Friday, January 23, 2009

Easy Creamy Baked Asparagus

1 lb fresh asparagus spears, trimmed
1/4 cup Peppercorn Ranch Dressing
2 Tablespoons Parmesan Cheese
1/2 cup crushed crackers

Preheat oven to 350°F. Cook asparagus in simmering water in large skillet 2-3 mins or until bright green, but still crisp; drain. Toss asparagus with dressing in 1 1/2 to 2 quart baking dish. Sprinkle with cheese & cracker crumbs. Bake 10-15 mins.

Taco Chili

1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn
1 can diced green chilis
3 cans Rotel
1/2 cup salsa
1/2 onion chopped
1 pkg of Taco Seasoning
1 pkg of Ranch Seasoning
1 bag of shredded Cheddar cheese
1 bag of Tortilla chips

Combine and heat, or place in crockpot for 4-6hrs on low heat. Serve w/ cheese & tortilla chips

Three-Pepper Galette

1 Pillsbury refridgerated pie crust
1/4 medium green pepper, cut into strips
1/4 medium red pepper, cut into strips
1/4 medium yellow pepper, cut into strips
1/3 cup milk
2 eggs
1 container (4 oz) garlic-and-herbs spreadable cheese
1/4 cup shredded cheese

Heat oven to 400°F. Place pie crust in 9-inch glass pie plate. Arrange half the peppers in pie plate. In small bowl, beat milk, eggs, and spreadable cheese with electric mixer at low speed until well blended. Pour egg mixture over pepper in pie plate. Place remaining peppers over top of egg mixture. Fold edge of crust over filling, pleating crust slightly as necessary. Bake 20-30mins or until crust is golden brown and center is set. Sprinkle with shredded cheese. Bake 3-5 mins longer or until cheese is melted. Serve immediately.

Carmelized Beef Skewers

1 lb. beef sirloin steak, thinly sliced
1/4 cup A.1. Original Steak Sauce, divided
1/4 cup Barbecue Sauce
1 tsp. Dijon Mustard

TOSS steak with 2 Tbsp. of the steak sauce; let stand 10 min. to marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the barbecue sauce and mustard; set aside.

PREHEAT grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.
GRILL skewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture.

Toss steak with steak sauce as directed; cover and refrigerate up to 24 hours before grilling as directed

Comments: The guys liked them, but not sure where the carmelized came from?!?

Orange Cream Slushy

6 cups of OJ
1/2 teaspoon vanilla
1 pkg (3.4oz) of Instant Vanilla Pudding Mix
Ice Cubes

Directions: Combine in blender and mix until slushy consistence.

Mates said that it tasted like Orange Julius


(Recipe thanks to Carrie H.)
2 cans Pillsbury Grands Homestyle Buttermilk
1/2 cup sugar
1 tsp. cinnamon
1 cup brown sugar
3/4 cup butter melted

Preheat oven to 350°, spray pan, cut biscuits into 4ths. Mix cinnamon & sugar in bag. Shake biscuits in bag to coat. Arrange in pan. Mix brown sugar & butter, pour over biscuits. Bake 28-32 mins.

PB & Jelly Bars

(Recipe thanks to Nemmie)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Garbage Coleslaw

(recipe thanks to Christy J.)
1 bag of pre-shredded coleslaw
1/3 cup almonds (if preferred)
13oz pkg Oriental Ramen Noodles
3 tablespoons vinegar
1/3 cup oil
2 tablespoons sugar
salt & pepper to taste
flavor pkg from noodles

Mix coleslaw, almonds & broken up (uncooked) ramen noodles in large bowl. Mix oil, vinegar, sugar & flavor packet from noodles into small bowl. To serve, toss dressing with coleslaw mix just before serving. Enjoy!

Brownie Blizzards

(recipe thanks to Dana H.)

1 box of brownie mix
1 tub (1/2 gal) of Blue Bell Homemade Vanilla Ice Cream (softened)

Follow the instructions on the brownie box BUT DON’T put the eggs in!!!...water & oil only! Seems to work better if the batter is a little thicker. Microwave the tub of ice cream for 30 secs to soften the ice cream for easy mixing. Pour the ice cream in the brownie batter. Mix w/ a wooden spoon. Ready to serve!!!

Comments: A+
My favorite ice cream:)

Cheesy Hashbrown Casserole

(Recipe thanks to Carrie H.)
1 bg Frozen shredded hashbrowns -Country Style
2 cans cream of celery
16oz sour cream
seasoning salt & pepper
2 cups shredded cheddar

Spray 13x19” pan w/ pam. Mix sour cream & celery soup. Mix with potatoes. Spread 1/2 mixture into pan. Sprinle 1/2 cheese on top. Season with salt & pepper. Repeat last layer. Salt & pepper. Cover and bake 350° for 1hr or until cheese is melted.

Comments: A
These are super easy, and (I think) my new favorite hashbrowns! I will definitely be making these again.

Wednesday, January 7, 2009

Green Beans w/ Peanut Ginger Dip

(Recipe thanks to Sista)

1 lb fresh green beans, trimmed
1/4 cup creamy peanut butter
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper flakes or cayenne pepper
1 piece (1 inch) gingerroot, peeled, chopped (2 tablespoons) or 1T ground ginger
1 teaspoon minced garlic
Chopped peanuts, if desired

In 3-quart saucepan, heat 6 cups water to boiling over high heat. Add beans to boiling water. Cook 4-6 minutes or until crisp-tender; drain. Rinse with cold water; drain. Cover; refrigerate while making dip.

In medium bowl, beat remaining ingredients except peanuts with wire whisk until smooth. Cover, refrigerate at least 30 minutes to blend flavors. Stir before serving. Garnish with peanuts. Serve beans with dip.

Rating: A+
I LOVE THIS STUFF! It's now my new favorite app to bring!

Chocolate Peanut Butter Crackers

(Recipe thanks to Courtney R.)

1 pkg of Club crackers
1 jar of peanut butter
1 tray of candy chocolate for dipping & coating

Spread peanut butter on one cracker and place another cracker on top to make a sandwich. Make as many as you like. Then break each cracker in half. Refrigerate for 2 hours or more. Melt chocolate in sauce pan, and coat each cracker in chocolate. Place in fridge for 30 mins, and then ready to serve.

Peanut Butter Balls

(recipe from Allrecipes)
2 cups creamy peanut butter
1/2 cup butter
4 cups confectioners' sugar
3 cups crisp rice cereal
2 cups semisweet chocolate chips

Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.

Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).

Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

Fruit Dip

1 pkg of cream cheese
1 jar of marshmallow fluff

Beat cream cheese & marshmallow fluff together till smooth. Serve with fruit:)