if you make this and eat it, you may hate me b/c you will NEVER be able to stop!!!
* 1 cup semi-sweet chocolate chips
* 1/3 cup creamy peanut butter
* 6 cups Crispix cereal (Chex also works nicely)
* 1 cup powdered sugar
In a large microwave safe bowl, melt the chocolate chips on high for one minute. If the chips aren’t melted yet, continue heating, 30 seconds at a time, until melted. Stir in creamy peanut butter until smooth. Pour mixture over Crispix cereal, and gently toss to coat the cereal.
Place the powdered sugar in a 2 gallon storage bag. Add cereal mixture to bag and seal tightly. Gently toss until the cereal is coated with the powdered sugar. Pour onto a baking sheet until completely cooled. Stores for two weeks in an airtight container.
I got this from a friend at work and it is nummy!! I like to put it over cornbread instead of using chips.
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans... See More
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Ready in 7 hrs 15 min, Servings: 8
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
1 package Hot Italian spicy sausage (I use the Johnsonville All Natural Ground Hot Italian Sausage)
1 package sweet sausage (Johnsonville All Natural Ground Sweet Italian Sausage)
1 jar favorite pasta sauce ( or homemade)
I package shredded mozza/cheddar cheese
1 box penne or rigatoni pasta
1. Fry up the sausage until cooked.
2. Stir in pasta sauce and simmer for 45 minutes.
3. While pasta sauce is simmering, cook pasta
4. Once pasta is cooked pour the sauce into the pot with the pasta and stir.
5. Once it is all combined, add 3/4 bag of cheese and stir together.
6. Grease a casserole dish and pour the pasta and sauce into it and cover the top with the remaining cheese.
7. Cover and bake for 45 minutes, then remove the lid and place under broiler for 5 minutes till cheese is bubbling.
1 cup bisquick
1/2 cup grated cheese (pecorino, parmesan, etc)
1/2 cup oil
3 cups zucchini sliced thing (or you can use 2 boxes of thawed spinach or really anything you have lying around)
1/2 tsp salt, pepper, parsely, garlic
sautee onion and zucchini
mix all the other ingredients, add the onion and zucchini.
pour into a greased pie pan
bake about 35 min at 350 degrees (until the top is a little brown)
basically you can put whatever into this pie. it's awesome. i made it with zucchini and browned italian sausage (out of the casing but you could do slices).
really, it's awesome. another winner!
-I added beans because to me chili=beans, used red pepper (green gives me heartburn), used a combination of spices versus prepared taco mix (since it is sodium hell) and didn't do zucchini (because I didn't have any on hand). It was awesome - I probably will always do turkey chili for here on in.
-it was surprisingly good. I used tomato sauce (the plain just tomatoes stuff) since I didn't have juice, red pepper and added cheese. Comfort food to the max. LO could totally eat this if you chopped it up.
-not dinner food and not really the best health wise with all that white flour but damn good pancakes.
-I add half a chopped onion and a handful of chopped baby carrots + about a cup of rolled oats. Top with 1/2 cup ketchup, a couple spoons of brown sugar, worchestershire sauce, vinegar. Yummy
Candied Pecans - awesome tossed with Spinach, goat cheese, strawberries and balsamic dressing with a hint of maple syrup
1 cup pecan halves
1/4 cup brown sugar
1 Tbsp olive oil
1 Tbsp balsamic vinegar
300 g whole wheat spaghetti, uncooked
1 lb. lean ground beef
1 red pepper, chopped
1 jar (700 mL) pasta sauce
1/3 cup grated Parmesan cheese
2 Tbsp. butter
2 eggs, beaten
1 cup cottage cheese
1/2 cup shredded Mozzarella cheese
HEAT oven to 350ºF. Cook spaghetti as directed on package.
BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers; cook until tender, stirring occasionally. Stir in pasta sauce.
DRAIN spaghetti; toss with Parmesan cheese, butter and eggs. Place in greased 13x9-inch pan; top with layers of cottage cheese, meat mixture and mozzarella cheese.
BAKE 20 min. or until heated through.
This one is nothing special - but great for a night that you have no energy to cook.
Chicken and Rice
1/2 cup butter - I use half this
1 cup uncooked rice - I use brown rice
3 cups chicken broth
1/2 packet Lipton onion soup mix
whatever chicken pieces you want
1. Preheat oven to 350.
2. Melt butter in a 9 x 13 baking dish. Once melted add rice, broth, and soup mix. Lay chicken pieces on top.
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
I made this recipe for East brunch today and it was sooo good. It has lots of ingredients, but you make it the night before and just pop it in the oven in the morning.http://www.recipetips.com/recipe-cards/t--1788/strata-with-italian-sausage.asp
(FYI: I left out the green peppers and added some fresh basil)
I think it is healthier than the regular one since you use cream cheese
8 Oz. cream cheese -- cut in bits
3/4 Cup Parmesan cheese -- grated
1/2 Cup butter or margerine
1/2 Cup Chicken broth (or water seasones with chicken powder)
8 Ounces Fettuccine -- cooked and drained
In large saucepan (it is easier if you put it all in a blender I use the magic bullet so the cream cheese isn't lumpy) combine cream cheese, parmesan, butter and chicken broth, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Serve hot.
Add a salad and some bread sticks (I make my own garlic cheese bread for it), and dinner is ready.
my mom used to be in the USAF stationed at Otis Air National Guard Base in Cape Cod, MA... i just found a recipe book they had (they all added their own recipes) so i am going to add some of the recipes that my mom makes..
This first one, was added to the book by my mom.. its called "Death By Chocolate" its sssooooo yummy... It doesnt even last 30min at our holdiay parties!
- chocolate cake mix
- 1c. kahula (optional)
- 4 boxes of Jell-O chocolate mousse
-2 Containers of Cool-Whip
- 4 ground up Heath or Skor bars
The night before you plan to serve the cake:
Take a cooled 13x9 inch chocolate cake and poke it full of holes with a fork. Pour 1 cup of Kahlua over the cake and let it soak overnight in the refridgerator. ( if you are not using the kahula, you can skip this step and just make the cake the same day you are serving it but give it enough time to cool down before you start putting it together)
The day you are going to serve the cake:
Mix 4 boxes od Jell-O chocolate mousse. Cut the cake in half and mash it up. Put half in the bottom of a large glass bowl. Cover with half of the mousse mixture. Cover mousse with 1 container or Cool-Whip. Sprinkle 2 ground up Heath or Skor bars over the Cool-Whip. Repeat the remaining ingredients in the same sequence. Refridgerate until serving time...
This is sinfully delicious!
This one was also added by my mom into the receipe book... Its called "Canadian Cheese Soup" (my mom is french canadian)
- 3 to 4 lg. potatoes, cubed
- 5 to 7 lg. carrotts, sliced
- 1 md. onion, diced
- 2 1/2 c. chicken broth
- 2 c. water
- 10 oz frozen broccoli
- 5 tbsp. flour
- 2 c. milk
- 1 lb velneeta cheese, cubed
- Garlic to taste
- mrs. Dash to taste
- pepper to taste
Simmer potatoes, carrots, and onion in chicken broth and water until done, ~ 20-30min. Add broccoli to soup and simmer for 10 min. Mis flous and milk together. Add slowly to soup and stir constantly until thickened. Add cheese and stir until melted. Soup will keep for ~ 5 days in the refridgerator. Re-heat only what you are going to eat at that point in time.
This is a kid pleasing recipe! My mom also added this one.. lol
-15 lasagna strips
- 1. c shredded mozarella cheese
- 1 (32 oz) jar spaghetti sauce/or your own sauce
-2. lb ricotta cheese
-1 c. shredded mozzarella cheese
-1/3 c. grated parmasean cheese
-3 eggs, beaten
-1 tbsp. chopped fresh parsley
- 1 tsp. salt
Cook lasagna strips according to package directions; drain. Pour half of spagenttie sauce on bottom of a 13x9 in baking dish. Mix filling ingredients together. Spread filling mixture evenly on individual lasagna strips. Roll them up and arrange them, seam side down, on top of sauce in the pan. top with remaining sauce and 1 cup Mozzarella cheese. bake at 375* for 35-40 min. Let cool for about 15 min before serving. makes 6-8 servings.
BBQ Pork for Sandwiches (from allrecipes.com)
1 (14 ounce) can beef broth
3 pounds boneless pork ribs (I used tenderloin)
1 (18 ounce) bottle barbeque sauce
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
I didn't use bottled sauce instead, I followed one of the reviewers recommendations:
1/2 cup cider vinegar 1/2 cup packed brown sugar 1/2 cup ketchup 1/4 cup chili sauce 1/4 cup Worcestershire sauce 2 tbsp chopped onions 1 tbsp lemon juice 1/2 tsp ground mustard 1 clove garlic, minced dash cayenne pepper Combine all sauce ingredients in a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally.
2 lbs of ground meat - you can use any combination, but I typically do the following:
1 lb x-lean ground beef
½ lb lean ground pork
½ lb lean ground veal
1 tbsp minced onion
1 tbsp horseradish sauce
½ cup bread crumbs
¼ tsp Maggi hot chilli sauce
salt and pepper
Mix all ingredients in large bowl and form into 1” balls.
Place onto baking sheet and cook at 350 degrees for 10 minutes. Turn on broiler and brown for another 5 minutes or until nice and brown.
Place cooked meatballs onto paper towel to drain, and then place in a large pot.
2 cups ketchup
½ cup water
¼ cup cider vinegar
2 tbsp brown sugar
2 tsp Worcestershire sauce
½ tsp salt
1 tsp dry mustard
dash of pepper
¼ tsp Maggi extra hot chilli sauce
Mix all together and pour over cooked meatballs in pot. If there is not enough to just cover all meatballs, add more water or tomato juice (sometimes I just double the whole sauce recipe!)
Simmer for 1-2 hrs stirring occasionally
They taste better if you make them a day or so ahead and keep them in the fridge.
16-ounce can of garbanzo beans, drained but keep the liquid
1/4 cup lemon juice
2 tablespoons tahini (sesame seed paste)
2 or 3 cloves of garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
In a food processor, combine all ingredients with a couple of tablespoons of the liquid saved from the beans, and puree until smooth. You want a soft, creamy texture; add more bean liquid (a teaspoon at a time) if necessary, but don't let it get too runny. When ready to serve, drizzle with a bit more olive oil and/or sprinkle with a bit of mild paprika. Serve with pita bread triangles and fresh veggies to dip.
Roasted Garlic Hummus
I make this version if I don't have any tahini on hand, or if I'm serving people with a fondness for garlic or an aversion to tahini. Even though it has a lot of garlic, since it's roasted the flavor is actually pretty mild.
16-ounce can of garbanzo beans, drained but keep the liquid
2 tablespoons roasted garlic (use the stuff in a tube or jar to save time)
2 teaspoons lemon juice
1 tablespoon olive oil
In a food processor, combine all ingredients and puree until smooth. You want a soft, creamy texture; add a bit of bean liquid or more olive oil (a teaspoon at a time) if necessary, but don't let it get too runny. This recipe doesn't usually need salt, but give it a taste just in case, especially if your beans and/or garlic don't have salt added. When ready to serve, drizzle with a bit more olive oil and/or sprinkle with a bit of mild paprika. Serve with pita bread triangles and fresh veggies to dip.
10 frozen hash brown potato patties
6 sliced bacon, cooked & crumbled
1 can sliced mushrooms
2 cups chopped onions
1 6-ounce can olives, sliced
10 slices American cheese
1 dozen eggs
2 cups water
Salt & pepper to taste
1 package shredded mozzarella cheese (it doesn't say what size???)
Spray cookie sheet with non-stick spray. Arrange frozen hash browns in pan. Sprinkle with bacon, mushrooms, onions, and olives. Top with American cheese. Beat together eggs & water, and season with salt & pepper, and pour over the hash browns. Sprinkle with mozzarella cheese. Bake at 350 for 45 minutes, or until top is golden brown.
Black Bean Enchiladas
2 or 3 cans black beans
Salt & pepper
Lawry's Enchilada Sauce packet (requires a small can of tomato paste)
8 whole wheat flour tortillas
8 ounces cream cheese
Mexican blend cheese to sprinkle on top
Drain & rinse the beans. Saute some onion, garlic & bell pepper in olive oil until softened, then add the beans and season to taste. Don't skimp on the seasonings! Keep warm. Prepare the Lawry's Enchilada Sauce per packet instructions. Spread some in the bottom of a 9x13 baking dish and keep the remaining sauce warm.
Spread a tortilla with an ounce of cream cheese, and fill with the prepared black beans. Roll up and place, seam side down, in the baking dish. Repeat with the remaining tortillas. Pour the remaining sauce over the enchiladas, sprinkle with the Mexican blend cheese, and bake at 350 until hot & bubbly.
Here is a pic, they look so good[SIZE=2]http://gimmesomeoven.com/idaho-sunrise-baked-eggs-and-bacon-in-potato-bowls/[/SIZE]
Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!)
Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.
For any that go apple picking or buy apples (or even pears) in bulk for the season... Here is an AWESOME and totally simple applesauce recipe that is slow cooked. It's DELICIOUS warm too. Enjoy!