Summer = hot (especially lately).
Hot = not wanting to fuss in the kitchen. So, I am looking for easy recipes that people enjoy making and eating.
So, are you up for the challenge? Submit your recipes, I will try as many as possible and post follow-up comments.
Ready?
Set?
GO!!!!
Monday, July 26, 2010
Tuesday, July 20, 2010
Away this week
I am away in training this week, therefore will probably not be posting this week.
I'll resume next week. Stay tuned :)
I'll resume next week. Stay tuned :)
Friday, July 16, 2010
Cheesy Salsa Mini Meatloaves
1 lb ground beef
1/2 C finely chopped onions (I doubled this, we like onions)
1 egg
12 PREMIUM Saltine Crackers, crushed
1 1/2 C KRAFT Mexican style finely shredded Four Cheese Blend, divided
1 C salsa, divided
1. Heat oven to 400
2. Mix first 4 ingredients with 1 C cheese and 1/2 C salsa
3. (at this point I covered it in a mixing bowl and let it sit for a few hours, easy do ahead and I think it lets the flavors blend for extra nomminess)
4. Press evenly into 12 muffin cups that have been sprayed with cooking spray.
5. Use the back of a spoon, or your fingers, to make an indention in the center of each ‘muffin’.
6. Place muffin tins on a foil covered baking sheet
7. Bake 20 to 25 minutes (22 in my oven)
8. Top with remaining salsa and cheese, bake for 3 minutes or until cheese is melted.
Thank you Heather Eaton!
1/2 C finely chopped onions (I doubled this, we like onions)
1 egg
12 PREMIUM Saltine Crackers, crushed
1 1/2 C KRAFT Mexican style finely shredded Four Cheese Blend, divided
1 C salsa, divided
1. Heat oven to 400
2. Mix first 4 ingredients with 1 C cheese and 1/2 C salsa
3. (at this point I covered it in a mixing bowl and let it sit for a few hours, easy do ahead and I think it lets the flavors blend for extra nomminess)
4. Press evenly into 12 muffin cups that have been sprayed with cooking spray.
5. Use the back of a spoon, or your fingers, to make an indention in the center of each ‘muffin’.
6. Place muffin tins on a foil covered baking sheet
7. Bake 20 to 25 minutes (22 in my oven)
8. Top with remaining salsa and cheese, bake for 3 minutes or until cheese is melted.
Thank you Heather Eaton!
Thursday, July 15, 2010
Spicy Corn Dip
1 can drained fiesta corn
1 16oz tub sour cream
1 8 oz. bag shredded sharp cheddar cheese
1 packet Hidden Valley Ranch dressing (not the dip packet)
jar of sliced jalapenos and juice (you can add as much as you want, I chop about 12 pepper slices and pour in about 2 tbsp. juice)
Mix all ingredients in a bowl, you can serve immediately or refrigerate overnight for best taste.
Serve with Fritos scoops.
YUMMMMMMM
Thank you Stacey and Monique!
1 16oz tub sour cream
1 8 oz. bag shredded sharp cheddar cheese
1 packet Hidden Valley Ranch dressing (not the dip packet)
jar of sliced jalapenos and juice (you can add as much as you want, I chop about 12 pepper slices and pour in about 2 tbsp. juice)
Mix all ingredients in a bowl, you can serve immediately or refrigerate overnight for best taste.
Serve with Fritos scoops.
YUMMMMMMM
Thank you Stacey and Monique!
Bread Salads - how yummy does this sound?
From BHG.com:
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Bread Salads - how yummy does this sound?
From BHG.com:
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, July 13, 2010
Impossible Pie - oh so many ways to make this
Totally use your imagination! I decided to make the full recipe and then divide it into two pans and use different ingredients to see what I could come up with. Both were a smash!
First pie, I added some sauteed almonds, coconut and rum extract to. Very yummy. Should probably have put a little more rum extract in, but tasty none-the-less.
Pie two - the OMG pie - I put over 1 tablespoon Nutella and about 16 dried strawberries (cut in quarters). Mixed it in well. HOLY COW! This pie was fantastic. It could win awards.
What ways can you think of to make this pie your own?
First pie, I added some sauteed almonds, coconut and rum extract to. Very yummy. Should probably have put a little more rum extract in, but tasty none-the-less.
Pie two - the OMG pie - I put over 1 tablespoon Nutella and about 16 dried strawberries (cut in quarters). Mixed it in well. HOLY COW! This pie was fantastic. It could win awards.
What ways can you think of to make this pie your own?
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