Peppered Shrimp Alfredo

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12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley

How to make it ;

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

CHICKEN ALFREDO LASAGNA ROLLS

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9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

How to make it :

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

The Best Garlic Alfredo Sauce

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
? cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Cheeseburger Casserole

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1 lb ground beef
1/2 cup chopped onion
2 cups water
2/3 cup ketchup
1 (8 ounce) can tomato sauce
2 tablespoons prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked instant rice
1 cup shredded cheddar cheese

How to make it :

Preheat skillet to 300°F.
Place ground beef and onion in skillet and cook until beef is no longer pink.
Add water, ketchup, tomato sauce, mustard, salt and pepper.
Mix well and bring to a boil.
Add rice and mix thoroughly.
Cover, and reduce temperature to 200°F
Let stand 5 minutes.
Top with cheese; cover and let stand 5 minutes more.

Momma's Creamy Baked Macaroni and Cheese

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16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

How to make it :

Heat oven to 375 degrees F.
Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)
Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.
Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot .

GERMAN CHOCOLATE CAKE

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1/2 cup boiling water
4 ounces sweet cooking German chocolate
2 cups sugar
1 cup butter, softened
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut Pecan Frosting
1 cup sugar ( 1 1/2 cups)
1/2 cup butter ( 3/4 cups)
1 cup evaporated milk ( 12 oz. can)
1 teaspoon vanilla ( 1 1/2 tsp)
3 egg yolks ( 4 egg yolks)
1 1/3 cups flaked coconut ( 2 cups)
1 cup chopped pecans ( 1 1/2 cups)

How to make it :

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.
Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.

Strawberry Pie Recipe

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3 Tablespoons cornstarch
1 cup sugar
1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries
Pre-bake a 10" pie shell

How to make it :

Line bottom of pie shell with the sliced strawberries. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries and refrigerate until set. Serve with whipped cream.

Copycat-Cracker Barrel's Hashbrowns Casserole

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2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

How to make it :

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

OKRA PATTIES

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1 lb fresh okra or 1 (18 ounce) bag frozen cut okra
1/2 cup onion (chopped)
1 teaspoon salt
1/4 teaspoon pepper
1 large egg
1/2 cup water
1 teaspoon baking powder
1 pinch garlic powder (potional)
1/2 cup flour
1/2 cup cornmeal
oil (for frying)

How to make it :

Combine cut okra, onion, salt, pepper, water and egg. Mix well. Combine flour, baking powder, cornmeal and garlic powder. Add to okra mixture, stirring well. Drop about 1/4 cup portions into about 1/2" hot oil. Fry over medium heat until well browned on both sides. Drain on paper towels

Million Dollar Dip

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5 green onions,chopped
8 oz cheddar cheese,shredded
1 1/2 cups mayonnaise
1/4 cup real bacon bits
1/4 cup slivered almonds opt


How to make it :

Mix the onions,cheese,mayo,bacon bits and silvered almonds together.Chill for 2 hours.Serve with favorite crackers.

Fresh Pasta Salad

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1 lb. Mueller's Cut Macaroni
1 large cucumber, peeled and cut in small chunks
2 cups diced fresh tomato
5-6 chopped green onion scallions
8 pieces bacon, cooked crisp and crumbled
1 cup mayonnaise or Miracle Whip
1 package Hidden Valley Ranch dry mix
1.5 cups traditional cut shredded cheddar cheese

How to make it :

Cook pasta according to package directions. Drain in colander and cold water. Place drained pasta in large bowl. Combine mayonnaise and dry ranch mix and gently stir into pasta coating well. Add cucumber, tomatoes and scallions and gently blend. Add bacon and cheese and blend all well. Refrigerate until chilled.

Panera Broccoli Cheese Soup

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 1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

How to make it :


Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
dd salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

Old Fashioned Fruit Cobbler

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1 stick butter
1 1/2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
1 tsp. almond extract
1 quart canned fruit, drained

How to make it :

Preheat oven to 350 degrees. Place stick of butter in 9x13 baking dish and place in oven, just until melted. I actually half this recipe and use a round baking dish stone. Makes just enough and more for our little family of three.
While butter is in oven, combine flour, sugar, baking powder and salt. Whisk together. Gradually add milk and almond extract.
Pour over melted butter. Top with drained fruit pieces.
Bake 40 minutes or until golden brown.
Top with lots of cream or vanilla ice cream :)

Banana Cream Cheesecake

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The Crust:
1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

The Filling:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 to 4 medium firm bananas, sliced
1-3/4 cups cold milk
1 package (3.4 ounces) instant banana cream pudding mix

How to make it :

In a small bowl, combine cracker crumbs and sugar; stir in butter.
Set aside 1/2 cup of the crumb mixture for topping.
Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. Springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
In a large bowl, beat cream cheese and sugar until smooth.
Fold in 2 cups whipped topping.
Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer.
Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Yield: 10 servings

Chicken Bacon Ranch Casserole

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1 lb. BACON, fried and crumbled, grease saved
2 lb. CHICKEN BREASTS
1 pkg RANCH SEASONING
1 BELL PEPPER, diced
2 cloves GARLIC, minced or grated
1 lb. PASTA of your choice, cooked al dente
2 jars of ALFREDO SAUCE
1/3 cup MILK
3 cups SHREDDED ITALIAN BLEND CHEESE

How to make it :

Cut chicken into bite sized pieces, coat with 1/2 packet ranch seasoning. Saute in a skillet with 1 Tablespoon of bacon grease along with bell pepper and garlic. When chicken is cooked completely, drain grease from skillet. Pour one jar of alfredo sauce and milk into skillet with chicken. Stir in the rest of the ranch seasoning. Simmer for five minutes. Set aside a handful of bacon crumbles for top. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan. Then layer 1/2 of the pasta, chicken sauce, and bacon, followed by 1 cup of cheese. Repeat. Finally cover with alfredo sauce, 3rd cup of cheese and bacon that had been set aside. Bake for 30 minutes on 350. Serve with garlic bread. ENJOY!!

Beer Can Chicken (Oven Style)

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1 4-5 lb. whole chicken
1 16oz. can of beer, (Any soda pop works well too) orange and any citrus flavor is nice !!!!
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground sage
1 tsp. black pepper
1 T. dried rosemary
1/2 tsp. salt
1 T. cooking oil

How to make it :

Preheat oven to 325*. Line a roasting pan with tinfoil, pour about 1/2 C. of the beer in the bottom of the pan. Place the beer can in the center. Remove giblet packet from the inside of the chicken and rinse chicken inside and out. Carefully place the chicken over the beer can and slide the chicken down over the can and use the legs to prop the chicken up. Combine the spices in a bowl, rub the chicken with the oil and then rub with the seasonings. Place the chicken in the oven and bake for 3 hours or until internal temp. reaches 165*. Remove from oven and let chicken rest for 10 minutes before carving

KNOCK YOU NAKED BARS

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Chocolate Chip Cookies:
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
Caramel-Peanut Butter:
½ cup Evaporated Milk
60 whole caramels, Unwrapped
½ cup peanut butter, melted
? cup Semi-Sweet Chocolate Chips

How to make it :                     

Preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels.
Spread half of cookie dough into prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside.
Meanwhile, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with ½ cup evaporated milk.
When melted and combined, add ½ cup melted peanut butter and pour over cookie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining cookie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 15 to 20 minutes or until golden brown and edges are set. Cool in pan on wire rack. Makes 2 dozen bars.

CONEY SAUCE for HOT DOGS

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1&1/4 Lbs.- Hamburger
1- Large Onion
1/2- C. Sugar
1/2- C. Chili Powder
1/2- C. Ketchup
1&1/2- C. Water

How to make it :

Chop Onion
Mix Hamburger & Onion in skillet
Brown Hamburger & Onion until Hamburger is done.
Drain.
Put mixture back in skillet and add remaining ingredients.
Simmer 1 hour, stirring occasionally.
Serve on Hot Dogs.
Can be frozen until ready to use

Rice, Broccoli, & Cheese Casserole

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1 cup rice, cooked
1 cup milk
10 ounces frozen broccoli, cooked
1/2 lb Velveeta cheese, cubed
1 small onion, diced
1 (10 3/4 ounce) cans cream of chicken soup
1 (4 ounce) cans mushrooms

How to make it :

Mix everything in a big casserole dish.
Bake at 375°F, for 45 minutes

Loaded Baked Potato Salad

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4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
4 tbsp stone ground or yellow mustard (to taste)
1/4 cup chopped chives, divided
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper

How to make it :

In a medium bowl whisk together the mayonnaise, sour cream, and mustard until well mixed. Add 3/4 of the chopped chives along with some salt and pepper. Whisk to mix. Fold in the cheese and bacon (reserve some bacon for a garnish). Cover and chill for thirty minutes.
Peel and cube the potatoes into 1/2? pieces. Cook the potatoes in salted water until fork tender. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives.

Breakfast casserole in the crock pot

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1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

How to make it :

Spray crock pot and evenly spread hash browns at the bottom.
Crack 12 eggs in a large bowl.
Mix well (and slowly) using a whisk.
Add the milk.
Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
Cook the sausage on high heat, drain and set aside.
Add sausage on top of hash browns.
Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
Mix it up well. Or good, depending on where you're from.
Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
Turn the crock pot on low for 6-8 hours.

Easy & Delicious Cheesy Scalloped Potato Casserole!

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4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

How to make it :

In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F

Chunky Monkey Brownies

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2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 ½ cups brown sugar, packed
½ cup white sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
¼ tsp. salt
2 tsp. vanilla
½ cup banana, mashed with a fork (about one medium-large banana)
10-oz. Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
¼ cup Nestle's chocolate chips for the top

How to make it :

Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
Add flour, mashed banana and baking melts (or chocolate chips).
Stir with a wooden spoon to combine.
Spray a 9x13” glass baking dish with cooking spray.
Spread brownie mixture into prepared pan.
Smooth the top with a knife or rubber spatula.
Sprinkle chocolate chips on top.
Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
Cool completely before cutting into bars.

Carrot Cake Cheesecake

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For Cheesecake:
8 oz or 250 g cream cheese, room temperature
1/4 cup castor sugar (superfine sugar)
1 tbs lemon juice
2 eggs
1/4 cup sour cream
For Carrot Cake:
1 cup All Purpose flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
3/4 tsp cinnamon powder
1/8 tsp nutmeg powder
1/8 tsp clove powder
Pinch of salt
2 eggs
1 carrot, grated
1/2 cup castor sugar
1 tsp vanilla extract
1/2 cup oil
2 tbs maple syrup
1/4 cup dried coconut (optional)
1/4 cup raisins
For Whipped Cream Cheese Frosting:
7 oz cream cheese, room temperature
3 tbs butter, room temperature
1 cup icing / powdered sugar
1 tsp vanilla extract
1 cup ready whipped cream
Toasted whole pecan nuts to decorate
Caramel sauce for topping

How to make it :

Preheat oven to 180 C, 350 F. Using a piece of foil and parchment paper bigger than the tin, clip both together onto the bottom of a 6.5 inch spring form pan. (Make sure the pan is at least 3.5 - 4 inches deep) Paper above the foil. Do not trim off excess foil and paper but just bring it up the outer side of the tin. Grease paper and up the sides of the tin.
For Cheesecake part:
Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times. Add eggs one at a time, then lemon juice and sour cream. Set aside mixture in a bowl.
For the Carrot Cake part:
In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.
With a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale. Add oil slowly, then vanilla and maple syrup. Add the flour mixture in batches and beat until incorporated. With a spatula, fold in the carrot, coconut and raisins.
Put 1/2 of cake batter in the prepared pan. Next dollop about 1/3 cup of cheesecake batter on top of the cake batter. Put the rest of the cake batter over this mixture and pour the rest of cheesecake mixture over. DO NOT SWIRL - The batter will 'swirl' by itself during cooking!
Place the cake in the oven on a medium shelf. Bake for around 60 minutes, until the center is slightly wobbly. Allow to cool and refrigerate until its cold enough to frost.
For the Frosting part:
Beat cream cheese for a minute, then add butter. Beat till incorporated. Add sugar and vanilla until fluffy. DO NOT over beat or you will get a runny mixture and have to start over. Fold in whipped cream.
To assemble
Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.
Frost the whole cake with frosting. Decorate pecan nuts all around. Drizzle caramel sauce on top and crush up a few pecans and put over caramel sauce.

THE BEST STRAWBERRY CAKE EVER

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1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
½ cup vegetable oil
¼ cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
¼ cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
½ teaspoon strawberry extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional

How to make it :

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in ¼ cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Chicken Dumpling Casserole

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3 boneless chicken breasts, boiled and shredded
2 c chicken stock (from boiling breasts above)
1 stick butter
2 c milk
1 can cream of chicken soup
3 tsp wylers chicken granules
1/2 tsp dried sage
1 tsp black pepper and salt as desired
2 c bisquick

How to make it :

Preheat oven to 350 degrees.
Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking.
Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When building the layered casserole, do not mix the layers.
Layer 1 – In 9×13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer.
Layer 2 – In small bowl, mix milk and Bisquick. Slowly pour over chicken.
Layer 3 – In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer.
Bake until the top is golden brown- approx. 50-60 minutes.

Peanut Butter Cookies Recipe

19 commentaires :




1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

How to make it :

Preheat oven to 375?. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet.

SMOTHERED CHICKEN

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3 cups sliced mushrooms FRESH OR canned
2 sweet onions sliced
(add a little garlic to the onions and mushrooms when you saute them)
1Tbs butter
1 can cream of mushroom soup
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
3 cups mozzarella cheese, Shredded
3/4 cup chicken broth
salt pepper and garlic to taste

How to make it :

Preheat oven to 350 degrees F (175 degrees C).
saute mushrooms and onions in pan with 1Tbs butter just til tender. Dip chicken into beaten eggs, then roll in bread crumbs.
In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken in pan, arrange onions and mushrooms on chicken, and top with mozzarella cheese. Add chicken broth and cream of mushroom soup together and stir til blended then pour over top of mushroom, onion and chicken..
Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Funeral Potatoes

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1 (32 oz) bag frozen hash browns (the chunky kind, not the shredded kind, I think they’re called “Southern style”)
2 (10 3/4 oz) cans condensed cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
2 cups crushed corn flakes (I have had these with crushed up crackers on top too)
2 tablespoons butter, melted

How to do :

Preheat oven to 350.  Put hash browns into a greased 9 x 13? pan.  Combine soup, sour cream, cheese and 1/2 cup melted butter.  Gently blend into hash browns.  Combine corn flakes and 2 tablespoons melted butter.  Sprinkle on top of potatoes.  Bake for 30 minutes or until heated through.

Tater Tot Sloppy Joe Casserole

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1 lb ground beef
1 can of sloppy joe mix
1 can of corn, drained
(1) 16 oz bag of tater tots
1 cup grated cheddar cheese

How to make it :

Cook ground beef and crumble, drain off excess fat.
Mix in sloppy joe mix and can of corn.
Pour the meat mixture into a greased 9x13 baking dish.
Evenly distribute cheese across the top of the meat mixture.
Top with tater tots.
Bake at 450 degrees for 20-30 minutes, or until tater tots are golden brown.

Pecan Pie Bread Pudding without the crust

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1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
? teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped

How to make it :

Preheat oven to 350*.
Cube bread the place in a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes
In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.
Pour half of the bread mixture into a 8x8 inch pan.
Top with half the pecan mixture.
Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
Top with remaining pecan mixture.
Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350* 45 to 55 minutes. Center will be slightly wiggly, but will set when cool. This recipe easily doubles for a 9x13 pan.

Pineapple-Orange Sunshine Cake

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Cake ingredients:
1 box yellow cake mix with pudding
1 (11 oz.) can mandarin oranges, including juice
½ cup oil
4 large eggs
Frosting ingredients:
1 package of Jell-O No Bake Cheesecake mix
1 (20 oz.) can of crushed pineapples, including juice
1 cup of sour cream
1 (16 oz.) container Cool Whip

How to make it :

Cake Directions:
Combine cake mix, oranges (including juice) and oil; mix on medium speed until blended. Add eggs, one at a time, beating well after each addition. Pour batter in a prepared (greased and floured) 9” x 13” pan or you can use 2 9” round or square pans. Bake for approximately 20 minutes in a 350 degree oven. Cool on a rack while preparing frosting.
Frosting Directions
Empty cheesecake mix in a bowl; add crushed pineapples (including juice) and sour cream; mix until all ingredients are blended. Add Cool Whip and fold into the cheesecake mixture. Frost a completely cooled cake. This cake is best if made the day before you plan to serve. Keep refrigerated

Lemon Cake with Lemon Filling and Lemon Butter Frosting

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2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

How to make it :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Stuffed Bell Pepper

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Stuffing:
1 lb lean ground beef
2 eggs
½ cup chopped sweet onions or ¼ cup chopped shallots
½ cup chopped bell peppers
1 cup crushed saltine crackers, or oatmeal
Pepper-Jack Cheese, chopped
Salt and pepper
 Ketchup
Chili powder

How to make it  :

Slice off top of Bell peppers, chop up for filling; set aside. Remove seeds and white insides of the peppers, discard.
Mix together by hand lean ground meat, eggs, onions, peppers, crackers, salt and pepper.
Fill peppers half full with meat mixture, put in a layer of Pepper-Jack Cheese, fill to the top with more meat mixture, top with ketchup and sprinkle with chili powder. Cover lightly with foil and bake at 400 degrees F. for 30 minutes.
Reduce heat to 350 degrees F. and bake for an additional 30 minutes.
Remove cover and bake for 15 more minutes or until meat is done, (cheese will bubble up thru the meat a bit, when done). Let sit 5 minutes and serve.
Variations:
To make gluten free use gluten free crackers or oats in place of saltines
Use your favorite cheese in place of Pepper-Jack
Use ground chicken or turkey
Use BBQ sauce in place of ketchup topped with chili pepper
Use Yellow or Red Sweet peppers....

Cowboy Caviar

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2 - 15 oz cans black beans, rinsed
1 - 17 oz can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/4 C fresh cilantro, chopped
Dressing:
1 T red wine vinegar
4 T lime juice
2 T olive oil
1 t salt
1/2 t ground pepper

How to make it :

Combine all ingredients in a large bowl.
Chill if making ahead.

Curried Cranberry Pecan Chicken Salad…Quick and Light!

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2 (13 oz) cans chicken breast, drained
1 cup light mayonnaise
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup fresh flat-leaf parsley, chopped
1/2 tsp curry powder
1 clove garlic, minced
1/4 tsp freshly ground pepper
pinch of marjoram

How to make it :

Combine all ingredients in a large bowl and stir well
Allow to rest for 5 to 10 minutes so flavors can blend
Serve on rolls, bread, or over fresh greens, and with fresh fruit

Dorito Chicken Casserole

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4 c. shredded cooked chicken
2 c. shredded cheese (I used Colby Jack)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes
1/2 packet taco seasoning (or more- to taste)
Bag of Doritos

How to make it :

Pre-heat oven to 350-f degrees.
In a mixing bowl, combine all ingredients except doritos.
In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot. Serve over shredded lettuce.

Oven-roasted Sausages, Potatoes, and Peppers

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1-2 bell peppers, sliced
1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like. i used polish sausages, 4 to a pack)
4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
3 tbsp olive oil (yes, it has to be OLIVE oil)
1 small jar banana peppers
1 large onion, sliced
salt & pepper
*optional — 2 tsp dried rosemary (bachelors, ignore this. your salt and pepper will be fine. i know that asking you to procure olive oil was already a stretch.)
*optional — tsp creole seasoning

How to make it :

spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
slice sausages into thin rounds, about 1/5? thick. if you know how to slice using a “bias” cut, do that. if not, don’t worry about it.
cut potatoes into 1/2? chunks
slice onion and pepper into strips
place all ingredients on baking sheet and drizzle oil over. use your hands to toss everything together in the oil, making sure everything feels coated.
add salt & pepper and spices (if using)
top w/ sliced banana peppers
bake at 400 for about 30-35 min, until potatoes are tender.

Authentic Philly Cheesesteak

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1 ribeye steak 6 to 8 ounces (shaved thin)
1/2 onion
4 oz cheese whiz
1 hoagie roll
1 salt & pepper

How to make it :

Notes: Your local butcher can shave the steak thin when you purchase it.
Break up shave steak well and season generously with salt and pepper. Set aside for a few minutes.
Preheat large pan over medium heat with 2 tablespoons of oil.
Cut onion into thin wedges. Saute in preheated pan until the onions are soft and brown (carmelized). This may take 12 to 15 minutes. When done remove from pan.
With a paper towel quickly wipe down the cooking pan. And add a tablespoon or so of cooking oil. Then turn the heat up to medium-high.
When the pan is hot add the shaved steak. Season with salt again.
With a large spatula keep the steak moving as it cooks (this will happen very quickly).
When the meat is mostly cooked (just a little pink left) add the onions back to the pan. Continue cooking until the meat is fully cooked.
When fully cooked place on a hoagie roll.
In a microwave safe container heat the cheese whiz for 10 seconds (only). Stir and heat for 10 seconds again.
Top cheese steak with cheese whiz and enjoy.
Note:** You can use provolone cheese in place of the cheese whiz. Just add to the top of steak in the pan and let melt before putting on the hoagie roll.
Side serving suggestion

Pineapple Delight Dessert

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Crust
3 cups graham cracker crumbs
3/4 cup butter, melted
Filling
3/4 cup butter, softened
2 1/4 cups icing sugar (powdered sugar)
2 eggs
1 tsp vanilla
Pineapple Layer
2 can of crushed pineapple, drained (about 1 cup)
Whipped Cream Topping
1 1/2 cup whipping cream
 3 Tbsp icing sugar (powdered sugar)
2 tsp vanilla

How to make it :

Preheat oven to 350. Spray an 13 X 9 pan lightly with cooking spray. Set aside.
In a medium bowl, combine graham cracker crumbs and butter until well combined and crumbly. Press into prepared pan.
Bake for 10 minutes, then cool completely on a wire rack.
In a separate bowl, mix together butter, icing sugar, eggs, and vanilla with an electric mixer until smooth.
Drop by spoonfuls over crust (once it has completely cooled), and gently smooth to form an even layer.
Bake for 10-12 minutes, then remove and cool completely on a wire rack.
Beat the whipping cream, icing sugar and vanilla in a medium bowl until it is thick and stiff.
Drain the juice from the canned crushed pineapple.
Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.
If you want to make it a little fancier, garnish the dessert with a sprinkle of graham cracker crumbs.
Cover and chill until ready to serve, at least 2 hours.