1 1/2 cups chunky salsa
1/2 bottle creamy ranch dressing
1/2 ham in bite-sized chunks
8oz cooked rigatoni or bowtie pasta
shredded pepperjack or mozzarella cheese
cilantro, to taste
Directions
Preheat oven to 350F degrees.
Prepare sauce by stirring together salsa, ranch dressing, and ham in a large bowl. Add hot, cooked pasta and toss to coat.
Pour mixture into a 9x 11-inch greased pan.
Sprinkle top of pasta with cheese.
Place pasta dish in a 350F oven for 20-25 minutes, or until cheese is good and melted.
Remove pan from the oven.
Sprinkle cilantro over the cheese to taste.
February 23, 2009
February 6, 2009
Corn dogs
1 Package Hot Dogs
3 Packages of Jiffy Corn Muffin Mix
Directions
Preheat oven as directed on muffin mix. Spray a 9x13 dish with Pam. Mix corn muffin mix as directed & pour into baking dish. Now push hot dogs into muffin mix until completely covered. Bake as directed on Jiffy corn muffin box and enjoy.
3 Packages of Jiffy Corn Muffin Mix
Directions
Preheat oven as directed on muffin mix. Spray a 9x13 dish with Pam. Mix corn muffin mix as directed & pour into baking dish. Now push hot dogs into muffin mix until completely covered. Bake as directed on Jiffy corn muffin box and enjoy.
February 5, 2009
Chicken salad
A simple chicken salad that is perfect atop mixed greens.
Ingredients
1 Whole cooked chicken or 2 large cans of chicken
1/2 pack of shredded almonds
1 cup of diced green grapes
1 cup mayonnaise
1 cup of raspberry/hazelnut dressing
1 cup diced celery
Directions
Shred the chicken into a fine texture using a fork or your fingers. Take the other ingredients and mix them all together with the chicken. Serve chilled or warm with bread, crackers, on mixed greens or just eat alone.
Ingredients
1 Whole cooked chicken or 2 large cans of chicken
1/2 pack of shredded almonds
1 cup of diced green grapes
1 cup mayonnaise
1 cup of raspberry/hazelnut dressing
1 cup diced celery
Directions
Shred the chicken into a fine texture using a fork or your fingers. Take the other ingredients and mix them all together with the chicken. Serve chilled or warm with bread, crackers, on mixed greens or just eat alone.
February 3, 2009
Chocolate fondue
1 11-1/2-ounce package milk chocolate pieces
1/4 cup milk
1 tablespoon crunchy peanut butter
Milk
Assorted fruits (such as star fruit or carambola slices, orange sections, whole strawberries, pear slices, banana slices, apple slices)
Angel-food cake or pound cake cubes
Marshmallows
Directions
1. In the top of a double boiler placed over gently simmering water, or in heavy small saucepan, combine the chocolate pieces and 1/4 cup milk. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in the peanut butter. Cook and stir till heated through. Stir in additional milk, 1 tablespoon at a time, until desired consistency.
2. Pour mixture into a fondue pot; place over fondue burner set on low. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add milk 1 tablespoon at a time.) Makes 5 (1/4-cup) servings.
Chocolate S'Mores Fondue: Prepare as above except omit peanut butter. Pour mixture into a fondue pot; place over fondue burner set on low. Add 1 tablespoon marshmallow creme to the center. Do not stir. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. It will take about 1-1/2 minutes for the flame to burn down.) Carefully swirl the mixture after flame has subsided. Sprinkle 1 tablespoon graham cracker crumbs over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.
Flaming Turtle Fondue: Prepare as above except omit peanut butter. Stir in 2 tablespoons caramel ice cream topping. Cook and stir until heated through. Pour mixture into a fondue pot; place over fondue burner set on low. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. This will take about 1-1/2 minutes) After the flame burns down, sprinkle 1 tablespoon finely chopped pecans over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.
Nutrition Facts
Servings Per Recipe 5 (1/4-cup) servings Calories 374, Total Fat (g) 22, Saturated Fat (g) 12, Cholesterol (mg) 17, Sodium (mg) 69, Carbohydrate (g) 38, Fiber (g) 3, Protein (g) 8, Vitamin C (DV%) 0, Calcium (DV%) 2, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
1/4 cup milk
1 tablespoon crunchy peanut butter
Milk
Assorted fruits (such as star fruit or carambola slices, orange sections, whole strawberries, pear slices, banana slices, apple slices)
Angel-food cake or pound cake cubes
Marshmallows
Directions
1. In the top of a double boiler placed over gently simmering water, or in heavy small saucepan, combine the chocolate pieces and 1/4 cup milk. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in the peanut butter. Cook and stir till heated through. Stir in additional milk, 1 tablespoon at a time, until desired consistency.
2. Pour mixture into a fondue pot; place over fondue burner set on low. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add milk 1 tablespoon at a time.) Makes 5 (1/4-cup) servings.
Chocolate S'Mores Fondue: Prepare as above except omit peanut butter. Pour mixture into a fondue pot; place over fondue burner set on low. Add 1 tablespoon marshmallow creme to the center. Do not stir. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. It will take about 1-1/2 minutes for the flame to burn down.) Carefully swirl the mixture after flame has subsided. Sprinkle 1 tablespoon graham cracker crumbs over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.
Flaming Turtle Fondue: Prepare as above except omit peanut butter. Stir in 2 tablespoons caramel ice cream topping. Cook and stir until heated through. Pour mixture into a fondue pot; place over fondue burner set on low. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. This will take about 1-1/2 minutes) After the flame burns down, sprinkle 1 tablespoon finely chopped pecans over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.
Nutrition Facts
Servings Per Recipe 5 (1/4-cup) servings Calories 374, Total Fat (g) 22, Saturated Fat (g) 12, Cholesterol (mg) 17, Sodium (mg) 69, Carbohydrate (g) 38, Fiber (g) 3, Protein (g) 8, Vitamin C (DV%) 0, Calcium (DV%) 2, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
February 2, 2009
Cheese fondue
1 clove garlic, halved
1 cup light beer
1/2 teaspoon instant chicken bouillon granules
2 tablespoons cornstarch
2 tablespoons cold water
1 cup shredded American cheese (4 ounces)
2 cups shredded sharp cheddar cheese (8 ounces)
Assorted items for dipping (French or Italian bread cubes, breadsticks, broccoli florets, red sweet pepper pieces, soft pretzels, and/or precooked baby sunburst squash)
Directions
1. Rub the bottom and sides of a heavy metal fondue pot* with the garlic halves; discard garlic. In fondue pot, combine the beer and bouillon. Bring to boiling over medium-high heat.
2. In a small bowl, stir together cornstarch and the water. Add cornstarch mixture in a steady stream to beer mixture while stirring with a heat-resistant rubber spatula or wooden spoon. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Gradually stir in shredded cheeses, stirring after each addition until cheese melts.
3. Place fondue pot over fondue burner. Serve immediately with desired items for dipping. Spear item with a fondue fork or wooden skewer; dip into cheese mixture, swirling to coat. (Fondue will thicken as it holds over the burner.) Makes 6 to 8 servings.
4. Note: If you want to use a ceramic fondue pot, prepare fondue in a medium saucepan as above through Step 2. Transfer cheese mixture to ceramic pot and continue as directed in step 3.
Nutrition Facts
Calories 258, Total Fat (g) 18, Saturated Fat (g) 12, Cholesterol (mg) 57, Sodium (mg) 580, Carbohydrate (g) 6, Fiber (g) 0, Protein (g) 14, Percent Daily Values are based on a 2,000 calorie diet
1 cup light beer
1/2 teaspoon instant chicken bouillon granules
2 tablespoons cornstarch
2 tablespoons cold water
1 cup shredded American cheese (4 ounces)
2 cups shredded sharp cheddar cheese (8 ounces)
Assorted items for dipping (French or Italian bread cubes, breadsticks, broccoli florets, red sweet pepper pieces, soft pretzels, and/or precooked baby sunburst squash)
Directions
1. Rub the bottom and sides of a heavy metal fondue pot* with the garlic halves; discard garlic. In fondue pot, combine the beer and bouillon. Bring to boiling over medium-high heat.
2. In a small bowl, stir together cornstarch and the water. Add cornstarch mixture in a steady stream to beer mixture while stirring with a heat-resistant rubber spatula or wooden spoon. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Gradually stir in shredded cheeses, stirring after each addition until cheese melts.
3. Place fondue pot over fondue burner. Serve immediately with desired items for dipping. Spear item with a fondue fork or wooden skewer; dip into cheese mixture, swirling to coat. (Fondue will thicken as it holds over the burner.) Makes 6 to 8 servings.
4. Note: If you want to use a ceramic fondue pot, prepare fondue in a medium saucepan as above through Step 2. Transfer cheese mixture to ceramic pot and continue as directed in step 3.
Nutrition Facts
Calories 258, Total Fat (g) 18, Saturated Fat (g) 12, Cholesterol (mg) 57, Sodium (mg) 580, Carbohydrate (g) 6, Fiber (g) 0, Protein (g) 14, Percent Daily Values are based on a 2,000 calorie diet
February 1, 2009
pizza fondue
8 ounces bulk Italian sausage
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
2 26- to 30-ounce jar meatless spaghetti sauce
2 cups sliced fresh mushrooms
1 3 1/2-ounce package pepperoni or Canadian-style bacon, chopped
2 teaspoons dried basil or oregano, crushed
1 cup sliced, pitted ripe olives (optional)
1/2 cup chopped green sweet pepper (optional)
Vegetable dippers, mozzarella or provolone cheese cubes, or whole grain bread cubes
Directions
1. In a large skillet cook the sausage, onion, and garlic until meat is brown. Drain off fat.
2. In a 3-1/2- or 4-quart slow cooker combine spaghetti sauce, mushrooms, pepperoni, and basil. Stir in the sausage mixture.
3. Cover and cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper; cover and cook for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue. Makes 5-1/2 cups dip.
Nutrition Facts
Servings Per Recipe about 5-1/2 cups dip Calories 141, Total Fat (g) 9, Saturated Fat (g) 3, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 15, Sodium (mg) 671, Carbohydrate (g) 9, Total Sugar (g) 6, Fiber (g) 2, Protein (g) 6, Vitamin C (DV%) 92, Calcium (DV%) 2, Iron (DV%) 27, Percent Daily Values are based on a 2,000 calorie diet
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
2 26- to 30-ounce jar meatless spaghetti sauce
2 cups sliced fresh mushrooms
1 3 1/2-ounce package pepperoni or Canadian-style bacon, chopped
2 teaspoons dried basil or oregano, crushed
1 cup sliced, pitted ripe olives (optional)
1/2 cup chopped green sweet pepper (optional)
Vegetable dippers, mozzarella or provolone cheese cubes, or whole grain bread cubes
Directions
1. In a large skillet cook the sausage, onion, and garlic until meat is brown. Drain off fat.
2. In a 3-1/2- or 4-quart slow cooker combine spaghetti sauce, mushrooms, pepperoni, and basil. Stir in the sausage mixture.
3. Cover and cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper; cover and cook for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue. Makes 5-1/2 cups dip.
Nutrition Facts
Servings Per Recipe about 5-1/2 cups dip Calories 141, Total Fat (g) 9, Saturated Fat (g) 3, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 15, Sodium (mg) 671, Carbohydrate (g) 9, Total Sugar (g) 6, Fiber (g) 2, Protein (g) 6, Vitamin C (DV%) 92, Calcium (DV%) 2, Iron (DV%) 27, Percent Daily Values are based on a 2,000 calorie diet
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