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by Laurie | Oct 10, 2016 | Christmas Recipes, Salads
8 oz. cream cheese, softened
1/2 c. sugar
8 oz. Cool Whip, thawed
20 oz. can crushed pineapple, drained well
1 1/2 C. crushed pretzels
1 stick butter, melted
1/2 C. sugar
Mix crushed pretzels, melted butter and sugar. Spread on a cookie sheet. Bake at 400 degrees for 5-6 minutes. When cool, crumble into small pieces.
Mix cream cheese, sugar, Cool Whip, and pineapple. Refrigerate. (This can be done the night before.) When ready to serve, add pretzel mixture to cream cheese/pineapple mixture.
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by Laurie | Oct 10, 2016 | Christmas Recipes, Main Dishes
2 lbs. ground beef
1 C. bread crumbs
2 eggs, beaten
2 T. Soy Sauce
1/4 t. black pepper
1/2 t. garlic powder
1/3 C. ketchup
2 cans jellied cranberry sauce (one can be whole berries)
1 (18 oz.) bottle barbecue sauce (Sweet Baby Ray’s Honey)
2 T. brown sugar
1 T. lemon juice
Preheat oven to 350 degrees.
Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes.
In a saucepan over low heat combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meatballs and simmer for 1 hour. Serve warm.
7-10 servings
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by Laurie | May 11, 2016 | Salads
Salad:
1 (19 oz.) bag frozen cheese tortellini pasta
2 orange bell peppers, finely diced
1 English cucumber, diced
1/2 med. red onion, finely diced
12 oz. (about 2 heaping cups) ham, diced
1 (14 oz.) can pineapple tidbits in 100% pineapple juice, divided
Dressing:
1/2 C. mayonnaise
1/2 C. sour cream
1/2 c. pineapple juice (reserved from the can of pineapple tidbits)
1 T. granulated sugar ( I used a bit more)
1 T. Dijon mustard
1 t. Gourmet Garden garlic paste or fresh grated garlic
2 t. Gourmet Garden ginger paste or fresh grated ginger
1 t. black pepper
salt to taste
Bring a large pot of water to a boil. Cook tortellini according to package directions. Drain and set aside once cooked.
Chop ham and vegetables and set aside. Combine salad ingredients in a large bowl. Set aside.
In a pint size mason jar add dressing ingredients. Shake until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
Serves 8
From Donna Elick–The Slow Roasted Italian
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by Laurie | May 11, 2016 | Fruit
1 envelope unflavored gelatin
1 1/2 C. white grape juice, divided
1 1/2 C. sweet wine or additional white grape juice
1/4 C. sugar
1 can (15 oz.) mandarin oranges, drained
1 C. green grapes, halved
3/4 C. fresh raspberries
In a small saucepan, sprinkle gelatin over 1/2 C. juice, let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the wine, sugar and remaining juice. Cook and stir until sugar is dissolved.
Pour into a 1 1/2 quart serving bowl. Refrigerate until set but not firm, about 1 hour. Fold in the oranges, grapes and raspberries. Refrigerate until firm.
Serves 6
From Taste of Home
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by Laurie | Jan 20, 2016 | Main Dishes
Burger Mixture
1 lb. lean ground beef
1 Large onion, chopped
1 T. Worcestershire sauce
1 t. garlic salt
1 C. shredded cheddar cheese
Baking Mixture
1/2 C. milk
1/2 C. Bisquick (regular or low fat)
2 eggs
Garnishes, if desired
dill pickle relish
tomato
ketchup
mustard
Heat oven to 375 degrees. Spray 12 regular-sized muffin cups with cooking spray.
In a skillet, cook beef and onion over medium heat for 5-7 minutes, stirring frequently. When cooked thoroughly, drain. Cool 5 minutes, stir in Worcestershire sauce, garlic salt and cheese,
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon scant tablespoon baking mixture into each muffin cup. Top with about 1/4 C. burger mixture. Spoon 1 T. baking mixture onto burger mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and add desired garnishes.
