Thursday, April 26, 2012
Tuesday, March 20, 2012
Bacon Wrapped Lil Smokies In Brown Sugar
Ingredients
1 pound Bacon, Cut Into Thirds
1 pound Smokies
1 stick Butter
2 cups Brown Sugar
Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.
1 pound Bacon, Cut Into Thirds
1 pound Smokies
1 stick Butter
2 cups Brown Sugar
Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.
Friday, March 16, 2012
Apple pie breakfast
Apple pie breakfast
- 1 cup of steel cut oats*
- 3 diced apples (I use Gala)
- 1 cup apple juice (I use Oasis)
- 3 cups water
- 1/2 tsp cinnamon (optional)
Combine all ingredients in a saucepan and bring to a boil. Simmer for about 30 minutes, or until it reaches the consistency that you like.
- 1 cup of steel cut oats*
- 3 diced apples (I use Gala)
- 1 cup apple juice (I use Oasis)
- 3 cups water
- 1/2 tsp cinnamon (optional)
Combine all ingredients in a saucepan and bring to a boil. Simmer for about 30 minutes, or until it reaches the consistency that you like.
Wednesday, March 7, 2012
Sunday, February 12, 2012
Pecan Pie (No Karo Syrup required)
Key Lime Pie
Monday, February 6, 2012
Sunday, February 5, 2012
Chicken Alfredo Stuffed Shells
Ingredients
1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 egg, beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream
Directions
Cook pasta according to package directions.
Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil.
Remove and set aside. In the same pan, saute mushrooms in remaining
oil until tender; set aside. In a small bowl, combine the egg,
ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.
Drain and rinse pasta with cold water; stuff each shell with about 1
tablespoon of cheese mixture. Place in a greased 13-in. x 9-in.
1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 egg, beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream
Directions
Cook pasta according to package directions.
Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil.
Remove and set aside. In the same pan, saute mushrooms in remaining
oil until tender; set aside. In a small bowl, combine the egg,
ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.
Drain and rinse pasta with cold water; stuff each shell with about 1
tablespoon of cheese mixture. Place in a greased 13-in. x 9-in.
Autumns Texas Style Mac & Cheese
One box of Velveeta Mac and cheese, one can Rotel tomato, one can ranch style beans, one half yellow onion diced, one bell pepper diced, one pound ground beef. Saute onion and bell pepper, brown beef, boil macaroni. Mix all ingredients. 
Taco ring
Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream
Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream
Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!
Lasagna
1 pound of sweet Italian sausage 1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes 2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped 1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 Lasagna Noodles
Directions
1. Start with the following in a pot. 1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
2. Add the following:
1 (28 ounce) can of crushed tomatoes 2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water
Gently stir this into the cooking meat.
3. Add the following:
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
2 tablespoons fresh Italian parsley chopped 1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
Gently stir these seasoning into the sauce. Cover the pot and let the meat sauce simmer. minutes
Simmer on low heat for 1 hour and 30
4. Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
5. While the noodles are soaking you can make the cheese filling. Put the following in a mixing bowl:
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.
6. Add the following
1 egg
2 tablespoons fresh Italian parsley chopped Mix these ingredients together with a spoon
7. Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles. Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving
lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
8. Cover with foil
Bake in preheated oven at 350 for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
–Serves 12 people
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes 2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped 1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 Lasagna Noodles
Directions
1. Start with the following in a pot. 1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
2. Add the following:
1 (28 ounce) can of crushed tomatoes 2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water
Gently stir this into the cooking meat.
3. Add the following:
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
2 tablespoons fresh Italian parsley chopped 1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
Gently stir these seasoning into the sauce. Cover the pot and let the meat sauce simmer. minutes
Simmer on low heat for 1 hour and 30
4. Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
5. While the noodles are soaking you can make the cheese filling. Put the following in a mixing bowl:
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.
6. Add the following
1 egg
2 tablespoons fresh Italian parsley chopped Mix these ingredients together with a spoon
7. Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles. Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving
lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
8. Cover with foil
Bake in preheated oven at 350 for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
–Serves 12 people
Saturday, February 4, 2012
Crockpots
This can be used to make meals or to keep food warm. I know it came from Kohl's, but I'm not sure how much it cost because it was a gift.
Friday, February 3, 2012
Pumpkin Pie and Pecan Pie
The recipe for these is on the back of a can of pumpkin (for pumpkin pie) and Karo Syrup for (pecan pie) I recommend the light karo syrup rather than the dark one because it tastes better.
Nieman Marcus Chocolate Chip Cookies
1/2 cup unsalted butter
1 cup packed brown sugar
3 tbsp white sugar
1 egg
2 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp instant espresso coffee powder (I used folgers instant coffee grounds and ground it into a powder.)
1 1/2 cups semi sweet chocolate chips
Pre heat oven to 375 degrees f.
Grease a cookie sheet.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, salt and espresso powder and stir into the creamed mixture. Finally, stir in the chocolate chips.
Drop dough by heaping tablespoonfuls onto the prepared cookie sheet. Cookies should be 1 1/2 to 2 inches apart. Bake for 8-10 minutes. Bake 2 minutes longer for crispier cookies. Remove from cookie sheet and place on wire cooling rack.
Slow Cooker Pulled Pork
2 lbs pork tenderloin
1 (12 oz) can or bottle of root beer (your favorite brand)
1 bottle (18 oz) of your favorite bbq sauce
8 hamburger buns, split and lightly toasted
Place pork tenderloin in slow cooker, pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily (6-7 hours). Drain well. Stir in BBQ sauce and serve on hamburger buns. You can also add slices of cheese, pickles and onions for more flavor.
Ratatouille
I don't have the recipe for this one. The recipe for it came in a book with my pressure cooker. You can google Ratatouille and I'm pretty sure you can find a good recipe for it.
Reindeer mix
To make 4 batches you will need to purchase:
1 (8.9 oz) box of Cheerios
1 (12.8 ox) box of Rice Chex
Small twist pretzels (I bought a large bag, but I didn't use them all)
1 large bag (21.3 oz) of M&M's
1 lbs jar of peanuts
4 12 oz bags of white chocolate chips
For each batch you will be making, cover a cookie sheet with parchment paper or wax paper and set aside. A tupperware "That's A Bowl" is the perfect size for mixing up a batch of this stuff. In the bowl, mix the following:
2 1/4 cups cheerios
3 1/4 cups rice chex
1 1/2 cups pretzels
3/4 cup M&M's
3/4 cup peanuts
Stir gently with a wooden spoon or rubber spatula.
In the microwave, melt one bag of white chocolate chips according to package directions in a glass bowl (it will melt plastic bowls really quick). Let it cool slightly and then mix into bowl a couple of spoonfulls at a time. As soon as everything is well mixed, dump mix onto your cookie sheet and spread out evenly. Let it sit for 30 minutes to 1 hour so chocolate can set. Break up with your hands and fill bags or other containers.
Candied Yams
I don't really have an exact recipe for this one, but I can tell you how I do it.
One large can of yams drained.
A couple of tablespoons of butter (just use your own judgement)
cinnamon and nutmeg (again, just use your own judgement)
one apple peeled and thinly sliced
marshmallows (large or small don't matter) to cover the the top.
Bake in the oven at 350 degrees f until the marshmallows start to brown.
* In this photo the pink marshmallows were strawberry flavored and it didn't make much difference. I let my daughter help me make this and she wanted to use those.
Chicken Fajita Spaghetti
8 oz uncooked spaghetti
1 lbs boneless/skinless chicken thighs or breasts cut into strips (I used thighs)
1 tbsp oil
1 small onion sliced
2 small bell peppers of any color thinly sliced
1 can (4 oz) chopped green chilies
1/2 cup water
1 cup taco sauce
1 envelope fajita seasoning mix
Suate chicken in oil until juices run clear. (8-10 min). Remove Chicken from the skillet and keep warm. In the same skillet suate the onion and the peppers until tender. Add back in the chicken. Add the chilies, water, taco sauce and fajita seasoning. Heat thoroughly. Reduce heat to keep warm.
Cook spaghetti according to directions and drain well. Top spaghetti with the chicken mixture.
Sweet Potato Balls
4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 tsp orange zest
1/2 tsp freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 tsp ground cinnamon
1 large marshmallow per potato ball
preheat oven to 350 degrees F.
Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, orange zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2-3 inch diameter ball. Roll the balls in the coconut mixture. Bake for 15-20 minutes. Watch carefully for the last few minutes of cooking because the expanding marshmallows can cause the potato balls to burst open.
*You can also use an ice cream scooper to scoop out the balls then roll them in the coconut mixture then bake for same time rather than wrapping it around a large marshmallow.--- see picture.
Strawberry poppy seed chicken salad from panera bread
