Sloppy Joe Potato Tot Casserole

Sloppy Joe Potato Tot Casserole

1 lb. lean ground beef
2 cups chopped onions
1 bag frozen corn, 16 oz
1 can Sloppy Joe Mix, 15.5 oz
2 cups shredded cheddar cheese, divided
1 bag frozen mini potato tots, 28 oz

Preheat oven to 350. In medium skillet, mix ground beef and onions; cook over medium high heat for 8 minutes, stirring occasionally, or until beef is browned and crumbly and onions are soft. Drain well. In large bowl, mix beef mixture, corn, sloppy Joe mix and 1 1/4 cups cheese. Pour mixture into a 2 1/2 quart baking dish (about 11 x 7 inch), top evenly with potato tots and remaining 3/4 cup cheese. Bake for 40 minutes or until browned and bubbly. Serve at once. Serve 8 to 10

To bake after freezing: prepare casserole as directed; wrap well and freeze. When ready to bake, preheat oven to 350. Cover casserole with foil, folding back one corner to vent. Bake for 1 hour. Remove foil and bake 40 minutes longer or until browned and bubbly. Serve at once.

57 Sauce Cheddar Burgers

57 Sauce Cheddar Burgers

1 lb. lean ground beef
1 cup grated cheddar cheese
1/2 cup soft bread crumbs
1/4 cup minced onion
3 Tbs. Heinz 57 Sauce
1/4 tsp. salt
Sandwich buns, toasted

Combine first 6 ingredients. Form into 5 patties. Grill or broil to desired degree of doneness. Serve in sandwich buns; top with additional 57 Sauce, if desired. Makes 5 servings.

Thai Steak Skewers

Thai Steak Skewers

1/4 C. brown sugar packed
2 T. lime juice
2 T. soy sauce
1 T. curry powder
1 t. lemon juice
1 (14 oz) can coconut milk divided
1 1/2 t. crushed red pepper flakes divided
2 lb. boneless beef sirloin steak cut into 1/4" slices
2 medium limes halved and thinly sliced
1/4 C. creamy peanut butter
1 T. chopped salted peanuts

In a large resealable bag, combine the first 5 ingredients. Add 1/4 C. coconut milk and 1 t. pepper flakes. Add steak; seal bag and turn to coat.

Refrigerate 2-4 hours.

Drain and discard marinade. Thread beef onto 16 metal or soaked wooden skewers, alternately threading beef with lime slices if desired.

Grill covered over medium hot heat for 6-8 minutes or until desired doneness turning occasionally.

In a small saucepan combine peanut butter with the remaining coconut milk and pepper flakes. Heat through.

Transfer to a small bowl; sprinkle with peanuts. Serve with skewers.

Schnitzel

Schnitzel

1 cup bread crumbs
1/2 cup grated Parmesan cheese
salt and pepper
2 large eggs
1 tsp hot sauce (I used Franks Red Hot)
1/2 cup of flour, on a plate
One 1-lb pork tenderloin cut into 8 pieces and pounded flat
1/2 cup olive oil
1 lemon cut into wedges

Preheat oven to 250 degrees. In a wide shallow bowl, combine the bread crumbs, Parmesan and 2 pinches each of salt and pepper, set aside. In another shallow bowl, beat the eggs with the hot sauce. Turn each piece of pork in the flour, then the egg mixture, then the crumbs to coat well, then transfer to a plate.

In a large skillet, heat 1/4 cup oil over medium heat. Add 4 pork cutlets and cook until golden-brown, about 2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with 1/4 cup olive oil and the remaining cutlets. Serve with lemon wedges.

Slow Cooker Sweet Potatoes with Applesauce

Slow Cooker Sweet Potatoes with Applesauce

6 medium (2 pounds) sweet potatoes or yams, peeled and cut into
1/2-inch cubes
1 1/2 cups applesauce
2/3 cup packed brown sugar
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/2 cup chopped nuts, toasted

1. Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.

2. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.

3. Sprinkle with nuts.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

 

Cilantro Lime Rice with Roasted Corn and Avocado Salad

Cilantro Lime Rice with Roasted Corn and Avocado Salad
Makes 6 to 8 servings

Ingredients:

Salad:

8 ounces jasmine rice, uncooked
3/4 cup grilled chicken, cubed
3/4 cup roasted corn
1/2 cup Roma tomatoes, seeded and diced
1/8 cup red onion, small dice
1 to 1 1/2 each avocados, diced

Dressing:

2/3 cup plain yogurt
1/4 cup cilantro leaves, fresh
1/8 cup lime juice, fresh
1/4 teaspoon kosher salt
3/4 teaspoon sugar
1 garlic clove

Preparation:

Cook rice in water or light stock according to package directions and cool immediately.
Combine all ingredients for dressing in a food processor and mix well, about 1 minute.
Adjust taste as needed.
Add dressing to rice and mix well.
Mix grilled chicken, roasted corn, tomatoes and onions with rice blend.
Serve salad with avocado as a garnish on top with a sprig of cilantro and a lime slice.

PEANUT BUTTER PIE

PEANUT BUTTER PIE

•1 baked 9-inch graham cracker shell
•8 ounces cream cheese, at room temperature
•3/4 cup powdered sugar
•1/2 cup chunky peanut butter
•2 tablespoons milk
•3 tablespoons chopped roasted peanuts
•4 cups heavy cream, whipped with a little sugar to sweeten, in all
•1/4 cup chopped roasted peanuts
•Chocolate shavings
•1 cup chocolate sauce in squeeze bottle
•Powdered sugar in shaker
•Fresh mint sprigs

PREPARATION:

•Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk and peanuts. Beat the mixture until smooth. Fold half of the whipped cream into the peanut butter/cheese mixture. Set aside the remaining whipped cream in the refrigerator. Spoon the filling into the prepared pie shell. Refrigerate the pie for 1 hour or until the pie is set. Place a piece of the pie in the center of a plate. Garnish with pie with whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs.

Sunshine Breakfast Casserole

Sunshine Breakfast Casserole

Ingredients

* 6 eggs
* 1 C. milk
* 6 oz. cheddar cheese, grated
* 1 lb. sausage or bacon, crumbled
* 4 hash brown patties, frozen
* 1 tsp. salt.
* 1/2 tsp. pepper
* 1/2 tsp. dry mustard
* 1/2 C. chopped onion

Directions

Line an 8x8 baking dish with frozen hash browns. Sprinkle hash browns with crumbled sausage or bacon. Mix together eggs, milk, salt, pepper, and dry mustard. Pour over meat and hash browns. Top with grated cheddar cheese. Refrigerate overnight. Bake in a preheated oven at 350 degrees for 45 minutes to 1 hour.

snagged from ConniesCookingCabin yahoo group

Oven-Baked Pineapple Pork Chops

Oven-Baked Pineapple Pork Chops

8-oz. can pineapple slices, drained and 4 T. juice reserved
2 T. soy sauce
1/2 t. ground ginger
1/2 t. garlic powder
4 pork loin chops
1/3 c. Italian-seasoned bread crumbs
1 t. paprika

Combine reserved pineapple juice, soy sauce, ginger and garlic powder in a shallow bowl; add pork chops, turning once to coat. Marinate in the refrigerator for at least 4 hours.

 Gently toss bread crumbs and paprika in a pie plate; add pork chops, coating both sides. Arrange pork chops in an ungreased shallow 13"x9" baking pan. Bake at 350 degrees for 25 minutes.

Turn pork chops; place one pineapple slice on each pork chop. Bake 25 additional minutes. Makes 4 servings.

Taco Burgers

Taco Burgers

1 egg, beaten
1/4 cup water
1/2 cup crushed corn chips
One 1 1/4 ounce taco seasoning mix
1 pound ground beef or pork
One 8 ounce can tomato sauce
4 hamburgers buns, toasted
1 large tomato, chopped
1 cup shredded lettuce
1/2 cup shredded sharp cheddar cheese

Combine egg and 1/4 cup water. Stir in corn chips and half of the taco seasoning mix. Add ground beef or pork and mix well. Shape into 1/2 thick patties. Grill over medium coals, turning once.

For beef, grill for about 12 to 15 minutes. For pork grill about 18 minutes or until well done.

Combine tomato sauce and remaining taco seasoning mix. Serve patties on buns. Top with some of the tomato sauce mixture. Place tomato, lettuce and cheese on burgers.

Source: Unknown

My Mom's Extraordinary Chocolate Chip Cake

My Mom's Extraordinary Chocolate Chip Cake
Yield: 1 Servings

Ingredients and directions for this recipe

2 c All-Purpose Flour --Unbleached
2 c Light Brown Sugar -- packed
1/2 ts Ground Cinnamon
1 Stick Unsalted Butter -- cut In 6 pieces
1 lg Egg
1 ts Baking Soda
1 c Sour Cream
2 tb Milk
9 oz Semisweet Chocolate Chips Optional

1. Position oven rack in the middle of the oven and preheat to 325 degrees F. Butter a 11x7x1 3/4-inch baking pan or ovenproof glass baking dish.

2. Put the flour, brown sugar and cinnamon in a large bowl and mix with an electric mixer on low speed for 15 seconds. Add the butter and mix till the butter pieces are the size of peas. You will still see loose flour. Mix in the egg. The mixture will still look dry.

Rub any lumps out of the baking soda and gently mix the baking soda into the sour cream. Stir the sour cream mixture and the milk into the batter. Stir just until the batter is evenly moistened. Stir in the chocolate chips. The batter will be thick.

3. Spread the batter in the prepared baking pan. Bake about 40 minutes. To test for doneness, gently press your fingers on the top of the cake. The middle should feel slightly soft and the edges firm. 

A toothpick in the center should have a few crumbs clinging to it. Cool on a wire baking rack, the center of the cake will sink slightly.

Notes: My metal cake pan is the size specified, like a small lasagna pan. The cake took 47 minutes to bake.
The 2 Tb. milk is optional, I find the cake is better with it.

This cake is good dusted with powdered sugar and is also good served with vanilla ice cream.

Glazed Turkey Meatloaf

Glazed Turkey Meatloaf

1 pound ground turkey
1/4 c. bread crumbs
1/3 c. milk
1 egg, beaten
1 sm. onion, chopped
Salt and pepper to taste
1/2 tsp. thyme
2 tbsp. catsup

GLAZE:
3 tbsp. brown sugar
1/4 c. catsup
1/4 tsp. nutmeg
1 tsp. dry mustard

Combine bread crumbs and milk in a bowl. Add turkey, egg, onion, seasonings and catsup. Mix well and pat into a small meatloaf pan. Bake at 350 degrees for 40 minutes. Combine glaze ingredients and spoon over loaf. Bake for 20 minutesmore. Serves 4 to 6.

Dorie http://groups.yahoo.com/group/DoriesRecipeBox/