Mac N Cheese Lasagna
1 pkg(7 1/4oz) mac n cheese dinner
1 1/2 cups spaghetti sauce
1/2 lb lean ground beef
1 cup mozarella cheese, shredded
2 Tbsp grated parmesan
Heat oven 350 degrees. Prepare mac n cheese as directed. Cook meat; drain. Spoon half the mac n cheese into an 8 in square baking dish. Top with layers of half each sauce, meat, and shredded cheese. Repeat layers...top with grated parmesan. Bake 20 min or until heated through.
Saturday, March 6, 2010
Potachos
....Kinda like nachos, but made with Kettle cooked potato chips!!!
4 cups kettle cooked potato chips
1 cup shredded cheddar cheese
1 small tomato, chopped
1 green onion, sliced
4 slices bacon, cooked and crumbled
1/4 cup sour cream
Spread chips on a large microwaveable platter or plate...top with cheese. Place in microwave for 1-2 min to melt cheese. Top with remaining ingredients and ENJOY!!!
4 cups kettle cooked potato chips
1 cup shredded cheddar cheese
1 small tomato, chopped
1 green onion, sliced
4 slices bacon, cooked and crumbled
1/4 cup sour cream
Spread chips on a large microwaveable platter or plate...top with cheese. Place in microwave for 1-2 min to melt cheese. Top with remaining ingredients and ENJOY!!!
Buffalo Chicken Party Sandwiches
Buffalo Chicken Party Sandwiches
4 cups shredded cooked chicken
1/2 cup hot sauce for wings(buffalo sauce)
1/4 cup water
1/4 cup mayo
1/4 cup Ranch dressing
1/4cup bleu cheese crumbles
12 small sliders(small sandwich buns), split
1 1/2 cups shredded cheddar cheese
Place cooked chicken, hotsauce and water in med saucepan. Cook on med heat until all is mixed well and heated through. Meanwhile, mix mayo, dressing and bleu cheese together in separate bowl. set aside. Place chicken, topped with cheese on one half of bun....place spoonfull of mayo mixture on top of cheese. Put sandwiches together and ENJOY!!!!
4 cups shredded cooked chicken
1/2 cup hot sauce for wings(buffalo sauce)
1/4 cup water
1/4 cup mayo
1/4 cup Ranch dressing
1/4cup bleu cheese crumbles
12 small sliders(small sandwich buns), split
1 1/2 cups shredded cheddar cheese
Place cooked chicken, hotsauce and water in med saucepan. Cook on med heat until all is mixed well and heated through. Meanwhile, mix mayo, dressing and bleu cheese together in separate bowl. set aside. Place chicken, topped with cheese on one half of bun....place spoonfull of mayo mixture on top of cheese. Put sandwiches together and ENJOY!!!!
Peanut Butterscotch Rice Krispies Squares
PeanutButterscotch Rice Krispies Squares
1 cup Skippy creamy peanut butter
1 pkg butterscotch morsels-12 oz
6 cups Rice Krispies
Melt butterscotch morsels and peanut butter in a saucepan on low heat until melted. Add Rice Krispies and mix together until well coated. Using a buttered spatula, press mixture into a buttered 9x13 dish. Let cool, then cut into squares. Delish!
1 cup Skippy creamy peanut butter
1 pkg butterscotch morsels-12 oz
6 cups Rice Krispies
Melt butterscotch morsels and peanut butter in a saucepan on low heat until melted. Add Rice Krispies and mix together until well coated. Using a buttered spatula, press mixture into a buttered 9x13 dish. Let cool, then cut into squares. Delish!
Friday, March 5, 2010
Washington Cream Pie
...kinda like a Boston Cream Pie, except better! Its further enhanced by raspberry jam!
3/4 cup heavy cream
1/4 cup corn syrup
8 oz bittersweet chocolate, chopped
2 (8in) white cake rounds
2/3 cup raspberry jam or preserves
1 1/2 cups vanilla custard, chilled
FOR THE ICING:
In med saucepan, cook cream, corn syrup, and chocolate over med-low heat, whisking constantly until smooth. Transfer mixture to bowl and chill until thickened but still spreadable, about 2 hours. Stirring occasionally.
TO ASSEMBLE:
Slice each cake layer in half horizontally. Spread 1/3 cup jam over each bottom half and replace top half. Place one filled cake layer on cake serving platter. Spread custard in even layer over top. Place second filled cake layer on top of custard. Spread thin layer of chocolate icing over top and sides of cake. Chill until icing has set, at least 30 min or up to 1 day. Slice and serve. Great cake for Easter/spring get togethers!
3/4 cup heavy cream
1/4 cup corn syrup
8 oz bittersweet chocolate, chopped
2 (8in) white cake rounds
2/3 cup raspberry jam or preserves
1 1/2 cups vanilla custard, chilled
FOR THE ICING:
In med saucepan, cook cream, corn syrup, and chocolate over med-low heat, whisking constantly until smooth. Transfer mixture to bowl and chill until thickened but still spreadable, about 2 hours. Stirring occasionally.
TO ASSEMBLE:
Slice each cake layer in half horizontally. Spread 1/3 cup jam over each bottom half and replace top half. Place one filled cake layer on cake serving platter. Spread custard in even layer over top. Place second filled cake layer on top of custard. Spread thin layer of chocolate icing over top and sides of cake. Chill until icing has set, at least 30 min or up to 1 day. Slice and serve. Great cake for Easter/spring get togethers!
OOey GOOey MonKey Bread
...This Bread is one of my childhood favorites...and always puts a smile on my kids faces!
1/2 cup sugar
1 tsp ground cinnamon
3 (7.5oz) cans (30) refrigerated buttermilk biscuits
1/2 cup butter
1 cup packed brown sugar
Preheat oven 350. Generously grease a 10 in tube pan. Cover outside bottom of pan tightly with aluminum foil; set aside.
In a med bowl, combine white sugar and cinnamon. With kitchen shears, cut biscuits into quarters. Toss several biscuit pieces at a time in cinnamon-sugar to coat. Layer biscuits in prepared pan. Sprinkle with any remaining sugar mixture; set aside.
In a small saucepan, melt butter over med heat. Stir in brown sugar. Bring to boiling and boil for 1 min. Pour over the biscuits.
Bake for 30 min or until golden. Let stand in pan for 10 min before inverting onto a large serving platter. Serve warm. Makes 15 servings.
1/2 cup sugar
1 tsp ground cinnamon
3 (7.5oz) cans (30) refrigerated buttermilk biscuits
1/2 cup butter
1 cup packed brown sugar
Preheat oven 350. Generously grease a 10 in tube pan. Cover outside bottom of pan tightly with aluminum foil; set aside.
In a med bowl, combine white sugar and cinnamon. With kitchen shears, cut biscuits into quarters. Toss several biscuit pieces at a time in cinnamon-sugar to coat. Layer biscuits in prepared pan. Sprinkle with any remaining sugar mixture; set aside.
In a small saucepan, melt butter over med heat. Stir in brown sugar. Bring to boiling and boil for 1 min. Pour over the biscuits.
Bake for 30 min or until golden. Let stand in pan for 10 min before inverting onto a large serving platter. Serve warm. Makes 15 servings.
Greek Garlic Bread
...If you like black olives, youll LOVE this bread!
4 tbsp butter, softened
1 tsp dried oregano
1/2 cup mayo
4 small green onions, chopped
4 oz can black olives, sliced and drained
4 oz grated mozzarella cheese
garlic powder, to taste
seasoned salt, to taste
1 loaf french bread or ciabatta sliced horizontally
Mix first 8 ingredients together. Spread on bread. Wrap halves in foil. Bake in a 375 degree oven for 15-20 min.
4 tbsp butter, softened
1 tsp dried oregano
1/2 cup mayo
4 small green onions, chopped
4 oz can black olives, sliced and drained
4 oz grated mozzarella cheese
garlic powder, to taste
seasoned salt, to taste
1 loaf french bread or ciabatta sliced horizontally
Mix first 8 ingredients together. Spread on bread. Wrap halves in foil. Bake in a 375 degree oven for 15-20 min.
Spicy Chipotle-Corn Cheese Dip
Spicy Chipotle-Corn Cheese Dip
2 (14.5 oz) cans mexicorn, drained
1 can rotel tomatoes, well drained
1 cup mayonnaise
8 oz cream cheese, softened
4 oz cheddar cheese, shredded
4 oz pepper jack cheese, shredded
1/2 tsp chipotle powder or 1 chipotle in adobo sauce, seeded and chopped
Mix all ingredients together. Refrigerate at least 4 hours for flavors to set. Serve with tortilla or corn chips. Makes 6-8 servings
2 (14.5 oz) cans mexicorn, drained
1 can rotel tomatoes, well drained
1 cup mayonnaise
8 oz cream cheese, softened
4 oz cheddar cheese, shredded
4 oz pepper jack cheese, shredded
1/2 tsp chipotle powder or 1 chipotle in adobo sauce, seeded and chopped
Mix all ingredients together. Refrigerate at least 4 hours for flavors to set. Serve with tortilla or corn chips. Makes 6-8 servings
Banana Bread with Cherries and Pecans
Banana Bread with Cherries and Pecans
3 lg over-ripe bananas
2 tsp lemon juice
6 tbsp unsalted butter, softened
3/4 cup plus 1 tbsp sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups self rising flour, sifted
4 tbsp milk
1/3 cup chopped pecans
1/2 cup chopped maraschino cherries
Preheat oven 350. Lightly grease and flour 9x5 in loaf pan; set aside. In a small bowl, mash bananas with lemon juice to form a puree, set aside.
In a lg bowl, beat butter and 3/4 cup of the sugar with an electric mixer until fluffy and creamy. Beat in banana mixture with vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour and milk, mixing just until incorporated. Fold in the nuts and cherries.
Pour batter into prepared loaf pan. Sprinkle the 1 tbsp sugar over the batter for a crunchy top. Bake for about 1 hour or until golden brown and a toothpick inserted in the center comes out clean
3 lg over-ripe bananas
2 tsp lemon juice
6 tbsp unsalted butter, softened
3/4 cup plus 1 tbsp sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups self rising flour, sifted
4 tbsp milk
1/3 cup chopped pecans
1/2 cup chopped maraschino cherries
Preheat oven 350. Lightly grease and flour 9x5 in loaf pan; set aside. In a small bowl, mash bananas with lemon juice to form a puree, set aside.
In a lg bowl, beat butter and 3/4 cup of the sugar with an electric mixer until fluffy and creamy. Beat in banana mixture with vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour and milk, mixing just until incorporated. Fold in the nuts and cherries.
Pour batter into prepared loaf pan. Sprinkle the 1 tbsp sugar over the batter for a crunchy top. Bake for about 1 hour or until golden brown and a toothpick inserted in the center comes out clean
Chicken Quiche
Chicken Quiche
9 in refrigerated pie crust
4 oz can french fried onions
1 cup milk
3 eggs. lightly beaten
1 cup sour cream
1/2 tsp worchestershire sauce
3/4 tsp salt
1/2 cup shredded cheese (your choice)
5 oz can all white chicken meat
Preheat 350. Arrange fried onions evenly over bottom of crust. In a med bowl, combine, milk, eggs, sour cream, wor sauce, cheese, salt and chicken. Pour over onions in pie crust. Bake 45-60 min. Cool slightly. cut into wedges
9 in refrigerated pie crust
4 oz can french fried onions
1 cup milk
3 eggs. lightly beaten
1 cup sour cream
1/2 tsp worchestershire sauce
3/4 tsp salt
1/2 cup shredded cheese (your choice)
5 oz can all white chicken meat
Preheat 350. Arrange fried onions evenly over bottom of crust. In a med bowl, combine, milk, eggs, sour cream, wor sauce, cheese, salt and chicken. Pour over onions in pie crust. Bake 45-60 min. Cool slightly. cut into wedges
Cream Cheese Corn
Cream Cheese Corn
4 oz cream cheese
1/2 stick butter
16 ox pkg frozen corn
In a pan, add all the ingredients. Cook, stirring occasionally, until butter and cheese are melted and frozen corn is cooked. You can add other veggies if desired. Makes 8-10 servings
4 oz cream cheese
1/2 stick butter
16 ox pkg frozen corn
In a pan, add all the ingredients. Cook, stirring occasionally, until butter and cheese are melted and frozen corn is cooked. You can add other veggies if desired. Makes 8-10 servings
Easy-Peasy Fruit Cobbler
Easy Peasy Fruit Cobbler
2 (21 oz) cans fruit pie filling of your choice
2 (9 oz) boxes yellow cake mix (I like Jiffy Brand)
Pats of butter
whipped cream (optional)
Preheat oven 350. Pour pie filling into 9x13 baking dish. Sprinkle cake mixes over pie filling until fruit is completely covered. Arrange pats of butter evenly over cake mix, covering about half the surface area. Bake for about 45 min or until the top is golden brown. Serve with whipped cream or ice cream if desired. Makes 24-30 servings!
2 (21 oz) cans fruit pie filling of your choice
2 (9 oz) boxes yellow cake mix (I like Jiffy Brand)
Pats of butter
whipped cream (optional)
Preheat oven 350. Pour pie filling into 9x13 baking dish. Sprinkle cake mixes over pie filling until fruit is completely covered. Arrange pats of butter evenly over cake mix, covering about half the surface area. Bake for about 45 min or until the top is golden brown. Serve with whipped cream or ice cream if desired. Makes 24-30 servings!
Ham and Potato Goodness
Ham and Potato Goodness
6 medium potatoes, peeled and sliced
1 pound boneless ham, cut into small pieces
3 cups shredded cheddar cheese
1 onion, chopped
cream of celery soup
cream of mushroom soup
paprika
In a slow cooker, layer half the sliced potatoes, half the ham, 1 1/2 cups cheese, half the chopped onion, and one of the cans of soup. Repeat with remaining ingredients. Sprinkle a lil paprika over top. Cook on low for 8 hours or on high for 4 hours. Makes 4 servings. YUMM
6 medium potatoes, peeled and sliced
1 pound boneless ham, cut into small pieces
3 cups shredded cheddar cheese
1 onion, chopped
cream of celery soup
cream of mushroom soup
paprika
In a slow cooker, layer half the sliced potatoes, half the ham, 1 1/2 cups cheese, half the chopped onion, and one of the cans of soup. Repeat with remaining ingredients. Sprinkle a lil paprika over top. Cook on low for 8 hours or on high for 4 hours. Makes 4 servings. YUMM
French Dip Sandwiches
3-4 lb beef pot roast
14 oz can beef broth
12 oz can club soda
10.5 oz can condensed french onion soup
1 lg onion, sliced
8-10 hoagie buns
Trim fat from roast. If necessary, cut roast to fit slow cooker. Place roast in cooker, Add broth, soda, soup, and onion to cooker. Cover and cook on low setting for 8-10 hours.
Remove meat from cooker. Using two forks, shred the meat. Serve meat on hoagie buns. Pour remaining juices into individual serving bowls to serve for dipping. Enjoy!
3-4 lb beef pot roast
14 oz can beef broth
12 oz can club soda
10.5 oz can condensed french onion soup
1 lg onion, sliced
8-10 hoagie buns
Trim fat from roast. If necessary, cut roast to fit slow cooker. Place roast in cooker, Add broth, soda, soup, and onion to cooker. Cover and cook on low setting for 8-10 hours.
Remove meat from cooker. Using two forks, shred the meat. Serve meat on hoagie buns. Pour remaining juices into individual serving bowls to serve for dipping. Enjoy!
BBQ Chicken Pizza
BBQ Chicken Pizza
1/2 cup chopped onion
1 tbsp butter
1 13.8 oz pkg refrigerated pizza dough
1/2 cup bottled bbq sauce
1 cup shredded cooked chicken breast
1 cup shredded mozzarella
parmesan cheese
Preheat oven 450. In a med skillet, cook onion in hot butter over med heat until golden brown. Unroll pizza dough onto a baking sheet; gently press to form a rectangle. Spread with bbq sauce. Top with chicken, onion, and mozzarella cheese. Sprinkle with parmesan cheese. Bake for 10-12 min or until crust is golden brown and cheese is melted. Makes 6 servings
1/2 cup chopped onion
1 tbsp butter
1 13.8 oz pkg refrigerated pizza dough
1/2 cup bottled bbq sauce
1 cup shredded cooked chicken breast
1 cup shredded mozzarella
parmesan cheese
Preheat oven 450. In a med skillet, cook onion in hot butter over med heat until golden brown. Unroll pizza dough onto a baking sheet; gently press to form a rectangle. Spread with bbq sauce. Top with chicken, onion, and mozzarella cheese. Sprinkle with parmesan cheese. Bake for 10-12 min or until crust is golden brown and cheese is melted. Makes 6 servings
Chicken Nugget Casserole
1 13.5 oz pkg frozen chicken nuggets(all white meat Perdue brand is the best)
nonstick cooking spray
1/3 cup grated parmesan cheese
1 26.5 oz can spaghetti sauce
1 cup shredded mozzarella cheese
1 tsp italian seasoning
Preheat oven 350. Arrange nuggets in a 9x13 dish coated with cooking spray. Sprinkle nuggets with parmesan cheese. Top with spaghetti sauce, cheese and italian seasoning.
Cover and bake for about 30 min or until the chicken is cooked through and cheese is melted. Great served with pasta or mac n cheese
1 13.5 oz pkg frozen chicken nuggets(all white meat Perdue brand is the best)
nonstick cooking spray
1/3 cup grated parmesan cheese
1 26.5 oz can spaghetti sauce
1 cup shredded mozzarella cheese
1 tsp italian seasoning
Preheat oven 350. Arrange nuggets in a 9x13 dish coated with cooking spray. Sprinkle nuggets with parmesan cheese. Top with spaghetti sauce, cheese and italian seasoning.
Cover and bake for about 30 min or until the chicken is cooked through and cheese is melted. Great served with pasta or mac n cheese
Pizza Grilled Cheese
Pizza Grilled Cheese
Butter
2 slices white or whole wheat bread
1 slice provolone or mozzarella cheese
6 slices pepperoni
3 tbsp pizza sauce
*additional pizza sauce
Butter one side of each bread slice. Place one slice, buttered side down, in a skillet. Top with cheese, pepperoni, and 3 tbsp pizza sauce. Add remaining bread slice, buttered side up. Cook over med heat for 2-3 minutes per side or until cheese melts. Serve with additional pizza sauce. Makes 1 sandwich
Butter
2 slices white or whole wheat bread
1 slice provolone or mozzarella cheese
6 slices pepperoni
3 tbsp pizza sauce
*additional pizza sauce
Butter one side of each bread slice. Place one slice, buttered side down, in a skillet. Top with cheese, pepperoni, and 3 tbsp pizza sauce. Add remaining bread slice, buttered side up. Cook over med heat for 2-3 minutes per side or until cheese melts. Serve with additional pizza sauce. Makes 1 sandwich
Pasta Cheeseburger Soup
Pasta Cheeseburger Soup
1 lb ground beef
1/2 cup chopped onion
3 cups water
1 can condensed cheddar cheese soup
1 can condensed tomato soup
3 tbsp dill pickle relish
1 cup uncooked small shell pasta
In a large saucepan, brown beef and onion over med heat; drain. Stir in water, soups and relish. Bring to a boil. Reduce heat and add pasta. Cook, uncovered, for 15-20 min or until pasta is tender, stirring occasionally. Makes 6-8 servings.
1 lb ground beef
1/2 cup chopped onion
3 cups water
1 can condensed cheddar cheese soup
1 can condensed tomato soup
3 tbsp dill pickle relish
1 cup uncooked small shell pasta
In a large saucepan, brown beef and onion over med heat; drain. Stir in water, soups and relish. Bring to a boil. Reduce heat and add pasta. Cook, uncovered, for 15-20 min or until pasta is tender, stirring occasionally. Makes 6-8 servings.
Nacho Mamas Mexican Casserole
Nacho Mamas Mexican Casserole
1 pound ground beef
1 12 oz jar chunky salsa
1 cup frozen corn, thawed
3/4 cup mayo
1 tbsp chili powder
2 cups shredded cheddar cheese
2 cups crushed tortilla chips
Preheat oven 350 degrees. In a large skillet, cook beef over med heat, stirring occasionally, until browned. Drain and discard excess fat. Stir in salsa, corn, mayo and chili powder.
In a med baking dish, layer meat mixture, cheese and chips. Continue to make layers, ending with the crushed chips, until all ingredients are used. Bake for 20 minutes. Makes 6 servings.
1 pound ground beef
1 12 oz jar chunky salsa
1 cup frozen corn, thawed
3/4 cup mayo
1 tbsp chili powder
2 cups shredded cheddar cheese
2 cups crushed tortilla chips
Preheat oven 350 degrees. In a large skillet, cook beef over med heat, stirring occasionally, until browned. Drain and discard excess fat. Stir in salsa, corn, mayo and chili powder.
In a med baking dish, layer meat mixture, cheese and chips. Continue to make layers, ending with the crushed chips, until all ingredients are used. Bake for 20 minutes. Makes 6 servings.
Subscribe to:
Posts (Atom)
