Tuesday, July 28, 2009

Crock Pot Pepper Steak

Crock-Pot Pepper Steak (3Guys&AMomma)

1 1/2 pounds flank steak -- thinly sliced
1 large onion – slices
2 bell peppers -- any color sliced
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 cloves garlic – sliced

Spray 3 1/2 qt. crock with pam. Put everything in the crock, mix well. Cook on low 8-9 hours.

Crock Pot Italian Chicken

Crock-Pot Italian Chicken (melbride2005)

6 boneless skinless chicken thighs
1 can (28oz) crushed tomatoes (or whole peeled tomatoes)
1/4 cup red wine
1 small package frozen green beans (or can)
diced green olives
4 garlic cloves, chopped
1 cup chopped carrots
1 onion, chopped
salt, pepper, oregano, basil, garlic powder

Throw all ingredients in the crock-pot and cook on high for 4-5 hours (or low for 7-8). Serve over pasta or rice.

Crock Pot Chicken or Turkey Soup

Crock Pot Chicken or Turkey Soup (Mrs.cbcg)
This recipe works for a 5 to 6-quart crock pot
I make the soup in 2 “stages” by discarding the vegetables used to make the stock and throwing in fresher chopped vegetables at the end, but that’s optional. The original veggies are too soft for my personal tastes. I usually quickly cook the second round of veggies in a little bit of the broth in a small pot on the stove and then throw them back in the crock pot.

5 chicken drumsticks OR 3 turkey drumsticks
2 stalks of celery, roughly cut into thirds
2-3 regular carrots, peeled and cut into thirds OR about 12-15 baby carrots,
1 yellow onion, cut in half
2-3 cloves garlic, cut in half
2 pieces of fresh ginger, each about 1 inch cubed
2 dried bay leaves
1 handful fresh parsley
Freshly ground pepper (about 1 tsp)
About ½ gallon water
1 ½ Tbsp lemon juice
¼ to ½ tsp dried dill
1 cup cooked pasta (orzo, egg noodles, whatever) or cooked rice or cooked barley

Chopped vegetables to reserve for the end:
2 stalks chopped celery
½ to ¾ cup chopped carrots
½ cup chopped yellow onion

Place the celery carrots, onion, garlic, and ginger in bottom of crock pot. Place chicken or turkey on top of vegetables. Pour water over the chicken/turkey. Water level should be about 1 inch above the meat. Add bay leaves, parsley, dill and pepper. Cook on High for 7 hours or Low for 10 hours.

During the last 30 minutes of cooking time, in a small pot on the stove, cook reserved vegetables in about 1.5 cups of the broth until tender. At the end of the cooking time, take out and discard all the vegetables, including garlic and ginger and parsley. Take out the chicken/turkey and remove meat from the bones. Chop meat roughly into bite size pieces. Discard bones. Return meat to the broth in the crock pot along with the cooked chopped vegetables.

Stir in the pasta/rice/barley and the lemon juice.

Crock Pot Chicken Fricassee

Crock Pot Chicken Fricassee (Junebug1)

3 lbs chicken parts cut up
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 jar pearl onions, drained (optional)
Pepper to taste

1 lb egg noodles, cooked

Season chicken with pepper. Add all ingredients to the pot. Set on low for 8 hours. Serve over egg noodles.

Creamy Mushroom Chicken

Creamy Mushroom Chicken (seashorebride)
(for a large oblong crock pot)

4-6 chicken breasts
1 package sliced fresh mushrooms
1 can cream of mushroom soup
1 can cream of celery soup
2 cans chicken broth (1 can for a thicker consistency)
1 cup chopped celery
1 cup couscous
2 teaspoon minced or powdered garlic1 tablespoon fresh or dry sage (optional)
Salt and pepper to taste

Place all ingredients (EXCEPT COUSCOUS) in crock pot and cook on low 6-8 hours. During the last hour add the couscous.

Cranberry Pork Roast

Cranberry Pork Roast (3Guys&AMomma)

1 boneless rolled pork loin roast
1 can (16-oz.) jellied or whole berry cranberry sauce
1/2 cup granulated sugar
1/4 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water salt to taste

Place pork loin roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast.

Cover crockpot and cook on low for 6 to 8 hours, or until pork roast is tender. Pork should register about 155 to 160° when done. Remove pork roast and keep warm.

Skim fat from juices; measure 2 cups -- add water if necessary -- and pour into a saucepan. Bring to a boil over medium high heat. Combine the cornstarch and cold water until smooth; stir into gravy. Continue to cook, stirring, until thickened. Season with salt and serve with sliced pork roast.

Delicious with rice, or serve with seasoned stuffing and potatoes.

Crock Pot Chicken Tetrazzini

Chicken Tetrazzini (CarissaS)

1 cup half and half
¾ cup Parmesan cheese
1 package spaghetti
1 package shredded mozzarella cheese 16oz

Into crock pot place:
1 can chicken broth
1 cup white wine
1 chopped onion
½ teaspoon salt
¼ teaspoon thyme
¼ teaspoon pepper
1 tablespoons parsley
1 package sliced mushrooms (optional)

Place on LOW for 4-5 hours. (I have cooked it all day for 10-12 hours on low without a problem.)
Combine 3 tablespoons of cornstarch with ¼ cup water. Stir into pot. Cook on high for 20 minutes.

Stir in 1 cup ½ and ½, cooked spaghetti, and ¾ cup Parmesan cheese. Heat thru out for approx. 5 min.

Add 1-3 additional tablespoons of cornstarch mixed with a minimal amount of water as needed to thicken sauce.

When appropriate thickness is reached, add 1 package of shredded mozzarella cheese. When melted and mixed thoroughly, serve over warmed pasta.

Chicken and Sweet Potato Soup

Chicken and Sweet Potato Soup (akayf)
(From Weight Watchers)

Makes 4 servings
5 points per serving
270 calories, 1.5 grams fat, 7 grams fiber

¾ lb skinless, boneless, chicken breasts, cut into 1” cubes
3 small or 2 medium sweet potatoes, peeled and cut into 1” cubes
1 large onion, chopped
1 can diced tomatoes with chilies, undrained
1 can fat free chicken broth
1 teaspoon oregano
½ teaspoon cumin
1 ½ cups frozen corn kernels (do not thaw)

In large crock-pot, combine all ingredients expect corn. Cover and cook on LOW for 6 hours.
Stir in corn and cook on HIGH for 30 minutes or until chicken and veggies are very tender.

Chicken and Mushrooms

Chicken and Mushrooms (TARAnj)

Chicken (thighs, legs, whatever u like!)
2 cans of fat free mushroom soup
Chopped up onions
1/2 cup water

Slow cook 8 hours. Serve with egg noodles!

Chicken Fiesta Soup

Chicken Fiesta Soup (alicianrj)

4 boneless, skinless chicken breasts, cooked and shredded (you could use leftover chicken)
1 can (28 ounces) enchilada sauce
1 can (14 ½ ounces) stewed tomatoes, drained
1 can (14 ½ ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 cup finely chopped onions
1 cup frozen whole kernel corn
1 yellow squash, diced
1 zucchini, diced
¼ cup finely chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¾ teaspoon black pepper
8 tostada shells, crumbled
8 ounces shredded cheddar cheese

Combine chicken, enchilada sauce, tomatoes, broth, chiles, onions, corn, squash, zucchini, cilantro, garlic, cumin, chili powder, salt and pepper in the crock pot.

Cover, cook on low for 8 hours. To serve fill individual bowls with soup. Garnish with crumbled tostada shells and cheese.

Beef Over Egg Noodles

Beef Over Egg Noodles (LilOlMrsG)

1 lb cubed beef
1 box Knorr Beef Stew
2 cups water

In a Ziploc bag, put a little flour, and salt and pepper, throw the beef cubes in, and roll around until they are all covered.

Remove the beef cubes, and brown on all sides in a frying pan.

Put beef in crock-pot, along with 2 cups of water, 1 package of Knorr Beef Stew Mix, a couple of shakes of paprika and garlic. Cook 8 hours on low.
Serve over egg noodles.

Beef Burgundy

Beef Burgundy(3Guys&AMomma)

2 lbs of beef for stew
1 can cream of mushroom soup
1 packet of Onion Soup Mix
1 cup of burgundy wine

Cook on low in crockpot all day. Serve it over egg noodles

BBQ Drumsticks

BBQ Drumsticks (Finally!5-06)

1 large (the long package) chicken drumsticks
1 bottle BBQ sauce (we prefer the Kraft Brown Sugar)
½ cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
A little water to thin it out

Put everything but chicken in crock. Stir up. Remove the skin from drumsticks. Add chicken and stir to coat. Cook on low like all day (appx. 8 hours).

Barbeque Meatballs

Barbeque Meatballs (3Guys&AMomma)

2 Lbs of ground beef
1 envelope of onion soup mix 3
1 egg
¼ cup of bread crumbs
2 tbls. of butter
2 14 oz. bottles of ketchup
1 10 oz jar of apple jelly

Mix beef, soup mix, egg and bread crumbs. Roll mixture into small balls. Brown in a frying pan. Place ketchup in crock pot and add apple jelly and butter. Place cooked meatballs into ketchup mixture. Simmer for 2 hours in crock pot on medium & serve in deep bowl or chaffing dish.

Traditional BBQ Sauce

Traditional BBQ Sauce (tori091004)
**Great for Chicken or Pork!!

2 teaspoons vegetable oil
1/4 cup onion
2 cups ketchup
1/2 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
Tabasco to taste

Heat oil in saucepan over medium heat; Add onion and cook for 2 minutes or until tender. Stir in remaining ingredients; return to a boil. Reduce heat to low and simmer, covered for 10 minutes. Using a basting brush, coat on chicken or pork and grill.
Makes 2 2/3 cups.

Jamaican Steak

Jamaican Steak (tori091004)
**This is really yummy!!

2lbs beef flank steak
1/4 cup brown sugar
3 tablespoons orange juice
3 tablespoons lime juice
3 cloves garlic, minced
1 piece (1.5 x 1 inch) fresh ginger, grated
2 teaspoons grated orange peel
2 teaspoons grated lime peel
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Score both sides of beef (cut 1/4 inch diagonal lines about 1 inch apart in surface of steak to form a diamond -shaped design). Combine sugar, garlic, juices, ginger, grated peels, salt pepper, cinnamon & cloves in a glass dish or bowl. Add beef; turn to coat.

Cover and chill steak for at least 2 hours. Remove beef from marinade and grill over medium-hot coals for apprrox. 6 minutes per side (more for well done beef).

Honey Mustard Chicken

Honey Mustard Chicken (Luvin*Livvy)

½ cup Mayo
2 tbsp. deli-style mustard
1 tbsp honey
1 tsp apple cidar vinegar
2 Green onions (chopped)

Mix all ingredients in bowl.

1- Grill 1 1/4 pounds of boneless, skinless chicken breasts.
2- Brush chicken with 2/3 of mixture.
3- Serve on sandwiches with lettuce, tomato and leftover honey mustard mixture!

Grilled Veggie Wedges and Dip

Grilled Veggie Wedges & Dip (Luvin*Livvy)
(Parenting – July 2007)

2 medium zucchini, cut on the diagonal into ½-inch slices
2 medium summer (yellow) squash, cut on the diagonal into ½-inch slices
½ cup Italian dressing (not balsamic)

2/3 cup reduced fat sour cream
2 scallions
½ tsp. Worcestershire sauce
1 tsp freshly squeezed lemon juice
1 tsp. salt
Pinch of pepper

Preheat grill to medium high. Toss zucchini and squash with the Italian dressing in a medium bowl. Place vegetables on grill and cook for 3 minutes. Turn and cook another 3 minutes, until tender.

Prepare the dip: In a medium bowl, stir together all ingredients. Cover and chill until serving time. Serve along side of veggies!

Grilled Tomatoes with Caramelized Onions, Feta and Basil

Grilled Tomatoes with Caramelized Onions, Feta, and Basil (wedinfeb05)
**We use this as a BBQ side dish when we're at the beach -- goes great with turkey burgers!

2 tomatoes (largest ones you can find)
1 red onion, peeled and sliced into rings
1 pkg feta cheese
Fresh basil
Butter (for caramelizing)

Cook onions in butter over medium heat for about 20 minutes or until caramelized. In the meantime, heat the grill and slice the tomatoes into thick slices. Put the tomatoes on the grill (on foil if you can) and top with caramelized onions and feta cheese. Grill for 3-5 minutes. Remove from grill and top with basil.

Grilled Corn on the Cob

Grilled Corn on the Cob (LeandraCat)

8 ears corn
4 fresh limes, quartered
Garlic butter
2 tablespoons chopped chives, for garnish

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Unwrap corn and brush with the garlic butter. Squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:
4 sticks unsalted butter, slightly softened
10 cloves garlic, peeled and coarsely chopped
½ bunch fresh chives
Salt and freshly ground black pepper

Combine butter, garlic, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use

Crunchy Asian Coleslaw

Crunchy Asian Coleslaw (tori091004)

2 pkg. roasted chicken flavored ramen noodles
1 pkg. cole slaw vegetable mix
3 to 4 oz. pkg. slivered toasted almonds
1/4 c. salted sunflower seeds
2 to 3 sliced green onions

1/2 c. oil1/3 c. cider vinegar1/4 c. sugar
Seasoning packets from ramen noodles

Break up noodles (do not cook). In large bowl combine noodles, cole slaw vegetables, almonds, sunflower seeds and green onions. In small bowl, combine dressing ingredients; pour over salad just before serving; toss to coat evenly.

Buttery Blue Cheese Steak Spread

Buttery-Blue Cheese Steak Spread (Luvin*Livvy)
these amounts are pretty approx, since it’s really HOW much steak you are making, and what your taste is!

1 cup butter
1 tbsp minced garlic
1 tbsp. of steak seasoning (I use McCormick’s)
1 tbsp Italian seasoning
1 tsp. garlic powder
Sprinkle of Thyme
¼ cup crumbled blue cheese

Blend all but the blue cheese in food processor or mix well with spoon until soft and well mixed. Then add the blue cheese and mix with a spoon, so it’s still chunky, but well mixed!
Once the steaks come off the grill, spread over top.

***Can be used on potatoes, garlic bread, corn on the cob, and other meats too.

Betty Crocker's Juicy Hamburgers

Betty Crocker's Juicy Hamburgers (LizDP)
My family has been using this recipe since we were kids... delicious!

3 lbs ground beef
1/2 c water
1 small onion, minced
1 tsp salt
1/2 tsp pepper
2 tsp Worcestershire sauce (I use 3x as much!)

Mix ingredients with your hands & make into 9 1/3 lb patties. Grill & enjoy!

Monday, July 27, 2009

Vegetable and Stuffing Bake

Vegetable & Stuffing Bake (Azureina)
(From Kraft – Food & Family)
* I’ve only used broccoli to make this dish, but I’m sure you could substitute any vegetable you prefer.

¾ cup Miracle Whip Dressing
½ cup milk
1 pkg. (6 oz.) Stuffing Mix
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained *
1 cup shredded cheddar cheese

Preheat oven to 350 degrees F.
Mix dressing and milk in large bowl until well blended. Add remaining ingredients; mix lightly.
Spoon into 11x7-inch baking dish.
Bake 20 to 25 minutes or until heated through.

Makes 6 servings.

Quiche Lorraine

Quiche Lorraine (beachbrat)
I got this recipe from a co-worker and my family loves it...enjoy!!!

1- 9 inch pie crust, unbaked
1 teaspoon butter
4 slices turkey bacon
1/4 cup finely chopped onion
1/2 cup Swiss cheese (bag of shredded)
4 eggs, slightly beaten
1 cup milk
1 cup half and half
Pinch of nutmeg
1/2 tsp salt
1/4 teaspoon pepper

In a small saucepan heat butter, add bacon and cook 5 minutes or until golden brown. Remove bacon and set aside. Add onions to pan cook 5 minutes. Cover pie crust with bacon and onions and 1/4 of the cheese. In mixing bowl, combine remaining cheese, eggs, milk, half/half, nutmeg, salt and pepper. Mix well pour over bacon mixture.

Bake at 450 for 15 minutes then reduce to 350 for another 20 minutes or until custard is well set. Serve hot.....Serves 4-6

Spinach Quiche

Spinach Quiche (Allison711)

1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped onion
4 slices of cooked bacon, crumbled
1 (9 inch) unbaked pie shell

Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.

In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.

Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Spinach Sausage Brunch Casserole

Spinach Sausage Brunch Casserole (Irish July Bride)
(Pillsbury Simply Delicious brunches)

1 blk Italian sausage
1 C chopped onions
1 jar (7.25 oz) mild roasted red bell peppers drained, chopped
1 package (9 oz) Green Giant Harvest Fresh Frozen Chopped spinach thawed, well drained
1 C all purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil or 1tsp dried basil
1/2 tsp salt
2 C milk
8 eggs
1 C shredded Provolone Cheese (4 oz)

Heat oven to 425 Grease 13x9 pan. In 10 inch skillet brown sausage and onions. Remove from skillet, drain on paper towels. Arrange sausage mixture in greased pan. Sprinkle chopped red peppers over sausage mixture; top w/ spinach.

In large bowl, combine flour, parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.

Bake at 425 for 20-25 minutes or until knife inserted in center comes out clean. Sprinkle casserole w/ Provolone cheese. Bake at 425 for 1to 2 more minutes enough for cheese to melt.

Let stand for 5 minutes and then cut into squares.

Spinach and Cheese Strata

Spinach and Cheese Strata (LizDP)
(Gourmet February 2003)
Active time: 30 min start to finish: 10 hr (includes chilling)
Makes 6 to 8 servings.

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Cooks' note: • Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.

Spinach and Bacon Quiche

Spinach and Bacon Quiche (alicianrj)
Don’t remember where the recipe came from but I get so many compliments on this quiche. It is so good and easy to make. I also change the main ingredients (spinach and bacon) from time to time and it still tastes great!

6 large eggs, beaten
1 ½ cups heavy cream
Salt and pepper
2 cups chopped, fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 ½ cups shredded Swiss cheese
1 (9 inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat oven to 375.

Combine the eggs, cream, salt, and pepper into a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake 35 to 45 minutes or until egg mixture is set. Cut into wedges and serve.

Pineapple Casserole

Pineapple Casserole (mrs.tbag)
(Friend's mom)

**Good as a side dish for Ham or Pork Dinners!!!

1 cup sugar
3/4 cup butter
10 slices bread cubed
4 eggs
1 1lb can crushed pineapple

Preheat Oven to 350

Beat together sugar, butter and eggs. Grease a rectangular baking pan.
Place cubed bread on bottom of pan. Pour pineapple and juice over bread.
Pour batter on top of pineapples. Bake for 1 hour.

Mini Quiche Variation

Mini Quiche Variation (Aveline)

Take your favorite recipe for quiche filling and turn it into an appetizer for your family or breakfast for your toddler! The biscuit rounds are a good size, just peel into 2 or 3 layers each & fill with the mixture of your choice. Can be made ahead (and even frozen), then reheated on a baking sheet in the oven…microwaving not recommended.

Refrigerated butter flake biscuits (Pillsbury) that separate into layers.

Filling for Quiche (can use this or any recipe):
4 slices bacon
1/4 c Finely chopped onion
1 1/2 c Shredded cheddar cheese
4 Eggs slightly beaten
1 1/3 c Milk
3/4 t Salt
1/2 t Dry mustard
1/8 t White pepper
1/8 t Ground nutmeg

Pre-heat oven to 350 degrees. Grease/spray mini muffin tins & line each with a layer of biscuit dough.

Combine filling ingredients OR combine egg/milk/seasoning ingredients only.
Place small amounts of cheese, bacon, veggies, etc. on each quiche crust and top with liquid ingredients. OR, pour all combined ingredients into each quiche crust.

Bake for 25-30 minutes.

Mile High Lasagna Pie

Mile High Lasagna Pie (jerseyjessie)

14 lasagna noodles
2 Tbsp Olive oil
1 ½ cups finely chopped carrot
2 cups finely chopped zucchini
4 cloves garlic
3 cups sliced button mushrooms
2 6oz packages pre washed spinach
2 Tbsp fresh basil
1 egg beaten
15oz ricotta cheese
1/3 cup finely shredded parmesan cheese
½ tsp salt
¼ tsp black pepper
26 oz jar of tomato sauce (or you can make your own)
2 cups shredded mozzarella

Cook noodles, drain and rinse in cold water, set aside

Meanwhile in a large skillet heat olive oil over medium heat. Add carrot, zucchini and half garlic. Cook and stir about 5 minutes or until crisp tender. Transfer to a bowl

Add remaining oil to skillet and heat over medium-high heat. Add mushrooms and garlic. Cook and stir about 5 minutes. Add spinach, cook 1-2 minutes. Remove with slotted spoon to another bowl, stir in basil.

Combine egg, ricotta, parmesan cheese, salt and pepper.

Preheat oven to 375F.
To assemble pie use a 9x13 spring form pan. Spread ½ cup pasta sauce, arrange 3-4 cooked noodles over sauce, trim and overlap to cover sauce. Top with half of spinach-mushroom mixture. Spoon ½ ricotta cheese mixture over spinach mixture.

Top with another layer of noodles, spread with ½ remaining pasta sauce. Top with all of zucchini-carrot mixture.

Top with another layer of noodles and remaining sauce. Gently press down pie with back of spatula.

Place spring form pan on foil lined baking sheet. Bake in pre-heated oven for 60 minutes. Top with remaining cheese for last 15 minutes. Once done baking let stand on wire rack for 15 minutes before serving. Remove sides of pan.

* Allow lasagna to sit for at least 15 minutes to absorb all the sauce, if you remove the pas side too soon the lasagna pie will fall apart!*

Mexican Beef Dip

Mexican Beef Dip (shortbride145)
(I got this recipe from a coworker)

1 package ground beef (1 lb)
1 package taco seasoning (I prefer Taco Bell packet)
1 Med size jar salsa (chunky style works best)
1 can refried beans (or homemade refried beans: see directions below)*
1 8oz package cream cheese - softened
1 bag shredded Mexican blend cheese

Preheat oven to 350

Prepare the ground meat with the taco seasoning according to the direction on the package and set aside. In an 8 1/2 x 11 pan (I have found that glass or Pyrex works best), layer the ingredients in this order:
Cream Cheese
Refried Beans
Meat w/seasoning
Shredded Cheese

Bake in oven for about 20 minutes or until the cheese starts to bubble. Serve with tortilla chips.

*(Heat the 1 tablespoon of extra-virgin olive oil in a small nonstick skillet. Add 19 ounce can of black beans and mash with a fork. Season the beans with salt and fry until crisp at edges, about 3 to 4 minutes)

Meat Pie

Meat Pie (Mish2378)
(from MIL)

2/3 cup of flour
½ cup or corn starch
1/2 teaspoon of salt
3 tablespoons of water
1 stick of butter (cut it to make multiple slices)
1 lb of ground beef
1 yellow onion (chopped)
2 cloves of garlic (chopped)
4 boiled eggs
3 tablespoons of olive oil
6 green olives (chopped) * if desired *
Salt/Pepper as per your own taste.

To prepare dough/crust:
Mix the flour, starch and salt in a bowl.. form a “o” in the middle of the bowl and add the water and butter slices. Mix it up by hand until you have a good smooth mass. Put into the refrigerator for a 1 hour. As the end of the hour cut the mass in half (one half makes the bottom crust and the other will cover the top of the pie).

Take your pie dish and mold the bottom portion of the crust using one of the halves that were cut. Make sure it spreads evenly on the bottom and sides of the dish.

Using a skillet and the olive oil, cook the meat, onions, garlic, olives until meat is ready. Once done take filling and put it over the bottom crust in the pie dish. Make sure filling is evenly distributed to even baking. Take the remaining dough and mold it to cover the top of the pie.

Preheat the oven at 350, once hot, insert completed pie dish into oven and bake for 30 minutes or until the top crust has a nice golden coloring.

Ham and Cheese Mini Frittatas

Ham and Cheese Mini-Frittatas (alicianrj)(From Rachel Ray)
Note: You must use 2 mini-muffin tines with 2-inch cups to make these easy party bites. Most hold 12 muffins per tin, some hold 24. This recipe will make 24.

¼ pound deli sliced Swiss cheese, finely chopped
6 slices Canadian bacon, finely chopped
3 tablespoons snipped or chopped chives
A few grinds of black pepper
8 eggs or 1 pint of egg beaters
2 tablespoons melted butter

Preheat oven to 375.

Mix together the chopped cheese, Canadian bacon, and chives. Season with black pepper. In a bowl, beat the eggs. Brush the muffin tins with melted butter. Using a teaspoon fill the 24 mini-muffin cups halfway with the cheese mixture. Using a ladle, fill the cups to just below the edge with the beaten eggs.

Bake until golden, about 12 minutes. Remove and let cool to handle. Then arrange the egg bites onto a plate and serve.

Easy Spinach Quiche

Easy Spinach Quiche (EricaD521)

Makes 2 pies
Oven Temp: 375
Bake Time: 45 minutes

2 Frozen Unbaked Pie Shells (I prefer deep dish)
3 Packages of frozen Cream Spinach
1 Can of Fried Onions
2 Eggs
1 1/4 lbs shredded Jarlsburg Cheese (Swiss cheese)
1 Pint Half & Half

Mix all ingredients together with whisk, then pour into Pie Shells.
Bake until top is golden brown and doesn't jiggle in the middle.

Creme Brulee French Toast Casserole

Crème Brulee French Toast Casserole (TiredAn)
I got this recipe from a friend, so yummy. She adapts it, using soy coffee creamer because her daughter is allergic to dairy.

½ cup unsalted butter
1 cup dark brown sugar
2 tablespoons light corn syrup
6 slices 1 inch thick day old challah bread
5 large eggs
1 ½ cups half and half (or soy coffee creamer)
1 teaspoon vanilla extract
1 teaspoon grand marnier or orange liqueur
¼ teaspoon salt

Combine butter, brown sugar and corn syrup over medium heat stirring constantly until melted and smooth. Pour into 13x9 baking dish.

Trim crusts from bread and arrange in 1 layer in baking dish. Whisk eggs, half & half, vanilla, grand marnier and salt in large mixing bowl. Pour evenly over bread.

Cover and refrigerate 8 hours or overnight. Remove from refrigerator and let come to room temperature (30-60 minutes). Preheat oven to 350 and bake uncovered 30-45 minutes until puffed and edges are light golden brown.

Cheesy Chicken and Rice Casserole

Cheesy Chicken & Rice Casserole (Cathy&John)
This is from Campbell’s – so easy and yummy! Serves 4

1 can (10 3/4 oz.) cream of chicken soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded cheddar cheese (I like the sharp)

Stir the soup, water, rice, onion powder, black pepper and vegetables together. Pour into a rectangular baking dish. Top with the chicken; season with S&P. Cover.

Bake at 375 degrees for 50 minutes (chicken is cooked through and the rice is tender.) Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

CCL's Chicken ala King Casserole

CCL’s Chicken ala King Casserole (Cathy&John)

A recipe I’ve been modifying for a long time. Great also with leftover turkey; measurements are approximate

8 oz. medium size noodles
2 cans (10 3/4 oz.) cream of chicken soup
1 (6 oz.) can evaporated milk
1 tsp. salt
½ tsp. cayenne pepper (or to taste)
2 cups diced cooked chicken
½ cup frozen peas
½ cup celery, chopped
½ cup diced pimento
½ cup sliced mushrooms
Unseasoned bread crumbs

Cook noodles about 5 minutes (undercook before the al dente stage). Drain.

Cook celery in small amount of boiling water for 5-7 minutes. Add to noodles. Mix soup, milk, salt and pepper in medium saucepan; heat, stirring constantly. Mix thoroughly with noodles and remaining ingredients - much easier when done in a separate bowl.

Place in greased rectangular baking dish - bake uncovered for 30 minutes at 350 degrees. Top with bread crumbs the last 10 minutes and return to oven.

Serves 4-6

Cacciatore Risotto

Cacciatore Risotto (sweettarte501)

4 boneless, skinless chicken breasts
3 C chicken broth
4 tbsp butter
1 tbsp parsley, finely chopped
2 slices of bacon, finely chopped
1 C rice
3 cloves of garlic, finely chopped
6 tbsp tomato sauce
4 tbsp grated Parmesan cheese

Sauté chicken in butter and bacon until well-browned

Add garlic and when golden brown add tomato sauce, broth, parsley, rice, and S&P. Bring to a slow boil, stirring constantly.

Pour into a large casserole dish and bake uncovered in a 350 degree oven for 30 minutes.

Add cheese, blend and serve

Broccoli Casserole

Broccoli Casserole (MrsJaimebeth)
(Family Recipe)

2 packages frozen chopped broccoli
2 cans of cream of mushroom soup
1 can French Fried Onion Rings
1 small bag (8oz) of shredded cheddar
1/4 cup mayo
1 tsp of lemon juice (you don't need this ingredient, but it does make it taste a bit yummier)

In a bowl, mix together the soup (not cooked), the mayo, lemon juice, half the can of French fried onion rings, and half the bag of cheese. Then add the cooked broccoli (make sure the broccoli is drained really well before you add it to the mixture). Mix really well once all the the ingredients are together.

Put mixture into a casserole dish. Top the casserole with the rest of the onion rings and the cheese. Cook for 1/2 hour at 350 degrees.


Beefaroni (sweettarte501)

1lb ground beef
1 (16oz) package pasta
2 C shredded Cheddar cheese
2 (15 oz) cans tomato sauce
2 tbsp butter

Pre-heat oven to 350 degrees

Crumble ground beef into large skillet over med-high heat. Cook, stirring frequently, until evenly browned. Drain.

While the beef is cooking, bring a large pot of slightly salted water to a boil. Add pasta and cook until tender. Drain and stir in butter. Transfer to a large casserole dish.

Mix ground beef, tomato sauce, and Cheddar cheese with pasta. Sprinkle with S&P.

Bake, uncovered for 30 minutes or until heated through and bubbly.

Baked Chicken with White Beans and Tomatoes

Baked Chicken with White Beans and Tomatoes (Aveline)
(Gourmet -- Quick KitchenDecember 2004)

6 bacon slices (1/4 lb total), cut into 1-inch pieces
4 large chicken thighs with skin and bone (1 1/2 lb total)
2 medium onions, chopped (1 1/2 cups)
1 (14- to 16-oz) can stewed tomatoes including juice
2 (15- to 16-oz) cans small white beans, rinsed and drained

Put oven rack in middle position and preheat oven to 350°F.

Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.

While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.

Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer.

Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.

Cooks' note: If you don't have an ovenproof skillet, after simmering bean mixture transfer it to a shallow 2- to 3-quart baking dish, then add chicken and bake as above.

AVELINE’S NOTE: Since there was no seasoning for the sauce (and we don’t like onions), I add my own spices and fresh ground black pepper when adding tomatoes & juice to the pan.

Makes 4 servings.

Bacon Quiche

Bacon Quiche (Aveline)
(White Lilac Bed & Breakfast Inn --Spring Lake, NJ)

1/4 c. melted butter
1 1/2 c. milk
1 tsp. Salt
dash pepper
3 eggs
1/2 c. Bisquick
1 c. Swiss Cheese (shredded)
1/2 c. bacon (about 6-7 slices pre-cooked), cut or broken into small pieces.

Mix first 5 ingredients together and beat well (wire whisk works well). Stir in Bisquick. Pour into 9 inch (deep) cake pan. Put in meat and cheese on top of mixture (do not mix).

Bake at 350 degrees for 45 minutes.

Best when made the night before and served by heating in microwave with plastic wrap covering.

American Frittata Casserole

American Frittata Casserole (smallbutfeisty)

**This isn't quite a quiche, but it's darn close. It's really easy, and it's from allrecipes.com. You can add or subtract pretty much any of the ingredients to make your own, kind of like you would an omelet.

8 eggs
2 cups sour cream
1 cup shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers, drained
1 green onion, minced
1/4 cup chopped fresh parsley
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped red pepper
1/4 cup bacon bits
1 cup fresh salsa

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl, whisk together the eggs, sour cream, Cheddar cheese, green chile peppers, green onion, and parsley. Mix in the corn, black beans, red pepper, and bacon bits. Transfer to the prepared baking dish.

Bake 30 minutes in the preheated oven, or until a knife inserted in the center of the casserole comes out clean. Serve with the fresh salsa.

Yum Yum Balls

Yum Yum Balls (zorahangels)
(got these out of someone else’s shower recipe box, :-) )

Mix together and shape into 1 inch balls~

1 stick butter
2 cups confectionary sugar
2 cups peanut butter
4 cups rice krispies

Melt chocolate candy molds (found at craft stores or some grocery stores) in the microwave or on the stove. Dip balls by placing on spoon or, any easier way you can think of, in chocolate and cool on wax paper. Store in Tupperware container and refrigerate.

Spiced Walnuts

Spiced Walnuts (zorahangels)
(from Mom)

1 cup sugar
1 tsp salt
2 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
2 cup walnuts

Mix all but walnuts w/ ½ cup water. Med. Heat stirring constant until 235 on candy thermometer, smooth consistency. Fold in walnuts til mixed. Pour on waxed paper. Let dry.

Saltine Chocolate

Saltine Chocolate (zorahangels)
(from a co-worker, super easy)

1 package salted saltines (approx 40)
1 stick unsalted butter
1 cup brown sugar
1/2 cup chopped walnuts
1 package mini-semisweet chocolate morsels

Line baking sheet with foil. Layout saltines.

Combine unsalted butter and brown sugar in a saucepan. Bring to a boil and cook over medium heat for an additional 3 minutes. Pour mixture over saltines and place in a 400-degree oven for 5 minutes.

Immediately after taking the saltines out of the oven, sprinkle with semi-sweet morsels. Wait approx. 5 minutes and spread chocolate evenly over the top of the saltines, then sprinkle with the chopped walnuts.

Refrigerate for 3 hours and then break apart and serve.

Pretzel Surprises

Pretzel Surprises (alicianrj)

Very easy and yummy! This is a great one for kids to make too!

Pretzel rings
Hershey Kisses (I use regular and the ones with caramel)
M&M’s (Red and Green)

Heat oven to 250.

Put Hershey kisses into middle of pretzels and place onto cookie sheet. Put into oven for 3 minutes. When they come out of the oven push a red or a green M&M into the center of each kiss. Place cookie sheet into fridge to cool. When cooled twist the pretzel off of the cookie sheet.

Peanut Butter Balls

Peanut Butter Balls (cclovesdw)

2 cups crushed graham crackers
2 cups powdered sugar
2 cups chunky peanut butter
3/4 cup butter1 lb. dipping chocolate

Mix all ingredients, except chocolate, like pie crust.

Chill 1 hour. Shape into balls. Dip in melted chocolate and place on wax paper.

Chill. May be frozen.

Makes 6 to 6.5 dozen.

*If you roll the dough into balls and then put them back in the refrigerator, they are much easier to dip. Once the dough gets to room temperature, it gets very sticky.

Peanut Brittle

Peanut Brittle (raesue)
(My mom makes this around the holidays – it’s perfect to give in little tins as gifts)

2 C. Sugar
1 C. Light Corn Syrup
½ C. Water
1 C. Butter
2 C. Peanuts (any kind w/o skins will do – I like Roasted/Salted)
1 Tbsp. Baking Soda
Cookie sheets
Wax/Parchment paper
***Candy Thermometer*****

Put sugar, corn syrup, and water into a 3qt. sauce pan. Cook until dissolved
Add in butter

Put in candy thermometer. After temp gets to 230 stir often

Add peanuts when temp gets to 280

Continuously stir until temp gets to 305

When temp gets to 305 remove from heat and quickly add baking soda (it will make the mixture lighter and frothy-ish)

Pour the mixture onto 2 cookie sheets that have been lined with wax/parchment paper. Let it cool. Break into small pieces.

****Clean-up hint**** Have a pot of boiling water to immediately put into sauce pan after dumping mixture onto cookie sheets.

Peanut Brittle

Peanut Brittle (Joe-Joe’sGirl)

Vegetable-oil spray
2 cups sugar
4 ounces (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 1/2 tablespoons salt
12 ounces dry-roasted salted peanuts (do not chop)

Spray a 12-by-16-by-1/2-inch sheet pan lightly with vegetable oil.

Add the sugar, butter, corn syrup, and 1/2 cup plus 2 tablespoons water to a large saucepan, and stir together until all the sugar is wet. Cook over high heat until the mixture turns a medium golden. Immediately remove from the heat, and carefully whisk in the baking soda followed by the salt (taking care, as the caramel will rise in the pan and bubble). Switch to a wooden or metal spoon, and fold in the peanuts.

Quickly pour the mixture onto the sheet pan, and spread it out over the pan using the back of the spoon before it starts to harden. (It may not cover the whole pan.) Once the brittle is completely cool, break it into bite-size pieces with the back of a knife or other blunt object.

(Makes about 2 dozen one-inch chunks)

Fluff Candies

Fluff Candies (raesue)

3 Egg Whites
1 C Sugar
1 Bag Semi Sweet Chocolate Chips
Peppermint Extract
Pinch Salt

***Preheat oven to 400*** Do this FIRST

Beat Egg Whites until creamy soft peaks
Add Sugar and Salt beat until stiff peaks
Fold in the Chocolate Chips and peppermint extract to taste
Line a cookie sheet with wax paper
Use a teaspoon to drop mix on the cookie sheet

TURN OFF OVEN and place cookie sheet in oven for 3-6 hours (best to do this overnight)

Diane's Grandma's Bourbon Balls

Diane’s Grandma’s Bourbon Balls (Cathy&John)

1 pkg. (6 oz.) semi-sweet chocolate chips
3 tablespoons light corn syrup
1/4 cup bourbon
1/2 cup sugar
1 1/4 cups crushed vanilla wafers (36 cookies)
1 cup pecans, finely chopped

Melt chocolate pieces in top of a double boiler over simmering water. Remove from heat. Blend in corn syrup and bourbon; stir in sugar, vanilla wafers and pecans until well combined. Roll mixture, a rounded teaspoon at a time, into balls between palms of hands. Roll balls in powdered sugars. Chill several hours.

Cracker Jacks

Cracker Jacks (zorahangels)

5-6 quarts of popped corn
1 cup Spanish peanuts (optional)

boil for 5 minutes:
½ cup karo light syrup
2 cups brown sugar
1 stick butter or margarine
1 tsp salt

Remove from heat and add 1 tsp baking soda, stir until it looks foamy. Pour over pop corn and Spanish peanuts (optional). Spread out on cookie sheets. Bake 1 hour at 250. Stir it around every 15-20 minutes to prevent sticking. Butter spoon that you will be stirring with to prevent sticking as well.

Chocolate Caramel Candy

Chocolate Caramel Candy (cclovesdw)
from Taste of Home

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts

Caramel Layer:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Line a 13x9x2 inch pan with foil; butter the foil and set aside.
Combine the first three ingredients in a small saucepan; stir over low
heat until melted and smooth. Spread into prepared pan. Chill until

For filling, melt the butter in a heavy saucepan over medium heat.
Add sugar and milk; bring to a gentle boil. Reduce heat to
medium-low; boil and stir for 5 minutes. Remove from the heat; stir
in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread
over first layer. Chill until set. Combine caramels and cream in a
saucepan; stir over low heat until melted and smooth. Cook and stir 4
minutes longer. Spread over filling. Chill until set.

In a saucepan, combine icing ingredients; stir over low heat until
melted and smooth. Pour over the caramel layer. Chill for at least 4
hours. Remove from the refrigerator 20 minutes before cutting. Using
the foil, lift candy out of pan; cut into 1 inch squares. Makes about
8 dozen.

Candy Cane Marshmallows

Candy Cane Marshmallows (Luvin*Livvy)
(Martha Stewart)

Vegetable oil – cooking spray
2 cups sugar
1 tbsp. light corn syrup
4 pkgs (1.4 oz each) unflavored gelatin
¾ tsp. peppermint extract
2 large Egg Whites
2 tsp. red food coloring

Coat an 8 inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup and ¾ cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.

Meanwhile, sprinkle gelatin over ¾ cup water in a heatproof bowl; let stand 5 minutes to soften. Set bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract.

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture, with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12- 15 minutes.

Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create marbleized effect. Let marshmallow stand at room temperature, uncovered until firm, at least 3 hours or overnight. Cut into squares.

Makes 16 2- inch squares