Archive | September, 2013

Hamburger Crunch

13 Sep

Ingredients:

2 lbs. ground beef

1 T. onion, minced


2 10-3/4 oz. cans tomato soup


1 t. chili powder


4 c. corn chips


8-oz. pkg. shredded Cheddar cheese

Directions:
Brown ground beef and onion together in a large skillet over medium heat; drain. 
Stir in soup and chili powder. 
Spread in an ungreased 13″x9″ baking pan; top with corn chips. 
Bake, uncovered, at 350 degrees for 20 to 25 minutes. 
Remove from oven; sprinkle with cheese. 
Bake for an additional 5 minutes, until cheese melts. 
Serves 6 to 8.

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Cinnamon Toast Balls

13 Sep

Ingredients:

12 slices bread, crusts removed

1/4 c. butter, melted


1 T. cinnamon


1 T. sugar

 
Directions:
Tear each slice of bread in half. 
Roll each half into a ball and place on an ungreased baking sheet. 
Drizzle balls with melted butter. 
Combine cinnamon and sugar and sprinkle over balls. 
Bake at 350 degrees for 5 to 7 minutes. 
If desired, broil until lightly golden, about 2 minutes. 
Makes 2 dozen.

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Cheese Pops

13 Sep

Ingredients:

2 3-oz. pkgs. cream cheese, softened

2 c. finely shredded Cheddar cheese


1-1/2 c. carrots, peeled and finely shredded


2 t. honey


1 c. pecans, finely chopped


4 doz. pretzel sticks



Directions:

Combine cheeses, carrots and honey; chill for one hour. 
Shape into one-inch balls and then roll in pecans. 
Chill, then insert pretzel sticks before serving. 
Makes 3 to 4 dozen.

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Cheddar-Bacon Balls

13 Sep

Ingredients:

6 slices bacon, chopped

8-oz. pkg. Cheddar cheese, cubed


1/4 c. butter, cubed


2 T. fresh parsley, chopped


2 T. green onions, chopped


2 T. hot banana pepper rings


1/4 c. toasted pecans, finely chopped assorted crackers

Directions:
Cook bacon until crisp; drain, reserving one tablespoon drippings. 
In a blender or food processor, blend cheese, butter, parsley, green onions and pepper rings. 
Add bacon and reserved drippings; process until bacon is finely chopped. 
Chill mixture 3 hours, or until firm. 
Form mixture into one-inch balls. 
Roll balls in chopped pecans. 
Store in refrigerator up to 2 days before serving. 
Serve with crackers. 
Makes 2 dozen balls.

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Breakfast Burritos

13 Sep

Ingredients:

16-oz. pkg. ground pork sausage

8-oz. pkg. shredded Mexican-blend cheese


10-oz. can diced tomatoes with chiles


5 eggs, beaten


8 10-inch flour tortillas



Directions:

Brown sausage in a skillet; drain. 
In a bowl, combine sausage, cheese and tomatoes. 
Cook eggs in the skillet.
Add eggs to sausage mixture and mix thoroughly. 
Divide mixture evenly among tortillas and roll tightly. 
Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray. Makes 8 servings.

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BBQ Turkey Sandwiches

13 Sep


Ingredients:


2 T. butter

1/4 c. onion, chopped


8-oz. can tomato sauce


1 c. catsup


3 T. Worcestershire sauce


3 T. cider vinegar


1 T. brown sugar, packed


1/2 t. mustard


1/2 c. water


1/8 t. cinnamon


4 c. cooked turkey, cubed


8 hamburger buns, split




Directions:
 

Melt butter in a saucepan over medium-high heat; saute onion until softened. 
Add remaining ingredients except turkey and buns. 
Reduce heat to low; cover and simmer 30 minutes. 
In a large skillet over medium-low heat, combine turkey and enough of the sauce mixture to generously moisten. 
Cover and cook 10 minutes. 
Serve warm on hamburger buns. 
Makes 8 servings.

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Baked Quesadillas

13 Sep

Ingredients:


2 8-oz. cans chicken, drained and flaked

1 to 2 T. taco seasoning mix


8-oz. jar salsa


8-oz. pkg. shredded Mexican-blend cheese


16 8-inch flour tortillas


Garnish: sour cream, avocado slices




Directions:

Mix chicken, taco seasoning, salsa and cheese. 
Arrange 8 tortillas on baking sheets sprayed with non-stick vegetable spray. 
Spread chicken mixture onto tortillas. 
Top with remaining tortillas. 
Spray tops with non-stick vegetable spray. 
Bake at 350 degrees for 5 to 10 minutes, until tops are golden. 
Allow to cool for a few minutes; cut into quarters. 
Garnish with sour cream and avocado slices. 
Makes 8 servings.

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Italian Grilled Cheese

11 Sep

Ingredients

  • Basil & oregano pesto
  • Mozzarella cheese, sliced
  • Tomato, slice.

How-To

  1. Put your griddle (or panini press) on medium heat.
  2. Spray with cooking spray.
  3. Assemble your sandwiches.
  4. Cook until lightly browned and the cheese has melted.
  5. Cut in half and serve right away.


Servings: 3 sandwiches

Basil & Oregano Pesto

Ingredients

  • 1 cup fresh basil leaves
  • 1/4 cup fresh oregano leaves (or just more basil leaves)
  • 1 garlic clove
  • 1/4 cup of walnuts
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-3 tablespoons olive oil

How-To

  1. Put all of the ingredients in a food processor, blend and set aside.

Original recipe found at:

http://chocolateandcarrots.com/2011/07/italian-grilled-cheese

Cake Batter Fudge

9 Sep



Ingredients:

2 C white or yellow cake mix

2 C powdered sugar

1/2 C (1 stick) butter, cut into 4 pieces

1/4 C milk

1/2 cup white chocolate chips

1/4-1/2 cup sprinkles (who really measures sprinkles?)

Instructions:

In a microwave proof mixing bowl combine cake mix and powdered sugar. Stir just to blend.
Add in butter and milk. No need to stir.
Microwave on high for 2 minutes.
Immediately remove from microwave and carefully stir to combine. Once blended, add in white chocolate chips and blend again.
Fold in about half of your sprinkle to give some color.
Quickly spread fudge into a 8×8 greased pan. Add remaining sprinkles to top and gently press down to secure sprinkles. Refrigerate until completely chilled, then cut into 1 inch squares.

Brownie Trifle

9 Sep


Ingredients:

1 (19 7/8 ounce) packages fudge brownie mix


1/4 cup water


1/2 cup vegetable oil


2 eggs


1 tablespoon dry instant coffee ( dry)


1 package chocolate flavor instant pudding and pie filling mix


2 cups milk


1 (6 ounce) packages English toffee bits ( reserving 2 tablespoons for garnish)


3 1/4 cups whipped cream


Directions:

Heat oven to 350F degrees.

Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.


Bake and cool as directed.


Cut brownies into 1-inch squares.


Place half of the brownie squares in the bottom of a 3-quart glass bowl.


Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.


Top with half each of the toffee bits and whipped cream.


Repeat with remaining brownies, pudding, toffee bits and whipped cream.


Sprinkle with reserved toffee bits.


Cover and refrigerate at least 4 hours before serving.


Cover and refrigerate any remaining trifle.

 

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