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Thank you Express! The gals are going to be verrrrry happy with you :)
_________________
Here ya go ladies :mrgreen:
~~3 guesses~~
1 lime, cut into wedges
Coarse or kosher salt
1 (6 ounce) can frozen lime concentrate
3/4 cup tequila
6 tablespoons Triple Sec
1 (12 ounce) can lemon-lime or grapefruit soda
3 to 4 cup ice cubes
Lime twist for garnish
Lime peel for garnish
Rub rim of each cocktail glass with lime wedge; swirl glass in salt to coat rim. Combine half of each of the remaining ingredients, except garnishes, in blender container; blend until ice is finely chopped and mixture is slushy. Pour into salt-rimmed glasses. Repeat with remaining ingredients. Garnish, if desired.
shhhhh secret >>
When all is mixed and chilled sneak it into the backroom.
P.S. Express….Martha Stewart never looked so good. WHERE did you FIND that??? Soooo cute!!
Caution!!
For those of you in the frigid 17 below :
The above should not be consumed or even attempted.
Better you go with >>>
1/2 oz Kahlua coffee liqueur
1/2 oz creme de cacao
1/2 oz Christian Brothers brandy
4 oz coffee
1 1/2 oz whipped cream
Mix alcohols, add coffee, top with whipped cream, and serve.
Oh my goodness. How cool is this!
Thank you very much for this, Express.
It is going to be used a lot and bring much joy.
You the best!!!!
:D
Alright 2shado…thanks for the great drink recipes. I must be sure to try them out ASAP. I will also add the ingrediants to the cabinet in the backroom so we have them at NG time.
You are awesome. Be well and gain strength and happiness so we see you to share a drinkie.
DramaQueen—-someone named Loulou was looking for you??
Sarahdoodle, I actually left a her a message right after you and have no response so far. Maybe I will catch up with her later. Thanks for letting me know.
:)
I am trying to find my best recipe to put on this page. Not an easy task.
KISS ME NOT SANDWICH
Spread mustard on two pieces of bread. Then slice onion on one and cover with the other.
Ice tea helps wash it down.
What a nice place!
Thanks, 2shado, for the drink recipes, especially the coffee one. Mmmm….yummy!
I have a hint for everyone…
Use sea salt for salt in recipes.
Much healthier for you.
A good tip for those with high blood pressure.
I’ve a cyber friend with diabetes and I am going to look for recipes for him.
If I run across some goodies, I’ll post ‘em.
He has a Mainading Tips link…
I’ll post that back here, too.
It includes a recipe at the end of his article.
Faith, post your club’s link back here…thanks!
Here’s my cyber friend’s Marinading Tips
http://marinadedave.wordpress.com/marinating-tips/
The recipe looks delicious at the end of the article, too.
Here’s a recipe for the birds..
1 cup cornmeal
1 cup peanut butter
1 cup sugar
1/2 cup flour
1 cup water
1 cup birdseed
In a microwave-safe bowl, combine the first five ingredients. Microwave on high for 3-5 minutes. Stir in birdseed. Cool. Press into sandwich size plastic containers; refridgerate. The size will fit many suet cages. Makes 2 suet cakes.
Many thanks to Birds and Blooms magazine!
Here’s a yummy recipe though I just got it in the mail and have not yet tried it
Honey Fruit Dip
1 carton (6 oz.) lemon custard-style yogurt
1 package (3 0z) cream cheese, softened
1 tablespoon honey
In food processor or blender, combine ingredients until smooth.
Serve with sliced pears and apples.
BEEF STROGANOFF
2pounds beef tenderloin or sirloin steak
1/4 cup butter or margerine
1can (6ounces) sliced mushrooms (drained)
2cans (101/2 ounces each) condensed beef broth
1/3 cup instant minced onion
1/4 cup catsup
11/2 cup teaspoons garlic salt
1/2 cup flour
2cups sour cream
8 to 10 ounces uncooked medium noodles
3tablespoons butter or margerine
Cut meat across the grain into 3/4 inch slices, then into strips 3×1/4 inch. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.
In same skillet, brown meat. Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir one minute. Stir in sour cream; heat through.
Cook noodles as directed on package, drain. Toss with 3 tablespoons butter. Serve with stroganoff. 6-8 servings.
I will serve this stroganoff on top of rice sometimes which is also very good.
A recipe for Beef Stroganoff that uses the skillet from beginning to end…I like!
DQ! what about the cooking sherry ??? You no likie?
Beef stroganoff = my VERY alltime favorite!!!!!!!!!
One problem……now I’ve got to cancel the spaghetti sauce I’m preparing and run to the store. yyummmmmy
2shado and Coreysmom,
I love that particular stroganoff recipe because…it doesn’t require the sherry which I almost never have on hand.
This recipe also only requires one large pan.
It is easy but let me tell you it is oh so dang good. My family loves it and it tastes like a very complicated recipe.
That’s why I like it. I hope you do too.
:D
I am now in the process of making that awesome bird seed recipe for my little feathered friends. I am so excited to have my own little suet cakes.
Thanks Coreysmom for putting that on the recipe board.
I will let you know how it turns out.
Your welcome, DQ!
My hubby and me are always making sure our outdoor pets are well fed.
I think they eat better than we do!
It’s fun to watch the Blue Jays chase after the squirrels, let them bury their peanuts, then dig them up as soon as the squirrel leaves!
I even put out grape jelly and oranges for the goldfinches. They are so beautiful!
Coreysmom,
You and I share that hobby then. My husband and I are the same way.
My neighbors call me the bird lady. LOL
I haven’t done the oranges and jelly though. That sounds very interesting.
One of my favorite cookie recipes since grade school…
Potato Chip Cookies
yeid: 2-3 dozen
3/4 cup white sugar
1 cup butter (do not substitute)
1 egg yolk
1/2 cup chopped nuts
1 teaspoon vailla extract
1/4 teaspoon almond extract
2 cups flour
3/4 cup crushed potato chips
Cream the butter and sugar. Add egg yolk and extracts and stir just until combined. Add flour mixing well. Fold in crushed potato chips.
Place heaping tablespoon size dough on ungreased cookie sheets. Bake @ 350 degree oven for 8-10 minutes.
Note: not for the health-conscious…
A recipe for those who love to entertain…
Appetizer
Chocolate Covered Prunes
48 dried pitted prunes
48 whole almonds or walnut halves
2 cups (12 oz.) semi-sweet chocolate chips
2 tablespoons creamy peanut butter
Stuff each prune with an almond or walnut half. Melt choclate chips in a microwave-safe bowl or double boiler. Add peanut butter; mix well. Dip prunes in chocolate mixture and place on waxed paper to harden. Store in the refridgerator.
Yields 4 dozen
Note: a semi-healthy snack for those who suffer typing dyslexia. Great when served at the computer. :grin:
coreysmom…..hahahahahhaha :lol: Sticky keys???
Honest, 2shado, I did think of you when I saw that recipe…dunno why though…
maybe because recipes for prune appetizers are a hoot to me…:grin:
oh man got back a bit earlier from the cubs convention and woo hoo thank you express. DQ luv the recipes friend and coreysmom. I will start posting soon I promise. I am wiped out from the weekend. Ate at harry carey’s and the food was awesome. Missed you girls. :) Thanks again express and saradoodle
I told you girls about recipezaar, I find so many wonderful recipes here and will post if it’s a rz hit.. Here is one that the family luvs from there. :)
I make more of the topping to go on top, This is one of the dishes that the family asks for all the time, Hope you enjoy it!!
Crunchy Chicken Casserole
1 cup chopped celery
1 TB butter
3 cups cooked chicken breasts
1 1/2 cups cooked rice *I made 2 cups of long grain in the bag*
1 (10.75 oz) can cream of chicken *Undiluted*
3/4 cup mayonnaise *Not Miracle whip*
1 (8-oz) can sliced water chestnuts, drained * I cut them up into quarters*
1/2 cup sliced almonds *bought the small pack of slivered almonds* *also browned them in butter for a minute*
2 TB chopped onions
TOPPING
1 TB melted butter
1/2 cup crushed corn flakes, *I used 3/4 cup*
You can cook your chicken and rice the night before if you want or that day..
In a skillet, saute the celery and onion in butter until tender
Remove from heat and add the next 8 ingredients, * I mixed in a bowl*
Spoon into a greased 9×13 pan
Combine Melted Butter and Cornflakes.
Sprinkle On top
Bake 350 for 30-45 minutes
BonAppetite&Enjoy!!
Here is another rz hit and even though it’s freezing this dish is awesome for the summer :)
I have used cashews sometimes and carmel also, This is OMGosh good
I made this for the family and their friends went wild for it. I used two boxes of ice cream sandwiches and one and a half tubs of cool whip. no problems no calories lol
BonAppetite&Enjoy!!
Ice cream Sandwich Dessert Recipe
19 ice cream sandwiches
1 (12 ounce) carton frozen whipped topping, thawed
1 (11 3/4 ounce) jar chocolate fudge topping
1 cup salted peanuts
15 servings
10 minutes 10 mins prep
Cut one ice cream sandwich in half.
Place one whole and one half sandwich along a short side of an ungreased 13×9x2 inch pan.
Arrange eight sandwiches in opposite direction in the pan.
Spread with half of the whipped topping.
Spoon fudge topping by teaspoonfuls onto whipped topping.
Sprinkle with 1/2 cup peanuts.
Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts.
Pan will be full.
Cover and freeze.
Remove from freezer 20 minutes before serving.
Cut into squares.
Can be frozen up to 2 months
I found this recipe on rz and in the summer it’s the only one I use now. It really works great for the hummingbirds
:)
You know me and my recipe’s I found this one because I love the little hummingbirds. After watching one coming over to an empty feeder, I made some last night and didn’t put any food coloring in. The hummingbirds have been here more today than all summer. It’s unbelievable but they love it.. You won’t believe how many this attracts and much cheaper then the store bought mix!
Enjoy!!
Hummingbird Feeding Solution !
1/2 cup sugar
2 cups water
7 minutes 5 mins prep
Combine sugar and water in a saucepan and bring to a boil.
Boil for 2 minutes.
Cool completely.
DO NOT add food coloring to water!
Fill your hummingbird feeder and keep remaining feeding solution in the refrigerator up to one week.
I make this for the family Of course I doubled everything and served it with spanish rice..I usually add extra cheese because we luv cheesy! LOL
BonAppetite&Enjoy!!
Sour Cream Chicken Enchiladas
.
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 (4 1/2 ounce) can chopped green chilies
8 12-inch flour tortillas
2 cups shredded cheddar cheese
2 cups chopped cooked chicken
4 servings
55 minutes 10 mins prep
Heatr oven to 350°F.
Spray 13×9 baking dish with cooking spray.
In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
Spoon remaining mixture onto top of the tortillas and cover pan with foil.
Bake 30 to 35 minutes.
Remove from oven and top with the reserved cup of cheese.
Bake 5 minutes longer, or until cheese is melted.
Girls I made this chicken tonight and the family loved it so making it again tomorrow, I used 8 breasts and doubled the seasoning’s and used real butter and melted more than what it called for, wish you could have smelled our house.. I also cooked it at 325 for 45 minutes. Yummy
Italian Baked Chicken
1/2 cup grated parmesan cheese
2 tablespoons dried oregano
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 tablespoons melted margarine
4 skinless boneless chicken breast halves
In shallow pie plate, combine first 5 ingredients.
Dip chicken in melted margarine, then in the seasoning mix in the pie plate.
Place in a greased baking dish.
Drizzle remaining melted margarine& seasoning mix over chicken.
Bake at 325 for 30-45 minutes or until done.
This stuff is awesome. Found it on rz and Our son couldn’t quit eating lol Yummy lol I make this alot and if you like stuffed green pepper’s you will love this soup!
Stuffed Green Pepper Soup
2 lbs ground beef
2 quarts water
1 (28 ounce) can diced tomatoes (undrained)
1 (29 ounce) can tomato sauce
2 cups cooked long grain white rice * I used extra* and 1/2 cup uncooked rice
3-4 cups chopped green bell peppers
2 beef bouillion cubes
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper
In 6-quart saucepan or Dutch oven, brown beef; drain.
Add remaining ingredients; bring to boil.
Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
Makes around 16 servings
girls when I found this on rz I couldn’t believe how fast this would become a favorite. Yummy :)
I might be drinking more coffee in the next month LOL This recipe is awesome!!
Iced Coffee!
8-10 cups strong coffee
1 (14 ounce) can sweetened condensed milk
Combine brewed coffee and sweetened condensed milk in a large pitcher.
Refrigerate until chilled.
Serve over ice.
TIP- Use leftover coffee to make coffee ice cubes with.
Then you have the chill without getting watered down.
“Faith, Coreysmom, DramaQueen”…… Nah! I think it’s Martha Stewart running around back here using the nanes of our bolggers!!!
Regardless these recipies sound FAB!!!! Thank you! :)
2shadow thank you for the 3 guesses drink,hehe Want one girl :)
woo hoo
lol 2shadow, Luv coreysmom and dq recipes too. And thanks for marinade daves link :)
here is the link of the recipe sight that I have found more recipe’s than you can imagine. If you go look me up in gadget’s I am one of the hosts there.
http://www.recipezaar.com
I found this recipe from a friend I met on rz, kelly, she has awesome recipe’s and alot of the ones I have made have become family favorites. It is fun I luv to try new ones all the time. :) I don’t use eggs in it.
Chicken Lo Mein
1 1/2 lbs boneless skinless chicken breasts
salt and pepper
1 tablespoon olive oil
2 teaspoons sesame oil, divided
3 (3 ounce) packages oriental-flavor instant ramen noodles, reserve 2 seasoning packets
1 1/2 tablespoons sesame oil
2 tablespoons soy sauce
2 cups coleslaw mix, packed
4-6 servings Change size or US/metric
40 minutes 10 mins prep
In large, deep frying pan with lid, place chicken breasts seasoned with salt and pepper, into 1 Tbl. olive oil and 1 teaspoon sesame oil.
Cook over medium heat, covered, for 20 minutes, turning ocaisionally, til chicken is done.
Remove chicken from pan to cool slightly. Cut into bite-sized pieces, toss with 1 teaspoon sesame oil, cover and set aside. Do not drain frying pan. Add 1 1/2 Tbl. sesame oil to pan.
In pot, boil 3 pkgs. Ramen noodles for 3 minutes.
Drain and RINSE WELL.
Drain again and add to frying pan with 2 Tbl. soy sauce, cole slaw mix, reserved chicken and 2 of the seasoning packets from noodles.
Stir fry, stirring, over med-low heat for 3-5 minutes or til cabbage mix is tender and all is well mixed.
Top each individual serving with sliced or chopped egg if desired.
Also serve with additional soy sauce if desired.
Makes 4-6 servings.
*Do not substitute another oil for the sesame oil! That’s what really makes this dish.
Nice additions: mushrooms, pea pods, water chestnuts, cooked broccoli.
Oh man guys and girls made this tonight, How good was this.. I cut the chicken up before I cooked it and added some waterchestnuts and bamboo shoots too. This was great..
BonAppetite&Enjoy!!
Faith……..Daves link came from Coreysmom, I think.
Luv this one too from rz :)
Ok girls I am sipping this now, mmm good. I used 1 oz of the vanilla vodka instead of two but next time I think I might try it with 2 oz banana liqueor and 1 oz baileys, not sure if I need the vanilla vodka LOL you can also put crushed graham crackers around the rim. I put my glass in the freezer too but this is powerful LOL
Banana Cream Pie Martini
2 oz vanilla vodka but I used 1 oz and still powerful lol
1 ounce banana liqueur
1 ounce Baileys Irish Cream
Add vodka to a shaker half filled with crushed ice and shake a few times.
Add remaining alcohol and swirl.
Strain into cold/frozen martini glasses.
Wow! Faith!!! Are you like in the kitcken all day and night??? Look at all the stuff! WONDERFUL!! Thanks!!! Am going to Gadgets right now!!!……………..
This is another hit from another friend I met there and we talk on the phone all the time. It’s really nice. :)
This is awesome!! Enjoy!
Tortellini With Vegetables
1 medium red pepper, sliced
1 medium green pepper, sliced
1 medium orange or yellow sweet pepper, sliced
1 cup snow peas or sugar snap peas or green beans
1 large tomato, quartered
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
5-6 fresh basil leaves, shredded
salt and pepper, to taste
2 cups cheese tortellini, dried
1/2 cup parmesan cheese, grated
In a medium saucepan cook tortellini in boiling water until just tender. Drain and set aside.
Heat oil in a saute pan or medium sized pan and add onion. Cook until translucent than add garlic, peppers, basil, and beans. Continue cooking until peppers become slightly soft.
Toss the vegetable mixture with the drained tortellini, toss well, top with parmesan cheese and serve.
Faith can move Mountains!!!!! Look at how cute YOU ARE!!!!!!!!! Great looking couple! Wonderful family.
Going back to 52 recipes. Will return after winter :)
Your smile makes me smile!!!!!!!!!
oh, nooooo! I was looking for a great fried green tomato recipe and THIS IS IT!!!!! Thank you Faith!!!!!
Whaaaat??? Mexican grilled cheese???? I’m over the moon.
Thank YOU!!!
aww you are so sweet 2shadow thank you so much. I luv fried green tomatoes. Alot of the members are gourmet but I am more down home stick to your ribs kind of cooking LOL Thanks for going. I usually have two windows open for here and in gadget’s lol
:)
Hi, gals! Are you still here in the kitchen?
Fried green tomatoes!
Yummy! I’m always surprised to have any ripe tomatoes ’cause I pick ‘em green for fried green tomatoes!
I am cm lol Me too, I luv fried green tomatoes and besides the drakes I use flour alot. Lots of paprika and salt and pepper and fry away, mmmm I am making a new recipe tomorrow I will let you girls know how it is. :)
Hey, I heard the dinner bell and here I am. Where shall I sit….oh, I see in the corner. I’d rather be at the candle lit table….the one with the flower centerpiece…near the fireplace. But I’ll do just fine right here. Bring it on!!!!
I have a wonderful guy in the produce section of my market. I was talking to him about fried green tomato recipes and he told me when i’m ready to call him in advance and he will set some big green ones aside for me. Now I’m ready.
Hooray!!
What is clicking back here?? I’m hearing things.
hehe dinner table is set and we are drinking your 3 guesses drink LOL Actually that recipe is good with flour and the seasoning’s I posted. I luv summer produce. zucchini and it all I want summer now girls Lol
All these recipes are yummy!
I’m a down home cook. I use my grandmother’s recipes…uh, she never used a recipe…just memory…like me….it has to be simple!
I think if I made myself a 3 Guesses margarita before I cook I wouldn’t mind being creative in the kitchen.
Then have a Banana Cream Pie Martini for desert…time in the kitchen would be worthwhile!
Thanks, Faith, you may make a cook who loves to cook out of me yet!
And, thanks for the link! I forgot to bookmark it last time you gave it. It’s bookmarked now.
Oh, and Faith, I have heard it twice today that we have hummingbirds here in the winter. I didn’t know that! Will have to fill my feeders now. I’ve never seen them at my feeders in the summer, but they do love the nasturtiums, four o’clocks, impatiens and morning glories that I grow in my gardens. I plant my window boxes with the impatiens and sit at the kitchen table in the morning watching those jewels. I have the morning glories growing by my back window so I can watch them in the T.V. room. So tiny and energetic…they wear me out watching them!
Do you subscribe to Birds and Blooms? They are from Reiman Publishers just like Taste of Home magazine. I love those mags they have.
CM , Faith ……y’all here still???? Go ck the backroom……Express is doing major remodeling!!!!!!!!!!
I hear sound effects. It looks VERRRRRY COOL.
She’s on a roll….midlife crises deal going on!! :mrgreen:
I love fried zucchini, too!
I get a boatload of zucchini every summer and freeze half of them for zucchini chocolate cake. Hubby’s fave.
Hubby had to buy a freezer for me after the first year at our home…he didn’t know my love for gardening, especially veggies, and that i would pack our fridge’s freezer so full…no room for meat! :lol:
I do alot of canning, too. Hubby loves my Bread and Butter pickles and tomato sauce.
Hi, 2shado!
I knew something was up back there!
I gotta check it out!
See ya there!
LOL 2shadow, she is doing awesome and cm I luv zucchini too, :)
I’ll tell you what…this is quite the place to find a good meal.
I love it!!!!!
Faith not only has good recipes but apparently she can type very fast and with a low error rate! You go girl!
Hi, DQ! Check out the news! You were right!
faith is our cheif cook…
I am the cheif bottle washer…
LOL DQ you crack me up. I actually use to be a secretary so I luv to type but can’t correct myself,ha
hehe coreysmom, You can help me cook. I actually luv to plan parties and my friends want me to go into the business but I just like to do it for fun. If you lived closer and wanted to plan a party I would help lol
I also get asked to raise money for causes and my gf right now was diagnosed with breast cancer last year and wants to walk in chicago so she asked me to help raise money for her. So I will be doing that if it ever warms up lol
I am making a new recipe from rz tonight, it’s a recipe for a cookathon for a member we lost. I will let you know how it is girls. My family luvs chicken so I try to find new recipe’s alot. I will post some wonderful drink recipes from there too :)
With superbowl coming up girls, this is one of my favorites I make. Been making it for years and everyone luvs it.
make this for parties or if you are having friends over, this is soooo good and easy lol
I double the recipe…
BLT Dip
8 oz. sour cream
8 oz mayo, I use hellman’s
2 firm tomatoes chopped up
1 cup bacon.. I use one pound when I double it and fry it and chop up
Toast
Mix all ingredients and refrigerate for 2 hours. Make several pieces of toast, cut into triangles and you can put in a basket.. I also serve this with trisquit’s..
BonAppetite&Enjoy!!
ok since I talk about rz alot if I found a recipe that I use from elsewhere I will say but if not it’s one of mine or a rz favorite LOL
It’s 5 o’clock somewhere,hehe
Adult Buttered Coffee
This is so good and really tasty! BonAppetite
Adult Buttered Coffee
1/3 cup Kahlua
1 ounce buttershots butterscotch schnapps
1/2 cup cold milk
garnish
whipped cream
chocolate syrup or caramel ice cream topping
In a tall glass fill with ice.
Add liqueurs and milk. Stir.
Top with whipped cream and swirl some syrup on top
Oh yum
Adult Dreamsicle on the rocks
Oh man this drink is wonderfully smooth..Hope you enjoy it!
6 fluid ounces orange juice
2 fluid ounces triple sec
2 fluid ounces vanilla vodka
2 fluid ounces half-and-half
Combine all ingredients in a cocktail shaker or small jar with lid.
Shake to combine.
Pour over crushed ice& serve
The Best Taco Salad
I got this recipe out of a school cookbook and now take this to parties as everyone asks, Are you bringing your taco salad. I make the meat the night before and mix everything else right before it is served. Hope you enjoy it as much as we do.
2 lbs hamburger
2 (1 1/4 ounce) packages taco seasoning
onions, cut up
lettuce
2 tomatoes
8 ounces cheddar cheese (I use 8 oz bag and use the whole bag)
dorito tortilla chips
western French dressing, I use the largest size and sometimes add a touch more from a smaller bottle
Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito’s in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
Really Yummy Miniature Chocolate Chip Cookie Cups
My girlfriend got me hooked on these, I use a roll of chocolate chip cookie dough.. Very addictive Note the peanut butter cups are the miniature ones. If you would like you can also put hershey kisses on some of them but didn’t add that in the ingredients. Also I buy the 100 mini size of the reynolds baking cups and use them for this recipe.
1 (18 ounce) package of pillsbury refrigerated chocolate chip cookie dough
1 (13 ounce) bag of reeses peanut butter cups
Preheat oven to 350.
Take your pillsbury chocolate chip cookie dough and cut off enough to roll into a ball and put into a miniature size 1-5/8 inch reynolds baking cups, I also have mini cupcake tins too that I put the liner inches.
I use the tool from pampered chef to press down on the cookie dough and then you bake them for 12 minutes at 350.
Take out and place your peanut butter cup on top or kiss.
I place in the refrigerator for a couple of minutes and then take out to enjoy.
Beer Cheese Dip.. Very Good
Had this on thanksgiving and it is sooo good and you can serve with crackers, pretzels or veggies.
1 cup shredded cheddar cheese
1 (8 ounce) package cream cheese (softened)
1 ounce hidden valley ranch dressing mix (use 1/2 package)
1/2 cup beer
chopped green onions
assorted pretzels or crackers or vegetables
Combine cheddar cheese and cream cheese and dip mix. Gradually stir in beer to desired consistency. Add green onions.
Serve with pretzels, crackers or vegetables.
girls tell me if I posting too many Lol
On game days I need meals that will be done and are tasty too boot. Hope you all enjoy it!!
Crock Pot Chicken and Noodles
1 whole chicken, thawed and washed
2 cups water
4-5 chicken bouillion cubes
1 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce) package wide egg noodles
Place the washed chicken in the crock pot.
Cover with 2 cups of water, salt, and pepper,bouillion cubes (add any extra spices you may enjoy).
Cook on low for 8-10 hours or on high for 6-8 hours.
Let cool and debone the chicken (save the liquid).
Separate the chicken into bite-sized pieces.
Set aside.
Prepare the egg noodles according to the package.
Mix the drained noodles and the chicken together.
Add about 1 cup of the reserved liquid leftover from the crock pot.
You can add more if you like them extra moist.
This freezes quite well too.
It makes a lot at once.
coreysmom I really luv to cook but I am so busy I have to find creative recipe’s that are fast and easy. If I made gourmet meals the family wouldn’t eat it Lol Thanks cm :)
I didn’t know that about hummingbirds in the winter, very cool..
Here is another one, luv this
This is awesome, got it from a friend. I used a bag of cheese and put it in the oven to melt. Also I omitted the corn.
Hearty Mexican Spaghetti
1 (1 ounce) package taco seasoning mix
1 lb lean ground beef or ground turkey
14 1/2 ounces tomatoes, canned, diced in sauce, undrained
1 can rotel tomatoes, undrained
22 ounces whole mexicorn whole kernel corn, undrained (with red and green peppers)
1 (7 ounce) can diced green chilies, undrained
1/2 cup green onions, sliced
1/2 cup Mexican blend cheese, shredded
Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender.
In large skillet brown ground beef or turkey. Add taco seaoning mix, undrained tomatoes and corn, green chilies, and onions. Over medium heat cook until heated thru, stirring occasionally.
Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.
Roast Pork Loin
I make this alot. I do double the spices if the loin is bigger and marinate over night usually. We dip ours in peanut sauce and mmm good!! BonAppetite!!
3 large garlic cloves, minced
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon rubbed sage
1 bay leaf, crumbled
1 teaspoon dried thyme, crumbled
3 lbs pork loin roast, rolled and tied
Combine first 6 ingredients in a small bowl.
Rub mixture evenly over the roast.
Cover and refrigerate at least 8 hours, turning roast occasionally.
Preheat oven to 350 degrees.
Place rack in roasting pan and place pork on the rack.
Roast until thermometer inserted in center of roast registers 160 degrees F (about 1 hour 25 minutes.).
have been making this for years, with our size family I double everything and serve it with mashed potatoes and rolls. It’s always a hit
2-3 lbs round steaks or 6-8 pork chops
1 (1 1/2 ounce) package onion soup mix
1/4 cup water
1 (10 1/2 ounce) can condensed cream of mushroom soup
Cut steak into 5 or 6 serving pieces. Place in a slow cooker.
Add dry onion soup mix, water and condensed mushroom soup. Cover and cook on low 6-8 hours or on high about 4-5 hours.
If making the pork chops, brown in oil and then put some of the sauce on the bottom of a 9×13 pan, then layer pork chops and add more sauce. Then bake for an hour and a half at 350.
Chicken Stuffing Bake
2 boxes of (6 ounce) chicken flavor stuffing mix
6 – boneless chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
1/3 cup milk
1 teaspoon parsley
Preheat oven to 350 degrees.
Prepare stuffing according to package directions, but do not let stand.
Spoon stuffing across the center of a 2 quart shallow baking dish.
Arrange 6 chicken breast halves on top of the stuffing
Combine soup, milk and parsley.
Pour over chicken.
Add Extra Parsley
Cover with foil and bake for 35 minutes
Uncover and bake 15 minutes longer or until the chicken is no longer pink.
You may need to lift some pieces of chicken so that you can check all of it.
Stir sauce before serving.
No You won’t really die but you might eat so much you might make yourself sick
Death By Chocolate
1 Pepperidge Farm Frozen Chocolate Cake
2 cans thank you brand chocolate pudding *or whatever you can find*
2 16-oz Cool Whip
6 Crushed Heath bars * I put in a ziploc and crush it with a rolling pin*
First take the cake and cut into half. Then take one half and cut into squares and place that in the trifle bowl. Put 1 can of the chocolate pudding on top of the cake and one carton of the cool whip and put on top of the pudding. Then sprinkle half of the crushed heath bars on top of the cool whip and place the remaining cake, pudding, cool whip and end with the rest of the crushed heath bars on top..
BonAppetite&Enjoy!!
I made this for dinner girls for a cookathon for one of the members at rz and it was so good. I used whole chicken breasts and doubled the seasoning’s. I used like 9 chicken breasts..
:)
George’s crispy crust chicken for Judy
Ingredients
1 (3-4 lb) cut up whole chickens
1 egg
2 tablespoons milk
1 cup instant potato flakes
1 teaspoon garlic salt
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 cup grated parmesan cheese
1/4 cup shortening or butter or margarine
Directions
Preheat oven to 400 degrees.
Wash chicken pieces and pat dry, set aside.
Beat egg and milk in a bowl.
In another bowl, mix potato flakes and the rest of the spices and parmesan cheese.
Melt butter in a shallow baking pan (13″x9″x2″).
Roll chicken first in egg mixture, then in the potato flake mixture.
Next roll coated chicken pieces in the butter as you place them into the pan (skin side up).
Bake at 400 degrees for 45 to 50 minutes or until juices from meat run clear when pierced with a fork.
Note: If you use garlic powder just be sure to add 1 teaspoon of salt;
Oh, I have breaded chicken breasts with potato flakes, and fish, too. Stuck them in the oven and it is so good!
Now, get out of the kitchen and go to the NG thread!
See ya there!
lol ok cm :)
hey girls I am making a couple new recipe’s tonight for a cookathon for a friend at rz. One is crescent rolls filled with dove milk chocolate bars and brushed with egg and slivered almonds. I will tell you how they turned out and let me know if you want the recipe.
Made this tonight for a friend who is going through something on rz and it’s her recipe. Karen this ones for you friend. :)
I did melt the butter and brushed it before I put the chocolate bar, I used dove but want to try it with heath bars lol
Yummy girls
Candy Bar Croissants
Ingredients
1 (8 ounce) can refrigerated crescent dinner rolls
1 tablespoon butter, softened
1 egg, beaten
2 (1 5/8 ounce) milk chocolate candy bars, broken into small pieces
2 tablespoons slivered almonds
Directions
Unroll crescents and separate into triangles.
Brush with butter.
Arrange candy pieces evenly over the triangles.
Roll up from wide end. Place point side down on a greased baking sheet. Curve the ends slightly.
Brush with egg and sprinkle with almonds.
Bake at 375° for 11-13 minutes until golden brown.
Cool on wire racks.
Enjoy and smile LOL.
Made this one too, it was so good I am kind of cheese happy and used alot LOL I also used penne pasta but it was wonderful.
Rigatoni with Ricotta Cheese
Ingredients
1 (16 ounce) box rigatoni pasta *I used penne*
2 eggs
1 (15 ounce) ricotta cheese
3/4 cup parmesan cheese, grated
1 tablespoon parsley, dried
3 cups mozzarella cheese, shredded, divided
2 (26 ounce) jars pasta sauce, barilla al forne divided *You can use whatever brand you like if you can’t find it*
Directions
Preheat oven to 375°.
Spray a 9×13-inch pan with Pam. Used a deep pan
Cook rigatoni as per directions on package; drain.
Beat eggs in a small bowl.
Stir in ricotta cheese, parmesan cheese and parsley.
To assemble casserole:.
Spread 2 cups pasta sauce to cover bottom of pan.
Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
Cover with foil and bake 60-70 minutes until bubbly.
2Uncover and continue cooking for another 5 minutes until cheese melts.
Let stand 15 minutes before serving.
cm I luv the sound of the potato chip cookies :)
oh, well! guess I’m too early for breakfast. Will just go back to sleep. Would someone please wake me when it’s served. Thanks.
lol 2shadow sure thing :)
1/2 CUP OF HONEY, 1/3 CUP OF SPICY BROWN MUSTARD, 3 TSPS. CURRY POWDER, 6 TBSP MELTED BUTTER, 1/8TH TSP PEPPER AND A DASH GROUND CAYENNE PEPPER. 4 SPLIT CHICKEN BREASTS BONE IN. MIX TOGETHER MIXTURE, GENTLY GREASE PAN, PUT CHICKEN IN PAN, COVER WITH MIXTURE, COVER WITH FOIL, PUT IN FRIDGE FOR AN HOUR OR 2, BAKE ON 375 FOR 45 MINUTES, REMOVE FOIL, BASTE AND CONTINUE BAKING UNCOVERED FOR 30 MORE MINUTES BASTING EVERY 10 MINUTES AND IT IS FANTASTIC!!!!
All I can say to all of you gals is yummmmmy and a big thank you!
OH! And thanks so much Faith :) it was verrrrry good. Bacon could have been a touch more crisp though.
Oh, OH! I see plates flying through the air……everybody duck……….
This is for you dq, made for my friends cookathon at rz and our son wants to know if I can make it for dinner LOL I also cut down the recipe for two of us :)
Enjoy :)
Beef Pesto Panini Sandwich
Ingredients
8 slices Italian bread, about 1/2 in thick
2 tablespoons butter, softened *I used olive oil*
4 tablespoons prepared basil pesto * I bought arrabiata pesto and it was wonderful*
1/2 lb deli roast beef, cooked, thinly sliced
4 slices mozzarella cheese
spaghetti sauce, if desired for dipping
Directions
Spread 1 side of each slice of bread with butter. * I used olive oil and brushed it on*
Place 4 slices of bread butter side down on 12-inch skillet.
Top bread with beef, pesto and cheese.
Top with remaining bread slice butter side up.
Cook sandwiches on skillet or grill over medium heat 4-5 minutes, turning once, until bread is crisp and cheese has melted.
Serve with spaghetti sauce if desired.
I used my panini griddler and it was awesome :)
thanks for the recipe lane sounds wonderful
Thanks faith for the recipe
Sure thing it is wonderful :)
CROCK POT CHICKEN CACCIATORE
3-4 lbs boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6oz) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 8 oz can stewed tomatoes with chiles
salt and pepper to taste
2 cups burgundy wine
Parmesan cheese, for sprinkling before serving
Place sliced onions on bottom of crock pot. Add chicken.
Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.
Crockpot chicken with tomatoes, spaghetti sauce, and Parmesan cheese. Serve this chicken with hot cooked spaghetti or penne pasta.
Ingredients:
6 to 8 frozen boneless chicken breast halves
1 envelope French’s Brand Italian Spaghetti Sauce – dry mix
1 can (14.5 ounces) diced tomatoes
1 small can (8 ounces) tomato sauce
Parmesan Cheese
Preparation:
Place the chicken in the crock. Sprinkle the dry mix spaghetti sauce over top. Add the can of tomatoes and the can of tomato sauce. Cook all day [7 to 9 hours] on LOW or 1/2 Day [3 1/2 to 4 1/2 hours] on HIGH.
Serve with Penne pasta and top with Parmesan Cheese.
thanks lane those sound great. We luv chicken recipe’s :)
Easy baked chicken with tomatoes and mushrooms, along with onion and seasonings.
INGREDIENTS:
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 to 3 1/2 pounds chicken pieces
4 tablespoons olive oil
2 tablespoons butter
8 ounces sliced mushrooms
1 small onion, chopped
1 can (14.5 ounces) tomatoes
2 bay leaves
PREPARATION:
Combine flour with salt and pepper; dredge chicken pieces in the mixture. Heat butter and oil in a skillet over medium-low heat; brown chicken pieces slowly, until golden brown. Remove chicken to a baking dish. In the same skillet, brown mushrooms and onions. Stir in flour left from coating the chicken. Add tomatoes and bay leaves, blending well. Cook mixture for about 4 minutes. Pour over chicken. Cover and bake at 350° for 40 minutes, or until chicken is tender.
Serves 6.
Pineapple Chicken
1 fryer, cut up
1/2 cup honey
1/2 cup plain BBQ Sauce
1 small can diced pineapple with juice
margarine or butter
salt and pepper to taste
Rinse and dry chicken. Preheat oven to 400 degrees.
In measuring cup, mix BBQ sauce, honey, and a small amount of pineapple juice. Set aside.
Dab margarine inside roasting pan, pour mixture over chicken and sprinkle salt and pepper to taste. Add some of the pineapple to chicken and bake covered for approximately 30 minutes on each side, basting in between. Remove cover and and brown for about 15 longer at 425 degrees.
Serve with white rice.
Enjoy!
Thank you janet that sounds wonderful too :)
Here is a roast recipe from rz and it’s so good girls. Serve it with mash potatoes and veggies and rolls, mmm
To Die For Crock Pot Roast
1 beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1 cup water
Directions
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on high for 7-9 hours.
Faith, that really sounds yummy! I also have a pot roast in foil recipe that you cook in the oven. It’s a family favorite and is SO easy to prepare! The meal just falls apart too..
I’ll send that out sometime today.
I;’m going to try that crispy chicken recipe too..it sounds very tasty!
For the pot roast, I meant to say that the MEAT falls apart! lol
I am hungry….
going to store to grab ingrediants for all of the suggestions on here. Gonna cost a fortune but what the heck!
You all have great suggestions for meals at home which for me is greatly appreciated.
Thanks janet and dq for dinner tonight I used our nuwave oven and made steaks and they were really good. The fat was at the bottom of the pan lol Made fried green beans by schwann but I have a recipe as soon as good produce is back in the stores and potatoes. My gf called me to come to a superbowl party so have to take some appy recipe’s. Anyone ever have blt dip?
Janet I have had that roast and it is really good. Our kids never liked roasts until I started making that one and they luv it.
I found this on rz and our kids luv when I make this. I double everything and if you don’t like it too spicy cut down on the red pepper flakes. This was sooooooo good..
BonAppetite
Enjoy
Bourbon Chicken
2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 clove garlic, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons catsup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 box of boiling bag rice * I use all 4 bags*
4 servings
35 minutes 15 mins prep
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove Chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY
This is another one of those recipes that I have to bring for every family party lol
I use a glass 9×13 pan because it’s really pretty when you see it..
Ice Cream Jello
1 gallon of vanilla ice-cream sliced in 1/4th’s
Small package of cherry jello
Small package of lemon jello
Small package of lime jello
Small package of orange jello
(you can use whatever flavors you like)
In a bowl put the first flavor of jello and add 1 cup of boiling water, mix it and then add one fourth of the vanilla ice-cream, whisk it until disolved then put in the glass pan and let set in refrigerator until it sets.. Around 15 minutes. Then do the next flavor and the ice cream and so on until they are done. This is really good and really pretty in the glass pan.
Bon Appetite!!
I make these and the kids loved them
Recipe Got this out of quick cooking and so yummy!! I use alot of recipe’s from there and they are always a hit..
1 (8 ounce) package refrigerated crescent dinner rolls
8 teaspoons creamy peanut butter
8 teaspoons grape jelly
1/4 cup chopped unsalted peanuts
2 tablespoons confectioners’ sugar
8 servings
30 minutes 30 mins prep
Unroll crescent dough; separate into triangles. Spread 1 teaspoon each of peanut butter and jelly on the wide end of each triange; sprinkle with peanuts.
Roll up each from the wide end and place point side down 2 inches apart on a ungreased baking sheet. Curve ends to form a crescent shape.
Bake spirals at 375 for 11-13 minutes or until lightly browned. Dust with confectioner’s sugar.
Serve warm.
Enjoy!
Sausage in Ginger Ale
This was first given to me by my girlfriend and I have made it for graduation parties and dinner parties ever since. It tastes better than the name I like this because you can double the recipe or like I did made four of them for a graduation party and they all went because not everyone likes kraut with sausage. Just make sure if you use the 5 pounds of sausage you cover it in gingerale, maybe not a full liter I use about a liter and a half for 20 pounds!!
5 lbs of ekridge smoked sausage
1 liter ginger ale
Take your sausage and cut in half then put in a big pot on the stove and cook for an hour. Take out and cool and cut up in slices and put in a foil container or 9×13 pan and cover with enough ginger ale to cover. Put in the refrigerator to let the flavor come through. The next day cook at 350 for an hour and serve with toothpicks.
Chicken and Noodles
This is really good, tasty and easy Tastes like you made homemade noodles too.. The family loves it.
1 whole chicken
8 chicken bouillon cubes
2 (16 ounce) packages rheames egg noodles
Put your whole chicken in a dutch oven with 4 chicken bouillion cubes and cover with enough water to cover the chicken and cook until tender, usually an hour. Take the chicken out and cut up. Meanwhile add your 2 packages of rheames egg noodles in the pot and add 4 more chicken bouillion cubes. Add chicken and stir frequently for around 45 minutes — Enjoy!
Pumpkin Pie Bars, Simply the Best
I got this out of the paper over 20 years ago and to this date one of my favorite pumpkin bar recipe’s. You can use margarine instead of butter if you prefer.
18 1/2 ounces Pillsbury yellow cake mix
1/2 cup butter, melted
4 eggs
1 (30 ounce) can solid pack pumpkin
1 cup sugar, divided
1/2 cup firmly packed light brown sugar
2/3 cup evaporated milk
1 1/2 teaspoons cinnamon
1/2 cup chopped walnuts
1/4 cup butter, softened
Preheat oven to 350 and grease and flour a 13×9 baking pan.
Remove 1 cup of the cake mix; reserve. In small bowl, lightly beat 1 egg. In large bowl, stir together remaining cake mix, melted butter and the beaten egg.
Press into prepared pan.
In large bowl, lightly beat remaining 3 eggs, Stir in the pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pain. To the 1 cup reserved cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture.
Bake 50-60 minutes, Serve warm or cold.
These are wonderful, I put foil on cookie sheets otherwise you have a big mess and dip the smokies in the brownsugar with the bacon in them. mmm good is what I say!
Bacon Wrapped Smokies
1 (16 ounce) package cocktail franks
1 lb bacon
brown sugar
heat oven to 350.
cut bacon into thirds and wrap around cocktail weiners; hold in place with toothpick.
pack bottom of a cookie sheet with brown sugar and place weiners on top.
bake for 30 minutes turning once.
Well, that does it! There are sooo many fab recipes here I am just going to live in my kitchen——-forever. YUMMY!!!!
I can honestly say that EACH one of these looks appealing to me…….big time :wink:
These are so good girls I make these for parties but one thing I do is put foil on the cookie sheet and spray with pam or generic pam. They are messy but yummy :) Enjoy! :)
Bacon wrapped smokies
Ingredients
1 (16 ounce) package cocktail franks
1 lb bacon
brown sugar
Directions
heat oven to 350.
cut bacon into thirds and wrap around weiners; hold in place with toothpick.
pack bottom of a cookie sheet with brown sugar and place weiners on top.
bake for 30 minutes turning once.
I’m new here, but I might as well jump right in! This is REALLY good, and VERY simple! Being from New Orleans, I don’t measure when I cook LOL! Just a little of this and a little of that…so I’m estimating here….
Stealthy’s Cheesy Chicken and Noodle Casserole
4 chicken breasts (boiled and deboned, and cut into chunks
I bag of wide egg noodles
1 can of cream of chiken soup
1can of cream of mushroom soup
I can of mushrooms
I envelope of lipton onion soup mix (dry)
extra sharp cheddar cheese
Italian bread crumbs
Parmesan cheese
butter or margerine
Boil chicken breasts and debone….cut into small chunks. Cook egg noodles and drain. In a large bowl, mix the chicken and egg noddles together, then add dry soup mix, both cans of soup,and the mushrooms. In a large casserole dish, spoon a layer of chicken noodle mixture into the casserole dish…..cover this with some of the shredded cheese, and sprinkle some Italian bread crumbs over that, and then sprinkle with Parmesan cheese and dot with butter. Repeat this over and over until you use it all…..on the very top layer…..sprinkle with Parmesan cheese and top the whole thing with Shredded Cheddar cheese. Bake until heated through…..about 30 to 45 minutes…..then place under a broiler for a few minutes to slightly toast the shredded cheese on top.
You can make this in different variations, using leftovers etc…..in place of the chicken, you can use seafood (in Nrew Orleans we use crawfish or shrimp or crabmeat or all 3 LOL!!!!) This is REALLY good! Hope you enjoy!!! :)
Hi stealthy cat thanks for joining in and thanks for the great sounding recipe. I luv seafood lol
Faith, the Bourbon Chicken sounds SO yummy! I’m going to try it this week. I love the sweet and tangy combo when it comes to chicken or pork.
CROCK POT BEEF BRISKET:
Cook Time: 9 hours,
Ingredients:
4 lbs. beef brisket (NOT corned)
4 cloves garlic, minced
2 Tbsp. ketchup
1 Tbsp. red wine vinegar
1 Tbsp. brown sugar
1/2 tsp. salt
1/8 tsp. pepper
2 onions, thinly sliced
2 Tbsp. flour
1/3 cup water
Preparation:
Place onions in bottom of slow cooker, then place brisket, fat side up, on top of onions. Sprinkle garlic on top. Combine ketchup, vinegar, and brown sugar in small bowl and then rub into beef. Add enough water to coat the bottom of the cooker. Cover crockpot and cook on Low 8-10 hours.
For gravy, remove brisket from the slow cooker place on serving plate, and cover tightly with foil. Turn crockpot temperature to High. Mix flour with 1/3 cup water, add to crockpot, and bring to a boil, stirring frequently with wire whisk. 16 servings
Instructions for Crockpot Beef Brisket
Servings: 4 Select a brisket the size you want for the number of people you are serving. The best kind of liquid smoke to use is Colgins. I cant get in in Indiana, and have to import it from Texas! Shake the desired amount of liquid smoke on the brisket. I use about half a bottle for a large brisket. Sometimes I add a clove or two of garlic, but not always, and not necessary. Cook on low for about 16 hours. I usually start this the evening before I want to serve it the next day–cook it all night, put in in the fridge until afternoon, and then return it to cooking for about 4 to 6 more hours that evening. This long amount of cooking makes it nice and tender. Slice against grain. Serve with potato salad and baked beans. Yum! Yum Yum. I have also wrapped brisket in foil, and cooked it with liquid smoke in the oven for a long time–but crock pot is easier.
IRISH LAMB STEW (CROCK POT)
2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
3 large leeks, white part only, halved, washed and thinly sliced
1 (14 ounce) can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed parsley leaves, chopped.
2. Cooking Directions
Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
Yield: 8 servings
BAKED ZITI with ground beef, green pepper, onion, tomatoes, basil, oregano, garlic powder, mozzarella cheese, and cooked ziti or macaroni.
Ingredients:
1 pound lean ground beef (ground chuck or ground round)
1/2 cup chopped onion
1 green bell pepper, chopped, about 1/2 cup
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon dried leaf basil, crumbled
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon garlic powder or small clove garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
8 ounces ziti or elbow macaroni, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese, divided
Preparation:
Sauté ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.
This baked ziti recipe serves 6.
ITALIAN SEASONED CHICKEN WITH A CROCK POT:
Italian seasoned chicken with potatoes, cooked in the slow cooker.
Cook Time: 7 hours
Ingredients:
4 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
1/2 cup grated Parmesan or Romano cheese
4 to 6 medium potatoes, peeled and cut into wedges or thick slices
Preparation:
Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese.
Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender.
OLD FASHIONED POTATO
PANCAKE
Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do the old fashion way, grate with a hand grater. Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter. Add chopped onion if desired. Cook on well buttered hot pan, turning over once. Good for breakfast or as a side dish with dinner. Top with plenty of butter or sour cream or apple sauce. DELICIOUS!!!
HUNGARIAN GOULASH
2 1/2 lbs beef stew meat
1 bell pepper (chopped)
2 slices of bacon (chopped coarsely)
1 small onion (chopped)
sweet Hungarian paprika
1/2 cup dry white wine
salt
pepper
beef bouillon cubes, to taste
1 package egg noodles
Brown bacon, remove and set aside, draining all but 1-2 tablespoons. Brown beef in remaining 1-2 tablespoons of bacon fat (olive oil may be substituted), then remove, drain.
Cook onion and bell pepper until soft. Add browned beef. Add wine, salt, pepper, and paprika (about 1/4 teaspoon, or to your taste).
Continue to taste and adjust seasonings throughout the cooking process, (especially paprika). Cover and cook on low or medium, adding water as needed. Stir in 1 beef bouillon cube per cup of water added (more or less, to your taste).
Best if beef is cooked all day, at least 4 hours. When beef is ready, cook egg noodles according to package directions. Remove meat and set aside.
Thicken gravy with flour. Add beef to gravy and serve over egg noodles.
Note: Beef soupbase or beef stock may be used in place of the bouillon, if available.
CARNE ASADA
1 whole tenderloin (4-6 lbs.)
Cut tenderloin in long strips, approximately 6″ long and 1″ thick.
Two sauces you may use:
One is made of fresh squeezed orange juice and fresh lemon juice. Half and half, you decide on the quantity of juice according to the amount of beef so that it will be juicy. Add salt to taste and slices of white onions. Marinade in a closed container for at least 1 whole day prior to use. Turn the beef from time to time to allow the juices to blend.
The second sauce is more commonly used. 1 c. tomato sauce (8 oz. can) 1 c. prepared BBQ sauce 2 tbsp. lemon juice 1 tsp. garlic powder 1 tbsp. minced onion 1/2 tsp. dry mustard (opt.) 1 tsp. black pepper 1 tbsp. Worcestershire sauce 1 tbsp. oil
Combine all ingredients, mix well and let stand for a few minutes for flavors to blend. Marinate beef strips as described above. Yield: about 3 cups. Grill meat strips over glowing charcoal. Serves 8 to 10 persons.
CROCK-POT STUFFED CABBAGE ROLLS
1 lb ground beef
1/2 lb sausage meat
1 cup rice, uncooked
1/2 cup bread crumbs (optional)
2 cloves garlic, (put through garlic crusher)
1/3 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
2 eggs
1 1/2 teaspoons salt
1 large onion, ground with onion juice
large cabbage leaves
flour for dredging
vegetable or olive oil
1 1/2 cups tomato sauce or soup
Grind day-old bread in a blender, and add seasonings (or use pre-seasoned breadcrumbs).
Grind the onion in a blender, or if you’re grinding your own hamburger and pork, add the raw onion to the meat which is to be ground.
Combine all ingredients other than the cabbage.
Remove the core of the cabbage. Find a large, heavy, carving fork (2 prongs) and put it through the center of the cabbage.
Fill a very large stockpot with salted water and bring to a boil. Place the cabbage into the boiling water, leaving the fork extending. Simmer for a few minutes and remove as the outer leaves begin to turn a bright green.
The object is to cook the cabbage for as little time as possible, but long enough to tenderize the outer leaves. Remove from the water and allow to cool on a dish until the outer leaves are still hot but are cool enough to handle.
Remove as many outer leaves as you can by cutting them off at the bottom, one at a time, with a sharp paring knife. Continue to remove leaves until you reach leaves that are not flexible. Return this uncooked portion of the inner cabbage to the boiling water pot and continue as before until all the leaves are steamed and removed and prepared for the filling.
NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not discard these, as they can be used to line the pot, or you can shred them to add to the filling mixture.
At the bottom of each leaf there will be a thick stem; sliver a slice off this to thin it out (some people cut a V-notch here). The purpose is to make the base flexible so that you can roll it up.
Stuff each leaf with the filling mixture. Starting at the bottom of the leaf, roll up one turn, then turn in the sides of the leaf to cover the filling, then roll up some more until you reach the top of the leaf and have a little bundle.
Sprinkle with salt and dredge in flour. Brown in fat in a skillet (This is an optional step if you have the time).
You can now re-use the pan used to cook the cabbage rolls on your stove top or you may cook these in your slow cooker.
Layer the bottom of the Crockpot or pan with broken cabbage leaves (the ones that weren’t complete or too small to use for rolling). Stack the filled cabbage leaf bundles on top of the bed of leaves, a single layer at a time. Top each layer with a few spoons of sauce or tomato soup, and repeat with another layer of leaves, another layer of cabbage rolls, etc.
Stack the bundles in their layers carefully with the end of each leaf underneath (some people fasten with a toothpick but this is not really required). Finish off the final layer with any remaining filling.
Cover and simmer on the lowest heat setting of your stove top for 2-3 hours or in the slow cooker for 4-5 hours.
Alternatively, you can bake these in the oven.
To bake, stack bundles over cabbage leaves in a casserole dish, pour on the tomato sauce or soup, cover with foil, and bake in a slow oven, 300 degrees F., for about 2 hours.
Whichever method you use to cook the cabbage rolls, be sure not to overcook, so test often and remove when the cabbage leaves are tender. If you use tomato sauce rather than tomato soup, add a teaspoon catsup to the mix.
PERFECT FRIED CHICKEN
1/3 c. flour
1 tsp. paprika
2 to 3 lbs. chicken, cut up
Vegetable oil
Salt and pepper to taste
Heat oil in large skillet. Combine all dry ingredients together and shake well. Place 2 to 3 pieces of clean and dried chicken in flour mixture and shake well before putting into hot grease. Cook on high heat for about 5 minutes then turn heat down and cover until chicken is done.
NOTE: When turning chicken over use tongs to keep the chicken juice inside. Do not puncture while cooking this keeps the chicken from getting dry. Repeat the above steps until all chicken is done, place cooked chicken in a warm oven wrapped in paper towel until all chicken is cooked for nice hot chicken.
GENUINE SOUTHERN FRIED CHICKEN
3 1/2 pounds chicken, cut up
3 teaspoons salt, divided
1/4 cup butter
3/4 cup all-purpose flour
1/2 teaspoon fresh ground pepper
vegetable oil
Sprinkle chicken with 2 teaspoons salt. Place on platter, cover with wax paper and refrigerate 4 hours or overnight. Pour 1 inch oil into large, deep, heavy skillet. Add butter and heat over medium-high heat to 375 F.
Meanwhile, rinse chicken under cold water. Place flour, remaining 1 teaspoon salt and the pepper in paper bag; shake well. Add half the chicken; shake to coat well. Shake off excess flour. Repeat with remaining chicken. Add chicken to skillet in single layer so pieces do not touch. (If necessary, cook in batches. Keep cooked pieces warm in 200 F. oven.) Cook until evenly golden brown on both sides, turning once, about 15 minutes. Drain well on paper towels. Serve hot.
Serving Size: 6
NEW YORK STYLE CHEESECAKE
1/4 c. butter
1 c. graham cracker crumbs
1/4 c. sugar
4 (8 oz.) cream cheese (Philadelphia)
1/2 c. flour
4 eggs
1 (14 oz.) Eagle Brand cond. milk
1 tbsp. vanilla
1 tsp. grated lemon rind
Preheat oven to 300 degrees. Melt butter. Stir in crumbs and sugar. Pat firmly on bottom of buttered 9-inch springform pan. In large bowl, heat cheese until fluffy. Beat in flour and eggs; mix well. Add Eagle Brand milk, vanilla and lemon rind. Pour into pan over crumbs. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Garnish as desired. Refrigerate leftovers.
CORNED BEEF AND CABBAGE
1 corned beef brisket
1 large head cabbage (preferably savoy)
8 peppercorns
6 cloves garlic, whole peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground
Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.
Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.
Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.
During last half hour, add remaining vegetables and cook until tender.
Drain and serve with yellow mustard.
ARROZ CON POLLO
five large boneless chicken breasts
1 can tomato sauce
1/2 large onion
2 garlic cloves
1/2 large tomato
1/2 large bell pepper
long grain rice
cooking oil or butter
2 cups hot water
salt
Cut chicken breast into cubes. Chop all vegtebles into cubes. Sauté a cup of rice in oil until golden brown. Stir two cups of hot water into rice; add vegtebles and chicken.
Pour in tomato sauce and a teaspoon of salt. Cover and let boil; reduce heat to a simmer. Cook until chicken is white.
Six servings
CHICKEN PARMESAN IN CROCK POT
8 boneless chicken breast halves
Salt, pepper & Italian seasoning
1 can tomato soup
1/2-1 can water
Bay leaf
Garlic (clove or powder)
1 c. shredded Mozzarella cheese
Parmesan cheese
Rice or noodles
Brown chicken with salt, pepper and Italian seasoning. Mix tomato soup, water, bay leaf and garlic in crock pot. Put chicken in and cook for 3 to 4 hours until tender. Remove chicken and sauce to casserole dish. Sprinkle with mozzarella and Parmesan cheese. Heat in 350 degree oven until cheese is melted. Serve over rice or noodles.