1 Pound of Bacon, Crisped and
Chopped
1 Onion, Chopped and
Sautéed in a little of the Bacon fat
2 Pounds Ground Round, Browned
2 Pounds Spaghetti, Cooked and Drained
1 Can Ripe Olives, Drained
2 Cans Mushrooms
2 Cans Spaghetti Sauce
¼ Pound Grated Parmesan Cheese
¼ Pound Grated Cheddar
Cheese
Mix all ingredients together except cheddar
cheese. Top with cheddar and bake in 350 degree oven until cheese bubbles.
Serves ten.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Holiday Rum Balls
1 1/2 cups powdered sugar2 tablespoons cocoa powder
1/2 teaspoon ground allspirce
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped pecans
Directions:
In a large bowl, sift together 1 cup of the powdered sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and pecans, and mix well. Place in the refrigerator to firm up slightly (about 30 minutes). The mixture may appear crumbly and dry, this is O.K.
Put the remaining 1/2 cup powdered sugat in a shallow bowl or dish. Using a tablespoon, scoop out portions of the chocolate mixture. Using your hands; roll and press ito 1-inch balls and then roll the balls in the powdered sugar, coating evenly.
Place on a baking sheet, cover with poastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks,
Better Than Robert Redford Dessert
Fabulously easy and incredibly delicious!1 cup all-purpose flour
1 cup chopped pecan pieces, plus more for top of cake
1/2 cup (1 stick) butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners sugar
1 container (8 ounces) Cool Whip, thawed
4 cups milk
2 boxes (3.4 ounces each) instant vanilla pudding
2 boxes (3.4 ounces each) instant chocolate pudding
Large Hershey chocolate bar to make shavings for the top
Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a medium-size bowl, mix flour, pecans and butter. Using your hands, pat into the dish and bake at 350 degrees for 15 minutes. Cool completely.
In a bowl, beat cream cheese and confectioners sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. (I drop large dollops all over the top then spread gently to cover the pudding)
Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate shavings. Cut into squares.
4th of July Party Parfaits
2 boxes of Jell-O Instant Vanilla Pudding
32 ounces (2 lbs) of Lowfat Vanilla Yogurt
11 ounces of fresh Blueberries
16 ounces of fresh thinly-sliced Strawberries
10 Sandies Pecan Shortbread Cookies
Whipped Cream
Crumble cookies onto a large sheet of baking/wax paper. Put another sheet of paper on top and, using a rolling pin, crush the cookies. Set aside. In a large mixing bowl, make 1 box of pudding following the directions on the box. Chill until set. Add yogurt and mix well using a whisk. Add the other box of dry pudding mix to the yogurt & pudding and whip with the whisk for 2 minutes. Chill. Fold in blueberries leaving out a handful for assembling.
Assemble in individual cups by placing 1-2 teaspoons of crushed cookies into each cup. Add desired amount of parfait mix, top with a few blueberries. Add a few spoonfuls of sliced strawberries. Finish with whipped cream and decorate with a small American flag. Makes 10-12 desserts.
Baked mmmm...Mostaccioli
1 lb. box of Barilla Mostaccioli
1 1/2 pounds lean ground beef
1 small onion, chopped
2 (24 ounce) jars of your favorite spaghetti sauce
1 1/2 cups of shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Cook mostaccioli according to package directions. Meanwhile, in a large saucepan cook ground beef and onion over medium heat until meat is crumbly and no longer pink; drain. Stir in the spaghetti sauce.
Drain the mostaccioli. Spread 1/2 cup of the meat sauce into an 11 inch x 7 inch baking dish coated with cooking spray. Layer with half of the mostaccioli, meat sauce and mozzarella cheese. Add a second layer of the remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese (dish will be full).
Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly and heated through. Makes 6-8 servings.
1 1/2 pounds lean ground beef
1 small onion, chopped
2 (24 ounce) jars of your favorite spaghetti sauce
1 1/2 cups of shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Cook mostaccioli according to package directions. Meanwhile, in a large saucepan cook ground beef and onion over medium heat until meat is crumbly and no longer pink; drain. Stir in the spaghetti sauce.
Drain the mostaccioli. Spread 1/2 cup of the meat sauce into an 11 inch x 7 inch baking dish coated with cooking spray. Layer with half of the mostaccioli, meat sauce and mozzarella cheese. Add a second layer of the remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese (dish will be full).
Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly and heated through. Makes 6-8 servings.
Mom's Apple Salad
It wasn't a Christmas dinner or a proper Thanksgiving unless mom made her Apple Salad.
2 cups Apples, cubed
1 cup halved seedless Purple Grapes
1/2 cup Celery, chopped
1/4 cup Walnuts, chopped
2/3 cup Mayonnaise
In large bowl, combine apples, grapes, celery, walnuts and mayonnaise. Mix lightly and refrigerate.
2 cups Apples, cubed
1 cup halved seedless Purple Grapes
1/2 cup Celery, chopped
1/4 cup Walnuts, chopped
2/3 cup Mayonnaise
In large bowl, combine apples, grapes, celery, walnuts and mayonnaise. Mix lightly and refrigerate.
Crescent-Wrapped Brie
Wheel of brie cheese (8 oz)
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
Heat oven to 350 degrees. Unroll dough, but do not separate into individual rolls. Divide the dough into two equal sections and firmly press perforations to seal, forming 2 squares. Place one square on ungreased cookie sheet and place the cheese in the center of the dough. Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges, encasing the brie in dough and pinch at seams. Bake 20 to 24 minutes or until golden brown. Cool 15 minutes and serve warm. Cut and devour!
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
Heat oven to 350 degrees. Unroll dough, but do not separate into individual rolls. Divide the dough into two equal sections and firmly press perforations to seal, forming 2 squares. Place one square on ungreased cookie sheet and place the cheese in the center of the dough. Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges, encasing the brie in dough and pinch at seams. Bake 20 to 24 minutes or until golden brown. Cool 15 minutes and serve warm. Cut and devour!
Peanut Butter Cookies with a Kiss
Everybody's favorite Christmas cookie ~
2/3 cup of margarine, softened
1/2 cup of peanut butter
1 cup of firmly packed brown sugar
1 egg
2 tablespoons of milk
1 teaspoon of vanilla
1 1/2 cups of unsifted flour
1 teaspoon of soda
1/2 teaspoon of salt
About 40 unwrapped Hershey kisses
Preheat oven to 375 degrees. In a mixing bowl, cream* margarine, peanut butter and brown sugar. Using a large spoon, beat in egg, milk and vanilla. Carefully blend in remaining ingredients until well mixed. Shape dough into 1-inch balls and roll balls of dough in sugar. Place on baking sheet but do not flatten. Bake 8 minutes, top each cookie with a Hershey kiss, pressing down firmly until cookie cracks at edge. Return to oven and bake 3 to 5 minutes or until golden brown. Makes about 36 cookies.
* After I showed five-year old Gabe what I wanted him to do when I said "cream" the margarine, he said, "oh, you mean demolish".
2/3 cup of margarine, softened
1/2 cup of peanut butter
1 cup of firmly packed brown sugar
1 egg
2 tablespoons of milk
1 teaspoon of vanilla
1 1/2 cups of unsifted flour
1 teaspoon of soda
1/2 teaspoon of salt
About 40 unwrapped Hershey kisses
Preheat oven to 375 degrees. In a mixing bowl, cream* margarine, peanut butter and brown sugar. Using a large spoon, beat in egg, milk and vanilla. Carefully blend in remaining ingredients until well mixed. Shape dough into 1-inch balls and roll balls of dough in sugar. Place on baking sheet but do not flatten. Bake 8 minutes, top each cookie with a Hershey kiss, pressing down firmly until cookie cracks at edge. Return to oven and bake 3 to 5 minutes or until golden brown. Makes about 36 cookies.
* After I showed five-year old Gabe what I wanted him to do when I said "cream" the margarine, he said, "oh, you mean demolish".
Chicken Dinner in Foil
This is a quick and easy all-in-one meal that we made for dinner on Girl Scout camping trips.
2 1/2 - 3 pounds of frying chicken, quartered or cut up
Salt & Pepper
1 package of Pillsbury dry gravy mix
1 1/2 cups (a 10 oz package) of frozen peas or mixed vegetables
1 to 1 1/2 cups of frozen tater tots
Heavy Duty Aluminum Foil
Preheat oven to 400 degrees. On each of 4 large heavy duty foil squares place 1/4 chicken. Sprinkle chicken on all sides with salt and pepper. Sprinkle each with about 2 teaspoons of dry chicken gravy mix. Place about 1/3 cup frozen vegetables and 7 or 8 tator tots with the chicken. Pull the sides of the foil up and seal packets using double folds. You want to make sure that nothing will leak out while it is cooking. Place the sealed packets on a baking sheet and bake for 1 hour until the chicken is tender.
2 1/2 - 3 pounds of frying chicken, quartered or cut up
Salt & Pepper
1 package of Pillsbury dry gravy mix
1 1/2 cups (a 10 oz package) of frozen peas or mixed vegetables
1 to 1 1/2 cups of frozen tater tots
Heavy Duty Aluminum Foil
Preheat oven to 400 degrees. On each of 4 large heavy duty foil squares place 1/4 chicken. Sprinkle chicken on all sides with salt and pepper. Sprinkle each with about 2 teaspoons of dry chicken gravy mix. Place about 1/3 cup frozen vegetables and 7 or 8 tator tots with the chicken. Pull the sides of the foil up and seal packets using double folds. You want to make sure that nothing will leak out while it is cooking. Place the sealed packets on a baking sheet and bake for 1 hour until the chicken is tender.
Sue's Meat Loaf
1 1/2 pounds of Ground Beef
1/3 cup Catsup
1/3 cup Progresso Brand Bread Crumbs (plain or flavored)
1 small Onion, chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Worcestershire Sauce
1 Egg
Preheat oven to 350 degrees
In large mixing bowl, combine all ingredients and mix well (your hands work best while doing this)
Place in a greased 13x9 inch baking dish and shape into a loaf
Bake 40-50 minutes or until no longer pink in the center
Let stand a few minutes to set
1/3 cup Catsup
1/3 cup Progresso Brand Bread Crumbs (plain or flavored)
1 small Onion, chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Worcestershire Sauce
1 Egg
Preheat oven to 350 degrees
In large mixing bowl, combine all ingredients and mix well (your hands work best while doing this)
Place in a greased 13x9 inch baking dish and shape into a loaf
Bake 40-50 minutes or until no longer pink in the center
Let stand a few minutes to set
Auntie's Grape Salad
We made the trip back to Arkansas a couple of weeks ago to celebrate Auntie & Jerry's 50th Wedding Anniversary on June 19th and came back with this fabulously yummy recipe.2-3 cups of seedless grapes (I use a combination of green, red & purple), clean well and dry. In a large bowl mix with a mixer until fluffy: 1 egg, 8oz cream cheese and 8oz sour cream. Add 1/2 cup sugar and mix; add 1 teaspoon of vanilla and mix; add 2 tablespoons of brown sugar and mix. Sprinkle in a handful of chopped pecans (optional) then gently fold in the grapes. Top with another handful of the chopped pecans (optional), gently stir again and chill for 6-8 hours to set.
Patty's Homemade Irish Cream
I was tempted to call this "Sue's Homemade Irish Cream" since I make it every year at Christmas for friends and family but, in all fairness, Patty did get me hooked on it.
1 3/4 cups Irish Whiskey
1 (14oz) can Eagle Brand condensed milk
1 cup whipping cream
4 eggs
2 tablespoons Hershey's Chocolate Syrup
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Place all ingredients in a blender and mix well. Keep refrigerated. Serve over ice or add to hot coffee and top with whipped cream.
1 3/4 cups Irish Whiskey
1 (14oz) can Eagle Brand condensed milk
1 cup whipping cream
4 eggs
2 tablespoons Hershey's Chocolate Syrup
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Place all ingredients in a blender and mix well. Keep refrigerated. Serve over ice or add to hot coffee and top with whipped cream.
Quick & Easy Peach Cobbler
I remember making this rich dessert in Girl Scouts.
1 or 2 large cans of sliced peaches in syrup
1 yellow cake mix
1 stick of margarine
Pre-heat oven to 350 degrees
Step one: Pour can(s) of sliced peaches into a 9x13 inch baking dish. Do not drain the peaches.
Step two: Sprinkle dry cake mix evenly on top. Do not mix.
Step three: Cut margarine into thin slices and arrange on top so that it all gets covered when it melts. Bake for 40-45 minutes. Maybe a bit longer depending on how many peaches you use, just watch it.
1 or 2 large cans of sliced peaches in syrup
1 yellow cake mix
1 stick of margarine
Pre-heat oven to 350 degrees
Step one: Pour can(s) of sliced peaches into a 9x13 inch baking dish. Do not drain the peaches.
Step two: Sprinkle dry cake mix evenly on top. Do not mix.
Step three: Cut margarine into thin slices and arrange on top so that it all gets covered when it melts. Bake for 40-45 minutes. Maybe a bit longer depending on how many peaches you use, just watch it.
Remove from oven and let cobbler set for 20 minutes before serving. Serve topped with vanilla ice cream or in a bowl with heavy cream.
