Found this one on tasteofhome.com
Cheesy Ranch Potato Cubes
Ingredients:
6-7 medium potatoes, cut into 1/2 inch cubes
1/4 cup butter, cubed
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
1 cup (4 oz) shredded cheese (I used a little more :)
Wash, cut and place potatoes on a generously greased (I used nonstick spray) 11x7 cookie sheet. Dot with butter. Cover with aluminum foil and bake at 375 for about 40 minutes (until tender).
Combine sour cream and salad dressing mix, spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for about 5 minutes or until cheese in melted.
We had this with BBQ pork and a salad.
Our Review: Mike said he could eat these every night! I really liked them too :)
Friday, September 30, 2011
Sunday, September 18, 2011
Barbecue Beef Shepherd's Pie
Found this one on bettycrocker.com but had to change some things for what I could find.
Barbecue Beef Shepherd's Pie
Ingredients:
1 lb. lean ground beef
8 med. green onions (I didn't use)
1 cup barbecue sauce
1 can (11 oz) mexicorn (I used 1/2 can)
1 can (4oz) green chiles, undrained (I used 1/2 can)
1 pkg Idahoan Four Cheese Instant Potatoes
1/2 cup shredded cheddar cheese
1 cup corn chips
Cook ground beef (and 1/2 of onions if using), drain. Stir in barbecue sauce, mexicorn and chiles. Heat to boiling, reduce heat to low to keep warm.
Meanwhile, cook potatoes as directed on package. You can stir in more mexicorn and onions, I chose not to. Let stand for a few minutes.
Spoon potatoes onto center of beef mixture, leaving room around rim of pan. Sprinkle cheese on potatoes and sprinkle fritos around the edge of the pan.
Makes 6 servings
Our Review: This one got rave reviews online but as I was making it I wasn't so sure about it and told hubby there was still time to go to Sonic :) But we ended up LOVING this! The flavors work very well together!
Ingredients:
1 lb. lean ground beef
8 med. green onions (I didn't use)
1 cup barbecue sauce
1 can (11 oz) mexicorn (I used 1/2 can)
1 can (4oz) green chiles, undrained (I used 1/2 can)
1 pkg Idahoan Four Cheese Instant Potatoes
1/2 cup shredded cheddar cheese
1 cup corn chips
Cook ground beef (and 1/2 of onions if using), drain. Stir in barbecue sauce, mexicorn and chiles. Heat to boiling, reduce heat to low to keep warm.
Meanwhile, cook potatoes as directed on package. You can stir in more mexicorn and onions, I chose not to. Let stand for a few minutes.
Spoon potatoes onto center of beef mixture, leaving room around rim of pan. Sprinkle cheese on potatoes and sprinkle fritos around the edge of the pan.
Makes 6 servings
Our Review: This one got rave reviews online but as I was making it I wasn't so sure about it and told hubby there was still time to go to Sonic :) But we ended up LOVING this! The flavors work very well together!
Thursday, August 11, 2011
Crockpot Pork Chalupas
Crockpot Pork Chalupas
Ingredients:
Pork tenderloin or pork chops
2 cans pinto beans (drained and rinsed)
1 jar salsa
1 can green chiles (I used 1/2)
1 t. ground garlic
1 t. chili powder
1 t. cumin (didn't have so didn't use)
salt/pepper
tortillas
shredded cheese
Put frozen pork into the crockpot on high for 4-5 hours or low 6-8 hrs. Remove pork and shred. Rinse out crockpot and put pork back in with beans, salsa, chiles, garlic powder, chili powder, salt/pepper. Cook on high for another hour. Heat tortillas in oven. Fill tortillas with crockpot mixture and cheese, roll. Serve with sour cream.
Our Review: The girls didn't care for this one but Mike and I liked it a lot. Mike also liked this on top of tortilla chips.
Tuesday, June 7, 2011
Apple Streusel Cheesecake Bars
Found this one on the Betty Crocker website!
Apple Streusel Cheesecake Bars
Ingredients:
1 pouch oatmeal cookie mix (1 lb. 1.5 oz)
1/2 cup firm butter or margarine
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 T all purpose flour
1 t vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 t ground cinnamon
1/4 cup chopped walnuts (optional)
Heat oven to 350. Spray bottom and sides of 13x9 pan.
Place cookie mix in large bowl. With fork, cut in butter until mixture is crumbly and course. Reserve 1 1/2 cups crumb mixture and press remaining into bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially bakes crust. In medium bowl,, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts (optional).
Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in fridge. Makes 24 bars.
Our Review: YUMMY!! I did not use the walnuts. We all agreed this was even better after it had chilled in the fridge overnight! This would be really good with any flavor pie filling, we're going to try strawberries next!
Apple Streusel Cheesecake Bars
Ingredients:
1 pouch oatmeal cookie mix (1 lb. 1.5 oz)
1/2 cup firm butter or margarine
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 T all purpose flour
1 t vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 t ground cinnamon
1/4 cup chopped walnuts (optional)
Heat oven to 350. Spray bottom and sides of 13x9 pan.
Place cookie mix in large bowl. With fork, cut in butter until mixture is crumbly and course. Reserve 1 1/2 cups crumb mixture and press remaining into bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially bakes crust. In medium bowl,, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts (optional).
Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in fridge. Makes 24 bars.
Our Review: YUMMY!! I did not use the walnuts. We all agreed this was even better after it had chilled in the fridge overnight! This would be really good with any flavor pie filling, we're going to try strawberries next!
Peanujt Butter Candy Bars
This one came from the Betty Crocker website!
Peanut Butter Candy Bars
Ingredients:
1 pouch (1lb 1.5 oz) peanut butter cookie mix
1 T vegetable oil
1 T water
1 egg
1 cup chocolate chips
1 cup butterscotch chips
Heat oven to 350. Spray bottom of 13x9 pan with cooking spray.
In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 min. or until edges are light golden brown. Cool 10 minutes.
In small microwavable bowl, microwave chocolate and butterscotch chips on high 1 to 1 1/2 min. or until fully melted. Spread evenly over cookie base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Makes 36 bars
Our Review: YUMMY! I didn't have butterscotch chips so I just used 2 cups of chocolate and it was still good!
Peanut Butter Candy Bars
Ingredients:
1 pouch (1lb 1.5 oz) peanut butter cookie mix
1 T vegetable oil
1 T water
1 egg
1 cup chocolate chips
1 cup butterscotch chips
Heat oven to 350. Spray bottom of 13x9 pan with cooking spray.
In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 min. or until edges are light golden brown. Cool 10 minutes.
In small microwavable bowl, microwave chocolate and butterscotch chips on high 1 to 1 1/2 min. or until fully melted. Spread evenly over cookie base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Makes 36 bars
Our Review: YUMMY! I didn't have butterscotch chips so I just used 2 cups of chocolate and it was still good!
Tuesday, February 22, 2011
Guiltless Alfredo Sauce
Guiltless Alfredo Sauce
Ingredients:
2 c. low fat milk
1/3 c. (3 oz) low fat cream cheese
2 T. flour
1 t. salt
1 T. butter
3 garlic cloves (I used minced garlic)
1 c. grated parmesan cheese
Toss milk, cream cheese, flour & salt in blender. Process until smooth & set aside.
In non-stick pan, melt butter on med.-high & add garlic. Saute garlic for about 30 sec. until nice & bubbly.
Add milk mixture. Stir constantly for about 3 or 4 min. until it just comes to a simmer. Keep stirring & let cook for a few more min., it should be much thicker.
Remove pan from heat, add cheese, stir it up and cover immediately - mixture will continue to thicken. Let stand at least 10 min.
Can be used over pasta, dip for breadsticks or sauce on pizza.
To reheat just add a little milk.
Our Review: OMG this is SO good!! I could eat it everyday :)
Ingredients:
2 c. low fat milk
1/3 c. (3 oz) low fat cream cheese
2 T. flour
1 t. salt
1 T. butter
3 garlic cloves (I used minced garlic)
1 c. grated parmesan cheese
Toss milk, cream cheese, flour & salt in blender. Process until smooth & set aside.
In non-stick pan, melt butter on med.-high & add garlic. Saute garlic for about 30 sec. until nice & bubbly.
Add milk mixture. Stir constantly for about 3 or 4 min. until it just comes to a simmer. Keep stirring & let cook for a few more min., it should be much thicker.
Remove pan from heat, add cheese, stir it up and cover immediately - mixture will continue to thicken. Let stand at least 10 min.
Can be used over pasta, dip for breadsticks or sauce on pizza.
To reheat just add a little milk.
Our Review: OMG this is SO good!! I could eat it everyday :)
Tater Tot Casserole
This one came from the Duggar's website!
Tator Tot Casserole
Ingredients:
1 lb. ground beef or turkey, seasoned (I used s/p, minced onion, minced garlic)
1 2 lb. bag tator tots
1 can cream of mushroom soup
1 can cream of chicken soup
1 can evaporated milk
Brown meat, drain. Place meat in 13x9 pan. Cover with tater tots. Mix soups & milk together. Pour over top of tator tots. Bake at 350 for 45 min. or until tator tots are done.
Our Review: Mike asked me to find this one. We all really enjoy it!
Tator Tot Casserole
Ingredients:
1 lb. ground beef or turkey, seasoned (I used s/p, minced onion, minced garlic)
1 2 lb. bag tator tots
1 can cream of mushroom soup
1 can cream of chicken soup
1 can evaporated milk
Brown meat, drain. Place meat in 13x9 pan. Cover with tater tots. Mix soups & milk together. Pour over top of tator tots. Bake at 350 for 45 min. or until tator tots are done.
Our Review: Mike asked me to find this one. We all really enjoy it!
Peppermint Patties
The original recipe came from allrecipes.com, I changed it quite a bit.
Peppermint Patties
Ingredients:
3/4 c. sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners sugar
almond bark
In a large mixing bowl combine condensed milk and peppermint extract. Beat in enough confections sugar a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls and flatten into patties. Put patties into freezer for about an hour.
Melt almond bark in a microwavable bowl. Using two forks dip the patties into the almond bark, tap off excess chocolate and set on wax paper to set.
**I halved this recipe and used two silicone heart molds (found at Target in the $ spot). I filled the molds half full then pressed in a small amount of the peppermint dough and then fill mold to the top. Tap molds on the counter and then place in the refrigerator until set.
Our Review: These really taste yummy!
Peppermint Patties
Ingredients:
3/4 c. sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners sugar
almond bark
In a large mixing bowl combine condensed milk and peppermint extract. Beat in enough confections sugar a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls and flatten into patties. Put patties into freezer for about an hour.
Melt almond bark in a microwavable bowl. Using two forks dip the patties into the almond bark, tap off excess chocolate and set on wax paper to set.
**I halved this recipe and used two silicone heart molds (found at Target in the $ spot). I filled the molds half full then pressed in a small amount of the peppermint dough and then fill mold to the top. Tap molds on the counter and then place in the refrigerator until set.
Our Review: These really taste yummy!
Tuesday, February 1, 2011
Banana Oatmeal
Found this one somewhere on the internet, thank you!
Banana Oatmeal
Ingredients:
1 1/4 cups skim milk
1 pinch salt
1 tablespoon brown sugar
1/8 teaspoon vanilla
1/2 cup oatmeal (not instant)
1 banana, mashed
1 pinch allspice (I used cinnamon)
Bring milk, salt, vanilla, and brown sugar to a boil. Add oats and allspice. Reduce to medium boil for 5 minutes. Add banana, turn off heat, let set for 2-3 minutes. Put into 2 bowls, sprinkle a little more brown sugar on top.
Our Review: I was looking for something warm and filling, this fits the bill. I don't care for the taste of oatmeal and this nicely masks that oatmeal-y taste :)
Banana Oatmeal
Ingredients:
1 1/4 cups skim milk
1 pinch salt
1 tablespoon brown sugar
1/8 teaspoon vanilla
1/2 cup oatmeal (not instant)
1 banana, mashed
1 pinch allspice (I used cinnamon)
Bring milk, salt, vanilla, and brown sugar to a boil. Add oats and allspice. Reduce to medium boil for 5 minutes. Add banana, turn off heat, let set for 2-3 minutes. Put into 2 bowls, sprinkle a little more brown sugar on top.
Our Review: I was looking for something warm and filling, this fits the bill. I don't care for the taste of oatmeal and this nicely masks that oatmeal-y taste :)
Monday, January 10, 2011
Butterscotch Haystacks
This recipe was on the back of the bag of Nestle butterscotch morsels.
Butterscotch Haystacks
Ingredients:
1 pkg. butterscotch chips/mosels
3/4 c. peanut butter
3 1/2 c. miniature marshmallows (I used 7 oz. jar marshmallow creme)
1 can (8.5 oz.) chow mein noodles
Melt butterscotch chips in a large microwavable bowl. Stir in peanut butter until mixed well. Stir in chow mein noodles and marshmallow, toss until coated. Drop by rounded tablespoons onto a wax paper lined cookie sheet. Refrigerate until ready to serve.
Our Review: We had leftover chow mein noodles and this was the perfect way to use them up! Yum!!
Butterscotch Haystacks
Ingredients:
1 pkg. butterscotch chips/mosels
3/4 c. peanut butter
3 1/2 c. miniature marshmallows (I used 7 oz. jar marshmallow creme)
1 can (8.5 oz.) chow mein noodles
Melt butterscotch chips in a large microwavable bowl. Stir in peanut butter until mixed well. Stir in chow mein noodles and marshmallow, toss until coated. Drop by rounded tablespoons onto a wax paper lined cookie sheet. Refrigerate until ready to serve.
Our Review: We had leftover chow mein noodles and this was the perfect way to use them up! Yum!!
Saturday, January 1, 2011
Ham & Cheese Rollups
I don't remember where I originally found this recipe but it's a keeper!
Ham & Cheese Rollups
Ingredients:
1 cont. whipped cream cheese
1 pkg. carl buddig ham, cut into small pieces
1 cup shredded cheddar cheese
flour tortillas
In bowl, mix cream cheese, ham and cheddar cheese. Spread mixture all over (to edges) of each tortilla and roll the tortilla into a log. Refrigerate until ready to serve, cut logs into pinwheels. Serve with salsa.
Our Review: These are delicious!!
Ham & Cheese Rollups
Ingredients:
1 cont. whipped cream cheese
1 pkg. carl buddig ham, cut into small pieces
1 cup shredded cheddar cheese
flour tortillas
In bowl, mix cream cheese, ham and cheddar cheese. Spread mixture all over (to edges) of each tortilla and roll the tortilla into a log. Refrigerate until ready to serve, cut logs into pinwheels. Serve with salsa.
Our Review: These are delicious!!
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