Archive for January, 2012


2 (10 ounce) packages frozen chopped spinach , thawed drained & squeezed dry in paper towels
1 (8 ounce) package cream cheese , softened
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope ranch dip mix
1 jar bacon bit (or to taste)
4 green onions , chopped
1 (8 count) package 10-inch flour tortillas


1 – In medium mixing bowl, combine cream cheese, sour cream and mayonnaise.
2 – Beat in dip mix.
3 – Add green onion, bacon bits and spinach (broken up into small clumps).
4 – Mix thoroughly.
5 – Spread mixture onto tortillas, leaving a 1/2″ space around edge.
6 – Roll up each tortilla tightly, and wrap each in plastic wrap.
7 – Chill for several hours or overnight.
8 – To serve, cut off ends and cut into 1/2″ slices.

Recipe found here: Spinach Pinwheel Appetizers

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2 tablespoons olive oil
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
1 pound lean ground beef
1/2 teaspoon garlic salt 2 tubes (10 ounces each)
refrigerated pizza dough
1 jar (16 ounces) medium-hot salsa
3 cups shredded taco-cheese blend 1 can (2.2 ounces)
sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced

1 Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2 In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
3 Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
4 In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
5 Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

Recipe found here: Beef Nacho Casserole

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Fast & Easy Tiramisu

2Tbsp. MAXWELL HOUSE Instant Coffee
1Tbsp. sugar
1cup boiling water
2pkg. (3 oz. each) ladyfingers, split, divided
2pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2cup sugar
2cups thawed COOL WHIP LITE Whipped Topping
1tsp. unsweetened cocoa powder
make it

DISSOLVE combined coffee granules and 1 Tbsp. sugar in boiling water. Arrange 1 pkg. ladyfingers on bottom of 13×9-inch dish; brush with 1/2 cup coffee.

BEAT cream cheese in large bowl with mixer until creamy. Add 1/2 cup sugar; mix well. Whisk in COOL WHIP.

SPREAD half the cream cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Brush with remaining coffee mixture; cover with remaining cream cheese mixture. Sprinkle with cocoa powder. Refrigerate 4 hours.

Recipe found here: Fast & Easy Tiramisu

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Ground Beef and Rice Stuffed Cabbage Rolls Recipe


1 1/2 pound ground beef
3/4 cup raw long grain rice
1 egg, beaten
1 bunch Italian parsley, chopped
4 cloves garlic, minced
1 stick butter, melted
2 tsp Worcestershire sauce
2 tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
1 large green cabbage, core removed
4 cups beef broth
2 cups water
1 can (28oz) crushed tomatoes
1 yellow onion, sliced


In a large mixing bowl, combine the ground beef, rice, egg, parsley, garlic, salt, black pepper, cayenne pepper, butter, and Worcestershire sauce. Mix very well with your hands, or a wooden spoon, until completely combined. Cover and refrigerate until needed.

Bring a large pot of water to a boil. Carefully lower the head of cabbage into the water. As the cabbage simmers, the leaves will start to loosen and can be pulled off with a pair of tongs. As each cabbage leaf comes loose, remove it from the simmering water, and into a bowl of cold water. You’ll need about 12 large leaves. Reserve the rest of the cabbage.

When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs. Place the meat at the bottom of the cabbage leaf (where the stem is the thickest) and roll up, folding in the sides as you roll. The rice will expand, so don’t roll too tightly. In saucepan, stir together the beef broth, water, and tomato, and bring to a simmer over medium-high heat.

In a large Dutch oven, or other deep roasting pan with a lid, cover the bottom with some of the leftover cabbage leaves. Place in 6 of the cabbage rolls. Top with the onions, and 1/2 of the hot tomato mixture. Top this layer and the last 6 rolls, and the rest of the tomato mixture. Cover with any remaining leftover cabbage leaves. If needed, add water so that the cabbage rolls are covered by about an inch of liquid.

Cover and bake in a 350 degree F. oven for 1 hour 15 minutes. Remove from the oven, and use a fork to test one of the rolls to see if the rice is cooked. If it needs more time, add more water, cover, and cook for another 15-20 minutes, or until the rice is tender. When done, remove, and let rest covered for 30 minutes before serving.

Cooking Time Note: Some reviewers have stated that more cooking time is needed than stated above. 2 hours and 15 minutes was the suggested time.

Recipe found here: Ground Beef and Rice Stuffed Cabbage Rolls Recipe

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Baked Parmesan Fish Fillets

Makes 4 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes

2 tablespoons butter, melted
1/2 cup McCormick® Cracker Meal Seafood Fry Mix
1/4 cup grated Parmesan cheese
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1 pound tilapia fillets
1 egg. beaten

1. Preheat oven to 425°F. Spread melted butter on shallow baking pan. Mix cracker meal, Parmesan cheese and Italian seasoning in shallow dish. Sprinkle fish with salt and pepper. Moisten with egg, then coat with cracker meal mixture .

2. Arrange fish fillets in single layer in prepared pan.

3. Bake 20 minutes or until fish flakes easily with a fork, turning once.

Test Kitchen Tip: Substitute red snapper, striped bass, flounder or sole for the tilapia.

Recipe found here: Baked Parmesan Fish Fillets

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Delicious Beef Roast Slow Cooker Style

2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
several potatoes, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley

In a large skillet over medium high heat, sauté the beef roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.

Deglaze the browning pan with a little water or wine.

Place the quartered onion, baby carrots, minced garlic and chopped fresh parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the condensed cream of mushroom soup and the deglazing liquid over the roast and the vegetables.

Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.

Transfer the pot roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

Recipe found here: Delicious Beef Roast Slow Cooker Style

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Country French Omelet

1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Recipe found here: Country French Omelet

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4 boneless, skinless chicken breasts, cubed
1/2 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp peanut oil
1 green bell pepper, sliced
4 mushrooms, sliced
1/2 lb snow peas, cut in half
1/2 c cashews
1/4 tsp ground ginger
1/4 tsp cayenne pepper


6 Tbsp soy sauce
3 Tbsp white wine
1/2 Tbsp cider vinegar
3 Tbsp brown sugar
1 Tbsp cornstarch
1 Tbsp oil


1 In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
2 Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
3 In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
4 Remove chicken from pan and set aside on a plate.
5 Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
6 Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
7 Return chicken to pan with vegetables, add sauce and stir.
8 Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

Recipe found here: Best Ever Chinese Chicken

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Southern biscuits are so very yummy. Read this: How to Make Traditional Southern Biscuits for a good primer on making southern biscuits. It’s been a while since I made them, but I love them!

Traditional Southern Biscuit

3 cups self-rising flour, plus some to flour the board
½ cup shortening or lard
1 cup milk
1. Preheat the oven to 425 degrees.
2. Sift the flour into a medium bowl.
3. Add the shortening to the flour in bits and cut into the flour until the mixture resembles coarse crumbs.
4. Form a well in the center of the flour and add the milk into the well.
5. Stir the milk into the flour with a fork, just until mixed.
6. Turn out onto a floured board, counter top, or piece of parchment paper. Knead gently 2 or 3 times and roll or pat to a ½ inch thickness.
7. Cut into 2 inch rounds with a biscuit cutter. Place on an ungreased baking sheet.
8. Bake for 12-15 minutes until golden brown. Serve hot.

Recipe found here: How to Make Traditional Southern Biscuits

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Lipton Onion Soup Pot Roast With Gravy

3 to 4 lb. boneless beef chuck pot roast
1 envelope Lipton onion soup mix
2 Tbsp. Flour

In a Dutch oven or a heavy saucepan brown the beef chuck roast well. Add 2 cups of water and the Lipton onion soup mix. Simmer, covered 3 hours or until beef chuck roast is tender, turning occasionally. Blend the flour with 1/4 cup water and then stir into the gravy. Cook, stirring until the gravy is thickened. Makes 6 to 8 servings.

[I prefer to make mine in the crockpot. Cook for about 8-10 hours and it falls apart!)

Recipe found here: Lipton Onion Soup Pot Roast With Gravy

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