I love this stuff ... and could seriously eat the entire pan myself if given the time.
LUSCIOUS LAYERED DESSERT
What you need:
1 1/4 cups flour
3/4 cup butter, melted
3/4 cup nuts, chopped
1 cup powdered sugar
1 (8 oz.) pkg. cream cheese, softened
1 cup whipped topping
1 small pkg. instant vanilla pudding
1 1/2 cups milk
1 small pkg. instant chocolate pudding
1 1/2 cup milk
whipped topping
How you do it:
Mix together flour, butter, and nuts. Press into 9x13 dish; bake at 350° for 10-15 minutes, until slightly browned. Let cool. Blend together sugar, cream cheese, and 1 cup whipped topping until smooth. Pour atop crust. Mix together vanilla pudding and 1 1/2 cups milk until slightly thickened. Pour atop cream cheese layer. Let rest 3-5 minutes. Meanwhile, mix together chocolate pudding and 1 1/2 cup milk until slightly thickened. Pour atop vanilla layer; let rest 3-5 minutes. Top with whipped topping. Refrigerate. Garnish with chopped nuts, cherries, or shaved chocolate.
Variations:
Use lemon pudding in place of chocolate and vanilla.
Tuesday, July 27, 2010
Tuesday, July 20, 2010
Taco Soup
TACO SOUP
What you need:
2 lbs. ground beef
1 onion, chopped
2-3 cans dark red kidney beans
1 can corn
2-3 cans diced tomatoes (I use petite diced)
1 pkg. taco seasoning
1-2 beef bouillon cubes
1 Tbsp. chili powder
1 cup ketchup
water, to consistency
cheddar cheese, shredded
tortilla chips (we prefer Fritos)
How you do it:
Brown ground beef with onion. Add taco seasoning and water according to package diretions. Add beans, tomatoes, corn, bouillon cubes, chili powder, ketchup, and water (if needed for desired consistency). Let simmer for at least 30 minutes. Serve with cheese and chips.
How you freeze it:
Combine ingredients as in above directions. Do not let simmer; instead, pour it all into a freezer ziploc bag (or more than one), lay flat in freezer and let freeze before standing on side for storage in freezer. When ready to cook, let thaw in refrigerator overnight, pour into pot or crock-pot and let heat until warmed through.
What you need:
2 lbs. ground beef
1 onion, chopped
2-3 cans dark red kidney beans
1 can corn
2-3 cans diced tomatoes (I use petite diced)
1 pkg. taco seasoning
1-2 beef bouillon cubes
1 Tbsp. chili powder
1 cup ketchup
water, to consistency
cheddar cheese, shredded
tortilla chips (we prefer Fritos)
How you do it:
Brown ground beef with onion. Add taco seasoning and water according to package diretions. Add beans, tomatoes, corn, bouillon cubes, chili powder, ketchup, and water (if needed for desired consistency). Let simmer for at least 30 minutes. Serve with cheese and chips.
How you freeze it:
Combine ingredients as in above directions. Do not let simmer; instead, pour it all into a freezer ziploc bag (or more than one), lay flat in freezer and let freeze before standing on side for storage in freezer. When ready to cook, let thaw in refrigerator overnight, pour into pot or crock-pot and let heat until warmed through.
Tuesday, July 13, 2010
Monster Pancakes
When I was younger, a lady in my neighborhood held a summer cooking class for some of the neighborhood children. I didn't attend it, but my older brother did and this was one of the recipes he brought home. These are really "German" pancakes, but because of the way the batter "grows," we always called them Monster Pancakes.
MONSTER PANCAKES
What you need:
6 eggs
1 cup flour
1 cup milk
1 Tbsp. sugar
dash of salt
4 Tbsp butter
Beat all ingredients together, except butter, in a blender. Melt butter in dripper pan (I place mine in my 9x13 dish and then put it in the over while it is preheating). Pour in egg mixture. Bake at 400° for 25 minutes. DO NOT OPEN OVEN DOOR WHILE BAKING. When finished baking, let cool and sprinkle with powdered sugar.
My family used to eat this with powdered sugar on top and maple syrup. And, recently we tried it with fresh raspberries and whipped cream, which was also really yummy.
MONSTER PANCAKES
What you need:
6 eggs
1 cup flour
1 cup milk
1 Tbsp. sugar
dash of salt
4 Tbsp butter
Beat all ingredients together, except butter, in a blender. Melt butter in dripper pan (I place mine in my 9x13 dish and then put it in the over while it is preheating). Pour in egg mixture. Bake at 400° for 25 minutes. DO NOT OPEN OVEN DOOR WHILE BAKING. When finished baking, let cool and sprinkle with powdered sugar.
My family used to eat this with powdered sugar on top and maple syrup. And, recently we tried it with fresh raspberries and whipped cream, which was also really yummy.
Tuesday, July 6, 2010
Slow Cooker Lemon-Lime Chicken
I got this recipe from a friend before we moved from our home in Minnesota to Arizona. So yummy, and I love how easy it is!
SLOW COOKER LEMON-LIME CHICKEN WITH RICE
What you need:
1 1/4 lbs. chicken breasts
1/6 cup lime juice
1/6 cup lemon juice
1 can chicken broth
1 clove garlic
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
2 Tbsp. butter
2 cups instant rice
How you do it:
Place chicken in crock-pot. (I always cook my chicken before placing it in the crock-pot.) Pour in lime and lemon juice (I fill up a 1/3 cup halfway with lime juice and the rest of the way with lemon juice.), and chicken broth. Add garlic, thyme, pepper and butter. Cover and cook on low until chicken is very tender, 8-10 hours. (Because I cook my chicken ahead of time, I've made this on high for as little as 4 hours and it still turns out tender.) Stir in rice during last 15 minutes of cooking time (if using regular long grain white rice, add it during the last 30 minutes of cooking time.). The rice will soak up a lot of the juice and contain a lot of the flavor, so if you'd rather limit the flavor, cook the rice separately and then drizzle it with the left over juice from the pot. Yum!
How you freeze it:
Cook chicken. Place chicken and remaining ingredients in a ziploc baggie. Seal and freeze, laying it flat. When ready to cook, let thaw completely in fridge overnight. Pour contents of bag in crock pot and follow cooking directions, adding the rice during the last 15 minutes.
SLOW COOKER LEMON-LIME CHICKEN WITH RICE
What you need:
1 1/4 lbs. chicken breasts
1/6 cup lime juice
1/6 cup lemon juice
1 can chicken broth
1 clove garlic
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
2 Tbsp. butter
2 cups instant rice
How you do it:
Place chicken in crock-pot. (I always cook my chicken before placing it in the crock-pot.) Pour in lime and lemon juice (I fill up a 1/3 cup halfway with lime juice and the rest of the way with lemon juice.), and chicken broth. Add garlic, thyme, pepper and butter. Cover and cook on low until chicken is very tender, 8-10 hours. (Because I cook my chicken ahead of time, I've made this on high for as little as 4 hours and it still turns out tender.) Stir in rice during last 15 minutes of cooking time (if using regular long grain white rice, add it during the last 30 minutes of cooking time.). The rice will soak up a lot of the juice and contain a lot of the flavor, so if you'd rather limit the flavor, cook the rice separately and then drizzle it with the left over juice from the pot. Yum!
How you freeze it:
Cook chicken. Place chicken and remaining ingredients in a ziploc baggie. Seal and freeze, laying it flat. When ready to cook, let thaw completely in fridge overnight. Pour contents of bag in crock pot and follow cooking directions, adding the rice during the last 15 minutes.
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