Sloppy Joes
(Adapted slightly from Better Homes and Gardens Crockery Cookbook)
This is a MAJOR hit at our house! We actually serve this to company sometimes and they can't believe how delicious it is. It puts Manwich absolutely to shame!
Ingredients:
3 lb. ground beef
2 C. chopped onion
4 cloves garlic, minced
1 and 1/2 C. ketchup
1 C. chopped green bell pepper
1 C. chopped celery
1/2 C. water
2-4 Tbs. brown sugar
4 Tbs. prepared mustard
4 Tbs. vinegar
4 Tbs. Worcestershire sauce
3 tsp. chili powder
Directions
1. In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.
2. Meanwhile, in a 3 ½-4 qt. crock pot, combine everything else. Stir in meat mixture.
3. Cover; cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. Spoon into toasted buns, and top with cheese. Makes approx 16-20 servings. Can be frozen in freezer bags after cooking for later consumption.
Tuesday, July 31, 2007
Pretzel Salad
Mix:
2 and 2/3 crushed pretzels
1 1/2 sticks butter (or margarine)
3 Tbs sugar
Press into 9x13 pan and bake at 350 degrees for about 10 minutes OR so. It starts to look and smell carmelly.
allow it to cool
Beat:
1 8 oz package cream cheese
1 cup sugar
Fold in 1 small container of coolwhip (8 oz)
Spread on cooled crust
Mix:
1 large package of strawberry Jell-o
2 cups hot water
Add:
12 oz bag frozen strawberries
pour over cream layer
Refrigerate until Jell-o sets up
2 and 2/3 crushed pretzels
1 1/2 sticks butter (or margarine)
3 Tbs sugar
Press into 9x13 pan and bake at 350 degrees for about 10 minutes OR so. It starts to look and smell carmelly.
allow it to cool
Beat:
1 8 oz package cream cheese
1 cup sugar
Fold in 1 small container of coolwhip (8 oz)
Spread on cooled crust
Mix:
1 large package of strawberry Jell-o
2 cups hot water
Add:
12 oz bag frozen strawberries
pour over cream layer
Refrigerate until Jell-o sets up
Ritz Chicken
Tonight I made this yummy dinner; the whole family loves this chicken
! And it's so easy!
Ritz Chicken
Originally from my friend Lisee
Ingredients
6 large chicken breasts
2 tubes Ritz crackers
6 Tbsp. Parmesan Cheese
1 to 2 cups sour cream (can use fat-free)
1/3 to 1/2 cup butter, melted (OPTIONAL! I have been making it without butter for months now that it takes GREAT!!)
Directions
Put Ritz crackers in a Ziploc bag and smash with rolling pin until crushed into crumbs. Coat chicken with sour cream then roll chicken in Ritz cracker mixture and place in a suitable baking dish. When all of the chicken is in the dish, sprinkle with parmesan cheese and pour melted butter evenly over chicken. Bake uncovered in oven for 60-90* minutes at 350 or until chicken is cooked through.
*I've been cooking it for 90-100 minutes so that the outside is uber-crispy, and it's still quite tender on the inside. I'm ready to experiment to see if 60-70 minutes would be even more tender inside...
**Of course you can make it in much smaller increments...but why? ;)
! And it's so easy!Ritz Chicken
Originally from my friend Lisee
Ingredients
6 large chicken breasts
2 tubes Ritz crackers
6 Tbsp. Parmesan Cheese
1 to 2 cups sour cream (can use fat-free)
1/3 to 1/2 cup butter, melted (OPTIONAL! I have been making it without butter for months now that it takes GREAT!!)
Directions
Put Ritz crackers in a Ziploc bag and smash with rolling pin until crushed into crumbs. Coat chicken with sour cream then roll chicken in Ritz cracker mixture and place in a suitable baking dish. When all of the chicken is in the dish, sprinkle with parmesan cheese and pour melted butter evenly over chicken. Bake uncovered in oven for 60-90* minutes at 350 or until chicken is cooked through.
*I've been cooking it for 90-100 minutes so that the outside is uber-crispy, and it's still quite tender on the inside. I'm ready to experiment to see if 60-70 minutes would be even more tender inside...
**Of course you can make it in much smaller increments...but why? ;)
Chicken Feta Pasta Salad
Chicken and Feta Pasta Salad
Ingredients:
1 large package of rotini noodles
Cooked (and cooled) frozen peas (2 cups?)
Diced onion (1/2 cup?)
Green pepper
Red pepper
4 diced large tomatoes
Peeled, diced cucumber (2)
Sliced olives
Catalina with honey dressing*
Italian dressing*
8 oz package of Feta cheese (cheaper to crumble it yourself)
Chicken (3 breasts)
Salt to taste
DIRECTIONS
Boil noodles until cooked, drain, cool, place in LARGE mixing bowl. Cook chicken on the stove or in the oven with a little of the Catalina w/ honey and the Italian dressing (equal parts of each). Chop chicken when it is cooked, then mix back in with cooking juices in the pan. Add to noodles.
On the stove top, saute onions and peppers in both dressings (equal parts) for 3-5 minutes, until softened only ** Do not overcook veggies!! Add to noodles and chicken.
Mix in all remaining ingredients. Add EQUAL parts Catalina and Italian dressing to taste.
*Secret ingredients!
Ingredients:
1 large package of rotini noodles
Cooked (and cooled) frozen peas (2 cups?)
Diced onion (1/2 cup?)
Green pepper
Red pepper
4 diced large tomatoes
Peeled, diced cucumber (2)
Sliced olives
Catalina with honey dressing*
Italian dressing*
8 oz package of Feta cheese (cheaper to crumble it yourself)
Chicken (3 breasts)
Salt to taste
DIRECTIONS
Boil noodles until cooked, drain, cool, place in LARGE mixing bowl. Cook chicken on the stove or in the oven with a little of the Catalina w/ honey and the Italian dressing (equal parts of each). Chop chicken when it is cooked, then mix back in with cooking juices in the pan. Add to noodles.
On the stove top, saute onions and peppers in both dressings (equal parts) for 3-5 minutes, until softened only ** Do not overcook veggies!! Add to noodles and chicken.
Mix in all remaining ingredients. Add EQUAL parts Catalina and Italian dressing to taste.
*Secret ingredients!
Hawaiian Haystacks
Hawaiian Haystacks
Ingredients
Rice
Chicken Mix (2 cans fat –free cream of chicken soup, 1 can chicken broth, 2 cups chopped cooked chicken)
Toppings Suggestions
Chow mein noodles
Pineapple tidbits or chunks
Mandarin oranges
Chopped olives
Chopped celery
Chopped tomatoes
Chopped Green Peppers
Almonds
Corn
Peas
Shredded cheese
Coconut
Chopped Green Onions
You’ll be REALLY surprised at how delicious it is to mix some of these ingredients together!
Ingredients
Rice
Chicken Mix (2 cans fat –free cream of chicken soup, 1 can chicken broth, 2 cups chopped cooked chicken)
Toppings Suggestions
Chow mein noodles
Pineapple tidbits or chunks
Mandarin oranges
Chopped olives
Chopped celery
Chopped tomatoes
Chopped Green Peppers
Almonds
Corn
Peas
Shredded cheese
Coconut
Chopped Green Onions
You’ll be REALLY surprised at how delicious it is to mix some of these ingredients together!
Green Beans Deluxe A La Meggie
Green Beans Deluxe
Ingredients
¼ cup diced onions
2 cloves garlic
1 tbs butter
4 tbs Worcester sauce
4 tbs Italian Dressing/Red Wine Vinegar Mist
1-2 cans green Beans
Directions
Saute onions and garlic in butter until tender. Add two large dashes of Worcester sauce, two splashes of dressing, two cans of green beans, warm all the way through, and serve.
Ingredients
¼ cup diced onions
2 cloves garlic
1 tbs butter
4 tbs Worcester sauce
4 tbs Italian Dressing/Red Wine Vinegar Mist
1-2 cans green Beans
Directions
Saute onions and garlic in butter until tender. Add two large dashes of Worcester sauce, two splashes of dressing, two cans of green beans, warm all the way through, and serve.
Funeral Potatoes
Funeral Potatoes
Ingredients:
8-10 cups frozen hashbrowns (1 26 oz bag should do it)
1 can (10 ¾ oz.) cond. cream chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
1/2 tsp salt
1/8 pepper
3 tablespoons butter, melted
1/2 Italian seasoned bread crumbs (optional)
Directions:
Mix all ingredients, put in 9x13 pan, bake on 350 until bubbly (about 45 minutes)
Ingredients:
8-10 cups frozen hashbrowns (1 26 oz bag should do it)
1 can (10 ¾ oz.) cond. cream chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
1/2 tsp salt
1/8 pepper
3 tablespoons butter, melted
1/2 Italian seasoned bread crumbs (optional)
Directions:
Mix all ingredients, put in 9x13 pan, bake on 350 until bubbly (about 45 minutes)
Simple Chicken Salad
Chicken Salad
Ingredients
Cooked, chopped chicken
Grapes chopped into quarters
Diced celery
Miracle whip
Salt
Mix ingredients, serve on bread or crackers
**Might also choose from some of the following: chopped apples, relish, chopped bread and butter pickles, dry italian dressing seasoning, dry ranch dressing seasoning, walnuts, raisins, craisins, diced red onion, garlic powder, cashews, pecans, green/red peppers, etc.
Ingredients
Cooked, chopped chicken
Grapes chopped into quarters
Diced celery
Miracle whip
Salt
Mix ingredients, serve on bread or crackers
**Might also choose from some of the following: chopped apples, relish, chopped bread and butter pickles, dry italian dressing seasoning, dry ranch dressing seasoning, walnuts, raisins, craisins, diced red onion, garlic powder, cashews, pecans, green/red peppers, etc.
My Very Favorite Banana Bread
Banana Bread
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
6 mashed overripe bananas
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a bowl (Kitchen-Aid mixer is best if you have it!), cream together butter and brown sugar. Stir in baking soda and salt. Then stir in eggs and mashed bananas until well blended. Slowly pour in flour; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 75-85 minutes, until a toothpick inserted into center of the loaf comes out clean. It will get sort of darker brown, but that’s ok, it won’t be burnt. Set the pan in a safe place and let bread cool in pan for 10 minutes, then carefully dump it out of the pan onto a wire rack (or a plate, if you don’t have a wire rack).
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
6 mashed overripe bananas
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a bowl (Kitchen-Aid mixer is best if you have it!), cream together butter and brown sugar. Stir in baking soda and salt. Then stir in eggs and mashed bananas until well blended. Slowly pour in flour; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 75-85 minutes, until a toothpick inserted into center of the loaf comes out clean. It will get sort of darker brown, but that’s ok, it won’t be burnt. Set the pan in a safe place and let bread cool in pan for 10 minutes, then carefully dump it out of the pan onto a wire rack (or a plate, if you don’t have a wire rack).
Sweet and Tangy Barbecue Sauce
Makes about 1 1/2 cups
1 medium onion , peeled and quartered
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
5 tablespoons molasses
1 teaspoon hot pepper sauce , such as Tabasco
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 medium clove garlic , minced (about 1 teaspoon)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1. Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer.
2. Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, molasses, hot pepper sauce, black pepper, and liquid smoke (if using) in medium bowl.
3. Heat oil in large nonreactive saucepan over medium heat until shimmering but not smoking. Add garlic, chili powder, and cayenne pepper; cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be covered and refrigerated for up to 7 days.)
*I like to mix it with shredded chicken or beef and serve on a sub roll (leftover potroast makes great BBQ beef).
1 medium onion , peeled and quartered
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
5 tablespoons molasses
1 teaspoon hot pepper sauce , such as Tabasco
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 medium clove garlic , minced (about 1 teaspoon)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1. Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer.
2. Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, molasses, hot pepper sauce, black pepper, and liquid smoke (if using) in medium bowl.
3. Heat oil in large nonreactive saucepan over medium heat until shimmering but not smoking. Add garlic, chili powder, and cayenne pepper; cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be covered and refrigerated for up to 7 days.)
*I like to mix it with shredded chicken or beef and serve on a sub roll (leftover potroast makes great BBQ beef).
Spinach Lasagna
Be sure to use Italian fontina rather than bland and rubbery Danish or American fontina. If it is not available, substitute whole milk mozzarella. To make the cheese easier to shred, freeze it for 30 minutes to firm it up. If fresh nutmeg is unavailable, use only 1/2 teaspoon ground nutmeg. Because the lasagna is broiled at the end of cooking to brown the surface, make sure to use a baking dish that is broilersafe.
Makes 12 servings.
Spinach
1 tablespoon table salt
20 ounces curly spinach (2 bags), stemmed and rinsed (you can use frozen spinach if you don't want to, if you do skip the boiling part of step #1)
Bechamel
5 tablespoons unsalted butter
1 tablespoon unsalted butter for baking dish
5 large shallots , minced (about 1 cup)
4 medium cloves garlic , minced or pressed through garlic press (generous 1 tablespoon)
1/4 cup unbleached all-purpose flour
3 1/2 cups whole milk
2 bay leaves
3/4 teaspoon fresh grated nutmeg
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 ounce grated Parmesan cheese (about 1/2 cup)
Cheeses and Pasta
8 ounces whole milk cottage cheese
1 large egg
1/4 teaspoon table salt
12 no-boil lasagna noodles from 1 box
2 ounces grated Parmesan cheese (about 1 cup)
8 ounces Italian fontina cheese , shredded (about 2 cups)
1. For the spinach: Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven or stockpot over high heat; add salt and spinach, stirring until spinach is just wilted, about 5 seconds. Using skimmer or fine-mesh strainer, transfer spinach to ice water and let stand until completely cool, about 1 minute, then drain spinach and transfer to clean kitchen towel. Wrap towel tightly around spinach to form ball and wring until dry. Chop spinach medium and set aside.
2. For the bechamel:(See illustrations below): Melt 5 tablespoons butter until foaming in medium saucepan over medium heat; add shallots and garlic and cook, stirring frequently, until translucent, about 4 minutes. Add flour and cook, stirring constantly, for about 1 1/2 minutes. Do not brown. Gradually whisk in milk. Bring mixture to boil over medium-high heat, whisk in bay leaves, nutmeg, salt, and pepper. Reduce heat to low and simmer 10 minutes, whisking occasionally. Whisk in Parmesan and discard bay leaves. Transfer sauce to bowl, press plastic wrap directly against surface, and set aside.
3. For the cheeses, pasta, and assembly: Blend cottage cheese, egg, and salt in food processor or blender until very smooth, about 30 seconds. Transfer to bowl and set aside. Adjust oven rack to middle position and heat oven to 425 degrees. Place noodles in 13- by 9-inch broilersafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with remaining 1 tablespoon butter. Use rubber spatula to distribute 1/2 cup bechamel in bottom of baking dish; position 3 noodles on top of sauce. Stir spinach into remaining bechamel in bowl, mixing well to break up clumps of spinach (you should have about 4 cups spinach/bechamel mixture). Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with Parmesan, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with 1 cup fontina, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, followed by cottage cheese mixture. Finish with 3 noodles, remaining cup spinach mixture, and remaining cup fontina. Lightly spray large sheet foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes, then remove foil. Remove lasagna and adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler. Broil lasagna until cheese is spotty brown, 4 to 6 minutes. Cool 10 minutes, then cut into pieces and serve.
STEP BY STEP: Bechamel 101
1. Melt butter until foaming, then whisk in flour to make a white roux. Cook roux for 1 1/2 to 2 minutes to eliminate any raw, floury flavor, but do not brown.
2. Whisking constantly, slowly add milk to roux. (There's no need to scald milk, as most recipes direct).
3. Bring sauce to low boil, whisking often, and let simmer about 10 minutes. Finished sauce should be glossy, with consistency of heavy cream.
Megan's Chicken Fettucini Alfredo
Chicken Alfredo
Sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
2.5 oz freshly grated Parmesan cheese (Do NOT use the grated cheese in the green can)
1/4 cup chopped fresh parsley
Topping:
Diced tomatoes to taste
Diced chicken (Heat up chopped, cooked chicken with: 1 part “dale’s sauce), 2 parts “57 sauce”, 1 part water)
Fettuccini or rigatoni noodles
Directions:
1. Warm diced, cooked chicken up in a pan with just enough of the Dale Sauce, 57 Sauce and water to adequately coat the chicken.
2. Melt butter in a separate medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve immediately. Top pasta and sauce with chicken and tomatoes.
Sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
2.5 oz freshly grated Parmesan cheese (Do NOT use the grated cheese in the green can)
1/4 cup chopped fresh parsley
Topping:
Diced tomatoes to taste
Diced chicken (Heat up chopped, cooked chicken with: 1 part “dale’s sauce), 2 parts “57 sauce”, 1 part water)
Fettuccini or rigatoni noodles
Directions:
1. Warm diced, cooked chicken up in a pan with just enough of the Dale Sauce, 57 Sauce and water to adequately coat the chicken.
2. Melt butter in a separate medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve immediately. Top pasta and sauce with chicken and tomatoes.
Mushroom Onion Chicken
Mushroom Onion Chicken
Ingredients:
6-8 boneless, skinless chicken breasts (I used frozen)
1 package lipton onion soup mix
3 cans cream of mushroom soup
1 cup sour cream
Directions:
Stir together mushroom soup, onion soup mix, and sour cream. Spread liberally over the chicken in a large baking dish. Bake on 350 for 90 minutes if chicken is frozen, 60 minutes if thawed. Cover with tin foil for the last 30 minutes of baking. Stir around the sauce with a fork before serving. **Can also be used as a sauce for rice if you cut up the chicken when it's cooked and mix it all together well. The chicken is very tender and easily cut or shredded.
Ingredients:
6-8 boneless, skinless chicken breasts (I used frozen)
1 package lipton onion soup mix
3 cans cream of mushroom soup
1 cup sour cream
Directions:
Stir together mushroom soup, onion soup mix, and sour cream. Spread liberally over the chicken in a large baking dish. Bake on 350 for 90 minutes if chicken is frozen, 60 minutes if thawed. Cover with tin foil for the last 30 minutes of baking. Stir around the sauce with a fork before serving. **Can also be used as a sauce for rice if you cut up the chicken when it's cooked and mix it all together well. The chicken is very tender and easily cut or shredded.
Monday, July 30, 2007
Grilled Pineapple
Here is a delicious summer treat!
Grilled Pineapple:
Ingredients:
One Fresh Pineapple
1 cup melted butter
1/2 cup brown sugar
Directions:
Slice pineapple into long slices. (If you need further pineapple slicing advice, email me!) Combine butter with brown sugar, and mix well. Marinate the pineapple in the butter/sugar solution for about 30 minutes. Grill for 3-4 minutes on each side. Serve immediately.
Grilled Pineapple:
Ingredients:
One Fresh Pineapple
1 cup melted butter
1/2 cup brown sugar
Directions:
Slice pineapple into long slices. (If you need further pineapple slicing advice, email me!) Combine butter with brown sugar, and mix well. Marinate the pineapple in the butter/sugar solution for about 30 minutes. Grill for 3-4 minutes on each side. Serve immediately.
Cottage Cheese Pancakes with Orange Sauce
Originally from my friend Hilary C.
Pancakes (Makes about 4 or 5 adult-sized pancakes)
3 eggs
1 cup of cottage cheese
1/2 cup or more of flour.
**I would DEFINITELY make two batches of the pancakes (separately, for the sake of your bowl) for a family of more than 2!
Mix together with electric mixer. I used my food processor this time and it gets more of the chunks out of it, but if it has some in it, it tastes just the same. Pour on griddle and cook on medium heat. These take a litte longer than normal pancakes. Cook till golden brown.
Orange sauce
2 eggs
1/2 cup butter
1 cup sugar
2/3 to 1 cup orange juice
4 T grated orange peel (optional)
Melt butter and sugar in saucepan and let it cool. Add orange juice, eggs, and orange peel. (Adding the OJ first helps to cool the butter/ sugar mixture faster) Boil for one minute and remove from heat. Serve warm over cottage cheese pancakes. * I would not double the sauce part of the recipe; this makes a goodly amount and can be stored!
**Sauce can be frozen and scooped out of freezer bag in desired serving increments if you make this in large enough quantities that you want to save it for a later date. Just reheat on stove or in microwave.
Pancakes (Makes about 4 or 5 adult-sized pancakes)
3 eggs
1 cup of cottage cheese
1/2 cup or more of flour.
**I would DEFINITELY make two batches of the pancakes (separately, for the sake of your bowl) for a family of more than 2!
Mix together with electric mixer. I used my food processor this time and it gets more of the chunks out of it, but if it has some in it, it tastes just the same. Pour on griddle and cook on medium heat. These take a litte longer than normal pancakes. Cook till golden brown.
Orange sauce
2 eggs
1/2 cup butter
1 cup sugar
2/3 to 1 cup orange juice
4 T grated orange peel (optional)
Melt butter and sugar in saucepan and let it cool. Add orange juice, eggs, and orange peel. (Adding the OJ first helps to cool the butter/ sugar mixture faster) Boil for one minute and remove from heat. Serve warm over cottage cheese pancakes. * I would not double the sauce part of the recipe; this makes a goodly amount and can be stored!
**Sauce can be frozen and scooped out of freezer bag in desired serving increments if you make this in large enough quantities that you want to save it for a later date. Just reheat on stove or in microwave.
Blueberry Delight!
BLUEBERRY SALAD
INGREDIENTS
2 (3 ounce) packages raspberry flavored gelatin mix
2 cups hot water
1 (20 ounce) can crushed pineapple, drained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract
DIRECTIONS
Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.
INGREDIENTS
2 (3 ounce) packages raspberry flavored gelatin mix
2 cups hot water
1 (20 ounce) can crushed pineapple, drained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract
DIRECTIONS
Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.
Breakfast Casserole
Breakfast Casserole
Ingredients
18 eggs
6 cups frozen shredded hashbrowns
2 cups shredded cheese
1 red pepper (diced)
1/4 cup onion (diced)
2 cups finely chopped ham
3/4 cup milk
Directions
Mix eggs and milk well. Stir in additional ingredients. Pour contents in to well-greased 9x13 pan. Bake uncovered on 350 for 90 minutes, until knife inserted in center of casserole does not come out wet. Serve with salsa and/or ketchup
**Casserole can be prepared the night before, if needed, and baked in the morning. Leftover casserole reheats in the microwave just fine.
Ingredients
18 eggs
6 cups frozen shredded hashbrowns
2 cups shredded cheese
1 red pepper (diced)
1/4 cup onion (diced)
2 cups finely chopped ham
3/4 cup milk
Directions
Mix eggs and milk well. Stir in additional ingredients. Pour contents in to well-greased 9x13 pan. Bake uncovered on 350 for 90 minutes, until knife inserted in center of casserole does not come out wet. Serve with salsa and/or ketchup
**Casserole can be prepared the night before, if needed, and baked in the morning. Leftover casserole reheats in the microwave just fine.
Downeast Smoothies
Downeast Blueberry Smoothie
1 c orange juice
1 c frozen blueberries
1/2 c lowfat plain yogurt
1 banana
Mix in blender, makes one serving (but it's enough for two, nutrition facts are based on the whole thing).
1 c orange juice
1 c frozen blueberries
1/2 c lowfat plain yogurt
1 banana
Mix in blender, makes one serving (but it's enough for two, nutrition facts are based on the whole thing).
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