I know many of you are up to your eyeballs in Pillsbury Crescent Rolls from all the catalinas that make them free…. So here is a recipe to try .. This recipe is slightly altered from allrecipes.com.
{ 5 comments }
From the category archives:
Cooking
This is an easy recipe for quick vegetarian meal. To see the rest of the recipe.. click below.
{ 6 comments }
This recipe is a double whammy of pork. Think Filet wrapped in bacon — instead Pork Tenderlion wrapped in bacon with loads of flavor and spice.
To see the recipe, click below or visit the cooking page.
{ 5 comments }
This is a quick and easy lunch – or appetizer.
Ingredients:
- (4) Flatbread (I use flat wraps)
- (1) Cup of Italian Cheese Blend
- Cherry or Grape Tomatoes
- Chopped Fresh Basil
- Classic White Pizza Sauce (if you don’t have this, use olive oil, oregano and Italian Seasoning)
- Olive Oil
1. Brush bottoms of flatbread with olive oil. Place on baking tray.
2. Brush the White Pizza Sauce or your homemade Olive Oil mix on top of the Flatbreads. Use 1/4 of the cheese on each flatbread. Slice tomatoes. Add tomatoes and basil to flatbread. Once all ingredients are on sprinkle on Italian Seasoning for flavor.
3. Bake at 350 for about 10 minutes. Keep a close eye on this, you are really just warming the cheese and toasting the bread. Too long in the oven will make them crunchy!
{ 0 comments }
This recipe is easy to make and stretches a long way. You can adjust how spicy it is to your liking.
Ingredients
- 1lb. Ground Beef
- 3 tablespoons Chili Powder
- 1 tablespoon of Tumeric
- 1 teaspoon onion salt
- 1 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- 1 clove garlic
- 1/2 small onion, diced
- 2 12-15 oz cans kidney beans
- 3 cups of rice
- 1 can tomato sauce
- 1 24-28oz Mexican Diced Tomatoes
- Hershey Cocoa Powder
- 1/4 cup of shredded cheese
1. Brown Ground Beef with onions and drain.
2. Put tomatoes, tomato sauce and kidney beans in a large pot over medium heat.
3. Add all spices and pressed garlic to the beans and tomatoes.
4. Add beef and stir until spices are mixed in. Simmer on medium, stirring frequently for 25 minutes.
5. Prepare Rice as per package. I use my Cuisinart rice cooker.. perfect rice every time!
6. Add one heaping teaspoon of unsweeted Cocoa powder to the Chili.
7. Serve chili over rice. Garnish with a sprinkle of cheese and parsley.
{ 2 comments }
By: Debbie C.
Ingredients:
- 3 cups milk
- 4 Tbsp. cornstarch
- 3 eggs, separated
- 1 tsp. vanilla
- sprinkle of salt
- 1/4 cup coconut flakes
- 3/4 cup sugar
- 1 cooked pieshell (deep dish)
1. Put 2 1/2 cups of milk in a double boiler and heat.
2. In a separate bowl beat the egg yolks. Mix in the 1/2 cup of milk and the salt. Add the sugar and stir. Add cornstarch and beat until mixture is throughly mixed.
3. Stir mixture into the hot milk. Cook on stovetop until thickened. Add the vanilla and coconut.
4. Pour the coconut cream filling in a baked and cooled pie shell.
5. To make meringue beat egg whites until stiff, add 2 Tbsp. sugar and continue to beat. Put meringue on top of pie and sprinkle with more coconut on top.
6. Bake at 375 until brown.
{ 4 comments }
I am not a big fan of Hamburger Helper from the box. However, my son likes it. This is my compromise! It is super easy and the kiddos love it.
Ingredients:
- 8 oz of Elbow Macaroni
- 1 cup Shredded Four Cheese
- 1 Can of condensed Cream of Mushroom Soup
- 3/4 can of water (using mushroom soup can)
- 3/4 lb ground beef
1. Boil pasta according to package.
2. Brown ground beef and drain.
3. Mix ground beef, mushroom soup, water and cheese in baking dish, reserve 1/4 cup of cheese.
4. Mix macaroni into beef mixture. Sprinkle remaining cheese on top.
5. Heat on 350 degrees for 20 minutes, until warm throughout and cheese melted.
{ 2 comments }
By: Mrs. MoneySaver
This fabulous Chicken Tortilla Soup Recipe, sans the Tortillas looks just delish.
Ingredients
- 3 tablespoons canola or vegetable oil
- 1 tablespoon minced garlic
- 1 medium yellow onion, chopped
- 4 – 14.5 oz cans of diced tomatoes (about 58 oz total)
- 2 – 14.5 oz cans of corn (frozen works well too!)
- 2 – 15 oz cans of black beans
- 8 cups chicken broth
- 1/2 tablespoon cayenne pepper (or to taste)
- 1 tablespoon ground cumin (or to taste)
- 1 teaspoon dried bay, chopped bay leaves (you can substitute whole leaves if that’s what you have on hand)
- 1 tablespoon chili powder
- 1 small bunch of cilantro, chopped
- 1 lb boneless, skinless chicken breast
- Juice from one lime
1. Heat oil in large pot over medium heat.
2. Saute onion for 2 minutes, then add garlic. Saute for additional minute.
3. Add tomatoes, beans, corn, broth, bay leaves, chili powder, cayenne pepper, cumin, and cilantro. Bring to a boil.
4. Add raw chicken and reduce to medium-low heat. Cook for approx. 30 minutes, or until chicken is thoroughly cooked. As chicken breast sizes vary, so will cooking times.
5. After chicken is cooked through, remove chicken from pot and allow to cool for 10 minutes.
6. Shred chicken and place back in pot.
7. Add lime juice.
{ 0 comments }
This is one of my favorite dips ever. Totally delish. Thanks to my wonderful hubby, he makes this dip and its always very good.
Ingredients
- 1 10 ounce chopped frozen spinach
- 1 package of shredded cheddar cheese
- 1 cup of mayonaisse
- 1 tablespoon of lemon juice
- 1 8oz can artichoke hearts
1. Cook spinach in microwave for 5 minutes. Drain all liquid from spinach.
2. Put spinach in paper towel and squeeze off all excess liquid. Make sure you get the excess liquid off, otherwise will be runny. Run knife through the spinach to chop it finely.
3. Drain artichokes. Mince artichoke hearts.
4. Add cheese, spinach and artichoke to bowl. Reserve 1/4 cup of cheese.
5. Mix 1 cup of mayo and add 1 tablespoon of lemon juice into the mixture. Mix thoroughly and put in baking dish.
6. Add remaining 1/4 cup of cheese to the top of mixture. Bake at 375 degrees for 40 minutes or until golden brown around the edges.
7. Serve with tortilla chips or with sour dough bread. Many times we will use a large bread bowl and put the dip inside.
{ 7 comments }
This is a fairly easy quiche with lots of flavor. The one I made to illustrate this recipe was not so pretty. My pie shells were very cold and not pliable at all. When I tried to roll them out they broke into pieces, thus the kinda weird looking shells. However, it tasted wonderful!
Ingredients:
2 tablespoons of butter
1/2 small onion, minced
1 small package of frozen broccoli (chop stems off and discard)
1-2 small tomatoes (dice, use as much or as little depending on taste)
1 unbaked pie crust
3/4 cup mozzarella cheese
3/4 cup mexican cheese
1 clove minced garlic
3 eggs, well beaten
3/4 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 350 degrees.
1. Lightly saute onion, broccoli, tomatoes and garlic in butter over medium heat. Cook until vegetables are soft, but not soggy. Drain your veggies to make sure there is no excess liquid.
2. Spoon vegetables into pie crust.
3. Mix eggs and milk together. Beat slightly. Add salt and pepper.
4. Cover vegetables with cheese mix.
5. Pour egg/milk mixture over cheese and vegetables.
6. Bake in preheated oven for 30 minutes , make sure center has set. Let sit 5 minutes before serving. Quiche will settle.
{ 8 comments }
By: Julie
This is a quick and easy recipe submitted by Julie from Angry Julie Monday. It is very versatile and great for using up leftovers!
Ingredients:
- 1 pound of ground beef (you can use more than one pound, if you want)
- 1 package of taco seasoning mix
- 1 can of pinto beans
- lettuce shreds (you can shred yourself, but we are lazy and buy pre-shredded)
- 2 cups of shredded cheese (we use the pre-shredded Mexican style)
- Catalina Salad Dressing
- Tortilla Chips, Corn Chips, or Doritos-style chips
Optional Ingredients for Your Own Preference:
Chopped Tomatoes
Chopped Green Onions
Salsa
Ranch Dressing instead of Catalina
Thousand Island instead of Catalina
1. Brown ground beef and drain. Stir in taco seasoning mix.
2. Add pinto beans to beef (which has already been seasoned with the mix). Put on lid to skillet and let beef and bean mix simmer for 10-15 minutes, depending on how soupy the mixture is.
3. Set beef and bean mixture aside to cool.
4. Mix remaining ingredients in large bowl.
5. Add catalina dressing or dressing of your choice.
{ 5 comments }
This is the easiest soup to make! It is also wonderful because you can really use just about any vegetables that you have on hand.
Ingredient List
- 1 14.5 ounce cans of diced tomatoes (try the Mexican spicy kind for some kick)
- 1 15 ounce tomato sauce
- 1 14.5 chicken or beef broth
- 1 cup chopped carrots
- 1/2 onion, chopped
- 1 cup celery
- 1 cup chopped zucchini
- 1 1/2 tablesppons dried parsley
- 1/2 teaspoon dired oregano
1. Mix tomatoes, broth, and tomato sauce in large stock pot. Stir.
2. Add all the vegetables and the spices. Bring to a boil. Turn heat down to low after soup reaches boil.
3. Simmer on low for 60-75 minutes, until vegetables are tender.
{ 0 comments }
