Chili Dog Casserole

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2 (15 oz) cans chili with beans (I like Hormel Hot & Spicy)
1 (16 oz) package beef frankfurters (I prefer Ball Park)
10 (8 inch) flour tortillas (the fajita sized ones)
1 (8 oz) package Cheddar cheese, shredded

How to make it :

Preheat oven to 425 degrees
Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.
Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.

Cheesy Garlic Bread Sticks

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1/4 of this pizza dough (or store bought. just have enough for a 12-inch pizza)
2 T butter, softened
2 garlic cloves, minced
1/4 cup parmesan cheese
1 cup mozzarella cheese
salt and pepper, optional

How to make it :

Preheat oven to 500 degrees. Get out a pizza stone or baking sheet, and set aside.
On a piece of parchment paper, roll your dough into an 12-inch circle.
Move your dough and paper to the pizza stone.
Mix your butter and garlic in a small bowl. Then spread on pizza dough.
Sprinkle your cheeses on top of the dough, and then salt and pepper.
Bake for 10-12 minutes or until cheese is golden brown and bubbly.
Enjoy!

Corn Dip

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1 can yellow and white corn, drained
2 11oz cans mexicorn, drained (What is mexicorn?)
2 cups shredded cheddar cheese
1 cup mayonaisse
1 cup sour cream
green onions, chopped

How to make this easy recipe : just follow the steps :

Mix everything in a big bowl and serve with tortilla chips. Enjoy!

Fried Cabbage with Bacon and Onions

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1 medium head green cabbage, chopped loosely
3 slices bacon, chopped
1/4 large onion or 1/2 small to medium onion, chopped
1 TBSP Worcestershire sauce (optional)
salt & pepper to taste

How to make it :

In a large pan cook the chopped bacon over medium to medium-high heat.  Once the fat renders off and there's plenty of bacon grease in the pan, add the chopped onion.  Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods).  Stir occasionally until cabbage is softened.  I like some pieces to get a little pan browned so I don't stir very often.  Taste before serving as you may need to add more salt and pepper depending on your preference.

Walking Taco Casserole

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1 1/2 lb ground beef
1 pkg taco seasoning mix
Fritos
Shredded Cheddar cheese
Brown 1 1/2 lbs ground beef. 

How to make it :

Mix in taco seasoning and cook according to directions on package. 
Layer in a casserole dish in the following order: Fritos chips, meat mixture, shredded cheese. Repeat layers once again.
Bake at 350° for about 15-20 min or until cheese is bubbly.
After removing from oven I added more cheese on the top.

My Grandmother's Fresh Peach Cobbler

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1/4 cup melted butter
1 cup flour
3/4 cup sugar
2 teaspoons baking powder
3/4 cup milk
5 -6 peaches, sliced
3/4 cup sugar

How to make it :

Preheat oven to 350°.
Pour melted butter into an 8x8 pan.
Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
Pour over melted butter.
Cover with peach slices.
Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.

Banana Oatmeal Breakfast Muffins

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2.5 cups old fashioned oats 
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 TBSP ground flax seed
1 tsp vanilla
2 ripe bananas 

How to make it :

Preheat oven to 400 degrees (9-13-13 UPDATE: I have recently begun baking these at 350 degrees instead). Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor. 
Process until everything is mixed together and oats are smooth.
At this point in the process, I decided to actually separate my batter into two different bowls.  I added dark chocolate chips to one and walnuts to the other.  Basically, kid muffins and mommy muffins.
Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.
Let them cool on a wire rack for just a few minutes and then dig in.  They are actually really good when they are warm!

Strawberry Fluff Salad

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1 large package Cook and Serve vanilla pudding
1 large package Strawberry Jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 pint fresh strawberries cut into bite size pieces

How to make it ::

Pour pudding and Jell-o into a small pan and add 2 cups water. Stir well over medium heat until it boils.
Remove from the stove and pour into a very large mixing bowl. Refrigerate until it thickens.  (about 60-90 min.)
Blend until creamy and lump free. Add the Cool Whip and mix . Lightly fold in marshmallows and strawberrie
Cover and refrigerate until ready to go.

* Love the mix of the strawberries can use any berry flavored jello with this and also use sugar free.

Mom’s Goulash

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1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced
garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed

How to make it :

Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven. Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.

Banana Split Lasagna

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2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Chocolate syrup
Maraschino cherries (optional, but encouraged!)
Nuts (optional)

How to make it :

Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.

Southern Fried Chicken Batter

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2 beaten egg
1 cup milk
2 teaspoon paprika
1/2 teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoon black pepper
2 cup all-purpose flour

How to make it :

Beat the egg and milk together in a bowl.
Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
Put the chicken in the bag, seal it and shake to coat it.
Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
Drain it on paper towels and serve.

Chicken Cheese Noodle Casserole

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1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 cup Miracle Whip
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
12 ounces medium egg noodles, cooked and drained
salt and pepper

How to make it :

In a large bowl, combine soup, miracle whip and lemon juice.
Add the chicken, onion, peppers and 1/2 cup of monterey jack cheese and 1/2 cup cheddar cheese; mix well.
Add noodles and toss to coat.
Transfer to a greased 2 qt.
baking dish.
Bake uncovered at 350 degrees for 30-35 minutes.
Sprinkle with remaining cheeses.
Bake 10 minutes longer or until vegetables are tender and cheese is melted.

Ranch-Parmesan Chicken

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6 boneless chicken breast
1 cup dry bread crumbs, (even better, use panko breadcrumbs)
1/4 cup (up to 1/3) parmesan cheese
1 tsp seasoning salt
1/2 tsp (up to 1) black pepper, ground
1/2 tsp (up to 1) garlic powder
1 cup prepared ranch salad dressing, (use bottled salad dressing, you might need a bit more dressing)
1/4 cup butter, melted (no substitutes)

How to make it :

Set oven to 400° degrees (set oven rack to lowest position).
Lightly grease a 13 x 9-inch baking dish.
In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
Coat in the breadcrumb mixture.
Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
If desired you can sprinkle black pepper over the chicken pieces .
Bake uncovered for about 30-35 minutes or until the chicken is cooked).

"Creamy" Crockpot Chicken and Tomato Soup

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8 frozen skinless boneless chicken breast
2 tablespoons Italian Seasoning
1 tablespoon dried basil
2 cloves garlic, minced
1 large onion, chopped
2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation
2 14 oz. can diced tomatoes and juice
2 cups of chicken broth 
1 small can of tomato paste
1/2 jar of your favorite tomato sauce 
Sea Salt and pepper to taste

How to make it :

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)
Recipe adapted from Everyday Paleo
I ate mine on top of a bed of spinach, what else is new? I really try to sneak some into every meal if I can!

Red Velvet Cake

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1/2 cup butter 
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
2 ounces red food coloring
2 1/2 cups flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon apple cider vinegar

How to make it :

Preheat oven to 350 degrees.  Grease and flour two 8 or 9 inch round cake pans.
Cream butter and sugar in mixer bowl until fluffy.  Add eggs and beat well.
Place cocoa and food coloring in small bowl and stir to a nice smooth consistency.
Add to creamed mixture.
Sift flour and salt.
Add flour mixture alternately with buttermilk, beating in between each addition.
Add vanilla, vinegar, and baking soda.
Mix well.  Pour evenly into prepared cake pans and bake until done, about 25 minutes.  
Remove from oven and let cake rest for about 5 minutes then remove from pans.  
Cool completely and then with a large serrated knife, slice the layers horizontally making a total of four layers.  Wrap each cooled layer in saran wrap and place them in freezer overnight.  (The purpose of freezing the cake is that it makes it much easier to handle while frosting.  You won't end up with little red crumbs in your frosting!)


Frosting :
1 1/2 cups milk
3 heaping tablespoons flour
1 1/2 cups granulated sugar (NOT confectioners)
1 1/2 cups butter
1 teaspoon vanilla
Combine milk and flour in a small saucepan.  Cook, over medium heat, stirring constantly until smooth and thick.  Remove from heat, pour the mixture into a clean bowl and cover the surface with saran wrap.   This stops the cooking and also prevents a skin from forming on the surface.  Set aside to cool.   
In stand mixer cream butter and sugar until fluffy.  Add vanilla and mix.  
When your milk mixture is slightly cooled, add one tablespoon at a time to the butter mixture, whipping thoroughly in between.   
Whip until you have a fluffy, white and buttery frosting.  
Frost each layer with small bit of frosting and then frost the entire cake!  Refrigerate to solidify the frosting and it tastes better cold!  
So, now a little discussion on the frosting.  When I've shared this recipe in the past, I've actually heard folks say, "I didn't use the frosting recipe because I read the recipe and it seemed incorrect".  It does seem very, very strange to make a roux for a cake frosting!  However, I beg of you to please, please do not use any other frosting in the Red Velvet Cake.  It is what actually "takes the cake"!
This is what I know about the frosting.  It is a very old recipe that the French used to call Boiled Milk Frosting and then later it was called Ermine Frosting.  It uses the gluten in the flour and the casein in the milk to create a suspension that makes for the fluffy amazingness of it!  
It is a little extra work, but I really like that it is the very old original Red Velvet Cake frosting.

Orange Buttermilk Cake with Orange Cream Cheese Frosting

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2 cups all-purpose flour
1½ teaspoon baking powder
¼ teaspoon salt
2 large eggs, at room temperature
1 cup sugar
1 cup buttermilk
½ teaspoon vanilla extract
Zest of one orange (just a little over 1 tablespoon)
¼ cup butter, melted and cooled to room temperature
For the frosting
4 oz. cream cheese, softened
4 tablespoons butter, at room temperature
2 tablespoons orange marmalade
1 tablespoon fresh orange juice
½ teaspoon vanilla extract
½ teaspoon orange extract
2 cups powdered sugar

How to make it :

Preheat the oven to 350 F.
Sift the flour, baking powder and salt in a small bowl. Set aside.
In a large bowl, add the sugar and eggs and whisk until combined. Add the orange zest, vanilla extract and buttermilk and whisk until combined. Add the cooled melted butter and whisk to combine. Add the flour and carefully whisk until just combined, being careful not to over-whisk.
Prepare a 9x2 inch round baking pan (I use Magic Line), line the bottom with parchment paper or foil and butter the top of the lining and the sides of the pan.
Pour the batter into the pan, smooth the top with a rubber spatula, and bake for 30 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack and allowing it to cool completely.
To make the frosting: Combine the first 6 ingredients and beat with a mixer until combined and smooth. Add the powdered sugar and beat until combined and smooth.
Cut the cake in half. Spread some orange marmalade on the bottom half. Spread ¼ of the cream cheese frosting on top of the marmalade. Invert the top half of the cake and place it on top of the bottom layer. Frost the cake with the remaining cream cheese frosting.

Chocolate Layer Cake with Cream Cheese Filling and Chocolate Buttercream

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2 cups sugar
1 & 3/4 cups all-purpose flour
3/4 cup natural cocoa powder (such as Hershey's)
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

How to make it :


Preheat the oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line the bottoms of the pans with parchment paper. Spray each pan again and coat with a thin layer of flour.
In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin.
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.
Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Make the cream cheese filling and chocolate buttercream (see recipes below). When you're ready to assemble the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated knife or cake leveler.
Place the bottom layer on a cake plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake, leaving about 1/2 inch margin around the edges. Top with the second layer and repeat. Finally, top with the third layer. Apply a thin layer of chocolate buttercream over the top and sides of the cake. This is only a crumb coat, so it doesn't need to be perfect. Refrigerate the cake for about 30 minutes.
Remove the cake from the refrigerator and apply a final layer of chocolate buttercream, as well as any desired embellishments.

Cream Cheese Frosting

How to make it :

1 cup (8 oz) cream cheese
3/4 cup (6 oz) butter
1/2 tablespoon vanilla
6 cups (24 oz) powdered sugar
Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy.

Chocolate Buttercream
1 cup (8 oz) butter
1 & 3/4 cups (5 oz) natural or dutch-processed cocoa powder
6 cups (24 oz) powdered sugar
1/2 cup + 3 tablespoons milk
2 teaspoons vanilla
In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.

Note: Each of these recipes makes quite a bit of frosting! You could probably get away with half the amount of each (just halve all of the ingredients, and follow the same process), but I usually err on the side of having too much rather than too little. You can always freeze any leftover frosting in an airtight container!

The greatest Queso that ever lived

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3/4 lbs. lean ground beef, browned and drained*
2 lbs. block of Velveeta, cubed
2 (10 oz.) cans Rotel (original, mild, or hot- whatever your preference), drained
1 (7 oz.) can diced, roasted green chiles

How to make it :

Combine all the ingredients in a crock pot. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). Once melted, keep crockpot on low.

Chicken Lazone

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1/2 tsp salt
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
2 lb chicken tenders
1/4 cup butter, divided
2 cups heavy cream

How to make it :


Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or mashed potatoes, if desired.

No-Bake Cherry Cheesecake Cookie Lasagna

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-Nilla Wafers
-8 oz cream cheese
-white sugar (1/3 cup)
-8oz tub of coolwhip
-1/2 cup cherry preserves
-1 can of cherry pie filling

How to make it :

Line a loaf pan or small dish with nilla wafers.  Beat the cream cheese and sugar until smooth and then mix in the coolwhip.  Spread half the cheesecake mix on top of nilla wafers.  Stir the cherry preserves to loosen it and measure out 1/2 cup.  Gently spread cherry preserves on top of the cheesecake mixture.  Then add another layer of nilla wafers and then the rest of the cheesecake mixture.  Lastly, add the can of cherry pie filling on top and spread evenly.  Refrigerate overnight.  When you are ready to serve you may add some more nilla wafers, nilla wafer crumbles or coolwhip on top.

Old Fashioned Chocolate Buttermilk Cake

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1/2 cup butter
1 1/2 cup sugar
2 eggs
2 (1-oz.) squares unsweetened chocolate, melted
2 cups sifted cake flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1 tsp. baking soda
1 Tbsp. vinegar
Chocolate Frosting
1/2 cup butter, softened
3 cups confectioners’ sugar
3 (1-oz) squares unsweetened chocolate, melted
1 tsp. vanilla extract
Half-and-half (if necessary)

How to make it :

Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans. Line bottom of pan with parchment paper.
In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.
Chocolate Frosting
In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half

White Cheddar Chicken Pasta

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for the chicken:
1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 T fresh thyme
1/2 tsp salt
1/2 tsp pepper
1 T olive oil
For the pasta:
1 pound rotini or other short cut pasta
2 T butter
2 T flour
2 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine
1 T Dijon mustard
8 oz sharp white cheddar cheese, grated
2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
1 T fresh thyme
1 T fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste

How to make it :

For the chicken:
Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.
For the pasta:
Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

MEXICAN DORITO CASSEROLE

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2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of regular nacho cheese 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.

Strawberry Cobbler

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2 cup milk
2 cup sugar
2 cup flour
3 cup strawberries
2 eggs

How to make it :

Mix flour sugar milk and egg together pour half into a 9×10 baking dish
Dice strawberries sprinkle over batter pour remaining batter on top of strawberries
how to cook Strawberry Cobbler recipe
Bake @350 covered for about 30-45 or until golden serve topped with vanilla ice cream or whipped cream

italian meatloaf

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1 lb. ground beef
1/2 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 C. chopped bell pepper (I used orange, it was all I had in the freezer)
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 C. Italian bread crumbs
2 slices white bread, crumbled
1 T. milk
8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
1/4 C. parmesan cheese
1 C. marinara sauce, plus 1/2 -3/4 C. more for topping

How to mak it :

In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping. Now, dive in there with the best tools God gave you, your hands and combine everything really good. Once it has all come together, place and mold the mixture in a baking dish of your choice. I used my oval Portuguese stoneware for ours. Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around. Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top. Return to the oven for 10 more minutes. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf. Mine was about 2" thick.

Cream Cheese Pound Cake

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1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

How to make it :

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Pecan Pie Cheesecake

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Crust:
1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
? cup butter, melted
Pecan Filling:
1 cup sugar
? cup dark corn syrup
? cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
? cup heavy whipping cream
1 teaspoon vanilla extract

How to make it :

Crust:
Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9? springform pan. Bake for 6 minutes. Set aside to cool.
Pecan Filling:
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
Cheesecake Filling:
Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.

Easy Cheesy Smoked Sausage Casserole

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1 teaspoon butter
1 teaspoon olive oil
3 cups elbow macaroni
1 pound smoked beef sausage, cut into bite-size pieces
2 (14.5 ounce) cans stewed tomatoes, chopped, juices reserved
1 sweet onion, diced small
2 ounces shredded sharp Cheddar cheese
2 ounces shredded Monterey Jack cheese
2 teaspoons olive oil, or more to taste
1 teaspoon dried parsley flakes
1/4 teaspoon onion powder, or more to taste
1/4 teaspoon garlic powder, or more to taste
salt and ground black pepper to taste
1 (8 ounce) package shredded American cheese (such as Kraft(R) Melts)

How to :

Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13-inch baking dish and oil with 1 teaspoon olive oil.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

Crispy Potato Bites

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2 C. leftover mashed potatoes
3 T. flour
1 T. chives
2 strips of bacon, cooked and crumbled
1/2 C. finely shredded cheddar cheese
1 egg
1 C. Italian bread crumbs
oil for frying

How to make it :

Bring the potatoes to room temperature or heat in the microwave for about 30 seconds. Combine the flour into the potatoes. Add in the chives, crumbled bacon and cheese, mix well. Beat the egg in a small bowl. Place the bread crumbs in a small bowl. Heat oil in a deep fryer or about 2" deep in a heavy skillet to 375 degrees. Take a spoonful of the potatoes and roll into a ball with your hands (mine were about golf ball size) then dip in the egg and the roll in the bread crumbs. Place on a plate and repeat with remaining potatoes. Gently drop into the hot oil and fry for 2-3 minutes or until golden brown. Makes approx. 14 balls

Woow Hearty Taco Dip

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1 lbGround beef
1 smallOnion, diced
1Pepper
8 ozBottled taco sauce
1 lbVelveeta cheese, cubed
1/4 cupWater
1 mediumTomato, chopped
1 smallGreen pepper, chopped
2 canSliced black olives (2 1/4 oz) +

How to make it :

In a large saucepan, cook beef and onion until cooked through, sprinkle with pepper to taste. Drain.
Add water, taco sauce and velveeta cheese to pan. Hear over medium heat, stirring frequently, until cheese is melted.
Stir in tomatoes, green pepper and olives.
Serve warm with tortilla chips.