Recipes

[momtochloe]

Good morning friends, welcome to the first day of May! Rumor has it we are heavily leaning into grilling season but until the rest of the country catches up weatherwise I thought I would go with this lovely, lovely picture of delicious looking cheesecake bars . . 

.HOW TO PLAY.......

The first player of the month starts the game by posting their choice of recipe.  At the end of the text, she or he types, "the next ingredient: xxx."

(The x's represent that person's choice of any ingredient that can be included in a recipe).  

Throughout the game, the next poster in line must use the ingredient that the person ahead chose.  If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe.  That does make it easier for everyone to see how the game works.

Because of time or system delays, some duplicate posts occur to the same ingredient.  The next poster generally responds to the first post for the next ingredient.  Good recipes and lots of fun!!

Normally, we start out with a recipe so I will post the last one shared on the April thread and we can take it from there if that's ok with every body (thanks again to our friend @Sassy7356!):.

Blueberry Coffee Cake

2 C blueberries

2 1/2 C sugar

2 1/2 C flour

1 1/2 C butter

1 C sour cream

2 eggs

Sprinkle blueberries with sugar.

Mix together the remaining ingredients.

Using a Bundt pan, put in 1/3 of the batter, then a layer of blueberries.

Repeat two more times ending with blueberries.

Bake 1 hour at 350.

Next ingredient:  Rotel  (excellent start for Cinco de Mayo!)

[Zhills]

Mexican Casserole

1 Pkg Doritos Taco Chips
1 1/2 Lb Ground Beef
1 Pkg Taco Seasoning
1 Lg Can Kidney Beans (Drained)
1 Can Rotel Tomatoes/Green Chilies
2 Reg or 1 Lg Can Cream of Mushroom Soup
1 Cup Cheese

Directions:
Line the bottom of a 9 x 13 casserole dish with Dorito chips.
Brown ground beef & add taco seasoning. Mix until ground beef is coated with taco seasoning.

Put a layer of ground beef over chips. 
Layer kidney beans over ground beef mix.
Pour Rotel over kidney beans.
Spread cream of mushroom soup over Rotel.
Layer Velveeta over cream of mushroom soup.
Top with another layer of Dorito chips.

Bake at 350 for 30-45 minutes or until Cheese is melted & Dorito chips are a little brown.

Next ingredient:  Sausage (any type)

[GenXmuse]

Great for those watching their carb intake 

Cauliflower Sausage Casserole 

1.5 lbs ground pork sausage (like Jimmy Dean) sage or regular 2 lbs bag of cauliflower florets 1 can condensed cream of chicken soup 1/3 cup heavy whipping cream 1/4 cup water 1 tsp onion powder pinch of salt 1/2 tsp black pepper 1 1/2 cups shredded cheddar cheese, sharp 1 tsp crushed red pepper garnish of fresh parsley, optional

INSTRUCTIONS

1. Preheat oven to 375 degrees. Spray a 9x13 inch casserole dish lightly.
2. Roughly chop the head of cauliflower or 2 lb bag of cauliflower (recommended) into smaller bite-size pieces. Add and even out into casserole dish.
3. Brown the sausage in a large skillet under medium to high heat. Drain grease.
4. Whisk together the cream of chicken soup, water, heavy whipping cream, onion powder, crushed red pepper, salt and pepper in a bowl.
5. Add an even layer of sausage on top of the chopped cauliflower. Then pour the soup mixture on top of the sausage. Spread evenly with a spatula. Cover with foil and bake for 45 minutes.
6. Remove foil and top with sharp shredded cheddar cheese. Return to oven 5 more minutes to melt the cheese, then serve.

 Note: the cauliflower will release moisture during cooking so you may want to use a slotted spoon when serving. 

Next Ingredient: MELON BALLS 

[house_cat]

Cupcake Ingredients

• 16 ounces full-fat cottage cheese
• 1/2 cup sugar
• 2 tablespoons whole milk
• 4 ounces cantaloupe pureed
• 2 large eggs
• 1/4 cup unsalted butter melted
• 3/4 cup semolina flour
• 3/4 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder

Frosting Ingredients

• 1 cup unsalted butter room temperature
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 3 tablespoons very finely chopped cantaloupe
• Cantaloupe balls for topping cupcakes

Cupcake Directions

1.  Preheat oven to 350 F.
2.  In a medium-sized bowl, mix cottage cheese, sugar, milk, cantaloupe, and eggs. Note: Even when you are done mixing, you will still see cottage cheese bits in the liquid.
3.  Mix in melted butter, semolina flour, all-purpose flour, vanilla, and baking powder.
4.  Fill cupcake liners 3/4 full.
5.  Bake minis for 15 minutes or until a toothpick comes out dry. Standard-sized cupcakes will take about 20 minutes.

Frosting Directions

1.  In a medium-sized mixing bowl, beat butter for 3 minutes on high speed.
2.  Add powdered sugar a little bit at a time until fully combined.
3.  Mix in vanilla and cantaloupe.
4.  Pipe or spread on cooled cupcakes.
5.  Just before serving, top cupcakes with cantaloupe balls.

Click here for original recipe

Next ingredient:  crackers or cracker crumbs (any kind)

[RespectLife]

Pecan Graham Cracker Crust

• 6 whole rectangle graham cracker sheets (12 smaller square graham crackers)
• 3/4 cup roasted salted pecan halves
• 6 tablespoons unsalted butter, melted
• 1/4 cup brown sugar, packed
•  
• Add graham crackers and pecans to your food processor and pulse until coarsely ground. Add sugar and butter and continue to process until finely ground and completely combined.
• Press mixture into the bottom and up the sides of a 9-inch pan. (If using for a cheesecake, only press firmly to the bottom and NOT up the sides of springform pan). Press the mixture firmly until compact, using your fingers as an edge guide.
• For a NO BAKE Dessert Pie, chill Crust in the freezer for one hour or chill in the refrigerator for 2+ hours. For a BAKED PIE, bake Crust at 350 F degrees for 10 minutes. If crust puffs up, press down with the back of a measuring cup.
• Let the Crust cool completely before filling and returning to the oven with your pie filling (you can place in the refrigerator to speed cooling process along).
• You can completely prepare the Crust 24 hours in advance of filling and cover with plastic wrap to make your pie making even easier!

NEXT INGREDIENT:

OLIVES  (any kind)

[walker]

OLIVE Cheese Bread

1/2 cup butter, melted

1/2 cup mayonnaise*

1 can (2 1/4 ozs) sliced ripe OLIVES, drained

2 green onions, chopped

1 1/2 cups shredded Monterey Jack cheese

1 loaf (1 lb) unsliced French Bread

Combine the first five ingredients, mix well.  Slice bread in half widthwise and lengthwise.  Place on an ungreased baking sheet.  Spread cheese mixture over cut sides of bread.  Bake at 350 degrees for 15-20 minutes or until cheese is melted.

* Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.

Taste of Home Best Church Supper Recipes

NEXT INGREDIENT ...... SPINACH, fresh

[GenXmuse]

@house_cat This looks wonderful! I was looking for something light and fresh to make for Mother’s Day and this will be perfect.  Plus I just got a melon baller! Lol

CREAMY BROCCOLI SPINACH SOUP WITH GREEK YOGURT

 

Skinny Creamy Broccoli Spinach Soup. Takes less than 30 minutes to make and only takes one pot!

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 2 tablespoons onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 4 cups broccoli, stems removed roughly chopped
• 2½ cups low sodium chicken stock
• 4 cups spinach
• 2 tablespoons Parmesan cheese, shredded
• ¼ teaspoon pepper
• 2 tablespoons Greek yogurt
• Chives for garnish, if desired
• Greek yogurt for garnish, if desired

INSTRUCTIONS

1. Add oil to a large pot.
2. Add in onions and cook for 2 minutes.
3. Stir in garlic and cook for an additional minute.
4. Toss in broccoli and cook for 10 minutes over medium heat.
5. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.
6. Take off of the heat and stir in spinach, Parmesan cheese and pepper.
7. Cool soup slightly.
8. Add soup in two batches to a blender. (If you have an immersion blender you can do this in the pot). Pulse until thick and smooth. About 1-2 minutes each batch.
9. Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine.
10. Pour soup into bowls and serve immediately.
11. Garnish with fresh chives and Greek yogurt for garnish.

 Next Ingredient: STEAK any cut

[house_cat]

@GenXmuse

I think the trick would be getting a melon whose texture and taste was just perfect.  We rarely seem to have that kind of luck with cantaloupe.

Next ingredient: Steak (any cut)

[Zhills]

Cubed Steak with Onion and Mushroom Gravy

Ingredients
2-3 Cube Steaks
3 Cups Sliced Mushrooms
1 Small Onion, halved and sliced (1/2 a Large) 
Black pepper
Seasoned salt
Flour
2 cups Chicken Stock
1/4 tsp Thyme
Vegetable Oil

Directions
Prep Veggies. Put your cube steaks on a plate and season both sides with salt, pepper, and seasoned salt. Put 2 big spoonfuls of flour on top of the steak and rub in, flip and repeat.

Pour enough oil into your skillet cover the cooking surface with oil, about 1/2 cup. Heat oil on medium high. When oil is nice and hot add your steaks to the pan. This is important!

Cook at medium high for about 3 minutes on each side. Remove steak to a clean plate. Remove pan from burner, discard all oil except about 2 tablespoons. Return to heat, add mushrooms and onions and stir to get any brown bits from the bottom of the pot. Add a pinch of salt and pepper. Cook until mushroom and onions start to turn golden, make sure nothing burns. Add just shy of 2 table spoon of flour and stir until veggies are coated. Add Chicken stock and stir well. Cook on medium high, until it has thickened and the return steaks and flip around in the gravy.

I make frozen Angus burgers using this recipe.  Serve with mashed potatoes.

Next ingredient:  Corn

[walker]

Marinated CORN and Zucchini Salad

2 cups frozen CORN*

1/2 cup chopped sweet onion (such as Vidalia)

2 cups chopped zucchini (about 2 medium zucchini)

1 cup red bell pepper, chopped

1/2 cup cilantro leaves, loosely packed, mince

1/3 cup water

1/3 cup sugar

1/3 cup white wine vinegar (red wine vinegar or cider vinegar can be substituted)

2 tablespoons vegetable oil

1/2 teaspoon black pepper

1/2 teaspoon salt

Pour CORN into a colander and rinse thoroughly with cool water to begin defrosting.  Drain well and place CORN in a large bowl; add chopped onion.

Cut zucchini into bite-size pieces and add to the bowl.  Rinse and seed the bell pepper.  Cut into bite-size pieces and add to bowl along with minced cilantro leaves.

In a 2-cup glass measure, microwave the water and sugar on high, uncovered, for 45 seconds.  Whisk the mixture until the sugar dissolves.  Whisk in the vinegar, oil, pepper and salt.  Pour dressing over the vegetables, and stir to coat well.  Refrigerate, covered, for 1 hour or until ready to serve, up to 2 days. (The zucchini will release moisture the longer the salad marinates. Drain off excess liquid before serving, if desired.) Transfer to a serving dish.

*  If you have an abundance of fresh corn, boil the ears and cut off kernels to use instead of frozen corn.

NEXT INGREDIENT ..... CINNAMON