Jolean's Cheese Potato & Smoked Sausage Casserole

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3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1?2 teaspoon salt
1?4 teaspoon pepper
1?2 lb Velveeta cheese, diced
1?2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage (Eckrich is my favorite brand)
1?8 teaspoon paprika

How to make it :



Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage

Brunch Bake

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12 small refrigerated buttermilk biscuits
24 oz. egg beaters ( 3 c. )
5 oz. Canadian bacon, chopped
1 c. reduced fat shredded cheddar cheese
1 c. part-skim mozzarella, shredded

How to make it :



Arrange biscuits in a 13 x 9 pan coated with cooking spray. In a bowl, combine the remaining ingredients. Pour over the biscuits. Bake uncovered at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.

White Almond Wedding Cake

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1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

How to make it :




Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Starbucks Lemon Pound Cake

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For the Cake

4 lemons
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
3 cups superfine sugar
6 eggs
1 cup full-fat sour cream
For the Glaze

2 lemons
2 cups powdered sugar

How to make it :



Preheat oven to 325F.
Zest the (clean) lemons – only the yellow stuff, not the white bitter pith.
Chop the top and bottom of the lemons to revel the flesh of the lemons and continue with carefully removing the rest of the pith.
Cut the naked lemons to small Cubes and remove seeds and put in a bowl.
In a small bowl, mix together sugar and the zest, cover and let it sit.
Add to a bowl the Baking soda, flour and salt, mix and let is sit.
In a mixer – mix the butter and sugar for few minutes until well blend. Start adding the eggs one by one slowly.
Gently mix the rest of the ingredients, lemon juice and lemon cubes.
Grease a 16-cup tube pan. Transfer the mix to the pan.
Bake for about 30 minutes and test, bake longer if necessary.
Take out of pan and let cool down.
Juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick but pour-able.
Pour the glaze over the cake and let it harden.

CINNAMON COFFEE CAKE BREAD

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2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter at room temperature
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup brown sugar
2 heaping tablespoons ground cinnamon

How to make it :



Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non stick spray. Mix the flour, baking soda, baking powder, and salt together in a bowl and set aside. Mix the buttermilk and vanilla in a measuring cup and set aside. Mix the brown sugar and cinnamon together in a bowl and set aside. In a bowl cream the butter and white sugar together and then add in the eggs one at a time. Add 1/3 of the flour mixture and mix to combine, then add 1/2 of the buttermilk mixture. Repeat this and end with the flour. Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon mixture, repeat so that the final layer of cinnamon mixture is the topping on the bread. Bake for 50-60 minutes or until a cake tester comes out clean.

Old Fashioned Salmon Patties

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6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all purpose flour
Veg. oil for frying

How to make it :



In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4" oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties.

Oven Baked fajita

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1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

How to make it :



Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Crock Pot Coca Cola Roast

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1 beef roast of choice (use the size roast and the amount of vegetables you need to feed your family. I used a 2.5 pound Chuck Roast)
1 can Cream of Mushroom soup
1 package dry onion soup mix
1 (12 oz) can Coke
Red potatoes, halved
Carrots, cut in chunks

How to make it :



Place beef in crock pot and top with dry onion soup mix.
Place vegetables around roast.
Mix together the cream of mushroom soup and the Coke in a bowl and pour over roast.
Set crock pot on low, cook for 6-8 hours. The longer you cook, the more tender the meat becomes.

Catch A Husband Cake

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For the Cake:
1 can condensed milk
1 can evaporated milk
1 cup coconut milk
500 grams flour (2½ cups)
1/2 cup sugar
3 large whole eggs
3 tablespoons margarine

For the Icing:
1 cup coconut milk
2 tablespoons sugar
1 cup shredded coconut

How to make it



For the Cake:
Blend all ingredients for cake in a blender.
Place in a greased and floured Bundt pan.
Bake at 350?F until golden brown, 30 to 60 minutes depending on the oven.
Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.

For the Icing:
Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake. The icing mixture will look like condensed milk when done.

Billie’s Italian Cream Cake

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 FOR THE CAKE:
1 stick Butter
1 cup Vegetable Oil
1 cup Sugar
5 whole Eggs, Separated
3 teaspoons Vanilla
1 cup Coconut (from PW: If You Think You Hate Coconut, Trust Me: I Do Too, And I Love It In This Recipe)
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup Buttermilk

 FOR FROSTING:
2 packages (8 Oz) Cream Cheese
1 stick Butter
2 teaspoons Vanilla
1 package 2 Lb Powdered Sugar
1 cup Chopped Walnuts
1 cup Sweetened, Flaked Coconut

How to make it :



Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
Beat egg whites until stiff. Set aside.
Cake:

In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
In a separate bowl, mix flour, baking soda, and baking powder.
Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.
Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.
Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.
Frosting:

In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.
Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.

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

The Best Fruit Salad in my opinion!

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1 (29 ounce) can peach slices 
1 (20 ounce) can pineapple chunks
1 (3 1/8 ounce) box dry vanilla instant pudding mix 
1 lb of strawberries, (quartered) 
1 banana, (sliced)
1/2 pint blueberries 
1 bunch grapes (I use the red ones) 
1 -2 tablespoon sugar (optional)

How to make it :



In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.

Macadamia Nut Chocolate Chip Cookies

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1/2 cup butter softened
1/3 cup dark brown sugar packed
1/3 cup white sugar
1  egg
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup macadamia nuts chopped
1 1/4 cups semisweet chocolate chips

How to make it :



Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

7-Day Diet Weight Loss Soup (Wonder Soup)

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½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste

How to make it :



Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.
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SUPER SHEPHERD’S PIE

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1 ½ lb. lean ground beef
6-7 potatoes
3 carrots chopped
1 onion chopped
1 clove minced garlic
1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas
1 tbsp. tomato paste
1 tsp. thyme
6 tbsp. butter
½ cup milk
1 tsp. salt
1 tsp. ground black pepper
1 package beef gravy mix prepared as per instructions
1 cup cheddar cheese shredded

How to make it :



Peel and cut potatoes; cook in salted water until tender, about 20 minutes, drain.
Add butter, milk and mash; set aside.
In large sauté pan add ground beef, salt, pepper and cook until browned. Transfer to casserole dish.
Drain off all but about 1 tbsp. fat from sauté pan, add onions, carrots and garlic and cook until tender.
Add beans, corn and peas. Cook for about 8 minuntes(I usually add the beans and cook for a few minutes before adding peas and corn as they take a bit longer to cook.
In the meantime prepare gravy mix as per instructions.
When gravy is done add tomato paste and thyme.
Stir gravy into vegetable mix, then stir in ground beef and pour in casserole dish.
Top with mashed potato mix, cover and bake 350 degrees for 30 minutes.
Add shredded cheddar cheese and bake uncovered for an additional 10 minutes or until cheese is melted.

Crazy Good Chili Mac

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1 1/2 t. canola oil
1 lb. lean ground beef
1 onion, chopped fine
1 T. chili powder
2 t. ground cumin
1/8 – 1/4 t. cayenne pepper (to taste, I used 1/8 t.)
salt & pepper
3 garlic cloves, minced
1 T. brown sugar
1 (15 oz. can of tomato sauce)
2 c. water
8 oz. whole grain macaroni
2 c. shredded cheddar cheese

How to make it :




Heat the oil in a large (12 inch) nonstick skillet over medium-high heat. Add the ground beef, onion, chili powder, cumin, cayenne and 1/2 t. salt. Cook, breaking up meat into small pieces, until it looses all the pink color, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds or so.
Add brown sugar, tomato sauce, water and macaroni. Bring to a boil. Cover and cook, stirring often and adjusting the heat so that it maintains a lively simmer (somewhere between medium/medium-high heat), until the macaroni is tender, about 10 minutes or so. Season with salt & pepper if needed.
Off heat, stir in half the cheese. Sprinkle the remaining cheese on top.

Peanut Butter Chocolate Chip Muffins

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2 1/4 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2/3 Cup Brown Sugar
6 Tablespoons Butter, melted and cooled
1/2 Cup Chunky Peanut Butter (you can use smooth, that's fine)
2 Eggs
1 Cup Milk
3/4 Cup Mini Semi-Sweet Chocolate Chips


How to make it :



In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar. In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth. (if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix until just combined. Fold in chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop). Bake in a pre-heated 375 degree oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.

NO-BAKE LEMON CHEESECAKE

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1 packet unflavored gelatin 
1/2 cup fresh lemon juice, juice of 3 small lemons 
24 ounces cream cheese, softened 
2 1/2 cups granular Splenda or equivalent liquid Splenda * 
1 teaspoon vanilla 
5 teaspoons lemon zest 
1 drop yellow food color, optional 
1 cup heavy cream, whipped 
Whipped cream or Whipped Topping for garnish, optional

How to make it :



In a small pot, sprinkle the gelatin over the lemon juice and let soften 5 minutes. Heat and stir over low heat to dissolve the gelatin completely. Beat the cream cheese, Splenda and vanilla until creamy. Gradually beat in the gelatin mixture and lemon zest then beat until fluffy. Beat in the food coloring until well blended. Gently fold in the whipped cream. Pour into a 9-inch pie plate and chill until set, about 5-6 hours. Garnish with whipped cream or Whipped Topping, if desired. This tastes even better the next day.
Makes 8 servings 
Can be frozen, but the quality will suffer

* If you're using liquid Splenda, I suggest mixing it with the lemon juice/gelatin mixture before adding it to the cream cheese. That will help it to be more evenly distributed.

Crowd Pleaser Chicken

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8 ounces noodles (I do not suggest a fettuccine type noodle or the like, a thicker different shaped noodle works best)
3 cups cooked chicken, diced (any type, I used left over rotisserie)
1/2 cupgreen pepper, diced
1/2 cupcelery, diced
1/2 cuponion, diced
4 ounces canned mushrooms don't buy the cheap ones...this matters (I used organic golden mushrooms, fantastic flavor)
1/2 cupchicken broth
1/2 cupParmesan cheese
2 tablespoons butter, melted
1 cup sharp cheddar cheese
1/2 teaspoon basil
1 1/2 cupssmall curd cottage cheese
1 can cream of chicken soup

How to make it :



cook noodles per package instructions until almost done...a little firm.  Mix with all of the rest of the ingredients.  Make sure it is mixed thoroughly so the noodles do not stick together.  Spray your crock.  Put mix into crock and spread around so it is even.  Cook on low for 6-8 hours.  DO NOT...I REPEAT DO NOT LIFT THE LID.  You want it to bake and make a crusty brown outer edge.   Serve and enjoy.

Green Chili and Cheese Chicken

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4 boneless, skinless chicken breasts 
1 1/2 cups shredded pepperjack cheese 
1 (4 ounce) can diced green chile peppers, drained 
1 tablespoon dry fajita seasoning

How to make it :



Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

EASY Crockpot Chicken and Stuffing

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4 thawed boneless chicken breasts
1 box Stuffing Cornbread Mix (6oz)
1 can cream of chicken soup
½ cup sour cream
¼ cup water

How to make it :



Place chicken breasts in bottom of crockpot.
Pour stuffing mix over chicken.
In a medium size bowl combine cream of chicken soup, sour cream and water; mix well.
Pour on top pf stuffing mix.
Place lid on crockpot and cook on low for 4 hours (check it at 3 hours).
Fluff and serve.

Cheeseburger (in paradise) Pie

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1 lb lean ground beef
1 large onion (chopped)
½ teaspoon of seasoned salt
½ teaspoon of garlic powder
a dash or worcester sauce
1 cup of shredded cheddar cheese (I used ¾ cheddar and ¼ mozzarella)
1 cup of milk
½ cup of Original Bisquick mix
2 eggs

How to make it :



Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean