Monday, October 18, 2010

Blueberry Cheesecake Flapjacks


'Blueberry Cheesecake Flapjacks'
Source: Taste of Home

1 package (3 ounces) cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional

For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.

In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

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Friday, October 15, 2010

Pulled Pork on Garlic Bread


'Pulled Pork on Garlic Bread'
Source: Sonny's BBQ

2 lbs boneless pork shoulder
3 onions sliced and separated into rings
1 bottle favorite BBQ sauce
1 box of Frozen Texas Toast

Place meat in slow cooker. Top with onions and 3/4 of the BBQ sauce. Cover. Cook on low 8-10 hours (or high for 4-5 hours). Chop up meat inside slow cooker a few times while cooking and add more BBQ sauce as needed. Cook garlic bread according to package and serve with pork.

Thursday, October 14, 2010

Turkey-Stuffing Bundles


'Turkey-Stuffing Bundles'

1 package (17.3 ounces) Puff Pastry Sheets, thawed
1 jar (12 ounce) Turkey Gravy
2 cups coarsely chopped cooked turkey or chicken
2 cups prepared herb Seasoned Stuffing
1/2 cup cranberry sauce

Heat the oven to 400. Stir 1/2 cup gravy, the turkey and vegetables in a medium bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet, making 8 in all.

Place 1/4 cup stuffing in the center of each square. Top with about 1/3 cup turkey mixture and 1 tablespoon cranberry sauce. Brush the edges of the squares with water. Fold the corners to the center over the filling and pinch the edges to seal. Flute the edges, if desired.

Place the filled pastries onto the baking sheet. Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes. Heat the remaining gravy in a 1-quart saucepan over medium heat until hot and bubbling. Serve the gravy with the pastries.

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Wednesday, October 13, 2010

Melt-in-Your-Mouth Pot Roast


'Melt-in-Your-Mouth Pot Roast'
Source: Taste of Home

4-6 medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups Beef Broth

Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Tuesday, October 12, 2010

Strawberry with Walnut Cream Cheese Sandwiches


'Strawberry with Walnut Cream Cheese Sandwiches'

3/4 cup cream cheese, softened
1/4 cup finely chopped walnuts
2 teaspoons grated orange zest
8 slices Whole Wheat Bread
2 cups sliced fresh strawberries
4 leaves leaf lettuce

Stir the cream cheese, walnuts and orange zest in a small bowl.  Spread the cream cheese mixture on 4 bread slices. Top with the strawberries, lettuce and remaining bread slices.


Thursday, October 7, 2010

Taco's Deluxe


'Taco's Deluxe'
Source: Taste of Home

1 pound ground beef
2 tablespoons chopped onion
1 can (15 ounces) tomato sauce
1 teaspoon white vinegar
1 teaspoon Worcestershire sauce
2 to 3 drops hot pepper sauce
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
Dash pepper
1/2 cup shredded cheddar cheese
6 to 8 taco shells
Shredded lettuce
Chopped tomatoes

SWEET-AND-SOUR DRESSING:
1 cup Miracle Whip
1/3 cup sugar
2 tablespoons white vinegar
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the next 12 ingredients to meat mixture. Simmer, uncovered, for 10-15 minutes or until liquid is almost completely reduced, stirring occasionally. Cool slightly; stir in cheese.

Place taco shells open end up in a baking pan; place a scoopful of meat mixture into each shell. Bake at 400° for 10-15 minutes until meat is hot and cheese is melted.

Sprinkle lettuce and tomatoes over tacos. In a small bowl, combine dressing ingredients; drizzle over tacos.


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Wednesday, October 6, 2010

Gooey Butter Cookies


'Gooey Butter Cookies'

1 box butter cake mix
1 stick butter
1/4 tsp vanilla extract
1 package (8 oz) cream cheese, softened 
1 egg
Powdered sugar

Combine all ingredients (EXCEPT the powdered sugar) with electric mixer until well blended. Chill dough for 2 hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10 – 12 minutes. Dust with powdered sugar when completely cooled.

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Tuesday, October 5, 2010

Gooey Hershey's Brownies


Sorry I wasn't able to post yesterday, but I spent much of the day at the house finishing up some stuff before the packers came today. I will be SO GLAD to get this move over and done with. Don't get me wrong, I love moving, and can't wait to get to Charleston, but I just hate having my house such a mess. On the bright side though, Jesse is LOVING the RV. Camping really suits him! Anyway, I made these brownies awhile back to bring to Jesse's school, and the kids absolutely loved them. They couldn't be simpler to make, and they add just a little bit of Ooey Gooey Goodness to plain 'ol brownie mix. These are great for a party or children's function...definitely something I'll be making again if Jesse needs me to bring snacks to school!

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'Gooey Hershey's Brownies'

1 box of Brownie mix
12 Hershey's Kisses

Prepare brownie mix according to package. Pour into 12 greased muffin cups. Gently press two Hershey's kisses into the center of each cup. Bake according to package, and let cool for 30 minutes (the center stays hot for awhile).


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Saturday, October 2, 2010

Maple Breakfast Sandwiches


'Maple Breakfast Sandwiches'
Source: Inspired by Bisquick Cookbook Recipe

Ingredients

1 container Grands biscuits
3 tablespoons maple flavored syrup
1 package frozen sausage patties
3 slices of American cheese
*Add scrambled eggs if desired*

Directions

Cook biscuits according to package. Meanwhile cook sausage patties as directed on package. Cut warm biscuits horizontally in half. Place sausage patty and piece of cheese in each biscuit (and egg of desired). Serve with maple syrup.

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Friday, October 1, 2010

Zesty Beef & Rice Skillet


'Zesty Beef & Rice Skillet'

1 tablespoon vegetable oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into strips
1 jar (16 ounces) Picante Sauce
1 cup Beef Stock  
1 cup uncooked regular long-grain white rice
Chopped fresh parsley
*Optional*
Tortilla wrappers
sour cream

Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.

Stir the picante sauce, stock and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Sprinkle the beef mixture with the parsley.


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