RecipeTips.com

Meal Plan: February 13-19, 2011


Garlic Lemon-Pepper Rotisserie Chicken Recipe

Submitted by RecipeTips.com
This chicken is moist and delicious; it practically melts in your mouth. This recipe can also be roasted in the oven without the use of a rotisserie.
Garlic Lemon-Pepper Rotisserie Chicken Recipe
PREP: 10 minutes
COOK: 2 hours
READY IN: 2.5 hours
Servings:
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Ingredients
  • 1 chicken (3 1/2 - 4 pounds)
  • 2 lemons
  • 3 teaspoons salt
  • 1 teaspoon pepper divided
  • 2 tablespoons butter softened
  • 10 cloves garlic
Directions
In a small bowl, grate the zest from 1 lemon and mix it with 2 tsp. of salt and the pepper. Add the lemon zest mixture to the butter and stir with a fork until the all the ingredients are evenly mixed. Set aside.

Salt the cavity of the chicken with the remaining 1 tsp. of salt. Cut the lemons into quarters and place them in the cavity of the chicken. Peel the cloves of garlic and place 5 of them in the cavity of the chicken along with the lemons.

Place the chicken on the rotisserie spit. Tie the legs tightly together so that the ingredients inside will not drop out when the chicken is rotating on the rotisserie.

Apply the lemon and butter mixture to the chicken. Rub approximately 1/2 of the butter under the skin of the chicken, spreading it out evenly. After rubbing the butter under the skin, place the remaining 5 garlic cloves sporadically under the skin. If the outside of the chicken is moist, dry it off with a paper towel and then rub the remaining lemon butter mixture on the chicken. Now finish tying the chicken around the fatty parts of the legs and tying the wings to the body.

Cook according to manufacturers directions, around 90-120 minutes or until the internal temperature of the thickest part of the thigh reaches 175°F. Remove from rotisserie and remove the items in the cavity. Tent the chicken with foil and allow it to rest for 15 to 20 minutes before carving.

Mashed Cauliflower Recipe

A great alternative to your basic mashed potatoes.
Mashed Cauliflower Recipe
PREP: 10 minutes
COOK: 20 minutes
Container: large pot
Servings:
Change Servings
Ingredients
  • 3 cups cauliflower florets
  • 3 potatoes, peeled, quartered
  • 3 tablespoons butter
  • 1/4 cup sour cream
  • 1 cup cheddar cheese, shredded
  • salt & pepper
Directions
Bring a pot of salted water to a boil. Add cauliflower and potatoes. Boil until softened, approximately 20 minutes. Drain. Mash cauliflower and potatoes to desired consistency. Add butter and sour cream and mix well. Stir in cheese and season as desired.

Broccoli with Hot Bacon Dressing Recipe

Submitted by RecipeTips.com
The next time you’re trying to get the kids to eat their vegetables, try this mildly sweet blend of ingredients that will make them beg for seconds — a delicious way to serve broccoli.
Broccoli with Hot Bacon Dressing Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Container: large serving bowl, large pot, medium skillet or sauce pan
Serving Description: 1 cup
Servings:
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Ingredients
  • 2 pounds broccoli - trimmed and cut into 1 inch florets and the stems cut into 1/4 inch slices
  • 4 slices bacon
  • 1 clove garlic - finely chopped
  • 1/3 cup golden raisins
  • 1/3 cup raisins
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste
Directions
  • Cook bacon over medium heat in a skillet until crisp. Drain on paper towels. Reserve the bacon drippings in the pan.
  • To make the dressing, add garlic and raisins to the skillet, stirring until the garlic is pale golden, approximately 1 minute.
  • Stir in vinegar, oil, salt and pepper.
  • Bring to a simmer for one minute and then remove from heat.
  • Cook the broccoli florets and stems in a large pot of boiling, salted water for 4-5 minutes until crisp tender.
  • Drain broccoli and put in a large serving bowl.
  • Pour hot dressing over the broccoli.
  • Chop the cooked bacon and sprinkle over the top.
  • Toss to combine.

Sugar Cookies Recipe

Submitted by RecipeTips.com
This tasty sugar cookie recipe is perfect for creating festive holiday treats. The cookie dough is firm enough for use with almost any cookie-cutter shape; yet the resulting cookies bake up crunchy and buttery.
Sugar Cookies Recipe
Ingredients
  • 6 cups flour
  • 3 teaspoons baking powder
  • 2 cups butter--softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
Directions
  • Use a wire whisk to mix all dry in a bowl. Set aside.
  • With a mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Slowly add the dry ingredients until all is incorporated and forms a nice dough. Chill for at least 1 hour.
  • Preheat oven to 350° F.
  • Roll the dough to the desired thickness and cut into desired shapes with cookie cutters.
  • Bake cookies on an ungreased cookie sheet for 8-10 minutes, or until the edges are just turning brown. Transfer the cookies to a cooling rack. Decorate as desired.

Grilled Marinated Sirloin Steak Recipe

Submitted by RecipeTips.com
You won't believe what a few simple ingredients can do to sirloin steak until you taste this distinctive grilled steak recipe featuring a sweet and savory marinade that gives the beef so much added flavor.
Grilled Marinated Sirloin Steak Recipe
COOK: 10 minutes
Container: small bowl, resealable plastic bag, grill
Servings:
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Ingredients
  • 3 pounds sirloin steak
  • 1/3 cup olive oil
  • 2 cloves garlic - minced
  • 2 tablespoons white wine vinegar
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 teaspoon black pepper
Directions
  • Whisk the oil, garlic, vinegar, soy sauce, honey, and pepper together in a small mixing bowl.
  • Place sirloin steaks in a large resealable plastic bag.
  • Pour the marinade into the bag, seal shut, and rub the marinade around over the steaks.
  • Place the bag with the steaks inside into a casserole pan to catch any leaks and place everything into the refrigerator for 1 - 1 1/2 hours.
  • Remove the pan from the refrigerator and allow to come to room temperature.
  • Meanwhile, heat the grill to medium heat and rub the grates with cooking oil.
  • Place steaks on the grill and cook for approximately 6 minutes; then flip steaks with a tongs and cook for another 5-6 minutes or until the steaks reach your desired doneness.
  • While the steaks are grilling, pour the marinade into a saucepan and bring to a boil; then reduce the heat and simmer until it thickens. It makes a perfect sauce for the steaks.
  • Remove the steaks from the grill and allow to rest for five minutes before serving.

Roasted Smashed Potatoes Recipe

Submitted by RecipeTips.com
What a neat idea for dressing up ordinary red potatoes! Everyone will love these toasty potato patties loaded with flavor—a perfect accompaniment to grilled steak or oven-baked chicken.
Roasted Smashed Potatoes Recipe
PREP: 30 minutes
COOK: 25 minutes
READY IN: 55 minutes
Container: saucepan, cookie sheet
Serving Description: 2 potatoes
Servings:
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Ingredients
  • 12 baby red potatoes
  • 1/4 cup olive oil - more or less as needed
  • kosher salt - to taste
  • black pepper - to taste
  • 2 tablespoons fresh rosemary - chopped
  • 1/2 cup parmigiano-reggiano cheese - shredded
  • 2 tablespoons fresh parsley - chopped
Directions
  • In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly.
  • Preheat oven to 400°F.
  • Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
  • With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
  • Drizzle each liberally with olive oil, salt, pepper and rosemary.
  • Place in the oven for 10-15 minutes or until the edges just start to brown.
  • Remove from oven and sprinkle on the cheese and parsley.
  • Place back in the oven for approximately 5 minutes or until golden and bubbly.

Fantastic Green Beans Recipe

Submitted by RecipeTips.com
Crispy green beans combined with the smokey flavor of bacon and just enough heat from the red pepper flakes to make a perfect sidedish for beef, chicken or pork.
Fantastic Green Beans Recipe
PREP: 20 minutes
COOK: 15 minutes
READY IN: 35 minutes
Container: large skillet with lid, small skillet
Servings:
Change Servings
Ingredients
  • 2 pounds green beans - fresh
  • 1 white onion - small and diced
  • 3 slices bacon - fried crisp and crumbled
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups chicken broth
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
Directions
  • Wash and trim the ends from the green beans.
  • Place beans in a large skillet.
  • Add chicken broth, onion, bacon, red pepper flakes, salt and pepper.
  • Cover and bring to a simmer over medium heat.
  • Simmer for approximately 10-15 minutes or until the beans are to your desired tenderness.
  • Serve warm.

Chocolate Covered Strawberries Recipe

Submitted by RecipeTips.com
Plump, juicy strawberries coated in sweet chocolate are impossible to resist. Chocolate covered strawberries are an attractive addition to any table. Find tips and advice on how to make these delicious strawberries.
Chocolate Covered Strawberries Recipe
Ingredients
  • 1 package semi-sweet chocolate chips
  • 1 package white chocolate chips
  • 1/2 cup half and half
  • 1 teaspoon vanilla extract, brandy, coffee, or favorite liqueur
  • approximately 50 strawberries
Directions
  • Rinse strawberries and dry completely.
  • Melt chocolate in microwave or double boiler, stirring occasionally, until smooth. Mix in half and half and vanilla. Remove from heat.
  • Push a toothpick into the stem end of the strawberries. Dip strawberries into the melted chocolate. Turn strawberry upside down and push the toothpick into a styrofoam block so the chocolate will dry evenly. Allow to set.
  • Melt white chocolate and drizzle over the dipped strawberries.
  • Allow to set and serve.

Hamburger Rice Casserole Recipe

Submitted by RecipeTips.com
Easy to prepare casserole topped with a crunchy coating of chow mein noodles.
Hamburger Rice Casserole Recipe
PREP: 15 minutes
COOK: 45 minutes
Container: 2 quart baking dish
Servings:
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Ingredients
  • 3 cups white rice
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 cup chopped celery
  • 2 tablespoons soy sauce
  • 10 3/4 ounces condensed cream of chicken soup
  • 10 3/4 ounces condensed cream of mushroom soup
  • 1 tablespoon molasses
  • Chow mein noodles for garnish
Directions
  • Preheat oven to 350° F. Butter 2 quart casserole dish.
  • Cook rice according to directions on package.
  • In a heavy skillet, brown ground beef with onions and celery, and then in a prepared casserole dish, mix together cooked rice, browned ground beef mixture, canned soups, soy sauce and molasses.
  • Cover the dish and bake 30 minutes. Uncover and add chow mein noodles. Bake an additional 10 minutes.

Crab Rangoon Classic Stuffed Wonton Recipe

Submitted by RecipeTips.com
A crunchy appetizer that is perfect throughout the year as a flavorful addition to any menu.
Crab Rangoon Classic Stuffed Wonton Recipe
PREP: 1 hour
COOK: 15 minutes
READY IN: 1.5 hours
Serving Size: 4 each
Servings:
Change Servings
Ingredients
  • 8 ounces ceam cheese
  • 1 cup fresh crab meat or canned, drained and flaked
  • 1/2 teaspoon soy sauce
  • 1 clove garlic, finely minced
  • 1 1/2 green onions, finely chopped
  • salt and pepper to taste
  • 1 package wonton wrappers - 4 inch square
  • 2 cups oil for frying
Directions
  • Soften cream cheese to room temperature.
  • In a small bowl combine the cream cheese, onions, soy sauce, salt, pepper and garlic.
  • Lightly mix in the crab meat.
    Wonton Wrapper Preparation
  • Lay wonton wrappers on a flat surface and add a teaspoon of crab filling in the center of the wrapper. Lightly and evenly spread the filling into a coin-shaped portion making sure to keep it well away from the outer edges.
  • Dampen the edge of each wrapper with water and fold in half, resulting in a rectangular shape to the wrap.
  • Dampen the edge of each wrapper with water or a lightly beaten egg and press the edges together so they seal the contents. As they are sealed, press the excess air out of the wonton to keep the wonton from puffing up as it cooks.
  • Fold the wonton lenghtwise in half again, creating a narrow ribbon of folded dough.
  • Moisten the edges again if necessary so they adhere better. Fold each end in toward the center of the wrap, allowing half of the end to be remain in a vertical position while the other half is folded over on top of and overlaps the opposite side end piece, like the end corners of an envelope.
  • Press the ends together that overlap, so they adequately seal.
  • To retain the moisture while filling and preparing each wonton, keep the filled wontons that covered with a damp cloth while preparing.
  • When ready to cook, place the filled wontons on a baking sheet layered with parchment paper.
  • Pour cooking oil in a skillet and heat on medium high to 350ºF
  • Fry wontons in small batches for 3 to 4 minutes each until they are light golden brown.
  • Remove and place on paper toweling to absorb any excess grease.

Corned Beef and Cabbage Sandwich Recipe

Submitted by RecipeTips.com
Here's a hearty sandwich featuring the tasty combination of corned beef and cabbage. Served with a complementary horseradish and mustard sauce, this is sure to be one of your favorite St. Patrick's Day sandwich recipes.
Corned Beef and Cabbage Sandwich Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: grill pan or griddle, small bowl, medium bowl
Serving Description: 1 sandwich
Servings:
Change Servings
Ingredients
  • 1 1/2 cups cabbage - finely shredded
  • 3 tablespoons mayonnaise
  • 1 tablespoon horseradish or hot German mustard
  • 1 teaspoon caraway seeds
  • 3 tablespoons butter - softened
  • 3 tablespoons Dijon mustard or yellow mustard
  • 6 slices marbled rye bread
  • 6 slices canned corn beef or leftover corned beef
  • 3 slices Swiss cheese
  • butter for grilling sandwiches
Directions
  • Blanch cabbage in lightly salted boiling water, just until crisp tender, about 1-2 minutes.
  • Drain well; spread out on paper towel to eliminate extra moisture. Set aside.
  • Mix mayonnaise, horseradish, and caraway seeds.
  • Blend this mixture with the shredded cabbage.
  • Butter 3 slices of bread and place the buttered side on a griddle on medium heat.
  • Spread mustard on the unbuttered side of the bread slices; then top each of the three slices with about 1/4 cup cabbage mixture, then 2 slices corned beef, then 1 slice Swiss cheese.
  • Top each sandwich with the second slice of bread; butter the top of the second bread slice.
  • Cook the sandwiches on the griddle or in a panini press until browned (3-4 minutes).
  • Flip and grill the other side until browned and the cheese is melted.
  • Serve with hearty cabbage soup.

Beef and Biscuit Bake Recipe

Submitted by RecipeTips.com
A clever way to use simple ingredients to create an easy to prepare, rib-sticking main dish.
Beef and Biscuit Bake Recipe
PREP: 25 minutes
COOK: 20 minutes
READY IN: 45 minutes
Container: large skillet, 2 small mixing bowls, 2 1/2 quart baking dish
Serving Description: soup bowl full
Servings:
Change Servings
Ingredients
  • 1 pound ground beef
  • 1/4 cup onions - chopped
  • 16 ounces kidney beans - canned, rinsed and drained
  • 15 ounces corn - canned, whole kernal, drained
  • 10 ounces tomato soup - canned, condensed and undiluted
  • 1/4 cup milk
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 cup processed cheese - cubed
  • 12 ounces refrigerated biscuits
  • 3 tablespoons butter or margarine
  • 1/3 cup cornmeal
Directions
  • Preheat oven to 375° F.
  • In a large skillet, over medium heat, brown the ground beef and onion. Drain and return the meat mixture to the skillet.
  • Add in the beans, corn, soup, milk, chili powder and salt. Bring to a boil.
  • Turn the heat to low and add the cubed cheese.
  • Stir until melted.
  • Spoon into a greased 2 1/2 quart baking dish.
  • Bake, uncovered, for 10 minutes.
  • Meanwhile, dip the biscuits into the melted margarine, turning to coat each side.
  • Roll each biscuit into the cornmeal.
  • Place the biscuits on top of the bubbling meat mixture.
  • Return to the oven and bake for another 10-15 minutes or until the biscuits are lightly browned and cooked through.

Cauliflower Soup Recipe

Submitted by RecipeTips.com
Simple cauliflower has never tasted so good! This light, healthy, and delicious soup recipe, featuring a medley of flavorful ingredients, makes cauliflower a special treat.
Cauliflower Soup Recipe
PREP: 20 minutes
COOK: 15 minutes
READY IN: 35 minutes
Container: stock pot, skillet
Serving Description: large bowls full
Servings:
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Ingredients
  • 1 cauliflower head, trimmed with florets separated and cut into bite sized pieces
  • 49 ounces chicken broth
  • 1/2 lemon
  • 4 tablespoons olive oil
  • 1 onion - chopped
  • 2 carrots - diced
  • 2 stalks celery - with tops, finely chopped
  • 8 mushrooms - sliced (Optional)
  • 2 tablespoons flour
  • 1 teaspoon Beau Monde seasoning
  • 1 teaspoon rosemary - fresh, chopped
  • salt and pepper - to taste
Directions
  • Bring chicken broth to boil in stock pot or large sauce pan.
  • Drop in florets and lemon. Cover and simmer until florets are tender, about 5-6 minutes.
  • Remove lemon. Turn heat to low.
  • In skillet, heat oil over medium heat. Saute onion, carrots, celery and mushrooms until onions are soft.
  • Whisk in the flour.
  • Whisk in 2 ladles full of the cauliflower broth. Stir until smooth and thickened.
  • Add all back into cauliflower soup.
  • Add seasonings.
  • Cover and simmer 15 minutes.
  • Serve hot.
  • Use an immersion blender or food processor if you would like a smoother soup.

Mustard Grilled Salmon Recipe

Submitted by RecipeTips.com
Light and easy summer meal.
Mustard Grilled Salmon Recipe
PREP: 10 minutes
COOK: 10 minutes
Serving Description: 1 salmon fillet
Servings:
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Ingredients
  • 4 (6 oz.) salmon fillets with or without the skin
  • 3 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 cup dill
Directions
  • Place salmon on baking sheet, skin side down if skin is still on.
  • In small bowl mix together mustard, lemon juice, and honey. Spread on top of each fillet. Transfer to grill over medium heat. Grill until fillets are no longer dark pink in center; approximately 6-8 minutes. Do not turn.
  • Sprinkle with dill just before serving.

Grilled Cheese Sandwich Recipe

Submitted by RecipeTips.com
This classic sandwich with melted cheese is a favorite for kids of all ages.
Grilled Cheese Sandwich Recipe
PREP: 5 minutes
COOK: 1 minute
READY IN: 10 minutes
Servings:
Change Servings
Ingredients
  • 4 slices bread, white or wheat
  • butter or margarine
  • 4 slices American cheese
Directions
  • Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
  • Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
  • Cook on medium high heat until both sides brown lightly.
  • Cut in half and serve.

Asian Spinach Salad Recipe

Submitted by RecipeTips.com
Light and refreshing, this easy to prepare spinach salad is coated with a tangy oil and rice vinegar dressing.
Asian Spinach Salad Recipe
PREP: 15 minutes
Container: large salad bowl
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • SALAD
  • 10 ounces fresh spinach
  • 3 carrots, grated
  • 15 ounces canned bean sprouts, drained
  • 4 ounces canned mushrooms, sliced and drained
  • 1/2 cup sliced almonds, slightly toasted
  • 4 ounces feta cheese, crumbled
  • DRESSING - Makes 1/2 cup
  • 3 tablespoons lime juice, fresh
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/4 cup canola oil
  • 1/2 teaspoon sesame oil
Directions
  • In a large bowl, combine salad ingredients: spinach, grated carrots, mushrooms, and bean sprouts. If spinach leaves are large in size, tear into smaller bite-sized pieces.
  • Prepare dressing ingredients. In small bowl, combine vinegar, lime juice, soy sauce, sugar, canola oil and sesame oil. Mix well.
  • When ready to serve salad, toss dressing with spinach and other salad ingredients. Garnish salad or each serving with sliced almonds and feta cheese.

Beef Fajitas Recipe

Submitted by RecipeTips.com
Fresh ingredients and a mildly flavored marinade highlight these wonderful, easy to prepare wraps filled with grilled beef, onions, and peppers.
Beef Fajitas Recipe
PREP: 30 minutes
COOK: 15 minutes
READY IN: 45 minutes
Container: A glass baking dish or glass bowl and a small saucepan
Serving Size: 1 each
Servings:
Change Servings
Ingredients
  • 2 pounds beefsteak (cuts from the chuck or flank work best)
  • 15 ounces chopped tomatoes with mild green chiles
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic salt
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 large onion, sliced
  • 1 red or yellow pepper, cut into strips
  • 1/4 cup cilantro - chopped
  • 8 flour tortillas
  • Optional: Refried beans, guacamole, sour cream, shredded cheese
Directions
  • Place the beefsteak into a glass baking dish or glass bowl.
  • In a small bowl, combine tomatoes, olive oil, lime juice, salt, black pepper, garlic salt, Worcestershire sauce, and honey. (Note: add more or less salt and pepper according to taste.) Mix well and pour over the steak. Cover and refrigerate at least two hours, turning the meat occasionally.
  • Remove steak from dish and save the marinade mixture.
  • Grill the steak over medium-high heat for 10 to 12 minutes for medium doneness.
  • Grill the onion slices and pepper strips (in tin foil if necessary to prevent them from falling through grill grate) until they are tender.
  • In a small saucepan, bring marinade mixture to a boil. Cook on high heat for two minutes; then reduce to a simmer and cook for three minutes. Keep warm while preparing the fajitas. (Note: it is important that the marinade be well cooked to prevent possible foodborne illness that could occur as a result of being in contact with raw meat.)
  • Slice the steak across the grain, diagonally.
  • Place strips of the steak, peppers, cilantro, and onions onto a warm tortilla and top with the cooked marinade mixture.
  • Wrap the ingredients inside the tortilla.
  • Optional: add refried beans, guacamole, sour cream, or cheese to the wrap if desired.

Mexican Rice Recipe

Submitted by RecipeTips.com
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Container: Frying pan
Ingredients
  • 3 tablespoons Crisco
  • Garlic Salt
  • Bag of Water maid Rice
  • Onion Salt
  • 1 tablespoon Tomato Paste
  • 1 Onion
Directions
  • Put Crisco into a frying pan, enough to fill the bottom of the pan when it is melted.
  • Pour your rice into the Crisco and cook until browned.
  • Fill a pan up with water (check package for recommended amount for the size bag of rice you use).
  • And garlic salt and onion salt to taste, as well as tomato paste. Bring to a boil and add the browned rice.
  • Put your onion on top of the rice and take off of the heat.
  • Cover and let sit for about 30 minutes before serving.

Slow Cooker Creamy Scalloped Potatoes and Ham Recipe

Submitted by RecipeTips.com
This is a great slow cooker recipe for your leftover ham. The rich flavor of this dish is sure to make this dish a favorite.
Slow Cooker Creamy Scalloped Potatoes and Ham Recipe
PREP: 1 hour
COOK: 6 or more hours
READY IN: 6 or more hours
Container: Slow cooker
Ingredients
  • potatoes - peeled and sliced
  • leftover ham - cubed
  • 1 onion - adjust to quantity of potatoes
  • 1/2 pint half & half
  • cream
  • salt and pepper - to taste
Directions
  • Peel and slice enough potatoes to fill the slow cooker three quarters full.
  • Cube leftover ham and add to the potatoes. Add as much ham as you feel is adequate.
  • Add the chopped onion.
  • Add 1/2 carton of Half & Half and then pour in enough cream to just cover the potatoes.
  • Add salt and pepper to taste.
  • Cook on high for one hour and then reduce the heat to low. Cook them for 5 to 6 hours on low or until the potatoes are tender.
  • Place the cover on the slow cooker so that it is a little crooked to allow the steam to escape as the potatoes are cooking. This will keep the cream from curdling.
Note: This recipe is easily adjusted according to the amount you want to make. Determine what you have for leftovers or how many people you are feeding and choose the size of slow cooker and amount of potatoes accordingly. Adjust the amount of cream so that it covers the amount of potatoes you are using.

Banana Bars Recipe

Submitted by RecipeTips.com
This moist, tasty bar is sure to be a hit topped with thick creamy frosting. Banana bars seem to be a favorite but there are many banana bread recipes and banana dessert recipes that are equally as delicious. Try our Banana Cream Pie for another great banana recipe.
Banana Bars Recipe
PREP: 45 minutes
COOK: 25 minutes
READY IN: 1.25 hours
Container: 15
Serving Description: 1 bar
Servings:
Change Servings
Ingredients
  • BARS:
  • 1/2 cup margarine - softened
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 cups mashed ripe bananas
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • FROSTING:
  • 1/2 cup margarine - softened
  • 1 8 oz. package of cream cheese - softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
Directions
BARS:
  • Lightly grease a 15" x 10" x 1" baking pan and set aside.
  • Cream the margarine and sugar together in a large mixing bowl.
  • Add eggs, bananas and vanilla and beat until well blended.
  • Add the flour, baking soda, and salt. Beat mixture just enough to combine all ingredients evenly.
  • Pour into the greased 15" x 10" x 1" baking pan, spread evenly and place in an oven preheated to 350° F.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool bars before frosting.

FROSTING:

  • Cream margarine and cream cheese.
  • Gradually add the powdered sugar and vanilla. A little more powdered sugar can be added if a firmer frosting is desired.
  • Spread frosting evenly over the cooled bars.
  • Cut the bars into squares.

Grocery List

Ingredient Recipe
1 chicken (3 1/2 - 4 pounds) Garlic Lemon-Pepper Rotisserie Chicken
2 lemons Garlic Lemon-Pepper Rotisserie Chicken
3 teaspoons salt Garlic Lemon-Pepper Rotisserie Chicken
1 teaspoon pepper divided Garlic Lemon-Pepper Rotisserie Chicken
2 tablespoons butter softened Garlic Lemon-Pepper Rotisserie Chicken
10 cloves garlic Garlic Lemon-Pepper Rotisserie Chicken
3 cups cauliflower florets Mashed Cauliflower
3 potatoes, peeled, quartered Mashed Cauliflower
3 tablespoons butter Mashed Cauliflower
1/4 cup sour cream Mashed Cauliflower
1 cup cheddar cheese, shredded Mashed Cauliflower
2 pounds broccoli - trimmed and cut into 1 inch florets and the stems cut into 1/4 inch slices Broccoli with Hot Bacon Dressing
4 slices bacon Broccoli with Hot Bacon Dressing
1 clove garlic - finely chopped Broccoli with Hot Bacon Dressing
1/3 cup golden raisins Broccoli with Hot Bacon Dressing
1/3 cup raisins Broccoli with Hot Bacon Dressing
1/4 cup apple cider vinegar Broccoli with Hot Bacon Dressing
2 tablespoons olive oil Broccoli with Hot Bacon Dressing
6 cups flour Sugar Cookies
3 teaspoons baking powder Sugar Cookies
2 cups butter--softened Sugar Cookies
2 cups sugar Sugar Cookies
2 eggs Sugar Cookies
2 teaspoons vanilla extract Sugar Cookies
1 teaspoon salt Sugar Cookies
3 pounds sirloin steak Grilled Marinated Sirloin Steak
1/3 cup olive oil Grilled Marinated Sirloin Steak
2 cloves garlic - minced Grilled Marinated Sirloin Steak
2 tablespoons white wine vinegar Grilled Marinated Sirloin Steak
1/3 cup soy sauce Grilled Marinated Sirloin Steak
1/4 cup honey Grilled Marinated Sirloin Steak
1 teaspoon black pepper Grilled Marinated Sirloin Steak
12 baby red potatoes Roasted Smashed Potatoes
1/4 cup olive oil - more or less as needed Roasted Smashed Potatoes
kosher salt - to taste Roasted Smashed Potatoes
black pepper - to taste Roasted Smashed Potatoes
2 tablespoons fresh rosemary - chopped Roasted Smashed Potatoes
1/2 cup parmigiano-reggiano cheese - shredded Roasted Smashed Potatoes
2 tablespoons fresh parsley - chopped Roasted Smashed Potatoes
2 pounds green beans - fresh Fantastic Green Beans
1 white onion - small and diced Fantastic Green Beans
3 slices bacon - fried crisp and crumbled Fantastic Green Beans
1/2 teaspoon red pepper flakes Fantastic Green Beans
1 1/2 cups chicken broth Fantastic Green Beans
1 teaspoon kosher salt Fantastic Green Beans
1 teaspoon black pepper Fantastic Green Beans
1 package semi-sweet chocolate chips Chocolate Covered Strawberries
1 package white chocolate chips Chocolate Covered Strawberries
1/2 cup half and half Chocolate Covered Strawberries
1 teaspoon vanilla extract, brandy, coffee, or favorite liqueur Chocolate Covered Strawberries
3 cups white rice Hamburger Rice Casserole
1 pound ground beef Hamburger Rice Casserole
1 onion, chopped Hamburger Rice Casserole
1 cup chopped celery Hamburger Rice Casserole
2 tablespoons soy sauce Hamburger Rice Casserole
10 3/4 ounces condensed cream of chicken soup Hamburger Rice Casserole
10 3/4 ounces condensed cream of mushroom soup Hamburger Rice Casserole
1 tablespoon molasses Hamburger Rice Casserole
8 ounces ceam cheese Crab Rangoon Classic Stuffed Wonton
1 cup fresh crab meat or canned, drained and flaked Crab Rangoon Classic Stuffed Wonton
1/2 teaspoon soy sauce Crab Rangoon Classic Stuffed Wonton
1 clove garlic, finely minced Crab Rangoon Classic Stuffed Wonton
1 1/2 green onions, finely chopped Crab Rangoon Classic Stuffed Wonton
1 package wonton wrappers - 4 inch square Crab Rangoon Classic Stuffed Wonton
2 cups oil for frying Crab Rangoon Classic Stuffed Wonton
1 1/2 cups cabbage - finely shredded Corned Beef and Cabbage Sandwich
3 tablespoons mayonnaise Corned Beef and Cabbage Sandwich
1 tablespoon horseradish or hot German mustard Corned Beef and Cabbage Sandwich
1 teaspoon caraway seeds Corned Beef and Cabbage Sandwich
3 tablespoons butter - softened Corned Beef and Cabbage Sandwich
3 tablespoons Dijon mustard or yellow mustard Corned Beef and Cabbage Sandwich
6 slices marbled rye bread Corned Beef and Cabbage Sandwich
6 slices canned corn beef or leftover corned beef Corned Beef and Cabbage Sandwich
3 slices Swiss cheese Corned Beef and Cabbage Sandwich
butter for grilling sandwiches Corned Beef and Cabbage Sandwich
1 pound ground beef Beef and Biscuit Bake
1/4 cup onions - chopped Beef and Biscuit Bake
16 ounces kidney beans - canned, rinsed and drained Beef and Biscuit Bake
15 ounces corn - canned, whole kernal, drained Beef and Biscuit Bake
10 ounces tomato soup - canned, condensed and undiluted Beef and Biscuit Bake
1/4 cup milk Beef and Biscuit Bake
1 teaspoon chili powder Beef and Biscuit Bake
1/4 teaspoon salt Beef and Biscuit Bake
1 cup processed cheese - cubed Beef and Biscuit Bake
12 ounces refrigerated biscuits Beef and Biscuit Bake
3 tablespoons butter or margarine Beef and Biscuit Bake
1/3 cup cornmeal Beef and Biscuit Bake
1 cauliflower head, trimmed with florets separated and cut into bite sized pieces Cauliflower Soup
49 ounces chicken broth Cauliflower Soup
1/2 lemon Cauliflower Soup
4 tablespoons olive oil Cauliflower Soup
1 onion - chopped Cauliflower Soup
2 carrots - diced Cauliflower Soup
2 stalks celery - with tops, finely chopped Cauliflower Soup
8 mushrooms - sliced (Optional) Cauliflower Soup
2 tablespoons flour Cauliflower Soup
1 teaspoon Beau Monde seasoning Cauliflower Soup
1 teaspoon rosemary - fresh, chopped Cauliflower Soup
salt and pepper - to taste Cauliflower Soup
4 (6 oz.) salmon fillets with or without the skin Mustard Grilled Salmon
3 tablespoons Dijon mustard Mustard Grilled Salmon
1 tablespoon lemon juice Mustard Grilled Salmon
1 tablespoon honey Mustard Grilled Salmon
1/2 cup dill Mustard Grilled Salmon
4 slices bread, white or wheat Grilled Cheese Sandwich
4 slices American cheese Grilled Cheese Sandwich
10 ounces fresh spinach Asian Spinach Salad
3 carrots, grated Asian Spinach Salad
15 ounces canned bean sprouts, drained Asian Spinach Salad
4 ounces canned mushrooms, sliced and drained Asian Spinach Salad
1/2 cup sliced almonds, slightly toasted Asian Spinach Salad
4 ounces feta cheese, crumbled Asian Spinach Salad
3 tablespoons lime juice, fresh Asian Spinach Salad
3 tablespoons rice wine vinegar Asian Spinach Salad
1 tablespoon soy sauce Asian Spinach Salad
1 teaspoon sugar Asian Spinach Salad
1/4 cup canola oil Asian Spinach Salad
1/2 teaspoon sesame oil Asian Spinach Salad
2 pounds beefsteak (cuts from the chuck or flank work best) Beef Fajitas
15 ounces chopped tomatoes with mild green chiles Beef Fajitas
1 tablespoon olive oil Beef Fajitas
2 tablespoons lime juice Beef Fajitas
1/2 teaspoon salt Beef Fajitas
1/2 teaspoon black pepper Beef Fajitas
1 teaspoon garlic salt Beef Fajitas
3 tablespoons Worcestershire sauce Beef Fajitas
1 tablespoon honey Beef Fajitas
1 large onion, sliced Beef Fajitas
1 red or yellow pepper, cut into strips Beef Fajitas
1/4 cup cilantro - chopped Beef Fajitas
8 flour tortillas Beef Fajitas
3 tablespoons Crisco Mexican Rice
1 tablespoon Tomato Paste Mexican Rice
1 Onion Mexican Rice
potatoes - peeled and sliced Slow Cooker Creamy Scalloped Potatoes and Ham
1 onion - adjust to quantity of potatoes Slow Cooker Creamy Scalloped Potatoes and Ham
1/2 pint half & half Slow Cooker Creamy Scalloped Potatoes and Ham
cream Slow Cooker Creamy Scalloped Potatoes and Ham
salt and pepper - to taste Slow Cooker Creamy Scalloped Potatoes and Ham
1/2 cup margarine - softened Banana Bars
2 cups sugar Banana Bars
3 eggs Banana Bars
1 1/2 cups mashed ripe bananas Banana Bars
1 teaspoon vanilla Banana Bars
2 cups flour Banana Bars
1 teaspoon baking soda Banana Bars
1/2 cup margarine - softened Banana Bars
1 8 oz. package of cream cheese - softened Banana Bars
4 cups powdered sugar Banana Bars
2 teaspoons vanilla Banana Bars
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