Tuesday, January 31, 2012
What does SOS mean? Soups or Salads! Last week we posted the Broccoli and Cheese recipe.
Sunday, January 29, 2012
Happy Monday! Back to the grind .. I know ugh!!! I am going to pick out something super easy for you for today!
- Prep/Total Time: 30 min.
- Yield: 2 Servings
- 1/4 pound bulk pork sausage
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 package (10 ounces) frozen chopped spinach, thawed and drained
- 1 egg, beaten
- 1/2 cup dry bread crumbs
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1 tablespoon grated Parmesan cheese
- In a small skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Drain; remove from the heat.
- Stir in the spinach, egg, crumbs, cheddar cheese and salt. Transfer to a greased shallow 1-qt. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes or until heated through. Yield: 2 servings.
Nutritional Facts1 serving (1 each) equals 374 calories, 20 g fat (8 g saturated fat), 144 mg cholesterol, 1,056 mg sodium, 31 g carbohydrate, 6 g fiber, 19 g protein.
Originally published as Sausage Spinach Bake in Reminisce Extra October 2000, p52
Friday, January 27, 2012
- Prep: 20 min. + chilling Bake: 20 min. + cooling
- Yield: 12-16 Servings
Happy Saturday!!! Here is your dessert for the weekend! If you like raspberries or not you are going to love this dessert. This too is from Tasteofhome.com! You must visit this website!! They have such wonderful recipes! I always thought my mom made this recipe up until I came across it in a cookbook. This is YUM-ME!
- 2-1/4 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 cup cold butter, cubed
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups whipped topping
- 2 packages (3 ounces each) raspberry gelatin
- 2 cups boiling water
- 2 packages (10 ounces each) frozen sweetened raspberries
- Additional whipped topping and fresh mint, optional
- In a large bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Press into an ungreased 13-in. x 9-in. baking pan.
- Bake at 300° for 20-25 minutes or until set (crust will not brown). Cool on a wire rack.
- In a small bowl, beat the cream cheese, confectioners' sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust.
- For topping, dissolve gelatin in boiling water; stir in raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over filling. Refrigerate until set. Cut into squares; garnish with whipped topping and mint if desired. Yield: 12-16 servings.
Nutritional Facts1 serving (1 piece) equals 306 calories, 15 g fat (10 g saturated fat), 39 mg cholesterol, 190 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Raspberry Delight in Taste of Home June/July 1997, p39
Thursday, January 26, 2012
HAPPY FRIDAY EVERYONE!!!! Friday was always Pizza night at my house growing up and my parents still get order it or I make it for them almost every Friday night!!! I am going to share my mothers famous PIZZA BURGER recipe this week. These are great for a kids birthday party or a super bowl party! You can add whatever you want on them!!! They are very YUM-ME!!!! And so easy.. You can make them up ahead of time and plop them in the oven before serving .. I like them the next day cold too!! You may also prepare them and then freeze them prior to baking. Take them out the morning of the day you want to bake and when you get home from work throw them in the oven! Yahoo!
Wednesday, January 25, 2012
Taco Thursdays means I am going to share a Mexican Recipe!
- Prep: 25 min. Bake: 70 min. + standing
- Yield: 12 Servings
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 can (16 ounces) refried beans
- 1 can (16 ounces) mild chili beans, undrained
- 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
- 1 cup salsa
- 1 can (4 ounces) chopped green chilies
- 1 envelope reduced-sodium taco seasoning
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1-1/4 cups shredded Monterey Jack cheese
- 1-1/4 cups shredded part-skim mozzarella cheese
- 3/4 cup 4% cottage cheese
- 1-1/4 cups sour cream, divided
- 9 lasagna noodles, cooked, rinsed and drained
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings.
- In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.
- Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full).
- Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 12 servings.
Originally published as Fiesta Lasagna in Taste of Home December/January 2008, p38
Tuesday, January 24, 2012
Hello!! It is Wacky Wednesday!!!! Today is the day for my fav appetizers. Appetizers were my favorite thing to make for years! So I will share one of my most favorite one's to make! Layered Taco Dip!!! There are so many different versions of this and I have made them all. Throughout the year I will try and post the different ones!
Monday, January 23, 2012
Sunday, January 22, 2012
- 1-1/2 pounds lean ground beef (90% lean)
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 jalapeno pepper, minced
- 1-1/4 cups soft bread crumbs
- 1 egg, beaten
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cans (8 ounces each) tomato sauce, divided
- 2 medium tomatoes, coarsely chopped
- 4 to 5 medium zucchini
- 2 cups (8 ounces) shredded mozzarella cheese
- In a large bowl, combine first 11 ingredients and one can of the
- tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise;
- scoop out seeds. Fill with meat mixture; place in two 13-in. x 9-in.
- baking dishes. Spoon remaining tomato sauce over each.
- Bake, uncovered, at 375° for 45 minutes or until the zucchini is
- tender. Sprinkle with cheese during the last few minutes of baking.
- Yield: 8-10 servings.
Swiss Potato Kugel
- 1 cup finely chopped onion
- 2 tablespoons butter
- 4 cups shredded or diced cooked peeled potatoes (about 4 medium)
- 2 cups (8 ounces) shredded Swiss cheese
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs
- 3/4 cup half-and-half cream
- Tomato slices and fresh thyme, optional
- In a large skillet, saute onion in butter until tender. Remove from
- the heat; add potatoes. Toss cheese with flour, salt and pepper; add
- to skillet and blend well. In a small bowl, combine the eggs and
- cream. Stir in the potato mixture. Spoon into a greased 9-in. square
- baking dish. Bake, uncovered, at 350° for 20-30 minutes or until
- golden brown. Cool for 5 minutes; cut into squares. Garnish with
- tomato and thyme if desired. Yield: 9 servings.