1 1/2 cups Bisquick
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
1/2 cup butter
1/3 cup semi-sweet chocolate chips, raisins, or chopped nuts
Heat oven to 350*.
Mix all ingredients except chocolate chips with a fork until moistened (the original recipe calls for softened butter, in which case the mixture will be crumbly. I melt the butter, and the mixture is more dough-y). Stir in chocolate chips (I cut the amount back and just sprinkle them on top. The boys haven’t noticed). Press into a 13 X 9 pan and bake 15-17 minutes until center is set. Cut into bars.
-I’ve also doubled the recipe and baked it in the Pampered Chef Stoneware Medium Bar Pan-these are the best.
2 lbs. frozen hash browns (thawed)
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. melted butter
1 tsp. salt
1 can milk
1/4 tsp. pepper
2 c. sour cream
2 c. grated cheddar cheese
Put in a 9″x 13″ pan. Top with 2 c. crushed corn flakes mixed with 1/4 c. butter. (I usually mix them in a ziploc bag.)
Bake at 350 degrees covered for 35 minutes. Then uncover and bake for 10 more min.
Spicy Hummus, adapted from Rachael Ray
Prep Time: 5 minutes
NOTE: One large 6 lb can of garbanzos can be roughly divided into three 4-cup amounts, which can be frozen until ready to use. Very economical to buy these large cans.
One 14.5 ounce can (or 2 cups cooked) garbanzos, drained
2 rounded Tbsp tahini sesame paste
1/3 cup extra virgin olive oil (EVOO)
½ tsp salt
½ tsp cayenne pepper OR 1 ½ tsp crushed pepper flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp minced garlic (from a jar works when in a hurry)
2 Tbsp lemon juice OR juice of ½ lemon
1 pack of pita bread, grilled and cut into wedges for dipping
Combine all ingredients (except pita) in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges.
This recipe makes a great appetizer or snack. Also works well to take to pot lucks or block parties. You can cut back on the *heat* if your family can’t take spicy flavoring. My familyl loves it spicy. If your family inhales this stuff like mine does, you might want to do double recipes.
Two 14.5 ounce cans garbanzos, drained (or 4 cups cooked)
4 rounded Tbsp tahini sesame paste
2/3 cup EVOO
1 tsp salt
1 tsp cayenne pepper OR 3 tsp crushed pepper flakes
2 tsp ground cumin
2 tsp ground coriander
2 tsp minced garlic
4 Tbsp lemon juice OR juice of 1 lemon
2 packs of pita bread, grilled and cut into wedges for dipping
I write my recipes so my girls can follow them so don’t mind the details. ~~Anna
OYSTER DRESSING (adapted from Cajun Cuisine)
This side dish is best prepared 2-3 days ahead and reheated the day you serve it. Recipe can be doubled but be sure to use 12 qt. stockpot instead. If doubling recipe, 11 cup processor can only chop 2 pints of oysters at a time.
3-4 cups frozen, chopped onion
1 cup frozen, chopped bell pepper
1 cup chopped celery (about 2-3 ribs)
1 cup chopped green onions (about 1 bunch)
2 pints fresh oysters, coarsely chopped
1 tsp salt
½ tsp cayenne pepper
2 Tbsp dried parsley (or 4 Tbsp fresh)
8 cups dried cubed bread crumbs (or a loaf of French bread, chopped up)
1 stick of real butter and ½ cup canola oil
Get medium sized metal bowl out for veggies. Chop and measure all onions, celery, and bell pepper and place in colander over a metal bowl to thaw. Set aside. (I use the processor for all the chopping.)
Coarsely chop oysters in food processor. (11 cup processor can chop up to 2 pints at one time.) Set processor bowl aside. Stir into oysters: salt, cayenne pepper and parsley.
Melt butter and oil together on high heat in 8 qt. stockpot. When pot is hot, throw in chopped veggies and saute until onions are slightly transparent.
Add oysters with spices to pot and simmer about 15 minutes, stirring occasionally. (Set timer.) After oysters are cooked, turn heat way down or to OFF position. Gradually add bread pieces, stirring as it goes into the pot. Be careful to not dry the mixture out. You may need to remove the pot from the hot burner at this point.
Serve this as a side dish with turkey or ham.
Courtesy of Giada De Laurentiis
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2
2 teaspoons herbs de Provence Kosher
salt and freshly ground black pepper
Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
To make the beef roast, preheat the oven to 375 degrees F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
I’ve been on a sauce kick lately and this one is great! It’s a little different taste, but oh so yummy.
1 brownie mix – make as directed
1 sm box white chocolate pudding
1 sm box cheesecake pudding
2 1/2 cups milk
1 bowl cool whip
Reeses cups or Heath bars
Bake brownies as directed for *cake* brownies. Cool and cut into small squares (I did about 1″ squares).
Mix the two pudding mixes with the milk and beat for 2 minutes. Fold in cool whip.
Layer half of the brownies in a bowl, top with half of the pudding mix, put in the remaining brownies, top with last of the pudding mix. Top with crumbled candy bars (Heath bars, Reese peanut butter cups, etc.)
Arugula and Romaine (washed/dried/torn)
Fresh Figs (halved)
Blue Cheese (crumbled)
Walnuts (chopped and toasted with butter and brown sugar)
Toss together with a champagne vinaigrette – ENJOY!
Try dried cramberries, crumbled goat cheese and the walnuts.
2 packages instant vanilla pudding
4 cups milk
1 can sweetened/condensed milk
1/2 – 1 teaspoon nutmeg
1 1/2 – 2 1/2 teaspoons rum flavoring
add milk to make one gallon
She uses Country Cream powdered milk for the milk. Her kids love this. I am going to try it (but I don’t have sweetened/condensed milk or rum flavoring on hand so I have to shop first).
If you try it, let me know if you like it!
Kelli called me earlier this evening asking for the recipe again, and I told her I’d post it here (after getting it from my friend because even I lost my copy!!)
Anne’s Sunbeam Rolls
Cooking Time 12-15 minutes Preheat oven to 375
Makes 24 rolls
1 Cup milk
1/2 Cup butter
1 tsp salt
1/3 cup sugar
41/2-5 Cups flour
4 1/2 tsp yeast (2 pkgs)
Scald milk. Melt butter in hot milk. Let cool to room temp. Dissolve yeast and sugar in a small amount of water. Add the yeast -sugar mixture to the cooled milk mixture. Add eggs and flour. Mix thouroughly. This makes a wet dough. Knead until shiny, adding flour if necessary. Oil the dough. Cover and put in a warm place to rise until doubled. (About 1 hour) Punch down. Divide dough into three pieces. Roll, with a rolling pin, each piece into a circle (about 10 in. diameter.) Cut circle into 8 wedges. Pull off one wedge. Starting form wide end towards the point roll into a crescent. Place on a greased cookie sheet in 3 rows. Cover and put in a warm place to rise until double in size. Brush with butter.
( Optional sprinkle with poppy or sesame seeds)
Bake about 12 minutes until golden brown.
**These rolls can also be made into hamburger buns with delicious results.
**Don’t even ask me about using whole wheat flour. I make whole wheat bread all year long, but when it comes to these rolls, we go with the white flour! 🙂
Melt 1/2 C. butter and 1/2 C. sugar together.
Cook over med. heat for a few minutes, until bubbly.
Pour over a single layer of saltine crackers, arranged salty side up in a foil-lined cookie sheet.
Spread it so that all crackers are covered.
Bake at 400 for about five minutes, until bubbly.
Take it out and sprinkle 1 C. of chocolate chips over it.
Let stand for a minute or two.
Spread chocolate evenly, then refrigerate until hard.
Break into pieces and enjoy!
The only thing I did different was used dark chocolate for some and decorated before fridging with white chocolate drizzles, used white chocolate for some and decorated with dark chocolate drizzles, and I used mint chocolate pieces for some, and sprinkled with crushed candy canes.
We also found that we needed to make more of the toffee mixture to have enough to cover all the crackers, and you need to drop the chips on while it is still foaming hot to get them to melt easily. Oh, and I used more chocolate.