Yields: 24 servings
INGREDIENTS:
4 cups Rice Chex® cereal
1 cup light corn syrup
1 cup sugar 1 cup peanut butter
1 cup salted peanuts
1 teaspoon vanilla extract
DIRECTIONS:
1. Place cereal in a greased 13-in. x 9-in. x 2-in. pan. In a saucepan, bring corn syrup and sugar to a boil; boil for 1 minute. Remove from the heat; stir in peanut butter until blended. Stir in peanuts and vanilla. Pour over cereal. Cool completely. Cut into squares.
2 lb. Ground Beef ½ cup catsup
2 eggs well beaten 1 small onion chopped
2 pieces of bread crumbled without the crust ½ cup seasoned bread crumbs (optional)
Salt and Pepper to season
Topping
¾ cup catsup ¼ cup sugar
Parsley
In oblong pan mix the meatloaf ingredients. Mix well with hands. Form into one large meat loaf or 2 smaller ones. In a bowl mix the catsup and sugar. Spread evenly on top of meat loaf(s) and than sprinkle the parsley over it. I put about 1 cup of water around the meatloaf in the pan. Put in the oven at 350 degrees for approximately 1 hour and 30 minutes (uncovered
1 package white angel food cake mix
1 1/4 cups water
3 cups fresh or frozen unsweetened (thawed and drained) raspberries
3 tablespoons sugar
3 tablespoons seedless red raspberry jam, melted
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
2 cups fresh or frozen (thawed and drained) blueberries
Move oven rack to middle position. Heat oven to 350 degrees. Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries.
Makes 16 servings
I like this recipe cause you can control the salt intake.
1 c. crushed saltine crackers
1/4 c. grated Parmesan cheese
1 tbsp. minced parsley
1/2 tsp. salt
1/2 tsp. oregano leaves
1/2 tsp. basil leaves
1/2 tsp. celery salt
1/2 tsp. onion salt
1/4 tsp. paprika
1/4 tsp. pepper
1/2 bay leaf, crushed
Mix all ingredients together. Store in refrigerator. When ready to use, dip chicken pieces in 1/2 cup evaporated milk and then coat with shake 'n bake mixture. Place chicken in shallow pan, skin side up. Bake in a 375 degree oven for 30 minutes. Brush with 1/3 cup salad oil and continue baking 30 minutes more or until golden brown.
I've been looking for a good Chicken Fingers batter and found this on http://www.recipes-4u.co.uk/asian/Batter-For-Frying---Oriental.html.
Batter:
2 eggs, beaten
3/4 tsp salt
1/2 tsp garlic powder, or fresh garlic, finely minced
1/2 cup all purpose flour
1/4 cup cornstarch
1/2 cup milk
Marinade:
1 tbsp honey
1 tsp lemon juice
2 tbsp sherry
1 tsp ginger, fresh, put thru garlic press
Mix eggs, salt, garlic, flour, cornstarch, and milk to make a
smooth batter.
Mix honey, lemon juice, sherry and ginger together and marinate shrimp (split in back), lobster (cut in cubes), chicken (cut in pieces 1" x 2"), or thin-sliced pork for at least 15 minutes.
Fry dipped pieces in peanut oil until light brown.
OPTION: Cool fried pieces after frying, then refrigerate, if desired, and later redip in batter, refry until golden brown. Even crunchier, and great as appetizers for a party that you can prepare ahead and still serve HOT at the last minute! It makes enough batter for 1 lb. of Shrimp, Lobster Meat, Chicken or Pork.
5 12 oz bags Semi-Sweet or white choc. chips
1 qt heavy whipping cream.
Heat cream on simmer remove from heat and add chips whisking. Stir until all is incorperated. Cool for 24 hours.
To reheat to coat cake:
Warm a small amount and then add cool ganache. pour over prepared crumb coated cake of your choice. (buttercream or fondant)
I just got this recipe from a 77 year old patient of mine. He said that he loves to bake things for his kids, grand-kids, and great-grand-kids! He gave me this recipe while waking up after a procedure.
28 ounce jar of Peanut butter
1 teaspoon Vanilla
Mix together in a bowl.
4 cups sugar
1 cup water
Mix together in a 'sauce-pot' and bring to a boil. Boil for three minutes. Pour over the peanut butter mixture and combine. Pour into a 9X13 inch pan. Alow to cool and cut into squares.
Ingredients:
1 pound hamburger
Spaghetti sauce
Spaghetti noodles (I used about ½ a box, 8 oz)
½ cup parmesan cheese
1 Tbls butter
1 egg
2 cups mozzarella cheese
Directions:
* Brown hamburger until brown and add sauce; set aside
* Cook spaghetti noodles and drain
* Pour noodles into a large bowl and add parmesan cheese, egg, and butter
* Then pour noodle mixture into casserole dish or pie pan; spreading evenly
* Pour meat sauce over noodle mixture and cover with mozzarella
* Bake at 350 for 30-45 minutes or until cheese is browned
1 bag tortilla chips
1 lb. ground beef
1 lb. grated cheese
Brown ground beef in skillet. Divide chips into single serving bowls. Put ground beef over chips. Top with grated cheese. Place in microwave and cook on high for 1 minute. If desired, top with sour cream.
Simple & Tasty !!!
3 tablespoons butter, softened
8 slices day-old Italian bread (3/4 inch thick)
8 slices American or cheddar cheese
8 thin slices deli ham
1 tablespoon grated Parmesan cheese
2 eggs
2 cups milk
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon ground mustard
Spread butter on one side of each slice of bread. Place four slices butter side down in a greased 13-in. x 9-in. x 2-in. baking dish. Top with American cheese, ham and Parmesan. Top with remaining bread, butter side up. In a large bowl, whisk the eggs, milk and seasonings. Pour over bread; turn each sandwich. Bake, uncovered, at 350° for 35 minutes or until golden brown. Yield: 4 servings.Spread butter on one side of each slice of bread.
Place four slices butter side down in a greased 13-in. x 9-in. x 2-in. baking dish.
Top with American cheese, ham and Parmesan.
Top with remaining bread, butter side up.
In a large bowl, whisk the eggs, milk and seasonings. Pour over bread; turn each sandwich.
Bake, uncovered, at 350° for 35 minutes or until golden brown.
Yield: 4 servings
This cupcake is a game you play and a play on words. It's fun and interactive, as good food should be. We all know the deadly game of Russian Roulette, do we not? Six chambered gun, 5 chambers empty, 1 chamber filled. Spin the barrel, point to your head and pull the trigger. We also know roulette, the great game of Vegas, Paris, and Monaco. Both games of chance where you can win big and loose bigger. These cupcakes play the same kind of game.
Utilizing the Russian Roulette aspect, I made Black Russian cake. Chocolate and coffee liquor - how can you go wrong? The cake is old fashioned, very "like mom made it", but the coffee and Kahlua give an adult flavor. The frosting builds another layer of texture and flavor which is always tastylicious. I really wanted to include red and black color like with a roulette wheel, but I didn't have the equipment to make red and black pastillage numbers, and red and black sprinkles seem tacky to me. Ah well, another day.
The chance you take with these cupcakes is you may have to quite literally bite the bullet. One of these are laced with a bit of spice. And not bad spice. The cupcakes taste great. People were actually looking for the bullet cupcakes. But if you're wary and your luck isn't with you and you pick the wrong cupcake, you won't know until after the first bite is swallowed.
You feel a tingle.
Then the burn in the back of your mouth. Cayenne pepper begins to set you ablaze, but you love it and eat the rest. The best bullet you ever took. Followed by a big glass of milk to cool you down of course. I think Rob's description of it when I tricked him into eating it was, "I'm going to stab you in the mouth." (Can you feel the love?) Before you all get all "That's abusive, etc, etc" know that I tried one too and would never serve anything I wouldn't eat myself. Trust me, I ate four before I found a proper balance of heat. Use yourself as a guide when it comes to spicing the unlucky bullet cupcakes. Out of two dozen cupcakes, I only spiced three of them which is just enough in my opinion. Enough to make people nervous.
This is a great cupcake for the office (we all had a laugh, even the unlucky players who ran for water or a tissue for their runny noses) or as a game with friends at a party. Go ahead and try your luck.
Russian Roulettes (Black Russian Cupcakes)
Makes 24 cupcakes / 350 F degree oven
What You'll Need...
3/4 cup of unsalted butter, room temperature
2 cups of sugar
3 eggs, room temperature
1 egg yolk, room temperature
1 teaspoon baking soda
3/4 cup of unsweetened cocoa powder
2 cups of flour
1/2 teaspoon of salt
1/3 cup of milk
2/3 cup of Kahlua
1/2 cup of coffee, room temperature
1 teaspoon of vanilla extract
cayenne pepper
What You'll Do...
1) Beat the butter until light and fluffy. Add the sugar, and beat until light and fluffy, about 3 minutes.
2) Beat the eggs and egg yolk in, one at a time, mixing for 30 seconds after each addition.
3) Measure the rest of the dry ingredients and sift together in one bowl. Mix the wet ingredients into another.
4) Add about 1/3 of the dry mixture to the butter/sugar and beat to combine. Add about half the liquid mixture and beat to combine. Continue adding, alternating between dry and wet, finishing with the dry. Stop mixing when just combined.
5) Remove enough batter for however many cupcakes you want to spice up. Add 1/4 of a teaspoon of cayenne pepper for each cupcake you plan to make a bullet of. Mix well and scoop into cupcake papers.
6) Scoop the rest of the batter into cupcake papers.
7) Bake for 18-22 minutes at 350 or until a cake tester comes out clean. Let cool and frost.
Cocoa Kahlua Frosting
What You'll Need...
6 tablespoons of butter, softened
2 - 2 1/2 cups of powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons of Kahlua
2-3 tablespoons of coffee
What You'll Do...
Beat the butter until light and creamed. Add a cup of the sugar and mix well. Add the cocoa, Kahlua and coffee, mix. Add the other cup of powdered sugar and more if needed to taste and preferred frosting consistency.
This cupcake was made originally for my site Vanilla Garlic
http://vanillagarlic.blogspot.com/
2 tbsp. peanut oil
2 cloves garlic, chopped
4 sm. scallions, sliced thin
(including green part)
1 lb. beef, sliced into 4" strips
1/4 lb. snow peas, trimmed
1/2 lg. red pepper, cut into sm. cubes
1 (8 oz.) can water chestnuts, drained
1 tbsp. grated ginger
1 tbsp. reduced-sodium soy sauce
2 tbsp. red wine vinegar
1 tsp. sugar
2 tbsp. sesame oil
4 1/2 oz. fresh angel hair pasta
Sesame seeds (optional)
Put water on to boil and cook pasta. Heat peanut oil. If you use an electric Wok, turn heat to 300 degrees. If you use a large skillet, heat stove to medium high. Add garlic, scallions, beef and red pepper and stir-fry until meat is cooked, about 4 to 5 minutes. Add snow peas and water chestnuts. Put on lid, turn down to low or 200 degrees and cook another 2 to 3 minutes. Meanwhile, in a small bowl, mix ginger, soy sauce, red wine vinegar, sugar and sesame oil together. Drain liquid from Wok. Add pasta to Wok and mix. Then add sesame oil mixture and mix well. Sprinkle with sesame seeds before serving. Serve with a green salad. Some may prefer to add additional soy sauce at the table. Makes 4 servings.
I got this wonderful recipe from FoodNetwork. I love the combination of roasted beets and goat cheese. Very savory and earthy!
2 medium beets, leaves trimmed, or 1/2 pound roasted beets from deli or salad bar
1 tablespoon olive oil
4 sprigs thyme
Kosher salt and freshly ground black pepper
4-ounce log goat cheese
1 small bunch chives, finely sliced
1/2 lemon, juiced
Crostini or bread sticks, for serving
Preheat oven to 400 degrees F.
If using raw beets, wash them clean of sand and dirt. Set aside to air dry or dry well with a towel or paper towel. If using roasted beets, proceed to food processor step.
Toss the beets in a mixing bowl with oil, thyme, a few pinches of salt and about 15 grinds of pepper.
Turn the beets out onto a baking sheet and roast until fork tender, shaking the pan occasionally to insure even cooking, about 40 minutes.
Remove beets from oven and set aside to cool. (You can do this up to a couple days ahead of time if you store them sealed in the refrigerator.)
Remove and discard the skins from the beets. Cut beets into quarters. Add the beet quarters to a food processor or blender. Pulse a few times until beets are roughed up into small but still chunky pieces.
Dump the blended beets into a serving bowl. Crumble the goat cheese into the beets and add the chives and lemon juice. Toss together and season with salt and pepper, to taste.
Serve with crostini or breadsticks.
3 large ripe avocados, peeled, pitted
2 tablespoons fresh lime juice
1/8 cup chopped fresh cilantro
2 tablespoons of green onion, minced
1 medium finely chopped onion
3 chopped roma tomatoes
2 large garlic cloves, minced
2 large mild jalapenos seeded, chopped small
1 tablespoon of oregano
1 teaspoon of cumin
1 teaspoon of chili powder
2 cloves of garlic
1 small can chopped green chiles
1/4 teaspoon salt
Using fork, mash avocado with lime juice in small bowl. Add rest of ingredients and stir to combine.
Watch out - these are quite addicting! I whipped up a batch last weekend and my husband ate so many in one sitting I thought for sure he'd make himself sick!
Brownies:
2 sticks margarine
1/2 cup baking cocoa
2 cups granulated sugar
1 1/2 cups flour
3 eggs
1 1/2 tsp. vanilla extract
pinch of salt
Icing:
2 cups powdered sugar
1/2 stick margarine
2 TBS baking cocoa
2 TBS milk
1/2 tsp. vanilla extract
Melt 2 sticks margarine, stir in 1/2 cup cocoa, sugar, flour and salt. Stir well. Add 3 eggs and 1 1/2 tsp. vanilla. Stir. Pour into greased & floured 9x13" baking pan. Bake at 325 for 25-30 minutes.
While baking, prepare icing as follows:
Combine powdered sugar, 1/2 stick margarine, 2 TBS cocoa, 2 TBS milk and 1/2 tsp. vanilla. Mix well and pour/spread over hot brownies.
Cut into bars once cool.
Wonderful with a glass of cold milk!
My favorite!
6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen sliced strawberries in syrup
4 fluid ounces frozen limeade concentrate
Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar.
These are a Fall favorite in our house every year.
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light brown sugar
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
3/4 cup plain granola
2 D'Anjou pears, peeled and cut into 1/4-inch dice
1 recipe Granola Crisp Topping or 3/4 cup plain granola.
Granola Crisp Topping:
In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
Muffins:
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of the flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.
Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.
3 Cheese Pasta Bake
1 can condensed cheddar cheese soup
3/4 cup milk
1/4 tsp. pepper
1 cup shredded mozzarella cheese
6 cups cooked mostaccioli(3 cups dry)
2 tbsp. parmesan
2 tbsp. dry bread crumbs
1 tbsp. butter
In large bowl combine soup, milk and pepper. Stir in mozzarella. Add mostaccioli, toss gently to coat. Spoon into 2 quart baking dish. Sprinkle with parmesan cheese. In small bowl combine bread crumbs and butter, sprinkle in rows over cheese. Bake at 375F for 35 minutes
Irresistible!!!
1/3 cup water
2 tablespoons dark brown sugar
2 tablespoons minced, peeled gingerroot
1 tablespoon fish sauce
1/2 teaspoon cracked pepper
2 cloves garlic, minced
1 pound large shrimp, peeled and deveined
3 tablespoons thinly sliced fresh basil
1/2 teaspoon fresh lime juice
3 cups hot cooked jasmine or other long-grain white rice
Green onions, sliced on the diagonal, for garnish
Combine water, dark brown sugar, gingerroot, fish sauce, cracked pepper and garlic in a large nonstick skillet; stir well. Place over high heat and cook 5 minutes, or until slightly thickened. Add shrimp; cook 3 minutes, or until shrimp is done, stirring constantly. Remove from heat. Stir in basil and lime juice. Serve over hot cooked rice. Garnish with green onions.
Serves 4.
This is my husbands Christmas cookie, his mom used to make these every year for christmas... I really don't like making them... I understand why she doesn't make them, they are a pain and take a lot of time. Something I don't have a lot of specially around the holidays. But I love my husband, so I make one batch and one batch only. This is also a dry cookie which I don't like either so my husband usually eats the whole batch.
1 cup shortening mix
(1/2 butter/1/2 shortening)
1 cup sifted confectioners' sugar
1 egg
1 1/2 tsp. almond extract
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
1/2 tsp red food coloring
1/2 tsp crushed peppermind candy
1/2 cup grandulated sugar
Mix shortening mixture, confectioners' sugar, egg and flavorings. Mix flour and salt and add to wet mixture. Divide dough in half. Blend food coloring into one half (wear gloves!)
on a side bowl mix peppermint candy and grandulated sugar together, set aside.
Preheat oven to 375. Roll dough into a 4" strip, using 1tsp of dough, roll them on a lightly (very lightly) floured surface. place the strips side by side, press together lightly and twist like a rope. Do these one at a time. Place dough on ungreased sheet and curve top down to form the candy cane shape.
Bake 9 mins, until very lightly browned. As soon as you take them out of the oven sprinkle with candy and sugar mixture.
BACON STUFFED ZUCCHINI
5 slices bacon
1 medium zucchini
1 green onion, chopped
1/4 C. chopped fresh tomato
1/2 slice bread, torn into small pieces
2 T. shredded cheddar cheese
Salt and pepper to taste
Cook bacon in skillet until crisp. Drain; reserve 1 T. drippings. Crumble bacon.
Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch shell. Chop zucchini pulp. Combine bacon, the choppped zucchini, onion, tomato, bread and salt and pepper with 1 T. bacon drippings in a bowl.
Place zucchini shells in a 10x6-inch glass oven-proof baking dish. Stuff shells with bacon mixture. Top with cheese. Cover and bake at 350 degrees for 45 minutes or until tender.
MICROWAVE; Place bacon on bacon rack. Microcook at high power (100%) for 4 minutes. Proceed as above, covering with plastic wrap. Microcook at high power for 7 minutes or until tender.
The very first time I met my husband's favorite Aunt, she prepared this simple dish for lunch. From first bite, I was in sprout heaven! I begged for the recipe and was surprised that it was this simple. It has become a family favorite and you can bet it now makes it's appearance at every special occasion in our house!
What you'll need:
2 bags of frozen brussel sprouts
1 container heavy whipping cream
quarter pond of pancetta
2 tbls olive oil
salt and pepper to taste
Prepare sprouts according to directions on package. Drain any water after they are cooked through, set aside.
Coarsely chop pancetta and place in saucepan. Brown pancetta. Add sprouts to pancetta and drippings. Add olive oil. Slowly add whipping cream and reduce heat to slow simmer. Cook for about 30 minutes until cream has reduced. Salt and pepper according to taste.
Beautiful and tasty Thanksgiving appetizer.
Ingredients:
1 8oz brick of cream cheese
the seeds from one or more ripe pomegranates*
Directions:
Roll the cream cheese into ten balls (more or less depending on how big you make them)
Press the beautiful ruby colored pomegranate seeds into the balls on all sides.
Pomegranates reach full ripeness in November, making this a charming seasonal variation on traditional Thanksgiving fare. Let the kids make this one!
*cranberries can be substituted
1.5 to 2 lbs chicken wings
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 teaspoons fresh ginger - minced
2 cloves garlic minced
1/4 cup dry sherry
1/2 cup hoisin sauce
1 tablespoon fresh lime juice
3 tablespoons sesame seeds toasted
1/4 cup green onions thinly sliced
1. Broil the chicken wings 10 minutes on each side or until browned.
(I didn't do that bit.)
2. Transfer the chicken wings to the crockpot slow cooker. Add the
remaining ingredients, except the hoisin sauce, lime juice, sesame
seeds and green onions and stir thoroughly.
3. Cover; cook on LOW 5-6 hours or on HIGH for 3-4 hours. Stir once in
the middle of cooking to baste the wings with sauce. Remove the wings
from the stoneware and reserve 1/4 cup of the juice in the slow
cooker.
4. Combine this juice with the hoisin sauce and lime juice. Drizzle
over the chicken wings. Before serving, sprinkle the wings with
toasted sesame seeds and green onions and mix to coat evenly.
Note: With this recipe, no need to be exact with the chicken wings. If
there's room, it will probably go to two lbs of chicken wings etc.
This looks fantastic and people are always impressed. You can also
cook in advance, and stick in an oven tray for reheating during the
party if you want to use the cooker for something else during the day.
1 pound Chinese egg noodles or spaghetti
Kosher salt
1 (1-inch) piece fresh ginger, peeled and chopped
3 cloves garlic, smashed
2 tablespoons light brown sugar
1 cup creamy peanut butter
3 tablespoons rice wine vinegar
3 tablespoons low-sodium soy sauce
1 teaspoon red chili sauce (recommended: Sriracha Hot Chili Sauce)
1 tablespoon toasted sesame oil
6 tablespoons water
2 scallions, sliced thin
1 tablespoon toasted sesame seeds, for garnish
Fresh cilantro leaves, for garnish
Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl.
In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is smooth. Put the blender jar into the refrigerator and let it chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro.
1 can fat free sweetened condensed milk
2 liter bottle diet Mountain Dew (or 6 cans)
16 oz can crushed pineapple in juice
Combine all ingredients and chill for two hours. Churn in ice cream maker according to manufacturers directions.
Variations:
*Substitute 2 cups pureed strawberries for pineapple.
*Use orange sode in place of Mountain Dew
A friend of mine suggested trying rootbeer but we haven't tried it that way, yet.
This one gets 5 stars from almost 2000 people on allrecipes.com.
INGREDIENTS
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Combine:
24-30 chicken wing pieces
3 Tbsp Hot Sauce
2 Tbsp Butter
Spread wings in single layer on sheet pan. Bake at 450 degrees for 35 minutes or til done.
2 cups seashell pasta
1/4 cup brown sugar
1 cup creamy salad dressing (e.g. Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves
1. Bring a large pot of lightly salted water to a boil. Add pasta
and cook for 8 to 10 minutes or until al dente; drain and rinse with
cold water.
2. In large bowl, combine brown sugar, salad dressing, lemon juice,
vinegar and salt. Toss dressing mixture with cooked pasta, celery,
green pepper, onion and chicken. Chill until ready to serve. Mix in
cashews just before serving.
My friend Janie used to eat this salad by the truck-loads while she was in college...it's so easy and so good!
1 can black beans, drained
1 can white or yellow corn, drained
1 can diced/chopped tomatoes, drained
1 can diced green chiles, drained
1 bag pre-washed salad greens
1 small bottle Kraft ranch dressing
Doritos Toasted Corn tortilla chips, crumbled
1 cup pre-shredded colby & jack mixed cheese
Make sure the beans, corn, tomatoes and chiles are drained well. Dump the salad into a large bowl. Then dump in the beans, corn, tomatoes and chiles. Toss thoroughly to mix everything well. Coat with the ranch dressing until desired; toss again. Top with the crumbled Doritos chips and cheeses.
*This recipe is very flexible - you can throw in whatever you have in the pantry/fridge; and change up the dressing too.