pineapple cheesecake squares
pat-in-the-pan crust (below)
2 packages(8oz.each) cream cheese,softened
1/2 cup sugar
2/3 cup pineapple juice
1/4cup all-purpose flour
1 can(20oz.) crushed pineapple,well drained (reserve 1 cup juice)
1/2 cup whipping cream
heat oven to 350 degrees. bake crust. beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and eggs. stir 2/3 cup pineapple juice. pour cream cheese mixture over hot crust. bake just until center is set,about 20 minuites.
mix flour and 1/4 cup sugar in 2-quart saucepan. stir in 1 cup reserved pineapple juice. heat to boiling over medium heat, stirring constantly. boil and stir 1 minute. remove from heat; fold in pineapple. cool completely. beat whipping cream in chilled bowl until stiff. fold into pineapple mixture. spread carefully over dessert. cover loosely and refrigerate until firm, about 4 hours. cut into about 3-inch squares. 12 squares.
2cups all-purpose flour
2/3 cup margarine or butter, softened
1/2 cups almonds, finely chopped and toasted
1/2 cup powdered sugar
Mix all ingredients in medium bowl with fork until crumbly. press firmly and evenly in bottom of ungreased pan, 13x9x2 inches. bake until set, 15 or20 minutes.
1-2 cloves of fresh garlic
2 boneless, skinless chicken breasts
1 cup of Broccoli (Fresh or Frozen)
Baby carrots, thinly sliced
10 oz fresh fettuccine
8 tablespoons unsalted butter, at room temperature
1/2 cup grated Parmesan cheese, at room temperature
1 cup heavy cream (light cream works for a lower fat recipe)
Salt and pepper
Cook pasta, drain, and set aside. Cook veggies to desired done-ness.
Cut garlic cloves into small chunks and lightly saute in a small skillet with olive oil. Cut chicken into cubes and saute in the garlic/olive oil. In the meantime, melt butter over low heat. Some recipes suggest that you lightly whip the cream, but I usually don’t. Gradually add the cream to the butter, stirring continually, and cook until slightly reduced. Continue stirring as you gradually add the parmesan cheese. Add pasta, veggies, and chicken. Use salt and pepper to taste.
Braciole Meat Roll
(Hey guys, I know this recipe sounds like a good idea, but we tried it and it’s NASTY.)
2 thin sliced round steaks (2lbs)
1 cup Parmesan cheese
3 cloves of garlic, minced
3 Tbsp parsley
1 1/2 cups breadcrumbs
salt and pepper
1 Tbsp. dried onion
1 qt. spaghetti sauce or beef bouillon
Pound steaks with meat hammer. Mix next 7 ingredients and moisten with a little water. Spread over steaks leaving edges dry. Roll meat as a jelly roll. Tie with a string, then brown in oil. Top with 2 cups of spaghetti sauce or 2 cups of beef bouillon, cover, and bake at 325 degrees for 1 hour.
Slice and serve with pasta or rice and additional sauce.
You need a crockpot or slow cooker for this recipe.
4 boneless chicken breasts
1 can cream of chicken soup
1 can cheese soup
1/3-1/2 can of Rotel (depends on how spicy you want it)
Mix ingredients together and set crockpot on low for 6-8 hours. Pour over rice or noodles and enjoy!
Meatloaf Muffins with Barbecue Sauce
Recipe courtesy of Rachael Ray
1 2/3 to 1 3/4 lbs of ground sirloin
1 med onion, cut into chuncks
2 ribs of celery, cut into 2 inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tblsp grill seasonings
1 cup smoky barbecue sauce
1/2 c tomato salsa
1 tblsp worcestershire sauce
vegtble or extra-virgin olive oil
Put ground beef into big bowl. Put onion and celery into food processor. Cut bell pepper in half - take out seeds. Cut the pepper into a few pieces and add to the food processor. Finely chop the vegetables into very small pieces and add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the barbecue sauce, the salsa and the wocestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin with oil. Use an ice cream scoop to help you fill meat into each tin. Top each mini meat loaf with a spoonful of extra sauce. Bake about 20 minutes.
Preheat oven to 450 degrees.
This is a recipe that a few friends have asked me for:
6 cups potatoes, peeled and chopped
2 cups water
1 cup chopped celery
1 cup finely sliced carrots
1/2 cup finely chopped onion
2 teaspoons parsley
2 chicken boullion cubes
1 teaspoon salt
1/2 teaspoon pepper
3 cups milk
1/4 cup flour
3/4 lb American cheese, cubed
Mix first 9 ingredients in saucepan and boil 7-8 minutes until veggies are tender. In a small bowl, mix 1/4 cup of flour with 1/4 cup of milk to form a thick paste. Add flour mixture to veggies. Allow to thicken, then add the remaining 2 and 3/4 cups of milk (I usually mash some of the potato chunks in the soup at this point). Allow soup to thicken, then add cheese and mix thoroughly (be careful that cheese does not burn on the bottom of the pot). Enjoy! : )