I would LOVE a good cinnamon rolls recipe. We love to make homemade breads! For beef roast ideas, check out homemade gourmet (I think it's just http://www.homemadegormet.com). They have a "Grandmother's Sunday Roast" spice that I use and it's so quick and simple. You just add it to the roast with water and cook in the crock pot. It's wonderful! I knew a distributor that was clearancing out some old packaging and got a big box of it really cheap. It also comes with recipe cards.
Chicken Margarita Salad (no alcohol involved! ) Marinate chicken breasts/tenders overnight in: 1 cup pineapple juice 1/4 cup brown sugar 2 Tbsp soy sauce Place on grill for 8 mnutes each side (aprox.) until done. After removing from grill, cut each chicken into bite sized pieces and brush with "margarita butter". Margarita Butter (mix until dissolved): 1/4 cup butter (melted) 2 Tbsp sugar 2 Tbsp dry sweet & sour mix After brushing the chicken pieces with margarita butter, add to the top of mixed green salad. Add your favorite salad dressing (I cover it in Ranch!) There was a restaurant in town that served this and I CRAVED it through both my pregnancies. I used to call it in on my way home from work and pick it up at least twice a week. When I quit working (and thus didn't have the money to eat out), I got the recipe from the manager, there.
Breakfast Pizza 6 slices of white bread, coarsely torn* 1 lb. sausage, cooked & drained 1 cup shredded cheddar cheese 6 eggs 2 cups milk 1 tsp. salt 1/4 tsp. pepper Preheat oven to 350, grease 13x9 cassarole dish/pan. Place bread on the bottom of the pan. Sprinkle with sausage and shredded cheese. Beat eggs, milk salt and pepper and pour over the bread mixture in the pan. Bake 40 to 45 minutes until it's set in the middle (not soupy) and lightly browned. *You can use any type of bread (rolls, english muffins, bagels, etc.--whatever you have on hand) The great thing about this one is that you can make it up the night before and just get up and throw it in the oven while you're doing other things. Great for holidays when you're going to be short on time!!
"Chicken Margarita Salad" OMG, this sounds so good! I will have to get some sweet & sour mix so I can make it. Is that margarita mix?
No, not margarita mix, just the dry sweet and sour powder in the oriental cooking section of the grocery store. I think I paid $0.79 for a packet. Honestly, I'm not sure why it's "Chicken Margarita" but I LOVE IT!! (Dh isn't a big salad eater--as a meal--so I usually just leave the chicken breast whole for him)
Just got this one... I just got this one via email from cookingvillage.com (you can sign up for free recipes on email). Chocolate Chip Ice Cream Pie 1/2 cup chocolate syrup 1/3 cup semisweet chocolate chips 2 cups crisp rice cereal 1/4 cup sour cream 1 quart chocolate chip ice cream, softened Prep Time: 30 minutes plus freezing Cooking Time: None Serves 6 to 8 Directions 1. Coat bottom and sides of an 8-inch pie plate lightly with butter. 2. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH (100 percent power) until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture. 3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up side of prepared pie plate. Freeze until firm, about 15 minutes. 4. Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour. Per serving: 370 Cal.; 6g Protein; 16g Fat; 54g Carb.; 164mg Sodium; 42mg Chol.; 2g Fiber Village Tip For clean, even slices of pie, dip the knife in hot water and wipe it off before cutting each piece. The hot knife will slice right through the frozen ice cream and crust with a minimum of effort.
I'm a Designer with Home & Garden Party and one of our favorite recipes for Roast Beef is: COKE ROAST 1 beef roast 1 can of coke 1 can cream of mushroom soup Cover roast with coke and soup- we use our bean pot- but it will work wonderful in your crock pots as well. So easy and so yummy- makes a nice, sweet gravy for over potatoes.
I found this recipe in a Martha White cookbook a couple of weeks ago. Wonderful comfort food! :-D Easy Pickin' Chicken Pie 3 cups cubed cooked chicken 1 1/3 cups frozen mixed vegetable, thawed 1 can condensed cream of celery soup (I used cream of mushroom instead.) 1 cup chicken broth 1/4 teaspoon pepper 1 cup self-rising flour 1 cup milk 1/2 cup butter or margarine, melted 1. Heat oven to 400 F. Grease shallow 2-quart casserole. Spread chicken and vegetables evenly in bottom of greased dish. 2. In medium bowl, combine soup, broth, and pepper; mix well. Pour evenly over chicken mixture. 3. In another medium bowl, combine flour, milk, and butter; stir until smooth. Pour over chicken mixture in casserole. 4. Bake at 400 F for 45 to 50 minutes until golden brown. Let stand 10 minutes before serving. Yield: 6 servings
I'm going to have to try the "can of Coke" cooking. I've heard someone say they pour a can of Coke over their Easter Ham, too. I've never tried it, but I'm curious.
I thought I would share my two favorite potluck recipes. I've been asked many times for these recipes. They can't believe how easy they are to make. Broccoli-Ramen Noodle Slaw 2 (3 oz.) packages Oriental flavored instant ramen noodles 1 (16 oz.) package broccoli slaw 1 cup slivered or sliced almonds 1/2 cup sunflower seed kernels Dressing: 1/2 cup sugar 3/4 cup vegetable oil 1/4 cup red wine vinegar 2 packets seasoning mix (from the ramen noodles) 1. Remove seasoning packets from noodles; reserve for use in dressing. Coarsely crumble the dry noodles. Combine noodles and broccoli slaw in a large bowl. Stir in almonds and sunflower kernels. 2. For dressing, combine sugar, oil, vinegar, and noodle seasoning mix in a small saucepan; mix well. Heat over low heat, stirring occasionally, until mixture simmers. 3. Pour dressing over broccoli mixture; mix well. Refrigerate, covered, until serving time. Stir occasionally to thoroughly mix dressing and slaw. Note: You can substitue any flavor of ramen noodle, but Oriental flavor is best. Broccoli slaw is a mixture of julienned broccoli, carrots, and red cabbage available in plastic bags in the produce section. Yield: 6 to 8 servings. Chocolate Dream Dessert 1 package chocolate cake mix 1 package (3.4 oz.) instant vanilla pudding 1 cup chocolate syrup 1 tub (12 oz.) Cool Whip 1/2 cup chopped pecans 1. Prepare and bake cake according to package directions using 13 x 9 x 2 baking pan. Cool on a wire rack. 2. Prepare pudding according to package directions; pour into 13 x 9 x 2 dish. 3. Tear cake into small pieces and gently push down into the pudding. 4. Drizzle with 3/4 cup of chocolate syrup. 5. Spread with Cool-Whip. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Keep refrigerated. Yield: 15 servings Note: I have made this using the larger size package of pudding and it's been maybe even better with extra pudding. I don't like to use quite as much chocolate syrup; just drizzle it to taste. I also have used Heath bar bits on top instead of nuts. Very easy and very good!
Eeyore~ I make that broccoli slaw recipe and I absolutely love that stuff! I could eat the whole batch myself! That's a good one, and different- something that not everyone else will show up with at a picnic.
Ok Kris here you go: Pizza crust!! 2 1/4 teaspoon active dry yeast 1-2 teaspoons brown sugar 1 1/2 cups warm water (110) 1 teaspoon salt ( I add garlic salt, and Italian seasoning) 2 tablespoons ovive oil (plus some to coat bowl) 3 1/2 cups all purpose flour In a a large bowl, dissolve yeast and brown sugar in the water and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean well floured surface and knead in more flour until no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; about 1 hour, Punch down the dough and form a tight ball. Allow the dough to relax before rolling out. Use your favorite Pizza toppings. Cook in preheatd 425 degree oven for about 15 -20 minutes. (when I have been in a hurry I turn the oven on put the covered bowl on the warm part of the stove, so it will rise faster about 30 minutes) You can divide the pizza dough in 1/2 for 2 12 inch pizzas or divide into 6 equal parts for calazones or individual size pizzas. This recipe also makes really good bread sticks, just brush with garlic butter before and after baking
ABall thanks so much sounds wonderful can't wait to try it this week end with the girls. Thanks again
Yesterday was baking day with the kids! I have 2 girls and 2 boys, the boys and I made oatmeal cookies with choc. chips, M&M's and half the batch with rasins, the girls and I made orange cream cake. A jello poke cake with the frosting of 1 cup milk, 1 packet of vanilla pudding, 1 packet orange jello and 1 teaspoon vanilla, mixed together and then folded into a tub of whip cream. The cake called for a packet of dry orange kool-aid and after cooling for 30 minutes on a rack you pour over a small box of prepared jello. Next time I will leave out the kool-aid.
Yum! I love poke cake. I shortcut and just make a regular cake mix in a cake pan. Poke holes all through it. Then I pour the Jello mix (usually strawberry) on top to soak through. I put it in the fridge to set and then cover the top with a layer of Cool Whip and strawberries on top. Yum! I haven't made that in awhile....thanks for the reminder!
Settlers, Did you bake the cake first? Here, try this recipe: ORANGE DREAMSICLE CAKE 1 orange cake mix 1 c. boiling water 1 sm. box of orange Jell-o 1 sm. box vanilla instant pudding 1 c. milk 1 tsp. vanilla 1 tsp. orange extract 1 (8 oz.) tub Cool Whip Bake cake according to directions. Mix water and orange Jell-o together, pour over cake. Cool. Mix pudding and milk; add vanilla, orange extract, and Cool Whip. Spread on cake. *I've made this recipe many times, and I've never had any problems with it. You can also substitute with different flavors- such as strawberry cake, Jell-o and extract. It's a cool and refreshing summertime cake.
I think that after you bake the cake you need to wait 30 minutes then poke holes, pour jello, cover for about 2 hours and then frost, at least that is what my directions said.
