Sunday, February 28, 2010



1 beef roast, 3-4 lbs.
1 can Coca-Cola
1 package onion soup mix
1 bottle chili sauce

Place all ingredients in crock-pot and cook for 7-10 hours depending on size of roast.
The meat will flake apart when done. Serve over mashed potatoes.


2 cans regular green beans, drained
1 teaspoon garlic powder
2 Tablespoons butter

Heat green beans in saucepan with garlic powder and butter.


1-1/4 pounds boneless pork loin, pounded thin
½ cup all-purpose flour for coating
salt and pepper to taste
2 Tablespoons butter
¼ cup honey
¼ cup chopped pecans

In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
Mix honey and pecans into the pan drippings. Heat through, stirring constantly.
Pour sauce over cutlets. Serve with fresh baked sweet potatoes and buttered broccoli.


4 medium sweet potatoes, even in size
vegetable oil

Scrub sweet potatoes; brush each with vegetable oil. Arrange potatoes on oven rack and bake at 450% for 35 to 45 minutes, until tender. Remove at once and prick with a fork to let steam out. Cut a 1 1/2-inch cross in the center of each potato. Hold each potato with pot holder and press upwards until filling "bursts" up through the cuts.
Top with butter


1 (10.5 ounce) can condensed French onion soup
1 ½ pounds ground beef
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 Tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 Tablespoon Worcestershire sauce
½ teaspoon mustard powder

In a large bowl, mix together ⅓ cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.


1 envelope Lipton onion recipe soup mix
2 lb. all-purpose potatoes, cut into large chunks
⅓ cup olive or vegetable oil

Preheat oven to 450 degrees. In large plastic bag, add all ingredients.
Close bag and shake until potatoes are evenly coated.
Empty potatoes into shallow baking or roasting pan; discard bag.
Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped parsley.

Serve Salisbury Steak and potatoes with buttered corn on the cob.
Recipes from Momswhothink

Saturday, February 27, 2010



This is by far one of the most delicious fish tacos I have ever eaten! It is fairly time-consuming to batter and bread the fish but oh my gosh is it worth it. The fish was soooo crispy and is to die for. If you want a out-of-this-world fish taco recipe this is the one for you!

1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 ounces cod or firm white fish, cut in 1-inch pieces
16 (8-inch) corn tortillas
Canola oil
4 ounces tempura flour
8 ounces prepared tempura batter made with cold water
6 ounces panko bread crumbs
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
Warm tortillas on grill or pan. Cover with a towel to keep warm.
In a medium Dutch oven, heat the canola oil to 350 degrees F.
Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.
Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo. Serve immediately.


1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water

Sift together the dry ingredients and set aside.
In a medium bowl, beat the egg slightly and mix with the ice water. Add a few drops of food coloring, if desired.
Stir in the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
Dip fish into the batter and deep fry until golden brown. Drain on paper towels.


4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.


3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

Recipe from Guy Fieri


Made this for supper last night and it is the BEST Salmon Loaf I have ever made. We also had roasted root vegetables and of course the Creamed Peas over the top of the Salmon Loaf!

1 can Red Sockeye Salmon
1 cup Cracker crumbs
1/2 cup Butter melted
2 Eggs beaten
1 Onion small / chopped
1 cup Milk
1 teaspoon dried parsley
Salt & pepper

Pour off the liquid and pick out bones and skin of salmon (these are perfect for distracting the cat while cooking the rest of the dish). Flake salmon with a fork, add all other ingredients, except for capers, and mix them together. Pour into small well greased casserole and cover with lid. Bake at 350 degrees for 45 minutes. Serve with creamed peas.


2 tablespoons butter
2 tablespoons flour
1 cup milk
seasoning to taste
1 can peas (drained) or package frozen baby peas

Melt 2 tablespoons butter over low heat. Add flour. Add and blend over low heat for 3-5 minutes Stir milk in slowly

Cook and stir the sauce with a wire wisk or wooden spoon until thickened and smooth. Season to taste. Stir in peas I use either drained can peas or frozen baby peas, both are good. I also double the recipe, it's according how many will be eating.
Anna's recipe BigOven

Thursday, February 25, 2010



This is like New England Clam Chowder, but baked into a casserole

4 tablespoons butter, divided
1 yellow onion, cut into medium dice
1 stalk celery, cut into medium dice
2 carrots, cut into medium dice
Salt and ground black pepper
2 boiling potatoes, peeled and cut into medium dice
1 1/2 teaspoons, about 6 sprigs, fresh thyme leaves, minced (1/2 teaspoon dried)
3 cans chopped clams and their juice (6.5 ounces each can, divided
1 pound of pasta shells
1/4 cup all-purpose flour
1 cup milk
1 cup breadcrumbs
1/4 cup grated Parmigiano Reggiano cheese

Preheat broiler. Place a large pot of salted water over high heat to boil.
Place a large skillet over medium heat with 2 tablespoons of butter. Add the onion, celery and carrots, season with salt and pepper, and cook until tender but not caramelized, 5-6 minutes. Add the potatoes, thyme, juice of the clams and 1/2 cup of water to the skillet and bring the liquids up to a bubble. Cover the pot, reduce the heat to medium and simmer until the potatoes are tender, 8-10 minutes.
While the veggies are simmering, drop the pasta into the boiling water and cook to al dente according to package directions. Just before the pasta is ready, reserve a large mug of starchy cooking water. Drain the pasta and return it to the pan it was cooked in.
While the veggies and pasta are cooking, place a medium saucepot over medium heat with the remaining 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for 1 minute. Whisk the milk and 1 cup of starchy cooking water into the roux and bring up to a bubble. Add the clams to the sauce, season with salt and pepper, and simmer until thickened, about 1 minute. Reserve warm.

When everything is ready, toss the cooked veggies and prepared sauce with the cooked pasta and transfer to a large casserole dish.

Sprinkle the breadcrumbs and grated cheese over the surface of the casserole and brown under the broiler.


Sloppy Joes goes vegetarian with this healthy version of an old childhood fave.

1 tablespoon vegetable oil
1 red, green or yellow bell pepper, seeded and chopped
2 jalapeño chiles, seeded and finely chopped
1 red onion, chopped
2 large cloves garlic, grated or finely chopped
Two cans black beans (15 ounces each) , rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
One can diced fire-roasted or crushed tomatoes (15 ounces each)
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
Juice of 1 lime
4 crusty rolls, split and lightly toasted
2 large dill pickles, chopped
1/3 cup chopped cilantro (a generous handful)

In a large skillet, heat the oil, one turn of the pan, over medium-high heat. Add the bell pepper, jalapeños, red onion and garlic and cook, stirring, until tender, 6-8 minutes. Stir in the black beans, cumin and coriander; season with salt and pepper.
In a small bowl, combine the tomatoes, brown sugar and Worcestershire sauce. Add to the black beans and simmer for a few minutes. Stir in the lime juice. Serve the Sloppy Veg-Head Joe on the rolls. Top with the pickles and cilantro.


Enjoy a light meal with these Sensational Salmon Cakes!

One can salmon (6 ounces), drained
1/2 cup cracker meal or dry breadcrumbs
1 large egg, beaten
1/4 red bell pepper, finely chopped
1 tablespoon fresh dil, chopped
2 tablespoons vegetable oil

Mixed greens, for serving
1/4 cup mayonnaise
Juice of 1/2 lemon
5-10 fresh chives, finely chopped
Salt and pepper

In a medium bowl, gently mix the salmon and cracker meal. Mix in the egg, bell pepper and dill. If the mixture is too wet, mix in a bit more cracker meal. Form
the mixture into five 2-inch patties.

In a medium skillet, heat the oil over medium-high heat. Add the salmon cakes and cook until golden-brown, 3-4 minutes on each side. Drain on a paper towel-lined plate.

Arrange the salmon cakes on a plate with the mixed greens. In a small bowl, stir together the mayonnaise, lemon juice and chives; season with salt and pepper. Serve with the salmon cakes.
Recipes from Rachel Ray

Saturday, February 20, 2010



12 flat-bottomed wafer ice cream cones
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1 stick unsalted butter , softened
3/4 cup sugar
2 eggs
1/3 cup vegetable oil
1/2 cup well shaken buttermilk
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring

Cream Cheese Icing:

8 ounces cream cheese , room temperature
1 stick unsalted butter, room temperature
2 teaspoons vanilla extract
4 cups confectioners' sugar
Sugar red hearts, for garnish

Preheat the oven to 350 degrees F. Arrange an oven rack in the middle of the oven. Put 12 flat bottomed ice cream cones into cupcake tins.
Whisk the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and set aside.
In a large mixing bowl, using a hand held electric beater, cream the butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, white vinegar, vanilla extract and food coloring. Beat until just combined, then add dry ingredients and mix until smooth.
Divide the batter among the ice cream cones, filling half way. Bake in the center rack of the oven until a tester inserted into the center of the cupcake comes out clean, about 30 minutes. Remove from the oven and cool completely on a wire rack before frosting.

In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add the confectioners' sugar, 1/2 cup at a time, until desired consistency is reached.
Frost the tops of the cupcakes and sprinkle with sugared red hearts.

Note: If you want to add to the theme more, using an ice cream server, scoop the frosting and put it on top of the cones to mimic a scoop of ice cream.
Recipe:from the Neelys


If you like white chocolate, and you like strawberry shortcake you will love this. It's the most luscious, rich and creamy strawberry shortcake you'll ever make.A friend told me she loved my recipes, but was diabetic and couldn't eat them...So this one is for her....I never knew eating diabetic, could taste so good!

Leave it overnight in the fridge before cutting into it.It tastes better the next day.

6 Walmart Sugar Free Dessert Shells (mini sponge cakes)
3/4 cup (One-6 oz container) Vanilla Dannon Fit & Light Yogurt
1/3 cup Carnation Nonfat Dry Milk Powder (Make sure to use the Carnation)
1/2 cup Splenda Granular
1 (8-ounce) package Philadephia fat-free cream cheese
3/4 cup Cool Whip Free
1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix
1 1/2 cups cold water
1 quart fresh strawberries, hauled and sliced
1/2 teaspoon unsweetened cocoa

Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. Arrange half of the sliced strawberries on top of cake halves. Spread half of cream cheese mixture over top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with cocoa. Cover and refrigerate at least 2 hours. Cut into 6 servings.
Recipe from SparksRecipes

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 197.6
Total Fat: 2.7 g
Cholesterol: 43.3 mg
Sodium: 642.2 mg
Total Carbs: 34.4 g
Dietary Fiber: 6.7 g
Protein: 11.1 g


2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1-1/3 cups water

Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.

*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
Recipe from Hellmann's

Wednesday, February 3, 2010



You may want to make two of these easy ice cream pies-one to serve and the other to store in the freezer for company.

3/4 cup dried cherries
2 cups boiling water
3-1/2 cups chocolate ice cream, softened
3/4 cup miniature semisweet chocolate chips
1 chocolate crumb crust (9 inches)
Hot fudge ice cream topping and maraschino cherries, optional
Place dried cherries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain.
In a large bowl, combine the ice cream, chocolate chips and cherries. Spread into crust. Cover and freeze until firm.
Slice; drizzle each piece with fudge topping and garnish with a maraschino cherry if desired.


This is great for parties because it is popular with all ages and can be made in advance.

1-1/2 cups cream-filled chocolate sandwich cookie crumbs (about 16 cookies)
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups semisweet chocolate chips, melted and cooled
3 teaspoons vanilla extract
4 eggs, lightly beaten
20 chocolate cream-filled chocolate sandwich cookies, coarsely chopped
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of greased 9-in. springform pan. Refrigerate while preparing filling.
In a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate and vanilla. Add eggs; beat on low speed just until combined. Fold in half of chopped cookies. Pour over crust. Sprinkle with remaining cookies. Place pan on a baking sheet.
Bake at 325° for 50-60 minutes or until center is almost set and top appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Recipes from Taste of Home.


This is one of, the best banana cake I have ever tasted!
Make sure you freeze the cake!!

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
chopped walnuts
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired
Recipe from Recipe Zaar.

Tuesday, February 2, 2010



Features lady fingers, a creamy filling and a crushed pineapple topping.

1 package (8 ounces) fat-free cream cheese
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 packages (3 ounces each) ladyfingers, split

1/3 cup sugar
3 tablespoons cornstarch
1 can (20 ounces) unsweetened crushed pineapple, undrained

In a large bowl, beat the cream cheeses, sugar and vanilla until smooth. Fold in whipped topping. Arrange ladyfingers on the bottom and around the edge of an ungreased 9-in. springform pan. Spread bottom layer evenly with half of cream cheese mixture. Top with remaining ladyfingers (ladyfingers may overlap); spread with remaining filling. Cover and refrigerate.
In a small saucepan, combine sugar and cornstarch. Stir in pineapple. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature; gently spread over torte. Cover and refrigerate for at least 4 hours or until set. Remove sides of pan.


It's truly delicious—but there's not too much guilt with the indulgence

1 package (16 ounces) angel food cake mix
1 carton (12 ounces) frozen whipped topping, thawed
3/4 cup (6 ounces) raspberry yogurt
1/3 cup confectioners' sugar
1 pint fresh raspberries

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour.

In a large bowl, gently combine the whipped topping, yogurt and confectioners' sugar until blended. Run a knife around side of cake and remove from pan.

Split cake into thirds horizontally. Place bottom layer on a serving plate; spread with 1 cup yogurt mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers


This eye-catching cheesecake showcases red raspberries and heavenly dark chocolate.

2 cups chocolate wafer crumbs (about 38 wafers)
1/3 cup sugar
1/2 cup butter, melted

1 envelope unflavored gelatin
3/4 cup cold water
2 cups heavy whipping cream
3 packages (two 8 ounces, one 3 ounce) cream cheese, softened
1/3 cup sugar
4 ounces semisweet chocolate, melted and cooled
1 cup fresh or frozen raspberries
Fresh raspberries and mint, optional

Combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly.

In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat cream cheese and sugar; stir in cooled gelatin. Transfer half of the mixture to another bowl.

To one bowl, fold in melted chocolate and half of the whipped cream. Pour over prepared crust. To the other bowl, carefully fold in the remaining whipped cream, then the raspberries. Pour over chocolate layer. Cover and refrigerate for 6 hours or overnight.

Carefully run a knife around edge of pan to loosen. Remove sides of pan before slicing. Garnish with berries and mint if desired. Refrigerate leftovers
Recipes from Taste of Home.