3/4 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 cup shredded cheddar cheese (4oz.)
2 tablespoons water
2 (8 ounce) packages refrigerated crescent dinner rolls
1 medium bell pepper
1 cup salsa
3 cups lettuce, shredded
1 medium tomato
1/4 cup onions, chopped (opitonal)
1/2 cup pitted ripe black olives (optional)
sour cream (optional)
Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink;drain.
Remove pan from heat.
Stir in taco seasoning mix,cheese and water.
Preheat oven to 375 degrees.
Unroll cresent dough;separate into triangles.
Arrange triangles in a cirlce on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside.
(There should be a 5 inch diameter opening in center.) I use my pampered chef pizza stone but any flat round pan should work, perhaps even a pizza sheet but I'd spray it with Pam before adding the cresent rolls.
Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring.
(Filling will not be completely covered).
Bake at 20-25 minutes or until golden brown.
Shred Lettuce,and chop tomatoe,onion,and olives,and bell pepper if desired.
If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
Add your toppings to top of ring and finish with more shredded cheese and sour cream.
Sunday, December 9, 2007
Bubble Up Pizza
1 tube biscuits
1 jar pizza sauce
Whatever pizza toppings you like (pepperoni, cheese, tomatoes, black olives, mushrooms, canadian bacon, pineapple, etc.)
Cut each biscuit into fourths. Put them in a large mixing bowl, cover with pizza sauce and whatever pizza toppings you like. Mix well, then spread in a greased baking dish, top with foil and bake at temperature indicated on biscuit tube. Keep checking the pan, once the biscuits are cooked (usually 15-20 minutes), top with cheese and uncover.
Note: Make sure you use a big enough pan, so that the biscuits are spread out. Otherwise they won't bake correctly and you'll have raw dough.
1 jar pizza sauce
Whatever pizza toppings you like (pepperoni, cheese, tomatoes, black olives, mushrooms, canadian bacon, pineapple, etc.)
Cut each biscuit into fourths. Put them in a large mixing bowl, cover with pizza sauce and whatever pizza toppings you like. Mix well, then spread in a greased baking dish, top with foil and bake at temperature indicated on biscuit tube. Keep checking the pan, once the biscuits are cooked (usually 15-20 minutes), top with cheese and uncover.
Note: Make sure you use a big enough pan, so that the biscuits are spread out. Otherwise they won't bake correctly and you'll have raw dough.
Lasagna Rolls
28-ounce can tomato sauce
8 lasagna noodles
10-ounce package frozen chopped spinach, thawed and drained of liquid
15-ounce carton low-fat ricotta cheese
2 tablespoons Parmesan cheese
1/8 teaspoon ground pepper
Preheat oven to 375 degrees. Cook noodles according to package directions. Drain well. Thaw spinach and place in a towel to squeeze out any liquid.Mix together spinach, ricotta cheese, Parmesan and ground pepper. Lay cooked lasagna noodles out flat. Spread about 1/4 cup of the filling on each noodle and roll up. Place a small amount of tomato sauce in the bottom of the baking pan. Top with a little tomato sauce. Cover with foil. Bake for 35 to 45 minutes.
8 lasagna noodles
10-ounce package frozen chopped spinach, thawed and drained of liquid
15-ounce carton low-fat ricotta cheese
2 tablespoons Parmesan cheese
1/8 teaspoon ground pepper
Preheat oven to 375 degrees. Cook noodles according to package directions. Drain well. Thaw spinach and place in a towel to squeeze out any liquid.Mix together spinach, ricotta cheese, Parmesan and ground pepper. Lay cooked lasagna noodles out flat. Spread about 1/4 cup of the filling on each noodle and roll up. Place a small amount of tomato sauce in the bottom of the baking pan. Top with a little tomato sauce. Cover with foil. Bake for 35 to 45 minutes.
Baked Ziti
1/2 pound dried ziti (or penne)
15 or 16 ounces ricotta cheese (part skim)
3 cups (or 12 ounces) shredded mozzarella cheese
3 cups (or a 26-ounce jar) spaghetti sauce
1/2 cup Parmesan cheese
1. Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, drain the pasta. 2. Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella. 3. Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.
Note: You can also add any fresh veggies you want to this. I'll often add fresh sliced mushrooms, diced green peppers, and julienned zucchini if I have it.
15 or 16 ounces ricotta cheese (part skim)
3 cups (or 12 ounces) shredded mozzarella cheese
3 cups (or a 26-ounce jar) spaghetti sauce
1/2 cup Parmesan cheese
1. Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, drain the pasta. 2. Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella. 3. Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.
Note: You can also add any fresh veggies you want to this. I'll often add fresh sliced mushrooms, diced green peppers, and julienned zucchini if I have it.
Ground Beef Stroganoff
1 1/2 pounds lean ground beef
1 medium onion, roughly chopped
1 can cream of mushroom soup
8 ounces sour cream
8 to 10 ounces pasta (egg noodles work best and make athicker sauce)
Shot of Worcestershire sauce
Brown ground beef and chopped onion over medium heat. Season with salt and pepper. Add the soup, sour cream and Worcestershire. Stir in 3 soup cans of water. Add pasta and mix to cover with liquid. Cook on low heat, stirring occasionally, for about 15 minutes, until pasta is tender.
1 medium onion, roughly chopped
1 can cream of mushroom soup
8 ounces sour cream
8 to 10 ounces pasta (egg noodles work best and make athicker sauce)
Shot of Worcestershire sauce
Brown ground beef and chopped onion over medium heat. Season with salt and pepper. Add the soup, sour cream and Worcestershire. Stir in 3 soup cans of water. Add pasta and mix to cover with liquid. Cook on low heat, stirring occasionally, for about 15 minutes, until pasta is tender.
Peanut Butter Cup Cookies
½ cup butter or margarine
½ cup firmly packed brown sugar
½ cup smooth peanut butter
1 large egg
½ tsp vanilla
1 ¼ cups flour
¼ tsp baking soda
½ tsp salt
2 – 14 oz. Packages of miniature peanut butter cups
Mix all ingredients except the peanut butter cups. Beat for one minute after mixing.Form into one inch balls and place in mini muffin tins or on cookie sheet. Bake at 350 degrees for 8-10 minutes. While they are baking, remove the foil from the peanut butter cups. It works best if you eat one of every four that you unwrap.When the cookies come out of the oven, press one peanut butter cup all the way in to the center of each cookie. Let them cool for at least 15 minutes before removing to cooling racks.
½ cup firmly packed brown sugar
½ cup smooth peanut butter
1 large egg
½ tsp vanilla
1 ¼ cups flour
¼ tsp baking soda
½ tsp salt
2 – 14 oz. Packages of miniature peanut butter cups
Mix all ingredients except the peanut butter cups. Beat for one minute after mixing.Form into one inch balls and place in mini muffin tins or on cookie sheet. Bake at 350 degrees for 8-10 minutes. While they are baking, remove the foil from the peanut butter cups. It works best if you eat one of every four that you unwrap.When the cookies come out of the oven, press one peanut butter cup all the way in to the center of each cookie. Let them cool for at least 15 minutes before removing to cooling racks.
Chocolate covered pretzels
1 bag waffle pretzels
1 bag plain m&ms
1 bag chocolate stars (can use kisses, but using stars eliminates having to unwrap all those kisses)
Preheat oven to 350. Put waffle pretzels on a cookie sheet, put a star on top. Bake for 2 minutes or just until chocolate is soft. Remove from oven, and put an M&M in the middle of the star, smashing the star down. Cool and store.
You can also use rolos for these, but I don't put m&ms in the middle of them, I just leave them plain.
1 bag plain m&ms
1 bag chocolate stars (can use kisses, but using stars eliminates having to unwrap all those kisses)
Preheat oven to 350. Put waffle pretzels on a cookie sheet, put a star on top. Bake for 2 minutes or just until chocolate is soft. Remove from oven, and put an M&M in the middle of the star, smashing the star down. Cool and store.
You can also use rolos for these, but I don't put m&ms in the middle of them, I just leave them plain.
Oreo Truffles
1 pkg oreo cookies
1 8 oz. brick cream cheese
Mix the above together in small increments in a food processor .. the oreos should be ground first and then slowly add in chunks of softened cream cheese. Roll into balls and freezeDip frozen balls into white chocolate/almond bark and let dry on waxed paper.
1 8 oz. brick cream cheese
Mix the above together in small increments in a food processor .. the oreos should be ground first and then slowly add in chunks of softened cream cheese. Roll into balls and freezeDip frozen balls into white chocolate/almond bark and let dry on waxed paper.
Seven Layer Bars
½ cup butter
1 ½ cups finely crushed graham crackers
1 cup chocolate chips
1 cup butterscotch chips
1 ½ cups flaked coconut
½ cup chopped walnuts
1 can (14 oz.) sweetened condensed milk
Preheat oven to 350º. Melt butter, stir in crushed graham crackers. Pat crumb mixture evenly into bottom of an ungreased 9x13x2 inch baking pan. Layer ingredients in order: chocolate chips, butterscotch chips, coconut, crushed walnuts. Pour condensed milk evenly over top. Bake in a 350º oven for 30 minutes; cool. Cut into bars.
1 ½ cups finely crushed graham crackers
1 cup chocolate chips
1 cup butterscotch chips
1 ½ cups flaked coconut
½ cup chopped walnuts
1 can (14 oz.) sweetened condensed milk
Preheat oven to 350º. Melt butter, stir in crushed graham crackers. Pat crumb mixture evenly into bottom of an ungreased 9x13x2 inch baking pan. Layer ingredients in order: chocolate chips, butterscotch chips, coconut, crushed walnuts. Pour condensed milk evenly over top. Bake in a 350º oven for 30 minutes; cool. Cut into bars.
Enchilada Casserole
1 pound lean ground beef
1 cup (1 small) chopped peeled onion
2 cloves garlic, finely chopped
2 cans (10-oz.) enchilada sauce
1 can (2 1/2-oz.) sliced ripe olives, divided
10 (6-inch) corn tortillas, cut in half,divided
2 cups (8-oz.) shredded cheddar cheese, divided
PREHEAT oven to 375º F. Grease bottom of 9-inch-square baking dish.COMBINE beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.STIR in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.LAYER half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.BAKE for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.
1 cup (1 small) chopped peeled onion
2 cloves garlic, finely chopped
2 cans (10-oz.) enchilada sauce
1 can (2 1/2-oz.) sliced ripe olives, divided
10 (6-inch) corn tortillas, cut in half,divided
2 cups (8-oz.) shredded cheddar cheese, divided
PREHEAT oven to 375º F. Grease bottom of 9-inch-square baking dish.COMBINE beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.STIR in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.LAYER half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.BAKE for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.
Mexican Pinwheels
16 ozs. cream cheese
8 ozs. black olives, chopped
4 ozs. green chili peppers, chopped
1/8 teaspoon chili powder
1/8 teaspoon seasoned salt
1 green onion, chopped
12 flour tortillas
1 cup salsa
Combine cream cheese, chopped black olives, chopped green chili peppers, chili powder, seasoned salt, and chopped green onion. Spread on flour tortillas, roll up, and refrigerate overnight. Cut the rolls into slices. Serve with salsa.
8 ozs. black olives, chopped
4 ozs. green chili peppers, chopped
1/8 teaspoon chili powder
1/8 teaspoon seasoned salt
1 green onion, chopped
12 flour tortillas
1 cup salsa
Combine cream cheese, chopped black olives, chopped green chili peppers, chili powder, seasoned salt, and chopped green onion. Spread on flour tortillas, roll up, and refrigerate overnight. Cut the rolls into slices. Serve with salsa.
Saturday, December 8, 2007
Pumpkin Swirl Cheesecake
8 cinnamon graham crackers (each 5" by 2 1/2") or 1 cup graham-cracker crumbs
2 tablespoons margarine or butter (1/4 stick), melted
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 large eggs
One 16-ounce can solid-pack pumpkin (not pumpkin-pie mix)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
One 8-ounce container sour cream DIRECTIONS1. In food processor with knife blade attached or in blender at medium speed, blend graham crackers until fine crumbs form.2. Preheat oven to 325 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs and melted margarine or butter until moistened. With hand, press mixture onto bottom of pan. Bake crust 7 minutes. Cool completely in pan on wire rack.3. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. With mixer at low speed, beat in vanilla extract, and eggs just until blended, scraping bowl often with rubber spatula.4. In medium bowl, mix pumpkin, cornstarch, cinnamon and salt. Stir half of cream-cheese mixture into pumpkin mixture until blended. Stir sour cream into remaining cream-cheese mixture.5. Reserve 1/2 cup pumpkin mixture. Pour remaining pumpkin mixture onto graham-cracker crust. Carefully pour cream-cheese mixture on top of pumpkin layer. Spoon dollops of reserved pumpkin mixture onto cream-cheese layer. With knife, cut and twist through cream-cheese layer to obtain swirl effect.6. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour longer. Remove cheesecake from oven. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours or overnight until well chilled. Remove side of pan to serve.
2 tablespoons margarine or butter (1/4 stick), melted
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 large eggs
One 16-ounce can solid-pack pumpkin (not pumpkin-pie mix)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
One 8-ounce container sour cream DIRECTIONS1. In food processor with knife blade attached or in blender at medium speed, blend graham crackers until fine crumbs form.2. Preheat oven to 325 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs and melted margarine or butter until moistened. With hand, press mixture onto bottom of pan. Bake crust 7 minutes. Cool completely in pan on wire rack.3. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. With mixer at low speed, beat in vanilla extract, and eggs just until blended, scraping bowl often with rubber spatula.4. In medium bowl, mix pumpkin, cornstarch, cinnamon and salt. Stir half of cream-cheese mixture into pumpkin mixture until blended. Stir sour cream into remaining cream-cheese mixture.5. Reserve 1/2 cup pumpkin mixture. Pour remaining pumpkin mixture onto graham-cracker crust. Carefully pour cream-cheese mixture on top of pumpkin layer. Spoon dollops of reserved pumpkin mixture onto cream-cheese layer. With knife, cut and twist through cream-cheese layer to obtain swirl effect.6. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour longer. Remove cheesecake from oven. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours or overnight until well chilled. Remove side of pan to serve.
Chicken Tetrazzini
1 lb. cooked chicken, cubed
1 package vermicelli or spaghetti, cooked and drained
2 cups finely shredded mild cheddar cheese
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 c. milk
1 T. dried onion flakes
1 t. seasoned salt
3 T. melted butter
Chopped chives and shredded parmesan cheese for garnish Lightly grease a 9x13 casserole and preheat oven to 350. In a large bowl combine chicken, pasta, 1 cup of cheddar cheese, soups, milk, onion, seasoned salt and butter. Pour into casserole dish and top with remaining cheddar cheese, parmesan and chives. Cover with foil and bake for approximately 30 minutes or until hot & bubbly.
1 package vermicelli or spaghetti, cooked and drained
2 cups finely shredded mild cheddar cheese
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 c. milk
1 T. dried onion flakes
1 t. seasoned salt
3 T. melted butter
Chopped chives and shredded parmesan cheese for garnish Lightly grease a 9x13 casserole and preheat oven to 350. In a large bowl combine chicken, pasta, 1 cup of cheddar cheese, soups, milk, onion, seasoned salt and butter. Pour into casserole dish and top with remaining cheddar cheese, parmesan and chives. Cover with foil and bake for approximately 30 minutes or until hot & bubbly.
Chocolate Chip Cheeseball
Ingredients:
8 oz. Cream cheese
1 stick margarine
½ tsp. Vanilla
¾ powdered sugar
2 Tbsp. brown sugar
1 c. mini chocolate chips
1 c. chopped pecans
1 box graham crackers
Directions:
Set out cream cheese and margarine until room temperature. Mix together cream cheese, margarine, vanilla, both sugars and chocolate chips. Roll into a ball and refrigerate several hours. Just before serving, roll ball into chopped pecans.
Serve on graham crackers.
8 oz. Cream cheese
1 stick margarine
½ tsp. Vanilla
¾ powdered sugar
2 Tbsp. brown sugar
1 c. mini chocolate chips
1 c. chopped pecans
1 box graham crackers
Directions:
Set out cream cheese and margarine until room temperature. Mix together cream cheese, margarine, vanilla, both sugars and chocolate chips. Roll into a ball and refrigerate several hours. Just before serving, roll ball into chopped pecans.
Serve on graham crackers.
Cranberry Fluff
I'm sure there is a more technical name to this than "fluff," but considering that my freshman year of college consisted of a group of friends and I playing the "guess the fluff ingredients" at the cafeteria, anything with marshmallows and whipped topping will forever be referred to as fluff.
1 pkg. fresh cranberries (ground, I run them through my food processor)
1 pkg. (10 oz.) minature marshmallows
1 8oz container frozen whipped dessert topping, thawed
1 15oz can crushed pineapple1 1/2 cups sugar
Mix above ingredients and chill overnight.
1 pkg. fresh cranberries (ground, I run them through my food processor)
1 pkg. (10 oz.) minature marshmallows
1 8oz container frozen whipped dessert topping, thawed
1 15oz can crushed pineapple1 1/2 cups sugar
Mix above ingredients and chill overnight.
Carrie's Speedy Beef Stroganoff with Poppy Noodles
Another "borrowed" recipe, this time from Carrie on TK. By far the best beef stroganoff recipe I've tried.
1 lb beef sirloin, cut into narrow strips (if you have time, pop it in the freezer for 40 min 1 hour first, makes cutting the meat so much more simple)
1 tbs olive oil (canola oil or what you have on hand would do just fine)
1 med. onion, sliced thin
1 - 2 clove garlic, minced
1 can condensed cream of mushroom soup
1 cup sour cream (we use light and it works just fine)
1/2 - 1 cup fresh sliced mushrooms (depends upon how much you like mushrooms, I use a cup. Since they are large it is easy for the kids to pick out if they so like)
2 tbs catsup
2 tsp worcestershire sauce
In skillet or chef pan, brown meat strips in hot oil. Add onion, mushrooms and garlic; cook until onion is crisp-tender. Combine soup, sour cream, mushrooms, catsup, and worcestershire; pour over meat and stir. Cook and stir over low heat until hot. Keep warm over hot water (or just on simmer with lid on is what I have always done). Serve overPoppy Noodles Cook egg noodles following directions on package. Once drained add 1 tbs butter and 1 tsp poppy seeds. Serve meat mixture over poppy noodles on platter.
1 lb beef sirloin, cut into narrow strips (if you have time, pop it in the freezer for 40 min 1 hour first, makes cutting the meat so much more simple)
1 tbs olive oil (canola oil or what you have on hand would do just fine)
1 med. onion, sliced thin
1 - 2 clove garlic, minced
1 can condensed cream of mushroom soup
1 cup sour cream (we use light and it works just fine)
1/2 - 1 cup fresh sliced mushrooms (depends upon how much you like mushrooms, I use a cup. Since they are large it is easy for the kids to pick out if they so like)
2 tbs catsup
2 tsp worcestershire sauce
In skillet or chef pan, brown meat strips in hot oil. Add onion, mushrooms and garlic; cook until onion is crisp-tender. Combine soup, sour cream, mushrooms, catsup, and worcestershire; pour over meat and stir. Cook and stir over low heat until hot. Keep warm over hot water (or just on simmer with lid on is what I have always done). Serve overPoppy Noodles Cook egg noodles following directions on package. Once drained add 1 tbs butter and 1 tsp poppy seeds. Serve meat mixture over poppy noodles on platter.
Scotcheroos
This recipe was passed on to me by a high school friend, Jenny. Her mom used to make these all the time, I can remember sitting in the Micanek's kitchen eating them after school.
1 cup sugar
1 cup peanut butter
1 cup Karo light corn syrup
6 cups Rice Krispies
6 ounces butterscotch chips
6 ounces semi-sweet chocolate chips
Combine sugar and corn syrup in a saucepan. Heat until mixture begins to boil. Remove from heat. Add peanut butter and stir until smooth. While heating sugar and corn syrup, melt chips in a double boiler, stirring frequently. Pour Rice Krispies in a large bowl and mix in the peanut butter, sugar, corn syrup mixture. Pour this into a 9x13 pan. Pour the melted chips and spread over the top. Allow plenty of time to cool. DO NOT REFRIGERATE. It makes the chocolate turn dusty and makes them very hard to cut. Cut into 1 1/2 inch squares.
1 cup sugar
1 cup peanut butter
1 cup Karo light corn syrup
6 cups Rice Krispies
6 ounces butterscotch chips
6 ounces semi-sweet chocolate chips
Combine sugar and corn syrup in a saucepan. Heat until mixture begins to boil. Remove from heat. Add peanut butter and stir until smooth. While heating sugar and corn syrup, melt chips in a double boiler, stirring frequently. Pour Rice Krispies in a large bowl and mix in the peanut butter, sugar, corn syrup mixture. Pour this into a 9x13 pan. Pour the melted chips and spread over the top. Allow plenty of time to cool. DO NOT REFRIGERATE. It makes the chocolate turn dusty and makes them very hard to cut. Cut into 1 1/2 inch squares.
Spinach & Artichoke Dip
This is a Cooking Light recipe that I stole from Marian. I'm normally not an artichoke fan, but this dip is awesome!
3pts for 1/4 cup of dip and 6 chips
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)
3pts for 1/4 cup of dip and 6 chips
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)
Monday, December 3, 2007
Bonnie's Macaroni Salad
Yet another "borrowed" recipe, this time from my friend Jake's mom, Bonnie. This is a sweet macaroni salad.
1 bag macaroni shells
1 c. diced ham
1 c. diced american cheese
Cook and drain noodles. Cool. Add ham and cheese.
2 c. Miracle Whip (not mayo!!)
3/4 c. sugar
1 can sweetened condensed milk
1/4 c. vinegar
Mix these four ingredients together and let set for 20 minutes before adding to macaroni mixture.
1 bag macaroni shells
1 c. diced ham
1 c. diced american cheese
Cook and drain noodles. Cool. Add ham and cheese.
2 c. Miracle Whip (not mayo!!)
3/4 c. sugar
1 can sweetened condensed milk
1/4 c. vinegar
Mix these four ingredients together and let set for 20 minutes before adding to macaroni mixture.
Chocolate Mousse (aka Poison)
This recipe comes from my friend, Amber, who I believe got it from her mother-in-law, Cheryl. It's so easy and SO good. Robb calls it poison in hopes that it will deter people from wanting to eat it, leaving more for him :)
1 1/2 pkgs graham crackers, crushed
1/2 stick margarine, melted
1/4 c. sugar
Mix above ingredients and pat into a 9 x 13-inch pan. Bake at 325 for 5 minutes. Cool.
Melt 12 ounces of Hersheys bars in a large bowl (3 min. in microwave, but make sure you check and stir halfway through). Let cool (bottom of bowl no longer warm, about 30-45 minutes). Add 40 ounces of Cool Whip. Pour into crust and refrigerate. Can garnish with chocolate shavings if desired.
1 1/2 pkgs graham crackers, crushed
1/2 stick margarine, melted
1/4 c. sugar
Mix above ingredients and pat into a 9 x 13-inch pan. Bake at 325 for 5 minutes. Cool.
Melt 12 ounces of Hersheys bars in a large bowl (3 min. in microwave, but make sure you check and stir halfway through). Let cool (bottom of bowl no longer warm, about 30-45 minutes). Add 40 ounces of Cool Whip. Pour into crust and refrigerate. Can garnish with chocolate shavings if desired.
Katy's Pasta Salad
This is another stolen recipe, from my friend Katy. She brought this out to the cabin this summer, and I've made it at least half a dozen times since.
1 box tri-color pasta
1 1/2 c. cider vinegar
1 1/2 c. sugar
1 tsp EACH salt, pepper, garlic powder (I've used garlic salt when I was out of garlic powder..same effect)
2 T. mustard
1 diced cucumber
1 large diced tomato
1 small diced onion (I am not an onion fan, so I leave them out)
Cook pasta until al dente. Rinse with cold water. Mix all the other ingredients in with pasta, and chill. This salad is better if you let it refrigerate a few hours before serving. I think it's even better the next day.
1 box tri-color pasta
1 1/2 c. cider vinegar
1 1/2 c. sugar
1 tsp EACH salt, pepper, garlic powder (I've used garlic salt when I was out of garlic powder..same effect)
2 T. mustard
1 diced cucumber
1 large diced tomato
1 small diced onion (I am not an onion fan, so I leave them out)
Cook pasta until al dente. Rinse with cold water. Mix all the other ingredients in with pasta, and chill. This salad is better if you let it refrigerate a few hours before serving. I think it's even better the next day.
Sunday, December 2, 2007
Calico Beans
These are my favorite baked beans. They go by different names (my roommate from college calls them cowboy beans), but the recipes are basically the same. The longer they bake in the slow cooker, the better they are :)
8 ounces bacon, about 10 to 12 slices
1 pound lean ground beef
1 cup chopped onion
1/2 cup brown sugar
1 tbsp. dry mustard
2 cans pork and beans
1 can lima beans or butter beans, drained
1 can kidney beans, drained
1/2 cup ketchup
1 tsp. salt
1 tbsp. vinegar
PREPARATION:Brown bacon, ground beef, and chopped onions. Combine drained ground beef mixture in slow cooker with remaining ingredients; cover and cook on LOW for 3 to 5 hours
8 ounces bacon, about 10 to 12 slices
1 pound lean ground beef
1 cup chopped onion
1/2 cup brown sugar
1 tbsp. dry mustard
2 cans pork and beans
1 can lima beans or butter beans, drained
1 can kidney beans, drained
1/2 cup ketchup
1 tsp. salt
1 tbsp. vinegar
PREPARATION:Brown bacon, ground beef, and chopped onions. Combine drained ground beef mixture in slow cooker with remaining ingredients; cover and cook on LOW for 3 to 5 hours
Yum Yum Brownie Muffins
Yum Yum Brownie Muffins
(1 Muffin, or 3 minis - 180 calories, 2.5g fat, 37 carbs, 2.5g, fiber, 2.5g protein - 3 WW points)
1 box devil’s food cake mix
1 can solid pack pumpkin (15 oz.)
Directions:Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes
(1 Muffin, or 3 minis - 180 calories, 2.5g fat, 37 carbs, 2.5g, fiber, 2.5g protein - 3 WW points)
1 box devil’s food cake mix
1 can solid pack pumpkin (15 oz.)
Directions:Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes
Mini Meatball and Broken Spaghetti Stoup
2 tablespoons extra-virgin olive oil (EVOO)
1 onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 fresh or dried bay leaf
1 quart chicken broth
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
3/4 pound ground beef sirloin
Flat-leaf parsley, finely chopped (a generous handful)
1 large egg
1/4 to 1/3 cup fine Italian bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese (a generous handful), plus more to pass around the table
Salt and freshly ground pepper
1/2 pound spaghetti, broken into thirds
1 cup fresh basil leaves, shredded
In a large soup pot, combine the EVOO, 2 turns of the pan, the onion, carrots, garlic and bay leaf and cook over medium-high heat for 5 minutes. Add the chicken broth, crushed tomatoes and tomato sauce, cover and bring to a boil over medium-high heat. 2. In a large bowl, using a fork, combine the ground beef, parsley, egg, bread crumbs and 1/4 cup cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (you should have about 16 meatballs). Simmer the stoup for 10 minutes. 3. Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Turn off the heat, stir in the basil and season the stoup with salt and pepper to taste. Serve, passing more cheese around the table.
1 onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 fresh or dried bay leaf
1 quart chicken broth
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
3/4 pound ground beef sirloin
Flat-leaf parsley, finely chopped (a generous handful)
1 large egg
1/4 to 1/3 cup fine Italian bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese (a generous handful), plus more to pass around the table
Salt and freshly ground pepper
1/2 pound spaghetti, broken into thirds
1 cup fresh basil leaves, shredded
In a large soup pot, combine the EVOO, 2 turns of the pan, the onion, carrots, garlic and bay leaf and cook over medium-high heat for 5 minutes. Add the chicken broth, crushed tomatoes and tomato sauce, cover and bring to a boil over medium-high heat. 2. In a large bowl, using a fork, combine the ground beef, parsley, egg, bread crumbs and 1/4 cup cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (you should have about 16 meatballs). Simmer the stoup for 10 minutes. 3. Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Turn off the heat, stir in the basil and season the stoup with salt and pepper to taste. Serve, passing more cheese around the table.
Pumpkin Bars with Cream Cheese Frosting
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 beaten eggs
1 (16 ounce) can pumpkin (I can only find 15oz cans and that seems to work just fine)
1 cup cooking oil
Cream Cheese Frosting
1 (3 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
2 1/4 cups sifted powdered sugar
PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil till combined. Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool for 2 hours on a wire rack. MUST COOL BEFORE SPREADING ON FROSTING.
FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy. Gradually add powdered sugar, beating well to reach spreading consistency. Spread ontop of bars.
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 beaten eggs
1 (16 ounce) can pumpkin (I can only find 15oz cans and that seems to work just fine)
1 cup cooking oil
Cream Cheese Frosting
1 (3 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
2 1/4 cups sifted powdered sugar
PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil till combined. Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool for 2 hours on a wire rack. MUST COOL BEFORE SPREADING ON FROSTING.
FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy. Gradually add powdered sugar, beating well to reach spreading consistency. Spread ontop of bars.
Tomato Bisque
2 pounds tomatoes
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 cup butter
1/3 cup all-purpose flour
1 quart milk (whole works best...I found out the hard way)
DIRECTIONS:Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes.In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 cup butter
1/3 cup all-purpose flour
1 quart milk (whole works best...I found out the hard way)
DIRECTIONS:Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes.In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through
Chinese Coleslaw
1 pkg. Ramen Noodles, crushed
1 head cabbage, shredded
1-2 green onions, chopped
1 cup of sunflower kernels or toasted almonds
1/3 cup of Balsamic Vinegar
1/4 cup of white sugar
1/4 cup vegetable oil
2 Tbsp. of soy sauce
Mix salad ingredients in a bowl. Combine dressing ingredients well. Pour over salad and refrigerate. Toss well before serving. Salad keeps well overnight, but also enjoyable right after making.
1 head cabbage, shredded
1-2 green onions, chopped
1 cup of sunflower kernels or toasted almonds
1/3 cup of Balsamic Vinegar
1/4 cup of white sugar
1/4 cup vegetable oil
2 Tbsp. of soy sauce
Mix salad ingredients in a bowl. Combine dressing ingredients well. Pour over salad and refrigerate. Toss well before serving. Salad keeps well overnight, but also enjoyable right after making.
Cola Chicken
This is actually a weight watcher's recipe. One serving is equal to 4 points.
4 skinless boneless chicken breasts
1 cup catsup
12 oz can diet cola
Put chicken in non-stick skillet. Pour catsup and diet cola over the top. Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce and it's only 4 points per serving. Makes 4 servings
4 skinless boneless chicken breasts
1 cup catsup
12 oz can diet cola
Put chicken in non-stick skillet. Pour catsup and diet cola over the top. Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce and it's only 4 points per serving. Makes 4 servings
Sticky Chicken
1 lb boneless chicken breasts
1/2 c ketchup
3 T brown sugar
2 T vinegar
2 T Worcestershire sauce
2 tsp mustard
Place chicken in baking dish. Mix other ingredients, spoon over chicken. Bake uncovered, 350 degrees, 40 minutes
1/2 c ketchup
3 T brown sugar
2 T vinegar
2 T Worcestershire sauce
2 tsp mustard
Place chicken in baking dish. Mix other ingredients, spoon over chicken. Bake uncovered, 350 degrees, 40 minutes
Cheddar Corn Chowder
Another stolen recipe, this time from the Barefoot Contessa, but my friend Colleen actually passed this one along. It's delish!!
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Meatloaf Muffins with BBQ Sauce
7/8 pound ground sirloin
1/2 medium onion, cut into chunks
1 stalks celery, cut into 2 inch pieces
1/2 green bell pepper
1-2 large eggs, plus1/2 teaspoon milk, beaten
1/2 cup plain breadcrumbs
1 tablespoon grill seasoning
1/2 cup smoky barbecue sauce
1/4 cup salsa
1/2 tablespoon Worcestershire sauce
vegetable oil or extra-virgin olive oil
Directions:Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Brush a 12-muffin tin with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.
1/2 medium onion, cut into chunks
1 stalks celery, cut into 2 inch pieces
1/2 green bell pepper
1-2 large eggs, plus1/2 teaspoon milk, beaten
1/2 cup plain breadcrumbs
1 tablespoon grill seasoning
1/2 cup smoky barbecue sauce
1/4 cup salsa
1/2 tablespoon Worcestershire sauce
vegetable oil or extra-virgin olive oil
Directions:Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Brush a 12-muffin tin with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.
Honey Nut Chicken Sticks
This is a Rachel Ray recipe that my kids both LOVE. I typically use Honey Nut Chex, since I can't seem to find the Honey Nut Cornflakes
2 pounds chicken tenders
Salt and pepper
1 cup all-purpose flour
3 eggs
A splash milk
2 cups honey nut flavored cereal (recommended: Honey Nut Corn Flakes)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning (recommended: Montreal Seasoning)
1/4 cup vegetable oil, eyeball it
Preheat oven to 400 degrees F. Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.
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2 pounds chicken tenders
Salt and pepper
1 cup all-purpose flour
3 eggs
A splash milk
2 cups honey nut flavored cereal (recommended: Honey Nut Corn Flakes)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning (recommended: Montreal Seasoning)
1/4 cup vegetable oil, eyeball it
Preheat oven to 400 degrees F. Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.
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Pasta with Vodka Cream Sauce
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Enchilada Meatballs
2 cups crumbled corn bread
1 can (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded Mexican cheese blend
In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink.Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks. Yield: about 4-1/2 dozen.
1 can (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded Mexican cheese blend
In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink.Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks. Yield: about 4-1/2 dozen.
Grilled Three Cheese Potatoes
6 lg potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese, divided
1 pound sliced bacon, cooked and crumbled
1/4 cup butter or margarine, cubed
1 tbsp minced fresh or dried chives
1 to 2 tsp seasoned salt
1/2 tsp pepper
Divide the potatoes and onions equally between two pieces of heavy duty foil (about 18-inch square) that have been coated with nonstick cooking spray. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses. Yield: 6-8 servings
2 medium onions, chopped
1/3 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese, divided
1 pound sliced bacon, cooked and crumbled
1/4 cup butter or margarine, cubed
1 tbsp minced fresh or dried chives
1 to 2 tsp seasoned salt
1/2 tsp pepper
Divide the potatoes and onions equally between two pieces of heavy duty foil (about 18-inch square) that have been coated with nonstick cooking spray. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses. Yield: 6-8 servings
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