Sunday, July 13, 2014

Baked Macaroni and Beef

1 pound ground beef browned.
1 package mac and cheese make to package directions
1 can peas drained
4 Roma tomatoes chopped
1 can mushrooms
1 can cream of celery soup
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic salt
 1/2 cup chopped onion and bell pepper mixed
salt and pepper
1 cup bread crumbs
1/2 cup mozzarella cheese

Brown the ground beef breaking it up and crumbling while it's cooking add the in the seasons. Next add the drained peas the mushrooms with the can juices and the tomatoes. Simmer for another 5 minutes.

Pour into a casserole dish top with the mac and cheese then the mozzarella cheese and the bread crumbs

Bake at 375 until the top is golden brown.

Maple Pork Chops and Biscuits

OK, I admit it. Betty Crocker is one of my favorites when I need a new idea for dinner. This is a slow cooker recipe that is really good.

I added my special touch of course...

·         1 Tablespoon butter
·         5 Pork chops (3/4 inch thick) Salt and pepper to taste
·         1 /2Pound carrots cut is small pieces
·         1 Can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits), or make your own.
·         2 Tablespoons chopped parsley
·         2 Tablespoons chopped onion
·         3/4 Cup maple-flavored syrup
  • Heat oven to 350°F. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil until browned on both sides. Place pork chops in ungreased 15x10x1-inch pan. Sprinkle with salt and pepper. Arrange carrots around pork chops. Sprinkle the chives over the top. Cover with foil. Bake 10 minutes.
  • Move pork chops carrots to one side of pan; drain and discard drippings. Separate dough into 5 biscuits; arrange in pan next to pork chops and carrots. Drizzle syrup over everything.
  • Bake uncovered 15 to 20 minutes longer or until biscuits are golden brown and pork chops are no longer pink and meat thermometer inserted in center reads 160°F, cand the carrots are tender. To serve, spoon liquid in pan over pork chops and carrots. If desired, brush biscuits with additional syrup.


Sunday, June 29, 2014

Banana Split Pie

1 graham cracker crust
1 pkg vanilla pudding, made to package directions
18 maraschino cherries
2 sliced bananas
1/2 cup crushed pineapple well drained
1/4 cup chocolate fudge sauce
3 tbls Carmel sauce

I made the vanilla pudding for this recipe, but instant vanilla pudding can be substituted.
Start by slicing two bananas. To keep them from turning brown, put them in a bowl of water with 1 tsp of lemon juice.

Drain the pineapple and squeeze as much of the liquid out as possible. Set aside. Next drain the cherries.

To assemble the pie, add the pineapple, and banana slices. Then add the fudge sauce. Pour the pudding on top.

Bake until set. About 20 to 25  minutes. Drizzle the Carmel sauce on top.

Let it cool completely before serving.

Saturday, May 31, 2014

The Everything Cookie

You've heard of the everything bagel  with poppy seeds and sesame seeds and onion? Well this is the everything cookie.

1 cup butter, melted
3/4 cups brown sugar
3/3 cups granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 tsp salt
1 tsp baking soda
2 1/4 cups all purpose flour
2 cups quick cook oats
1 cup raisins
1/2 cup choclate chips
1/2 cups butterscotch chips

Beat the sugars and the melted butter together until smooth. Then add the eggs one at a time and the vanilla extract. 
Add the salt and baking side. Mix well to make sure there are no lumps. 

Then slowly add the flour and the oatmeal. Mix well. Make sure there is no trace of loose flour in the bowl. 

Now add the chips and raisins. Give it all a good stir. 

Drop spoonfulls onto a light greased  cookie sheet. Space them a couple of inches apart. 

Bake at 375 for about 11 minutes. 

Monday, May 19, 2014

Black Beans and Rice

Meatless Monday

This recipe is quick and easy. It’s perfect for a work night dinner. Black Beans and Rice.

2 cans of black beans
3 small tomatoes, diced
½ diced onion
½ diced green bell pepper
2/3 cup vegetable broth
2 tsp cumin
1 tsp chili powder
Salt and pepper to taste

Sauté the onion and pepper in a little olive oil until soft. Add the beans, tomatoes, and seasonings. Bring to a boil and add the broth. Let it simmer for 5 minutes.

Serve over hot rice.