Wednesday, January 2, 2008
12-15 baby red potatoes
2 ¾ tsp. kosher salt
½ c. extra-virgin olive oil
~ BOIL. Put potatoes in a large saucepan (preferably in one layer) and cover with at least 1” water. Add 2 t. salt, bring to boil; reduce heat & simmer about 30 minutes. Drain.
~ FLATTEN. On a clean dish towel, let potatoes sit a minute or two. Using another dish towel folded (to protect your hand from the heat), gently press down on each potato with the palm of your hand to flatten to the thickness of about ½“.
~ COOL. Cover large rimmed baking sheet with foil and then top with parchment paper. Place all potatoes on sheet & cool completely at room temp. (if making ahead, cover & refrigerate up to 8 hrs).
~ ROAST. Heat oven to 450. Sprinkle the potatoes with remaining ¾ t. salt and pour the olive oil all over them. Lift the potatoes gently to make sure some of the oil goes underneath them. Roast, turning once, until crispy & deep brown around the edges....about 30-40 minutes
Tuesday, January 1, 2008
1 lb pecan halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon cinnamon
½ cup margarine or butter
Whip egg white until frothy. Add water, sugar and cinnamon.
In a 13x9" cake pan, melt the margarine or butter. Pour pecans in egg mixture, stir well, then pour into pan.
Bake at 250 for 1 to 1 1/2 hours, stirring every 15 minutes.
1 (18 ¼ ounce) package yellow cake mix
4 eggs (divided)
¾ cup margarine (divided)
1 (29 ounce) can pumpkin puree
½ cup white sugar
1 ½ teaspoons ground cinnamon
2/3 cup evaporated milk
1 cup brown sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and ½ cup melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the ¼ cup margarine until mixture is crumbly. Sprinkle over the filling.
Bake in the preheated oven for 50 minutes. Refrigerate overnight before serving.
9 cups Chex cereal (any kind)
1 cup semi-sweet chocolate chips (6oz.)
½ cup smooth peanut butter
¼ cup butter
1-2 teaspoon vanilla
1 ½ cups powdered sugar
Measure cereal in large bowl, and set aside.
Microwave chocolate chips, peanut butter, and stick butter for 1 minute on high. Stir. Cook for 30 seconds longer or until smooth. Add vanilla.
Pour mixture over cereal, stirring until coated.
Pour mixture into large Ziploc bag and add powdered sugar. Shake until well coated.
Spread on waxed paper to cool.
Store in Ziploc bags or large sealed bowl.
(luckymommyto2boys ~ Amy ~ Recipezaar)
1 cup brown sugar
1-1/4 cups rolled oats
2 cups whole wheat flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (heaping)
6 tablespoons applesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
2 egg whites
3/4 teaspoon vanilla extract
1/2 cup dried cranberries
Preheat the oven to 350 degrees F.
Place all ingredients in bowl, stir together until combined.
Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
Store in Tupperware between layers of waxed paper.
Great with a pumpkin pie latte!
* Amy’s notes: I used Splenda brown sugar. I also only had self-rising white flour, so I used that and omitted the baking soda, baking powder, and salt. And on the second batch, I didn’t bother spraying the tops of the cookies with the cooking oil. I just sprayed it on the cookie sheet and my hands. I also omit the egg whites and just use 1 cup of applesauce.
(luckymommyto2boys ~ Amy ~ Kraft Food & Family Magazine)
8 cups thinly sliced peeled Granny Smith apples (about 2 large/2 lbs)
½ cup firmly packed brown sugar, divided
2 tsp ground cinnamon, divided
1/3 cup old-fashioned or quick-cooking oats
¼ cup cold margarine
25 Reduced Fat Nilla Wafers, crushed (about 1 cup crumbs)
1 ½ cups thawed Cool Whip Lite Whipped Topping
Preheat oven to 350 degrees F. Toss apples with ¼ cup of the brown sugar and 1 tsp of the cinnamon. Spoon into 8- or 9-inch square baking dish.
Combine oats, the remaining ¼ cup brown sugar and 1 tsp cinnamon in medium bowl. Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread crumb mixture evenly over apples.
Bake 30 to 35 minutes or until apples are tender. Serve warm or cooled. Top with whipped topping.
Makes 12 servings, ½ cup each.
1 box fudge marble cake mix
2 lbs ricotta cheese
¾ cup sugar
1 tsp. vanilla
1 box (3 ¾ oz) instant chocolate pudding
1 cup milk
1 carton (8 oz.) whipped topping
Mix cake as directed on box. Pour into greased and floured 9 x 13-inch pan.
In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well. Spoon over top of unbaked cake. Bake at 350 degrees F. for 1 hour. Cool.
Mix pudding with milk; fold in whipped topping. Spread over cake; refrigerate.
4 bananas, unpeeled
2 teaspoons cinnamon sugar
½ cup whipped cream
Preheat oven to 350.
Wrap unpeeled banana in aluminum foil and bake for 30 minutes.
Carefully unwrap and peel banana; transfer to serving plate.
Sprinkle with cinnamon sugar.
Top with whipped cream.
1-3/4 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1/4 cup creamy peanut butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
24 HONEY MAID Honey Grahams
6 squares BAKER'S Semi-Sweet Baking Chocolate
3 Tbsp. butter
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; mix well. Gently stir in whipped topping. Layer one-third of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread immediately over grahams.
REFRIGERATE at least 8 hours. Store leftovers in refrigerator.
1/4 cup butter or margarine
1/4 cup firmly packed brown sugar
2 Tablespoons maple syrup
1/4 cup coarsely chopped pecans
8oz. can reduced fat crescent rolls
1 Tablespoon sugar
1 Tablespoon cinnamon
Heat oven to 375 degrees.
In an 8 inch ungreased round cake pan combine butter, brown sugar, and maple syrup.
Place in oven for 3 to 4 minutes or until butter melts; blend well.
Sprinkle with pecans.
Remove dough from can; do not unroll; cut each roll into 6 slices.
In a small bowl combine cinnamon and sugar. Dip both sides of each slice in the sugar mixture.
Arrange slices in pan over nuts. Sprinkle with any remaining sugar mixture. Bake for 17-23 minutes or until golden brown.
Cool 2-3 minutes, then invert onto serving platter.
2 eggs, beaten
1 ½ cups eggnog
2 teaspoons rum flavored extract
1 cup white sugar
1 teaspoon vanilla extract
½ cup butter, softened
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5 inch loaf pan, or three 3x5 inch loaf pans.
Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator.
1 ½ cups flour
2/3 cup sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup oats (can also use flavored packets of oatmeal)
1 cup mashed bananas
1/3 cup buttermilk
¼ cup vegetable oil
1 tsp vanilla
2 eggs, beaten
Preheat oven to 350F and spray a 8 x 4 inch loaf pan with cooking spray.
Combine dry ingredients together in a large bowl.
Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.
*Jessica's notes: I used lactose-free fat-free milk instead of buttermilk, and simply added about 1 TB of vinegar. Also used a nonstick bread pan.
* Amy’s notes: I used two packets of apple cinnamon instant oatmeal and will add pecans next time.
2 dozen frozen meat filled or cheese ravioli
2 eggs, lightly beaten
1 cup Italian seasoned breadcrumbs
Vegetable oil (for frying)
Marinara sauce (for dipping)
Cook ravioli in boiling salted water until they float to the top; remove from water and drain. Set aside to cool.
Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees. Dip ravioli in beaten egg, then cover in breadcrumbs. Fry in batches in hot oil until golden brown, about 5 minutes; drain.
Sprinkle hot ravioli with parmesan cheese.
Heat marinara sauce and set aside in serving bowl. Serve ravioli with dipping sauce.
20-25 frozen home style meatballs, cooked
1 1/3 cup Frank’s Red Hot Sauce
2/3 cup butter, softened
½ cup sour cream
2 tbsp honey
1/8 tsp garlic powder
In large saucepan, combine hot sauce, butter, and honey. Heat on medium-high for 1-2 minutes, allowing the ingredients to mix, and stirring occasionally. Stir in sour cream until well-blended (about 1 minute).
Add meatballs and continue cooking on medium heat for 5 minutes, stirring occasionally.
Serve meatballs with sauce and with Ranch dressing on the side for dipping.
24-30 cherry tomatoes
1 lb bacon, cooked and crumbled
¼ cup mayo
¼ cup salad dressing (Miracle Whip)
1/3 cup chopped green onions
3 tablespoons finely shredded Cheddar cheese
2 tablespoons snipped fresh parsley
Slice off tops of tomatoes. Use a small (¼ tsp) metal measuring spoon to scoop out pulp and discard.
Turn tomatoes upside down on paper towels to drain.
Combine remaining ingredients. Spoon mixture into tomatoes.
Refrigerate several hours before serving.
8 fresh asparagus spears
1 (8 ounce) package refrigerated crescent dinner rolls
1 (8 ounce) carton spreadable chive & onion cream cheese
4 slices deli ham (thin slices)
2 tablespoons butter, melted
¼ teaspoon garlic powder
Preheat oven to 375°F. Put asparagus in skillet with ½” water. Bring to boil. Reduce heat; cover and simmer 3-5 minutes until crisp-tender. Drain and set aside.
Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within ¼" of edges. Top each with ham, leaving ¼" uncovered on one long side. Place two asparagus spears along the long side with the ham; roll up and press seam to seal.
Cut each roll into seven pieces. Place cut side down 1" apart on greased baking sheets.
Combine butter and garlic powder; brush over spirals.
Bake for 10-12 minutes.
¼ cup butter
1 (10-oz) pkg frozen chopped spinach, partially thawed
1 (14-oz) can artichoke hearts, drained and chopped
2 (8-oz) pkgs cream cheese, softened
2 (16-oz) containers sour cream
1 cup grated Parmesan cheese
Garlic salt to taste
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in the Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
5 lbs country-style pork ribs
1 cup chopped celery
2 cups chopped onions
½ cup chopped green bell pepper
1 cup ketchup
½ cup yellow mustard
1 cup BBQ sauce
1 cup water
3 tablespoons dark cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 (14 ½ ounce) can diced tomatoes
While I boil the pork for 20-30 minutes to decrease fat, I mix all other ingredients together in a large enough bowl and stir to mix well.
Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top. Use as much sauce as you can as it will be needed later to put over the rice. With a big spoon, give a stir to blend all together.
Put on the lid, turn on high and let it cook for about 5 hours. After that, you may want to keep it a little longer on low to keep it hot.
Serve this with some white rice, baked beans (or just pork& beans), cole slaw and some toasted garlic bread and you have yourself a meal. Be sure to use lots of the sauce over the pork and rice.
2-4 thick cut boneless butterfly pork chops
1 large onion
little red potatoes (enough for everyone to have a few)
2 cans cream of mushroom soup
salt and pepper to taste
Brown the chops or not. Whatever works for you!
Cut washed taters in half then add all ingredients to crock pot. Cover cook on low for 6-8 hours.
Lou's note: I made it with 1 can cr. of mushroom and 1 can of cr. of chicken and it was very good.
6 fresh bratwursts (preferably Johnsonville brand)
1 tablespoon butter
1 red bell pepper, sliced in strips
1 yellow bell pepper, sliced in strips
1 green bell pepper, sliced in strips
1 sweet onion, sliced and quartered
1 apple, halved and sliced (Granny Smith works well)
36 ounces beer
Lightly brown bratwursts in butter.
Layer one half of the bell peppers, onion and apple in the bottom of the crock pot. Place 3 bratwursts on top. Repeat with remaining veggies and bratwurst. Pour beer over all.
Cook on high for 1- 2 hours. Turn to low and cook at least 4 more hours.
Serve brat and pepper mixture on rolls with mustard or favorite condiment. Excellent with sauerkraut and German potato salad.
3 lbs country-style boneless pork ribs
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped onions
3/4 cup apple butter
3 tablespoons brown sugar
1 teaspoon liquid smoke (optional)
2 garlic cloves, finely chopped
Rub salt and pepper on ribs.
Place in crock pot.
Cover with onions.
Mix remaining ingredients and pour over onions.
Cover and cook on low for 9 hours.
* Amy’s notes: We shredded and ate on sandwiches.
1 tbsp. oil
4 loin pork chops
2 tbsp. flour
1 can (19 oz.) tomatoes
½ green pepper, chopped
1 med. onion, chopped
1 ¼ tsp. salt
1 tbsp. Worcestershire sauce
½ cup rice
Dredge the chops in the flour and brown on both sides in oil. Add 1 cup water to ½ cup rice in bottom of crock pot. Add browned chops and other ingredients. Cook 8 hours on low.
1 cup uncooked wild rice, rinsed and drained
1 cup chopped celery
1 cup chopped carrots
2 (4oz) cans mushrooms, stems and pieces, drained
1 large onion, chopped
1 clove garlic, minced
1/2 cup slivered almonds
3 beef bouillon cubes
2-1/2 tsp seasoned salt
2 lb boneless round steak, cut into 1-inch cubes (I used boneless/skinless chicken thighs)
3 cups water
Place ingredients in order listed in slow cooker.
Cover. Cook on Low 6-8 hours or until rice is tender. Stir before serving.
1 whole chicken (approximately three pounds)
2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp dried leaf thyme
1/4 tsp white pepper
1/4 tsp garlic powder
1/4 tsp black pepper
1 cup chopped onion
Wash chicken inside & out (removing anything inside). Sprinkle seasoning of your choice on the chicken. Fill the cavity with the chopped onion. Next put three balls of aluminum foil in the bottom of the slow cooker (this creates a rack so the chicken doesn’t soak in its own juices). Place the chicken in, breast side down, and cook on low for six to eight hours.
1-2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite BBQ sauce
1 medium sweet onion, sliced
4-6 hamburger buns
1. Remove all visible fat from the chicken and toss it in the crock pot. Place the onion slices on top of the chicken. Pour the barbecue sauce over top. (You may not need the entire jar, just enough to cover the chicken.)
2. Cook it on LOW for 8 hours or until the chicken is nice and tender. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns. Or, you might prefer leaving the breasts whole and eating it that way.
1 (25 ounce) bag beef or cheese ravioli
1 (26 ounce) jar pasta sauce
1 (8 ounce) can tomato sauce
1 cup water
1 cup shredded mozzarella cheese
Pour about half of the pasta sauce in the bottom of slow cooker. Add frozen ravioli. Pour additional pasta sauce, tomato sauce, and water over ravioli. Sprinkle cheese on top. Turn slow cooker on low and cook for four to five hours (until ravioli are tender).
2 ½ lbs ground beef
Half an 8-oz jar salsa
1 pkg dry taco seasoning, divided
1 egg, slightly beaten
1 c bread crumbs
12-oz pkg shredded Mexican-mix cheese
2 tsp salt
½ tsp pepper
Combine all ingredients, except half of taco seasoning. Mix well. Shape into loaf and place in slow cooker. Sprinkle with remaining taco seasoning.
Cover. Cook on Low 8-10 hours.
1 box rigatoni, cooked
1 1/2 lbs ground chuck browned and drained
1 lg. pkg. sliced pepperoni
1 green bell pepper, chopped
1 lg. pkgs. mozzarella cheese shredded
2 lg. jars of pizza sauce
1 med. onion chopped
(optional can of mushrooms)
Stir all ingredients together. Place in crockpot and cook on low for 5 hrs.
CROCKPOT CHEESY RAVIOLI CASSEROLE
(luckymommyto2boys ~ Amy ~ via Six Sisters' Stuff)
1 tablespoon olive oil
1 garlic clove, minced
2 (26 ounce) jars four cheese pasta sauce
1 teaspoon Italian seasoning
2 cups mozzarella cheese, shredded
1/2 cup onion, chopped
1 (15 ounce) can tomato sauce
2 (25 ounce) packages frozen beef ravioli
Spray crock pot with Pam. In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally. Stir in pasta sauce, tomato sauce and Italian seasoning. Place 1 cup of sauce in crock pot. Add 1 package of the ravioli, top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce over the top. Cover and cook on low for 5-6 hours.
1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tablespoon prepared mustard
8 small red potatoes
2 medium carrots, pared, and cut into chunks
1 onion, peeled, and cut into eighths
½ head cabbage, cut into chunks
Place all ingredients in a large crock pot (cut meat in half if necessary); stir to mix.
Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
Remove meat and vegetables and some of the cooking liquid.
Slice meat thinly across the grain.
Serve with vegetables and some of the liquid.
* OP’s notes: Can also add in seasoning packet that comes with brisket.
1 ½ pounds lean ground beef
1 (6-oz) package seasoned croutons
2 cans cream of chicken soup
1 soup can of milk
Pat ground beef into bottom of greased 9 x 12 casserole. Mix croutons, soup, and milk. Pour over meat and bake at 350 degrees for 1 hour.
2 cups Minute brown rice, uncooked
1 ¾ cups warm water
4 small boneless skinless chicken breast halves (1 lb.)
¼ cup ranch dressing
1 ½ teaspoons chili powder
½ cup Kraft 2% milk shredded reduced-fat sharp cheddar cheese
4 cups small broccoli florets
1 medium red pepper, chopped
Preheat oven to 400°. Combine rice and water; let stand 5 minute Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
Bake 25 to 30 minutes or until chicken is cooked through (170°). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.
** To prevent rice from sticking to the foil, spray foil with cooking spray before using. Or, use nonstick foil. If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear.