Ingredients:
9 cups Chex cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Recipe by Betty Crocker
Thursday, September 3, 2009
Porridge
Ingredients
Per serving: 1 C. milk
Per serving: 1 C. milk
2 Tbsp. flour
dash of salt
Blend in blender or with wire whisk till smooth. Heat on stove over med-high heat stirring continually till it starts to bubble. Remove from heat. Pour onto plate and top with small dabs of butter. Smooth melted butter evenly over top of porridge and sprinkle with cinnamon and sugar.
Butter Tarts
Ingredients:
2 Eggs
2 Eggs
2 C. Brown Sugar
2 tsp. Vinegar
1 tsp. Vanilla
1/2 C. melted butter
1 1/3 raisins
1 tsp. syrup (optional)
Make pastry for a pie. Roll out to 1/8" thick (or as thin as possible) and cut with 2" diameter cup for tart tins. Gently push pastry circles into tart tin (or a mini muffin tin works well too). Mix filling with ingredients above and pour into pastry cups.
Bake at 350 for 15-20 minutes or until crust is beginning to turn light golden.
Chimichangas
Ingredients:
2 1/2 lb. cooked roast, shredded
Melt shortening in a large skillet. Add onions. Sauté 1 minute. Add garlic powder, flour, and salt. Cook 1 minute over medium-low heat. Stir in reserved meat juices (add water and bullion if too dry) and shredded meat. Cook 5 minutes until thick. Cool.
2 1/2 lb. cooked roast, shredded
1 1/2 Tbsp. shortening or veg. oil
1 onion, chopped
1/8 tsp. garlic powder
2 Tbsp. flour
2 tsp. salt
2 tsp. salt
Juices from roast
Melt shortening in a large skillet. Add onions. Sauté 1 minute. Add garlic powder, flour, and salt. Cook 1 minute over medium-low heat. Stir in reserved meat juices (add water and bullion if too dry) and shredded meat. Cook 5 minutes until thick. Cool.
Warm tortillas in microwave about 30 seconds. Heat 1/2-inch deep oil to 400F in a large skillet. Spread about 1/2 cup meat mixture over the lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towels.
Garlic Roasted Potatoes
Ingredients:
3 pounds potatoes
1/3 cup regular olive oil
1 head garlic
salt
3 pounds potatoes
1/3 cup regular olive oil
1 head garlic
salt
Preheat the oven to 425 degrees F.
Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss in a large pan that can go into the oven and mix it around with your hands. Separate the head of garlic into cloves adding them to the tray, and roast for about 1 hour, turning once or twice during that time, until crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.
Shepherd's Pie
Ingredients:
1 lbs. ground beef
1 can cream of chicken soup
4 large potatoes
4 tbsp. butter
1/4 cup milk
1 tsp. salt
2 cups mozzarella cheese
Spray a 9x9 pan with cooking spray. Wash potatoes and put in large pot full of water on medium heat to boil. Boil until soft when poked with a fork (about 40 min.). While potatoes are boiling brown beef and drain. Add the can of cream of chicken soup and stir until combined. When potatoes are done boiling peel and mash in a large bowl. Add butter and salt. Pour milk in a little at a time until mashed potatoes are a good consistency. Spread beef mixture in the bottom of the 9x9 pan. Spread mashed potatoes on top of beef mixture. Sprinkle cheese over the top. Bake at 350 for about 15 min. or until cheese is melted and starting to turn brown in places.
1 lbs. ground beef
1 can cream of chicken soup
4 large potatoes
4 tbsp. butter
1/4 cup milk
1 tsp. salt
2 cups mozzarella cheese
Spray a 9x9 pan with cooking spray. Wash potatoes and put in large pot full of water on medium heat to boil. Boil until soft when poked with a fork (about 40 min.). While potatoes are boiling brown beef and drain. Add the can of cream of chicken soup and stir until combined. When potatoes are done boiling peel and mash in a large bowl. Add butter and salt. Pour milk in a little at a time until mashed potatoes are a good consistency. Spread beef mixture in the bottom of the 9x9 pan. Spread mashed potatoes on top of beef mixture. Sprinkle cheese over the top. Bake at 350 for about 15 min. or until cheese is melted and starting to turn brown in places.
Easy Baked Chicken
Ingredients:
1 packet dry Ranch Dressing mix
1/2 cup dry bread crumbs or cracker crumbs
4-6 chicken breasts
Preheat oven to 350. Pour Ranch dressing mix and bread crumbs into a gallon size ziplock bag. Add chicken and shake until chicken is completely coated. Bake for 50 min. or until chicken is cooked through.
1 packet dry Ranch Dressing mix
1/2 cup dry bread crumbs or cracker crumbs
4-6 chicken breasts
Preheat oven to 350. Pour Ranch dressing mix and bread crumbs into a gallon size ziplock bag. Add chicken and shake until chicken is completely coated. Bake for 50 min. or until chicken is cooked through.
Taco Soup
1 pound ground beef
1/2 medium onion, chopped
1 can black beans
1 cup frozen corn
1 can stewed tomatoes
1/2 pkg. enchilada seasoning
1 pkg. original hidden valley ranch dressing(dry)
2 1/2 cups water or more, to make soup broth
Brown ground beef and onions together in a sauce pan and drain. Add the other ingredients and simmer for 30 min. Serve with tortilla chips.
1/2 medium onion, chopped
1 can black beans
1 cup frozen corn
1 can stewed tomatoes
1/2 pkg. enchilada seasoning
1 pkg. original hidden valley ranch dressing(dry)
2 1/2 cups water or more, to make soup broth
Brown ground beef and onions together in a sauce pan and drain. Add the other ingredients and simmer for 30 min. Serve with tortilla chips.
Frosted Pumpkin Chocolate Chip Cookies
Cookie Ingredients:
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake at 350 for approximately 10 minutes or until lightly brown
Frosting Ingredients:
3 tbsp. butter
4 tsp. milk
1/2 c. brown sugar
1 c. confectioners sugar
3/4 tsp. vanilla
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake at 350 for approximately 10 minutes or until lightly brown
Frosting Ingredients:
3 tbsp. butter
4 tsp. milk
1/2 c. brown sugar
1 c. confectioners sugar
3/4 tsp. vanilla
Combine butter, milk and brown sugar in a saucepan and cook until sugar is dissolved. Let cool, then stir in confectioners sugar and vanilla. Frost cookies while they're hot.
Creamy Chicken Enchiladas
1 tbsp butter or margarine
1 can tomatoes
1 (8 oz) pkg cream cheese, cut up and softened
1/2 package McCormicks enchilada seasoning
2 cups shredded, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Mozzarella
1 1/2 cups milk
Preheat oven to 350 and spray a 9x13 pan with pam. In a sauce pan melt butter over medium heat. Add tomatoes, cream cheese, seasoning and chicken, stirring until cream cheese melts. Remove from heat.
Spoon the mixture down the center of each tortilla and then roll up and place side by side in the prepared pan. Sprinkle the Mozzarella cheese over the top and then drizzle milk over the top. Cover with foil and bake for 30 min. Remove the foil and bake for another 15 min or until the cheese has turned golden brown and bubbly.
1 can tomatoes
1 (8 oz) pkg cream cheese, cut up and softened
1/2 package McCormicks enchilada seasoning
2 cups shredded, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Mozzarella
1 1/2 cups milk
Preheat oven to 350 and spray a 9x13 pan with pam. In a sauce pan melt butter over medium heat. Add tomatoes, cream cheese, seasoning and chicken, stirring until cream cheese melts. Remove from heat.
Spoon the mixture down the center of each tortilla and then roll up and place side by side in the prepared pan. Sprinkle the Mozzarella cheese over the top and then drizzle milk over the top. Cover with foil and bake for 30 min. Remove the foil and bake for another 15 min or until the cheese has turned golden brown and bubbly.
Beef Broccoli
Ingredients:
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound sirloin beef tips, sliced against the grain 1/8 inch thick
3 tablespoons vegetable oil
10 ounces frozen broccoli florets, thawed
3 garlic cloves, chopped
3 tablespoons soy sauce
1/3 cup water
Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.
Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil.
Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes.
Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes.
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound sirloin beef tips, sliced against the grain 1/8 inch thick
3 tablespoons vegetable oil
10 ounces frozen broccoli florets, thawed
3 garlic cloves, chopped
3 tablespoons soy sauce
1/3 cup water
Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.
Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil.
Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes.
Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes.
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