Pizza Sauce
meatballs
mozzarella cheese
green peppers
sub bun
layer all ingredients, with mozzarella on top, Bake in oven till cheese is melted.
Monday, January 25, 2010
Green Beans with Bacon
Ingredients:
* 3 tablespoons butter
* 8 slices bacon, diced
* 2 pounds fresh green beans, trimmed and cut in 1-inch pieces
* freshly ground black pepper, to taste
Preparation:
In a large skillet over medium heat, melt butter; add bacon. Fry bacon until crispy; set aside.
Bring a pot of water to a boil; add beans. Boil for about 10 minutes, or until desired doneness is reached. Drain beans; add them to the skillet with bacon and butter. Toss well and heat until well coated. Add pepper; serve.
Serves 8.
* 3 tablespoons butter
* 8 slices bacon, diced
* 2 pounds fresh green beans, trimmed and cut in 1-inch pieces
* freshly ground black pepper, to taste
Preparation:
In a large skillet over medium heat, melt butter; add bacon. Fry bacon until crispy; set aside.
Bring a pot of water to a boil; add beans. Boil for about 10 minutes, or until desired doneness is reached. Drain beans; add them to the skillet with bacon and butter. Toss well and heat until well coated. Add pepper; serve.
Serves 8.
Cool 'N Easy Pie
-2/3 cup boiling water
-1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
-ice cubes
-1/2 cup cold water
-1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
-1 HONEY MAID Graham Pie Crust (6 oz.)
Make It
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
SPOON into crust.
REFRIGERATE at least 4 hours or until firm. Store leftovers in refrigerator.
-1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
-ice cubes
-1/2 cup cold water
-1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
-1 HONEY MAID Graham Pie Crust (6 oz.)
Make It
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
SPOON into crust.
REFRIGERATE at least 4 hours or until firm. Store leftovers in refrigerator.
Easy Pepper Steak
-3 tablespoons cornstarch
-1 3/4 cup Swanson® Beef Stock
-1 tablespoon soy sauce
-1/4 teaspoon garlic powder
OR 2 cloves garlic, minced
-1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
-2 cup fresh or frozen green or red pepper strips
-1 medium onion, cut into thin wedges
-4 cups hot cooked regular long-grain white rice, cooked without salt
* Stir the cornstarch, stock, soy sauce and garlic powder in a small bowl until the mixture is smooth.
* Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.
* Reduce the heat to medium. Add the peppers and onion. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
-1 3/4 cup Swanson® Beef Stock
-1 tablespoon soy sauce
-1/4 teaspoon garlic powder
OR 2 cloves garlic, minced
-1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
-2 cup fresh or frozen green or red pepper strips
-1 medium onion, cut into thin wedges
-4 cups hot cooked regular long-grain white rice, cooked without salt
* Stir the cornstarch, stock, soy sauce and garlic powder in a small bowl until the mixture is smooth.
* Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.
* Reduce the heat to medium. Add the peppers and onion. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
Cheesy Broccoli
-1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
-1/4 cup milk
-4 cup frozen broccoli cuts
* Stir the soup and milk in a 2-quart microwavable casserole. Stir in the broccoli.
* Cover and microwave on HIGH for 5 minutes or until the broccoli is tender-crisp, stirring once during cooking.
-1/4 cup milk
-4 cup frozen broccoli cuts
* Stir the soup and milk in a 2-quart microwavable casserole. Stir in the broccoli.
* Cover and microwave on HIGH for 5 minutes or until the broccoli is tender-crisp, stirring once during cooking.
Asian Chicken and Rice
-1 tablespoon vegetable oil
-4 skinless, boneless chicken breast halves (about 1 pound)
-1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
-1 1/2 cups water
-1 package (1.25 ounces) teriyaki seasoning mix
-1 bag (16 ounces) frozen stir-fry vegetables
-1 1/2 cups uncooked instant white rice
* Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.
* Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the pan. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
-4 skinless, boneless chicken breast halves (about 1 pound)
-1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
-1 1/2 cups water
-1 package (1.25 ounces) teriyaki seasoning mix
-1 bag (16 ounces) frozen stir-fry vegetables
-1 1/2 cups uncooked instant white rice
* Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.
* Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the pan. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Beef and Broccoli
*1 tablespoon vegetable oil
*1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
*1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
*3 tablespoons soy sauce
*1 tablespoon vinegar
*1 teaspoon garlic powder
*1/4 teaspoon crushed red pepper
*3 cups fresh or frozen broccoli flowerets
*4 cups hot cooked rice
* Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
* Stir the soup, soy sauce, vinegar, garlic powder and pepper in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.
* Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve chocolate ice cream.
*1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
*1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
*3 tablespoons soy sauce
*1 tablespoon vinegar
*1 teaspoon garlic powder
*1/4 teaspoon crushed red pepper
*3 cups fresh or frozen broccoli flowerets
*4 cups hot cooked rice
* Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
* Stir the soup, soy sauce, vinegar, garlic powder and pepper in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.
* Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve chocolate ice cream.
Wish-Bone Marinade Italiano
Wish-Bone Marinade Italiano
Serves: 4
Preparation Time: 5 Minute(s)
Marinate Time: 30 Minute(s)
Cook Time: 12 Minute(s)
Ingredients
3/4 cup Wish-Bone® Italian Dressing
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)*
1. Pour 1/2 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
2. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining Dressing, 12 minutes or until chicken is thoroughly cooked.
*VARIATIONS: Use 1 (2- to 2-1/2-lb.) T-bone, boneless sirloin or top loin steak OR 2-1/2 to 3 lbs. chicken pieces OR 2-1/2 lbs. pork chops (about 1 in. thick). Also terrific with Wish-Bone ® Robusto Italian Dressing, Wish-Bone ® House Italian Dressing, Wish-Bone ® Light Italian Dressing, Wish-Bone ® Fat Free! Italian Dressing, Wish-Bone ® Balsamic Vinaigrette Dressing, Wish-Bone ® Red Wine Vinaigrette Dressing or Wish-Bone ® Fat Free! Red Wine Vinaigrette Dressing.
Serves: 4
Preparation Time: 5 Minute(s)
Marinate Time: 30 Minute(s)
Cook Time: 12 Minute(s)
Ingredients
3/4 cup Wish-Bone® Italian Dressing
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)*
1. Pour 1/2 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
2. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining Dressing, 12 minutes or until chicken is thoroughly cooked.
*VARIATIONS: Use 1 (2- to 2-1/2-lb.) T-bone, boneless sirloin or top loin steak OR 2-1/2 to 3 lbs. chicken pieces OR 2-1/2 lbs. pork chops (about 1 in. thick). Also terrific with Wish-Bone ® Robusto Italian Dressing, Wish-Bone ® House Italian Dressing, Wish-Bone ® Light Italian Dressing, Wish-Bone ® Fat Free! Italian Dressing, Wish-Bone ® Balsamic Vinaigrette Dressing, Wish-Bone ® Red Wine Vinaigrette Dressing or Wish-Bone ® Fat Free! Red Wine Vinaigrette Dressing.
Hidden Valley Grilled Chicken
combine 1 oucne packet Hidden Valley Orginal Ranch Dressing
Mix, 2 Tbsp. Olive oil and 1 Tbsp red wine vinegar in plastic bag
Add 2 lbs skinless chicken breast or thighs. Shake until coated. Marinate for 1 hour.
Grill chicken on outer edge of coals for 35-40 minutes covered.
Turn every 10 minutes until done. Serves 4.
Mix, 2 Tbsp. Olive oil and 1 Tbsp red wine vinegar in plastic bag
Add 2 lbs skinless chicken breast or thighs. Shake until coated. Marinate for 1 hour.
Grill chicken on outer edge of coals for 35-40 minutes covered.
Turn every 10 minutes until done. Serves 4.
Dirt Cake
12 ServingsPrep: 20 min. + chilling
Ingredients
* 1 package cream-filled chocolate cookies
* 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese, softened
* 4 tablespoons butter, softened
* 1 cup confectioners' sugar
* 2 packages (3.4 ounces each) instant vanilla pudding mix
* 3-1/2 cups cold milk
* 1 carton (12 ounces) frozen whipped topping, thawed
* 1 new flowerpot (8 x 10 inches)
* Silk flowers
* Candy gummy worms
Directions
* In a food processor or blender, crush cookies until fine. Set aside.
* In a bowl, beat cream cheese, butter and sugar until smooth. In
* another bowl, mix pudding and milk until well blended. Fold into
* cream cheese mixture. Fold in whipped topping. In the flowerpot,
* alternate layers of cookie crumbs and pudding mixture, ending with
* crumbs. Chill several hours or overnight. Decorate with silk flowers
* and gummy worms. Yield: 12 servings.
Ingredients
* 1 package cream-filled chocolate cookies
* 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese, softened
* 4 tablespoons butter, softened
* 1 cup confectioners' sugar
* 2 packages (3.4 ounces each) instant vanilla pudding mix
* 3-1/2 cups cold milk
* 1 carton (12 ounces) frozen whipped topping, thawed
* 1 new flowerpot (8 x 10 inches)
* Silk flowers
* Candy gummy worms
Directions
* In a food processor or blender, crush cookies until fine. Set aside.
* In a bowl, beat cream cheese, butter and sugar until smooth. In
* another bowl, mix pudding and milk until well blended. Fold into
* cream cheese mixture. Fold in whipped topping. In the flowerpot,
* alternate layers of cookie crumbs and pudding mixture, ending with
* crumbs. Chill several hours or overnight. Decorate with silk flowers
* and gummy worms. Yield: 12 servings.
GOLDEN NUGGET MILKSHAKE
4 scoops of Vanilla Ice Cream
2 cups of milk
1/2 cup of butterfinger BB's or crushed butterfingers
Top with whipped cream
Add first 2 ingredients to blender until smooth. Add in butterfinger and blend on low for 30 seconds. Top with whipped cream.
2 cups of milk
1/2 cup of butterfinger BB's or crushed butterfingers
Top with whipped cream
Add first 2 ingredients to blender until smooth. Add in butterfinger and blend on low for 30 seconds. Top with whipped cream.
Oatmeal Scotchies
Ingredients
*
* 1/2 pound (2 sticks) margarine or butter, softened
* 3/4 cup granulated sugar
* 3/4 cup firmly packed brown sugar
* 2 eggs
* 1 teaspoon vanilla
* 1-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt (optional)
* 3 cups Quaker® Oats (quick or old fashioned, uncooked)
* 1 package (11 oz.) butterscotch flavored chips
Preparation
Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well.
Drop dough by level tablespoonfuls onto ungreased cookie sheets.
Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Yield
ABOUT 4 DOZEN
*
* 1/2 pound (2 sticks) margarine or butter, softened
* 3/4 cup granulated sugar
* 3/4 cup firmly packed brown sugar
* 2 eggs
* 1 teaspoon vanilla
* 1-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt (optional)
* 3 cups Quaker® Oats (quick or old fashioned, uncooked)
* 1 package (11 oz.) butterscotch flavored chips
Preparation
Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well.
Drop dough by level tablespoonfuls onto ungreased cookie sheets.
Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Yield
ABOUT 4 DOZEN
Loaded Mashed Potatoes
Loaded Mashed Potatoes
Ingredients
* 2 heads garlic
* 6 pounds Idaho potatoes, peeled and quartered
* Salt
* 2 teaspoons freshly ground black pepper
* 1/2 cup butter
* 1 (12-ounce) carton sour cream
* 1 (8-ounce) block sharp white Cheddar, grated
* 1 1/2 pounds cooked bacon, julienned
Directions
Preheat oven to 350 degrees F.
In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.
Ingredients
* 2 heads garlic
* 6 pounds Idaho potatoes, peeled and quartered
* Salt
* 2 teaspoons freshly ground black pepper
* 1/2 cup butter
* 1 (12-ounce) carton sour cream
* 1 (8-ounce) block sharp white Cheddar, grated
* 1 1/2 pounds cooked bacon, julienned
Directions
Preheat oven to 350 degrees F.
In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.
Chocolate Chip Cheese Bars
12-16 ServingsPrep: 15 min. Bake: 35 min.
Ingredients
* 1 tube (18 ounces) refrigerated chocolate chip cookie dough
* 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese, softened
* 1/2 cup sugar
* 1 egg
Directions
* Cut cookie dough in half. For crust, press half of the dough onto the
* bottom of a greased 8-in. square baking pan.
*
* In a large bowl, beat the cream cheese, sugar and egg until smooth.
* Spread over crust. Crumble remaining dough over top.
*
* Bake at 350° for 35-40 minutes or until a toothpick inserted near
* the center comes out clean. Cool on a wire rack. Refrigerate
* leftovers. Yield: 12-16 servings.
*
Editor's Note: 2 cups of your favorite chocolate chip cookie dough can be substituted for the refrigerated dough.
Nutrition Facts: 1 serving (1 piece) equals 220 calories, 12 g fat (5 g saturated fat), 37 mg cholesterol, 113 mg sodium, 26 g carbohydrate, trace fiber, 3 g protein.
Ingredients
* 1 tube (18 ounces) refrigerated chocolate chip cookie dough
* 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese, softened
* 1/2 cup sugar
* 1 egg
Directions
* Cut cookie dough in half. For crust, press half of the dough onto the
* bottom of a greased 8-in. square baking pan.
*
* In a large bowl, beat the cream cheese, sugar and egg until smooth.
* Spread over crust. Crumble remaining dough over top.
*
* Bake at 350° for 35-40 minutes or until a toothpick inserted near
* the center comes out clean. Cool on a wire rack. Refrigerate
* leftovers. Yield: 12-16 servings.
*
Editor's Note: 2 cups of your favorite chocolate chip cookie dough can be substituted for the refrigerated dough.
Nutrition Facts: 1 serving (1 piece) equals 220 calories, 12 g fat (5 g saturated fat), 37 mg cholesterol, 113 mg sodium, 26 g carbohydrate, trace fiber, 3 g protein.
S'more Cereal Squares
Ingredients :
1/2 cup Light corn syrup
4 x Hershey's Milk Chocolate Bars (1.55 oz each), broken into pieces
1/2 tsp Vanilla extract
3 1/2 cup Honey graham cereal
1 cup Miniature marshmallows
How to cook :
Butter 8-inch square pan.
In 3-quart saucepan over medium heat, cook corn syrup to boiling or place in large microwave-safe bowl and microwave at HIGH 1 minute or to boiling.
Remove from heat or microwave oven; add chocolate and vanilla, stir until chocolate is melted.
Gradually fold in cereal until coated with chocolate.
Fold in marshmallows.
Press mixture into prepared pan; refrigerate until firm, about 30 minutes.
Cut into bars.Refrigerate leftover bars to retain crispness.
YIELD: 24 bars.
1/2 cup Light corn syrup
4 x Hershey's Milk Chocolate Bars (1.55 oz each), broken into pieces
1/2 tsp Vanilla extract
3 1/2 cup Honey graham cereal
1 cup Miniature marshmallows
How to cook :
Butter 8-inch square pan.
In 3-quart saucepan over medium heat, cook corn syrup to boiling or place in large microwave-safe bowl and microwave at HIGH 1 minute or to boiling.
Remove from heat or microwave oven; add chocolate and vanilla, stir until chocolate is melted.
Gradually fold in cereal until coated with chocolate.
Fold in marshmallows.
Press mixture into prepared pan; refrigerate until firm, about 30 minutes.
Cut into bars.Refrigerate leftover bars to retain crispness.
YIELD: 24 bars.
Bacon Cheddar Deviled Eggs
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Ready In: 40 Minutes
Servings: 12
Ingredients:
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Directions:
1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Cook Time: 10 Minutes
Ready In: 40 Minutes
Servings: 12
Ingredients:
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Directions:
1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Au Gratin Sausage Skillet
4 ServingsPrep: 15 min. Cook: 30 min.
Ingredients
* 1 pound smoked kielbasa or Polish sausage, halved and sliced 1/2 inch thick
* 2 tablespoons canola oil
* 1 package (4.9 ounces) au gratin potatoes
* 2-1/2 cups water
* 1 package (8 ounces) frozen California-blend vegetables
* 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
Directions
* In a large skillet, cook sausage in oil until lightly browned; drain.
* Add potatoes with contents of sauce mix and water. Cover and cook
* over medium heat for 18-20 minutes or until the potatoes are almost
* tender, stirring occasionally.
*
* Add vegetables; cover and cook for 8-10 minutes or until potatoes and
* vegetables are tender. Sprinkle with cheese. Remove from the heat;
* cover and let stand for 2 minutes or until the cheese is melted.
* Yield: 4 servings.
Ingredients
* 1 pound smoked kielbasa or Polish sausage, halved and sliced 1/2 inch thick
* 2 tablespoons canola oil
* 1 package (4.9 ounces) au gratin potatoes
* 2-1/2 cups water
* 1 package (8 ounces) frozen California-blend vegetables
* 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
Directions
* In a large skillet, cook sausage in oil until lightly browned; drain.
* Add potatoes with contents of sauce mix and water. Cover and cook
* over medium heat for 18-20 minutes or until the potatoes are almost
* tender, stirring occasionally.
*
* Add vegetables; cover and cook for 8-10 minutes or until potatoes and
* vegetables are tender. Sprinkle with cheese. Remove from the heat;
* cover and let stand for 2 minutes or until the cheese is melted.
* Yield: 4 servings.
Sunday, January 24, 2010
Halfback sub sandwich
1 sesame seed sub bun
ham
hard salami
dill pickle slices
lettuce
swiss cheese
mayo mustuard
the secret to keeping all your contains in the bun is cut the bun in half long ways on the side, but then hollow out the bottom of the bun and layer your contains in the boat section.
Serve. This recipe is from Meijer years ago.
ham
hard salami
dill pickle slices
lettuce
swiss cheese
mayo mustuard
the secret to keeping all your contains in the bun is cut the bun in half long ways on the side, but then hollow out the bottom of the bun and layer your contains in the boat section.
Serve. This recipe is from Meijer years ago.
Pizza subs
As a change for my kids and hubby to take sandwiches to work I am up with this sandwich
that they all love.
2 slices of ham
4 pepperoni slices
1 slice of provolone or mozzarella cheese
3 Tablespoons of pizza sauce
1 hamburger bun
layer as you would a sandwich. you can serve cold or warm.
that they all love.
2 slices of ham
4 pepperoni slices
1 slice of provolone or mozzarella cheese
3 Tablespoons of pizza sauce
1 hamburger bun
layer as you would a sandwich. you can serve cold or warm.
Very Vanilla French Toast
"These French toast slices have creamy vanilla flavor from convenient pudding mix, plus a hint of cinnamon," relates Linda Bernhagen of Plainfield, Illinois. "We like to top them with syrup or powdered sugar and fresh berries." TIP: As a change of pace, try butterscotch pudding instead of vanilla.
4 ServingsPrep/Total Time: 10 min.
Ingredients
* 1 cup milk
* 1 package (3 ounces) cook-and-serve vanilla pudding mix
* 1 egg
* 1/2 teaspoon ground cinnamon
* 8 slices Texas toast
* 2 teaspoons butter
Directions
* In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2
* minutes or until well blended. Dip toast in pudding mixture, coating
* both sides.
*
* In a large skillet, melt butter over medium heat. Cook bread on both
* sides until golden brown. Yield: 4 servings.
4 ServingsPrep/Total Time: 10 min.
Ingredients
* 1 cup milk
* 1 package (3 ounces) cook-and-serve vanilla pudding mix
* 1 egg
* 1/2 teaspoon ground cinnamon
* 8 slices Texas toast
* 2 teaspoons butter
Directions
* In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2
* minutes or until well blended. Dip toast in pudding mixture, coating
* both sides.
*
* In a large skillet, melt butter over medium heat. Cook bread on both
* sides until golden brown. Yield: 4 servings.
Sloppy Souper Burgers
Hamburger
1 can of Campbell s ABC Veggie soup
squirt of ketchup
squirt of mustard
pinch or so of Brown sugar
Serve on a bun and Voila Dinner
1 can of Campbell s ABC Veggie soup
squirt of ketchup
squirt of mustard
pinch or so of Brown sugar
Serve on a bun and Voila Dinner
Tator Tot Casserole
1 lb. ground beef
1-2 cans of green beans
1 can cream of chicken soup or celery soup
cheddar cheese
approx. 1/2 pkg of crispy tator tots or crispy crowns
Brown the beef, drain and spread in bottom of 2 quart casserole dish.
Spread can of soup over green beans and beef.
Cover soup with cheese. And I usually add extra because we all love cheese here.
Spread tator tots over cheese.
Bake according to tator tot directions.
You may want to add onions to the hamburger or some sort of spices. I don't add anything because my kids like it this way and I don't want to ruin it for them.
1-2 cans of green beans
1 can cream of chicken soup or celery soup
cheddar cheese
approx. 1/2 pkg of crispy tator tots or crispy crowns
Brown the beef, drain and spread in bottom of 2 quart casserole dish.
Spread can of soup over green beans and beef.
Cover soup with cheese. And I usually add extra because we all love cheese here.
Spread tator tots over cheese.
Bake according to tator tot directions.
You may want to add onions to the hamburger or some sort of spices. I don't add anything because my kids like it this way and I don't want to ruin it for them.
Sopapilla Cheesecake
2 cans crescent rolls
2 (8 oz) cream cheese, softened - not low fat - go for the good stuff!
2 C sugar (divided)
2 tsp vanilla
1/2 C butter
ground cinnamon
Roll one can crescent dough into bottom of greased 9x13 baking pan.
Stretch dough and pinch seams together to form crust.
Blend together cream cheese, 1 C sugar and 1 tsp vanilla.
Spread over dough - not too close to edge.
Stretch second can of crescent rolls over cream cheese layer to form top crust.
Melt butter and 1 C sugar and 1 tsp vanilla and pour over crust.
Sprinkle with cinnamon.
Bake 350 degrees 30 minutes.
2 (8 oz) cream cheese, softened - not low fat - go for the good stuff!
2 C sugar (divided)
2 tsp vanilla
1/2 C butter
ground cinnamon
Roll one can crescent dough into bottom of greased 9x13 baking pan.
Stretch dough and pinch seams together to form crust.
Blend together cream cheese, 1 C sugar and 1 tsp vanilla.
Spread over dough - not too close to edge.
Stretch second can of crescent rolls over cream cheese layer to form top crust.
Melt butter and 1 C sugar and 1 tsp vanilla and pour over crust.
Sprinkle with cinnamon.
Bake 350 degrees 30 minutes.
Chocolate Chip Dip with graham crackers
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
--------------------------------------------------------------------------------
DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
Roll the cheese ball in finely chopped pecans before serving.
From a fellow message board member.
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
--------------------------------------------------------------------------------
DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
Roll the cheese ball in finely chopped pecans before serving.
From a fellow message board member.
Buffalo Chicken Dip
(2) 8 oz. cream cheese
(2) 10 oz. cans chicken
1 cup Blue Cheese Dressing
1/4 cup Hot Sauce (adjust to taste)
8 oz. shredded cheddar cheese
Heat in sauce pan, using half the cheddar cheese. Once blended, pour into casserole dish and cover with rest of cheese. Bake at 350 for 20 minutes.
You may serve with celery, Chicken in a Brisket crackers, tortilla chips
(2) 10 oz. cans chicken
1 cup Blue Cheese Dressing
1/4 cup Hot Sauce (adjust to taste)
8 oz. shredded cheddar cheese
Heat in sauce pan, using half the cheddar cheese. Once blended, pour into casserole dish and cover with rest of cheese. Bake at 350 for 20 minutes.
You may serve with celery, Chicken in a Brisket crackers, tortilla chips
Broccoli Chicken Casserole
6 ServingsPrep: 15 min. Bake: 30 min.
Ingredients
* 1-1/2 cups water
* 1 package (6 ounces) chicken stuffing mix
* 2 cups cubed cooked chicken
* 1 cup frozen broccoli florets, thawed
* 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
* 1 cup (4 ounces) shredded cheddar cheese
Directions
* In a small saucepan, bring water to a boil. Stir in stuffing mix.
* Remove from the heat; cover and let stand for 5 minutes.
*
* Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in.
* baking dish. Top with soup. Fluff stuffing with a fork; spoon over
* soup. Sprinkle with cheese.
*
* Bake, uncovered, at 350° for 30-35 minutes or until heated
* through. Yield: 6 servings.
*
Nutrition Facts: 1 serving (1-1/3 cups) equals 315 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 1,025 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein
Ingredients
* 1-1/2 cups water
* 1 package (6 ounces) chicken stuffing mix
* 2 cups cubed cooked chicken
* 1 cup frozen broccoli florets, thawed
* 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
* 1 cup (4 ounces) shredded cheddar cheese
Directions
* In a small saucepan, bring water to a boil. Stir in stuffing mix.
* Remove from the heat; cover and let stand for 5 minutes.
*
* Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in.
* baking dish. Top with soup. Fluff stuffing with a fork; spoon over
* soup. Sprinkle with cheese.
*
* Bake, uncovered, at 350° for 30-35 minutes or until heated
* through. Yield: 6 servings.
*
Nutrition Facts: 1 serving (1-1/3 cups) equals 315 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 1,025 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein
Mac and Cheese Soup
Source: The Pampered Chef
1 (14 ounce) package deluxe type macaroni and cheese
1 cup broccoli, chopped
1/2 cup onion, chopped
1 cup water
2 1/2 cups milk
1 (10 ounce) can condensed cheddar soup
1 cup cubed cooked ham
Cook macaroni as directed on package in a 4-quart casserole. Drain in large colander.
Meanwhile, chop broccoli and onion; in food chopper. Combine broccoli, onions, water in the casserole. Bring to a boil: cook 2 minutes. DO NOT DRAIN.
Stir in cooked macaroni, cheese sauce from pouch, milk, cheese soup and ham. Return to a boil; stirring occasionally. Use soup ladle and serve in 6 bowls.
Serving size: 6
I don't put that much onion in if I do at all. I can get my kids to eat this with at least 2 helpings of this and I send it to school with the boys in thier lunches and it's garanteed to be gone. It's the one thing my picky eatter will eat. They beg to have this at least 2x a month.
1 (14 ounce) package deluxe type macaroni and cheese
1 cup broccoli, chopped
1/2 cup onion, chopped
1 cup water
2 1/2 cups milk
1 (10 ounce) can condensed cheddar soup
1 cup cubed cooked ham
Cook macaroni as directed on package in a 4-quart casserole. Drain in large colander.
Meanwhile, chop broccoli and onion; in food chopper. Combine broccoli, onions, water in the casserole. Bring to a boil: cook 2 minutes. DO NOT DRAIN.
Stir in cooked macaroni, cheese sauce from pouch, milk, cheese soup and ham. Return to a boil; stirring occasionally. Use soup ladle and serve in 6 bowls.
Serving size: 6
I don't put that much onion in if I do at all. I can get my kids to eat this with at least 2 helpings of this and I send it to school with the boys in thier lunches and it's garanteed to be gone. It's the one thing my picky eatter will eat. They beg to have this at least 2x a month.
Homemade Hot Cocoa Mix
Ingredients:
2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup Hershey's cocoa
1/2 cup powdered non-dairy creamer
1 dash salt
Directions:
In large mixing bowl combine all ingredients; blend well. Store in tightly covered container.
Single serving: Combine 1/4 cup mix and 3/4 cup boiling water in cup or mug; stir to blend. Add marshmallows to hot cocoa, if desired.
2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup Hershey's cocoa
1/2 cup powdered non-dairy creamer
1 dash salt
Directions:
In large mixing bowl combine all ingredients; blend well. Store in tightly covered container.
Single serving: Combine 1/4 cup mix and 3/4 cup boiling water in cup or mug; stir to blend. Add marshmallows to hot cocoa, if desired.
Punch
3 Qts Orange Juice
2 Qts Pine Apple Juice
2 liters lemon lime soda (Sprite, 7-up)
1/2T grenadine
1 medium Orange, lime and lemon
2 Qts Pine Apple Juice
2 liters lemon lime soda (Sprite, 7-up)
1/2T grenadine
1 medium Orange, lime and lemon
Tuna Salad for the twins
Mayo
miracle whip
I mix half and half of these
chopped dill pickles
onion
shredded cheddar cheese
lettuce
celery
tuna
mix all to together and add to bread.
miracle whip
I mix half and half of these
chopped dill pickles
onion
shredded cheddar cheese
lettuce
celery
tuna
mix all to together and add to bread.
Simmering Crockpot Meatballs
1 large bag frozen meatballs
1 kraft honey BBQ
1 Sam's joint BBQ sauce (this is what makes it and we can find it at Meijers here in Michigan)
1/2 cup onion finelly chopped
2 Tbsp whorshire sauce
1 tsp mustard
1 Tbsp ketsup
1tsp garlic powder
2 dashes of balck pepper
dash of lemon pepper
1/4 cup water
1tsp brown sugar
Put all in crock pot and let cook all day
1 kraft honey BBQ
1 Sam's joint BBQ sauce (this is what makes it and we can find it at Meijers here in Michigan)
1/2 cup onion finelly chopped
2 Tbsp whorshire sauce
1 tsp mustard
1 Tbsp ketsup
1tsp garlic powder
2 dashes of balck pepper
dash of lemon pepper
1/4 cup water
1tsp brown sugar
Put all in crock pot and let cook all day
Deep Fried Dill Pickles
These are good if anyone wants to try them but they are the best with the restranuat style pickles or Clausian pickles. Not the ones by Valasic, the shelves the refrigerated ones that is what I want to state here.
I find the super big ones at Gordon's in the 3 gallon container I beleive called Gileows are the best ones I have found for this recipe.
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Ranch salad dressing optional
DIRECTIONS
In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired. Yield: 8 servings.
I find the super big ones at Gordon's in the 3 gallon container I beleive called Gileows are the best ones I have found for this recipe.
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Ranch salad dressing optional
DIRECTIONS
In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired. Yield: 8 servings.
Blueberry Tea Bread
2 cups flour
1 tsp baking powder
1 1/2 cups fresh or frozen blueberries
1 tsp orange peel (I omit this)
1 cup sugar
1/4 tsp sugar
2 eggs
1 cup milk
3 T. veggie oil
In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange peel. In another bowl beat eggs, milk and oil. Stir into dry ingredients just till moistened. Pour into a greased 9 in x 5 in x 3 in loaf pan. Bake at 350 for 1 hour or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese.
I don't serve with cream cheese but just buttered.
1 tsp baking powder
1 1/2 cups fresh or frozen blueberries
1 tsp orange peel (I omit this)
1 cup sugar
1/4 tsp sugar
2 eggs
1 cup milk
3 T. veggie oil
In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange peel. In another bowl beat eggs, milk and oil. Stir into dry ingredients just till moistened. Pour into a greased 9 in x 5 in x 3 in loaf pan. Bake at 350 for 1 hour or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese.
I don't serve with cream cheese but just buttered.
Chicken Salad
Sorry, no measurements.
Chopped cooked chicken
a little bit of diced vidalia onion
chopped celery
chopped cooked bacon bits (I always make my own)
shredded cheddar cheese
dried cranberries
Miracle Whip (or mayo if you prefer)
a teaspoon-tablespoon of mustard
I omit the cranberries.
Chopped cooked chicken
a little bit of diced vidalia onion
chopped celery
chopped cooked bacon bits (I always make my own)
shredded cheddar cheese
dried cranberries
Miracle Whip (or mayo if you prefer)
a teaspoon-tablespoon of mustard
I omit the cranberries.
Wet Burritos
Wet Burritos
1 pound ground browned beef
Large floured tortilla shells
Lettuce shredded
Tomatoes diced
Tomato sauce 1 can
Enchilada Sauce 1 can
Shredded cheese ( sharp Cheddar cheese)
Refried beans
Onions
Sour cream
Salsa
To Assemble
Mix together tomato suace and enchilada sauce.
Place flour tortilla on dinner plate. Add refried beans first(easier to spread this way) beef, lettuce, tomatoes, down the center in a strip leave about 1 inch from each end. Wrap shell \_/ so fold is on bottom.
Pour sauce over top of burrito. Nuke for 1-11/2 minutes or until hot in center and cheese is melted on top.
Top with lettuce and tomatoes and onion. Sour cream or salsa. I serve with tortilla chips to help scoop filling on fork.
1 pound ground browned beef
Large floured tortilla shells
Lettuce shredded
Tomatoes diced
Tomato sauce 1 can
Enchilada Sauce 1 can
Shredded cheese ( sharp Cheddar cheese)
Refried beans
Onions
Sour cream
Salsa
To Assemble
Mix together tomato suace and enchilada sauce.
Place flour tortilla on dinner plate. Add refried beans first(easier to spread this way) beef, lettuce, tomatoes, down the center in a strip leave about 1 inch from each end. Wrap shell \_/ so fold is on bottom.
Pour sauce over top of burrito. Nuke for 1-11/2 minutes or until hot in center and cheese is melted on top.
Top with lettuce and tomatoes and onion. Sour cream or salsa. I serve with tortilla chips to help scoop filling on fork.
Sausage Biscuits and Gravy
¼ cup of flour per 1 pound sausage and put on browned ground sausage. Soaks up grease and flavors as well. Mix well. Pour Milk on it. Stir well add salt and pepper to taste.
Serve over Southern Style Biscuits.
Pizza Casserole
1 pound Bob Evans Italian Roll Sausage
12 ounces wide noodles -- cooked according to package directions
2 jars pepperoni pizza sauce -- 14-oz. each
2 cups shredded Cheddar cheese
2 cups shredded mozzarella cheese
6 ounces sliced pepperoni
Preheat oven to 350°F: Crumble and cook sausage in medium skillet over medium
heat until browned. Drain on paper towels. Layer half of noodles in lightly
greased 13 x 9-inch casserole dish. Top with half of sausage, half of pizza
sauce, half of cheeses and half of pepperoni. Repeat layers with remaining
ingredients, reserving several pepperoni slices for garnish on top of
casserole. Bake 35 to 40 minutes. Refrigerate leftovers.
Makes 6 to 8 servings.
I omit Cheddar Cheese and use only mozzarella. But I also at times add
other pizza toppings to the casserole. My kids love this casserole and
ask for it all the time.
Welcome to my Online cookbook
I have often been asked to pass on this recipe or that one. And I am alway's in search for it or forgetting to pass it on. So my goal is to create a Blogspot for my recipes then everyone can enjoy them as needed.
Now I must say some of my recipes do not come with measurements but I will try my best to add measurements.
As a working mother of 8 year old twin boys I find that running to wrestling practice and Awana's after work is not easy on the healthly dinner schedule and I know some of you it's not that easy as well. So over time I have found some recipes that are
very easy and simple but also provide a healthy dinner for your family. I will over time provide you recipes that are kid approved from my previous job of daycare.
Thank You for looking and I hope you enjoy my recipes. Please feel free to add comments.
Now I must say some of my recipes do not come with measurements but I will try my best to add measurements.
As a working mother of 8 year old twin boys I find that running to wrestling practice and Awana's after work is not easy on the healthly dinner schedule and I know some of you it's not that easy as well. So over time I have found some recipes that are
very easy and simple but also provide a healthy dinner for your family. I will over time provide you recipes that are kid approved from my previous job of daycare.
Thank You for looking and I hope you enjoy my recipes. Please feel free to add comments.
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