Saturday, August 29, 2009
Wednesday, August 26, 2009
11 ounces lasagna noodles (I used wheat)
2 pound lean ground beef
14.5 ounces tomato sauce
1 can rotel tomatoes with jalapenos
1/2 cup water
1 (1 ounce) package taco seasoning mix
3 cups shredded Cheddar cheese
1/2 cup crushed tortilla chips
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. Add tomato sauce, water and taco seasoning. Lower heat and simmer for 5 minutes.
In a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. There will be 3 layers. Sprinkle tortilla chips over the top
Bake 45 minutes
Check out more recipes at TMTT
Tuesday, August 18, 2009
Saturday, August 15, 2009
8 oz macaroni
1/4 c butter
1 t salt
1/8 t pepper
1/4 t dry mustard
2 cups milk
8 oz cheddar cheese
Cook Macaroni and drain
Preheat oven to 350
In med sauce pan, melt butter, remove from heat and stir in flour, salt, pepper, & dry mustard, until smooth
Gradually stir in milk, bring to a boil, stirring constantly, reduce heat and simmer one minute. Remove from heat and stir in cheese and macaroni
Pour into 1 1/2 quart casserole dish. Bake 15-20 minutes or until bubbly.
Saturday, July 25, 2009
Blueberry Zucchini Bread
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans (I made 6).
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Thursday, July 09, 2009
Homemade Bisquick Mix
Yield 7 cups
6 cups all purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
Sift flour, baking powder and salt three times into a large bowl.
Cut in shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in airtight container in the refrigerator up to 4 months.
Use whenever your recipe calls for "Bisquick mix".
Friday, June 19, 2009
German Chocolate Cake Frosting
1.5 cup evaporated milk
1.5 cup white sugar
5 egg yolk, beaten with 1 teaspoon water
1/2 cup butter
2 teaspoon vanilla extract
1.5 cup chopped pecans
1.5 cup flaked coconut
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm
I added more coconut to get it to the desired coconutty that I wanted, and added more pecans because I figured the coconut to pecan would not be correct.
Sunday, May 24, 2009
8 slices of bacon (or if you make it like me, the WHOLE package!)
2 large heads of broccoli, cut up
1 1/2 c sharp cheddar, shredded
3 green onions, cut up
1/4 c apple cider vinegar
1/8 c white sugar
salt & pepper to taste
2/3 c mayo
1 t fresh lemon juice
cook bacon until crispy and crumble
In a large bowl, combine broccoli, cheese, bacon, and onion
prepare dressing combining vinegar, lemon juice, sugar, pepper, salt, & mayo.
Combine dressing with salad. Mix well.
Cover and refrigerate until ready to serve.
I adapted the recipe from here.
I got this recipe from Mari! She often has very yummy recipes! Check them out!
Hers called for 2 bags of heath, I only had one bag of heath bits but it was still plenty!!
2 boxes ice cream sandwiches
2 - 8oz Cool Whip, thawed
1 bag Heath Toffee Bits
Open sandwiches from one box and place in 9 x 13 pan, positioning to cover bottom of pan. Spread half of Cool Whip over ice cream sandwiches.
Sprinkle 1/2 bag of the Heath bits over Cool Whip.
Repeat layers and freeze.
This recipe fills a 9 x 13 to the top of the pan, so it makes a lot.
Monday, May 04, 2009
Enjoy! I topped it with strawberries!
1 cup butter, softened
1 cup packed brown sugar
1 cup chopped walnuts
3 cup sifted all-purpose flour
3/4 cup white sugar
3 - 8 ounces cream cheese
3 tablespoon lemon juice
6 tablespoons milk
1 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F(175 degrees C).
To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly.
Press pastry mixture into 9X 13 pan and bake for 12 to 15 minutes. Let cool on rack.
To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust.
Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.
Saturday, May 02, 2009
Saturday, April 25, 2009
I make cakes for everyone's birthday at work. John LOVES cake! Most everyone just asks for some kind of cake mix, not John, he picked out this one!! Many said it was the best cake I ever made, even better than the carrot cake I am known for!
Friday, April 03, 2009
2 1/2 c All-purpose flour
2 tsp Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 c Light brown sugar -- packed
1 c White sugar
1 1/2 c Butter -- softened
3 lg Eggs
2 tsp Pure vanilla extract
3 c Grated carrots
1/2 c Crushed pineapple -- drained
1 c (6-oz.) raisins
1 c (4-oz.) chopped pecans
16 oz Cream cheese -- softened
1/2 c Salted butter -- softened
1 tbsp Fresh lemon juice (about 1 -- large lemon)
2 tsp Pure vanilla extract
3 c Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch cake
pans or 1 9 X 13.
In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2
Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts.
Blend on low until thoroughly combined.
Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes.
Then invert cakes on rack and cool to room temperature.
TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling.
Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.
SOURCE: MRS FIELDS Cookie Book.
Tuesday, March 31, 2009
1 can mushrooms
2 cloves garlic, minced
fresh baby spinach
dividedshredded cheddar cheese,
2 pound ground turkey
egg, lightly beaten
½ cup Italian style bread crumbs
1 tsp dried Italian seasoning
1/4 tsp salt
Preheat oven to 375 degrees.
In a large bowl, mix together turkey, egg, bread crumbs, mushrooms, seasoning and salt.
Spoon half of meat mixture onto a greased baking pan. Flatten and smooth out.
Top with a layer of spinach leaves and shredded cheese.Top with remaining meat, flatten again and then go around the edges an seal, pulling in the loaf away from the sides of the pan.Spread spaghetti sauce on top and sprinkle with shredded cheese.
Bake for about an hour or until meat registers at 170 degrees.
Let sit for 5 to 10 minutes before slicing. ENJOY!
I got it from here... http://fullbellies.blogspot.com/
Wednesday, March 11, 2009
Ingredients (for about 6 servings)
For the Cake:
1 cup milk
1/4 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp ground mace
1 cup fresh blueberries
For the Topping:
2 tbsps unsalted butter
1/3 tsp ground cinnamon
1/4 cup granulated sugar
1/2 cup all-purpose flour
- To make the topping, combine cinnamon, sugar and flour in a small bowl.
- Add butter and beat with a pastry blender until the mixture is crumbly. Set aside.
- To make the cake, beat together the egg, milk and butter in a large bowl.
- Sift flour, sugar, baking powder, salt and mace into a bowl.
- Add the egg mixture and beat together until well blended.
- Stir in blueberries.
- Lightly butter a 9-inch-diameter cake pan.
- Evenly spread the cake batter in the pan and sprinkle with the topping.
- Bake in a preheated 350° F oven for about 40 - 45 minutes.
Tuesday, March 10, 2009
1 pound pasta
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 (14-ounce) can, chick peas, drained
1/2 cup dry white wine or chicken broth
1 (14-ounce) can, crushed tomatoes
Handful flat-leaf parsley, chopped
Grated Parmiginao-Reggiano, to pass at table
Boil water for pasta, salt it, and cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat.
Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic.
Place chick peas in food processor and pulse grind them to a fine chop.
Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes.
Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning.
Drain pasta and toss with sauce. Top with parsley and grated cheese.
Friday, January 16, 2009
Black Bean Salad
1 can black beans, rinsed and drained well
3 artichoke hearts, chopped
1 stalk celery, chopped
1-2 T chopped green onion
1-2 T chopped fresh parsley
Juice from 1/2 lemon
1 T olive oil
Salt & pepper
Mix well!! So good!!
Nutritional Info for the WHOLE thing: