Saturday, February 28, 2009
Thursday, February 26, 2009
2 & 1/3 cups Bisquick
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1/2 cup raisins
Pre-heat oven to 425 degrees. Cover raisins with water in a saucepan and bring to a boil. Drain and set raisins aside. In a large bowl use a whisk or fork mix Bisquick, milk, sugar, butter, cocoa powder and vanilla. Add raisins. The mixture will form a soft dough. Spoon onto cookie sheet. Bake at 425 degrees for 12 minutes. Make your glaze while scones are baking. Spoon some of the sugar glaze on each scone when you remove them from the oven. Allow to cool on cookie sheet. Makes 6 scones.
Powdered Sugar Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Mix ingredients together in a small saucepan. Bring to a boil, stirring constantly. Remove from heat. Spoon mixture onto scones to form a glaze.
Tuesday, February 24, 2009
This is a recipe I adapted from Mom's Stuffed Hot Dogs. It just doesn't get much easier than this!
2 Beef Brats
2 sticks of cheese (I used a colby/cheddar swirl)
2 slices of deli ham
Put toothpicks in water to soak. Turn oven on broil. Slice brats length-wise, but not all the way through. Stuff brats with cheese. Wrap brats in ham slices using toothpicks to hold in place. Place on a cookie sheet or shallow pan. Broil for 10-15 minutes, or until cheese is bubbly. Do not eat the toothpicks. (Just making sure you're reading this!)
Sunday, February 22, 2009
Mexican Beef & Corn Burritos
1 pound ground chuck
1 medium onion, chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon chili powder
salt to taste
1 can whole kernel corn, drained
1 can dark red kidney beans, drained
1 can sliced mushrooms, drained
1 cup medium salsa
1/2 cup shredded cheddar cheese (for 2 burritos)
whole wheat flour tortillas
Brown ground chuck, spices and onion over medium heat & drain. Add corn, beans, mushrooms and salsa. Continue stirring and cooking over medium heat for another 5-10 minutes. Spoon 1/2 cup of mixture into each tortilla, top with cheese & roll up. You can top the burritos with shredded lettuce, sour cream, green onions, etc., if desired.
Friday, February 20, 2009
Love Pizza? This is a quick recipe that will give you all the flavors you love without all the guilt! Make this recipe your own by adding your favorite pizza toppings.
Chicken Pizza Casserole
1 cup whole wheat pasta (any style)
2 cups Prego mushroom style pasta sauce
1 cup cooked chicken breast, shredded
1 small can sliced black olives
1 small can sliced mushrooms
1/4 cup banana pepper rings
1/4 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese
salt, pepper, garlic powder to taste
Pre-heat oven to 350. Cook pasta according to package directions & drain. Combine pasta, sauce, chicken, spices (if desired), olives, mushrooms, pepper rings, and Parmesan cheese. Pour into small casserole dish. Top with cheddar cheese. Bake for 30-40 minutes at 350 degrees or until bubbly.
Want more recipes? Check out the Linky's at The Grocery Cart Challenge recipe swap.
Tuesday, February 17, 2009
1 to 1.5 lb ground beef - browned and drained
1 large jar of PREGO Spaghetti sauce (which ever variety you like)
1 lb of cottage cheese (usually I use large curd- I think)
1 package of lasagna noodles (I get the oven ready ones at Wal-Mart - but you can get the regular ones, boil and drain them- then put a little oil on them so they do not stick)
1 large bag of shredded mozzarella cheese, I put lots of cheese in mine.
Mix the ground beef and spaghetti sauce together. I rinse the jar with about a cup of water and add to the spaghetti sauce. If I am using the oven ready I add a little more water.
Use a 9 x 13 casserole dish. I put sauce in the bottom of the pan, then layer noodles, sauce, cottage cheese, and then mozzarella. I usually get about 3 layers. End with sauce and cheese.
Bake at 325 about 30 minutes -- or until bubbly.
This freezes well.
Sunday, February 15, 2009
This sauce can be used for several different dishes in addition to Southern Style Ribs. I've also used it in Homemade Sloppy Joe's and for pulled pork sandwiches.
Here's a picture of the sauce before it is put on the ribs.
Cook your ribs first. Season with salt & pepper. Bake, covered, at 375 degrees for one and one-half hours. Drain grease. Cover ribs with sauce, cover dish with foil, and bake an additional hour at 375 degrees. Remove from oven and enjoy!
Friday, February 13, 2009
They look a little different than 'new' potatoes and they have a richer flavor. Try this simple recipe the next time you want a side dish that is a little different.
10-12 Fingerling potatoes, washed
1/2 teaspoon coarse black pepper
1/2 teaspoon coarse sea salt
3 tablespoons olive oil
1 tablespoon butter, cut in small pieces
Pre-heat oven to 400 degrees. Coat potatoes with oil, pepper and salt. Bake 30-35 minutes (stir once to re-coat with oil half-way thru baking) or until fork tender. Remove from oven and top with butter. The butter will melt prior to serving.
Saturday, February 7, 2009
Remember the roast beef from my last post? Here's a simple use for some of the leftovers - Roast Beef Burritos. You can add as many of your own favorite ingredients as you want in the burrito. I kept my ingredients simple for a quick supper.
Roast Beef Burritos
2 whole wheat flour tortillas
4 slices roast beef, shredded
1/2 cup shredded Colby & cheddar cheese
1/2 cup chunky salsa, medium
This recipe makes 2 burritos. Warm tortillas in microwave for approximately 10 seconds. Place 1/2 roast beef, 1/4 cup cheese, 1/4 cup salsa in one burrito & roll it up. Repeat with second tortilla and remaining ingredients. Microwave about 1-2 minutes until completely heated and cheese is melted. Top with sour cream and green onions or cheese sauce, if desired.
Sunday, February 1, 2009
Sometimes the simple meals are the best. Normally I would have put this in a baking dish and cooked it in the oven. But, I happen to be out of aluminum foil at the moment. Well, actually, I've been out of it for a while, but keep forgetting to pick some up at the store! This recipe will work for any cut of roast. You can also substitute the potato of your choice or add other vegetables.
Roast Beef with Yukon Gold Potatoes
1 & 1/2 pound roast
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons canola oil
6 large Yukon Gold potatoes
1 cup beef broth
2 cups water
Pre-heat skillet with oil on high heat. Season roast with pepper, salt and garlic powder on all sides. Brown meat quickly on all sides. Place in large pot. Add water, worcestershire sauce, and broth; bring to a boil. Wash and prepare potatoes - do not peel. Add potatoes to pot. Reduce heat to a simmer. Simmer for 1 to 2 hours adding more water or broth if necessary.