Tuesday, September 13, 2011

Crunchy Corn Bran Snack Mix

1/3 C. Honey
1/4 C. Brown Sugar
1/2 C. Butter or Margarine

1 C. Oatmeal
3 C. Crunchy Corn Bran cereal
1 C. nuts (optional)

Stir.  Put on cookie sheet that has 1" high sides. (also called a jelly roll pan).  Bake 1 hr @ 200F-225F.  Stir every 15 minutes.  Cool. Store in airtight container.

Milky Way Caramel Crispy Bars


Cinnamon Monkey Bread

4 tubes (7 1/2 ounces each) refrigerated Buttermilk Biscuits
1/2 C. Sugar
2 Tsp ground Cinnamon
1/2 C. Butter or Margarine, melted
1/2 C. packed Brown Sugar

Cut each biscuit into four pieces.  In a small bowl, combine sugar and cinnamon.  Roll dough pieces in cinnamon-sugar.  Arrange evenly in a greased 10-inch tube pan.  Sprinkle with remaining cinnamon-sugar. Combine  melted butter and brown sugar (a wire whisk works well).  Pour over the top.  You can gently stir to coat the pieces.  Bake at 350 for 35-40 minutes or until golden brown.  Cool for 5 minutes before inverting bread onto a serving platter.

Traditional Lasagna


Monday, September 12, 2011

Potato & Ham Bake

1 pkg Betty Crocker Hash Brown mix (6 ounces)
4 C. hot water
1 tsp Salt
1 can corn, drained
chopped green pepper
chopped onion
1 C. cooked ham, diced or shredded in food processor
1 1/2 C. shredded Cheddar cheese
1 Cup warm milk
1/4 C. melted margarine
1 egg
1/3 C. Bisquick
1 Tbls. Sugar
1/4 tsp Pepper
1/4 tsp Curry Powder

Heat oven to 350.  Cover potatoes with water.  Stir in salt.  Let stand uncovered 15 minutes.  Drain.  Combine potatoes, corn, peppers, onion, ham and cheese in baking dish.  Mix milk, margarine and egg.  Beat in baking mix, sugar, pepper and curry powder with  whisk until smooth.  Pour over mixture in pan.  Bake 50-60 minutes or until top is golden brown and center is set.

Cashew Chicken Stir fry


Saucy Stir Fried Pork


Salsa Ranch Chicken Wraps


I use italian herb "Flat Out" wraps

Hot Colby Ham Sandwiches


Mexican Stuffed Shells

about 20 pasta stuffing shells, cooked , drained and rinsed
1 pound of ground beef
1 24 ounce jar salsa or picante sauce, mild or medium
1/2 C. water
1 8 ounce can tomato sauce
1 can (4 ounces) chopped green chilies, drained
1 cup or more shredded Monterey Jack Cheese
1 large can Durkee French Fried Onions

Brown ground beef, drain.  Combine salsa, water and tomato sauce, stir 3/4 Cup into ground beef along with chilies, 1/2 Cup or more cheese and 1 cup fried onions.  Mix well.  Pour half of remaining sauce mixture on bottom of 9 x 12 baking dish.  Stuff cooked shells with ground beef mixture.  Arrange shells in baking dish.  Pour remaining sauce over shells.  Bake, covered, at 350 for 30 minutes.  Top with 1 cup or more remaining cheese and onions.  Baked, uncovered, 5 minutes longer.  

Mom's Belgium Waffles

1 1/2 C. Flour
1 1/2 tsp. Baking Powder
1/3 C. Melted Butter
1/2 tsp Salt
1 Tbls. Sugar
2 Eggs
1 C. Milk

Grease waffle iron before heating.  Stir, using a whisk, Flour, Baking Powder, Salt and Sugar.  Add Eggs.  Add Milk and melted Butter.  Pour into waffle iron.  Makes 4-5 Belgium Waffles or you can use a regular waffle iron.

Sunday, September 11, 2011

Jeanne's Chili

Brown 1+ pound ground beef with some chopped onion and celery.  Add 2 (16 ounce-ish) cans any brand BBQ style baked beans (I use Chili Starter), 2 (16 ounce) cans any brand tomato sauce. Add 1/2 can water for each can. (this  gets the last bits out of the cans), 1 beef bouillon cube.  Bring to a boil.  Simmer 15 minutes.
Add 1 cup frozen mixed vegetables, pinch of marjoram and thyme.  Add 1/2 tsp (more or less) red pepper flakes.  Simmer 15 minutes more.  This recipe is very forgiving. Measurements need not be perfect. Can add more or less.  Can top bowl of chili with shredded cheddar cheese or, my favorite, some Mac n' Cheese.

Cheddar Macaroni Beef Casserole


Cheesy Vegetable Chowder

 3 1/4 Cups Milk
1(10 1/2 ounce) can condensed cream of potato soup
1(10 1/2 ounce) can condensed cream osf celery soup
1 package frozen Green Giant Pasta, Broccoli, Carrots & Cheese Sauce

In a large saucepan, combine milk and soups; mix well.  Cook over medium heat until thoroughly heated.  Meanwhile, prepare frozen vegetables with pasta as directed on package.  Stir into soup mixture.   Heat just to boiling, stirring occasionally. Makes 5  1 1/2 Cups serving.

Broccoli Wild Rice Soup

1 package (6 ounces) Uncle Ben's Chicken and Wild Rice mix
5 Cups water
1 package (10 ounces) frozen broccoli, thawed and chopped (I use any steamer bag kind)
1 medium carrot, chopped
2 Tsp dried, minced onion
1 1/2 Cups milk
1 can (10 3/4 ounces) condensed cream of chicken soup
1 package (8 ounces) cream cheese, cubed

In a large saucepan, combine rice, contents of seasoning packet, chopped carrot and water; bring to a boil.  Reduce heat; cover and simmer for 10 minutes, stirring once.  Stir in the broccoli and onion.  cover and simmer for 5 minutes.  Stir in soup, milk and cream cheese.  Cook and stir until cheese is melted. (A wire whisk works well for breaking up the cheese hunks).  Yield: 10 1-cup servings.  Goes great with Copy Cat Beer Bread.

While searching for a picture to go along with this recipe, I discovered that I had been making this recipe without the milk.  I used to wonder why it was so thick and now I know.

Creamy Chicken Enchiladas


Lemon Chicken with Pasta


Creamy Celery Beef Stroganoff


Tastefully Simple Copycat Beer Bread

3 Cups self-rising Flour*
1/2 Cup Granulated Sugar
12 ounces Beer
2 Tablespoons melted butter

*for each cup of self-rising flour, measure 1-1/2 tsp Baking Powder and 1/4 tsp Salt. Add all-purpose flour to equal 1 Cup.  Repeat for each cup.

1.  Preheat oven to 350 F.
2. Mix first 3 ingredients together-stirring just until moistened.  Batter will be lumpy.
3. Pour into greased bread loaf pan.
4. Pour melted butter over the top of the bread.
5. Bake at 350 F for about 1 hour.

Cuts easier when cooled.  Great with soups!

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