Monday, September 21, 2009

Pumpkin Pear Bread Pudding


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

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


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

Friday, September 4, 2009

Dried Beef Cheese Ball


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


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!!



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


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


3 medium potatoes
1 small onion
1 tbsp. flour
1 egg, beaten
1 tbsp. milk
1 tbsp. salt


Grate potatoes and onions. Add other ingredients. Mix well. Shape into patties. Fry in skillet.

Noodle Heaven


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


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


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


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


2 cups (4 ounces) French's Original or Cheddar French Fried Onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg, beaten


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


1 (16 ounce) bag frozen cut green beans
1 cup frozen chopped onion
3 tablespoons firmly packed brown sugar
3 tablespoons distilled white vinegar


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!**