Sunday, August 26, 2007
1 1/2 cup elbow macaroni
1 small onion, diced
1/4 cup red or green pepper, diced
2 cups grated cheese
2 Tbsp mayonnaise
1 can cream of mushroom soup
1/2 cup grated Parmesan cheese
1 cup bread crumbs or croutons
Boil macaroni about 7 minutes, until done but still firm. Drain and return to pot. Add onion, green or red pepper, cheese, mayo, and condensed soup. Mix well. Pour mixture into greased casserole dish. Sprinkle evenly with the bread crumbs or croutons and the Parmesan cheese. Bake in the oven at 350*F for 30 or 35 minutes. For a twist, add some canned tuna, chopped ham, or cooked chicken.
Wednesday, August 22, 2007
1 1/2 cups sugar
1/2 cup vegetable oil
1/2 cup water, milk or juice
1 cup cooked, mashed pumpkin (make sure you don't get the pumpkin pie filling)
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt, cinnamon and nutmeg (I usually use only about 1/8tsp nutmeg)
optional: nuts, dried fruit, chocolate chips, etc.
Topping: 2 tbs flour, 2 tbs brown sugar and 2 tbs butter, cut in
*combine sugar, oil, water, eggs and pumpkin. Blend on low 1 minute
*add flour, baking soda, salt, cinn., nutmeg, nuts, etc. mix on low until moistened
*beat on medium speed for one minute
*pour into muffin cups and sprinkle with topping mixture
*bake at 350 20-25 minutes (usually around 20min, 10 min for 24 minis)
Stove Top Baked Beans
1lb sausage (Jimmy Deans Reg or Mild is best)
1 Large Onion
1 Large can pork & beans
1 Cup of Ketchup
1/4 Cup of Mustard
1/2 Cup of Brown Sugar
1 Tsp. Garlic Powder
1 Tbsp. Liquid Smoke ( found near bbq sauce in store)
Cook Sausage and onion together in pan
Add remaining ingredients in a separate pot
Add cooked sausage and onion
Really good if cooked the day before and reheated.
Monday, August 20, 2007
I got this recipe from Paula's Home Cookin' on the Food Network and I LOVE this casserole. I wish I could send the smell along with the picture because it smells delicious and tastes so YUMMY!
2 (14 1/2 oz) cans whole green beans
1 c. mayonnaise
3 c. diced cooked chicken (I use approx. 20 oz of the canned chicken)
(6 oz) box long-grain and wild rice original recipe
1/2 medium onion
1 c. grated sharp cheddar cheese
1 (8 oz) can sliced water chestnuts (found in the oriental section of grocery store)
pinch of salt
1 (4 oz) can pimentos (usually by the olives and/or peppers in grocery store)
1 can condensed cream of celery soup
Preheat oven to 350 degrees. Cook rice according to package directions. Dice and saute onion. Rinse and drain green beans. Drain and chop water chestnuts. Mix all ingredients together and pour into a greased 3 quart casserole dish (I use a 13x9 baking dish). Bake for 20-25 minutes or until hot and bubbly.
*You may be tempted to leave some ingredients out, but I promise, you should make it with all the ingredients first and try it. I couldn't find pimentos and water chestnuts the first time I tried to make it and it was ok, but then I found them and made it again and now it's my favorite meal. I make it when I have the missionaries over for dinner and they have always said how delicious it is...and they always have 2nd's so I am pretty sure they're being honest. :)
I was given this recipe by Sara Bateman while living in Nashville.
1 bag of Reese's Peanut Butter Cup miniatures
1 18-ounce roll of Pillsbury Chocolate Chip Cookie Dough (I use the cookie dough that comes on the square tray, for me it's easier)
1-2 mini muffin trays
Preheat your oven to 350 degrees. Spray mini muffin tins with cooking spray. Fill each about 3/4 full with the cookie dough. Bake for 8-10 minutes or until golden brown (don't let them get too crispy). While baking, unwrap the needed amount of peanut butter cups. Take cookies out of oven and immediately insert one peanut butter cup in each cookie. Let cool completely before removing. Enjoy!
Sara's note: We don't just use Pillsbury dough because we're lazy, it really does taste better. My family has tried to make the recipe with homemade dough and we all prefer the Pillsbury dough.
pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
3/4 cup water
3/4 cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese, divided
1 cup your favorite Salsa
PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.
STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.
BAKE 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.
Saturday, August 18, 2007
1 cup of sugar
1 cup of Karo syrup
Mix, melt and bring to a boil. Boil for 1 minute.
Remove from heat and add 1 1/2 cap fulls of
almond extract. Mix it with a 160z box of rice
Chex cereal and 8 oz of sliced almonds.
Mix and enjoy!
Wednesday, August 15, 2007
My husband Brad came across this recipe in The New York Times, and since I love to collect recipes he thought I would enjoy this one. I made the brownies on Sunday just for the heck. The recipe was easy to follow and the brownies tasted wonderful! The recipe has a note saying that for the best flavor bake them a day in advance, well on Monday the brownies tasted incredible! They were to die for! In fact I am going to make them again on Friday, because my parents will be visiting on Saturday! Happy Baking!!!
Time: About 1 Hour
2 Sticks (16 Tbsp) Butter, more for pan & parchment paper
8 Ounces bittersweet chocolate
1/2 teaspoon salt
1 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup of flour
1/2 cup chopped walnuts- Optional
1. Butter a 13x9 inch baking pan and line with buttered parchment paper.
Preheat oven to 350 degrees. On low power in a microwave, melt butter & chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars, & vanilla.
2. Whisk in chocolat mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan.
3. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
NOTE: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
1/2 c. your favorite barbecue sauce
1 1/2 c. Colby and Monterrey Jack cheese blend
1/2 c. chopped red onion(or however much you like)
1/2 c. chopped dill pickles(or however much you like)
12 inch. prebaked pizza crust
Mix sauce with shredded bbq. Spread on crust. Top with shredded cheese, onion and pickle. Bake ~10 minutes at 425* or until cheese is melted.
Friday, August 10, 2007
Wednesday, August 8, 2007
Monday, August 6, 2007
1/2 c. flour
1/2 c. cornstarch
salt and pepper, to taste
2 TBS cooking oil
3 beaten eggs
diced green pepper
Salt and pepper chicken. Cut chicken into bite-size pieces. Drop the chicken in the beaten egg mixture. Combine flour, cornstarch, salt, and pepper in a container with a lid. Remove chicken from egg and drop in the dry mixture. Put lid on and shake until each piece is well coated. Heat oil in skillet to medium heat. Brown the chicken in oil until just golden brown (don't worry about cooking through).
While the chicken is cooking, combine the following in a saucepan and heat through.
1 c. sugar
3 TBS. vinegar
1/2 c. water
4 TBS. ketchup
1 TBS soy sauce
1/2 tsp. garlic salt
(Sauce can be doubled or tripled as desired.)
Place the browned chicken in a baking dish (I use a glass 9x13). Pour the sauce over the chicken. Pour can of pineapple tidbits over chicken. Sprinkle diced green pepper over dish. Bake at 350 degrees F for 25-30 minutes or until chicken is cooked through. Sprinkle with sesame seeds when done if desired and serve over rice.
Saturday, August 4, 2007
1 pkg. chocolate cake mix
2/3 cups shortening
Mix cake, shortening, and eggs together. If mixture seems
dry add a little water. Roll into balls on cookie
sheet. Bake at 350 for 8-10 minutes. When cooled put
frosting between two cookies.
Thursday, August 2, 2007
1 lb. ground beef OR
1/2 lb. ground pork, 1/2 lb. finely chopped shrimp
1/2 c. chopped carrots
1/2 c. chopped water chestnuts
1/2 c. green onions, finely chopped
1 tsp. salt
1 tsp. freshly ground pepper
1 tbsp. soy sauce
1 package egg roll wrappers
Combine meat, carrots, water chestnuts, green onions, egg and soy sauce. Season with salt and pepper to taste. Place a level tablespoon of filling on each egg roll wrapper, roll, and seal with a few drops of water or beaten egg. There are different methods of rolling. She showed me to roll a tight thin roll, and cut in three pieces, so each wrapper makes 3 little eggrolls. Freeze overnight(optional). Deep fry in hot oil(350-375*) for about 5-6 minutes and dry on paper towel. Serve with sweet and sour sauce.