Tuesday, October 12, 2010

Pumpkin Apple Streusel Muffins

2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 teaspoon vanilla
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

Streusel Topping
2 tablespoons all-purpose flour
1/4 cup white sugar
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
4 teaspoons cold butter

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda, and salt.
In a separate bowl, mix together eggs, vanilla, pumpkin, and oil.
Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar, 1 tablespoon brown sugar, and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into a muffin comes out clean.

Idea from Allrecipes.com

Thursday, July 22, 2010

Strawberry Fudge Pie


1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Brownie Layer
1 pkg. fudge brownie mix (you might not use all of it, don't over fill pie crust)
1/4 cup oil
2 tablespoons water
1 egg

Cheesecake Layer
1 (8-oz.) pkg. cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg

3 cups fresh strawberries, halved
2 tablespoons hot fudge ice cream topping

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie.
2. In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan.
3. Bake at 350°F. for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
4. Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.
5. Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator.
High Altitude (3500-6500 ft): For brownie layer, see package for directions. Before baking, cover edge of crust with strips of foil to prevent excessive browning. Bake as directed above.

Optional: You can leave the strawberries off, and just drizzle the fudge topping over the pie.


Cajun Lasagna

10 uncooked oven ready lasagna noodles
1 can (14.5 oz) diced tomatoes with green chiles, drained
1 can (14.5 oz) diced tomatoes, slightly drained
1 tsp. cajun seasoning
salt and pepper to taste
1 bag (12 oz) frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
1/2 lb smoked sausage kielbasa, cut into 1/4-inch slices, cut in half
1 jar (16 oz) Alfredo pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh parsley, if desired

1. Heat oven to 350°F.
2. Mix tomatoes together, add cajun seasoning, salt and pepper.
3. Spread 1 cup of the tomatoes in ungreased 13x9-inch (3-quart) glass baking dish. Top with 5 noodles, overlapping slightly as needed. Layer with half each of the remaining tomatoes, the shrimp, sausage, Alfredo sauce and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top.
3. Cover dish with foil. Bake about 45 minutes or until center is hot and bubbly. Uncover; bake 15 to 20 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.

Note: If you like it Spicy try a Spicy Sausage.


Baked Club Sandwich

1 lb. bacon
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
4 oz. (1 cup) shredded cheddar cheese
4 oz. (1 cup) shredded mozzarella cheese
2 oz. thinly sliced cooked deli turkey
2 oz. thinly sliced cooked deli ham

1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Cook bacon until crisp. Drain on paper towel; crumble.
2. Unroll dough. Sprinkle cheese over dough. Top with turkey, ham and bacon. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Place on sprayed cookie sheet.
3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 1-inch diagonal slices.

Optional: Use Turkey bacon.


Monterey Chicken Tortilla Casserole

1 1/2 cup coarsely crumbled tortilla chips or Dorito Chips
5-6 chicken breasts diced and cooked
1 can 15oz corn (optional)
1 can black beans
3/4 cup Old El Paso Salsa
1/2 can of Campbells cream of chicken soup
1/2 can of Campbells cheese soup
1/2 cup sliced pitted ripe olive
1 cup shredded Cheddar cheese
Chopped green or red pepper
Tortilla chips


Ad the crumbled chips to the bottome of a 13x9 casserole dish.
Combine the soups, salsa, corn, beans, chicken together. Salt and Pepper to taste. Pour over chips, then top with cheese and olives.

Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling. Top with the pepper (optional). Serve with the chips.

Thursday, April 1, 2010


For the marinade
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

1 lb top sirloin steak or boneless skinless chicken breast

Vegetable sauce
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil

1 large onion (not red), sliced thin
1/2 green pepper, sliced thin
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin (Optional)
1 tbls butter

1) Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper, black pepper and either the sirloin OR the chicken in a container, cover, and refrigerate. (Meat: Cut into strips and marinate for 2-3 hours, or leave whole and marinate 6-8 hours or overnight.)

2) Discard leftover marinade.

3) Grill meat over medium flame 4-5 minutes on each side. (I used a counter top

4) Cut meat into thin strips, if havn't already.

5) Set aside and keep warm.

6)Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil. Set

7) In a skillet mid-high heat 1 tbls oil, 1 tbls butter, Cook onion and peppers
until tender and crisp. Then add Vegtable Sauce and saute for 1 minute.

You are ready to eat! Serve with Warmed Tortillas, Salsa, Sour Cream, and Rice and Beans, anything you like!

Wednesday, February 3, 2010

Chocolate Waffles w/ Caramel Syrup

1/2 cup packed brown sugar
1/4 cup whipping cream
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
3 medium bananas, sliced (Optional)

1 1/2 cups Original Bisquick® mix
1 cup granulated sugar
1/3 cup unsweetened baking cocoa
3/4 cup water
2 tablespoons vegetable oil
2 eggs

1. In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. (Optional: Gently stir in bananas until well coated.) Keep warm.
2. Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) In medium bowl, stir all waffle ingredients with spoon until blended. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
3. Bake each waffle about 5 minutes or until steaming stops. Carefully remove waffle. Serve with topping.

By: Betty Crocker http://www.bettycrocker.com/

Saturday, January 9, 2010

Cinnamon-Streusel Apple Muffins

For Streusel:
1/2 cup packed brown sugar
4 tbls all-purpose flour
2 1/2 tsp ground cinnamon
1 1/2 tsp cinnamon sugar
1/4 tsp nutmeg
4 tbls cold butter or margarine

For Muffins:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp cinnamon sugar
1/4 tsp nutmeg
1/4 tsp salt
1 beaten egg
1 small container applesauce
1/4 cup milk
1/4 cup cooking oil

FOR STREUSEL: Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry blender or fork. Set aside.

FOR MUFFIN'S: Lightly grease twelve muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, granulated sugar, baking powder, ground cinnamon, cinnamon sugar, nutmeg, and salt. Make a well in the center.
In a small mixing bowl combine egg, apple sauce, milk, and oil; add all at once to flour mixture. Stir just till moistened.

Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel. Bake in a preheated 400° F oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on racks.

By: Melissa Frederick

Thursday, January 7, 2010

Potato Soup

2/3 cup butter
2/3 cup all-purpose flour
7 cup milk (not fat free)
4 large baking potatoes (peeled, diced, boil about 10 mins)
4 green onions, sliced
1 stalk diced celery
12 bacon stips, cooked and crumbled
1-1/4 cups shredded cheddar cheese
1 cup (8oz) sour cream
3/4 tsp salt
1-1/2 tsp pepper
1-1/2 tsp garlic salt
1 tsp garlic powder
dash of red pepper flakes (optional)
(Season to taste)

In a large pot, medium heat, melt the butter. Gradually stir in the flour, stir constantly, cook for a minute just to cook the flour. Gradually add milk, stir constantly until thickened. (I set mine out till comes to almost room temp, if it's cold straight out of the fridge it doesn't mix into the flour very well.)
Add potatoes, onions, and celery. Slowly raise heat to med-high. Bring to a boil, stirring constantly. Reduce heat and simmer for about 10 minutes. Add remaining ingredients; stir until cheese is melted.

Servings: 8

By: Melissa Frederick

Meaty Penne

1 tablespoon olive oil
2 slices uncooked bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1/2 lb Ground Italian sausage
1 can (28 oz) diced tomatoes, undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, undrained
1 14.5oz can chicken broth
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic salt
2 cups uncooked Penne pasta (4 oz)

In 12-inch skillet, heat oil over medium-high heat. Add bacon, onion and sausage. Cook 4 to 7 minutes, stirring occasionally, until sausage is no longer pink.
Stir in tomatoes, mushrooms, broth, basil, salt, pepper and uncooked pasta. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is tender.

4-5 Servings

By:Melissa Frederick