A perfect no-fuss recipe for the holidays.
Ingredients:
1 large can Pumpkin
1 1/4 cup white sugar
2 tsp Cinnamon
1 can evaporated milk (12 0z.)
3 eggs (beaten)
1 box yellow cake mix
1 1/2 cup coarsely chopped pecans
1 cup melted butter
Beat together first 5 ingredients. Prepare a 9" X 13" pan with cooking spray,pour beaten ingredients into pan.Sprinkle cake mix over mixture, spread pecans over cake mix and pourmelted butter over everything.Bake at 350 deg. F for one hour.Cool and serve with Cool Whip or Whipped cream.
Sunday, November 23, 2008
Saturday, November 15, 2008
Corn Casserole
1 box jiffy corn muffin mix
1 can whole kernal corn
1 can creamed corn
1 cup sour cream
1 stick melted butter
1 1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm
1 can whole kernal corn
1 can creamed corn
1 cup sour cream
1 stick melted butter
1 1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm
Saturday, November 8, 2008
Crockpot Pepper Steak
2 tablespoons olive oil
3 pounds beef sirloin, sliced into strips
1 tablespoon minced garlic
1 onion, chopped
1/2 cup soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons splenda
3 green bell peppers, cut into strips
1 tablespoon cornstarch
1/4 cup cold water
Heat the oil in a large skillet over medium heat. Add the steak strips, and quickly brown on both sides, adding the garlic to the steak while it cooks. Transfer the steak and its juices to a slow cooker. Add the onion, soy sauce, salt, pepper and splenda. Cover, and cook on Low for 6 to 8 hours, until the meat is fork tender.
One hour before the end of the cooking time, add the green peppers. Stir together the cornstarch and cold water. Pour into the slow cooker during the last few minutes, and cook until the sauce has thickened.
3 pounds beef sirloin, sliced into strips
1 tablespoon minced garlic
1 onion, chopped
1/2 cup soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons splenda
3 green bell peppers, cut into strips
1 tablespoon cornstarch
1/4 cup cold water
Heat the oil in a large skillet over medium heat. Add the steak strips, and quickly brown on both sides, adding the garlic to the steak while it cooks. Transfer the steak and its juices to a slow cooker. Add the onion, soy sauce, salt, pepper and splenda. Cover, and cook on Low for 6 to 8 hours, until the meat is fork tender.
One hour before the end of the cooking time, add the green peppers. Stir together the cornstarch and cold water. Pour into the slow cooker during the last few minutes, and cook until the sauce has thickened.
Sunday, November 2, 2008
My favorite Chili
1 lb lean ground beef
1/2 lb sausage (I use mild, because I can't have it too spicy)
1 yellow onion, diced
1 bell pepper, diced
2-3 jalapeno's diced small (I use 1 whole with the seeds, and 2 more with the seeds removed before dicing)
1 12-oz can tomato paste
1 tbsp chili powder
2 tsp oregano
2 tsp cumin
2 cans beer (Yes, the secret ingrediant ~ I have made it with water instead, but it's not as good)
1 can black beans, drained
1 can kidney beans, drained
Brown sausage and ground beef, and then drain grease. Add onion, bell pepper, and jalapenos, and saute until softened. Add in spices, stirring to combine, and tomato paste, then slowly pour in beer, stirring to incorporate. Bring mixture to a boil, then reduce heat, cover, and simmer for 1 1/2 hours. Add in drained beans, stirring to combine. Recover, and continue to simmer another 30 minutes. Serve topped with sour cream, shredded cheddar cheese, and sliced scallions.
1/2 lb sausage (I use mild, because I can't have it too spicy)
1 yellow onion, diced
1 bell pepper, diced
2-3 jalapeno's diced small (I use 1 whole with the seeds, and 2 more with the seeds removed before dicing)
1 12-oz can tomato paste
1 tbsp chili powder
2 tsp oregano
2 tsp cumin
2 cans beer (Yes, the secret ingrediant ~ I have made it with water instead, but it's not as good)
1 can black beans, drained
1 can kidney beans, drained
Brown sausage and ground beef, and then drain grease. Add onion, bell pepper, and jalapenos, and saute until softened. Add in spices, stirring to combine, and tomato paste, then slowly pour in beer, stirring to incorporate. Bring mixture to a boil, then reduce heat, cover, and simmer for 1 1/2 hours. Add in drained beans, stirring to combine. Recover, and continue to simmer another 30 minutes. Serve topped with sour cream, shredded cheddar cheese, and sliced scallions.
Crockpot Asian Short Ribs with Cabbage and Carrots
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (about 1 pound), quartered
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)
In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours)*, until the meat is tender and easily pulls away from the bone. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).*Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.Yield: Makes 4 servings
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (about 1 pound), quartered
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)
In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours)*, until the meat is tender and easily pulls away from the bone. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).*Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.Yield: Makes 4 servings
Saturday, November 1, 2008
Parmesan Crusted Chicken
1 pound Chicken breasts
black pepper
1 cup Shredded Parmesan Cheese (Not grated)
Dash of Cayenne pepper
Trim chicken breasts, cover with saran wrap, and pound thin, then cup into smaller portions (about the size of chicken tenerloins) season with black pepper.
On a large piece of wax papper, pour the parmesan cheese, and a dash or 2 of red cayenne pepper, mix well, then spread out into a rectangular shaped pile. Take each piece of chicken, and press into the cheese, flip, and press the other side. (You may have to pick up the chicken, and take some cheese, and press it down into the chicken that way, get a good cover of cheese over the chicken.
In a large, nonstick skillet, heat 2 tbsp olive oil oven med-high heat. Then, add chicken breast pieces covered with cheese. Cook for 5-7 minutes on each side, until cheese formes a crispy, golden crust and chicken is cooked through. Serve with whole wheat cous cous and green salad or roasted vegetables.
black pepper
1 cup Shredded Parmesan Cheese (Not grated)
Dash of Cayenne pepper
Trim chicken breasts, cover with saran wrap, and pound thin, then cup into smaller portions (about the size of chicken tenerloins) season with black pepper.
On a large piece of wax papper, pour the parmesan cheese, and a dash or 2 of red cayenne pepper, mix well, then spread out into a rectangular shaped pile. Take each piece of chicken, and press into the cheese, flip, and press the other side. (You may have to pick up the chicken, and take some cheese, and press it down into the chicken that way, get a good cover of cheese over the chicken.
In a large, nonstick skillet, heat 2 tbsp olive oil oven med-high heat. Then, add chicken breast pieces covered with cheese. Cook for 5-7 minutes on each side, until cheese formes a crispy, golden crust and chicken is cooked through. Serve with whole wheat cous cous and green salad or roasted vegetables.
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