Tuesday, June 24, 2008

Kelly's Taco Soup with Pizza Sauce

  • 2 lbs. ground beef, browned
  • 1 small onion, chopped and sauteed in the ground beef drippings
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 packages dry taco seasoning
  • 1 qt pizza sauce
  • 1 qt water
  • tortilla chips
  • shredded mozzarella cheese
  • sour cream
  1. Combine ground beef, onion, salt, pepper, taco seasoning, pizza sauce, and water in a 5 qt or larger crock pot.
  2. Cover. Cook on "LOW" 3-4 hours.
  3. Top individual servings with tortilla chips, cheese and sour cream.

Yield 8-10 Servings.

Variations: Add 15 oz can of black beans and 4 oz can chilies to mixture before cooking.

Meredith's Sweet & Sour Chicken with Pineapple

  • 1 1/2 pounds skinless, boneless chicken breast, cubed
  • 2 Tbsp vegetable oil
  • 1 lg. onion, cut into thin wedges
  • 1 lg green pepper, cut into 3/4 in. squares
  • 2 Tbsp red wine vinegar
  • 1Tbsp cornstarch
  • 1 (20 oz) can unsweetened pineapple chunks, juice reserved
  • 2 Tbsp. brown sugar
  • 2 Tbsp ketchup
  • 1 lg tomato, cut itno eighths
  • Hot cooked rice
  1. In a wok, heat 1 Tbsp cooking oil until very hot. Add onion and green pepper. Stir-fry over High heat until veggies are crisp and tender (2-3 minutes). Put into dish and set aside.
  2. Heat remaining oil until its very hot. Add chicken pieces and stir-fry over High until chicken is white throughout.
  3. Mix vinegar and cornstarch; combine with pinapple juice, brown sugar, and ketchup. Add to wok.
  4. Cook, stirring constantly, until sauce clears, boils, and thickens (1-2 min).
  5. Return onions and peppers to skillet. Stir in pineapple chunks.
  6. Cover, cook 2 min longer, until heated through. Stir in tomato. Season to taste. Serve over rice.

Rachel's Tijuana Torte

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1 (16 oz) can tomatoes or rotel
  • 1 (8 oz) tomato sauce
  • 1 (4 oz) can chopped green chilies
  • 3/4 pkg. taco seasoning mix
  • 10 corn tortillas
  • 1/2 to 1 lb cheddar cheese, grated
  1. Preheat oven to 350.
  2. In a skillet, brown meat and onion.
  3. Drain. Add tomatoes (rotel), tomato sauce, chilies and seasoning mix. Simmer 10-15 minutes.
  4. Put about 1/4 cup meat mixture in the bottom of a 9 x 13 inch baking dish. Place 2 tortillas side by side on the meat mixture. Top each tortilla with meat mixture and grated cheese.
  5. Repeat until each stack has 5 tortillas topped with meat and cheese. Bake until bubbly, 20-24 minutes.
  6. Cut each torte into quarters before serving.

Becky's Hot Spinach & Artichoke Dip

  • 1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
  • 1 package (9-11 ounces) frozed creamed spinach, thawed
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small garlic clove, pressed (I use garlic powder)
  • 1/2 cup parmesan cheese
  1. Preheat oven to 375.
  2. Combine all ingredients in a small mixing bowl and mix well.
  3. Spoon into baking dish and bake 20-25 minutes or until heated through.

Yield: 2 cups.

Herbed Tortilla Rounds

  • 1 package (8oz) cream cheese, softened
  • 2 tablespoons butter or margarine, softened
  • 1 to 2 tablespoons minced chives
  • 1 to 2 tablespoons minced fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon dried thyme
  • Pepper to taste
  • 5 flour tortillas (6 inches)
  1. In a small mixing bowl, beat cream cheese and butter.
  2. Add seasonings; mix well.
  3. Spread evenly over tortillas.
  4. Roll up tightly and wrap in plastic wrap.
  5. Refrigerate until firm.
  6. Unwrap; cut into 3/4-in. slices.

Yield: about 2-1/2 dozen.

(When I've made this I used only dried herbs, not fresh and it has turned out just fine.)

Becky's Runza Casserole

  • 2lbs Hamburger
  • 4C Shredded cabbage
  • 1 can Cream of mushroom soup
  • 1/4C Chopped onion
  • 1 1/2T salt
  • 1 1/2T pepper
  • 1pkg mild cheddar cheese, shredded
  • 2Tubes crescent rolls
  1. Preheat oven to 350.
  2. Brown hamburger, onion, salt, pepper.
  3. Drain and add chopped cabbage. Simmer 15 minutes.
  4. Stir in mushroom soup.
  5. Grease 13X9 pan.
  6. Layer 1 tube crescent rolls on bottom of pan. Top with hamburger mixture. Sprinkle with cheese. Cover with remaining tube of crescent rolls.
  7. Bake 30 min at 350.

*Consider halving the recipe for 2 people and use 9X9 or 8X8 pan. I just made this and baked half to eat and put the other half in the freezer to eat later.

Parmesan Roasted Asparagus

  • 2 1/2 pounds fresh asparagus (about 30 large)
  • 2 tablespoons good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan
  • 2 lemons cut in wedges, for serving
  1. Preheat the oven to 400 degrees.
  2. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil.
  3. Sprinkle with salt and pepper.
  4. Roast for 15 to 20 minutes, until tender.
  5. Sprinkle with the Parmesan and return to the oven for another minute.
  6. Serve with lemon wedges.

Kaci's Chocolate Eclair Cake


  • 1 box graham crackers
  • 3-1/2 c milk
  • 8 oz cool whip
  • 2 small boxes instant French vanilla pudding


  • ½ c cocoa
  • 2 tsp vanilla
  • 2 tsp white Karo syrup
  • 3 Tbsp. soft margarine
  • 3 Tbsp. milk
  • 1-1/2 c powdered sugar
  1. Mix pudding and milk for 2 minutes.
  2. Fold in Cool Whip.
  3. Cover bottom of 9x13 pan with a layer of graham crackers.
  4. Pour half of pudding mixture over crackers.
  5. Top with another layer of crackers.
  6. Add rest of pudding mixture and top with a third layer of crackers.
  7. In small bowl, combine topping ingredients and spread over top layer of crackers.
  8. Refrigerate for a few hours or overnight.

Chicken Chili Blanco

  • 6 oz cooked chicken
  • 1 C chopped onion
  • 2 cloves of garlic-minced
  • 1 C chicken broth
  • 2 C sliced mushrooms (can sub a couple of cans of sliced mushrooms)
  • 1 (15 1/2 oz) Great Northern beans (or other white bean)
  • 1 (8 1/2 oz) can cream style corn
  • 1/2 C chopped red or green sweet pepper (can use a frozen pepper mix or skip)
  • 1/2 C dry white wine (can be skipped but adds a lot of flavor)
  • 1 (4 oz) can diced green chilis
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  1. Saute the garlic and onion in a bit of oil.
  2. Mix everything together in your crockpot and cook on low 4-6 hours. (Alternately you can add everything together on the stove and bring to a boil, then cook and simmer for about 10 min.)

If you happen to be in Weight Watchers and follow the recipe exactly, it comes out to 4 points per serving.

Serves 4

Wednesday, June 18, 2008

Cheesy Tuna ‘n Rice Muffinlettes

  • 2 C Cooked rice
  • 1Tbsp parsley flakes
  • 1 C shredded cheddar cheese
  • 1 tsp seasoned salt
  • 1 Can Tuna flaked and drained
  • 2 eggs beaten
  • black olives, sliced (Optional)
  • 2 Tbsp milk
  • 1 Tbsp dried onion
  1. Preheat oven to 375
  2. Combine rice, cheese, tuna, olives, onion, parsley and salt.
  3. Stir in eggs and milk, mixing thoroughly.
  4. Spray six muffin cups. Divide rice mixture evenly among cups.
  5. Bake for 15 min. until lightly browned.
  6. Serve with tangy butter sauce

Tangy Butter Sauce:

  • ¼ C melted butter
  • 1 Tbsp lemon juice
  • ½ tsp seasoned salt
  • ½ tsp parsley flakes

Bruschetta Chicken Bake

  • 1 19 ounce can stewed tomatoes, undrained
  • 1 pkg Stove Top Stuffing Mix for chicken
  • 2 cloves garlic, minced
  • 1.5 lb boneless skinless chicken breasts, cut into bit-sized pieces
  • 1 tsp dried basil leaves
  • 2 cups Mozzarella shredded cheese, separated
  1. Preheat oven to 400.
  2. Place tomatoes in medium bowl. Add stuffing mix and garlic. Stir until moistened.
  3. Place chicken pieces in greased 13x9 baking dish. Sprinkle w/ basil and 1 cup cheese. Top with stuffing mixture. Sprinkle with remaining cheese.
  4. Bake 30 minutes, or until chicken is cooked through

Strawberry Fruit Dip

  • 1 8-oz. container of your favorite strawberry yogurt
  • 1 cup strawberry jam
  • 1 8-oz. tub of “Cool Whip”-type whipped topping (any style),thawed
  1. Blend together with a spoon
  2. Serve with strawberries, bananas and other fresh fruit, graham crackers, angel food cake or pound cake, or brownie squares.

Sleepin' In Omelette

  • 6 onion rolls
  • 1 cup grated cheddar cheese
  • 1 1/2 sticks butter
  • 1 8 ounce package cream cheese
  • 10 eggs
  • 2 cups milk
  • 1/2 teaspoon dry mustard
  • dash of cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon chopped chives
  1. Generously butter 9 x 13 baking dish.
  2. Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 1/2 sticks butter into pats and place over the top.
  3. Mix remaining ingredients and pour over the top of the dish.
  4. Cover and refrigerate overnight.
  5. The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.

Found On: Pioneer Woman Cooking

Grilled Peaches

  • 4 ripe medium peaches
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup dark brown sugar
  • 1 to 2 pints frozen vanilla yogurt (optional)
  • Suggested toppings: toasted sliced almonds
  1. Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar.
  2. Set aside for 15 minutes while you preheat a grill with a medium-high heat.
  3. Grill skin side down until skin is slightly charred, about 3 minutes.
  4. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
  5. If you like, divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.

Limeade with Fresh Mint

  • 1 cup of fresh lime juice (approx. 6 limes)
  • ¾ cup sugar
  • 1 medium bunch fresh mint, washed and torn or chopped (reserve a few sprigs for garnish)
  • 7 ¼ cups water
  1. In a small saucepan, bring to a boil 1 ¼ cups of water. Stir in sugar until it dissolves; add chopped mint. Reduce heat and simmer for 10 minutes or so, stirring occasionally. (The extra ¼ cup of water will boil off while simmering.) This is not an exact science. When it smells good and minty, turn off the burner and let the syrup cool, at first on the stove top, then move to fridge.
  2. Juice the limes and add to pitcher. Add 6 cups of water and chill in fridge while mint syrup continues to cool.
  3. When the syrup is cool, strain the mint and add to the pitcher.
  4. Stir and garnish with mint leaves.
  5. Pour over ice and enjoy!

Pioneer Woman's Linguine with Chicken Thighs

  • Olive Oil
  • 8 boneless, skinless chicken thighs, chopped into 1/2 inch pieces
  • Salt
  • Pepper
  • 1/2 to 1 medium Onion, chopped
  • 2 to 3 cloves Garlic, chopped
  • 1/2 cup White Wine (or Chicken Broth)
  • 2 28-ounce cans crushed tomatoes
  • Pinch of Sugar
  • 3 to 4 tablespoons chopped Fresh Parsley
  • 8 large fresh Basil leaves, chiffonadededededed
  • 1 package Linguine noodles, cooked. (Can use any pasta you’d like.)
  • Fresh Parmesan Cheese, grated, in abundance
  1. Boil a pot of water for the pasta. Cook linguine noodles until al dente.
  2. Heat olive oil in a hot skillet, then add diced chicken thighs in single layer. Don’t stir around; just let them brown on one side. Flip over with spatula, allow to brown, then remove to separate plate.
  3. In same pan, over medium heat, add onions and garlic and stir to combine. Pour in wine (or broth) then scrape bottom of pan with whisk to loosen brown bits.
  4. Next, pour in crushed tomatoes, add salt, pepper, and pinch of sugar, then simmer for fifteen minutes.
  5. After fifteen minutes, throw in all the cooked chicken, including its juice from the plate. Allow to simmer for fifteen more minutes. Add chopped fresh herbs at the end, then pour over cooked linguine in large bowl or platter.
  6. Top with lots and lots of fresh grated Parmesan cheese.
  7. Eat. Faint. Then feel grateful you’ve discovered boneless, skinless chicken thighs. Vow never to be without them again.

Found On: Pioneer Woman Cooking

Bobby Flay's Parmesan Crusted Portobello Mushrooms

  • 1/3 cup grated Parmesan
  • 2 tablespoons chopped fresh thyme
  • Salt and coarsely ground black pepper
  • 4 portobello mushrooms, cleaned and stems removed
  • Olive oil, for brushing
  1. Heat grill to medium-low.
  2. Combine Parmesan, thyme and salt and pepper in a small bowl.
  3. Brush mushrooms with oil on both sides and season with salt and pepper to taste.
  4. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes.
  5. Turn over and continue grilling until soft, about 5 to 6 minutes longer.
  6. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted.

Tuna & Chick Pea Salad

  • 1 can chick peas, rained and rinsed.
  • 1/3 cup finely chopped onion
  • 1 stalk celery, finely chopped
  • 1 teaspoon dried dillweed
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons red wine vinegar
  • 1/3 cup olive or vegetable oil
  • 1/8 teaspoon salt
  • Pinch of black pepper
  • 1 can (6 oz) tuna, drained
  • 2 small tomatoes, chopped
  • Lettuce leaves
  1. In a large serving bowl, combine the chickpeas, onions, celery, garlic, dillweed, and parsley. Add the vinegar, oil, salt, and pepper. Toss to blend.
  2. Break up tuna into chunks and ad, with the tomatoes, to the salad. Toss gently to blend.
  3. Serve on a bed of lettuce leaves.

Tony's Summer Pasta

  • 1 (16 ounce) package linguini pasta
  • 6 roma (plum) tomatoes, chopped
  • 1 pound shredded mozzarella cheese
  • 1/3 cup chopped fresh basil
  • 6 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/2 teaspoon garlic salt
  • ground black pepper to taste
  1. Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
  2. Meanwhile, cook pasta according to package directions.
  3. Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

Found On: AllRecipes

Sweet Onion Pie

  • 1 1/2 cups buttery round crackers, crumbled
  • 6 tablespoons butter, softened
  • 2 cups thinly sliced sweet onions
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh chives
  • 3/4 cup whole milk
  • 2 eggs
  • 1/2 teaspoon salt
  • 3/4 cup shredded Cheddar cheese
  • 1 pinch paprika
  • 1 tablespoon chopped fresh parsley
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine crackers and 4 tablespoons of butter until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
  3. Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
  4. Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
  5. Bake 35 minutes, or until a knife comes out clean.
  6. Garnish with the parsley.
  7. Serve hot or at room temperature.

Found On: AllRecipes

Onion Casserole

  • 5 large sweet onions, cut into 1/4 inch slices and separated into rings
  • 1/4 cup margarine
  • 1/4 cup sour cream
  • 3/4 cup grated Parmesan cheese
  • 10 buttery crackers
  1. Preheat the oven to 350.
  2. Grease a 9x13 inch baking dish.
  3. Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender.
  4. Turn off the heat, and stir in the sour cream and Parmesan cheese.
  5. Transfer to the prepared baking dish, and crumble the crackers over the top.
  6. Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

Found on: AllRecipes