December 2007 Archives
Easy Cheesy Nachos
1 pkg (14.5 ozs) tortilla chips
2 cans (15 ozs each) chili w/o beans
1 lb process American cheese, cubed
4 green onions, sliced
1 medium tomato, chopped
Divide chips between six plates; set aside. In a saucepan, warm chili until heated through. Meanwhile, in another saucepan, heat the cheese over medium-low heat until melted, stirring frequently. Spoon the chili over chips; drizzle with cheese. Sprinkle with onions and tomato. Yield: 6 servings.
1 pkg (14.5 ozs) tortilla chips
2 cans (15 ozs each) chili w/o beans
1 lb process American cheese, cubed
4 green onions, sliced
1 medium tomato, chopped
Divide chips between six plates; set aside. In a saucepan, warm chili until heated through. Meanwhile, in another saucepan, heat the cheese over medium-low heat until melted, stirring frequently. Spoon the chili over chips; drizzle with cheese. Sprinkle with onions and tomato. Yield: 6 servings.
Peppermint Patty Brownies
1-1/2 cups butter or margarine, softened
3 cups sugar
5 eggs
1 Tbs vanilla extract
2 cups all purpose flour
1 cup baking cocoa
1 tsp baking powder
1 tsp salt
1 pkg (13 ozs) chocolate covered peppermint patties
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture and mix well. Spread about two-thirds of the batter in a greased 13 x 9 x 2 inch baking pan. Arrange peppermint patties over top. Carefully spread remaining batter over patties. Bake at 350 deg for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted near the center comes out clean (top will appear uneven). Cool completely before cutting. Yield: 2-2-1/2 doz.
1-1/2 cups butter or margarine, softened
3 cups sugar
5 eggs
1 Tbs vanilla extract
2 cups all purpose flour
1 cup baking cocoa
1 tsp baking powder
1 tsp salt
1 pkg (13 ozs) chocolate covered peppermint patties
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture and mix well. Spread about two-thirds of the batter in a greased 13 x 9 x 2 inch baking pan. Arrange peppermint patties over top. Carefully spread remaining batter over patties. Bake at 350 deg for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted near the center comes out clean (top will appear uneven). Cool completely before cutting. Yield: 2-2-1/2 doz.
Blueberry Lemon Trifle
3 cups fresh blueberries, divided
2 cans (15.75ozs each) lemon pie filling
2 cartons (8 ozs each) lemon yogurt
1 prepared angel food cake (8") cut into 1-inch cubes
1 carton (8 ozs) frozen whipped topping, thawed
Lemon slices and fresh mint, optional
Set aside 1/4 cup blueberries for garnish. In a bowl, combine pie filling and yogurt. In a 3-1/2 qt serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired. Yield: 12-14 servings.
3 cups fresh blueberries, divided
2 cans (15.75ozs each) lemon pie filling
2 cartons (8 ozs each) lemon yogurt
1 prepared angel food cake (8") cut into 1-inch cubes
1 carton (8 ozs) frozen whipped topping, thawed
Lemon slices and fresh mint, optional
Set aside 1/4 cup blueberries for garnish. In a bowl, combine pie filling and yogurt. In a 3-1/2 qt serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired. Yield: 12-14 servings.
Slow Cooker Lasagna
1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ozs) tomato sauce
1 cup water
1 can (6 ozs) tomato paste
1 tsp salt
1 tsp dried oregano
4 cups (16 ozs) shredded mozzarella cheese
1-1/2 cups (12 ozs) small-curd cottage cheese
1/2 cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings.
1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ozs) tomato sauce
1 cup water
1 can (6 ozs) tomato paste
1 tsp salt
1 tsp dried oregano
4 cups (16 ozs) shredded mozzarella cheese
1-1/2 cups (12 ozs) small-curd cottage cheese
1/2 cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings.
