Friday, July 29, 2011
Wednesday, July 27, 2011
2 cans chicken broth
2 cups instant rice
1 green pepper, chopped
1 medium onion, sliced
2 jars sliced mushrooms
1 stick butter
1. Preheat oven to 350 degrees.
2. Bring broth to boil, stir in rice and set aside.
3. Saute pepper, onion and mushrooms (do not drain) in stick of melted butter.
4. Mix vegetables and rice in large casserole dish.
5. Bake at 350 degrees for 30 minutes.
Saturday, July 23, 2011
Here's my easy version...we love it!
2 heads fresh broccoli, cut into small pieces
1 medium red onion, chopped
3/4 bag Oscar Mayer bacon pieces (not bits)
3/4 c. raisins
3/4 c. sliced almonds
1 c. mayonnaise
1/2 c. sugar
2 TBSP. white wine vinegar
1. Blend all dressing ingredients until smooth.
2. Stir everything together (including dressing)
1 pint fresh strawberries
8 oz. cream cheese, softened
1/2 cup confectioners' sugar (or to taste)
1 teaspoon vanilla extract (or to taste)
1. Cut the tops off each strawberry and stand upright on the cut side.
2. Make 2 (criss cross) cuts 3/4 of the way down from the tip of the strawberry towards the bottom.
3. Beat together the cream cheese, sugar and vanilla extract until smooth.
4. Place cream cheese mixture into a piping bag with a star tip, and pipe into each strawberry.
5. Arrange on a serving platter for a pretty display.
1/4 lb sliced bacon
3 (14 1/2 ounce) cans green beans, with liquid
1/4 yellow onion
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1. In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp.
2. When bacon has browned, add green beans.
3. Add salt, sugar and pepper and mix well.
4. Place onion on top of green beans.
5. Cover saucepan with a lid and bring to a light boil.
6. Turn heat down to low and simmer beans for 45 minutes
2 premade graham cracker crusts
2 (10 oz.) pkgs. frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup lemon juice
1 tablespoon water
1. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth.
2. Pour into a saucepan and bring to a boil.
3. Boil (and stir) for 2 minutes.
4. Set aside 2/3 cup strawberry sauce to cool.
5. Cover and refrigerate remaining sauce for serving.
6. In a mixing bowl, beat cream cheese until light and fluffy.
7. Gradually beat in milk.
8. Add lemon juice; mix well.
9. Add eggs to cream cheese, and beat on low just until combined. Be careful! If mixed too much, the cheesecake will crack when baking.
10. Pour half of the cream cheese mixture over the crusts.
11. Drop half of the reserved strawberry mixture by 1/2 teaspoons on cream cheese layer.
12. Spoon remaining cream cheese mixture over sauce.
13. Drop remaining strawberry sauce by 1/2 teaspoons on top.
14. With a knife, cut through top layer only to swirl strawberry sauce.
15. Bake at 300 degrees for 45-50 minutes or until center is almost set.
16. Cool on a wire rack for about an hour.
17. Refrigerate overnight.
18. Thin chilled strawberry sauce with water if desired, and serve with cheesecake.
16 oz. box pasta (I use medium shells.)
1 1/2 bags pre-cooked Oscar Mayer bacon pieces
2 cups ranch dressing (Light ranch is good too.)~ may need a little more if dry
1 small onion, chopped
2 tomatoes, chopped
1 - 2 heads chopped Romaine lettuce
1. Cook pasta according to box directions, and drain.
2. Mix all ingredients together for a tasty summer pasta salad.
Wednesday, July 13, 2011
Monday, July 11, 2011
This is, by far, the easiest and cleanest way to cook bacon.
1. Lay bacon in a 9x13 dish. DO NOT overlap the pieces of bacon. I usually use two 9x13 dishes, so I can cook the entire pound of bacon at one time.
2. Put both dishes in a cold oven.
3. Set oven at 400 degrees.
4. Set timer for 25-30 minutes.
5. Voila'! The bacon is crispy, and it hasn't shriveled up either. PERFECT BACON!
6. The clean up is a breeze too!