I've made this recipe several times for guests and it is always delicious!! This recipe simply cooks itself while you prepare dinner. Super yummy served warm with a dollop of Cool Whip or a scoop of vanilla ice cream. Enjoy!
Carissa
Crockpot Chocolate Delight
1 pkg. chocolate cake mix
8 oz. sour cream (not fat free)
1 pkg. instant chocolate pudding mix
1 cup chocolate chips
3/4 cup oil
4 eggs
1 cup water
Spray crockpot with cooking spray. Mix all ingredients by hand and pour into crockpot. Cook on Low 6-8 hours or High for 3-4 hours. Serve warm with ice cream or whipped cream.
Friday, January 30, 2009
Thursday, January 29, 2009
Spaghetti Pie
Spaghetti Pie
1 ½ Lbs. Spaghetti, cooked and drained (save ½ c. of water for later)
½ C. Butter (stick), melted
½ C. Parmesan Cheese mix together with 3 eggs (beaten)
1 – 24oz. Carton Cottage Cheese
2 - Jars Spaghetti Sauce
6 C. Mozzarella Cheese
Salt & Pepper to taste
Mix spaghetti, butter and parmesan cheese/egg mixture.
Put that in 2 greased 9” x 13” pans.
Pour about ¼ cups pasta water over top of each so that it does not dry out.
Put ½ carton cottage cheese on top of both pans.
Put a jar of spaghetti sauce on top of each.
Put 3 cups of mozzarella cheese on top of each.
Bake uncovered at 350 degrees for 30 – 45 minutes if thawed or 1 hour if frozen. Pans can be covered with plastic and foil to freeze.
Makes 2 – 9” x 13’ casseroles. (Recipe can easily be halved to make only 1 casserole.)
1 ½ Lbs. Spaghetti, cooked and drained (save ½ c. of water for later)
½ C. Butter (stick), melted
½ C. Parmesan Cheese mix together with 3 eggs (beaten)
1 – 24oz. Carton Cottage Cheese
2 - Jars Spaghetti Sauce
6 C. Mozzarella Cheese
Salt & Pepper to taste
Mix spaghetti, butter and parmesan cheese/egg mixture.
Put that in 2 greased 9” x 13” pans.
Pour about ¼ cups pasta water over top of each so that it does not dry out.
Put ½ carton cottage cheese on top of both pans.
Put a jar of spaghetti sauce on top of each.
Put 3 cups of mozzarella cheese on top of each.
Bake uncovered at 350 degrees for 30 – 45 minutes if thawed or 1 hour if frozen. Pans can be covered with plastic and foil to freeze.
Makes 2 – 9” x 13’ casseroles. (Recipe can easily be halved to make only 1 casserole.)
Wednesday, January 28, 2009
Knorr Spinach Dip
Knorr Spinach Dip
(recipe from Knorr Vegetable soup package)
Ingredients
1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable dry soup mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3-6 green onions, chopped (optional)
Combine all ingredients and chill about 2 hours. Serve with your favorite dippers (cut up veggies or chips).
(recipe from Knorr Vegetable soup package)
Ingredients
1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable dry soup mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3-6 green onions, chopped (optional)
Combine all ingredients and chill about 2 hours. Serve with your favorite dippers (cut up veggies or chips).
Tuesday, January 27, 2009
Mexican Dip recipes
Thinking of the upcoming Super Bowl I put together my favorite collection of Mexican dips. These have always been favorites at any get together!!!
Mexican Chip Dip
3 Cans Jalapeno Flavor bean dip (or plain bean dip)
16 oz. Sour cream
1 C. mayo
1 pkg. dry taco mix
1 sm. can chopped black olives, drained
1 C. chopped green onions
Finely shredded cheddar cheese (as much as desired)
Chopped tomatoes
This is a layered dip:
1st layer ~~
3 cans jalapeno flavor bean dip(or plain bean dip)
** spread evenly on bottom of serving platter
2nd layer ~~
16 oz. Sour cream
1 C. mayo
1 pkg. dry taco mix
*** Mix these together and pour over 1st layer
3rd layer ~~
Chopped black olives
4th layer ~~
1 C. Chopped green onions
5th layer ~~
Finely shredded cheddar cheese
6th layer ~~
Chopped tomatoes
Chili's Chili Queso
Top Secret Recipes Chili's® Chili Queso by Todd Wilbur
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
In a small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook the meat until it's brown, then set it aside. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the ground beef and remaining ingredients. Heat while stirring often until mixture is hot and ingredients are well combined, then cover saucepan and remove it from the heat. Serve with chips for dipping.
Seven Layer Dip
Yields: 13 servings
"This is a great party dip because it's best served at room temperature. You can set it out on the table early and finish cooking the rest of your meal. The addition of hamburger meat, guacamole & salsa make this a flavorful dip!!!"
INGREDIENTS:
1 1/2 pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (6 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions
DIRECTIONS:
1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately with chips, or refrigerate it over night and serve cold. I think it tastes better at room temperature.
Mexican Chip Dip
3 Cans Jalapeno Flavor bean dip (or plain bean dip)
16 oz. Sour cream
1 C. mayo
1 pkg. dry taco mix
1 sm. can chopped black olives, drained
1 C. chopped green onions
Finely shredded cheddar cheese (as much as desired)
Chopped tomatoes
This is a layered dip:
1st layer ~~
3 cans jalapeno flavor bean dip(or plain bean dip)
** spread evenly on bottom of serving platter
2nd layer ~~
16 oz. Sour cream
1 C. mayo
1 pkg. dry taco mix
*** Mix these together and pour over 1st layer
3rd layer ~~
Chopped black olives
4th layer ~~
1 C. Chopped green onions
5th layer ~~
Finely shredded cheddar cheese
6th layer ~~
Chopped tomatoes
Chili's Chili Queso
Top Secret Recipes Chili's® Chili Queso by Todd Wilbur
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
In a small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook the meat until it's brown, then set it aside. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the ground beef and remaining ingredients. Heat while stirring often until mixture is hot and ingredients are well combined, then cover saucepan and remove it from the heat. Serve with chips for dipping.
Seven Layer Dip
Yields: 13 servings
"This is a great party dip because it's best served at room temperature. You can set it out on the table early and finish cooking the rest of your meal. The addition of hamburger meat, guacamole & salsa make this a flavorful dip!!!"
INGREDIENTS:
1 1/2 pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (6 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions
DIRECTIONS:
1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately with chips, or refrigerate it over night and serve cold. I think it tastes better at room temperature.
Monday, January 26, 2009
Hearty Bacon & Potato Chowder
I LOVE to make soup....especially on cold winter days. I have many versions of potato soup that I rotate but this one is close to the top. It is very easy to put together and tastes great. Whenever I serve it for family or friends, I typically make my awesome grilled cheese sandwiches also. Enjoy!!!
Carissa
Hearty Bacon & Potato Chowder
8 slices bacon, cut up
1 cup chopped onion
1 cup chopped celery
2 medium potatoes, peeled & diced
1 cup chicken broth (sometimes I add 1 whole can)
1 can cream of mushroom soup
1/2 cup sour cream
1 1/2 cup milk
1/4 cup chopped parsley (I just used a little dried parsley)
salt & pepper to taste
In large soup pot, cook bacon, onion & celery until bacon is lightly browned & vegetables are tender. Pour off drippings. Add potatoes, broth, salt & pepper. Cover; simmer 12-15 minutes or until potatoes are done. Stir in cr. of mushroom soup, sour cream, milk & parsley. Heat thoroughly. Makes 6 servings.
Carissa
Hearty Bacon & Potato Chowder
8 slices bacon, cut up
1 cup chopped onion
1 cup chopped celery
2 medium potatoes, peeled & diced
1 cup chicken broth (sometimes I add 1 whole can)
1 can cream of mushroom soup
1/2 cup sour cream
1 1/2 cup milk
1/4 cup chopped parsley (I just used a little dried parsley)
salt & pepper to taste
In large soup pot, cook bacon, onion & celery until bacon is lightly browned & vegetables are tender. Pour off drippings. Add potatoes, broth, salt & pepper. Cover; simmer 12-15 minutes or until potatoes are done. Stir in cr. of mushroom soup, sour cream, milk & parsley. Heat thoroughly. Makes 6 servings.
Sunday, January 25, 2009
Hot Wing Dip
Since the Super Bowl is exactly one week away it's got me thinking about my favorite football party appetizers. This is recipe that I've had for several years. It is definitely not for kiddos (unless you lighten up the hot sauce). It is a fun change from your typical party dip and you can control the hotness!! Enjoy!
Carissa
HOT WING DIP
2 Cups of cooked shredded chicken breast (can use up to 4 cups)
2 - 8 oz. packages of softened cream cheese
2 - 5 oz. bottles Franks red Hot Sauce (but you can use less if you don't like super hot)
1 - 8 oz. bottle bleu cheese salad dressing (such as Marzetti's or Maries)
1 cup shredded cheddar cheese
Mix all but cheddar cheese together and place in baking dish (13 x 9) Sprinkle cheddar cheese on top. Bake 30 minutes @ 350. Let it cool a few minutes before you serve. Stir and serve with Tostitos, crackers, bread chunks or even celery.
Carissa
HOT WING DIP
2 Cups of cooked shredded chicken breast (can use up to 4 cups)
2 - 8 oz. packages of softened cream cheese
2 - 5 oz. bottles Franks red Hot Sauce (but you can use less if you don't like super hot)
1 - 8 oz. bottle bleu cheese salad dressing (such as Marzetti's or Maries)
1 cup shredded cheddar cheese
Mix all but cheddar cheese together and place in baking dish (13 x 9) Sprinkle cheddar cheese on top. Bake 30 minutes @ 350. Let it cool a few minutes before you serve. Stir and serve with Tostitos, crackers, bread chunks or even celery.
Saturday, January 24, 2009
Orange Brownies
I love Paula Deen!!!! I've been reading her cookbooks, watching her on t.v. and making her recipes for years. I first made this Paula Deen recipe for my bible study class over a year ago. It is delicious!!! A great change from your typical brownie or dessert!! It is definitely best saved for special occasions or to impress others. Enjoy!
Carissa
Orange Brownies
Serves: about 20 to 24 brownies
1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest
1 recipe Orange Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Orange Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.
Orange Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
4 tablespoons softened butter
1 (1-pound) box confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice
In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.
Yield: enough frosting for 1 batch of brownies Prep Time: 10 minutes
Carissa
Orange Brownies
Serves: about 20 to 24 brownies
1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest
1 recipe Orange Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Orange Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.
Orange Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
4 tablespoons softened butter
1 (1-pound) box confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice
In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.
Yield: enough frosting for 1 batch of brownies Prep Time: 10 minutes
Friday, January 23, 2009
Mother's Daily Work
"We must pray without ceasing, in every occurrence and employment of our lives - that prayer which is rather a habit of lifting up the heart to God as in a constant communication with Him. The first end I propose in our daily work is to do the will of God; secondly, to do it in the manner he wills it; and thirdly to do it because it is his will."
- Saint Elizabeth Ann Seton
- Saint Elizabeth Ann Seton
Cube Steak in Wine Sauce
I've made this recipe several times and it is great! Very easy to make and the whole family enjoys it. I usually buy one package of cube steak but you could also buy 4 regular steaks and pound them out. The flavor is good but I like to add a little soy sauce on my serving. We serve it on cooked white rice. I would highly recommend trying this recipe!
Carissa
CUBE STEAK IN WINE SAUCE:
4 cube steaks
2 Tbsp flour (I used more flour)
1/2 tsp each oregano, garlic and salt
2 Tbsp oil
1 1/4 C water
1/3 C cheap red wine
1 package brown gravy
1 small can sliced mushrooms, drained (or add an 8 0z. pkg. of fresh sliced mushrooms)
1 green pepper, seeded and cut into 1 inch pieces
I also like to add 1/2 onion, diced
Mix flour and spices and use to coat cube steaks. Brown steaks in oil over medium heat and add in remaining ingredients and simmer 30 minutes over low heat. Serve over cooked rice.
Carissa
CUBE STEAK IN WINE SAUCE:
4 cube steaks
2 Tbsp flour (I used more flour)
1/2 tsp each oregano, garlic and salt
2 Tbsp oil
1 1/4 C water
1/3 C cheap red wine
1 package brown gravy
1 small can sliced mushrooms, drained (or add an 8 0z. pkg. of fresh sliced mushrooms)
1 green pepper, seeded and cut into 1 inch pieces
I also like to add 1/2 onion, diced
Mix flour and spices and use to coat cube steaks. Brown steaks in oil over medium heat and add in remaining ingredients and simmer 30 minutes over low heat. Serve over cooked rice.
Thursday, January 22, 2009
Hamburger Stroganoff
I recently checked out the "Old Capital Cookbook" from the local library. As many of you know I love collecting recipes and looking through old family cookbooks. This book was put together by the Monterey History and Art Association in 1989. I found a good family approved recipe that we tried for the first time last night. I adjusted the recipe to my preferences and I think I improved the original! This recipe will be added to our "make again" file. Enjoy!!!
Carissa
Hamburger Stroganoff
1 lb. ground beef
vegetable oil ( I used a little olive oil)
1/2 cup chopped onion
1 (4oz.) can sliced mushrooms ( I used 8 oz. fresh sliced mushrooms)
1 cup sour cream (I used fat-free)
1 (10 3/4 oz.) can cream of mushroom soup
1/4 tsp. paprika
Salt & Pepper to taste
Chopped parsley
Saute beef in oil in large saucepan. Add onions & mushrooms to pan. Add seasonings and simmer 10 minutes. Add soup and continue simmering. Stir in sour cream and heat, but do not boil. Sprinkle with parsley (optional) and serve over cooked rice or cooked egg noodles.
Carissa
Hamburger Stroganoff
1 lb. ground beef
vegetable oil ( I used a little olive oil)
1/2 cup chopped onion
1 (4oz.) can sliced mushrooms ( I used 8 oz. fresh sliced mushrooms)
1 cup sour cream (I used fat-free)
1 (10 3/4 oz.) can cream of mushroom soup
1/4 tsp. paprika
Salt & Pepper to taste
Chopped parsley
Saute beef in oil in large saucepan. Add onions & mushrooms to pan. Add seasonings and simmer 10 minutes. Add soup and continue simmering. Stir in sour cream and heat, but do not boil. Sprinkle with parsley (optional) and serve over cooked rice or cooked egg noodles.
Wednesday, January 21, 2009
Monterey Chicken
Monterey Chicken
Serves: 4
WWP: 6
4 (5 oz.) Boneless Skinless Chicken Breasts
1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained
Sliced Green Onions
Pepper
Preheat oven to 400 degrees.Pound out the chicken breasts to flatten.
Season each with a little pepper.Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits.Place into the oven and bake until the cheese has melted (about 5 minutes).
Per Serving: 263 Calories; 8g Fat (29.0% calories from fat); 39g Protein; 6g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 840mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Other Carbohydrates.
Serves: 4
WWP: 6
4 (5 oz.) Boneless Skinless Chicken Breasts
1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained
Sliced Green Onions
Pepper
Preheat oven to 400 degrees.Pound out the chicken breasts to flatten.
Season each with a little pepper.Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits.Place into the oven and bake until the cheese has melted (about 5 minutes).
Per Serving: 263 Calories; 8g Fat (29.0% calories from fat); 39g Protein; 6g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 840mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Other Carbohydrates.
Baked Lemon Spaghetti
This is a great alternative to regular spaghetti. I usually make this in the summertime and serve it with grilled chicken breasts.It is great on it's own with a large salad. Enjoy!!!
Carissa
Baked Lemon Spaghetti
Carissa
Baked Lemon Spaghetti
1 (8 ounce) package spaghetti
1/3 cup unsalted butter
1 (8 ounce) carton sour cream
1 teaspoon finely grated lemon peel
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
salt
ground black pepper
Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased (sprayed with Pam) 1.5 quart casserole dish. Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well.Bake in a preheated 400 degree oven for 15 to 20 minutes, or until heated through. Remove from oven, and add grated parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately. (Don't bake too long or you won't have any sauce left)
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