Recipes

[house_cat]

@walker 

Yum!  I love those short cut recipes!  I'll be trying those for sure!

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               ......C 

[Shihtzursqmom]

CHOCOLATE Gooey Bars

1 ( 14 oz ) bag caramels unwrapped
2/3 cup evaporated milk
1 box German CHOCOLATE CAKE mix ( pudding added )
1/2 cup butter melted
1 1/2 cup chopped pecans
1 pkg milk CHOCOLATE CHIPS
Melt the caramels with 1/3 of the evaporated milk
Over low heat , stirring well until melted
Set aside
Mix the CAKE mix , remaining milk , butter
Press half in bottom of greased 9x13 baking pan
Bake 350 for 8/10 mins
Remove from oven sprinkle 1 cup pecans and CHOCOLATE chips over crust
Spoon caramel mixture on top
Spreading to edge of pan
Top with remaining CHOCOLATE mixture over caramel mixture press gently down
Top with remaining pecans
Bake 350 20 mins or until done
Cool slightly , chill cut into squares

Next D or your choice

[walker]

Slow-Cooked Beef Tips**

2 lbs. beef tips

1 envelope DRY ONION SOUP MIX

1 can Cream of Mushroom Soup or 

   Golden Mushroom Soup

Cooked Rice or Noodles

Spray inside of 4-5 quart crockpot with cooking spray.  Place beef tips inside.  Add DRY ONION SOUP MIX and mix together with beef.  Add soup and stir all together.  Do not add water.  Cook on low 8 hours.  Serve over cooked rice or noodles.  Serves 4-6.

** Can substitute 2 lbs. of beef stew cut in small pieces or 

    other beef cubed...round steak or sirloin.  Double DRY 

    ONION SOUP MIX and Cream of Mushroom/Golden 

    Soup for more gravy.

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              ..... E 

[Quackeroo]

No Bake ECLAIR Cake

Ingredients

• 3 1/2 cups whole milk
• 2 boxes (3.4 ounces each) instant French vanilla pudding mix
• 16 ounce tub Cool Whip (this is 1 large tub, or use small 8-ounce tubs) thawed
• 1 box graham crackers
• 1 tub chocolate frosting

Instructions

• In a large mixing bowl, whisk together the milk and instant vanilla pudding until well combined. Set aside to thicken for a few minutes, stirring occasionally. Once thickened, fold in the Cool Whip.
• Place a single layer of graham crackers in the bottom of a 9x13-inch pan. Top with half of the pudding mixture. Add another single layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.
• Scoop the chocolate frosting into a microwave-safe bowl and heat in 15-second increments until melted, stirring well between each cooking interval. Pour the frosting over top of the eclair cake.
• Refrigerate the eclair cake for about 30 minutes until the chocolate frosting is set, then cover with plastic wrap and chill overnight, or 8 hours.
• Slice the eclair cake into 12 servings and serve chilled.

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[Zhills]

Funny Sandwiches

Make your favorite sandwich a new way!!

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[Zhills]

Garlic Parsley Potatoes

These parsley potatoes are tossed in a delicious sauce made with olive oil, butter and lots of fresh garlic.

Ingredients

• 1½ pound Small Red Potatoes
• 3 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Butter
• 3-4 Garlic Cloves minced (about 2-3 Tbsp.) 
• 2 Tablespoons Chopped Fresh Parsley  (Italian/flat leaf)
• 2 teaspoons Salt plus extra if needed at the end
• ¼ teaspoon Black Pepper

Instructions

Cook the potatoes

1. Add the potatoes to a medium pot. Cover them with water and set over high heat. Bring the water to a boil. Lower the heat to reduce splashing if necessary, but keep the water boiling.
2. Add 1 teaspoon of salt and continue boiling for 15- 20 minutes, or until the potatoes are tender but not falling apart. Test one of the larger potatoes. A knife should go through it easily without resistance.
3. Use a large colander to drain the potatoes completely. When they’re cool enough to handle, cut them in half or quarters and place them in large bowl.

While the potatoes cool make the garlic sauce

1. Gently heat the olive oil and butter in a non-stick skillet over medium heat.  When the butter is melted and oil is hot, but nowhere near smoking, add the garlic. Gently cook the garlic, stirring constantly for about 30-45 seconds; the garlic should be sizzling.
2. Immediately remove the skillet from the heat.
3. Add the chopped parsley, 1 teaspoon salt and pepper. Stir well to combine.
4. Pour the hot garlic parsley oil over the potatoes and toss gently to coat.

1. Taste the parsley potatoes and add salt to taste.

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[walker]

HONEY Walleye*

1 large egg

2 teaspoons HONEY

2 cups crushed Ritz crackers**

1/2 teaspoon salt

1 1/2 lbs. walleye fillets

1/3 to 1/2 cup canola oil

In shallow bowl, beat egg; add HONEY.  In another dish combine crackers and salt.  Dip fish in egg mixture, then in cracker mixture; turn until coated.

In cast-iron or other heavy skillet, cook fillets in oil over medium heat until golden and fish flakes easily with fork, 3-5 minutes on each side.  If desired, top with parsley and serve with lemon wedges.

*   Recipe found in Taste of Home/Farmhouse favorites.

**  I substituted Panko bread crumbs.

NEXT ... INGREDIENT OR RECIPE TITLE USING LETTER
             ... I or move on to your choice if stuck on I 😊

[Zhills]

Found this on Pinterest and couldn't resist! 

Wish I had discovered it during the Summer.

3 Ingredient Ice Cream
Recipe from Eagle Brand

Ingredients
2 cups cream 
14 oz can Sweetened Condensed Milk
2 tablespoons vanilla extract

Instructions

Combine sweetened condensed milk and vanilla in large bowl. 

In a separate bowl, pour 2 cups heavy cream into bowl and whip until soft-medium peaks form. 

Slowly fold whipped cream into sweetened condensed milk mixture in 3 additions.  Fold until well combined. 

Pour into container and freeze for at least 6 hours or until firm.

Add-ins may be added before freezing.  Try fresh fruit, crushed cookies or candies, and different flavored extracts and spices.

Next ingredient starts with a J or your choice.

[Quackeroo]

Spaghetti Squash Jambalaya

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings 4

Author: Christin Mahrlig

Ingredients

• 1 spaghetti squash
• Kosher salt
• 3 tablespoons olive oil, divided
• 1 medium onion, diced
• 1 green bell pepper, seeded and diced
• 1 celery rib, diced
• 1 (12-ounce) package chicken andouille sausage
• 2 garlic cloves, minced
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon Worcestershire sauce
• 1 (14-ounce) can petite diced tomatoes, undrained
• 3/4 pound medium shrimp, peeled and deveined
• hot sauce

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Cut the ends of the spaghetti squash off. You only need to remove about 3/4-inch. Cut spaghetti squash in half vertically. (See picture above for a visual reference.)
• Use a knife and/or a spoon to scoop all the seeds out from the center. Place cut side down on prepared baking sheet. Sprinkle the tops and insides liberally with kosher salt. Let sit 15 minutes. This will remove some of the moisture and prevent the squash from being mushy.
• After 15 minutes, use paper towels to wipe away the salt and any liquid. Place squash back on baking sheet and drizzle with 1 tablespoon oil. Bake for 35 to 4o minutes. Let cool 15 minutes. Use a knife to cut away the skin and then pull the squash into threads.
• While squash is cooking, heat remaining 2 tablespoons oil in a large skillet. Add onion, green pepper, and celery and cook over medium-high heat for 5 minutes, stirring occasionally.
• Add sausage and continue to cook until sausage is lightly browned.
• Add garlic and cook 1 minute.
• Add Cajun seasoning, Worcestershire sauce, and diced tomatoes.
• Stir in shrimp and cook until shrimp is cooked through, about 3 minutes.
• Place spaghetti squash in a large bowl and pour shrimp mixture on top.
• Serve with hot sauce.

Next recipe starts with the letter K or your choice!

[tiny 2]

This was posted by  @DiAnne some time ago but worth reposting since the weather is getting cooler and it is a favorite. Love it!!

DiAnne

Respected Contributor

Posts: 3,798

Registered: ‎09-22-2010

SPICY SAUSAGE PASTA

06-04-2016 04:50 PM

This is definitely not a warm weather meal but it is a cozy meal on a rainy night.

 1 T olive oil
1 pound kielbasa or smoked polish sausage, sliced
1-1/2 cups diced onions
2 cloves garlic, minced
2 cups chicken stock
1 10 oz. can RoTel diced tomatoes with green chilies
1/2 cup heavy cream
8 oz. uncooked penne pasta
1/2 t salt
1/2 t pepper
1 cup shredded Monterey Jack cheese
1/3 cups thinly sliced green onions

 In an oven safe skillet heat olive oil until very hot.  Add the sausage and onions.  Cook until lightly browned.  Add the garlic and cook 30 seconds. Add the chicken stock, RoTel tomatoes, cream, pasta, salt and pepper.  Stir and bring to a boil.  Cover and reduce heat to low.  Simmer until the pasta is tender (about 15 minutes).  Remove from the heat and stir in 1/2 of the cheese.  Top with remaining cheese and green onions.  Place under the broiler for a few minutes until the cheese is melted, browned and bubbly.  

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