Trust me on this one
1/4 cup sour cream
2 T chopped onion
1/2 t dried oregano
1/4 t seasoned salt
8 slices Italian or other white bread
8 bacon strips, halved and cooked
8 slices tomato
4 slices mozzarella cheese
2-3 T butter
Combine first four ingredients; spread on four slices of bread. Top each with four bacon pieces, two tomato slices and a slice of cheese; top with remaining bread. In a skillet over medium heat, melt 2 T butter and cook sandwiches on both sides until lightly browned and cheese melted, adding more butter if needed. Prepare to make seconds.
Friday, January 23, 2009
Thursday, January 22, 2009
Preacher's Delight
Wonderful Sunday lunch dessert
21-oz can pie filling, flavor of choice
1 package yellow cake mix
1/2 cup butter, melted
1/3 cup chopped walnuts
Pour pie filling in a 4-qt crock pot. Combine butter with cake mix until crumbly; sprinkle over pie filling; sprinkle walnuts on top. Cook on low for 4 hours or on high for 2 hours. Serve with ice cream, of course.
21-oz can pie filling, flavor of choice
1 package yellow cake mix
1/2 cup butter, melted
1/3 cup chopped walnuts
Pour pie filling in a 4-qt crock pot. Combine butter with cake mix until crumbly; sprinkle over pie filling; sprinkle walnuts on top. Cook on low for 4 hours or on high for 2 hours. Serve with ice cream, of course.
Turkey Bean Soup
Another favorite, healthy, easy and delicious
4-6 cups water
1 can chicken broth
1 can diced tomatoes
2 cans navy beans
1 can pinto beans
1/3 cup dry lentils
1/3 cup dry split peas
14oz ground turkey, cooked
1 onion diced
salt and pepper to taste
Combine all in crock pot, cook on low for 6-8 hours. Great served with cornbread. This is another recipe to play with. I use Rotel tomatoes instead of plain. You can also mix up your variety of canned beans - just make sure you have three cans total.
4-6 cups water
1 can chicken broth
1 can diced tomatoes
2 cans navy beans
1 can pinto beans
1/3 cup dry lentils
1/3 cup dry split peas
14oz ground turkey, cooked
1 onion diced
salt and pepper to taste
Combine all in crock pot, cook on low for 6-8 hours. Great served with cornbread. This is another recipe to play with. I use Rotel tomatoes instead of plain. You can also mix up your variety of canned beans - just make sure you have three cans total.
Juicy Pork Chops
Add mashed potatoes smothered in the gravy
1 egg
1-1/2 cup milk
6 boneless pork chops
2 cups bread crumbs
14-1/2 oz can beef broth
Beat egg and milk together; set aside. Dip pork chops in the egg mixture; coat with bread crumbs. Brown on both sides in a 12 inch skillet, use a little oil. Pour broth over the pork chops; simmer until tender, about one hour.
Whole Wheat Bread
This is our standard loaf of bread from the breadmaker
1-1/4 cup milk
3 T honey
2 T butter
3 cups wheat flour
1 cup quick cooking oats
1-1/2 t salt
2 T yeast
1 T vital wheat gluten
Follow the directions for your breadmaker for a 2-lb loaf of bread. You can also substitute some bread flour for the wheat flour if you'd like - as long as you end up with 3 cups total. I usually use 2 cups wheat and 1 cup bread flour. And as with all breadmakers, make sure your measurements are exact.
Carrot Apple Salad
Always reminds me of my grandmommy
8 oz crushed pineapple, drained, reserve liquid
2 medium tart apples, diced
3 cups shredded carrots
3 T raisins
3 T flaked coconut
1/3 cup vanilla yogurt
1/3 cup plain yogurt
3 T mayonnaise
1 T lemon juice
Add apples to the reserved pineapple juice; toss to coat; stand for 5 minutes; drain. In a large bowl, combine pineapple, carrots, raisins, coconut and apples. In a small bowl, combine remaining ingredients; pour over carrot mixture; toss to coat. Cover and chill for 3-4 hours prior to serving. Feel free to use the fat-free versions of the yogurt and mayo if you'd like. My kids love this.
8 oz crushed pineapple, drained, reserve liquid
2 medium tart apples, diced
3 cups shredded carrots
3 T raisins
3 T flaked coconut
1/3 cup vanilla yogurt
1/3 cup plain yogurt
3 T mayonnaise
1 T lemon juice
Add apples to the reserved pineapple juice; toss to coat; stand for 5 minutes; drain. In a large bowl, combine pineapple, carrots, raisins, coconut and apples. In a small bowl, combine remaining ingredients; pour over carrot mixture; toss to coat. Cover and chill for 3-4 hours prior to serving. Feel free to use the fat-free versions of the yogurt and mayo if you'd like. My kids love this.
Creamy Aztac Chicken
This is a great meal served over rice or a great dip with tortilla chips
2-3 chicken breasts, boneless, skinless
1 can corn, drained
1 can black beans, undrained
jar of salsa
8 oz cream cheese, quartered
Place all except cream cheese in the crock pot. Cook on low for 6-8 hours. About 30 minutes before serving, remove chicken (it may fall apart - just do the best you can); add the cream cheese; stir. Cook about 30 more minutes. Either place chicken over rice and use the sauce like gravy, or mix the chicken back into the sauce and use as a dip.
2-3 chicken breasts, boneless, skinless
1 can corn, drained
1 can black beans, undrained
jar of salsa
8 oz cream cheese, quartered
Place all except cream cheese in the crock pot. Cook on low for 6-8 hours. About 30 minutes before serving, remove chicken (it may fall apart - just do the best you can); add the cream cheese; stir. Cook about 30 more minutes. Either place chicken over rice and use the sauce like gravy, or mix the chicken back into the sauce and use as a dip.
Dixie Pie
My family won't let me in the door at Christmas without this
Pie crust for 2 9-in pies, baked at 450 for 10 min
1-1/2 c raisins (in pan, cover with water, boil, set aside)
1 cup soft butter
1 cup sugar
1 cup brown sugar
6 eggs
2 t vanilla extract
2-4 t ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
chocolate chips optional
Cream butter and sugars; add eggs one at a time; add vanilla. Drain raisins. Add to the creamed mixture the raisins, cinnamon, nuts and coconut. Mixture will appear slightly curdled - it's ok. I lightly line the pie crusts with chocolate chips before adding the pie filling. Pour filling into the two baked crusts. Bake pies at 350 for 30-35 minutes.
Pie crust for 2 9-in pies, baked at 450 for 10 min
1-1/2 c raisins (in pan, cover with water, boil, set aside)
1 cup soft butter
1 cup sugar
1 cup brown sugar
6 eggs
2 t vanilla extract
2-4 t ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
chocolate chips optional
Cream butter and sugars; add eggs one at a time; add vanilla. Drain raisins. Add to the creamed mixture the raisins, cinnamon, nuts and coconut. Mixture will appear slightly curdled - it's ok. I lightly line the pie crusts with chocolate chips before adding the pie filling. Pour filling into the two baked crusts. Bake pies at 350 for 30-35 minutes.
Angel Chicken
From the Sonlight forums
1-1/2 lb chicken breasts, boneless, skinless
1/4 c butter
1 envelope Italian salad dressing mix
10 oz can golden condensed mushroom soup
1/2 c dry white wine (or chicken broth)
4 oz cream cheese
angel hair pasta
Melt together all ingredients except chicken and pasta. Place chicken in the crock pot; pour all the rest over the chicken. Cook on low for 4-5 hours. Serve over angel-hair pasta. For some reason, this is SO much better with angel hair than regular spaghetti. People claim this to be the best crock pot meal they've ever eaten.
1-1/2 lb chicken breasts, boneless, skinless
1/4 c butter
1 envelope Italian salad dressing mix
10 oz can golden condensed mushroom soup
1/2 c dry white wine (or chicken broth)
4 oz cream cheese
angel hair pasta
Melt together all ingredients except chicken and pasta. Place chicken in the crock pot; pour all the rest over the chicken. Cook on low for 4-5 hours. Serve over angel-hair pasta. For some reason, this is SO much better with angel hair than regular spaghetti. People claim this to be the best crock pot meal they've ever eaten.
Pot Roast with Vegetables
This really is the best roast and veggies I've ever had
Roast (specific cut and size to preference)
red potatoes
baby carrots
onions, quartered
cherry tomatoes, whole is fine
fresh green beans, snapped (NOT canned or frozen)
envelope onion soup mix
Layer in the crock pot (or roaster) potatoes, then carrots and green beans, then cherry tomatoes and onions. Top with meat; sprinkle soup mix all over and pour about 2/3 cup water. The layering is important - you want the meat juice to mingle with the onions and tomatoes, then that flavor will mingle with the veggies. Cook on low for 8-10 hours. I have no idea how to time a roaster since I've never used one. These green beans will be the most awesome you've ever tasted. The cherry tomatoes will disolve and the juice dispersed. Oh my it's yummy!
Roast (specific cut and size to preference)
red potatoes
baby carrots
onions, quartered
cherry tomatoes, whole is fine
fresh green beans, snapped (NOT canned or frozen)
envelope onion soup mix
Layer in the crock pot (or roaster) potatoes, then carrots and green beans, then cherry tomatoes and onions. Top with meat; sprinkle soup mix all over and pour about 2/3 cup water. The layering is important - you want the meat juice to mingle with the onions and tomatoes, then that flavor will mingle with the veggies. Cook on low for 8-10 hours. I have no idea how to time a roaster since I've never used one. These green beans will be the most awesome you've ever tasted. The cherry tomatoes will disolve and the juice dispersed. Oh my it's yummy!
Ham & Potatoes Au Gratin
This is not for those with high cholesterol...
2 lb bag frozen shredded hashbrowns, thawed
2 cans cream of potato soup
2 cups sour cream
2 cups shredded cheddar cheese, divided
2 cups cooked ham, cubed
Combine hashbrowns, soup, sour cream, 1-1/2 cups cheese and ham in a large mixing bowl. Pour into a greased 9x13 pan (or 2 8x8 pans - one for now, one for the freezer). Top with remaining cheese. Bake at 350 for 25-30 minutes.
2 lb bag frozen shredded hashbrowns, thawed
2 cans cream of potato soup
2 cups sour cream
2 cups shredded cheddar cheese, divided
2 cups cooked ham, cubed
Combine hashbrowns, soup, sour cream, 1-1/2 cups cheese and ham in a large mixing bowl. Pour into a greased 9x13 pan (or 2 8x8 pans - one for now, one for the freezer). Top with remaining cheese. Bake at 350 for 25-30 minutes.
Beef Tips with Rice
One of our favorites and oh so easy
1 1/2 lbs stew beef (or leftover roast)
1 can cream of mushroom soup
1 can French onion soup
Cooked rice
Combine meat and soups in crock pot; cook low for 6 hours or high for 3 hours. Serve over rice.
This is one of our Sunday lunches. We time the bread maker to be finished at noon. One kid opens and washes a bag of salad; one sets the table and fixes drinks; I fix the rice and open a can of green beans. Really nice meal in no time.
1 1/2 lbs stew beef (or leftover roast)
1 can cream of mushroom soup
1 can French onion soup
Cooked rice
Combine meat and soups in crock pot; cook low for 6 hours or high for 3 hours. Serve over rice.
This is one of our Sunday lunches. We time the bread maker to be finished at noon. One kid opens and washes a bag of salad; one sets the table and fixes drinks; I fix the rice and open a can of green beans. Really nice meal in no time.
Broccoli, Bacon and Mozzarella salad
This is a fun salad to play around with
Salad:
3 cups fresh broccoli florets, bite-size
1/2 cup shredded mozzarella cheese
1/3 cup raisins
1/4 chopped red onion
4 slices cooked bacon
Dressing:
1/2 cup mayonnaise or salad dressing
2 T sugar
2 t lemon juice
Combine all salad ingredients except bacon. In a small bowl, mix all dressing ingredients then pour over salad; toss to coat. Just before serving, stir crumbled crisp bacon into salad.
For different options, try cheddar in place of the mozzarella cheese or cauliflower in place of broccoli.
Salad:
3 cups fresh broccoli florets, bite-size
1/2 cup shredded mozzarella cheese
1/3 cup raisins
1/4 chopped red onion
4 slices cooked bacon
Dressing:
1/2 cup mayonnaise or salad dressing
2 T sugar
2 t lemon juice
Combine all salad ingredients except bacon. In a small bowl, mix all dressing ingredients then pour over salad; toss to coat. Just before serving, stir crumbled crisp bacon into salad.
For different options, try cheddar in place of the mozzarella cheese or cauliflower in place of broccoli.
Hearty Minestrone
This is my all-time favorite cold-weather soup
1-2 pounds ground beef
2 15.5 oz cans Ranch Style beans
4 10.5 oz cans minestrone soup
1 10 oz can tomatoes with green chilies
1/2 onion chopped
3-4 soup-cans of water
Brown ground beef with onion until cooked. Combine beef and onion with all the rest of the ingredients into crock pot or soup kettle. Crock pot on low for 6-8 hours or simmer on stove top low for 1 hour.
1-2 pounds ground beef
2 15.5 oz cans Ranch Style beans
4 10.5 oz cans minestrone soup
1 10 oz can tomatoes with green chilies
1/2 onion chopped
3-4 soup-cans of water
Brown ground beef with onion until cooked. Combine beef and onion with all the rest of the ingredients into crock pot or soup kettle. Crock pot on low for 6-8 hours or simmer on stove top low for 1 hour.
Easy Baked Potato Soup
Quick and Easy and comforting
3-4 medium baked potatoes
5 bacon strips, diced
2 cans cream of potato soup
1 can cheddar cheese soup
3 1/2 cups milk
2 t garlic powder
2 t worcestershire sauce
1/2 t onion powder
1/4 t pepper
8 oz sour cream
shredded cheddar cheese
Peel and dice baked potatoes and set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp; remove the bacon and reserve 1-1/2 teaspoons of drippings. Add soups, milk, garlic powder, worcestershire sauce, onion powder, pepper and reserved potatoes to the drippings. Cook, uncovered, for 10 minutes until heated, stirring occasionally. Stir in sour cream and cook for 1-2 more minutes until heated - do not boil. Garnish with cheddar cheese and bacon.
3-4 medium baked potatoes
5 bacon strips, diced
2 cans cream of potato soup
1 can cheddar cheese soup
3 1/2 cups milk
2 t garlic powder
2 t worcestershire sauce
1/2 t onion powder
1/4 t pepper
8 oz sour cream
shredded cheddar cheese
Peel and dice baked potatoes and set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp; remove the bacon and reserve 1-1/2 teaspoons of drippings. Add soups, milk, garlic powder, worcestershire sauce, onion powder, pepper and reserved potatoes to the drippings. Cook, uncovered, for 10 minutes until heated, stirring occasionally. Stir in sour cream and cook for 1-2 more minutes until heated - do not boil. Garnish with cheddar cheese and bacon.
Wednesday, January 21, 2009
Pineapple Casserole
This one seems really strange, but oh my...
2 20-oz cans of crushed pineapple (lightly drained)
1 1/2 cup sugar
3/4 cup flour
2 cups grated cheddar cheese
1 stack Ritz crackers
1 stick butter, melted
Pour pineapple in 9x13 dish. Mix flour, sugar and cheese; sprinkle over pineapple. Crush crackers and sprinkle over top. Spoon melted butter all over. Bake at 350 for about 30 minutes. This can be a side with pork or poultry. Or you could get away with calling it pineapple cobbler and serving with ice cream.
2 20-oz cans of crushed pineapple (lightly drained)
1 1/2 cup sugar
3/4 cup flour
2 cups grated cheddar cheese
1 stack Ritz crackers
1 stick butter, melted
Pour pineapple in 9x13 dish. Mix flour, sugar and cheese; sprinkle over pineapple. Crush crackers and sprinkle over top. Spoon melted butter all over. Bake at 350 for about 30 minutes. This can be a side with pork or poultry. Or you could get away with calling it pineapple cobbler and serving with ice cream.
Chocolate Pudding
This will change your life.....
2/3 cup sugar
1/3 cup cornstarch
3 T baking cocoa
3 cups milk
2 T butter, softened
1 t vanilla extract
Sift together dry ingredients in a medium saucepan. Add cold milk; mix well. Bring to a boil over medium heat; cook until thickened, stirring constantly. Remove from heat. Add butter and vanilla; mix well. Serve warm. Serves 6.
2/3 cup sugar
1/3 cup cornstarch
3 T baking cocoa
3 cups milk
2 T butter, softened
1 t vanilla extract
Sift together dry ingredients in a medium saucepan. Add cold milk; mix well. Bring to a boil over medium heat; cook until thickened, stirring constantly. Remove from heat. Add butter and vanilla; mix well. Serve warm. Serves 6.
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