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Post by nikita04 on May 6, 2008 15:28:23 GMT -4
Taco Pie
1 pound ground beef 1 package taco seasoning 1 small can of tomato paste 1/4 cup water 1 small chopped onion 8 oz. shredded Monterrey Jack Cheese 1 can of biscuits (8 to 10 count)
Flatten biscuits into a glass Pyrex 9x11 baking dish,to form a bottom layer crust. Brown ground beef & onions -then drain. Add taco seasoning to meat & simmer for about 5 minutes.Add tomato paste and 1/4 cup water-simmer on low for 10 minutes.Pour 1/2 of the meat mixture over biscuits,then top with 1/2 of cheese,then add the rest of the meat mixture,then the rest of the cheese for the second layer. Bake according to directions on biscuit can.
When serving add your own favorite taco toppings such as sauce,sour cream,etc.
It's not much,but it is good!
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Post by 2cedarschick on May 6, 2008 16:03:34 GMT -4
Okay, so I didn't cook any of these recipes this weekend, but did try new stuff that I found on recipezaar.com. I will have to print these and put them in the drawer with the others that I go thru when I'm tired of the same ol' stuff!
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Post by queenbee on May 6, 2008 16:19:48 GMT -4
As long as you make mac salad when you get here, I don't care if you ever use the recipes you got.
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Post by 2cedarschick on May 6, 2008 16:22:26 GMT -4
You got it! ;D
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Post by nikita04 on May 7, 2008 1:32:54 GMT -4
Breakfast Pie
1 cup shredded cheddar cheese 1 deep dish pie shell,baked 5 minutes 1/2 roll sausage,cooked, crumbled & drained 4 eggs,beaten 3/4 cup heavy cream or half &half (or you can use milk) 1/4 tsp.salt Pepper to taste
Preheat oven to 375.Cover bottom of pie shell with half of cheese.Place sausage over cheese. Mix eggs,milk,salt & pepper & pour over sausage.Cover with remaining cheese. Bake at 375 for 25-30 minutes.
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Post by maddy on May 7, 2008 5:08:08 GMT -4
I was going to try to go back to sleep, but Nikita just made me hungry!!
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Post by 2cedarschick on May 7, 2008 8:40:50 GMT -4
Uh, nikita, could you pass a slice of that over here? I'm starved!
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Post by taylor on May 7, 2008 9:21:56 GMT -4
Since breakfast has been mentioned, I used to work at Cracker Barrel and brought this recipe home with me - the kids used to LOVE this-
Hashbrown Casserole
1 24oz bag frozen hash browns 1 can condensed cream of chicken soup 1/4 stick margarine, cold and chopped small 1 cup shredded cheddar 1/2 cup chopped onion 1 tsp. black pepper
While hash browns are still frozen, mix in the soup, onions, margarine, black pepper, and 3/4 of the cheese with your hand. Using your hand may be messy, but it keeps the hash browns from breaking up into tiny pieces. Scoop into square glass Pyrex baking dish that has been sprayed with non-stick spray and pat down lightly. Top with remaining cheese. Bake at 350` until potatoes are done and top is lightly brown. Remove from oven and allow to stand about 5 minutes. Cut into squares and serve.
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Post by 2cedarschick on May 7, 2008 9:28:48 GMT -4
Oooh Taylor, we love the casserole at the barrel!
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Post by queenbee on May 8, 2008 15:55:17 GMT -4
Cookies on a Stick
As folks munch on these peanut butter cookies, they’re delighted to uncover the candy bar surprise tucked inside. —Delores Wallace, Jacobsburg, Ohio INGREDIENTS
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
20 lollipop sticks
20 miniature Snickers candy bars
SERVINGS 20 CATEGORY Dessert METHOD Baked PREP 30 min. COOK 15 min. TOTAL 45 min. DIRECTIONS In a large mixing bowl, cream the butter, peanut butter and sugars. Add egg; beat well. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Insert a lollipop stick into a side of each candy bar until stick is nearly at the opposite side. Press 1 heaping tablespoon of dough around each candy bar until completely covered. Press dough tightly around the end of the candy bar and the stick. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 14-16 minutes or until cookies are set. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. Yield: 20 cookies.
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Post by queenbee on May 8, 2008 15:57:35 GMT -4
SO how come ya'll don't make some of this and bring it up here for us to eat???
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Post by queenbee on May 8, 2008 16:09:56 GMT -4
Coconut Pineapple Pops From Light & Tasty
There's a taste of the tropics in these shivery sensations that pair pineapple with coconut pudding. With these sunny color and creamy texture, these pops just might be your hottest fresh-from-the-freezer treat! INGREDIENTS
1-1/2 cups cold 2% milk
1 can (6 ounces) unsweetened pineapple juice
1 can (8 ounces) unsweetened crushed pineapple
1 package (3.4 ounces) instant coconut cream pudding mix
14 plastic cups or Popsicle molds (3 ounces each)
14 Popsicle sticks
SERVINGS 14 CATEGORY Low Fat METHOD Freezer PREP 10 min. TOTAL 10 min. DIRECTIONS In a blender or food processor, combine the milk, pineapple juice and pineapple; cover and process until smooth. Pour into a bowl; whisk in pudding mix for 2 minutes. Pour 1/4 cup into each cup or mold; insert Popsicle sticks. Freeze until firm. Yield: 14 servings.
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Post by queenbee on May 8, 2008 16:10:57 GMT -4
Granola Banana Sticks From Quick Cooking
INGREDIENTS 1/4 cup peanut butter
2 tablespoons plus 1-1/2 teaspoons honey
4-1/2 teaspoons brown sugar
2 teaspoons milk
3 medium firm bananas
6 Popsicle sticks
2 crunchy oat and honey granola bars, crushed SERVINGS 6 CATEGORY Dessert PREP 20 min. TOTAL 20 min. DIRECTIONS In a small saucepan, combine the peanut butter, honey, brown sugar and milk; cook until heated through, stirring occasionally. Peel bananas and cut in half widthwise; insert a Popsicle stick into one end of each banana half. Spoon peanut butter mixture over bananas to coat completely. Sprinkle with granola. Serve immediately or place on a waxed paper-lined baking sheet and freeze. Yield: 6 servings.
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Post by maddy on May 8, 2008 16:16:40 GMT -4
Make this for your Mom on Mother's Day!!! ;D
Bellini Meanie Martini
INGREDIENTS 1/4 cup good quality vodka 2 fluid ounces peach schnapps 1 cup ice cubes 2 fluid ounces champagne 3 fresh raspberries for garnish
DIRECTIONS Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries.
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Post by sangria on May 8, 2008 16:30:06 GMT -4
OR, make these for your mom! This is the recipe I made on Cinco de mayo and they are worth every bit of effort. Be aware that the reposado is $40.00 and up a bottle so you may want to just use regular
The Best Fresh Margaritas
We were tired of margaritas made with little more than ice, tequila, and artificially flavored syrups. Could we come up with the ultimate margarita: a balanced blend of fresh citrus flavors and tequila? We used correct proportions (equal parts juice, orange liqueur, and tequila) for balance; the right alcohol (Triple Sec and a reposado tequila made from 100 percent blue agave) for a mellow, delicate flavor; and the best citrus mix (lemon and lime zest steeped in their juices) for refreshing flavor. Finish with a bit of sugar and a pinch of salt.
. 4 teaspoons grated lime zest 1/2 cup lime juice from 2 to 3 medium limes 4 teaspoons grated lemon zest 1/2 cup lemon juice from 2 to 3 medium lemons 1/4 cup superfine sugar Pinch table salt 2 cups crushed ice 1 cup 100 percent agave tequila, preferably reposado 1 cup Triple Sec
Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours. . Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.
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