Happppppy New Year to ME! I'm ringing it in with ridiculously delicious stuffed cheeseburgers. Be jealous!
I've chosen the Mushroom and Onion Get Stuffed burgers, but I've listed a crud-ton of options for you.
Mushroom and Onion Get Stuffed Burger (also known as the French Get Stuffed Burger):
2 lbs ground meat (I like turkey...as always)
1 egg, beaten
1/4 c milk
1 tbs Worcestershire sauce
1 tsp ground garlic
1/8 tsp ground black pepper
1/2 c dry bread crumbs
1 large sweet onion
16 oz sliced mushrooms
1/2 tsp garlic powder
4 tbs light margarine
2 tsp red wine vinegar (or balsamic, or apple cider)
1/2 tsp salt
3 oz fat free cream cheese, cut in 1/2 oz cubes
More Worcestershire sauce
6 slices Swiss cheese (or Provolone)
6 hamburger buns (and spring for the good kind!), toasted (it makes a difference. I promise.)
additional toppings as desired
1. In a large mixing bowl combine egg, milk, Worcestershire (yeah, I just love typing it), garlic, pepper, and bread crumbs. Add meat and mix well with hands. Set aside, covered, in fridge for at least 1 hour.
2. For filling: Melt margarine in skillet over medium-high heat. Add onions and salt, stirring to coat. Arrange onions in single layer with spatula. Reduce heat to medium-low, just enough to keep onions sizzling. Stirring every 5 min, cook onions until light golden brown (you're carmelizing these babies -- thank me later). Add mushrooms and vinegar. Increase heat to medium-high. Cook, stirring occasionally, until mushrooms have reduced in size and become soft. Remove from heat.
3. Spray large jelly roll pan with cooking spray. Divide meat in half. Divide each half into six equal portions. Form each portion into a patty (12 patties), leaving a tiny smidge in the bowl for "repairs" (you'll get to that later). Arrange six patties on jelly roll pan. Press thumb into center of each of these patties (but NOT all the way down to the pan) to form a hollow (like a pinch pot! Yaaaaay for 4th grade art class).
4. Place a cream cheese cube in each thumb-print-hollow. Spoon a heaping tablespoon of mushroom-onion filling on top of each cream cheese cube. Be sure to keep filling away from edges of burger patty and not to overfill (or underfill hee hee).
5. For each burger, place one of the remaining 6 patties on top and press edges to seal. Smooth out any "cracks" with your fingers, and place additional meat in thin areas if necessary (now you know why you left out some meat when you made the patties). "Baste" each patty with a small amount of Worcestershire sauce.
6. Bake at 375 for 10 minutes. Baste with Worcestershire sauce (again!!!!). Bake an additional 10 minutes. Broil 6-8 inches from heat 5 or so minutes. Top with cheese slice and broil an additional minute or so, just until cheese melts.
Serve on toasted buns with additional mushroom-onion filling and desired condiments, trappings, and decorations of choice.
Ohhhh yeah...you can grill these, too -- just make sure and baste with Worcestershire (you could totally play a drinking game with this recipe -- take a shot every time I type "Worcestershire." So much fun...Worcestershire). Worcestershire.
Variations:
Mexican Get Stuffed Burger:
Substitute cumin for the garlic powder when making the meat
Substitute cayenne pepper sauce for the Worcestershire throughout recipe
Saute the onions over medium-high heat just until translucent (no carmelization for YOU)
Substitute 4 cans diced green chiles for the mushrooms (or if you're daring, go for jalapenos)
Top with salsa or taco sauce, and Pepper-Jack or Colby-Jack (or just Monterey Jack)
Italian Get Stuffed Burger:
Substitute Italian dressing for the Worcestershire throughout the recipe
Saute the onions over medium-high heat just until translucent (no carmelization for YOU)
Substitute 15 oz diced tomatoes for the mushrooms
Substitute Mozzarella cheese for the cream cheese
Top with marinara sauce, provolone (or more mozzarella)
American Get Stuffed Burger:
Saute the onions over medium-high heat just until translucent (no carmelization for YOU)
Substitute diced crisp bacon for the mushrooms (or add it in addition to -- why not????)
Substitute cheddar or American for the cream cheese
Top with cheddar or American
Other stuff you can do to Get Stuffed:
Substitute any other cheese for the cream cheese. Great choices include feta, bleu cheese, or even Velveeta.
If you can put it on top of a burger, you can probably put it inside (except maybe pickles and lettuce...hmmmm). Pepperoni, black beans, olives, onion straws, sauerkraut (only don't invite me to dinner if you use that one).
Play around with meat mix-ins. Spices, sauces, even flavored breadcrumbs (or use cornmeal or crushed tortilla chips).
Saturday, December 31, 2011
Thursday, December 29, 2011
Chicken Parmesan Pasta Bake
The other night I was really craving some chicken Parmesan, but the thought of dredging chicken in egg and bread crumbs, frying it, saucing it, and baking it just seemed...well...a bit much for the lazy holiday vacation season. Then it hit me: turn it in to a baked pasta dish! Same delicious flavors, less work (and less mess...we all know how much I hate dishes).
Chicken Parmesan Pasta Bake
16 oz rotini pasta
8 oz fat free sour cream
1/4 c grated Parmesan cheese
1/2 tsp garlic powder
1 bag frozen *crispy* chicken strips, thawed (the crispy coating is what makes it tatse like traditional chicken parmesan)
2 jars Bartoli Organic Olive oil, basil, and garlic tomato sauce (or whatever kind you like, but trust me -- this one's goooood)
8 oz shredded Italian cheese blend
1. Boil pasta according to package directions. Drain and transfer to cooking-sprayed 13 x 9 x 2 inch baking dish. Mix in sour cream, Parmesan, and garlic powder.
2. Meanwhile, cut thawed chicken strips into bite size pieces and arrange on baking sheet. Bake at 425 10-15 minutes, until crisp. Arrange chicken on top of pasta.
3. Pour sauce over chicken and pasta. Top with shredded cheese.
4. Bake at 375 20-25 minutes, until cheese is melted and bubbly.
Chicken Parmesan Pasta Bake
16 oz rotini pasta
8 oz fat free sour cream
1/4 c grated Parmesan cheese
1/2 tsp garlic powder
1 bag frozen *crispy* chicken strips, thawed (the crispy coating is what makes it tatse like traditional chicken parmesan)
2 jars Bartoli Organic Olive oil, basil, and garlic tomato sauce (or whatever kind you like, but trust me -- this one's goooood)
8 oz shredded Italian cheese blend
1. Boil pasta according to package directions. Drain and transfer to cooking-sprayed 13 x 9 x 2 inch baking dish. Mix in sour cream, Parmesan, and garlic powder.
2. Meanwhile, cut thawed chicken strips into bite size pieces and arrange on baking sheet. Bake at 425 10-15 minutes, until crisp. Arrange chicken on top of pasta.
3. Pour sauce over chicken and pasta. Top with shredded cheese.
4. Bake at 375 20-25 minutes, until cheese is melted and bubbly.
Monday, December 5, 2011
Meat Lover's Casserole
So *I* did it again...I combined their ideas and Meat Lover's Casserole was born. Rotini for Dancing Queen's mac obsession, pizza sauce for Gamer Boy's tomato-pie penchant, and sausage to satisfy Little Buddy's "breakfast" need (okay, okay -- so Italian sausage isn't really breakfast fare, but I couldn't very well pour syrup and eggs into this thing, now could I?). The result? An empty baking dish!
Meat Lover's Casserole
16 oz rotini pasta, cooked and drained according to package directions
12 oz Canadian bacon, cut into eights
1 lb bulk Italian sausage (I use turkey)
8 oz pepperoni slices, quartered
1/2 c diced onion
1 tsp garlic powder
1/8 tsp pepper
1 tsp oregano leaves
15 oz can diced tomatoes
2 jars pizza sauce
8 oz shredded Mozzarella cheese
Optional: 2 cans of sliced black olives, drained
1. Spray 13 x 9 x 2 inch baking dish with cooking spray. Spread cooked pasta into dish, and top with Canadian bacon slices.
2. In heavy 4 quart sauce pan brown sausage, pepperoni, onion, garlic, pepper, oregano, and diced tomatoes. Cook, stirring occasionally, until meat is browned and juices run clear. Pour over pasta and Canadian Bacon.
3. Stir in pizza sauce unti thoroughly combined. Sprinkle cheese over pasta and meat. If desired, top with black olive slices.
4. Bake at 350 degrees 20-25 minutes, until cheese is melted and bubbly. Allow to sit 5-10 minutes before serving.
Sunday, November 13, 2011
Crockpot Magic: Salsa Cheese Dip
Yeah...so this isn't complicated. But it's good. It can be made into nachos, the filling for "double stacked" tacos (soft shell, salsa cheese dip, hard shell, taco filling), served over Taco Burgers...possibilities are endless!
Salsa Cheese Dip
16 oz Velveeta, cubed (I like 2%)
1 12 oz jar of chunky salsa
8 oz fat free sour cream
2 cans diced green chiles
1. Combine ingredients in small slow cooker.
2. Cook over high heat, stirring occasionally, until completely melted.
Serve with tortilla chips.
ALTERNATIVE: Place ingredients in 2 quart sauce pan and heat over medium heat until fully melted.
ADD IN: I love to add 2 lbs of prepared taco meat to this.
Salsa Cheese Dip
16 oz Velveeta, cubed (I like 2%)
1 12 oz jar of chunky salsa
8 oz fat free sour cream
2 cans diced green chiles
1. Combine ingredients in small slow cooker.
2. Cook over high heat, stirring occasionally, until completely melted.
Serve with tortilla chips.
ALTERNATIVE: Place ingredients in 2 quart sauce pan and heat over medium heat until fully melted.
ADD IN: I love to add 2 lbs of prepared taco meat to this.
Taco Burgers
We all know my family can never agree on dinner. I made the mistake (again) of asking for opinions. "Burgers!" "Tacos!" "Just feed me!" Ummm...this is what I came up with...
Taco Burgers
2 lbs lean ground meat
1 cup finely crushed black bean flavored tortilla chips
3/4 cup milk
2 eggs
2 1/2 tsp cumin
2 1/2 tsp chili powder
2 tbs dried minced onion
2 tsp beef bouillon
1/4 tsp ground red pepper
Shredded Mexican blend cheese OR Salsa Cheese Dip
chunky salsa
shredded lettuce
sour cream
anything else you like on tacos
12 ciabatta rolls or hamburger buns
**You can sub all of the spices for 2 taco seasoning packets if you prefer**
1. In large mixing bowl beat eggs and milk together until smooth. Add crushed tortilla chips, cumin, chili powder, dried onion, beef bouillon, and red pepper. Allow to sit approximately 15 minutes.
2. Add ground meat and mix well with hands. Form into 12 patties.
3. Fry each patty over medium high heat in a cooking spray coated skillet. Keep patties warm on a platter in the oven while you finish the rest.
4. Top burgers with shredded cheese and allow to melt. Serve on bun with salsa, sour cream, and lettuce (or any other taco topping you happen to love).
Taco Burgers
2 lbs lean ground meat
1 cup finely crushed black bean flavored tortilla chips
3/4 cup milk
2 eggs
2 1/2 tsp cumin
2 1/2 tsp chili powder
2 tbs dried minced onion
2 tsp beef bouillon
1/4 tsp ground red pepper
Shredded Mexican blend cheese OR Salsa Cheese Dip
chunky salsa
shredded lettuce
sour cream
anything else you like on tacos
12 ciabatta rolls or hamburger buns
**You can sub all of the spices for 2 taco seasoning packets if you prefer**
1. In large mixing bowl beat eggs and milk together until smooth. Add crushed tortilla chips, cumin, chili powder, dried onion, beef bouillon, and red pepper. Allow to sit approximately 15 minutes.
2. Add ground meat and mix well with hands. Form into 12 patties.
3. Fry each patty over medium high heat in a cooking spray coated skillet. Keep patties warm on a platter in the oven while you finish the rest.
4. Top burgers with shredded cheese and allow to melt. Serve on bun with salsa, sour cream, and lettuce (or any other taco topping you happen to love).
Crockpot Magic: Pumpkin Pudding
I love pumpkin pie, but I hate the crust (I know, sacreligious. But what can I do?). This "pudding" tastes just like pumpkin pie filling.
Pumpkin Pudding
1 15 oz can 100% pumpkin
1 cup milk OR 12 oz can evaporated milk
3/4 c sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp allspice
1/2 c baking mix
2 eggs, beaten
2 tsp vanilla extract
1. Mix all ingredients with wire whisk in medium mixing bowl.
2. Spray small slow cooker with cooking spray. Transfer pudding mixture to slow cooker.
3. Cook on low 3 1/2 to 4 1/2 hours, until mixture reaches 180 degrees (I use a meat thermometer to check this).
Pumpkin Pudding
1 15 oz can 100% pumpkin
1 cup milk OR 12 oz can evaporated milk
3/4 c sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp allspice
1/2 c baking mix
2 eggs, beaten
2 tsp vanilla extract
1. Mix all ingredients with wire whisk in medium mixing bowl.
2. Spray small slow cooker with cooking spray. Transfer pudding mixture to slow cooker.
3. Cook on low 3 1/2 to 4 1/2 hours, until mixture reaches 180 degrees (I use a meat thermometer to check this).
Friday, November 11, 2011
Hot Crab and Swiss Dip
Hot Crab and Swiss Dip
2 pkgs imitation crab meat, cubed
8 oz neufchatel cheese, softened
1 cup fat free mayonnaise
8 oz shredded swiss cheese
1/2 cup sliced green onion
3.75 oz jar of horseradish (regular or hot and spicy -- suit to taste)
1 tsp garlic
1/8 tsp black pepper
1. Spray 2 quart casserole dish with cooking spray.
2. Mix all ingredients in large mixing bowl until smooth. Transfer to casserole dish.
3. Bake at 375 30-40 minutes, until bubbly. Stir to mix in melted cheese. Allow to sit 10 or so minutes before serving with assorted crackers or slices of Italian or French bread.
Note: the crab flavor is mild when this dip is hot. It really comes out if you let it chill and sit overnight. It can be eaten, and enjoyed, cold :D.
.
2 pkgs imitation crab meat, cubed
8 oz neufchatel cheese, softened
1 cup fat free mayonnaise
8 oz shredded swiss cheese
1/2 cup sliced green onion
3.75 oz jar of horseradish (regular or hot and spicy -- suit to taste)
1 tsp garlic
1/8 tsp black pepper
1. Spray 2 quart casserole dish with cooking spray.
2. Mix all ingredients in large mixing bowl until smooth. Transfer to casserole dish.
3. Bake at 375 30-40 minutes, until bubbly. Stir to mix in melted cheese. Allow to sit 10 or so minutes before serving with assorted crackers or slices of Italian or French bread.
Note: the crab flavor is mild when this dip is hot. It really comes out if you let it chill and sit overnight. It can be eaten, and enjoyed, cold :D.
.
Monday, November 7, 2011
Cheesy Chicken Pot Pie
Little Buddy has been begging for chicken pot pie for over a week now. Dancing Queen, OTOH, has been begging for me NOT to make chicken pot pie. This dish is really a cross between chicken broccoli casserole and a chicken pot pie. With its cheesy filling and crescent roll crust both girls are currently licking their plates!
Cheesy Chicken Pot Pie
2.5 lbs chicken, cut into 1 inch pieces
1 tsp paprika
1/8 tsp ground black pepper
1/2 tsp garlic powder
10 oz frozen California vegetable blend, thawed
1 pkg light cream cheese or neufchatel cheese, softened
1 cup light mayonnaise
8 oz shredded light cheddar cheese
2 pkgs refrigerated reduced fat crescent roll dough
1. Coat a skillet with cooking spray. Heat over medium high heat. Add chicken, paprika, pepper, and garlic. Cook, stirring occasionally, until chicken is no longer pink and juices run clear.
2. Add vegetables to pan. Cook and stir 5 minutes more. Stir in cream cheese or neufchatel, mayonnaise, and cheddar. Cook and stir until smooth.
3. Transfer to cooking sprayed 15 X 9 X 2 inch baking dish. Top with unrolled crescent roll dough, tucking sides around filling to seal.
4. Bake at 375 20-25 minutes until a knife inserted in center comes out clean.
Cheesy Chicken Pot Pie
2.5 lbs chicken, cut into 1 inch pieces
1 tsp paprika
1/8 tsp ground black pepper
1/2 tsp garlic powder
10 oz frozen California vegetable blend, thawed
1 pkg light cream cheese or neufchatel cheese, softened
1 cup light mayonnaise
8 oz shredded light cheddar cheese
2 pkgs refrigerated reduced fat crescent roll dough
1. Coat a skillet with cooking spray. Heat over medium high heat. Add chicken, paprika, pepper, and garlic. Cook, stirring occasionally, until chicken is no longer pink and juices run clear.
2. Add vegetables to pan. Cook and stir 5 minutes more. Stir in cream cheese or neufchatel, mayonnaise, and cheddar. Cook and stir until smooth.
3. Transfer to cooking sprayed 15 X 9 X 2 inch baking dish. Top with unrolled crescent roll dough, tucking sides around filling to seal.
4. Bake at 375 20-25 minutes until a knife inserted in center comes out clean.
Saturday, October 15, 2011
Mushroom Pie
Every year when I was a kid the German-American fest would come to base. It was an excuse to stuff our faces! One of my favorite fair treats was creamed mushrooms. I used that as my inspiration when I created this:
Mushroom Pie
2 pie crusts (I use frozen, thawed)
2 large sweet onions, quartered and sliced
4 tbs light margarine
1 tsp garlic powder
1/2 tsp salt
1 lb sliced portobello mushrooms
8 oz fat free sour cream
2 cups shredded Swiss cheese
1. In nonstick skillet, melt margarine over medium high heat. Add onions, garlic powder, and salt. Arrange onions in a shallow layer. Turn heat down to medium low. Allow onions to cook, stirring occasionally, until translucent and slightly carmelized, a light brown color (about 20 minutes).
2. Add mushrooms. Cook 3-5 minutes, until mushroom start to release juice. Stir in sour cream. Heat through.
3. Divide mushroom filling evenly between pie crusts. Top each with 1 cup of the Swiss. Bake at 350 degrees 20-25 minutes, until cheese is browned. Allow to stand 5 minutes before slicing and serving.
Mushroom Pie
2 pie crusts (I use frozen, thawed)
2 large sweet onions, quartered and sliced
4 tbs light margarine
1 tsp garlic powder
1/2 tsp salt
1 lb sliced portobello mushrooms
8 oz fat free sour cream
2 cups shredded Swiss cheese
1. In nonstick skillet, melt margarine over medium high heat. Add onions, garlic powder, and salt. Arrange onions in a shallow layer. Turn heat down to medium low. Allow onions to cook, stirring occasionally, until translucent and slightly carmelized, a light brown color (about 20 minutes).
2. Add mushrooms. Cook 3-5 minutes, until mushroom start to release juice. Stir in sour cream. Heat through.
3. Divide mushroom filling evenly between pie crusts. Top each with 1 cup of the Swiss. Bake at 350 degrees 20-25 minutes, until cheese is browned. Allow to stand 5 minutes before slicing and serving.
Sunday, October 2, 2011
Crock Pot Caramel Apple Crisp
It's in the 50's today and totally perfect for this dish. Bonus: it keeps warm in the crockpot for perfect seconds!
Crockpot Caramel Apple Crisp
7 medium apples, peeled and thinly sliced
3/4 c packed brown sugar
1/4 c flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 package yellow cake mix
8 tbs light margarine
1 tub lowfat caramel dip
Additional cinnamon and white sugar for sprinkling
1. Grease 6 to 8 qt crock pot with margarine.
2. Mix apples, brown sugar, flour, cinnamon, and nutmeg. Allow to 'soak" for 15 minutes.
3. Meanwhile, cut margarine into cake mix until it resembles coarse crumbs.
4. Spread apples in bottom of crock pot. Microwave caramel dip about 30 seconds on high. Pour over apples, spreading to cover. Top with cake mixture. Sprinkle liberally with cinnamon and sugar (I usually mix 1 tsp cinnamon to 1 tbs sugar).
5. Cook on low 3 hours. Serve with vanilla ice cream.
Crockpot Caramel Apple Crisp
7 medium apples, peeled and thinly sliced
3/4 c packed brown sugar
1/4 c flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 package yellow cake mix
8 tbs light margarine
1 tub lowfat caramel dip
Additional cinnamon and white sugar for sprinkling
1. Grease 6 to 8 qt crock pot with margarine.
2. Mix apples, brown sugar, flour, cinnamon, and nutmeg. Allow to 'soak" for 15 minutes.
3. Meanwhile, cut margarine into cake mix until it resembles coarse crumbs.
4. Spread apples in bottom of crock pot. Microwave caramel dip about 30 seconds on high. Pour over apples, spreading to cover. Top with cake mixture. Sprinkle liberally with cinnamon and sugar (I usually mix 1 tsp cinnamon to 1 tbs sugar).
5. Cook on low 3 hours. Serve with vanilla ice cream.
Sunday, September 11, 2011
Real Macaroni and Cheese
Usually my recipes are low fat, low calorie, and/or low maintenance. This one's...not. It oozes with cheese, is loaded with carbs, and does require standing over the stove for the better part of an hour. It's worth it, though, for the taste of REAL macaroni and cheese. Come on...I know you can step away from the Kraft and trust me here.
Real Macaroni and Cheese
16 oz elbow macaroni
12 tbs light margarine
1 medium onion, diced
1 tsp prepared brown mustard
1 tsp paprika
1/8 tsp black pepper
6 tbs flour
4 cups skim milk (see, I lightened it for you)
16 oz 2% velveeta, cubed
8 oz 2% shredded cheddar
8 oz 4-cheese Italian blend (or 6-cheese blend, doesn't matter)
4 eggs, beaten
1. Spray a 15 X 2 X 9 inch baking dish with cooking spray.
2. Boil macaroni according to package directions. Drain and pour into baking dish. Add cubed Velveeta.
3. In a 2 quart saucepan, melt 8 tbs of the margarine over medium high heat. Add onions, mustard, paprika, and black pepper. Cook, stirring frequently, about 5-7 minutes, until onions are tender. Add additional 4 tbs of margarine and allow to melt.
4. Stir in the flour and cook 2-3 minutes. Add milk slowly, mixing flour-onion-margarine roux in with a wire whisk. Stirring continuously, heat mixture to boiling. Cook and stir for one minute more.
5. Remove from heat. Add all of 4-cheese Italian blend and 1/2 of the cheddar, reserving the remaining 1 cup of cheddar. Stir until smooth. Spoon 1/4 c of the cheese sauce into the beaten egg and stir with a wire whisk to temper the eggs (if you add them without doing this step, you'll have yummy cheese sauce invaded with scrambled eggs, which just won't work out for anyone). Add the egg-cheese mixture to pan and combine well.
6. Pour cheese sauce over macaroni and stir to coat. Bake uncovered at 350 degrees for 20 minutes. Stir well to mix in the Velveeta. Top with reserved 1 cup of cheddar and bake an additional 15 minutes, until shredded cheese is bubbly.
7. Allow to stand 10 minutes before serving.
Be creative! Add meat and veggies for a casserole. Great ideas include ham, smoked sausage, chicken, or bacon. Try broccoli, red pepper, green beans, or peas and carrots. Get fancy and change the cheeses out! Try cheddar, pepper jack, and Mexican cheese blend (and change the mustard and paprika out for taco seasoning). Go French with ham, chicken, and swiss and gruyere cheeses.
Real Macaroni and Cheese
16 oz elbow macaroni
12 tbs light margarine
1 medium onion, diced
1 tsp prepared brown mustard
1 tsp paprika
1/8 tsp black pepper
6 tbs flour
4 cups skim milk (see, I lightened it for you)
16 oz 2% velveeta, cubed
8 oz 2% shredded cheddar
8 oz 4-cheese Italian blend (or 6-cheese blend, doesn't matter)
4 eggs, beaten
1. Spray a 15 X 2 X 9 inch baking dish with cooking spray.
2. Boil macaroni according to package directions. Drain and pour into baking dish. Add cubed Velveeta.
3. In a 2 quart saucepan, melt 8 tbs of the margarine over medium high heat. Add onions, mustard, paprika, and black pepper. Cook, stirring frequently, about 5-7 minutes, until onions are tender. Add additional 4 tbs of margarine and allow to melt.
4. Stir in the flour and cook 2-3 minutes. Add milk slowly, mixing flour-onion-margarine roux in with a wire whisk. Stirring continuously, heat mixture to boiling. Cook and stir for one minute more.
5. Remove from heat. Add all of 4-cheese Italian blend and 1/2 of the cheddar, reserving the remaining 1 cup of cheddar. Stir until smooth. Spoon 1/4 c of the cheese sauce into the beaten egg and stir with a wire whisk to temper the eggs (if you add them without doing this step, you'll have yummy cheese sauce invaded with scrambled eggs, which just won't work out for anyone). Add the egg-cheese mixture to pan and combine well.
6. Pour cheese sauce over macaroni and stir to coat. Bake uncovered at 350 degrees for 20 minutes. Stir well to mix in the Velveeta. Top with reserved 1 cup of cheddar and bake an additional 15 minutes, until shredded cheese is bubbly.
7. Allow to stand 10 minutes before serving.
Be creative! Add meat and veggies for a casserole. Great ideas include ham, smoked sausage, chicken, or bacon. Try broccoli, red pepper, green beans, or peas and carrots. Get fancy and change the cheeses out! Try cheddar, pepper jack, and Mexican cheese blend (and change the mustard and paprika out for taco seasoning). Go French with ham, chicken, and swiss and gruyere cheeses.
Sunday, July 31, 2011
Braided Calzone Loaf
Dancing Queen was in the mood for pizza, but I was in the mood for something a little more fancy. I remembered the Pampered Chef braided chicken and broccoli loaf and thought a version with pizza filling would make both of us happy...at the same time. Miracles do happen.
Braided Calzone Loaf
8 oz turkey pepperoni, quartered
1/2 jar pizza sauce
1 15 oz can diced tomatoes with basil and oregano, drained
1/2 medium onion, diced
1/2 green bell pepper, diced
8 oz shredded Italian cheese OR Mozzarella
2 cans reduced fat refrigerated crescent roll dough
4 tbs light margarine, melted
1/2 tsp garlic powder
1. In medium mixing bowl stir together pizza sauce, tomatoes, pepperoni, onions, pepper, and cheese. Set aside.
2. Line large baking sheet with aluminum foil and spray with cooking spray. Arrange crescent roll dough into large rectangle on cookie sheet, pressing diagonal seams together to seal and make into one large square of dough.
3. Using kitchen scissors, cut 2 1/2 inch long slits 1 to 1 1/2 inches apart down each side of rectangle, leaving a large uncut area in the center. Refer to diagram:
4. Spread filling in center of cut dough to within 1/2" of top and bottom. Fold the "slits" alternately over the filling -- top right, then top left, until all dough has been folded over filling. Pinch ends together to seal.
5. Mix melted margarine with garlic powder. Brush over top of calzone.
6. Bake at 375 for 30-35 minutes, until top of bread is golden brown and makes a hollow sound when tapped. Cut into slices to serve.
Braided Calzone Loaf
8 oz turkey pepperoni, quartered
1/2 jar pizza sauce
1 15 oz can diced tomatoes with basil and oregano, drained
1/2 medium onion, diced
1/2 green bell pepper, diced
8 oz shredded Italian cheese OR Mozzarella
2 cans reduced fat refrigerated crescent roll dough
4 tbs light margarine, melted
1/2 tsp garlic powder
1. In medium mixing bowl stir together pizza sauce, tomatoes, pepperoni, onions, pepper, and cheese. Set aside.
2. Line large baking sheet with aluminum foil and spray with cooking spray. Arrange crescent roll dough into large rectangle on cookie sheet, pressing diagonal seams together to seal and make into one large square of dough.
3. Using kitchen scissors, cut 2 1/2 inch long slits 1 to 1 1/2 inches apart down each side of rectangle, leaving a large uncut area in the center. Refer to diagram:
4. Spread filling in center of cut dough to within 1/2" of top and bottom. Fold the "slits" alternately over the filling -- top right, then top left, until all dough has been folded over filling. Pinch ends together to seal.
5. Mix melted margarine with garlic powder. Brush over top of calzone.
6. Bake at 375 for 30-35 minutes, until top of bread is golden brown and makes a hollow sound when tapped. Cut into slices to serve.
Spinach and Cheddar Dip
Little Buddy has an obsession with one of the oldest cartoons on the planet: Popeye the Sailor Man. She begs to watch it every single day and sits with the most enthralled, absorbed expression on her mischevious little face while the rest of us look on in agony. We've all been known to hide the Wii remote so she can't use the Netflix menu. As a result, she's also currently obsessed with spinach. For a week straight she has harrassed me to make this dip for dinner so she could be just like Popeye. No joke. She even asked me to get extra spinach so she could eat it plain, and then even pretended to like the plain spinach, too.
Good thing for all of us this dip is ridiculously good and no one has to pretend to enjoy it...
Spinach and Cheddar Dip
8 oz frozen chopped spinach, thawed
8 oz fat free cream cheese
2 cups fat free mayonnaise
1 packet onion soup mix
1 tsp garlic powder
1/8 tsp black pepper
8 oz shredded cheddar cheese
Assorted sliced bread or crackers
1. Soften cream cheese by microwaving on high for 30-45 seconds. Place in casserole dish and add mayonnaise. Stir until smooth.
2. Stir in onion soup mix, garlic powder, and pepper. Add spinach and cheese and stir.
3. Bake at 350 degrees for 25 or so minutes, stirring twice as cheese melts. until dip is slightly bubbly.
4. Allow to sit 10 minutes before spreading on bread or crackers.
VARIATION: To make spinach and artichoke dip, reduce spinach to 4 oz and add 4 oz of chopped artichoke hearts. Substitute shredded swiss cheese for cheddar.
Good thing for all of us this dip is ridiculously good and no one has to pretend to enjoy it...
Spinach and Cheddar Dip
8 oz frozen chopped spinach, thawed
8 oz fat free cream cheese
2 cups fat free mayonnaise
1 packet onion soup mix
1 tsp garlic powder
1/8 tsp black pepper
8 oz shredded cheddar cheese
Assorted sliced bread or crackers
1. Soften cream cheese by microwaving on high for 30-45 seconds. Place in casserole dish and add mayonnaise. Stir until smooth.
2. Stir in onion soup mix, garlic powder, and pepper. Add spinach and cheese and stir.
3. Bake at 350 degrees for 25 or so minutes, stirring twice as cheese melts. until dip is slightly bubbly.
4. Allow to sit 10 minutes before spreading on bread or crackers.
VARIATION: To make spinach and artichoke dip, reduce spinach to 4 oz and add 4 oz of chopped artichoke hearts. Substitute shredded swiss cheese for cheddar.
Thursday, July 14, 2011
Crockpot Roast Chicken
Whole fryers have been on sale at the local grocery store for 99 cents a pound. I can't pass that up. It also means the freezer is overloaded with Tom, Jane, and Phil (the kids name whole frozen chickens. I think it helps them to connect with the universe or something). Today, it was Tom's turn to go.
Unfortunately, the temperatures here have been...well...Hades-worthy. I really wanted to roast Tom without creating the 4th circle of hell in my kitchen. That's when I spotted my good friend La Crockpot, and I decided that the worst that could happen was that we ate Tom shredded on tortillas and pretended we wanted Mexican all along. It worked, my friends....it worked...
Crockpot Roast Chicken
5-7 lb whole fryer chicken
1/2 cup vinegar (white, red wine, apple cider)
1/2 cup water
1/2 tsp sage
1/8 tsp ground black pepper
1 garlic clove, minced
1 tsp paprika
1 medium onion, quartered and sliced
5 tbs of margarine, cut into 5 slices
1. Rinse and dry chicken. Make sure to remove neck and/or giblets from the cavity. Place him (or her) breast-side up in 8 quart crockpot.
2. Throw onions on top, and spoon minced garlic onto chicken. Sprinkle with sage, black pepper, and paprika. Arrange margarine slices on top of chicken. Pour vinegar and water on bottom of crockpot (but not onto chicken itself).
3. Cook on high 4 hours. If you prefer your chicken crispier, transfer chicken AND juices to roasting pan and bake at 350 20 or so minutes, basting with juices every 5 minutes to keep chicken moist.
That's it. I swear. Except that I use the juice/drippings to make my gravy (the vinegar taste cooks out -- it's there for tenderizing your meat).
Unfortunately, the temperatures here have been...well...Hades-worthy. I really wanted to roast Tom without creating the 4th circle of hell in my kitchen. That's when I spotted my good friend La Crockpot, and I decided that the worst that could happen was that we ate Tom shredded on tortillas and pretended we wanted Mexican all along. It worked, my friends....it worked...
Crockpot Roast Chicken
5-7 lb whole fryer chicken
1/2 cup vinegar (white, red wine, apple cider)
1/2 cup water
1/2 tsp sage
1/8 tsp ground black pepper
1 garlic clove, minced
1 tsp paprika
1 medium onion, quartered and sliced
5 tbs of margarine, cut into 5 slices
1. Rinse and dry chicken. Make sure to remove neck and/or giblets from the cavity. Place him (or her) breast-side up in 8 quart crockpot.
2. Throw onions on top, and spoon minced garlic onto chicken. Sprinkle with sage, black pepper, and paprika. Arrange margarine slices on top of chicken. Pour vinegar and water on bottom of crockpot (but not onto chicken itself).
3. Cook on high 4 hours. If you prefer your chicken crispier, transfer chicken AND juices to roasting pan and bake at 350 20 or so minutes, basting with juices every 5 minutes to keep chicken moist.
That's it. I swear. Except that I use the juice/drippings to make my gravy (the vinegar taste cooks out -- it's there for tenderizing your meat).
Sunday, July 10, 2011
Loaded Baked Potato Casserole
I don't have a cute story or warm memory to go with this one. It's just fun and tastes amazing. That is all.
Loaded Baked Potato Casserole
16 oz 2% milk velveeta, cubed
8oz fat free sour cream
3/4 c skim milk
6-7 slices bacon, crisp cooked and crumbled (or 1/4 c bacon bits, or Real Bacon in the pouch. No -- that is *not* cheating)
60 oz bag potato wedges or steak fries
2 tsp paprika
1/8 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/2 tsp salt
1/2 tsp garlic powder
2 cups cooked ham, cubed (you can buy it pre-cooked, or get one of the 12 oz spiral sliced ham cuts and cook it at 350 for about 20 min)
1/2 c sliced green onions
1. In a medium sauce pan combine Velveeta, sour cream, milk, and bacon. Cook over low heat 15 or so minutes, stirring frequently, until fully melted and smooth. Keep warm in pan.
2. Meanwhile, spread 3/4 of the bag of potatoes in single layer on bottom of 15X9 baking dish. Put the rest away for another use. Sprinkle with paprika, garlic, black pepper, red pepper, and salt. Spray with cooking spray. Bake at 425 20 or so minutes, until thawed and just beginning to crisp.
3. Remove potatoes from oven. Pour cheese mixture evenly over top. Spread ham on top of cheese, and then sprinkle with green onions. Bake at 425 an additional 15-20 minutes, until cheese is slightly bubbly. Serve immediately.
Loaded Baked Potato Casserole
16 oz 2% milk velveeta, cubed
8oz fat free sour cream
3/4 c skim milk
6-7 slices bacon, crisp cooked and crumbled (or 1/4 c bacon bits, or Real Bacon in the pouch. No -- that is *not* cheating)
60 oz bag potato wedges or steak fries
2 tsp paprika
1/8 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/2 tsp salt
1/2 tsp garlic powder
2 cups cooked ham, cubed (you can buy it pre-cooked, or get one of the 12 oz spiral sliced ham cuts and cook it at 350 for about 20 min)
1/2 c sliced green onions
1. In a medium sauce pan combine Velveeta, sour cream, milk, and bacon. Cook over low heat 15 or so minutes, stirring frequently, until fully melted and smooth. Keep warm in pan.
2. Meanwhile, spread 3/4 of the bag of potatoes in single layer on bottom of 15X9 baking dish. Put the rest away for another use. Sprinkle with paprika, garlic, black pepper, red pepper, and salt. Spray with cooking spray. Bake at 425 20 or so minutes, until thawed and just beginning to crisp.
3. Remove potatoes from oven. Pour cheese mixture evenly over top. Spread ham on top of cheese, and then sprinkle with green onions. Bake at 425 an additional 15-20 minutes, until cheese is slightly bubbly. Serve immediately.
Saturday, July 9, 2011
Cinnamon Roll Swirl Bread
I absolutely love cinnamon rolls, but let's face it: outside of a refrigerated tube or just buying them from the bakery section in the grocery store, they're a PITA to make. Yes...I really just said that...
This quick bread is a great way to get cinnamon-roll flavor without spending forever trying to roll pastry dough!
Cinnamon Swirl Cake
1/2 c granulated sugar
1 tbs ground cinnamon
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 c granulated sugar
1 egg
1 cup buttermilk OR sour milk (Place 1 tbs vinegar in measuring cup and fill with milk to 1 c line; allow to stand 5 minutes before using)
1/4 c melted margarine OR vegetable oil
2/3 c powdered sugar
1 tsp milk
1/2 tsp vanilla extract
1. In small bowl mix 1/2 c sugar and cinnamon. Set aside.
2. In large mixing bowl combine flour, baking powder, salt, and 1 c sugar. Make a well in center.
3. In a small mixing bowl beat together egg, buttermilk or sour milk, and margarine or oil. Add all at once to well in center of flour mixture. Stir just until combined.
4. Pour half of batter into greased 9 inch square pan. Pour half of cinnamon-sugar mixture over batter. Spread remaining batter carefully over top, and then add remaining cinnamon-sugar.
5 Swirl a butter knife through batter and cinnamon sugar.
6. Bake at 350 degrees for 40-50 minutes, or until knife inserted near center comes out clean.
7. Mix powdered sugar, vanilla, and milk until smooth. Immediately pour over hot cinnamon swirl bread and allow to cool before serving.
This quick bread is a great way to get cinnamon-roll flavor without spending forever trying to roll pastry dough!
Cinnamon Swirl Cake
1/2 c granulated sugar
1 tbs ground cinnamon
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 c granulated sugar
1 egg
1 cup buttermilk OR sour milk (Place 1 tbs vinegar in measuring cup and fill with milk to 1 c line; allow to stand 5 minutes before using)
1/4 c melted margarine OR vegetable oil
2/3 c powdered sugar
1 tsp milk
1/2 tsp vanilla extract
1. In small bowl mix 1/2 c sugar and cinnamon. Set aside.
2. In large mixing bowl combine flour, baking powder, salt, and 1 c sugar. Make a well in center.
3. In a small mixing bowl beat together egg, buttermilk or sour milk, and margarine or oil. Add all at once to well in center of flour mixture. Stir just until combined.
4. Pour half of batter into greased 9 inch square pan. Pour half of cinnamon-sugar mixture over batter. Spread remaining batter carefully over top, and then add remaining cinnamon-sugar.
5 Swirl a butter knife through batter and cinnamon sugar.
6. Bake at 350 degrees for 40-50 minutes, or until knife inserted near center comes out clean.
7. Mix powdered sugar, vanilla, and milk until smooth. Immediately pour over hot cinnamon swirl bread and allow to cool before serving.
Friday, July 1, 2011
Flag Cake
My mother began the tradition. Every 4th of July: BBQ, fireworks, and Flag Cake. This isn't the easiest cake you'll ever make, but it's worth it. I start making it a day ahead (I think you'll see why when you read the directions).
Flag Cake
1 box white cake mix
3 eggs (or number called for on boxes of cake mix)
Cooking oil (for cake mix)
Water (for cake mix)
1 box each 4 1/2 serving size red and blue jello (I prefer strawberry and berry blue)
2 cups boiling water
1 box, 4 serving size, instant vanilla pudding mix (fat free sugar free is just fine)
2 cups cold milk
1 8 oz tub cool whip (fat free is fine)
1 16 oz tub of cool whip (fat free is fine)
8 oz blueberries
1 pint strawberries
1 bag mini marshmallows
NOTE: I often do 2 separate white cakes instead of slicing one. This is entirely up to you. Of course that means having 2 boxes of cake mix and double the eggs, oil, and flour.
1. Prepare cake mix according to package directions. Bake in greased and floured 13 X 9 X 2 inch baking dish until knife inserted near center comes out clean. Allow to cool 10 minutes. Depan cake onto large baking sheet covered in aluminum foil (or whatever surface you plan to use to serve your cake from. Cover with aluminum foil or plastic wrap and chill at least 2 hours.
2. If you are using only one cake: Using large serrated knife slice cake horizontally through middle, making two equal layers. Take the end of a wooden spoon and poke holes in both cake layers about 1 inch apart. Do not poke all the way through (you'll want a smooth surface for frosting). First, prepare your red jello by mixing it with 1 cup of the boiling water for about 2 minutes, until fully dissolved. DO NOT ADD ANY COLD WATER. Use a turkey baster or spoon to pour the jello until each hole on one of the cake layers. Cover in foil or plastic wrap and place in refrigerator. Repeat with blue jello and second cake layer. Allow to chill at least 4 hours. BTW it doesn't matter which color goes on which layer ;). And I've gotten froggy some years and used BOTH colors by alternating them in the holes on the layers. Oooooh fancy I know :P.
3. Once the cake's chilled, make the filling: beat pudding mix and milk with wire whisk about 2 minutes, until pudding thickens. Allow to stand 5 minutes. Stir in 8 oz of cool whip and 1/2 cup each whole blueberries and diced strawberries (optional -- if your family's not wild about the fruit, leave it out). Spread on bottom cake layer. Top with second cake layer. Cover in foil or plastic wrap and allow to chill an additional 4 hours or more.
4. "Frost" cake with the 16 oz tub of cool whip (you might have some leftover -- that's fine. Use it to top your machiato while you finish decorating the cake). Now it's time to make this cake look like a flag! Create A "field of stars" in the upper left corner using whole blueberries. Thinly slice and halve stawberries and use them to create 7 "red stripes." Use the mini marshmallows to fill in your 6 "white stripes" OR skip the marshmallows all together and let the cool whip be your "white."
Serve cake immediately and refrigerate leftovers. If you're worried about the fruit browning, you can soak it in water and lemon juice for an hour before decorating the cake.
Flag Cake
1 box white cake mix
3 eggs (or number called for on boxes of cake mix)
Cooking oil (for cake mix)
Water (for cake mix)
1 box each 4 1/2 serving size red and blue jello (I prefer strawberry and berry blue)
2 cups boiling water
1 box, 4 serving size, instant vanilla pudding mix (fat free sugar free is just fine)
2 cups cold milk
1 8 oz tub cool whip (fat free is fine)
1 16 oz tub of cool whip (fat free is fine)
8 oz blueberries
1 pint strawberries
1 bag mini marshmallows
NOTE: I often do 2 separate white cakes instead of slicing one. This is entirely up to you. Of course that means having 2 boxes of cake mix and double the eggs, oil, and flour.
1. Prepare cake mix according to package directions. Bake in greased and floured 13 X 9 X 2 inch baking dish until knife inserted near center comes out clean. Allow to cool 10 minutes. Depan cake onto large baking sheet covered in aluminum foil (or whatever surface you plan to use to serve your cake from. Cover with aluminum foil or plastic wrap and chill at least 2 hours.
2. If you are using only one cake: Using large serrated knife slice cake horizontally through middle, making two equal layers. Take the end of a wooden spoon and poke holes in both cake layers about 1 inch apart. Do not poke all the way through (you'll want a smooth surface for frosting). First, prepare your red jello by mixing it with 1 cup of the boiling water for about 2 minutes, until fully dissolved. DO NOT ADD ANY COLD WATER. Use a turkey baster or spoon to pour the jello until each hole on one of the cake layers. Cover in foil or plastic wrap and place in refrigerator. Repeat with blue jello and second cake layer. Allow to chill at least 4 hours. BTW it doesn't matter which color goes on which layer ;). And I've gotten froggy some years and used BOTH colors by alternating them in the holes on the layers. Oooooh fancy I know :P.
3. Once the cake's chilled, make the filling: beat pudding mix and milk with wire whisk about 2 minutes, until pudding thickens. Allow to stand 5 minutes. Stir in 8 oz of cool whip and 1/2 cup each whole blueberries and diced strawberries (optional -- if your family's not wild about the fruit, leave it out). Spread on bottom cake layer. Top with second cake layer. Cover in foil or plastic wrap and allow to chill an additional 4 hours or more.
4. "Frost" cake with the 16 oz tub of cool whip (you might have some leftover -- that's fine. Use it to top your machiato while you finish decorating the cake). Now it's time to make this cake look like a flag! Create A "field of stars" in the upper left corner using whole blueberries. Thinly slice and halve stawberries and use them to create 7 "red stripes." Use the mini marshmallows to fill in your 6 "white stripes" OR skip the marshmallows all together and let the cool whip be your "white."
Serve cake immediately and refrigerate leftovers. If you're worried about the fruit browning, you can soak it in water and lemon juice for an hour before decorating the cake.
Saturday, June 4, 2011
Taco Casserole
Taco Casserole
4 cups coarsely crumbled tortilla chips
1 tbs chili powder
2 tsp ground cumin
2 lbs lean ground meat (beef or turkey)
2 cans chili beans (mild, medium, or hot -- you choose) UNDRAINED
1 jar taco sauce (milk, medium, or hot)
8 oz can tomato sauce
2 packets taco seasoning
8 oz shredded Mexican cheese
2 large tomatoes, diced (or 1 15 oz can diced tomatoes, drained)
1/2 c sliced green onion
1. Spray 13x9x2 inch baking dish with cooking spray. Arrange crumbled tortilla chips in dish and sprinkle with chili powder and cumin.
2. In 3 quart pot brown ground meat over medium high heat, stirring occasionally. Drain and return to pot.
3. Add taco seasoning, chili beans, taco sauce, and tomato sauce. Heat over medium high heat until bubbly.
4. Pour meat mixture over tortilla chips. Top with cheese, then tomatoes, then green onion.
5. Bake at 350 degrees 25-30 minutes,until cheese is bubbly. Allow to cool 10 minutes before serving.
4 cups coarsely crumbled tortilla chips
1 tbs chili powder
2 tsp ground cumin
2 lbs lean ground meat (beef or turkey)
2 cans chili beans (mild, medium, or hot -- you choose) UNDRAINED
1 jar taco sauce (milk, medium, or hot)
8 oz can tomato sauce
2 packets taco seasoning
8 oz shredded Mexican cheese
2 large tomatoes, diced (or 1 15 oz can diced tomatoes, drained)
1/2 c sliced green onion
1. Spray 13x9x2 inch baking dish with cooking spray. Arrange crumbled tortilla chips in dish and sprinkle with chili powder and cumin.
2. In 3 quart pot brown ground meat over medium high heat, stirring occasionally. Drain and return to pot.
3. Add taco seasoning, chili beans, taco sauce, and tomato sauce. Heat over medium high heat until bubbly.
4. Pour meat mixture over tortilla chips. Top with cheese, then tomatoes, then green onion.
5. Bake at 350 degrees 25-30 minutes,until cheese is bubbly. Allow to cool 10 minutes before serving.
Monday, May 30, 2011
(Easier) Crockpot Buffalo Wings
I love Buffalo wings...I hate making them. By the time I crisp up the outside of the wings and then dip them into the buffalo sauce -- yeah, I don't really want them anymore.
Here's my easy way of making wings. Sort of.
Crockpot Buffalo Wings
5 lbs fresh chicken wings. Don't cut anything off.
Garlic powder
Ground red pepper
Ground black pepper
1 bottle Frank's extra thick Red Hot (the kind that's for dipping and pouring on hamburgers)
1. Line a jelly roll pan (humungous baking sheet) with foil and spray with cooking spray. Arrange wings, whole, with the wing tips on, on pan.
2. Sprinkle with garlic, red pepper, and black pepper. Broil 8 or so inches from heat for about 8 minutes, until skin is crisp. Turn wings. Sprinkle with more garlic, red pepper, and black pepper. Broil another 8 or so minutes. NOTE: be careful with the red pepper unless you like to watch your family choke helplessly on ridiculously spicy things.
3. Transfer wings to crockpot. Pour Frank's over wings. Cook on high 1 1/2 or so hours, until Frank's coats the wings.
4. Serve.
Here's my easy way of making wings. Sort of.
Crockpot Buffalo Wings
5 lbs fresh chicken wings. Don't cut anything off.
Garlic powder
Ground red pepper
Ground black pepper
1 bottle Frank's extra thick Red Hot (the kind that's for dipping and pouring on hamburgers)
1. Line a jelly roll pan (humungous baking sheet) with foil and spray with cooking spray. Arrange wings, whole, with the wing tips on, on pan.
2. Sprinkle with garlic, red pepper, and black pepper. Broil 8 or so inches from heat for about 8 minutes, until skin is crisp. Turn wings. Sprinkle with more garlic, red pepper, and black pepper. Broil another 8 or so minutes. NOTE: be careful with the red pepper unless you like to watch your family choke helplessly on ridiculously spicy things.
3. Transfer wings to crockpot. Pour Frank's over wings. Cook on high 1 1/2 or so hours, until Frank's coats the wings.
4. Serve.
Macaroni Salad
You know we all have one. We just don't always like to talk about it in the presence of men. Some are artistically simple, and others get better with age. It's really nothing to keep locked behind closed doors!
That's right: all women have a favorite macaroni salad recipe. Wait -- what did *you* think I was talking about?
I've tried out plenty of recipes over the years, but hands down this is the simplest and tastiest macaroni salad I've ever come up with.
Stacia's Macaroni Salad
l 1b rotini, prepared according to package directions
1 bottle Kraft Light roasted red pepper Parmesan Italian dressing (or if you can't find it, fat free Zesty Italian tastes amazing, too)
Half a jar of Kraft Olive Oil Mayonnaise
4 oz shredded carrot (BUY IT, don't shred it)
1 pkg of grape tomatoes, halved
1 1/2 cups chopped raw broccoli
1 1/2 cups chopped raw cauliflower (you can thaw out a bag of frozen if you want -- I wont' tell)
1 large can of sliced black olives, drained
1. Mix it all together and chill in the fridge, or if you're really impatient, the freezer.
2. Eat it.
What? You were expecting mine to be more difficult? Hmmmmm....
That's right: all women have a favorite macaroni salad recipe. Wait -- what did *you* think I was talking about?
I've tried out plenty of recipes over the years, but hands down this is the simplest and tastiest macaroni salad I've ever come up with.
Stacia's Macaroni Salad
l 1b rotini, prepared according to package directions
1 bottle Kraft Light roasted red pepper Parmesan Italian dressing (or if you can't find it, fat free Zesty Italian tastes amazing, too)
Half a jar of Kraft Olive Oil Mayonnaise
4 oz shredded carrot (BUY IT, don't shred it)
1 pkg of grape tomatoes, halved
1 1/2 cups chopped raw broccoli
1 1/2 cups chopped raw cauliflower (you can thaw out a bag of frozen if you want -- I wont' tell)
1 large can of sliced black olives, drained
1. Mix it all together and chill in the fridge, or if you're really impatient, the freezer.
2. Eat it.
What? You were expecting mine to be more difficult? Hmmmmm....
Saturday, May 14, 2011
Italian Sausage Casserole
Next in our series of Casseroles Requested by Little Buddy. This one uses something I rarely ever take a second glace at in the grocery store: jarred Alfredo. I know, I know...but it cuts down on the time (not so much on fat and salt). If you'd prefer, you can make your own Alfredo by thickening fat free half and half with cornstarch and then adding shredded Parmesan.
3 3/4 c baking mix
1 1/2 tsp garlic powder
3/4 c softened margarine
6 tbs hot water
2 lbs crumbled Italian turkey sausage
1 red bell pepper, diced
1 medium onion, diced
1 16 oz jar alfredo sauce
1 1/2 c shredded Parmesan cheese
1 tbs oregano
4 large Roma tomatoes, halved and thinly sliced
2 cups Italian cheese blend
2 tsp dried basil
1. In skillet, brown sausage, pepper, and onion.
2. Meanwhile, stir together baking mix, garlic powder, margarine, and hot water. Press dough into bottom of cooking-sprayed 10 X 15 baking dish.
3. Top dough with sausage mixture. Spoon Alfredo sauce over sausage.
4. Spread Parmesan cheese over Alfredo sauce, and top with tomato. Sprinkle with Oregano.
5. Top with Italian cheese blend, and sprinkle basil.
6. Bake at 400 for 35 to 40 minutes, until cheese is bubbly. Allow to stand 10 minutes before serving.
3 3/4 c baking mix
1 1/2 tsp garlic powder
3/4 c softened margarine
6 tbs hot water
2 lbs crumbled Italian turkey sausage
1 red bell pepper, diced
1 medium onion, diced
1 16 oz jar alfredo sauce
1 1/2 c shredded Parmesan cheese
1 tbs oregano
4 large Roma tomatoes, halved and thinly sliced
2 cups Italian cheese blend
2 tsp dried basil
1. In skillet, brown sausage, pepper, and onion.
2. Meanwhile, stir together baking mix, garlic powder, margarine, and hot water. Press dough into bottom of cooking-sprayed 10 X 15 baking dish.
3. Top dough with sausage mixture. Spoon Alfredo sauce over sausage.
4. Spread Parmesan cheese over Alfredo sauce, and top with tomato. Sprinkle with Oregano.
5. Top with Italian cheese blend, and sprinkle basil.
6. Bake at 400 for 35 to 40 minutes, until cheese is bubbly. Allow to stand 10 minutes before serving.
Monday, May 9, 2011
Strawberry Waffle Bake
My daughters had one goal this Mother's Day: to make me breakfast. Only neither of them can actually reach the counters, let alone the stove, and something about letting them totter around the kitchen playing with raw ingredients, knives, and 400 degree pans just didn't sound like the best idea ever. On Saturday night I was resigned to "enjoy" a plate of overdone toaster waffles with my sugar and creamer (I mean coffee...they insisted on making that, too), when it hit me: combine the joy of french toast casserole with those Eggo's! Top the whole thing in strawberry syrup and whipped cream -- and a Mother's Day breakfast success!
Strawberry Waffle Bake
10 frozen waffles, cut into quarters
5 eggs
1 1/2 c fat free half and half cream
3/4 c brown sugar
1 tsp vanilla
1/2 tsp nutmeg
12 oz bottle of strawberry syrup
1 tbs cornstarch
1 cup sliced fresh strawberries
Whipped cream
1. Coat 13X9X2 inch baking dish with cooking spray. Arrange waffles in a shallow layer in pan.
2. Whisk together eggs, half and half, brown sugar, vanilla, and nutmeg until smooth. Pour over waffles. Cover and refrigerate 8 to 24 hours.
3. Uncover pan. Bake at 350 degrees 35 to 40 minutes, until waffles are golden brown and knife inserted near center comes out clean.
4. Meanwhile, pour strawberry syrup into 1 quart sauce pan. Add corn starch. Cook and stir over medium high heat until thickened and bubbly. Stir in fresh strawberries. Cook and stir 2-3 minutes more.
5. Cut waffle bake into 8 pieces. Spoon 1/3 cup of syrup and berries over each piece. Top with whipped cream.
Strawberry Waffle Bake
10 frozen waffles, cut into quarters
5 eggs
1 1/2 c fat free half and half cream
3/4 c brown sugar
1 tsp vanilla
1/2 tsp nutmeg
12 oz bottle of strawberry syrup
1 tbs cornstarch
1 cup sliced fresh strawberries
Whipped cream
1. Coat 13X9X2 inch baking dish with cooking spray. Arrange waffles in a shallow layer in pan.
2. Whisk together eggs, half and half, brown sugar, vanilla, and nutmeg until smooth. Pour over waffles. Cover and refrigerate 8 to 24 hours.
3. Uncover pan. Bake at 350 degrees 35 to 40 minutes, until waffles are golden brown and knife inserted near center comes out clean.
4. Meanwhile, pour strawberry syrup into 1 quart sauce pan. Add corn starch. Cook and stir over medium high heat until thickened and bubbly. Stir in fresh strawberries. Cook and stir 2-3 minutes more.
5. Cut waffle bake into 8 pieces. Spoon 1/3 cup of syrup and berries over each piece. Top with whipped cream.
Wednesday, January 12, 2011
Pumpkin Bars
Pumpkin Bars
2 cups flour
1 2/3 c sugar
3 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cloves
4 eggs
3/4 c oil
15 oz canned pumpkin
1/4 c milk
1 can cream cheese frosting
1. In large mixing bowl stir together flour, sugar, baking powder, cinnamon, and cloves.
2. In a smaller bowl whisk together eggs, oil, pumpkin, and milk. Add to flour mixture. Stir just until combined.
3. Pour into cooking-sprayed 13 X 9 X 2 inch baking dish. Baking at 400 degrees 35-45 minutes, until knife inserted near center comes out clean.
4. Allow to cool completely. Spread cream cheese frosting over top. Cut into 20 pieces and serve.
2 cups flour
1 2/3 c sugar
3 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cloves
4 eggs
3/4 c oil
15 oz canned pumpkin
1/4 c milk
1 can cream cheese frosting
1. In large mixing bowl stir together flour, sugar, baking powder, cinnamon, and cloves.
2. In a smaller bowl whisk together eggs, oil, pumpkin, and milk. Add to flour mixture. Stir just until combined.
3. Pour into cooking-sprayed 13 X 9 X 2 inch baking dish. Baking at 400 degrees 35-45 minutes, until knife inserted near center comes out clean.
4. Allow to cool completely. Spread cream cheese frosting over top. Cut into 20 pieces and serve.
Saturday, January 1, 2011
Greek Beef Stew
Dancing Queen got a DS for Christmas. Only, she couldn't have a normal one. No blue, pink, black, or red would do for her. Nope. She had to have LIGHT green. My mother set herself to the task fo finding such a DS and it turns out it exists: in a special edition bundle geared toward "ladies"! The thing came with an awesome case (the thing has leather closures and is made of tapestry) AND the cooking "game." Yep -- an index of thousands of recipes organized by country of origin. So what has my daring Dancing Queen been doing? Perusing her recipes and favoriting them for MOMMY of course!
Last night she begged me to make one for her. Out of thousands of recipes, she chose:
Greek Beef Stew
2 lbs stew meat
2 tbs olive oil
1 tbs basil
1/8 tsp black pepper
1/8 tsp salt
2 medium onions, quartered (OR 1 lb baby onions)
3 cloves garlic, minced
4 tbs white vinegar
12 oz tomto puree
3/4 cup red wine
6 cups beef broth
3 bay leaves
1/2 tsp allspice
1/2 tsp cinnamon
1. Heat olive oil in stock pot over medium high heat. Add meat, pepper, salt, and basil. Cook until outside of meat is brown. Remove meat to a plate and set aside.
2. Add onion and garlic to pot. Cook and stir 5-7 minutes. Add white vinegar. Cook an additional 5 minutes.
3. Add wine, beef broth, tomato, bay leaves, allspice, and cinnamon. Stir until smooth. Return meat to pot. Bring to boil over high heat. Cover and reduce heat. Simmer 1 1/2 to 2 hours.
4. Uncover pot. Increase heat to medium high. Cook at rolling boil 20-30 minutes to reduce liquids and thicken.
Verdict: this tastes great, but I'd love more substance! I think if I make it again I'll serve it over noodles or thick slices of toasted Italian bread.
Last night she begged me to make one for her. Out of thousands of recipes, she chose:
Greek Beef Stew
2 lbs stew meat
2 tbs olive oil
1 tbs basil
1/8 tsp black pepper
1/8 tsp salt
2 medium onions, quartered (OR 1 lb baby onions)
3 cloves garlic, minced
4 tbs white vinegar
12 oz tomto puree
3/4 cup red wine
6 cups beef broth
3 bay leaves
1/2 tsp allspice
1/2 tsp cinnamon
1. Heat olive oil in stock pot over medium high heat. Add meat, pepper, salt, and basil. Cook until outside of meat is brown. Remove meat to a plate and set aside.
2. Add onion and garlic to pot. Cook and stir 5-7 minutes. Add white vinegar. Cook an additional 5 minutes.
3. Add wine, beef broth, tomato, bay leaves, allspice, and cinnamon. Stir until smooth. Return meat to pot. Bring to boil over high heat. Cover and reduce heat. Simmer 1 1/2 to 2 hours.
4. Uncover pot. Increase heat to medium high. Cook at rolling boil 20-30 minutes to reduce liquids and thicken.
Verdict: this tastes great, but I'd love more substance! I think if I make it again I'll serve it over noodles or thick slices of toasted Italian bread.
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