Tomato Delight Dressing

1 cup mayonnaise
1 Tbs. ketchup (or more to taste)
1 Tbs. sugar
1 tsp. garlic powder (or more to taste)
4 Tbs. buttermilk
1 – 3 Tbs. water (for dip use 1Tbs. for dressing use 3Tbs.)
Mix well and enjoy!

Saugage Egg Quiche

This is so simple and probably our favorite quiche recipe

5 eggs
1/2 cup whipping cream
12oz. sausage
1/2 cup onion, chopped
2 cups cheddar cheese
1 can Roi-tel, drained

Brown the sausage and chop it up as it is cooking. Remove the sausage then saute the onion. Mix together the eggs and whipping cream, then mix all ingredients together and pour into a pie plate. Bake at 350 for 30 minutes or until done.

Spaghetti Sauce

1 large onion, chopped
2-3 garlic clove, chopped
1(6-ounce) can tomato paste
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) petite diced tomatoes
1/2 cup water
1 teaspoon Italian seasoning (I prefer 1/2 tsp.)
1 tablespoon Worcestershire Sauce
2 tablespoons sugar
1 teaspoon salt
1/2 lb. hamburger meat (browned)

Brown hamburger meat, drain and set aside. Saute onion and garlic to soft crisp then mix with all ingredients (except for hamburger meat) and simmer for 30.  Then add hamburger meat and simmer 15 minutes more.

Hamburger Taco Quiche

Hamburger Taco Quiche
5 Corn Tortillas
1/2 pound lean ground beef
1/2 cup chopped onions
1 clove garlic, minced
1 (3-ounce) can chopped green chilies
1/2 pkg. Taco seasoning
1 cup shredded cheddar cheese
3 eggs, beaten
1 cup Southwest Ranch Dip or substitute with 1 cup sour cream and add ½ pkg. taco seasoning
green onions (optional)
black olives (optional)

Preparation:
Preheat oven to 350 degrees F. Grease a Quiche Dish. Line the quiche dish with the tortillas by overlapping the bottom of the dish and it will create a scalloped edge.

In a large frying pan over medium-high heat, sauté the ground beef and onions until the beef is cooked; remove from heat and drain off excess fat and discard. Add garlic and taco seasoning. Spoon the ground beef mixture into the tortilla-lined quiche pan. Spread the shredded cheese over the meat mixture.
In a small bowl, beat the eggs well. Blend in the dip or sour cream. Pour egg mixture on top of the cheese in the quiche pan. Sprinkle with black olives and green onions.

Bake approximately 45 to 50 minutes or until inserted toothpick comes out clean. Remove from oven and let sit for 5 minutes before serving. When ready to serve, top with the toppings of your choice.

Somewhat Healthy Wholewheat Cookies

Somewhat Healthy CookiesI justify this cookie because of the whole wheat flour and brown sugar.

1 stick butter (softened)
1 egg
1/2 tsp. baking soda
1 tsp. vanilla
1/2 cup brown sugar
1 cup whole wheat flour
1/2 cup oatmeal
1/4 cup chopped pecans
1/4 cup white chocolate chips

Mix together the butter, egg, baking soda, vanilla, and brown sugar. Stir in the flour, oatmeal, nuts and chips. Bake at 375 for 7 – 10 minutes.

Somewhat Healthy Peanut Butter Balls

peanut butter no bake

1 cup oatmeal (I used old-fashioned oats)
2/3 cup coconut
1/2 cup peanut butter
1/2 cup wheat germ
1/2 cup chocolate chips ( I used ¼ butterscotch & ¼ chocolate)
1/2 cup chopped peanuts
1/4 cup dried cranberries (optional)
1/3 cup honey or maple syrup
1 tsp. vanilla extract
Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour. Once chilled, roll into 1 inch balls. Store in an airtight container and keep refrigerated for up to 1 week.

Mini Pumpkin Pie Croissants

crescent pumpkin rolls
These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling:
4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)
Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it! Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.

Cheesy Chicken Tomato Soup

cheesy chicken tomato soup cropped
1 medium yellow onion, chopped
1 tsp. fresh garlic, minced
2 tsp. vegetable oil
4 cups chicken stock
10 oz. can tomato puree
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 tsp. chili powder
1 tsp. Worcestershire sauce
1 tsp. hot sauce
4 tsp. flour
1/4 cup water
6 cups chicken, cooked and chopped
1 cup whipping cream
1/4 cup sour cream
8 oz. Velveeta cheese, cubed

In large pan heat the oil and sauté the garlic and onion until tender. Add the chicken stock, tomato puree, salt, pepper, sugar, chili powder, Worcestershire and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes. Mix flour and water then whisk into the soup and simmer 5 minutes. Stir in chicken and simmer 5 more minutes. Add the cheese and cook on low heat until melted then add the whipping cream and sour cream.

Chicken Salad

chicken salad
2 chicken breast, cooked and chopped
¼ cup dried cranberries
1 large apple, chopped
3 green onions, chopped
2 celery stalks, chopped
¼ – ½ cup pecans
½ cup mayonnaise or to taste
Cut the breast into strips and bake at 300 till done. Let cool, chop into small pieces. Mix all ingredients together and enjoy.

Cucumber & Lemon

Cucumber and lemon
I couldn’t find the recipe so I made this up and it is so tasty.

2 cucumber’s pealed and sliced
1/3 cup olive oil
juice of 1 lemon
2 tsp. salt
1 tsp. course black pepper
1 tsp. chili powder
Mix these ingredients together then pour over cucumbers. Let sit awhile before eating.

Breaded Parmesan Chicken

Cornflake Chicken Tenders_23/4 cup cornflakes, crushed
3/4 cup grated Parmesan cheese
1 package Ranch salad dressing mix (or 3 Tbs.)
1/2 cup butter, melted
4 boneless, skinless chicken breast (cut into strips)

Directions:  In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix.   Dip the chicken strips in butter then roll in cornflake mixture.  Bake uncovered at 350 for 45  minutes or until chicken  juices run clear.  Note. I use a roasting pan that allows the juices to drop.  This makes it crispier.

Hamburger Stroganoff

stroganoff1 lb. ground beef
2 Tbsp. vegetable oil
2/3 cup onion, chopped
1 garlic clove, minced
1 1/2 cup water
1 can cream of mushroom soup
1 (4oz) jar sliced mushrooms, drained
2 tsp. Worcestershire sauce
2 beef bouillon cubes
1/2 tsp. salt
1/2 tsp. pepper
1/2 – 1 cup sour cream
8 oz. medium egg noodles, cooked

Directions:  Cook beef over medium heat, stirring until meat crumbles and is no longer pink.  Remove beef from skillet and set aside.  Add oil to skillet and sauté onion and garlic until tender.    In a large pan combine all  ingredients except for sour cream and noodles.  Bring to boil, reduce heat and simmer 15 minutes.  Turn off heat and add the sour cream.  Serve over noodles.

 

Honey Lime Shrimp

Susan Shaffer:

I’m looking forward to trying this.

Originally posted on The Dough Will Rise Again:

On Sunday, my husband decided he wanted me to pick up some fish at the grocery store for dinner that night. Now, I am not the world’s biggest fish fan. I can tolerate it in some cases, but most types of fish are unappealing to me (with the exception of shellfish, which I love – our collective loveof shrimpis well-documentedon thisblog). So, I figured that I would just thaw out some frozen shrimp for myself, whip up a fun marinade, and call it dinner. For some reason, the thought of honey lime shrimp popped into my head – so, I made up a quick marinade, let the shrimp hang out in it for about 30 minutes, and ended up with a delicious meal!

Honey Lime Shrimp
serves 2

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one…

View original 401 more words

Tuna Casserole

tuna casserole6 oz medium egg noodles
1 large can tuna, drained
1/2 cup mayonnaise
1 cup celery, chopped
1/3 cup onion, chopped
1/4 cup green pepper, diced
1 jar (4oz) pimento
1 tsp. salt
1/2 tsp. pepper
1/2 cup milk
1 can cream of celery soup
1 cup sharp cheddar cheese, grated

Topping
1 sleeve Ritz crackers, crushed
1 stick butter, melted

Directions
Cook the noodles according to directions and drain. Lightly sauté the vegetables until crispy tender. Heat together the milk, soup, and cheese until cheese melts. Mix all ingredients (except for topping) and pour into baking dish. Stir together the topping and layer over the tuna mixture. Bake at 425 for 20 minutes.

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