Roasted Red Peppers, White Beans and Pesto

Roasted Red Peppers, White Beans and Pesto
2 Servings
This is a quick pantry dish with intense flavors.

Ingredients:
1/2 cup jarred roasted red peppers, cut in strips
1 15-oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tbsp prepared pesto

Instructions:

1. Mix together red peppers, beans and garlic in a small saucepan. Cook over
low heat until warmed through.

2. Stir in pesto and serve.

QUICK BUTTERMILK CORNBREAD

  QUICK BUTTERMILK CORNBREAD

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 2  tablespoons  canola oil
• 2  cups  yellow cornmeal
• 1  teaspoon  salt
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1 3/4  cups  fat-free buttermilk
• 1/8  teaspoon  black pepper
• 1  large egg, lightly beaten

Preparation

Preheat oven to 450°.
Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.

Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. 

Combine buttermilk, pepper, and egg, stirring with a whisk. 

Add egg mixture to cornmeal mixture, stirring just until moist. 

Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. 

Pour the batter into pan, spreading evenly.

Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. 

Let stand 5 minutes before serving.

Crock Pot Swiss Steak Sandwiches

2 lb swiss steak

• 1 TB vegetable oil
• 1/2 C chopped celery, opt
• 1/2 C chopped onion
• 3/4 C beef broth
• 1/2 C tomato sauce
• 1/4 C water
• 1/4 C sugar
• 2 TB onion soup mix
• 1 TB vinegar
• 12 hamburger buns, split

Instructions

1. In a large skillet, brown the steak on all sides in oil. Transfer to crock pot.
2. In the same skillet, saute celery and onion for 1 minute. Gradually add broth, tomato sauce, and water, stir to lossen the brown bits.
3. Add sugar, soup mix and vinegar; bring to a boil. Pour over steak cover and cook for 7-8 hrs on low, or till meat is tender.
4. Skim fat from top.
5. Serve meat in buns with cooking juices. 

No Bake Oatmeal Cookies

No Bake Oatmeal Cookies 

3 C. sugar
1/4 lb. margarine
1/2 C. milk
dash of salt
1/3 C. cocoa
3 C. quick oats
1 t. vanilla
1/2 C. peanut butter

Boil the sugar, margarine, milk and salt for 1 minute. Add cocoa while cooking. Remove from heat. Add the oatmeal, vanilla and peanut butter. Beat until well mixed. Drop by spoonfuls on waxed paper to set and cool. 

Makes about 3 dozen.

Chewy Coconut Cinnamon Bars

Chewy Coconut Cinnamon Bars

1/2 cup butter or margarine, softened

1 cup sugar

1 egg

1/2 cup flour

1 1/2 tsp. Cinnamon

1/4 tsp. Salt

1 cup coconut

1/2 cup cinnamon baking chips

Powdered sugar

In a mixing bowl, cream butter and sugar. Add egg; beat until light and fluffy. 

Combine flour, cinnamon and salt; add to creamed mixture and beat until smooth. 

Stir in coconut and cinnamon chips. Spread into a greased 8-in. Square baking pan. 

Bake at 350 degrees for 35-40 minutes or until a wooden pick comes out clean. 

Cut into small bars while warm (I cut 16 bars); roll in powdered sugar.

Sloppy Jane Sandwiches

Sloppy Jane Sandwiches

1 pk hot dogs; about 10
1 cn Baked beans; 28 oz
1 tsp Prepared mustard
1 tsp Instant minced onion
1/3 cup Chili sauce
6 Frankfurter buns; toasted

In crockpot, combine hot dogs with beans, mustard and chili sauce. 

Cover and cook on low 2-3 hours. 

Spoon over toasted hot dog buns.

Southwestern Salsa-Chicken Salad

Southwestern Salsa-Chicken Salad

Prep Time: 10 min
Total Time: 10 min
Makes: 3 servings, 2-2/3 cups each

1 bag (10 oz.) romaine lettuce hearts, torn into bite-size pieces

1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips

3/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

1 cup grape tomato halves

1/2 cup canned black beans, drained, rinsed

1/3 cup SOUTH BEACH DIET™ Ranch Dressing

1/3 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

TOSS lettuce with the chicken, cheese, tomatoes and beans in large salad bowl. ADD dressing and salsa just before serving; mix lightly.

Avocado-Olive Dip

Avocado-Olive Dip

3 avocados, peeled, seeded, and mashed
1 can black olives, drained and thinly sliced or mashed (your choice)
1 (4-ounce) can chile peppers or fresh jalapeno peppers (medium to
hot)
7 to 8 small green onions, chopped
3 large tomatoes (or 5 small), peeled, seeded, and chopped*
3 to 4 cloves garlic, minced
6 tablespoons extra-virgin olive oil
2 tablespoons fresh-squeezed lemon juice
5 to 6 fresh basil leaves, finely chopped

In a large bowl, combine all the ingredients. 

Refrigerate at least 2 hours for flavors to blend. 

Excellent served with corn chips.

7-Layer Taco Dip - Bob Evans

7-Layer Taco Dip - Bob Evans

1 (1 pound) package Bob Evans® Original Roll Sausage
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
2 cups shredded Mexican cheese blend
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 large tomato, diced
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
1 (11 ounce) jar salsa
tortilla chips

In large skillet over medium heat, crumble and cook sausage until browned. 

Stir in beans, chilies and taco seasoning mix. 

Spread sausage mix into 7 x 11 serving dish. 

Top with sour cream then salsa. 

Sprinkle olives, tomato and onion on top. 

Cover with cheese. 

Serve immediately with chips. 

Refrigerate leftovers.

http://groups.yahoo.com/group/a-little-bit-of_everything/

Nacho Soup

Ingredients

2 16oz Cans of Refried Beans with equal parts Water
Round Tortilla Chips
Shredded Cheddar Cheese
Jalapeno Pepper slices

Step 1

In a medium size soup pot or sauce pan combine both cans of refried
beans with the water over a med high heat 
and mix well until it is soup like consistency and bring the mixture to
a boil.

Step 2

Ladle the hot soup equally into 4 bowls sprinkling shredded cheese over
the soup to melt.

Step 3

Place 1 tortilla chip in the center of the soup with a dollop of sour
cream on top of the chip. Put several jalapeno 
slices around the tortilla chip and serve with a few more of the chips
on the side. 

Serves 4

Java Glazed Cinnamon Rolls

Java Glazed Cinnamon Rolls

Skip the coffee shop pastries! Top convenient refrigerated cinnamon rolls with a rich, nutty icing for the ultimate morning treat.

Prep Time: 15 Min 
Total Time: 35 Min 
Makes: 5 rolls 

1 can (17.5 oz) Pillsbury Grands! refrigerated cinnamon rolls with cream cheese icing (5 rolls)
2 tablespoons milk
1/4 teaspoon instant coffee granules or crystals
1/2 cup Hershey's premier white baking chips
1/2 cup Fisher Chef's Naturals Chopped Pecans

Heat oven to 350F. Spray 9-inch round cake pan with Crisco Original No-Stick Cooking Spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutes or until golden brown. Cool slightly.

Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milk uncovered on High about 20 seconds or until hot; stir in coffee granules until completely dissolved. Stir in reserved icing. Microwave uncovered on High 25 seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25 seconds longer; stir until chips are completely melted. (Microwave in additional 10-second increments, if necessary, until chips are melted.)

Stir pecans into icing mixture. Pour over rolls. Serve warm.

Source: Pillsbury

BUNDT COFFEE CAKE

BUNDT COFFEE CAKE

1 yellow cake mix 4 eggs 1 pkg. instant vanilla pudding 3/4 c. corn oil 3/4 c. water 1 tsp. vanilla 1 tsp. butter extract Combine cake mix, oil, and water. Add eggs, one at a time, beat 8 minutes. Add vanilla and butter extract last minute. Layer batter and nut mixture in bundt pan. Bake at 350 degrees for 55 minutes. Let cool for 8 minutes and then cover with glaze. NUT MIXTURE: 1/2 c. chopped nuts 1/4 c. sugar 2 tsp. cinnamon GLAZE: 1 c. powdered sugar 3 tsp. milk 1/2 c. vanilla 1/2 tsp. butter extract