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STOVE TOP STUFFING MEAT LOAF (10-24-15) 11-7-15 Top of Page
1 lb. ground beef, at least 85% lean
2 cups stove top stuffing mix (beef or pork)
1 egg
1/2 cup milk
1/4 cup ketchup
Preheat oven to 350°. In a large bowl, combine all ingredients except ketchup. Put in greased 9x5" loaf pan and bake 45 minutes. Remove from oven. Pour off liquid and spread ketchup over top. Return to oven for 10 more minutes.
ANGEL FOOD PINEAPPLE CAKE 11-7-15
1 box angel food cake mix
1 can (20 oz.) pineapple chunks with juice
Put dry cake mix into a large bowl. Add pineapple. Mix well. Put into a greased and floured 9x13" pan. Bake at 350° for 30 minutes.
CHEESY POTATOES 11-7-15
1 bag frozen hash browns
1 can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
Combine all and put into a greased 9x13" pan. Bake at 350 for 1 hour.
CHEESY POTATOES 11-7-15
32 oz. shredded hash browns
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup sour cream
salt, pepper and garlic salt to taste
Mix together and put into a greased 9x13" pan. Bake at 350° for 45 minutes to an hour.
JULIE POTATOES 11-7-15
1 bag hash browns
3/4 stick butter
1 pint half and half
salt and pepper
onion
Combine hash browns, salt, pepper and onions. Put into a greased 9x13" pan and pour half and half over the top. Add cheese to the top (or mix in). Bake at 375° for 45 minutes to an hour.
CROCKPOT BACON CHEESEBURGER SOUP (From familyfreshmeals.com) 11-7-15
1 lb. ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon
for vegetarians)
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp. salt
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. pepper
Start by sauteing onions and browning your beef together, until meat is no longer pink. Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour. Stir to combine ingredients. Cover and cook on LOW for 7 hours. When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone. Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.
BACON WRAPPED TATOR TOTS 11-7-15
Wrap tator tots in bacon and cut off excess. Lay on a cookie sheet and bake at 350° until bacon is crisp. Can serve with scrambled eggs and cheese.
STOVE TOP STUFFING MEAT LOAF (10-24-15) 11-14-15 Top of Page
1 lb. ground beef, at least 85% lean
2 cups stove top stuffing mix (beef or pork)
1 egg
1/2 cup milk
1/4 cup ketchup
Preheat oven to 350°. In a large bowl, combine all
ingredients except ketchup. Put in greased 9x5" loaf pan and bake 45 minutes.
Remove from oven. Pour off liquid and spread ketchup over top. Return to
oven for 10 more minutes.
PUMPKIN PIE WITH SWEETENED CONDENSED MILK 11-14-15
15 oz. pumpkin pie mix
14 oz. sweetened condensed milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. each of ground
ginger and nutmeg
1/2 tsp. salt
9” unbaked pie shell
Preheat oven to 425°. Combine all ingredients. Pour into pie shell and bake 15 minutes. Reduce heat to 350°. Continue baking for 35-40 minutes.
CORN SALSA SALAD 11-14-15
4 cups cooked frozen or fresh yellow corn
1 small onion, diced
1 cup summer zucchini
1 cup green pepper
1 cup black beans, rinsed
1/3 cup sugar
1/3 cup water
1/3 cup vinegar
2 tbsps. oil
Mix sugar and water in a glass measuring bowl. Microwave 80 seconds or until sugar is dissolved. Add vinegar and oil. Season with salt and pepper. Pour over the veggies. Put in refrigerator for at lest an hour. Serve as a side dish or with chips.
PUMPKIN PIE (From foodnetwork.com) 11-14-15
6 ounces gingersnap cookies
1 tbsp. dark brown sugar
1 tsp. ground ginger
1 ounce unsalted butter, melted
Filling:
16 ounces Pumpkin Puree, recipe
follows
1 cup half-and-half
1/2 tsp. freshly grated nutmeg
1/2 tsp. kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk
Brulee for mini-pies:
5 tsps. light brown sugar, divided
Pumpkin Puree:
1 (4 to 6-pound) baking pumpkin,
rinsed and dried
Kosher salt
Brulee for mini-pies: Heat the oven to 350°.
For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
Pumpkin Puree:
Heat the oven to 400°.
Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
NO SHOW 11-21-15 Top of Page
CROCKPOT BACON CHEESEBURGER SOUP (From familyfreshmeals.com 11-7-15) 11-28-15 Top of Page
1 lb. ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon
for vegetarians)
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp. salt
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. pepper
Start by sauteing onions and browning your beef together, until meat is no longer pink. Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour. Stir to combine ingredients. Cover and cook on LOW for 7 hours. When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone. Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.
ALMOND JOY COOKIES 11-28-15
1 cup margarine
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
3 tsps. vanilla
4 1/2 cups flour
2 tsps. baking soda
1 tsp. salt
2 cups slivered almonds
5 cups chocolate chips
2 cups coconut
Lightly grease cookie sheets and preheat oven to 375°. Combine dry ingredients. Cream butter and sugar. Stir in dry ingredients. Add chocolate chips, almonds and coconut. Drop by tablespoons on cookie sheets and bake 8-10 minutes until lightly brown. Makes 6 dozen cookies.
OREO DELIGHT 11-28-15
1 pkg. oreo cookies
8 oz. cream cheese
1 large pkg. chocolate instant pudding
6 tbsps. melted butter
16 oz. cool whip
1 cup powdered sugar
2 3/4 cup milk
Crush cookies. Save 1 cup for the top. In a small bowl, combine crushed cookies and butter to form crust and press into the bottom of a 9x13" pan. Prepare chocolate pudding per box directions. Using an electric mixer, combine 1/2 the cool whip, cream cheese and sugar, mixing until smooth. Spread over top of crust. Top with pudding, then remaining cool whip and sprinkle with remaining crushed cookies. Refrigerate.
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