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.
Subscribe to:
Posts (Atom)
