March 29, 2012

Coleslaw dressing

1/2 cup mayo 1 T sugar 1 T apple cider vinegar 1 T milk Mix together and pour over 1 large head of shredded cabbage or 1 bag shredded cabbage Refrigerate 4 hours and serve, the longer it sets the better it gets.

March 17, 2012

Watergate salad

1 can (20 oz.) crushed pineapple in juice, undrained 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding 1 cup JET-PUFFED Miniature Marshmallows 1/2 cup chopped PLANTERS Pecans 1-1/2 cups thawed COOL WHIP Whipped Topping COMBINE first 4 ingredients in large bowl. STIR in COOL WHIP. REFRIGERATE 1 hour.

March 11, 2012

Slow cooker beef roast w/onions & potatoes

1 large sweet onion, cut in half, then cut into thin slices 3-lb boneless beef bottom round roast 3 baking potatoes, cut into 1 1/2- to 2-inch cubes 2 cloves garlic, finely chopped 1 3/4 cups Progresso® beef flavored broth (from 32-oz carton) 1 package (1 oz) onion soup mix (from 2-oz box) 1/4 cup Gold Medal® all-purpose flour Save $$$ on your favorite brands 1 In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.) 2 Cover; cook on Low heat setting 9 to 10 hours. 3 Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm. 4 In small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables. Expert Tips Warm frozen dinner rolls while the juices are thickening in the slow cooker. Cook frozen broccoli in the microwave, and the meal is ready in minutes.

March 1, 2012

Pineapple Coconut Bread

1 1/2 cups sweetened shredded coconut 1/2 cup (1 stick) unsalted butter, room temperature 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 3 large eggs 1 cup sour cream 1 can (20 ounces) pineapple chunks in juice, drained well Preheat oven to 350 degrees F. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined. Fold pineapple and 1 cup toasted coconut into batter. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.