Hi everyone!
Tomorrow we are having All-Day Meatballs for dinner. These are done in the crockpot. However, I don't really like cooking meatballs in the crockpot with the sauce. I think it makes them too watery. So, I am going to cook them in the oven first, about 18 minutes at 400. Then I will put the sauce over them and bake a little longer to heat the sauce. On the side we'll be having some spaghetti and green beans. Then sometime this week I'm planning to make S'mores Bars.
All-Day Meatballs
(Cathy Ryan in The New Slow Cooker Cookbook and Saeta)
1 cup milk
3/4 cup toasted oats
3 tablespoons finely chopped onion
1 1/2 teaspoons salt
1 1/2 pounds ground beef
1/4 cup ketchup
1/4 cup mustard
1/4 cup tomato paste
3/4 cup water
3 tablespoons vinegar
2 tablespoons sugar
Combine milk, oats, onion and salt in bowl. Crumble beef over the mixture and combine well. Shape into 1-inch balls and arrange in slow cooker. In another bowl, combine ketchup, mustard, tomato paste, water, vinegar and sugar. Mix well and poor over meatballs. Cover and cook on low for 6-8 hours.
S'mores Bars
Katie (Katiedid) from Baking Blonde blog
1 egg, beaten
1/3 cup butter (no substitutions)
1/2 cup sugar
1 teaspoon vanilla
15 crushed graham crackers (I used 9 rectangular crackers)
1 1/2 cups small marshmallows
3/4 cup milk chocolate chips
Line an 8x8 pan with foil and spray with PAM.
In a medium mixing bowl combine the graham cracker crumbs, 3/4 cup marshmallows and 1/2 cup chocolate chips. Set aside. In a medium sauce pan over medium heat, combine the egg, butter, sugar and vanilla. Cook, stirring constantly until it comes to a full boil. Remove from heat and allow to cool slightly. Pour mixture in bowl with the graham crackers, marshmallows and chocolate chips. Stir to combine. (Marshmallows and chips will melt a bit). Fold in remaining marshmallows and chips. Press mixture into prepared pan.
Cool until set. Remove foil and bars from pan, cut and serve. Store in airtight container either room temp or in fridge (if during warm months).
Katie's Notes: I used 9 whole (rectangular) graham crackers
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Tuesday, 10 January 2012
Saturday, 7 January 2012
Creamy Chicken Enchiladas, Strawberry Lemon Trifle
Hi everyone!
Here is a recipe for Creamy Chicken Enchiladas. These look pretty easy to make and sound good to me. I love the idea of a gravy with enchiladas. Yum! On Sunday I'm making this Strawberry Lemon Trifle for my home group.
Creamy Chicken Enchiladas
Amy (amylz) Makes 6 servings
McCormick Country Gravy "Makes the Meal" Recipe Contest
1 package McCormick Fajitas Seasoning Mix
1/4 cup water
2 tablespoons oil
1 pound boneless skinless chicken breasts, cubed
1 package McCormick Original Country Gravy Mix
2 1/4 cups milk
1/2 cup salsa
2 cups Colby Jack cheese, divided
6 flour tortillas ( buritto-size)
1 can (2.2 ounces) sliced black olives, drained
1/4 cup sliced green onion
Shredded lettuce (optional)
Chopped tomato (optional)
1. Preheat oven to 350°F. Mix Seasoning Mix, water and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
2. Prepare Gravy Mix as directed in package, using 2 1/4 cups milk instead of water. Remove from heat; stir in salsa. Pour 1 cup gravy mixture into 13x9-inch baking dish. Set aside.
3. Transfer chicken and marinade to large skillet. Sauté on medium-high heat 7 to 8 minutes.
4. Place 1/4 cup chicken in center of each tortilla. Top with 2 tablespoons of cheese. Fold over sides of tortilla and roll tightly. Arrange rolled tortillas in single layer in prepared dish. Pour remaining gravy mixture over tortillas and top with remaining cheese.
5. Bake 25 to 30 minutes or until heated through. Garnish with black olives and green onion. Serve with lettuce and tomato, if desired.
Strawberry Lemon Trifle
Katie (Katiedid) from Taste of Home
Yield: 14 servings.
4 ounces fat-free cream cheese, softened
1 cup fat-free vanilla yogurt
2 cups fat-free milk
1 package (3.4 ounces) instant lemon pudding mix
2 teaspoons grated lemon peel
2-1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared angel food cake (10 inches)
In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until smooth. Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.
Here is a recipe for Creamy Chicken Enchiladas. These look pretty easy to make and sound good to me. I love the idea of a gravy with enchiladas. Yum! On Sunday I'm making this Strawberry Lemon Trifle for my home group.
Creamy Chicken Enchiladas
Amy (amylz) Makes 6 servings
McCormick Country Gravy "Makes the Meal" Recipe Contest
1 package McCormick Fajitas Seasoning Mix
1/4 cup water
2 tablespoons oil
1 pound boneless skinless chicken breasts, cubed
1 package McCormick Original Country Gravy Mix
2 1/4 cups milk
1/2 cup salsa
2 cups Colby Jack cheese, divided
6 flour tortillas ( buritto-size)
1 can (2.2 ounces) sliced black olives, drained
1/4 cup sliced green onion
Shredded lettuce (optional)
Chopped tomato (optional)
1. Preheat oven to 350°F. Mix Seasoning Mix, water and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
2. Prepare Gravy Mix as directed in package, using 2 1/4 cups milk instead of water. Remove from heat; stir in salsa. Pour 1 cup gravy mixture into 13x9-inch baking dish. Set aside.
3. Transfer chicken and marinade to large skillet. Sauté on medium-high heat 7 to 8 minutes.
4. Place 1/4 cup chicken in center of each tortilla. Top with 2 tablespoons of cheese. Fold over sides of tortilla and roll tightly. Arrange rolled tortillas in single layer in prepared dish. Pour remaining gravy mixture over tortillas and top with remaining cheese.
5. Bake 25 to 30 minutes or until heated through. Garnish with black olives and green onion. Serve with lettuce and tomato, if desired.
Strawberry Lemon Trifle
Katie (Katiedid) from Taste of Home
Yield: 14 servings.
4 ounces fat-free cream cheese, softened
1 cup fat-free vanilla yogurt
2 cups fat-free milk
1 package (3.4 ounces) instant lemon pudding mix
2 teaspoons grated lemon peel
2-1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared angel food cake (10 inches)
In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until smooth. Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.
Monday, 26 December 2011
Banana-Raspberry Cake with Lemon Frosting, Blueberry Pretzel Dessert
Hi everyone!
Tomorrow is my 15th wedding anniversary so John and I will be out for the evening. I thought I would post some of the desserts I'm making over this Christmas vacation.
Banana-Raspberry Cake with Lemon Frosting
Amy (amylz)
Cooking Light, January 2003
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups granulated sugar
1/4 cup butter, softened
3 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract
Frosting:
3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
Dash of salt
2 1/2 cups powdered sugar, sifted
1 1/2 cups fresh raspberries (optional)
Preheat oven to 350. To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk. Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans. Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack. To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
Blueberry Pretzel Dessert
OwenmyAngel
Yield: 12-15 servings
1-1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
2 cans (21 ounces each) blueberry pie filling
Additional Cool Whip whipped topping, optional
In a bowl, combine the pretzels and sugar; stir in butter. Press into a 13-in. x 9-in. x 2-in. dish; set aside. In a large mixing bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over the crust. Top with pie filling. Cover and refrigerate for 30 minutes or until serving. Garnish with whipped topping if desired.
Tomorrow is my 15th wedding anniversary so John and I will be out for the evening. I thought I would post some of the desserts I'm making over this Christmas vacation.
Banana-Raspberry Cake with Lemon Frosting
Amy (amylz)
Cooking Light, January 2003
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups granulated sugar
1/4 cup butter, softened
3 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract
Frosting:
3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
Dash of salt
2 1/2 cups powdered sugar, sifted
1 1/2 cups fresh raspberries (optional)
Preheat oven to 350. To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk. Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans. Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack. To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
Blueberry Pretzel Dessert
OwenmyAngel
Yield: 12-15 servings
1-1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
2 cans (21 ounces each) blueberry pie filling
Additional Cool Whip whipped topping, optional
In a bowl, combine the pretzels and sugar; stir in butter. Press into a 13-in. x 9-in. x 2-in. dish; set aside. In a large mixing bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over the crust. Top with pie filling. Cover and refrigerate for 30 minutes or until serving. Garnish with whipped topping if desired.
Saturday, 24 December 2011
Triple Berry Crisp, Quick Peanut Butter Cookies, SUPER-DUPER APPLE CAKE
Hi everyone!
Merry Christmas! Tomorrow we'll be having Christmas dinner with my husband's family and I'm bringing dessert. I'm going with a few different things. First is a Triple Berry Crisp. My husband's family loves berry desserts so I think this will be great. My husband really wants me to do Marionberries but I'll see what I can find. Next I'm doing Peanut Butter Cookies. I love this recipe because my nephew who is Gluten Free and Dairy Free can have these. The last one is an Apple Cake. I haven't made this one before but everyone who has raves about it. I thought it would round things out nicely.
Triple Berry Crisp
Amy (amylz)
All Recipes Yields: 18 servings
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Quick Peanut Butter Cookies
Michelle (MMmom)
1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)
Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen
SUPER-DUPER APPLE CAKE
jojobee81 via cooks.com
Cake:
4 cups white cake mix
1 1/2 cups applesauce
Icing:
4 tablespoons butter
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 cup of milk
For Cake: Mix white cake mix with applesauce until smooth. May take more or less applesauce. Use at own discretion. Pour mixture into a 9X9 inch baking pan sprayed with cooking spray. Bake at 350F in a conventional oven for 30 to 45 minutes or until cake tests done.
For Icing: Melt butter in a sauce pan. Add the remaining ingredients for the icing, stirring rapidly with a wire whisk until smooth. Pour over cake.
Merry Christmas! Tomorrow we'll be having Christmas dinner with my husband's family and I'm bringing dessert. I'm going with a few different things. First is a Triple Berry Crisp. My husband's family loves berry desserts so I think this will be great. My husband really wants me to do Marionberries but I'll see what I can find. Next I'm doing Peanut Butter Cookies. I love this recipe because my nephew who is Gluten Free and Dairy Free can have these. The last one is an Apple Cake. I haven't made this one before but everyone who has raves about it. I thought it would round things out nicely.
Triple Berry Crisp
Amy (amylz)
All Recipes Yields: 18 servings
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Quick Peanut Butter Cookies
Michelle (MMmom)
1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)
Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen
SUPER-DUPER APPLE CAKE
jojobee81 via cooks.com
Cake:
4 cups white cake mix
1 1/2 cups applesauce
Icing:
4 tablespoons butter
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 cup of milk
For Cake: Mix white cake mix with applesauce until smooth. May take more or less applesauce. Use at own discretion. Pour mixture into a 9X9 inch baking pan sprayed with cooking spray. Bake at 350F in a conventional oven for 30 to 45 minutes or until cake tests done.
For Icing: Melt butter in a sauce pan. Add the remaining ingredients for the icing, stirring rapidly with a wire whisk until smooth. Pour over cake.
Triple Berry Crisp, Quick Peanut Butter Cookies, SUPER-DUPER APPLE CAKE
Hi everyone!
Merry Christmas! Tomorrow we'll be having Christmas dinner with my husband's family and I'm bringing dessert. I'm going with a few different things. First is a Triple Berry Crisp. My husband's family loves berry desserts so I think this will be great. My husband really wants me to do Marionberries but I'll see what I can find. Next I'm doing Peanut Butter Cookies. I love this recipe because my nephew who is Gluten Free and Dairy Free can have these. The last one is an Apple Cake. I haven't made this one before but everyone who has raves about it. I thought it would round things out nicely.
Triple Berry Crisp
Amy (amylz)
All Recipes Yields: 18 servings
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Quick Peanut Butter Cookies
Michelle (MMmom)
1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)
Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen
SUPER-DUPER APPLE CAKE
jojobee81 via cooks.com
Cake:
4 cups white cake mix
1 1/2 cups applesauce
Icing:
4 tablespoons butter
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 cup of milk
For Cake: Mix white cake mix with applesauce until smooth. May take more or less applesauce. Use at own discretion. Pour mixture into a 9X9 inch baking pan sprayed with cooking spray. Bake at 350F in a conventional oven for 30 to 45 minutes or until cake tests done.
For Icing: Melt butter in a sauce pan. Add the remaining ingredients for the icing, stirring rapidly with a wire whisk until smooth. Pour over cake.
Merry Christmas! Tomorrow we'll be having Christmas dinner with my husband's family and I'm bringing dessert. I'm going with a few different things. First is a Triple Berry Crisp. My husband's family loves berry desserts so I think this will be great. My husband really wants me to do Marionberries but I'll see what I can find. Next I'm doing Peanut Butter Cookies. I love this recipe because my nephew who is Gluten Free and Dairy Free can have these. The last one is an Apple Cake. I haven't made this one before but everyone who has raves about it. I thought it would round things out nicely.
Triple Berry Crisp
Amy (amylz)
All Recipes Yields: 18 servings
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Quick Peanut Butter Cookies
Michelle (MMmom)
1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)
Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen
SUPER-DUPER APPLE CAKE
jojobee81 via cooks.com
Cake:
4 cups white cake mix
1 1/2 cups applesauce
Icing:
4 tablespoons butter
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 cup of milk
For Cake: Mix white cake mix with applesauce until smooth. May take more or less applesauce. Use at own discretion. Pour mixture into a 9X9 inch baking pan sprayed with cooking spray. Bake at 350F in a conventional oven for 30 to 45 minutes or until cake tests done.
For Icing: Melt butter in a sauce pan. Add the remaining ingredients for the icing, stirring rapidly with a wire whisk until smooth. Pour over cake.
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