1 pound ground beef
1 1-pound package tater tots
2 10-ounce cans condensed cream of mushroom soup (or 3 cans if you want it extra creamy)
1 or 2 14-ounce cans vegetables (whole-kernel corn, green beans, etc.)
Onion and garlic powder (optional)
Preheat oven to 350 degrees.
While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.
Spread the beef in the bottom of a 2- to 2½-quart baking dish.
Drain the liquid off the vegetables and spread them over the meat.
Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do not mix it with anything.
Arrange a layer of tater tots over the top of that.
Bake, uncovered, at 350 degrees for 50 minutes.
8 ounces uncooked ziti (short tube-shaped pasta)
1/2 cup hot water
1 (12-ounce) bottle roasted red bell peppers, drained
1 (8-ounce) block fat-free cream cheese, softened
1 tablespoon olive oil
1/8 teaspoon salt
8 ounces large shrimp, peeled, deveined, and chopped
8 ounces bay scallops
4 garlic cloves, minced
1 tablespoon chopped fresh parsley
3/4 cup (3 ounces) shredded sharp provolone cheese
How to Make It
Step 1 Preheat oven to 400°.
Step 2 Cook pasta according to the package directions, omitting salt and fat. Drain well.
Step 3 Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides.
Step 4 Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven.
Step 5 Preheat broiler.
Step 6 Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes.
Let the dish stand a few minutes after it emerges from the oven so the sauce can set
2 lb. strawberries
2 sleeves graham crackers
1 -8 oz. pkg. cream cheese, room temperature
1 -14 oz. can sweetened condensed milk
2- 3.4 oz. pkg. instant cheesecake flavored pudding
3 cu. milk
1- 12 oz. carton whipped topping, divided
Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.
Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.
Recipe Source : South Your Mouth
3-4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess fat
1 packet au jus mix, (1 oz), or brown gravy mix
1 packet ranch mix, (1 oz)
1/4 cup unsalted butter
8-10 pepperoncini peppers
Place the chuck roast into a 6-quart slow cooker.
Sprinkle au jus mix and ranch mix on top of the roast.
Add butter and peppers around the roast.
Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.
Remove cover and shred the roast using two forks.
Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.
Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.
Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.
Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.
After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes). After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.
Carefully remove the lid and transfer the roast to a plate and serve.
Preheat oven to 350°F (175°C).
Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.
Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.
Transfer to the oven and roast for 3-4 hours until the meat is fork-tender.
Don’t add liquid to the crockpot: There’s no need to add any liquid to the slow cooker, unlike with the Instant Pot or oven methods. The slow cooker traps steam generated from cooking, keeping the roast moist. In addition, it also draws the juices from the meat. So you will get more flavorful meat and gravy if you don’t add any liquid.
To add potatoes and carrots: You can add vegetables such as carrots and potatoes (small yukon gold or quartered russet) in the last 2 hours of cooking, making it a complete meal.
To reheat: Leftover Mississippi roast keeps well in the fridge for up to 4 days when wrapped properly. It’s best to reheat in a skillet for about 10 minutes or until cooked through.
To freeze: You can also store it in a freezer-friendly container for up to 2 months.
8 ounces dried apples or dried peaches
1 cup water
1/3 cup sugar
1 tablespoon butter
1 tsp. cinnamon or apple pie spice
1 can jumbo refrigerated flaky biscuits
vegetable oil, for frying
Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
If using fresh apples: For the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat, mash slightly and cool.)
Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.
Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don’t rush it because you want to make sure the biscuit is cooked completely through.
Drain well on paper towels.
Source : allrecipes.com
Chicken & Green Chili Enchiladas
Start with shredded chicken. I used 3 chicken breasts I braised in chicken broth with garlic, onion, black pepper, cayenne, poultry seasoning and cumin. Cook breasts for 45-50 min. Let cool and shred. I keep about 1/2 cup of cooking liquid to add to the chicken for moisture.
2 tablespoons olive oil
2 1/2 tablespoons flour
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon salt
2 cups vegetable broth
1 tablespoon apple cider vinegar
Salt & pepper to taste
In a heavy pot heat olive oil until hot and add flour and all dry seasonings. Whisk for about 2 minutes and add tomato paste and vegetable broth. Simmer about 5 minutes whisking often. It will start to thicken. Turn off heat and add the apple cider vinegar and more salt and pepper to taste.
3 cups cheese. I use Mexican blend
1 small can green chili’s
Flour or corn tortillas
Pour enough sauce on the bottom of your pan to cover. Coat each tortilla in sauce and add chicken roll up and place in pan. When done pour over more sauce to cover enchiladas and add cheese to cover and green chili’s and a sprinkle of dried cilantro. Bake at 350 for 25 min until heated through.
2-4 petite steaks *see note
salt and pepper to taste
garlic powder to taste
1 tablespoon olive oil
2-4 pounds baby potatoes, diced
2-6 tablespoons salted butter, soft enough to mash with a fork one tablespoon per steak, plus two tablespoons for the potatoes
2 teaspoons minced garlic
1 teaspoon dried Italian herb blend
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
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Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.
Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned. Transfer to a plate and set aside.
Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.
Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.
I’ve tried this with several cuts of beef and all have worked out to be delicious. I just look for the right size – steaks small enough in a 12-inch skillet and still cram a bunch of potatoes in there (usually steaks that are about 4-6 inches long), and a decent price. The steaks should be about 1 inch thick (I recommend staying away from very thin cuts as they will cook too quickly and end up overdone at the end!).
Any oven-safe skillet will work but I highly recommend a cast-iron pan because it is the best for getting that awesome sear on your steak.
1 cup butter, softened
1/2 cup confectioners’ sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
Preheat the oven to 375 degrees F (190 degrees C).
Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.
1 box Penne Pasta
1lb Shrimp (peeled and deveined)
3 C Fresh Chopped Spinach, Kale or Arugula (do not use frozen)
1 C Mozzarella or Swiss Cheese
3 Garlic cloves (minced)
2 tsp Salt, Pepper & Garlic Salt
8 C Water
2 T Butter
1 T Oil
- Make pasta according to pkg. Last 5 mins of cooking add your shrimp to pasta water. Cook until no longer pink. Drain all but 1 C of water for next step. Keep pasta and shrimp warm.
- In a pan add oil & butter over Med heat. When butter melts add, pasta to pan. Toss to coat. Season. Cook for 2 mins, stirring often.
- Next, add spinach, cook for 1 min until wilted (add ⅓ cup more water here if necessary to steam/cook spinach) Last add shrimp and cheese. Stir gently until cheese melts. Do not overcook. Add more seasonings to taste. Garnish with dried cilantro.
Enjoy… And please share.
Feel free to try this amazing ; it is simple and simple things are always beautiful
☞ 1 (7 ounce) box milk chocolate chips
☞ 17 large marshmallows
☞ 1 tsp pure vanilla extract
☞ 1 cup chopped nuts
☞ 2 cups white sugar
☞ 2 cup evaporated milk
☞ 1 tsp unsalted butter
☞1 tsp salt
1 – Blend milk/sugar/butter and salt in a pot . bring to a boil , and cook 5 min , stirring permanently .
2 – and Add in chocolate chips; cook until melted.
3 – Remove of heat; add in vanilla ,marshmallows, and nuts. Mix well.
ENJOY FRIENDS !!