this makes 3 lbs
Cauliflower flowerettes 1 1/4 lbs
Broccoli flowerettes 1lbs
Shredded Carrots 2 1/2 oz
Red Bell Pepper 1/2 qt
1/2x1 inch sliced
Approximately 60-70 flowerttes to make 1 pound.
Pour desired amount of Hidden Valley Ranch Dressing for sauce. Mix all together and chill.
Tuesday, February 16, 2010
Rotini Mozzeralla Salad by Meijer
this makes 5lbs
Rotini 1 1/4 lbs.
Mozzeralla Cheese cubed 1 lb.
Black Olives 3 1/2 oz.
Green Olives 3 1/2 oz.
Cherry Tomatoes 1 pint
Broccoli Flowerettes 5 oz. approx 20
Celery sliced 1/4 inch 1 1/4 oz.
Creamy Italian Dressing 1 1/4 cup
Cook rotini till tender and let cool. use whole olives and whole cherry or grape tomatoes. Mix all together and chill immediately.
Rotini 1 1/4 lbs.
Mozzeralla Cheese cubed 1 lb.
Black Olives 3 1/2 oz.
Green Olives 3 1/2 oz.
Cherry Tomatoes 1 pint
Broccoli Flowerettes 5 oz. approx 20
Celery sliced 1/4 inch 1 1/4 oz.
Creamy Italian Dressing 1 1/4 cup
Cook rotini till tender and let cool. use whole olives and whole cherry or grape tomatoes. Mix all together and chill immediately.
Wednesday, February 10, 2010
Asian Tomato Beef
2 cans (10 3/4 ounces each) Campbell's® Condensed Tomato Soup
1/3 cup soy sauce
1/3 cup vinegar
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips
6 cups broccoli flowerets
Hot cooked rice
* Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.
* Cover and cook on LOW for 7 to 8 hours* or until the beef is fork-tender.
* Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.
* *Or on HIGH for 4 to 5 hours.
* Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.
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1/3 cup soy sauce
1/3 cup vinegar
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips
6 cups broccoli flowerets
Hot cooked rice
* Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.
* Cover and cook on LOW for 7 to 8 hours* or until the beef is fork-tender.
* Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.
* *Or on HIGH for 4 to 5 hours.
* Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.
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Tater Sauce
1/2 cup mayo Hellamans
< 1/4 cup of relish or chopped pickles (I use dill)
1 tsp lemon juice.
Mix
< 1/4 cup of relish or chopped pickles (I use dill)
1 tsp lemon juice.
Mix
Pistachio Fluff Fruit Salad
1-20 oz can crushed pineapple with juice
1 3 oz instance pistachio pudding
1 12 oz container frozen whipped topping (thawed)
2 cups mini marshmallows
Dump in instance pudding into large mixing bowl. Add pineapple and mix well. Mix in cool Whip cover and refrigerate until thoroughly chillled
1 3 oz instance pistachio pudding
1 12 oz container frozen whipped topping (thawed)
2 cups mini marshmallows
Dump in instance pudding into large mixing bowl. Add pineapple and mix well. Mix in cool Whip cover and refrigerate until thoroughly chillled
Trail Mix
1 box golden grahams cereal
1 bag M & M's (can get seasonal colors)
2 cans almonds
2 cans cashews
2 bags chocolate covered peanuts
Mix in a large bowl
can use ABC pretzels
rolos
chocolate chips
candy corn/pumpkins in the fall
butterscotch chips
cinnomon chips
raisins
peanuts
1 bag M & M's (can get seasonal colors)
2 cans almonds
2 cans cashews
2 bags chocolate covered peanuts
Mix in a large bowl
can use ABC pretzels
rolos
chocolate chips
candy corn/pumpkins in the fall
butterscotch chips
cinnomon chips
raisins
peanuts
Granny's Potato Salad
Sorry no measurements for this one just eyeball it.
Poatoes--cubed small
smokey links--cubed small but not cooked
bacon--crumbled, drained well and cooked
onion diced
eggs ---chopped
mayo
Mix altogether till a semi dry mixture.
Poatoes--cubed small
smokey links--cubed small but not cooked
bacon--crumbled, drained well and cooked
onion diced
eggs ---chopped
mayo
Mix altogether till a semi dry mixture.
Grandma Mary's O'Brien Potatoes
1 pkg O'Briend Potatoes
1 can Cream of Celery soup
1 can Cheddar Cheese Soup
1-8 oz pack sour cream
Mix altogether and back for 45 minutes at 350.
1 can Cream of Celery soup
1 can Cheddar Cheese Soup
1-8 oz pack sour cream
Mix altogether and back for 45 minutes at 350.
dog Pile Salad
Head of Lettuce
6-8 slices of bacon- crumbled
2-3 green onions
1/2 cup Chinese Noodles
6 tsp sesame seeds
3 oz toasted sliced almonds
Dressing
1/4 tsp black pepper
1/2 cup veggie oil
6 tsp white vinegar
4 Tbsp sugar
1/2 tsp salt
1/2 tsp Accent
Mix all together and enjoy.
6-8 slices of bacon- crumbled
2-3 green onions
1/2 cup Chinese Noodles
6 tsp sesame seeds
3 oz toasted sliced almonds
Dressing
1/4 tsp black pepper
1/2 cup veggie oil
6 tsp white vinegar
4 Tbsp sugar
1/2 tsp salt
1/2 tsp Accent
Mix all together and enjoy.
Ranch Pretzels
2 1/2 bags of mini pretzels
1 tsp garlic salt
1 tsp dill weed
1 bottle popping oil
1 pkg hidden valley ranch (dry)
Mix all ingredients together. Pour in pretzels. Let sit out for a couple hours to dry then place in a sealed container.
1 tsp garlic salt
1 tsp dill weed
1 bottle popping oil
1 pkg hidden valley ranch (dry)
Mix all ingredients together. Pour in pretzels. Let sit out for a couple hours to dry then place in a sealed container.
Wednesday, February 3, 2010
Veggie Dip
1 c. Hellamans mayonnaise
1 c. sour cream
1/2 tsp. dill weed
2 tbsp. parsley
1 tbsp. minced onion
1 tsp. beau monde spice
1/2 tsp garlic salt
1 tsp accent
2 drops of Tabassco sauce
Mix all together chill for about 2 hours and serve with fresh veggies
1 c. sour cream
1/2 tsp. dill weed
2 tbsp. parsley
1 tbsp. minced onion
1 tsp. beau monde spice
1/2 tsp garlic salt
1 tsp accent
2 drops of Tabassco sauce
Mix all together chill for about 2 hours and serve with fresh veggies
Pecan Caramel Candies
* 63 Servings
* Prep: 30 min. Bake: 5 min. + cooling
Ingredients
* 63 miniature pretzels
* 63 Rolo candies
* 63 pecan halves
Directions
* Line baking sheets with foil. Place pretzels on foil; top each pretzel with a candy.
* Bake at 250° for 4 minutes or until candies are softened (candies will retain their shape). Immediately place a pecan half on each candy and press down so candy fills pretzel. Cool slightly. Refrigerate for 10 minutes or until set. Yield: 63 candies (about 1-1/4 pounds).
* Prep: 30 min. Bake: 5 min. + cooling
Ingredients
* 63 miniature pretzels
* 63 Rolo candies
* 63 pecan halves
Directions
* Line baking sheets with foil. Place pretzels on foil; top each pretzel with a candy.
* Bake at 250° for 4 minutes or until candies are softened (candies will retain their shape). Immediately place a pecan half on each candy and press down so candy fills pretzel. Cool slightly. Refrigerate for 10 minutes or until set. Yield: 63 candies (about 1-1/4 pounds).
Taco-Filled Pasta Shells Recipe
* 12 Servings
* Prep: 20 min. + chilling Bake: 45 min.
Ingredients
* 2 pounds ground beef
* 2 envelopes taco seasoning
* 1 package (8 ounces) cream cheese, cubed
* 24 uncooked jumbo pasta shells
* 1/4 cup butter, melted
*
ADDITIONAL INGREDIENTS (for each casserole):
* 1 cup salsa
* 1 cup taco sauce
* 1 cup (4 ounces) shredded cheddar cheese
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 1-1/2 cups crushed tortilla chips
* 1 cup (8 ounces) sour cream
* 3 green onions, chopped
Directions
* In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.
* Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.
* To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
* To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. Yield: 2 casseroles (6 servings each).
* Prep: 20 min. + chilling Bake: 45 min.
Ingredients
* 2 pounds ground beef
* 2 envelopes taco seasoning
* 1 package (8 ounces) cream cheese, cubed
* 24 uncooked jumbo pasta shells
* 1/4 cup butter, melted
*
ADDITIONAL INGREDIENTS (for each casserole):
* 1 cup salsa
* 1 cup taco sauce
* 1 cup (4 ounces) shredded cheddar cheese
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 1-1/2 cups crushed tortilla chips
* 1 cup (8 ounces) sour cream
* 3 green onions, chopped
Directions
* In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.
* Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.
* To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
* To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. Yield: 2 casseroles (6 servings each).
Colossal Caramel Apple Trifle Recipe
* 42 Servings
* Prep: 40 min.
Ingredients
* 1 package (18-1/4 ounces) yellow cake mix
* 6 cups cold milk
* 3 packages (3.4 ounces each) instant vanilla pudding mix
* 1 teaspoon apple pie spice
* 1 jar (12-1/4 ounces) caramel ice cream topping
* 1-1/2 cups chopped pecans, toasted
* 2 cans (21 ounces each) apple pie filling
* 2 cartons (16 ounces each) frozen whipped topping, thawed
Directions
* Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
* In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
* Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
* Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
* Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).
* Prep: 40 min.
Ingredients
* 1 package (18-1/4 ounces) yellow cake mix
* 6 cups cold milk
* 3 packages (3.4 ounces each) instant vanilla pudding mix
* 1 teaspoon apple pie spice
* 1 jar (12-1/4 ounces) caramel ice cream topping
* 1-1/2 cups chopped pecans, toasted
* 2 cans (21 ounces each) apple pie filling
* 2 cartons (16 ounces each) frozen whipped topping, thawed
Directions
* Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
* In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
* Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
* Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
* Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).
Pistachio Bread
Mix together:
* 2 teaspoon ground cinnamon
* 3 tablespoons brown sugar
* 3/4 cups chopped walnuts
Beat together
* 1 (18.25 ounce) package white or butter cake mix
* 4 eggs
* 1/4 cup vegetable oil
* 2 tablespoons water
* 1 (3 ounce) package instant pistachio pudding mix
* 1 cup sour cream
* 1/2 cup water
Mix together above and bake at 350 degrees for 30-35 minutes in a greased/floured pan.
Layer 1/2 batter abd 1/2 sugar mixture
* 2 teaspoon ground cinnamon
* 3 tablespoons brown sugar
* 3/4 cups chopped walnuts
Beat together
* 1 (18.25 ounce) package white or butter cake mix
* 4 eggs
* 1/4 cup vegetable oil
* 2 tablespoons water
* 1 (3 ounce) package instant pistachio pudding mix
* 1 cup sour cream
* 1/2 cup water
Mix together above and bake at 350 degrees for 30-35 minutes in a greased/floured pan.
Layer 1/2 batter abd 1/2 sugar mixture
Philly Cheese Steak Sandwich
4-5 slices of sliced roast beef
1 slice of provolone cheese
1 small onion sliced thin
1 green bell pepper sliced thin
1 sub bun
butter
In a meduim sauce pan over meduim heat, saute bell pepper and onion. In a lightly buttered skillet over meduim-high heat, cook roast beef until lighly browned. Grill sub buns till lightly brown. Layer roast beef, provolone, onion/pepper mixture on sub bun.
1 slice of provolone cheese
1 small onion sliced thin
1 green bell pepper sliced thin
1 sub bun
butter
In a meduim sauce pan over meduim heat, saute bell pepper and onion. In a lightly buttered skillet over meduim-high heat, cook roast beef until lighly browned. Grill sub buns till lightly brown. Layer roast beef, provolone, onion/pepper mixture on sub bun.
Mesquite Chicken Sub
Mesquite smoked Chicken, mozzarella, cheddar cheese, lettuce and tomato. Warm chicken and cheese in oven till melted, place lettuce and tomato on top Serve hot. Serve with Mayo.
Ham Hoagie
Ham
lettuce
tomato
swiss cheese
Mayo
sub bun
Grill ham and sub bun on grittle with butter, layer ingredients on bun.
lettuce
tomato
swiss cheese
Mayo
sub bun
Grill ham and sub bun on grittle with butter, layer ingredients on bun.
Slim Jim
3-4 slices of ham
1 sub bun
2 slices of American cheese
olive sauce
Grill ham and bun on grittle with butter. Layer ham, cheese and olive sauce.
Olive Sauce
Minced Green Olives
Mayo
1 sub bun
2 slices of American cheese
olive sauce
Grill ham and bun on grittle with butter. Layer ham, cheese and olive sauce.
Olive Sauce
Minced Green Olives
Mayo
Patty Melt
1 Hamburger Patty
onion slices slated
2 slices of swiss cheese
2 slices of rye bread.
Fry hamburger till desired browness, layer salated onions on grilled rye bread with melted swiss.
onion slices slated
2 slices of swiss cheese
2 slices of rye bread.
Fry hamburger till desired browness, layer salated onions on grilled rye bread with melted swiss.
Baton Rouge Sandwich
2 slices of ham
2 slices of turkey
1 slice of muenster cheese
2 slices of rye bread
blue cheese dressing
1-2 slices of tomato
lettuce
real butter
Grill rye bread, turkey and ham with butter. Place one slice of muenster cheese on one slice of rye bread. Layer turkey and ham, dress with blue cheese, tomato and lettuce. Place 2 second slice of rye on top.
2 slices of turkey
1 slice of muenster cheese
2 slices of rye bread
blue cheese dressing
1-2 slices of tomato
lettuce
real butter
Grill rye bread, turkey and ham with butter. Place one slice of muenster cheese on one slice of rye bread. Layer turkey and ham, dress with blue cheese, tomato and lettuce. Place 2 second slice of rye on top.
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