Ingredients
2 eggs
1 can solid-pack pumpkin
1 cup sliced pears, drained and chopped
1 can (14-ounces) sweetened condensed milk
1/2 cup sugar
1-1/2 teaspoons ground cloves
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground nutmeg
1 loaf Rhodes Bread Dough, baked and cubed
Streusel:
1 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter
whipped cream
Directions
In a mixing bowl, beat eggs. Add pumpkin, pears, milk, sugar and spices; mix well. Fold in bread cubes. Pour into a greased 9-inch square baking dish or springform pan that has been coated with cooking spray. Cover and refrigerate 1-2 hours or overnight.
Just before baking, combine streusel ingredients; mix well. Sprinkle over bread pudding. Bake at 350 degrees for 40-45 minutes or until knife inserted near the center comes out clean. Serve warm with whipped cream.
Yields 8 servings
Monday, September 21, 2009
Friday, September 4, 2009
Dried Beef Cheese Ball
Ingredients
5 ounces dried beef, chopped
2 (8 ounce) packages cream cheese, softened
6 green onions, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoned salt or garlic powder
Directions
Reserve about a half cup of chopped dried beef.
In a medium bowl, combine the remaining beef, cream cheese, green onions, Worcestershire sauce and seasoned salt or garlic powder. Mix well and roll into a ball.
Roll the ball in the reserved beef, coating the entire outside of the ball.
Spread on crackers. Yummy!!
5 ounces dried beef, chopped
2 (8 ounce) packages cream cheese, softened
6 green onions, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoned salt or garlic powder
Directions
Reserve about a half cup of chopped dried beef.
In a medium bowl, combine the remaining beef, cream cheese, green onions, Worcestershire sauce and seasoned salt or garlic powder. Mix well and roll into a ball.
Roll the ball in the reserved beef, coating the entire outside of the ball.
Spread on crackers. Yummy!!
Scotcharoos
Ingredients
1 cup white corn syrup
1 cup white sugar
1 cup peanut butter
6 cups Rice Krispies
1/2 pkg. chocolate chips
1/2 pkg. butterscotch chips
Directions
Bring corn syrup and sugar to a boil. Remove from heat and add the peanut butter. Mix well. Add this to the Rice Krispies and mix well. Press this mixture into a buttered 9 x 13 pan.
Melt the chocolate chips and butterscotch chips together. Mix and pour over the Rice Krispies in the pan. Cool until the topping hardens.
1 cup white corn syrup
1 cup white sugar
1 cup peanut butter
6 cups Rice Krispies
1/2 pkg. chocolate chips
1/2 pkg. butterscotch chips
Directions
Bring corn syrup and sugar to a boil. Remove from heat and add the peanut butter. Mix well. Add this to the Rice Krispies and mix well. Press this mixture into a buttered 9 x 13 pan.
Melt the chocolate chips and butterscotch chips together. Mix and pour over the Rice Krispies in the pan. Cool until the topping hardens.
Potato Patties
Ingredients
3 medium potatoes
1 small onion
1 tbsp. flour
1 egg, beaten
1 tbsp. milk
1 tbsp. salt
Directions
Grate potatoes and onions. Add other ingredients. Mix well. Shape into patties. Fry in skillet.
3 medium potatoes
1 small onion
1 tbsp. flour
1 egg, beaten
1 tbsp. milk
1 tbsp. salt
Directions
Grate potatoes and onions. Add other ingredients. Mix well. Shape into patties. Fry in skillet.
Noodle Heaven
Ingredients
1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 ounce) cans tomato sauce
1 (8 ounce) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 ounce) pkg. noodles of your choice
1 cup cheddar cheese, grated
Directions
Brown beef in a large skillet. Add garlic, salt, sugar and tomato sauce and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9 x 13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.
To freeze: Cover with foil, label and freeze.
To serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated through and cheese is melted and bubbly.
*This recipe is adapted from Frozen Assets.*
1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 ounce) cans tomato sauce
1 (8 ounce) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 ounce) pkg. noodles of your choice
1 cup cheddar cheese, grated
Directions
Brown beef in a large skillet. Add garlic, salt, sugar and tomato sauce and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9 x 13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.
To freeze: Cover with foil, label and freeze.
To serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated through and cheese is melted and bubbly.
*This recipe is adapted from Frozen Assets.*
Wednesday, September 2, 2009
Salisbury Steak
Ingredients
1 1/4 pounds package ground beef
1 (10.75-ounce) can cream of onion soup, divided
1 1/2 cups frozen chopped onion, thawed and divided
1 cup plain bread crumbs
1/3 cup plus 1 tablespoon steak sauce, divided, Heinz 57
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) package sliced fresh mushrooms
1/2 cup water
Directions
In a large bowl, combine ground beef, 3/4 cup onion, bread crumbs, 1/3 cup steak sauce, egg, Worcestershire, salt, and pepper. Shape meat into 5 patties.
In a large skillet, cook patties over medium-high heat, flipping once, until desired degree of doneness, about 12 to 15 minutes. Remove patties from skillet; set aside, and keep warm. Add remaining 3/4 cup onion and mushrooms to skillet, and cook until vegetables are tender, about 6 minutes. Add remaining 1/4 cup soup, remaining 1 tablespoon steak sauce, and water; reduce heat to medium, and simmer until sauce thickens, stirring occasionally. Serve sauce over steaks.
Makes 5 servings
**Thoughts~I couldn't find cream of onion soup so I used cream of mushroom. It was quite tasty!**
1 1/4 pounds package ground beef
1 (10.75-ounce) can cream of onion soup, divided
1 1/2 cups frozen chopped onion, thawed and divided
1 cup plain bread crumbs
1/3 cup plus 1 tablespoon steak sauce, divided, Heinz 57
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) package sliced fresh mushrooms
1/2 cup water
Directions
In a large bowl, combine ground beef, 3/4 cup onion, bread crumbs, 1/3 cup steak sauce, egg, Worcestershire, salt, and pepper. Shape meat into 5 patties.
In a large skillet, cook patties over medium-high heat, flipping once, until desired degree of doneness, about 12 to 15 minutes. Remove patties from skillet; set aside, and keep warm. Add remaining 3/4 cup onion and mushrooms to skillet, and cook until vegetables are tender, about 6 minutes. Add remaining 1/4 cup soup, remaining 1 tablespoon steak sauce, and water; reduce heat to medium, and simmer until sauce thickens, stirring occasionally. Serve sauce over steaks.
Makes 5 servings
**Thoughts~I couldn't find cream of onion soup so I used cream of mushroom. It was quite tasty!**
Crunchy Onion Chicken
Ingredients
2 cups (4 ounces) French's Original or Cheddar French Fried Onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg, beaten
Directions
Crush French Fried Onions with flour in plastic bag.
Dip chicken into egg, then coat in onion crumbs.
Bake at 400 degrees for 20 minutes until cooked through.
2 cups (4 ounces) French's Original or Cheddar French Fried Onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg, beaten
Directions
Crush French Fried Onions with flour in plastic bag.
Dip chicken into egg, then coat in onion crumbs.
Bake at 400 degrees for 20 minutes until cooked through.
Sweet-and-Sour Green Beans
Ingredients
1 (16 ounce) bag frozen cut green beans
1 cup frozen chopped onion
3 tablespoons firmly packed brown sugar
3 tablespoons distilled white vinegar
Directions
In a large microwave-safe bowl, combine green beans and onion. Cover tightly with plastic wrap, and microwave on High for 4 to 5 minutes, or until tender. Drain bean mixture.
In a small bowl, whisk together brown sugar and vinegar. Pour over green beans, tossing gently to coat. Serve immediately.
Makes about 6 servings
**Thoughts~I made this with canned green beans, fresh onions, and on the stove not the microwave. Delicious!**
1 (16 ounce) bag frozen cut green beans
1 cup frozen chopped onion
3 tablespoons firmly packed brown sugar
3 tablespoons distilled white vinegar
Directions
In a large microwave-safe bowl, combine green beans and onion. Cover tightly with plastic wrap, and microwave on High for 4 to 5 minutes, or until tender. Drain bean mixture.
In a small bowl, whisk together brown sugar and vinegar. Pour over green beans, tossing gently to coat. Serve immediately.
Makes about 6 servings
**Thoughts~I made this with canned green beans, fresh onions, and on the stove not the microwave. Delicious!**
Subscribe to:
Posts (Atom)