February 25, 2010

Amish casserole

2 cups raw hamburger
2 cups raw potatoes, sliced
2 cups celery, chopped
1/2 cup onions, diced
2 teaspoons salt or less
1/4 teaspoon pepper
1 cup green pepper, diced
2 cups canned tomatoes
1 medium onion, thinly sliced (optional)
Grease a casserole dish. Sprinkle each layer with salt and pepper before adding the next layer.

Place potatoes in the bottom of the casserole Add the layer of celery. Add the layer of hamburger Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture.

Bake for 2 hours at 350 degrees F.

February 23, 2010

M & M rice krispies treats

6 TBSP butter or margarine
6 cups mini marshmallows
6 cups Rice Krispies
1-2 cups crunchy peanut butter - for added flavor (optional)
3 cups M&M's, either regular or mini size - plain works better than peanut

Spray a large cookie sheet with nonstick spray. Melt the butter in a large sauce pan over medium heat; stir using a wooden spoon. Add the marshmallows and peanut butter stirring until melted. Remove from heat right away and stir in the Rice Krispies and then the M&M's until fully coated. Pour out on to the cookie sheet and press down with the wooden spoon. Let cool; cut with a pizza cutter or what ever works for the pan you used. ENJOY!

Cook Time: 10 Min

February 22, 2010

Pulled pork fajitas in the crock pot

1 pork boneless loin roast (2 1/2 lb), trimmed of fat
2 tablespoons fajita seasoning (from 3-oz container)
1 cup Old El Paso® Thick ‘n Chunky salsa
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed
2 packages (11.5 oz each) Old El Paso® flour tortillas for burritos (16 tortillas), warmed
2 cups shredded Mexican-style taco cheese (8 oz)
1 cup sour cream, if desired

1. Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.
2. Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.

Thanks to Pillsbury

February 21, 2010

Soft pretzels

1 tablespoon of yeast
1 teaspoon of honey
1 1/3 cups of flour
1 teaspoon of salt (optional)

Dissolve yeast in a 1/2 cup of warm water. Add honey, salt, and flour to the yeast, mix well and knead well. Roll dough into pretzel shapes or letters with your hands. Bake at 425 degrees for ten to fifteen minutes or until golden-brown. Sprinkle with cinnamon, salt, or garlic (optional) We double the batch because they are great.

Cook Time: 15 Min
Servings: 12

By Kathy Lindenmuth

February 18, 2010

Banana's Foster Pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (8 oz) cream cheese, softened
1 package (5.3 oz) goat cheese
1/4 cup granulated sugar
1 teaspoon vanilla
6 small bananas, sliced
6 tablespoons unsalted butter
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon rum extract
Milk, if desired
Coarse sugar, if desired

1. Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, beat cream cheese, goat cheese, granulated sugar and vanilla with electric mixer on high speed until smooth. Spread in crust-lined plate; top with banana slices.
2. In 1-quart saucepan, heat butter, brown sugar, cinnamon and nutmeg over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat; stir in rum extract. Pour over bananas. Top with second crust and flute; cut slits in several places. Brush with milk; sprinkle with coarse sugar.
3. Cover edge with strips of foil to prevent excessive browning; bake 30 minutes. Remove foil; bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving. Store covered in refrigerator.

Kandace Kanzler of Louisville, Kentucky, won 1st place with this recipe at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Kentucky State Fair.

February 17, 2010

Fresh Strawberry Cake

1 Package White Cake Mix
1 3 ounce package Strawberry Jell-O
¾ cup Wesson oil
¼ cup water
4 eggs
½ package frozen strawberries (small package)
Mix all ingredients together with mixer for four minutes. Bake in two layer (9 inch) pans well greased - for 55 to 60 minutes at 325 degrees.

1 Package powder sugar
¼ cup butter
¼ teaspoon salt
½ package frozen strawberries
Mix above ingredients together watch mixing the juice from the strawberries. You may not need all that is in this amount. Spread on top and sides of cake.

Recipe courtesy of Maryhelen Johnson

February 16, 2010

Elly's lasagna

1 lb. lasagna noodles
1 (15 oz) container Ricotta cheese
1/2 cup grated pecorino romano or parmesan cheese
1 egg, beaten
parsley, to taste
ground pepper, to taste
1 batch meatsauce (recipe follows)
2 cups shredded mozzarella cheese

Preheat oven to 350.

Boil lasagna noodles in salted water until al dente.

In a small mixing bowl, mix together ricotta, romano, beaten egg, black pepper and parsley.

Spray a little oil over a large baking dish. Spread a thin layer of meatsauce over the bottom and then layer the lasagna as desired, alternating noodles/ricotta/meatsauce. End with a thin layer of meatsauce.

Top with mozzarella cheese.

Cover with aluminum foil. Bake in preheated oven for 35 minutes. Remove foil and bake for an additional 10.


1-2 Tbsp olive oil
1 large onion, diced
2-3 cloves garlic, minced
1 lb. ground beef
1/2 lb. ground sausage or 2 Italian sausage links, casings removed
1/2 can (3 oz) tomato paste
1 28oz can crushed tomatoes
1/4 cup red wine
1/2 cup beef broth
pinch of red pepper flakes
1 bay leaf
oregano, to taste
basil, to taste
parsley, to taste
salt (a tsp or so, to taste) and pepper

In a large saute pan, heat the oil. Add the onion and cook until translucent. Add the garlic and saute until fragrant.

Add the sausage and ground beef, crumbling and browning. Drain.

Add the remaning ingredients. Bring to a boil, then reduce to a simmer.

Simmer covered (or uncovered, for a slightly thicker sauce) for an hour or longer.

Thanks to sunny fm

February 8, 2010

Cranberry Tea Punch

Cranberry Tea Punch
By Michele Rhodes

A holiday drink everyone will love. Also a great drink for parties!

6 tea bags
32oz cranberry juice
32oz white grape juice
cinnamon sticks

Boil 1/2 gallon water and then brew tea for 4 minutes. Add both juices. Keep hot and serve over a cinnamon stick.

Servings: 6