Book Giveaway!
I am doing another giveaway!
This time it is a book that I'll be giving away. The name is "Desperation Dinners", and it is a 382 page book filled with lots of QUICK and easy recipes for families!
All you have to do to enter is comment below, posting your FAVORITE recipe ever.
I will draw names and the first name drawn will win the book!
Start commenting to win! The deadline is June 6!
Note: You must include a working email address to be included, so that I have a way to contact you if you win the book!
This time it is a book that I'll be giving away. The name is "Desperation Dinners", and it is a 382 page book filled with lots of QUICK and easy recipes for families!
All you have to do to enter is comment below, posting your FAVORITE recipe ever.
I will draw names and the first name drawn will win the book!
Start commenting to win! The deadline is June 6!
Note: You must include a working email address to be included, so that I have a way to contact you if you win the book!
Egg Bows...
1 box of Bow Noodles
1 lb of american cheese
1 lb of ground beef
1 jar of Ragu Traditional
1 bag of frozen onions (chopped)
1 bag of frozen green peppers (chopped)
Cook noodles. Drain. Save.
Brown ground beef same pan that you boiled the noodles.
Saute' peppers and onions.
Add peppers and onions to ground beef.
Add whole jar of Ragu.
Add all the cheese except five slices.
Add noodles.
Mix together.
Pour in into Casserole dish.
Place remaining cheese slices on top of contents. It will melt and turn brown and crispy.
Cook in a 350 oven for 1 hour.
It's yummy!
Now send me my book! ">http://plugin.smileycentral.com/http%253A%252F%252Fwww.smileycentral.com%252F%253Fpartner%253DZSzeb008%255FZNfox000%2526i%253D23%252F23%255F30%255F125%2526feat%253Dprof/page.html">
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Oh, what fun!!! My all time favorite recipe is for Fettuccine Alfredo. It is fantastic.
Fettuccine Alfredo
8 oz. cream cheese ½ cup heavy cream
¾ cup Parmesan cheese 1/8 tsp. nutmeg
1 stick butter, softened 8 oz. fettuccine, cooked
In large saucepan, stir together butter, cream cheese, Parmesan cheese and cream. Heat , stirring until smooth. Add hot, cooked fettuccine and toss until well coated. Sprinkle with nutmeg. Serve immediately.
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Hey Bethany! I'm really fond of this recipe for Tomato Grits:
Tomato Grits
1 teaspoon salt
1 cup old fashioned grits, cooked according to directions
1/4 cup plus 1 tbsp butter
1/3 cup diced green onions
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies (suggested: Ro-Tel)
.5-1 lb. cooked bacon, crumbled
Preheat oven to 350 degrees F.
Cook grits as directed, adding the salt. While stirring the grits add the 1/4 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and bacon and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
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Charlies Enchilada Casserole
Casserole Ingredients:
1 large 13-ounce package Doritos (save 2 cups for casserole topping)
2 tbsp. onion, grated
1 10-ounce can chili with beans
10- to 15-ounce enchilada sauce
1 and 1/2 cups shredded sharp cheddar cheese
Topping Ingredients:
2 cups Doritos
1/2 cup shredded cheddar cheese
1¼ cups sour cream
Directions:
1. Preheat oven to 375° F.
2. Crumble 6 cups Doritos with your hands into a large mixing bowl.
3. Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8½ x 11-inch oven proof casserole dish.
4. Bake for 20 minutes.
5. Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese.
6. Bake for another five minutes and serve.
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One of my favorites is Spanish Rice:
* 2 tablespoons vegetable oil
* 1 cup uncooked white rice
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 2 cups water
* 1 (10 ounce) can diced tomatoes and green chiles
* 2 teaspoons chili powder, or to taste
* 1 teaspoon salt
1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
So delicious!
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I feel like these have so many ingredients though. I have apples, cheese and a bag of rolled oats, what can that make me? *head tilt*
Ingredients:
Tortilla wrap
Carrot
White Cabbage
Bean Sprouts
Grated Gouda Cheese
You put them together in a taco. Actually I saw this on Cuteoverload.com as taco's for hamsters but it seems delicious for the whole family : )
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This is another hamster friendly reciepe but I think would also be delicious:
Tortillia wrap "dough", carrot as pepperoni, red apple as paprika, cucumber as ... cucumber, green melon seeds as olives, pine nuts, parsley for herbs, and grated Gouda cheese.
Hat tip to Cuteoverload.com : )
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Oooh, this sounds fun!
Here's my favorite Olive Garden knock-off:
Olive Garden Zuppa Toscana Soup
Makes: 6-8 servings
INGREDIENTS
· 1 lb ground Italian sausage
· 1½ tsp crushed red peppers
· 1 large diced white onion
· 4 Tbsp bacon pieces
· 2 tsp garlic puree
· 10 cups water
· 5 cubes of chicken bouillon
· 1 cup heavy cream
· 1 lb sliced Russet potatoes, or about 3 large potatoes
· ¼ of a bunch of kale
1. Sauté Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approximately 15 min. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!
I can't remember where I got this - maybe RecipeGoldmine? I'd give credit if I could!! But I didn't make it up, that's for sure.
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Oh goody! My favorite fast recipe when we've got company and need a quick dessert is...
Dump Cake!
In a 9x13 baking dish, layer the following:
1 can crushed pineapple
1 can cherry pie filling
1 box yellow cake mix (just sprinkle the whole mix over top of pie filling)
1 stick of butter, melted (just pour over top of cake mix)
Bake at 350 for about 40 minutes or until top is brown. Serve warm with vanilla ice cream or cool whip. Is yummy cold too.
I occassionally substitute other fruits, 2 cans of apple pie filling or 2 cans of strawberry pie filling are great substitutes!
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Aha, another dump cake fan! We like ours w/ 2 large cans of peaches (not drained).
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Yum! I'll have to try peaches next time! That would be delicious with vanilla ice cream!
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My favorite quick "desperation" recipe is Chicken Pot Pie.
1 Can Chicken or 1 cooked chicken breast
1 Can Veg-All
1 Can Green Beans
1 Can Cream of Chicken Soup
2/3 Cup Sour Cream
Dash of salt and pepper
2 Frozen Deep Dish pie crusts
Mix all ingredients together and put into one of the pie crusts. Invert remaining pie crust with pan on and put on top of the pie. Place pie on cookie sheet in case of spillage. Bake for 45 minutes on 375 degrees. After 30 minutes, remove the pan and cut slits in top crust. Continue baking until crust looks done. This is delicious-kids love it too!
Enjoy!
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Looks so simple! I have to try this!
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We had this for dinner tonight & it was a hit! I substituted froz mixed veggies for Veg-All (added some dried minced onion to help make up for it), & added an extra can of chicken. It was too much goo for one crust, so I made 2 pot pies w/ no top crust. Still good!
Thanks for the recipe. It's so easy to throw together & definitely comfort food.
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OOH I love these things!
Shredded Chicken Tacos
-4 chicken breasts cooked then shredded
-Chili Powder
-Cumin
-Pepper
-Tortillas
-all your normal taco fixins
Add the spices(eyeball it to taste) to your chicken along with a few tablespoons of water if needed. Mix it good and add to your taco shells along with all the yummy toppings. Thats it! So simple and so good!
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Great book, Bethany!
Mine is actually a dessert recipe. We call it cobbler, but I've seen the same, or similar, recipe go by other names. My daughter calls it the "cuppa" dessert. It's the first dessert she made entirely on her own, when she was five.
FRUIT COBBLER
1 cup flour
1 cup sugar
1 cup milk
1 stick of butter (margarine), melted
1 can of fruit (we like peaches, pears, pineapple and strawberry best)
You literally dump it all into a dish and put it into the oven for about 30 minutes. If you double the recipe, it makes enough for company and fits into a 9x13 pan perfectly.
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I've done this w/ a yellow or white cake mix in place of the flour/sugar. I don't even bother melting the butter; I just slice it thin & place it all over the top of the cake mix. (Canned fruit on the bottom, dry cake mix on top, then butter). I've seen it called a dump cake. It's so yummy and I'm always embarrassed when someone asks for the recipe! Great w/ vanilla ice cream b/c it's so rich.
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I have seen that from the library before. Here is my fav recipe:
Southwest Nacho Casserole
2 lb lean ground beef
1 cup water
2 envelopes (1.25 oz each) Old El Paso® 40% less-sodium taco seasoning mix
1 can (4.5 oz) Old El Paso® chopped green chilies
2 cans (16 oz each) Old El Paso® fat-free re-fried beans
2 cups shredded reduced-fat Cheddar cheese (8 oz)
1 cup chopped tomato (1 large)
1/2 cup chopped green onions (8 medium)
1 can (2.5 oz) sliced ripe olives, drained
1 bag (12 oz) gold tortilla chips (extra thick)
Sour cream, if desired
1 . Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
2 . Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chilies.
3 . Spread re-fried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.
4 . Bake 30 to 40 minutes or until bubbly around edges.
5 . Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.
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Here's my go-to, fast recipe when I'm low on groceries:
Teriyaki Salmon
I use a 1 lb. bag of frozen indiv packed salmon from Wal-Mart. It's reasonably priced & they thaw in 5 min in hot water. This makes enough marinade to do more without adjusting.
Marinade (leave marinade at least 15 min. or up to a few hours):
3 T vegetable oil
3 T brown sugar
3 T soy sauce
1 or 2 cloves garlic, crushed or pressed
1 tsp ground ginger
I do my marinade in a Tupperware marinader; you can also just use a gallon size ziploc.
Preheat broiler on high.
I line my broiler pan w/ aluminum foil so I don't have to wash it.
Broil salmon 3 min on each side. Done when it flakes with a fork. Watch carefully so it doesn't burn.
I serve w/ brown, boil-in-bag quick rice (boil 8 min) and a steamed veggie (done in microwave steamer 4 1/2 min) and a salad. Fast!
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Just to clarify, leave the thawed fish (or fresh, your choice) in the marinade for at least 15 min or up to several hrs. You don't have to wait after making the marinade before adding the fish.
If I'm out of fresh garlic, I add garlic powder w/ fine results.
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Hi there. I am so excited to share this recipe! My family of 8 (yep - 6 kiddos) loves this so much. ;0)
Chips & Salsa Soup
(Vegetarian but you'll LOVE IT!)
Put the following in a crockpot and cook on low for several hours. I start this before lunch to serve at about 6pm.
1 can (15 oz) Black Beans (with liquid)
1 can (15 oz) Pinto Beans (with liquid)
1 can (15 oz) Kidney Beans (withliquid)
1 can (15 oz) Whole Kernel Corn)
1 can (15 oz) Stewed Tomatoes
1 can (8 oz) Tomato Sauce
about 8 oz your favorite salsa
1 carton Vegetable Broth (32 oz?)
1 pkg taco seasoning
(optional: chopped onions/dry onion)
I serve this yummy soup over crunched up tortilla chips and top the soup with sliced avocado & cheddar cheese (can do vegan cheese made from soy).
I like this recipe because it is pretty nutritious with all those protein-high beans (and no meat), it is easy to prepare ahead of time, and is a family favorite because it is very, very YUMMY! Plus, one batch feeds my crew, which includes 2 teenage boys, 3 girlies, our toddler boy, and Daddy & Mommy with usually enough left over for one to two servings later.
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Neat, I was looking for a recipe to use up a bunch of cans of beans in my cupboard. This sounds yummy!
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TOMATO BEAN SALAD
1 cup canned kidney beans-rinsed and drained
1 lg. tomato diced
1 celery rib sliced
4 green onions sliced
1/2 cup mayo or salad dressing
1/4 cup ranch salad dressing
1 tsp. dill weed
1/4 tsp. garlic powder
3 cups torn leaf lettuce
In a bowl, combine the first 4 ingredients. In another bowl, combine mayo, ranch dressing, dill, and garlic powder. Pour over vegetables and toss to coat. Place lettuce in a serving bowl; add vegetable mixture. Toss just before serving. Yields: 6 servings
I have omitted the lettuce leaves and used this as a side dish. Lovely mingling of flavors. You will enjoy!!
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Slow Cooker Chicken Stroganoff
INGREDIENTS:
6 to 8 skinless, boneless chicken breasts - cubed
1/4 cup real butter or margarine
2 (.7 ounce) packages dry Italian-style salad dressing mix
Extra garlic powder, onion powder, and black pepper, optional
2 (8 ounce) packages cream cheese, softened
2 (10.75 ounce) cans condensed cream of chicken soup
1/4 cup half-and-half
1 lb. cooked noodles or pasta (I like tri-color garden rotini)
DIRECTIONS:
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. In separate bowl, mix together cream cheese, soups, and half-and-half until smooth. Add to crock pot, stir together with chicken and cook on high for another 30 minutes or until heated through and warm. Serve over cooked noodles.
This is one of my favorites! I usually serve with steamed carrots and broccoli.
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HONEY BAKED BEANS RELISH
25-oz can honey baked beans
15-oz can whole kernel yellow corn-drained
15-oz can whole kernel white corn-drained
4-oz jar pimiento
1 cup chopped onion
1 cup freshly chopped cilantro
3 Roma tomatos chopped -and seeded if chosen
1 cup Italian salad dressing
1 Tbsp. lime juice
1 tsp. garlic salt
Combine all of the ingredients in a bowl. Chill in fridge at least 3 hours before serving. Relish may be used as a meat condiment or a chip dip. Lasts in fridge 5 days.
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Pasta With
1lb bowtie pasta
2cups cooked chicken
1/4c sundried tomatoes
1 can garbanzo beans
1/3 c italian dressing
1/2 container feta
10 spinach wilted
mix all and enjoy!
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My Quickie French Toast Sticks
1 cup Coffeemate flavored coffee creamer
6 slices of bread cut in half (the thicker the better)
1 egg
Place slices in a 9x13 pan
Mix eggs and creamer
Pour over bred slices.
Place in fridge until morning.
Bake on 325 for 10 minutes on each side.
scentreprenuer@aol.com
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I LOVE this cornbread! (This recipe is not my own, but I cannot remember where I found it.)
SWEET CORNBREAD
2c. cornmeal mix
2/3c. sugar (white)
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1c. milk
1/3 c. vegetable oil
Preheat oven to 400/Lightly grease 9" cake pan/In large bowl combine cornmeal, sugar, salt & baking powder./Stir in egg, milk & oil until well mixed./Pour batter into pan/Bake for 20-25 min. or until toothpick inserted in the middle comes out clean.
Our favorite way to eat this is as a meatless dinner with lots of veggie sides!
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Recipe I got from home based mom’s blog this is great with garlic bread or cheddar biscuits!
Penne Rustica
Ingredients:
12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika
Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream
Directions:
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.
Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields one 8×8 and two 9×13 casserole dishes.
Preparation Time: More than an hour
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One of my favorite recipes is found at this link http://www.lainesletters.com/recipe/abbiesfantasticpbcookies.html from Laine's Letters. A WONDERFUL site I love re-reading!
Thanks for having a giveaway Bethany! Hope you and your family are doing great!
Autumn
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This would be great! I am gone 11.5 hrs a day and with two kids, a husband who can't cook and one on the way.... this would be a huge blessing!
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Oh and here is my favorite recipe.
Cook one box of spagheti noodles. layer them in a pan with some shredded cheese, sauce and cut up pepperoni until it is well coated with sauce and you have used the noodles. Then layer pepperoni on top and c layer of cheese on the peperonni. Bake at 300 untill the cheese is melted and browned to your liking!
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The latest quick & easy recipe that I have been using alot is Cheesy Crock Pot Grits
6 c. of water
1 c of grits
1/2 c. of shredded cheese
2-3 tablespoons of butter
salt and pepper
Add all ingredients to the crockpot and cook on low for 6 hours.
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