Ingredients
2 cups biscuit/baking mix
2/3 cup milk
1/4 cup vegetable oil
1 cup finely shredded sharp Cheddar cheese
8 bacon strips, cooked and crumbled
Directions
In a bowl, combine biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. Bake at 375 degrees F for 20 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack.
5/16/2011
Yummy or not :Black Olive Spread recipe.
Ingredients
1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil
Directions
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil
Directions
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
Yummy or not :Bacon Cheddar Pinwheels recipe.
Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese.
Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450 degrees F for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded Cheddar cheese
Directions
In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese.
Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450 degrees F for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Yummy or not :Beefy Rice Dinner recipe.
Ingredients
1 (6.8 ounce) package beef flavored rice mix
1/2 pound lean ground beef
1/3 cup chopped celery
1/3 cup chopped green pepper
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Cheddar cheese
Directions
Prepared rice according to package directions. Meanwhile, in a large skillet, cook beef, celery and green pepper until the meat is browned and vegetables are tender; drain. Add rice, salt and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 10-15 minutes or until heated through and cheese is melted.
1 (6.8 ounce) package beef flavored rice mix
1/2 pound lean ground beef
1/3 cup chopped celery
1/3 cup chopped green pepper
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Cheddar cheese
Directions
Prepared rice according to package directions. Meanwhile, in a large skillet, cook beef, celery and green pepper until the meat is browned and vegetables are tender; drain. Add rice, salt and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 10-15 minutes or until heated through and cheese is melted.
Yummy or not :B's Cordon Bleu Bundles recipe.
Ingredients
2 teaspoons olive oil
4 boneless, skinless chicken breast halves
1 (10 ounce) can refrigerated large crescent roll dough
8 ounces Brie cheese
1 bunch fresh spinach, rinsed and stems removed
4 (1/2 ounce) slices prosciutto
Directions
Heat oil in a heavy skillet; or spray a nonstick frying pan with cooking spray. Saute chicken breasts until no longer pink, and juices run clear; set aside. Preheat oven to 375 degrees F (190 degrees C.)
Unroll 4 large crescent rolls. Layer each with 3 thin slices brie, 3 leaves spinach and 1 slice prosciutto. Place chicken breast in the center of dough. Wrap and tuck dough around chicken until completely enclosed. Place seam side down on baking sheet.
Bake in preheated oven for 10 to 15 minutes, or until golden brown.
2 teaspoons olive oil
4 boneless, skinless chicken breast halves
1 (10 ounce) can refrigerated large crescent roll dough
8 ounces Brie cheese
1 bunch fresh spinach, rinsed and stems removed
4 (1/2 ounce) slices prosciutto
Directions
Heat oil in a heavy skillet; or spray a nonstick frying pan with cooking spray. Saute chicken breasts until no longer pink, and juices run clear; set aside. Preheat oven to 375 degrees F (190 degrees C.)
Unroll 4 large crescent rolls. Layer each with 3 thin slices brie, 3 leaves spinach and 1 slice prosciutto. Place chicken breast in the center of dough. Wrap and tuck dough around chicken until completely enclosed. Place seam side down on baking sheet.
Bake in preheated oven for 10 to 15 minutes, or until golden brown.
Yummy or not :Amish Sugar Cakes recipe.
Ingredients
1 cup butter flavored shortening
2 cups white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 pinch salt
1 cup buttermilk
1/4 cup white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.
1 cup butter flavored shortening
2 cups white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 pinch salt
1 cup buttermilk
1/4 cup white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.
Yummy or not :Asparagus with Lime and Ginger recipe.
Ingredients
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons minced fresh ginger root
1/2 teaspoon white sugar
6 tablespoons vegetable oil
salt and ground black pepper to taste
Directions
Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons minced fresh ginger root
1/2 teaspoon white sugar
6 tablespoons vegetable oil
salt and ground black pepper to taste
Directions
Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.
Yummy or not :Beef Caldo with Spinach recipe.
Ingredients
vegetable oil for browning
1 pound beef round, thinly sliced then cut into 1 inch pieces
1 medium onion, diced
6 roma (plum) tomatoes, chopped
4 new potatoes, quartered
2 cups tomato puree
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1/2 cup red wine
3 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 (14.5 ounce) can beef broth
Directions
Heat oil in a medium skillet over medium-high heat. Cook and stir meat until well browned on all sides, then transfer to a large stock pot. Cook and stir onions in the same skillet in the fat remaining from the meat. When lightly browned and tender, stir in tomatoes. Continue cooking until some of the tomato liquid has evaporated, then transfer to the stock pot with the meat.
In a separate skillet, brown the potatoes in a small amount of oil over medium-high heat, turning occasionally. Add the potatoes to the meat, along with the tomato puree, spinach, red wine, garlic, and oregano. Add just enough beef broth or water to cover meat and vegetables, and bring to a boil. Reduce heat to a simmer, cover, and cook for one hour.
vegetable oil for browning
1 pound beef round, thinly sliced then cut into 1 inch pieces
1 medium onion, diced
6 roma (plum) tomatoes, chopped
4 new potatoes, quartered
2 cups tomato puree
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1/2 cup red wine
3 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 (14.5 ounce) can beef broth
Directions
Heat oil in a medium skillet over medium-high heat. Cook and stir meat until well browned on all sides, then transfer to a large stock pot. Cook and stir onions in the same skillet in the fat remaining from the meat. When lightly browned and tender, stir in tomatoes. Continue cooking until some of the tomato liquid has evaporated, then transfer to the stock pot with the meat.
In a separate skillet, brown the potatoes in a small amount of oil over medium-high heat, turning occasionally. Add the potatoes to the meat, along with the tomato puree, spinach, red wine, garlic, and oregano. Add just enough beef broth or water to cover meat and vegetables, and bring to a boil. Reduce heat to a simmer, cover, and cook for one hour.
Yummy or not :Best Apple Crisp Ever recipe.
Ingredients
4 apples - peeled, cored and sliced
1/2 cup brown sugar
1 cup all-purpose flour
3/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, beaten
2 tablespoons butter, melted
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a 9 inch square baking pan, mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples.
Bake in preheated oven for 30 to 40 minutes, or until topping is golden and crisp.
4 apples - peeled, cored and sliced
1/2 cup brown sugar
1 cup all-purpose flour
3/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, beaten
2 tablespoons butter, melted
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a 9 inch square baking pan, mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples.
Bake in preheated oven for 30 to 40 minutes, or until topping is golden and crisp.
Yummy or not :Apple-Banana Oatmeal recipe.
Ingredients
1 cup water
1 tablespoon orange juice concentrate
1/2 cup chopped unpeeled tart apple
1/4 cup sliced firm banana
1/4 cup raisins
1/4 teaspoon salt (optional)
1/8 teaspoon ground cinnamon
2/3 cup quick-cooking oats
1/3 cup oat bran
brown sugar (optional)
Directions
In a saucepan, combine water, orange juice concentrate, apple, banana, raisins, salt if desired and cinnamon; bring to a boil. Stir in oats and oat bran. Cook for 1-2 minutes, stirring occasionally. Sprinkle with brown sugar if desired.
1 cup water
1 tablespoon orange juice concentrate
1/2 cup chopped unpeeled tart apple
1/4 cup sliced firm banana
1/4 cup raisins
1/4 teaspoon salt (optional)
1/8 teaspoon ground cinnamon
2/3 cup quick-cooking oats
1/3 cup oat bran
brown sugar (optional)
Directions
In a saucepan, combine water, orange juice concentrate, apple, banana, raisins, salt if desired and cinnamon; bring to a boil. Stir in oats and oat bran. Cook for 1-2 minutes, stirring occasionally. Sprinkle with brown sugar if desired.
Yummy or not :ANZAC Biscuits with Almonds recipe.
Ingredients
2 cups quick cooking oats
1 3/4 cups all-purpose flour
1/2 cup sliced almonds
1 cup white sugar
1 cup melted butter
1 teaspoon baking soda
2 tablespoons golden syrup
2 tablespoons boiling water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.
2 cups quick cooking oats
1 3/4 cups all-purpose flour
1/2 cup sliced almonds
1 cup white sugar
1 cup melted butter
1 teaspoon baking soda
2 tablespoons golden syrup
2 tablespoons boiling water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.
Yummy or not :Accordion Rye Rolls recipe.
Ingredients
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
1/4 cup molasses
4 tablespoons butter or margarine, softened, divided
1 tablespoon sugar
3 1/2 teaspoons salt, divided
3 cups all-purpose flour
2 1/2 cups rye flour
vegetable oil
1 egg white
2 teaspoons caraway seeds
Directions
In a mixing bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Let stand for 20 minutes. Divide dough into four portions. On a lightly floured surface, roll each portion into a 14-in. x 6-in. rectangle. Brush with remaining butter. With the blunt edge of a knife, make creases in dough at 2-in. intervals, beginning at a short side. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small mixing bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375 degrees F for 20-25 minutes or until lightly browned.
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
1/4 cup molasses
4 tablespoons butter or margarine, softened, divided
1 tablespoon sugar
3 1/2 teaspoons salt, divided
3 cups all-purpose flour
2 1/2 cups rye flour
vegetable oil
1 egg white
2 teaspoons caraway seeds
Directions
In a mixing bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Let stand for 20 minutes. Divide dough into four portions. On a lightly floured surface, roll each portion into a 14-in. x 6-in. rectangle. Brush with remaining butter. With the blunt edge of a knife, make creases in dough at 2-in. intervals, beginning at a short side. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small mixing bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375 degrees F for 20-25 minutes or until lightly browned.
Yummy or not :Black Lung Braised Brisket recipe.
Ingredients
1/2 cup red wine
1/4 cup Worcestershire sauce
1/4 cup liquid smoke flavoring
1 tablespoon molasses
2 teaspoons onion powder
2 teaspoons garlic powder
salt and pepper to taste
1 (3 pound) beef brisket
2 (14 ounce) cans beef broth
Directions
Whisk together the red wine, Worcestershire sauce, liquid smoke, molasses, onion powder, garlic powder, salt, and pepper in a bowl; pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate overnight in the refrigerator.
Remove the brisket from the marinade and shake off excess. Reserve the remaining marinade. Heat a deep skillet over medium-high heat. Cook the brisket until browned on both sides, about 5 minutes per side.
Pour the reserved marinade into the skillet along with the beef broth. Bring to a boil; reduce heat to medium-low, cover, and simmer until the brisket can be pulled apart with a fork, 2 1/2 to 3 hours.
1/2 cup red wine
1/4 cup Worcestershire sauce
1/4 cup liquid smoke flavoring
1 tablespoon molasses
2 teaspoons onion powder
2 teaspoons garlic powder
salt and pepper to taste
1 (3 pound) beef brisket
2 (14 ounce) cans beef broth
Directions
Whisk together the red wine, Worcestershire sauce, liquid smoke, molasses, onion powder, garlic powder, salt, and pepper in a bowl; pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate overnight in the refrigerator.
Remove the brisket from the marinade and shake off excess. Reserve the remaining marinade. Heat a deep skillet over medium-high heat. Cook the brisket until browned on both sides, about 5 minutes per side.
Pour the reserved marinade into the skillet along with the beef broth. Bring to a boil; reduce heat to medium-low, cover, and simmer until the brisket can be pulled apart with a fork, 2 1/2 to 3 hours.
Yummy or not :Baked Lemon Chicken recipe.
Ingredients
3 tablespoons butter, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.
3 tablespoons butter, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.
Yummy or not :Apple-Raisin French Toast Casserole recipe.
Ingredients
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
3 apples - peeled, cored and sliced
1/2 cup raisins
1 (1 pound) loaf French baguette, cut into 1 inch slices
6 eggs, lightly beaten
1 1/2 cups milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
Directions
Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
3 apples - peeled, cored and sliced
1/2 cup raisins
1 (1 pound) loaf French baguette, cut into 1 inch slices
6 eggs, lightly beaten
1 1/2 cups milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
Directions
Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.
Yummy or not :Beef Noodle Shepherd's Pie recipe.
Ingredients
1 pound ground beef
1 1/2 cups hot water
1 (1.25 ounce) package beef with onion soup mix
1/2 cup uncooked elbow macaroni
2 cups prepared mashed potatoes
1/2 teaspoon paprika
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a medium skillet, brown beef over medium high heat and drain. Stir in water, soup mix and elbow macaroni; let simmer all together for 5 minutes.
Pour mixture into a 9x13 inch baking dish. Top with potatoes and sprinkle with paprika. Bake in the preheated oven for 15 to 20 minutes and serve hot.
1 pound ground beef
1 1/2 cups hot water
1 (1.25 ounce) package beef with onion soup mix
1/2 cup uncooked elbow macaroni
2 cups prepared mashed potatoes
1/2 teaspoon paprika
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a medium skillet, brown beef over medium high heat and drain. Stir in water, soup mix and elbow macaroni; let simmer all together for 5 minutes.
Pour mixture into a 9x13 inch baking dish. Top with potatoes and sprinkle with paprika. Bake in the preheated oven for 15 to 20 minutes and serve hot.
Yummy or not :Banana Blueberry Muffins recipe.
Ingredients
2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups mashed bananas
4 egg whites
1 teaspoon vanilla extract
1 cup fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups mashed bananas
4 egg whites
1 teaspoon vanilla extract
1 cup fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Yummy or not :Almond Crescent Buns recipe.
Ingredients
1/4 cup margarine, softened
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons milk
3/8 teaspoon almond extract
2 (8 ounce) cans refrigerated crescent rolls
2 tablespoons butter, melted
1/4 cup chopped toasted almonds
1/2 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (195 degrees C).
Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups.
Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into 3 slices. Place in muffin cups.
Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack.
Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls.
1/4 cup margarine, softened
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons milk
3/8 teaspoon almond extract
2 (8 ounce) cans refrigerated crescent rolls
2 tablespoons butter, melted
1/4 cup chopped toasted almonds
1/2 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (195 degrees C).
Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups.
Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into 3 slices. Place in muffin cups.
Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack.
Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls.
Yummy or not :Albondigas Soup II recipe.
Ingredients
1 pound lean ground beef
2 cubes beef bouillon cube
4 cups water
2 cloves garlic, minced
1 onion, minced
1 slice bread, crumbled
2 tablespoons water
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon cumin seed
3 carrots, sliced
1 green bell pepper, chopped
2 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes
1/2 medium head cabbage
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
Directions
Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.
1 pound lean ground beef
2 cubes beef bouillon cube
4 cups water
2 cloves garlic, minced
1 onion, minced
1 slice bread, crumbled
2 tablespoons water
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon cumin seed
3 carrots, sliced
1 green bell pepper, chopped
2 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes
1/2 medium head cabbage
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
Directions
Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.
Yummy or not :Arlene's Shrimp Dip recipe.
Ingredients
1 (6.5 ounce) can small shrimp, drained
3 tablespoons creamy salad dressing, e.g. Miracle Whip ™
1 tablespoon minced onion
1/8 teaspoon curry powder
paprika
Directions
In a medium bowl, place the small shrimp. Mash with a fork. Mix in creamy salad dressing, e.g. Miracle Whip ™, curry powder and onion. Thoroughly blend. Garnish with paprika. Cover and chill in the refrigerator at least 45 minutes before serving.
1 (6.5 ounce) can small shrimp, drained
3 tablespoons creamy salad dressing, e.g. Miracle Whip ™
1 tablespoon minced onion
1/8 teaspoon curry powder
paprika
Directions
In a medium bowl, place the small shrimp. Mash with a fork. Mix in creamy salad dressing, e.g. Miracle Whip ™, curry powder and onion. Thoroughly blend. Garnish with paprika. Cover and chill in the refrigerator at least 45 minutes before serving.
Yummy or not :Banana and Vanilla Cupcakes with Buttercream Frosting recipe.
Ingredients
Banana Cupcakes:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup milk
2 large bananas, chopped
Buttercream Frosting:
2/3 cup butter, at room temperature
1/2 teaspoon vanilla extract
2 1/4 cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
Banana Cupcakes:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup milk
2 large bananas, chopped
Buttercream Frosting:
2/3 cup butter, at room temperature
1/2 teaspoon vanilla extract
2 1/4 cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
Yummy or not :A+ Green Bean Casserole recipe.
Ingredients
2 tablespoons vegetable oil spread
4 ounces mushrooms, minced
1 cup chopped onion
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup fat-free half and half
3/4 teaspoon salt
Freshly ground pepper to taste
1 1/2 pounds fresh green beans, trimmed
2/3 cup crushed whole grain seasoned croutons
2/3 cup chopped walnuts
2 tablespoons vegetable or soy spread, melted
1/2 cup minced onion
Directions
Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
Preheat oven to 350 degrees F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 x 7-inch baking dish.
Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
Bake for 20 minutes or until golden brown on top.
2 tablespoons vegetable oil spread
4 ounces mushrooms, minced
1 cup chopped onion
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup fat-free half and half
3/4 teaspoon salt
Freshly ground pepper to taste
1 1/2 pounds fresh green beans, trimmed
2/3 cup crushed whole grain seasoned croutons
2/3 cup chopped walnuts
2 tablespoons vegetable or soy spread, melted
1/2 cup minced onion
Directions
Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
Preheat oven to 350 degrees F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 x 7-inch baking dish.
Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
Bake for 20 minutes or until golden brown on top.
Yummy or not :Blueberry Flax Pancakes recipe.
Ingredients
1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk
1 cup fresh or thawed frozen blueberries
Directions
Set a nonstick skillet over medium heat.
In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk
1 cup fresh or thawed frozen blueberries
Directions
Set a nonstick skillet over medium heat.
In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
Yummy or not :Berry Special Pie recipe.
Ingredients
1/2 cup semisweet chocolate chips
1 1/2 teaspoons shortening
1 (9 inch) prepared chocolate crumb crust
2 cups fresh raspberries
1 (8 ounce) carton frozen whipped topping, thawed
Directions
Melt chocolate chips and shortening; stir until smooth. Spread over the bottom of pie crust. Top with raspberries and whipped topping. Refrigerate until serving.
1/2 cup semisweet chocolate chips
1 1/2 teaspoons shortening
1 (9 inch) prepared chocolate crumb crust
2 cups fresh raspberries
1 (8 ounce) carton frozen whipped topping, thawed
Directions
Melt chocolate chips and shortening; stir until smooth. Spread over the bottom of pie crust. Top with raspberries and whipped topping. Refrigerate until serving.
Yummy or not :Andrea's Pasta Fagioli recipe.
Ingredients
3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 1/2 cups water
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
1/3 cup grated Parmesan cheese
1 pound ditalini pasta
Directions
In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.
3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 1/2 cups water
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
1/3 cup grated Parmesan cheese
1 pound ditalini pasta
Directions
In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.
Yummy or not :Ashley's Savory Summer Veggie Tarts recipe.
Ingredients
15 (2 inch) frozen, miniature pastry shells
1 (10.75 ounce) can cream of chicken soup
1/4 cup milk
1 hot chile pepper, seeded and minced
1 dash Worcestershire sauce
1 dash hot sauce
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup finely chopped sweet onion
1/4 cup chopped red bell pepper
3/4 cup chopped asparagus
1/2 cup grated Parmesan
1/4 cup chopped flat-leaf parsley
Directions
Preheat oven to 400 degrees F (200 degrees C).
Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
Reduce the oven temperature to 350 degrees F (175 degrees C).
Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.
Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.
15 (2 inch) frozen, miniature pastry shells
1 (10.75 ounce) can cream of chicken soup
1/4 cup milk
1 hot chile pepper, seeded and minced
1 dash Worcestershire sauce
1 dash hot sauce
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup finely chopped sweet onion
1/4 cup chopped red bell pepper
3/4 cup chopped asparagus
1/2 cup grated Parmesan
1/4 cup chopped flat-leaf parsley
Directions
Preheat oven to 400 degrees F (200 degrees C).
Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
Reduce the oven temperature to 350 degrees F (175 degrees C).
Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.
Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.
Yummy or not :Banana Rice Pudding recipe.
Ingredients
1 cup hot cooked rice
1/3 cup sugar
1/3 cup whipping cream, whipped
1 large firm banana, sliced
fresh mint
Directions
In a bowl, combine rice and sugar; mix well. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until ready to serve. Spoon into serving dishes; garnish with mint if desired.
1 cup hot cooked rice
1/3 cup sugar
1/3 cup whipping cream, whipped
1 large firm banana, sliced
fresh mint
Directions
In a bowl, combine rice and sugar; mix well. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until ready to serve. Spoon into serving dishes; garnish with mint if desired.
Yummy or not :Apple and Pumpkin Dessert recipe.
Ingredients
2 (1 gram) packets sugar substitute
1 teaspoon pumpkin pie spice
1 Granny Smith apple - peeled, cored and chopped
1/4 cup canned pumpkin
2 tablespoons water
Directions
Sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon pumpkin pie spice in the bottom of a microwave-safe bowl. Layer 1/4 of the apple pieces into the bowl; repeat. Spread the pumpkin over the apples. Sprinkle the remaining sugar substitute and pumpkin pie spice on the pumpkin. Top with the remaining apples. Pour the water over the mixture.
Cook in microwave on high for 3 1/2 minutes, stirring every minute.
2 (1 gram) packets sugar substitute
1 teaspoon pumpkin pie spice
1 Granny Smith apple - peeled, cored and chopped
1/4 cup canned pumpkin
2 tablespoons water
Directions
Sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon pumpkin pie spice in the bottom of a microwave-safe bowl. Layer 1/4 of the apple pieces into the bowl; repeat. Spread the pumpkin over the apples. Sprinkle the remaining sugar substitute and pumpkin pie spice on the pumpkin. Top with the remaining apples. Pour the water over the mixture.
Cook in microwave on high for 3 1/2 minutes, stirring every minute.
Yummy or not :Baked Sweet Potatoes with Raisins and Pecans recipe.
Ingredients
5 sweet potatoes, peeled and cubed
1 ounce raisins
1 ounce chopped pecans
1/4 cup butter, melted
1/2 cup maple syrup
1/2 cup water
Directions
Preheat oven to 400 degrees F (200 degrees C).
Spread sweet potatoes in a single layer in a 9x13 inch baking dish. Sprinkle with raisins and chopped pecans.
In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.
Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender.
5 sweet potatoes, peeled and cubed
1 ounce raisins
1 ounce chopped pecans
1/4 cup butter, melted
1/2 cup maple syrup
1/2 cup water
Directions
Preheat oven to 400 degrees F (200 degrees C).
Spread sweet potatoes in a single layer in a 9x13 inch baking dish. Sprinkle with raisins and chopped pecans.
In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.
Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender.
Yummy or not :Butterscotch Brownie Pinwheels recipe.
Ingredients
1 cup semisweet chocolate chips
4 tablespoons butter (no substitutes), divided
1 (14 ounce) can sweetened condensed milk
1 cup all-purpose flour
1 teaspoon vanilla extract
confectioners' sugar
1 cup butterscotch chips
1/2 cup chopped walnuts
Directions
Greased 15-in. x 10-in. x 1-in. baking pan; line with waxed paper and spray the paper with nonstick cooking spray. Set aside. In a microwave or heavy saucepan, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla; mix well. Spread into prepared pan. Bake at 325 degrees F for 8 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack. Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice.
1 cup semisweet chocolate chips
4 tablespoons butter (no substitutes), divided
1 (14 ounce) can sweetened condensed milk
1 cup all-purpose flour
1 teaspoon vanilla extract
confectioners' sugar
1 cup butterscotch chips
1/2 cup chopped walnuts
Directions
Greased 15-in. x 10-in. x 1-in. baking pan; line with waxed paper and spray the paper with nonstick cooking spray. Set aside. In a microwave or heavy saucepan, melt the chocolate chips and 2 tablespoons of butter; stir until smooth. Stir in milk, flour and vanilla; mix well. Spread into prepared pan. Bake at 325 degrees F for 8 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up brownie in the towel, jelly-roll style, starting with a long side. Cool completely on a wire rack. Melt butterscotch chips and remaining butter. Unroll brownie; spread filling to within 1/2 in. of edges. Sprinkle with walnuts. Reroll; wrap in foil. Refrigerate for 2 hours or until firm. Unwrap and dust with confectioners' sugar. With a sharp thin knife, cut into 1/4-in. slice.
Yummy or not :Broccoli Lasagna recipe.
Ingredients
9 lasagna noodles
3 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
1 teaspoon salt, divided
1/8 teaspoon ground nutmeg
2 1/2 cups milk
2 tablespoons chopped fresh parsley
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.
In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
9 lasagna noodles
3 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
1 teaspoon salt, divided
1/8 teaspoon ground nutmeg
2 1/2 cups milk
2 tablespoons chopped fresh parsley
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.
In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
Yummy or not :Apple Banana Cupcakes recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup shortening
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup ripe bananas, mashed
2 apples - peeled, cored and shredded
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup shortening
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup ripe bananas, mashed
2 apples - peeled, cored and shredded
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
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