1 package yellow cake mix
2 sticks of butter, melted
1 cup old-fashioned oats (I had to use quick-cooking and the recipe still worked, but old fashioned would be best)
1/2 cup brown sugar
2 eggs
1 tsp. cinnamon
2 cups of fresh blueberries
1/2 cup sugar
Place first 6 ingredients in bowl and mix thoroughly. Reserve 1 1/2 cups of this mixture for the topping and set aside. Pour remaining batter into a greased 9x13 pan. Press into bottom of pan. Place blueberries and sugar in bowl to combine. Pour onto the crust. Scatter pieces of reserved crust mixture over top. Bake at 350 until light brown about 40-45 minutes. Cool on wire rack.
Showing posts with label Lindsey. Show all posts
Showing posts with label Lindsey. Show all posts
Sunday, September 5, 2010
Black Bean Lasagna
2 eggs lightly beaten
15 oz ricotta cheese
10oz pkg. of frozen chopped spinach thawed and well drained
1/4 cup fresh cilantro finely chopped
1/2 tsp. of salt
4 cups shredded pepper jack cheese
2 16oz. cans black beans drained and rinsed
2 jars organic pasta sauce (make sure it is a thick sauce)
1/2 tsp. of ground cumin
9 lasagna noodles, cooked
Stir together eggs, ricotta, spinach, cilantro, salt and 1 cup of Monterrey jack cheese, set aside. Mash beans well in large bowl (I skipped the mashing step) stir in pasta sauce and cumin. Spread 1/3 of the bean mixture onto the bottom of a greased 9x13 casserole dish. Layer with 3 noodles, half of spinach mixture and 1 cup of cheese; repeat layers. Top with remaining 3 noodles and remaining bean mixture. Bake covered at 350 for 1 hour, uncover add remaining cheese and put back in for 5 more mins. or until cheese melts.
ETA: Um, YUM!!!!!!!!!! Seriously, it might be my new favorite meal.
15 oz ricotta cheese
10oz pkg. of frozen chopped spinach thawed and well drained
1/4 cup fresh cilantro finely chopped
1/2 tsp. of salt
4 cups shredded pepper jack cheese
2 16oz. cans black beans drained and rinsed
2 jars organic pasta sauce (make sure it is a thick sauce)
1/2 tsp. of ground cumin
9 lasagna noodles, cooked
Stir together eggs, ricotta, spinach, cilantro, salt and 1 cup of Monterrey jack cheese, set aside. Mash beans well in large bowl (I skipped the mashing step) stir in pasta sauce and cumin. Spread 1/3 of the bean mixture onto the bottom of a greased 9x13 casserole dish. Layer with 3 noodles, half of spinach mixture and 1 cup of cheese; repeat layers. Top with remaining 3 noodles and remaining bean mixture. Bake covered at 350 for 1 hour, uncover add remaining cheese and put back in for 5 more mins. or until cheese melts.
ETA: Um, YUM!!!!!!!!!! Seriously, it might be my new favorite meal.
Reese's Squares
1 1/2 c graham cracker crumbs
1 1/2 c peanut butter
1 c butter (melted)
1 box conf sugar
1 12 oz bag semisweet choc chips
Melt choc chips and 1/2 c of the peanut butter. Mix rest of ingredients, spread in 9x13 pan, pour choc mix on top. Cool in fridge, set out to cut.
OMG. These taste JUST LIKE the real thing.
1 1/2 c peanut butter
1 c butter (melted)
1 box conf sugar
1 12 oz bag semisweet choc chips
Melt choc chips and 1/2 c of the peanut butter. Mix rest of ingredients, spread in 9x13 pan, pour choc mix on top. Cool in fridge, set out to cut.
OMG. These taste JUST LIKE the real thing.
Carey’s Blueberry Cream-Cheese Braided Loaf
8 oz. cream cheese, softened
1 large egg, separated
1 1/4 cups confectioner sugar, divided
1 (11 oz) can refrigerated breadstick dough
3/4 cup fresh or frozen blueberries (use almost a cup)
2 tsp. water
2.5 tbsp orange juice
Preheat oven to 375*. Lightly grease a baking sheet.
Beat cream cheese in a mixing bowl at med. speed with an electric mixer until creamy. Add egg yolk and 1/4 cup confectioner sugar. Beat until well mixed. Set aside.
Remove breadstick dough from can. Unroll and separate dough into rectangle. Place dough horizontally on baking sheet. Press seams together to seal.
Spoon cream cheese mixture onto center third of dough.
Wash, drain, and dry blueberries. Sprinkle blueberries over cream cheese mixture.
Separate dough at perforations up to cream-cheese mixture slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling (this makes more sense as you are doing it). Tuck last 2 ends under at bottom of loaf.
In a small bowl, beat egg white and water with fork until blended to form an egg wash. Brush egg wash over braided loaf.
Bake until golden brown, approx. 20 minutes. Cool for at least 45 min. or as long as you can stand it.
In another small bowl, combine remaining 1 cup confectioners sugar and orange juice, whisking until smooth. Drizzle glaze over braided loaf before serving. Slice with bread knife.
1 large egg, separated
1 1/4 cups confectioner sugar, divided
1 (11 oz) can refrigerated breadstick dough
3/4 cup fresh or frozen blueberries (use almost a cup)
2 tsp. water
2.5 tbsp orange juice
Preheat oven to 375*. Lightly grease a baking sheet.
Beat cream cheese in a mixing bowl at med. speed with an electric mixer until creamy. Add egg yolk and 1/4 cup confectioner sugar. Beat until well mixed. Set aside.
Remove breadstick dough from can. Unroll and separate dough into rectangle. Place dough horizontally on baking sheet. Press seams together to seal.
Spoon cream cheese mixture onto center third of dough.
Wash, drain, and dry blueberries. Sprinkle blueberries over cream cheese mixture.
Separate dough at perforations up to cream-cheese mixture slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling (this makes more sense as you are doing it). Tuck last 2 ends under at bottom of loaf.
In a small bowl, beat egg white and water with fork until blended to form an egg wash. Brush egg wash over braided loaf.
Bake until golden brown, approx. 20 minutes. Cool for at least 45 min. or as long as you can stand it.
In another small bowl, combine remaining 1 cup confectioners sugar and orange juice, whisking until smooth. Drizzle glaze over braided loaf before serving. Slice with bread knife.
Sunday, April 25, 2010
TURTLE PUMPKIN PIE (lord help us!!!)
Ingredients:
1/4 c + 2 tbsp caramel ice cream topping, divided
1 graham cracker pie crust
2 oz chopped pecans
1 cup milk
2 small boxes instant vanilla pudding
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
8 oz Cool Whip, thawed
Instructions:
Pour 1/4 c caramel topping into pie crust, sprinkle with 1/3 c pecans. Whisk together in a large bowl milk, pudding mix, pumpkin, and spices until blended. Stir in 1 1/2 cups Cool Whip; spread mixture into crust. Chill at least 1 hour. Top with remaining Cool Whip, drizzle with 2 tbsp caramel topping, and sprinkle with remaining pecans. Serves 10.
SERIOUSLY?!?!? 2 of my favorite things together in one place...
1/4 c + 2 tbsp caramel ice cream topping, divided
1 graham cracker pie crust
2 oz chopped pecans
1 cup milk
2 small boxes instant vanilla pudding
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
8 oz Cool Whip, thawed
Instructions:
Pour 1/4 c caramel topping into pie crust, sprinkle with 1/3 c pecans. Whisk together in a large bowl milk, pudding mix, pumpkin, and spices until blended. Stir in 1 1/2 cups Cool Whip; spread mixture into crust. Chill at least 1 hour. Top with remaining Cool Whip, drizzle with 2 tbsp caramel topping, and sprinkle with remaining pecans. Serves 10.
SERIOUSLY?!?!? 2 of my favorite things together in one place...
Pasta with Beans
6 ounces (dry) multigrain pasta (I used bowtie)
2 cups cherry tomatoes, halved
1/4 c EVOO
1/4 tsp salt
1/8 tsp pepper
1 1/2 tsp minced garlic (about 3 cloves)
1/4-1/2 tsp crushed red pepper
1 15 oz can cannellini beans, rinsed and drained (I drained but did not rinse - also I used Gr. N. Beans which I think were the wrong ones but it tasted great)
6 cups fresh baby spinach leaves
1 cup chopped fresh basil
1 tsp lemon juice
1/4 c pine nuts (I omitted these)
parmesan cheese
Preheat oven to 400. Cook pasta according to package directions, drain, return to warm pan and cover and keep warm. Meanwhile, place tomatoes in a baking dish and drizzle with 2 tsp EVOO, salt and pepper, toss to coat evenly. Bake about 10 minutes or until tender.
Meanwhile, in a medium skillet, heat the remaining EVOO and cook garlic and red pepper just until fragrant. Add beans and cook until warm throughout.
Place tomatoes in a large serving bowl. Add pasta, spinach and basil, and sprinkle with lemon juice. Toss to combine. Top individual servings with pine nuts and parmesan cheese.
2 cups cherry tomatoes, halved
1/4 c EVOO
1/4 tsp salt
1/8 tsp pepper
1 1/2 tsp minced garlic (about 3 cloves)
1/4-1/2 tsp crushed red pepper
1 15 oz can cannellini beans, rinsed and drained (I drained but did not rinse - also I used Gr. N. Beans which I think were the wrong ones but it tasted great)
6 cups fresh baby spinach leaves
1 cup chopped fresh basil
1 tsp lemon juice
1/4 c pine nuts (I omitted these)
parmesan cheese
Preheat oven to 400. Cook pasta according to package directions, drain, return to warm pan and cover and keep warm. Meanwhile, place tomatoes in a baking dish and drizzle with 2 tsp EVOO, salt and pepper, toss to coat evenly. Bake about 10 minutes or until tender.
Meanwhile, in a medium skillet, heat the remaining EVOO and cook garlic and red pepper just until fragrant. Add beans and cook until warm throughout.
Place tomatoes in a large serving bowl. Add pasta, spinach and basil, and sprinkle with lemon juice. Toss to combine. Top individual servings with pine nuts and parmesan cheese.
Sugar Cookie Surprise Cookies
1 roll sugar refrigerated sugar cookie dough
12 grasshopper cookies (or thin mints if you want to really impress your guests!)
1/4 c chopped pecans
Slice sugar cookie dough into 24 slices. Arrange 12 slices on an ungreased cookie sheet. Place one grasshopper on each slice, then put another slice of dough on top. Sprinkle with chopped pecans. Bake according to dough instructions. When the cookies bake, the 2 layers of sugar cookie dough combine to hide the grasshopper surprise!
People like my in-laws who aren't very smart will spend hours trying to figure out how you got the grasshopper cookie in the middle...
12 grasshopper cookies (or thin mints if you want to really impress your guests!)
1/4 c chopped pecans
Slice sugar cookie dough into 24 slices. Arrange 12 slices on an ungreased cookie sheet. Place one grasshopper on each slice, then put another slice of dough on top. Sprinkle with chopped pecans. Bake according to dough instructions. When the cookies bake, the 2 layers of sugar cookie dough combine to hide the grasshopper surprise!
People like my in-laws who aren't very smart will spend hours trying to figure out how you got the grasshopper cookie in the middle...
Lindz's #1 Turkey Pot Pie (or chicken, whatever you've got on hand...)
Ingredients:
approx 2 cups leftover turkey, cubed
1 large can Homestyle Veg-All
1 can corn, drained
1 can green beans, drained
1 can cream of chicken
1 can cream of celery
1 cup chicken broth
Topping:
1 cup milk
1 stick butter, melted
1 cup Bisquick
1 tsp ground black pepper
Preheat oven to 375. Spray 9x13 casserole with nonstick spray, spread turkey in bottom of dish. Sprinkle with salt, pepper, rosemary, thyme to taste. In large bowl, mix vegetables, soups, and broth. Pour over turkey, spread evenly in pan and smooth out top. In small bowl, whisk together ingredients for topping and then pour evenly over top of the veg/soup mixture. Make sure it covers the entire top. Bake uncovered for 45 mins or until top bakes up and browns.
This is probably my most favorite comfort food recipe ever. I make it at least once a month with leftovers from a rotisserie chicken or other chicken dish. And of course, with turkey after Thanksgiving and Christmas!
approx 2 cups leftover turkey, cubed
1 large can Homestyle Veg-All
1 can corn, drained
1 can green beans, drained
1 can cream of chicken
1 can cream of celery
1 cup chicken broth
Topping:
1 cup milk
1 stick butter, melted
1 cup Bisquick
1 tsp ground black pepper
Preheat oven to 375. Spray 9x13 casserole with nonstick spray, spread turkey in bottom of dish. Sprinkle with salt, pepper, rosemary, thyme to taste. In large bowl, mix vegetables, soups, and broth. Pour over turkey, spread evenly in pan and smooth out top. In small bowl, whisk together ingredients for topping and then pour evenly over top of the veg/soup mixture. Make sure it covers the entire top. Bake uncovered for 45 mins or until top bakes up and browns.
This is probably my most favorite comfort food recipe ever. I make it at least once a month with leftovers from a rotisserie chicken or other chicken dish. And of course, with turkey after Thanksgiving and Christmas!
Instand Pudding Layer Dessert
(why this doesn't have a better name, I don't know... I would call it HEAVEN if I was choosing)
Ingredients:
1 stick butter, softened to room temperature
1 C flour
1/2 C chopped nuts
8 oz package cream cheese, softened
1 C powdered sugar
1 large tub Cool Whip
1 large box instant chocolate pudding
3 C milk
Directions:
Cut butter into flour; add nuts. Press into 9x13 pan. Bake at 350 for 20 min - then let cool. Beat the cream cheese and powdered sugar until creamy. Add 1 cup of the Cool Whip and mix. Then spread over the cooled crust. Place in refrigerator until slightly set. Mix instant pudding and milk, pour over top of cream cheese mixture. Top with rest of Cool Whip. Sprinkle with more nuts if desired and refrigerate until ready to serve.
OMG it's all I can do to eat it straight out of the pan y'all!!!!!!!!!!!!!!!
Ingredients:
1 stick butter, softened to room temperature
1 C flour
1/2 C chopped nuts
8 oz package cream cheese, softened
1 C powdered sugar
1 large tub Cool Whip
1 large box instant chocolate pudding
3 C milk
Directions:
Cut butter into flour; add nuts. Press into 9x13 pan. Bake at 350 for 20 min - then let cool. Beat the cream cheese and powdered sugar until creamy. Add 1 cup of the Cool Whip and mix. Then spread over the cooled crust. Place in refrigerator until slightly set. Mix instant pudding and milk, pour over top of cream cheese mixture. Top with rest of Cool Whip. Sprinkle with more nuts if desired and refrigerate until ready to serve.
OMG it's all I can do to eat it straight out of the pan y'all!!!!!!!!!!!!!!!
Spicy Cream Corn
3 cans corn
1 package fat free cream cheese
1 stick of buttah
3 jalapenos (stemmed, seeded, and chopped BUT reserve seeds from one pepper to add to corn)
salt and pepper to taste
Combine all ingredients (including the reserved seeds from that one pepper) in crock pot and cook on high until cheese and butter are melted. Then turn to low and simmer 3-4 hours. YUM. Not too spicy... but you can always heat it up by adding more seeds. I also wait to salt and pepper it until near the end so it doesn't come out too salty.
1 package fat free cream cheese
1 stick of buttah
3 jalapenos (stemmed, seeded, and chopped BUT reserve seeds from one pepper to add to corn)
salt and pepper to taste
Combine all ingredients (including the reserved seeds from that one pepper) in crock pot and cook on high until cheese and butter are melted. Then turn to low and simmer 3-4 hours. YUM. Not too spicy... but you can always heat it up by adding more seeds. I also wait to salt and pepper it until near the end so it doesn't come out too salty.
Fiesta Chowder - serves 4-6
3 tablespoons all purpose flour
1 package fajita seasoning, divided into tablespoons
2 boneless skinless chicken breasts, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can mexicorn, drained
1 can black beans, rinsed and drained
1 can mexican style stewed tomatoes (I use a can of Rotel)
1 small can chopped green chiles (drain off half the juice to reduce hotness)
3 cups water
1 cup uncooked instant brown rice
1 can condensed nacho cheese soup
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice (I usually omit this, cuz I'm too lazy to buy a lime)
Combine flour and 2 tablespoons fajita seasoning in a ziploc bag; add chicken. Seal and shake to coat.
Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, until browned. Reduce heat to medium high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and bring to a boil. Then reduce heat, cover and simmer 10 minutes, or until heated throughout. Stir in nacho cheese soup, cilantro, and lime juice. Turn off heat and let sit for 3-5 minutes.
I usually serve with cornbread or breadsticks. SO GOOD. My DH cannot get enough of this meal! Enjoy!
1 package fajita seasoning, divided into tablespoons
2 boneless skinless chicken breasts, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can mexicorn, drained
1 can black beans, rinsed and drained
1 can mexican style stewed tomatoes (I use a can of Rotel)
1 small can chopped green chiles (drain off half the juice to reduce hotness)
3 cups water
1 cup uncooked instant brown rice
1 can condensed nacho cheese soup
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice (I usually omit this, cuz I'm too lazy to buy a lime)
Combine flour and 2 tablespoons fajita seasoning in a ziploc bag; add chicken. Seal and shake to coat.
Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, until browned. Reduce heat to medium high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and bring to a boil. Then reduce heat, cover and simmer 10 minutes, or until heated throughout. Stir in nacho cheese soup, cilantro, and lime juice. Turn off heat and let sit for 3-5 minutes.
I usually serve with cornbread or breadsticks. SO GOOD. My DH cannot get enough of this meal! Enjoy!
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