Saturday, February 27, 2010
This is the finished product. The recipe calls for green peppers, but my husband can't eat them, so I leave them out, but they are very good on here.
1 loaf unsliced french bread
1 lb ground beef
1/4 chopped green onion
1 c sour cream
1 TBSP milk
1 tsp Worcestershire Sauce
1/8 tsp garlic salt
3/4 tsp salt
2 tomatoes, sliced or diced
1 green pepper, sliced or diced
1/2 c shredded cheese
Cut loaf in half lengthwise. Brown meat and onion. Drain off fat. Stir in sour cream, milk, Worcestershire Sauce, garlic salt and salt. Do not boil. Spread each loaf with 1/2 of the meat mixture. Arrange tomatoes and green pepper slices (or pieces) on top of meat. Sprinkle with cheese. Place on a cookie sheet and bake at 375 degrees fro 5-10 minutes or until warmed thoroughly.
Tuesday, February 23, 2010
This is what the sauce looks like before you add the meat. The cocoa powder makes it a dark brownish color. I love that you just mix it all up in the crock pot and you don't even have to brown the meat. Couldn't be easier!
This is the roast covered in the sauce, ready to cook all day.
Real Simple Magazine
2 c store-bought salsa, plus more for serving
2 TBSP chili powder
2 TBSP dried oregano
2 TBSP unsweetened cocoa powder
1 2 1/2 - 3 1/2 lb boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas (I used uncooked flour tortillas and cooked them right before eating)
1/2 c fresh cilantro sprigs, chopped
3/4 c sour cream
Limes, cut into wedges
In a 4-6 qt slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 tsp salt. Add the pork and turn to coat.
Cook, covered, until the meat is tender and pulls apart easily, on high for 4-5 hours or on low for 7-8 hours.
Twenty minutes before serving, heat oven to 350 degrees. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
Saturday, February 20, 2010
1 1/2 c flour
14 ounce bag of caramels
Preheat oven to 350 degrees. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13 baking pan and press. Bake 10-15 minutes, until lightly browned.
Meanwhile, melt the caramels and the whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and the edges are lightly browned. Cool the bars completely before serving so they can set up properly (if that is possible! We kept snitching some)
Tuesday, February 16, 2010
Luscious Bundt Cake with Lemon Sour Cream Sauce
1 yellow cake mix
1 small (3oz.) package vanilla instant pudding mix
1 c. sour cream
2 tsp. vanilla
3/4 c. vegetable oil
1 recipe Lemon Sour Cream Sauce (see below)
Fresh strawberries or raspberries
In a large bowl, combine all ingredients except sauce and fruit and mix well. Pour into a greased Bundt pan. Bake at 325 degrees for about 40-45 minutes. Serve topped with Lemon Sour Cream Sauce and fresh strawberries or raspberries. Makes about 10 servings.
Lemon Sour Cream Sauce
2 c. sour cream
2 tsp. grated lemon peel
Juice from 1 lemon
1 c. powdered sugar
Combine all ingredients in a small bowl. Dollop on individual pieces of Luscious Bunt Cake.
Thursday, February 11, 2010
Oven Roasted Asparagus
Recipe from Everyday Food
Preheat oven to 475 degrees.
Prepare 1 bunch of medium-thick asparagus by rinsing and snapping off tough bottoms. On a rimmed baking sheet, toss asparagus with 2 tsp olive oil; season with coarse salt and ground pepper.
Roast until tender; 7-10 minutes (depending on thickness)
Wednesday, February 10, 2010
Friday, February 5, 2010
Wednesday, February 3, 2010
Very few ingredients.
Browning the almonds in butter.
Cut up two chicken breasts into pieces.
This is right before I stirred in the sour cream.
Chicken and Rice Almondine
From Land ‘O Lakes Serves 4
2 TBSP garlic butter (I haven't tried garlic butter, but I think it would be good because the garlic tends to burn easily. I just use butter and garlic powder.)
¼ c sliced almonds
12 oz chicken breast cut into pieces (abt. 2 breasts)
1 ¾ c water
1 (6 oz) box rice pilaf mix
1 ½ c frozen French cut green beans
½ c sour cream ( I use light)
Melt garlic butter in 10” skillet until sizzling; add almonds. Cook over medium heat until browned. Remove almonds and set aside. Increase heat to Med./High. Add chicken pieces to same pan. Cook until lightly browned. Stir in water and rice with seasoning packet. Continue cooking until it comes to a boil. Reduce heat to medium. Cover and cook 5 min. Uncover; stir in green beans. Cover. Continue cooking until liquid is absorbed. Stir in sour cream. Sprinkle with almonds just before serving.