Pumpkin Casserole
2 cups pumpkin puree
1 cup evaporated milk
1 cup white sugar
1/2 cup self-rising flour
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
2 pinches ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish. Bake at 350 degrees F (175 degrees C) for 1 hour.
October 25, 2010
October 24, 2010
Pedro’s Special
Pedro’s Special
1 lb. hamburger
1 sm. chopped onion
1 can tomato sauce
1 can kidney beans
2 ts. chili powder
1 bag corn chips
Brown meat and onion, then drain it. Stir in Chili powder and tomato sauce.
Pre-heat oven to 350* In a baking dish (iI use a 8X8″ one) alternate layers of meat mixture,kidney beans and corn chips, ending with chips. Bake for 30 min.
* If you have it you can top the casserole with shredded cheddar cheese
1 lb. hamburger
1 sm. chopped onion
1 can tomato sauce
1 can kidney beans
2 ts. chili powder
1 bag corn chips
Brown meat and onion, then drain it. Stir in Chili powder and tomato sauce.
Pre-heat oven to 350* In a baking dish (iI use a 8X8″ one) alternate layers of meat mixture,kidney beans and corn chips, ending with chips. Bake for 30 min.
* If you have it you can top the casserole with shredded cheddar cheese
Tomato Dumplings
Tomato Dumplings
1 large can whole tomatoes
3 cups bisquick
salt and pepper (to taste)
1/2 cup sugar
For dumplings:
Mix 3 cups bisquick with enough HOT water for dumpling mixture. Let set for 10 minutes so the mixture will rise.
In a dutch oven, fill with 4 cups water and 1 lg. can whole tomatoes; let come to a slow boil.
Drop in dumplings. Sprinkle 1/2 cup sugar on simmering dumplings. (you can add more if you like) Salt and pepper (to taste) Simmer for about 25 minutes.
1 large can whole tomatoes
3 cups bisquick
salt and pepper (to taste)
1/2 cup sugar
For dumplings:
Mix 3 cups bisquick with enough HOT water for dumpling mixture. Let set for 10 minutes so the mixture will rise.
In a dutch oven, fill with 4 cups water and 1 lg. can whole tomatoes; let come to a slow boil.
Drop in dumplings. Sprinkle 1/2 cup sugar on simmering dumplings. (you can add more if you like) Salt and pepper (to taste) Simmer for about 25 minutes.
Chicken-n-Sausage Paella
Chicken-n-Sausage Paella
1 onion chopped
1 lb boneless, skinless chicken breast or thighs, cut into 2" chunks
4 oz kielbasa, cut into 1/4"-thick slices
1 pkg (8oz) yellow rice mix
1 cup frozen peas
1/2 cup drained roasted red peppers, cit into slender strips
In skillet, heat 1 tbs of oil. Add onion and cook until softend. Add chicken and sausage, cook until brown. Add rice and 2 cups of water. Bring to a boil, then reduce heat to medium-low. Cover pot and cook for 20 minutes. Add peas and peppers, and cook for five more minutes.
1 onion chopped
1 lb boneless, skinless chicken breast or thighs, cut into 2" chunks
4 oz kielbasa, cut into 1/4"-thick slices
1 pkg (8oz) yellow rice mix
1 cup frozen peas
1/2 cup drained roasted red peppers, cit into slender strips
In skillet, heat 1 tbs of oil. Add onion and cook until softend. Add chicken and sausage, cook until brown. Add rice and 2 cups of water. Bring to a boil, then reduce heat to medium-low. Cover pot and cook for 20 minutes. Add peas and peppers, and cook for five more minutes.
October 19, 2010
Candied Dills
Candied Dills
1 gallon dill pickle slices, drained
5 pounds white sugar
2 tablespoons pickling spice
2 teaspoons ground cinnamon
Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon. Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
1 gallon dill pickle slices, drained
5 pounds white sugar
2 tablespoons pickling spice
2 teaspoons ground cinnamon
Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon. Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.
Stuffed Mushrooms
Stuffed Mushrooms
36 fresh mushrooms
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
1/2 teaspoon garlic salt
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray. Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them. Whip the cream cheese until smooth. In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet. Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.
36 fresh mushrooms
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
1/2 teaspoon garlic salt
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray. Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them. Whip the cream cheese until smooth. In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet. Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.
Honey Balsamic Roasted Pork Loin
Honey Balsamic Roasted Pork Loin
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/4 cup honey
1/2 cup olive oil
2 pounds boneless pork loin roast
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/4 cup honey
1/2 cup olive oil
2 pounds boneless pork loin roast
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Honey-Balsamic Glazed Chicken
Honey-Balsamic Glazed Chicken
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons balsamic vinegar
2 tablespoons honey
Combine first 3 ingredients; sprinkle over both sides of chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done. Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons balsamic vinegar
2 tablespoons honey
Combine first 3 ingredients; sprinkle over both sides of chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done. Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.
Crisp-n-Creamy Chicken
Crisp-n-Creamy Chicken
8 boneless skinless chicken breast halves
SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups rice, uncooked
condensed cream of celery soup
1/2 cup milk
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
HEAT oven to 400°F. COAT chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix. BAKE 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package. MIX soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve with rice.
8 boneless skinless chicken breast halves
SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups rice, uncooked
condensed cream of celery soup
1/2 cup milk
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
HEAT oven to 400°F. COAT chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix. BAKE 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package. MIX soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve with rice.
Cranberry Apple Salad
Cranberry Apple Salad
1 20oz. can crushed pineapple
2 4-serving boxes Jello raspberry
1 16oz. can whole cranberry sauce
1 chopped peeled apple (Granny Smith is good)
2/3 c. chopped walnuts
Drain juice from pineapple. Add water to make juice make 3 cups. Pour in saucepan and bring to a boil. Stir in gelatins until dissolved (2 min). Add cranberry sauce and still till mixed together. Put in bowl and refrigerate 1 1/2 hours until chunky. Stir in saved pinapple, the apple and the nuts. Stir well. Refrigerate.
1 20oz. can crushed pineapple
2 4-serving boxes Jello raspberry
1 16oz. can whole cranberry sauce
1 chopped peeled apple (Granny Smith is good)
2/3 c. chopped walnuts
Drain juice from pineapple. Add water to make juice make 3 cups. Pour in saucepan and bring to a boil. Stir in gelatins until dissolved (2 min). Add cranberry sauce and still till mixed together. Put in bowl and refrigerate 1 1/2 hours until chunky. Stir in saved pinapple, the apple and the nuts. Stir well. Refrigerate.
October 18, 2010
Oatmeal Banana Bars
Oatmeal Banana Bars
3/4 cup margarine
1 cup packed dark brown sugar
1 egg
1/2 teaspoon salt
2 mashed bananas
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
4 cups rolled oats
Cream the margarine and brown sugar until light and fluffy. Add the egg substitute, salt, bananas, vanilla and peanut butter. Beat until very well mixed. Stir in the oats and blend thoroughly. Grease a 13 x 9 x 2-inch pan. Spread the mixture evenly in pan. Bake in a preheated 350-degree oven for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly, then cut into bars of about 1 x 2 inches.
3/4 cup margarine
1 cup packed dark brown sugar
1 egg
1/2 teaspoon salt
2 mashed bananas
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
4 cups rolled oats
Cream the margarine and brown sugar until light and fluffy. Add the egg substitute, salt, bananas, vanilla and peanut butter. Beat until very well mixed. Stir in the oats and blend thoroughly. Grease a 13 x 9 x 2-inch pan. Spread the mixture evenly in pan. Bake in a preheated 350-degree oven for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly, then cut into bars of about 1 x 2 inches.
Chicken Fricassee
Chicken Fricassee
1-3 to 4 pound broiler chicken (cut up)
flour to dredge chicken
1 medium onion, sliced
1 can cream of chicken and 1 can cream of celery soup
Spices - Garlic powder, Salt , Pepper, Oregano
Coat chicken with flour and brown in a frying pan with one tablespoon of oil. Transfer to a Dutch oven. Slice onion and place on top of chicken. In the frying pan stir together browned bits with 2 cans of soup, add 2 cans of water and bring to a boil while stirring. Pour this mixture over the chicken; season with spices to taste. Cover and bake in a 350 degree oven for an hour and a half. Makes a delicious gravy-be sure to serve with mashed potatoes.
1-3 to 4 pound broiler chicken (cut up)
flour to dredge chicken
1 medium onion, sliced
1 can cream of chicken and 1 can cream of celery soup
Spices - Garlic powder, Salt , Pepper, Oregano
Coat chicken with flour and brown in a frying pan with one tablespoon of oil. Transfer to a Dutch oven. Slice onion and place on top of chicken. In the frying pan stir together browned bits with 2 cans of soup, add 2 cans of water and bring to a boil while stirring. Pour this mixture over the chicken; season with spices to taste. Cover and bake in a 350 degree oven for an hour and a half. Makes a delicious gravy-be sure to serve with mashed potatoes.
Hamburger Rice Casserole
Hamburger Rice Casserole
1/2 to 1 lb. Hamburger
1/2 Chopped Onion
2 Cups Cooked Rice
1 Can Condensed Tomato Soup
1 Small Can Tomato Sauce
A Few Dashes of Worcestershire Sauce
Seasoning Salt, Pepper, Garlic Powder
Shredded Cheese (optional)
Brown hamburger with onion and seasonings (drain). Add to rice and tomato soup and sauce. Cover and bake in 350 degree oven for 45 minutes. Add shredded cheese and bake 5minutes more or until cheese is melted.
1/2 to 1 lb. Hamburger
1/2 Chopped Onion
2 Cups Cooked Rice
1 Can Condensed Tomato Soup
1 Small Can Tomato Sauce
A Few Dashes of Worcestershire Sauce
Seasoning Salt, Pepper, Garlic Powder
Shredded Cheese (optional)
Brown hamburger with onion and seasonings (drain). Add to rice and tomato soup and sauce. Cover and bake in 350 degree oven for 45 minutes. Add shredded cheese and bake 5minutes more or until cheese is melted.
October 14, 2010
Critter Fritter Casserole
Critter Fritter Casserole
2 pounds ground beef
1/2 onion, chopped
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 cup canned jalapeno slices, drained and chopped
1 (8.5 ounce) package corn muffin and bread mix
2 tablespoons unsalted butter, melted
3/4 cup milk
1 egg
2 cups shredded extra-sharp Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Add ground beef, and cook, stirring to crumble, until no longer pink, about 10 minutes. Remove meat with a slotted spoon and set aside. Drain off most of the fat, leaving enough to coat the bottom of the pan. Add onions to the fat in the pan; cook and stir until tender, about 5 minutes. Return the meat to the skillet and season with garlic powder, salt, pepper, cumin, chili powder and oregano. Mix in jalapeno slices and cook until heated through. Transfer this mixture to an 8 inch square baking dish. Meanwhile, in a medium bowl, stir together the cornbread mix, butter, milk and egg. This can be done while the meat is cooking. Spoon over the top of the meat mixture in the baking dish, then top with shredded cheese. Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 40 minutes. Cool slightly, then cut into squares to serve.
2 pounds ground beef
1/2 onion, chopped
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 cup canned jalapeno slices, drained and chopped
1 (8.5 ounce) package corn muffin and bread mix
2 tablespoons unsalted butter, melted
3/4 cup milk
1 egg
2 cups shredded extra-sharp Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Add ground beef, and cook, stirring to crumble, until no longer pink, about 10 minutes. Remove meat with a slotted spoon and set aside. Drain off most of the fat, leaving enough to coat the bottom of the pan. Add onions to the fat in the pan; cook and stir until tender, about 5 minutes. Return the meat to the skillet and season with garlic powder, salt, pepper, cumin, chili powder and oregano. Mix in jalapeno slices and cook until heated through. Transfer this mixture to an 8 inch square baking dish. Meanwhile, in a medium bowl, stir together the cornbread mix, butter, milk and egg. This can be done while the meat is cooking. Spoon over the top of the meat mixture in the baking dish, then top with shredded cheese. Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 40 minutes. Cool slightly, then cut into squares to serve.
October 8, 2010
Beefy Au Gratin Potatoes
Beefy Au Gratin Potatoes
1 package (5-1/4 ounces) au gratin potatoes or cheddar and bacon potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (4 ounces) diced pimientos, drained
1 pound ground beef
1 medium onion, chopped
Set potato sauce mix aside. Place potatoes in a 3-qt. slow cooker; top with corn. In a bowl, combine soup, water, chilies, mushrooms, pimientos and reserved sauce mix; mix well. Pour a third of the mixture over corn. In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Transfer to slow cooker. Top with remaining sauce mixture. Do not stir. Cover and cook on low for 4 hours or until potatoes are tender.
1 package (5-1/4 ounces) au gratin potatoes or cheddar and bacon potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (4 ounces) diced pimientos, drained
1 pound ground beef
1 medium onion, chopped
Set potato sauce mix aside. Place potatoes in a 3-qt. slow cooker; top with corn. In a bowl, combine soup, water, chilies, mushrooms, pimientos and reserved sauce mix; mix well. Pour a third of the mixture over corn. In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Transfer to slow cooker. Top with remaining sauce mixture. Do not stir. Cover and cook on low for 4 hours or until potatoes are tender.
October 3, 2010
Chess Cake
CHESS CAKE
1 Duncan Hines butter cake mix
1 stick butter, softened
1 egg, slightly beaten
1 box confectioner’s sugar
3 eggs, slightly beaten
8 oz cream cheese
Combine cake mix, butter and egg and pat into 9x13 pan. Mix sugar, eggs and cream cheese, and pour on other mixture. Bake at 350 for 40 minutes until brown. Serves 12.
1 Duncan Hines butter cake mix
1 stick butter, softened
1 egg, slightly beaten
1 box confectioner’s sugar
3 eggs, slightly beaten
8 oz cream cheese
Combine cake mix, butter and egg and pat into 9x13 pan. Mix sugar, eggs and cream cheese, and pour on other mixture. Bake at 350 for 40 minutes until brown. Serves 12.
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