Mexican Manicotti

This was one of the dishes I made for Miss Jessica's 24th birthday last Sunday. It's a Tex-Mex twist on an Italian dish.
I apologize for no pictures. That just means it all went very, very quickly!

1 lb lean ground beef
1 can refried beans
2 1/2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 package (8 ounces) manicotti shells
1 1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1/4 cup sliced green onions
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded Monterey Jack or Mexican style cheese

In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13X9X2" baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from the frig 30 minutes prior to baking. Cover and bake at 350 degrees for 1 hour.
Uncover; spoon sour cream over top. Sprinkle with onions, olives and cheese. Bake 5-10 minutes loner or until cheese is melted.

I also made my Taco stuffed Pasta shells, bacon cheddar dip and queso.

The queso is really easy and always a hit. I put one can of chicken broth and a can of Rotel in a crock pot. Then I brown 1 lb sausage; drain it and add it to the pot. Then I cube 3.5 pounds of velveeta and add it to the mix. (you can add a small 4 ounce can of green chilies, if desired.)Simmer until smooth. Serve with tortilla chips.

Life Is Moving Swiftly On

We're all hanging out and doing our own thing. Miss Jessica is in and out with her schedule and I'm grabbing hugs on the run and trying to bestow motherly wisdom on the fly. No time for prep work--I have to lay it out because time is of the essence.

I did manage to paint my toenails--this morning. It's overrated, I still believe. Too much upkeep for so little return--but that's just me.

JB gave Blue a bath and he (Blue) seemed visibly pleased.
JB was pretty happy about it as well.

I thawed 2 pounds of shrimp for something pretty tasty.

I mixed up some fresh garlic and a few red pepper flakes and
cooked up some Garlic Shrimp. Here's my simple recipe:

2 pounds shrimp, peeled
8 cloves garlic
1/2 cup olive oil
1 Tablespoon red pepper flakes
2 Tablespoons Parsley

Put olive oil in pan with garlic and cooked until browned. Add pepper flakes. Throw in shrimp and then parsley. Stir until shrimp turns pink.

Note: the garlic is wonderful but may have after effects!

Back In The Rat Race

I caught a ride on the 40-hour train this week and, as a result, Saturday and Sunday have now become very sacred. No doubt I'll be spending the weekend cooking, cleaning and catching up.

Anticipating this turn of events, I made JB something special last weekend.
Peanut Butter Banana Pudding! It's just like it sounds--very rich, but oh so satisfying.



4 cups milk
2 packages butterscotch pudding mix
1 1/2 cups peanut butter, divided
1 cup graham cracker crumbs
1 cup confectioner's sugar
4 medium bananas, sliced

Combine milk and pudding mixes until blended. Stir in 1/2 cup peanut butter.

In a small bowl, combine graham cracker crumbs and confectioner's sugar; cut in the remaining peanut butter until crumbly.

In a large serving dish or individual desert bowls, layer half of the pudding, half of the crumb mixture and half of the bananas. Repeat layers. Chill until served. (yields 12 servings)


Dinner this week has been an impromptu mess and we're all suffering. I welcome your ideas and quick dinner recipes.

Chocolate Chip Oat Bars

I love these big chewy oat squares loaded with nuts and chocolate chips. These sweet bars are easy to prepare, and they cut very cleanly when cool.



1 cup flour
1 cup quick-cooking oats
3/4 cup packed light brown sugar
1/2 cup cold butter
1 can (14 ounces) sweetened condensed milk
1 cup chopped pecans (or dry-roasted peanuts!)
1 cup (6 ounces) semisweet chocolate chips

In a bowl, combine the flour, oats and brown sugar. Cut in the butter until crumbly.
Press half of the mixture into a greased 13x9 baking pan. Bake at 350 for 8-10 minutes. Remove from oven.
Spread condensed milk evenly over the crust. Sprinkle with nuts and chocolate chips. Top with remaining oat mixture and pat lightly.
Bake for 25-30 minutes or until lightly browned. Cool in pan on wire rack.
Yield: about 2 1/2 dozen.

Note: I'm doing a web page that highlights quick recipes for my Web Design final project. I've been lucky so far, as I have been able to copy and paste many from my blog!

Bacon Cheddar Appetizer Cheesecake

Here's the recipe, as promised:

Pastry for a single crust pie (make your own, or use a can of crescent rolls for the crust)
3 packages (8 ounces each) cream cheese, softened
4 eggs, lightly beaten
1/4 cup milk
1 cup (4 ounces sharp cheddar)
1/2 cup sliced green onions
6 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon seasoned pepper
1/8 teaspoon cayenne pepper

Roll the pastry into 13 1/2 inch circle. Fit into the bottom and up the sides of an ungreased 9-inch spring form pan. Lightly prick the bottom. Bake at 450 for 8-10 minutes or until lightly browned. Cool slightly.

In a large mixing bowl, beat cream cheese until fluffy. Add eggs and milk; beat until smooth. Add cheese, onions, bacon, salt and pepper and cayenne; mix well. Pour into crust.

Bake at 350 for 40-45 minutes or until a knife inserted near the center comes out clean. Cool 20 minutes. Remove sides of pan. Cut into thin slices; serve warm.

Yield: 16-20 appetizer servings.

Blueberry Banana Cake

3 eggs
1/2 cup olive oil
1/4 cup maple syrup
1 tsp vanilla
1/4 cup sour cream
1 ripe banana, mashed
2 cups flour
1 cup blueberries
1 Tbsp lemon zest

Combine all wet ingredients in large bowl. Add flour and mix until combined. Fold in the blueberries and lemon zest, being careful not to overmix. Bake in greased 8" pan at 350 for 30 minutes.
Let cool in pan and remove.
To fill bundt pan, I doubled the recipe and baked 45 minutes.

And We All Shall Have Cake

Last night I made a pound cake.
I had intentions of accomplishing this earlier in the day,
but got sidetracked by homework and laundry.

By the time JB had ascertained there was --once again--nothing on television...

I had decided to go to the kitchen and see if my cream cheese
and butter had softened to room temperature.

I always use Mexican vanilla. It's pure vanilla and so much less
expensive (about $2.50 a bottle). The trick--if you don't live in Texas
and can't drive to Mexico--is find someone who's going on a cruise
(like the outlaws) and ask them to bring you some back.

The cake browned nicely.

And this is all there is left today. JB and I sampled a little..
and I did share some with my father-in-law.

Here's the Cream Cheese Pound Cake recipe:

• 8 ounce pkg Philadelphia Cream Cheese
• 3 sticks Land O'Lakes unsalted butter
• 3 cups sugar
• 6 eggs
• 3 cups flour
• 2 teaspoons vanilla

Soften cream cheese and butter to room temperature.
Blend together; add sugar, beating slowly.
Add eggs one at time, beating after each addition. Beat until fluffy.
Add vanilla.
Pour into well-greased and floured LARGE tube pan.
Bake at 325 degrees for 1 hour and 10 minutes.

Fresh From the Garden Pizza

I snatched this recipe from my pal, Imperatix.
You can make it, too--check it out here.

Broccoli Ham Quiche

This rich quiche recipe is attractive enough to serve for company and satisfies the biggest appetite. Tastes marvelous, too.

1 unbaked 9" deep-dish pastry shell
(I used a can of crescent rolls for the crust rather than the prepared pie crust.)
1 cup water
1/2 cup chopped steamed broccoli
1 cut (4 ounces) shredded Swiss chess
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons flour
4 eggs
1 1/4 cups milk (or heavy whipping cream)
2 tablespoons chopped green onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1/2 cup diced fully cooked ham

Line unpricked pastry shell with double thickness of heavy duty foil, Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. (If you using crescent rolls for crust, unroll dough and press into greased pie plate.)
Toss cheese with flour; set aside. In the bowl, beat the eggs. Add the milk, onion and seasonings; mix well. Stir in the ham, broccoli, and cheese mixture. Pour into prepared crust.
Bake at 350 for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Did You Get Any Last Night?

Everyone around here is talking about how we need rain, when it's coming, or how much you got (what your rain gauge registered) during the last thunderstorm.

One thing for sure, it's too hot to cook.

This meaty main dish is cooked in the microwave, so it done quickly and doesn't heat up the kitchen.


Santa Fe Enchiladas

1 pound lean ground beef
1 medium onion, chopped
1 can (12 ounces) tomato paste
1 cup water
1 envelope taco seasoning
10 whole wheat or flour tortillas (6 inches)
8 ounces shredded cheddar cheese
1 can (4 ounces) chopped green chilies

Crumble beef in a large microwave-safe bowl; stir in onions. Cover and microwave on high for 6 to 7 minutes or until meat is no longer pink; stirring every couple of minutes.

Stir in tomato paste, water and taco seasoning. Cover and cook on high 3 to 4 minutes or until heated through, stirring once.

Spoon about 1/3 cup meat mixture down the enter of each tortilla; roll up tightly. Set remaining meat mixture aside.

Place tortillas, seam side down, in a greased shallow 2 1/2 quart dish. Sprinkle cheese and chilies on top. Cover and cook on high 1 minute, until cheese has melted. Spoon remaining meat mixture down the center of tortillas.

Cover and cook on high 5-6 minutes or until heated through. Let stand 5 minutes before serving. (This recipe was tested in an 850 watt microwave.)

My Evinrude Still Serves Me Well

I still remember the excitement the Christmas my (ex) husband got me this Kitchenaid mixer. I had wanted one for so very long -- especially when hand stirring double batches of chocolate chip cookies!


That was a number of years ago and this heavy appliance, nicknamed the "Evinrude" by JB, never fails me.



Today, it helped me make this pineapple upside down cake for my stepson's 24th birthday.



I was a bit suprised when his Mom called and said he wanted me to make his birthday cake this year. I had made him one last year--and I think the year before as well--when I learned this was his favorite.




At any rate, here is the gooey, buttery, sinful recipe:
1/2 cup butter
1 cup firmly packed brown sugar
1 (8 1/4 -ounce) can pineapple slices, undrained
3 eggs
1 cup self-rising flour
1/2 teaspoon cinnamon
1 teaspoon vanilla

Melt butter in 10-inch cast iron skillet in oven at 350 degrees. Remove from oven and sprinkle brown sugar in melted butter.
Drain pineapple, reserving 1/4 cup juice. Set aside. Cut pineapple slices in half, reserving one whole slice.
Place whole pineapple slice in center of skillet. Arrrange half-slices in spoke fashion around whole slice in center.
Beat eggs at high speed; gradually add 1 cup sugar, beating well. Combine flour and next 3 ingredienst, stir well. Add to egg mixture alternately with reserved 1/4 pineapple juice. Stir in vanilla.
Spoon batter evenly over pineapple in skillet. Bake at 350 degrees for 45 to 50 minutes or until cake is set.
Invert cake onto plate when done. Scrape any remaining glaze from skillet onto cake.

Broccoli and Cheddar Mini Quiche

I experimented a bit with this recipe, using canned biscuit dough rather than the pie pastry, because that's what I happened to have on hand. I find that plain old canned biscuits can be the start of great appetizers. I was really pleased with the results.

Feel free to use green onions in place of the cooked chopped broccoli in this recipe.


Pie pastry for 2 crust pie
2 tablespoons butter, melted
1 cup chopped broccoli
1 cup shredded sharp Cheddar cheese
2 large eggs
1 tsp salt
1/8 teaspoon ground black pepper
1 tsp Spicy Brown Mustard
1 cup half-and-half, or heavy cream and half milk


Grease and flour mini muffin pans and heat oven to 400 degrees.

Roll pie crust (or biscuit dough) out to about 1/8 inch thickness. Cut into 2 1/2 inch rounds; fit into muffin cups. Brush pastry with butter.

Sprinkle about 1 teaspoon of chopped broccoli into each cup; top with small amount of shredded cheese.

Whisk together the remaining ingredients; spoon 1 scant tablespoon into each cup, just short of the top of the pastry. Sprinkle each with a little more broccoli.

Bake for 20 to 25 minutes, or until set. Makes about 36 mini quiches.

Soft Cheddar Pretzels

Faced with coming up with something quick--with little to chose from in the cupboards-- for our Friday night get-together, I settled on this quick soft pretzel recipe.



1 1/2 cups self-rising flour
1 tsp sugar
2 tablespoons butter
1/2 cup (2 ounces) shredded mild Cheddar Cheese
2/3 cup milk
1 egg, beaten
1 1/2 tsp coarse salt



Combine flour and sugar in medium bowl; cut in butter with pastry blender until mixture resembles coarse meal. Add cheese and milk, stirring until dry ingredients are just moistened. Turn dough out onto lightly floured surface and knead about 12 times.


Divide dough in half and roll each half into 12X18 inch rectangle.

Cut dough lengthwise into eight 1-inch strips. Twist each into pretzel shape; brush with beaten egg and sprinkle with coarse salt. Place on lightly greased baking sheets and bake at 400 degrees for 15 minutes or until golden brown.

Cool pretzels for a few minutes on wire racks; serve warm. Makes about 16 soft pretzels.

Bacon Cheddar Layered Dip

I did this for our Friday Night Get-Together and it was a hit! My shallow serving bowl was almost empty. I have less than a cup of this stuff leftover!


1 pkg cream cheese
8 ounces sour cream
5 green onions
1 medium green pepper
4 medium tomatoes
16 ounces taco sauce or chunky salsa
7 ounces cheddar cheese
1 pound Turkey bacon

Blend cream cheese and sour cream until smooth. Spread into ungreased 12 inch or larger dish. Top with diced onions, tomatoes and green peppers. Pour taco sauce over top evenly. Sprinkle with cheese. Chill.

Cook bacon and crumble over top prior to serving. I use turkey bacon because the flavor is the same and it is much healthier. Serve with tortilla chips.

Fast And Flavorful

 

 

This is my absolute best "find" for quickie what-to-fix-for-dinner ideas. The trick being of course, to fix something quite tasty with minimal effort.

I have added a pound of shrimp or leftover pork roast or cubed chicken--each with great success. I substitute 1/3 cup of Pear Honey for the Orange Marmalade indicated on the Bird's Eye package. Serve over long grain rice.

Quick N' Easy Cucumber Dip

If you're a lover of cucumbers and onions, this will do the trick. I throw one 8 ounce package of Philadelphia Cream Cheese, 1 large cumber, and an onion or two into the food processor. Blend, then chill till it sets up a bit. Spread on garlic crackers or melba toast.

Marvelously cool and refreshing... especially after a day of visiting or working in the yard. (Please note I have added an updated photo of Dark Hollow at bottom. JB has become just a tad anal with the mowing of our 6? 8? acre yard.)

Water Chestnut Pea Salad

Cool and crisp, this provides a very delicious way to get your veggies!

2 medium carrots
1 pkg frozen peas, thawed (16 ounces)
1 can sliced water chestnuts, drained (6 ounces)
2 green onions, sliced thinly
1/2 cup shredded mozzarella cheese
1/2 cup ranch salad dressing
6 bacon strips, cooked and crumbled
1/2 teaspoon pepper

Place carrots in serving bowl; add the peas, water chestnuts, onions and cheese.

Combine the salad dressing, bacon and pepper. Mix well. Chill until serving.

A Wonderful Smell

A house that smells of good things cooking is a happy home. It's just promotes good karma.

These berry-filled spice muffins not only fill your kitchen with the scent of cinnamon, they look and taste wonderful.




Blueberry Spice Muffins

1 3/4 cups flour
1/2 cup sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Topping:
1 Tablespoon sugar
1/4 tsp cinnamon

In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture nd melted butter to dry ingredients; stir just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400 for 16-20 minutes. Cool 5 minutes before removing from pan.

Sweet N' Sour Ham Balls

I made these ham balls, week before last, when hunting for something different for my Friday night get-together. Wish I had had the good sense to photograph the finished product! I always try to find something quick and easy to make with existing ingredients. I managed to make good use of ham left from Christmas that I had cubed and frozen. I substituted Jimmy Dean Maple flavored breakfast sausage for the ground pork.

Pineapple, brown sugar and spicy brown mustard combine to create a tangy sauce for these savory ham and pork appetizers.

4 eggs, lightly beaten
1 medium onion, chopped
1-1/2 cup Pepperidge Farms bread crumbs
2 pounds ground ham
1 pound ground pork (or sausage)
2 cans (8 ounces each) crushed pineapple
1 cup packed brown sugar
1/4 cup French's Spicy Brown Mustard
2 tablespoons cider vinegar

In a bowl, combine the eggs, onions and bread crumbs. Crumble the meat over this mixture and mix well. Shape into 1/2 inch balls. Place in two greased 13X9X2 inch baking dishes.

In a blender or food processor, combine the pineapple, brown sugar, mustard and vinegar; cover and process until smooth. Pour over ham balls. (May freeze for up to 2 months! Or) Bake, uncovered at 350 for 45-50 minutes, basting occasionally with sauce.

To bake frozen ham balls: Completely thaw in frig. Bake as directed.

Yield: 2 batches of about 30 ham balls each.

Feta Bruschetta

Here's my latest find for my Friday evening get-togethers. Quick, easy and very few ingredients.

1/4 cup butter, melted
1/4 cup olive oil
10 slices French bread ( 1 inch thick)
1 pkg (4 ounces) crumbled feta cheese
2 to 3 garlic cloves, minced
1 teaspoon basil
1 large tomato, diced

In a bowl, combine butter and oil. Brush onto both sides of bread. Place on baking sheet and bake at 350 for 8-10 minutes or until lightly browned.

Combine feta cheese, garlic and basil. Sprinkle over toast. Top with tomato. Bake 8-10 minutes or longer, until heated thoroughly. Serve warm.