Steakhouse Potato Salad
3 lbs small red potatoes, quartered
1/2 cup water
1/2 cup Miracle Whip
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded cheddar cheese
4 green onions, thinly sliced
Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on high 12 to 15 minute or just until potatoes are tender; drain. Place in large bowl. Refrigerate 1 hour or until completely cooled. Mix dressings and add to potatoes. Add remaining ingriedients.
May 27, 2010
May 26, 2010
Easy Clam Chowder
Easy Clam Chowder
3 (10+3/4-ounce) cans low-fat cream of celery soup
2 (6+1/2-ounce) cans chopped clams
1 (16-ounce) bag frozen fat-free shredded hash brown potatoes
1/2 cup frozen chopped onion
1 pint fat-free half-and-half
Spray a slow cooker with non-fat cooking spray. Put all ingredients in cooker and stir until well-mixed. Cover and cook on low setting for 8 to 9 hours. Makes 11 cups.
3 (10+3/4-ounce) cans low-fat cream of celery soup
2 (6+1/2-ounce) cans chopped clams
1 (16-ounce) bag frozen fat-free shredded hash brown potatoes
1/2 cup frozen chopped onion
1 pint fat-free half-and-half
Spray a slow cooker with non-fat cooking spray. Put all ingredients in cooker and stir until well-mixed. Cover and cook on low setting for 8 to 9 hours. Makes 11 cups.
May 25, 2010
Chicken Tetrazzini
Chicken Tetrazzini
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz.) pkg. spaghetti, cooked
1 (16 oz.) pkg. shredded cheddar cheese
1 (4 oz.) jar chopped pimento, drained
1 (5 oz.) pkg. grated parmesan cheese (I just coated the top with a whole lot more.)
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9 x 13" baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 mins.
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 cup milk
4 cups cooked, shredded chicken
1 (12 oz.) pkg. spaghetti, cooked
1 (16 oz.) pkg. shredded cheddar cheese
1 (4 oz.) jar chopped pimento, drained
1 (5 oz.) pkg. grated parmesan cheese (I just coated the top with a whole lot more.)
Preheat oven to 350. Mix all ingredients, except parmesan cheese. Transfer to sprayed 9 x 13" baking dish. Top with lots of parmesan cheese. Bake uncovered for 20-30 mins.
Indian Corn Stew
Indian Corn Stew
2 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
2 tablespoons cumin
3 tablespoons minced garlic
1 teaspoon ground red pepper
6 potatoes, diced
1 pound carrots, diced
2 (28 ounce) cans Mexican-style hominy
1 (28 ounce) cans diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 (15 ounce) cans beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Stir in garlic. Season with chili powder, cumin and ground red pepper, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
2 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
2 tablespoons cumin
3 tablespoons minced garlic
1 teaspoon ground red pepper
6 potatoes, diced
1 pound carrots, diced
2 (28 ounce) cans Mexican-style hominy
1 (28 ounce) cans diced tomatoes with liquid
2 (4 ounce) cans chopped green chiles, with juice
3 (15 ounce) cans beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Stir in garlic. Season with chili powder, cumin and ground red pepper, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
Jambalaya
Jambalaya
2 tablespoons oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage or favorite smoked sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 pound shrimp, peeled & deveined
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, and file powder. Stir in chicken, shrimp and sausage. Cook for 10 minutes, stirring occasionally. Cook rice in chicken broth. Bring to a boil, cover, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Stir rice into meat mixture and enjoy.
2 tablespoons oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage or favorite smoked sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 pound shrimp, peeled & deveined
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, and file powder. Stir in chicken, shrimp and sausage. Cook for 10 minutes, stirring occasionally. Cook rice in chicken broth. Bring to a boil, cover, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Stir rice into meat mixture and enjoy.
May 24, 2010
Snickers Salad
Snickers Salad
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip, thawed
6 Snickers candy bars
4-6 granny smith apples (you can vary the apple with successful results if you choose to, but I would NOT recommend a soft va)
Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving.
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip, thawed
6 Snickers candy bars
4-6 granny smith apples (you can vary the apple with successful results if you choose to, but I would NOT recommend a soft va)
Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving.
Pork Chop Potato Casserole
Pork Chop Potato Casserole
8 pork chops (1/2 inch thick)
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) package frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.
8 pork chops (1/2 inch thick)
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) package frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.
Tortilla Pizza
Tortilla Pizza
1 (10 inch) bag flour tortillas or
1 (6 inch) bag flour tortillas
1 (8 ounce) bag shredded mozzarella cheese or other type of shredded cheese
1 (15 ounce) can pizza sauce
toppings to your desire
(pepperoni, sausage, black olives, onion or whatever your favorite pizza toppings are)
nonstick cooking spray
Heat oven to 375 degrees. Spray bottom of first tortilla with non-stick cooking spray. This will help tortilla to crisp on bottom. Lay sprayed side down on cookie sheet. Sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking. Top with another tortilla,sprinkle with cheese,top with tortilla. Layer as many as you wish, I generally only use 3 to 4. Top last tortilla with pizza sauce and toppings of your liking. Bake for 15 to 20 minutes or until golden brown. Cut with pizza wheel into wedges.
1 (10 inch) bag flour tortillas or
1 (6 inch) bag flour tortillas
1 (8 ounce) bag shredded mozzarella cheese or other type of shredded cheese
1 (15 ounce) can pizza sauce
toppings to your desire
(pepperoni, sausage, black olives, onion or whatever your favorite pizza toppings are)
nonstick cooking spray
Heat oven to 375 degrees. Spray bottom of first tortilla with non-stick cooking spray. This will help tortilla to crisp on bottom. Lay sprayed side down on cookie sheet. Sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking. Top with another tortilla,sprinkle with cheese,top with tortilla. Layer as many as you wish, I generally only use 3 to 4. Top last tortilla with pizza sauce and toppings of your liking. Bake for 15 to 20 minutes or until golden brown. Cut with pizza wheel into wedges.
Baked Buffalo Wings
Baked Buffalo Wings
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
1/2 cup Ketchup
1-2 small pkgs Splenda
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter, hot sauce, Ketchup and Splenda in a bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot®)
1/2 cup Ketchup
1-2 small pkgs Splenda
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter, hot sauce, Ketchup and Splenda in a bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Mama's Tuna Salad
Mama's Tuna Salad
2-3 eggs (if you like eggs, add more; if you don't like eggs, leave out but reduce mayonnaise amount to 2tbs)
3 (6 ounce) cans tuna, drained and flaked
3tbs mayonnaise
1 medium apple, chopped well
2-3tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
2-3 eggs (if you like eggs, add more; if you don't like eggs, leave out but reduce mayonnaise amount to 2tbs)
3 (6 ounce) cans tuna, drained and flaked
3tbs mayonnaise
1 medium apple, chopped well
2-3tbs sweet pickle relish (to taste)
1 pinch ground black pepper
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, mix together tuna and mayonnaise. Mix in eggs, apple, relish and black pepper.
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