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Christian, Homeschooling Mom of 2, Photography Lover, Southerner, Blogger, Encourager, and Prayer Warrior. I love sweet tea, my Nikon, cooking, & traveling.
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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, January 16, 2011
Taco Soup
3:18 PM | 
Posted by
Meghan
This is an amazing, yummy, and comforting recipe for those cold winter nights.
*Ingredients*
2 - 2.5 lb ground beef
1/2 - 1 large chopped onion
1 can tomato sauce
1 large can diced tomatoes
2 pkg. taco seasoning
2 cans sweet corn
1 large can kidney beans
2 smaller cans pinto beans
2 smaller cans black beans
salt/pepper
*Directions*
1. Cook meat with onions and drain
2. Add together all the other ingredients to boil.
Then simmer for 1/2 hour or more.
3. Top with cheese and sour cream.
Labels:
Thursday, January 6, 2011
Recipe: Crockpot Lasagna
12:00 AM |
Posted by
Meghan
*Ingredients*
1.5 lbs chuck
1 tsp. Italian Seasoning
1 (28oz) jar spaghetti sauce
1/3 cup water
8 Lasagna Noodles
1 (4oz) can mushrooms
1 (15oz) carton ricotta cheese
2 cups shredded mozzarella cheese
*Directions*
1. Brown meat and seasoning, drain.
2. Mix spaghetti sauce and water. Place 4 uncooked noodles in a lightly greased pot.
3. Layer with beef mixture, sauce, and mushrooms.
4. Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella.
5. Layer with remaining noodles, meat, sauce mixture, mushrooms and cheese.
6. Cover and cook on high for 1 hour then on low for 5 hours. *Optional* If you're in a time crunch, can be cooked on high for 4 hours.
Friday, December 10, 2010
Recipe: Crescent Apple Dumplings
12:00 AM |
Posted by
Meghan
This warm (or cool!) delicious treat is sure to make everyone
drool and want the recipe. The best part? It's super easy!
*Ingredients*
1 tube (8 oz) refrigerated crescent rolls
1 medium Granny Smith apple, peeled
16 red-hot candies
1/2 cup sugar
1/4 cup butter, melted
1 tsp. vanilla extract
6 tbsp. grapefruit or citrus soda
1 to 2 tsp. pumpkin pie spice
Vanilla ice cream - optional
*Directions*
1. Unroll crescent rolls and separate into eight triangles.
Cut apple into 8 wedges.
2. Place an apple wedge and two red-hots on each crescent triangle.
3. Bring up corners of dough to center; pinch edges to seal.
Place in a greased 8 in. square baking dish.
4. In a small bowl, combine the sugar, butter, and vanilla; spoon over rolls.
5. Slowly pour soda around the rolls (do not stir).
Sprinkle with pumpkin pie spice.
6. Bake at 350 degrees for 25-30 minutes or until golden brown.
7. Serve warm with ice cream if desired.
YIELD: 8 servings
Sunday, November 14, 2010
Southern Cornbread Salad
12:00 AM |
Posted by
Meghan
Absolutely delish! This is for all you Southern gals (and even those who aren't from the south, we can pretend you are, so you can join in on this yumminess). You'll get so many compliments on this and people will be begging for the recipe.
*Ingredients*
Buttermilk cornbread (recipe follows)
1 (14.5 oz) can red kidney beans, drained
1 (15 oz) can corn, drained
1 medium vidalia onion, finely chopped
1 large green bell pepper, finely chopped
2-3 ripe tomatoes, chopped
1 (8 oz) bottle ranch dressing
2 cups grated cheddar cheese
Cherry tomatoes, and parsley to garnish
Additional ranch dressing (optional)
*Directions*
1. Cut cooled cornbread into 1 inch cubes, and place cubes in a large glass bowl.
2. Layer kidney beans, corn, onion, bell pepper, and tomatoes.
3. Top layers with ranch dressing and sprinkle with cheddar cheese.
4. Chill, covered, 2-3 hours until ready to serve.
5. Garnish with cherry tomatoes and parsley and serve with additional ranch dressing.
Sunday, November 7, 2010
Scrumptious Sunday: Apple Butter Spice Cake
12:00 AM |
Posted by
Meghan
MmMmMm! Another great recipe I got from a family friend - It was too good to not share with you!
*Ingredients*
*Directions*
Sunday, October 24, 2010
Pepperoni Pizza Pasta
12:00 AM |
Posted by
Meghan
Mmm! Another mouth watering meal from Taste of Home!
*Ingredients*
1.5 cups uncooked elbow macaroni
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup sour cream
1/2 tsp. Italian seasoning
1.5 cups pizza sauce
2 cups (8 oz) shredded part-skim mozzarella cheese
30 slices of pepperoni
1 can (2 1/4 oz) sliced ripe olives, drained (optional)
*Directions*
1. Cook macaroni according to package directions; drain.
2. Stir in the eggs, parmesan cheese, sour cream, and Italian seasoning.
3. Transfer to a greased 11X7 baking dish.
4. Bake at 375 for 10 minutes.
5. Spread with pizza sauce.
6. Sprinkle mozzarella cheese; top with pepperoni and olives.
7. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
{photo credits}
*Ingredients*
1.5 cups uncooked elbow macaroni
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup sour cream
1/2 tsp. Italian seasoning
1.5 cups pizza sauce
2 cups (8 oz) shredded part-skim mozzarella cheese
30 slices of pepperoni
1 can (2 1/4 oz) sliced ripe olives, drained (optional)
*Directions*
1. Cook macaroni according to package directions; drain.
2. Stir in the eggs, parmesan cheese, sour cream, and Italian seasoning.
3. Transfer to a greased 11X7 baking dish.
4. Bake at 375 for 10 minutes.
5. Spread with pizza sauce.
6. Sprinkle mozzarella cheese; top with pepperoni and olives.
7. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
{photo credits}
Sunday, October 17, 2010
Pumpkin Cranberry Muffins
12:00 AM |
Posted by
Meghan
These are DELISH! Absolute favorite from Kraft recipes!
*Ingredients*
2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
1 cup sweetened dried cranberries
1/2 cup chopped pecans
Coarse sugar, if desired.
*Directions*
1. Heat oven to 400 degrees. Grease 12 regular- size muffin cups with shortening, or line with paper baking cups.
2. In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries, and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
3. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Sunday, September 26, 2010
Scrumptious Sunday: Spicy Vegetable Beef Soup
12:00 AM |
Posted by
Meghan
*Ingredients*
1 lb ground chuck
1 onion, chopped
2 (28 oz) jars tomatoes, peppers, and spices pasta sauce (Newman's Own Sockaroni)
1 (10.5 oz) can condensed beef broth, undiluted
1.5. cups water
1/2 cup dry red wine
1 (14.5 oz) can garlic and olive oil petite diced tomatoes, undrained
1 (10 oz) can diced tomatoes and green chiles, undrained
1 (16 oz) package frozen mixed vegetables, thawed
1/2 teaspoon pepper
*Directions*
1. Cook beef and onion in a large skillet 7 minutes, stirring until beef crumbles and is no longer pink; drain well.
2. Combine beef mixture, pasta sauce, and remaining 7 ingredients in a 5-qt. slow cooker
3. Cover and cook on high for 6 hours or low on 12 hours. Makes 4 qt's.
Sunday, September 19, 2010
Scrumptious Sunday: Mexican Dip
12:00 AM |
Posted by
Meghan
*Ingredients*
1 box cream cheese
1 can refried beans
1 (8oz) pkg shredded cheddar
1 tomato, chopped
1 can chopped green chilis
*Directions*
1. Spoon the cream cheese onto a baking dish... It's best to use the back of a spoon.
2. Spread beans on top.
3. Next, spread the green chili's, sprinkle cheese on top and spread tomatoes.
4. Bake at 350 degrees for 30 minutes. Let stand for 10 minutes.
5. Serve with tortilla chips.
Sunday, September 12, 2010
Scrumptious Sunday: Sticky Buns
12:00 AM |
Posted by
Meghan
*Ingredients*
1 (25 oz) Pkg Rich's Homestyle Roll Dough
1/2 cup chopped pecans
1 (3.5 oz) pkg butterscotch pudding mix
1/2 cup margarine
1/2 cup brown sugar
*Directions*
1. Thaw the roll dough according to pkg instructions.
2. Distribute nuts evenly in the bottom of greased bundt pan.
3. Place thawed rolls on top of nuts.
4. Sprinkle with pudding mix.
5. Combine margarine and brown sugar in a separate bowl and heat to simmer.
6. Pour mixture over dough and cover with plastic wrap.
7. Let dough rise until double in size - put in overnight before.
8. Bake in preheated oven at 375 degrees for 25-30 minutes.
9. Turn upside down on serving dish and cool on wire rack.
Sunday, September 5, 2010
Scrumptious Sunday: Slow Cooker Pot Roast
12:00 AM |
Posted by
Meghan
Who doesn't love a good, tender pot roast! Its a favorite at our house!
*Ingredients*
1.5 lb roast (I get the Tender Roast from Kroger)
1 can mushroom soup
1 can (from soup can) of water
1 pkg dried onion soup mix
*Directions*
1. Spray crockpot with Pam.
2. Place roast in the crockpot.
3. Mix together the mushroom soup and 1 can water.
4. Sprinkle dry onion soup mix on top of roast.
5. Pour the soup mixture on top of roast.
6. Cover and cook on LOW for 8-9 hours or until beef is fork-tender.
Sunday, August 8, 2010
Scrumptious Sunday: Easy Meatloaf
12:00 AM |
Posted by
Meghan
**Ingredients**
1 egg lightly beaten
1 can (10.5 ounces) condensed French onion soup, undiluted
1-1/3 cups crushed butter flavored crackers (about 33 crackers)
1 pound lean ground beef
1 can (10 3/4 ounces) condensed golden mushroom soup
**Directions**
1. In a large bowl, combine the egg, onion soup and cracker crumbs. Crumble beef over mixture and mix well.
2. Shape into a loaf. Place in a greased 11X7 or 9X13 baking dish. Bake uncovered, at 350 for 30 minutes.
3. Pour mushroom soup over loaf. Bake 1 hour longer or until meat is no longer pink and meat thermometer reads 160 degrees, drain. Let stand for 10 minutes before slicing.
Yields: 4 servings
Sunday, August 1, 2010
Scrumptious Sunday: Baked Ziti
12:00 AM |
Posted by
Meghan
MmMm! This is a favorite here at our house. I got the recipe from Taste of Home.
**Ingredients**
**Ingredients**
- 3 cups uncooked ziti or small tube pasta
- 1-3/4 cups meatless spaghetti sauce, divided
- 1 cup (8 ounces) 4% cottage cheese
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
- 1 egg, lightly beaten
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
**Directions**
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine 3/4 cup spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, egg, parsley, oregano, garlic powder and pepper. Drain pasta; stir into cheese mixture.
- In a greased 8-in. square baking dish, spread 1/4 cup spaghetti sauce. Top with pasta mixture, remaining sauce and mozzarella cheese.
- Cover and bake at 375° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Sunday, July 25, 2010
Scrumptious Sunday: Loaded Baked Potato Dip
12:00 AM |
Posted by
Meghan
This is the BEST appetizer and snack ever. My husband asks for it every football game and everytime we have company over. Its so easy and gets GREAT reviews from your little nipplers!
*Ingredients*
2 (16 oz) sour cream containers
1 (3 oz) can bacon bits
2 cups shredded cheddar cheese
1 bunch green onions, finely chopped
*Directions*
1. In medium size mixing bowl, combine all ingredients and stir well.
2. Refrigerate or serve immediately.
3. Serve with fritos, potato chips, or put on a baked potato.
*Ingredients*
2 (16 oz) sour cream containers
1 (3 oz) can bacon bits
2 cups shredded cheddar cheese
1 bunch green onions, finely chopped
*Directions*
1. In medium size mixing bowl, combine all ingredients and stir well.
2. Refrigerate or serve immediately.
3. Serve with fritos, potato chips, or put on a baked potato.
Sunday, July 18, 2010
Scrumptious Sunday: Fresh Caprise Salad
12:00 AM |
Posted by
Meghan
I made this salad and it was so delicious. All the ingredients (minus the Mozzerella and dressing) were from our garden, so it made it extra yummy!
*Ingredients*
1 small pkg of fresh mozzerella
lettuce (spring mix, romaine; optional)
tomatoes
balsamic vinaigrette or oil and vinegar dressing
fresh basil
*Directions*
1. Throw some lettuce on a plate (optional)
2. Cut as many pieces of fresh mozzerella as you'd like.
3. Slice as many tomatoes as you'd like.
4. Sprinkle fresh basil on top to your liking
5. Dash of oil and vinegar dressing
*Ingredients*
1 small pkg of fresh mozzerella
lettuce (spring mix, romaine; optional)
tomatoes
balsamic vinaigrette or oil and vinegar dressing
fresh basil
*Directions*
1. Throw some lettuce on a plate (optional)
2. Cut as many pieces of fresh mozzerella as you'd like.
3. Slice as many tomatoes as you'd like.
4. Sprinkle fresh basil on top to your liking
5. Dash of oil and vinegar dressing
Monday, July 5, 2010
Homemade Banana Pudding
8:15 PM |
Posted by
Meghan
This is my favorite July 4th recipe to make! Nothing says "American" to me like banana pudding. Even those who don't like banana pudding rant and rave about how great this is. It is very different than other recipes so enjoy!
*Ingredients*
*Directions*
1. In a large bowl, beat cream cheese until fluffy.
2. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
3. Line the bottom of a 9x13 inch dish with vanilla wafers.
4. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
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