Grilled Vegetables
4 C. sliced fresh summer squash and/or zucchini
4 C. sliced sweet onions, such as Vidalia
3 to 4 Tbsp. olive or canola oil
1 to 2 Tbsp. red wine vinegar
Salt and pepper to taste
Toss all ingredients in a large bowl until vegetables are evenly coated with oil and vinegar.
Spray a grill basket with nonstick cooking spray. Place on grill rack over hot coals.
Pour vegetables into basket, replace grill lid, and cook 15 to 25 minutes until vegetables reach desired doneness, stirring every 4 to 5 minutes.
Tip: This is a versatile dish. Add or substitute your favorite garden vegetables, especially those that are in season.
Makes 4 servings
Recipe from From Fix-It and Enjoy-It! 5-Ingredient Recipes
Friday, July 22, 2011
Easy Au Gratin Potato Bake
Easy Au Gratin Potato Bake
4 cups (about 1/2 of 32-oz. pkg.) frozen Southern-style hash browns, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar & American
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup green onion slices
Preheat oven to 350°F. Mix all ingredients until well blended.
Spoon into 2-quart casserole dish.
Bake 50 minutes or until heated through.
Makes 8 servings
Kraft Kitchens Tips This cheesy side dish is perfect for a special occasion.
Great Substitute Prepare as directed, using condensed cream of mushroom soup.
recipe from Kraft.com
4 cups (about 1/2 of 32-oz. pkg.) frozen Southern-style hash browns, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar & American
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup green onion slices
Preheat oven to 350°F. Mix all ingredients until well blended.
Spoon into 2-quart casserole dish.
Bake 50 minutes or until heated through.
Makes 8 servings
Kraft Kitchens Tips This cheesy side dish is perfect for a special occasion.
Great Substitute Prepare as directed, using condensed cream of mushroom soup.
recipe from Kraft.com
Thursday, July 21, 2011
Tuesday, July 19, 2011
Peach Cheesecake Ice Cream
Peach Cheesecake Ice Cream
3 cups half and half
1 cup sugar
1 (8 ounce) package Neufchatel cream cheese, softened
1 cup peeled and finely mashed ripe peaches
Blend together half and half, sugar and cream cheese until smooth; stir in peaches.
Place in a 1 or 2 quart ice cream maker and freeze according tomanufacturer's instructions.
Cover and place in the freezer for several hours to firm up.
Makes 8 servings.
www.Michellesrecipeplace.com
3 cups half and half
1 cup sugar
1 (8 ounce) package Neufchatel cream cheese, softened
1 cup peeled and finely mashed ripe peaches
Blend together half and half, sugar and cream cheese until smooth; stir in peaches.
Place in a 1 or 2 quart ice cream maker and freeze according tomanufacturer's instructions.
Cover and place in the freezer for several hours to firm up.
Makes 8 servings.
www.Michellesrecipeplace.com
Check out Classic Whoppie Pies | Michelle's Recipe Place
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Check out Blueberry Bars | Michelle's Recipe Place
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FW: Blueberry Bars
Blueberry Bars
Ingredients:
2 cups all-purpose flour
1/2 tsp baking soda
1 Tbsp Clabber Girl Baking Powder
2 cups quick-cooking rolled oats
1 cup firmly packed brown sugar
1 cup margarine
3 cups blueberries
3/4 cup granulated sugar
1/3 cup water
2 Tbsp Clabber Girl Cornstarch
1/4 tsp salt
Instructions:
Filling: In a medium saucepan combine blueberries, sugar, water, Clabber Girl Cornstarch and salt.
Cook at medium heat about 10 minutes or util thickened. Set aside.
In a large bowl, sift together flour, baking soda, and Clabber Girl Baking Powder. Cut in margarine with pastry cutter. Stir in brown sugar and rolled oats.
Press half of mixture into greased 13 X 9 inch baking pan.
Pour blueberry mixture on top; top with other half of flour mixture.
Bake at 350 degrees for 45 minutes, until top is slightly browned.
Cool before cutting into bars.
Michelle's Recipe Place
http://www.michellesrecipeplace.com
Ingredients:
2 cups all-purpose flour
1/2 tsp baking soda
1 Tbsp Clabber Girl Baking Powder
2 cups quick-cooking rolled oats
1 cup firmly packed brown sugar
1 cup margarine
3 cups blueberries
3/4 cup granulated sugar
1/3 cup water
2 Tbsp Clabber Girl Cornstarch
1/4 tsp salt
Instructions:
Filling: In a medium saucepan combine blueberries, sugar, water, Clabber Girl Cornstarch and salt.
Cook at medium heat about 10 minutes or util thickened. Set aside.
In a large bowl, sift together flour, baking soda, and Clabber Girl Baking Powder. Cut in margarine with pastry cutter. Stir in brown sugar and rolled oats.
Press half of mixture into greased 13 X 9 inch baking pan.
Pour blueberry mixture on top; top with other half of flour mixture.
Bake at 350 degrees for 45 minutes, until top is slightly browned.
Cool before cutting into bars.
Michelle's Recipe Place
http://www.michellesrecipeplace.com
Potato Patties
Potato Patties
8 bacon slices cut into small pieces
4 medium potatoes, pared and coarsely grated
1 egg
2 green onions, minced
1/4 tsp salt
1/4 tsp MSG
1/8 tsp pepper
Put grated potatoes in a strainer and press to remove some moisture from it.
Set aside.
Cook bacon pieces until crisp.
Drain on paper towels.
Combine all ingredients and shape into 6 patties.
Fry in bacon drippings for 4 to 5 minutes on each side or until golden brown.
Serve at once.
http://www.michellesrecipeplace.com/node/4914
michellesrecipeplace-michie.blogspot.com/
8 bacon slices cut into small pieces
4 medium potatoes, pared and coarsely grated
1 egg
2 green onions, minced
1/4 tsp salt
1/4 tsp MSG
1/8 tsp pepper
Put grated potatoes in a strainer and press to remove some moisture from it.
Set aside.
Cook bacon pieces until crisp.
Drain on paper towels.
Combine all ingredients and shape into 6 patties.
Fry in bacon drippings for 4 to 5 minutes on each side or until golden brown.
Serve at once.
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Overnight Baked Beans (Slow Cooker)
Overnight Baked Beans (Slow Cooker)
Salt and Pepper
1/4 cup cider vinegar
1/2 cup dark brown sugar or Splenda
1 pound small dried white beans
2 tsp dry mustard
1/4 cup molasses
1 medium onion, chopped
In a slow cooker, combine beans, onion, brown sugar, molasses, vinegar, mustard, 5 cups water and 1/4 tsp pepper.
Cook, covered, on low until beans are tender and liquid is syrupy, 12 hours.
The onions will rise to the top and look very dark.
Before Serving stir in 1/2 tsp salt...
Salt and Pepper
1/4 cup cider vinegar
1/2 cup dark brown sugar or Splenda
1 pound small dried white beans
2 tsp dry mustard
1/4 cup molasses
1 medium onion, chopped
In a slow cooker, combine beans, onion, brown sugar, molasses, vinegar, mustard, 5 cups water and 1/4 tsp pepper.
Cook, covered, on low until beans are tender and liquid is syrupy, 12 hours.
The onions will rise to the top and look very dark.
Before Serving stir in 1/2 tsp salt...
Crockpot Banana's Foster
Crockpot Banana's Foster
4 T. butter
1/2 cup brown sugar
1 tsp. cinnamon
6 bananas, sliced
1/4 cup rum
Place butter and brown sugar in a 3-1/2 to 4 quart crockpot, cover, and turn on LOW. Let butter melt for 10-20 minutes, then stir to combine.
Add cinnamon, bananas, and rum; turn gently through the brown sugar syrup.
Cover and cook on LOW for about 1 hour until bananas are glazed and softened.
Spoon sauce over pound cake and top with whipped cream or french vanilla ice cream.
4 T. butter
1/2 cup brown sugar
1 tsp. cinnamon
6 bananas, sliced
1/4 cup rum
Place butter and brown sugar in a 3-1/2 to 4 quart crockpot, cover, and turn on LOW. Let butter melt for 10-20 minutes, then stir to combine.
Add cinnamon, bananas, and rum; turn gently through the brown sugar syrup.
Cover and cook on LOW for about 1 hour until bananas are glazed and softened.
Spoon sauce over pound cake and top with whipped cream or french vanilla ice cream.
Meatloaf Muffins
Meatloaf Muffins
6 oz. box Stove Top stuffing mix, any flavor
2 eggs
1 cup water
2 lbs. ground beef or turkey
1/4 cup catsup
Combine all ingredients. Spray muffin tins with Pam spray.
Fill muffing cups to top.
Bake at 350 for about 35 minutes.
Makes about 16
6 oz. box Stove Top stuffing mix, any flavor
2 eggs
1 cup water
2 lbs. ground beef or turkey
1/4 cup catsup
Combine all ingredients. Spray muffin tins with Pam spray.
Fill muffing cups to top.
Bake at 350 for about 35 minutes.
Makes about 16
Chicken Pot Pie
Chicken Pot Pie Soup
4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breast, split
1 tablespoon bouillon flavoring
1/2 cup vegetable oil
1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
1/2 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon cracked black pepper
1 1/2 pounds frozen mixed vegetables
1 cup heavy cream
Pinch sea salt
1 store-bought pie crust
Add diced potatoes to a large bowl filled with cold water. Set aside.
Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled.
In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.
Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.
Preheat the oven as directed on the pie crust package.
Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces.
Ladle the soup into bowls and garnish with the pie crust.
Serves 6 to 8
Recipe courtesy Aaron McCargo Jr.
4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breast, split
1 tablespoon bouillon flavoring
1/2 cup vegetable oil
1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
1/2 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon cracked black pepper
1 1/2 pounds frozen mixed vegetables
1 cup heavy cream
Pinch sea salt
1 store-bought pie crust
Add diced potatoes to a large bowl filled with cold water. Set aside.
Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled.
In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.
Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.
Preheat the oven as directed on the pie crust package.
Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces.
Ladle the soup into bowls and garnish with the pie crust.
Serves 6 to 8
Recipe courtesy Aaron McCargo Jr.
Fudgsicles
Fudgsicles
1 pkg instant chocolate pudding
2 cups milk
2 cups ice cream
Mix pudding & milk well. Add ice cream & mix well.
Put in popsicle tray and freeze.
1 pkg instant chocolate pudding
2 cups milk
2 cups ice cream
Mix pudding & milk well. Add ice cream & mix well.
Put in popsicle tray and freeze.
Orange Julius
Orange Julius
Ingredients
1- 6 oz. Can Orange Juice
1 C. Milk
1/2 C. Sugar
1 1/4 Tsp. Vanilla
12 Ice Cubes
Procedure
Combine Orange Juice, Milk, sugar and Vanilla in a blender.
Mix together and add ice cubes
Mix again until ice is crushed and drink is thick and frothy.
Ingredients
1- 6 oz. Can Orange Juice
1 C. Milk
1/2 C. Sugar
1 1/4 Tsp. Vanilla
12 Ice Cubes
Procedure
Combine Orange Juice, Milk, sugar and Vanilla in a blender.
Mix together and add ice cubes
Mix again until ice is crushed and drink is thick and frothy.
Sour Cream Coffee Cake
Sour Cream Coffee Cake
2 cups flour, sift before measuring
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter, room temperature
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
8 ounces sour cream (1 cup)
Topping
1/4 cup flour
3/4 cup brown sugar, firmly packed
1/4 teaspoon salt
1/2 cup chopped pecans
1/4 cup butter, room temperature
Preparation:
Into a medium bowl, sift together flour, baking soda and baking powder.
In another mixing bowl cream together butter with sugar until fluffy and light; add egg and vanilla and mix well.
Add half of the dry ingredients, mixing just until flour is blended. Blend in sour cream then stir in remaining dry ingredients.
Spread half of batter lightly into a greased and floured 10" tube pan.
Sprinkle half of Topping and spread with remaining batter.
Sprinkle with remaining Topping.
2 cups flour, sift before measuring
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter, room temperature
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
8 ounces sour cream (1 cup)
Topping
1/4 cup flour
3/4 cup brown sugar, firmly packed
1/4 teaspoon salt
1/2 cup chopped pecans
1/4 cup butter, room temperature
Preparation:
Into a medium bowl, sift together flour, baking soda and baking powder.
In another mixing bowl cream together butter with sugar until fluffy and light; add egg and vanilla and mix well.
Add half of the dry ingredients, mixing just until flour is blended. Blend in sour cream then stir in remaining dry ingredients.
Spread half of batter lightly into a greased and floured 10" tube pan.
Sprinkle half of Topping and spread with remaining batter.
Sprinkle with remaining Topping.
Slow Cooker Scalloped Potatoes & Ham
Slow Cooker Scalloped Potatoes & Ham
Ingredients:
12 ounces diced ham
8 to 10 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
salt and pepper, to taste
1 cup shredded Cheddar cheese
1 can (10 3/4 ounces) condensed cream ofmushroom or celery or cream of potato soup, ( I prefer Mushroom)
paprika, optional
Preparation:
Layer half of the ham, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then the shredded cheese.
Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese.
Pour condensed soup over the top then sprinkle with a little paprika, if desired.
Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.
Serves 6.
Ingredients:
12 ounces diced ham
8 to 10 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
salt and pepper, to taste
1 cup shredded Cheddar cheese
1 can (10 3/4 ounces) condensed cream ofmushroom or celery or cream of potato soup, ( I prefer Mushroom)
paprika, optional
Preparation:
Layer half of the ham, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then the shredded cheese.
Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese.
Pour condensed soup over the top then sprinkle with a little paprika, if desired.
Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.
Serves 6.
Vanilla Whipped Cream
Vanilla Whipped Cream
1 C. Heavy Whipped Cream
2-4 Tblsp. Confectioners' Sugar -depending on desired sweetness
Beat the cream in chilled bowl with the electric mixer until it begins to thicken. Add confectioner sugar & vanilla; beat until stiff.
Makes 2 Cups
1 C. Heavy Whipped Cream
2-4 Tblsp. Confectioners' Sugar -depending on desired sweetness
1 Teaspoon Vanilla Extract
Beat the cream in chilled bowl with the electric mixer until it begins to thicken. Add confectioner sugar & vanilla; beat until stiff.
Do not over beat.
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