grammiepammie posted: " Today was 'supposed' to be a clear (in the high 40's) day but it seems like that has changed. Now we're looking at 48 degrees F. and 50% chance of showers - almost all week! Ugh! Oh well - remembering the Bible verse: Psalm 118:24 "This is the day t"
Today was 'supposed' to be a clear (in the high 40's) day but it seems like that has changed. Now we're looking at 48 degrees F. and 50% chance of showers - almost all week! Ugh! Oh well - remembering the Bible verse: Psalm 118:24 "This is the day that the Lord has made; we will rejoice and be glad in it."
Yesterday was a lovely, relaxing day - no babysitting!!! Son & family are in Myrtle Beach, SC enjoying the weather & fishing in the ocean with his friend who charters a deep sea fishing boat. Yesterday was kind of like a "do anything you want" day; I knit on several projects plus added a loomed hat for my younger grandson, read my current book, played on the computer a bit, watched TV - oh, and got a mammogram. If it comes out clear, it will be 10 years I'm cancer free.
Caramel Apple Dump Cake
1 (15.25 oz) box vanilla or yellow cake mix 2/3 C. evaporated milk, divided 1 tsp. cinnamon 1/4 tsp. ground nutmeg 3/4 C. (1 1/2 sticks) unsalted butter, melted 1 tsp. vanilla 1 (20 oz) can apple pie filling 1 (11 oz) pkg. caramel bits = vanilla ice cream - garnish caramel sauce - garnish = Preheat oven 350 degrees T. Lightly spray a 9 X 13" baking dish with nonstick cooking spray.
In medium saucepan over medium-low heat, whisk caramel candies with 1/3 C. evaporated milk until melted & smooth.
In large bowl whisk cake mix, cinnamon & nutmeg. Whisk in remaining 1/3 C. evaporated mil, vanilla & melted butter, stirring until mixture is mostly smooth. Spread half of batter into prepared baking dish. Bake 8-9 minutes until golden.
Remove from oven & carefully use a slotted spoon to spread the apples (from pie filling) in an even layer over top of cake mix. Top with remaining apple filling liquids the drizzle caramel mixture on top.
Bake 22-25 minutes until cake is golden brown & caramel is hot & bubbly. Remove from oven & cool 10-15 minutes before serving. Top with ice cream & caramel sauce. Serves 12
2 1/2 C. cooked, shredded chicken 1 3/4 C. pumpkin puree 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 T. chili powder 1 tsp. seasoned salt 1/2 tsp. kosher salt 8 (6 inch) flour or corn tortillas 2 C. grated Monterrey Jack cheese 1 tomato, seeded/diced 1/2 C. sliced black olives 1/4 C. cilantro leaves, chopped = Preheat oven 425 degrees F. Spray a 9 inch baking dish with nonstick cooking spray.
In a blender, puree pumpkin, chili powder, onion powder, garlic powder, seasoned salt/ kosher salt with 2 C. water until smooth. Pour 1 C. sauce into bottom of prepared dish-spread to coat bottom evenly.
Lay tortillas on a work surface - spoon chicken onto half of each tortilla, dividing evenly. Sprinkle each evenly using 1 C. cheese. Roll up tortillas & place, seam sides down, in baking dish. Pour remaining sauce on top & sprinkle tops with remaining cheese. Place baking dish on a rimmed baking sheet. Bake 25-30 minutes until cheese is golden & sauce is bubbly. Let stand 5 minutes. Arrange tomatoes, olives & cilantro on top. Serves 4
FREEZE: The sauce & enchiladas can be frozen separately for up to 3 months. To Bake: thaw enchilada sauce & pour over frozen enchiladas. Bake accordg. to recipe directions, add an additional 5-7 minutes to cook time.
15 Rhodes rolls, frozen/unbaked roll dough* 4 T. butter, melted 1 jalapeno pepper, seeded/chopped fine 1 tsp. dried oregano 1 tsp. dried basil 1/2 tsp. garlic powder 1 1/2 C. shredded sharp Cheddar cheese 1 C. Gouda cheese, shredded 1/4 C. Parmesan cheese, shredded = Spray a 9-inch spring form pan with nonstick cooking spray.
Thaw frozen rolls 30 minutes then cut each roll in half. In a large bowl combine melted butter, half of jalapeno, oregano, basil, garlic powder, 1/2 C. Cheddar, 1/2 C. Gouda & Parm. - add cut rolls & toss/mix to coat. Place rolls in prepared pan. Cover pan with plastic wrap & allow dough to double in size, depending on heat & humidity, 2 to 3 1/2 hours. = Preheat oven 350 degrees F.
When rolls are doubled in size, top with remaining Cheddar, Gouda & jalapenos. Cover bottom of pan with foil to catch any dripping butter (or) place pan on a cookie sheet.
Bake 25-30 minutes until cheese is lightly browned & rolls are done in the middle of the pan. Cool in pan 10 minutes then release from pan. Serves 8
*Do not go past the 15-count roll recommendation. Only allow dough to rise to double in size. (poster uses a ruler to measure instead of trusting her eyes).
4 medium Yukon Gold potatoes, peeled/diced 1 (16 oz) can cannellini beans, drained/ rinsed 1 C. cauliflower florets 2 medium carrots, peeled/sliced 2 medium stalks celery, diced 1 medium yellow onion, chopped 2 medium cloves garlic, minced 5 C. chicken broth 2 T. olive oil 2 T. fresh parsley, chopped 1 T. fresh thyme, chopped 1/2 tsp. black pepper 1/2 tsp. kosher salt = In large pot over medium heat, heat olive oil. Add onions & thyme - cook until onions are translucent, about 5 minutes. Add carrots, cauliflower & celery; cook about 8 minutes until vegetables are soft. Add garlic - saute until lightly browned. Add chicken broth & bring to low simmer; add cannellini beans & potatoes. Cook until potatoes are fork-tender, about 10 minutes. Add parsley, season with salt/ pepper. Serves 5
1 each: yellow & green bell peppers, seeded/cut into thin strips (can substitute a second red or green pepper for the yellow if desired) 1 small onion, cut into strips 1 (1 lb) boneless beef sirloin steak, well trimmed, cut into thin strips 2 cloves garlic, minced 1/2 tsp. black pepper 3 T. light soy sauce 1/2 C. BBQ sauce = 2 C. hot, cooked long-grain brown rice = In large skillet cook & stir vegetables 6-8 minutes until crisp-tender; spoon into a large bowl. Cover to keep warm.
Add meat, garlic & black pepper to skillet. Cook & stir 3 minutes until meat is done. Stir in soy sauce - cook 1 minute. Stir in BBQ sauce - cook 2-3 minutes until heated through, stirring frequently. Add to vegetables & mix lightly. Serve over cooked rice. Serves 4
1/4 C. unsalted butter, melted 3/4 C. crushed cornflakes 3/4 C. grated Parmesan cheese 1 envelope Ranch salad dressing mix 8 boneless skinless chicken breast halves (4 oz, ea) = Preheat oven 350 degrees F. Spray a 9 X 13" baking dish with nonstick cooking spray. Place butter in a shallow dish (like a pie plate); in another shallow dish combine cornflakes, cheese & salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat - place in prepared dish. Bake, uncovered, about 45 minutes until internal temp. of chicken reaches 165 degrees F. (and juices run clear). Serves 8
1 (21 oz) can blueberry pie filling 2 (12 oz, ea) tubes refrigerated cinnamon rolls (reserve icing) = Spray insides of 6-qt crockpot with nonstick cooking spray. Cut cinnamon rolls into fourths & place in a single layer in bottom of crockpot (can make several layers). Spoon pie filling on top & continue layering rolls then filling. Cover & cook on Low 2 1/2 - 3 hours until sides are golden brown & rolls are set, turning insert halfway through (if your crockpot does not cook evenly). Drizzle icing packets over top & serve warm. Serves 12
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