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Post by Kathleen C-C on Oct 3, 2009 22:49:19 GMT -5
Black Bean Soup (Vegetarian - omit the cheese and sour cream to make it vegan-friendly)
Ingredients:
* 2 15 ounce cans black beans, undrained * 1 16 ounce can vegetable broth * 1/2 cup salsa * 1 tbsp chili powder * shredded cheese (optional) * sour cream (optional) * chopped onion (optional) * fresh chopped cilantro (optional)
Preparation: Mash one can of beans with potato masher or food processor.
Pour both cans of beans into medium saucepan. Add vegetable broth, salsa, and chili powder. Bring to a boil. If desired top with shredded cheese, sour cream, onion, and cilantro.
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Post by indyrn83 on Oct 5, 2009 14:26:33 GMT -5
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Post by faeriequeene on Oct 5, 2009 15:54:47 GMT -5
Melissa's Chicken & Corn Pasta Salad
Ingredients: - 2 pkgs of Knorr Italian Sides: Creamy Garlic Shells - 2 sm. cans of chunked chicken (any brand) - 1 sm. can of whole kernel corn (any brand) - 3 1/2 cups of water - 1 cup of milk or soy milk - 2 tablespoons of butter - 1/2 cup of Kraft Catalina Dressing (available in Honey and Light also)
Directions: - Prepare pasta according to instructions - I prefer using the microwave, stirring on 3 min. intervals - While pasta is cooking drain chicken and corn - drain very well - When pasta is done cooking, add chicken - breaking up any large pieces, and stir well - Add corn and stir well - Add dressing and stir well
Serve chilled or hot - I prefer it hot. Simple and easy - definitely one of my better college recipes.
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Post by jamie on Oct 8, 2009 19:31:26 GMT -5
I just put this in the oven and it is my first time trying it. I will give directions according to the brand of mix that I used but I am sure you can use any kind of brownie mix and follow their instuctions for blending the mix.
Brownie Bottom Cheesecake
Brownie Base: 1 pkg. Jiffy brand Fudge Brownie Mix 1 Egg 1 Tbsp. Water 2 Tbsp. Oil 1/2 cup Chocolate Chips
Cheesecake Topping: 1pkg. (8oz. ) Cream Cheese Softened 1/2 Tsp. Vanilla 1/2 Cup Sugar 2 Eggs 1/4 Cup Chocolate Chips
Preheat oven to 350 degrees. Grease a 9" square pan. Blend Brownie Base (according to directions of brand you use) well, pour into prepared pan.
Blend Cream cheese, sugar and vanilla until creamy, add eggs, mix well. Pour over Brownie batter and sprinkle with Chocolate chips. Bake for 30-35 minutes. Let cool before serving.
Yield: 12 Servings
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Post by ramona on Oct 9, 2009 10:31:10 GMT -5
Jamie - How did your brownies turn out they sound really good
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Post by jamie on Oct 9, 2009 10:35:35 GMT -5
Jamie - How did your brownies turn out they sound really good They turned out to be super delicious!! We girls are eating them up here at work today This recipe was super easy and fast too!
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Post by Nancy on Oct 9, 2009 11:03:19 GMT -5
Think I'll make some this weekend!
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Post by nmcox on Oct 9, 2009 11:59:51 GMT -5
Get ready for this one ladies. I have found a new love in the baking world.
Pumpkin Muffins
1 2/3 C Flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp nutmeg 1/4 tsp cloves (scant) 3/4 tsp salt 1 tsp cinnamon 1 C pumpkin (canned is good) 2 TBS Canola oil 3/4 C sugar 2 eggs 1/4 walnuts, pecans, or chocolate chips
-Preheat oven to 350 -Combine first 7 ingredients & mix well -In separate bowl, combine other ingredients & mix well -Gradually add pumpkin to wet mixture -Add wet mix to dry mix gradually, mix well -Add nuts (chocolate chips) -Pour in muffin pan -Bake 18-20 minutes, toothpick test -Cool 10 minutes
These don't rise like normal muffins do. I managed to get 2 dozen from one batch, but some of them were small.
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Post by jamie on Oct 15, 2009 13:44:37 GMT -5
Ok, so I know everyone is always looking for quick and easy desserts to make in a snap I discovered a lady at the fair last weekend that sells mixes called the "No Bake, No Brainer Cheesecake Mix". I bought three and tried my first one out on the girls at work today. What a hit!! These things are SUPER DELICIOUS and SUPER EASY AND QUICK!! I will be making an order from her soon and I thought I would see if any of you ladies would be interested in trying them out! The flavors she offers are as follows: Key Lime, White Chocolate Raspberry, Strawberry Daiquiri, Banana Cream Pie, Royal Hawiian, English Toffee, Dreamsicle, Chocolate Mousse, Chocolate Cherry, Pumpkin & Spice, New York, Eggnog, Gingerbread, Chocolate Covered Macadamia Nut, Chocolate Covered Banana, Tiramisu, Creme Brulee, Carrot Cake, Pomegranate, Dark Chocolate Raspberry, and Birthday Cake. (She also offers several of these flavors in sugar-free The bigger the order the better the prices. I would of course have to charge shipping but if the order is big enough the price will be good I tried the Carrot Cake Cheesecake today and it is delicious!! All you do is dissolve the mix in hot water and add 8 oz. softened cream cheese and 8 oz. cool whip. Too Easy!! Please PM me ONLY if interested. I would rather not have the replies in the Recipe Swap Thread, Thanks!!
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Post by ~Trichelle~ on Oct 15, 2009 16:16:51 GMT -5
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Post by Sarah on Oct 26, 2009 21:37:05 GMT -5
I make this snack mix every Halloween - I love it!
Halloween Snack Mix
4 c. Corn Chex 4 c. Rice Chex 1 1/2 c. salted peanuts 1/4 c. butter or margarine 1/4 c. peanut butter 2 1/4 tsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. Accent seasoning 1 c. candy corn or autumn mix
Toss the Chex cereal and peanuts in a large mixing bowl. In a small saucepan, heat the butter, peanut butter, Worcestershire, salt and Accent seasoning until melted together. (Make sure your heat is set to low to medium to avoid scorching.) Pour the mixture over the cereal and peanuts, and mix together.
Spread into a greased cake pan and bake for about an hour at 250 degrees, occasionally stirring. Cool and stir in the candy corns or autumn mix. Store in an airtight container.
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Post by ramona on Oct 27, 2009 8:47:44 GMT -5
Ok, I am hungry now and my sweet tooth is aching for something sweet! this is the easiest and fastest cake I have ever made and yes it does work! cake mix (flavor to match diet pop) choc cake mix/ 12 oz. diet coke choc.cake/ root beer or dr. pepper or cheery coke lemon cake/mt. dew carrot cake/orange pop one cake mix, one 12 oz. DIET pop mix and bake according to box directions. It is a weight watchers recipe and so very moist. needs to be refriged I made this for relay for life. I made two lemon cakes in my pamper chef mixing bowl and made a bikini top saying save the girls!
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Post by Sarah on Oct 31, 2009 22:45:22 GMT -5
Creamy Peanut Butter Pie
2 packages (8 oz each) cream cheese, softened 1 c. sugar 2/3 c. creamy peanut butter 2/3 c. whipped topping 14 peanut butter cups 1 chocolate crumb crust (9 inches)
In a small mixing bowl, beat cream cheese, sugar, and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.
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Post by Sarah on Oct 31, 2009 22:53:58 GMT -5
Here's some different sides:
Southwestern Sauteed Corn
1 package (16 oz) frozen corn, thawed 1 tbsp butter 1 tbsp lime juice 1/2 tsp salt 1/2 tsp ground cumin 1/3 c. minced fresh cilantro
In large nonstick skillet, saute corn in butter until tender. Reduce heat to medium-low; add lime juice, salt, and cumin. Cook and stir for 3-4 minutes or until heated through. Remove from the heat; stir in cilantro.
Green Bean Casserole
1 1/3 c. French's Fried Onions 1 (10 3/4 oz) can Cream of Mushroom soup 3/4 c. milk 1/8 tsp pepper 4 c. cooked cut green beans
Mix soup, milk, pepper, beans, and 2/3 cup onions in 1 1/2 qt. casserole. Bake at 350 for 25 minutes until hot. Stir. Top with remaining onions. Bake for 5 minutes.
Red Roasted Potatoes
2.5 lbs red skinned potatoes 1/2 c. oil 1 tsp salt 1 tsp pepper 1 tbsp rosemary 4 cloves garlic, chopped
Wash potatoes and then cut into wedges. Place potatoes in a bowl. Add other ingredients. Toss to coat. Bake for an hour at 400, stirring every 15 minutes.
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Post by Sarah on Oct 31, 2009 23:04:00 GMT -5
And some entrees (I was looking thru my recipe box - these have all been recipes I've made and enjoyed!)
Cheese Stuffed Chicken
4 medium chicken breasts 3/4 c. shredded mozzarella cheese 1/2 c. shredded cheddar cheese 2 slices crisp, cooked, crumbled bacon salt, pepper, paprika
Using a sharp knife, make a pocket in each chicken breast by cutting horizontal side to side, leaving edges intact. In bowl, combine mozzarella, cheddar, and bacon. Spoon into pockets, packing lightly. Place chicken in 3 qt. retangle baking dish. Lightly sprinkle with salt, pepper, and paprika. Bake uncovered at 350 for 50-55 minutes.
Cheeseburger Pie
1-lb ground beef (or turkey) 1 1/2 c. chopped onion 1/2 tsp salt 1/4 tsp pepper 1 c. shredded cheddar cheese (4 oz) 1 1/2 c. milk 3/4 c. Bisquick 3 eggs
Lightly grease pie plate, 10x1-1/2. Cook and stir ground beef and onion. Drain. Stir in salt and pepper. Spread in pie plate. Sprinkle with cheese. Beat remaining ingredients til smooth. Pour into pie plate. Bake until golden brown (and knife inserted in center comes out clean) at 400 for 30 minutes.
Cabbage and Noodles
1 large sweet onion 3 tbsp butter 3 c. shredded cabbage (1/2 small head) 1 tsp sugar 1 tsp salt 1/4 tsp pepper 3 c. (4 oz) wide egg noodles few drops red wine vinegar
Peel and thinly slice onion (about 4 c.). Melt butter in large skillet. When it's hot, stir in onion, cabbage, sugar, salt, and pepper. Cook over low heat, stirring occassionally for about 15-20 minutes or until onion and cabbage are softened. While onion and cabbage are cooking, cook noodles as package directs. Drain. Sprinkle cabbage with a few drops of vinegar or to taste and toss to combine. Add noodles to skillet, tossing to blend. Continue to cook, stirring until heated through.
Heart Chicken and Noodle Casserole
1 can (10 3/4 oz) Cream of Mushroom soup 1/2 c. milk 1/4 tsp ground black pepper 1/4 c. parmesan cheese 1 c. frozen mixed vegetables 2 c. cubed cooked chicken 2 c. medium egg noodles, cooked and drained 1/2 c. shredded cheddar cheese
Stir soup, milke, black pepper, parmesan cheese, vegetables, chicken and noodles in 1 1/2 qt casserole. Bake at 400 for 25 minutes or until hot. Stir. Top with cheddar cheese.
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