RecipeTips.com

Meal Plan: July 10-16, 2011


Bbq-Rubbed Beef Roast Recipe

Submitted by RecipeTips.com
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc; and a good source of fiber.
Bbq-Rubbed Beef Roast Recipe
Servings:
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Ingredients
  • 1 beef eye round roast (about 2 to 3 pounds)
  • 2 teaspoons water
  • 1-3/4 pounds small new red potatoes, cut into 1-1/2-inch pieces
  • BBQ Rub:
  • 3 tablespoons chili powder
  • 3 tablespoons packed brown sugar
  • 2 teaspoons cider vinegar
  • 1 teaspoon Worcestershire sauce
Directions
  • Heat oven to 325°F. Combine BBQ Rub ingredients in small bowl. Reserve 2 tablespoons rub for potatoes. Press remaining rub mixture evenly onto beef roast.
  • Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare doneness.
  • Remove roast when meat thermometer registers 135°F. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
  • Meanwhile, combine reserved rub with 2 teaspoons water in large bowl. Add potatoes; toss to coat evenly. Place potatoes on metal baking pan and lightly spray with cooking spray. Cover with aluminum foil and roast for 1 hour. Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender.
  • Carve beef roast into thin slices; serve with potatoes.

Grilled Rosemary Potatoes Recipe

Submitted by RecipeTips.com
Red potatoes are exceptionally good when cooked on the grill, but when the potatoes are enhanced with a coating of olive oil, salt and pepper, and a generous amount of fresh rosemary, the grilled red potatoes are even better.
Grilled Rosemary Potatoes Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Container: mixing bowl, grill, vegetable grill rack
Servings:
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Ingredients
  • 2 pounds red potatoes - washed and quartered
  • 3 sprigs fresh rosemary - stemmed and chopped
  • 1/3 cup olive oil
  • salt and pepper to taste
Directions
  • Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
  • Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
  • Heat the grill to medium.
  • Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
  • Grill for 20 minutes, stirring occasionally.

Grilled Lemon Carrots Recipe

Submitted by RecipeTips.com
In this recipe, lemon lends its refreshing taste to the flavor of sweet carrots, which are made even more flavorful by grilling. Try this simple but tasty side dish as an accompaniment for grilled chicken or pork chops.
Grilled Lemon Carrots Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 25 minutes
Container: 12x12 piece of foil, grill
Serving Description: 1 cup
Servings:
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Ingredients
  • 1 1/2 pounds carrots - cut into 1/2 inch slices
  • 1/3 cup lemon juice
  • 3 tablespoons unsalted butter - melted
  • 2 tablespoons sugar
  • 1 tablespoon fresh lemon thyme - chopped
  • salt and pepper to taste
  • lemon zest for garnish
Directions
  • Spray foil with a nonstick cooking spray.
  • Place the cut carrots on the foil.
  • Sprinkle with olive oil.
  • Mix the lemon juice, butter, sugar, and thyme. Pour over the carrots; then fold the foil to make a packet.
  • Place on the grill over medium heat.
  • Cook for 10-15 minutes, just until the carrots are crisp tender.
  • Open the packet and stir occasionally and check for doneness.
  • Garnish with lemon zest if desired. Serve immediately.

Mandarin Ring Mold and Fruit Salad Recipe

Submitted by RecipeTips.com
Total preparation time of 20-30 minutes does not include chilling the mold for several hours or overnight.
Mandarin Ring Mold and Fruit Salad Recipe
PREP: 30 minutes
Container: 1 1/2 quart ring mold, lightly sprayed with vegetable oil.
Servings:
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Ingredients
  • MANDARIN RING MOLD:
  • 3 packages orange gelatin (3 ounces each)
  • 2 1/4 cups boiling water (or choice of fruit juice)
  • 1 pint orange sherbet
  • 8 ounces frozen whipped topping, slightly thawed
  • 11 ounces mandarin oranges, drained
  • FRUIT SALAD:
  • 11 ounces mandarin oranges, drained
  • 13 ounces to 20 ounces of canned pineapple chunks or tropical fruit, drained*
  • 1 cup flaked coconut
  • 1 cup light sour cream
  • 1 cup miniature marshmallows (optional)
Directions
  • Mandarin Ring Mold: In a large bowl, dissolve gelatin in boiling water (or juice). Immediately stir in sherbet and whipped topping until well combined--the sherbet and whipped topping has dissolved.
  • Add drained oranges and pour into prepared mold.
  • Chill for several hours or overnight until firm.
  • Fruit Salad: Drain canned fruit and mix remaining ingredients together. Chill several hours.
  • Unmold mandarin ring onto a serving plate and fill center with fruit salad.

              *Any combination of canned fruit you desire.


Raspberry Upside-down Cake Recipe

Submitted by RecipeTips.com
If you love strawberry shortcake, you'll love a new take with this recipe. You can make it with raspberries or strawberries, pick your favorite.
Raspberry Upside-down Cake Recipe
PREP: 5 minutes
COOK: 45 minutes
READY IN: 50 minutes
Container: 9x13 inch pan
Servings:
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Ingredients
  • 2 cups raspberries - thawed, if frozen
  • 6 ounces raspberry gelatin
  • 3 cups miniature marshmallows
  • 1 package yellow cake mix - made according to directions
Directions
  • Preheat an oven to 350 degrees F.
  • Spread raspberries into a 9x13 inch baking pan; mash with a fork. Sprinkle with the dry gelatin powder. Top with marshmallows.
  • Prepare the cake mix as directed on the package, and pour on top of the marshmallows.
  • Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
  • Cool pan on a wire rack for 15 minutes. Run a knife around the pan to loosen the sides, and invert the cake out onto a serving platter.
  • Store cake in the refrigerator.

Dill Chicken Salad Recipe

Submitted by RecipeTips.com
Dill provides a refreshing flavor to this easy to prepare chicken salad.
Dill Chicken Salad Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 1 hour
Serving Description: Makes 3 cups salad and 36 puffs.
Ingredients
  • CREME PUFF INGREDIENTS
  • 2 cups water
  • 2 sticks butter
  • 2 cups flour
  • 8 eggs
  • DILL CHICKEN SALAD INGREDIENTS
  • 2 cups cooked chicken, approximately 2 chicken breasts
  • 1/3 cup mayonnaise
  • 1 1/2 teaspoons onion, chopped
  • 2 stalks celery, chopped fine
  • 1 tablespoon dillweed
Directions
    FOR CREME PUFF
  • Preheat oven to 400°F.
  • Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms. Remove mixture from heat and beat in eggs, with spoons, one at a time. Beat with spoons until smooth. With a spoon, drop dough onto ungreased pan 3-inches apart.
  • Bake 35 to 45 minutes, or until lightly browned.
  • Remove from oven, set aside to cool. When cream puffs have cooled, slice in half.
  • FOR DILL CHICKEN SALAD
  • In a medium bowl, shred or cut up chicken into bite sized pieces. Add mayonnaise and dill and mix.
  • Chill until ready to use.
  • Serve inside creme puffs or on top of lettuce.

Summer Vegetable Salad Recipe

Use your favorite fresh vegetables to make this easy salad.
Summer Vegetable Salad Recipe
PREP: 15 minutes
COOK: 0 minutes
READY IN: 15 minutes
Servings:
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Ingredients
  • 1/4 cup French salad dressing
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 2 teaspoons vinegar
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, seeded, diced
  • 2 green onion, sliced
Directions
In a medium bowl, mix the salad dressing, sour cream, mayonnaise, sugar and vinegar.

In a large bowl, add in all of the vegetables. Top with dressing, mixing to coat.

Cover and refrigerate for 2 hours for the flavors to blend.


Red Rice Recipe

Submitted by RecipeTips.com
You could also call this recipe “Mexican Rice” with its spicy blend of ingredients that enhance ordinary white rice, transforming it into an irresistible side dish.
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PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Container: large grill pan, food processor
Serving Description: Makes 4 cups
Ingredients
  • 8 Roma tomatoes
  • 1 tablespoon cilantro - chopped
  • 2 cups water
  • 1 clove garlic - chopped
  • 2 teaspoons chipotle purée*
  • 2 teaspoons salt
  • 1/3 cup olive oil (or canola oil)
  • 2 cups white rice - uncooked
  • 1/2 onion - chopped
Directions
  • Cut tomatoes in half. Place slices on grill pan on stove top, skin side down, over medium heat.
  • Sprinkle tops with olive oil. Grill until tomatoes start to sizzle and skins brown.
  • Turn over and grill 2-3 minutes more.
  • Transfer tomatoes to food processor along with cilantro, and purée. Set aside.
  • In large saucepan, combine the water, puréed tomato mixture, garlic and chipotle purée and salt. Bring to low boil.
  • In another large saucepan, over medium high heat, heat the 1/3 cup olive oil (or canola). When very hot, but not smoking, add dry rice and chopped onion. Sauté until most of the rice starts turning brown, about 7-10 minutes, stirring often.
  • Add the tomato mixture from the other skillet and simmer 15 minutes, uncovered. This allows liquid to be absorbed. Stir occasionally.
  • Remove from heat, cover and let stand for 15-20 minutes, stirring occasionally.
  • Check for doneness by tasting after 15 minutes. When rice is cooked through, keep warm until ready to serve.
  • Great with salsa chicken, enchiladas, and tacos.
*Note: For chipotle purée, take canned chipotle in adobo sauce and purée in blender or food processor. Use as needed and refrigerate unused portion for up to 3 days or freeze in plastic container.

Spinach Asparagus Tomato and Orange Salad Recipe

Submitted by RecipeTips.com
Mandarin oranges added to spinach greens, asparagus and tomatoes dressed with a balsamic seasoning makes this salad refreshing to serve and to eat.
Spinach Asparagus Tomato and Orange Salad Recipe
PREP: 25 minutes
COOK: 5 minutes
READY IN: 30 minutes
Container: salad bowl
Serving Size: 2 cups
Servings:
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Ingredients
  • SALAD
  • 16 ounces fresh asparagus, cleaned
  • 8 ounces baby spinach leaves
  • 16 ounces refrigerated mandarin orange sections
  • 1 pint grape tomatoes, sliced in half
  • 1/3 cup bacon pieces, crumbled and divided
  • DRESSING
  • 1/3 cup olive oil, extra virgin
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 1 pinch salt
  • 1 pinch seasoned pepper
  • 1 pinch sugar - optional
Directions
  • Prepare asparagus by steam cooking in a steamer filled with 2 cups of water mixed with 1 teaspoon of salt. Heat water on high temperature setting until boiling. Add asparagus to steamer, cover steamer and cook for 3 to 4 minutes or slightly longer if thicker pieces of asparagus are being cooked.
  • When finished cooking, drain water and cool by running cold water over the hot asparagus. Set aside until cool. When ready to add asparagus to salad, cut into 2 inch lengths. If the end of any stalk of asparagus is tough and fiberous, slice off and discard.
  • Using a salad bowl, combine the cooked asparagus with the mandarin oranges slices, tomatoes, avocados, garlic, and spinach. Refrigerate until serving. When ready to serve, add dressing and toss all ingredients to mix well.
  • If salad is served on individual plates, garnish each salad with bits of bacon as a topping over dressing, spinach greens and other mixed ingredients. If salad is to be served from salad bowl, garnish salad in bowl with pieces of bacon.

Cheese Stuffed Breadsticks Recipe

Submitted by RecipeTips.com
An easy way to transform an ordinary breadstick into a flavorful, cheese-filled treat.
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PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Container: cookie sheet
Serving Description: 2 breadsticks
Servings:
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Ingredients
  • 11 ounces refrigerated breadsticks
  • 2 tablespoons creamy herb cheese - Alouette works well
  • 2 tablespoons goat cheese
  • 1 egg whites - slightly beaten
  • salt and pepper
Directions
  • Unroll the breadsticks individually.
  • Make a "well" down the center of each with a knife our your finger.
  • Mix together the two cheeses and spread the cheese down the center of each breadstick, fold over and pinch the ends together.
  • Slightly twist each breadstick and place on a baking sheet.
  • Pressing the ends firmly onto the sheet so that they will not untwist.
  • Brush each with the beaten egg white.
  • Sprinkle with salt and pepper.
  • Bake at 350° F. for 15 minutes or until slightly browned.

Strawberry and White Chocolate Muffins Recipe

Submitted by RecipeTips.com
You are sure to enjoy these delicious strawberry flavored muffins with a white chocolate center. See how to prepare fresh strawberries for these tasty muffins. If you love strawberries, try Chocolate Covered Strawberries for an extra special treat.
Strawberry and White Chocolate Muffins Recipe
PREP: 1 hour
COOK: 30 minutes
READY IN: 2 hours
Container: Muffin tin
Serving Description: 1 muffin
Servings:
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Ingredients
  • FILLING:
  • 6 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 1/2 cup white chocolate chips
  • MUFFINS:
  • 2 cups flour
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup vegetable oil
  • 1/4 cup butter, melted but not hot
  • 1/3 cup milk
  • 1/2 cup strawberries, fresh or frozen, diced into 1/4 inch pieces
  • 2 eggs
  • 1 teaspoon vanilla
  • FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup strawberries, fresh or frozen, 1/8 cup pureed
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla
Directions
FILLING:
  • Preheat oven to 350° F. Grease muffin tin or use paper muffin cups inserted in each cup.
  • Blend the cream cheese and sugar until smooth. Add the egg and vanilla to the cream cheese mixture and beat only long enough for the ingredients to be evenly combined. Set filling aside.
MUFFINS:
  • In a large bowl combine flour, sugar, salt, and baking powder. Stir to distribute evenly.
  • In a medium size bowl, combine vegetable oil, melted butter, milk, strawberries, eggs, and vanilla. Beat to blend ingredients. Add the strawberry mixture to the flour mixture. Stir just until mixtures are combined.
  • Fill muffin tins 1/3 full of batter. Spoon at least 1 teaspoon of the cream cheese filling into the middle of each muffin. Add 5 white chocolate chips to the center of the muffin and then top with the remaining batter. Muffin cups should be approximately 3/4 full.
  • Bake muffins at 350° F. for 30 to 35 minutes or until edges are lightly browned. Remove from the oven and allow them to cool before frosting.
FROSTING:
  • Beat cream cheese until smooth. Add puréed strawberries, powdered sugar, and vanilla. Beat until smooth and well blended.
  • Frost the cooled muffins and then place in the refrigerator to allow the frosting to set.

Sautéed Asparagus Recipe

Submitted by RecipeTips.com
Quick, easy, and tasty.
Saut#233ed Asparagus Recipe
Container: heavy skillet
Serving Size: pound
Servings:
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Ingredients
  • 1 pound fresh asparagus
  • 1 tablespoon butter, olive oil, or mixture
  • 1 teaspoon soy sauce
Directions
  • Wash asparagus and snap off the tough ends (save ends for soup, if you wish). Cut stalks on the diagonal, into pieces about 2" long. Mix soy sauce with  4 tablespoons water.
  • Heat butter or oil in a heavy skillet and add asparagus. Cook, stirring to coat pieces, for a minute. Add soy sauce-water mix and cook (covered, if the asparagus is quite thick; uncovered, if  thin), until asparagus is crunchy-tender. Test for doneness every minute. (Taste a piece, or test with a sharp knife, to determine doneness.) The liquid should have mostly cooked away, leaving a slight glaze on the asparagus. Serve immediately.

Caesar Salad Recipe

Submitted by RecipeTips.com
Served with warm crusty bread, this salad makes a great summer meal. Or serve it next to your favorite pasta dish. Don't be scared of the anchovies they add an amazing salty flavor.
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PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Servings:
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Ingredients
  • 6 cloves garlic - minced, divided
  • 3/4 cup mayonnaise
  • 3 anchovy filets - minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 6 tablespoons parmesan cheese - divided
  • salt and pepper
  • 4 cups sour dough bread - cubed
  • 1/4 cup unsalted butter - melted
  • 6 cups romaine lettuce - torn into bite-sized pieces
Directions
  • Preheat oven to 400 degrees F.
  • For dressing, combine 3 cloves of minced garlic, mayonnaise, anchovies, Worcestershire sauce, mustard, lemon juice and 2 tablespoons of the Parmesan cheese.
  • Season to taste with salt and black pepper. Refrigerate until ready to use.
  • On a large baking sheet, place bread cubes. Drizzle with melted butter. Add remaining 3 cloves of minced garlic and season with salt and pepper. Stir to coat bread cubes evenly. Bake until golden brown, 10-12 minutes, stirring frequently.
  • Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Southwestern Cheeseburger Recipe

Submitted by RecipeTips.com
Enhance the flavor of a typical grilled hamburger with this delicious Southwestern variation that transforms an ordinary burger into a spicy tasty treat.
Southwestern Cheeseburger Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Container: grill, medium bowl, baking sheet
Serving Size: 1 each
Servings:
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Ingredients
  • 1 1/2 pounds ground beef
  • 2 tablespoons onion - finely chopped
  • 2 tablespoons canned diced green chilies - drained
  • 8 slices pepper Jack cheese
  • 4 kaiser rolls, split
  • 1/2 cup black bean and corn salsa or your favorite salsa
Directions
  • Preheat grill to medium.
  • In medium bowl, mix beef, onion and chilies.
  • Shape into 8 thin patties.
  • Place 4 patties on baking sheet. On top of patties place 2 small or 1 large slice of cheese. Top with 2nd patty. Pinch around edges to seal.
  • Place patties on grill. Grill first side about 7 minutes, turn once, grill second side another 5-7 minutes.
  • Serve on Kaiser rolls with taco sauce.
  • Serve with taco chips and coleslaw for a great meal.

Nacho Macaroni and Cheese Recipe

Submitted by RecipeTips.com
Southwestern flavors combined with a family favorite.
Nacho Macaroni and Cheese Recipe
PREP: 25 minutes
COOK: 35 minutes
READY IN: 1 hour
Container: 9x13 casserole dish, large sauté pan
Serving Description: 1 1/2 cup serving
Servings:
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Ingredients
  • 2 cups uncooked macaroni noodle or favorite pasta
  • 1 cup thick and chunky salsa
  • 1 cup fresh cilantro - chopped
  • 8 ounces sour cream
  • 3 cups cheddar cheese or monteray jack cheese - shredded and divided
  • 1 cup parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 1/2 cups corn chips, regular or lime flavored - broken up
Directions
  • Preheat oven to 425°.
  • Cook pasta according to package directions, tender but still firm. Drain and set aside
  • Meanwhile, blend salsa, cilantro and sour cream in a small dish. Set aside.
  • Heat 2 tablespoons of butter over medium high heat in a sauté pan.
  • Add 2 tablespoons of flour and whisk in the milk, keep whisking until thickened.
  • Turn heat down to medium low and add in 2 cups of shredded cheese. Stir until all is melted.
  • Stir in noodles.
  • Spread half of the macaroni and cheese mixture into the casserole dish.
  • Then spread on half of the salsa mixture over the noodles.
  • Sprinkle with 1/2 cup of the shredded cheese and 1/2 cup of parmesan cheese.
  • Repeat these layers.
  • Sprinkle chips over the top and bake until heated through, approximately 15 minutes.

Butterscotch Chocolate Chip Cookie Recipe

Submitted by RecipeTips.com
The popular chocolate chip cookie is given a delicious twist with the addition of butterscotch. These tasty cookies are sure to please.
Butterscotch Chocolate Chip Cookie Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Container: mixer, cookie sheets
Serving Description: makes approximately 4 dozen cookies
Ingredients
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/2 cup (1 stick) butter or margarine- softened
  • 1/2 cup vegetable shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 cups uncooked old fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butterscotch chips
  • 1 cup semi sweet chocolate chips
Directions
  • Preheat oven to 350°.
  • In a large mixing bowl, combine sugars, butter, shortening, eggs and vanilla.
  • Beat until light and fluffy.
  • Add flour, oatmeal, baking soda, baking powder and salt.
  • Mix until a soft dough forms.
  • Stir in chips.
  • Drop dough by heaping teaspoons two inches apart onto greased cookie sheets.
  • Bake for 10-12 minutes or until golden brown.
  • Allow to cool completely on wire racks.
  • Store in an airtight container.

Teriyaki Chicken Thighs Recipe

Submitted by RecipeTips.com
An Asian inspired dish that will turn your regular bland chicken into something special. Rice and broccoli would be great additions to this dish.
Teriyaki Chicken Thighs Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 1 hour
Servings:
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Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 cloves garlic , minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 chicken thighs , boneless, skinless
Directions
  • Preheat oven to 425 degrees F.
  • In a small saucepan, combine cornstarch and cold water. Add brown sugar, soy sauce, vinegar, garlic and seasonings. Stir until combine. Simmer over medium heat until the mixture thickens.
  • Line a rimmed baking sheet with tin foil. Spray with non-stick cooking spray. Place chicken on sheet. Brush both sides of chicken with sauce.
  • Bake for 45 minutes, turning halfway through. Brush sauce on chicken every 15 minutes.
  • Serve with rice.

Snickers Crispix Bars Recipe

Submitted by RecipeTips.com
These peanut butter-flavored bars are sure to be a hit. Each bite is sweet and crispy with a chewy bit of Snickers bar.
Snickers Crispix Bars Recipe
PREP: 25 minutes
COOK: 10 minutes
READY IN: 35 minutes
Container: 10 x 15 pan
Servings:
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Ingredients
  • 1 box Crispix cereal (12 ounce box)
  • 1 stick margarine
  • 1 package marshmallows (16 ounce bag)
  • 5 regular-size Snickers candy bars
Directions
  • Melt margarine and 2 Snickers together in a large pan. Stir in marshmallows. Remove from heat.
  • Add Crispix and the remaining 3 Snicker candy bars (chopped up).
  • Spread in a 10x15 greased pan. Let cool. Break into bars.

Broccoli Cauliflower and Rice Casserole Recipe

Submitted by RecipeTips.com
This dish is a great side dish to accompany any meal. You can make it a day or two in advance, too. Who doesn't love cheesy broccoli and cauliflower?
Broccoli Cauliflower and Rice Casserole Recipe
PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Container: 9x13 baking dish
Servings:
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Ingredients
  • 1 cup rice - uncooked
  • 10 ounces broccoli - chopped
  • 10 ounces cauliflower
  • 1/2 cup butter
  • 1 onion - chopped
  • 1 pound processed cheese
  • 1 can cream of chicken soup
  • 2/3 cup milk
  • salt and pepper - to taste
  • 1 1/2 cups crackers - crushed
Directions
  • Cook rice according to package directions.
  • In a large saucepan, simmer broccoli and cauliflower in boiling water for 8-10 minutes, or until softened but still crunchy. Drain and set aside.
  • Preheat oven to 350 degrees.
  • In a large saucepan, melt butter and saute onion until softened, about 5 minutes. Stir in cauliflower, broccoli and rice until combined. Add in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
  • Bake for 30 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:
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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.

Ham Loaf with Brown Sugar Glaze Recipe

Submitted by RecipeTips.com
Perfect for leftover ham or use a ham from the deli section at your supermarket. The glaze adds a sweetness to the ham loaf that you are sure to love.
Ham Loaf with Brown Sugar Glaze Recipe
PREP: 15 minutes
COOK: 1.5 hours
Serving Description: 2 slices each
Servings:
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Ingredients
  • HAM LOAF:
  • 1 pound cooked ham
  • 1/2 pound pork sausage
  • 1 large sweet onion
  • 1 apple, cored
  • 1/2 cup oatmeal
  • 1/2 cup skim milk
  • 2 eggs
  • 1 clove garlic
  • 1 teaspoon dry mustard
  • 3 tablespoons brown sugar
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • BROWN SUGAR GLAZE:
  • 1/2 cup brown sugar
  • 3 tablespoons water
  • 1 teaspoon dry mustard
  • 3 tablespoons cider vinegar
Directions
  • Preheat oven 350º F. Prepare 8" square pan with cooking spray.
  • In food processor, grind ham and pork sausage until crumbly. Place in large bowl.
  • Then, in food processor, grind the apple, onion, garlic, and oatmeal. Add to ham mixture.
  • Add remaining ham loaf ingredients and mix together with your hands. Shape into a loaf in prepared pan.
  • Place ham loaf in oven and bake for 1 1/2 hours or until meat thermometer reads 155º F.
  • Brown Sugar Glaze: In a small sauce pan, combine glaze ingredients. Simmer for 3-4 minutes. Baste ham loaf 2 to 3 times while baking. Serve ham loaf warm.

Baked Stuffed Sweet Potatoes With Apricot Recipe

Submitted by RecipeTips.com
Baked Stuffed Sweet Potatoes With Apricot Recipe
Ingredients
  • 6 medium sweet potatoes, about 8 ounces each
  • 1 can (15-1/4 ounces) apricot halves, drained
  • 1/3 cup milk
  • 3 tablespoons butter, softened
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons minced chives
Directions
  • Preheat oven to 350°F.
  • Place sweet potatoes on baking sheet; bake until tender when pinched, about 1 hour. Set aside until cool enough to handle.
  • Cut each potato in half lengthwise. Scoop out pulp leaving shells intact. Place pulp in food processor or mixing bowl; add apricots, milk, butter, salt, white pepper and nutmeg; mix until pureed.
  • Fill potato shells with puree; place on baking sheet. Sprinkle tops with chives. Bake until warmed through, about 10 minutes.

Fruit Slaw with Vinegar and Oil Dressing Recipe

Submitted by RecipeTips.com
Sweet and spicy, the fruit adds a fresh touch to this cabbage slaw salad.
Fruit Slaw with Vinegar and Oil Dressing Recipe
PREP: 10 minutes
COOK: 5 minutes
READY IN: 15 minutes
Container: Salad bowl
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • DRESSING
  • 3/4 cup sugar
  • 3/4 cup canola oil
  • 1 cup vinegar
  • 1 teaspoon salt
  • 3/4 teaspoon dry mustard
  • 1 teaspoon celery seed
  • SALAD
  • 3/4 cup fresh orange sections (approximately 2 oranges)
  • 1 cup red grapes, halved
  • 16 ounces coleslaw mix
  • 1/4 cup red onion, diced
Directions
DRESSING - Makes approximately 2 cups
  • In a heavy, small sauce pan, combine sugar, oil, sugar, vinegar, dry mustard, and celery seed.
  • On stovetop at a medium heat setting, bring to a boil, stirring occasionally until sugar is dissolved.
  • Remove from heat and cool slightly. Add salt to taste.
  • Allow dressing to cool completely. If made a day ahead, refrigerate until serving. Prior to serving, let dressing warm to room temperature.

    SALAD
  • In a salad bowl, combine coleslaw, red onion, grapes, and oranges.
  • Pour approximately 1 cup of dressing and serve. Add more dressing if desired. Remaining dressing can be kept refrigerated for 3 to 4 days.

  • Grocery List

    Ingredient Recipe
    1 beef eye round roast (about 2 to 3 pounds) Bbq-Rubbed Beef Roast
    2 teaspoons water Bbq-Rubbed Beef Roast
    3 tablespoons chili powder Bbq-Rubbed Beef Roast
    3 tablespoons packed brown sugar Bbq-Rubbed Beef Roast
    2 teaspoons cider vinegar Bbq-Rubbed Beef Roast
    1 teaspoon Worcestershire sauce Bbq-Rubbed Beef Roast
    2 pounds red potatoes - washed and quartered Grilled Rosemary Potatoes
    3 sprigs fresh rosemary - stemmed and chopped Grilled Rosemary Potatoes
    1/3 cup olive oil Grilled Rosemary Potatoes
    1 1/2 pounds carrots - cut into 1/2 inch slices Grilled Lemon Carrots
    1/3 cup lemon juice Grilled Lemon Carrots
    3 tablespoons unsalted butter - melted Grilled Lemon Carrots
    2 tablespoons sugar Grilled Lemon Carrots
    1 tablespoon fresh lemon thyme - chopped Grilled Lemon Carrots
    3 packages orange gelatin (3 ounces each) Mandarin Ring Mold and Fruit Salad
    2 1/4 cups boiling water (or choice of fruit juice) Mandarin Ring Mold and Fruit Salad
    1 pint orange sherbet Mandarin Ring Mold and Fruit Salad
    8 ounces frozen whipped topping, slightly thawed Mandarin Ring Mold and Fruit Salad
    11 ounces mandarin oranges, drained Mandarin Ring Mold and Fruit Salad
    11 ounces mandarin oranges, drained Mandarin Ring Mold and Fruit Salad
    13 ounces to 20 ounces of canned pineapple chunks or tropical fruit, drained* Mandarin Ring Mold and Fruit Salad
    1 cup flaked coconut Mandarin Ring Mold and Fruit Salad
    1 cup light sour cream Mandarin Ring Mold and Fruit Salad
    1 cup miniature marshmallows (optional) Mandarin Ring Mold and Fruit Salad
    2 cups raspberries - thawed, if frozen Raspberry Upside-down Cake
    6 ounces raspberry gelatin Raspberry Upside-down Cake
    3 cups miniature marshmallows Raspberry Upside-down Cake
    1 package yellow cake mix - made according to directions Raspberry Upside-down Cake
    2 cups water Dill Chicken Salad
    2 sticks butter Dill Chicken Salad
    2 cups flour Dill Chicken Salad
    8 eggs Dill Chicken Salad
    2 cups cooked chicken, approximately 2 chicken breasts Dill Chicken Salad
    1/3 cup mayonnaise Dill Chicken Salad
    1 1/2 teaspoons onion, chopped Dill Chicken Salad
    2 stalks celery, chopped fine Dill Chicken Salad
    1 tablespoon dillweed Dill Chicken Salad
    1/4 cup French salad dressing Summer Vegetable Salad
    1/2 cup sour cream Summer Vegetable Salad
    1 cup mayonnaise Summer Vegetable Salad
    1/4 cup sugar Summer Vegetable Salad
    2 teaspoons vinegar Summer Vegetable Salad
    2 cups broccoli florets Summer Vegetable Salad
    2 cups cauliflower florets Summer Vegetable Salad
    1 cup cherry tomatoes, halved Summer Vegetable Salad
    1 cucumber, seeded, diced Summer Vegetable Salad
    2 green onion, sliced Summer Vegetable Salad
    8 Roma tomatoes Red Rice
    1 tablespoon cilantro - chopped Red Rice
    2 cups water Red Rice
    1 clove garlic - chopped Red Rice
    2 teaspoons chipotle purée* Red Rice
    2 teaspoons salt Red Rice
    1/3 cup olive oil (or canola oil) Red Rice
    2 cups white rice - uncooked Red Rice
    1/2 onion - chopped Red Rice
    16 ounces fresh asparagus, cleaned Spinach, Asparagus, Tomato and Orange Salad
    8 ounces baby spinach leaves Spinach, Asparagus, Tomato and Orange Salad
    16 ounces refrigerated mandarin orange sections Spinach, Asparagus, Tomato and Orange Salad
    1 pint grape tomatoes, sliced in half Spinach, Asparagus, Tomato and Orange Salad
    1/3 cup bacon pieces, crumbled and divided Spinach, Asparagus, Tomato and Orange Salad
    1/3 cup olive oil, extra virgin Spinach, Asparagus, Tomato and Orange Salad
    1 tablespoon balsamic vinegar Spinach, Asparagus, Tomato and Orange Salad
    1 clove garlic, minced Spinach, Asparagus, Tomato and Orange Salad
    1 pinch salt Spinach, Asparagus, Tomato and Orange Salad
    1 pinch seasoned pepper Spinach, Asparagus, Tomato and Orange Salad
    1 pinch sugar - optional Spinach, Asparagus, Tomato and Orange Salad
    11 ounces refrigerated breadsticks Cheese Stuffed Breadsticks
    2 tablespoons creamy herb cheese - Alouette works well Cheese Stuffed Breadsticks
    2 tablespoons goat cheese Cheese Stuffed Breadsticks
    1 egg whites - slightly beaten Cheese Stuffed Breadsticks
    6 ounces cream cheese, softened Strawberry and White Chocolate Muffins
    1/4 cup sugar Strawberry and White Chocolate Muffins
    2 eggs Strawberry and White Chocolate Muffins
    1/4 teaspoon vanilla Strawberry and White Chocolate Muffins
    1/2 cup white chocolate chips Strawberry and White Chocolate Muffins
    2 cups flour Strawberry and White Chocolate Muffins
    3/4 cup sugar Strawberry and White Chocolate Muffins
    1 teaspoon salt Strawberry and White Chocolate Muffins
    2 teaspoons baking powder Strawberry and White Chocolate Muffins
    1/4 cup vegetable oil Strawberry and White Chocolate Muffins
    1/4 cup butter, melted but not hot Strawberry and White Chocolate Muffins
    1/3 cup milk Strawberry and White Chocolate Muffins
    1/2 cup strawberries, fresh or frozen, diced into 1/4 inch pieces Strawberry and White Chocolate Muffins
    2 eggs Strawberry and White Chocolate Muffins
    1 teaspoon vanilla Strawberry and White Chocolate Muffins
    4 ounces cream cheese, softened Strawberry and White Chocolate Muffins
    1/4 cup strawberries, fresh or frozen, 1/8 cup pureed Strawberry and White Chocolate Muffins
    1/4 cup powdered sugar Strawberry and White Chocolate Muffins
    1/4 teaspoon vanilla Strawberry and White Chocolate Muffins
    1 pound fresh asparagus Sautéed Asparagus
    1 tablespoon butter, olive oil, or mixture Sautéed Asparagus
    1 teaspoon soy sauce Sautéed Asparagus
    6 cloves garlic - minced, divided Caesar Salad
    3/4 cup mayonnaise Caesar Salad
    3 anchovy filets - minced Caesar Salad
    1 teaspoon Worcestershire sauce Caesar Salad
    1 teaspoon Dijon mustard Caesar Salad
    1 tablespoon lemon juice Caesar Salad
    6 tablespoons parmesan cheese - divided Caesar Salad
    salt and pepper Caesar Salad
    4 cups sour dough bread - cubed Caesar Salad
    1/4 cup unsalted butter - melted Caesar Salad
    6 cups romaine lettuce - torn into bite-sized pieces Caesar Salad
    1 1/2 pounds ground beef Southwestern Cheeseburger
    2 tablespoons onion - finely chopped Southwestern Cheeseburger
    2 tablespoons canned diced green chilies - drained Southwestern Cheeseburger
    8 slices pepper Jack cheese Southwestern Cheeseburger
    4 kaiser rolls, split Southwestern Cheeseburger
    1/2 cup black bean and corn salsa or your favorite salsa Southwestern Cheeseburger
    2 cups uncooked macaroni noodle or favorite pasta Nacho Macaroni and Cheese
    1 cup thick and chunky salsa Nacho Macaroni and Cheese
    1 cup fresh cilantro - chopped Nacho Macaroni and Cheese
    8 ounces sour cream Nacho Macaroni and Cheese
    3 cups cheddar cheese or monteray jack cheese - shredded and divided Nacho Macaroni and Cheese
    1 cup parmesan cheese Nacho Macaroni and Cheese
    2 tablespoons butter Nacho Macaroni and Cheese
    2 tablespoons flour Nacho Macaroni and Cheese
    1 1/2 cups milk Nacho Macaroni and Cheese
    1 1/2 cups corn chips, regular or lime flavored - broken up Nacho Macaroni and Cheese
    1 cup sugar Butterscotch Chocolate Chip Cookie
    1 cup packed brown sugar Butterscotch Chocolate Chip Cookie
    1/2 cup (1 stick) butter or margarine- softened Butterscotch Chocolate Chip Cookie
    1/2 cup vegetable shortening Butterscotch Chocolate Chip Cookie
    2 eggs Butterscotch Chocolate Chip Cookie
    1 teaspoon vanilla Butterscotch Chocolate Chip Cookie
    2 cups flour Butterscotch Chocolate Chip Cookie
    2 cups uncooked old fashioned rolled oats Butterscotch Chocolate Chip Cookie
    1 teaspoon baking soda Butterscotch Chocolate Chip Cookie
    1/2 teaspoon baking powder Butterscotch Chocolate Chip Cookie
    1/4 teaspoon salt Butterscotch Chocolate Chip Cookie
    1 cup butterscotch chips Butterscotch Chocolate Chip Cookie
    1 cup semi sweet chocolate chips Butterscotch Chocolate Chip Cookie
    1 tablespoon cornstarch Teriyaki Chicken Thighs
    1 tablespoon cold water Teriyaki Chicken Thighs
    1/2 cup brown sugar Teriyaki Chicken Thighs
    1/2 cup soy sauce Teriyaki Chicken Thighs
    1/4 cup cider vinegar Teriyaki Chicken Thighs
    2 cloves garlic , minced Teriyaki Chicken Thighs
    1/2 teaspoon ground ginger Teriyaki Chicken Thighs
    1/4 teaspoon ground black pepper Teriyaki Chicken Thighs
    12 chicken thighs , boneless, skinless Teriyaki Chicken Thighs
    1 box Crispix cereal (12 ounce box) Snickers Crispix Bars
    1 stick margarine Snickers Crispix Bars
    1 package marshmallows (16 ounce bag) Snickers Crispix Bars
    5 regular-size Snickers candy bars Snickers Crispix Bars
    1 cup rice - uncooked Broccoli, Cauliflower and Rice Casserole
    10 ounces broccoli - chopped Broccoli, Cauliflower and Rice Casserole
    10 ounces cauliflower Broccoli, Cauliflower and Rice Casserole
    1/2 cup butter Broccoli, Cauliflower and Rice Casserole
    1 onion - chopped Broccoli, Cauliflower and Rice Casserole
    1 pound processed cheese Broccoli, Cauliflower and Rice Casserole
    1 can cream of chicken soup Broccoli, Cauliflower and Rice Casserole
    2/3 cup milk Broccoli, Cauliflower and Rice Casserole
    salt and pepper - to taste Broccoli, Cauliflower and Rice Casserole
    1 1/2 cups crackers - crushed Broccoli, Cauliflower and 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 pound cooked ham Ham Loaf with Brown Sugar Glaze
    1/2 pound pork sausage Ham Loaf with Brown Sugar Glaze
    1 large sweet onion Ham Loaf with Brown Sugar Glaze
    1 apple, cored Ham Loaf with Brown Sugar Glaze
    1/2 cup oatmeal Ham Loaf with Brown Sugar Glaze
    1/2 cup skim milk Ham Loaf with Brown Sugar Glaze
    2 eggs Ham Loaf with Brown Sugar Glaze
    1 clove garlic Ham Loaf with Brown Sugar Glaze
    1 teaspoon dry mustard Ham Loaf with Brown Sugar Glaze
    3 tablespoons brown sugar Ham Loaf with Brown Sugar Glaze
    1/4 teaspoon allspice Ham Loaf with Brown Sugar Glaze
    1/4 teaspoon nutmeg Ham Loaf with Brown Sugar Glaze
    1/4 teaspoon cloves Ham Loaf with Brown Sugar Glaze
    1/2 teaspoon paprika Ham Loaf with Brown Sugar Glaze
    1/2 teaspoon freshly ground black pepper Ham Loaf with Brown Sugar Glaze
    1/2 cup brown sugar Ham Loaf with Brown Sugar Glaze
    3 tablespoons water Ham Loaf with Brown Sugar Glaze
    1 teaspoon dry mustard Ham Loaf with Brown Sugar Glaze
    3 tablespoons cider vinegar Ham Loaf with Brown Sugar Glaze
    6 medium sweet potatoes, about 8 ounces each Baked Stuffed Sweet Potatoes With Apricot
    1 can (15-1/4 ounces) apricot halves, drained Baked Stuffed Sweet Potatoes With Apricot
    1/3 cup milk Baked Stuffed Sweet Potatoes With Apricot
    3 tablespoons butter, softened Baked Stuffed Sweet Potatoes With Apricot
    1 teaspoon salt Baked Stuffed Sweet Potatoes With Apricot
    1/4 teaspoon ground white pepper Baked Stuffed Sweet Potatoes With Apricot
    1/4 teaspoon ground nutmeg Baked Stuffed Sweet Potatoes With Apricot
    3 tablespoons minced chives Baked Stuffed Sweet Potatoes With Apricot
    3/4 cup sugar Fruit Slaw with Vinegar and Oil Dressing
    3/4 cup canola oil Fruit Slaw with Vinegar and Oil Dressing
    1 cup vinegar Fruit Slaw with Vinegar and Oil Dressing
    1 teaspoon salt Fruit Slaw with Vinegar and Oil Dressing
    3/4 teaspoon dry mustard Fruit Slaw with Vinegar and Oil Dressing
    1 teaspoon celery seed Fruit Slaw with Vinegar and Oil Dressing
    3/4 cup fresh orange sections (approximately 2 oranges) Fruit Slaw with Vinegar and Oil Dressing
    1 cup red grapes, halved Fruit Slaw with Vinegar and Oil Dressing
    16 ounces coleslaw mix Fruit Slaw with Vinegar and Oil Dressing
    1/4 cup red onion, diced Fruit Slaw with Vinegar and Oil Dressing
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