Thursday, December 22, 2011
2 1/2 cups broken pretzels
3 Tbsp sugar
3/4 cup melted butter (1 1/2 sticks)
Stir butter and sugar until well mixed; stir in pretzels. Pat into bottom of a 9x13pan. Bake at 400 for 8 minutes, then cool completely.
8oz softened cream cheese
1 cup sugar
8oz cool whip
Mix cream cheese and sugar until smooth. Mix in cool whip and spread over cooled pretzel layer. Make sure to seal edges of pan.
2 cups boiling water
1 large package raspberry jello
20oz bag of frozen raspberries (no sugar added)
Dissolve jello in boiling water. Add raspberries. Let stand in fridge about 15 minutes until jello starts to set. Pour over other layers in pan. Cover and place in refrigerator for an hour or until ready to serve.
Wednesday, December 7, 2011
1 pound ground beef
1 large onion, chopped
2 1/2 cups salsa
1 can pinto beans
1/4 cup Italian salad dressing
1 tablespoon taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 can of drained corn, or about 2 cups of frozen corn
3/4 cup sour cream
2 cups shredded Mexican cheese blend
In a large skillet, cook beef over medium heat until meat is no longer pink; drain.
Stir in the onions, salsa, beans, corn, salad dressing, sour cream, taco seasoning and cumin.
Spoon a layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last and final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot and bubbly.
Saturday, September 3, 2011
2 c. ketchup
1 c. brown sugar
2 T. Worcestershire sauce
2 lbs. ground beef
1 envelope onion soup mix
1/2 c. sweetened condensed milk
1. Mix ketchup, brown sugar, and W. sauce in slow cooker.
Turn on to High while making the meatballs
2. Combine ground beef, soup mix, and milk. Mix well. (You're
gonna get your hands dirty!) Shape into 1 inch balls.
3. Bake at 325 for 20 minutes. Drain grease. Add to slow cooker.
4. Cover. Turn slow cooker to Low and cook for 2-21/2 hours. Stir
gently a couple of times throughout cooking time.
We like to serve this with homemade mashed potatoes and a salad.
*I also make this on the stovetop if I don't have time for the crock-pot. :)
Friday, August 12, 2011
These were so easy and so good. Next time I am going to use mozzarella cheese, pizza sauce, and pepperoni. I am excited to try different things. If you are looking for a fast yummy snack this is it.
Crack Potatoes or Loaded Potato Casserole
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
Friday, July 1, 2011
1 lb. cooked ground beef
1 lb. grated cheese
1 can refried beans
1 can enchilada sauce
2 flour tortillas
Grease dish. Put 1 tortilla on bottom, then a layer of refried beans, hamburger, cheese, and half of the enchilada sauce. Repeat layers again. Bake at 350 for 40 minutes. Chop lettuce and tomato wedges to go with casserole.
Recipe from Sister's Stuff.
Wednesday, June 29, 2011
This is so yummy. I first had it when I visited my sister in Texas years ago. I forgot about it. When I went to Texas this summer my sister made it again. This time I am not going to forget about it.
1 rotisserie chicken, shredded
1 (14.5 ounce) package Nacho Cheese Doritos
1 (10 ounce) can Rotel tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 bell pepper, chopped
3 cups shredded Cheddar cheese
Preheat oven to 350 degrees F
Layer the chips in a 9x13 inch casserole dish.
Combine the tomatoes, chicken soup, mushroom soup, bell pepper and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
Bake at 350 degrees F for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.
Saturday, June 18, 2011
4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups softened butter
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
1 tablespoon vanilla
Heat oven to 375 degrees. Combine flour, baking powder, and baking soda in a medium bowl. Set aside.
Combine butter, sugar, brown sugar in large bowl. Beat at medium speed until creamy. Add eggs and vanilla. Continue beating, scraping the bowl often, until mixed well. Reduce speed to low. Beat gradually adding flour mixture, until well mixed.
Drop dough by 1/4 cupfuls, 2" apart, onto an ungreased cookie sheet. press a few chocolate chips in dough. Bake for 10-14 minutes or until golden brown. (DO NOT OVER BAKE!) Let stand 1 to 2 minutes. Remove from cookie sheets. Get a big glass of cold milk and start dunking!
5 - 5 1/2 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
- In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
- On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
- Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
- Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
- With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 10 to 15 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
Thursday, May 19, 2011
I was searching The Tasty Kitchen website for something to make for dinner and I came across a recipe that looked good and easy. I modified it a little bit and my family loved it!
Slice sausage into 1/4 inch slices. You may want to remove the casings before you slice them. I don’t.
In a large skillet, heat some oil and saute the sliced onions, chopped peppers, and sausage until brown. Then add sliced potatoes, carrots and spices, mixing well. Pour mixture into a greased 2-quart casserole dish, and bake covered in a 350-degree oven, until vegetables are tender (about 45 to 55 minutes). Remove cover and bake another 5 minutes, or until browned. Serve hot.
Monday, April 18, 2011
4-5 chicken breasts
1 jar salsa
1 can black beans
1 can corn, drained
8 oz. cream cheese
*Put first four ingredients in crock pot on low for 4-6 hours and then add cream cheese about an hour before serving. Mix well, shred up chicken and serve over rice.
For dessert they are having a cupcake contest.
I wasn't going to do it with everything going on in our house right now but when I heard there wasn't very many people that signed up I decided to do it.
I have seen these rainbow cupcakes on a few blogs so I thought that this was the perfect opportunity to try to make them myself.
I found this recipe at Tasty Kitchen.
•FOR THE CUPCAKES:
•1 box (18.25 Oz. Box) White Cake Mix
•2 whole Eggs
•1 cup Sour Cream
•½ cups Milk
•⅓ cups Vegetable Oil
•FOR THE ICING:
•3 sticks Butter, At Room Temperature
•6 cups Confectioner's Sugar
•1 teaspoon Vanilla Extract
•1 pinch Salt
•5 Tablespoons Milk
Combine all cupcake ingredients until incorporated (about 30 seconds). Scrape the sides of the bowl and then beat on medium-high speed for 3 minutes.
Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color. I used Wilton brand gel colors; they’re the top of the line.
To get a layered stripe like I used, you’ll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won’t spread on its own. A great tip is to set out a little bowl of water where you’re working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn’t stick to your fingers.
Bake according to the package directions, until a toothpick comes out dry. Makes around 15 cupcakes.
For the icing:
Add butter and powdered sugar and beat until light and fluffy. Add the vanilla extract and salt. Mix until combined. Gradually add milk (you may not need all of it) and beat for 2-3 minutes until fluffy.
Frost cooled cupcakes.
2 1/4 cup pepper jack cheese shredded
3/4 box elbow macaroni uncooked
1/2 cup butter
4 oz flour
2 cups milk
1 cup heavy cream
2 Anaheim chili's roasted and diced. ( take the seeds out )
2 cups shredded Parmesan cheese
3 tablespoons plain breadcrumbs
1/4 cup olive oil
1. cook macaroni until al dente and strain off water... don't rinse.
2. In a large pan, melt butter,add flour, whisk until well combined, and cook for 5 mins over low heat stirring occasionally.
3. add milk,cream,and chili, turn heat to medium-high and bring to a boil. stir occasionally.
4. turn off heat and whisk in 2 cups of each cheese and then macaroni. Pour into a large baking dish.
5. Combine bread crumbs,remaining cheese and olive oil and evenly distribute over macaroni. Bake at 400 until cheese is bubbling and top is golden brown, roughly 40-50 mins. Let stand at least 10 mins before serving.
Monday, February 28, 2011
•2 Tablespoons Olive Oil
•1 cup Chopped Onion
•⅔ cups Chopped Cilantro, Divided Use
•1 Tablespoon Minced Garlic
•14-½ ounces, weight Can Of Diced Tomatoes
•¾ Tablespoons Ground Cumin
•½ Tablespoons Chili Powder
•¼ teaspoons Cayenne Pepper
•2 whole Bay Leaves
•4 cups Chicken Broth
•2 whole Large Carrots, Sliced Thin
•1 whole Chicken Breasts, Sliced Thin
•1-½ cup Shredded Monterrey Jack Cheese, Divided Use
•¾ teaspoons Salt
•1 bag Tortilla Chips, 12 Ounce Bag
•1 whole Avocado, diced
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.
Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
Sunday, February 20, 2011
I am not exactly sure where this recipe originates from but it has been in our family for as long as I can remember. All you need is three simple ingredients: popcorn, sugar, IMPERIAL margarine. (it has to be Imperial no other margarine or butter will work)
1. Pop some popcorn in an air popper (just follow the directions that come with your popper). I do one batch of popcorn because I like my popcorn to have more caramel.
2. Place popcorn in a paper bag with holes cut out in the bottom just like the picture above shows. Shake out all of the unpopped kernels. Your dentist will be happy you did this.
3. In a large pot place 1 cup sugar and 1 cube IMPERIAL margarine then turn the heat to high. Stirring constantly until the butter and sugar melt and it becomes the color of caramel. This will not take to long so don't walk away from it. It can burn very easily.
4. Turn off the heat and pour your popcorn in the pot and stir until all popcorn is coated. Dump mixture onto waxed paper to cool.
5. Eat and enjoy!
Easiest caramel corn period
1 cup sugar
1 cube IMPERIAL margarine (must be Imperial!)
1 batch popcorn