*This recipe can easily be adjusted to your liking...add more beef, less beans, more tomatoes, less cheese, etc.
12-16 oz. Velveeta, cubed (we like all 16 oz.)
1/2 lb. ground beef
1 c. beef broth
1 can of corn with liquid
1 can of diced tomatoes
1 can kidney beans (drained & rinsed)
1 can black beans (drained & rinsed)
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper flakes
Brown your ground beef in a pot. Drain the grease and add the broth, corn, tomatoes, kidney beans, black beans, and spices. Turn heat to medium. When it starts to boil, turn heat down slightly and add the velveeta cheese. Stir occasionally as the cheese melts. Once it has melted simmer for 10-15 minutes. (You can add a little water or beef broth if you need to.)
We like to eat this with cornbread.
Saturday, May 25, 2013
Thursday, March 28, 2013
Jumbo Sausage Ravioli
18 Barilla oven ready lasagna noodles
1 Tbs. olive oil
1 clove garlic, minced
1/2 pound mild Italian sausage
1 egg, beaten
1 c. low fat ricotta cheese
2 cups shredded Italian cheese blend, divided
2 Tbs. low fat sour cream
3 Tbs. seasoned breadcrumbs
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper, to taste
3 cups marinara sauce
1 1/2 c. fat free half and half
*(original recipe calls for 1/2 tsp. fennel seeds- I leave it out because I don't like it! It also says to use 24 lasagna noodles, but we like a little more filling, so I use less)
Fill a large glass baking dish with hot water. Lay lasagna noodles in hot water and set aside; check noodles occasionally and separate to prevent sticking.
Meanwhile, heat olive oil in a large pan over medium heat. Saute garlic (and fennel if using it) until fragrant, about 2 minutes. Add sausage to the pan and cook until not longer pink, breaking it up as finely as possible during cooking; drain (if needed).
In a medium bowl combine beaten egg, ricotta, 1 cup Italian cheese, sour cream, bread crumbs, basil, and oregano. Stir in cooked sausage. Season with salt and pepper.
Preheat oven to 350 degrees. To make the sauce, combine the marinara sauce with the half and half in a medium bowl. Mix well. Grease two 9x13 glass baking dishes and cover the bottom of each dish with a thin layer of sauce.
Remove the lasagna noodles from water (after about 20 minutes) and layer them between paper towels. Working with two noodles at a time, place one noodle on top of the other forming a plus sign. Place about 2-3 Tbs. sausage mixture in the center of the noodles. Grab the edges of the bottom noodle and fold into the center, over the filling, so they overlap slightly, pressing the filling down slightly as you do so. Fold in the edges of the remaining noodle to form a square pouch. Place ravioli seam side down into the prepared baking dishes (up to 6 per dish). When all ravioli are complete, cover them with the remaining sauce and sprinkle with the remaining 1 cup of cheese.
Cover with foil and bake for about 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is browned and sauce is bubbly.
Adapted slightly from letsdishrecipes.com
1 Tbs. olive oil
1 clove garlic, minced
1/2 pound mild Italian sausage
1 egg, beaten
1 c. low fat ricotta cheese
2 cups shredded Italian cheese blend, divided
2 Tbs. low fat sour cream
3 Tbs. seasoned breadcrumbs
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper, to taste
3 cups marinara sauce
1 1/2 c. fat free half and half
*(original recipe calls for 1/2 tsp. fennel seeds- I leave it out because I don't like it! It also says to use 24 lasagna noodles, but we like a little more filling, so I use less)
Fill a large glass baking dish with hot water. Lay lasagna noodles in hot water and set aside; check noodles occasionally and separate to prevent sticking.
Meanwhile, heat olive oil in a large pan over medium heat. Saute garlic (and fennel if using it) until fragrant, about 2 minutes. Add sausage to the pan and cook until not longer pink, breaking it up as finely as possible during cooking; drain (if needed).
In a medium bowl combine beaten egg, ricotta, 1 cup Italian cheese, sour cream, bread crumbs, basil, and oregano. Stir in cooked sausage. Season with salt and pepper.
Preheat oven to 350 degrees. To make the sauce, combine the marinara sauce with the half and half in a medium bowl. Mix well. Grease two 9x13 glass baking dishes and cover the bottom of each dish with a thin layer of sauce.
Remove the lasagna noodles from water (after about 20 minutes) and layer them between paper towels. Working with two noodles at a time, place one noodle on top of the other forming a plus sign. Place about 2-3 Tbs. sausage mixture in the center of the noodles. Grab the edges of the bottom noodle and fold into the center, over the filling, so they overlap slightly, pressing the filling down slightly as you do so. Fold in the edges of the remaining noodle to form a square pouch. Place ravioli seam side down into the prepared baking dishes (up to 6 per dish). When all ravioli are complete, cover them with the remaining sauce and sprinkle with the remaining 1 cup of cheese.
Cover with foil and bake for about 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is browned and sauce is bubbly.
Adapted slightly from letsdishrecipes.com
Sunday, February 24, 2013
No Bake Oreo Dessert
1 package Oreo cookies
1/3 c. butter
1 large box instant chocolate pudding
2- 8 oz. cool whip
8 oz. cream cheese, softened
1 c. powdered sugar
Crush the whole package of cookies. Save 1/2 c. to sprinkle on top. Pour remaining crumbs into a 9x13 inch pan. Melt butter and pour into crumbs. Mix well and press into the bottom of the pan to make a crust.
Make pudding according to package directions and let it start to set up in the fridge.
In a mixing bowl, blend cream cheese until smooth. Add the powdered sugar, mix. Fold in one 8 oz. container of cool whip.
Top oreo crust with the cream cheese mixture, then the pudding, then the last 8 oz. container cool whip. Sprinkle remaining Oreo's on top. Cover and refrigerate until ready to serve.
from www.house344.com
1/3 c. butter
1 large box instant chocolate pudding
2- 8 oz. cool whip
8 oz. cream cheese, softened
1 c. powdered sugar
Crush the whole package of cookies. Save 1/2 c. to sprinkle on top. Pour remaining crumbs into a 9x13 inch pan. Melt butter and pour into crumbs. Mix well and press into the bottom of the pan to make a crust.
Make pudding according to package directions and let it start to set up in the fridge.
In a mixing bowl, blend cream cheese until smooth. Add the powdered sugar, mix. Fold in one 8 oz. container of cool whip.
Top oreo crust with the cream cheese mixture, then the pudding, then the last 8 oz. container cool whip. Sprinkle remaining Oreo's on top. Cover and refrigerate until ready to serve.
from www.house344.com
Wednesday, February 20, 2013
Fauxtisserie Chicken
1 whole chicken
salt based seasoning (season salt or this great rub)
Optional-
garlic
fresh herbs
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the air can circulate all around the chicken and so it isn't stewing in it's own juices.
Rinse chicken and pat dry with paper towels. Place the chicken breast side up on a plate. Pull the skin up all around the chicken. Stick the garlic and fresh herbs under the skin.
Rub the seasoning VERY liberally onto the skin of the chicken (I like some underneath too). Place the chicken breast side up on the foil in the slow cooker. Cook on low 7-8 hours.
*The chicken will be very tender when done. We love to eat it with mashed potatoes and gravy, or I will shred the chicken and use it in other meals. You can also strain the drippings and you have some yummy chicken stock.
from OurBestBites.com
salt based seasoning (season salt or this great rub)
Optional-
garlic
fresh herbs
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the air can circulate all around the chicken and so it isn't stewing in it's own juices.
Rinse chicken and pat dry with paper towels. Place the chicken breast side up on a plate. Pull the skin up all around the chicken. Stick the garlic and fresh herbs under the skin.
Rub the seasoning VERY liberally onto the skin of the chicken (I like some underneath too). Place the chicken breast side up on the foil in the slow cooker. Cook on low 7-8 hours.
*The chicken will be very tender when done. We love to eat it with mashed potatoes and gravy, or I will shred the chicken and use it in other meals. You can also strain the drippings and you have some yummy chicken stock.
from OurBestBites.com
Sunday, February 3, 2013
Chocolate Chip Peanut Butter Oatmeal Cookies
*makes 2-3 dozen cookies
1 c. butter
1 c. peanut butter
1 c. packed brown sugar
1 c. granulated sugar
1 tsp. vanilla
2 eggs
2 c. flour
1 c. oats
2 tsp. baking soda
1 tsp. salt
12 oz. bag chocolate chips
Preheat oven to 350 degrees.
In a large bowl with an electric mixer, cream together the butter, peanut butter, brown sugar and sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oats, baking soda and salt. Add chocolate chips. Bake for 10-12 minutes until very lightly browned and still soft in the center. Cool on a cooling rack.
from melskitchencafe.com
1 c. butter
1 c. peanut butter
1 c. packed brown sugar
1 c. granulated sugar
1 tsp. vanilla
2 eggs
2 c. flour
1 c. oats
2 tsp. baking soda
1 tsp. salt
12 oz. bag chocolate chips
Preheat oven to 350 degrees.
In a large bowl with an electric mixer, cream together the butter, peanut butter, brown sugar and sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oats, baking soda and salt. Add chocolate chips. Bake for 10-12 minutes until very lightly browned and still soft in the center. Cool on a cooling rack.
from melskitchencafe.com
Sunday, December 23, 2012
Melt-Away Cookies
Cookies:
1 c. butter (no substitutes)
3/4 c. cornstarch
1/3 c. powdered sugar
1 c. flour
Cream butter, gradually add cornstarch and sugar. Blend in flour and mix. Drop by spoonfuls onto cookie sheet. Bake at 325 for 10-12 minutes. Cool and frost.
Frosting:
1/2 c. butter, soft, but not melted
2 c. powdered sugar
1 1/2 tsp. vanilla
2 Tbs. milk or cream
Beat butter with mixer. Mix in the powdered sugar on low speed. Add the vanilla and 1 Tbs. milk/cream. Mix 3 minutes. If the frosting is too thin, add a little more sugar. If it is still a little thick, add more milk/cream.
*Depending on what time of year we make these, we will add food coloring to the frosting...red/green at Christmas; yellow/pink in the Spring.
from Grandma Johnson
1 c. butter (no substitutes)
3/4 c. cornstarch
1/3 c. powdered sugar
1 c. flour
Cream butter, gradually add cornstarch and sugar. Blend in flour and mix. Drop by spoonfuls onto cookie sheet. Bake at 325 for 10-12 minutes. Cool and frost.
Frosting:
1/2 c. butter, soft, but not melted
2 c. powdered sugar
1 1/2 tsp. vanilla
2 Tbs. milk or cream
Beat butter with mixer. Mix in the powdered sugar on low speed. Add the vanilla and 1 Tbs. milk/cream. Mix 3 minutes. If the frosting is too thin, add a little more sugar. If it is still a little thick, add more milk/cream.
*Depending on what time of year we make these, we will add food coloring to the frosting...red/green at Christmas; yellow/pink in the Spring.
from Grandma Johnson
Raspberry Diagonals
1 c. butter
1/2 c. sugar
3 c. flour
1/4 c. milk
1/2 c. raspberry jam
sliced almonds or powdered sugar (optional)
Cream butter and sugar until soft and fluffy. Add flour alternating with milk.
With floured hands, on a lightly floured surface, roll 1/3 of the dough gently into a log about 1" in diameter and the length of a cookie sheet. Repeat with remaining dough.
Place logs on an ungreased cookie sheet. With handle of a wooden spoon, make a groove down the center of each log. Bake at 375 for 10 minutes. Remove from oven and fill groove with the raspberry jam. Bake for another 10 minutes.
After cookies are removed from oven and still warm, sprinkle with powdered sugar and slivered almonds. Cool and cut into diagonal pieces.
from Grandma Johnson
1/2 c. sugar
3 c. flour
1/4 c. milk
1/2 c. raspberry jam
sliced almonds or powdered sugar (optional)
Cream butter and sugar until soft and fluffy. Add flour alternating with milk.
With floured hands, on a lightly floured surface, roll 1/3 of the dough gently into a log about 1" in diameter and the length of a cookie sheet. Repeat with remaining dough.
Place logs on an ungreased cookie sheet. With handle of a wooden spoon, make a groove down the center of each log. Bake at 375 for 10 minutes. Remove from oven and fill groove with the raspberry jam. Bake for another 10 minutes.
After cookies are removed from oven and still warm, sprinkle with powdered sugar and slivered almonds. Cool and cut into diagonal pieces.
from Grandma Johnson
Sunday, November 4, 2012
Braided Poppy Seed Bread
4 Tbs. butter
1/4 c. sugar
1 tsp. salt
1/2 c. milk
2 1/4 tsp. yeast
1/2 c. warm water
1 egg, slightly beaten
3 1/2 c. flour
In 3 separate small bowls:
1- melt butter and cool to warm
2- combine sugar, salt, and milk; microwave 60 seconds and cool to warm
3- dissolve yeast in warm water; let yeast begin to grow
In a large mixing bowl, combine the egg and contents of the 3 bowls. Stir in the flour. Knead 3-5 minutes, until dough is smooth. Let dough rise 1 hour or until double in size. Punch down and divide into 3 equal parts. Gently roll/pull into 3 ropes about 2 feet in length. Braid the strands together on a greased cookie sheet pan. Fold under both ends. Let rise again 1 hour.
Just before baking brush whisked egg white on top and sprinkle with poppy seeds. Bake at 350 for 18-20 minutes.
from: Katie Sherman
1/4 c. sugar
1 tsp. salt
1/2 c. milk
2 1/4 tsp. yeast
1/2 c. warm water
1 egg, slightly beaten
3 1/2 c. flour
In 3 separate small bowls:
1- melt butter and cool to warm
2- combine sugar, salt, and milk; microwave 60 seconds and cool to warm
3- dissolve yeast in warm water; let yeast begin to grow
In a large mixing bowl, combine the egg and contents of the 3 bowls. Stir in the flour. Knead 3-5 minutes, until dough is smooth. Let dough rise 1 hour or until double in size. Punch down and divide into 3 equal parts. Gently roll/pull into 3 ropes about 2 feet in length. Braid the strands together on a greased cookie sheet pan. Fold under both ends. Let rise again 1 hour.
Just before baking brush whisked egg white on top and sprinkle with poppy seeds. Bake at 350 for 18-20 minutes.
from: Katie Sherman
Sunday, October 7, 2012
Yeasted Waffles
2 c. milk
2 1/4 tsp. yeast
1/2 c. warm water
1/2 c. butter, melted
1 tsp. salt
1 Tbs. sugar
3 c. flour
1/2 tsp. vanilla
3 eggs, slightly beaten
1/2 tsp. baking soda
In a small bowl dissolve the yeast in warm water. Let stand until creamy, about 10 minutes. Meanwhile, warm the milk until just bubbly (I just warm it in the microwave for a minute or two).
In a large bowl, combine warm milk, yeast mixture, butter, salt, sugar, and flour. Mix well until batter is smooth. Cover and let stand at room temperature overnight.
The following morning, stir beaten eggs and baking soda into batter. Beat well.
Makes about 6-8 waffles.
from www.afarmgirlsdabbles.com
Tuesday, October 2, 2012
Cheesy Baked Ravioli
1 lb. ravioli
1 Tbs. olive oil
1 small onion, chopped
3 cloves garlic, minced
1/2 lb. ground beef
1/4 lb. sausage
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 jar (26 oz) spaghetti sauce
1/2 c. sour cream
1/2 c. ricotta cheese (part skim works well)
1/2 tsp. basil
1/2 tsp. oregano
3 c. mozzarella cheese, shredded
1/2 c. grated parmesan cheese
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until onion is tender. Add ground beef and sausage, salt, pepper, and red pepper flakes. Cook until meat is no longer pink. Stir in spaghetti sauce and keep warm over low heat.
Meanwhile, cook ravioli according to package directions, drain.
In a medium bowl, combine sour cream, ricotta cheese, basil, and oregano.
In a greased 9x13 inch pan, layer half of the ravioli. Top with half of the meat sauce, all of the sour cream/ricotta mixture, and half the mozzarella. Repeat with the remainder of the ravioli, meat sauce, and remaining mozzarella. Sprinkle the parmesan cheese on top. Bake at 350 degrees, uncovered, for 30-40 minutes, until bubbly and cheese is melted.
adapted from Let's Dish Recipes.com
1 Tbs. olive oil
1 small onion, chopped
3 cloves garlic, minced
1/2 lb. ground beef
1/4 lb. sausage
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 jar (26 oz) spaghetti sauce
1/2 c. sour cream
1/2 c. ricotta cheese (part skim works well)
1/2 tsp. basil
1/2 tsp. oregano
3 c. mozzarella cheese, shredded
1/2 c. grated parmesan cheese
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until onion is tender. Add ground beef and sausage, salt, pepper, and red pepper flakes. Cook until meat is no longer pink. Stir in spaghetti sauce and keep warm over low heat.
Meanwhile, cook ravioli according to package directions, drain.
In a medium bowl, combine sour cream, ricotta cheese, basil, and oregano.
In a greased 9x13 inch pan, layer half of the ravioli. Top with half of the meat sauce, all of the sour cream/ricotta mixture, and half the mozzarella. Repeat with the remainder of the ravioli, meat sauce, and remaining mozzarella. Sprinkle the parmesan cheese on top. Bake at 350 degrees, uncovered, for 30-40 minutes, until bubbly and cheese is melted.
adapted from Let's Dish Recipes.com
Friday, September 7, 2012
Peanut Butter Chocolate Chip Cookies
*this makes the best dough...and the cookies are pretty darn good too!
1 c. butter, softened
1 c. peanut butter
1 c. sugar
1 c. packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 Tbs. milk
1-2 c. chocolate chips
In a large mixing bowl, beat butter and peanut butter. Add the sugars, baking soda, and baking powder. Beat until combined. Beat in the eggs and vanilla. Add the flour then the milk and then the chocolate chips.
Bake at 375 degrees for 8-10 minutes. Allow to cool on pan for a few minutes before transferring to a cooling rack.
from www.theidearoom.net
1 c. butter, softened
1 c. peanut butter
1 c. sugar
1 c. packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 Tbs. milk
1-2 c. chocolate chips
In a large mixing bowl, beat butter and peanut butter. Add the sugars, baking soda, and baking powder. Beat until combined. Beat in the eggs and vanilla. Add the flour then the milk and then the chocolate chips.
Bake at 375 degrees for 8-10 minutes. Allow to cool on pan for a few minutes before transferring to a cooling rack.
from www.theidearoom.net
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