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Archive for February, 2016

Pistachio Cake

Pistachio Cake

Ingredients
1 package white cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
1 cup lemon-lime soda
1 cup canola oil
3 eggs
1 cup chopped walnuts

FROSTING:
1-1/2 cups cold milk
1 package (3.4 ounces) instant pistachio pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup pistachios, toasted
Whole red shell pistachios and fresh mint, optional

Directions
In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.

Recipe found here: Pistachio Cake

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Skillet BBQ Beef Pot Pie

Skillet BBQ Beef Pot Pie

Ingredients
1 pound lean ground beef (90% lean)
1/3 cup thinly sliced green onions, divided
2 cups frozen mixed vegetables, thawed
1/2 cup salsa
1/2 cup barbecue sauce
3 cups cooked cornbread stuffing
1/2 cup shredded cheddar cheese
1/4 cup chopped sweet red pepper

Directions
In a large skillet, cook beef and 1/4 cup green onions over medium heat 6-8 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in mixed vegetables, salsa and barbecue sauce; cook, covered, over medium-low heat 4-5 minutes or until heated through.

Layer stuffing over beef; sprinkle with cheese, red pepper and remaining green onion. Cook, covered, 3-5 minutes longer or until heated through and cheese is melted. Yield: 4 servings.

Recipe found here: Skillet BBQ Beef Pot Pie

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Slow Cooker French Toast Casserole

Slow Cooker French Toast Casserole

Ingredients
1 loaf white bread, cut into 1-inch cubes
8 eggs
1 1/2 cups milk
1/2 cup cream
1/4 cup maple syrup
Zest of 1 orange
1/2 cup toasted walnuts
3 tablespoons butter, cut into cubes
Nonstick cooking spray
Maple syrup and bananas, for serving

Preparation
Place bread cubes on a baking sheet and toast in the oven for 8-10 minutes or until golden brown. Remove from oven and cool.

In a large bowl, whisk together eggs, milk, cream, maple syrup and orange zest. Add in the toasted bread cubes and toss in the egg mixture. Add in walnuts.

Line the crock of a slow cooker with aluminum foil and spray with nonstick cooking spray. Pour the bread and egg mixture into the slow cooker and dot the top with the cubed butter.

Cook on high for 3 hours or low for 5.

Recipe found here: Slow Cooker French Toast Casserole

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Baked Spaghetti

Baked Spaghetti

Ingredients
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

Directions
In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 13×9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers.

In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.

Recipe found here: Baked Spaghetti: Baked Spaghetti

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Rolled Swedish Pancakes

Rolled Swedish Pancakes

Ingredients
1/2 cup plus 1 tablespoon sugar, divided
2 tablespoons grated lemon peel
1-1/2 cups all-purpose flour
1/2 teaspoon salt
8 eggs, lightly beaten
3 cups 2% milk
3 tablespoons butter, melted
Sour cream and cherry preserves

Directions
Combine 1/2 cup sugar and the lemon peel; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well.

Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer.

Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves. Yield: 1 dozen.

Recipe found here: Rolled Swedish Pancakes

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Snow Peas & Beef Stir-Fry Recipe

Snow Peas & Beef Stir-Fry Recipe

Ingredients
1/2 cup reduced-sodium soy sauce
1/2 cup sherry or water
2 tablespoons cornstarch
2 teaspoons sugar
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/2 pounds beef top sirloin steak, thinly sliced
1/2 pound sliced fresh mushrooms
1 medium onion, cut into thin wedges
1/2 pound fresh snow peas
Hot cooked rice

Directions
In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes.

Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef.

In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice. Yield: 6 servings.
Originally published as Snow Peas & Beef Stir-Fry in Taste of Home

Recipe found here: Snow Peas & Beef Stir-Fry

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Tenderloin Steak Diane

Tenderloin Steak Diane

Ingredients
4 beef tenderloin steaks (6 ounces each)
1 teaspoon steak seasoning
2 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup reduced-sodium beef broth
1/4 cup heavy whipping cream
1 tablespoon steak sauce
1 teaspoon garlic salt with parsley
1 teaspoon minced chives

Directions
Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks from pan.

Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir 1-2 minutes or until sauce is slightly thickened.

Return steaks to pan; turn to coat and heat through. Stir in chives. Yield: 4 servings.

Recipe found here: Tenderloin Steak Diane

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