Ingredients
1 can cream corn
2 eggs
2 tbsp sugar
1 cup milk
1 1/2 tbsp corn starch
1/2 tsp salt
2 tbsp butter, melted
pepper to taste
Directions
Beat eggs well. Add remaining ingredients and mix well. Bake in 9x13 pan for 1 hour at 350 degrees.
Friday, July 31, 2015
Cheese Bread
Ingredients
1 1/2 cup bisquick 3/4 cup milk
1 egg, beaten
1 cup shredded cheddar cheese
Onion powder, to taste
1 stick butter
Garlic powder, optional
Directions
Combine egg and milk, add bisquick, onion powder, garlic powder, and 3/4 cup cheese. Pour into greased pie plate. Sprinkle with remaining cheese and pour melted butter on top. Bake at 350 degrees for 25-30 minutes.
1 1/2 cup bisquick 3/4 cup milk
1 egg, beaten
1 cup shredded cheddar cheese
Onion powder, to taste
1 stick butter
Garlic powder, optional
Directions
Combine egg and milk, add bisquick, onion powder, garlic powder, and 3/4 cup cheese. Pour into greased pie plate. Sprinkle with remaining cheese and pour melted butter on top. Bake at 350 degrees for 25-30 minutes.
Spaghetti Pie
Ingredients
6 oz spaghetti, cooked and drained
2 tbsp olive oil or butter
2 large eggs, beaten
3/4 cup shredded parmesan cheese, divided
1 cup ricotta cheese
1 cup spaghetti sauce
1/2 cup mozzarella cheese
Directions
Preheat oven to 350 degrees. Lightly grease 10 inch pie plate. Set aside. Toss hot spaghetti with olive oil or butter. Combine eggs and 1/2 cup parmesan cheese. Stir into spaghetti. Pour spaghetti mixture into prepared pie plate. Form into a "crust". Spread ricotta over "crust". Top with spaghetti sauce. Bake uncovered 25 minutes. Top with mozzarella. Bake 5 minutes more, until cheese melts. Remove from oven. Sprinkle with 1/4 cup parmesan cheese. Cool 10 minutes before cutting into wedges.
6 oz spaghetti, cooked and drained
2 tbsp olive oil or butter
2 large eggs, beaten
3/4 cup shredded parmesan cheese, divided
1 cup ricotta cheese
1 cup spaghetti sauce
1/2 cup mozzarella cheese
Directions
Preheat oven to 350 degrees. Lightly grease 10 inch pie plate. Set aside. Toss hot spaghetti with olive oil or butter. Combine eggs and 1/2 cup parmesan cheese. Stir into spaghetti. Pour spaghetti mixture into prepared pie plate. Form into a "crust". Spread ricotta over "crust". Top with spaghetti sauce. Bake uncovered 25 minutes. Top with mozzarella. Bake 5 minutes more, until cheese melts. Remove from oven. Sprinkle with 1/4 cup parmesan cheese. Cool 10 minutes before cutting into wedges.
Chicken and Dumplings
Ingredients
4 chicken breasts, cooked and shredded (save water to cook dumplings in)
Dumplings
3 cups self rising flour
1/2 stick butter
1 egg
1 can cream of chicken soup
add enough milk until dough is stiff
Directions
Roll dough paper thin on a floured pastry sheet. Cut into 1 inch pieces. Use extra plain flour to cut dumplings to make a thicker gravy. Bring broth to a boil. Drop dumplings in broth. Add cream of chicken soup. Cook slow for 10 minutes. Add chicken.
4 chicken breasts, cooked and shredded (save water to cook dumplings in)
Dumplings
3 cups self rising flour
1/2 stick butter
1 egg
1 can cream of chicken soup
add enough milk until dough is stiff
Directions
Roll dough paper thin on a floured pastry sheet. Cut into 1 inch pieces. Use extra plain flour to cut dumplings to make a thicker gravy. Bring broth to a boil. Drop dumplings in broth. Add cream of chicken soup. Cook slow for 10 minutes. Add chicken.
Cheesy Grits Casserole
Ingredients
4 cups water
1 tsp salt
1 cup quick cooking grits
16 oz sharp cheddar cheese, shredded
1/4 cup butter, melted
2 eggs, slightly beaten
Directions
Heat water and salt to boiling. Gradually add grits and return to boiling. Reduce heat. Simmer uncovered, stirring for 5 minutes. Remove from heat and allow to cool slightly. Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated. Bake at 350 degrees until a light, golden brown, about 50 minutes.
4 cups water
1 tsp salt
1 cup quick cooking grits
16 oz sharp cheddar cheese, shredded
1/4 cup butter, melted
2 eggs, slightly beaten
Directions
Heat water and salt to boiling. Gradually add grits and return to boiling. Reduce heat. Simmer uncovered, stirring for 5 minutes. Remove from heat and allow to cool slightly. Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated. Bake at 350 degrees until a light, golden brown, about 50 minutes.
Bacon, Egg and Cheese Ring
Ingredients
1 can crescent rolls
5 large eggs, scrambled
1 cup sharp cheddar cheese
8 slices cooked bacon
1 tsp seasoned salt
Directions
Heat oven to 375 degrees. Scramble eggs. Lay out crescents on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out). Place bacon around inside center of the ring. Top with about 1/3 of the cheese, scrambled eggs, seasoned salt and remaining cheese. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them together. Bake for 15-17 minutes or until golden brown.
1 can crescent rolls
5 large eggs, scrambled
1 cup sharp cheddar cheese
8 slices cooked bacon
1 tsp seasoned salt
Directions
Heat oven to 375 degrees. Scramble eggs. Lay out crescents on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out). Place bacon around inside center of the ring. Top with about 1/3 of the cheese, scrambled eggs, seasoned salt and remaining cheese. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them together. Bake for 15-17 minutes or until golden brown.
Chicken and Dumpling Casserole
Ingredients
2 chicken breast cooked and shredded or rotisserie chicken
2 cups chicken broth
1/2 stick butter
2 cups bisquick
2 cups milk
1 can cream of chicken soup
3 tsp chicken granules
1/2 tsp poultry seasoning or sage
1 tsp pepper
1/2 tsp salt
Directions
Preheat oven to 350 degrees. In a 9x13 dish, melt butter. Spread chicken over butter. Sprinkle pepper and poultry seasoning over this layer. Do not stir. In small bowl, mix milk and bisquick. Slowly pour over chicken. Do not stir. In a medium bowl, whisk together chicken broth, soup and granules. Pour over bisquick layer. Do not stir. Bake for 30-40 minutes or until the top is golden brown.
2 chicken breast cooked and shredded or rotisserie chicken
2 cups chicken broth
1/2 stick butter
2 cups bisquick
2 cups milk
1 can cream of chicken soup
3 tsp chicken granules
1/2 tsp poultry seasoning or sage
1 tsp pepper
1/2 tsp salt
Directions
Preheat oven to 350 degrees. In a 9x13 dish, melt butter. Spread chicken over butter. Sprinkle pepper and poultry seasoning over this layer. Do not stir. In small bowl, mix milk and bisquick. Slowly pour over chicken. Do not stir. In a medium bowl, whisk together chicken broth, soup and granules. Pour over bisquick layer. Do not stir. Bake for 30-40 minutes or until the top is golden brown.
Tupperware Pie Crust
Ingredients
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
6 tbsp cold water
3/4 cup shortening
2 tbsp butter
Directions
Put all ingredients in a large bowl with a lid. Shake until a ball forms. Remove from container, roll out and place in pie plate. May be used the same as a frozen pie crust.
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
6 tbsp cold water
3/4 cup shortening
2 tbsp butter
Directions
Put all ingredients in a large bowl with a lid. Shake until a ball forms. Remove from container, roll out and place in pie plate. May be used the same as a frozen pie crust.
Blueberry Ricotta Pancakes
Ingredients
1 1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tbsp sugar
4 tbsp melted butter
1/2 cup ricotta cheese
1 large egg
1/2 cup orange juice
1/3 cup milk
1/2 tsp vanilla
3/4 cup blueberries
oil
Directions
In a bowl, combine flour with baking powder, baking soda, salt and sugar. In another bowl, whisk together the butter, ricotta cheese, egg, OJ, milk and vanilla. Combine the wet and dry ingredients just until blended. Stir in the blueberries. Heat griddle over medium heat. Spoon a small amount of batter onto the hot, greased griddle and spread gently with the back of the spoon. Grill until done.
1 1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tbsp sugar
4 tbsp melted butter
1/2 cup ricotta cheese
1 large egg
1/2 cup orange juice
1/3 cup milk
1/2 tsp vanilla
3/4 cup blueberries
oil
Directions
In a bowl, combine flour with baking powder, baking soda, salt and sugar. In another bowl, whisk together the butter, ricotta cheese, egg, OJ, milk and vanilla. Combine the wet and dry ingredients just until blended. Stir in the blueberries. Heat griddle over medium heat. Spoon a small amount of batter onto the hot, greased griddle and spread gently with the back of the spoon. Grill until done.
Caesar Pasta Salad
Ingredients
1/2 (16 oz box) rotini pasta
1/2-1 cup Caesar salad dressing
1 lemon, zested and juiced
3 tbsp chopped parsley leaves
1/4 cup grated parmesan cheese
ground black pepper
1 cup garlic croutons
Directions
Bring a large pot of salted water to a boil. Add pasta and stir gently. Boil uncovered, stirring occasionally, about 8 minutes. Remove from heat and drain. Rinse with cold water. In a large bowl, combine dressing, lemon zest, lemon juice, parsley, parmesan cheese and pepper. Add croutons and cooked, cooled pasta. Mix until all the pasta is coated with the dressing mix.
1/2 (16 oz box) rotini pasta
1/2-1 cup Caesar salad dressing
1 lemon, zested and juiced
3 tbsp chopped parsley leaves
1/4 cup grated parmesan cheese
ground black pepper
1 cup garlic croutons
Directions
Bring a large pot of salted water to a boil. Add pasta and stir gently. Boil uncovered, stirring occasionally, about 8 minutes. Remove from heat and drain. Rinse with cold water. In a large bowl, combine dressing, lemon zest, lemon juice, parsley, parmesan cheese and pepper. Add croutons and cooked, cooled pasta. Mix until all the pasta is coated with the dressing mix.
Snickers Dip
Ingredients
1-2 blocks of cream cheese, softened (8oz)
8 oz cool whip
1/4 cup brown sugar
4 regular size Snickers bars, cut into small pieces
Directions
Mix first 3 ingredients together, then add Snickers. Serve with apples or graham crackers.
1-2 blocks of cream cheese, softened (8oz)
8 oz cool whip
1/4 cup brown sugar
4 regular size Snickers bars, cut into small pieces
Directions
Mix first 3 ingredients together, then add Snickers. Serve with apples or graham crackers.
Grilled Sweet Potatoes
Ingredients
4 medium sweet potatoes (about 3 pounds), scrubbed well
1 tsp coarse sea salt
1 tsp cumin
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp chipotle powder
2 tbsp apple cider vinegar
1/4 cup extra virgin olive oil
Directions
Cover potatoes with cold, salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp knife, 5-7 minutes. Drain well. When cool, slice potatoes lengthwise. Mix together salt, spices and apple cider vinegar, add oil in a slow stream. Brush this mixture on sweet potatoes. Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes.
4 medium sweet potatoes (about 3 pounds), scrubbed well
1 tsp coarse sea salt
1 tsp cumin
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp chipotle powder
2 tbsp apple cider vinegar
1/4 cup extra virgin olive oil
Directions
Cover potatoes with cold, salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp knife, 5-7 minutes. Drain well. When cool, slice potatoes lengthwise. Mix together salt, spices and apple cider vinegar, add oil in a slow stream. Brush this mixture on sweet potatoes. Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes.
Pineapple Breeze
Ingredients
1 1/2 oz Malibu coconut rum
1/2 can sprite
1/4 cup pineapple juice
1/4 cup orange juice
Directions
Mix together, pour over ice and serve.
1 1/2 oz Malibu coconut rum
1/2 can sprite
1/4 cup pineapple juice
1/4 cup orange juice
Directions
Mix together, pour over ice and serve.
Chicken Enchilada Rice Casserole
Ingredients
3 cooked chicken breasts, shredded
2 cups Basmati rice
2 cans (10 oz each) Old El Paso Enchilada Sauce
1 can refried beans
1 cup white cheddar cheese, shredded
1 cup Monterey Jack, shredded
1 can corn
salt and pepper to taste
Directions
Cook rice, use 4 cups of water and 1/4 cup butter. Preheat oven to 350 degrees. Mix the cheeses together. In a large bowl, mix chicken with the enchilada sauce, refried beans and half the cheese. Add rice, season with salt and pepper and mix well. Pour rice mixture into a large casserole dish. Top with corn, then remainder of cheese. Bake for about 20-30 minutes or until cheese melts and is bubbly.
3 cooked chicken breasts, shredded
2 cups Basmati rice
2 cans (10 oz each) Old El Paso Enchilada Sauce
1 can refried beans
1 cup white cheddar cheese, shredded
1 cup Monterey Jack, shredded
1 can corn
salt and pepper to taste
Directions
Cook rice, use 4 cups of water and 1/4 cup butter. Preheat oven to 350 degrees. Mix the cheeses together. In a large bowl, mix chicken with the enchilada sauce, refried beans and half the cheese. Add rice, season with salt and pepper and mix well. Pour rice mixture into a large casserole dish. Top with corn, then remainder of cheese. Bake for about 20-30 minutes or until cheese melts and is bubbly.
Pull Apart Pizza Bread
Ingredients
2 cans pizza dough or biscuits
2 cups mozzarella cheese
2 tbsp Italian Seasoning
1/3 cup olive oil
8 oz package pepperoni
1 cup parmesan cheese
1/2 tsp garlic powder
Directions
***This is to be baked in a bundt pan***
Preheat oven to 350 degrees. Cut pizza dough or biscuits into quarters. Cut pepperoni into smaller pieces. Mix all ingredients in a bowl and toss so that oil is spread evenly on each piece of dough. Bake for about 30 minutes, or until top is brown and center is thoroughly cooked. Flip over on to a plate while hot. Serve with a side of sauce.
2 cans pizza dough or biscuits
2 cups mozzarella cheese
2 tbsp Italian Seasoning
1/3 cup olive oil
8 oz package pepperoni
1 cup parmesan cheese
1/2 tsp garlic powder
Directions
***This is to be baked in a bundt pan***
Preheat oven to 350 degrees. Cut pizza dough or biscuits into quarters. Cut pepperoni into smaller pieces. Mix all ingredients in a bowl and toss so that oil is spread evenly on each piece of dough. Bake for about 30 minutes, or until top is brown and center is thoroughly cooked. Flip over on to a plate while hot. Serve with a side of sauce.
Saturday, April 4, 2015
Blueberry Sauce
Ingredients:
2 cups blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tbsp cornstarch
1/2 tsp almond extract
1/8 tsp cinnamon
Directions:
In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice and sugar. Stirring gently, bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to smash the blueberries. Simmer until thick enough to coat the back of a metal spoon, 3-4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it's too thick for your liking.
2 cups blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tbsp cornstarch
1/2 tsp almond extract
1/8 tsp cinnamon
Directions:
In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice and sugar. Stirring gently, bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to smash the blueberries. Simmer until thick enough to coat the back of a metal spoon, 3-4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it's too thick for your liking.
Easy Blueberry Cobbler
Ingredients:
1 cup milk
1 cup flour
1 cup sugar
1 stick butter
3 tsp baking powder
1 quart blueberries
Directions:
Melt butter, add milk and dry ingredients. Mix well. Pour into greased baking dish, add blueberries. Do not mix! Bake at 350 degrees for 20 minutes or until golden brown.
1 cup milk
1 cup flour
1 cup sugar
1 stick butter
3 tsp baking powder
1 quart blueberries
Directions:
Melt butter, add milk and dry ingredients. Mix well. Pour into greased baking dish, add blueberries. Do not mix! Bake at 350 degrees for 20 minutes or until golden brown.
Melt in Your Mouth Ribs
Ingredients:
4 lbs pork ribs
3/4 cup brown sugar
1 tsp hickory smoke salt
1 tbsp paprika
1 tbsp garlic powder
1/2 tsp red pepper (optional)
2 cups of your favorite BBQ sauce
Directions:
Preheat oven to 300 degrees. Peel of tough membrane that covers bony side of the ribs. Mix the sugar and spices together to make the rub. Apply to all sides of the ribs. Lay ribs on 2 layers of foil, shiny side out and meaty side down. Lay 2 layers of foil on top of the ribs. Roll and crimp edges tightly, edges facing up to seal. Place on baking sheet and bake for 2 1/2 hours or until meat is starting to shrink away from the bone. Remove from oven and heat broiler. Cut ribs into serving sized portions. Arrange on broiler pan, bony side up. Brush on sauce. Broil 1-2 minutes, turn ribs over, repeat. You can also grill the ribs.
***If no hickory salt is available, use smoked paprika or brush on liquid smoke before rub.***
***Gluten free if gluten free BBQ sauce is used***
4 lbs pork ribs
3/4 cup brown sugar
1 tsp hickory smoke salt
1 tbsp paprika
1 tbsp garlic powder
1/2 tsp red pepper (optional)
2 cups of your favorite BBQ sauce
Directions:
Preheat oven to 300 degrees. Peel of tough membrane that covers bony side of the ribs. Mix the sugar and spices together to make the rub. Apply to all sides of the ribs. Lay ribs on 2 layers of foil, shiny side out and meaty side down. Lay 2 layers of foil on top of the ribs. Roll and crimp edges tightly, edges facing up to seal. Place on baking sheet and bake for 2 1/2 hours or until meat is starting to shrink away from the bone. Remove from oven and heat broiler. Cut ribs into serving sized portions. Arrange on broiler pan, bony side up. Brush on sauce. Broil 1-2 minutes, turn ribs over, repeat. You can also grill the ribs.
***If no hickory salt is available, use smoked paprika or brush on liquid smoke before rub.***
***Gluten free if gluten free BBQ sauce is used***
Chocolate Rum Balls
Ingredients:
3 1/4 cup crushed vanilla wafers
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 1/2 cup pecans or walnuts
3 tbsp light corn syrup
1/4-1/2 cup rum
Directions:
In a large bowl, stir together the crushed vanilla wafers, powdered sugar, cocoa and nuts. Blend in rum and corn syrup. Shape into 1 inch balls, and roll in powdered sugar. Store in airtight container for several days to develop the flavor. Roll again in powdered sugar before serving.
3 1/4 cup crushed vanilla wafers
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 1/2 cup pecans or walnuts
3 tbsp light corn syrup
1/4-1/2 cup rum
Directions:
In a large bowl, stir together the crushed vanilla wafers, powdered sugar, cocoa and nuts. Blend in rum and corn syrup. Shape into 1 inch balls, and roll in powdered sugar. Store in airtight container for several days to develop the flavor. Roll again in powdered sugar before serving.
Easiest Pecan Pie Bars Ever
Ingredients:
1 can (8oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 tbsp butter, melted
1 tsp vanilla
1 egg, beaten
Directions:
Heat oven to 350 degrees. Unroll dough and press in bottom and 1/2 inch up sides of a 9x13 pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18-22 minutes longer or until golden brown. Cool completely, about 1 hour and cut into bars.
Buffalo Chicken Cups
Ingredients:
12 oz chicken, shredded
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's Buffalo Wing Sauce
1 cup shredded cheddar cheese, divided
24 wonton wrappers
1/4 cup blue cheese crumbles
Directions:
Preheat oven to 375 degrees. Grease muffin pan. In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cup cheddar cheese. You can soften the mixture slightly in microwave if needed to make it come together. Stir in chicken. Start layering your cups. Press wonton wrapper into the bottom of each muffin tin. Spoon about a tbsp of chicken mixture, top with another wonton wrapper and add another tbsp of chicken mixture. Sprinkle with remaining cheddar cheese and add a little blue cheese. Bake for 18 minutes or until edges are brown. Check after 10 minutes, if edges are brown, cover with foil. Let cool 5 minutes and use a knife to loosen edges and pop out.
12 oz chicken, shredded
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's Buffalo Wing Sauce
1 cup shredded cheddar cheese, divided
24 wonton wrappers
1/4 cup blue cheese crumbles
Directions:
Preheat oven to 375 degrees. Grease muffin pan. In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cup cheddar cheese. You can soften the mixture slightly in microwave if needed to make it come together. Stir in chicken. Start layering your cups. Press wonton wrapper into the bottom of each muffin tin. Spoon about a tbsp of chicken mixture, top with another wonton wrapper and add another tbsp of chicken mixture. Sprinkle with remaining cheddar cheese and add a little blue cheese. Bake for 18 minutes or until edges are brown. Check after 10 minutes, if edges are brown, cover with foil. Let cool 5 minutes and use a knife to loosen edges and pop out.
Super Easy Pie Crust
Ingredients:
1 1/2 cup flour
2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
2 tbsp milk
Directions:
Preheat oven to 400 degrees. Place all ingredients in a 9 inch pie plate. Stir together with fork. Pat mixture into bottom and up the sides of the pie plate. Poke holes in the bottom and side of crust. Bake for 15 minutes or until light brown. Use as directed in favorite pie recipe.
***For recipe that calls for a frozen pie crust, I did not bake prior to filling***
1 1/2 cup flour
2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
2 tbsp milk
Directions:
Preheat oven to 400 degrees. Place all ingredients in a 9 inch pie plate. Stir together with fork. Pat mixture into bottom and up the sides of the pie plate. Poke holes in the bottom and side of crust. Bake for 15 minutes or until light brown. Use as directed in favorite pie recipe.
***For recipe that calls for a frozen pie crust, I did not bake prior to filling***
Orange Juice Cake
1 box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1 cup orange juice
chopped pecans
Directions:
Spray bundt pan and sprinkle with pecans in bottom of pan. Combine cake mix, pudding mix, eggs, vegetable oil and orange juice. Pour batter over pecans and bake at 350 for approximately 1 hour. Leave in pan at this time.
Glaze
1 stick butter
1 cup sugar
1/4 cup orange juice
Combine ingredients and boil for 2 minutes. Pour mixture over cake while still in pan and hot. Let stand in pan for 30 minutes. Turn out onto cake plate.
Easy Slow Cooker Potato Soup
Ingredients:
30 oz bag frozen hash browns
3 cans (14 oz) chicken broth
1 can cream of chicken soup
onion powder, to taste
1/4 tsp pepper
8 oz cream cheese
Bacon, cheddar cheese or sour cream for garnish
Directions:
Combine everything except cream cheese in slow cooker. Cook on low 6-8 hours. About 1 hour before serving, add cream cheese and cook until melted.
30 oz bag frozen hash browns
3 cans (14 oz) chicken broth
1 can cream of chicken soup
onion powder, to taste
1/4 tsp pepper
8 oz cream cheese
Bacon, cheddar cheese or sour cream for garnish
Directions:
Combine everything except cream cheese in slow cooker. Cook on low 6-8 hours. About 1 hour before serving, add cream cheese and cook until melted.
7-up Biscuits
Probably the most simple and delicious biscuits you will ever make!
Ingredients:
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up at room temperature
1/4 cup melted butter
Directions:
Pour Bisquick into large bowl. Add sour cream and mix together. Pour in 7-up and stir until combined. Sprinkle another 1/2 cup of Bisquick onto a clean counter top and gently pat dough out to desired thickeness (about 1 inch). Use a circle biscuit cutter and cut out biscuits (approximately 9). Pour melted butter into a 9x9 pan. Place biscuits into the pan, on top of melted butter. Bake at 450 degrees for 8-10 minutes or until golden brown.
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up at room temperature
1/4 cup melted butter
Directions:
Pour Bisquick into large bowl. Add sour cream and mix together. Pour in 7-up and stir until combined. Sprinkle another 1/2 cup of Bisquick onto a clean counter top and gently pat dough out to desired thickeness (about 1 inch). Use a circle biscuit cutter and cut out biscuits (approximately 9). Pour melted butter into a 9x9 pan. Place biscuits into the pan, on top of melted butter. Bake at 450 degrees for 8-10 minutes or until golden brown.
Jane's Hot Fudge Sauce
This hot fudge sauce brings back great childhood memories of our neighbor, Jane Graham. Me and my sister spent many hours at her house when we were growing up. She made this for us many times to have over ice cream and was always a favorite of mine!
Ingredients:
1 cup sugar
1/3 cup cocoa
3 tbsp flour
1/4 tsp salt
1 tbsp butter
1/4 tsp vanilla
1 cup boiling water
Directions:
Mix dry ingredients. Add water and butter to dry ingredients. Cook over low heat until thick, stirring frequently. Cook until thick. Remove from heat and add vanilla. Enjoy over ice cream!
Ingredients:
1 cup sugar
1/3 cup cocoa
3 tbsp flour
1/4 tsp salt
1 tbsp butter
1/4 tsp vanilla
1 cup boiling water
Directions:
Mix dry ingredients. Add water and butter to dry ingredients. Cook over low heat until thick, stirring frequently. Cook until thick. Remove from heat and add vanilla. Enjoy over ice cream!
Butter & Herb Turkey
Ingredients:
1 bone in turkey breast (6-7 pounds)
2 tbsp.butter, softened
1/2 tsp dried rosemary, crushed
1/2 tsp thyme
1/4 tsp garlic butter
1/4 tsp pepper
1 can (14.5 oz) chicken broth
3 tbsp cornstarch
1 tbsp cold water
Directions:
Rub turkey with butter. Combine spices and sprinkle over turkey. Place in slow cooker. Pour broth over top and cook, covered, on low 5-6 hours or until tender.
Remove turkey. Skim fat from cooking juices. Transfer to a small sauce pan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook an stir for 2 minutes or until thickened. Serve with turkey.
1 bone in turkey breast (6-7 pounds)
2 tbsp.butter, softened
1/2 tsp dried rosemary, crushed
1/2 tsp thyme
1/4 tsp garlic butter
1/4 tsp pepper
1 can (14.5 oz) chicken broth
3 tbsp cornstarch
1 tbsp cold water
Directions:
Rub turkey with butter. Combine spices and sprinkle over turkey. Place in slow cooker. Pour broth over top and cook, covered, on low 5-6 hours or until tender.
Remove turkey. Skim fat from cooking juices. Transfer to a small sauce pan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook an stir for 2 minutes or until thickened. Serve with turkey.
Spicy Pot Roast
Ingredients:
1 4-4.5 pound roast
3/4 tsp garlic salt
3/4 tsp pepper
2 tsp paprika
1/4 tsp dry mustard
1/2 cup water
Directions:
Rinse roast and pat dry. Combine remaining ingredients and rub over meat, coating all sides. Place roast in slow cooker. Add water. Cover and cook on low for 10-12 hours. Check after 10 hours of cooking time. 6-8 servings
1 4-4.5 pound roast
3/4 tsp garlic salt
3/4 tsp pepper
2 tsp paprika
1/4 tsp dry mustard
1/2 cup water
Directions:
Rinse roast and pat dry. Combine remaining ingredients and rub over meat, coating all sides. Place roast in slow cooker. Add water. Cover and cook on low for 10-12 hours. Check after 10 hours of cooking time. 6-8 servings
Slow Cooker Lasagne
Ingredients:
1 pound ground round
1 tsp onion powder
2 garlic cloves, minced
29 tomato sauce
1 cup water
1 tsp salt
6 oz tomato paste
1 tsp oregano
8 oz no cook lasagna noodles
16 oz shredded mozzarella cheese
12 oz ricotta cheese
1/2 cup parmesan cheese
In a skillet, cook beef, onion powder and garlic over medium heat, drain. Add tomato sauce, tomato paste, water, salt and oregano; mix well. Spread 1/4 of the meat sauce in ungreased 5 quart slow cooker. Arrange 1/3 of the noodles over sauce. Combine cheeses and spoon 1/3 of this mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. 6-8 servings
***I've used regular lasagna noodles in place of the no cook ones and it has turned out fine***
1 pound ground round
1 tsp onion powder
2 garlic cloves, minced
29 tomato sauce
1 cup water
1 tsp salt
6 oz tomato paste
1 tsp oregano
8 oz no cook lasagna noodles
16 oz shredded mozzarella cheese
12 oz ricotta cheese
1/2 cup parmesan cheese
In a skillet, cook beef, onion powder and garlic over medium heat, drain. Add tomato sauce, tomato paste, water, salt and oregano; mix well. Spread 1/4 of the meat sauce in ungreased 5 quart slow cooker. Arrange 1/3 of the noodles over sauce. Combine cheeses and spoon 1/3 of this mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. 6-8 servings
***I've used regular lasagna noodles in place of the no cook ones and it has turned out fine***
Mom's Hashbrown Casserole
This has been a family favorite for as long as I can remember. To this day, anytime I'm cooking for my boys and their friends, this is almost always a special request! One of my best friends even requests this dish as a birthday gift every year, along with the Ham and Cheese Squares!
Ingredients:
1/2 stick butter
2 cans cream of chicken soup
8 ounces sour cream
8 ounces shredded cheddar cheese
2 pounds hash browns, thawed
Onion powder to taste
1 1/4-1 1/2 cups milk
Frosted flakes
Spray butter
Directions:
Preheat oven to 375 degrees. Melt butter in 9x13 baking dish. In a large bowl, combine soup, sour cream, milk, onion powder and cheese. Stir in thawed potatoes. After all potatoes are covered with mixture, pour into baking dish. Top with crushed corn flakes spray with spray butter. Bake for one hour. I will cover with foil until the last 10 minutes of baking to avoid the frosted flakes from becoming too browned. If prepared and baked later, leave off frosted flakes til just before baking. This dish can be made up to a day ahead of time. Store in refrigerator until ready to bake.
Ingredients:
1/2 stick butter
2 cans cream of chicken soup
8 ounces sour cream
8 ounces shredded cheddar cheese
2 pounds hash browns, thawed
Onion powder to taste
1 1/4-1 1/2 cups milk
Frosted flakes
Spray butter
Directions:
Preheat oven to 375 degrees. Melt butter in 9x13 baking dish. In a large bowl, combine soup, sour cream, milk, onion powder and cheese. Stir in thawed potatoes. After all potatoes are covered with mixture, pour into baking dish. Top with crushed corn flakes spray with spray butter. Bake for one hour. I will cover with foil until the last 10 minutes of baking to avoid the frosted flakes from becoming too browned. If prepared and baked later, leave off frosted flakes til just before baking. This dish can be made up to a day ahead of time. Store in refrigerator until ready to bake.
Parmesan Chicken
Ingredients:
1/2 cup melted butter
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1 cup bread crumbs
1/2 parmesan cheese
6-8 boneless, skinless chicken breast halves
Directions:
In a pie place, combine butter, mustard worcestershire sauce and salt. In a plastic bag, combine bread crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in a greased 9x13 baking dish. Drizzle with any remaining butter. Bake at 350 degree for 40-45 minutes or until chicken is no longer pink. 6-8 servings.
1/2 cup melted butter
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1 cup bread crumbs
1/2 parmesan cheese
6-8 boneless, skinless chicken breast halves
Directions:
In a pie place, combine butter, mustard worcestershire sauce and salt. In a plastic bag, combine bread crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in a greased 9x13 baking dish. Drizzle with any remaining butter. Bake at 350 degree for 40-45 minutes or until chicken is no longer pink. 6-8 servings.
Chicken Fried Pork Chops
Ingredients:
1/2 cup flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork loin chops (3/4 inch thick)
2 tbsp. vegetable oil
1 can cream of chicken soup
1/3 cup water
Directions:
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops in mixture. In a skillet, brown chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over pork chops. Cover and cook on low 6-8 hours or until meat is tender.
1/2 cup flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork loin chops (3/4 inch thick)
2 tbsp. vegetable oil
1 can cream of chicken soup
1/3 cup water
Directions:
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops in mixture. In a skillet, brown chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over pork chops. Cover and cook on low 6-8 hours or until meat is tender.
Kelly's Hot Dog Skillet Supper
This is a recipe was given to me by a good friend when my kids were little. When I made it for the boys, there was nothing left of it!
Ingredients:
2 tablespoons butter
Onion powder to taste
1 pound hot dogs, sliced
2 1/2 cups uncooked noodles
1 can tomato soup
1 cup milk
1 cup shredded cheese
Directions:
In a large skillet, melt butter, add onion powder and hot dogs for 5 minutes. Layer noodles over hot dogs. Combine soup and milk. Pour over noodles. Sprinkle cheese over top. Cover and bring to a simmer. Keep heat low and cook for 30 minutes.
Ingredients:
2 tablespoons butter
Onion powder to taste
1 pound hot dogs, sliced
2 1/2 cups uncooked noodles
1 can tomato soup
1 cup milk
1 cup shredded cheese
Directions:
In a large skillet, melt butter, add onion powder and hot dogs for 5 minutes. Layer noodles over hot dogs. Combine soup and milk. Pour over noodles. Sprinkle cheese over top. Cover and bring to a simmer. Keep heat low and cook for 30 minutes.
Sunday, March 8, 2015
Corn Flake Pie Crust
Ingredients
4 cups corn flakes or 1 cup corn flake crumbs
2 tbsp up to 1/3 cup sugar
2 tbsp up to 1/2 cup softened butter
2 tbsp light corn syrup
Directions
Put cornflakes in a food processor for about 30 seconds or until finely ground. Combine all ingredients and pat into 8 or 9 inch glass pie plate. Bake at 350 for 5 minutes or microwave for 1 minute. Cool and use in place of graham cracker crust for a gluten free option.
4 cups corn flakes or 1 cup corn flake crumbs
2 tbsp up to 1/3 cup sugar
2 tbsp up to 1/2 cup softened butter
2 tbsp light corn syrup
Directions
Put cornflakes in a food processor for about 30 seconds or until finely ground. Combine all ingredients and pat into 8 or 9 inch glass pie plate. Bake at 350 for 5 minutes or microwave for 1 minute. Cool and use in place of graham cracker crust for a gluten free option.
Bang Bang Chicken
Ingredients
2 cups vegetable oil
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
2 tbsp sriracha
salt and pepper to taste
2 lbs boneless, skinless chicken, cut into 1 inch cubes
2-3 cups spicy panko bread crumbs
Dipping Sauce
1/4 cup mayo
2 tbsp sriracha
3 tbsp honey
Directions
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, sriracha, salt and pepper. Add chicken pieces to mixture, toss to coat. Marinate for at least 30 minutes. While chicken is marinating, mix sauce ingredients together and set aside. Heat vegetable oil over medium heat in large skillet. Pour panko crumbs in wide, shallow dish. Dredge each piece of battered chicken in panko, pressing to coat. Add breaded chicken to skillet and cook until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel lined plate. Serve immediately over rice, drizzled with sauce. Use extra sauce for dipping.
2 cups vegetable oil
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
2 tbsp sriracha
salt and pepper to taste
2 lbs boneless, skinless chicken, cut into 1 inch cubes
2-3 cups spicy panko bread crumbs
Dipping Sauce
1/4 cup mayo
2 tbsp sriracha
3 tbsp honey
Directions
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, sriracha, salt and pepper. Add chicken pieces to mixture, toss to coat. Marinate for at least 30 minutes. While chicken is marinating, mix sauce ingredients together and set aside. Heat vegetable oil over medium heat in large skillet. Pour panko crumbs in wide, shallow dish. Dredge each piece of battered chicken in panko, pressing to coat. Add breaded chicken to skillet and cook until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel lined plate. Serve immediately over rice, drizzled with sauce. Use extra sauce for dipping.
Blueberry Custard Pie
3/4 cup sugar
1 egg
2 tbsp. flour
2 tsp vanilla
1/4 tsp salt
2 1/2 cup fresh blueberries
9 inch unbaked pie crust
Streusel topping
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, softened
1/2 cup pecans, chopped
Preheat oven to 400 degrees. Combine first 6 ingredients, mix until smooth. Gently fold in blueberries. Spoon filling into pie crust. Bake 25 minutes. While filling is baking, prepare topping. In medium bowl, combine brown sugar and flour. Mix butter in until mixture resembles course sand. Fold in pecans. After filling has baked 25 minutes, sprinkle with streusel topping. Bake an additional 15-20 minutes or until filling is set and topping is brown. Use a crust shield or loose foil tent toward end of baking so crust doesn't burn. Let set 15-20 minutes before serving. May be served warm or cold.
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