/2 c. of cracked wheat in 2 cups water with 1/2 t. salt (either crack your own wheat with a wheat grinder set very coarse or use Zoom cereal) . Bring to boil, then simmer until soft, about 15 minutes. Let cool.
In mixer, mix:
2 Tbsp extra virgin olive oil
3 Tbsp sugar or honey
1 c. warm water
Add yeast mixture and 2 c. whole wheat flour. Mix for 2-3 minutes.
Add cracked wheat cereal and about 1 Tbsp of your choice of the following (I add them all):
ground flax seed
2 tsp salt
With mixer running, slowly add whole wheat flour until dough ball forms and sides of bowl are clean (usually ends up being about another 2 cups). Mix for 7 minutes.
Divide in half and form into two loaves. If you want to, you can sprinkle the tops with sunflower seeds. Place in well greased loaf pans, cover with greased plastic wrap, and let rise in a warm place for 30-45 minutes (until about doubled). Bake at 350 degrees for 30 minutes.
Tuesday, December 18, 2007
Well I found this on the Recipe Queens' website . I hope it's legit because i definitely have to try it now. Here's the entry:
Cafe Rio Shredded Pork Salad with Ranch Dressing
OK, I had not been to Cafe Rio until 6 month ago and the food indeed is yummy. My friend gave me this recipe which she got hand me down from all over Utah and she promised that this is the exact recipe for their Shredded Pork Salad with the green dressing. Real copy or not, this is divine. Enjoy!
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.
Next morning, add:
1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped
Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:
1 cup brown sugar
1 pkg. Hidden Valley Ranch dressing Mix
8 oz. can Salsa Verde
2 cloves garlic
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
¼- ½ cup fresh cilantro
Mix in blender. Add lime juice to taste. Mix ahead of time and chill it for several hours. It can be thinned with buttermilk if needed.
I serve this over Shredded Lettuce and crunched up tortilla chips and top with beans, pork, dressing, cheese. The dressing makes a ton.... Yum
Saturday, December 8, 2007
I've never been to Red Lobster, but these are supposed to be like their cheddar biscuits. i found this recipe from Copycat Recipes -link on the side). They were pretty good and easy.
Prep. Time: 0:15
2 cups Bisquick® baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese - low fat okay
1/4 cup butter OR margarine - melted
1/4 tsp. garlic powder
parsley flakes - as needed
-Combine Bisquick®, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 degree oven for 8 - 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.
Thursday, December 6, 2007
This is from Real Simple magazine
1 26-ounce jar pasta sauce
1 18-ounce bag frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan
Heat oven to 350° F. Spoon 1/3 of the sauce into a 9-by-13-inch baking dish. Place 12 ravioli on top. Cover with the spinach and half the mozzarella. Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.
I'll post a picture when i try it and let you know how it goes!
Monday, December 3, 2007
8 boneless chicken breasts
1 (8 oz.) bottle Russian salad dressing
1 cup apricot jam
1 pckg. dry onion soup mix
Place chicken in a greased 9X13 baking pan. Combine dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 for an hour. Makes 8 servings.