¾ lb. Hamburger. browned and drained
¾ lb. Italian Sausage, browned and drained
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Garlic powder
1/2 tsp. Italian Seasoning
1/8 tsp. Ground Red Pepper
1 lb. Mozzarella cheese, Grated
1 Medium onion, Chopped
1 Package Pepperoni
1 lb. Rigatoni noodles cooked and drained
1 can cream of mushroom soup (10oz.)
1 Jar Pizza Sauce (14oz.)
1 Can mushrooms (6oz.)
Fry hamburger and sausage, drain grease. Stir in salt, pepper, garlic powder, Italian seasoning and red pepper together mix with hamburger and sausage. Layer the ingredients in a crockpot in the following order: Meat, Noodles, Cheese, Soup, Onions, Pizza sauce, Pepperoni, Mushrooms and Juice. Cook 4 hours on Low.
March 18, 2009
March 17, 2009
Corned beef & cabbage crockpot style
3 carrotts, cut into 1 inch pieces
2-3 onions, quartered
3-4 lb corned beef brisket (w/ seasoning packet)
10 small red potatoes, halved
1 small head cabbage, cut into wedges
2 teaspoon dry mustard
2 teaspoon garlic powder
1 sprig thyme
1 teaspoon sugar
12 ounces Guinness stout
1 cup water
1 teaspoon salt
1 teaspoon pepper
Place carrots in bottom of crock pot, add brisket and onions. Mix together beer, water, sugar, dry mustard, garlic powder, thyme, salt & pepper. Pour over brisket. Cover and cook on low for 8 hours. Remove carrots and onions, set aside. Add cabbage and potatoes and cook on high at least 2 more hours. Push cabbage down a couple of times as it cooks. Return carrots and onions to crock pot for a few minutes to warm. Slice corned beef thinly, across the grain. Plate up with the veggies and pour a little juice over all.
Happy St. Patrick’s Day
2-3 onions, quartered
3-4 lb corned beef brisket (w/ seasoning packet)
10 small red potatoes, halved
1 small head cabbage, cut into wedges
2 teaspoon dry mustard
2 teaspoon garlic powder
1 sprig thyme
1 teaspoon sugar
12 ounces Guinness stout
1 cup water
1 teaspoon salt
1 teaspoon pepper
Place carrots in bottom of crock pot, add brisket and onions. Mix together beer, water, sugar, dry mustard, garlic powder, thyme, salt & pepper. Pour over brisket. Cover and cook on low for 8 hours. Remove carrots and onions, set aside. Add cabbage and potatoes and cook on high at least 2 more hours. Push cabbage down a couple of times as it cooks. Return carrots and onions to crock pot for a few minutes to warm. Slice corned beef thinly, across the grain. Plate up with the veggies and pour a little juice over all.
Happy St. Patrick’s Day
March 16, 2009
Brownie delight
Your favorite boxed brownie mix
3 6-ounce chocolate bars with almond & toffee chips (I used the Symphony bars)
Make batter according to the box. Pour half the batter in a greased 9x13 baking pan. Place the 3 candy bars in the batter. Cover with the remaining batter and bake as per the box instructions. SO GOOD!!
3 6-ounce chocolate bars with almond & toffee chips (I used the Symphony bars)
Make batter according to the box. Pour half the batter in a greased 9x13 baking pan. Place the 3 candy bars in the batter. Cover with the remaining batter and bake as per the box instructions. SO GOOD!!
Corned beef & Cabbage Casserole
By Michele M. Brown
Description
This casserole is quick, easy and is a good substitute for rolling cabbage rolls!
Ingredients
3 cans of corned beef (or fresh cooked and shredded corned beef can be used)
1 medium onion
2 cloves fresh garlic
1 head of raw green cabbage chopped into bite size pieces
3 cups cooked long grain white rice
2 jars Ragu Chunky Garden Combination Spaghetti Sauce (27.5 oz jar)
1 T. olive oil
Directions
Peel and chop onion and garlic. Heat skillet with olive oil and saute onion and garlic until onions are clear, slightly browning. In large mixing bowl smash up the canned corn beef, adding the cooked onion/garlic until mixed well and meat is crumbled well. Add the cooked rice, all of the spaghetti sauce and the cabbage and mix well (more sauce can be added if needed, depending on how much cabbage is used.) Lightly coat 13 x 9” glass baking dish with olive oil (or spray) and fill with mixture. Bake in hot oven at 400 degrees for approx. 45 min. (or until cabbage is tender). Remove and let set for 15 min. before serving. Great with cornbread muffins and iced tea!
Prep Time: 20 Min
Cook Time: 45 Min
Total Time: 1 Hr 5 Min
Description
This casserole is quick, easy and is a good substitute for rolling cabbage rolls!
Ingredients
3 cans of corned beef (or fresh cooked and shredded corned beef can be used)
1 medium onion
2 cloves fresh garlic
1 head of raw green cabbage chopped into bite size pieces
3 cups cooked long grain white rice
2 jars Ragu Chunky Garden Combination Spaghetti Sauce (27.5 oz jar)
1 T. olive oil
Directions
Peel and chop onion and garlic. Heat skillet with olive oil and saute onion and garlic until onions are clear, slightly browning. In large mixing bowl smash up the canned corn beef, adding the cooked onion/garlic until mixed well and meat is crumbled well. Add the cooked rice, all of the spaghetti sauce and the cabbage and mix well (more sauce can be added if needed, depending on how much cabbage is used.) Lightly coat 13 x 9” glass baking dish with olive oil (or spray) and fill with mixture. Bake in hot oven at 400 degrees for approx. 45 min. (or until cabbage is tender). Remove and let set for 15 min. before serving. Great with cornbread muffins and iced tea!
Prep Time: 20 Min
Cook Time: 45 Min
Total Time: 1 Hr 5 Min
Stuffed cabbage
1 lb. ground sirloin
1 lb. lean ground pork
2 cups cooked rice
1 med. onion chopped fine
1 tsp salt
1 tsp pepper
1 large head cabbage, outer leaves removed,set aside,the rest blanched,large vein removed
2 large cans tomato soup
3/4 cup water
1 tbsp. vinegar
Directions
Spray a casserole dish, or oven proof dutch oven with non stick spray. Line bottom with a couple of the reserved outer cabbage leaves. ( lapprox. 3 qt. size, depending on how much you want to make)Cook rice, drain, and cool. Mix together meats, rice, onion, salt and pepper.Take approx. 2-3 tbsp. of meat mixture( this will vary on leaf size)place on leaf, roll. ( to roll, place meat towards bottom of leaf, fold in sides, roll up, making sure the "end" is on the underside of the roll.)Layer snugly in bottom of pan. Spoon some soup over this. Continue layering, and adding soup. Once you reach the top layer,pour remaining soup over the rolls, pour the vinegar on top. Cover with any remaining cabbage leaves( I always use the small ones from the middle, that are too small to roll, and any remaining outer leaves. ) Spray a piece of foil with non stick spray, cover the rolls with that, then put dutch oven/casserole lid on top of this. Bake in a preheated 325 oven for 3 hours.( lalternately you can do this in a crock pot, but, the flavor just is not the same)
Prep Time: 25 Min
Cook Time: 2 Hr
Total Time: 2 Hr 25 Min
Servings: 8
By Mary Prickett
1 lb. lean ground pork
2 cups cooked rice
1 med. onion chopped fine
1 tsp salt
1 tsp pepper
1 large head cabbage, outer leaves removed,set aside,the rest blanched,large vein removed
2 large cans tomato soup
3/4 cup water
1 tbsp. vinegar
Directions
Spray a casserole dish, or oven proof dutch oven with non stick spray. Line bottom with a couple of the reserved outer cabbage leaves. ( lapprox. 3 qt. size, depending on how much you want to make)Cook rice, drain, and cool. Mix together meats, rice, onion, salt and pepper.Take approx. 2-3 tbsp. of meat mixture( this will vary on leaf size)place on leaf, roll. ( to roll, place meat towards bottom of leaf, fold in sides, roll up, making sure the "end" is on the underside of the roll.)Layer snugly in bottom of pan. Spoon some soup over this. Continue layering, and adding soup. Once you reach the top layer,pour remaining soup over the rolls, pour the vinegar on top. Cover with any remaining cabbage leaves( I always use the small ones from the middle, that are too small to roll, and any remaining outer leaves. ) Spray a piece of foil with non stick spray, cover the rolls with that, then put dutch oven/casserole lid on top of this. Bake in a preheated 325 oven for 3 hours.( lalternately you can do this in a crock pot, but, the flavor just is not the same)
Prep Time: 25 Min
Cook Time: 2 Hr
Total Time: 2 Hr 25 Min
Servings: 8
By Mary Prickett
March 15, 2009
Honey Cranberry Chicken salad
Ingredients
4 cups chopped cooked chicken
3 celery ribs, diced (about 1 1/2 cups)
1 cup sweetened dried cranberries
1/2 cup chopped pecans, toasted
1 1/2 cups mayonnaise
1/3 cup orange-blossom honey
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped toasted pecans
Preparation
Stir together first 4 ingredients.
Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired.
Teresa Mosher, Bradenton, Florida, Southern Living, MARCH 2004
4 cups chopped cooked chicken
3 celery ribs, diced (about 1 1/2 cups)
1 cup sweetened dried cranberries
1/2 cup chopped pecans, toasted
1 1/2 cups mayonnaise
1/3 cup orange-blossom honey
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped toasted pecans
Preparation
Stir together first 4 ingredients.
Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired.
Teresa Mosher, Bradenton, Florida, Southern Living, MARCH 2004
March 14, 2009
Lemon bars
Recipe courtesy Paula Deen
Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 45 min Level:
Easy Serves:
16 bars Ingredients
Crust:
2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
Pinch salt
2 sticks butter, at room temperature, plus more for greasing
Filling:
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Directions
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 45 min Level:
Easy Serves:
16 bars Ingredients
Crust:
2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
Pinch salt
2 sticks butter, at room temperature, plus more for greasing
Filling:
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Directions
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
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