1 lb ground beef
1 small onion , minced
1 green pepper, chopped small
Brown Ground beef, with the onions & green pepper, until cooked,
then add:
1/2 cup Thousand Island dressing
1/4 c taco sauce
simmer until flavors blend. about 5 min
In a large mixing bowl add:
1 head of shredded lettuce
2 tomatoes, diced
2 cups grated cheddar cheese
1 can of olives, drained and sliced
3/4 of a bag of Doritos, Nacho Cheese flavored chips, broken lightly
combine the sauce with the salad mixture and stir well.
Best if served immediately.
Saturday, August 30, 2008
Friday, August 29, 2008
Easy Bake Parmesan Meatballs
1 lb. ground beef
1/2 cup Kraft grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 clove of garlic, minced
Preheat oven to 375. Mix meat,cheese, parsley, egg and garlic.
Shape into 12 meatballs. Place in foiled lined baking pan.
Bake 25 minutes or until cooked through.
Makes 6 servings, 2 meatballs each.
1/2 cup Kraft grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 clove of garlic, minced
Preheat oven to 375. Mix meat,cheese, parsley, egg and garlic.
Shape into 12 meatballs. Place in foiled lined baking pan.
Bake 25 minutes or until cooked through.
Makes 6 servings, 2 meatballs each.
Company Chicken Casserole
6 half chicken breasts, cooked, cooled and cut into small pieces.
2 c. cooked rice
1 and 1/2 c diced celery
1 small onion, chopped
1 and 1/2 c. mayonnaise
3 cans cream of chicken soup
1 (5-6 oz) pkg slivered almonds
3/4 tsp salt
1 cup mushrooms ( I saute fresh sliced mushrooms in butter, we like them better than the canned mushrooms) but either will work.
Topping:
Buttered bread crumbs
Combine all ingredients in a 9x13 inch casserole dish. Cover with buttered bread crumbs. Cook uncovered at 350 F for 30-40 minutes.
2 c. cooked rice
1 and 1/2 c diced celery
1 small onion, chopped
1 and 1/2 c. mayonnaise
3 cans cream of chicken soup
1 (5-6 oz) pkg slivered almonds
3/4 tsp salt
1 cup mushrooms ( I saute fresh sliced mushrooms in butter, we like them better than the canned mushrooms) but either will work.
Topping:
Buttered bread crumbs
Combine all ingredients in a 9x13 inch casserole dish. Cover with buttered bread crumbs. Cook uncovered at 350 F for 30-40 minutes.
Chinese Stir-Fry
1 lb.boneless chicken breast
1 green pepper, sliced thin
1 carrot, sliced thin
1 stalk celery, sliced thin
2-3 green onion, sliced (including stems)
1/2 c. and 2 Tbsp. peanut oil
Marinade:
4 tsp. sugar
2 tsp. cornstarch
2 Tbsp soy sauce
1/4 c. oil
Sauce:
4 tsp. sugar
2 tsp.cornstarch
1 tsp. worcestershire sauce
2 tsp. soy sauce
2 Tbsp catsup
Cut chicken into thin strips. Combine marinade ingredients and pour over chicken; mix well.
marinate for 30 minutes. Drain. Heat 1/2 cup peanut oil in wok. Stir fry chicken for 2 minutes or until done. Remove chicken and drain oil from wok. Heat 2 Tbsp oil and cook onion until fragrant. Add other vegetables, one at a time, stirring after each addition. Cook until tender. Mix sauce ingredients . Add chicken and sauce, stir quickly until mixed. Remove to platter to serve. Can be served over rice, but, I like to use raman noodles (drained & without the packet). ***I usually double the recipe because it seems like there is never enough!!
1 green pepper, sliced thin
1 carrot, sliced thin
1 stalk celery, sliced thin
2-3 green onion, sliced (including stems)
1/2 c. and 2 Tbsp. peanut oil
Marinade:
4 tsp. sugar
2 tsp. cornstarch
2 Tbsp soy sauce
1/4 c. oil
Sauce:
4 tsp. sugar
2 tsp.cornstarch
1 tsp. worcestershire sauce
2 tsp. soy sauce
2 Tbsp catsup
Cut chicken into thin strips. Combine marinade ingredients and pour over chicken; mix well.
marinate for 30 minutes. Drain. Heat 1/2 cup peanut oil in wok. Stir fry chicken for 2 minutes or until done. Remove chicken and drain oil from wok. Heat 2 Tbsp oil and cook onion until fragrant. Add other vegetables, one at a time, stirring after each addition. Cook until tender. Mix sauce ingredients . Add chicken and sauce, stir quickly until mixed. Remove to platter to serve. Can be served over rice, but, I like to use raman noodles (drained & without the packet). ***I usually double the recipe because it seems like there is never enough!!
Marshmallow Popcorn
Pop 5 quarts of corn. Sift through to get rid of the un-popped kernals.
1 c. margarine
1 1/3 c. sugar
1/2 c. light karo syrup
Bring to a boil and simmer for 3 minutes.
Remove from heat and add:
1 tsp. vanilla
4 heaping cups mini marshmallows
Stir until marshmallows melt. Pour over popcorn and sir well. I have also made this with microwave popcorn and it turns out great!
1 c. margarine
1 1/3 c. sugar
1/2 c. light karo syrup
Bring to a boil and simmer for 3 minutes.
Remove from heat and add:
1 tsp. vanilla
4 heaping cups mini marshmallows
Stir until marshmallows melt. Pour over popcorn and sir well. I have also made this with microwave popcorn and it turns out great!
Delicious Chocolate Cake
1 c. nuts
1 c. coconut
1 pkg. German Choc. cake mix (prepare according to directions on box)
1 cube butter or margarine
1 8 oz. cream cheese (softened)
1 tsp. vanilla
2 c. powdered sugar
1 c. choc. chips
Sprinkle coconut and nuts on the bottom of a greased 9x13 pan. Pour prepared cake batter over coconut and nuts. In a small bowl melt butter. Add softened cream cheese, vanilla, powdered sugar and choc. chips. Drop by spoonfuls over batter. Bake at 350 for 40-50 minutes. Will crack on top. Can be frosted with cream cheese or butter cream cheese frosting.
Note: I never use the coconut or nuts and we never frost this cake. All of the good stuff sinks to the bottom! It is so good!
1 c. coconut
1 pkg. German Choc. cake mix (prepare according to directions on box)
1 cube butter or margarine
1 8 oz. cream cheese (softened)
1 tsp. vanilla
2 c. powdered sugar
1 c. choc. chips
Sprinkle coconut and nuts on the bottom of a greased 9x13 pan. Pour prepared cake batter over coconut and nuts. In a small bowl melt butter. Add softened cream cheese, vanilla, powdered sugar and choc. chips. Drop by spoonfuls over batter. Bake at 350 for 40-50 minutes. Will crack on top. Can be frosted with cream cheese or butter cream cheese frosting.
Note: I never use the coconut or nuts and we never frost this cake. All of the good stuff sinks to the bottom! It is so good!
Grandma's Chocolate Toffee Squares
1 cup vanilla wafer crumbs
1/3 cup melted butter
2/3 cup butter
1 1/2 cups powdered sugar
2 eggs; separated
1 tsp. vanilla
3/4 cup milk chocolate chips
3/4 cup semi sweet morsels
whipped topping
Combine wafer crumbs and melted butter in the bottom of an 8 inch square pan. Press evenly. In a mixing bowl, cream butter and sugar together. Add egg yolks and vanilla. In a separate bowl, beat egg whites until stiff and fold into sugar mixture. Melt chocolate and fold into mixture. Pour over crust. Cover and refrigerate. Add whipped topping when ready to serve.
This never tastes as good as Grandma's when I make it, but it's really good and rich.
1/3 cup melted butter
2/3 cup butter
1 1/2 cups powdered sugar
2 eggs; separated
1 tsp. vanilla
3/4 cup milk chocolate chips
3/4 cup semi sweet morsels
whipped topping
Combine wafer crumbs and melted butter in the bottom of an 8 inch square pan. Press evenly. In a mixing bowl, cream butter and sugar together. Add egg yolks and vanilla. In a separate bowl, beat egg whites until stiff and fold into sugar mixture. Melt chocolate and fold into mixture. Pour over crust. Cover and refrigerate. Add whipped topping when ready to serve.
This never tastes as good as Grandma's when I make it, but it's really good and rich.
Thursday, August 28, 2008
Oatmeal Chocolate Chip Cookies!
1 C unsalted butter
1 C oil
2 C sugar
1 C brown sugar
3 eggs
4 C flour
2 tsp. baking soda
1 tsp salt
3 tsp. vanilla
3 C oats
1 bag chocolate chips
Mix wet ingredients, then add dry ingredients and mix again. Bake at 375* for 9 min.
1 C oil
2 C sugar
1 C brown sugar
3 eggs
4 C flour
2 tsp. baking soda
1 tsp salt
3 tsp. vanilla
3 C oats
1 bag chocolate chips
Mix wet ingredients, then add dry ingredients and mix again. Bake at 375* for 9 min.
Low Fat Rice and Beans Casserole
1 15.5 oz. can Black Beans
1 C uncooked rice
1 can corn, undrained
1 1/2 cups water
1 1/2 cups salsa
cheddar cheese, shredded
mix all ingredients together except for the cheese into a 11*7 pan. Cover and bake at 350* for 1 hour. Sprinkle with cheese and return to oven until melted. Serve with chips or tortillas.
1 C uncooked rice
1 can corn, undrained
1 1/2 cups water
1 1/2 cups salsa
cheddar cheese, shredded
mix all ingredients together except for the cheese into a 11*7 pan. Cover and bake at 350* for 1 hour. Sprinkle with cheese and return to oven until melted. Serve with chips or tortillas.
Cream Cheese Sugar Cookies
1 8 oz. package cream cheese, softened
3/4 C butter, softened
1 C sugar
2 tsp. vanilla
2 1/4 C flour
1/2 tsp. baking soda
Beat cream cheese, butter, sugar, and vanilla in large bowl until well mixed. Add flour and baking soda, mix well. Roll out dough 1/8 in thick and cut out into shapes. Bake at 350* for 10-12 minutes.
3/4 C butter, softened
1 C sugar
2 tsp. vanilla
2 1/4 C flour
1/2 tsp. baking soda
Beat cream cheese, butter, sugar, and vanilla in large bowl until well mixed. Add flour and baking soda, mix well. Roll out dough 1/8 in thick and cut out into shapes. Bake at 350* for 10-12 minutes.
Vanilla Syrup
1 C Sugar
1/2 C butter
1/2 C buttermilk
1/2 tsp. baking soda
1 tsp. vanilla
In a saucepan, boil sugar, butter, buttermilk and baking soda about 1 minute. Mix in vanilla. Serve on top of pancakes or waffles.
1/2 C butter
1/2 C buttermilk
1/2 tsp. baking soda
1 tsp. vanilla
In a saucepan, boil sugar, butter, buttermilk and baking soda about 1 minute. Mix in vanilla. Serve on top of pancakes or waffles.
Whole Grain Waffles
1 1/2 C milk
3/4 C flour
1/2 C oats
1/2 C whole wheat flour
1 egg
2 tbs. oil
3 tsp. baking powder
1/4 tsp. salt
3 tbs. sugar
Mix dry ingredients together. Add wet ingredients to dry ingredients and mix. Do not over mix. Makes 8 large waffles.
3/4 C flour
1/2 C oats
1/2 C whole wheat flour
1 egg
2 tbs. oil
3 tsp. baking powder
1/4 tsp. salt
3 tbs. sugar
Mix dry ingredients together. Add wet ingredients to dry ingredients and mix. Do not over mix. Makes 8 large waffles.
Peanut Butter Maple Chews
1/2 C Corn Syrup
1/4 C brown sugar
1/2 C peanut butter
3 Cups corn flakes
Butter 8*8 Pan. Heat corn syrup & sugar in pot to rolling boil. Boil 1 minute. Remove from heat and stir in peanut butter until smooth. Add cereal and refrigerate to cool.
1/4 C brown sugar
1/2 C peanut butter
3 Cups corn flakes
Butter 8*8 Pan. Heat corn syrup & sugar in pot to rolling boil. Boil 1 minute. Remove from heat and stir in peanut butter until smooth. Add cereal and refrigerate to cool.
Dutch Oven Enchiladas
This is one of my favorite dinners. I cover my dutch oven with tin foil, for easy clean up and just bake in the oven on 350 degrees for 25 minutes or until cheese is melted.
1 large onion chopped
2 pounds ground beef
1 (10 ounce) can tomato soup
2 (10 ounce) cans enchilada sauce
3/4 pound of cheddar cheese, grated
8 flour tortillas
1 cup sour cream
Cook onion and ground beef. In large bowl combine beef, tomato soup, and enchilada sauce. In Dutch oven, place a 1/4 inch layer of sauce. Cover this mixture with a layer of tortillas, tearing to cover. Cover tortillas with cheese. Place another layer of sauce, tortillas and cheese, repeating until all mixture is used. Top with cheese. Place lid on dutch oven and bake for 35-40 minutes, or until mixture is bubbling and heated through. Serve with sour cream. Serves 8.
1 large onion chopped
2 pounds ground beef
1 (10 ounce) can tomato soup
2 (10 ounce) cans enchilada sauce
3/4 pound of cheddar cheese, grated
8 flour tortillas
1 cup sour cream
Cook onion and ground beef. In large bowl combine beef, tomato soup, and enchilada sauce. In Dutch oven, place a 1/4 inch layer of sauce. Cover this mixture with a layer of tortillas, tearing to cover. Cover tortillas with cheese. Place another layer of sauce, tortillas and cheese, repeating until all mixture is used. Top with cheese. Place lid on dutch oven and bake for 35-40 minutes, or until mixture is bubbling and heated through. Serve with sour cream. Serves 8.
Chicken Tacos
4 boneless, skinless chicken breasts (frozen chicken tenders work well too)
1 16 oz. jar of salsa
flour tortillas
sour cream
cheese
Put chicken and salsa into crock pot. Cook on High 4-6 hours until chicken is tender. In a flour tortilla, layer chicken with a little salsa, cheese and sour cream. Roll up and enjoy!
Note: I usually double this using 1 jar of mild salsa and 1 jar of med. salsa. I blend the salsa in the blender for just a couple of seconds. It seems to distribute the flavor better.
1 16 oz. jar of salsa
flour tortillas
sour cream
cheese
Put chicken and salsa into crock pot. Cook on High 4-6 hours until chicken is tender. In a flour tortilla, layer chicken with a little salsa, cheese and sour cream. Roll up and enjoy!
Note: I usually double this using 1 jar of mild salsa and 1 jar of med. salsa. I blend the salsa in the blender for just a couple of seconds. It seems to distribute the flavor better.
Grandma's Corn Chowder
1/2 c. diced ham
4 medium potatoes peeled and diced
1 medium onion diced
2 c. water
2-3 chicken bouillon cubes
2 cans cream style corn
1/2 bag frozen corn (approx 1-1/2 cups)
black pepper to taste
2 c. half and half
1-2 c. shredded cheddar cheese
Put all ingredients into crock pot except for cheese and half & half. Cook on high for approx. 4 hours or on low for up to 8 hours until potatoes are tender. Stir in the half & half and the cheese. Stir a little to melt the cheese and serve.
Tips: I never peel my potatoes and I usually put a little drizzle of extra virgin olive oil in with the ham first. You can also use the southern style hash brown potatoes in place of the 4 med. potatoes and substitute dried minced onion for the medium diced onion. Enjoy!
Pressure cooker: add all ingredients to pot except for 1/2 & 1/2 and cheese. Cook on high for 5 minutes. Natural release for 5 more minutes then quick release. Add 1/2 & 1/2 and cheese.
4 medium potatoes peeled and diced
1 medium onion diced
2 c. water
2-3 chicken bouillon cubes
2 cans cream style corn
1/2 bag frozen corn (approx 1-1/2 cups)
black pepper to taste
2 c. half and half
1-2 c. shredded cheddar cheese
Put all ingredients into crock pot except for cheese and half & half. Cook on high for approx. 4 hours or on low for up to 8 hours until potatoes are tender. Stir in the half & half and the cheese. Stir a little to melt the cheese and serve.
Tips: I never peel my potatoes and I usually put a little drizzle of extra virgin olive oil in with the ham first. You can also use the southern style hash brown potatoes in place of the 4 med. potatoes and substitute dried minced onion for the medium diced onion. Enjoy!
Pressure cooker: add all ingredients to pot except for 1/2 & 1/2 and cheese. Cook on high for 5 minutes. Natural release for 5 more minutes then quick release. Add 1/2 & 1/2 and cheese.
Creamy Italian Chicken
4 boneless skinless chicken breast halves (you can leave them whole or cut them into pieces... chicken tenders work well also)
1 envelope Good Seasons Italian salad dressing mix
1/4 c. water
1 pkg. cream cheese, cut into pieces
2 cans cream of chicken soup
1 (4 oz.) can mushroom stems and pieces
Hot cooked pasta, rice or potatoes
Place all ingredients, except for pasta etc... into crock pot or slow cooker. Give it a quick stir and cook on medium for up to 8 hours. You may have to adjust the temp 1/2 way through. Stir well just before serving. Serve over rice, pasta or baked or mashed potatoes. Note: I always use frozen chicken tenders and then omit the water. I also double the recipe.
1 envelope Good Seasons Italian salad dressing mix
1/4 c. water
1 pkg. cream cheese, cut into pieces
2 cans cream of chicken soup
1 (4 oz.) can mushroom stems and pieces
Hot cooked pasta, rice or potatoes
Place all ingredients, except for pasta etc... into crock pot or slow cooker. Give it a quick stir and cook on medium for up to 8 hours. You may have to adjust the temp 1/2 way through. Stir well just before serving. Serve over rice, pasta or baked or mashed potatoes. Note: I always use frozen chicken tenders and then omit the water. I also double the recipe.
Wednesday, August 27, 2008
Taco Soup
1 can of corn
1 can of diced tomatoes (to-may-toes, NOT to-mah-toes)
1 can of pinto beans
1 lb of ground beef
1 packet of Taco Bell's Taco Seasoning
Cheddar Cheese
Sour Cream
Fritos
Brown the ground beef. Add the Corn, Diced Tomatoes, and Pinto Beans WITHOUT draining into a big pot. (The juices make up the soup part of it.) Add the beef and taco seasoning. Heat it up baby. Nice and warm. Then crunch up the fritos in a bowl, put the soup in it and top with sour cream and cheddar cheese. Easy easy.
Optional... we like everything spicey and hot so I like to add cayenne pepper and ground cinnamon for a little kick. I don't really measure how much I put in, so just play around with it. And if the soup is too thick or you have visitors show up uninvited, then you can add water to the soup. But that goes without saying right? Also, this reheats really well so I normally double everything so we have some left overs.
1 can of diced tomatoes (to-may-toes, NOT to-mah-toes)
1 can of pinto beans
1 lb of ground beef
1 packet of Taco Bell's Taco Seasoning
Cheddar Cheese
Sour Cream
Fritos
Brown the ground beef. Add the Corn, Diced Tomatoes, and Pinto Beans WITHOUT draining into a big pot. (The juices make up the soup part of it.) Add the beef and taco seasoning. Heat it up baby. Nice and warm. Then crunch up the fritos in a bowl, put the soup in it and top with sour cream and cheddar cheese. Easy easy.
Optional... we like everything spicey and hot so I like to add cayenne pepper and ground cinnamon for a little kick. I don't really measure how much I put in, so just play around with it. And if the soup is too thick or you have visitors show up uninvited, then you can add water to the soup. But that goes without saying right? Also, this reheats really well so I normally double everything so we have some left overs.
Honey Key Lime Chicken
5 tablespoons key lime juice
2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon lemon pepper
4 skinless, boneless chicken breast halves
In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 6 hours, turning the bag occasionally.
Preheat an outdoor grill for high heat.
Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.
2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon lemon pepper
4 skinless, boneless chicken breast halves
In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 6 hours, turning the bag occasionally.
Preheat an outdoor grill for high heat.
Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.
Buttermilk Cookies (Sugar Cookies)
2 cups lard or shortening
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. nutmeg
4-6 cups flour
2 eggs
2 cups buttermilk
3 cups sugar
Stir dry ingredients into 3 cups of flour. Cut in lard or shortening. Mix eggs, sugar, and buttermilk, then add to dry ingredients. Add 1 cup of flour at a time till dough can be rolled out. Sprinkle a little flour on counter top where you will roll out the dough. (You may need to knead the flour in to make it easier to roll.) Cut into shapes. Bake at 350 for 9-11 minutes on an ungreased cookie sheet. Frost when cool.
I always double the recipe so there is plenty to go around. These cookies disappear quickly!!!
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. nutmeg
4-6 cups flour
2 eggs
2 cups buttermilk
3 cups sugar
Stir dry ingredients into 3 cups of flour. Cut in lard or shortening. Mix eggs, sugar, and buttermilk, then add to dry ingredients. Add 1 cup of flour at a time till dough can be rolled out. Sprinkle a little flour on counter top where you will roll out the dough. (You may need to knead the flour in to make it easier to roll.) Cut into shapes. Bake at 350 for 9-11 minutes on an ungreased cookie sheet. Frost when cool.
I always double the recipe so there is plenty to go around. These cookies disappear quickly!!!
Easy Lasagna
16 oz Package of Lasagna noodles
32 oz Tomato Sauce
1 lb Hamburger
1 T Minced Onion
32 oz Cottage Cheese
2 cups Mozerella Cheese
2 cups Cheddar Cheese
Boil noodles. Pour could water over and drain. Set aside. Brown hamburger with onion, salt, and pepper. Pour in tomato sauce and mix. In a 9x13 pan, layer noodles, hamburger and sauce, and cheeses. Bake covered at 375 for 1 hour.
32 oz Tomato Sauce
1 lb Hamburger
1 T Minced Onion
32 oz Cottage Cheese
2 cups Mozerella Cheese
2 cups Cheddar Cheese
Boil noodles. Pour could water over and drain. Set aside. Brown hamburger with onion, salt, and pepper. Pour in tomato sauce and mix. In a 9x13 pan, layer noodles, hamburger and sauce, and cheeses. Bake covered at 375 for 1 hour.
Won Ton Chicken Salad
4-6 chicken breasts cubed
1 head of lettuce
1 pkg. Won Ton wraps
1 small pkg. almonds
Dressing
½ c. white vinegar
½ c. oil
1 c. sugar
1 Tbsp. pepper
Make dressing ahead of time by bringing all ingredients to a boil. Refrigerate for 2-4 hours. Cook chicken, let cool and cut into bite size pieces. Heat ½ cup vegetable oil in a skillet until very hot. Place Won Ton wraps in oil and cook until lightly brown on each side (this literally takes seconds). Set aside. Cut up lettuce in a large salad bowl, add slivered almonds and chicken. Pour half the dressing into the salad and toss well. Crumble the won ton wraps onto the salad. Add the remaining dressing and toss well.
This is one of our most very favorite salads…. Actually we have a lot of favorite salads. This one is really good and easy and is a favorite at our Smith family party’s. I got this recipe from my sister Kris but I think it originally came from my niece Holly. You can add mandarin oranges if you want. You can also substitute the head of lettuce with bagged baby lettuces or baby spinach. It turns out just as good.
1 head of lettuce
1 pkg. Won Ton wraps
1 small pkg. almonds
Dressing
½ c. white vinegar
½ c. oil
1 c. sugar
1 Tbsp. pepper
Make dressing ahead of time by bringing all ingredients to a boil. Refrigerate for 2-4 hours. Cook chicken, let cool and cut into bite size pieces. Heat ½ cup vegetable oil in a skillet until very hot. Place Won Ton wraps in oil and cook until lightly brown on each side (this literally takes seconds). Set aside. Cut up lettuce in a large salad bowl, add slivered almonds and chicken. Pour half the dressing into the salad and toss well. Crumble the won ton wraps onto the salad. Add the remaining dressing and toss well.
This is one of our most very favorite salads…. Actually we have a lot of favorite salads. This one is really good and easy and is a favorite at our Smith family party’s. I got this recipe from my sister Kris but I think it originally came from my niece Holly. You can add mandarin oranges if you want. You can also substitute the head of lettuce with bagged baby lettuces or baby spinach. It turns out just as good.
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies…. The EASY way!
2 spice cake mixes
1 can (29 oz.) solid pack pumpkin
1 12 oz. bag chocolate chips
½ c. flour (approximately)
Mix dry cake mixes and pumpkin really well. Add flour and mix. Stir in chocolate chips and drop onto greased (pam) cookie sheet. Bake at 400 for 11 min.
My friend Susan Collins sent this recipe to me. The cookies are so good and so easy!
2 spice cake mixes
1 can (29 oz.) solid pack pumpkin
1 12 oz. bag chocolate chips
½ c. flour (approximately)
Mix dry cake mixes and pumpkin really well. Add flour and mix. Stir in chocolate chips and drop onto greased (pam) cookie sheet. Bake at 400 for 11 min.
My friend Susan Collins sent this recipe to me. The cookies are so good and so easy!
Easy Coconut Dessert
This is such an easy recipe and I always have all of the ingredients which makes for a perfect Sunday evening dessert!
4 eggs
1 tsp. vanilla
½ stick margarine
1 c. coconut
½ c. flour
1 c. sugar
¼ tsp. salt
2 c. milk
Put all ingredients in blender. Blend for about 2 minutes. Pour into a greased 11x7 pan (a 10 inch pie plate or an 8x8 pan would work fine too). Bake at 350 for 40 minutes or until the middle is set. The last 5 minutes of baking sprinkle a little coconut on top and finish baking. It can be served warm or cold, plain or with whipped cream.
4 eggs
1 tsp. vanilla
½ stick margarine
1 c. coconut
½ c. flour
1 c. sugar
¼ tsp. salt
2 c. milk
Put all ingredients in blender. Blend for about 2 minutes. Pour into a greased 11x7 pan (a 10 inch pie plate or an 8x8 pan would work fine too). Bake at 350 for 40 minutes or until the middle is set. The last 5 minutes of baking sprinkle a little coconut on top and finish baking. It can be served warm or cold, plain or with whipped cream.
Sweet Crunch
1 ½ c. Margarine
2 c. sugar
2 c. light karo syrup
1 large box Rice Chex
1 small box Golden Grahams
1 pkg. sliced almonds
½-1 pkg. coconut
Mix margarine, karo syrup and sugar in saucepan. Bring to a boil. Let boil for 2 minutes on medium heat to dissolve sugar. Mix cereals, almonds and coconut in large bowl. Pour mixture over cereals and stir to coat all pieces. Store in airtight container.
We love this! We make it for just about every occasion we can think of.... we even invent occasions just so we can make it:)!!!
2 c. sugar
2 c. light karo syrup
1 large box Rice Chex
1 small box Golden Grahams
1 pkg. sliced almonds
½-1 pkg. coconut
Mix margarine, karo syrup and sugar in saucepan. Bring to a boil. Let boil for 2 minutes on medium heat to dissolve sugar. Mix cereals, almonds and coconut in large bowl. Pour mixture over cereals and stir to coat all pieces. Store in airtight container.
We love this! We make it for just about every occasion we can think of.... we even invent occasions just so we can make it:)!!!
Spinach Dip
A favorite recipe from Brian Berlin & Kathy Berlin
1 package Knorr vegetable recipe mix
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1 16 oz. container sour cream
1 cup real mayonnaise
1 8 oz. can water chestnuts drained and chopped
3 green onions chopped
1 can small or tiny shrimp rinsed
couple of sprinkles of garlic salt
Mix all ingredients together and chill about 2 hours. Serve with chunks of French bread.
Brian’s friend’s mom made this recipe a couple of times when Brian was at their house (in Jr. High) and he loved it. So she shared this recipe with us. It has been a family favorite now for many years!
1 package Knorr vegetable recipe mix
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1 16 oz. container sour cream
1 cup real mayonnaise
1 8 oz. can water chestnuts drained and chopped
3 green onions chopped
1 can small or tiny shrimp rinsed
couple of sprinkles of garlic salt
Mix all ingredients together and chill about 2 hours. Serve with chunks of French bread.
Brian’s friend’s mom made this recipe a couple of times when Brian was at their house (in Jr. High) and he loved it. So she shared this recipe with us. It has been a family favorite now for many years!
Tuesday, August 26, 2008
Chocolate Mint Brownies
1 cup flour
1 cube butter or margarine (soft)
½ tsp. salt
4 eggs
1 tsp. vanilla
1 (16 oz.) can chocolate syrup (1 1/3 cup)
1 c. sugar
Filling:
2 c. confectioners sugar
1 cube butter or margarine (soft)
1 Tbsp. water
½ tsp. mint extract
3 drops green food color
Topping
1 (10 oz.) pkg. mint chocolate chips
9 Tbsp. butter or margarine
Combine first 7 ingredients in mixing bowl. Beat on medium for 3 minutes. Pour batter into greased 9x13x2 inch pan. Bake at 350 for 30 minutes. Cool completely on wire rack (approximately 4 hours). Combine filling ingredients. Beat until creamy and spread over cooled brownies. Refrigerate until set. Melt chocolate chips and butter for approx. 1 minute in the microwave. Stir well to completely melt chocolate. Add more time if necessary. Let cool for 30 minutes or until lukewarm. Stir occasionally. Spread over filling. Chill before cutting. Store in refrigerator. Brownies will keep in an airtight container in refrigerator for up to 2 weeks.
1 cube butter or margarine (soft)
½ tsp. salt
4 eggs
1 tsp. vanilla
1 (16 oz.) can chocolate syrup (1 1/3 cup)
1 c. sugar
Filling:
2 c. confectioners sugar
1 cube butter or margarine (soft)
1 Tbsp. water
½ tsp. mint extract
3 drops green food color
Topping
1 (10 oz.) pkg. mint chocolate chips
9 Tbsp. butter or margarine
Combine first 7 ingredients in mixing bowl. Beat on medium for 3 minutes. Pour batter into greased 9x13x2 inch pan. Bake at 350 for 30 minutes. Cool completely on wire rack (approximately 4 hours). Combine filling ingredients. Beat until creamy and spread over cooled brownies. Refrigerate until set. Melt chocolate chips and butter for approx. 1 minute in the microwave. Stir well to completely melt chocolate. Add more time if necessary. Let cool for 30 minutes or until lukewarm. Stir occasionally. Spread over filling. Chill before cutting. Store in refrigerator. Brownies will keep in an airtight container in refrigerator for up to 2 weeks.
Homemade Oreo Cookies
2 pkgs devils food cake mix
1 1/2 c. shortening (butter flavor works best)
1 tsp vanilla
4 eggs
mix all ingredients together. Roll into 1'' balls and place on an ungreased cookie sheet. bake at 350 for 8 to 10 min.
Frosting
8 oz. cream cheese
1 cube butter
1 tsp. vanilla
2 to 4 c. powdered sugar (a 1 lb. bag works perfectly)
mix together place in between two cookies when cooled!These cookies (unfortunately) don't last very long at our house. We often take them camping and they are always the first snack to be consumed.
Tip: To get the cookies uniform in shape, I always use a cookie scoop... not rounded just filled to the top of the scoop and then scraped off. I also put the frosting into a pastry bag (you can also use a gallon size ziploc bag and snip off the corner). Then lay all of the cookies out on the counter top and pipe frosting onto half of them. That way if you need to add a little more to some you can do that easily. This recipe makes about 48 filled cookies. Enjoy!
1 1/2 c. shortening (butter flavor works best)
1 tsp vanilla
4 eggs
mix all ingredients together. Roll into 1'' balls and place on an ungreased cookie sheet. bake at 350 for 8 to 10 min.
Frosting
8 oz. cream cheese
1 cube butter
1 tsp. vanilla
2 to 4 c. powdered sugar (a 1 lb. bag works perfectly)
mix together place in between two cookies when cooled!These cookies (unfortunately) don't last very long at our house. We often take them camping and they are always the first snack to be consumed.
Tip: To get the cookies uniform in shape, I always use a cookie scoop... not rounded just filled to the top of the scoop and then scraped off. I also put the frosting into a pastry bag (you can also use a gallon size ziploc bag and snip off the corner). Then lay all of the cookies out on the counter top and pipe frosting onto half of them. That way if you need to add a little more to some you can do that easily. This recipe makes about 48 filled cookies. Enjoy!
Berlin Boy's Favorite Chili
5 cans of white pinto beans
2 cans tomato soup
1/2 cup milk
2 cans diced tomatoes
1 pound hamburger (cooked)
2 Tbsp. brown sugar
1 chili seasoning packet
salt and pepper
put ingredients in crockpot and gently stir. Cook on high setting for 6 hrs.
I always set out a package of Rhoades roll dough and make scones with this chili. This is one of our favorite fall meals! It really warms you up inside.
2 cans tomato soup
1/2 cup milk
2 cans diced tomatoes
1 pound hamburger (cooked)
2 Tbsp. brown sugar
1 chili seasoning packet
salt and pepper
put ingredients in crockpot and gently stir. Cook on high setting for 6 hrs.
I always set out a package of Rhoades roll dough and make scones with this chili. This is one of our favorite fall meals! It really warms you up inside.
Brian's Favorite Cherry Cheetcake
(No it's not a typo, just a yummy combination of cheesecake and sheetcake:)
8 oz. cream cheese
1 c. powdered sugar
1 box french vanilla cake mix
12-16 oz Cool Whip
2 (16 oz) cherry pie filling
Make cake as directed on Box. Bake in a greased 11x14 jelly roll pan for 15 minutes or until toothpick inserted in center comes out clean. Cool.
To Make Frosting
mix cream cheese with powdered sugar. Mix in cool-whip together till smooth (usually 2-3 minutes in my mixer) spread cream cheese mixture onto cooled cake. Add cherry pie filling on top and spread evenly. This cake feeds a crowd, and is so delicious.
8 oz. cream cheese
1 c. powdered sugar
1 box french vanilla cake mix
12-16 oz Cool Whip
2 (16 oz) cherry pie filling
Make cake as directed on Box. Bake in a greased 11x14 jelly roll pan for 15 minutes or until toothpick inserted in center comes out clean. Cool.
To Make Frosting
mix cream cheese with powdered sugar. Mix in cool-whip together till smooth (usually 2-3 minutes in my mixer) spread cream cheese mixture onto cooled cake. Add cherry pie filling on top and spread evenly. This cake feeds a crowd, and is so delicious.
Sunday Pot Roast
2 cans Cream of Mushroom soup
1 pkg dry onion soup mix
1 1/4 c. water
1 - 5 pound roast beef
In a mixing bowl, mix water, soup, and soup mix together, put roast in crock pot and pour soup mixture on top. cook for 8 hrs. this time depends on whether or not your roast is frozen, which mine always is. We love to have this meal after church. Very easy and almost NO Cleanup.
1 pkg dry onion soup mix
1 1/4 c. water
1 - 5 pound roast beef
In a mixing bowl, mix water, soup, and soup mix together, put roast in crock pot and pour soup mixture on top. cook for 8 hrs. this time depends on whether or not your roast is frozen, which mine always is. We love to have this meal after church. Very easy and almost NO Cleanup.
No Fuss Meatloaf
2 Eggs
1/2 c. water
1- 6 oz box of Stove Top stuffing (any flavor)
2 lbs. of ground beef
Ketchup
In a large bowl, Beat eggs and water together. add stuffing bag (unmade) & mix well, add hamburger! I put mine in a 8x11 glass pan! Can use bread pan or whatever dish you would like.
layer ketchup on the top like frosting!
bake at 350 for 1 hour and 15 min. or until no longer pink!
So yummy and So, So Easy. My kids love this Meatloaf, We NEVER have leftovers.
1/2 c. water
1- 6 oz box of Stove Top stuffing (any flavor)
2 lbs. of ground beef
Ketchup
In a large bowl, Beat eggs and water together. add stuffing bag (unmade) & mix well, add hamburger! I put mine in a 8x11 glass pan! Can use bread pan or whatever dish you would like.
layer ketchup on the top like frosting!
bake at 350 for 1 hour and 15 min. or until no longer pink!
So yummy and So, So Easy. My kids love this Meatloaf, We NEVER have leftovers.
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