Monday, April 28, 2008
4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions
Line the bottom and sides of a greased 15x10x1 baking pan with parchment paper; grease the paper and set aside.
In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
Bake at 375 degrees for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.
Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.
Friday, April 18, 2008
1 can cream of mushroom soup
1/2 soup can of water
1 cup wine (water can be used instead)
1 cup raw rice
6 pork chops, fat removed
1 package onion soup mix
Mix soup and water; add wine, if desired. Stir 1/2 of soup mixture with rice. Put in a buttered 9 x 13 inch dish. Place pork chops on rice mixture and cover with remaining soup mixture. Sprinkle onion soup mix, mushrooms, and almonds on top. Bake, covered, for 1 1/2 hours at 350 degrees.
Note: Dish is also very good with brown or wild rice.
**Thoughts~I was prepared not to like this recipe, but I was intrigued enough to try it. It was quite delicious! I think I devoured all the leftovers in no time.**
2 (6.5 ounce) jars artichoke hearts, chopped
2 cups mozzarella cheese, shredded
1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 cup sliced almonds
Preheat oven to 275 degrees. In a shallow baking dish, combine the artichoke hearts, mozzarella cheese, parmesan cheese and mayonnaise. Bake for 45 minutes, or until hot and bubbly. Sprinkle with almonds. Serve hot with tortilla chips or crackers.
**Thoughts~This always goes quickly when I take to parties.**
1 1/4 cups all-purpose flour
2) In same mixing bowl, combine eggs, vanilla, 1/2 cup brown sugar, and remaining 1/4 cup flour; stir in apples, caramels, and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool slightly; cut into quarters lengthwise and crosswise to make 16 bars. Cool completely.
**Thoughts~These are tasty, but if you refrigerate the caramel may just break a tooth. :-) **
- 2 large cans chunky potato soup
- 1 envelope Uncle Ben's Wild Rice--microwaveable pouch
- 4 cups half and half
- 1 can crumbled bacon bits
- 2 cups shredded cheddar cheese (I use the Velveeta shredded cheese)
Microwave the rice and then dump everything together and heat. Serve when warm. You can top with sliced green onions if you life.
**Thoughts~I love this recipe! It uses already available stuff, but comes out tasting like I did some work. The family loved this at Meg's birthday party. So easy and so yummy!**
- 1 pound ground beef or turkey
- 1/2 cup chopped celery
- 1/2 cup green pepper
- 1/2 cup chopped onion
- 1 (4 ounce) can mushrooms, drained
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 soup can water
- 1/2 cup uncooked rice
- crushed cornflakes
Preheat oven to 350 degrees. Brown meat with celery, green pepper, onion and mushrooms. Mix soups, water and rice. Combine meat mixture and soup mixture and put in 2 quart casserole dish. Top with crushed cornflakes. Bake 1 hour.
Serves 4 to 6.
**Thoughts~Jeffrey and I enjoyed this recipe.**
- 2 lbs. skinless smoked sausage, sliced
- 1 pkg. (8 oz.) pasta twists
- 1 can whole kernel sweet corn, drained
- 1 small green pepper, diced
- 2 tablespoons butter plus 1 teaspoon
- 1/2 teaspoon salt
- 1/4 cup Parmesan cheese
- 2 cups cheddar cheese cubes
In large saucepan, cover uncooked pasta, sliced smoked sausage and diced green pepper with water. Add 1/2 teaspoon salt and 1 teaspoon butter. Bring to a boil and cook until pasta is tender. Drain. Add 2 tablespoons butter and stir to coat pasta. Add corn and both cheeses. Pour into a shallow baking dish and cover with a lid or aluminum foil. Bake at 325 degrees for 20-30 minutes.
- 10 slices bacon
- 1 head fresh broccoli, cut into bite size pieces
- 1/4 cup red onion, chopped
- 1/2 cup raisins
- 3 tablespoons white wine vinegar
- 2 tablespoons white sugar
- 1 cup mayonnaise
- 1 cup sunflower seeds
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
**Thoughts~My friend Betsy got me hooked on this recipe. It is very good. I usually serve it at Thanksgiving as one of my non-traditional sides.**
- 1 pound cranberries, picked over
- 2 cups sugar
- ½ cup water
- ½ cup orange juice
- 2 teaspoons grated orange zest
Cook, uncovered, over medium heat until most of the cranberries pop open and the mixture is somewhat thickened, 7 to 10 minutes.
Makes about 3 cups
**Thoughts~This is the best whole cranberry relish recipe I have tried so far!**
- 12 cups toasted bread crumbs, or dressing mix
- 1 lb. bulk sausage, browned and drained
- 1/4 –1 cup butter, or margarine (enough to flavor bread)
- 1 cup or more finely chopped onions
- 1 cup or more finely chopped celery
- 8-oz. can sliced mushrooms, with liquid
- ¼ cup chopped fresh parsley
- 2 tsp. poultry seasoning (omit if using dressing mix)
- dash of pepper
- ½ tsp. salt
- 2 eggs, beaten
- 4 cups chicken stock
1. Combine bread crumbs and sausage. 2. Melt butter in skillet. Add onions and celery and sauté until tender. Stir in mushrooms and parsley. Add seasonings. Pour over bread crumbs and mix well. 3. Stir in eggs and chicken stock. 4. Pour into slow cooker and bake on High 1 hour, and on Low an additional 3 hours.
Variations: 1. For a drier stuffing, reduce the chicken stock to 1 ½ cups (or 14 oz. can chicken broth) and eliminate the sausage. 2. For a less spicy stuffing, reduce the poultry seasoning to ½ tsp. 3. Substitute 3 ½ – 4 ½ cups cooked and diced giblets in place of sausage. Add another can mushrooms and 2 tsp. sage in Step 2.
**Thoughts~Everyone seemed to like this at Thanksgiving.**
- 5 lbs. potatoes, peeled, cooked, and mashed
- 8-oz. pkg. cream cheese, softened
- 1 ½ cups sour cream
- 3 tsp. onion, or garlic, salt
- 1 ½ tsp. salt
- ¼-½ tsp. pepper
- 2 Tbsp. butter, melted
Combine all ingredients. Pour into slow cooker. Cover. Cook on Low 5-6 hours. Serves 12
**Note~These potatoes may be prepared 3-4 days in advance of serving and kept in the refrigerator until ready to use.**
Variations: 1. Add 1 ½ cups shredded cheddar cheese. 2. Sprinkle with paprika before cooking.
**Thoughts~Make sure to get these really creamy. Great flavor!**
- Two 23-ounce cans sweet potatoes, well drained
- 6 tablespoons butter, melted
- 3 tablespoons firmly packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt to taste
- 2 cups miniature marshmallows
- 2 cups Kellogg’s Rice Krispies
Preheat oven to 350 degrees. Lightly coat a 10 x 6 x 2-inch (1½-quart) glass baking dish with nonstick cooking spray. Set aside. Combine the sweet potatoes with ¼ cup of the melted butter along with 2 tablespoons of the brown sugar, cinnamon, nutmeg, and salt to taste in a medium mixing bowl. Using a wooden spoon, beat until very well blended. Stir in 1 cup of the marshmallows. Transfer the mixture to the prepared baking dish, smoothing out the top with a spatula. Place the remaining 1 cup marshmallows over the top. Combine the remaining 2 tablespoons melted butter and brown sugar with the Rice Krispies, tossing to coat well. Sprinkle the cereal mixture over the marshmallows. Bake in the preheated oven for about 20 minutes, or until potatoes are very hot and topping is golden brown. Remove from oven and serve immediately. Serves 8
**Note~Rice Krispies can be replaced with lightly crushed Cracklin’ Oat Bran for a different texture and flavor.**
**Thoughts~I would use this recipe again, as it was good, but I would also like to search for another sweet potato recipe.**
32-oz. pkg. frozen shredded hashbrowns
1 lb. ground pork sausage, browned & drained (can also use ham or bacon)
1 onion, diced
1 green pepper, diced
1 1/2 cups shredded Cheddar cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper
Place one-third each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours.
I got this recipe from Gooseberry Patch's Christmas In The Country cookbook.
**Thoughts~This recipe was okay. I think I would prefer to cook it in the oven, but it was convenient to wake up and have breakfast already made on Christmas morning.**
- 2 cups Sloppy Joe
- 3/4 cup frozen corn, thawed
- 1/2 cup sliced green onions
- 1-1/2 cups colby-jack or Mexican blend* cheese
- 1 recipe bread machine pizza dough, prepared and baked until almost done
In a skillet, combine Sloppy Joe sauce, corn, and green onions. Heat through. Spread mixture on top of baked pizza crust and sprinkle with cheese. Bake at 425° for 12 to 15 minutes or until cheese is melted.
- 4 cups self-rising flour
- 1/2 cup butter
- 1-1/2 cups buttermilk
Combine flour and butter, cutting with a fork. Stir in buttermilk. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter or upside down glass. Bake half of the biscuits on cookie sheet at 475°F until brown. Place the other half of the biscuits on a cookie sheet or other flat pan and put in the freezer until frozen. Before going to bed or early the next morning, bag the biscuits in a dated freezer bag for later use. If cooking thawed biscuits, follow normal cooking instructions. To cook frozen biscuits, extend cooking time. Serve hot biscuits with butter and jelly.
**Thoughts~So easy and so good! Next time don't use so much flour to roll them out.**
2 large avocados, pitted and peeled
2 tablespoons sour cream
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon or lime juice...I use lemon
1/2 (4 oz) can chopped green chilies, optional...I don't use
Tabasco sauce to taste
1/2 small onion, chopped
1 small tomato, chopped
In a medium bowl, mash avocado. Add sour cream, garlic powder, salt, lemon or lime juice, chilies, & Tabasco sauce. Stir in onion and tomato; mix well. If not serving immediately, place a piece of plastic wrap directly against the surface of the guacamole to prevent it from turning dark. May be refrigerated up to 2 days or frozen.
Makes about 2 cups
**Thoughts~Best recipe ever!**
**Thoughts~My only problem with this recipe is is cooking the almonds and sugar. I guess I'm not patient enough. This recipe is so darn delicious though, so I have got to work on my patience!!**
**Thoughts~This recipe is so easy and good. I have taken it to people when they have had babies and it always seems to be appreciated and enjoyed.**
Mix ingredients together and sprinkle with celery seed. The ingredients without measurements need to be done to your liking.
**Thoughts~Very good! Make sure to squeeze the tuna real good.**
|1 1/2||cups cubed fully cooked smoked boneless ham|
|1||cup shredded Swiss cheese (4 ounces)|
|1/4||cup chopped green onions or chopped onion|
|1/2||cup Original Bisquick® mix|
|1/4||teaspoon salt, if desired|
|1||green bell pepper, cut into rings|
|1.||Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.|
|2.||Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.|
|3.||Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper.|
1 cup Miracle Whip
1/2 cup vinegar
3/4 cup sugar
salt & pepper
Mix all together. Pour over sliced cucumbers, sweet onions and tomatoes. Refrigerate overnight or for several hours.
1 packet (1 oz.) Hidden Valley The Original Ranch Dressing Mix
1/4 cup each: butter and light brown sugar
1 package (16 oz.) ready-to-eat peeled baby carrots, cooked (boiled or steamed)
Melt butter and sugar in a large skillet. Add carrots and dressing mix; stir well. Cook over medium heat until hot and glazed; about 5 minutes. Makes 4 to 6 servings.
**Thoughts~I don't even like cooked carrots, but I love them cooked this way.**
- 20 ounces crushed Oreo's
- 12 ounces Cool Whip
- 8 ounces cream cheese
- 4 ounce box vanilla pudding
- 3 1/2 cups milk
- 1 cup powdered sugar
- 1/4 cup butter or margarine
Cream the butter, cream cheese, sugar all together- set aside.
In a large bowl, mix pudding and milk together and then add cool whip.
Add cream cheese mix.Put pudding mixture in a bowl or flower pot if you are feeling fun. Put the dirt (crushed Oreo’s) on top. Refrigerate 1 or 2 hours. If you are going for the true Dirt Dessert look, you can insert some plastic flowers, if desired, so it looks like the flowers are growing in the pot. You can also top your creation off with gummi worms.
- 1 (17.6-ounce) package brownie mix with walnuts
- Vegetable oil cooking spray
- 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.Prep Time: 8 minutes
Cook Time: 25 minutes
Ease of Preparation: Easy
Yield: 24 large/48 small brownies
1 15-ounce can green beans, drained
1 15-ounce can wax beans, drained
1 15-ounce can kidney beans, drained
1 onion, diced (red, white, or yellow)
1 green pepper, diced
3/4 cup sugar
2/3 cup vinegar
1/3 cup oil
1 teaspoon salt
1 teaspoon black pepper
Dash garlic powder
Combine all beans, onion & green pepper in a bowl. Mix sugar, vinegar, oil, salt, pepper and garlic powder together in a smaller bowl. Pour over bean mixture.
Best if made the day before serving and refrigerated. Recipe may be doubled.
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) plain yogurt
1 small banana, cut up
1 cup frozen or fresh whole strawberries
1 (8 ounce) can crushed pineapple packed with juice, chilled
1 cup ice cubes
Blend it all together. So simple! You can even garnish with extra fruit. :-)
Wednesday, April 16, 2008
1 lb. ground beef or turkey
1 package taco seasoning
1 cup water
1 head lettuce
1 tomato, chopped
1 small can sliced black olives
1 cup grated cheddar cheese
1 package of Doritos
1 bottle french dressing
Brown meat and drain. Add taco seasoning and water. Simmer for 15 to 20 minutes and then let it cool.
Break lettuce into a salad bowl, add tomatoes and cheese. Just before serving add meat, Doritos, and dressing.
Saturday, April 12, 2008
1/2 cup butter
1 1/2 cups brown sugar
a (20 ounce) can sliced pineapple
10 maraschino cherries
1 (18.25 ounce) package white cake mix
Melt the butter over medium-high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed on the box, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
9 potatoes, peeled and cubed
1 1/2 pounds ground beef
1 (6 ounce) can tomato sauce
1 dash Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
2 tablespoons all-purpose flour
3 tablespoons water
2 tablespoons milk
Preheat the oven to 350 degrees.
Place the potatoes in a large pot, cover with water, and cook over high heat. Boil for 15 minutes. Meanwhile, brown ground beef in a large skillet over medium-high heat; drain fat.
Add tomato sauce, Worcestershire sauce to taste, salt, pepper, green beans and corn. In a separate bowl, mix flour with the 3 tablespoons water and stir into beef mixture. Pour this mixture into a casserole dish.
Stir all together well. Drain the potatoes, mash and spread over the beef mixture. Place 2 to 3 vent holes through the mashed potatoes.
Bake at 350 degrees for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.
Friday, April 11, 2008
4 cups cubed beef (stew meat)
2 cans cream of mushroom soup
1-2 jars mushrooms
1 cup sour cream
Place beef in slow cooker. Cover with mushroom soup and mushrooms.
Place cover on slow cooker. Cook on low 8 hour, or on high 4-5 hours.
Before serving, stir in sour cream.
Serve over cooked rice, pasta or baked potatoes.
2 small loaves (8 oz. each) French bread cut in half lengthwise
1 (8 oz.) package Cream cheese, softened
1 (1 oz.) packet Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
4 cups assorted toppings, such as chopped onions, peppers and grated cheese
Preparation Prep Time: 25 min.
Cook Time: 5 min.
Slice bread crosswise into 1-inch fingers, leaving attached to bottom crust. Mix cream cheese and seasoning & salad dressing mix together. Spread on bread. Sprinkle on desired toppings. Broil about 3 minutes or until brown and bubbly.
Makes about 48 fingers.