- 2 large cans Pork & Beans
- 1 lb. Bacon, cut in pieces
- 2 large green peppers, finely chopped
- 1 Cup brown sugar
- 1 Cup Catsup
- 2 medium onions, finely chopped
- 2 tsp Worcestershire sauce
Tuesday, June 21, 2011
Wednesday, June 1, 2011
Tuesday, May 31, 2011
Tuesday, May 24, 2011
1 LRG strawberry jello
1 can Mandarin oranges
1 8 oz cream cheese
1 12 oz cool whip
1/2 c. chopped pecans
Boil the water and mix with the jello until dissolved. Place in fridge for 30 minutes to one hour or until syrup consistency. Meanwhile open Mandarin oranges, drain, and set aside. Mix cream cheese and cool whip together. Chop pecans and set aside. When jello is ready, combine all ingredients and mix well. Chill at least 4 hours or overnight.
Monday, May 2, 2011
Sunday, May 1, 2011
Thanks for all the recipes you've shared the last few months. This month, by popular vote, we will be posting websites that we get recipes from!
Can't wait to see what you have to share!
1 box (4.7 oz) Betty Crocker® scalloped potatoes
1 cup diced fully cooked ham
4 cups chicken broth
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/8 teaspoon pepper
2 cups half-and-half
1/3 cup all-purpose flour
1. 1 Mix Potatoes, Sauce mix from potatoes, ham, broth, celery, onion and pepper in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 7 hours.
2. 2 Mix half-and-half and flour. Gradually stir half-and-half mixture into chowder until blended.
3. 3 Cover and cook on low heat setting 1 hour, stirring occasionally, until thickened and vegetables are tender.
* 3 cups uncooked medium shell pasta, cooked, drained
* 1/2 large red onion, thinly sliced
* 1 pkg. (10 oz.) frozen peas, thawed, drained
* 1 pkg. (6 oz.) smoked ham, chopped (I used an 8 oz pkg.)
* 1/2 cup mayonnaise
* 1/2 cup ranch dressing
* 1 cup shredded cheddar cheese
* 1 cup halved grape tomatoes
1. Place pasta in 3-qt. clear serving bowl. Next layer on half the peas followed by half the onion. Repeat with remaining peas and onion.
2. Then layer on the ham.
3. Mix mayo and dressing together. Spread over ham layer of the salad to seal.
4. Top with cheese and tomatoes; cover.
5. Refrigerate several hours or until chilled. Toss gently before serving.
This is yummy great for those pot luck BBQ's! I found it on Real Mom Kitchen.com
Tuesday, April 5, 2011
Friday, March 11, 2011
2 cups sugar
2 cups brown sugar
2 tsp vanilla
4 cups flour
5 cups blended oatmeal
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2/3 cup chocolate chips
1 8 oz Hershey bar, grated
3 cups nuts, chopped
Blend oatmeal in a blender to fine powder. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix with dry ingredients. Then add chocolate and nuts. Bake at 350 for 8 minutes. Recipe makes 10 dozen cookies.
*I add way more chocolate chips then the recipe calls for and my family doesn't like nuts so I leave them out.
Monday, February 28, 2011
Sunday, February 27, 2011
Monday, February 14, 2011
1 lb, boneless skinless chicken, cooked and shredded
1 (15 oz) can crushed or diced tomatoes
1 (10)oz can enchilada sauce
1 medium onion or 1/4 cup dried chopped onion
1 (4 oz) can diced green chilies
1 (14 1/2 oz) can chicken broth
1 (15 oz) can whole kernel corn or 10 oz bag of frozen corn
1 clove garlic, minced fresh or from a jar
1 Tbsp dried chopped cilantro
2 cups water
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese.
Sunday, February 13, 2011
2 c. red grapes
1 small read onion sliced
2/3 c. Mayo
1/3 c. Sugar
2 tsp apple cider vinegar
1/2 lb bacon, cooked and crumbled
1 c. cashews
1 c. green or golden raisins
Mix Broccoli, red grapes, and red onion in a salad bowl. Mix marinade and pour over broccoli/ grape mixture and let set either over night or at least for 3 hours. Right before serving, add the remaining 3 ingredients.
Friday, February 11, 2011
1 box yellow cake mix
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.
Saturday, February 5, 2011
1 small red onion, chopped
1 small head cauliflower, chopped
1 1/2 -2 c. Mayo (Depends on how much lettuce)
1/3 c. sugar
1 c. shredded Parmesan cheese
1/2 lb bacon, crumbled
Layer in order given. Refrigerate at least for a couple of hours. Mix right before serving.
Sunday, January 30, 2011
Everything that's irresistible about a good candy bar just got rolled into one recipe. What's your favorite part? The brownies on the bottom? The frosting and peanuts in the middle? Or the crunchy cereal on the top?
Makes 16 bars
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips
1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2.Make and bake brownies as directed on box. Cool completely.
3.Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4.Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.
Makes 16 bars
Sunday, January 23, 2011
Preheat oven to 350 degrees and coat one 9x13 baking dish with cooking spray. You can double the recipe and coat 2 pans with spray if desired.
Mix in a large bowl:
1 cup unsweetened applesauce
3/4 cup firmly packed brown sugar
2 tsp. vanilla
4 egg whites
In a separate bowl combine dry ingredients:
1 large pkg. Instant Vanilla pudding (5.1 oz) -OR- Chocolate pudding (5.9 oz)
1 tsp. baking soda
1 tsp. baking powder (if possible aluminum free baking powder)
2 cups whole-wheat pastry flour. (I just use the wheat flour that I grind myself)
Add dry ingredient to wet and mix well. Then add:
1 cup oats (quick-cooking or old-fashioned)
Stir in 1/2 bag semi-sweet chocolate chips.
Let dough sit about 10 min. (I never do this b/c I'm not patient.) Place dough in baking dish. It will be sticky. You can lay a sheet of wax paper on top to help press dough out. Remove wax paper.
Bake 25 minutes, or until lightly browned and soft to the touch. They will firm up as they cool. Cut into 24 equal bars. Store in refrigerator of freezer.
Peanut Butter S'more Bars
1 package Betty Crocker Peanut Butter cookie mix
1 T water
3T cooking oil
Mix the cookie mix according to package instructions
3 1/2 cups miniature marshmallows
3/4 c milk chocolate chips
2 tsp shortening
1 1/2 c milk chocolate M&M's
Spray a 13" x 9" pan with nonstick spray. Spread mixed peanut butter cookie mix in bottom. Bake at 350' for 16-18 minutes or until lightly browned and edges are firm.
Sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffy.
In a small microwave safe bowl, melt chocolate chips and shortening; stir until smooth. Sprinkle M&M's over the marshmallow layer; drizzle with melted chocolate. Chill until set before cutting.
Hot Artichoke Dip
1 can artichokes (drain and chop)
1 C grated Parmesan cheese
8 oz. cream cheese at room temp.
1/4 C Mayo
1 can chopped Green Chilies
Mix and bake at 350' for 30 minutes.
Serve with corn chips or bread!
Sunday, January 9, 2011
2 tablespoons natural peanut butter (peanuts and salt only)
2 tablespoons of Cool Whip Free ( I used sugar free)
Put the pop in the microwave for 10 secs so it is easily removed from the stick. Mix with other ingredients and ENJOY! 1 serving.
You can eat this in phase 1! Its a delicious.
Remember the PB counts towards the 2 Tbs per day that you are allowed to have.
adapted from http://www.3fatchicks.com/forum/desserts-phase-1/40576-peanut-butter-cup-phase-i-onward.html
Friday, January 7, 2011
Monday, December 6, 2010
Saturday, December 4, 2010
1/2 c. butter
2 cups sugar
1/2 c. margarine
1 cups white Caro syrup
1 c. flaked coconut
1 15 oz box Corn Chex cereal
1 15 oz box Rice Chex cereal
Directions:In a pan bring butter, margarine, caro syrup and sugar to a boil. Boil for 3 minutes. Using two bowls, mix dry ingredients. Pour syrup over dry ingredients. Using 2 9 x 13 pans, pack mixture, and let set!This stores well for up to 2 weeks! Enjoy!
Wednesday, December 1, 2010
Saturday, November 20, 2010
Sunday, November 14, 2010
Bow-Tie Spinach Salad
2 cups cooked chicken
1 box Bow-tie Pasta, cooked & drained
1/2 bunch green onion, chopped
3 oz Craisins
1/4 cup slivered almonds OR honey-roasted sunflower seeds
2 cans mandarin oranges, drained
1 bag baby leaf spinach
1 cup vegetable oil
2/3 cup rice wine vinegar
2/3 cup teriyaki sauce
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
Mix ingredients for dressing. Mix together chicken, pasta, and green onions. Pour 1/2 dressing over and let marinate. When you're ready to eat add everything else and mix. Usually there is enough dressing on that I don't use the other 1/2 , but some people like to add more on.
Saturday, November 13, 2010
MEATBALLS OVER RICE
Approx. 25 Meatballs (preferrably "dinner size")
1 can cranberry sauce
1 jar salsa
Mix cranberry sauce and salsa with a wire wisk. Pour sauce in a crockpot. Add frozen meatballs (I like Stauffers or even Walmart's). Cook on low 4-5 hours, or high 2-3 hours. Spoon meatballs and sauce over rice.
Friday, November 12, 2010
I know this isn't really a side dish but I've been asked by several people for the recipe so here ya go. Enjoy!
Hearty Tomato Soup
2 Tbls. butter
6 oz. cream cheese, softened
1 clove garlic, chopped
1/2 tsp. dried basil leaves
1/2 tsp. paprika
2 c. milk
2 cans condensed tomato soup
2 cans (14 1/2 ounces each) crushed tomatoes
-Melt butter and cream cheese in a sauce pan.
Stir in garlic, basil, and paprika. Gradually stir in milk and soup.Beat with a wire whisk until smooth. Stir in tomatoes and stir until hot.
I like to grate cheese on top before serving.