Wednesday, December 29, 2010

Macaroni Salad

1 lb. macaroni
1 cup diced celery
2 diced carrots
1 diced green pepper

1/2 cup vinegar
3/4 cup sugar
1/2 can sweetened condensed milk
1 cup mayonnaise

Cook pasta according to directions; rinse with cold water and drain. Add celery, carrots, and green pepper. Mix dressing together and toss with salad.

Barbecue Beefburgers (for a crowd)

5 lbs. ground beef
5 tsp. chili powder
2 onions, chopped
2 1/2 cups water
2 1/2 cups ketchup
1 T. Worcestershire sauce
5 tsp. dry mustard
1 cup dry quick oatmeal

Brown ground beef and onion. Drain and add chili powder. Boil water, ketchup and dry mustard for 3 minutes and pour over beef. Cook mixture 25 minutes. Top with oatmeal and cook 1 minute longer.
*Great make-ahead meal to put in the crock pot.

Striped Delight

35 oreo cookies, finely crushed
6 T. butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 T. cold milk
1 tub (12 oz.) Cool Whip
3 1/4 cups cold milk
2 pkgs. (4 serving size each) chocolate instant pudding

Mix crushed cookies and butter in bowl. Press firmly onto bottom of 9x13 pan. Refrigerate for 10 minutes.

Beat cream cheese, sugar and 2 T. milk in bowl with wire whisk until well blended. Gently stir in 1 1/4 cups of the cool whip. Spread over crust.

Pour 3 1/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Pour over cream cheese layer. Let stand for 5 minutes or until thickened. Drop remaining cool whip by spoonfuls over pudding; spread to cover pudding.

Refrigerate at least 4 hours before serving.

Cookie Dough Topped Brownies

1 brownie mix along with ingredients needed for mix
1/2 cup butter or margarine
1/2 cup brown sugar
1/4 cup sugar
3 T. milk
1 tsp. vanilla
1 cup flour
1 cup chocolate chips

Prepare brownies as directed on package. Bake as directed for 9x13 pan. Combine butter, sugars, milk, vanilla, and flour. Fold in chocolate chips. Spread on top of cooled brownies.

Chocolate Revel Bars

1 cup butter or margarine
2 cups packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
3 cups quick-cooking rolled oats
1 14-oz. can sweetened condensed milk
1 12-oz. package semisweet chocolate chips
2 tsp. vanilla

Set aside 2 T. of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 tsp. vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 2 tsp. vanilla.
Press two-thirds (about 3 1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
Bake in a 350 degree oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool before cutting.

Mom's Oreo Ice Cream Dessert

1 package Oreo cookies, crushed
1 jar Hershey's Hot Fudge Topping
1/2 gallon vanilla ice cream

Put half the oreos in a 9x13 pan. Then top with

half a jar of fudge sauce (microwave just enough to spread).

Then top with vanilla ice cream. (soften slightly ahead of time, cut in slices to lay on top of syrup)

Pour rest of fudge sauce on and then top with remaining oreos.

Crescent Pork Pie

1 lb. ground pork
1 pkg. spaghetti seasoning mix
1 - 6 oz. can tomato paste
3/4 cup water
1 can quick crescent dinner rolls
Parmesan cheese
2 cups Mozzarella cheese

Brown pork; drain. Stir in seasoning mix, tomato paste and water. Simmer 10 minutes. Separate dough into 8 triangles and spread in deep pie dish to form crust. Sprinkle the crust with Parmesan cheese and then add the meat mixture. Top with Mozzarella cheese. Bake 15 to 20 minutes at 400 degrees.

Rhubarb Bars

1 cup flour
5 T. sugar
1/2 cup softened butter

Mix and press in a greased 9x13 pan. Bake for 10 minutes at 350.

2 eggs slightly beaten
1/4 tsp. salt
1 1/2 cups sugar
1/4 cup flour
8 oz. cream cheese

Mix. Add 2 cups chopped rhubarb and pour over baked crust.

5 T. powdered sugar
1/2 cup butter
1 cup flour

Mix together. Crumble and sprinkle over filling. Bake at 350 for 40 - 45 minutes.

Funfetti Cookies

1 box Funfetti cake mix
1/3 cup oil
2 eggs
1 can Funfetti frosting

In a large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness. Bake at 375 for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Peanut Butter Chocolate Bars

1 pouch Betty Crocker peanut butter cookie mix
3 T. oil
1 T. water
1 egg
1 cup chocolate chips
1 cup butterscotch chips

In a large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into a greased 9x13 pan. Bake at 350 for 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.
In a small microwavable bowl, microwave chocolate chips and butterscotch chips on high 1 - 1 1/2 minutes or until melted. Spread evenly over base. Refrigerate 30 minutes or until set.

Kylee's Popsicles

1 pkg. Jello, any flavor
1 pkg. Kool-Aid, any flavor
1 cup sugar
2 cups boiling water
2 cups cold water

Dissolve Jello, Kool-Aid and sugar in the boiling water. Add the cold water and stir well. Pour into popsicle molds or Dixie cups. Freeze partially, add sticks and freeze until firm, about 2 to 3 hours. Makes about 2 dozen.

Tuesday, December 28, 2010

South Dakota Casserole

1 (8 oz.) package noodles, uncooked
1 lb. ground beef, browned
1 (30 oz.) jar spaghetti sauce
2 cups water
1 T. sugar
1 onion, finely chopped
1 (8 oz.) pkg. Mozzarella cheese, shredded

Spread noodles in bottom of 9x13 greased pan. Spread browned, ground beef over noodles. Mix spaghetti sauce, water, sugar, and onion in saucepan and simmer 5 minutes. Pour over hamburger and noodles. Cover pan tightly with aluminum foil. Bake at 350 degrees for 1 hour. Top with cheese.
Yields 12 servings.

Mountain Dew Salad

2 pkg. lemon Jello
2 cups hot water
2 cups Mountain Dew
2 or 3 sliced bananas
1 cup crushed pineapple, drained
2 cups small marshmallows - optional
1 pkg. instant lemon pudding
1 3/4 cup milk
4 oz. Cool Whip

Dissolve Jello in hot water, then add the Mountain Dew pop. Cool the Jello until it is like syrup, then add the bananas, pineapple and marshmallows. Add instant pudding to the milk and let stand until thickened. Fold the Cool Whip into the pudding and spread over the Jello which has set.

Spiced Pears

1 can (16 oz.) pear halves
1/3 cup brown sugar
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon

Drain the pears, reserving syrup; set the pears aside. Place the syrup, brown sugar, nutmeg and cinnamon in a saucepan. Bring to a boil.
Reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Add the pears and simmer about 5 minutes longer or until heated through.

Christmas Eve Meatballs

1 1/2 lbs. ground beef
3/4 cup oatmeal
1/2 cup milk
chopped or minced onion
1 1/2 tsp. salt

1 cup catsup
1/4 cup vinegar
1/2 cup water
4 T. brown sugar

Combine beef, oatmeal, milk, onion, and salt. Form into balls and roll in flour; brown. Put in casserole dish. Combine glaze ingredients and pour over meatballs. Bake 1 hour at 350 degrees.

Meat Loaf

2 beaten eggs
3/4 cup milk
1/2 cup fine dry bread crumbs
1/4 cup finely chopped onion
1 tsp. salt
1/2 tsp. ground sage
1/8 tsp. pepper
1 1/2 lbs. ground beef
1/4 cup catsup
2 T. brown sugar
1 tsp. dry mustard

In bowl, combine the eggs and milk; stir in bread crumbs, onion, salt, sage, and pepper. Add ground beef. Thoroughly mix meat and seasonings. Spoon meat mixture into loaf pan. Bake in a 350 degree oven for 55 - 60 minutes. Spoon off or drain the meat drippings and fat.
To glaze meat loaf, combine the catsup, brown sugar, and dry mustard; carefully spread over top of meat loaf. Bake 10 minutes longer.
Yields 6 servings.

Bacon Cheeseburger Pasta

8 oz. uncooked tube pasta
1 lb. ground beef
6 bacon strips, cooked and diced
1 can condensed tomato soup, undiluted
1 cup shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside. Drain pasta and add to the skillet. Add soup, beef, and bacon; heat through. Sprinkle with cheddar cheese and cook until the cheese is melted.
Yields 4 - 6 servings.

Peanut Crunch Cake

1 package yellow cake mix
1 cup peanut butter
1/2 cup packed brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 to 3/4 cup semisweet chocolate chips, divided
1/2 to 3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts (optional :-) )

In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each of chocolate chips and peanut butter chips. Pour into a greased 9x13 baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter. Bake at 350 degrees for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Cheesy Crockpot Potatoes

2 cans condensed cheddar cheese soup
1 1/3 cup buttermilk
2 T. margarine, melted
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 package (32 oz.) frozen hash browns (cubed or shredded)
1/4 cup grated Parmesan cheese
1 tsp. paprika

In a slow cooker, combine the first six ingredients; stir in hash browns. Sprinkle with Parmesan cheese and paprika. Cover and cook on low for 4 to 4 1/2 hours or until potatoes are tender.

Sunday, December 26, 2010

Stained Glass Finger Jello

4 3-oz. packages assorted Jello
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk

Spray 4 small food storage containers (sandwich size or a little larger) with non-stick cooking spray. Set aside.

Bring 5+ cups of water to a boil. Combine 1 cup of boiling water with a package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferably overnight.

When the Jello has set, bring another 1 1/2 cups of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 cup of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 cups boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into small cubes and gently toss to combine in the 9x13" pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9x13" pan in the refrigerator and chill overnight. Cut squares, rectangles, or various shapes with cookie cutters and serve.

Beer Bread

3 cups self-rising floug
1/3 cup sugar
1 tsp. kosher salt
12 oz. beer
2 T. melted butter

Preheat oven to 375 degrees.

Butter an 8x4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about 55 minutes.

At the last three minutes of baking, remove from oven, brush the top of the loaf with the melted butter and return to oven for the remaining 3 minutes of baking.

Peanut Butter Cup Trifle

1 (9x13) pan of baked brownies, cut into 1 inch pieces
1 (5.1 ounce) package instant vanilla pudding
3 cups milk
1 cup creamy peanut butter
2 tsp vanilla
1 (8 ounce) container thawed Cool Whip, divided
20 peanut butter cups, crumbled
(yes, 20! - I think I used a few less)
6 (or so additional) peanut butter cups to garnish

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.