For 9x13 dish:
3 3/4 c. graham cracker crumbs
3 T. brown sugar
1/2 c. butter, melted
For 9" pie plate
1 1/2 c. graham cracker crumbs
1/2 c. brown or white sugar
1/2 c. butter, melted
Combine all ingredients. Press in bottom and up sides of dish. Bake at 350 for 10 minutes. Do not bake too long, or it will be burned or scorched.
Wednesday, May 16, 2018
Blueberry Cheesecake Bars
2, 8 oz. pkgs cream cheese, softened
1/2 c. sugar
1 T. lemon zest
2 eggs
1/4 c. lemon juice
1 c. fresh blueberries
Crust:
3 3/4 c. graham cracker crumbs
3 T. packed brown sugar
1/2 c. butter, melted
Heat oven to 325. Spray 9x13 dish. Combine crust ingredients and place in dish. Bake 14-18 minutes until set. Beat 1st three ingredients together until smooth. Add eggs, one at a time. Beat in lemon juice. Stir in blueberries. Spread over cooled crust. Bake 18-25 minutes until set. Cool 30 minutes. Refrigerate 2 hours before serving.
1/2 c. sugar
1 T. lemon zest
2 eggs
1/4 c. lemon juice
1 c. fresh blueberries
Crust:
3 3/4 c. graham cracker crumbs
3 T. packed brown sugar
1/2 c. butter, melted
Heat oven to 325. Spray 9x13 dish. Combine crust ingredients and place in dish. Bake 14-18 minutes until set. Beat 1st three ingredients together until smooth. Add eggs, one at a time. Beat in lemon juice. Stir in blueberries. Spread over cooled crust. Bake 18-25 minutes until set. Cool 30 minutes. Refrigerate 2 hours before serving.
Super Easy Fruit Dip
4 oz. cream cheese, softened
1 small pkg. instant vanilla pudding, prepared
1 3/4 c. whipped topping
2 T. confectioners sugar
Combine all ingredients. Serve with fruits.
1 small pkg. instant vanilla pudding, prepared
1 3/4 c. whipped topping
2 T. confectioners sugar
Combine all ingredients. Serve with fruits.
Pistachio Pie
8 oz. cream cheese,, softened
1 c. milk
1 pkg instant pistachio pudding
8 oz. can crushed pineapple, drained
8 oz. whipped topping, thawed
1 1/2 c. graham crackers crumbs*
1/2 c. brown sugar*
1/2 c. butter, melted*
Beat cream cheese, milk, and pudding mix until smooth. Fold in pineapple and spoon into crust. Spread whipped topping on top. Garnish with chopped pistachios or other nuts if desired. Refrigerate until ready to serve. Best if made a day ahead to allow flavors to set.
*Combine all ingredients. Press into bottom and up sides of pie pan or pyrex dish. Bake at 350 for 10 minutes. May also be made with store bought graham cracker crust, if desired
1 c. milk
1 pkg instant pistachio pudding
8 oz. can crushed pineapple, drained
8 oz. whipped topping, thawed
1 1/2 c. graham crackers crumbs*
1/2 c. brown sugar*
1/2 c. butter, melted*
Beat cream cheese, milk, and pudding mix until smooth. Fold in pineapple and spoon into crust. Spread whipped topping on top. Garnish with chopped pistachios or other nuts if desired. Refrigerate until ready to serve. Best if made a day ahead to allow flavors to set.
*Combine all ingredients. Press into bottom and up sides of pie pan or pyrex dish. Bake at 350 for 10 minutes. May also be made with store bought graham cracker crust, if desired
Chocolate Covered Peanut Butter Candy
16 oz. confectioners sugar
1 c. creamy peanut butter
1/4 c. butter
1 T. milk
8 (1 oz) squares semi sweet chocolate
1 T. shortening
Combine sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape into balls or eggs (or any other shape you desire). Freeze for 1 hour. Cut chocolate into smaller pieces and melt in pan with shortening. Stir frequently until smooth. Use a fork to dip the peanut butter shapes into the melted chocolate. Place on wax or parchment paper to drain. Decorate with sprinkles or icing if desired.
1 c. creamy peanut butter
1/4 c. butter
1 T. milk
8 (1 oz) squares semi sweet chocolate
1 T. shortening
Combine sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape into balls or eggs (or any other shape you desire). Freeze for 1 hour. Cut chocolate into smaller pieces and melt in pan with shortening. Stir frequently until smooth. Use a fork to dip the peanut butter shapes into the melted chocolate. Place on wax or parchment paper to drain. Decorate with sprinkles or icing if desired.
Cheese Stuffed Monkey Bread
olive oil
1 1/2 lbs smoked sausage (remove casing), or ground beef
1 white onion, diced
1 red bell pepper, finely minced
2 c. heavy cream
1 1/2 lbs yellow American cheese, shredded, divided
1/2 lb. Pepper Jack cheese, shredded
1/2 stick butter (cut into small 1/4" cubes)
24 count pkg.frozen yeast rolls, thawed
salt and pepper to taste
Place 1 T. oil in pan. Add sausage and break it apart. Cook until browned. Season with salt and pepper. Remove from heat. Place 1 T. oil in a large pot over medium heat. Add onion, pepper, and seasonings. Cook until softened, about 3 minutes. Add cream and bring to a simmer. Add american cheese and pepper jack cheeses, stirring continuously, until melted and combined. Season with salt and pepper. Divide cheese mixture between 2 bowls. Add sausage to one of the bowls and fold to combine. Cover sausage cheese mixture and place in refrigerator to chill, until congealed, about 1-2 hours. Preheat oven to 350. Spray bundt or angel food cake pan. Place a heaping T. of chilled sausage mixture in center of each roll. Pinch the edges together to form a filled ball of dough. Repeat with remaining rolls. Place balls in layer of bundt pan. Scatter the cubed butter on top. Place in oven and bake until golden brown, about 10 minutes. Reheat remaining cheese in microwave until completely melted and hot, 45 seconds-1 minute. Remove monkey bread from pan and place on platter. Pour heated cheese into the center of the monkey bread and serve immediately!
1 1/2 lbs smoked sausage (remove casing), or ground beef
1 white onion, diced
1 red bell pepper, finely minced
2 c. heavy cream
1 1/2 lbs yellow American cheese, shredded, divided
1/2 lb. Pepper Jack cheese, shredded
1/2 stick butter (cut into small 1/4" cubes)
24 count pkg.frozen yeast rolls, thawed
salt and pepper to taste
Place 1 T. oil in pan. Add sausage and break it apart. Cook until browned. Season with salt and pepper. Remove from heat. Place 1 T. oil in a large pot over medium heat. Add onion, pepper, and seasonings. Cook until softened, about 3 minutes. Add cream and bring to a simmer. Add american cheese and pepper jack cheeses, stirring continuously, until melted and combined. Season with salt and pepper. Divide cheese mixture between 2 bowls. Add sausage to one of the bowls and fold to combine. Cover sausage cheese mixture and place in refrigerator to chill, until congealed, about 1-2 hours. Preheat oven to 350. Spray bundt or angel food cake pan. Place a heaping T. of chilled sausage mixture in center of each roll. Pinch the edges together to form a filled ball of dough. Repeat with remaining rolls. Place balls in layer of bundt pan. Scatter the cubed butter on top. Place in oven and bake until golden brown, about 10 minutes. Reheat remaining cheese in microwave until completely melted and hot, 45 seconds-1 minute. Remove monkey bread from pan and place on platter. Pour heated cheese into the center of the monkey bread and serve immediately!
Sour Cream Coffee Cake
3 c. SR flour
3/4 c. butter, softened
1 1/2 c. sugar
4 eggs
2 c. sour cream
1 1/2 t. vanilla extract
Filling:
2 c. brown sugar
1 c. sugar
3 t. cinnamon
2 c. chopped pecans
powdered sugar to dust
Preheat oven to 350. Spray angel food or bundt cake pan. Cream butter and sugar together. Beat until fluffy. Add eggs, sour cream, and vanilla. Set aside. Add flour to butter mixture. Stir until fully combined. Set aside. Add sugar, cinnamon, and chopped pecans. Whisk to combine and set aside. Place 1/3 batter in pan. Place 1/3 filling on top. Repeat for a total of 3 times. Place in oven and bake for 90 minutes, until toothpick inserted in middle comes out clean. Invert onto plate and remove pan. Sprinkle with powdered sugar. Slice and serve. Wrap individual slices in plastic wrap and freeze for an easy breakfast.
3/4 c. butter, softened
1 1/2 c. sugar
4 eggs
2 c. sour cream
1 1/2 t. vanilla extract
Filling:
2 c. brown sugar
1 c. sugar
3 t. cinnamon
2 c. chopped pecans
powdered sugar to dust
Preheat oven to 350. Spray angel food or bundt cake pan. Cream butter and sugar together. Beat until fluffy. Add eggs, sour cream, and vanilla. Set aside. Add flour to butter mixture. Stir until fully combined. Set aside. Add sugar, cinnamon, and chopped pecans. Whisk to combine and set aside. Place 1/3 batter in pan. Place 1/3 filling on top. Repeat for a total of 3 times. Place in oven and bake for 90 minutes, until toothpick inserted in middle comes out clean. Invert onto plate and remove pan. Sprinkle with powdered sugar. Slice and serve. Wrap individual slices in plastic wrap and freeze for an easy breakfast.
Monday, May 14, 2018
Cherry Turnovers
13.2 oz puff pastry dough, thawed
24 oz. cherry pie filling
1 egg white, lightly beaten
Preheat oven to 375. Unwrap pastry dough and cut into 8 squares. Place 1-2 heaping tablespoonfuls of filling in center of each square. Brush edges with egg white and fold over. Bake 20-25 minutes until golden brown. Cool.
24 oz. cherry pie filling
1 egg white, lightly beaten
Preheat oven to 375. Unwrap pastry dough and cut into 8 squares. Place 1-2 heaping tablespoonfuls of filling in center of each square. Brush edges with egg white and fold over. Bake 20-25 minutes until golden brown. Cool.
Lemon Bread
3 c. SR flour
1/2 c. butter, softened
2 1/2 c. sugar
4 eggs, room temperature
1/2 t. almond extract, or lemon
1 c. milk, room temperature
2 T. lemon zest
1 c. chopped pecans
6 T. lemon juice
1/2 c. sugar
Preheat oven to 325. Spray 2 loaf pans. Beat butter and 2 1/2 c. sugar until light and fluffy. Add eggs, one at a time. Add almond extract. Add flour, alternating with milk. Mix until blended well. Fold in lemon zest and nuts. Pour into pans. Bake 60-70 minutes until lightly browned and toothpick comes out clean. Combine lemon juice and sugar. Pour over hot loaves. Allow to stand for 10 minutes before removing from pans. Cool before serving.
1/2 c. butter, softened
2 1/2 c. sugar
4 eggs, room temperature
1/2 t. almond extract, or lemon
1 c. milk, room temperature
2 T. lemon zest
1 c. chopped pecans
6 T. lemon juice
1/2 c. sugar
Preheat oven to 325. Spray 2 loaf pans. Beat butter and 2 1/2 c. sugar until light and fluffy. Add eggs, one at a time. Add almond extract. Add flour, alternating with milk. Mix until blended well. Fold in lemon zest and nuts. Pour into pans. Bake 60-70 minutes until lightly browned and toothpick comes out clean. Combine lemon juice and sugar. Pour over hot loaves. Allow to stand for 10 minutes before removing from pans. Cool before serving.
Chewy Oatmeal Raisin Cookies
3/4 c. + 2 T. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. sugar
2 eggs
1-2 t. vanilla
1 1/2 c. SR flour
1-3 t. cinnamon
3 c. oatmeal flakes
1-1 1/2 c. raisins
Preheat oven to 350. Beat butter and sugars together until creamy.Add in eggs and vanilla. Beat until well incorporated. Add flour & cinnamon. Mix in completely. Add in the oats and raisins. Stirring by hand. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Cool completely. Store tightly covered.
3/4 c. firmly packed brown sugar
1/2 c. sugar
2 eggs
1-2 t. vanilla
1 1/2 c. SR flour
1-3 t. cinnamon
3 c. oatmeal flakes
1-1 1/2 c. raisins
Preheat oven to 350. Beat butter and sugars together until creamy.Add in eggs and vanilla. Beat until well incorporated. Add flour & cinnamon. Mix in completely. Add in the oats and raisins. Stirring by hand. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Cool completely. Store tightly covered.
Broccoli Cheddar Tassies
1 c. butter, softened
6 oz. cream cheese, softened
2 c. flour
Filling:
16 oz. frozen chopped broccoli
1 egg, beaten
1 can cream of celery soup, undiluted
1/4 c. milk
1/4 c. miracle whip
1/2 c. cheddar cheese, shredded
Topping:
1/4 c. panko bread crumbs
1 T. butter, melted
Cream butter and cream cheese until smooth. Gradually beat in flour. Divide in half. Shape into 2 disks. Wrap in plastic. Refrigerate for 1 hour, or easy to handle. Preheat oven to 350. Shape dough into 1" balls. Place in greased mini muffin cups, pressing in bottom and up sides. Cook broccoli according to pkg. Drain. Combine egg, soup, milk and mayo. Stir in cheese and broccoli. Spoon 1 T. in each cup. Combine bread crumbs and butter. Sprinkle over cups. Bake 18-22 minutes until edges are golden brown. Cool in pans 2 minutes before removing. Serve warm.
*these remind me of the mini quiches from Sam's.
6 oz. cream cheese, softened
2 c. flour
Filling:
16 oz. frozen chopped broccoli
1 egg, beaten
1 can cream of celery soup, undiluted
1/4 c. milk
1/4 c. miracle whip
1/2 c. cheddar cheese, shredded
Topping:
1/4 c. panko bread crumbs
1 T. butter, melted
Cream butter and cream cheese until smooth. Gradually beat in flour. Divide in half. Shape into 2 disks. Wrap in plastic. Refrigerate for 1 hour, or easy to handle. Preheat oven to 350. Shape dough into 1" balls. Place in greased mini muffin cups, pressing in bottom and up sides. Cook broccoli according to pkg. Drain. Combine egg, soup, milk and mayo. Stir in cheese and broccoli. Spoon 1 T. in each cup. Combine bread crumbs and butter. Sprinkle over cups. Bake 18-22 minutes until edges are golden brown. Cool in pans 2 minutes before removing. Serve warm.
*these remind me of the mini quiches from Sam's.
Colorful Poke Cake
1 white cake mix
2 (3 oz each) jell-o gelatin, any flavor
1 c. boiling water
1/2 c. cold water
1 c. cold milk
1 pkg. (3.4 oz) instant vanilla* pudding mix
8 oz carton whipped topping, thawed
sprinkles
Prepare and bake cake as directed for 9x13 dish. Cool. Dissolve jello in boiling water. Stir in cold water and set aside. Poke holes in cake using the handle of a wooden spoon. Make holes 2" apart. Slowly pour cooled gelatin over cake, cover, and refrigerate. Whisk milk and pudding mix together for 2 minutes. Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until time to serve.
*any flavor pudding may be used. This is a very versatile cake for different holidays/times of the year.
2 (3 oz each) jell-o gelatin, any flavor
1 c. boiling water
1/2 c. cold water
1 c. cold milk
1 pkg. (3.4 oz) instant vanilla* pudding mix
8 oz carton whipped topping, thawed
sprinkles
Prepare and bake cake as directed for 9x13 dish. Cool. Dissolve jello in boiling water. Stir in cold water and set aside. Poke holes in cake using the handle of a wooden spoon. Make holes 2" apart. Slowly pour cooled gelatin over cake, cover, and refrigerate. Whisk milk and pudding mix together for 2 minutes. Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until time to serve.
*any flavor pudding may be used. This is a very versatile cake for different holidays/times of the year.
Cheddar Ham Cups
2 c. cheddar cheese, finely shredded
2 pkgs (2.5 oz each) thinly sliced ham, chopped
3/4 c. miracle whip or mayo
1/3 c. real bacon bits
2-3 t. dijon mustard
2 cans (10.2 oz. each) large refrigerated flaky biscuits
Combine all ingredients except biscuits. Split biscuits into thirds. Press into bottom and up sides of miniature muffin cups. Fill each cup with 1 T. of cheese mixture. Bake at 450 for 9-11 minutes or until golden brown and cheese is melted. Let stand 2 minutes before removing from pan. Serve warm. Makes 2 1/2 dozen.
2 pkgs (2.5 oz each) thinly sliced ham, chopped
3/4 c. miracle whip or mayo
1/3 c. real bacon bits
2-3 t. dijon mustard
2 cans (10.2 oz. each) large refrigerated flaky biscuits
Combine all ingredients except biscuits. Split biscuits into thirds. Press into bottom and up sides of miniature muffin cups. Fill each cup with 1 T. of cheese mixture. Bake at 450 for 9-11 minutes or until golden brown and cheese is melted. Let stand 2 minutes before removing from pan. Serve warm. Makes 2 1/2 dozen.
Cinnamon Roll Apple Cobbler Pie
1/2 stick butter, softened
1/2 c. sugar
1 T. cinnamon
2 store bought refrigerated rolled pie crusts
Filling:
6 c. thinly sliced peeled apples
3/4 c. brown sugar
2 T. plain flour
1 t. cinnamon
1/4 t. nutmeg
pinch of salt
Glaze:
1/2 stick butter, softened
2 c. confectioners sugar
1 t. vanilla
3-6 T. milk
Preheat oven to 425. Whisk together butter, sugar, and cinnamon. Unroll one pie crust on a lightly floured surface. Spread butter mixture over crust. Tightly roll into a log. Place in freezer. Gently unroll and press remaining pie crust into a 9" pie dish. Mix apples, brown sugar, flour, cinnamon, nutmeg, & salt. Spoon into pie dish. Leave access juice in mixing bowl. Remove log from freezer and slice into 1/4" thick slices. Arrange slices on top of crust until covered. Fold edges over and bake 40-45 minutes until apples are tender. Cover crust with foil halfway through baking time if browning too quickly. Remove from oven and cool 15-20 minutes. Whisk together glaze ingredients, starting with 3 T. milk and add more as needed, Drizzle over pie before serving.
1/2 c. sugar
1 T. cinnamon
2 store bought refrigerated rolled pie crusts
Filling:
6 c. thinly sliced peeled apples
3/4 c. brown sugar
2 T. plain flour
1 t. cinnamon
1/4 t. nutmeg
pinch of salt
Glaze:
1/2 stick butter, softened
2 c. confectioners sugar
1 t. vanilla
3-6 T. milk
Preheat oven to 425. Whisk together butter, sugar, and cinnamon. Unroll one pie crust on a lightly floured surface. Spread butter mixture over crust. Tightly roll into a log. Place in freezer. Gently unroll and press remaining pie crust into a 9" pie dish. Mix apples, brown sugar, flour, cinnamon, nutmeg, & salt. Spoon into pie dish. Leave access juice in mixing bowl. Remove log from freezer and slice into 1/4" thick slices. Arrange slices on top of crust until covered. Fold edges over and bake 40-45 minutes until apples are tender. Cover crust with foil halfway through baking time if browning too quickly. Remove from oven and cool 15-20 minutes. Whisk together glaze ingredients, starting with 3 T. milk and add more as needed, Drizzle over pie before serving.
Shepherd's Meatloaf
1 1/2 lbs. large baking potatoes, cut into thirds
1/2 c. milk, warmed
3 T. butter, softened
salt and pepper
1 lb. ground beef
2 eggs
1 1/2 T. Worcestershire sauce
1 onion, chopped
parsley, chopped (optional)
1/3 c. sour cream
Preheat oven to 350. Bring the potatoes to a boil over high heat. Lower to medium and cook until tender, about 20 minutes. Drain. When cool enough to handle, remove skins. Place potatoes in a large bowl, and mash while adding butter and milk until almost smooth. Season with salt and pepper. Let cool. In another large bowl, combine beef, eggs, worcestershire sauce, 2/3 of onions, 2/3 of parsley, 4 T. sour cream, and 1/2 the potatoes. Season. Line a baking sheet with parchment paper. Place meat mixture on the paper and shape into a 4x8 loaf. Bake 30 minutes. Stir remaining ingredients into remaining mashed potatoes. Pat potatoes onto the meatloaf and dot with butter. Bake 15 more minutes. Allow to rest for 5 minutes before serving.
*my mom's tip: Meatloaf won't crack if rubbed with cold water before baking.
Reuben Calzones
1 tube (13.8 oz) refrigerated pizza crust
4 slices swiss cheese
1 c. sauerkraut, drained
1/2 lb. sliced corn beef
1000 island dressing
Preheat oven to 400 degrees. Unroll pizza crust on lightly floured surface. Pat into a 12" square. Cut into 4 small squares. Layer each half square with cheese, sauerkraut and corn beef, diagonally. Fold over filling to opposite corner, forming a triangle. Press edges together with a fork to seal. Place on baking sheet. Bake 15-18 minutes or until golden brown. Serve with 1000 island dressing, makes 4 servings.
4 slices swiss cheese
1 c. sauerkraut, drained
1/2 lb. sliced corn beef
1000 island dressing
Preheat oven to 400 degrees. Unroll pizza crust on lightly floured surface. Pat into a 12" square. Cut into 4 small squares. Layer each half square with cheese, sauerkraut and corn beef, diagonally. Fold over filling to opposite corner, forming a triangle. Press edges together with a fork to seal. Place on baking sheet. Bake 15-18 minutes or until golden brown. Serve with 1000 island dressing, makes 4 servings.
Perfect Steak on the Stove
2, 1" thick rib-eye or sirloin steaks (about 12 oz each)
1 t. salt
3 T. butter
3 cloves garlic, smashed
2-3 sprigs fresh thyme or rosemary (optional)
steak rub (monterey, lemon pepper, etc..)
Remove steaks from refrigerator 30 minutes before cooking. Place on paper towel lined plate and pat dry. This will make for a better crust on the steaks. Before cooking salt the steaks on all sides. Heat a non-sprayed 12" cast iron or heavy duty skillet until it starts to smoke. Place the steaks in the pan and cook until enough of the crust has formed and meat is a brownish red in color. Flip to cook on other side until desired doneness is achieved. Do not add other ingredients until steak is done. Carefully add the butter, garlic, herbs and seasonings to the pan. Tilt the pan to baste the butter over the steaks. Flip the steaks to coat the other side. Begin checking the internal temperature of the steaks at 4-6 minutes total cook time for your preferred doneness*. Place the steaks on a plate to rest for 5 minutes. Placing the steaks in the microwave will keep them hot while resting. Place the steaks on a cutting board and thinly slice across the grain. Serve immediately with the pan juices and your favorite steak sauce if desired. (I prefer them without any sauce).
*Doneness chart:
4-5 minutes for rare (125 degrees)
7-8 minutes for medium rare (130 degrees)
8-9 minutes for medium (140 degrees)
10+ minutes for well done (145+ degrees)
Temperatures will continue to rise while resting.
1 t. salt
3 T. butter
3 cloves garlic, smashed
2-3 sprigs fresh thyme or rosemary (optional)
steak rub (monterey, lemon pepper, etc..)
Remove steaks from refrigerator 30 minutes before cooking. Place on paper towel lined plate and pat dry. This will make for a better crust on the steaks. Before cooking salt the steaks on all sides. Heat a non-sprayed 12" cast iron or heavy duty skillet until it starts to smoke. Place the steaks in the pan and cook until enough of the crust has formed and meat is a brownish red in color. Flip to cook on other side until desired doneness is achieved. Do not add other ingredients until steak is done. Carefully add the butter, garlic, herbs and seasonings to the pan. Tilt the pan to baste the butter over the steaks. Flip the steaks to coat the other side. Begin checking the internal temperature of the steaks at 4-6 minutes total cook time for your preferred doneness*. Place the steaks on a plate to rest for 5 minutes. Placing the steaks in the microwave will keep them hot while resting. Place the steaks on a cutting board and thinly slice across the grain. Serve immediately with the pan juices and your favorite steak sauce if desired. (I prefer them without any sauce).
*Doneness chart:
4-5 minutes for rare (125 degrees)
7-8 minutes for medium rare (130 degrees)
8-9 minutes for medium (140 degrees)
10+ minutes for well done (145+ degrees)
Temperatures will continue to rise while resting.
Black Beans and Rice
1 T. oil
3/4 c. chopped onions
1/2 c. chopped green pepper
1 c. diced tomatoes
15 oz. can seasoned black beans, drained and rinsed, reserve liquid
1/2 t. thyme
1 t. garlic salt
3 T. cider vinegar
1/2 t. hot sauce (optional)
2 c. cooked rice
Cook onion and peppers in the oil until tender, stir in all other ingredients. Cook 5 more minutes. Serve over rice.
3/4 c. chopped onions
1/2 c. chopped green pepper
1 c. diced tomatoes
15 oz. can seasoned black beans, drained and rinsed, reserve liquid
1/2 t. thyme
1 t. garlic salt
3 T. cider vinegar
1/2 t. hot sauce (optional)
2 c. cooked rice
Cook onion and peppers in the oil until tender, stir in all other ingredients. Cook 5 more minutes. Serve over rice.
Crockpot Chicken and Broccoli
1 c. minute brown rice
2 c. chicken broth
1 t. garlic
1/2 t. salt
`/4 t. pepper
1 lb chicken, cut in pieces
12 oz. frozen broccoli, chopped
2 c. shredded cheese
Pour rice in bottom of lined crockpot. Pour broth in liner. Sprinkle in garlic, salt, & pepper. Spread chicken evenly over the rice. Place broccoli over chicken. Cover and cook on low for 2-4 hours.Stir in cheese & serve.
2 c. chicken broth
1 t. garlic
1/2 t. salt
`/4 t. pepper
1 lb chicken, cut in pieces
12 oz. frozen broccoli, chopped
2 c. shredded cheese
Pour rice in bottom of lined crockpot. Pour broth in liner. Sprinkle in garlic, salt, & pepper. Spread chicken evenly over the rice. Place broccoli over chicken. Cover and cook on low for 2-4 hours.Stir in cheese & serve.
Tuesday, May 1, 2018
Crockpot Macaroni and Cheese
2 1/2 c. milk
12 oz. can evaporated milk
1 t. salt
1/2 t. pepper
1/2 t. paprika, optional
1 lb. elbow macaroni, uncooked
1/4 c. butter, cubed
8 oz. cheddar cheese, grated
4 oz. Monterey Jack cheese, grated
Combine milks, salt, pepper, & paprika. Pour macaroni in a lined 5-6 qt. crockpot. Top with butter and cheeses. Pour milk mixture over top. Stir to combine. Press all the pasta into the milk. It won't all be completely covered. Cover and cook on low 2-3 hours. Stir once after 1 hour. Macaroni is done when all liquid is absorbed and pasta is cooked. Yummy!
Before cooking:
After cooking:
12 oz. can evaporated milk
1 t. salt
1/2 t. pepper
1/2 t. paprika, optional
1 lb. elbow macaroni, uncooked
1/4 c. butter, cubed
8 oz. cheddar cheese, grated
4 oz. Monterey Jack cheese, grated
Combine milks, salt, pepper, & paprika. Pour macaroni in a lined 5-6 qt. crockpot. Top with butter and cheeses. Pour milk mixture over top. Stir to combine. Press all the pasta into the milk. It won't all be completely covered. Cover and cook on low 2-3 hours. Stir once after 1 hour. Macaroni is done when all liquid is absorbed and pasta is cooked. Yummy!
Before cooking:
After cooking:
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