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Showing posts from August, 2016

Posts

Famous Red Lobster Shrimp Scampi

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Sopapilla Cheesecake

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Copycat-Cracker Barrel's Hashbrowns Casserole

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4-Ingredient Strawberry Banana Ice Cream

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Garlic Shrimp Pasta

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Million Dollar Dip

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Dreamsicle Trifle

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MEAT LOAF CUPCAKES WITH MASHED POTATOES!

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Heavenly Pineapple Angel Food Cake

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Pink Cloud Salad

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East Hampton Clam Chowder

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Lemon Chicken Soup with Spaghetti

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Tropical Carrot Cake with Coconut Cream Cheese Frosting

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Homestyle Chicken Noodle Soup (in less than 30 minutes!)

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Pumpkin Bars

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Zucchini Bread Recipe

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CREME OF COCONUT CAKE

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Crab Bombs

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Butterscotch Cake with Caramel Icing

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MEXICAN DORITO CASSEROLE

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Red Hots Crinkle Cookies

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Egg, and Tater Tot Casserole

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Butterfinger Cookies

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Pecan Pie Bark

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Blueberry Pound Cake

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NO BAKE COCONUT PECAN PRALINE COOKIES

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The Best Chicken Tenders You Will Ever Eat

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crock pot mesquite roast

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THE BEST SALISBURY STEAK

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WALDORF CHICKEN SALAD

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EVERYTHING RICE KRISPIES TREATS

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PRALINES - A NEW ORLEANS FAVORITE CANDY

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FRENCH TOAST SOUFFLE

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Popular Posts

GREEN DETOX SMOOTHIE

Feel your best with this healthy, nutrient-rich, bikini-ready green smoothie! Loaded with powerful superfoods like spinach and kale, celery, apple, banana and ginger! Just 136 calories per serving.

PERFECT INSTANT POT NEW YORK CHEESECAKE

Yes, you can make this in your pressure cooker! It’s so creamy, rich & smooth with NO CRACKS! It’s simply PERFECT! You know how people get worried of those not-very-cute cracks in cheesecakes? So we do that whole water bath situation in the oven? Well, guys. I have the perfect solution for you. It’s no fuss, it’s no mess, and there’s no water bath-roasting-pan-foil-lined-pans here. None at all. It’s the perfect cheesecake in the Instant Pot ! I KNOW. It’s a little unbelievable. A perfect uncracked 7-inch cheesecake in just 25 minutes? Um, yes! 1000% yes. I mean, this is probably the only way I’ll ever do a cheesecake from now on. It’s just as creamy, it’s just as rich, and it’s just as smooth and velvety as a traditional oven-baked cheesecake. It’s just, well, easier! You can serve it as is (because it really is perfection) or you can whip up the quickest 2-minute strawberry topping! PERFECT INSTANT POT NEW YORK CHEESECAKE yield: 8 SERVI

Pepper steak in a crock pot

Pepper steak in a crock pot Ingredients : 16 oz stew meat or sirloin strips 2 each bell peppers 1 vegetable oil 3 tbsp worcestershire sauce 1 tsp garlic minced 1 can beef broth 1 can stewed tomatoes 1 season salt 1 all-purpose flour Directions : Cut up bell peppers into strips Mix season salt with flour Coat meat in flour and heat oil in skillet Add meat and minced garlic and bell peppers and fry till meat is a little browned. Do not cook through. Using a spoon with holes take out meat and peppers and move to a lined slow cooker, leaving oil in the pan. Add stewed tomatoes with the juice and 1 can of beef broth to the oil. Add enough flour to create a gravy while constantly stirring Pour gravy mixture into crock pot over the meat. Cover and cook on low for 8 hours Serve over a bed of rice or noodles. Your choice

Apple Pie Tacos

Apple Pie Tacos Ingredients : 4 Apples peeled & sliced ½ C Sugar 2 tsp Cinnamon ½ tsp Nutmeg ½ C Water Tortilla's (flour) 6" size Oil (for frying tortillas) 1/2 c sugar-cinnamon mixture Whipped cream Directions : Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan. Stir until well blended and cover and cook on medium stirring frequently For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.

STUFFED TOMATO SALAD

An attractive salad in which vegetables of almost any kind, fresh or canned, may be used to advantage is the stuffed tomato salad. Medium-sized, well-ripened tomatoes are best to select. The vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus, green peas, and string beans. Any one or any desirable combination of these vegetables will make a satisfactory filling. 6 medium-sized tomatoes French dressing 1 1/2 c. diced vegetables Mayonnaise dressing Cut out the stem and blossom ends of the tomatoes and hollow out the center so as to leave a shell. Dice the contents of the tomatoes and mix with the other diced vegetables. Marinate the diced vegetables with French dressing and put into the tomato shells, heaping each one as shown. Place on lettuce leaves and serve with mayonnaise.

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