I love Crockpot recipes, don't you? So, when I ran across this one in my stash recently, I just had to share it!
Ingredients:
1 pound ground beef
1 cup chopped onion
1 cup chopped bell peppers
2 cans diced tomatoes
1 can Rotel tomatoes
1 can cream of mushroom soup
1 can sliced mushrooms
1 can sliced black olives
garlic salt to taste
2 teaspoons oregano
pepper to taste
1/4 cup water
1-2 cups of shredded cheese of your choice
1 pound cooked spaghetti noodles
Directions:
Slightly brown ground beef in a skillet until it crumbles and then place in the crockpot. Combine onion, green pepper, tomatoes, Rotel, cream of mushroom soup, mushrooms, olives, garlic salt, oregano, pepper and water into the slow cooker and mix well. Cook on low for 6-8 hours or on HIGH for 4-6 hours. Add the cooked noodles into the meat mixture. Top with cheese and cook for ONE hour on LOW.
Yum...Yum!
Sunday, February 26, 2012
Thursday, December 22, 2011
Chicken & Spinach Pasta Bake
Chicken & Spinach Pasta Bake
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese
Prepare rigatoni according to directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly. Yum...yum!
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese
Prepare rigatoni according to directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly. Yum...yum!
Christmas Casseroles!
Here are a couple of "traditional" favorites that I fixed recently and took to work for my office peeps...just love those folks. And they LOVE to eat! LOL!
Merry CHRISTmas everyone!
Weekend Brunch Casserole
1 pound sausage, cooked and drained (I used Jimmy Dean-Regular)
2 cups shredded cheese (I used 1 cup mozzarella and 1 cup cheddar)
1-8 ounce can refrigerated crescent dinner rolls
4 eggs, beaten
¾ cup milk
¼ tsp salt
1/8 tsp black pepper
Preheat oven to 425 degrees. Line the bottom of a greased 9”X13” baking dish with the crescent roll dough, firmly pressing the perforations to seal. Sprinkle with the cooked sausage and cheese. Combine the remaining ingredients in a medium bowl until well blended; pour over the sausage and cheese.
Bake for 15-20 minutes until the eggs are “set” (no longer “jiggly” in the center). Let stand for at least 5-10 minutes before cutting into. If it does not “set” just pop it in the microwave for a couple of minutes (that’s what I did!)
Cream Cheese Danish Casserole
2-8 ounce cans crescent rolls
2-8 ounce blocks cream cheese
1 ¾ cups sugar or Splenda
1 teaspoon vanilla
½ cup butter (may use margarine but butter IS better!)
1 teaspoon cinnamon
Roll out one can of the crescent rolls in the bottom of a greased 9”X13” pan (I just sprayed my pan with Pam cooking spray). Either leave your cream cheese on the counter for a few minutes to soften OR take it out of the paper and put in a microwave safe bowl and soften in the microwave by just heating a few seconds at the time and stirring.
Once your cream cheese is softened, mix just 1 CUP of sugar and cream cheese and the vanilla together. This will be your filling. Spread this mixture over the crescent rolls.
Unroll the second can of crescent rolls. Lay it over the layer of “filling”.
Melt the ½ cup butter and mix in the remaining ¾ cup of sugar and 1 teaspoon of cinnamon and pour over the top.
Bake at 350 degrees for 30-35 minutes.
Merry CHRISTmas everyone!
Weekend Brunch Casserole
1 pound sausage, cooked and drained (I used Jimmy Dean-Regular)
2 cups shredded cheese (I used 1 cup mozzarella and 1 cup cheddar)
1-8 ounce can refrigerated crescent dinner rolls
4 eggs, beaten
¾ cup milk
¼ tsp salt
1/8 tsp black pepper
Preheat oven to 425 degrees. Line the bottom of a greased 9”X13” baking dish with the crescent roll dough, firmly pressing the perforations to seal. Sprinkle with the cooked sausage and cheese. Combine the remaining ingredients in a medium bowl until well blended; pour over the sausage and cheese.
Bake for 15-20 minutes until the eggs are “set” (no longer “jiggly” in the center). Let stand for at least 5-10 minutes before cutting into. If it does not “set” just pop it in the microwave for a couple of minutes (that’s what I did!)
Cream Cheese Danish Casserole
2-8 ounce cans crescent rolls
2-8 ounce blocks cream cheese
1 ¾ cups sugar or Splenda
1 teaspoon vanilla
½ cup butter (may use margarine but butter IS better!)
1 teaspoon cinnamon
Roll out one can of the crescent rolls in the bottom of a greased 9”X13” pan (I just sprayed my pan with Pam cooking spray). Either leave your cream cheese on the counter for a few minutes to soften OR take it out of the paper and put in a microwave safe bowl and soften in the microwave by just heating a few seconds at the time and stirring.
Once your cream cheese is softened, mix just 1 CUP of sugar and cream cheese and the vanilla together. This will be your filling. Spread this mixture over the crescent rolls.
Unroll the second can of crescent rolls. Lay it over the layer of “filling”.
Melt the ½ cup butter and mix in the remaining ¾ cup of sugar and 1 teaspoon of cinnamon and pour over the top.
Bake at 350 degrees for 30-35 minutes.
Saturday, October 22, 2011
Apple Crumble
I love Fall! This is a great recipe that is so easy. I thought I would share it just in time for some of these cool Fall evenings we have been having lately. It goes great with a nice cup of coffee...and ice cream, of course!
Enjoy!
Ingredients:
Topping
2/3 cup all purpose flour
1/3 cup rolled oats ( Quaker Instant oatmeal works fine)
3 Tablespoons sugar or Splenda
6 Tablespoons butter, softened
Filling
3-4 large apples
2 Tablespoons firmly packed brown sugar
1 teaspoon cinnamon
Directions:
1. Preheat oven to 425 degrees; Spray a 2 quart baking dish with Pam.
2. Combine the flour, oatmeal, sugar/Splenda and butter in a large bowl with your fingers or a fork until the mixture gets crumbly.
3. For the filling, peel, core and slice the apples. Layer the apple slices in the baking dish. Sprinkle the brown sugar and the cinnamon over the apple slices. Sprinkle the topping mixture over the top.
4. Bake for 20-25 minutes or until the apples get soft and the crumbly mixture is lightly browned.
5. Serve warm....mmmmm good!
Enjoy!
Ingredients:
Topping
2/3 cup all purpose flour
1/3 cup rolled oats ( Quaker Instant oatmeal works fine)
3 Tablespoons sugar or Splenda
6 Tablespoons butter, softened
Filling
3-4 large apples
2 Tablespoons firmly packed brown sugar
1 teaspoon cinnamon
Directions:
1. Preheat oven to 425 degrees; Spray a 2 quart baking dish with Pam.
2. Combine the flour, oatmeal, sugar/Splenda and butter in a large bowl with your fingers or a fork until the mixture gets crumbly.
3. For the filling, peel, core and slice the apples. Layer the apple slices in the baking dish. Sprinkle the brown sugar and the cinnamon over the apple slices. Sprinkle the topping mixture over the top.
4. Bake for 20-25 minutes or until the apples get soft and the crumbly mixture is lightly browned.
5. Serve warm....mmmmm good!
Monday, October 17, 2011
7-Up Biscuits
7-Up Biscuits...super easy and super good! You have got to try these...you will be so glad you did!
Ingredients:
2 cups Bisquick Baking mix
1/2 cup sour cream
1/2 cup 7up
1/4 cup melted butter
Directions:
Preheat oven to 450º.
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown. Oh my y'all!
Ingredients:
2 cups Bisquick Baking mix
1/2 cup sour cream
1/2 cup 7up
1/4 cup melted butter
Directions:
Preheat oven to 450º.
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown. Oh my y'all!
7-Up Biscuits
7-Up Biscuits...super easy and super good! You have got to try these...you will be so glad you did!
Ingredients:
2 cups Bisquick Baking mix
1/2 cup sour cream
1/2 cup 7up
1/4 cup melted butter
Directions:
Preheat oven to 450º.
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown. Oh my y'all!
Ingredients:
2 cups Bisquick Baking mix
1/2 cup sour cream
1/2 cup 7up
1/4 cup melted butter
Directions:
Preheat oven to 450º.
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown. Oh my y'all!
Sunday, October 16, 2011
Sweet Potato Biscuits!
Oh my goodness! Do these little gems ever bring back wonderful memories!
My Granny Susie and my Mama both used to make these and they were so very good. I was rather proud of myself when I made these...they turned out pretty good. The main secret with making biscuits is don't knead them too much...just enough to get the dry ingredients mixed well with the wet ingredients.
This recipe was rather "sticky" when I mixed them up real well but I just kept some flour handy and kept my hands covered good and kept working it until I could "pinch off" my biscuits, (a real southern cook ain't got time to roll out no biscuits y'all). Just pinch them off, the size depends on your liking, and place them on a non-stick pan or one that has been sprayed with Pam.
My Granny's "biscuit pan" was an old lard stand lid...and she said it was the best thing she ever used. I wish I had that thing! LOL!
Sweet Potato Biscuits
Ingredients:
2 cups self-rising flour
3 Tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter (not margarine, butter!)
3 Tablespoons Crisco shortening
1 Cup cooked mashed sweet potatoes
6 Tablespoons milk
2 Tablespoons melted butter (optional)
Directions:
Preheat oven to 400 degrees
Mix the first four ingredients in a mixing bowl. Cut in the 1/4 cup of butter and the shortening (I used two forks) until the mixture is crumbly. Add the mashed sweet potato and milk. Stir the mixture just until the dry ingredients are moistened. Turn the dough out on to a floured surface and knead just a few times.
Pinch off biscuits and place on non-stick baking sheet. Bake at 400 degrees for about 12 to 15 minutes or until slightly brown. Makes about 12-15 biscuits.
Optional: You may use the melted butter to brush the tops of the hot biscuits when they come out of the oven but believe me...they are really good without it too!
Enjoy!
My Granny Susie and my Mama both used to make these and they were so very good. I was rather proud of myself when I made these...they turned out pretty good. The main secret with making biscuits is don't knead them too much...just enough to get the dry ingredients mixed well with the wet ingredients.
This recipe was rather "sticky" when I mixed them up real well but I just kept some flour handy and kept my hands covered good and kept working it until I could "pinch off" my biscuits, (a real southern cook ain't got time to roll out no biscuits y'all). Just pinch them off, the size depends on your liking, and place them on a non-stick pan or one that has been sprayed with Pam.
My Granny's "biscuit pan" was an old lard stand lid...and she said it was the best thing she ever used. I wish I had that thing! LOL!
Sweet Potato Biscuits
Ingredients:
2 cups self-rising flour
3 Tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter (not margarine, butter!)
3 Tablespoons Crisco shortening
1 Cup cooked mashed sweet potatoes
6 Tablespoons milk
2 Tablespoons melted butter (optional)
Directions:
Preheat oven to 400 degrees
Mix the first four ingredients in a mixing bowl. Cut in the 1/4 cup of butter and the shortening (I used two forks) until the mixture is crumbly. Add the mashed sweet potato and milk. Stir the mixture just until the dry ingredients are moistened. Turn the dough out on to a floured surface and knead just a few times.
Pinch off biscuits and place on non-stick baking sheet. Bake at 400 degrees for about 12 to 15 minutes or until slightly brown. Makes about 12-15 biscuits.
Optional: You may use the melted butter to brush the tops of the hot biscuits when they come out of the oven but believe me...they are really good without it too!
Enjoy!
Friday, September 30, 2011
Bacon Cheddar Dip
Here is a delicious but oh so easy little dip that you can whip up in no time. I served mine at a party recently with chips but I can't wait to try it on a baked potato! Yum...yum!
Ingredients:
16 ounces sour cream
1 packet Hidden Valley Ranch dressing mix
3 ounces "real" bacon bits (the kind in the little bag)
1 cup of shredded cheddar cheese
Mix all ingredients together and refrigerate for 24 hours. Serve with your favorite chips or veggies.
Ingredients:
16 ounces sour cream
1 packet Hidden Valley Ranch dressing mix
3 ounces "real" bacon bits (the kind in the little bag)
1 cup of shredded cheddar cheese
Mix all ingredients together and refrigerate for 24 hours. Serve with your favorite chips or veggies.
Tuesday, August 9, 2011
Homemade Low-Fat Poppy Seed Dressing
Ingredients:
8 ounces low-fat or fat-free plain or Vanilla yogurt
1 tablespoon poppy seeds
1 tablespoon honey
1 teaspoon orange juice
1/2 teaspoon cider vinegar
1/4 teaspoon grated orange peel
Instructions:
Stir together: yogurt, poppy seeds, honey, orange juice, vinegar and orange peel in a small bowl.
Makes 1 cup and may be doubled. Enjoy!
8 ounces low-fat or fat-free plain or Vanilla yogurt
1 tablespoon poppy seeds
1 tablespoon honey
1 teaspoon orange juice
1/2 teaspoon cider vinegar
1/4 teaspoon grated orange peel
Instructions:
Stir together: yogurt, poppy seeds, honey, orange juice, vinegar and orange peel in a small bowl.
Makes 1 cup and may be doubled. Enjoy!
Wednesday, July 13, 2011
Orange Dreamsicle Cupcakes
Here is a wonderful recipe for a light Summertime treat... they remind me of a childhood treat, an Orange Dreamsicle! Enjoy y'all!
Ingredients (Cupcakes):
1 Box of Betty Crocker Orange Supreme Cake Mix
1/3 cup of Orange Juice for water
1 small box orange Jello
Ingredients (Topping):
1 cup of cold milk
1-3.4 oz box of instant vanilla pudding
1 8 oz. tub of whipped topping
Directions: Mix cake mix by directions on the box substituting the 1/3 cup of orange juice for 1/3 cup of the water.
When the cupcakes come out of the oven and while they are cooling, mix up one small box of orange gelatin as directed.
Start poking lots of holes in your cupcakes with a toothpick, fork or skewer. Pour about 2 tablespoons of the gelatin liquid over each cupcake, slowly, letting it seep in the holes.
Refrigerate your cupcakes for about 4 hours.
Mix up the topping: Whisk 1 cup of cold milk and 1 3.4 oz box of instant vanilla pudding. When this is well mixed, fold in 1 8 oz. tub of whipped topping. Ice cupcakes and ENJOY!
Ingredients (Cupcakes):
1 Box of Betty Crocker Orange Supreme Cake Mix
1/3 cup of Orange Juice for water
1 small box orange Jello
Ingredients (Topping):
1 cup of cold milk
1-3.4 oz box of instant vanilla pudding
1 8 oz. tub of whipped topping
Directions: Mix cake mix by directions on the box substituting the 1/3 cup of orange juice for 1/3 cup of the water.
When the cupcakes come out of the oven and while they are cooling, mix up one small box of orange gelatin as directed.
Start poking lots of holes in your cupcakes with a toothpick, fork or skewer. Pour about 2 tablespoons of the gelatin liquid over each cupcake, slowly, letting it seep in the holes.
Refrigerate your cupcakes for about 4 hours.
Mix up the topping: Whisk 1 cup of cold milk and 1 3.4 oz box of instant vanilla pudding. When this is well mixed, fold in 1 8 oz. tub of whipped topping. Ice cupcakes and ENJOY!
Monday, May 16, 2011
Super Easy Peanut Butter Pie
This is a really good Summer treat that is really easy to make...and so yummy to eat!
Ingredients:
4 ounces cream cheese (I use reduced fat)
1/3 cup peanut butter
1 cup confectioner's sugar
1/2 cup milk (I use 1 or 2%, whatever I have on hand)
9 ounces Cool Whip (A Eula Mae "staple")
1 graham cracker crust
Allow cream cheese to soften a little at room temperature. Beat cream cheese and slowly add in other ingredients and mix well. Pour in shell and freeze. See, I told you it was easy!
Oh you are gonna LOVE this one! I am getting hungry just typing this. Enjoy~
Oh, this is my cutie-pie grandson AJ...I just added his picture...well...just because he is a cutie-pie! :)
Ingredients:
4 ounces cream cheese (I use reduced fat)
1/3 cup peanut butter
1 cup confectioner's sugar
1/2 cup milk (I use 1 or 2%, whatever I have on hand)
9 ounces Cool Whip (A Eula Mae "staple")
1 graham cracker crust
Allow cream cheese to soften a little at room temperature. Beat cream cheese and slowly add in other ingredients and mix well. Pour in shell and freeze. See, I told you it was easy!
Oh you are gonna LOVE this one! I am getting hungry just typing this. Enjoy~
Oh, this is my cutie-pie grandson AJ...I just added his picture...well...just because he is a cutie-pie! :)
Friday, January 14, 2011
Healthy Veggie Salsa
Here is a great little side dish that is very healthy and really filling. It has been a life-saver for me while doing a modified version of the Daniel Fast with my best friend these last few days. Hope you like it!
Ingredients:
2 cans yellow corn, drained (fresh corn cut off the cob is better, but it IS winter so...Jolly Green Giant it is!)
1 can black beans, drained (you can also use black-eyed peas, kidney beans, etc...it's your preference!)
1/2 of purple onion (diced) or 2-3 small green onions (chopped)
1/2 large bell pepper, chopped
1 can sliced black olives
2-3 Roma tomatoes, chopped (any kind of tomatoes are fine!)
1/4 bunch of fresh cilantro, chopped well
1-2 cloves fresh garlic, chopped (can use garlic powder)
Mix all of the above ingredients together well in a large bowl and generously sprinkle with fresh ground pepper, sea salt and olive oil. Stir well. It is so good!!! It is wonderful to eat with Baked Tostitos too! Ole' y'all!
Tuesday, October 19, 2010
Easy Chewy Chocolate Cookies
Here is a wonderful chocolate treat that everyone will enjoy!
Ingredients:
1 box of Betty Crocker's (or your favorite brand) chocolate cake mix
1 cup rolled oats (that's oatmeal, y'all!)
1/2 cup margarine or butter, melted
2 eggs, beaten
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans (optional)
Directions:
Mix all ingredients until blended well in a large bowl.
Drop dough by tablespoons onto ungreased cookie sheets.
Bake for about 8 to 10 minutes at 350 degrees.
YUMMY...to my tummy, y'all!
Ingredients:
1 box of Betty Crocker's (or your favorite brand) chocolate cake mix
1 cup rolled oats (that's oatmeal, y'all!)
1/2 cup margarine or butter, melted
2 eggs, beaten
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans (optional)
Directions:
Mix all ingredients until blended well in a large bowl.
Drop dough by tablespoons onto ungreased cookie sheets.
Bake for about 8 to 10 minutes at 350 degrees.
YUMMY...to my tummy, y'all!
Tuesday, October 12, 2010
Banana Choco-Nut Muffins...YUM!
Okay everyone...Fall is in the air and I am in a baking mood. Here is a very easy recipe for some good homemade muffins for those cool Autumn mornings! Enjoy!
Ingredients:
1 cup sugar or 3/4 cup of Splenda
1 stick butter
1 3/4 cups flour
1 tsp. baking soda
2 eggs
1/2 tsp. salt
1 tsp. lemon juice
1/2 cup chopped nuts (pecans, walnuts, etc.)
1/2 cup chocolate bits or chocolate chips
1 cup mashed bananas (2-3 very ripe bananas work best!)
Directions:
Cream butter and sugar in mixer. Add eggs one at the time to the sugar/butter mixture. Add the lemon juice to mashed bananas and stir into creamed mixture.
Sift together dry ingredients. Add this with the nuts and chocolate chips to the mixture. Pour into well greased loaf pan or muffin tins which have been dusted with flour and bake at 325' for 1 hour or until done. About 30 mins. for muffins.
Optional: You can also sprinkle sugar on top of the muffins or loaf before baking.
A doubled recipe makes 12 extra large muffins or 24 small muffins
Ingredients:
1 cup sugar or 3/4 cup of Splenda
1 stick butter
1 3/4 cups flour
1 tsp. baking soda
2 eggs
1/2 tsp. salt
1 tsp. lemon juice
1/2 cup chopped nuts (pecans, walnuts, etc.)
1/2 cup chocolate bits or chocolate chips
1 cup mashed bananas (2-3 very ripe bananas work best!)
Directions:
Cream butter and sugar in mixer. Add eggs one at the time to the sugar/butter mixture. Add the lemon juice to mashed bananas and stir into creamed mixture.
Sift together dry ingredients. Add this with the nuts and chocolate chips to the mixture. Pour into well greased loaf pan or muffin tins which have been dusted with flour and bake at 325' for 1 hour or until done. About 30 mins. for muffins.
Optional: You can also sprinkle sugar on top of the muffins or loaf before baking.
A doubled recipe makes 12 extra large muffins or 24 small muffins
Monday, October 11, 2010
Yummy Bars!
OH... MY.... GOODNESS!
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
I just saw this recipe and I just had to share it! A big shout out to my girlfriend, Betty Crocker! I cannot wait to make these...although I KNOW it will mean EXTRA time on Mr. elliptical!!! LOL!
Crème Brûlée Cheesecake Bars from Betty Crocker
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Tuesday, September 14, 2010
Easy Fall Cranberry Apple Casserole
Here is one more apple recipe that I just love! I call it one of "Sunday go to meeting" recipes!
I thought with all of the Holidays coming up and all of the church homecomings just around the corner I would share a few of my favorites with you in my next few posts.
This is also a very easy casserole dish and it can also be fixed in a hurry. Enjoy!
Ingredients:
1 large can (21 ounce) apple pie filling
(sugar-free is fine!)
1 can (16 ounce) whole berry cranberry sauce
1/4 cup butter, softened
1 1/2 cup rolled oats (that's oatmeal y'all!)
3/4 cup brown sugar
Directions:
Preheat oven to 350 degrees. Combine the pie filling and the cranberry sauce in a 8X8 or a 9X9 baking dish. Mix the butter, oats and brown sugar until it is crumbly. Sprinkle this over the fruit mixture and bake for 40 minutes. That's it...easy peasy!
You can also use cherry or peach pie filling...it is wonderful and so easy!
I thought with all of the Holidays coming up and all of the church homecomings just around the corner I would share a few of my favorites with you in my next few posts.
This is also a very easy casserole dish and it can also be fixed in a hurry. Enjoy!
Ingredients:
1 large can (21 ounce) apple pie filling
(sugar-free is fine!)
1 can (16 ounce) whole berry cranberry sauce
1/4 cup butter, softened
1 1/2 cup rolled oats (that's oatmeal y'all!)
3/4 cup brown sugar
Directions:
Preheat oven to 350 degrees. Combine the pie filling and the cranberry sauce in a 8X8 or a 9X9 baking dish. Mix the butter, oats and brown sugar until it is crumbly. Sprinkle this over the fruit mixture and bake for 40 minutes. That's it...easy peasy!
You can also use cherry or peach pie filling...it is wonderful and so easy!
Sunday, September 12, 2010
Apple Crisp
I think I officially have the Fall baking fever!
I am ready for some cool weather...and the wonderful smell of cinnamon swirling in the air!
Here is a wonderful recipe for Apple Crisp. Enjoy!
Apple Filling:
8 Cups apples (peeled, cored & sliced)
2 Tablespoons of lemon juice
2 Tablespoons of Sugar or Splenda
Topping:
1/2 cup butter or margarine
1/2 cup brown sugar
3/4 cup flour
1/2 cup oatmeal
1/2 teaspoon cinnamon
1/8 teaspoon salt
Mix the topping ingredients together and place in the fridge. This will help make the topping crispy and so good!
Peel, core and slice your apples. Toss the apples with the lemon juice and sugar. Place the apples on a greased 9X9 baking dish. Spread your chilled topping over the apples.
Bake at 375 for 35-45 minutes. Let cool for 10 minutes before serving. Don't be afraid to add a little vanilla ice cream on the side...oh yeah!
I am ready for some cool weather...and the wonderful smell of cinnamon swirling in the air!
Here is a wonderful recipe for Apple Crisp. Enjoy!
Apple Filling:
8 Cups apples (peeled, cored & sliced)
2 Tablespoons of lemon juice
2 Tablespoons of Sugar or Splenda
Topping:
1/2 cup butter or margarine
1/2 cup brown sugar
3/4 cup flour
1/2 cup oatmeal
1/2 teaspoon cinnamon
1/8 teaspoon salt
Mix the topping ingredients together and place in the fridge. This will help make the topping crispy and so good!
Peel, core and slice your apples. Toss the apples with the lemon juice and sugar. Place the apples on a greased 9X9 baking dish. Spread your chilled topping over the apples.
Bake at 375 for 35-45 minutes. Let cool for 10 minutes before serving. Don't be afraid to add a little vanilla ice cream on the side...oh yeah!
Friday, September 10, 2010
Yummy Chicken Bake
Well finally fall is just around the corner!
Here is a very easy casserole that will really hit the spot on some of those cool evenings coming up or possibly for some of those Homecomings awaiting us in just a few weeks!
Ingredients:
2-10 ounce packages of frozen broccoli spears
6-cooked boneless, skinless chicken breasts
1/2 cup of butter
1-8 ounce package of low-fat cream cheese (Weights Watchers brand is very good!)
1/2 cup mayonaise
Directions:
Preheat the oven to 350 degrees. Place the broccoli in a 9x13 casserole dish sprayed with cooking spray. Arrange the chicken on the broccoli. Sprinkle with salt and pepper. Melt the butter over medium heat and stir in all the remaining ingredients and blend well. Heat this mixture frequently until the cream cheese is melted and the mixture is smooth and creamy. Pour this over the chicken and bake for 35 minutes or until bubbly and broccoli is tender.
Yum yum!
Ingredients:
2-10 ounce packages of frozen broccoli spears
6-cooked boneless, skinless chicken breasts
1/2 cup of butter
1-8 ounce package of low-fat cream cheese (Weights Watchers brand is very good!)
1/2 cup mayonaise
Directions:
Preheat the oven to 350 degrees. Place the broccoli in a 9x13 casserole dish sprayed with cooking spray. Arrange the chicken on the broccoli. Sprinkle with salt and pepper. Melt the butter over medium heat and stir in all the remaining ingredients and blend well. Heat this mixture frequently until the cream cheese is melted and the mixture is smooth and creamy. Pour this over the chicken and bake for 35 minutes or until bubbly and broccoli is tender.
Yum yum!
Saturday, September 4, 2010
Zucchini Meat Loaf
Here is a yummy meatloaf! It is even a good way to sneak in some extra veggies for the kids! Enjoy!
Ingredients:
2 eggs; slightly beaten
2 cups shredded zucchini (1 large or 2 small will do)
1/3 cup plain bread crumbs (can use finely crushed crackers if you don't have bread crumbs)
1/3 chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano leaves (or ground oregano is fine)
1/4 teaspoon pepper
1 and 1/2 pound lean (at least 80%) ground beef (can use half beef and half turkey)
Topping:
1 Tablespoon packed brown sugar
2 Tablespoons ketchup
1/2 teaspoon yellow mustard
Directions:
Heat oven to 350 degrees. In a large mixing bowl, mix all of the meat loaf ingredients together until well blended. Press this mixture into an ungreased 9 1/2 inch deep-dish glass pie plate. (It cooks a LOT quicker in a pie plate!) Bake for 35 minutes.
While this is baking, in a small bowl, mix all of the topping ingredients together.
Remove the meatloaf from the oven and pour off drippings. Spread the topping over the meat loaf. Return it to the oven and bake for an additional 10-15 minutes or until fully cooked in the center. Let it stand for at least 5 minutes before serving.
8 servings @ only 200 calories per serving.
Ingredients:
2 eggs; slightly beaten
2 cups shredded zucchini (1 large or 2 small will do)
1/3 cup plain bread crumbs (can use finely crushed crackers if you don't have bread crumbs)
1/3 chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano leaves (or ground oregano is fine)
1/4 teaspoon pepper
1 and 1/2 pound lean (at least 80%) ground beef (can use half beef and half turkey)
Topping:
1 Tablespoon packed brown sugar
2 Tablespoons ketchup
1/2 teaspoon yellow mustard
Directions:
Heat oven to 350 degrees. In a large mixing bowl, mix all of the meat loaf ingredients together until well blended. Press this mixture into an ungreased 9 1/2 inch deep-dish glass pie plate. (It cooks a LOT quicker in a pie plate!) Bake for 35 minutes.
While this is baking, in a small bowl, mix all of the topping ingredients together.
Remove the meatloaf from the oven and pour off drippings. Spread the topping over the meat loaf. Return it to the oven and bake for an additional 10-15 minutes or until fully cooked in the center. Let it stand for at least 5 minutes before serving.
8 servings @ only 200 calories per serving.
Sunday, August 22, 2010
Homemade Salsa
As many of you already know, I am extremely fond of Mexican food!
This summer, our little backyard garden yielded quite a bumper crop of beautiful tomatoes which made perfect SALSA! However, when fresh tomatoes are not available, canned tomatoes along with a few fresh ingredients make a wonderful homemade salsa.
Here is the recipe!
Ingredients:
1-12 ounce can diced tomatoes; drained
1-can Rotel tomatoes; drained (I used mild)
2-cloves fresh garlic
1/2 yellow onion diced
10-12 sprigs of Cilantro
juice of 1/2 fresh lime
dash salt
Put all ingredients in a food processor/blender and mix well until desired consistency. Yum and Ole'!!!
This summer, our little backyard garden yielded quite a bumper crop of beautiful tomatoes which made perfect SALSA! However, when fresh tomatoes are not available, canned tomatoes along with a few fresh ingredients make a wonderful homemade salsa.
Here is the recipe!
Ingredients:
1-12 ounce can diced tomatoes; drained
1-can Rotel tomatoes; drained (I used mild)
2-cloves fresh garlic
1/2 yellow onion diced
10-12 sprigs of Cilantro
juice of 1/2 fresh lime
dash salt
Put all ingredients in a food processor/blender and mix well until desired consistency. Yum and Ole'!!!
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