Thursday, December 30, 2010
Friday, December 10, 2010
Tuesday, December 7, 2010
Monday, December 6, 2010
Friday, December 3, 2010
Sunday, November 28, 2010
Saturday, November 27, 2010
Tuesday, November 23, 2010
Saturday, November 20, 2010
Friday, November 19, 2010
Saturday, November 6, 2010
Friday, November 5, 2010
Thursday, November 4, 2010
Saturday, October 30, 2010
Thursday, October 28, 2010
Wednesday, October 27, 2010
Tuesday, October 26, 2010
Monday, October 25, 2010
Thursday, October 21, 2010
Thursday, October 14, 2010
Saturday, October 9, 2010
Thursday, October 7, 2010
Wednesday, October 6, 2010
Tuesday, October 5, 2010
Cauliflower Casserole
1 head of cauliflower- cut up into small pieces and boil till tender, drain
1 cup of milk
2 heaping tablespoons of Hellmans
Mix milk and Hellmans together
Pour this onto cauliflower and mix
Add to this mixture, one box of Stove Top stuffing for poultry
( don't make it up, just add the contents of the package to the cauliflower)
Add 1 cup or more of grated cheddar cheese
Mix everything together and spoon into a greased lasagna pan. Bake at 350 until heated through and the cheese is bubbly.
1 cup of milk
2 heaping tablespoons of Hellmans
Mix milk and Hellmans together
Pour this onto cauliflower and mix
Add to this mixture, one box of Stove Top stuffing for poultry
( don't make it up, just add the contents of the package to the cauliflower)
Add 1 cup or more of grated cheddar cheese
Mix everything together and spoon into a greased lasagna pan. Bake at 350 until heated through and the cheese is bubbly.
Monday, October 4, 2010
Sunday, October 3, 2010
Sunday, September 19, 2010
Tuesday, September 14, 2010
Thursday, September 2, 2010
Saturday, August 28, 2010
Thursday, August 26, 2010
Sunday, August 22, 2010
Saturday, August 21, 2010
Wednesday, August 18, 2010
Friday, August 13, 2010
Tuesday, August 10, 2010
USA State Recipes from each state
US State: Abbreviation:
Alabama AL
Alaska AK
Arizona AZ
Arkansas AR
California CA
Colorado CO
Connecticut CT
Delaware DE
Florida FL
Georgia GA
Hawaii HI
Idaho ID
Illinois IL
Indiana IN
Iowa IA
Kansas KS
Kentucky KY
Louisiana LA
Maine ME
Maryland MD
Massachusetts MA
Michigan MI
Minnesota MN
Mississippi MS
Missouri MO
Montana MT
Nebraska NE
Nevada NV
New Hampshire NH
New Jersey NJ
New Mexico NM
New York NY
North Carolina NC
North Dakota ND
Ohio OH
Oklahoma OK
Oregon OR
Pennsylvania PA
Rhode Island RI
South Carolina SC
South Dakota SD
Tennessee TN
Texas TX
Utah UT
Vermont VT
Virginia VA
Washington WA
West Virginia WV
Wisconsin WI
Wyoming WY
Alabama AL
Alaska AK
Arizona AZ
Arkansas AR
California CA
Colorado CO
Connecticut CT
Delaware DE
Florida FL
Georgia GA
Hawaii HI
Idaho ID
Illinois IL
Indiana IN
Iowa IA
Kansas KS
Kentucky KY
Louisiana LA
Maine ME
Maryland MD
Massachusetts MA
Michigan MI
Minnesota MN
Mississippi MS
Missouri MO
Montana MT
Nebraska NE
Nevada NV
New Hampshire NH
New Jersey NJ
New Mexico NM
New York NY
North Carolina NC
North Dakota ND
Ohio OH
Oklahoma OK
Oregon OR
Pennsylvania PA
Rhode Island RI
South Carolina SC
South Dakota SD
Tennessee TN
Texas TX
Utah UT
Vermont VT
Virginia VA
Washington WA
West Virginia WV
Wisconsin WI
Wyoming WY
Monday, August 9, 2010
Sunday, May 16, 2010
Sunday, April 18, 2010
Sunday, April 11, 2010
Tuesday, March 23, 2010
copy cat Wendy's Chili recipe
Copy Cat Wendy's Chili
2 lbs. ground beefBrown ground beef, rinse and drain. In crockpot, combine all ingredients. Cook on low for 4 hours. Serve with a dollop of sour cream and/or cheese. Yields 12 servingsSubmitted to MckLinky by:
29 oz. kidney beans w/ liquid
29 oz. pinto beans w/ liquid
29 oz. tomato sauce
1 medium to large onion, diced
1 can green chillies, diced
2 c. water
1 large can diced tomatoes
2 tsp. cumin powder
3 Tbsp. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
Tara Kelly - Visit their blog ~
Get hundreds of recipes and free blog tools at MckLinky.com - Submit your recipe here and include your blog address so people can visit you!
Sunday, February 14, 2010
Thursday, February 11, 2010
Wednesday, February 10, 2010
Tuesday, February 9, 2010
Tuesday, February 2, 2010
Saturday, January 30, 2010
Friday, January 29, 2010
Thursday, January 28, 2010
Wednesday, January 27, 2010
Sunday, January 24, 2010
Tuesday, January 19, 2010
Monday, January 18, 2010
Sunday, January 17, 2010
Thursday, January 14, 2010
Upside Down Pineapple Cake
Here is a recipe for Pineapple Upside Down Cake. Enjoy!!
UPSIDE - DOWN PINEAPPLE CAKE
1/4 c. butter
2/3 c. of packed brown sugar
1 can (about 16 oz.) sliced pineapple, drained
Maraschino cherries, if you like
1 1/3 c. Gold Medal all purpose flour
1 c. granulated sugar
1/3 c. shortening
3/4 c. milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1. Heat the oven to 350 degrees. Heat butter in a 10 inch ovenproof skillet or square pan, 9 x 9 x 2 inches, in the oven until melted. 2. Sprinkle brown sugar over butter; arrange pineapple slices on top. Place a cherry in center of each pineapple slice. 3. Beat remaining ingredients in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over fruit in skillet, spread evenly. 4. Bake until a wooden pick inserted in the center comes out clean, skillet 45 to 50 minutes, square cake pan: 50 to 55 minutes. 5. Immediately turn the skillet upside down on a heatproof plate. Let the skillet remain over the cake a few minutes. Serve warm and, if you like, with sweetened whip cream
UPSIDE - DOWN PINEAPPLE CAKE
1/4 c. butter
2/3 c. of packed brown sugar
1 can (about 16 oz.) sliced pineapple, drained
Maraschino cherries, if you like
1 1/3 c. Gold Medal all purpose flour
1 c. granulated sugar
1/3 c. shortening
3/4 c. milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1. Heat the oven to 350 degrees. Heat butter in a 10 inch ovenproof skillet or square pan, 9 x 9 x 2 inches, in the oven until melted. 2. Sprinkle brown sugar over butter; arrange pineapple slices on top. Place a cherry in center of each pineapple slice. 3. Beat remaining ingredients in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over fruit in skillet, spread evenly. 4. Bake until a wooden pick inserted in the center comes out clean, skillet 45 to 50 minutes, square cake pan: 50 to 55 minutes. 5. Immediately turn the skillet upside down on a heatproof plate. Let the skillet remain over the cake a few minutes. Serve warm and, if you like, with sweetened whip cream
Monday, January 4, 2010
Pretzel salad with jello
Hi,
I found this recipe on line and pasted it here. It sure sounds yummy.
If you like Pretzels or Bugles try this it's DELICIOUS MMMM..
2Cups of crunched up pretzels or Bugles
2Tbl.sps. of sugar
3/4 cp of melted butter or margarine
Mix together and spread on the bottom of a large baking dish, bake at 350 for 8 min. let cool.
Dissolve
2-6oz. boxes of strawberry jello into
1 1/2 cps of boiling water set aside in fridge
Mix
2- 8oz. Packages of cream cheese 1 cup of sugar in mixer until smooth on low, add 1 large cool whip, and spread on top of cooled pretzels.
Add
2 cps of frozen strawberries to the jello,spread on top of cream cheese mixture chill well and serve.
You can use Bugles instead of the pretzels and also you can use a different kind of fruit and jello or if you want to try something else instead. This is so YUMMMMMMYYYYY .... Enjoy
I found this recipe on line and pasted it here. It sure sounds yummy.
If you like Pretzels or Bugles try this it's DELICIOUS MMMM..
2Cups of crunched up pretzels or Bugles
2Tbl.sps. of sugar
3/4 cp of melted butter or margarine
Mix together and spread on the bottom of a large baking dish, bake at 350 for 8 min. let cool.
Dissolve
2-6oz. boxes of strawberry jello into
1 1/2 cps of boiling water set aside in fridge
Mix
2- 8oz. Packages of cream cheese 1 cup of sugar in mixer until smooth on low, add 1 large cool whip, and spread on top of cooled pretzels.
Add
2 cps of frozen strawberries to the jello,spread on top of cream cheese mixture chill well and serve.
You can use Bugles instead of the pretzels and also you can use a different kind of fruit and jello or if you want to try something else instead. This is so YUMMMMMMYYYYY .... Enjoy
Friday, January 1, 2010
Carrot Cake Cookies
Makes about 25 sandwiches
1 cup packed light brown sugar
1 cup granulated sugar
1/2 pound (2 sticks or 1 cup) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream Cheese Frosting (I used the Sprinkles cupcakes recipe, link goes to Martha's)
Preheat oven to 350F. Line two baking sheets with silpat or parchment paper and set aside. In a very large (trust me) bowl, beat butter and sugars till light and fluffy, about 3-4 minutes. Add eggs and vanilla, beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Stir to combine. Gradually add flour to butter mixture, mix on low speed until just blended. Mix in oats, carrots and raisins. Chill dough in refrigerator until firm, at least 1 hour.
Using a 1/2 ounce ice cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula or a knife to spread about 2 teaspoons (or more...) of cream cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an air tight container for up to 3 days in the refrigerator.
Spread The Love!
1 cup packed light brown sugar
1 cup granulated sugar
1/2 pound (2 sticks or 1 cup) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream Cheese Frosting (I used the Sprinkles cupcakes recipe, link goes to Martha's)
Preheat oven to 350F. Line two baking sheets with silpat or parchment paper and set aside. In a very large (trust me) bowl, beat butter and sugars till light and fluffy, about 3-4 minutes. Add eggs and vanilla, beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Stir to combine. Gradually add flour to butter mixture, mix on low speed until just blended. Mix in oats, carrots and raisins. Chill dough in refrigerator until firm, at least 1 hour.
Using a 1/2 ounce ice cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula or a knife to spread about 2 teaspoons (or more...) of cream cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an air tight container for up to 3 days in the refrigerator.
Spread The Love!
cranberry salad
Cranberry Salad
2 (16 ounce) cans whole cranberry sauce
1 (15 ounce) can crushed pinepple, drained
1 (6 ounce) box orange Jell-O
1 cup chopped walnuts or pecans (I use more 'cause I like lots of nuts)
Mix cranberry sauce with pineapple. Add dry Jell-O and nuts. Pour into a mold or glass dish. Refrigerate until set.
2 (16 ounce) cans whole cranberry sauce
1 (15 ounce) can crushed pinepple, drained
1 (6 ounce) box orange Jell-O
1 cup chopped walnuts or pecans (I use more 'cause I like lots of nuts)
Mix cranberry sauce with pineapple. Add dry Jell-O and nuts. Pour into a mold or glass dish. Refrigerate until set.
Subscribe to:
Posts (Atom)