Biscuit Topped Stroganoff
1 pound lean ground beef
1 onion - chopped
1/2 green pepper - chopped
1 teaspoon salt
1 can mushroom soup
2 tablespoons pimiento - chopped
1 pint sour cream
2 cans biscuits -
refrigerated Brown meat,
onion and green pepper. Add salt, soup and pimentos. Simmer uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove from heat and pour into 1 1/2 quart baking dish. Top with Biscuits. Bake 20 to 25 minutes at 375 degrees or until biscuits are done.
Granny Cake
2 c. Flour 1 1/2 c. Sugar 1 tsp. Salt 1 tsp. Soda 2 eggs
1 big
#2 can crushed pineapple (include juice also)Mix all together and put in greased pan, top with 1/2c chopped nuts and 1/2c brown sugar.
Bake 1 hour at 325. TOPPING1/2c butter1 can condensed milk1/2c sugar 1 tsp. vanilla Cook just to a boil and pour on hot cake!!!!!! EXCELLENT!!
12/23/09
3/30/09
Dinners And Desserts
Here are a Few recipes for this week
TENDERLOIN FOR 2 - TOPPED WITH HERBED CHEESE INGREDIENTS:
4 (1-inch thick) beef tenderloin steaks
2 tablespoons softened cream cheese
4 teaspoons blue cheese, crumbled
4 teaspoons plain yogurt
2 teaspoons minced onionsdash of pepper
1 large garlic clove, halved
1/2 teaspoon salt, divided
2 teaspoons freshly chopped parsley
DIRECTIONS:Combine cream cheese, blue cheese, yogurt, onion and pepper;reserve. Rub each side of beef steaks with garlic. Placesteaks on rack in broiler pan so surface of meat is 2 to 3inches from heat. Broil 5 to 6 minutes. Season with salt.Turn and broil 3 to 4 minutes. Season with remaining salt.Top each steak with an equal amount of reserved cheesemixture. Broil an additional 1 to 2 minutes. Garnish withparsley.
Yield: 2 Servings
Six Can Chili
1 lb ground beef
1 med. onion, chopped
1 can tomato soup1 can baked beans, undrained
1 (14 oz) can dark red kidney beans, rinsed and drained
1 can chili beans1 can tomatoes, diced and undrained
1 (6 oz) can tomato paste
4 cups tomato juice
2-3 T sugar
1-2 pkgs chili seasoning
DIRECTIONS:
In a large Dutch oven, brown beef and onion; drain. Add all other ingredients. Add more or less tomato juice to achieve desired consistency. Bring just to a boil, then lower heat and simmer for 30 minutes, or pour into a slow cooker an cook on low for 3-4 hours.
Yields 8 servings.
Lemon-Lime Cupcakes
1 1/2 cups butter
3 cups white sugar
5 eggs
2 tablespoons lemon extract
3 cups all-purpose flour
3/4 cup lemon-lime soda(e.g. 7-Up™)
Preheat oven to 350 degrees. Grease two 12 cup muffinpans and line with paper baking cups. Beat butter and sugar in a large bowlusing an electric mixer until light and fluffy, about 15 minutes. Mix in theeggs one at a time, mixing each until well blended. Stir in the lemon extract.Stir in the flour, alternating with the lemon-lime soda, just until the batteris smooth. Spoon the batter into the prepared cups, dividing evenly. Bake inthe preheated oven until the tops spring back when lightly pressed, 20 to 25minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakeson a serving platter.
Cheddar Chicken Soup
1/2 lb chicken breasts, cubed
2 T flour1 (14.5 oz) can chicken broth
2 cups milk2 cups frozen mixed vegetables
1 cup shredded cheddar cheese
Spray a large saucepan with cooking spray. Add chicken; cook and stir on medium-high heat for 5 minutes or until cooked through. Stir in flour; cook and stir one additional minute. Add broth, milk and vegetables; stir. Reduce heat to medium. Bring just to boil, stirring frequently. Remove from heat. Stir in cheese until completely melted. Yields 4 servings.
Red Velvet Cake with Vanilla Cream-Cheese Frosting
1/2 cup unsweetened cocoa powder
2 1/2 cups flour1 tsp baking soda
1/2 tsp salt1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs1 cup sour cream
1/2 cup milk
2 tsp vanilla extract
1 bottle (1 ounce) red food coloring
Vanilla Cream Cheese Frosting: 8 ounces (1 pkg) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tbsp sour cream
2 tsp vanilla extract16 ounces (1 pound box) confectioners' sugar
Preheat the oven to 350 F. Grease and flour two - 9 inch round cake pans.. Sift the flour, cocoa powder, baking soda, and salt. Set aside. Beat the butter and the granulated sugar in a large bowl with electric mixer on medium speed for five minutes or until light and fluffy. Beat in the eggs, one at a time. Mix in the sour cream, milk, food coloring and vanilla. Gradually beat in the flour mixture on low speed until just blended. Do Not Over-Beat. Pour the batter into the prepared cake tins. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks. For The Frosting: Beat the cream cheese, butter, sour cream, and vanilla in a large bowl until light and fluffy. Gradually beat in the confectioners' sugar until smooth. Fill and frost the cooled cake with the frosting. Makes 16 servings
TENDERLOIN FOR 2 - TOPPED WITH HERBED CHEESE INGREDIENTS:
4 (1-inch thick) beef tenderloin steaks
2 tablespoons softened cream cheese
4 teaspoons blue cheese, crumbled
4 teaspoons plain yogurt
2 teaspoons minced onionsdash of pepper
1 large garlic clove, halved
1/2 teaspoon salt, divided
2 teaspoons freshly chopped parsley
DIRECTIONS:Combine cream cheese, blue cheese, yogurt, onion and pepper;reserve. Rub each side of beef steaks with garlic. Placesteaks on rack in broiler pan so surface of meat is 2 to 3inches from heat. Broil 5 to 6 minutes. Season with salt.Turn and broil 3 to 4 minutes. Season with remaining salt.Top each steak with an equal amount of reserved cheesemixture. Broil an additional 1 to 2 minutes. Garnish withparsley.
Yield: 2 Servings
Six Can Chili
1 lb ground beef
1 med. onion, chopped
1 can tomato soup1 can baked beans, undrained
1 (14 oz) can dark red kidney beans, rinsed and drained
1 can chili beans1 can tomatoes, diced and undrained
1 (6 oz) can tomato paste
4 cups tomato juice
2-3 T sugar
1-2 pkgs chili seasoning
DIRECTIONS:
In a large Dutch oven, brown beef and onion; drain. Add all other ingredients. Add more or less tomato juice to achieve desired consistency. Bring just to a boil, then lower heat and simmer for 30 minutes, or pour into a slow cooker an cook on low for 3-4 hours.
Yields 8 servings.
Lemon-Lime Cupcakes
1 1/2 cups butter
3 cups white sugar
5 eggs
2 tablespoons lemon extract
3 cups all-purpose flour
3/4 cup lemon-lime soda(e.g. 7-Up™)
Preheat oven to 350 degrees. Grease two 12 cup muffinpans and line with paper baking cups. Beat butter and sugar in a large bowlusing an electric mixer until light and fluffy, about 15 minutes. Mix in theeggs one at a time, mixing each until well blended. Stir in the lemon extract.Stir in the flour, alternating with the lemon-lime soda, just until the batteris smooth. Spoon the batter into the prepared cups, dividing evenly. Bake inthe preheated oven until the tops spring back when lightly pressed, 20 to 25minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakeson a serving platter.
Cheddar Chicken Soup
1/2 lb chicken breasts, cubed
2 T flour1 (14.5 oz) can chicken broth
2 cups milk2 cups frozen mixed vegetables
1 cup shredded cheddar cheese
Spray a large saucepan with cooking spray. Add chicken; cook and stir on medium-high heat for 5 minutes or until cooked through. Stir in flour; cook and stir one additional minute. Add broth, milk and vegetables; stir. Reduce heat to medium. Bring just to boil, stirring frequently. Remove from heat. Stir in cheese until completely melted. Yields 4 servings.
Red Velvet Cake with Vanilla Cream-Cheese Frosting
1/2 cup unsweetened cocoa powder
2 1/2 cups flour1 tsp baking soda
1/2 tsp salt1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs1 cup sour cream
1/2 cup milk
2 tsp vanilla extract
1 bottle (1 ounce) red food coloring
Vanilla Cream Cheese Frosting: 8 ounces (1 pkg) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tbsp sour cream
2 tsp vanilla extract16 ounces (1 pound box) confectioners' sugar
Preheat the oven to 350 F. Grease and flour two - 9 inch round cake pans.. Sift the flour, cocoa powder, baking soda, and salt. Set aside. Beat the butter and the granulated sugar in a large bowl with electric mixer on medium speed for five minutes or until light and fluffy. Beat in the eggs, one at a time. Mix in the sour cream, milk, food coloring and vanilla. Gradually beat in the flour mixture on low speed until just blended. Do Not Over-Beat. Pour the batter into the prepared cake tins. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks. For The Frosting: Beat the cream cheese, butter, sour cream, and vanilla in a large bowl until light and fluffy. Gradually beat in the confectioners' sugar until smooth. Fill and frost the cooled cake with the frosting. Makes 16 servings
Subscribe to:
Posts (Atom)