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ASPARAGUS APPETIZER ROLL-UPS (3-21-15) 4-4-15 Top of page
12 slices white bread with crusts
removed
8 oz. cream cheese
2 tbsps. green onions, chopped
8 slices bacon, cooked and crumbled
24 fresh asparagus spears
1/4 cup butter, melted
3 tbsps. grated parmesan cheese
Flatten bread slices with rolling pin. In a small bowl, combine cream cheese, onion and bacon. Spoon mixture over bread slices. Cut asparagus to fit bread and place 2 spears on each slice. Roll up bread and place seam side down on greased baking sheet. Brush with butter and sprinkle with parmesan cheese. Bake at 400 for 10-12 minutes until lightly browned. Serve immediately.
SLOW COOKER BROWN SUGAR HAM (From fivehearthome.com) 4-4-15
1 fully cooked ham
2 cups pineapple juice
2 cups brown sugar
4 tsps. dijon mustard
4 tsps. balsamic vinegar
4 tsps. honey
2 tbsps. cornstarch
2 tbsps. water
Remove ham from packaging and discard any flavoring packet. If using a bone-in ham, check end of bone for a plastic cap and, if present, discard. Pour pineapple juice in bottom of a large (7-quart), oval slow cooker. In a medium bowl, mix brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker. Cover slow cooker with lid and set to low. Cook ham for 4 to 6 hours or until meat is tender and internal temperature reaches 140°. If desired, flip and baste ham halfway through cooking time and again about an hour before ham is done. Once ham is done, remove to a platter and tent with foil to keep warm. Skim fat and strain juices from crock pot into a pot and place on the stove over medium heat. In a small bowl, use a fork to stir cornstarch into water to make a slurry. Slowly pour slurry into pot while whisking ham juices. Allow mixture to bubble and thicken for a minute or two, occasionally stirring. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry. Do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken appropriately. Serve ham warm with sauce on the side or drizzled on top. If you prefer an oven-cooked ham effect, you may also glaze entire ham with thickened sauce and pop it under the broiler for about 5 minutes before serving, watching carefully.
Tips, hints and helps: Keep celery fresh by removing celery from the sleeve, wetting a paper towel and putting it inside the sleeve. Put the celery bag inside the sleeve and store in the refrigerator in a bread bag shut tight. 4-4-15
BAKED SPAGHETTI 4-4-15
1 cup chopped onions
1 cup green peppers, chopped
1 tbsp. butter
28 oz. tomatoes with liquid
4 oz. mushrooms, drained
2 1/4 oz. sliced ripe olives, drained
1 tsp. oregano
1 lb. ground beef, browned and
drained
12 oz. spaghetti, cooked and drained
2 cups shredded cheddar cheese
10 3/4 oz. cream of mushroom soup
1 cup water
1 cup grated parmesan cheese
In a skillet, saute onion green pepper and butter until tender. Add beef and drain, add remaining vegetables. Cover and cook 10 minutes. Place half spaghetti in greased 9x13" pan. Top with half of vegetable/meat mixture. Sprinkle 1 cup shredded cheddar cheese over top. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with parmesan cheese. Bake uncovered at 350° for 30-35 minutes or until heated through.
CHEDDAR CHEESE MASHED POTATOES (From tasteofhome.com) 4-4-15
3-3/4 pounds Yukon Gold potatoes,
peeled and cubed
1 large sweet potato, peeled and
cubed
6 garlic cloves, halved
1 cup (8 oz.) reduced-fat sour
cream
1 tsp. minced fresh thyme or 1/4
teaspoon dried thyme
1-1/2 tsps. salt
1/2 tsp. pepper
2 cups (8 oz.) shredded reduced-fat
cheddar cheese, divided
Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. In a large bowl, mash potatoes. Stir in the sour cream, thyme, salt, pepper and 1 cup cheese. Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through. Yield: 12 servings (3/4 cup each).
DOLLY PARTON SALAD (4-7-12) 4-4-15
1 3 oz. pkg instant lemon pudding
(can use sugar free)
1 6 oz. pkg. lemon Jell-O (can
use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges,
drained
1 12 oz. Cool Whip
Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert. Variation: can add 1/2 cup light sour cream and 1/4 cup walnuts instead of cool whip.
HASH BROWN CASSEROLE 4-4-15
8 frozen hash brown patties
4 cups shredded cheddar cheese
1 lb. fully cooked cubed ham
7 eggs
1 cup milk
1 tsp. ground mustard
salt if desired
Put patties into 9x12" pan and top with cheese and ham. Beat eggs with milk and mustard and pour over layers. Cover and bake 1 hour at 350. Uncover and bake 15 minutes more.
Tips, hints and helps: Better fruit salad can be made by using the fruit juice from your fruit and water instead of using all water. 4-4-15
5 LAYER OREO DESSERT (From adventuresofadiymom.com) 4-11-15 Top of page
Layer one:
35 Oreos, crushed
6 tbsp. butter, melted
Mix together and press into 9x13 pan. Refrigerate 10 minutes.
Layer two:
8 oz. cream cheese
1/4 cup sugar
2 tbsps. cold milk
1 1/4 cup whipped topping
Mix well and spread over layer one.
Layer three:
3 1/4 cup milk
2 pkgs. chocolate pudding
Mix together and spread over layer two
Layer four:
whipped topping (the rest of a 12 oz tub)
Spread over layer three
Layer five:
3-4 Oreos, crushed
Sprinkle on top.
Refrigerate a few hours and enjoy.
DOUBLE CHOCOLATE LOAF (From oprah.com) 4-11-15
Butter , for greasing pan
3/4 cup tightly-packed dark brown sugar
1 cup Dutch cocoa powder , sifted
1 1/2 cups all-purpose flour , plus more for dusting
3/4 cup granulated sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
2 eggs
1 egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 tsp. vanilla
8 ounces semisweet (60 percent) chocolate chunks
Whipped cream (optional)
Preheat oven to 350°. Butter one 9" x 5" x 3" loaf pan, dust with flour, and knock out excess flour. Place brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Press out any lumps with the back of a large spoon. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt. In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, vegetable oil, and vanilla; whisk until combined. Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined. Remove the bowl; stir in chocolate chunks by hand with a wooden spoon. Pour the batter into the prepared pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean. Let cool in pan for 15 minutes; remove and place on rack to cool completely. Serve plain or toasted; top with whipped cream (optional).
BEST BURGER AND FRENCH FRY SEASONING (From familyfreshmeals.com) 4-11-15
Makes about 6oz
1/4 cup salt
2 tbsps. paprika
1 tbsp. garlic powder
1 tbsp. garlic salt
1/2 tbsp. cumin
1/2 tbsp. pepper
1/2 tbsp. dried basil
1/2 tbsp. dried parsley
1 tsp. chili powder
1/2 tsp. celery salt
Pour all ingredients into a jar. Seal the jar and shake until all spices are well combined.
CHOCOLATE BREAD 4-11-15
1 3/4 cup flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup softened butter
1 cup sugar
2 eggs
1 cup buttermilk
1/2 cup mini chocolate chips
1/3 cup chopped pecans or 1/3 cup more mini chocolate
chips
Combine dry ingredients in bowl. Cream butter and sugar in another bowl. Add eggs, buttermilk and mix until combined. Add dry ingredients and fold in chips and nuts. Pour into greased loaf pan and bake at 350° for 55 minutes. Cool 10 minutes and then remove from pan and allow to cool completely.
CASSEROLE 4-11-15
Grease a 9x13" pan and layer in 2 tubes of jumbo grands biscuits.
Top with:
1 bag frozen broccoli
2 pkgs. sliced mushrooms, saute in butter 5-10 minutes
14 sausage links or some ham pieces
1 red pepper, sliced
6 whole eggs
minced onion
garlic powder
Lay each ingredient over top the other and top with egg mixture. Sprinkle with 1 pkg. shredded Four Cheese blend. Bake at 350° for 1 hour and 5 minutes.
CHERRY RHUBARB JAM 4-11-15
6 cups chopped rhubarb
4 cups sugar
1/2 cup water
Bring to a boil and boil 5 minutes. Add 6 oz. strawberry, cherry or raspberry jello. Stir in 1 can of cherry pie filling which has been chopped to reduce the size of the cherries. Cook 1 more minute. Can be served over ice cream or used as jam or can be put over pork in the final stages of cooking.
5 LAYER OREO DESSERT (From adventuresofadiymom.com 4-11-15) 4-18-15 Top of page
Layer one:
35 Oreos, crushed
6 tbsp. butter, melted
Mix together and press into 9x13 pan. Refrigerate 10 minutes.
Layer two:
8 oz. cream cheese
1/4 cup sugar
2 tbsps. cold milk
1 1/4 cup whipped topping
Mix well and spread over layer one.
Layer three:
3 1/4 cup milk
2 pkgs. chocolate pudding
Mix together and spread over layer two
Layer four:
whipped topping (the rest of a 12 oz tub)
Spread over layer three
Layer five:
3-4 Oreos, crushed
Sprinkle on top.
Refrigerate a few hours and enjoy.
ELAINE'S SLOPPY JOES 4-18-15
3 lbs. ground beef, drained
1 1/4 cups ketchup
salt to taste
1 1/2 tsps. dry mustard
1/4 cup brown sugar
onion flakes, to taste
pinch pepper
1 1/2 tbsps. vinegar
Mix together and simmer.
ALOHA PARTY PUNCH (From thefrugalgirls.com) 4-18-15
1 large can (46 oz.) of pineapple juice
7 cups of fruit punch
1 liter of ginger ale
1 container (46 oz.) orange sherbet
Punch bowl with glasses
Simply mix ingredients together, serve, and enjoy!
CHINESE CHICKEN CASSEROLE 4-18-15
1 large can chop suey vegetables, drained
1 large can carnation milk
1 can bamboo sprouts, cut into small pieces
1 can cream of chicken soup
2 cups cooked chopped chicken
3 oz. pkg. slivered almonds
1 can water chesnuts, drained
1 can cream of mushroom soup
1 cup cooked rice
Combine together with 1 can chow mein. Put into a buttered baking dish and bake at 350° for 45 minutes. Top with crushed potato chips.
ONE-STEP PINEAPPLE ANGEL FOOD CAKE 4-1-99
One step angel food cake mix
1 20 oz. can crushed pineapple
Mix and pour into a 9x13" pan bake at 350° for 25 minutes.
SLOW COOKER PARTY MEATBALLS (From allfreeslowcookerrecipes.com)
28 oz. frozen meatballs
18 oz. grape jelly
12 oz. jar chili sauce (use about 6 ounces)
18 oz. bottle of BBQ sauce
1 large vidalia onion, chopped
Chop or mince onion to desired-sized pieces. Place chopped onion on the bottom of your slow cooker insert. Stir together grape jelly, BBQ sauce, and chili sauce in separate bowl until thoroughly blended. Add sauce to slow cooker insert and combine with onions until blended. Add meatballs to slow cooker and stir until meatballs are coated. Cook the meatballs in sauce for 6 to 8 hours on LOW or 2 to 2 1/2 hours on HIGH until meatballs are cooked through. Stir occasionally.
PINEAPPLE ANGEL FOOD CAKE 4-18-15
Put dry cake mix into the bottom of an ungreased 9x13" pan and top with 20 oz. can pineapple or 1 can of any flavor pie filling. When using pineapple, can put strawberries on the bottom first, then the cake mix, then the pineapple. Bake 25 minutes at 350°.
Tips, hints and helps: Can use chili sauce and orange marmalade with meatballs in a slow cooker. 4-18-15
OCEAN SPRAY CRANBERRY MEATBALLS 4-18-15
28 oz. frozen meatballs, thawed
12 oz. bottle chili sauce
1 can jellied or whole cranberry sauce
Mix together and cook in a slow cooker.
CABBAGE ROLLS 4-18-15
1 pound ground beef
1 cup raw rice
2 eggs
2 cans tomato soup or 1 large can tomatoes
1 medium head cabbage
2 tsps. salt
1 tbsp. chopped onion
Separate leaves from head of cabbage and boil in large saucepan for 2 minutes. Drain. In a mixing bowl, combine beef, rice, eggs, onions and tomato soup. Mix together and put approximately 1 tbsp. of mixture onto each leaf and roll up. Place rolls side by side into baking pan. Top with remaining can of tomato soup and 1/2 cup water. Bake at 350° for 1 1/2 hours.
CABBAGE ROLL CASSEROLE 4-18-15
1 lb. ground beef
1 large onion, chopped
1 garlic clove, minced
1/2 bell pepper, chopped
1 can Ro-Tel tomatoes
1 cup water, V8 juice or tomato sauce
1/2 cup raw rice
1 head cabbage, shredded
Preheat oven to 350°. Brown hamburger, onion, pepper and garlic. Cook until vegetables are wilted, drain. Add Ro-Tel and water. Put cabbage in bottom of pan and meat on top. Cover with foil and bake 1 hour.
JIMMY DEAN'S SAUSAGE CHEESE BALLS (From allrecipes.com) 4-25-15 Top of page
2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
1 1/2 cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 tsps. black pepper
2 tsps. minced garlic (optional)
Preheat oven to 375°. Combine all ingredients in a large mixing bowl; stir well. Form into 1 inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.
BIG BARBECUE LITTLE SMOKIES (From food.com) 4-25-15
1 lb Little Smokies sausage
1/2 cup ketchup
1/2 cup brown sugar
1 tsp. Worcestershire sauce
1/2 cup barbecue sauce
Use a 4-quart slow cooker. Put the sausage into your stoneware insert, and add the ketchup, brown sugar, Worcestershire sauce, and barbecue sauce. Stir to combine. Cook on low for 4 hours, or on high for 2 hour or until heated through. Serve with toothpicks right out of the slow cooker.
GRAPE JELLY AND CHILI SAUCE SMOKIES (From ayearofslowcooking.com) 4-25-15
1 pound Little Smokies sausage
1 (12-ounce) bottle chili sauce (housed by the ketchup)
1 (18-ounce) jar grape jelly
Use a 4-quart slow cooker. Put the smokies into the slow cooker, and pour in the sauces. Stir to combine. Cover and cook on low for 4 hours, or high for 2 or until the smokies are heated through. Serve out of the crock with toothpicks.
MINI CRESCENT DOGS (From pillsbury.com) 4-25-15
2 cans (8 oz each) refrigerated crescent dinner rolls
48 cocktail-size smoked link sausages or hot dogs
Heat oven to 375°. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
PINEAPPLE ANGEL FOOD CAKE (4-18-15) 4-25-15
Put dry cake mix into the bottom of an ungreased 9x13" pan and top with 20 oz. can pineapple or 1 can of any flavor pie filling. When using pineapple, can put strawberries on the bottom first, then the cake mix, then the pineapple. Bake 25 minutes at 350°.
ONE-STEP PINEAPPLE ANGEL FOOD CAKE (4-1-99) 4-25-15
One step angel food cake mix
1 20 oz. can crushed pineapple
Mix and pour into a 9x13" pan bake at 350° for 25 minutes.
EASY PEPPERONI ROLLS (From thegunnysack.com) 4-25-15
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per
can)
56 pepperoni slices
Block of cheese like cojack or cheddar
1 beaten egg
Parmesan cheese
Italian seasoning
Garlic powder
1 jar pizza sauce
Cut the block of cheese into at least 28 squares. Flatten a biscuit out and stack pepperoni and cheese on top. Gather up the edges of the biscuit. Line the rolls up (seam side down) in a greased 9×13 in. pan. Brush with beaten egg. Sprinkle with Parmesan, Italian seasoning and garlic powder. Bake at 425° for 18-20 minutes. Serve the rolls with warm pizza sauce for dipping.
CHOCOLATE BREAD (4-11-15) 4-25-15
1 3/4 cup flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup softened butter
1 cup sugar
2 eggs
1 cup buttermilk
1/2 cup mini chocolate chips
1/3 cup chopped pecans or 1/3 cup more mini chocolate
chips
Combine dry ingredients in bowl. Cream butter and sugar in another bowl. Add eggs, buttermilk and mix until combined. Add dry ingredients and fold in chips and nuts. Pour into greased loaf pan and bake at 350° for 55 minutes. Cool 10 minutes and then remove from pan and allow to cool completely.
CREAM CHEESE BOULLION DIP 4-25-15
1 block cream cheese
2 beef boullion cubes
Put the cubes in just enough water to dissolve without having excess liquid and smash with a fork. Combine with cream cheese and blend with mixer. Refrigerate. Serve with chips or other appetizers.
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