Tasty Mandarin Orange Pineapple Cake !!!

Aucun commentaire :







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

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

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

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

Frosting:

How to make it :



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

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

Sour Cream Chicken Enchilada Casserole

Aucun commentaire :







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

How to make it :




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

Stuffed Cabbage Rolls

Aucun commentaire :





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

How to make it :



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

FUDGE BROWNIE PIE

Aucun commentaire :






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

How to make it :




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

CABBAGE SOUP WITH HAMBURGER

Aucun commentaire :







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

How to make it :


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

Miniature Baked Cheesecakes

Aucun commentaire :






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

How to make it :




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

Scalloped Potatoes

Aucun commentaire :







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

How to make it :




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

Crack-tastic Crackers

Aucun commentaire :






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

 How to make it :


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

TWO TIMIN’ PASTA BAKE

Aucun commentaire :





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

 How to make it :



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

Lazy Cake Cookies

Aucun commentaire :





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

How to make it :



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

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

Potato Kielbasa Skillet

1 commentaire :






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

How to make it :



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

Cinna-bun Cake in the oven!

Aucun commentaire :






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

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

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

How to Make It:



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

HOMEMADE LEMON MERINGUE PIE!

Aucun commentaire :





1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

How to make it :



Preheat oven to 350 degrees
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

How To Make Icebox Pickles

1 commentaire :







6 cups sliced, unpeeled cucumbers
1 cup sliced red onion
1 cup sliced green bell pepper
1 Tablespoon celery seed
1 Tablespoon salt
2 cups white sugar
1 cup white vinegar

How to make it :



Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge

Apple Fritters

Aucun commentaire :






1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

Glaze:
2 cups powdered sugar
1 1/2 tablespoons milk

How to make it :



Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Best Bread Pudding with Vanilla Sauce

Aucun commentaire :





3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract

How to make it :



Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Simply Sour Cream Chicken Enchiladas

Aucun commentaire :






 1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1?2 cups grated monterey jack cheese or 1 1?2 cups Mexican blend cheese, divided
1?4 cup butter
1?4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) canchopped green chilies

How to make it :



 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in 9×13? baking dish that has been ligh
tly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Mounds Brownies

Aucun commentaire :





 1 brownie mix (9x13 size)...mixed and baked according to box directions.
5 cups shredded coconut
1 can sweetened condensed milk

How to make it :


Mix the coconut and milk together.
 As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies.
1 container chocolate frosting..microwaved just longer enough to make the frosting pourable. Pour over the brownies topped with coconut mixture. Spread to seal edge111

Winner Winner Chicken Dinner

Aucun commentaire :






Cooked Chicken - (I baked 2 chicken breast and cut them up into about 1 inch cubes)
1 cup of cheddar cheese
1 can of crescent rolls (note to self- find a way to "make" crescent roll type dough)
1 can condensed cream of chicken soup.
1 cup of milk

How to make it :



Okay, so first make the soup. No really, actually make the Cream of Chicken soup according to the directions on the package (use the one cup of milk).  I tried the soup and it was quite delicious.  Who knew?  I typically have only used canned soup in recipes, but I kinda wanted to sit down and have a bowl.  Anyhow, next roll out each crescent roll and put a bit of chicken and cheese in each.  Now, here comes the tricky part.... you need to roll these into little "packets".  I lost a filling in the process, but that is okay.  Try to roll this "burrito" styles.  Then, pinch together the edges.  Next place all your little "packets" in a 9x 13 pan,
Next, just poor the soup over the chicken.  Please note that in the picture below, my hubby is pouring the soup.  I do not have "man hands"
 If you have any leftover chicken or cheese that did not make it into the "packets" just go ahead and toss it in too.  Now, bake at 350 for 30 minutes until all puffy and yummy.
  I served ours with homemade apple sauce that I made in the crockpot.  Yum.

Creamy Chicken & Rice Crock Pot Recipe

Aucun commentaire :






4-5 large chicken breasts (mine were still frozen)
2 cans Cream of Chicken soup, low-sodium
2 cups of water
2 cups Baby Carrots
3 celery stalks, cup into chunks (not diced)
1/4 cup Parmesan cheese
2 ts Paprika
1/2 TB minced garlic
2 ts Garlic salt
Black pepper, to taste
A dash of dill weed
1 cup instant Brown Rice

How to make it :



Turn your Crock Pot onto high. Place the chicken breasts into the bottom of the crock. In a separate bowl, mix up all the other ingredients, except for the rice, to create a chunky, creamy sauce. Pour this over the chicken in the crock. Cover and leave to cook on high 4-6 hours. The chicken will become more tender the longer you let it cook!
When I got home from work today, I shredded up the tender chicken with 2 forks and stirred in the brown rice. Note: Use 1/2 cup more rice if you would like a thicker consistency. Recover the crock, leave it on high, and let it cook for about 1 more hour. Once the rice is nice and soft (and has soaked up a lot of the liquid), dinner is ready to be served!

Beefy Cabbage Soup

Aucun commentaire :







1 pound of lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 (16 ounce) can kidney beans, undrained
1/2 head cabbage, chopped
1 (28 ounce) can tomatoes, chopped and liquid added to soup
4 cups water
4 beef bouillon cubes
chopped fresh parsley


How to make it :




In a Dutch oven, brown beef, drain. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley

Southern Fried Chicken

Aucun commentaire :







4-6 eggs whipped
Flour
Cornflake crumbs (store bought)
Oil
Buttermilk
Ground pepper, seasoned salt, paprika, and other seasonings to make seasoned flour

How to make it :



Put chicken pieces into a gallon baggie
Pour buttermilk over the chicken for a marinade, seal the bag getting as much air out as possible and place into the fridge for at least 2 hrs or longer
Remove chicken pieces one at a time and shake off excess buttermilk
Dredge each piece into seasoned flour and shake off excess flour
Dredge each piece into egg batter and shake off excess egg batter
Dredge each piece into cornflake crumbs and shake off excess cornflake crumbs
Lay coated chicken pieces into hot oil in a frying pan (I use cast iron)
Fry chicken 10min each side or 20min total
Drain onto paper towels
Let cool for 10min before eating
DO NOT use bags to shake chicken in flour and cornflakes This isn’t “shake and bake

Pizza Hut Original Pan Pizza

Aucun commentaire :







1 1/3 cup warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounce per pan)
butter flavored cooking spray

Sauce
1 can (8 ounce size) tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt

How to make it :




Dough: Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. 
Turn dough out onto a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. 
Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours. 
Sauce: Combine ingredients and let sit for 1 hour. 
For Each Nine Inch Pizza: Preheat oven to 475 degrees F. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 ounces of shredded mozzarella cheese on top of the sauce. Place toppings of your choice in this order: pepperoni or ham, vegetables, meats (cooked ground sausage or beef), top with 3 ounces mozzarella cheese. 
Cook until cheese is bubbling and outer crust is brown.

Yes!!! Philly Cheesesteak Stew in a bread bowl?!!!

Aucun commentaire :








 1 ½ pounds very thinly sliced beef sirloin (I get mine from Trader Joe’s), or ribeye
• Salt
• Cracked black pepper
• ¼ teaspoon onion powder
• 4 tablespoons all-purpose flour, divided use
• Olive oil
• 2 onions, quartered and thinly sliced
• 10 ounces white mushrooms, sliced
• ½ teaspoon dried thyme
• 2 cloves garlic, pressed through garlic press
• 4 cups beef stock, hot
• 4 sourdough bread bowls, centers hollowed out and reserved for dipping
• 4 slices provolone cheese

How to make it :





Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.
Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.
Add in the dried thyme and the garlic, and stir to incorporate.
Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.
To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.

KENTUCKY BISCUITS

Aucun commentaire :







 2 cups all-purpose flour 
2 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
1 dash salt 
1 tablespoon white sugar 
1/2 cup butter 
3/4 cup buttermilk

How to make it :




Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot. 

Crockpot Pecan Pie

4 commentaires :







1 uncooked piecrust
3 eggs
1 cup sugar
2/3 cup dark Karo syrup
1 cup pecans, broken up
1/2 cup margarine, melted
1 teaspoon vanilla

How to make it :




Spray the slow cooker with nonstick cooking spray.
Place uncooked piecrust in the slow cooker and press up the edges about 1/2 inch up the sides.
In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the piecrust.
Cover and cook on HIGH for 2 to 3 hours

TACO BAKE

2 commentaires :







1 lb Ground Beef
1 pkg Taco Seasoning
? Cup Water
Chili Cheese Corn Chips- to taste
1 Can Cheddar Cheese Soup
½ Cup Milk
8 to 12 oz Shredded Mozzarella
Toppings as desired

How to make it :




Brown ground beef and prepare as taco meat according to the seasoning package (using water).
Pour enough fritos into a 9 x9 pan to cover the bottom.
Top with taco meat.
Combine soup and milk in a sauce pan and heat through until smooth.
Top taco meat with cheese sauce.
Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
Bake at 350 degrees for 10-15 minutes until bubbly.
Serve over lettuce and with desired topics.