Tuesday, October 31, 2006
1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1/3 cup white sugar
1. Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
2. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
3. Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.
Sunday, October 29, 2006
I got this recipe from Kraftfoods.com, I always made Dirt cups instead of cupcakes for Phyllis for birthdays... This recipe is a take off of that. I have put in Kraft's picture and mine... can you guess who's is who's??
Ghosts in the Graveyard
15 OREO Chocolate Sandwich Cookies, crushed.
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into 13x9-inch baking dish; sprinkle with the remaining cookie crumbs.
REFRIGERATE at least 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.
INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator
Saturday, October 28, 2006
I got this recipe from Tom aka Bruiser from work (it's his mom's recipe), since I make like 14 different kinds of cookies for Christmas, he & Jason (another guy from work) asked if I would make these. They are also known as 'Buckeyes' but in UofM or MSU territory, you never say anything resembling "oh how I hate Ohio State"...
1 lb peanut butter (that's 16 oz)
1 1/4 stick of butter
1 lb Powder sugar (16 oz)
1/2 bag of semi-sweet choc chips
Melt together peanut butter and butter. Add sugar, mix well.
Make into small balls (about 1"). Put on cookie sheet in freezer for 30 minutes.
Melt choc chips. Dip balls with tooth picks to cover 3/4 of ball.
Place on wax paper or parchment paper until set (I usually stick them in the fridge).
Keep them in the fridge until you are ready to serve.
Friday, October 27, 2006
1 – 1 ½ pounds ground beef (I use ground turkey OR you can replace with zucchini or spinach or mushrooms)
1 jar spaghetti sauce
¾ box macaroni, shell, or mostacolli noodles
1 can Durkee onion rings
8 oz mozzarella cheese
Preheat oven 375*
Brown ground beef, drain fat. Add spaghetti sauce.
After noodles are cooked, add to meat/sauce mixture.
Put half mixture into casserole dish
Spread half can of durkee onion on top of mixture
Sprinkle half of the cheese on top of mixture
Bake until cheese melts and onions get brown (15-20 minutes)
Thursday, October 26, 2006
1 cup thawed, chopped frozen spinach1 can artichoke hearts 8 ounces cream cheese 1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Wednesday, October 25, 2006
I know some of you have seen this recipe before... but I wanted to put it on here... it's so yummy and easy!!
I got the recipe from Rachel Ray 30 minute meals... I have updated the recipe with my adaptations...
1 lb potatoes, such as russet, peeled and cubed
3 T sour cream
3 T butterSalt and freshly ground black pepper
1 tablespoon extra-virgin olive
1 pound ground turkey
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire
~1 cup frozen mixed veggies (usually I pull them out when I am cooking so they thaw a little)
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Add the butter & sour cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat.
Add oil to hot pan with turkey or beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Drain if necessary. Add chopped onion to the meat. Add mixed veggies with meat 5 minutes, stirring frequently.
In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Preheat broiler to high.
Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Broil 6 to 8 inches from the heat until potatoes are evenly browned.
Tuesday, October 24, 2006
I believe this is a Paula Dean Recipe, it's one of my tried and true. People love it!! If you take it anywhere, take copies of the recipe too!
It's better than punkin pie
Ooey Gooey Punkin Cake
1 pkg yellow cake mix
8 T butter, melted
1 8oz pkg cream cheese
1 tsp vanilla
15 oz can punkin
8 T butter, melted
16 oz powdered sugar
1 tsp cinnamon
1 tsp nutmeg
Cake: Combine cake ingredients and mix well with electric mixer. Pat mixture into bottom of lightly greased 13 X 9 baking pan
Filling:In large bowl, beat the cream cheese and pumpkin until smooth. Add eggs, vanilla, and butter, beat together. Next, add powdered sugar, cinnamon, nutmeg, and mix well. Spread punkin mixture over cake batter and bake 40-50 minutes, be sure not to over bake, center should be gooey.
Monday, October 23, 2006
Italian Wedding Soup
1/2 pound extra-lean ground beef (I use ground turkey)
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole (or 10 oz pkg of chopped frozen spinach, thawed and liquid squeezed out)
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided
1/3 cup butter, melted
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 cup Sour Cream
1 tsp. vanilla
PREHEAT oven to 350°F if using a 9-inch silver springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Finely crush 30 of the cookies. Coarsely chop remaining 15 cookies; set aside. Mix crushed cookies with butter. Press firmly onto bottom and 2 inches up side of pan; set aside.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Spread into prepared crust.
BAKE 55 minutes to 1 hour or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 to 20 minutes of baking time.) Cool completely on wire rack.
REFRIGERATE at least 4 hours. Run knife or metal spatula around side of pan to loosen cake; remove side of pan before serving.
1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
1 cup Sour Cream
1 can (21 oz.) cherry pie filling or frozen strawberries - thawed (optional)
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
BEAT cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream. Pour into crust.
BAKE 1 hour to 1 hour 10 minutes or until center is almost set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from oven; cool completely. Refrigerate 4 hours or overnight. Remove side of pan; top with pie filling. Store leftover cheesecake in refrigerator.
1 can black-eyed peas
1 can black beans
1 can chili with kidney beans
1 can garbanzo or pinto beans
1 can stewed tomatos (used Mexican style if you like)
1 can corn
1 pkg taco seasoning
2 tsp red pepper
1 tsp cayenne pepper (optional)
2/3 cup TVP (Soy meat crumbles)
Combine all ingredients, bring to boil. Reduce heat, cover, and simmer on low for 1 – 1 ½ hours.
This can also be put in the crockpot!!
Serve with Salsa, corn chips, and sour cream
I got this recipe from Angie Sturgeon, a good friend of mine who is a vegetarian. It's super yummy. I also make the leftovers and add rice and cheese to it.