Thursday, May 19, 2011

Bowtie Lasagna

•1 pound Ground Chuck
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream
I am a “make it and taste it as I go” cook. I made this in a hurry tonight, and was amazed at the results; my girls could NOT get enough of it. (I love that kind of response, don’t get it as often as I wish.)

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Serve to your family and be prepared to have it disappear before your very eyes.

Tuesday, May 10, 2011

Oven-Roasted Asparagus

■1 bunch Asparagus
■4 Tablespoons (up To 5 Tablespoons) Olive Oil
■Kosher Salt To Taste
■Freshly Ground Black Pepper, To Taste
Preparation Instructions
Preheat oven to 425 degrees.

After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.

Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.

Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.


Thursday, May 5, 2011

Hawaiian BBQ Pulled Chicken Sandwiches

4 chicken thighs
1 can of cubbed pineapple
1 large onion
1 bottle of bbq sauce

put the chicken at the bottom of the Crock Pot
Then, cover it with diced onion. Followed by a can of pineapple chunks. add the bbq sauce (any kind you like)
turn the cooker on low for 7 hours, after 7 hours take the chicken out and shred it and put it back so it soaks up all the sauce YUM

Ground Beef Casserole

2 pounds ground beef
1 medium green pepper, chopped
1 medium onion, chopped
9 cups cooked wide egg noodles
1 pound process American cheese, cubed
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed chicken and rice soup
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1.In a Dutch oven, cook beef, green pepper and onion until meat is no longer pink and vegetables are tender; drain. Remove from heat; stir in remaining ingredients. Transfer to two greased 2-1/2-qt. baking dishes. Cover and bake at 350 degrees F for 45-50 minutes or until bubbly

Ground Beef Bar-b-que

1 pound lean ground beef
1 1/2 tablespoons ketchup
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon distilled white vinegar
1 small onion, grated
1/2 small green bell pepper, finely chopped
1.Preheat an outdoor grill for medium-high heat and lightly oil grate.
2.In a large bowl, combine ground beef, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties.
3.Place burgers on grill and cook for 3 to 4 minutes per side, or until done.

Tortilla Beef Bake

1 1/2 pounds ground beef
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 1/2 cups crushed tortilla chips, divided
1 (16 ounce) jar salsa
1 1/2 cups shredded Cheddar cheese
1.In a skillet, cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1-1/2 cups tortilla chips in a greased shallow 2-1/2-qt. baking dish. Top with beef mixture, salsa and cheese.
2.Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly. Sprinkle with the remaining chips. Bake 3 minutes longer or until chips are lightly toasted.

Tuesday, April 19, 2011

Peanut Butter Brownie Cupcakes

1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)

1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups

Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container

Wednesday, April 13, 2011

Taco in a Bag

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream

1.Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
2.With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Crunch Wrap

1 La Tortilla Large
3 baked corn tortilla chips
1/3 cup frozen ground-beef
1/4 cup shredded cheddar cheese
1/4 cup shredded lettuce
1/3 tomato, diced
1 tbsp. sour cream
1/2 tsp. taco seasoning


Combine frozen beef crumbles, cheese and taco seasoning in a small microwave-safe bowl. Heat in microwave for 30 seconds. Warm tortilla for a few seconds in the microwave (making it easier to fold without ripping), and then lay it out on a flat surface. Place the beef crumble mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the edge of the tortilla. Next, layer the tortilla chips on top of the crumble mixture. Evenly top with sour cream, lettuce and then tomato. FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections t o meet the center, for a total of about 6 folds (until filling is completely enclosed). In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Enjoy! MAKES 1 SERVING

Wednesday, March 23, 2011

Chocolate Covered Potato Chips

1 pound high quality milk chocolate, chopped
8 cups ridged potato chips

1.Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
2.As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
3.Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

Snow Icecream

Snow Ice Cream
2 ½ quarts clean snow
½ c. milk
1 tsp. vanilla
½ cup sugar

Mix together lightly.

Eat right away.

How many does it serve? Anywhere from 2-4; it melts fast.

Cover with lots of chocolate syrup, if you wish.

Creamy Lasagna

Makes 8-10 servings
Prep Time: 15 minutes
Cooking Time: 5-6 hours

3 eggs
2 cups (16oz.) evaporated milk
3 cups (24oz.) cottage cheese
1 tsp. salt
1/2 tsp. pepper
1 cup (8oz.) sour cream
2 cups cubed cooked ham
7 uncooked lasagna noodles

Large mixing bowl
Safety can opener
Large wooden spoon
4 or 5 qt. slow cooker

1. Have an adult help you crack 3 eggs into a large mixing bowl.

2. Use a safety can opener to open the cans of evaporated milk. Add the 2 cups of evaporated milk to the eggs in the mixing bowl.

3. Add the cottage cheese, salt, pepper, sour cream, and cubed cooked ham to the mixing bowl. Stir well with a large wooden spoon.

4. Place 1/3 of the creamy ham mixture into the bottom of your slow cooker.

5. Layer half the uncooked noodles on top of the ham mixture. Break them if you need to to make them fit.

6. Repeat Step 4, using half the remaining creamy mixture.

7. Repeat Step 5, using all the remaining noodles.

8. Cover the noodles with the remaining creamy ham sauce. Make sure that the noodles are not sticking out of the sauce. Push them down in so they're fully covered.

9. Cover your slow cooker. Cook on Low for 5-6 hours.

Serving Suggestion: Serve with a green salad or vegetable if you wish.

Breakfast Sausage Casserole

Prep Time: 15 minutes
Chilling Time: 8 hours
Cooking Time: 4 hours
Ideal slow cooker size: 3-qt.

1 lb. loose sausage
6 eggs
2 cups milk
8 slices bread, cubed
2 cups shredded cheddar cheese

1. In a non-stick skillet, brown and drain sausage.
2. Mix together eggs and milk in a large bowl.
3. Stir in bread cubes, cheese, and sausage.
4. Place in greased slow cooker.
5. Refrigerate overnight.
6. Cook on Low 4 hours.
Variation: Use cubed cooked ham instead of sausage.

Monday, February 14, 2011

Puppy Love

piece of uncooked linguini

Cut the ends from a hot-dog at a diagonal and place the cut edges together as shown.
Spear the heart with a length of uncooked linguini.
Add pieces of cheese trimmed to resemble the ends of an arrow.

Monday, February 7, 2011

Buddy's Famous Chicken Wings

From the Kitchen Boss!!


3 pounds chicken wings, drumettes and wing joints
1 Tablespoon butter
1/3 cup soy sauce
1 teaspoon Worcestershire sauce
1/4 cup honey
1 Tablespoon sherry
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1 Tablespoon chopped fresh rosemary
3 pressed cloves garlic
1 fresh red chili, thinly sliced
1 teaspoon black pepper
1/2 teaspoon salt

1.Whisk together all marinade ingredients. Place wing pieces in a large Ziploc bag with the ingredients, seal the bag and turn to coat the chicken well. Marinate in the refrigerator overnight (can be marinated two days ahead).
2.Preheat oven to 375°. Line a half sheet pan with heavy duty foil and spray lightly or brush with oil.
3.Remove chicken from the marinade, reserving the marinade in a small saucepan. Lay the chicken pieces skin-side down on the prepared pan and roast 30 minutes. Baste with some of the reserved marinade and turn the pieces. Brush again with the marinade and roast another 30 minutes or longer until deeply bronzed.
4.When the wings are almost finished bring the reserved marinade to a boil, lower heat to simmer and reduce the marinade until almost a syrup (don’t allow to become a syrup -- will be bitter). Remove from heat and whisk in the tablespoon of butter. Place wings in a large bowl, pour in contents of the saucepan and turn to glaze evenly. Plate and serve

Joey’s Nachos

from Kitchen Boss!


1 8 ounce package Philadelphia cream cheese, room temperature
1 Tablespoon olive oil
1 pound ground beef
1 medium white onion, diced
2 cloves garlic, minced
1 serrano chile, minced
1/4 cup Heinz chili sauce
1 Tablespoon good-quality chili powder
1 teaspoon ground cumin
1 15 ounce can dark red kidney beans, drained and rinsed
1 teaspoon salt, or to taste
1 cup shredded sharp cheddar cheese
Serve with tortilla chips (Joey likes the scoop-able type)
Optional toppings:
sliced scallion
chopped tomato
sliced avocado
chopped cilantro

1.Heat a medium sauté pan over medium heat. Add the oil and the onions, sautéing med-low with a pinch of salt until translucent. Add the garlic and serrano, sauté until fragrant. Add ground beef, another pinch of salt and cook beef until crumbled and no longer pink. Add the chili sauce, chili powder, cumin, salt and simmer, stirring a few minutes until juices begin to reduce. Add the kidney beans and stir to combine, cooking another few minutes until thickened. Remove pan from heat and cool to room temperature.
2.Preheat oven to 350°. Spread cream cheese evenly over the bottom of a 10" ceramic or glass pie plate. Spread all of the beef/bean mixture evenly over the cream cheese. Sprinkle cheddar over all. Bake until cheese has melted and mixture is hot through, 20-30 minutes.
3.Serve with any/all optional toppings

Monday, January 31, 2011

My Favorite Meatloaf

from the pioneer website:

■1 cup Whole Milk
■6 slices White Bread
■2 pounds Ground Beef
■1 cup (heaping) Freshly Grated Parmesan Cheese
■¼ teaspoons Seasoned Salt
■¾ teaspoons Salt
■Freshly Ground Black Pepper
■⅓ cups Minced Flat-leaf Parsley
■4 whole Eggs Beaten
■10 slices Thin/regular Bacon
■1-½ cup Ketchup
■⅓ cups Brown Sugar
■1 teaspoon Dry Mustard
■Tabasco To Taste

Preparation Instructions
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

Friday, January 28, 2011

Corn Dog Casserole

2 cups thinly sliced celery
1 1/2 cups sliced green onions
2 tablespoons butter
1 1/2 pounds hot dogs (beef and pork frankfurters)
2 eggs
1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided
1.In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
2.Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
3.Preheat oven to 400 degrees F (200 degrees C).
4.In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
5.Bake uncovered in preheated oven for 30 minutes, or until golden brown

Monday, January 24, 2011

Meat & Potatoes Burger

2 large baking potatoes, peeled and cut into chunks
1 tablespoon butter
A splash of whole milk or half and half
1 egg
A couple of tablespoons snipped chives
Salt and pepper
2 pounds lean ground sirloin
2 tablespoons Worcestershire sauce, eyeball it
1/4 cup flat leaf parsley leaves, a generous handful, finely chopped
1 small onion, peeled
2 tablespoons EVOO – Extra Virgin Olive Oil
4 poppy seed or plain Kaiser rolls
Dijon mustard
1 bunch watercress, cleaned and trimmed of thick stems

Place the potatoes in a sauce pot and cover by one inch with water. Place it over high heat and bring up to a bubble, add some salt and boil the potatoes until tender, 12 minutes. Turn off heat. Drain and return the potatoes to the pot and let them sit for a minute to dry out. Add the butter and milk or half and half – just a splash. Beat egg and add and mash with potato masher or fork. Add in chives and salt and pepper and continue to mash to fairly smooth consistency. Preheat broiler.
While potatoes are cooking, start on the burgers. In a bowl, combine the sirloin, Worcestershire, parsley and about 2-3 tablespoons of grated onion. Wrap up remainder of the onion and save for another use. Season the meat with salt and pepper and mix to combine. Score the meat with the side of your hand and score 4 equal portions. Form the patties making them about 1 inch thick and press a light indentation in the center of each burger. This dent will prevent the burger from bulging and will promote more even cooking.

Preheat a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once the oil ripples, add the patties and cook on each side for 7-8 minutes for rare to medium rare, 11-12 minutes for medium to medium well doneness, turning once.
While the burgers are working, split the buns and lightly toast under the broiler.

To build your burger, slather the bun bottoms with Dijon mustard, top with watercress, burgers and a pile of mashers on top of burgers. The mashers will be the glue to hold bun tops in place.

Rice Krispy Chicken

1 cup coarsely crushed rice crispies
shopping list
1 Tbsp. flour shopping list
1 tsp. seasoned salt or garlic (whichever you prefer) shopping list
1 egg shopping list
6 pieces bone-in chicken, such as breasts, thighs and legs, skinned shopping list
How to make it
PREHEAT oven to 400°F.
Combine cereal, flour and seasoned salt in a shallow dish or pie plate.
Beat egg with 1 Tbsp. water in a shallow bowl.
Dip meaty side of each chicken piece in egg mixture, then in cereal mixture.
PLACE chicken, coating sides up, on baking sheet; spray lightly with butter flavored cooking spray.
BAKE 40 min. or until chicken is golden brown and cooked through.

Ham & Cheddar in a Loaf

What You Need
1 lb. frozen bread dough, thawed
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Smoked Ham
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup MIRACLE WHIP Dressing
1 egg, beaten
1 Tbsp. KRAFT Grated Parmesan Cheese

Make It
HEAT oven to 350°F.

FLATTEN dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix Cheddar and dressing; spread over ham.

MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

Sunday, January 23, 2011

Saucy BBQ Sloppy Joes

1 lb. lean ground beef
1 each green pepper and onion, finely chopped
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 hamburger buns

BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers and onions; cook 5 min., stirring occasionally.

STIR in barbecue sauce, water and VELVEETA; cook 2 min. or until VELVEETA is melted and mixture is well blended, stirring frequently. Meanwhile, toast cut sides of buns.

FILL buns with meat mixture just before serving.

Sunday, January 16, 2011

Cupcake Poppers

I saw this idea on Betty Crocker's website and had to post them

•1 box Betty Crocker Super Moist White Cake (or your favorite brand/recipe)
•Neon food coloring, liquid or gel
•Vanilla Frosting
1.Make the cake according to directions, then separate into 4 different bowls, about 1 1/4 cups batter in each.

2.Add 5-6 drops of food coloring to each bowl and mix well.

3. Spoon batter into mini cupcake tins and bake @ 350° for 8-10 minutes or until they pass the toothpick test.

4. While the cupcakes are baking, separate frosting into 4 small bowls, and add 5-6 drops of food coloring to each and mix well.

5. Once the cupcakes are cool, cut off tops with a serrated knife and shamelessly eat the bottoms.

6. Pipe or spread a little color coordinated frosting onto the underside of one of the tops and then sandwich another top of the same color on top of the frosting.