Mom's Peas and Potatoes and Cream Sauce Recipe
Medium White Sauce
1 & 1/2 tbsp. margarine
1 tbsp. cornstarch
1 cup milk
1/2 tsp salt
1/8 tsp pepper
Melt margarine in saucepan. Blend in cornstarch, salt, and pepper. Gradually add milk. Heat to boiling and then boil gently 2 minutes, stirring constantly. Makes about 1 cup sauce.
2 large Red Potatoes
1/2-1/3 bag of frozen peas
dash of salt
dash of sugar
dash of pepper
1/2 tsp margarine
Peel and cut potatoes into cubes. Put salt into the pot and add potatoes and cook them till tender. Cook peas-add a dash of salt, pepper, and sugar, and about 1/2 teaspoonful of margarine. Drain the potatoes and peas and place in a bowl and then add medium white sauce and stir.
Tuesday, September 29, 2009
Soups/Salads
Ruby Tuesday's Potato Cheese Soup
From the Top Secret Restaurant Recipe Book
2 large Russet Potatoes
2 tbsp. finely minced celery (about 1/2 stalk)
1 tbsp. finely minced onion
1 tbsp. grated carrot
2 cups Chicken Stock Broth
1 tsp. salt
2 tsp. white vinegar
2 tbsp. flour
1 & 1/2 cup milk
1 cup and 1 tbsp. of shredded cheddar cheese
1 tbsp. Monterey Jack cheese
2 slices of bacon (cooked)
1 tbsp. chopped green onion
Peel potatoes and chop into bite-size pieces. Combine veggies with chicken stock, salt, and vinegar in large saucepan over medium heat. Bring to a boil, cover pan, and simmer for 20 minutes. Whisk together the flour and milk in a medium bowl. Add the flour and milk mixture and simmmer for 5-8 minutes. Add cheddar and simmer, till melted. Top with Monterey Jack cheese.
Cream of Broccoli Soup
4 cups Chicken Broth
1 large bunch broccoli (about 3 cups chopped up)
1/2 diced onion
1/4 tsp. salt
dash of ground pepper
1/4 cup all-purpose flour
2 ounces ham (about 1/3 cup diced)
1/2 cup heavy cream
Combine chicken broth, broccoli, onion, salt, and pepper in a large saucepan over high heat. When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. Add flour and whisk until all lumps have dissolved. Add the ham and cream and continue to simmer for 10-15 minutes.
Taco Soup
1 lb. ground beef
1 medium onion
3 cans beans (Kidney, Pinto, Chili beans)
1 can diced tomatoes
1 can corn
1 packet taco seasoning
1 packet Hidden Valley Ranch mix (buttermilk)
1 8-oz can of tomato sauce
1 small can of green chilies, chopped
Brown together the beef and onion and then drain. Place in crock pot and add all other ingredients and simmer in crock pot all day. You can use this as a soup or dip.
Olive Garden's Italian Salad Dressing
From the Top Secret Restaurant Recipe Book
1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 & 1/2 tbsp. grated Romano cheese
2 tbsp. dry pectin
2 tbsp. beaten egg or egg subsitute
1 & 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsley flakes
Pinch of dried Oregano
Pinch of crushed red pepper flakes
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade.
From the Top Secret Restaurant Recipe Book
2 large Russet Potatoes
2 tbsp. finely minced celery (about 1/2 stalk)
1 tbsp. finely minced onion
1 tbsp. grated carrot
2 cups Chicken Stock Broth
1 tsp. salt
2 tsp. white vinegar
2 tbsp. flour
1 & 1/2 cup milk
1 cup and 1 tbsp. of shredded cheddar cheese
1 tbsp. Monterey Jack cheese
2 slices of bacon (cooked)
1 tbsp. chopped green onion
Peel potatoes and chop into bite-size pieces. Combine veggies with chicken stock, salt, and vinegar in large saucepan over medium heat. Bring to a boil, cover pan, and simmer for 20 minutes. Whisk together the flour and milk in a medium bowl. Add the flour and milk mixture and simmmer for 5-8 minutes. Add cheddar and simmer, till melted. Top with Monterey Jack cheese.
Cream of Broccoli Soup
4 cups Chicken Broth
1 large bunch broccoli (about 3 cups chopped up)
1/2 diced onion
1/4 tsp. salt
dash of ground pepper
1/4 cup all-purpose flour
2 ounces ham (about 1/3 cup diced)
1/2 cup heavy cream
Combine chicken broth, broccoli, onion, salt, and pepper in a large saucepan over high heat. When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. Add flour and whisk until all lumps have dissolved. Add the ham and cream and continue to simmer for 10-15 minutes.
Taco Soup
1 lb. ground beef
1 medium onion
3 cans beans (Kidney, Pinto, Chili beans)
1 can diced tomatoes
1 can corn
1 packet taco seasoning
1 packet Hidden Valley Ranch mix (buttermilk)
1 8-oz can of tomato sauce
1 small can of green chilies, chopped
Brown together the beef and onion and then drain. Place in crock pot and add all other ingredients and simmer in crock pot all day. You can use this as a soup or dip.
Olive Garden's Italian Salad Dressing
From the Top Secret Restaurant Recipe Book
1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 & 1/2 tbsp. grated Romano cheese
2 tbsp. dry pectin
2 tbsp. beaten egg or egg subsitute
1 & 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsley flakes
Pinch of dried Oregano
Pinch of crushed red pepper flakes
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade.
Favorite Fall Recipes!!
Oh..how I love this time of year!
The leaves changing colors...
The cool crisp air...
The smell of pumpkin...
The Dixie Classic Fair (which starts this Friday, October 2nd!! Yeah!)
and...the fabulous recipes below!!
Enjoy!
Pumpkin Spice Roll
3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts 4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups COOL WHIP, thawed
PREHEAT oven to 375°F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.
Banana Pumpkin Bread
2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
Pumpkin Fudge
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9x9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Double-layer Pumpkin Pie
4 ounces PHILADELPHIA Cream Cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust
1 cup cold milk
2 (3.4 ounce) packages vanilla flavor instant pudding & pie filling
2 teaspoons pumpkin pie spice*
1 (15 ounce) can pumpkin
In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
Refrigerate at least 4 hours or until set.
Garnish as desired. Store in refrigerator. Top with remaining whipped topping just before serving.
Caramel Apple Pie on a Stick
1 (14-ounce) package caramels, unwrapped
3 apples
3 cinnamon sticks
30 vanilla wafer cookies
1 teaspoon cinnamon
Heat a small saucepan over high heat. Add 3 tablespoons water and the caramels and reduce the heat to low. Stir the caramels frequently until they are completely melted.
Be careful not to burn the caramel.
While the caramels are melting, pull the stems out of the apples and cut a thin slice from the bottoms so they have a flat surface to stand on. Insert a cinnamon stick into the top of each apple.
Put the vanilla wafers into a plastic bag and coarsely crush them. Put the crumbs into a bowl and mix in the cinnamon.
Dip each apple into the melted caramel, making sure to get it completely coated. Put the coated apples onto a cookie sheet lined with waxed paper. Refrigerate the caramel apples for 1 to 2 minutes to harden up the caramel. Roll them in the cinnamon-crumb mixture and enjoy!
Apple Pie
Pie Crust:
2 cups all-purpose flour
3/4 teaspoon salt
1 cup vegetable shortening, room temperature
1 egg
2 tablespoons cold water
1 tablespoon white vinegar
Apple Filling:
5 Northern Spy apples
3/4 cup fine sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.
Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.
Preheat oven to 400 degrees F.
Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.
Watergate Salad
1 (20 oz.) can crushed pineapple and juice
1 (3 oz.) box instant pistachio pudding mix
1 (8 oz.) container Cool Whip
1 c. miniature marshmallows
1 c. chopped nuts
Fold pudding mix into crushed pineapple and add other ingredients. Refrigerate.
Fall Baked Beans
2 Delicious apples
1 lb. northern beans (cooked)
1/2 c. brown sugar
1/4 c. white sugar
4 tbsp. butter
3/4 c. catsup
1 tbsp. molasses
1 tsp. cinnamon
Dash of salt
Put all ingredients into casserole dish. Bake 45 minutes at 350 degrees.
The leaves changing colors...
The cool crisp air...
The smell of pumpkin...
The Dixie Classic Fair (which starts this Friday, October 2nd!! Yeah!)
and...the fabulous recipes below!!
Enjoy!
Pumpkin Spice Roll
3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts 4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups COOL WHIP, thawed
PREHEAT oven to 375°F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.
Banana Pumpkin Bread
2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
Pumpkin Fudge
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9x9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Double-layer Pumpkin Pie
4 ounces PHILADELPHIA Cream Cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust
1 cup cold milk
2 (3.4 ounce) packages vanilla flavor instant pudding & pie filling
2 teaspoons pumpkin pie spice*
1 (15 ounce) can pumpkin
In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
Refrigerate at least 4 hours or until set.
Garnish as desired. Store in refrigerator. Top with remaining whipped topping just before serving.
Caramel Apple Pie on a Stick
1 (14-ounce) package caramels, unwrapped
3 apples
3 cinnamon sticks
30 vanilla wafer cookies
1 teaspoon cinnamon
Heat a small saucepan over high heat. Add 3 tablespoons water and the caramels and reduce the heat to low. Stir the caramels frequently until they are completely melted.
Be careful not to burn the caramel.
While the caramels are melting, pull the stems out of the apples and cut a thin slice from the bottoms so they have a flat surface to stand on. Insert a cinnamon stick into the top of each apple.
Put the vanilla wafers into a plastic bag and coarsely crush them. Put the crumbs into a bowl and mix in the cinnamon.
Dip each apple into the melted caramel, making sure to get it completely coated. Put the coated apples onto a cookie sheet lined with waxed paper. Refrigerate the caramel apples for 1 to 2 minutes to harden up the caramel. Roll them in the cinnamon-crumb mixture and enjoy!
Apple Pie
Pie Crust:
2 cups all-purpose flour
3/4 teaspoon salt
1 cup vegetable shortening, room temperature
1 egg
2 tablespoons cold water
1 tablespoon white vinegar
Apple Filling:
5 Northern Spy apples
3/4 cup fine sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.
Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.
Preheat oven to 400 degrees F.
Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.
Watergate Salad
1 (20 oz.) can crushed pineapple and juice
1 (3 oz.) box instant pistachio pudding mix
1 (8 oz.) container Cool Whip
1 c. miniature marshmallows
1 c. chopped nuts
Fold pudding mix into crushed pineapple and add other ingredients. Refrigerate.
Fall Baked Beans
2 Delicious apples
1 lb. northern beans (cooked)
1/2 c. brown sugar
1/4 c. white sugar
4 tbsp. butter
3/4 c. catsup
1 tbsp. molasses
1 tsp. cinnamon
Dash of salt
Put all ingredients into casserole dish. Bake 45 minutes at 350 degrees.
Tuesday, July 28, 2009
Appetizers
Cheesy Sausage Balls
3 cups all-purpose baking mix
4 cups KRAFT Shredded Cheddar Cheese
1 pkg. (16 oz.) frozen turkey sausage, thawed
1/2 cup milk
PREHEAT oven to 350°F. Mix all ingredients in large bowl until well blended. Form mixture into 1-inch balls.
PLACE on lightly greased 15x10x1-inch baking pan.
BAKE 23 to 25 minutes or until browned and cooked through. Serve warm.
Cheesy Spinach & Artichoke Dip
1 can Artichoke Hearts (drained, and chopped)
1 pkg (10 oz) frozen chopped spinach (thawed, and drained)
3/4 cup grated Parmesan cheese
3/4 cup Kraft Light Mayo
1/2 cup low-fat shredded mozzarella cheese
1/2 tsp garlic powder
Heat oven to 350. Mix all ingredients and spoon into a quiche dish or pie plate. Bake for 20 minutes and serve with a variety of crackers and fresh veggies.
Party Dip
I make this all the time for get-togethers! It's quick and simple. A great crock-pot recipe!
1/2 to 1 pkg Velvetta cheese (depending on how cheesy you want it)
1 lb lean hamburger (cooked and drained)
1 can of salsa (I usually use Pace Picante salsa-mild)
2 tsp garlic salt
Add velvetta cheese to crock pot-I usually cut it up in chunks. Cook and drain hamburger. Add hamburger and garlic salt to cheese mixture once cheese starts to melt, then add in the salsa and stir. Serve warm with Fritos or Tostada chips.
You can also add beans if you want to!
Chex Party Mix (Homemade)
1/2 c. butter
1 1/4 tsp. seasoned salt
4 1/2 tsp. Worcestershire sauce
2 c. Corn Chex cereal
2 c. Rice Chex cereal
2 c. Bran Chex cereal
2 c. Wheat Chex cereal
1 c. salted mixed nuts and/or pretzel sticks
1 to 1 & 1/2 cup Cheez-its
Preheat oven to 250 degrees. Heat butter in large shallow roasting pan (about 15 x 10 X 2 inches) in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add Chex cereal and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool. Makes 9 cups.
NOTE: Mix may be frozen, so make a double batch. Thaw at room temperature in container in which it was stored.
Mini Pigs-in-a-Blanket
2 pkg of Little Smokies
2 cans of crescent rolls
Drain little smokies and set aside. Open crescent rolls and wrap each smokie with enough dough to cover the middle of smokie. Heat oven to 350 degrees F and cook for about 10 minutes. These are quick and easy and everyone loves them.
You can add BB-Q sauce or bacon to add additional flavor...but I like them plain. Serve with ketchup or ranch dip.
Oyster Crackers
3/4 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1/2 teaspoon dried dill weed
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
1 (12 ounce) package oyster crackers
Directions
Preheat oven to 275 degrees F (135 degrees C).
In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.
Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.
3 cups all-purpose baking mix
4 cups KRAFT Shredded Cheddar Cheese
1 pkg. (16 oz.) frozen turkey sausage, thawed
1/2 cup milk
PREHEAT oven to 350°F. Mix all ingredients in large bowl until well blended. Form mixture into 1-inch balls.
PLACE on lightly greased 15x10x1-inch baking pan.
BAKE 23 to 25 minutes or until browned and cooked through. Serve warm.
Cheesy Spinach & Artichoke Dip
1 can Artichoke Hearts (drained, and chopped)
1 pkg (10 oz) frozen chopped spinach (thawed, and drained)
3/4 cup grated Parmesan cheese
3/4 cup Kraft Light Mayo
1/2 cup low-fat shredded mozzarella cheese
1/2 tsp garlic powder
Heat oven to 350. Mix all ingredients and spoon into a quiche dish or pie plate. Bake for 20 minutes and serve with a variety of crackers and fresh veggies.
Party Dip
I make this all the time for get-togethers! It's quick and simple. A great crock-pot recipe!
1/2 to 1 pkg Velvetta cheese (depending on how cheesy you want it)
1 lb lean hamburger (cooked and drained)
1 can of salsa (I usually use Pace Picante salsa-mild)
2 tsp garlic salt
Add velvetta cheese to crock pot-I usually cut it up in chunks. Cook and drain hamburger. Add hamburger and garlic salt to cheese mixture once cheese starts to melt, then add in the salsa and stir. Serve warm with Fritos or Tostada chips.
You can also add beans if you want to!
Chex Party Mix (Homemade)
1/2 c. butter
1 1/4 tsp. seasoned salt
4 1/2 tsp. Worcestershire sauce
2 c. Corn Chex cereal
2 c. Rice Chex cereal
2 c. Bran Chex cereal
2 c. Wheat Chex cereal
1 c. salted mixed nuts and/or pretzel sticks
1 to 1 & 1/2 cup Cheez-its
Preheat oven to 250 degrees. Heat butter in large shallow roasting pan (about 15 x 10 X 2 inches) in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add Chex cereal and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool. Makes 9 cups.
NOTE: Mix may be frozen, so make a double batch. Thaw at room temperature in container in which it was stored.
Mini Pigs-in-a-Blanket
2 pkg of Little Smokies
2 cans of crescent rolls
Drain little smokies and set aside. Open crescent rolls and wrap each smokie with enough dough to cover the middle of smokie. Heat oven to 350 degrees F and cook for about 10 minutes. These are quick and easy and everyone loves them.
You can add BB-Q sauce or bacon to add additional flavor...but I like them plain. Serve with ketchup or ranch dip.
Oyster Crackers
3/4 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1/2 teaspoon dried dill weed
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
1 (12 ounce) package oyster crackers
Directions
Preheat oven to 275 degrees F (135 degrees C).
In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.
Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.
Desserts
Cake Balls (courtesy of www.bakerella.com)
1 box of cake mix (your choice)
1 can cream cheese frosting
1 package of baking chocolate (white or milk chocolate)
Bake cake according to package instructions in a 9 X 13 dish. Let cake cool completely and then crumble into pieces and place into a big bowl. Mix in the whole container of the cream cheese frosting. Roll into quarter-size balls and chill in fridge or freezer. Melt baking chocolate and dip balls into chocolate, completely covering them using a spoon, tapping off any extra chocolate. Place on wax paper to dry. Enjoy!
Can I say yummy? This recipe looks abosolutely divine!
Picture and recipe from The Pioneer Woman (www.thepioneerwoman.com)
Individual Raspberry Cobblers
Makes 24 cobblers
2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling
Preheat oven to 350 degrees
Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.
Not Yo' Mama's Banana Pudding-Paula Deen's Recipe
I have to say this is the best tasting banana pudding around!!
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve.
Snickerdoodles (My fave cookie!)
1 1/2 cups white sugar
1 cup shortening
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda 2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.
Mom's Impossible Pie
My mother's recipe....a family favorite!
4 eggs, beaten
1/2 cup self rising flour
1 tbsp vanilla flavoring
1 (7 oz) pkg of coconut flakes
1 & 3/4 cup sugar
2 cups milk
1/2 stick of butter/margarine
Beat eggs in a bowl. Mix sugar and flour in another bowl then add to the egg mixture. Add all other ingredients and stir. Put in a 9" greased baking pan and bake at 350 F for 30-40 minutes.
Pineapple Upside-Down Cake
1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
3 cups pineapple slices
1 & 1/2 cups all-purpose flour
1 & 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 tsp vanilla extract
3/4 cup milk
Preheat the oven to 350 degrees F. In a small bowl, stir together the melted butter and the brown sugar; spreading the mixture evenly into a well buttered 9-inch round cake pain. Pat the pineapple very dry between several sheets of paper towel and arrange it evenly on top of the sugar mixture.
Sift together the flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream the softened butter with thesugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
Place the pan in the middle of the oven and bake for 45-55 minutes, or until a tester comes out clean (toothpick). Let the cake cool in the pan on a rack for 15 minutes. Run a knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.
Key Lime Pie
4 whole eggs
4 egg yolks
1 cup granulated sugar
1 cup key lime juice
11 tablespoons butter
1 9-inch pre-baked pastry shell (or make your own pie crust)
In a large heat-proof bowl, whisk together the whole eggs, egg yolks, sugar and key lime juice. Set bowl over a large pan of simmering water. Whisk until mixture becomes very thick, about 10 to 12 minutes.
Remove bowl from heat and whisk in butter a little at a time.
Cover surface of mixture with plastic wrap. Let cool at room temperature for 30 minutes.
Pour into pie shell. Refrigerate at least 4 hrs or overnight.
Main Dishes
Creamy Chicken Enchiladas
I love Mexican food!! These Enchiladas are awesome! This recipe will feed a whole family and is very inexpensive to make.
1 tbsp margarine
1 can Rotel tomatoes and chilies (drained)
1 8 oz pkg of cream cheese (softened)
2 cups cooked Chicken Breast
8 flour tortillas
2 to 2 & 1/2 cups Monterey Jack cheese
1 pint whipping cream
Preheat oven to 350. Spray 9 X 13 baking dish with Pam. Melt butter in large skillet over medium heat. Add Rotel tomatoes and chilies and saute for one minute. Stir in cream cheese and chicken and continue cooking, stirring constantly until melted. Spoon 2-3 tbsp of mixture into the center of each tortilla. Roll up tortillas and place seam side down into the greased baking dish. Sprinkle with cheese and drizzle with whipping cream. Cover with foil and bake for 30 minutes. Take off foil and cook for another 15 mins or until golden brown.
Enjoy!
Easy Prego Lasagna
1 jar Prego Traditional Italian Sauce
12 uncooked lasagna noodles
1 (32-oz) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Spread about 2 cups sauce in a 13 & 1/2 X 9 & 1/2 x 3-inch dish or disposable foil pan. Top with 6 lasagna noodles, ricotta cheese, 2 cups mozzarella chees, the parmesan cheese and 2 cups sauce. Top with remaining lasagna noodles and sace. Cover the pan.
Bake at 375 degrees F for 1 hour and 30 minutes or until the noodles are tender. Uncover and top with remaining mozzarella chesse. Let stand for 10 minutes prior to serving.
Meat Filled Manicotti
1 (8 oz) pkg manicotti shells
1 pound lean ground beef
1 & 1/2 cups ricotta cheese
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese
2 egg whites
1/2 teaspoon dried oregano
1 jar spaghetti sauce
Bring large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Drain and cool.
Cook beef in large skillet on medium heat. Drain and cool.
Preheat oven to 350 degrees F. Combine beef, ricotta cheese, 1 cup mozzarella, parmesan cheese, egg whites, and oregano. Mix well. Stuff shells with mixture.
Lightly grease a 9 X 13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom of dish. Place stuffed noodles in the dish and cover with remaining sauce and top with the remaining mozzarella cheese. Bake in oven for 50 minutes.
Burrito Pie
2 pounds ground beef
1 onion, chopped
2 tsp minced garlic
1 (2-oz) can black olives, sliced
1 (4-oz) can diced green chili peppers
1 (10-oz) can diced tomatoes with green chili peppers
1 (16-oz) jar taco sauce
2 (16-oz) cans refried beans
12 (8-inch) flour tortillas
9 ounces of shredded Colby Jack cheese
Preheat oven to 350 degrees F. In large skilled over medium heat, saute the beef for 5 minutes. Add the onion and garlic and continue cooking beef for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green peppers, tomatoes with chili peppers, taco sauce and beans. Stir mixture throughly, reduce to low heat and let simmer for 15-20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping with a layer of meat mixture and cheese.
Bake for 20-30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Chili
1 pound ground beef, browned and drained
1 medium onion, diced
1 green bell pepper, diced
2 (28-oz) cans diced tomatoes
1 (28-oz) can whole, peeled tomatoes
Chili powder
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 pkg chili seasoning mix
Shredded cheddar, sour cream, chopped green onions-all for garnish
In a skillet brown beef, drain and set aside. Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and saute briefly. Stir in the diced and whole tomatoes. Add chili powder to taste(add cumin if you like as well) and cook for about 8 minutes or until tender. Add the beans, meat, and chili seasoning. Partially cover, and let simmer for 4 hours. Serve with cheddar cheese, sour cream, and green onions.
I love Mexican food!! These Enchiladas are awesome! This recipe will feed a whole family and is very inexpensive to make.
1 tbsp margarine
1 can Rotel tomatoes and chilies (drained)
1 8 oz pkg of cream cheese (softened)
2 cups cooked Chicken Breast
8 flour tortillas
2 to 2 & 1/2 cups Monterey Jack cheese
1 pint whipping cream
Preheat oven to 350. Spray 9 X 13 baking dish with Pam. Melt butter in large skillet over medium heat. Add Rotel tomatoes and chilies and saute for one minute. Stir in cream cheese and chicken and continue cooking, stirring constantly until melted. Spoon 2-3 tbsp of mixture into the center of each tortilla. Roll up tortillas and place seam side down into the greased baking dish. Sprinkle with cheese and drizzle with whipping cream. Cover with foil and bake for 30 minutes. Take off foil and cook for another 15 mins or until golden brown.
Enjoy!
Easy Prego Lasagna
1 jar Prego Traditional Italian Sauce
12 uncooked lasagna noodles
1 (32-oz) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Spread about 2 cups sauce in a 13 & 1/2 X 9 & 1/2 x 3-inch dish or disposable foil pan. Top with 6 lasagna noodles, ricotta cheese, 2 cups mozzarella chees, the parmesan cheese and 2 cups sauce. Top with remaining lasagna noodles and sace. Cover the pan.
Bake at 375 degrees F for 1 hour and 30 minutes or until the noodles are tender. Uncover and top with remaining mozzarella chesse. Let stand for 10 minutes prior to serving.
Meat Filled Manicotti
1 (8 oz) pkg manicotti shells
1 pound lean ground beef
1 & 1/2 cups ricotta cheese
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese
2 egg whites
1/2 teaspoon dried oregano
1 jar spaghetti sauce
Bring large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Drain and cool.
Cook beef in large skillet on medium heat. Drain and cool.
Preheat oven to 350 degrees F. Combine beef, ricotta cheese, 1 cup mozzarella, parmesan cheese, egg whites, and oregano. Mix well. Stuff shells with mixture.
Lightly grease a 9 X 13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom of dish. Place stuffed noodles in the dish and cover with remaining sauce and top with the remaining mozzarella cheese. Bake in oven for 50 minutes.
Burrito Pie
2 pounds ground beef
1 onion, chopped
2 tsp minced garlic
1 (2-oz) can black olives, sliced
1 (4-oz) can diced green chili peppers
1 (10-oz) can diced tomatoes with green chili peppers
1 (16-oz) jar taco sauce
2 (16-oz) cans refried beans
12 (8-inch) flour tortillas
9 ounces of shredded Colby Jack cheese
Preheat oven to 350 degrees F. In large skilled over medium heat, saute the beef for 5 minutes. Add the onion and garlic and continue cooking beef for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green peppers, tomatoes with chili peppers, taco sauce and beans. Stir mixture throughly, reduce to low heat and let simmer for 15-20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping with a layer of meat mixture and cheese.
Bake for 20-30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Chili
1 pound ground beef, browned and drained
1 medium onion, diced
1 green bell pepper, diced
2 (28-oz) cans diced tomatoes
1 (28-oz) can whole, peeled tomatoes
Chili powder
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 pkg chili seasoning mix
Shredded cheddar, sour cream, chopped green onions-all for garnish
In a skillet brown beef, drain and set aside. Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and saute briefly. Stir in the diced and whole tomatoes. Add chili powder to taste(add cumin if you like as well) and cook for about 8 minutes or until tender. Add the beans, meat, and chili seasoning. Partially cover, and let simmer for 4 hours. Serve with cheddar cheese, sour cream, and green onions.
Casseroles
Sausage Casserole
I love this recipe! You can add onions, or peppers to it if you feel adventurous. I like mine plain Jane style the best. Leftovers warm up great...and you can brown the sausage at night and refrigerate it then put this together in the morning for a quick breakfast.
1 pkg crescent rolls
1 lb mild sausage (browned and drained)
6 eggs, beaten
2 cups shredded cheddar cheese
Preheat oven to 350. Spray a 9 X 13 baking dish with Pam. Roll out crescent rolls and place in the bottom of the pan. Top with a even layer of sausage and then pour in the beaten egg mixture. Top with cheese. Bake for 30 minutes.
I love this recipe! You can add onions, or peppers to it if you feel adventurous. I like mine plain Jane style the best. Leftovers warm up great...and you can brown the sausage at night and refrigerate it then put this together in the morning for a quick breakfast.
1 pkg crescent rolls
1 lb mild sausage (browned and drained)
6 eggs, beaten
2 cups shredded cheddar cheese
Preheat oven to 350. Spray a 9 X 13 baking dish with Pam. Roll out crescent rolls and place in the bottom of the pan. Top with a even layer of sausage and then pour in the beaten egg mixture. Top with cheese. Bake for 30 minutes.
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