Cowboy Skillet Dinner
1 pound lean ground beef
1 large onion, chopped
1/4 cup green bell pepper, chopped
1 – 16 ounce can tomatoes, ready cut, un drained
1 – 15 ounce can red kidney beans, un drained
1 cup rice, cooked
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced
4 ounces American cheese, shredded
1 cup corn chips, crushed
Brown the ground beef, onions, green bell pepper and garlic until meat is no longer pink inside. Drain well. Add to the skillet; tomatoes un drained, un drained kidney beans, rice, water, chile powder, salt, pepper and minced garlic. Bring mixture to a boil. Reduce heat, cover and simmer for allotted time or until rice is tender.
Top with the shredded cheese, cover until melted. Sprinkle top with crushed corn chips and serve with your favorite cowboy style warm bread.
July 31, 2011
July 27, 2011
Chicken Casserole
Chicken Casserole
1 Roll of Ritz Crackers
4 tbsp. butter or margarine
8 oz. tub of sour cream
8 oz. can of Cream of Chicken Soup
4-6 boneless skinless chicken breasts
2 cups shredded Cheddar Cheese
Preheat oven to 350°F.Boil chicken in a large pot until cooked all the way through.In a medium bowl, combine sour cream and cream of chicken soup. Mix together thoroughly. Put in the bottom of a small casserole dish. When chicken is done, cut into bite-size pieces. Place chicken on top of the sour cream and soup mixture. Then put shredded cheese on top. Next, crush the Ritz crackers on top and place butter pats on top of the casserole. Cover the dish. Bake in the oven for 25-30 minutes.
1 Roll of Ritz Crackers
4 tbsp. butter or margarine
8 oz. tub of sour cream
8 oz. can of Cream of Chicken Soup
4-6 boneless skinless chicken breasts
2 cups shredded Cheddar Cheese
Preheat oven to 350°F.Boil chicken in a large pot until cooked all the way through.In a medium bowl, combine sour cream and cream of chicken soup. Mix together thoroughly. Put in the bottom of a small casserole dish. When chicken is done, cut into bite-size pieces. Place chicken on top of the sour cream and soup mixture. Then put shredded cheese on top. Next, crush the Ritz crackers on top and place butter pats on top of the casserole. Cover the dish. Bake in the oven for 25-30 minutes.
July 21, 2011
Pink Lemonade Pie
Pink Lemonade Pie
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
red food coloring as desired
gragham cracker crust
Mix the cream cheese and sweetened condensed milk together on medium high speed until the mixture is smooth. (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.) Add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired. Pour the mixture into the pie shell and place it in the freezer while you mix the topping. Top with sweet whipped cream.
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
red food coloring as desired
gragham cracker crust
Mix the cream cheese and sweetened condensed milk together on medium high speed until the mixture is smooth. (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.) Add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired. Pour the mixture into the pie shell and place it in the freezer while you mix the topping. Top with sweet whipped cream.
July 12, 2011
Loaded Potato Dip
Loaded Potato Dip
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
3 green onions, thinly sliced
1 cup shredded Cheddar cheese
2/3 (3 ounce) can real bacon bits
Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
3 green onions, thinly sliced
1 cup shredded Cheddar cheese
2/3 (3 ounce) can real bacon bits
Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.
Red Rice
Red Rice
2 cups uncooked long-grain white rice
6 cups boiling water
1 tablespoon salt
6 slices bacon
2 onions, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon white sugar
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce
Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish. Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes. While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle. Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined. Cover the dish and bake in the preheated oven for 45 minutes.
2 cups uncooked long-grain white rice
6 cups boiling water
1 tablespoon salt
6 slices bacon
2 onions, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon white sugar
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce
Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish. Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes. While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle. Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined. Cover the dish and bake in the preheated oven for 45 minutes.
Alfredo Potatoes
Alfredo Potatoes
8 potatoes, sliced
1/2 cup chopped onion
1/4 cup butter, melted
1/2 cup milk
1/3 cup shredded Swiss cheese
grated Parmesan cheese to taste
1 (16 ounce) jar prepared Alfredo sauce
salt to taste
ground black pepper to taste
ground red pepper to taste
dried parsley to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large glass baking dish. In the baking dish, mix the potatoes, onion, butter, milk, Swiss cheese, Parmesan cheese, and Alfredo sauce. Season with salt, black pepper, red pepper, and parsley. Bake 1 hour and 15 minutes in the preheated oven, or until potatoes are tender and sauce is bubbly. Top with more Parmesan cheese during the last few minutes of bake time.
8 potatoes, sliced
1/2 cup chopped onion
1/4 cup butter, melted
1/2 cup milk
1/3 cup shredded Swiss cheese
grated Parmesan cheese to taste
1 (16 ounce) jar prepared Alfredo sauce
salt to taste
ground black pepper to taste
ground red pepper to taste
dried parsley to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large glass baking dish. In the baking dish, mix the potatoes, onion, butter, milk, Swiss cheese, Parmesan cheese, and Alfredo sauce. Season with salt, black pepper, red pepper, and parsley. Bake 1 hour and 15 minutes in the preheated oven, or until potatoes are tender and sauce is bubbly. Top with more Parmesan cheese during the last few minutes of bake time.
Squash Dressing
Squash Dressing
2 cups diced yellow squash
2 cups crumbled cornbread
1/2 cup margarine, melted
2 teaspoons dried sage
1 (10.75 ounce) can cream of mushroom soup
1 egg, beaten
1 large onion, chopped
1 1/2 teaspoons sugar
salt and pepper to taste
1/4 cup milk
Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish. Bake 30 minutes in the preheated oven, or until lightly browned.
2 cups diced yellow squash
2 cups crumbled cornbread
1/2 cup margarine, melted
2 teaspoons dried sage
1 (10.75 ounce) can cream of mushroom soup
1 egg, beaten
1 large onion, chopped
1 1/2 teaspoons sugar
salt and pepper to taste
1/4 cup milk
Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish. Bake 30 minutes in the preheated oven, or until lightly browned.
July 10, 2011
Apple Orchard Punch
Apple Orchard Punch
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
Chicken Vicious
Chicken Vicious
2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 1/2 cups distilled white vinegar
1 cup white sugar
1/2 cup soy sauce
1 tablespoon red pepper flakes, or to taste
2 tablespoons garlic powder, or to taste
1 tablespoon onion powder, or to taste
1/2 teaspoon ground ginger
1 (8 ounce) package button mushrooms, sliced
1 cup frozen green peas
3 green onions, chopped
3 teaspoons cornstarch
2 tablespoons cold water
Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, soy sauce, and sugar; stirring to dissolve sugar. Season with red pepper flakes, garlic powder, onion powder, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more sugar; if it is too sweet, add more vinegar. Once the sauce is to your liking, add the mushrooms, peas, and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.
2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 1/2 cups distilled white vinegar
1 cup white sugar
1/2 cup soy sauce
1 tablespoon red pepper flakes, or to taste
2 tablespoons garlic powder, or to taste
1 tablespoon onion powder, or to taste
1/2 teaspoon ground ginger
1 (8 ounce) package button mushrooms, sliced
1 cup frozen green peas
3 green onions, chopped
3 teaspoons cornstarch
2 tablespoons cold water
Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, soy sauce, and sugar; stirring to dissolve sugar. Season with red pepper flakes, garlic powder, onion powder, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more sugar; if it is too sweet, add more vinegar. Once the sauce is to your liking, add the mushrooms, peas, and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.
July 6, 2011
Cherry Cream Cheese Pie
Cherry Cream Cheese Pie
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can cherry pie filling
In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust. Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can cherry pie filling
In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust. Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
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