Apr
29
2010
Ingredients
- 1-3/4 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon apple pie spice or ground cinnamon
- 1/4 teaspoon salt
- 1/2 of a 17-ounce can sweet potatoes, drained (about 1 cup)
- 1 beaten egg
- 1/2 cup milk
- 1/3 cup fruit jam or preserves (such as plum, strawberry, peach, or apricot)
- 1/4 cup cooking oil
- 1 recipe Jam Icing
Click here to find out how to make them!
Apr
15
2010
What you will need:
1 lg. pkg. Oreo cookies
1/2 stick butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 pkgs. instant French vanilla pudding
1 (12 oz.) carton Cool Whip
8 inch diameter (at top) new clay pot or plastic pot
Artificial flowers to insert into dessert
Click here to find out how to make dirt pudding!
Apr
08
2010
Ingredients
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) package vanilla wafers, crushed
Click here to find out how to make it.
Mar
23
2010
A stellar starter or breakfast dish that’s simple to make, this popular variation pairs creamy salad dressing and prepared mustard with mashed egg yolk for a devilishly delectable filling.
Ingredients
8 eggs
1/2 teaspoon prepared mustard
1 tablespoon creamy salad dressing
salt and pepper to taste
1 pinch paprika
Click here for cooking instructions
Mar
17
2010
This Irish Soda Bread is so moist and tasty you shouldn’t save making it just for St. Patrick’s Day.
Ingredients
4 tablespoons sweet butter, softened
½ cup sugar
2 large eggs
4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups buttermilk
1 cup currants
Click here for cooking instructions
Mar
11
2010
Here’s a tasty new twist on the traditional St. Patrick’s Day shamrock — sweet green pretzels fashioned from canned refrigerated bread stick dough and coated with a sprinkling of colored sugar and cinnamon.
Ingredients
1. Canned refrigerated bread stick dough (we used Pillsbury Original Breadsticks)
2. Colored sugar
3. Cinnamon
Click here to find the Instructions
Feb
18
2010
Cheese-filled pasta makes this a heartier version of the classic mac and cheese.
Ingredients
1 package (16 ounces) cheese- or beef-filled tortellini
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
Directions
1. Heat oven to 450°F. Butter a shallow 1-1/2- to 2-quart casserole dish. Cook pasta according to package directions.
2. While pasta is cooking, prepare sauce. In small saucepan, melt butter over medium heat. Add flour and stir constantly for 1 minute, until a smooth paste forms. Slowly add milk, whisking with a wire whisk until smooth. Cook 3 to 4 minutes, until sauce bubbles and thickens. Stir in Worcestershire sauce and salt. Remove from heat.
3. Drain pasta and return to pot. Toss with white sauce and transfer to prepared casserole; sprinkle with bread crumbs and cheese. Bake 5 to 10 minutes, or until top is golden brown. Let stand 5 minutes before serving.
Makes 4 Servings
Jan
21
2010
Sunday – rotissery chicken from BJ’s, peas, mac-n-cheese
Monday – Meatloaf (w/onion soup mix), mixed veg, twiced baked potato
Tuesday – Stuffed Shells w/sauce, biscuits
Wednesday – London Broil, stuffing, carrots steamed w/brown sugar
Thursday – Pork chops, spanish rice w/ tomatoes, apple sauce
Friday – Breakfast for Dinner night
Saturday – Turkey Burger w/bbq sauce and cheddar cheese. Fries.
