Sunday, August 8, 2010

California Tamale Pie






1 lb. lean ground beef

3/4 cup yellow cornmeal

1-1/2 cups milk

1 egg; beaten

1 pkg. chili seasoning mix

1 tsp. seasoned salt

16 oz. can tomatoes; cut up

16 oz. frozen corn, drained

2-1/4 oz. can sliced ripe olives,
sliced and drained

1 cup cheddar cheese, grated



In skillet, cook meat until crumbly; drain.

In large bowl, mix cornmeal, milk and egg.

Add drained meat, dry chili seasoning mix,
seasoned salt,
tomatoes, corn and olives.

Pour into slow-cooking pot.
Cover and cook on high for 3-4 hours.

Sprinkle cheese over top.

Cook another 5 minutes.




Saturday, August 7, 2010

No-Bake Turtle Cheesecake




From the Pillsbury website...


Prep Time: 20 min ; Start to Finish: 3 hr 20 min
Makes: 16 servings

Keep cool while you make a crowd-size cheesecake. No baking required!



Crust

1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans


Filling

2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired


1 . In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.

2 . In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.

3 . Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.

4 . To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.





Sunday, July 11, 2010

Chicken Parmesan Filled Shells





Ingredients:

1-1/2 cups ricotta cheese
1 egg
1/2 tsp. parsley
1/4 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. pepper
3/4 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese, divided
2 cups cooked, shredded chicken
16 jumbo pasta shells, cooked and drained
2-3 cups spaghetti sauce



Directions:

1. In a medium mixing bowl, combine ricotta cheese, egg, parsley, garlic powder, oregano and pepper; mix well. Stir in Parmesan cheese, 1-1/4 cups Mozzarella cheese and chicken.

2. Preheat oven to 350ยบ.

3. Pour half of the spaghetti sauce in the bottom of an 9x13-inch baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese.

4. Cover dish with foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving.

Yield: 4-6 servings.






Saturday, June 26, 2010

Root Beer Float Cake



Root beer floats . . . one of my all time favorites.

One of our favorite cafes has recently
introduced their soda fountain . . . I was so excited to see they added root beer floats to their menu.

We have made it a tradition to visit the cafe after

work on Friday afternoons . . . the root beer float
is my TGIF treat, a reward
for making it through
another stressful week of work.


Can't wait to try this cake . . .
will post comments after
we have made it . . .
post your comments if you try it
out before we do.






Ingredients

1 package (18-1/4 ounces) white cake mix
1-3/4 cups cold root beer, divided

1/4 cup canola oil
2 eggs
1 envelope whipped topping mix (Dream Whip)



Directions


In a large bowl, combine dry cake mix,
1-1/4 cups root beer, oil and eggs.

Beat on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 30-35 minutes or until a toothpick
inserted near the center comes out clean.

Cool completely on a wire rack.


In a small bowl, combine the whipped
topping mix and remaining root beer.

Beat until soft peaks form.

Frost cake.

Store in the refrigerator.



Yield: 12-16 servings.


Nutrition Facts:
1 serving (1 piece) equals 203 calories, 8 g fat (2 g saturated fat),
27 mg cholesterol, 216 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.


Source: Quick Cooking May/June 2000, page 40

Visit Our Etsy Shop