Forget Bisquick! This is way better!
Ingredients:
2 1/2 c. flour
6 tsp. baking powder
2 T. sugar
1 tsp. salt
2 eggs
2 c. milk
4 T. oil
Just throw everything in a bowl and mix it together. If you want you can add any mix-in you would like.
Ingredients:
3 large boneless/skinless chicken breats cut into bite size pieces
1 medium onion diced
1 spoonful of mince garlic and some juice
2 15.5 oz cans great northern white beans rinsed and drained
1 can (14.5 oz) chicken broth (I use about 1/2 of one of those boxes of chicken broth)
2 (4oz) cans chopped green chilies
Seasonings:
1 tsp ground cumin (don't skip out on this!)
1 tsp Garlic salt (or just salt)
1 tsp dried oregano
a few twists of pepper grinder (or 1/2 tsp)
Creamy goodness:
1 cup sour cream
1/2 cup whipping cream
Directions:
In a Large sauce pan saute chicken, onion, and garlic until chicken has a few brown side and no pink. Add beans, broth, chilies, and seasonings. Bring to a boil then reduce heat and let simmer about 20 minutes uncovered. Remove from heat and stir in sour cream and cream. Serve immediately
INGREDIENTS:
1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) taco seasoning mix
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Thick 'n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream, if desired
3 green onions, sliced, if desired
DIRECTIONS:
1. Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
3. Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.
4. To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.
Ingredients
6 tablespoons red wine vinegar
6 tablespoons orange juice
6 tablespoons sugar
3 tablespoons ketchup
1 teaspoon cornstarch
1 pound boneless, skinless chicken breasts, trimmed
2 tablespoons vegetable oil
1 large red onion, halved and sliced
1/4 inch thick
2 cups fresh pineapple chunks (14 ounces)
3 cloves garlic, minced
1 tablespoon grated ginger
2 scallions, sliced thin
S & P
Directions: Whisk the vinegar, orange juice, sugar, ketchup, and cornstarch together in a small bowl and set aside.
Pat the chicken dry with paper towels and slice it into 1/2-inch wide strips, season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken and cook until no longer pink, about 3 minutes. Transfer to a bowl.
Add the remaining 1 tablespoon oil and heat over medium heat until shimmering. Add the onion and cook until just beginning to soften, about 2 minutes. Add the pineapple and cook until heated through, about 1 minute.
Stir in the garlic and ginger and cook until fragrant, about 15 seconds. Whisk the vinegar mixture to recombine, then add with the chicken to the skillet. Toss until all the ingredients are well coated with sauce. Sprinkle with the scallions before serving. Serve over white rice.
using fresh pineapple is a must!
2 Tablespoons unsalted butter
2 Tablespoons olive oil
4 Tablespoons fresh chopped garlic
3 Cups heavy cream
1 Large pinch of salt
Fresh ground pepper
2 Cups Parmesan or Asiago cheese, finely grated
Place the butter & olive oil in a medium sauce pan over medium heat & melt the butter. Add the garlic & turn heat down to low. Stirring often so the garlic doesn't brown, gently cook garlic until very aromatic & cooked through. Next, add cream, salt & pepper & turn heat to medium, bringing to a gentle simmer. Allow the cream to reduce by about one third. Whisk in the cheese & adjust seasonings if needed. Pour over just about anything!
Just made this the other night and it was so yummy. Actually, made it during the day while the kids were napping and chilled it until dinner.
I was just typing this up for a friend and thought I would throw it on here in case someone doesn't have a good taco soup recipe...everyone needs that.
Taco Soup
Brown 1/2 -1 lb hamburger ( i usually throw i about 1/4 an onion and 1/2 a green pepper)
then in a pot put:
4 cups water
1 can tomato sauce
1 can stewed tomatoes (we don't like tomatoes so I do 2 cans sauce rather than this)
1 can corn
1 can black beans
1/2 package taco seasoning
browned hamburger
1 large can kidney beans
let it all come to a boil, then simmer for 10-15 minutes. I also do this in the crock pot on low for a couple of hours. Top with cheese and chips...yummyliscious
Cute idea for Christmas time!
sugar cookies
white frosting
red sprinkles (hat)
chocolate chips (eyes)
red hots (mouth or nose???)
marshmallows (pom pom oh hat)
INGREDIENTS
1 (20 ounce) package chocolate sandwich cookies with mint creme filling
2 (18.5 ounce) packages white chocolate
4-6 candy canes crushed
DIRECTIONS
1. Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
2. In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
3. In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
4. Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
5. Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container
6. Sprinkle top with crushed candy canes (or can add with the oreos in step 3)
http://allrecipes.com/Recipe/Oreo-Cookie-Bark/Detail.aspx
Everything I post is a dessert...I promise we eat "real food" too.
(Makes 4 dozen)
1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.
3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.
4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.
5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container
Peanut Butter Bars
1c. butter
1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar
1 1/2 c semi-sweet choco chips
4 Tbsp peanut butter
Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 9"x 13" pan. Melt choco chips with 4 Tbsp peanut butter (either on stovetop or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.
This is a sweet spaghetti recipe...
1 pkg spaghetti noodles
1 1/2 pounds ground beef
3 cans Hunts Tomato sauce
1 cup brown sugar
1 1/2 tsp oregano
1 1/2 tsp garlic powder
1/2 tsp curry
Grated Parmesan Cheese
Cheddar Cheese
Break spaghetti noodles and cook as directed. Brown ground beef.
Sauce: Combine cans of tomato sauce, brown sugar, oregano, garlic powder, and curry in pan until warm.
Put everything in 9X13 casserole dish and top with grated cheddar and parmesan cheese.
Bake at 350 for approx. 8 min, or until cheese melts.
Variation: use can of hunt's spaghetti sauce and add 1 cup brown sugar
My Mom used to make this every summer. It is perfect after a hot summer day!!
1/2 gallon vanilla ice cream (do NOT use vanilla bean)
1 1/2 - 2 pkgs pink lemonade Kool-Aid (NOT sugarfree)
2 graham cracker pie crusts
Soften the vanilla ice cream, stir in pink lemonade until completely mixed in and dissolved. Pour half into each pie crust. Cover and freeze. Tastes great with sliced strawberries. Garnish with lemon slices.
*a lot of times I buy the frozen concentrate pink lemonade or regular lemonade instead of using the Kool-aid. I think it tastes better.
3 oz. box orange Jell-O
2/3 c. boiling water
1 c. vanilla ice cream, softenend
8 oz. cool whip, thawed
2-3 c. peaches, sliced and cut into bite sized pieces
2 graham cracker crusts
Dissolve Jell-O completely in boiling water. Add vanilla ice cream and stir until melted. Fold in cool whip and peaches until thoroughly combined. Pour mixture into graham cracker crusts. Refrigerate until set (can also freeze). Makes 2 pies.
This is one of those recipes that sneaks in the vegetables. This vegetable is in the form of tomato soup. You would never know it.
2 c. all purpose flour
1 ½ c. sugar
4 t. baking powder
1 t. baking soda
1 ½ t. allspice
1 t. cinnamon
½ t. ground cloves
1 can tomato soup
½ c. shortening
2 eggs
¼ c. water
Preheat oven to 350°. Grease and flour a 13x9x2 pan. Measure dry ingredients into a bowl and mix. Add soup and shortening. Beat on medium speed for 2 minutes, scraping constantly. Add eggs and water. Beat two minutes more, scraping frequently. Pour into pan and bake 35-40 minutes. Frost with cream cheese frosting.
This is the yummiest french toast I have ever had. So easy to do the night before and just cook in the morning. Great for a brunch.
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 14 Hrs 10 Min
INGREDIENTS
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
DIRECTIONS
1. In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
2. The next morning: Preheat oven to 350 degrees.
3. In a small bowl, combine butter, sugar, and maple syrup. Spoon mixture over bread.
4. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
1 chocolate cake mix
12 oz. Cool Whip
1 large box chocolate pudding
3 SNICKERS bars cut in small pieces
Bake cake. Make pudding according to directions. Layer bite-size pieces of cake, 1/3 pudding, 1/3 Cool Whip, 1 Snicker bar in a trifle dish or a deep glass bowl. Repeat 2 more times. (You will not use all the cake.) Refrigerate.
***I like to sprinkle the crumbs of the snickers on top when finished.
You may already have a version of this recipe, but I made it last night and it's so yummy!
1 package Betty Crocker SuperMoist German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 can (14 ounces) sweetened condensed milk
1 jar (16 to 17 ounces) caramel, butterscotch or fudge topping
1 (8-ounce) container frozen whipped topping, thawed
1 cup toffee chips, or bits or 5 bars chocolate-covered toffee candy bars coarsely chopped
Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of 13x9-inch pan. Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
