This recipe is great! I think we make this once a month. This would be great for parties so keep it in mind!
5 cans chicken 2 stalks celery, thinly sliced 1 T. garlic powder (more according to your taste) 1 cup of chopped pecans many red seedless grapes, cut in halves pepper to taste (we use our pepper mill pepper, its better) A little over half a large jar of Kraft MAYO Mix everything together very well. Spoon onto Hawaiian Sweet Rolls. We purchase ours at Shop n Save in front of the deli dept. Make sure and taste it to see if more garlic powder or pepper is needed. Again, this is all according to taste. Enjoy!
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1 cup shortening
1 cup sugar 1 cup brown sugar 2 eggs 2 cups flour 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 cups corn flakes 2 cups quick oats 1 cup coconut 1 tsp. vanilla Mix shortening and sugars, then add the eggs and vanilla mixing well. Sift flour, baking soda, baking powder and salt in a separate bowl. Mix creamed mixture to dry mixture. Next add in the corn flakes, oatmeal and coconut to the mix. Drop by spoonfuls onto parchment paper lined cookie sheet at 350 for 10-12 min. 1 Loaf French Bread
2 T. to 1/2 cup extra virgin olive oil several plum tomatoes chopped (Use whatever tomatoes you like) 1 pkg. crumbled feta cheese 1 T. Basil 1/2 cup finely chopped red onion 3 T. parsley About 2 red bell peppers about 1/2 cup Parmesan cheese Place bread on baking sheet lined with parchment paper. Brush or scatter from bottle, some olive oil over bread on one side. Broil until lightly toasted. Mix tomatoes, olive oil, feta, Parmesan cheese, onions, parsley, peppers and basil in bowl. Spoon mixture onto each slice once bread is toasted. This has been one of our family favorites since 2008. This goes great with many dinners but especially Pastas! Enjoy! This was a big pleaser for my husband one day. I haven’t made it in awhile but made it this evening for dinner. When browning the ground beef, I added Nick’s seasoning, Accent and some white pepper. Ok. Update: Just decided that 2 cans of diced tomatoes in juice would make it even better!
Ingredients: 10 ounces egg noodles 1 1/2 pounds ground beef 2 (14.5 ounce) can peeled and diced tomatoes with juice 1 tsp. salt 1 T. white sugar 1 1/2 cups sour cream 3 to 4 ounces cream cheese 1/2 onion, chopped 1 cup shredded Cheddar cheese Directions: 1. Preheat oven to 350 degrees 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain 3. In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes. 4. In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9 x 13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. Top with the remaining noodles and sprinkle with the cheese. 5. Bake at 350 degrees for 25 minutes. Good hearty meal! Ingredients Boneless skinless chicken breast cut up into bite size pieces. Extra Virgin Olive Oil (I cover the whole bottom of pan) 1 bag Baby Spinach 2 cans stewed tomatoes 1 8oz. package of cream cheese; cut up 2 Tablespoons of minced garlic (I use jar kind) 1 to 2 tsp. basil 1/4 tsp black pepper 1 package of pasta (your choice) I use fettuccine In a large frying pan, brown chicken in olive oil. Add garlic and let cook until garlic begins to brown. About 5 minutes. Add to pan the tomatoes, cream cheese, basil and pepper. Reduce heat; simmer. Start noodles, when almost done, add the spinach to water and continue cooking until pasta is done.
When cream cheese has melted and sauce is creamy, and the pasta and spinach to pan and stir. Sever with Grilled Italian bread! Chuck Roast – cut into cubes
2 Tablespoons or more if you like of oil. We always use Extra Virgin Olive Oil…better for ya! 1 or 2 onions (chopped) 1 to 2 Tablespoons minced garlic 1 tsp. caraway seed 1 to 2 bay leaves pepper and salt to taste (I used Kosher salt) 1 to 2 tsp. paprika 2 med. tomatoes (chopped) or 2 small canned whole potatoes (chopped) fresh peppers ( I used ours from the garden and they are Gypsy’s or you can use Hungarian wax or Green peppers. Your choice. 2 to 3 medium potatoes (red and chopped) (we are using caned whole potatoes) put in close to the end if using the canned ones since they are pre-cooked and are already soft. water (enough to cover) Heat oil in pan and braise chopped onions until nice and brown. add paprika but stir in so paprika doesn’t burn Add beef cubes and sauté until brown then add in the garlic, caraway seed, salt, pepper and bay leaf. If using red potatoes, put in now. Otherwise add with the tomatoes and peppers if using canned potatoes. Pour water in enough to cover When meat is almost done, add the chopped tomatoes and peppers. Add potatoes last if using canned whole potatoes. If you want just a bit of heat….add a shake or two of crushed red pepper flakes. That’s what we did. Gives it just a little punch. Cook about 1.5 hours Eat with Italian bread for dipping! Enjoy! 1 1/2 T. cornstarch
1/3 c. brown sugar 1/2 c. cold water 2 large cans sliced peaches in heavy syrup (drained) 1 T. lemon juice 1 T. butter Biscuit Topper Mix first 3 ingredients; Cold water and cornstarch in med. saucepan then brown sugar. Add peaches. Cook and stir until thickened. Add butter and lemon juice. Pour into 9×13 inch glass pan. Add Biscuit Topper. Sift together: 1 cup flour 3 T. sugar 1 1/2 tsp. baking powder 1/4 tsp. salt Cut in 1/4 cup of butter till like coarse crumbs. Might need to add a bit more butter. In a small bowl, Mix 1/4 cup of milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten. Drop by spoonfuls atop hot fruit. Sprinkle with sugar Bake at 400 for 20 minutes or until topper is light brown. Banana Split CakeIngredients: 12 Honey Graham Crackers (about one sleeve) finely crushed 1 cup sugar, divided 1/3 cup butter, melted 2 pkg. (8oz each) cream cheese, softened 5 bananas, one for top 2 cups cold milk 2 pkg. (4 serving size) Jell-O vanilla instant pudding 2 cups, thawed cool whip, divided 1 cup chopped pecans Mix honey graham cracker crumbs, 1/4 cup of sugar and the melted butter. Press onto bottom of 13 x 9 inch glass pan. Freeze for 10 minutes. Beat cream cheese and remaining 3/4 cup sugar with mixer until well blended. Spread carefully over crust; Slice 4 of the bananas; top on crust. Pour milk into large bowl. Add dry pudding mixes. Beat for 2 minutes. Gently stir in 1 cup of whipped topping. Spread over banana layer in pan. Top with remaining 1 cup whipped topping. Sprinkle with pecans. Refrigerate for 4 to 5 hours. Slice remaining banana just before serving; arrange over dessert. Store leftovers in refrigerator.
OPTIONAL: If you like pineapples, you may also use pineapple chunks at the same time you place the banana slices on the crust. I happen to omit mine as I’m not one for pineapples mixed in desserts. I like pineapples all by themselves. O'Henry BarsHere is a great candy recipe to make for the Holidays! It was passed on to me from a friend. You should be able to right click the recipe card and download to your computer and print out if you like. Enjoy!
Oreo TrufflesHere is a pretty simple…somewhat messy candy to serve up for the Holidays! Right click recipe card and save to your computer for printing. Enjoy!
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