courtesy of Gooseberry Patch Meals in Minutes cookbook, this is fantastic and quick and pleases everyone!
Meatball Sub CasseroleShared by Christi Miller of New Paris, Pennsylvania. She likes to serve this tasty casserole with a green salad and garlic bread...sounds delicious!
1 loaf Italian bread, cut into 1-inch thick slices
8-oz. pkg. cream cheese, softened
1/2 c. mayonnaise
1 t. Italian seasoning
1/4 t. pepper
2 c. shredded mozzarella cheese, divided
1-lb. pkg. frozen meatballs, thawed
28-oz. jar spaghetti sauce
1 c. water
Arrange bread slices in a single layer in an ungreased 13"x9" baking pan; set aside. Combine cream cheese, mayonnaise and seasonings together; spread over bread slices. Sprinkle with 1/2 cup cheese; set aside. Gently mix meatballs, spaghetti sauce and water together; pour over cheese mixture. Sprinkle with remaining cheese; bake at 350 degrees for 30 minutes. Serves 4.
Saturday, June 4, 2011
Saturday, May 28, 2011
Star-Shaped Snickerdoodle Sandwich Cookies
2 1/4 cups sugar
1/2 lb. (2 sticks) butter, softened
1/4 cup milk
2 large eggs
2 teaspoons vanilaa extract
4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 quart vanilla ice cream
red, white and blue sprinkles
With an electric mixer, beat 2 cups sugar and butter until soft and creamy. Beat in milk, eggs, and vanilla. In a separate bowl, sitr together flour, baking powder and salt. Add to butter mixture in thirds, mixing well after each addition. Divide dough into fourths, wrap each piece in plastic and chill, at least 2 hours or overnight. Mix remaining 1/4 cup sugar with cinnamon; cover and set aside. Preheat oven to 350. Line a large rimmed baking sheet with parchment paper. Working with one fourth at a time on a lightly floured surface, roll out dough to a little less than 1/4 inch thick. Use a 4-inch, 5-point star-shaped cookie cutter to cut out cookies. Place stars 2 inches apart on cookie sheet; sprinkle with cinnamon-sugar. Bake until cookies spring back slightly when pressed in center 10 minutes. Cool on pans on wire racks for 5 minutes. Remove cookies to racks to cool completely. Use a scoop of ice cream inbetween 2 cookies, roll in sprinkles on the edges.
1/2 lb. (2 sticks) butter, softened
1/4 cup milk
2 large eggs
2 teaspoons vanilaa extract
4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 quart vanilla ice cream
red, white and blue sprinkles
With an electric mixer, beat 2 cups sugar and butter until soft and creamy. Beat in milk, eggs, and vanilla. In a separate bowl, sitr together flour, baking powder and salt. Add to butter mixture in thirds, mixing well after each addition. Divide dough into fourths, wrap each piece in plastic and chill, at least 2 hours or overnight. Mix remaining 1/4 cup sugar with cinnamon; cover and set aside. Preheat oven to 350. Line a large rimmed baking sheet with parchment paper. Working with one fourth at a time on a lightly floured surface, roll out dough to a little less than 1/4 inch thick. Use a 4-inch, 5-point star-shaped cookie cutter to cut out cookies. Place stars 2 inches apart on cookie sheet; sprinkle with cinnamon-sugar. Bake until cookies spring back slightly when pressed in center 10 minutes. Cool on pans on wire racks for 5 minutes. Remove cookies to racks to cool completely. Use a scoop of ice cream inbetween 2 cookies, roll in sprinkles on the edges.
Thursday, May 26, 2011
Red, White and Blueberry Pie
One of my favorites for Memorial Day or Fourth of July.
1/2 pkg. (15 ounces) refrigerated pie crusts (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking (I have used 2 cups white chocolate chips instead)
1 pkg. (8 ounces) cream cheese, softened
3/4 cup milk
1 pkg. (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed cool whip
Preheat oven to 350. Let pie crust stand at room temperature 15 minutes. Place crust in 9inch pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork or pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
Rinse strawberries and pat dry. Select 8 uniformly sized ones for dipping; but in half. Set aside. Hull and slice remaining ones.
Melt white chocolate until smooth in small saucepan, stirring constantly. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of wax paper cut side down. Refrigerate 15 minutes or til set. Spread remaining melted chocolate over bottom of crust. Layer sliced strawberries next. Beat cream cheese until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries.
Arrange blueberries evenly over top of pie filling. Top with whipped topping. Place dipped strawberry halves on whipped topping. Refirgerate until ready to serve. 8 servings.
1/2 pkg. (15 ounces) refrigerated pie crusts (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking (I have used 2 cups white chocolate chips instead)
1 pkg. (8 ounces) cream cheese, softened
3/4 cup milk
1 pkg. (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed cool whip
Preheat oven to 350. Let pie crust stand at room temperature 15 minutes. Place crust in 9inch pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork or pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
Rinse strawberries and pat dry. Select 8 uniformly sized ones for dipping; but in half. Set aside. Hull and slice remaining ones.
Melt white chocolate until smooth in small saucepan, stirring constantly. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of wax paper cut side down. Refrigerate 15 minutes or til set. Spread remaining melted chocolate over bottom of crust. Layer sliced strawberries next. Beat cream cheese until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries.
Arrange blueberries evenly over top of pie filling. Top with whipped topping. Place dipped strawberry halves on whipped topping. Refirgerate until ready to serve. 8 servings.
Sunday, May 22, 2011
Firing up the Grill
Here in Virginia it's been warm enough to grill for quite awhile now. We grilled something fantastic yesterday. Our local grocery store had london broil on sale. That can be a tough piece of meat. So I made a marinade for it, marinaded it overnight and grilled it yesterday. It was so good I had to share.
Marinade for London Broil
1 cup olive oil
1/2 cup apple cider vinegar
1/2 cup worchestershire sauce
1/4 cup soy sauce
dash of hot sauce
2 tablespoons McCormick California style coarse grind blend Garlic Pepper (if you don't have these, just use a tablespoon of garlic powder and a tablespoon of black pepper) (I found this at the local sam's club in a 7.5 oz. bottle)
Mix this all up very well. Score the london broil in big x's on both sides. Marinade overnight, turning over at least once. Then the day grill it up however you like to grill. All 3 of my boys loved it, we had no leftovers!
Marinade for London Broil
1 cup olive oil
1/2 cup apple cider vinegar
1/2 cup worchestershire sauce
1/4 cup soy sauce
dash of hot sauce
2 tablespoons McCormick California style coarse grind blend Garlic Pepper (if you don't have these, just use a tablespoon of garlic powder and a tablespoon of black pepper) (I found this at the local sam's club in a 7.5 oz. bottle)
Mix this all up very well. Score the london broil in big x's on both sides. Marinade overnight, turning over at least once. Then the day grill it up however you like to grill. All 3 of my boys loved it, we had no leftovers!
Saturday, May 21, 2011
Pear Custard Bars
1/2 cup butter, softened
1/3 cup sugar
3/4 cup flour
1/4 teaspoon vanilla
2/3 cup chopped macadamia nuts
FILLING/TOPPING
1 pkg. (8ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 can (15 1/4 ounces) pear halves, drained
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
In a mixing bowl, cream butter and sugar. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a greased 8 inch square baking pan. Bake at 350 for 20 minutes or until lightly browned. Cool on a wire rack.
Increase the heat to 375. In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 1/8 inch slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears.
Bake at 375 for 28-30 minutes (center will be soft set and will become firmer upon cooling). cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting. Store in the refrigerator. 16 bars
1/3 cup sugar
3/4 cup flour
1/4 teaspoon vanilla
2/3 cup chopped macadamia nuts
FILLING/TOPPING
1 pkg. (8ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 can (15 1/4 ounces) pear halves, drained
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
In a mixing bowl, cream butter and sugar. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a greased 8 inch square baking pan. Bake at 350 for 20 minutes or until lightly browned. Cool on a wire rack.
Increase the heat to 375. In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 1/8 inch slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears.
Bake at 375 for 28-30 minutes (center will be soft set and will become firmer upon cooling). cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting. Store in the refrigerator. 16 bars
Friday, May 20, 2011
Hot Macadamia Spread
If you like macadamia nuts, you'll love this one...
1 pkg. (8 ounces) cream cheese, softened
2 tablespoons milk
1/2 cup sour cream
2 teaspoons prepared horseradish
1/2 cup finely chopped green pepper
1 green onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup chopped macadamia nuts (or blanched almonds if you prefer)
2 teaspoons butter
Beat the cream cheese and milk until smooth. Stir in the sour cream, horseradish, green pepper, onion, garlic salt and pepper. Spoon the mixture into an ungreased shallow 2 cup baking dish and set aside. In a skillet, saute the nuts in butter for 3-4 minutes until lightly browned. Sprinkle over the cream cheese mixture. Bake uncovered at 350 for 20 minutes. Serve with crackers. 6-8 servings
1 pkg. (8 ounces) cream cheese, softened
2 tablespoons milk
1/2 cup sour cream
2 teaspoons prepared horseradish
1/2 cup finely chopped green pepper
1 green onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup chopped macadamia nuts (or blanched almonds if you prefer)
2 teaspoons butter
Beat the cream cheese and milk until smooth. Stir in the sour cream, horseradish, green pepper, onion, garlic salt and pepper. Spoon the mixture into an ungreased shallow 2 cup baking dish and set aside. In a skillet, saute the nuts in butter for 3-4 minutes until lightly browned. Sprinkle over the cream cheese mixture. Bake uncovered at 350 for 20 minutes. Serve with crackers. 6-8 servings
Thursday, May 19, 2011
Mississippi Sin Dip
This is a delicious appetizer. Everytime our family goes to the beach house in the summer I make this and it's gone in a flash.
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 pkg. bacon, cooked, drained and crumbled (or use pre-cooked)
1 cup shredded mild cheddar cheese
1 (16 ounce) pkg. cubed ham (any ham lunch meat, cut in cubes)
1 (4 ounce) can green chilies, drained
1/2 cup finely chopped sweet onion
Preheat oven to 350. Mix all ingredients well and pour into a lightly greased 10 x 8 inch baking dish. Bake for 30-45 minutes. Serve with Ritz crackers. Refrigerate leftovers (but don't expect any).
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 pkg. bacon, cooked, drained and crumbled (or use pre-cooked)
1 cup shredded mild cheddar cheese
1 (16 ounce) pkg. cubed ham (any ham lunch meat, cut in cubes)
1 (4 ounce) can green chilies, drained
1/2 cup finely chopped sweet onion
Preheat oven to 350. Mix all ingredients well and pour into a lightly greased 10 x 8 inch baking dish. Bake for 30-45 minutes. Serve with Ritz crackers. Refrigerate leftovers (but don't expect any).
Wednesday, May 18, 2011
Strawberry Sin Cake
1 (18 oz.) pkg. butter-recipe yellow cake mix
1 cup chopped pecans
1 (15 oz.) can cream of coconut milk
1 (14 oz.) can sweetened condensed milk
1 pint fresh strawberries, cut in half
1 (13 1/2 oz.) pkg. strawberry glaze
1 (8 oz.) container whipped topping
Prepare the cake mix according to the directions on the package, adding the pecans. Bake in a greased 9X13 pan. In a small bowl combine the cream of coconut milk and condensed milk. When the cake is cooked and slightly cooled, poke holes on the top with the end of a wooden spoon. Pour the milk mixture over the cake. Combine the strawberries and glaze and spread on top of the cake. Refrigerate 15 minutes. Spread the whipped topping on the cooked cake and refrigerate 1 hour before serving. Makes 12 to 16 servings.
1 (18 oz.) pkg. butter-recipe yellow cake mix
1 cup chopped pecans
1 (15 oz.) can cream of coconut milk
1 (14 oz.) can sweetened condensed milk
1 pint fresh strawberries, cut in half
1 (13 1/2 oz.) pkg. strawberry glaze
1 (8 oz.) container whipped topping
Prepare the cake mix according to the directions on the package, adding the pecans. Bake in a greased 9X13 pan. In a small bowl combine the cream of coconut milk and condensed milk. When the cake is cooked and slightly cooled, poke holes on the top with the end of a wooden spoon. Pour the milk mixture over the cake. Combine the strawberries and glaze and spread on top of the cake. Refrigerate 15 minutes. Spread the whipped topping on the cooked cake and refrigerate 1 hour before serving. Makes 12 to 16 servings.
Tuesday, May 17, 2011
Zesty Italian Beef Sandwiches
So I made these Italian Beef Sandwiches the other night for dinner and the family loved them. Super easy too. I'll include the recipe which I got from gooseberrypatch.com.
3 pound chuck roast, quartered
1-2 tablespoons oil
2 oz. pkg. zesty italian salad dressing mix
2 tablespoons sugar
1/4 cup prepared zesty italian dressing
12 ounce can beer
1 onion, chopped
6-7 pepperoncini peppers, chopped
6-7 hard crusty hoagies
Brown the roast in oil. Drain well and place in a slow cooker. Sprinkle with the dry salad dressing mix. Pour beer over top. Add remaining ingredients, mix well. Cover and cook on high 5-6 hours, until the meat shreds easily with a fork. I shredded the meat then added it back to the slow cooker with the sauce and cooked an additional 20 minutes. Spoon onto buns and add as much sauce as desired.
Or do like my husband did and dunk the whole sandwich into the sauce and eat it with a fork. I served it with salad and french fries. Terrific and easy!
3 pound chuck roast, quartered
1-2 tablespoons oil
2 oz. pkg. zesty italian salad dressing mix
2 tablespoons sugar
1/4 cup prepared zesty italian dressing
12 ounce can beer
1 onion, chopped
6-7 pepperoncini peppers, chopped
6-7 hard crusty hoagies
Brown the roast in oil. Drain well and place in a slow cooker. Sprinkle with the dry salad dressing mix. Pour beer over top. Add remaining ingredients, mix well. Cover and cook on high 5-6 hours, until the meat shreds easily with a fork. I shredded the meat then added it back to the slow cooker with the sauce and cooked an additional 20 minutes. Spoon onto buns and add as much sauce as desired.
Or do like my husband did and dunk the whole sandwich into the sauce and eat it with a fork. I served it with salad and french fries. Terrific and easy!
Welcome
Hmmm, well I've been wondering what blogging is all about so I thought I'd try it out. Kind of skeptical that I'll be any good at it right now. My main interest for a blog would be cooking and baking. I love to cook and bake, I inherited that from my Mother. The recipes I have from her are one of my most prized possessions. Sad to say she is no longer with us and I miss her every minute of every day. She was the best mom and cook ever. We grew up on a litle farm in small town Iowa. We have a large family. Mom and Dad had 12 children, 10 of which are still living today. And I'm the baby of them all.
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