Tuesday, November 30, 2010

Burger 'n' Fries Pot Pie/Casserole

The first time I ate this it reminded me of upside down chili cheese fries more than a burger and fries.  If you like chili cheese fries, you will LOVE this meal.

1 1/2 pounds lean ground beef
1 large onion, chopped
Garlic, salt, pepper - to taste
2 Tablespoons flour
1 14.5 oz can diced tomatoes, undrained
1 cup shredded Cheddar cheese
2 cups frozen shoestring French fries

Heat oven to 450 degrees.  In a non-stick skillet, cook beef, onion, and seasonings over medium-high heat for 8 minutes or until beef is thoroughly cooked.  Drain well and return to skillet. Sprinkle with flour and cook for about 1 minute, stirring constantly.  Add in tomatoes; heat to boiling.  Remove from heat.

In a 1 1/2-quart casserole or 8x8" square dish, spread meat mixture.  Sprinkle with cheese then layer fries on top.  Bake for 20 minutes or until potatoes are browned. Let stand 5 minutes before serving.

Personal note:  I think this would be fantastic with some cooked, crumbled bacon added in.  May also taste good with typical burger condiments (ketchup, mustard, relish, etc.) added on top once served.

Monday, November 15, 2010

Herb Bubble Bread

This recipe comes from my Aunt Nancy.  It is absolutely delicious and so quick and easy to make whether planned or last minute.  This loaf really reminds me of a savory version of Monkey Bread.

½ cup grated Parmesan Cheese
¾ teaspoon dried parsley flakes
¼ teaspoon dill weed
1/8 teaspoon each dried thyme, basil and rosemary, crushed
¼ cup butter, melted
2 teaspoons minced garlic
1 loaf (1 pound) frozen bread dough, thawed

In a small bowl, combine the cheese and seasonings. In another bowl, combine butter and garlic; set aside.

Divide dough into 16 (or more small) pieces. Roll into balls. Coat balls in butter mixture, then dip in cheese mixture. Place in a greased 9-in. x 5-in. loaf pan.

Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 for 22-26 minutes or until golden brown. (Cover loosely with foil if top browns too quickly) Cool for 10 minutes before removing from pan to a wire rack. Serve warm as a pull-apart bread.

Note: May be made with more than one loaf of bread and baked in a bundt pan instead of loaf pans for a pretty presentation.

Monday, November 8, 2010

No-Bake Cookies

No Bake Cookies
Yields: Roughly 3 dozen, using a small scoop

2 cups sugar
1/2 cup cocoa powder
1/2 cup milk
1 stick of butter or oleo

1/2 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal (quick oats or old fashioned)

You will also need: a large pot, a whisk, a scooper (or two spoons), and wax paper

Bring the first group of ingredients to a rolling boil over medium-high heat for 1 minute. Remove from heat and stir in the remaining ingredients. Once mixed thoroughly, drop onto wax paper to set.

*I typically cut the butter into smaller pieces so it will melt faster. Set the wax paper out before starting, because the mixture will set up quickly. Measure oats and peanut butter while the other ingredients are heating up, so they're easier to stir in later. Once they are set, store in an airtight container. If the cookies are flatter, they will set quicker.

Friday, November 5, 2010

Berries & Cream Brownie Squares

1 19-21 oz package brownie mix, and ingredients to make cake-like brownies*
¼ cup strawberry jam
6 oz white chocolate baking squares or almond bark
16 oz container Cool Whip, thawed and divided
8 oz block cream cheese, softened
¼ cup powdered sugar
½ cup toasted sliced almonds, coarsely chopped
2 cups strawberries (about 12 strawberries), sliced
½ cup blueberries
Chocolate baking squares, almond bark, or chocolate syrup

Prepare brownies according to package.  Microwave jam on high for 15- 20 seconds or until melted.  Pour and spread over brownies.  Microwave the white chocolate on high 1-2 minutes or until melted and smooth, stirring every 30 seconds.  Stir together cream cheese and powdered sugar with melted white chocolate.  Spread mixture over strawberry-covered brownies.  Cut brownies into portions.  Place a dollop of Cool Whip on each brownie.  Top each with a couple strawberry slices and blueberries.  Sprinkle entire pan of brownies with almonds.  Drizzle chocolate syrup or melted chocolate baking squares on top.  Refrigerate until ready to serve.

*You can make brownies from scratch if you so choose.

Whenever I make these, I typically make a half sheet pan (or jelly roll pan) as pictured above to take to a gathering.  You need a double-batch of 9x13 brownies to make that much.

Thursday, November 4, 2010

Fresh Tomato Bruschetta

3 large ripe tomatoes, seeded and diced (about 1 pound)
½ cup finely diced onion
¼ cup snipped fresh cilantro
1 garlic clove, pressed
2 tsp balsamic vinegar
½ tsp olive oil
¼ tsp salt
1/8 tsp ground black pepper

Combine all ingredients in a small to medium bowl.  Serve over toasted French bread.

Wednesday, November 3, 2010

Frosty Apple Shake

1 quart apple juice, chilled
1 pint vanilla ice cream, softened
1 8¾ oz can crushed pineapple (optional)
½ tsp cinnamon or sprinkle with nutmeg

Combine all ingredients in blender or with mixer until frothy.

Tuesday, November 2, 2010

Snickers Salad

4 apples, diced
4 bananas, slices
4 Snickers bars, crushed*
8 oz container Cool Whip
2 small boxes instant French vanilla pudding
2 cups milk

Mix pudding as directed with milk.  Fold in Cool Whip.  Add fruit and Snickers.  Chill to set.

*Freeze Snickers and either cut with a knife while partially frozen or place in Ziploc and crush with a hammer. You may use Fruit Fresh or lemon juice on fruit to keep from browning.

Monday, November 1, 2010

Bacon Tomato Dip

16 oz sour cream
16 oz real mayo
2 roma tomatoes, diced (optionally seeded too)
1 jar Hormel real bacon bits
1 8 oz bag shredded cheddar cheese

Mix together sour cream and mayo until well blended.  Add in remaining ingredients and stir well.  Place in refrigerator to let flavors meld together.  Serve with celery, crackers, or tortilla chips.