tater tots
tomato soup
ground beef
mixed veggies
Brown the beef, then add the tomato soup and mixed veggies. Place in a 9X13 pan. Cover with tater tots.
Bake 350 for 30 mins.
Saturday, November 29, 2014
Easy Cheesy Pasta and Ham
Ingredients
1 (6 oz) box rotini pasta, uncooked
2½ cups milk
¼ cup butter
¼ cup flour
1½ cup mild cheddar cheese, grated
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups ham, cubed
Instructions
Spray 13×9 pan with nonstick spray, set aside.
Cook the pasta according to directions on the box, drain and return to pan
Grate the cheese, reserving ¼ cup and cut the ham
Warm the milk in the microwave, set aside
In a large skillet, melt the butter, add the flour and whisk for one minute
Slowly add the milk, whisk constantly.
Turn the heat up to medium and stir until thickened
Slowly add the cheese, whisk until melted after each addition
Season the sauce with salt and pepper
Stir ham and cheese sauce into the pasta, mix well
Transfer to baking dish and spread evenly
Sprinkle with reserved cheese
Bake at 350 degrees for about 20-30 minutes or until bubbly
1 (6 oz) box rotini pasta, uncooked
2½ cups milk
¼ cup butter
¼ cup flour
1½ cup mild cheddar cheese, grated
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups ham, cubed
Instructions
Spray 13×9 pan with nonstick spray, set aside.
Cook the pasta according to directions on the box, drain and return to pan
Grate the cheese, reserving ¼ cup and cut the ham
Warm the milk in the microwave, set aside
In a large skillet, melt the butter, add the flour and whisk for one minute
Slowly add the milk, whisk constantly.
Turn the heat up to medium and stir until thickened
Slowly add the cheese, whisk until melted after each addition
Season the sauce with salt and pepper
Stir ham and cheese sauce into the pasta, mix well
Transfer to baking dish and spread evenly
Sprinkle with reserved cheese
Bake at 350 degrees for about 20-30 minutes or until bubbly
Easy Crock Pot Sausage & Cheese Tortellini
1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
32 oz. Low Sodium Chicken Broth
2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
Grated Parmesan Cheese
20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home.)
32 oz. Low Sodium Chicken Broth
2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
8 oz. Cream Cheese or Neufchâtel Cheese – We use the low fat kind when using cream cheese.
Grated Parmesan Cheese
1. Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat.
2. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.
3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.
4. Cook on LOW for a total of 4 1/2 hours. Stir at 2 hours, and again at 4 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up.
Sunday, October 12, 2014
Chocolate Cake with Chocolate Moose Filling
Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Chocolate Mousse Filling* (recipe follows)
Chocolate Frosting* (recipe follows)
Instructions
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes. Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into cake pans.
Bake for about 30 to 35 minutes or until a toothpick
Chocolate Mousse Filling
Ingredients
1/2 cup hot water
4 Tbsp cocoa powder
1 1/2 cups semi-sweet chocolate chips
2 cups heavy cream
2 Tbsp sugar
Instructions
Dissolve the cocoa powder in the hot water. In a double-boiler (or in the microwave) melt the chocolate chips, just until smooth. Add cocoa mixture to the melted chocolate chips and stir well to combine.
In a separate bowl, beat the heavy cream and sugar until stiff peaks form. Add the whipped cream mixture to the melted chocolate and fold in with a spatula until well combined. Refrigerate until ready to use.
Chocolate Frosting
A warm chocolate frosting (similar to ganache) that hardens slightly as it is poured over the cake and cools.
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Ingredients
6 Tbsp milk
3 Tbsp cocoa powder
1/2 cup butter (one stick)
3 3/4 cups confectioners' sugar
Instructions
In a medium saucepan add milk, cocoa and butter. Bring to a boil. Remove from heat.
Add powdered sugar and mix with electric beaters to get rid of lumps. Let cool for a minute or two. Pour warm frosting over cake.inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
Once cakes have cooled, use a sharp serrated knife to torte each 9'' cake--(cut each cake evenly in half, horizontally, so that you end up with four, thin, 9'' cake pieces!)
Place your first cake layer on your cake serving plate. Spread a big dallop of mousse filling on top of that cake layer. Repeat with the remaining cake layers, adding a layer of mousse filling between each layer of cake.
Take any remaining mousse filling and spread it evenly around the entire outside and top of the cake. Refrigerate for 20-30 minutes.
(I usually make the warm chocolate frosting while the cake is in the fridge.)
Remove cake from fridge and pour chocolate frosting over the top. Use a spatula or knife to gently spread the frosting evenly over the outside of the cake as you pour. Refrigerate until ready to serve!
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Chocolate Mousse Filling* (recipe follows)
Chocolate Frosting* (recipe follows)
Instructions
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes. Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into cake pans.
Bake for about 30 to 35 minutes or until a toothpick
Chocolate Mousse Filling
Ingredients
1/2 cup hot water
4 Tbsp cocoa powder
1 1/2 cups semi-sweet chocolate chips
2 cups heavy cream
2 Tbsp sugar
Instructions
Dissolve the cocoa powder in the hot water. In a double-boiler (or in the microwave) melt the chocolate chips, just until smooth. Add cocoa mixture to the melted chocolate chips and stir well to combine.
In a separate bowl, beat the heavy cream and sugar until stiff peaks form. Add the whipped cream mixture to the melted chocolate and fold in with a spatula until well combined. Refrigerate until ready to use.
Chocolate Frosting
A warm chocolate frosting (similar to ganache) that hardens slightly as it is poured over the cake and cools.
Write a reviewSave RecipePrint
Ingredients
6 Tbsp milk
3 Tbsp cocoa powder
1/2 cup butter (one stick)
3 3/4 cups confectioners' sugar
Instructions
In a medium saucepan add milk, cocoa and butter. Bring to a boil. Remove from heat.
Add powdered sugar and mix with electric beaters to get rid of lumps. Let cool for a minute or two. Pour warm frosting over cake.inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
Once cakes have cooled, use a sharp serrated knife to torte each 9'' cake--(cut each cake evenly in half, horizontally, so that you end up with four, thin, 9'' cake pieces!)
Place your first cake layer on your cake serving plate. Spread a big dallop of mousse filling on top of that cake layer. Repeat with the remaining cake layers, adding a layer of mousse filling between each layer of cake.
Take any remaining mousse filling and spread it evenly around the entire outside and top of the cake. Refrigerate for 20-30 minutes.
(I usually make the warm chocolate frosting while the cake is in the fridge.)
Remove cake from fridge and pour chocolate frosting over the top. Use a spatula or knife to gently spread the frosting evenly over the outside of the cake as you pour. Refrigerate until ready to serve!
Brown Sugar Glazed Garlic Pork Chops
Brown Sugar Glazed Garlic Pork Chops
4-5 boneless, pork chops
¼ cup light brown sugar
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 Tablespoons olive oil
Instructions
In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper.
Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix.
Heat olive oil in a skillet over medium/high heat.
After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through.
4-5 boneless, pork chops
¼ cup light brown sugar
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 Tablespoons olive oil
Instructions
In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper.
Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix.
Heat olive oil in a skillet over medium/high heat.
After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through.
Zucchini-Oat Chocolate Chip Cookies
Zucchini-Oat Chocolate Chip Cookies
Ingredients
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 14 minutes until edges are lightly golden.
Wacky Cake
Wacky Cake
2 C flour
2 C sugar
6 Tbsp cocoa
2 tsp baking soda
1 tsp salt
2 C warm water
2/3 C oil
2 Tbsp vinegar
2 tsp vanilla (or 1/2 tsp mint) extract
In a 9x13 inch pan, mix dry ingredients. Add wet ingredients. A few smallish lumps in the batter are no big deal. Bake at 350 for about 30 minutes or until a toothpick (knife, fork, whatever) comes out clean.
Note: It is possible that if you bake this in an aluminum pan, vinegar/baking soda will react and cause it to taste like metal, so use glass or a non-reactive metal.
Wacky Cake Frosting
4 Tbsp flour
1 C milk
1 C sugar
1 C butter, softened considerably
2 tsp vanilla
Mix milk and flour in a saucepan, and cook until thickened. Let it get thick. Don't fear it's weirdness. When it's thick, take it off the heat. Then beat butter and margarine (or all butter) together. Slowly add sugar to butter mixture. Beat well. Add milk mixture. Beat very well until there are no (or almost no) lumps. It will take a few minutes. Add vanilla and beat.
2 C flour
2 C sugar
6 Tbsp cocoa
2 tsp baking soda
1 tsp salt
2 C warm water
2/3 C oil
2 Tbsp vinegar
2 tsp vanilla (or 1/2 tsp mint) extract
In a 9x13 inch pan, mix dry ingredients. Add wet ingredients. A few smallish lumps in the batter are no big deal. Bake at 350 for about 30 minutes or until a toothpick (knife, fork, whatever) comes out clean.
Note: It is possible that if you bake this in an aluminum pan, vinegar/baking soda will react and cause it to taste like metal, so use glass or a non-reactive metal.
Wacky Cake Frosting
4 Tbsp flour
1 C milk
1 C sugar
1 C butter, softened considerably
2 tsp vanilla
Mix milk and flour in a saucepan, and cook until thickened. Let it get thick. Don't fear it's weirdness. When it's thick, take it off the heat. Then beat butter and margarine (or all butter) together. Slowly add sugar to butter mixture. Beat well. Add milk mixture. Beat very well until there are no (or almost no) lumps. It will take a few minutes. Add vanilla and beat.
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