Provided by Erin F
Ingredients:
1 8 oz. package of cream cheese
1 15 oz. can of black beans w/jalapenos (you can also do without)
1 can Rotel tomatoes
Shredded Mexican blend cheese
Directions:
Spread softened cream cheese in bottom of pan. Drain and rinse beans and layer on top of cream cheese. Drain juice from Rotel tomatoes and spread on top of black beans. Sprinkle layer of shredded cheese on top. Bake at 350 degrees for 15 minutes.
Friday, January 29, 2010
MJ's Sangria Punch
Provided by Erin F
Ingredients:
1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. fresh lime juice
3/4 cup COUNTRY TIME Lemonade Flavor Drink Mix (I used the HEB brand)
3 cups cold Sprite/Lemon-lime soda (Again, I used the HEB brand)
2 oranges, sliced
2 limes, sliced
Directions:
ADD cranberry juice cocktail, orange juice and lime juice to drink mix in large pitcher; stir until mix is dissolved.
REFRIGERATE until ready to serve.
STIR in club Sprite and fruit. Serve over ice cubes.
Ingredients:
1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. fresh lime juice
3/4 cup COUNTRY TIME Lemonade Flavor Drink Mix (I used the HEB brand)
3 cups cold Sprite/Lemon-lime soda (Again, I used the HEB brand)
2 oranges, sliced
2 limes, sliced
Directions:
ADD cranberry juice cocktail, orange juice and lime juice to drink mix in large pitcher; stir until mix is dissolved.
REFRIGERATE until ready to serve.
STIR in club Sprite and fruit. Serve over ice cubes.
Paula Deen's Gooey Butter Cake
Provided by Erin F
Yields 20 to 24 squares
Ingredients:
Cake
1 18.25-ounce box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners' sugar
1/2 cup (1 stick) butter, melted
Directions:
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes. Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich and a little will go a long way!
Variations:
Pumpkin Gooey: Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.
Pineapple Gooey: Add a 20-ounce can of drained, crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.
Lemon Gooey: Use a lemon cake mix instead of the yellow cake mix. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed as directed above.
Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cups finely grated carrots to the cream cheese filling. Proceed as directed above.
Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.
Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.
Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.
Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.
Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, heath almond toffee bits or heath milk chocolate toffee bits into filling. Proceed as directed above.
Yields 20 to 24 squares
Ingredients:
Cake
1 18.25-ounce box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners' sugar
1/2 cup (1 stick) butter, melted
Directions:
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes. Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich and a little will go a long way!
Variations:
Pumpkin Gooey: Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.
Pineapple Gooey: Add a 20-ounce can of drained, crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.
Lemon Gooey: Use a lemon cake mix instead of the yellow cake mix. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed as directed above.
Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cups finely grated carrots to the cream cheese filling. Proceed as directed above.
Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.
Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.
Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.
Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.
Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, heath almond toffee bits or heath milk chocolate toffee bits into filling. Proceed as directed above.
Chicken Casserole
Provided by Suzanne C
Ingredients:
1 package chicken rice-a-roni
1 can cream of chicken soup
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded mozarella cheese
4 oz can mushrooms, drained (optional), cut-up
2 cups or 10 oz can cooked cut-up chicken
Directions:
Cook rice-a-roni in microwave, in a 1 1/2 qt casserole dish, according to package directions. Add all other ingredients except 1/2 cup cheddar cheese for topping. Stir together and sprinkle with the 1/2 cup of cheese. Bake for 30 minutes uncovered at 350 degrees. Works great to prepare ahead. Freeze or place in refridgerator before baking. Dethaw and then back an additional 10-20 minutes covered.
Another option: Stir in 1/2 a small bag of frozen veggies (broccoli, nomandy, peas, carrots, green beans, anything) and bake as usual.
Ingredients:
1 package chicken rice-a-roni
1 can cream of chicken soup
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded mozarella cheese
4 oz can mushrooms, drained (optional), cut-up
2 cups or 10 oz can cooked cut-up chicken
Directions:
Cook rice-a-roni in microwave, in a 1 1/2 qt casserole dish, according to package directions. Add all other ingredients except 1/2 cup cheddar cheese for topping. Stir together and sprinkle with the 1/2 cup of cheese. Bake for 30 minutes uncovered at 350 degrees. Works great to prepare ahead. Freeze or place in refridgerator before baking. Dethaw and then back an additional 10-20 minutes covered.
Another option: Stir in 1/2 a small bag of frozen veggies (broccoli, nomandy, peas, carrots, green beans, anything) and bake as usual.
Skillet Sausage n' Rice
Provided by Kim E
Makes 4 to 6 Servings
Prep: 10 min., Cook: 20 min.
Ingredients:
1 (16-oz) package smoked sausage
1 medium-size green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chicken broth
2 (3.5-oz) bags quick-cooking brown rice
1/2 tsp. salt
1/4 tsp. pepper
Garnish: chopped fresh parsley (optional)
Directions:
1. Cut sausage into 1/2-inch slices. Saute in a large nonstick skillet over medium-high heat for 8-10 minutes or until lightly browned. Remove sausage slices, and drain on paper towels, reserving 1 tbsp. drippings in skillet.
2. Add bell pepper, onion and garlic to skillet, and saute over medium-high heat for 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to boil. Remove rice from cooking bag; add rice, sausage, salt and pepper to skillet. Reduce heat to medium-low, cover and cook for 5 minutes or until rice is tender. Garnish, if desired.
Makes 4 to 6 Servings
Prep: 10 min., Cook: 20 min.
Ingredients:
1 (16-oz) package smoked sausage
1 medium-size green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chicken broth
2 (3.5-oz) bags quick-cooking brown rice
1/2 tsp. salt
1/4 tsp. pepper
Garnish: chopped fresh parsley (optional)
Directions:
1. Cut sausage into 1/2-inch slices. Saute in a large nonstick skillet over medium-high heat for 8-10 minutes or until lightly browned. Remove sausage slices, and drain on paper towels, reserving 1 tbsp. drippings in skillet.
2. Add bell pepper, onion and garlic to skillet, and saute over medium-high heat for 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to boil. Remove rice from cooking bag; add rice, sausage, salt and pepper to skillet. Reduce heat to medium-low, cover and cook for 5 minutes or until rice is tender. Garnish, if desired.
Southwestern Chicken-and-Rice Soup with Tortilla Strips
Provided by Kim E
Makes About 6 Servings
Prep: 35 min., Cook: 28 min.
Ingredients:
1 medium onion, chopped
1 large carrot, peeled and chopped
1/2 medium-size red bell pepper, chopped
1 tbsp. vegetable oil
2 garlic cloves, minced
2 cups shredded cooked chicken
3/4 cup uncooked white rice*
2 medium plum tomatoes, chopped
1 to 2 tbsp. chopped pickled jalapeno slices (optional)
1 tsp. cumin
1/4 tsp. black pepper
8 cups chicken broth
1/4 cup loosely packed cilantro leaves, chopped
juice of 1 lime, about 2 tbsp. (optional)
1 ripe avocado, chopped
tortilla strips
Directions:
1. Saute first 3 ingredients in hot oil in a large Dutch oven over medium heat for 7 minutes or until vegetables are tender. Add garlic; saute 1 minute.
2. Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat and simmer for 20 minutes or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and tortilla strips.
*3/4 cup brown rice may be substituted. Prepare recipe as directed, increasing simmer time to 45 minutes or until rice is tender.
Tortilla strips: Cut 6 (6-inch) corn tortillas into strips; place on a baking sheet coated with vegetable cooking spray. Spray cooking spray over tops of strips. Bake at 400 degrees for 10-15 minutes or until crisp, stirring occasionally. Prep: 5 min., Bake: 15 min.
Makes About 6 Servings
Prep: 35 min., Cook: 28 min.
Ingredients:
1 medium onion, chopped
1 large carrot, peeled and chopped
1/2 medium-size red bell pepper, chopped
1 tbsp. vegetable oil
2 garlic cloves, minced
2 cups shredded cooked chicken
3/4 cup uncooked white rice*
2 medium plum tomatoes, chopped
1 to 2 tbsp. chopped pickled jalapeno slices (optional)
1 tsp. cumin
1/4 tsp. black pepper
8 cups chicken broth
1/4 cup loosely packed cilantro leaves, chopped
juice of 1 lime, about 2 tbsp. (optional)
1 ripe avocado, chopped
tortilla strips
Directions:
1. Saute first 3 ingredients in hot oil in a large Dutch oven over medium heat for 7 minutes or until vegetables are tender. Add garlic; saute 1 minute.
2. Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat and simmer for 20 minutes or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and tortilla strips.
*3/4 cup brown rice may be substituted. Prepare recipe as directed, increasing simmer time to 45 minutes or until rice is tender.
Tortilla strips: Cut 6 (6-inch) corn tortillas into strips; place on a baking sheet coated with vegetable cooking spray. Spray cooking spray over tops of strips. Bake at 400 degrees for 10-15 minutes or until crisp, stirring occasionally. Prep: 5 min., Bake: 15 min.
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