No kid has EVER said no to one of these...and adults love 'em too!
1 pound lean ground beef
1 medium green pepper, chopped
1/3 cup chopped onion
1 can (8 oz) pizza sauce
1/2 tsp dried oregano
6 flour tortillas (10 in.), warmed
6 pieces (1 oz each) string cheese
In a large skillet, cook the beef, green pepper and onion over medium heat until the meat is no longer pink; drain. Stir in the pizza sauce, pepperoni and oregano.
Spoon about 1/2 cup beef mixture off-center on each tortilla; top with a piece of string cheese. Fold one side of tortilla over filling and roll up from the oppostie side.
Place seam side down on an ungreased baking sheet. Bake at 350 for 10 minutes or until heated through and cheese is melted (it may take longer than 10 minutes to melt cheese!!).
Looking for another perfect snack for Sunday's big game?? You can double (or triple!) this recipe easily to serve a big group.
1 package refrigerated small cheese ravioli (about 24)
1 tbsp Italian salad dressing
1 to 2 tbsp seasoned bread crumbs (I like to use panko for extra crunchiness)
Marinara sauce for dipping
Cook ravioli according to package directions; drain. Place ravioli on a greased baking sheet. Brush the tops of each ravioli with Italian salad dressing. Carefully sprinkle bread crumbs on ravioli. Bake at 400 for 12 to 15 minutes. Serve with warmed marinara sauce.
Veggies, meat and pasta all rolled into one great dish!
1 pound Italian turkey sausage links, casings removed
1 large onion, chopped
1 large green pepper, chopped
1-1/4 cups sliced fresh mushrooms
2 garlic cloves, minced
2 cans (14-1/2 oz each) diced tomatoes, undrained
1 tsp Italian seasoning
1/2 tsp garlic powder
6 cups uncooked spiral pasta
1/2 cup shredded part-skim mozzarella cheese
Crumble sausage into a large nonstick skillet. Add the onion, green pepper and mushrooms. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain.
Stir in the tomatoes, Italian seasoning and garlic powder. Bring to a boil. Reduce the heat; simmer uncovered for 10 minutes.
Meanwhile, cook pasta according to package directions; drain. Serve sausage mixture over pasta; sprinkle with cheese.
Nice slice-and-serve dish for your next party--this recipe makes 16 servings!
6 oz cooked corned beef brisket, chopped (about 1 cup)
1-1/2 cups (6 oz) shredded Swiss cheese
3/4 cup sauerkraut, rinsed and well drained
1 small onion, chopped
3 tbsp Thousand Island salad dressing
1 tbsp Dijon mustard
1/2 tsp dill weed
2 packages (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
1 tbsp sesame seeds
In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seems and perforations.
Spread half of corned beef filling down the center of the rectangle. On each long side cut 1-in. wide strips to within 1-in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush egg white over braids; sprinkle with sesame seeds.
Bake at 375 for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before serving.
Very comforting on a cold winter's night...so why not make it tonight!?! And yes, you can make a few slices of crispy bacon to crumble on top.
2 large onions, chopped
2 tsp canola oil
4 cups chicken broth
3 cups frozen corn
2 cups cubed peeled potatoes
1 cup heavy whipping cream
1 to 3 tsp minced chipotle pepper in adobe sauce
1/4 tsp salt
Cheddar Cornmeal Dumplings:
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup chredded cheddar cheese
In a large saucepan, saute onions in oil until tender. Add broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer uncovered for 3-5 minutes.
For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering chowder. Cover and simmer for 20 minutes or until a toothpick inserted near the center of a dumpling comes out clean. (Btw, do not lift cover while simmering.)
The sweetness from the honey butter balances nicely with the herbs' salty flavors. Pair this with your fav side dish and a salad for a complete meal.
1 egg, lightly beaten
3/4 cup seasoned bread crumbs
2 tbsp dried parsley flakes
1 tsp Italian seasoning
3/4 tsp garlic salt
1/2 tsp poultry seasoning
4 boneless skinless chicken breast halves (about 6 oz each)
3 tbsp butter
Honey Butter:
1/4 cup butter, softened
1/4 cup honey
Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture.
In a large skillet over meadium heat, cook chicken in butter (the plain butter, not the honey butter!) for 4-5 minutes on each side or until a meat thermometer reads 170. Meanwhile, combine butter and honey. Serve chicken with a dollop of honey butter on top.
It's the touch of cocoa that gives this dish such a rich flavor without adding sweetness!
1 pound ground beef
1 large onion, chopped
2 cans (16 oz each) kidney beans
2 cans (14-1/2 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1 medium green pepper, diced
3 tbsp chili powder
1 tbsp ground cumin
2 garlic cloves, minced
1 tsp baking cocoa
1 tsp dried oregano
1 tsp Worcestershire sauce, optional
Salt and pepper to taste
In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours, stirring occasionally.
Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute the chicken and onion in oil until chicken is no longer pink.
Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Instead of the usual savory version, here is a snack mix for those of us with a sweet tooth!
3 cups Rice Chex
3 cups Corn Chex
3 cups Crispix
1/2 cup butter, cubed
1/2 cup packed brown sugar
1/4 cup corn syrup
1/2 tsp vanilla extract
Grease a couple of baking pans; set aside. In a large heatproof bowl, combine the cereals; set aside.
In a heavy saucepan over medium heat, bring the butter, brown sugar and corn syrup to a boil, stirring constantly. Reduce heat. Simmer uncovered for 5 minutes, stirring occasionally. Remove form heat; stir in vanilla. Pour over cereal and stir until well coated.
Transfer to prepared pans. Bake uncovered at just 200 for 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in airtight containers.
Instead of the usual savory version, here is a snack mix for those of us with a sweet tooth!
3 cups Rice Chex
3 cups Corn Chex
3 cups Crispix
1/2 cup butter, cubed
1/2 cup packed brown sugar
1/4 cup corn syrup
1/2 tsp vanilla extract
Grease a couple of baking pans; set aside. In a large heatproof bowl, combine the cereals; set aside.
In a heavy saucepan over medium heat, bring the butter, brown sugar and corn syrup to a boil, stirring constantly. Reduce heat. Simmer uncovered for 5 minutes, stirring occasionally. Remove form heat; stir in vanilla. Pour over cereal and stir until well coated.
Transfer to prepared pans. Bake uncovered at just 200 for 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in airtight containers.
It's creamy. It's comforting. It's an easy weeknight meal for your family.
3 cups uncooked gemelli (or spiral) pasta
1 pound lean ground beef
2 cups chopped sweet red peppers
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 envelope taco seasoning
1/4 tsp pepper
2-1/4 cups milk
2 cups (8 oz) shredded cheddar cheese
1 cup frozen corn, thawed
1 cup coarsely crushed tortilla chips
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and red peppers over medium heat until meat is no longer pink; drain.
Stir in the butter, flour, taco seasoning and pepper until blended. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Sitr in cheese and corn until cheese is melted.
Drain pasta; add to beef mixture and stir to coat. Sprinkle with tortilla chips.
Quick weeknight dinner, it's on the table in less than thirty minutes!
2 cups uncooked penne pasta
5 garlic cloves, minced (use less if you prefer)
1/4 cup butter, cubed
2 tbsp olive oil
1 can (14-1/2 oz) chicken broth
2 cans (6 oz each) lump crabmeat, drained
3 tbsp lemon juice
1/2 cup minced fresh parsley, divided
Cook the pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half.
Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.
Place the unpeeled onions and garlic bulb in a 15-in. x 10-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake uncovered at 450 for 50-60 minutes or until tender.
When cool enough to handle, peel the onions and garlic. Place in blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.
Does your family enjoy nachos for dinner? Mine sure does!
2 packages (one 8 oz and one 3 oz) cream cheese, softened
1 can (4 oz) chopped green chilis
3 tbsp chopped onion
2 garlic cloves, minced
1 tbsp canned chopped jalapeno pepper
1-1/2 tsp ground cumin
1-1/2 tsp chili powder
2 cups cooked chicken, cubed or shredded--your choice
2 cups (8 oz) shredded Monterey Jack cheesem divided
1 package (14 oz) pita bread (6 inches)
1 cup (4 oz) shredded cheddar cheese
Salsa
In a large bowl, beat the cream cheese, chilies, onion, garlic, jalapeno, cumin and chili powder until smooth. Stir in chicken and 1 cup Monterey Jack cheese.
Split each pita into two circles. Spread 1/4 cup of chicken mixture on each circle; place on ungreased baking sheets.
Bake at 400 for 5-10 minutes. Combine the cheddar cheese and remaining Monterey Jack; sprinkle over circles. Bake 5 minutes longer or until cheese is melted. Cut into wedges and serve with salsa.
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