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Tuesday, November 28, 2017

Apple Raisin Crumble





Ingredients

4 large Granny Smith apples, cored and cut in wedges
1/2 cup golden raisins
1 teaspoon pure vanilla extract
5 tablespoons unsalted butter, divided
1 cup firmly packed brown sugar, divided
1 cup plus 2 tablespoons baking mix, divided
1 1/2 teaspoons ground cinnamon
1/2 cup rolled or old-fashioned oats
1/2 cup chopped pecans
Whipped cream for garnish
Directions
1. Place the apples and raisins in a lightly greased medium slow cooker. Sprinkle with the vanilla and dot with 2 tablespoons of the butter.

2. In a medium bowl stir together 2/3 cup of the brown sugar, 2 tablespoons of the baking mix, and the cinnamon. Sprinkle over the apple mixture and toss gently to evenly coat.

3. In the same bowl combine the remaining 1/3 cup of brown sugar and 1 cup of baking mix with the oats. With a pastry blender or two forks, cut in the remaining 3 tablespoons of butter until the mixture resembles coarse meal. Sprinkle over the apple mixture and top with the pecans.

4. Fold a clean kitchen tea towel in half and lay over the top of the slow cooker, allowing the excess to hang over the outside. Cover and cook on high for 2 hours. Uncover and let stand for 15 minutes before serving warm with a garnish of whipped cream.


Macaroni and Cheese with Ham





Ingredients

2 Tablespoon butter
1 Tablespoon plus 2 teaspoons flour
1 cup milk
1 cup shredded American cheese
2 cups hot cooked macaroni
1/2 teaspoon seasoned salt
1 1/2 cups cooked, diced ham
1 Tablespoon horseradish
1 Tablespoon prepared mustard
Directions
1. In a large saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly. Gradually stir in milk. Continue cooking, stirring, until sauce just begins to bubble and sauce has thickened.

2. Combine sauce with cheese, hot cooked macaroni and salt; mix well.

3. Pour into buttered casserole dish. Combine remaining ingredients; sprinkle over the top of the macaroni, pressing into the mixture lightly.

4. Bake at 350F for about 20 to 25 minutes.


Friday, November 24, 2017

Crock Pot Coconut Curry Chicken

Ingredients

4-6 boneless, skinless chicken thighs
1 med. onion, diced
2 tablespoons curry powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper
1 (14-ounce) can coconut milk
1 cup chicken broth or Homemade stock
1 cup instant rice, rinsed
Directions
1. Place the chicken in the crock pot with the diced onions.

2. Sprinkle the curry,pepper and salt over the top of the chicken.

3. Add the broth and coconut milk and stir , mixing well.

4. Cover, and cook on low for 5 to 6 hours.

5. Remove the chicken thighs to a covered dish. Add the rice and cook on high for 12-15 mins. or until tender.


Pizza Quesadilla

Ingredients

4 tortillas
1/4 cup Pizza Sauce
1/2 cup cooked chicken breast, chopped
1/2 cup diced bell pepper
1 cup grated mozzarell
pepperoni
Directions
1. Place 2 tortillas flat and spread each with 2 tablespoons of the sauce.

2. Top one of the tortillas with 1/4 cup chicken, 1/4 cup bell pepper, and 1/2 cup of the cheese. Add pepperoni.

3. Place the other tortilla on top to cover (sauce side down) and press down lightly. Slide the tortilla into a dry pan on medium heat and cook on each side for 3 minutes, or until the cheese is melted through.

4. Repeat to make the second quesadilla.


Wednesday, November 22, 2017

Easy French Vanilla Pound Cake







Ingredients

1 box white cake mix
1 French Vanilla instant pudding

Sauce:

1/2 cup buttermilk
1/2 tsp. Soda
1 cup sugar
3/4 cup margarine
Directions
1. Use directions on box except substituting milk for water. Add the pudding mix with the cake mix.

2. Use a tube or bunt pan. Bake 45-55 minutes at 350 degrees or until done.

3. Mix sauce ingredients together well and drizzle over cake.


Black-Eyed Pea Casserole






Ingredients

1 packages (6 ounces) long grain and wild rice mix
1 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained
1 cans (10-3/4 ounces each) condensed cream of mushroom soup
3/4 cups shredded cheddar cheese
Directions
1. In a large saucepan, cook the rice according to package directions.

2. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain well

3. In a large mixing bowl, combine the peas, soup, rice and beef mixture. Transfer to a greased 2-1/2-qt. casserole dish.

4. Cover and bake at 350° for 20-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.


Tuesday, November 21, 2017

Bacon-Tomato Pasta








Ingredients

1 can (14 oz) chopped tomatoes
1 medium onion, finely chopped
2 cloves garlic, minced
4 tablespoons extra virgin olive oil
6 slices of bacon, diced
salt to taste
pepper to taste
red pepper flakes to taste
1/4 cup chopped fresh parsley
1 lb box of pasta of your choice
grated parmesan
Directions
1. In large skillet, saute the onion in the olive oil until just transparent. Add bacon and cook for 5-6 more minutes, stirring often.

2. Stir in the garlic, tomatoes, salt, pepper and red pepper flakes. Simmer for about 30-35 min.

3. Cook pasta per package directions and drain well. Mix with sauce, top with parsley and grated cheese and serve.