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How to Make Gooey Peanut Butter Cereal Bars
•6 Cups Cereal
•2 Tablespoons Butter
•10 Ounces Marshmallows
•1/3 Cup Peanut Butter
•1 1/2 Cup Milk Chocolate Chips
Instructions
Step 1 – In a large microwave save bowl, melt the marshmallows and butter – Mine took about 60 seconds on high in the microwave.
Step 2 – Mix in the Peanut Butter and 1 cup of the Chocolate Chips until smooth and well mixed together
Step 3 – Mix in the 6 cups of cereal until well coated
Step 4 – Spread in a greased 9×13 pan and sprinkle the additional 1/2 cup of Chocolate Chips on top – I pressed mine into the cereal mixture slightly. Let set and cut into squares. Enjoy!
Simple Dirt Cheap Dinner Idea: Taco Pie
- a delicious easy dinner idea for a busy weeknight
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You'll Need:
1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix (Copycat recipe on Budget101)
2 1/2 cups mashed potato flakes (or left over mashed potatoes-omit butter & milk)
1 pound ground beef or Turkey
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, diced
1 cup shredded cheddar cheese
Sour cream, optional
Preheat oven 350F.
In a medium sauce pan, melt butter & Add milk, 2 Tbs taco seasoning, mixing well.
Remove from heat, add potato flakes, mixing until incorporated.
Press mixture into the bottom of a regular pie plate, then Bake the "crust" for 7-10 minutes until it just BARELY turns golden brown. In the meantime, cook beef & onions in a skillet until beef is browned and cooked through. Drain. Add Salsa & remaining taco seasoning. Cook until bubbly.
Pour into crust. Bake for 15 minutes, or until crust is golden brown.
Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes, black olives, jalapeno slices, etc
Copycat Taco Bell Seasoning Mix
http://www.budget101.com/…/copycat-t...asoning…
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Fiesta Chicken Crockpot Meal
4 chicken breast (frozen or raw)
1 packet Fiesta Ranch dip (by the salad dressing)
1 can black beans
1 can Rotel
1 can corn not drained
1 block cream cheese
Cook on high in the slow cooker for 4 hours or 6 on low. Shred with forks and eat over rice with tortillas.
MORE : http://mylitter.com/recipes/fiesta-c...ockpot-recipe/
Creole Seasoning Mix
1/2 teaspoon cayenne pepper
1 teaspoon dried parsley flakes ( gound)
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon celery seed ( ground )
2 tablespoons onion powder
1 cup salt ( may be adjusted for salt restricted diets )
Mix well and put into a tightly covered jar
Italian Potato Cakes - Yields 8 servings
Ingredients:
2 cups of leftover mashed potatoes
2 Tbsps. diced onion
2 Tbsps. parmesan cheese
1/2 tsp. italian seasoning
1/8 tsp. garlic powder
1 large egg, lightly beaten
1/4 - 1/3 cup all purpose flour
vegetable oil for frying
Procedure:
In a mixing bowl, combine the potatoes, onion, cheese and seasonings. Stir in the egg and combine well. Stir in 1/4 cup of flour and add a little more, if needed, to tighten up the potatoes (not overly stiff though). Heat 1/4" of oil in a skillet over medium high heat. Drop the potato mixture by big spoonfuls in to the oil and gently flatten out just a little. Fry for 2-3 minutes per side until golden brown. Remove to a paper sack or paper towel lined plate.
Pecan Fudge
4 cups pecans whole
1 1/2 cups sugar
1 1/2 cups packed dark brown sugar
1 cup heavy cream
3 tbsp dark corn syrup
1 stick butter
2 tsp vanilla extract
1 tsp maple extract
Preheat your oven to 350, and prepare a baking sheet by lining it with aluminum foil. Place the pecans on the baking sheet and toast them in the oven for about 10 minutes, stirring halfway through. Remove from the oven and allow the pecans to cool. Once cool, coarsely chop the pecans and set aside.
Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
In a saucepan, combine the brown and granulated sugars, the cream, and the corn syrup over medium heat. Stir until the sugars dissolve, insert a candy thermometer, and bring to a boil, stirring occasionally. Allow the mixture to boil, stirring frequently, until it reaches 238 on the candy thermometer. Once at 238, remove the pan from the heat and stir in the butter, maple and vanilla extracts, and chopped pecans. Stir the fudge vigorously with a wooden spoon. Stir constantly until the fudge loses its shine and holds its shape. It is done when it comes together and forms a ball on the bottom of the saucepan.
The beating process should take about 10-15 minutes. I have done this with the paddle on my mixer because if you do not stir long enough you will not have good results.
Once the fudge holds its shape, pour it into the prepared pan and smooth it into an even layer. Refrigerate the fudge to set it, for at least 1 hour. I like to place a whole pecan on top after I cut it.
Spinach Artichoke Dip Pasta
Serves 8
Ingredients
•1 pound butterfly pasta
•2 (10 oz.) bags frozen spinach, thawed and drained (or use fresh)
•2 (14 oz.) can artichoke hearts, drained
•2 cups whole milk
•1 cup mozzarella cheese, grated
•1/2 cup parmesan cheese, grated
•3 cloves garlic, minced
•6 tablespoons unsalted butter, divided
•3 tablespoons all-purpose flour
•kosher salt and freshly ground pepper, to taste
Directions
1.Preheat oven to 350º F and bring a large pot of salted water to boil.
2.Cook pasta according to packaging directions, or until al dente, then drain and set aside.
3.Heat 3 tablespoons butter in a large skillet or Dutch oven over medium-high heat. Add minced garlic and cook for 1-2 minutes, or until fragrant.
4.Add drained (or fresh) spinach and cook until coated in garlic butter (and/or wilted).
5.Season generously with salt and pepper, then transfer spinach to a plate and set aside.
6.Add artichoke hearts to skillet and cook until browned. Then remove and set aside.
7.Melt remaining butter and sprinkle in flour. Cook, stirring frequently, for 2-3 minutes, or until roux is smooth and paste-like.
8.Continue to stir and slowly pour in whole milk. Let cook for 3-5 minutes, then mix in mozzarella. Stir until sauce is smooth.
9.Taste and adjust seasoning, if necessary.
10.Return spinach and artichokes to sauce, then fold in pasta. Transfer everything to a large baking dish, then sprinkle parmesan cheese over the top and place dish in oven.
11.Bake for 15-20 minutes, or until sauce is bubbly, then remove from oven and serve hot.
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New Orleans Style Crawfish Bread
Ingredients:
butter 4 Tablespoons
Olive Oil 2 Teaspoons
Onion 1/2 (Diced)
Celery 1/2 Cup
Crawfish tails 2 Cups (Pack the cup tightly)
Green Bell Pepper 1/2 (Diced)
Red Bell Pepper 1/2 (Diced0
Garlic 4 (Minced Cloves)
Crawfish Boil Seasoning 1/4 Teaspoon (Any type)
Creole mustard 1 1/2 Teaspoons (You can substitute Dijon mustard)
Philadelphia Cream Cheese 4 Ounces (Softened)
Mozorella Cheese 1/2 Cup (Shredded)
Cheddar Cheese 1/2 Cup (Shredded)
Cobblestone Pistolettes 11 (Find them in bread section) You can also use french bread
Preparation mode:
During Jazzfest time in New Orleans, Crawfish bread is a very popular item and many of us want to try it every chance we get. When Jazzfest is over, and my family still has that craving, what better than to learn to make our own. There are various recipes for Crawfish bread but this one seems to be my favorite. You can purchase store bought crawfish but you will definitely have more flavor if you use boiled crawfish and peel them yourselves. It may take you a little longer, but it will well be worth the time. Also, it you want to use a loaf of French bread that will also work in this recipe. Just wrap the French bread in foil and then unwrap to allow to get crispy. The pistolettes allow for easier handling, especially if serving at a party.
1. Preheat oven to 350 degrees.
2. In a large skillet over medium-high heat, melt the butter and add olive oil.
3. Add in the onions, bell peppers, garlic, celery and crawfish boil seasoning .
4. Sauté for 5-7 minutes, until the seasoning is translucent and begins to soften.
5. Add in the crawfish and continue cooking for another 5 minutes.
6. In a medium bowl, while the vegetables are cooking, mix the Philadelphia cream cheese, creole mustard and cheeses.
7. Add the cheesy mixture to the cooked vegetables and continue cooking for another 2 minutes, stirring often until mixture is dissolved and well blended.
8. Cut a deep gash in the side of each pistolette and remove some of the bread inside with a sharp knife. Set rolls aside
9. Using a spoon begin scooping mixture inside each pistolette until full .
10. Place the pistolettes on top of an aluminum foil lined baking sheet. Using another sheet of foil . cover the whole pan, no need to wrap them individually. After about 5-7 minutes in oven, unwrap and let them bake for 3-5 minutes until golden brown and bread is crispy. I like to put oven on broil and let them brown if they have not browned, but make sure to watch. Brush tops of pistolettes with butter
http://sherylboudy.com/recipes/new-o...rawfish-bread/
Chick-fil-a coleslaw is being phased out later this month
In just a few weeks, Chick-fil-A will no longer sell cole slaw. As a parting gift to those who love it, they're providing the recipe on their website.
They posted this message: http://www.katc.com/story/30867830/c..._s_Newschannel
http://inside.chick-fil-a.com/wp-con...2-663x1024.jpgQuote:
"To the Side that was never just a side item, here’s to the good times we’ve shared. Some of us will remember you as the perfect topping to our original Chick-fil-A Chicken Sandwich. Some of us will reflect on the picnics we’ve shared or the combo meals we’ve savored. All in all it was a beautiful 49 years, Cole Slaw. When you take your final bow January 18th, you will be gone but never forgotten. To all the cabbage lovers out there, we feel you. To make the loss a little easier to bear, we’re releasing, for the first time, the original recipe to make at home…even on Sunday."
24 Dump Dinners You Can Make In A Crock Pot
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