Best Beef and Broccoli

Aucun commentaire :







3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

How to make it :




In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.

Pecan Tarts

Aucun commentaire :






1- 3oz. pkg. cream cheese, softened
1 stick of margarine or butter, softened
1 C. flour
Dash of salt
Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4? muffin tins (press dough in bottom and sides with fingers, do not leave any holes).


Filling:
2 eggs, beaten
1 C. brown sugar
2 T. margarine or butter, melted
1 tsp. vanilla
Dash of salt
1 C. pecans, chopped

How to make it :



Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.

Doritos Casserole

Aucun commentaire :






2 (10 1/2 ounce) cans cream of mushroom soup
1 1/2 cups water
1 (10 ounce) can Rotel Tomatoes, chopped
1 (13 -16 ounce) bag plain Doritos
1 1/2 cups chopped onions
1 lb ground beef
1 cup grated cheddar cheese

How to make it :



Preheat oven to 350 degrees.
Bring to a boil the soup, water, and tomatoes.
Cook onion with ground beef.
Place layer of slightly crushed Doritos in the bottom of a casserole.
Add a layer of ground beef, a layer of soup mixture and a layer of Doritos.
Continue until all ingredients are used.
Top with cheese.
Bake in 350 degree oven for 25-30 minutes.
Serve and enjoy.
You can also add canned beans and cooked rice to this casserole!
If you can't get Rotel tomatoes, use a can of crushed, peeled tomatoes and add 1 tsp of seeded and minced jalapeno to them (or mild green chiles).

Poor Man's Stew

Aucun commentaire :






1 lb. ground beef, browned and drained
1.5 lbs potatoes, diced large
3 carrots, sliced
1 onion, diced
1 garlic clove, minced (I had this on hand already)
1 (6-oz.) can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano

How to make it :




Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir.
Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.
Serve with buttered sandwich bread.

Cheesy Garlic Baked Chicken

Aucun commentaire :





4 boneless skinless chicken breasts -thin
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 teaspoon salt
1 cup of cheese

How to make it :



Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar & a teaspoon of salt
Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 30 minutes.
Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted

TACO STUFFED SHELLS

Aucun commentaire :






1 lb. ground beef or turkey
1/4 cup taco seasoning
4 oz. cream cheese
12 Jumbo Pasta shells
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Jack cheese

How to make it :




Cook Shells.
On the stove sear Beef or turkey.
Add Taco and cream cheese. Cover, remove from heat and let it sit for a while while the cheese is melting.
Stuff the shells with the mix and place in a baking pan. Cover with sauce.
Bake covered with foil for half an hour at 350F. Take out and put some cheese on top.
Bake uncovered until the cheese melted and starting to brown a little

OMG ONE OF THE BEST DESERTS EVER!

Aucun commentaire :






1/2 cup butter, soft (margarine works very well)
3 teaspoons sugar
1 cup flour
1 cup pecans, coarsely chopped

Filling:
8 ounces cream cheese, soft
1 cup icing sugar
2 cups whipped cream
Topping
1 (106 g) package chocolate instant pudding, 4 serving size
1 (106 g) package instant vanilla pudding, 4 serving size
2 cups milk
1 1/2 cups whipped cream
1 chocolate bar, grated

How to make it :



Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
Pour this mixture over the crust.
Combine both pudding mixes with the milk. Pour over cheese mixture.
Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
Chill for at least 4 hours before serving.

TRIPLE LAYER CHOCOLATE CAKE w/CHOCOLATE FROSTING

Aucun commentaire :







3/4 c butter
1 3/4 c sugar
2 eggs
1 t vanilla extract
2 c all-purpose flour
3/4 c cocoa
1 1/4 t baking soda
1/2 t salt
1 1/3 c water

How to make it:





Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat one minute at medium speed. Combine flour, cocoa, soda, and salt. Add alternately with water to creamed mixture. Pour batter into 3 prepared layered pans. Bake at 350*F in preheated oven for 30 to 35 minutes. Cool in pans about 10 minutes. Turn out of pans and cool completely before frosting.
Chocolate Butter Frosting
6 T butter, softened
3/4 c cocoa
2 2/3 c confectioner’s sugar (10X)
1 t vanilla extract
1/3 c milk

How to make it :
Cream butter in small bowl. Add cocoa. Alternately add sugar and milk. Beat until desired consistency. Additional milk may be needed. Blend in vanilla.

Baked Chicken Chimichangas

Aucun commentaire :





1 package 8 oz cream cheese
1 package shredded pepper jack cheese
1 1/2 tablespoons taco seasoning
8 flour tortillas
1 package shredded cheddar cheese
salsa

How to make it :




Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Amazing Crescent Roll Apple Dumplings Recipe !!!!

Aucun commentaire :






1 lb salad macaroni
4 hard-boiled eggs (chopped)
1 small onion, finely diced
3 celery ribs, diced small
1 small sweet pepper, seeded and diced small (red or orange)
Dressing
2 cups light mayonnaise (do not use Miracle Whip)
1/2 cup sugar
1/8 cup yellow mustard
2 tablespoons dill pickle relish
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika (to garnish)

How to make it :





Cook the macaroni according to directions, drain well.
While pasta is cooking mix up all the dressing ingredients till well blended and set aside.
Chop up all the veggies.
When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don't like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing.
Refrigerate for at least one hour, the longer you let it set the better the flavor.

Crunchy Granola Bars

Aucun commentaire :







7 cups old-fashioned rolled oats
1/2 cup vegetable oil
1 teaspoon salt
1 1/2 cups whole almonds, pecans, walnuts or peanuts 
3/4 cup honey
3/4 cup packed brown sugar
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon (optional)

How to make it :




Adjust oven rack to the middle of the oven and set the temperature to 375 degrees.
Line an 18 x 13 inch rimmed baking pan with aluminum foil.
Combine the oats, oil and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, 20-25 minutes. Remove the oats and lower the oven temp to 300 degrees.
Place the nuts in a food processor and process until coarsely chopped. Or just chop coarsely with a big sharp knife.
Combine the honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar. Remove from heat and stir in the vanilla and cinnamon (if using).
Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are thoroughly coated with the honey mixture. Spray the baking sheet (still with foil sling) with non-stick spray then transfer the granola mixture to the prepared baking sheet and spread in an even layer. Spray a large metal spatula or a square dish with non-stick spray and firmly press the mixture into the pan. Make a flat, tight, and even layer. Bake until golden, about 35-40 minutes.
Cool in the baking sheet, on a wire rack, for 10-15 minutes before cutting into bars, I used a pastry scraper to cut.  Cut the bars all the way through and then allow the granola bars to completely cool. Do not wait longer than 15 minutes before cutting the bars. They harden up significantly as they cool. Any longer and you’ll have a very hard time cutting thru them.
The bars can be stored, covered for up to 2 weeks.

RUTH'S CHRIS SWEET POTATO CASSEROLE

Aucun commentaire :






~CRUST~
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/2 cup butter (melted)

~SWEET POTATO MIXTURE~
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/4 cup butter, melted (1/2 cup)

How to make it :



Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Sweet Amish Macaroni Salad

Aucun commentaire :






1 lb salad macaroni
4 hard-boiled eggs (chopped)
1 small onion, finely diced
3 celery ribs, diced small
1 small sweet pepper, seeded and diced small (red or orange)
Dressing
2 cups light mayonnaise (do not use Miracle Whip)
1/2 cup sugar
1/8 cup yellow mustard
2 tablespoons dill pickle relish
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika (to garnish)

How to make it :




Cook the macaroni according to directions, drain well.
While pasta is cooking mix up all the dressing ingredients till well blended and set aside.
Chop up all the veggies.
When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don't like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing.
Refrigerate for at least one hour, the longer you let it set the better the flavor.

Creamy Dreamy Lemon Pie

Aucun commentaire :






8 whole graham crackers
3 Tbsp. butter
1 (14 oz.) can sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 Tbsp. lemon zest
Whipped cream (optional)

How to make it :



Begin by crushing the graham crackers by pulsing them in a food processor or {like I do} putting them in a large Ziploc baggie and crushing them with a rolling pin or glass jar. Place the graham crumbs in a small bowl and add the butter. Mix until moistened. Press graham mixture into a 9-inch pie plate (do not use a "deep-dish" pie plate) and place it in the fridge until you are ready to fill it.
Mix together the condensed milk and 2 eggs until smooth and creamy. Add lemon juice and zest and beat all till combined. Pour this mixture into the pie crust. 
Bake pie in a preheated oven at 350 degrees for 15 minutes. Cool your pie completely and then refrigerate for best flavor. After cutting and plating the pie I add a little dollop of whipped cream and a little lemon zest onto each piece!

Banana Pudding a twist

Aucun commentaire :






1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk

1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers


How to make it :




In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

NO BAKE COCONUT PECAN PRALINE COOKIES

Aucun commentaire :





 2 1/2 cups granulated sugar
1/2 cup evaporated milk
1/2 cup corn syrup
1 stick (1/2 cup) salted butter
1 tsp vanilla extract
2 1/2 cups chopped pecans
2 cups sweetened shredded coconut

How to make it :




In a medium sized bowl, combine coconut and pecans; set aside.
In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil -- let boil and stir for 3 minutes.
Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.
Drop by large spoonfuls on wax paper. Let harden completely -- about an hour to an hour and a half -- before serving.

CHICKEN CABBAGE STIR FRY

Aucun commentaire :







3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1?2 teaspoon ground ginger
~1 teaspoon garlic powder
~1?2 cup water
~Soy sauce to taste

How to make it :



Cut chicken breasts into strips.
Heat oil in a frying pan.
Add chicken strips and stir fry over medium-high heat, turning constantly until done.
Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
Stir sauce into chicken/cabbage mixture.
Cook until sauce has thickened and chicken is coated, about 1 minute.
Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Aucun commentaire :






1 lb. Boneless skinless chicken breast cut into 4 - 4 ounce pieces
4 tablespoons cream cheese
¼ cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon

How to make it :



Cut chicken into 4 equal size pieces. Pound breast so it is about ¼" thick.
Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
Place on baking sheet and back for 30 minutes at 375 degrees F.
Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
Serve immediately.

Notes
One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding as well.
this recipe is very adaptable to being basted with your favorite grilling sauce, marinade, chili sauce, or sweet and sour sauce during baking.
1 lb. of chicken usually equals one large chicken breast cut in half. Cut each half in half again and you will have four 4 ounce pieces.

TEXAS SHEET CAKE RECIPE

Aucun commentaire :





 Cake:
1 cup butter
1 cup water
¼ cup cocoa
2 cups sugar
2 cups flour
? teaspoon salt
2 eggs
1 teaspoon baking soda
½ cup sour cream
1 teaspoon vanilla
Icing (recipe below)
Icing:
½ cup butter
¼ cup cocoa
¼ cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar (sift it first to remove lumps - otherwise icing remains lumpy)
½ teaspoon vanilla
Chopped Pecans (optional)

How to make it :



 For the cake:
In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long.
In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda.
Add the butter mixture to the dry ingredients. Careful, it’s hot.
Add the sour cream and vanilla and mix well.
Pour into a sheet cake pan or jelly roll pan.
Bake at 350 degrees for 20 minutes.
For the icing:
In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil.
Immediately remove from heat and combine with confectioners sugar and vanilla.
Mix well with a mixer to remove lumps.
Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together)

Salted Caramel Sour Cream Cake

Aucun commentaire :






1 box of White Cake Mix
1-12 oz.  jar of Caramel Sauce/Topping
1-16oz. container of White Frosting
1/2 cup of Sour Cream
Salt for sprinkling

How to make it :



Mix the batter according to the box instructions, and then stir in the Sour Cream.  In a parchment lined pan, pour the batter and bake the cake according to the box directions…
Let it cool and gently poke some holes in it with a fork…
Pour half the jar of Caramel Sauce over the poked cake…
Spread it around and let it sit for 5 minutes…
While it’s soaking up that goodness, grab a medium bowl and make the Frosting.  Mix the rest of the Caramel Sauce with the While frosting…
Now frost that cake, and frost it good…
Don’t forget the Salt finish…that’s what makes this cake POP!
Now serve up a nice little piece.

Layered Lemon Delight

Aucun commentaire :






1 cup flour (I used light spelt)
2 tbsp powdered sugar
½ cup (1 stick) butter (add a dash of sea salt if using unsalted butter)
½ cup diced pecans

½ cup sugar
2 tsp unflavored gelatin
4 egg yolks
2/3 cup water
1/3 cup lemon juice (feel free to do ½ cup lemon and water each for a little more tartness for the lemon lovers)
1 tsp finely grated lemon zest

1 8oz pkg cream cheese, softened
½ cup sugar
½ cup whipping cream
1 tsp finely grated lemon zest

1 cup heavy whipping cream
¼ cup sifted powdered sugar
3 tsp lemon juice
1 tsp unflavored gelatin
2 tbsp finely diced pecans

How to make it :



Preheat oven to 375?F.  In a mixing bowl, cream butter and 2 tbsp powdered sugar.  Thoroughly mix in the flour and chopped pecans.  Press into the bottom of a 9" square pan.  Bake for 15 minutes or until lightly browned.  Cool completely.
Stir together ½ cup sugar and gelatin in a small saucepan.  Blend egg yolks, water and lemon juice together with a fork.  Pour the mixture into the sugar through a fine mesh strainer.  (Takes care of any curdled egg whites in your custard.)  Cook over medium heat, stirring constantly until mixture boils.  Remove from heat and stir in lemon zest.  Set aside to cool to room temperature
In a medium mixing bowl, blend the cream cheese and the ½ cup sugar until fully blended and no sugar crystals are left, about 2-3 minutes.  Stir in the lemon zest.  Whip the ½ cup cream until soft peaks form.  Lighten the cream cheese mixture with one dollop, then fold in the rest.  Spread on top of the pecan crust with an offset spatula as flat and even as you can get it.
Pour the cooled lemon custard on top and chill in the refrigerator for at least 30 minutes.
In a small pan combine gelatin and lemon juice; let stand until bloomed (thick).  Place over low heat, stirring constantly, just until the gelatin dissolves.  (You can also do this in a custard cup for 10 seconds in the microwave.)  Remove from heat and cool but do not allow it to set.  In a medium bowl, whip the 1 cup cream and ¼ cup powdered sugar until slightly thickened.  While beating on low speed, gradually add in the gelatin mixture.  Whip at high speed until thick.  Don't get it too stiff or it will be difficult to spread.  Pour/spread out the cream onto the lemon layer and sprinkle with the 2 tbsp finely chopped pecans.
 Chill for at least an hour before attempting to cut into it.

Tasty Mandarin Orange Pineapple Cake !!!

Aucun commentaire :







11 ounces mandarin oranges (drain and save the juice)
In a bowl, mix together:

1 box Duncan Hines butter cake mix. (or equivalent)
1 stick softened margarine
1/2 of the saved orange juice
1/4 cup oil
4 eggs
After mixing together the above ingredients add the drained oranges to mixture.

Grease and flour 3 nine-inch cake pans. Divide cake mixture evenly in cake pans. Bake at 325° for 30-35 min.

Set on wire cake racks for 15 minutes. Remove from pans and cool completely.

Frosting:

How to make it :



1 (20 oz.) can crushed pineapple (un-drained)
1/2 cup powdered sugar
1 (6 oz.) box vanilla instant pudding mix
1 (12 oz.) Cool Whip (or equivalent whipped dessert topping)
1 cup finely shredded coconut
In a large bowl mix, sugar, vanilla instant pudding mix and pineapple (un-drained). Let it stand for 5 minutes to thicken. Add cool whip and coconut; blend mixture together.

Spread frosting between layers, around edge of cake and the top of cake.

Sour Cream Chicken Enchilada Casserole

Aucun commentaire :







4 cups diced cooked chicken
1 can cream of chicken soup
8 oz. (1 cup) sour cream
2/3 cup milk
1 (4 oz.) can diced green chiles
2 Tbsp. dried minced onion
1 tsp. garlic powder
pepper to taste
12 corn tortillas
2-3 cups shredded sharp cheddar cheese

How to make it :




Spray a 13x9 dish with cooking spray. Preheat oven to 350 degrees.
In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.
Line bottom of 13x9 with 6 tortillas. 
Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover. 
Sprinkle with 1/2 of the cheese. Repeat.
Bake for 30 - 40 minutes or until hot and bubbly. 
Let stand 10 - 15 minutes before serving.

Stuffed Cabbage Rolls

Aucun commentaire :





1 can (26 Oz. Size) Campbell's Tomato Soup
2 cans Water (use The Soup Can)
½ cups White Rice
1 pound Ground Beef
Salt And Pepper, to taste
1 whole Medium Onion, Chopped
1 whole Egg
1 head Cabbage

How to make it :



Preheat oven to 350 F.
Pour tomato soup into a roasting pan and then add two cans of water. Stir and set aside.
Cook rice according to package instructions for parboiled; drain and rinse. Mix rice with ground beef, salt and pepper, chopped onion and egg. Set aside.
Core the head of cabbage and then drop it into a stock put filled 3/4 of the way with lightly salted water (cabbage will float). Bring it to a boil and then let it cook for no more than a minute, just enough to loosen the leaves. Gently pull leaves apart with tongs, draining them in a colander.
Once cool enough to handle, take one of the cabbage leaves and spoon beef and rice mixture into the center. Fold sides in, roll it up and place it thick rib side down into the roasting pan. Repeat with the rest of the filling and cabbage leaves.
Cover pan with foil and bake for 1 hour. Serve hot with mashed potatoes.

FUDGE BROWNIE PIE

Aucun commentaire :






3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows
For the frosting:
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

How to make it :




Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

CABBAGE SOUP WITH HAMBURGER

Aucun commentaire :







2-3 pounds of hamburger (can substitute ground turkey)
1 head of cabbage, chopped
2 cup celery, diced
2 cup white or yellow onion, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
5-6 cups beef broth
2 - 14 oz can basil, oregano, garlic diced tomatoes
2 teaspoon oregano
2 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

How to make it :


Brown your hamburger before adding to crock pot.
Put all the ingredients in the crock pot, stir it around
Cook on high between 5-6 hours
or cook on low between - 6-8 hours

Miniature Baked Cheesecakes

Aucun commentaire :






As promised...Miniature Baked Cheesecakes.
I almost loathe to give away just how simple these are as they really do look as though you've toiled away n the kitchen when truth be told you can wow your guests with around 15 mins work!
Makes 12
Pre heat oven to 160 degrees celcius (fan forced - increase 10 degrees if not fan forced)
Ingredients-
250g softened cream cheese (such as Philadelphia)
1/3 cup caster sugar (finely granulated)
1 Egg
1-2 tbs lemon juice (I like the extra zing of 2)
5 tbs thickened cream (cream with at least 35% fat)
150-200g biscuits (cookies). I often use Arnotts Nice, but use your favourite. Try Ginger Nuts for something different
70-100g melted butter (use the larger amounts of butter & biscuits if you prefer a thicker base)

How to make it :




Crush biscuits to fine crumb in processor or do it old school - pop in a freezer bag and crush with rolling pin/tin of tomatoes or whatever heavy object you have handy.
Stir in melted butter until well combined. Use salted butter - goes beautifully with the sweet biscuits.
Line a muffin tin with paper cup cake cases.
Press biscuit mix into cupcake cases. Push it in firmly and level as will be on display when served. Set aside.
Combine cream cheese & sugar until smooth and creamy. I use my food processor but any mixer / hand held etc will do.
Add egg and beat until all combined.
Add lemon juice and cream and beat again. You want it combined but not over beaten as excessive beating will cause cheese cake to crack and split.
Spoon into cupcake cases - fill to about half a cm below top of paper case - they wont rise much.
Bake at 160 for 20 mins.

Scalloped Potatoes

Aucun commentaire :







4 C. thinly sliced potatoes
3 T. butter
3 T. flour
1 1/2 C. milk
1 tsp. salt
1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
pinch of cayenne pepper
1 C. shredded sharp cheddar cheese
paprika

How to make it :




Melt the butter in a pot and whisk in the flour, cooking for 1 minute over med. high heat. 
Whisk in the milk, salt, house seasoning and cayenne pepper. 
Cook till the mixture thickens up, remove from heat and stir in the cheese. 
Place half of the potatoes in the bottom of a lightly greased 1 quart casserole dish. 
Pour half of the cheese mixture over the potatoes and spread around. 
Repeat with remaining potatoes and cheese mixture. 
Sprinkle the top with a little of the paprika. 
Bake in a 350 degree oven, uncovered, for 45 minutes.

Crack-tastic Crackers

Aucun commentaire :






1 – 1 1/4 cup canola oil (you decide how much you want to use)
1 packet Ranch dressing mix
2-3 Tbs. red pepper flakes (I used close to 3…a little warm)
4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl)

 How to make it :


 Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want.
Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers.  Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through.
Let them cool and store in a big ol’ baggie. Or a few little baggies.  My husband has his bag ready to take to work.
That’s it!  So very easy and a great snack for a game or party.  Or a Tuesday.
P.S. I did make a really nice harvest salad tonight to offset my cracker munchies.  I’m not all bad.

TWO TIMIN’ PASTA BAKE

Aucun commentaire :





1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

 How to make it :



Cook pasta according to directions and drain.  Mix the sauces together in a large bowl.
Add the mozzarella and stir to combine.  Then toss in the penne and toss to coat.
Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.

Lazy Cake Cookies

Aucun commentaire :





1 box yellow or white cake mix
2 eggs beaten
5 Tablespoons melted butter
2 Cups M&M’s or mini chocolate chips

How to make it :



Mix together, put in a greased 9×13 pan and bake at 350 for 20 min!

Very easy to make. It’s in the oven now. Looks delicious, can’t wait to eat.

Potato Kielbasa Skillet

1 commentaire :






5 large potatoes, cut in bite sized chunks
1 lb kielbasa, sliced
1 cup chopped onion
1 cup chopped green pepper
2 tablespoons vegetable oil
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
1 1/2 cups shredded American cheese

How to make it :



In dutch oven, brown potatoes, kielbasa, onion and peppers in oil.
Add seasonings and water.
Bring to a boil.
Cover tightly and cook for 20 minutes on low, stirring occasionally.
Uncover and put cheese on top.
Simmer until cheese is melted.

Cinna-bun Cake in the oven!

Aucun commentaire :






Base:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

How to Make It:



Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).
Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan,
Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.
While the cake is baking, prepare the glaze and set aside.
Remove from oven and glaze the cake while still warm.