Monthly Archives: April 2011

MACARONI & BEEF CASSEROLE

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1 pound ground beef
1 small green pepper, diced
1 medium onion, diced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (8 oz) package macaroni
1 (16 oz) can tomatoes
1 can tomato soup
1 cup water
1/2 teaspoon sugar

preheat oven to 350°. in a 10″ skillet, cook first 5 ingredients until meat is browned, about 10 minutes. remove skillet from heat; spoon mixture into 2 qt casserole. add uncooked macaroni, tomatoes with their liquid and remaining ingredients to casserole, stirring to break up tomatoes. cover casserole; bake 35 minutes or until mixture is hot and macaroni is tender, stirring occasionally.

6 servings

HEARTY SCRAMBLED EGGS

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8 eggs
1 1/4 cups diced fully cooked ham
3/4 cup diced cheddar cheese
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
2-3 tablespoons butter OR margarine

in a bowl, beat eggs. add ham, cheese, mushrooms and onion. melt butter in a skillet; add egg mixture. cook and stir over medium heat until eggs are completely set and cheese is melted.

4 servings

NO-TURN OMELET

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8 eggs, beaten
2 cups cooked crumbled sausage OR cubed fully cooked ham
2 cups cubed american cheese
2 cups milk
1 cup crushed saltines (about 24)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2-1 teaspoon salt

combine all ingredients in a large bowl; pour into a greased shallow 3 quart or 13″x9″2″ dish. bake, uncovered, at 350° for 45 minutes or until a knife inserted near center comes out clean. let stand 5 minutes before serving.

8-10 servings

NOTE: may be prepared in advance, covered and refrigerated overnight. remove from fridge 30 minutes before baking.

MANDARIN ORANGE CAKE

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1 (18.25 oz) butter recipe cake mix
1/2 cup vegetable oil
1 (15 oz) can mandarin oranges, undrained and separated
3 eggs

FROSTING:

1 (8 oz) can crushed pineapple, undrained
1 (3.4 oz) box vanilla OR french vanilla instant pudding mix
13 oz cool whip, thawed

for the cake: add the cake mix, oil, eggs and mandarin oranges to a large mixing bowl. put a few of the mandarin oranges aside for garnish (about 6-8 segments). mix using an electric mixer. pour into two greased and floured round cake pans. bake at 350° approximately 30 minutes. remove from oven and let cool 10 minutes. remove from pans and cool completely on a baking rack. frost when cakes are completely cooled.

for the frosting: mix pudding mix and pineapple together with spoon. fold in cool whip until well blended. keep refrigerated.

PEACH GRILLED CHICKEN

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3 tablespoons sherry vinegar
2 1/2 teaspoons fresh ginger, grated
2 teaspoons fresh rosemary, finely chopped
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup olive oil
4 boneless skinless chicken breast halves (about 2 pounds)
freshly ground black pepper and salt
2 medium ripe peaches, halved (about 1 cup)
1 medium head romaine lettuce, cut into bite sized pieces, OR mesclun mix (6 cups loosely packed)
1 cup feta cheese OR mild goat cheese, crumbled

for the dressing, combine vinegar, ginger, rosemary, sugar, red pepper flakes and salt in a small bowl. slowly whisk in oil in a steady stream until dressing thickens.

brush chicken with 1 tablespoon of dressing and let marinate for 1 hour. set remaining dressing aside.

heat grill to medium-high after 50 minutes of marinating. season chicken with salt and pepper and grill for 15 minutes, turning once halfway through cooking time. until just cooked through. remove chicken from grill and place on a platter to rest.

place peaches, cut-side down, on grill for 5 minutes, until softened. cut chicken on the diagonal into 1/3″ thick slices. cut each peach half into 4 slices.

toss greens with remaining dressing and divide on four plates. top each salad with 1/4 of the chicken pieces and 1/4 of the peach slices. sprinkle with cheese.

4 servings

CHOCOLATE CHIP COOKIE ICE CREAM PIE

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1 1/4 cups flour
3/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1/2 cup packed light brown sugar
1/4 cup + 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 egg
6 ounces semi sweet chocolate chips
1/2 cup hot fudge topping
1 1/2 quarts ice cream (mint choc chip OR flavor of choice)
1 cup heavy cream
1/2 cups powdered sugar
slivered almonds, toasted (optional, for garnish)
shaved chocolate (for garnish)

preheat the oven to 350°. grease a 9″ pie plate (or spray with pam for baking).

in a small bowl, combine flour, baking soda and salt. set aside.

in a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar and vanilla on medium speed just until smooth. beat in the egg until thoroughly incorporated, then stir in the flour mixture followed by the chocolate chips.

press the cookie dough into the pie plate. bake about 25 minutes until the cookie is baked through and golden. allow it to cool completely on a rack, then transfer to the freezer until frozen, at least 2 hours.

spread on a thin layer of hot fudge; freeze for 1 hour. about 15 minutes before the hour is up, set out the ice cream to soften. spread the ice cream over the hot fudge. place plastic wrap on top and freeze for 3-4 hours.

with an electric mixer, or by hand with a whisk, whip the cream and powdered sugar together in a small bowl until soft peaks form. spread the whipped cream over the ice cream and freeze at least 1 hour.

remove from the freezer 5-10 minutes before serving. sprinkle with toasted almonds and shaved chocolate if desired.

10 servings

ROSEMARY MASHED POTATOES

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5 yukon gold potatoes, diced (peeled or unpeeled, it’s up to you)
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2-3/4 cup chicken broth
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

place diced potatoes in a large pot of boiling water. cook until fork tender. drain.

in the same pot you cooked the potatoes in, heat olive oil over medium heat. cook garlic and rosemary just until fragrant. return potatoes to the pot and add in 1/2 cup chicken broth, salt and pepper. use a hand held mixer to whip potatoes, adding more chicken broth if desired.

4 servings

STRAWBERRY CREAM CHEESE PIE

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2 deep dish pie crusts, baked and cooled

CREAM CHEESE FILLING:

1 (8 oz) package cream cheese, softened
1 can sweetened condensed milk
1/3 cup freshly squeezed lemon juice
1 teaspoon vanilla

STRAWBERRY GLAZE:

1 cup sugar
1/4 cup flour
1 1/2 cups water
1 small box strawberry jello
3 cups fresh sliced strawberries

if using frozen pie crusts, prepare according to package directions. cool. mix cream cheese, sweetened condensed milk, lemon juice, and vanilla. beat well. refrigerate. in a small saucepan mix sugar and flour. slowly add water to dissolve sugar and flour. bring to a boil and cook until mixture looks almost clear. remove from heat and add box of strawberry jello. allow to cool slightly. divide cream cheese mixture between 2 pie crusts. top with sliced fresh strawberries. top with cooled strawberry glaze to cover berries. refrigerate until set. serve with or without cool whip.

CHEESE BREAD

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1 unsliced loaf (1/2 pound) french bread
2 tablespoons butter OR margarine, softened
1/2 teaspoon italian seasoning
1/2 cup shredded mozzarella cheese
1/4 grated parmesan cheese

slice bread lengthwise; place cut side up on a baking sheet. spread butter on cut surfaces; sprinkle with half of the italian seasoning. top with cheeses. sprinkle with remaining italian seasoning. bake at 350° for 20-25 minutes or until the cheese is melted. cut crosswise into 1″ pieces.

4 servings

RASPBERRY CREAM PIE

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1 (6 oz) graham cracker crust
1 (14 oz) can sweetened condensed milk
2/3 cup frozen raspberry lemonade, thawed
1 (8 oz) container cool whip, thawed
1 cup fresh OR frozen whole raspberries

in a large bowl combine sweetened condensed milk and juice concentrate; mix well. fold in cool whip. spoon 1/2 cup raspberries into bottom of crust; top with filling. chill or freeze 6 hours. top with remaining raspberries just before serving. refrigerate or freeze leftovers.