BB Recipe Collection #3

Roasted Green Beans with Peppers and Onions
Prep 20mins; Total 53 mins
Makes 6 servings[about 1 cup each]

Ingredients
1 lb whole, or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup Balsalmic Vinaigrette Dressing
1/2 cup shredded, Mozzarella Cheese

PREHEAT oven to 400 degrees.Toss vegetables with dressing inlarge roasting pan.

BAKE 30 mins or until vegetables are tender, stirring after 15mins.

SPRINKLE with cheese. bake an additional 2-3 mins, or until cheese is melted.

 

Apple-Pecan Cheesecake
Prep: 15min; Total 5hrs 40 min[incl. refridgeration]
Makes 16 servings

Ingredients
1 1/2 cups Graham cracker crumbs
1/4 cup butter, melted
2 Tbsp. brown sugar
4 pkgs[8oz each] Cream Cheese, softened
1 1/2 cups firmly packed brown sugar, divided
1 tsp. vanilla
1 cup Sour Cream
4 eggs
4 cups chopped peeled apples[about 3 medium]
3/4cup chopped pecans
1 tsp. ground cinnamon

PREHEAT oven to 325 degrees. Line 13 x 9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter, and 2 Tbsp. brown sugar; press firmly onto bottom of pan.

BEAT cream cheese, 1 cup of brown sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add Sour Cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans, and cinnamon; spoon evenly over cheesecake batter.

BAKE 55 mins or until center is almost set. Cool. Refridgerate 4 hrs or overnight. Let stand at room temperture 30 mins before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refridgerator.

 

Upside Down Apple Tart
Prep: 10mins; Total: 50mins
Makes 10 servings


Ingredients
1/4 cup butter
1 pkg[4-serving size] Jell-O brand Lemon-flavor gelatin
1/2 tsp. ground cinnamon
7 Golden Delicious apples, peeled, cored, and quartered
1 refridgerated ready-to-use pie crust[1/2 of 15oz pkg]
1 cup thawed Cool Whip Whipped Topping


Directions
PREHEAT oven to 400 degrees. Melt butter in 10 inch ovenproof nonstick skillet on medium heat. Add dry gelatin mix and cinnamon.Cook and stir until mix is dissolved. Arrange apples,cut sides down, in circular pattern on bottom of skillet. Top with remaining apples.

COOK apples on medium-low heat 20 mins or until apples begin to soften and gelatin mixture starts to thicken. Place pie crust over apples. Place skillet in oven.

BAKE 20mins or until crust is golden and apples are tender. Cool 3mins. Using oven mitts, place large serving plate on top of skillet. Carefully turn skillet onto plate .Serve warm. Cut into 10 slices. Top each serving with about 2Tbsp. whipped topping.

 

Sweet Potato Crisp
Prep: 20ins; Total: 1hour
Makes 10 servings[about 3/4 cup each]

Ingredients
1 pkg Cream Cheese, softened
2lbs Sweet Potatoes[about 7 medium] peeled ,cooked, and coarsely mashed.
1/4 cup firmly packed brown sugar
1/4 tsp ground cinnamon
1 cup chopped apples
1/2 cup dried cranberries
3 Tbsp. flour
2Tbsp. brown sugar
3Tbsp. butter
3 cups Post Honey-Bunches of Oats Honey Roasted Cereal

PREHEAT oven to 350 degrees. Beat cream cheese, sweet potatoes, 1/4 cup brown sugar, and cinnamon with electric mixer on medium speed until well blended. Spoon into 2qt. shallow baking dish; top with apples and cranberries.

MIX flour and 2Tbsp. brown sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit mixture.

BAKE 35 to 40 minutes or until heated through.

 

Country Salisbury Steak
Prep: 10mins; Total: 35mins
Makes 6 servings

Ingredients
1 1/2 lbs ground beef
1 pkg[6oz] Stove Top stuffing mix for chicken
1 1/2 cups water, divided
3/4 cup chopped onions
1 pkg.[8ozs] fresh mishrooms, sliced
1/2 cup Barbeque Sauce

Directions
PREHEAT oven to 375 degrees.Mix meat, stuffing mix.1 1/4 cups of the water and the onions until well blended.Shape into six- 1/2 inch thick oval patties.Place on 15x10x1inch baking pan.

BAKE 25 mins or until cooked through[160 degrees]

MEANWHILE spray large non-stick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5mins or until lightly browned, stirring occasionally. Add barbeque sauce and remaining 1/4 cup water. reduce heat to low. Cook 1-2 mins.or until sauce isheated through. Serve over the patties

 

Cheesy Smashed Potatoes
[You'll never know that cauliflower is the secret ingredient in this dish]
Prep: 15 mins; Total: 35 mins
Makes 6 servings[1/2 cup each]

Ingredients
1lb red potatoes[about 3 small potatoes], cut into chunks
1 cup bite-sized cauliflower florets
1/4 cup Sour Cream
1 cup Sour Cream
1 cup shredded Sharp Cheddar cheese

Directions
PLACE potatoes and cauliflower in large saucepan. Add enough water to cover.

BRING to boil on high heat. Reduce heat to medium; simmer 20mins or untilvegetavles are tender. Drain; return to pan.

ADD sour cream, mash until vegetable mixture is light and fluffy. Stir in cheese.

 

Banana Pudding Squares
Prep: 30 mins.; Total: 3 hrs. 30 mins[incl. refrigeration]
Makes 24 servings


Ingredients
20 Nilla wafers, finely crushed
3 tbsp. margarine, melted
1 pkg[8ozs] cream cheese, softened
1/2 cup powdered sugar
1 tub[8 ozs] Whipped Topping; thawed, divided
3 medium ripe bananas
3 cups milk
2 pkgs[4-serving size each] Jell-O Pudding and Pie Filling
1/2 square Semi-Sweet Baking chocolate, grated

Directions

Mix wafers and margarine. Press firmly onto bottom of 13x9 inch dish

Mix cream cheese and powdered sugar with wooden spoon until well blended. Gently stir in 1 1/2 cups of the whipped topping. Spoon mixture evenly onto crust; spread carefully. Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange banana pieces over cream cheese mixture.

Pour milk into large bowl. Add dry pudding mixes.beat with wire whisk 2 mins. Spoon over bananas. Spread with remaining whipped topping.Sprinkle evenly with chocolate. Refidgerate at least 3hrs before serving.

 

Cookies and Cream Pudding
Prep: 5 mins; Total: 5 mins
Servings: 4 [2/3 cup each]

Ingredients
8 Oreo Chocolate Sandwich Cookies, divided
2 cups cold milk
1 pkg{4-serving size Jell-O Vanilla Flavor Instant pudding and pie Filling
3/4 cup thawed whipped topping, divided

Directions
Break 1 of the cookies into 4 pieces; reserve for garnish.Crush remaining 7 cookies;set aside.

Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 mins or until well blended. Stir in crushed cookies. Gently stir in 1/2 cup of the whipped topping.

Spoon evenly into 4 desert bowls. Top with remaining 1/4 cup whipped topping and the reserved cookie pieces. Store leftover desert in refrigerator.

 

Easy Autumn Pear Cake
Prep: 15 mins; Total: 55 mins
Makes 24 servings

Ingredients
1 egg
1/2 cup sour cream
4 ozs. cream cheese, softened
1 pkg.[12-layer size] yellow cake mix
7 Tbsp. butter, melted, divided
1 can[15 ozs] pear halves, drained, sliced into 1/2 inch slices
1/2 tsp. ground cinnamon
1/2 cup chopped walnuts

Directions

PREHEAT oven to 350 degrees. Beat egg, sour cream, cream cheese, and cake mix in Large bowl with electric mixer on low speed just until cake mix is moistened, scraping side of bowl often. Blend in 1/4 cup of the butter.Beat on medium speed for 2 mins.[batter will be thick].

SPREAD batter into lightly greased 13 x 9 inch baking pan. Arrange pear slices evenly on batter, pressing lightly into batter. Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle evenly with remaining 3 tbsp .butter; sprinkle with walnuts.

BAKE 40-45 mins. or until toothpick inserted into center comes out clean. Serve warm, or at room temperature. Cut into 24 pieces. Cover and refrigerate leftover cake.

SUBSTITUTE: You can substitute lemon or spice cake mix instead of the yellow cake mix.

 

I have made these recipes many times DonnA.


If I post a recipe, it should mean that I've tried it, and found it to be worth[in my humble opinion] sharing.

It's no "Good Housekeeping Guarantee" but I don't want to lose any friends because:
1. The recipe was confusing
2. The recipe is a throw-out
3. The recipe/meal is so unusual nobody would ever want to use/serve it.
4. You wouldn't give the meal to your dog.


I'll answer your next question too. Yes, I've made my share[and everybody elses on the BB] share of bad cooking. Every cook knows that all meals don't turn out great, but I try to learn from my mistakes[like everybody else].


There is nothing worse then a meal that is..."ill prepared, ill eaten, and ill thought of."- William Shakespeare.

 

Nope. I just cook some, just like you.

 

Florribbean Fiesta Steak
Makes 4 servings
Hands-on: 15mins; Total 45mins

Ingredients
1/3 cup fresh lime juice
1/4 cup orange marmalade
1 1/2 tsp. fajita seasoning
4(1-inch thick) boneless beef Chuck Eye Steaks(about 8ozs each)
1(15ozs) can black beans, rinsed and drained
1 1/4 cups frozen whole kernel corn
1 cup medium salsa
1/3 cup packed cilantro leaves
1 avocado dices
1/4 cup Ranch dressing
1 tsp. pepper, divided
Salt to taste

Directions
1. Combine first 3 ingredients in a large zip-top plastic freezer bag; add steaks, seal, and chill 15mins to 2 hours, turning occasionally.

2. Combine beans, corn,and salsa in a medium saucepan. Cook over medium heat 5 mins.or until thoroughly heated. Keep warm.

3. Process cilantro leaves in a food processor until chopped. Add avocado, Ranch dressing and 1/2 tsp. pepper; process until smooth, stopping to scrape down sides.Season to taste with salt.

4. Remove steaks from marinade, discarding marinade. Sprinkle with remaining 1/2 tsp.pepper.Cook on a grill pan or skillet coated with cooking spray over medium heat, turning once, 12-15 mins. or until desired degree of doneness; season to taste with salt. Serve steaks with black bean mixture, and top with avocado mixture.

 

Ginger Beef and Noodle Bowls
Makes 4 servings
Hands-on 20 mins; Total 20 mins.

Ingredients
1(3/4-inch thick Beef Flat Iron Steak(about 1lb)
4(3 0z.) packages ramen noodle soup mix
2 Tbsp. minced fresh ginger
2 garlic cloves, minced
1 Tbsp. dark sesame oil
Salt and pepper to taste
2(14oz) cans beef broth
3/4 cup thinly sliced green onions
2 Tbsp. rice wine vinegar
1/2 cup matchstick carrots

Directions

1. Cut steak diagonally across the grain into 1/4-inch-thick strips; cut strips in half, and set aside.

2. Remove flavor packet from soup mix, and reserve for another use.Cook noodles according to package directions, and set aside.

3. Cook ginger and garlic in 1/2 Tbsp. hot oil in a large non-stick skillet over medium-high heat, stirring constantly, 1 minute. Add half of beef, and cook, stirring constantly; 2 minutes or until lightly browned. Remove beef mixture from skillet,and repeat with remaining 1/2 Tbsp. oil and beef.Remove beef from skillet; add to beef and ginger mixture.Add salt and pepper to taste.Cover with aluminum foil to keep warm.

4. Add broth,green onions, and vinegar to skillet.Bring to a boil, uncovered; reduce heat tp medium, and simmer 10 minutes.

5. Divide cooked noodles and beef evenly into 4 bowls. Pour broth mixture evenly over beef. Top with carrots.

 

Grilled Chicken and Vegetable Pitas
Makes 4 servings
Hands-on 30 mins; Total 1hr 30 mins


Ingredients
4(6ozs) Boneless, skinless, chicken breasts
1 cup bottled light balsalmic vinaigrette, divided
1(1lb) eggplant
1 zucchini
1 yellow squash
1 red bell pepper, quartered
Cooking spray for grilling
4(6-inch) pitas, cut in half
4(1oz) slices smoked provolone cheese, halved


Directions

1. Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a rolling pin or flat side of a meat mallet. Place chicken in shallow dish; add 1/3 cup balsalmic vinaigrette, turning to coat. Cover and chill 1 hour.


2. Cut eggplant lengthwise into 1/2 inch thick slices.Place eggplant, zucchini, squash, and pepper in medium size bowl;add remaining 2/3 cup vinaigrette, tossing to coat. Cover and chill 1 hour.


3. Spray cold cooking grate with grilling spray; place grate on grill over medium-high heat(350 - 400 degrees).Remove chicken and vegetables from vinaigrette, discarding vinaigrette. Place chicken and vegetables on grate.


4. Grill chicken and vegetables 5 minutes on each side or until chicken is done and vegetables are crisp-tender; let chicken stand 5 minutes before slicing into strips. Place pita halves on grill, and grill 1 minute on each side or until warmed.


5. Divide chicken strips, vegetables, and cheese evenly into pita halves.

 

Ranch-Style Beans
Makes 8 servings
Hands-on; 20mins., Total 45mins.
If you like a thicker sauce, simply remove 1 cup cooked beans, mash, and stir them back in.

Ingredients
1 ib. fully cooked ham, chopped
1(12oz) bag frozen PICTSWEET Seasoning Blend (do not thaw)
1 tsp.minced garlic
1Tbsp. vegetable oil
1(32oz) bag frozen PICTSWEET ready in 12 minutes Pinto Beans(do not thaw)
4 cups chicken broth
2 Tbsp. Worchestershire sauce
1Tbsp chili powder
1/2 tsp.salt
1/2 tsp. dry mustard
1/4 tsp.pepper
1(10oz) can diced tomatoes and green chiles

Directions
1.Cook first 3 ingredients in hot oil in a Dutch oven over medium-high heat, sstirring often, 10 mins or until vegetables are tender and ham is lightly browned.

2.Stir in frozen pinto beans, chicken broth, and next 5 ingredients.Bring to a boil;cover, reduce heat to medium-low, and simmer 11 mins or until beans are tender.Stir in diced tomatoes and green chiles, and cook, incovered 5 more minutes.

 

Ham and Cheese Stuff 'n Puff
Prep: 5mins, Total: 1hr 10mins.
Makes 6 Servings

The first time I made this recipe, I knew it was going to be good. For only 5mins of prep, you have a mouth-watering casserole that rises up like a souffle.

Ingredients
5 eggs
1 cup milk
1/2 cup Sour Cream
1pkg(10ozs) frozen chopped broccoli, thawed, drained
1pkg(6ozs) Stove Top Stuffing Mix for Chicken
9ozs(1 1/2 [6oz] pkg) Boiled Ham, chopped
1 cup Shredded Cheddar Cheese, divided

Directions

Preheat oven to 375 degrees. Beat eggs, milk, and sour cream in Large bowl with wire whisk until well blended. Add broccoli, dry stuffing mix, ham and 1/2 cup of the cheese; mix lightly.

Pour mixture into 2-qt. baking dish or 9-inch pie plate; cover loosely with foil.

Bake 1 hour. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 5 min. or until cheese is melted and mixture is cooked through.

 

Hot Parmesan Artichoke Dip
Prep: 10 mins; Total: 35 mins
Makes 18 servings, 2Tbsp. each

I usually make this for watching sports events.

Ingredients
1 can(14oz) artichoke hearts, drained, chopped
1 cup Mayonnaise
1 cup grated Parmesan Cheese
1 clove garlic,minced
2 Tbsp. chopped tomato
2 Tbsp. sliced green onions

Directions
Preheat oven to 350 degrees. Mix all ingredients except tomato and onions.

Spoon into 9-inch pie plate or shallow ovenproof dish.

Bake 20-25 mins or until lightly browned. Sprinkle with tomato and onions. Serve with snack crackers.

Variation: To make Spinach Artichoke Dip, prepare as directed, adding 1 pkg.(10ozs)frozen chopped spinach, thawed well drained.

 

"Roast Pork" and Apple Dinner in a Pan
Prep: 5min; Total: 25mins.
Makes 4 servings

This hearty harvest dinner has all the flavor of a slow-cooked roast, without any of the fuss.

Ingredients
4 pork chops, about 3/4 inch thick
1 onion, sliced
2 cups sliced mushrooms
2Tbsp. Balsalmic Vinaigrette Dressing
1 1/2 cups Minute White Rice, uncooked
1 can(10 1/2 oz) condensed chicken broth
1 broth can water
2 red apples, sliced
1 tsp. dried thyme leaves

Directions
Spray large non-stick skillet with cooking spray. Add chops; cook on medium-high heat 4mins on each side, or until browned.

Add onion, mushrooms and dressing; cook an additional 3 mins.

Stir in rice, broth, water, apples and thyme.Reduce heat to medium; simmer 10 mins. or until heated through.