Cowboy Stew

Ingreidents

• 2 lbs ground beef
• 4 cans (16oz each) baked beans
• 8 hot dogs, sliced
• 1/2 cup barbecue sauce
• 1/2 cup grated Parmesan cheese

In dutch oven, cook beef over medium heat until no long pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until flavors are blended.
Makes 11 servings.

Cheeseburger Chili Mac and Cheese (Trumom76)

2 tablespoons EVOO – Extra Virgin Olive Oil
1 1/2 pounds ground sirloin
1 large onion, finely chopped
2 tablespoons chili powder
Salt and ground black pepper
1/2 cup ketchup
1/4 cup yellow mustard
1 to 2 cups beef stock (depending on how liquid-y you want it)
1 pound whole wheat elbow macaroni
1 1/2 cups shredded sharp yellow cheddar (the sharper the better!)


Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes. Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes. While the chili is working, salt the boiling water and drop the pasta in. Cook to al dente according to package directions then drain thoroughly and return it to the pot. Add the chili to the pot with the pasta and give everything a good toss. Transfer to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt and brown the cheese.

TEXAS sheet cake with Frosting ({PreggoAZ)

Frosting

4 tablespoons Karo Sryup

4 tablespoons Cocoa powder

1 cube butter

1/4 cup milk

melt/mix together. Add 1 tablespoon Vanilla. ( add powdered sugar if too thin or milk if too thick) So it reaches spread consistency.

Sheet Cake

1 teaspoon baking soda

2 cups flour

2 cups sugar

(Mix those in a bowl set aside)

( In a new bowl)

1/2 teaspoon salt

1 cup water

2 cubes butter

4 tablespoons cocoa

add 2 eggs

1/2 cup sour cream

Mix well.

Mix both bowls of ingredients. Pour into a greased and floured pan. 25 mins at 350!!!

Beef with Snow Peas (Stir-fry) (lexie marie)

Ingredients

• 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
• 1/2 cup Low Sodium Soy Sauce
• 3 Tablespoons Sherry Or Cooking Sherry
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 8 ounces, weight Fresh Snow Peas, Ends Trimmed
• 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
• Salt As Needed (use Sparingly)
• 3 Tablespoons Peanut Or Olive Oil
• Crushed Red Pepper, For Sprinkling
• Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Chicken Chili (beka0404)

INGREDIENTS
3 tablespoons olive or canola oil
1 large onion, dicecd
1 red, yellow or orange bell pepper, diced
2 jalapenos (seed and de-vein for less heat), minced
4 cloves garlic, minced
1 tablespoon ground cumin
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper
1 teaspoon Mexican oregano (optional)
20 oz boneless skinless chicken breasts, cubed
3 tablespoons flour
32 oz chicken broth or stock
30 oz canned white beans (great northern, cannellini or navy), drained and rinsed
2 cups baby spinach, roughly chopped

Optional garnishes for serving: chopped scallions, minced cilantro, crema mexicana

DIRECTIONS
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion, bell pepper and jalapeno and cook until onions are translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the chicken and spices. Cook, stirring frequently, until the chicken is cooked through (8 mins?). Stir the flour into the chicken mixture. Add the chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beans and spinach. Simmer for 55-60 minutes until the chili has thickened. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the scallions and cilantro.

Slow Cooker Hot Turkey Sandwiches (Lexie Marie)

Ingredients:

• Turkey breast tenderlions (package)
•  
• 1/2 teaspoon rubbed sage
•  
• 2 jars (12 ounces each) roasted turkey gravy
•  
• 1/2 teaspoon poultry seasoning
• 1 teaspoon Worcestershire sauce
• Sliced/toasted white bread

 

 

Directions:

Place turkey in slow cooker. Sprinkle with sage. Pour both jars of gravy on top of the turkey. Cover and cook in slow cooker (low heat) for 9-10 hours. Remove turke from slow cooker and shred with a fork. Stir in poultry seasoning 7 Worcestershire sauce into the gravy/slow cooker. Add turkey back into slow cooker. Spoon turkey onto slices of bread and wa la!

Good side items: mashed potatoes, and peas!

Pioneer Woman's Cajun Chicken Pasta (Fletcha)

Pioneer Woman's Cajun Chicken Pasta (link with photo tutorial)

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste (I prefer the McCormick blend over Tony Chachere's, too salty)
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!

Smoked Turkey, Pine Nut Pesto & Sharp Provolone Panini

Ingredients

• 2 tablespoons pine nuts
• 3 tablespoons extra virgin olive oil
• 7 slices Sargento® Deli Style Sliced Provolone Cheese, divided
• Salt and pepper
• 4-6 turkey slices (thin)
• 4 slices ciabatta bread
• 1 bunch of baby arugula

Directions

1. Pulse pine nuts in blender to chop. Add oil, 3 slices cheese torn in small pieces and salt and pepper. Blend to form pesto.
2. Place one slice cheese and turkey on each of two slices bread.
3. Add 7-8 pieces arugula and another slice of cheese on each.
4. Spread 3 tablespoons pesto on top of each.
5. Close sandwiches and grill for 3-5 minutes or until golden brown.

Streusel Coffee Cake (hisbeautyalways)

Ingredients:
2 cups pancake mix
1/2 cup sugar
1 1/4 cups milk
1/4 cup vegetable oil
1 egg, beaten

Streusel Ingredients:
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbs butter, melted

Directions:

Heat oven to 350 degrees. Grease 13"x9" baking pan. Combine pancake mix and sugar. Add milk, egg and oil; mix.

Spread into pan. Combine streusel ingredients; sprinkle over batter. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Serve warm. To reheat, microwave individual pieces for ~15 seconds on high.

**My experience: Batter is runny. It is best baked 20 minutes (otherwise it seems too...thick, rather than light and fluffy) and I never reheat the pieces. They are best straight out of the oven though.

Baked Pumpkin French Toast (Qmommy)

1 loaf french bread
2 1/2 cups lowfat milk
1 Tbl flour
1 1/2 tsp vanilla extract
1 Tbl sugar
3/4 cup pumpkin puree (canned or fresh)
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
2 large eggs
1 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter (half a stick)
2 Tbl sugar
1 tsp Cinnamon



Cut the bread loaf into thick slices.

Combine and whisk the next set of ingredients from the milk down to the eggs.

In a saucepan, combine the butter, corn syrup, and brown sugar. Cook over medium heat, stirring constantly till bubbly (about 5 minutes)

Grease a 9x13 pan (I chose an oval dish) and you're ready to combine all the ingredients.

Pour the caramel mixture in the bottom of the pan: Place the bread slices, in a single layer over the caramel syrup. Squish them in; it's okay to crowd.

Pour the milk/egg/pumpkin mixture over the top.

Place plastic wrap over the top and refrigerate for 8 hours or overnight.

When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and sprinkle Cinnamon/Sugar mixture over the top (2 Tbl sugar, 1 tsp cinnamon).
Bake for 50 minutes and let it stand for 5 minutes before serving. It will be big a puffy at first and slowly settle down.

Tomato Basil Couscous Salad (RedheadBaker)

Ingredients

• 2 cups chicken broth
• 1 (10 ounce) package couscous
• 1 cup chopped green onions
• 1 cup diced seeded plum tomato
• 1/3 cup thinly sliced fresh basil
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup halved cherry tomatoes

Directions

1. In a saucepan, bring broth to a boil; add couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl; fluff with a fork and cool.
2. Add onions, tomatoes, basil, oil, vinegar, pepper flakes, salt and pepper; mix well. Cover and refrigerate until chilled. Garnish with tomatoes.

Spicy Shrimp Fettucini (Kelly1109)

Ingredients

• 8 ounces uncooked fettuccine
• 1 tablespoon olive oil
• 1/2 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 1 pound large shrimp, peeled and deveined
• 2 cups chopped plum tomato (about 5) *I just use a can of diced tomatoes
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon kosher salt
• 1/4 cup freshly grated Parmesan cheese

Preparation

• Cook pasta according to the package directions, omitting salt and fat. Drain.
• Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.
• Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

*If you don't want it to be spicy you can just omit the red pepper flakes.

Taco Pie (lijuan09)

Ingredients

1 pkg refrigerated crescent rolls

1 lb ground beef

1 pkg taco seasoning

1 can refried beans

1 Tbsp butter or margarine

1 1/2 c shredded Mexican-style cheese

1 green onion, diced

1 Tbsp fresh cilantro

1/2 c tortilla chips, crushed

Fresh salsa


Directions

Spread crescent roll dough in the bottom of a greased or non-stick square baking dish to make an even crust. Bake according to package directions.

Brown ground beef in a skillet. When brown, add taco seasoning and allow to rest for a couple of minutes off the heat. At the same time, heat refried beans in a small saucepan. Add butter to the beans when they are warm to improve consistency.

When crust has cooled a little, spread the beans evenly on top of the crust. Add beef next, then cheese, cilantro, and green onion. Top with crushed tortilla chips. Bake for 5-7 more minutes until cheese is melted. Serve with salsa on top if desired.

Italian Chicken and Rice (nilly5)

Ingredients

• 1lb boneless, skinless chicken breast; thawed & cubed
• 3/4 cup Italian dressing
• 1 teaspoon pepper
• 1 cup instant rice
• flour

Directions
Make rice according to box.

Heat skillet to medium. In bowl, combined cubed chicken, pepper and Italian dressing; coat well. Pour coated chicken into skillet; cook until chicken is no longer pink in middle. (you may add more dressing if you wish). Once chicken is cooked, reduce heat to low, and add pinches of flour to thicken.

On plate, place rice and top with chicken and serve.

Truffled Fettuccine (EvenAngelsFall)

Ingredients

1/2t kosher salt and extra for pasta water

1 9oz package fresh fettucine

1/2c fat free half and half

3oz truffle butter (white or black--can get at whole foods if not at your regular supermarket)

1/4t white pepper

1/2c parmesan (preferably freshly micro-planed) and extra for garnish

3T chopped chives (fresh preferred)

Method

Heat salted pasta water

While waiting for water to boil, heat ff half and half over medium heat in saute pan until it comes to a simmer

Add truffle butter, salt, white pepper

Lower heat to very low and swirl butter until it melts

Add chives and parmesan

Keep warm over very low heat

Add pasta to boiling water and cook 2-2.5 minutes then drain

Add drained pasta to truffle mixture in saute pain and toss

Serve sprinkled with chopped chives and parmesan

Potato-Topped Oven Swiss Steak (EvenAngelsFall)

Prep Time: 20 minutes  Start to Finish: 2 hours 35 minutes
Servings: 8

Swiss Steak

• 1 1/2 lb bonelss beef round steak (1/2 inch thick), cut into pieces
• 3 medium carrots, sliced (1 1/2 cups)
• 1 large onion, cut into wedges (2 cups)
• 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
• 1 jar (12 oz) beef gravy

Topping

• 1 box (7.2 oz) mashed potatoes seasoned with butter and herb (2 pouches) Hot water, milk and margarine called for on potatoes box 2 pouches
• 1 egg, beated

Directions

1. Heat oven to 325. In ungreased 13x9-inch (3-quart) glass baking dish, arrange beef in single layer. Top with carrots and onion.
2. In medium bowl, mix tomatoes and gravy, spoon over beef and vegetables. Cover with foil; bake 2 hours.
3. In 3-quart saucepan, make both pouches of potatoes as directed on box. Stir in egg until well blended.
4. Remove baking dish from oven. Uncover; spoon or pipe potato mixture over hot mixture. Return to oven; bake uncovered 15 to 20 minutes longer or until potatoes are set and light golden brown.

Mexican Grilled Cheese Sandwiches (EvenAngelsFall)

PREP TIME: 15 Minutes (ready in 15 minutes)

Servings: 2

You will need:

• 4 slices white bread
• 4 oz pasteurized prepared cheese product with jalapeno peppers, thinly sliced (from 16-oz box)
• 2 tablespoons butter or margarine, softened
• 1 teaspoon Old El Paso Thick 'n Chunky salsa

Diirections

1. Heat griddle to 350 or heat 12-ich skillet over medium heat. Top 2 slices of bread with cheese; cover with remaining bread.
2. In small bowl, mix butter and taco seasoning mix. Spread half of mixture on one side of each sandwich.
3. Place sandwiches, buttered sides down, on hot griddle. Spread top sides with remaining butter mixture. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Serve with salsa as a dip.

Meat Sauce (EvenAngelsFall)

Ingredients:
1 pound ground beef
1 clove garlic, finely chopped
1 envelope dry onion soup mix
1/4 teaspoon oregano
1 (28 oz) can tomato puree
1 cup water

Directions:

Brown beef with garlic. Stir in soup mix, oregano, tomato puree and water. Simmer, covered, for about 30 minutes, stirring occasionally. 

Serve over spaghetti, noodles, or rice.

Lemon Spaghetti (EvenAngelsFall)

Ingredients

·  1 pound spaghetti

·  2/3 cup olive oil

·  2/3 cup grated Parmesan

·  1/2 cup fresh lemon juice (about 3 lemons)

·  Salt and freshly ground black pepper

·  1 tablespoon lemon zest

·  1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

CROCK POT CHOPS OR RIBS (EvenAngelsFall)

6 or 8 chops or ribs to fill crock pot
1/4 c. onion, chopped
1/2 c. celery, chopped
1 c. catsup
1/2 c. water
1/4 c. lemon juice
2 tbsp. brown sugar
3 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tbsp. mustard
1/2 tsp. salt
1/4 tsp. pepper

Crock Pot Lasagna (EvenAngelsFall)

Ingredients

• 12 lasagna noodles, uncooked
• 1 lb ground beef, browned and drained
• 1 teaspoon Italian seasoning
• 1 jar (28 oz) spaghetti sauce
• 1/4 cup water
• 1 carton (16 oz) cottage cheese
• 2 cups mozzarella cheese, grated

Directions

Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker. Then layer half of the sauce and water, half of cottage cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 6-8 servings.

Serve with Greek salad: greens, tomatoes, olives and feta cheese.

Traditional Bolognese Sauce (EvenAngelsFall)

Ingredients

• 1 lb lean ground beef
• 1/2 lb Italian sausage, casing removed
• 1 onion, chopped
• 1 glove garlic, crushed
• 1 small carrot, grated
• 2 stalks celery, chopped
• 1 small green or red bell pepper, seeded, chopped
• 1 (28-oz) can diced, peeled tomatoes
• 2 (6-oz) cans tomato paste
• 1 teaspoon sugar
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dry red wine
• cooled pasta
• Parmesan cheese, optional

Directions

Turn slow-cooker on HIGH. Add ground beef & sausage. Cook and stir until meat is broken up into small pieces. Turn pot on LOW. Add remaining ingredients, except pasta and cheese. Cover and cook on LOW 8 to 9 hours. Makes about 8 cups. Spoon over your favorte pasta. Sprinkle with grated Parmesan cheese, if desired.

Chili Dog Tacos (EvenAngelsFall)

Prep Time: 20 Minutes (ready in 20 minutes)

Servings: 10

Ingredients

• 1/2 lb lean ground beef
• 1/2 cup Old El Paso Thick 'n Chunky salsa
• 1 can (16 oz) pimto beans, drained
• 10 Old El Paso taco shells
• 10 hot dogs
• 1/4 cup shredded Cheddar cheese (5 oz)
• 1/4 cup finely chopped onion

Directions

1. Heat oven to 375 degrees (F). In 8-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in salsa and beans. Cook until thoroughly heated.
2. Meanwhile, heat taco shells as directed on box.
3. In 10-inch nonstick skillet, cook hot dogs over medium-high heat 2 to 3 minutes, turning frequently, until browned.
4. Place hot dogs in taco shells; top each withe ground beef mixture, cheese and onion.

Chili Dip with Cream Cheese (EvenAngelsFall)

1 package of cream cheese - softened 
1 can of Hormel Chili with Beans 
1 jar salsa 
1 package cheddar cheese 

Spread cream cheese in the bottom of pie plate 
Spread chili over cream cheese 
Spread a thin layer of salsa over chili 
Sprinkle about 1/2 bag of cheddar on top 
Cook on 350 for about 10 minutes or until cheese is melted 
Serve with Frito Scoops 

Crock Pot Jambalya (EvenAngelsFall)

Servings:8 Servings

Prep Time:20 minutes

Cook Time:5 hours

nutritional info

ingredients

• 2pounds boneless, skinless chicken thighs
• 1pound smoked sausage, cut into 2-inch slices
• 1large onion, chopped
• 1large green bell pepper, seeded and chopped
• 3stalks celery, chopped
• 1(28 oz.) can diced tomatoes with juice
• 3cloves garlic, chopped
• 2cups chicken broth
• 1tablespoon Cajun or Creole spice mix
• 1teaspoon dried thyme
• 1teaspoon dried oregano
• 1pound extralarge shrimp, peeled and deveined
• 1 3/4cups long-grain rice
• Parsley, optional

Amount Per Serving

• sodium:621 mg
• fiber:2 g
• calories:457
• cholesterol:216 mg
• protein:43 g
• saturated fat:7 g
• fat:22 g
• carbohydrate:19 g

directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Mrs. Sigg's Snickerdoodles

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Greek Appetizer Salad

Ingredients

• 8 ounces green beans
• 3 small zucchini, cut into 1/2 inch slices
• 1 small cauliflower, seperated into flowerets
• 1/2 cup olive or vegetable oil
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano leaves
• 1 clove garlic, finely chopped
• lettuce leaves
• 1 small onion, sliced and seperated into rings
• cherry tomatoes, cut into halves
• ripe olives

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling in 3-quart saucepan. Add beans; cover and simmer 5 minutes. Add zucchini and cauliflower. Heat to boiling; reduce heat. Cover and cook just until tender, about 5 minutes. Drain. Place vegetables in shallow glass or plastic dish.

Mix oil, lemon juice, salt, sugar, oregano and garlic; pour over vegetables. Cover and refridgerate, spooning marinade over vegetables occasionally, at least 2 hours. Remove vegetables to lettuce-lined plates with slotted spoon; top with onion rings. Garnish with cherry tomatoes and olives.

Rachel Ray's Super Nachos

Ingredients

• 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites

Pico de Gallo Salsa:

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
• 1 small white onion, chopped
• 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
• Salt

Beef and Beans Topping:

• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1 1/2 teaspoons dark chili powder
• 1 1/2 ground cumin, half a palmful
• 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
• 1 can black beans, 15 ounces, drained

Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

Additional toppings to choose from, optional:

• Sour cream
• Chopped scallions
• Chopped black olives
• Diced pimento
• Sliced avocado, dressed with lemon juice
• Hot pepper sauces

Directions

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

Combine salsa ingredients in a bowl and set aside for flavors to marry.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

Buffalo Chicken Dip

Ingredients

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®)
• 1 1/2 cups shredded Cheddar cheese
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 1 (8 ounce) box ritz crackers

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.               

Sex and the City's Flirtini's

You will need:

Vodka
Champagne
Pineapple juice


In large pitcher, combined 1 part vodka, 2 parts pineapple juice and top off w/ champagne.

This can be mixed to your liking.

King Ranch Chicken (nilly5)

Ingredients

• 1lb boneless chicken breast (cubed)
• 1 cup ranch dressing
• 1 can cream of chicken
• 1 can nacho cheese soup
• 1 bag tortilla rounds
• 1 can diced tomatoes w/ green chilies (drained)
• 1 tbsp chili powder
• 1 cup cheddar cheese

Thaw out chicken breasts and cut into cubes. Mix chicken in bowl with ranch & chili powder. Once coated, pour mixure into skillet (over med heat). Cook chicken all the way through.

In bowl, mix other ingredients and pour in skillet over chicken & melt together.

Meanwhile, in a 9x13 pan layer tortilla rounds to cover bottom of pan. Pour chicken over chips & top w/ cheese. Bake at 350 for 30 minutes.

Enjoy!!

Welcome to the recipe swap!

This is where the moms of the Dec 2011 board on the bump can look for and swap recipes!

Have fun!