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Archive for April, 2007

Serves 2

  • 4 eggs
  • 3 tbsp ranch dressing
  • 4 slices smoked ham, chopped
  • 1/4 cup thick ‘n chunky mild salsa, divided
  • 1/4 cup Mexican shredded cheese, divided
  • 2 flour tortillas
  1. Beat eggs and dressing with a fork until well blended.  Stir in ham and half of each of the salsa and cheese. 
  2. Pour into a nonstick skillet sprayed lightly with cooking spray.  Cook on medium heat 2-3 minutes or until egg mixture is set, stirring occasionally. 
  3. Spoon half of the egg mixture onto each tortilla; roll up.  Serve topped with the remaining cheese and salsa. 

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Serves 4

  • 1 lb ground beef
  • 1 pkg (10 oz) frozen whole kernel corn
  • 1 1/2 cups thick ‘n chunky salsa
  • 1 1/2 cups cooked brown rice
  • 4 large bell peppers, cut in half lengthwise, seeds removed
  • 1 cup shredded Colby & Monterey Jack cheese
  1. Preheat oven to 450°F.  Brown meat; drain.  Stir in corn, salsa and rice. 
  2. Pierce peppers with a fork or sharp knife; place in 13×9″ baking dish.  Fill evenly with meat mixture.  Cover with foil. 
  3. Bake 20 minutes.  Uncover; sprinkle with cheese.  Continue baking 5 minutes or until cheese is melted. 

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Serves 4

  • 1 pkg (4 serving size) Jell-O Strawberry Flavor Gelatin
  • 3/4 cup boiling water
  • ice cubes
  • 1/2 cup cold water
  • 1/2 cup thawed whipped topping
  1. Dissolve dry gelatin mix in boiling water in bowl.  Add enough ice cubes to cold water to measure 1 1/4 cups; add gelatin mixture.  Add to blender; cover and blend 30 seconds. 
  2. Add whipped topping; cover.  Blend until smooth. 
  3. Pour evenly into 4 dessert dishes.  Refrigerate at least 20 minutes or until set.  Store leftover dessert in refrigerator. 

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Serves 4

  • 1/2 cup Zesty Italian dressing, divided
  • 1 lb well-trimmed boneless beef sirloin steak
  • 1/3 cup sour cream
  • 4 1/2 tsp grated Parmesan cheese
  • 1/4 to 1/2 tsp black pepper
  • 1 large onion, thinly sliced
  1. Pour 1/4 cup of the dressing over steak in Ziploc bag.  Seal bag; turn to coat.  Refrigerate 30 minutes or overnight to marinate.  Combine sour cream, 2 tbsp of the remaining dressing, Parmesan cheese and pepper.  Refrigerate until serving time. 
  2. Heat remaining 2 tbsp dressing in large nonstick skillet on medium heat.  Add onions; cook 7-8 minutes or until golden brown, stirring frequently.  Remove onions; set aside. 
  3. Drain steak; discard marinade.  Cook steak in same skillet on medium heat 3-4 on each side for medium doneness.  Place on cutting board; slice crosswise into thin strips.  Serve steak topped with sauce and onions. 

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Serves 10

  • 2 cups sifted all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 8 tbsp (1 stick) butter, softened
  • 3/4 cup sugar
  • 1 tsp cinnamon
  •  1 cup milk (optional)
  1. Preheat oven to 400°F.  Lightly grease a 9″ round baking pan. 
  2. Combine flour, baking powder, salt and baking soda in a medium bowl and mix well.  Stir in vegetable oil.  Add buttermilk and stir just until blended. 
  3. Knead the dough on a lightly floured surface until smooth.  Roll dough into a 15×8″ rectangle. 
  4. Spread butter over the dough.  Combine sugar and cinnamon in a small bowl and mix well.  Sprinkle over butter.  Roll up rectangle, jelly-roll fashion, starting from one long side.  Pinch seam to seal. 
  5. Cut the roll into 1 1/2″ slices.  Arrange the slices, cut side up, in prepared baking pan.  Bake until lightly browned, 15-2 minutes.  Remove from oven.  Pour milk over the top, if desired.  Serve hot. 

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Serves 4

  • 8 oz fettuccine, uncooked
  • 2 tsp vegetable oil
  • 1 lb boneless skinless chicken breasts, chopped
  • 1 cup sliced green peppers
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/4 cup Zesty Italian dressing
  • 1/2 cup shredded Italian Mozzarella/Parmesan cheese blend
  • 1/2 cup chopped fresh basil leaves
  1. Cook pasta as directed on package.  Meanwhile, heat oil in large skillet on medium-high heat.  Add chicken; cook and stir until no longer pink.  Add peppers; cook 3 minutes, stirring occasionally. 
  2. Stir in tomatoes with their liquid and the dressing.  Reduce heat to medium-low; simmer 5 minutes or until chicken is cooked through. 
  3. Toss pasta with chicken mixture.  Sprinkle with cheese and basil. 

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Serves 9

  • 1/2 pkg (17.3 oz) frozen puff pastry (1 sheet), thawed
  • 1 cup milk
  • 1 pkg (4 serving size) Jell-O Vanilla Flavored Instant Pudding & Pie Filling
  • 1/2 cup thawed whipped topping
  • 1 square semi-sweet baking chocolate, melted
  1. Preheat oven to 400°F.  Unfold pastry sheet on lightly floured surface; roll pastry out to 10″ square.  Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass.  Place on ungreased baking sheet.  Bake 10 minutes; cool completely. 
  2. Meanwhile, pour milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in whipped topping.  Cover.  Refrigerate 15 minutes. 
  3. Cut cream puffs horizontally in half.  Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops.  Drizzle with melted chocolate.  Serve immediately.  Or, cover and refrigerate until ready to serve. 

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Serves 4

  • 1 lb boneless beef sirloin steak 3/4″ thick
  • 3 tbsp cornstarch
  • 1 can (14 oz) seasoned beef broth with onions
  • 1 tbsp soy sauce
  • 1/4″ tsp garlic powder
  • 2 cups fresh or frozen green or red pepper strips
  • 4 cups hot cooked rice, cooked without salt
  1. Slice beef into very thin strips.  Mix cornstarch, broth, soy and garlic powder until smooth. 
  2. Stir-fry beef in medium nonstick skillet until browned and juices evaporate. 
  3. Add peppers.  Stir cornstarch mixture and add.  Cook and stir until mixture boils and thickens, stirring constantly.  Serve over rice. 

Tips for extra flavor: Cook rice in beef broth instead of water. 

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Serves 6

  • 12 lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 egg
  • 1 tbsp dried parsley
  • 8 oz sweet Italian sausage, casing removed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jar (28 oz) marinara sauce, divided
  1. Preheat oven to 375°F.  Grease a 13×9″ baking dish.  Cook lasagna noodles according to package directions; drain and rinse. 
  2. In a medium bowl, mix ricotta, 1 cup mozzarella, egg and parsley.  Set aside. 
  3. In a large skillet, cook sausage, onion and garlic over medium heat, until sausage is browned and crumbly, about 10 minutes.  Drain fat.  Set mixture aside. 
  4. Spread 1/2 cup marinara sauce in prepared baking dish.  Place noodles on a work surface.  Spread 3 tbsp cheese mixture over each noodle; top with some sausage mixture.  Roll up each noodle and arrange in baking dish. 
  5. Pour remaining sauce over roll-ups; sprinkle with remaining mozzarella.  Bake, loosely covered with foil, for 15 minutes.  Uncover; bake until bubbly, about 10 minutes longer. 

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