1/2 cup (1 stick) butter, softened
1 cup sugar...
1 egg, beaten
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup grated zucchini
1 cup chocolate chips or raisins
1 cup nuts (optional)
Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
In a large bowl, cream together butter & sugar until light and fluffy. Gradually add eggs, floor and other dry ingredients.
Bake 15-17 minutes or until golden
Wednesday, September 4, 2013
Taco Pie
Ingredients
1/4 cup butter
2/3 cup milk
1 package taco seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional
Directions
1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.
Slow Cooker Tortellini Soup
1 bag of frozen tortellini ...
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese
Put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs.
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese
Put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs.
Caramel Pecan Delight Pie
Makes 2 pies....this cool and creamy pie is a perfect summer dessert!
2 cups rough chopped pecans
2 cups flaked coconut( optional)...
1 stick butter
8 oz cream cheese, softened
14 oz can condensed milk
16 oz cool whip
1 jar caramel ice cream topping
2 graham cracker crusts ( store bought)
In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
With an electric mixer, blend the cream cheese, condensed milk and cool whip.
Divide evenly between two pie crusts.
Top each pie with the pecan and coconut mixture
Drizzle the entire jar of caramel topping over the tops of both pies. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen. Top with extra cool whip if desired.
2 cups rough chopped pecans
2 cups flaked coconut( optional)...
1 stick butter
8 oz cream cheese, softened
14 oz can condensed milk
16 oz cool whip
1 jar caramel ice cream topping
2 graham cracker crusts ( store bought)
In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
With an electric mixer, blend the cream cheese, condensed milk and cool whip.
Divide evenly between two pie crusts.
Top each pie with the pecan and coconut mixture
Drizzle the entire jar of caramel topping over the tops of both pies. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen. Top with extra cool whip if desired.
Fresh Apple Cake
About 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thinly sliced
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter
Directions:
1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter
Directions:
1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired
Philly Cheese Casserole
1 1/2 lb lean ground beef...
1 package (8 oz) sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
8 slices provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
1 can (16.3 oz) Pillsbury Grands Homestyle original biscuits
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.
Bake 35 to 40 minutes or until biscuits are golden brown on top.
1 package (8 oz) sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
8 slices provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
1 can (16.3 oz) Pillsbury Grands Homestyle original biscuits
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.
Bake 35 to 40 minutes or until biscuits are golden brown on top.
Tuesday, September 3, 2013
Creamy Crock Pot Chicken Noodle Soup
1 (32-ounce) container chicken broth
3 cups water...
2½ cups chopped cooked chicken
1½ cups sliced carrots
1½ cups sliced celery
¼ cup chopped onion
1½ teaspoons dried thyme, crushed
¾ teaspoon garlic-pepper seasoning
3 ounces cream cheese, cut in cubes
2 cups dried egg noodles
Directions
In a slow cooker, combine broth, water, carrots, celery, onion, thyme and garlic-pepper seasoning.
Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting.
Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.
3 cups water...
2½ cups chopped cooked chicken
1½ cups sliced carrots
1½ cups sliced celery
¼ cup chopped onion
1½ teaspoons dried thyme, crushed
¾ teaspoon garlic-pepper seasoning
3 ounces cream cheese, cut in cubes
2 cups dried egg noodles
Directions
In a slow cooker, combine broth, water, carrots, celery, onion, thyme and garlic-pepper seasoning.
Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting.
Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.
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