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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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