Ice Cream Cake
Crust: 2 sleeves crushed crackers 1 stick butter 1/4 C. Sugar Mix in bottom of cake pan & press down to make crust. Middle layer: 1/2 gallon vanilla ice cream softened 2 pkg. Instant vanilla pudding 2 C. Milk Mix with hand mixer and then pour over crust. Refrigerate a couple of
hours or overnight. Top layer: 1 container Cool Whip 1 pkg. Crushed Heath bars (frozen)
Saturday, June 7, 2008
Extremely Easy Italian Buffet Stew
Extremely Easy Italian Buffet Stew
2 pound boneless beef chuck roast 2 medium onions, cut into 1-in. Chunks 1 large red sweet pepper, cut into 3/4-in. Pieces 1 14-ounce jar spaghetti sauce 1-1/2 pound zucchini, cut into 3/4-in. Chunks Salt Pepper Hot cooked spaghetti (optional) Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, Onions, and red sweet pepper. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours Or on cook high-heat setting for 5 hours. If cooking on low, turn cooker to high. Add zucchini; Cook 1 hour more or until meat is tender. Season to Taste with salt and pepper. Serve over hot cooked Spaghetti, if desired. Makes 6 to 8 servings.
2 pound boneless beef chuck roast 2 medium onions, cut into 1-in. Chunks 1 large red sweet pepper, cut into 3/4-in. Pieces 1 14-ounce jar spaghetti sauce 1-1/2 pound zucchini, cut into 3/4-in. Chunks Salt Pepper Hot cooked spaghetti (optional) Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, Onions, and red sweet pepper. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours Or on cook high-heat setting for 5 hours. If cooking on low, turn cooker to high. Add zucchini; Cook 1 hour more or until meat is tender. Season to Taste with salt and pepper. Serve over hot cooked Spaghetti, if desired. Makes 6 to 8 servings.
Monday, April 7, 2008
Tuesday, March 11, 2008
Vegetable Beef Goulash
Vegetable Beef Goulash
Low in fat, lean ground beef is convenient for a goulash because you don't have to cut it into chunks.As well no added fat is needed to brown the meat. The soup needs only wholegrain rolls to round out the meal.
a.. 1/2 lb. lean ground beef
b.. 1 onion chopped
c.. 1-1/2 cups sliced mushrooms about 4 ounces
d.. Half sweet green pepper, chopped
e.. 1 Tbsp. paprika
f.. 2 tsp. caraway seeds , crushed
g.. 1 tsp. each dried marjoram and basil
h.. 1/4 tsp. each salt and pepper
i.. 3-1/2 cups beef stock
j.. 1 can stewed tomatoes
k.. 2 cups diced peeled potatoes
l.. 1 cup chopped carrots
m.. 1/2 cup chopped zucchini
n.. 1/2 cup corn
1. In large saucepan, cook beef over medium-high heat, stirring to break up meat, for 5 minutes or until no longer pink; drain off fat.
2. Add onion, mushrooms and green pepper; cook, stirring occasionally, for 6 to 8 minutes or until onion is softened.
3. Reduce heat to low; stir in paprika, caraway seeds , basil, marjoram, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes.
4. Add stock, tomatoes, potatoes and carrots; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.Stir in zucchini and corn; cover and simmer for 5 to 10 minutes or until vegetables are tender.
5. taste and adjust seasoning. Makes 9 cups or 4 to 6 serving.
Low in fat, lean ground beef is convenient for a goulash because you don't have to cut it into chunks.As well no added fat is needed to brown the meat. The soup needs only wholegrain rolls to round out the meal.
a.. 1/2 lb. lean ground beef
b.. 1 onion chopped
c.. 1-1/2 cups sliced mushrooms about 4 ounces
d.. Half sweet green pepper, chopped
e.. 1 Tbsp. paprika
f.. 2 tsp. caraway seeds , crushed
g.. 1 tsp. each dried marjoram and basil
h.. 1/4 tsp. each salt and pepper
i.. 3-1/2 cups beef stock
j.. 1 can stewed tomatoes
k.. 2 cups diced peeled potatoes
l.. 1 cup chopped carrots
m.. 1/2 cup chopped zucchini
n.. 1/2 cup corn
1. In large saucepan, cook beef over medium-high heat, stirring to break up meat, for 5 minutes or until no longer pink; drain off fat.
2. Add onion, mushrooms and green pepper; cook, stirring occasionally, for 6 to 8 minutes or until onion is softened.
3. Reduce heat to low; stir in paprika, caraway seeds , basil, marjoram, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes.
4. Add stock, tomatoes, potatoes and carrots; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.Stir in zucchini and corn; cover and simmer for 5 to 10 minutes or until vegetables are tender.
5. taste and adjust seasoning. Makes 9 cups or 4 to 6 serving.
Monday, March 10, 2008
Creamy Chicken Enchiladas
Creamy Chicken Enchiladas
10 Mission® Flour Tortilla (8"), warmed *
1 cup (10-3/4 oz.) Campbell's Cream of Chicken Soup, undilutes
1 carton (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack Cheese
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese.
Spread 1/4 cup chicken mixture down center of each tortilla. Roll up and
place seam-side
down in 3 quart shallow baking dish. Pour remaining picante sauce mixture
over enchiladas.
Cover and bake in a preheate 350° F., oven for 40 minutes or until hot.
Top with tomato and onion.
10 Mission® Flour Tortilla (8"), warmed *
1 cup (10-3/4 oz.) Campbell's Cream of Chicken Soup, undilutes
1 carton (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack Cheese
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese.
Spread 1/4 cup chicken mixture down center of each tortilla. Roll up and
place seam-side
down in 3 quart shallow baking dish. Pour remaining picante sauce mixture
over enchiladas.
Cover and bake in a preheate 350° F., oven for 40 minutes or until hot.
Top with tomato and onion.
Chocolate Upside Down Cake
Chocolate Upside Down Cake
BATTER:
1/4 stick butter melted
1 cup flour
2 tsp baking powder
pinch of salt
2 Tbsp Cocoa
3/4 cup sugar
1/2 cup milk
1 tsp vanilla
1/4 cup chopped nuts (optional)
TOPPING:
2 Tbsp Cocoa
1/2 cup brown sugar
1/2 cup sugar
1 cup cold water
Cream butter & sugar. Sift dry ingredients and add to butter sugar mixture. Blend well. Stir in milk & vanilla. Blend thoroughly. Add nuts if using, then stir again. Pour batter into a greased, floured 8 inch square pan. Mix together the 4 topping ingredients and pour over the batter. Bake for 40 minutes at 350 degrees. Serve cake directly from the pan.
The topping will be on the bottom of the cake and is like a thick chocolate syrup...Very easy and quick to make, You'll love it if you like Chocolate
BATTER:
1/4 stick butter melted
1 cup flour
2 tsp baking powder
pinch of salt
2 Tbsp Cocoa
3/4 cup sugar
1/2 cup milk
1 tsp vanilla
1/4 cup chopped nuts (optional)
TOPPING:
2 Tbsp Cocoa
1/2 cup brown sugar
1/2 cup sugar
1 cup cold water
Cream butter & sugar. Sift dry ingredients and add to butter sugar mixture. Blend well. Stir in milk & vanilla. Blend thoroughly. Add nuts if using, then stir again. Pour batter into a greased, floured 8 inch square pan. Mix together the 4 topping ingredients and pour over the batter. Bake for 40 minutes at 350 degrees. Serve cake directly from the pan.
The topping will be on the bottom of the cake and is like a thick chocolate syrup...Very easy and quick to make, You'll love it if you like Chocolate
Chocolate Cranberry Mousse Pie
Chocolate Cranberry Mousse Pie
Crust:
1 cup graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa
1/2 cup semi-sweet chocolate chips
2 cups whipping cream
6 ounces white chocolate, chopped
1 teaspoon grated orange peel
1 cup whole berry cranberry sauce
Crust: Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate.
Bake for 10 minutes. Set aside to cool. In a mixing bowl, combine chocolate chips and 2 tablespoons cream.
Microwave to melt chocolate or heat over medium heat to melt. Spread chocolate mixture in bottom of pie crust.
Refrigerate until chocolate is set.
Melt white chocolate with 1/4 cup of the cream in microwave or over low heat. Stir until smooth. Refrigerate to cool.
Beat remaining cream in an electric mixer until stiff peaks form. Fold 1 cup of the whipped cream into white chocolate mixture until blended.
Fold remaining cream and orange peel into mixture; blend well. Spoon of the whipped cream mixture over chocolate mixture. stir cranberry sauce by spoonfuls over whipped cream to swirl.
Repeat with another of the whipped cream to swirl. Repeat with another of the whipped cream mixture and remaining cranberry sauce.
Spoon or pipe remaining of the whipped cream mixture around edge of pie.
Refrigerate for 6 hours or until firm.
Serves 8.
Crust:
1 cup graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa
1/2 cup semi-sweet chocolate chips
2 cups whipping cream
6 ounces white chocolate, chopped
1 teaspoon grated orange peel
1 cup whole berry cranberry sauce
Crust: Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate.
Bake for 10 minutes. Set aside to cool. In a mixing bowl, combine chocolate chips and 2 tablespoons cream.
Microwave to melt chocolate or heat over medium heat to melt. Spread chocolate mixture in bottom of pie crust.
Refrigerate until chocolate is set.
Melt white chocolate with 1/4 cup of the cream in microwave or over low heat. Stir until smooth. Refrigerate to cool.
Beat remaining cream in an electric mixer until stiff peaks form. Fold 1 cup of the whipped cream into white chocolate mixture until blended.
Fold remaining cream and orange peel into mixture; blend well. Spoon of the whipped cream mixture over chocolate mixture. stir cranberry sauce by spoonfuls over whipped cream to swirl.
Repeat with another of the whipped cream to swirl. Repeat with another of the whipped cream mixture and remaining cranberry sauce.
Spoon or pipe remaining of the whipped cream mixture around edge of pie.
Refrigerate for 6 hours or until firm.
Serves 8.
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