Try your hand at roasting garlic for this recipe. You won't regret it!
1 head of garlic
olive oil
Cut the top off a head of garlic, exposing the tops of the cloves. Drizzle olive oil over the top. Wrap the entire head in a small piece of tinfoil and place on a baking sheet. Roast in the oven for 30-40 minutes at 400 degrees. Remove from oven. Squeeze the roasted cloves out and mash them up with a fork.
Garlic Bread Spread
In a small bowl, mix:
1 cube butter
mashed, roasted garlic
Dash of salt
Dash of pepper
Split a large loaf of French Bread in half. Spread the garlic butter mixture on both sides. Place both halves on cookie sheet and roast under broiler until bread is browned and bubbly.
Monday, July 28, 2008
Lotsa Meat Lasagna
I got this recipe from a Paula Deen Episode called "Lovin From the Oven". It was hilarious! Paula and her friend were seriously pigging out on gigantic lasagna sandwiches. We invited some friends over and I tried the recipe. Everyone LOVED it, even the kids. This will become my classic lasagna dish from now on. I love that you don't have to boil the noodles!
Meat Sauce:
1 lb. ground beef
1 lb. ground italian sausage
1 small onion, chopped fine
2 cloves garlic, minced
2 tsp. oregano
1 tsp. basil
2 (14 oz.) cans diced tomatoes
4 (8 oz.) cans tomato sauce
1 small can tomato paste
Brown ground beef and sausage. Add onion, garlic, oregano and basil. Cook 1-2 minutes. Add the diced tomatoes, tomato sauce and tomato paste. Bring to boil. Reduce heat and simmer for 30-45 minutes.
Filling:
2 cups cottage cheese
5 oz. grated parmesan cheese
2 eggs
2 tsp. dried parsley
Mix well and set aside until ready to assemble
Noodles & Cheese:
1 box Oven Ready lasagna noodles (don't need to cook beforehand)
1 lb. grated mozarella cheese
In a 13 x 9 pan, create the following layers: Meat sauce, noodles, filling, mozzarella, meat sauce, noodles, filling mozzarella, meat sauce. Sprinkle remaining mozarella on top. Bake at 350 degrees for about 30-40 minutes until bubbly.
Meat Sauce:
1 lb. ground beef
1 lb. ground italian sausage
1 small onion, chopped fine
2 cloves garlic, minced
2 tsp. oregano
1 tsp. basil
2 (14 oz.) cans diced tomatoes
4 (8 oz.) cans tomato sauce
1 small can tomato paste
Brown ground beef and sausage. Add onion, garlic, oregano and basil. Cook 1-2 minutes. Add the diced tomatoes, tomato sauce and tomato paste. Bring to boil. Reduce heat and simmer for 30-45 minutes.
Filling:
2 cups cottage cheese
5 oz. grated parmesan cheese
2 eggs
2 tsp. dried parsley
Mix well and set aside until ready to assemble
Noodles & Cheese:
1 box Oven Ready lasagna noodles (don't need to cook beforehand)
1 lb. grated mozarella cheese
In a 13 x 9 pan, create the following layers: Meat sauce, noodles, filling, mozzarella, meat sauce, noodles, filling mozzarella, meat sauce. Sprinkle remaining mozarella on top. Bake at 350 degrees for about 30-40 minutes until bubbly.
Scones
Korry's family use to have fried scones every Sunday. We don't have them quite so often, but when we do, this is my favorite recipe.
***This recipe is easiest to prepare if you use a stand mixer that can knead for you :0) However, we do it by hand when we are camping and it works just fine. This makes A LOT, so if your mixer is small, you may want to half the recipe.
1. In the bowl of a stand mixer combine:
2 c. warm water
2 T. active dry yeast
½ c. sugar
2. Let that mixture stand 10 minutes until yeast begins to grow. Then add:
½ c. instant dry milk
2 eggs
3 cups flour
3. Beat until smooth, then let the mixture rest for 20 minutes. Next add:
½ c. vegetable or canola oil
4 tsp. salt
Enough flour to make a soft dough
(I usually add one cup of flour at a time, mixing well between until dough pulls away from the sides of the bowl and I can touch or press the dough without it sticking to my finger).
4. Knead dough in stand mixer for 5 more minutes.
Place dough in a greased bowl, cover with a dishcloth and let rise for 1 hour.
FOR SCONES: Shape dough into scones and place on plastic wrap or waxed paper that has been sprayed with nonstick spray. Let rise 20-30 minutes. Fry in hot oil
FOR DINNER ROLLS: Roll into desired shapes, place on greased pan. Let rise for about 45 minutes. Bake at 350 degrees for 20-25 minutes or until tops are golden brown.
HONEY BUTTTER: Beat together 2 squares real butter (softened), 1/8 cup honey and ¼ tsp. vanilla. Can also add ¼ tsp. cinnamon if desired. Serve on warm scones
***This recipe is easiest to prepare if you use a stand mixer that can knead for you :0) However, we do it by hand when we are camping and it works just fine. This makes A LOT, so if your mixer is small, you may want to half the recipe.
1. In the bowl of a stand mixer combine:
2 c. warm water
2 T. active dry yeast
½ c. sugar
2. Let that mixture stand 10 minutes until yeast begins to grow. Then add:
½ c. instant dry milk
2 eggs
3 cups flour
3. Beat until smooth, then let the mixture rest for 20 minutes. Next add:
½ c. vegetable or canola oil
4 tsp. salt
Enough flour to make a soft dough
(I usually add one cup of flour at a time, mixing well between until dough pulls away from the sides of the bowl and I can touch or press the dough without it sticking to my finger).
4. Knead dough in stand mixer for 5 more minutes.
Place dough in a greased bowl, cover with a dishcloth and let rise for 1 hour.
FOR SCONES: Shape dough into scones and place on plastic wrap or waxed paper that has been sprayed with nonstick spray. Let rise 20-30 minutes. Fry in hot oil
FOR DINNER ROLLS: Roll into desired shapes, place on greased pan. Let rise for about 45 minutes. Bake at 350 degrees for 20-25 minutes or until tops are golden brown.
HONEY BUTTTER: Beat together 2 squares real butter (softened), 1/8 cup honey and ¼ tsp. vanilla. Can also add ¼ tsp. cinnamon if desired. Serve on warm scones
Shepherd's Pie
This was one of my favorite childhood dishes. You can use ground beef or leftover Sunday roast.
1 can green beans (drained)
Mashed Potatoes (3-5 cups)
Shredded or chopped roast beef (1-2 cups) - can also use browned ground beef
1 can Campbells Cream of Mushroom Soup
Shredded Cheddar Cheese
In a casserole dish, layer the following: green beans, mashed potatoes, shredded beef, mushroom soup. Bake at 350 degrees for about 30 minutes or until browned and bubbly. Can top with shredded cheddar cheese for the last 5 minutes if desired. Serve with warm rolls and a green or fruit salad.
1 can green beans (drained)
Mashed Potatoes (3-5 cups)
Shredded or chopped roast beef (1-2 cups) - can also use browned ground beef
1 can Campbells Cream of Mushroom Soup
Shredded Cheddar Cheese
In a casserole dish, layer the following: green beans, mashed potatoes, shredded beef, mushroom soup. Bake at 350 degrees for about 30 minutes or until browned and bubbly. Can top with shredded cheddar cheese for the last 5 minutes if desired. Serve with warm rolls and a green or fruit salad.
Beef Enchiladas
This is another recipe that works great with leftover Sunday roast.
shredded roast beef (2-3 cups)
shredded cheddar cheese (desired amount)
1 pkg. mild or medium taco seasoning
1 large can mild red enchilada sauce
flour tortillas (desired amount)
Cook shredded roast beef with taco seasoning mix and recommended water. Heat according to package directions. Using flour tortillas, roll up a little roast beef mixture and some cheddar cheese into each tortilla. Place side by side in a pan and top with enchilada sauce. Cover with foil and bake at 350 degrees for 30 minutes. Can add more shredded cheddar cheese to the top if desired. Serve with Spanish rice and green salad.
shredded roast beef (2-3 cups)
shredded cheddar cheese (desired amount)
1 pkg. mild or medium taco seasoning
1 large can mild red enchilada sauce
flour tortillas (desired amount)
Cook shredded roast beef with taco seasoning mix and recommended water. Heat according to package directions. Using flour tortillas, roll up a little roast beef mixture and some cheddar cheese into each tortilla. Place side by side in a pan and top with enchilada sauce. Cover with foil and bake at 350 degrees for 30 minutes. Can add more shredded cheddar cheese to the top if desired. Serve with Spanish rice and green salad.
Au Jus Sandwiches
I love to make this when I have leftover Sunday roast. You can also used sliced roast beef from the deli.
Shredded or sliced roast beef
Soft Hoagie Buns (I like Macey’s Hoagie Buns)
Provolone Cheese, sliced
Mayo
1 pkg. Au Jus Mix
Prepare Au Jus according to package directions. Split hoagie buns and place on cookie sheet. On one side of bun place beef with provolone on top. Spread mayo on other side. Broil in oven for about 5 minutes or until cheese starts to melt and bread browns slightly. Close sandwiches, split in half. Dip in hot au jus. Yummy
Shredded or sliced roast beef
Soft Hoagie Buns (I like Macey’s Hoagie Buns)
Provolone Cheese, sliced
Mayo
1 pkg. Au Jus Mix
Prepare Au Jus according to package directions. Split hoagie buns and place on cookie sheet. On one side of bun place beef with provolone on top. Spread mayo on other side. Broil in oven for about 5 minutes or until cheese starts to melt and bread browns slightly. Close sandwiches, split in half. Dip in hot au jus. Yummy
Melissa's All-Day Beef Stew
This is a Bunco recipe, so you know it's good. You can leave it in the Crockpot all day.
2 cans cream of chicken soup
2 cans cram of mushroom soup
2 cans tomato sauce
1 medium bag baby carrots
4-6 peeled and chopped potatoes
½ onion, chopped
1 ½ - 2 lbs. stew meat
7-8 beef bullion cubes
Mix soups and tomato sauce. Stir in the veggies, stew meat and bullion cubes. Pour into Crock Pot. Cook on high for 1-2 hours, then turn to low and cook for 6-8 hours more.
2 cans cream of chicken soup
2 cans cram of mushroom soup
2 cans tomato sauce
1 medium bag baby carrots
4-6 peeled and chopped potatoes
½ onion, chopped
1 ½ - 2 lbs. stew meat
7-8 beef bullion cubes
Mix soups and tomato sauce. Stir in the veggies, stew meat and bullion cubes. Pour into Crock Pot. Cook on high for 1-2 hours, then turn to low and cook for 6-8 hours more.
Shirlene's "The Recipe"
I don't know why, but we call this "the recipe". I will often call Korry's aunt Shirlene and say, "will you make me the recipe?" and she says, "sure, come on over". Then we sit on her porch sipping cool, minty lemonade.
Country Time Lemonade Powder
Water
Ice
Fresh Mint Leaves
Fill blender with several handfuls of ice until blender is about ¾ full. Pour in water until it reaches the top of the ice. Add desired amount of lemonade powder. Blend until slushy. Add 2-3 mint leaves and blend well. Add more lemonade powder to make it sweeter if desired or more water and ice if it is too sweet. Can also add more mint according to your taste.
Country Time Lemonade Powder
Water
Ice
Fresh Mint Leaves
Fill blender with several handfuls of ice until blender is about ¾ full. Pour in water until it reaches the top of the ice. Add desired amount of lemonade powder. Blend until slushy. Add 2-3 mint leaves and blend well. Add more lemonade powder to make it sweeter if desired or more water and ice if it is too sweet. Can also add more mint according to your taste.
Dorito Taco Salad
Korry's mom use to serve this all the time when she played cards with her friends. My kids love it.
Cook 1-2 lbs. ground beef (salt &pepper).
In large Tupperware bowl, add:
2 bags Iceberg Lettuce salad mix
Chopped Red (or green) Onion
Diced Tomatoes
Grated Cheddar Cheese
Chopped Olives
1-2 cans Kidney Beans
Chopped cucumber
Cooked Ground Beef
Crushed Doritos
Toss and serve with homemade Ranch Dressing. Serve immediately. Leftovers go soggy!
Cook 1-2 lbs. ground beef (salt &pepper).
In large Tupperware bowl, add:
2 bags Iceberg Lettuce salad mix
Chopped Red (or green) Onion
Diced Tomatoes
Grated Cheddar Cheese
Chopped Olives
1-2 cans Kidney Beans
Chopped cucumber
Cooked Ground Beef
Crushed Doritos
Toss and serve with homemade Ranch Dressing. Serve immediately. Leftovers go soggy!
Moore Family Reunion Punch
I think my aunt Norma is the original creator of this punch. We've been drinking it for over 35 years now.
2 pkg. orange Koolaid
2 pkg. red Koolaid
4 1/2 cups sugar
2 gallons water
2 liters lemon-lime soda
Made Koolaid with sugar and water. Stir well, then stir in Sprite. Pack with ice. We make this in our big orange Gott cooler.
2 pkg. orange Koolaid
2 pkg. red Koolaid
4 1/2 cups sugar
2 gallons water
2 liters lemon-lime soda
Made Koolaid with sugar and water. Stir well, then stir in Sprite. Pack with ice. We make this in our big orange Gott cooler.
Easiest Pumpkin Cookies Ever
I'm not kidding. It's this easy!
1 box Spice Cake Mix
1 small can Pumpkin
½ bag Chocolate Chips
Mix cake mix & pumpkin. Stir in chocolate chips. Bake @350 for 8-10 min. or until slightly browned. Can use 2 boxes cake mix, large can pumpin & 1 bag chocolate chips.
1 box Spice Cake Mix
1 small can Pumpkin
½ bag Chocolate Chips
Mix cake mix & pumpkin. Stir in chocolate chips. Bake @350 for 8-10 min. or until slightly browned. Can use 2 boxes cake mix, large can pumpin & 1 bag chocolate chips.
Kelly's BBQ Chicken
I've been making this for the past 18 years. The chicken will melt in your mouth. You can also add boneless pork spare ribs.
Kelly’s BBQ Chicken
In a casserole dish place:
4-6 chicken breasts
(can also add 1 pkg. boneless country style pork ribs).
Make sauce:
½ cube butter
2 (8oz) cans tomato sauce
½ tsp. parsley (fresh or dried)
1/8 c. Worcestershire sauce
1 tsp. molasses
½ tsp. soy sauce
salt, pepper and garlic salt to taste
Melt sauce in sauce pan until bubbly. Pour over chicken and ribs. Cover with foil and bake at 350 degrees for 2-3 hours. The sauce is thin, but very good. Sometimes I cook the meat in this sauce and then add a bottle of my favorite storebought BBQ sauce to thicken it up before serving.
Kelly’s BBQ Chicken
In a casserole dish place:
4-6 chicken breasts
(can also add 1 pkg. boneless country style pork ribs).
Make sauce:
½ cube butter
2 (8oz) cans tomato sauce
½ tsp. parsley (fresh or dried)
1/8 c. Worcestershire sauce
1 tsp. molasses
½ tsp. soy sauce
salt, pepper and garlic salt to taste
Melt sauce in sauce pan until bubbly. Pour over chicken and ribs. Cover with foil and bake at 350 degrees for 2-3 hours. The sauce is thin, but very good. Sometimes I cook the meat in this sauce and then add a bottle of my favorite storebought BBQ sauce to thicken it up before serving.
Pumpkin Bars
These are a fall favorite. This is a great recipe for a party or potluck supper.
2 cups flour
4 beaten eggs
1 ½ cups sugar
16 oz. can pumpkin
2 tsp. baking powder
1 cup cooking oil
2 tsp. cinnamon
6 oz. cream cheese
1 tsp. baking soda
½ cup butter
¼ tsp. salt
2 tsp. vanilla
¼ tsp. cloves
4 ½ cups powdered sugar
Mix dry ingredients in a bowl (flour, sugar, baking powder, cinnamon, baking soda, salt & cloves). Add the wet ingredients (eggs, pumpkin & cooking oil) and mix well. Pour in a large cookie sheet and spread evenly. Bake at 350 degrees for 20-30 minutes. Cool. Mix the cream cheese and butter together. Add vanilla. Beat in Powdered sugar. Frost the pumpkin bars. Cut in squares to serve. Yum!
2 cups flour
4 beaten eggs
1 ½ cups sugar
16 oz. can pumpkin
2 tsp. baking powder
1 cup cooking oil
2 tsp. cinnamon
6 oz. cream cheese
1 tsp. baking soda
½ cup butter
¼ tsp. salt
2 tsp. vanilla
¼ tsp. cloves
4 ½ cups powdered sugar
Mix dry ingredients in a bowl (flour, sugar, baking powder, cinnamon, baking soda, salt & cloves). Add the wet ingredients (eggs, pumpkin & cooking oil) and mix well. Pour in a large cookie sheet and spread evenly. Bake at 350 degrees for 20-30 minutes. Cool. Mix the cream cheese and butter together. Add vanilla. Beat in Powdered sugar. Frost the pumpkin bars. Cut in squares to serve. Yum!
Mini Fruit Pizza
This recipe is a HIT at parties. You can make mini pizzas or spread the dough in a big pan and cut into squares.
1. Bake up a package of Pillsbury Sugar Cookie Dough (from refrigerator section). I like to buy the kind that is precut in tiny squares. You want to make tiny bite size cookies.
2. Mix:
1 (8 oz.) pkg. cream cheese
1/3 to 1/4 cup powdered sugar.
3. Spread cream cheese mixture on cooled cookies.
4. Top with fresh fruit. I use whatever I have on hand such as strawberries, kiwis, bananas, pineapple, etc. To keep bananas from going brown, spread a little pineapple juice on top of each slice or wait to slice until just before serving.
These are great for casual or fancy gatherings. My kids love to help with this recipe
1. Bake up a package of Pillsbury Sugar Cookie Dough (from refrigerator section). I like to buy the kind that is precut in tiny squares. You want to make tiny bite size cookies.
2. Mix:
1 (8 oz.) pkg. cream cheese
1/3 to 1/4 cup powdered sugar.
3. Spread cream cheese mixture on cooled cookies.
4. Top with fresh fruit. I use whatever I have on hand such as strawberries, kiwis, bananas, pineapple, etc. To keep bananas from going brown, spread a little pineapple juice on top of each slice or wait to slice until just before serving.
These are great for casual or fancy gatherings. My kids love to help with this recipe
Homemade Rootbeer
I make homemade rootbeer twice a year. At family reunion time and in a bubbling cauldron for Halloween.
HOMEMADE Rootbeer
6 cups white sugar
3 1/3 gallons cold water
1 (2 ounce) bottle root beer extract
4 pounds dry ice
In a large cooler, mix the sugar and water. Stir to dissolve. Stir in extract. Carefully add dry ice. Let brew for an hour.
HOMEMADE Rootbeer
6 cups white sugar
3 1/3 gallons cold water
1 (2 ounce) bottle root beer extract
4 pounds dry ice
In a large cooler, mix the sugar and water. Stir to dissolve. Stir in extract. Carefully add dry ice. Let brew for an hour.
Caramel Apple Dip
This is the perfect recipe to make in the Fall when the apples come on. I like to bring it to parties with a big bowl of freshly sliced apples soaking in Sprite or 7-up. The pop keeps the apples crisp, delicous and they won't turn brown!
1 (8 oz. block) cream cheese
½ cup Heath Toffee Pieces
1/3 cup brown sugar
Mix the cream cheese and brown sugar until smooth and creamy. Stir in the toffee pieces. Serve with fresh cut apples. Double or triple recipe for a crowd. Keep apples fresh by soaking the slices in lemon-lime soda.
1 (8 oz. block) cream cheese
½ cup Heath Toffee Pieces
1/3 cup brown sugar
Mix the cream cheese and brown sugar until smooth and creamy. Stir in the toffee pieces. Serve with fresh cut apples. Double or triple recipe for a crowd. Keep apples fresh by soaking the slices in lemon-lime soda.
Snicker Cookies
My friend Kim brought these over one day. The next day I called her for the recipe and she said she was embarassed that they were so easy. I said, "Are you kidding? The easier the better. Plus, I wouldn't have called you if they weren't delicious!"
1 roll Pillsbury Peanut Butter Cookie Dough
Mini Snickers candy bars
Roll cookie dough into a ball. Smash flat. Place one candy bar in the middle, then pinch dough up and around so candy bar is inside the ball. Bake @350 degrees until cookies are lightly browned. If you can’t find mini Snickers, use the snack size and just cut them up in thirds.
1 roll Pillsbury Peanut Butter Cookie Dough
Mini Snickers candy bars
Roll cookie dough into a ball. Smash flat. Place one candy bar in the middle, then pinch dough up and around so candy bar is inside the ball. Bake @350 degrees until cookies are lightly browned. If you can’t find mini Snickers, use the snack size and just cut them up in thirds.
Grandma Moore's Drop Sugar Cookies
These no-roll sugar cookies melt in your mouth! My grandma use to frost them with homemade buttercream frosting. I always called them the "white frosting" cookies.
In bowl, mix:
1 ½ c. powdered sugar
1 c. margarine
Next add:
1 tsp. vanilla
½ tsp. almond extract
1 egg
Then add:
2 ½ cups flour
1 tsp. baking soda
1 tsp. cream of tarter
Roll in balls. Roll in colored sugar (red & green) or sprinkles. Lightly flatten balls with the bottom of a glass. Bake 7-8 min @375 degrees.
These are also good frosted with homemade vanilla frosting and topped with cute holiday sprinkles (don’t roll in sugar if you plan to frost them).
In bowl, mix:
1 ½ c. powdered sugar
1 c. margarine
Next add:
1 tsp. vanilla
½ tsp. almond extract
1 egg
Then add:
2 ½ cups flour
1 tsp. baking soda
1 tsp. cream of tarter
Roll in balls. Roll in colored sugar (red & green) or sprinkles. Lightly flatten balls with the bottom of a glass. Bake 7-8 min @375 degrees.
These are also good frosted with homemade vanilla frosting and topped with cute holiday sprinkles (don’t roll in sugar if you plan to frost them).
Rita's Almond Bark Krispies
This recipe comes from Korry's grandmother, who we affectionately called RitaMom. We make this candy every Christmas to share with family and friends.
In micowave, melt according to pkg. directions:
1 ½ lb. almond bark.
Stir in:
1 c. peanut butter.
Then add:
2 c. mini marshmallows
1 ½ c. salted peanuts
3 c. Rice Krispies
Drop by spoonfuls onto wax paper and allow to cool. I sometimes I drop this mixture into mini paper baking cups (they look like mini-cupcake liners and are soldat WalMart during the holidays).
In micowave, melt according to pkg. directions:
1 ½ lb. almond bark.
Stir in:
1 c. peanut butter.
Then add:
2 c. mini marshmallows
1 ½ c. salted peanuts
3 c. Rice Krispies
Drop by spoonfuls onto wax paper and allow to cool. I sometimes I drop this mixture into mini paper baking cups (they look like mini-cupcake liners and are soldat WalMart during the holidays).
Grandma Moore's Caramel Corn
My grandma use to make this and then press it down into a cake pan. We would tear off big chunks of the soft, gooey popped corn. It's addicting!
Fill a giant bowl with 12 quarts popped popcorn. (If I am in a hurry, I use microwave popcorn with no butter added).
In saucepan combine:
2 c. brown sugar
1 c. karo syrup
1 can sweetened condensed milk
1 square butter or margarine
Bring to boil. Boil for 3 minutes. Pour over
popped corn and mix to coat. Spread on a
buttered cookie sheet to cool.
Fill a giant bowl with 12 quarts popped popcorn. (If I am in a hurry, I use microwave popcorn with no butter added).
In saucepan combine:
2 c. brown sugar
1 c. karo syrup
1 can sweetened condensed milk
1 square butter or margarine
Bring to boil. Boil for 3 minutes. Pour over
popped corn and mix to coat. Spread on a
buttered cookie sheet to cool.
No-Fail Fudge
In large microwaveable bowl add:
3 c. milk chocolate chips
¼ c. butter (I use real)
1 can sweetened condensed milk
Microwave on high for 3 minutes. Take out and beat until smooth. Pour into a small (8x8) pan lined with saran wrap. Cool until set. Remove the fudge from pan and cut as desired. For variation, top with: crushed candy canes, crushed Heath or Skor toffee bars, peanut butter cups or chopped nuts.
3 c. milk chocolate chips
¼ c. butter (I use real)
1 can sweetened condensed milk
Microwave on high for 3 minutes. Take out and beat until smooth. Pour into a small (8x8) pan lined with saran wrap. Cool until set. Remove the fudge from pan and cut as desired. For variation, top with: crushed candy canes, crushed Heath or Skor toffee bars, peanut butter cups or chopped nuts.
Homemade Doughnuts (EASY!)
If you haven't tried this recipe, you should! We love to fry these up on Halloween and let the kids all decorate their own. We got the idea from Food Network (thanks Paula Deen & Giada)
Ingredients Needed:
Cooking oil (vegetable or peanut oil)
2-3 Cans of buttermilk biscuits (from refrigerated section)
1 cup powdered sugar
2 tablespoons milk
1 tsp. vanilla extract
sugar & cinnamon
sprinkles or chopped nuts
Directions:
1. Heat oil in a large pot or fryer until it reaches 350 degrees.
2. Mix together the powdered sugar, milk and vanilla in a bowl until it forms a glaze. Set aside.
3. Pour sprinkles and/or chopped nuts into separate bowls. Set aside.
4. Mix sugar and cinnamon in a bowl (2 parts sugar to 1 part cinnamon). Set aside.
5. Open cans of biscuits and place the biscuits on a tray or pan that has been sprayed with cooking spray.
5. Cut a hole in the center of each biscuit with the lid from a bottle of pop. Set aside the “holes”.
6. Place cut biscuits in hot oil and fry on each side until golden brown, turning with tongs. Fry up the doughnut holes also. Drain on paper towels.
7. While hot, roll doughnuts in cinnamon sugar or dunk in vanilla glaze and then into the sprinkles or nuts.
Best when served warm with a tall glass of
milk or hot chocolate!
Ingredients Needed:
Cooking oil (vegetable or peanut oil)
2-3 Cans of buttermilk biscuits (from refrigerated section)
1 cup powdered sugar
2 tablespoons milk
1 tsp. vanilla extract
sugar & cinnamon
sprinkles or chopped nuts
Directions:
1. Heat oil in a large pot or fryer until it reaches 350 degrees.
2. Mix together the powdered sugar, milk and vanilla in a bowl until it forms a glaze. Set aside.
3. Pour sprinkles and/or chopped nuts into separate bowls. Set aside.
4. Mix sugar and cinnamon in a bowl (2 parts sugar to 1 part cinnamon). Set aside.
5. Open cans of biscuits and place the biscuits on a tray or pan that has been sprayed with cooking spray.
5. Cut a hole in the center of each biscuit with the lid from a bottle of pop. Set aside the “holes”.
6. Place cut biscuits in hot oil and fry on each side until golden brown, turning with tongs. Fry up the doughnut holes also. Drain on paper towels.
7. While hot, roll doughnuts in cinnamon sugar or dunk in vanilla glaze and then into the sprinkles or nuts.
Best when served warm with a tall glass of
milk or hot chocolate!
Connie's Spinach Salad
This is one of those "call-the-very-next-day-for-the-recipe" recipes. It was served at a ladies church function I attended.
Pink Vinegarette Dressing
¾ - 1 cup sugar
2 tsp. dry mustard
2 tsp. salt
2/3 cup red wine vinegar
3 T. finely grated red onion
3 tsp. poppy seeds
Mix well, then add:
2 cups canola oil
Stir well. Serve with Spinach Salad
Spinach Salad:
Spinach/Romain Mix
Feta Cheese
Bacon
Sliced Strawberries
Candied Almonds (chop almonds, add 1 cup sugar, cook over heat until crystallized)
Craisins
Pink Vinegarette Dressing
¾ - 1 cup sugar
2 tsp. dry mustard
2 tsp. salt
2/3 cup red wine vinegar
3 T. finely grated red onion
3 tsp. poppy seeds
Mix well, then add:
2 cups canola oil
Stir well. Serve with Spinach Salad
Spinach Salad:
Spinach/Romain Mix
Feta Cheese
Bacon
Sliced Strawberries
Candied Almonds (chop almonds, add 1 cup sugar, cook over heat until crystallized)
Craisins
Cheesy Green Bean Casserole
This is a family favorite Thanksgiving dish. It trumps the mushroom soup/French's onion recipe any day
1 (2 oz.) can mushrooms
1/2cup Cheese Whiz
1/2 small onion, chopped
2 cans cut green beans
1/4cup butter
1/2 tsp. salt
1/3 cup flour
1/4 tsp. pepper
1/2 cup milk
Dash of Tabasco
1/4 cup half & half
Slivered almonds
In skillet, saute butter, onion and mushrooms. Add the flour and whisk until smooth. Add milk, half & half and Cheese Whiz. Heat to a boil. Add the green beans (drained), salt, pepper and Tabasco (optional). Stir well. Pour into casserole dish. Top with slivered almonds. Bake at 350 degrees for 20 minutes or until browned and bubbly.
1 (2 oz.) can mushrooms
1/2cup Cheese Whiz
1/2 small onion, chopped
2 cans cut green beans
1/4cup butter
1/2 tsp. salt
1/3 cup flour
1/4 tsp. pepper
1/2 cup milk
Dash of Tabasco
1/4 cup half & half
Slivered almonds
In skillet, saute butter, onion and mushrooms. Add the flour and whisk until smooth. Add milk, half & half and Cheese Whiz. Heat to a boil. Add the green beans (drained), salt, pepper and Tabasco (optional). Stir well. Pour into casserole dish. Top with slivered almonds. Bake at 350 degrees for 20 minutes or until browned and bubbly.
Sweet & Sour Meatballs
I made these for BUNCO and they were delicious! They are good as appetizers or as a main dish, served with rice.
Sweet & Sour Meatballs
Meatballs
1 lb. ground beef
1 c. crushed saltine crackers
1 ½ tsp. onion powder
1 ½ tsp. garlic salt
¼ tsp. ground pepper
1 beaten egg
Sauce
1 (12 oz.) bottle catsup
1 tsp. white vinegar
1 c. brown sugar
1 tsp. yellow mustard
1 c. water
½ of a small onion, chopped fine
2 T. Worcestershire sauce
Mix meatball ingredients well, then form in to meatballs using a small or medium sized scoop to make uniform size balls. In skillet, heat some olive oil (about 1-2 tablespoons) and fry meatballs on all sides until well browned. Remove from pan.
In small saucepan, add all ingredients for cocktail sauce. Mix well and bring to a boil over medium heat. Reduce heat to low and add meatballs. Simmer for 1 hour on low. Can use a crockpot if desired, but don’t start timing 1 hour until sauce is boiling. Serve meatballs alone with toothpicks as an appetizer or over white rice as a main dish.
Sweet & Sour Meatballs
Meatballs
1 lb. ground beef
1 c. crushed saltine crackers
1 ½ tsp. onion powder
1 ½ tsp. garlic salt
¼ tsp. ground pepper
1 beaten egg
Sauce
1 (12 oz.) bottle catsup
1 tsp. white vinegar
1 c. brown sugar
1 tsp. yellow mustard
1 c. water
½ of a small onion, chopped fine
2 T. Worcestershire sauce
Mix meatball ingredients well, then form in to meatballs using a small or medium sized scoop to make uniform size balls. In skillet, heat some olive oil (about 1-2 tablespoons) and fry meatballs on all sides until well browned. Remove from pan.
In small saucepan, add all ingredients for cocktail sauce. Mix well and bring to a boil over medium heat. Reduce heat to low and add meatballs. Simmer for 1 hour on low. Can use a crockpot if desired, but don’t start timing 1 hour until sauce is boiling. Serve meatballs alone with toothpicks as an appetizer or over white rice as a main dish.
Cafe Rio Salad Recipe
No pics to post yet, but these are great recipes. Of course they aren't exactly like the real thing, but darn good anyway.
Café Rio Dressing (Version 1)
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (peeled & chopped)
1⁄2 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.
Café Rio Dressing (Version 2)
1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime
Mix together in the blender... and that's it!
Café Rio Sweet Pork (Version 1)
3-4 lbs pork roast (can substitute chicken) -
1 cup brown sugar-
3 cups salsa
*Mix ingredients in a crock pot and let cook for 10 hours on low.
Place ingredients in a greased slow cooker. Cover and cook on LOW heat for 8-10 hours. Shred pork with a fork or potato masher before serving. Keep lid off after shredding for about 15 minutes so juice will thicken. Use meat in burritos, tacos, or salads. If freezing, keep juice and freeze with meat.
Cilantro-Lime Rice:
* 1 cup uncooked rice
* 1 teaspoon butter or margarine
* 2 cloves garlic, minced
* 1 teaspoon lime zest
* 1 can (15 oz) chicken broth
* 1 1/4 cup water
* 2 tablespoons freshly squeezed lime juice
* 2 teaspoons granulated sugar
* 3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
Here's another option for CAFE RIO PORK that is a little more complex than the salsa recipe, but, oh, so divine. Just mix the sauce, add pork (I usually either use pork loin or pork roast), and cook in the crock pot on low for 7-9 hours (or until it pulls apart with a fork).
1 1/2 cans Coca-cola classic (i've tried it with generic varieties and it's not the same. Diet coke is too sweet.)
1 cup sugar
1 (7 oz) can Chipotle Chiles in ADOBO sauce (since you use the sauce, not the chiles, it is important that you get the chiles in adobo sauce)
1 heaping tsp each of Dry Ground Mustard and Cumin
1 tsp minced garlic.
1. Remove the chiles from the can of adobo sauce. (I left the chiles in once, and it was so potent I cried when I lifted the lid of the crock pot. If you like super-spicy foods, leave one or two chiles in. If you want to clean the system, go ahead and use them all . . .)
2. Add all ingredients (except pork, of course) in a blender. Rinse can of adobo sause with coca-cola to get all the sauce out. Blend until well mixed.
3. Place pork in crock pot and pour sauce over it. (If you use more pork, double the sauce recipe, etc.) Cook on low for 7-9 hours or until the pork pulls apart with a fork.
*NOTE: If you are making a salad, Costco sells some un-cooked, pre-made flour tortillas. When you heat them up in a pan, it tastes lilke the real thing!
CILANTRO-LIME VINAIGRETTE
6 tablespoons oil (half olive, half vegetable)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 clove garlic, minced
1 small hot pepper, finely chopped (or to taste)
Salt and freshly ground black pepper
Combine all ingredients in small jar. Shake well and set aside.
Café Rio Dressing (Version 1)
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (peeled & chopped)
1⁄2 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.
Café Rio Dressing (Version 2)
1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime
Mix together in the blender... and that's it!
Café Rio Sweet Pork (Version 1)
3-4 lbs pork roast (can substitute chicken) -
1 cup brown sugar-
3 cups salsa
*Mix ingredients in a crock pot and let cook for 10 hours on low.
Place ingredients in a greased slow cooker. Cover and cook on LOW heat for 8-10 hours. Shred pork with a fork or potato masher before serving. Keep lid off after shredding for about 15 minutes so juice will thicken. Use meat in burritos, tacos, or salads. If freezing, keep juice and freeze with meat.
Cilantro-Lime Rice:
* 1 cup uncooked rice
* 1 teaspoon butter or margarine
* 2 cloves garlic, minced
* 1 teaspoon lime zest
* 1 can (15 oz) chicken broth
* 1 1/4 cup water
* 2 tablespoons freshly squeezed lime juice
* 2 teaspoons granulated sugar
* 3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
Here's another option for CAFE RIO PORK that is a little more complex than the salsa recipe, but, oh, so divine. Just mix the sauce, add pork (I usually either use pork loin or pork roast), and cook in the crock pot on low for 7-9 hours (or until it pulls apart with a fork).
1 1/2 cans Coca-cola classic (i've tried it with generic varieties and it's not the same. Diet coke is too sweet.)
1 cup sugar
1 (7 oz) can Chipotle Chiles in ADOBO sauce (since you use the sauce, not the chiles, it is important that you get the chiles in adobo sauce)
1 heaping tsp each of Dry Ground Mustard and Cumin
1 tsp minced garlic.
1. Remove the chiles from the can of adobo sauce. (I left the chiles in once, and it was so potent I cried when I lifted the lid of the crock pot. If you like super-spicy foods, leave one or two chiles in. If you want to clean the system, go ahead and use them all . . .)
2. Add all ingredients (except pork, of course) in a blender. Rinse can of adobo sause with coca-cola to get all the sauce out. Blend until well mixed.
3. Place pork in crock pot and pour sauce over it. (If you use more pork, double the sauce recipe, etc.) Cook on low for 7-9 hours or until the pork pulls apart with a fork.
*NOTE: If you are making a salad, Costco sells some un-cooked, pre-made flour tortillas. When you heat them up in a pan, it tastes lilke the real thing!
CILANTRO-LIME VINAIGRETTE
6 tablespoons oil (half olive, half vegetable)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 clove garlic, minced
1 small hot pepper, finely chopped (or to taste)
Salt and freshly ground black pepper
Combine all ingredients in small jar. Shake well and set aside.