RecipeTips.com

Meal Plan: August 21 - 27, 2011


Grilled Sweet Corn with Garlic Butter Recipe

Submitted by RecipeTips.com
Hot off the grill, the garlic seasoned butter adds a distinct and delicious flavor to this corn on the cob recipe. Check out our step-by-step instructions on how to make this recipe. See All About Sweet Corn for more information on preparing and cleaning fresh sweet corn.
Grilled Sweet Corn with Garlic Butter Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 45 minutes
Ingredients
  • ears of corn with husks on
  • 6 tablespoons butter - softened
  • 1 clove garlic - minced
  • 2 tablespoons minced parsley
Directions
  • Prepare corn by removing any outside husks that may be badly damaged. Then pull back the remaining husks without removing them from the ear. Remove all the silk from the ear and tie pulled back husks with kitchen string to form a handle for the corn.
  • Mix butter, garlic and minced parsley together until smooth. Lightly brush ears of corn with butter mixture.
  • Place corn directly over medium coals with husks off the side so they do not burn or place foil under them on the grill in the area of the husks.
  • Cook corn for 10 to 12 minutes, turning frequently. Lightly brush the corn with the butter mixture each time the ears are turned. When the corn is done, the ears should be nicely browned.
  • Serve with tied husks, using them as a handle to hold on to while eating.

Homemade Macaroni and Cheese Recipe

Submitted by RecipeTips.com
Perfect weeknight meal on those cool fall evenings. Creamy and delicious - your entire family will love.
Homemade Macaroni and Cheese Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 60 minutes
Ingredients
  • 8 ounces macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 cups milk
  • 1 teaspoon ground mustard
  • 1 1/2 cups Cheddar cheese, shredded
  • 8 ounces processed cheese
  • For Topping:
  • 2 tablespoons butter, melted
  • 1/2 cup bread crumbs
  • 1/4 cup parmesan cheese
Directions
  • Cook the macaroni according to package directions. Drain.
  • In a saucepan, melt 2 tablespoons butter over medium heat. Add flour, salt and pepper. Cook for 1 minute.
  • Add milk all at once. Stir until thick and bubbly.
  • Add ground mustard, cheddar cheese and processed cheese. Stir until melted.
  • Mix in the cooked macaroni.
  • Transfer to a greased casserole dish.
  • For topping, combine melted butter, breadcrumbs and parmesan cheese in a small bowl. Sprinkle evenly over the top of the macaroni.
  • Bake at 350 degrees F for 30 minutes or until golden brown.

Grilled Corn with Lemon - Lime Sauce Recipe

Submitted by RecipeTips.com
When you combine the irresistible flavor of grilled sweet corn with a buttery lemon and lime sauce and you get the fantastic vegetable side dish featured in this distinctive recipe.
Grilled Corn with Lemon - Lime Sauce Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 10 minutes
Container: grill
Serving Description: 1 ear of corn
Servings:
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Ingredients
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter, melted
  • 1/4 cup parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 pinch salt
  • 6 ears fresh sweet corn
Directions
  • Preheat the grill to medium high heat.
  • In a small bowl, whisk together the lime juice, lemon juice, butter, cheese, parsley, and salt.
  • Husk the corn and remove all silk.
  • Brush the corn with the butter mixture and grill, turning occasionally, for 10-12 minutes.
  • Continue to brush on the butter while grilling.
  • Drizzle the remaining butter onto the corn when grilling is complete.

Fresh Peach Pie Recipe

Submitted by RecipeTips.com
An easy summer dessert that is festive and delicious. The glaze on the peaches provides a shine that makes this pie beautiful and is sure to tempt everyone's taste buds.
Fresh Peach Pie Recipe
PREP: 30 minutes
COOK: 10 minutes
READY IN: 1.5 hours
Container: 9-inch pie pan
Serving Size: 1 piece
Servings:
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Ingredients
  • 5 pounds fresh peaches
  • 1 1/2 cups flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/3 cup vegetable oil
  • 2 tablespoons milk
  • GLAZE
  • 1 cup water
  • 1 cup sugar
  • 2 1/2 tablespoons corn starch
  • 3 tablespoons dry peach jello
Directions
  • Preheat oven to 375 degrees F.
  • TO MAKE CRUST: in a medium bowl, combine flour, 2 tablespoons of sugar, salt, vegetable oil and milk until well blended. Place mixture in the pie plate.
  • Using your hands, spread mixture to cover the bottom and sides of the pie plate.
  • Bake for 10 minutes, remove from oven and let crust cool.
  • TO MAKE THE GLAZE: combine in a medium saucepan, water, sugar and cornstarch. Bring mixture to a boil, lower the heat to medium and cook until the glaze is clear and has thickened.
  • Remove from the stove and add 3 tablespoons of peach jello to the glaze, stirring until blended. Cool.
  • Wash the fresh peaches; remove the skin and slice.
  • Fill the cooled pie crust heaping full with fresh sliced peaches. Pour cooled glaze to cover peaches. Refrigerate for at least an hour before serving.
  • Cut and serve with a dollop of whipped topping if desired

Pear and Pecan Chicken Salad Recipe

Submitted by RecipeTips.com
A delightful combination of tastes and textures.
Pear and Pecan Chicken Salad Recipe
PREP: 10 minutes
READY IN: 10 minutes
Serving Description: 2 cups greens, 1 1/2 cups chicken, fruit and dressing.
Servings:
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Ingredients
  • 4 cups mixed salad greens
  • 2 tablespoons vinaigrette, more if desired
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 carrot, diced
  • 2 cups cooked chicken, cut into bite-size pieces
  • 1 pear ( preferably Bosc, but any will be good)
  • 4 tablespoons pecan halves or pieces
  • salt and pepper
Directions
  • Wash or peel pear, cut in quarters lengthwise. Scoop out the seed cavity and slice each quarter into 3 or 4 pieces.
  • Wash and dry greens, toss with vinaigrette and arrange on 2 plates.
  • Mix yogurt and mayonnaise, add salt and pepper to taste.
  • Mix carrot and chicken with dressing and mound on greens. Arrange pears around the chicken and scatter pecans over pears. Serve at once or refrigerate until needed.

GARLIC CHEESE BISCUITS Recipe

Submitted by RecipeTips.com
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Ingredients
  • 2 cups Bisquick
  • 2/3 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup melted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley flakes
Directions
Mix Bisquick, milk and cheese. Spray cookie sheet lightly with cooking spray. Drop mixture by spoonfuls onto cookie sheet. Bake at 450°F. for 8 to 10 minutes. Mix butter, garlic powder and parsley flakes; brush or spread on biscuits as soon as they come out of the oven. Put back in oven for 1 minute and take out and brush again. Makes 8 to 10 biscuits.

Dreamsicle Shake Recipe

Submitted by RecipeTips.com
If you love the original Orange Julius' you'll love this shake. A creamy vanilla flavor with that orange that we all love the combination of.
Dreamsicle Shake Recipe
PREP: 5 minutes
COOK: 0 minutes
READY IN: 5 minutes
Servings:
Change Servings
Ingredients
  • 1 can evaporated milk (12 ounce can)
  • 1 pint vanilla ice cream
  • 1 can frozen orange juice concentrate (6 ounce can)
Directions
Place all ingredients in a blender and blend until smooth.

HEALTHY VARIATION: Use skim milk in place of the evaporated milk and frozen vanilla yogurt for the ice cream. Still delicious!


Turkey Kielbasa and Vegetable Casserole Recipe

Submitted by RecipeTips.com
The colorful medley of ingredients in this stovetop casserole create a delicious blend of complementary flavors.
Turkey Kielbasa and Vegetable Casserole Recipe
PREP: 45 minutes
COOK: 45 minutes
Container: large skillet
Servings:
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Ingredients
  • 12 ounces turkey kielbasa, cut into thick slices
  • 1 tablespoon canola oil
  • 1 large sweet onion, finely chopped
  • 2 medium zucchini, unpeeled and diced
  • 1 medium sweet red pepper, diced
  • 1 medium yellow pepper, diced
  • 2 jalapeno peppers, seeded and minced
  • 2 cloves garlic, minced
  • 7 ounces canned corn, drained
  • 1 teaspoon ground cumin (adjust to taste)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground thyme
  • 3/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon coarse ground black pepper (adjust to taste)
  • 2 cups cooked rice
  • 19 ounces canned black beans, drained
Directions
  • Prepare rice according to directions on box.
  • In a large skillet, cook sliced sausage* over high heat until browned, stirring several times to avoid burning.
  • Remove sausage from pan and add oil, onions, zucchini, peppers, garlic, corn, and dry seasonings. Cook for 5 to 7 minutes over medium heat, stirring frequently.
  • Add cooked rice and the beans, continuing to cook until all ingredients are hot.
  • Remove from heat and add sausage. Season to taste and serve.

 

 

            *Alternative: If turkey kielbasa is unavailable, use smoked sausage or precooked polish sausage.


Coleslaw Recipe

Submitted by RecipeTips.com
Here's a classic salad for any season. This simple cabbage and carrot coleslaw recipe is an easy and tasty way to prepare fresh cabbage and carrots from your garden harvest. See our Summer Side Dish Recipes collection for other dishes in which you can use your fresh vegetables.
Coleslaw Recipe
PREP: 45 minutes
READY IN: 45 minutes
Ingredients
  • 2 pounds cabbage
  • 3 carrots (medium size)
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
Directions
  • Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
  • Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
  • Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
  • Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
  • Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
  • After it is wilted, place in the refrigerator to chill.
  • The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

Easy Chocolate Cake Cookies Recipe

Submitted by RecipeTips.com
Moist, chewy, and full of chocolate goodness.
Easy Chocolate Cake Cookies Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 45 minutes
Container: mixing bowl, cookie sheets
Serving Description: makes approximately 4 dozen cookies
Ingredients
  • 1 package devil's food cake mix - any brand
  • 2 eggs
  • 1/2 cup butter - softened
  • 1 tablespoon water
  • 1 1/2 cups powdered sugar
Directions
  • Preheat oven to 375°F.
  • Combine the first four ingredients in a medium mixing bowl and stir just until blended.
  • Shape the dough into small balls approximately the size of a walnut or about 1 inch around; then roll each into the powdered sugar.
  • Place the dough balls about 2 inches apart onto a cookie sheet. Bake for 9 minutes.
  • Remove the cookies from the oven and allow them to cool on a wire rack.
  • Store in an airtight container.

Sole Flounder Recipe

This tasty recipe really livens up the flavor of the fish.
Sole   Flounder Recipe
PREP: 30 minutes
COOK: 15 minutes
READY IN: 45 minutes
Container: Medium frying pan.
Servings:
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Ingredients
  • 1/2 to 1 lb. of flounder
  • 1 cup sweet yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • paprika
Directions
Rinse off the fish and pat dry with a paper towel. Heat olive oil in a medium pan until hot. Add the onion and garlic to the pan and saute over medium-high heat until soft. Add the fish fillets; season the dish with salt and pepper. Sprinkle lightly with paprika. Cook the fillets over medium low heat until flaky, about 4 minutes.

Hashbrown Blue Cheese Casserole Recipe

Submitted by RecipeTips.com
The addition of blue cheese to this common recipe gives it an interesting twist. A perfect side dish.
Hashbrown Blue Cheese Casserole Recipe
PREP: 15 minutes
COOK: 45 minutes
Container: 7
Servings:
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Ingredients
  • 16 ounces hashbrowns, thawed
  • 1 cup sour cream (light)
  • 1 can (10.5 oz.) cream of chicken soup, undiluted
  • 1/4 cup butter, softened
  • 1/2 teaspoon salt
  • 2 tablespoons onions, finely chopped
  • 1 cup cheddar cheese, shredded
  • 4 ounces blue cheese crumbles
  • 1 cup corn flakes, crumbled
  • 3 tablespoons butter, melted
Directions
  • Preheat oven to 350º F.
  • In a large bowl, combine sour cream, soup, salt, butter, onions, thawed hash browns and cheddar cheese. Pour this mixture into a prepared baking dish and sprinkle with blue cheese crumbles.
  • In a small bowl, combine crushed corn flakes and melted butter. Sprinkle corn flake mixture over crumbled blue cheese.
  • Bake at 350º F for 45 to 50 minutes, uncovered.

Green Bean Casserole Recipe

We always have it at Thanksgiving. My grandma always used to make it, and then I continued making it. I love it because it is so good, I can never get enough of it.
Green Bean Casserole Recipe
PREP: 10 minutes
COOK: 1 hour
READY IN: 1.25 hours
Container: 2 quart casserole
Servings:
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Ingredients
  • 2 cans green beans, French-style cut
  • 1 can cream of mushroom soup
  • 1 can French fried onions, small can
Directions
  • Put the cream of mushroom soup in a casserole dish.
  • Add the green beans and stir until evenly mixed with the soup.
  • Place the casserole in the oven and bake at 350 degrees F for 50 minutes.
  • Remove from the oven and add the French fried onions on top. Return to the oven and bake an additional 5 to 6 minutes or until you see the onions have browned. Watch so they do not burn.
  • Enjoy!
Note: If serving for a larger group, this recipe can easily be doubled. Be sure to use a larger casserole dish.

Mexican Telera Sandwich Recipe

Submitted by RecipeTips.com
A spicy, fresh sandwich with great flavor.
Mexican Telera Sandwich Recipe
Container: small mixing bowl, grill or skillet
Serving Description: 1 sandwich
Servings:
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Ingredients
  • MAYONNAISE SPREAD:
  • 1 cup mayonnaise
  • 1 clove garlic - crushed
  • 2 canned chipotles in adobo sauce - minced fine
  • 1/4 cup sun dried tomatoes (not packed in oil) soaked in hot water for 1/2 hour - drained and chopped fine
  • MARINADE:
  • 1/4 cup lemon juice
  • 1 clove garlic - crushed
  • 1 teaspoon seaonsed salt
  • 1 teaspoon paprika
  • 1/2 cup olive oil
  • 4 boneless, skinless chicken breast halves
  • 4 telera rolls - split in half or comparable roll
  • 4 plum tomatoes - sliced
  • 1 avocado - peeled and cut into 16 slices
  • 8 slices pepper jack cheese
Directions
  • Place mayonnaise is a small bowl along with the chipotle chiles in sauce and presoaked sun dried tomatoes.
  • Mix together, cover and put in the refrigerator until ready to use.
  • Mix all of the marinade ingredients together.
  • Pour over chicken in a one gallon ziploc plastic bag.
  • Turn to coat and place in the refigerator to marinade for at least 1/2 hour but no more than 1 hour.
  • Discard marinade and place chicken on the grill and cook for 8-10 minutes or until no longer pink on the inside.
  • Split sandwich rolls.
  • Generously spread cut sides of rolls with the mayonnaise mixture.
  • Layer chicken breasts, slightly overlapping on the bottom of the roll.
  • Top each portion of chicken with tomato and slices of avocado.
  • Cover with two slices of cheese.
  • Place assembled sandwiches open faced on a sheet pan and bake until the cheese is melted, approximately 5 minutes.
  • Put the tops on back on the sandwiches, slice and serve.

Mexican Corn Recipe

Submitted by RecipeTips.com
Add a little Mexican flare to your meal with this super easy sidedish.
Mexican Corn Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Container: large skillet
Serving Description: 1 serving spoonful
Servings:
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Ingredients
  • 3 tablespoons butter
  • 10 ounces frozen corn - thawed
  • 1 red bell pepper - chopped
  • 3 green onions - chopped
  • 1 jalapeño - seeded and diced
  • 1/2 cup salsa - favorite variety
  • salt and pepper to taste
Directions
  • Cut up the peppers and onions. Dice the jalapeno. Set these ingredients aside.
  • In a large skillet, melt the butter over medium-high heat.
  • Add in the corn, bell pepper and onions.
  • Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
  • Add the salsa and jalapeno. Stir and continue to cook until all ingredients are hot.
  • Serve immediately while still warm.

Apple Enchilada Recipe

Submitted by RecipeTips.com
Among dessert recipes, this one takes its place as one of the most inventive. With a few simple ingredients, you can quickly prepare these tasty fruit-filled enchiladas that pair so well with a scoop of vanilla ice cream.
Apple Enchilada Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Container: 8x8 baking dish - coated with nonstick cooking spray
Servings:
Change Servings
Ingredients
  • tortillas (8-inch)
  • 21 ounces apple pie filling, 1 can
  • 1/3 cup butter or margarine
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup water
  • 2 teaspoons cinnamon
Directions
  • Preheat oven to 350° F.
  • Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish.
  • Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon.
  • Bake for 20 minutes.

    Note: Any type of pie filling can be used for this recipe.

Hawaiian Ham Medley Recipe

Submitted by RecipeTips.com
Tender ham sauted with bell peppers and onions in a rich pineapple sauce, then served over rice.
Hawaiian Ham Medley Recipe
Ingredients
  • 2 1/2 cups cubed leftover cooked Cook's® Bone-in Ham (1/2-inch cubes)
  • 1 1/2 cups long-grain white rice, uncooked
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon brown sugar
  • 1 can (14.5 ounces) Diced Tomatoes in Juice, undrained
  • 1 can (20 ounces) pineapple chunks in juice, drained, juice reserved
  • 1 medium onion, chopped (about 3/4 cup)
  • 1 medium green bell pepper, cut into 1-inch chunks (about 1 cup)
Directions
  • Cook rice according to package directions. Meanwhile, cook ham, bell peppers and onions in large non-stick skillet or wok over medium-high heat, stirring occasionally, for 10 minutes, or until vegetables are crisp-tender.
  • Add pineapple, tomatoes, sugar, garlic powder and black pepper; stir. Bring to a boil. Reduce heat to low; simmer 5 minutes.
  • Mix cornstarch and reserved pineapple juice in small bowl until well blended. Gradually add to ham mixture, stirring until well blended. Increase heat to medium-high; bring to a boil. Cook 2 minutes, or until sauce is thickened, stirring constantly. Serve over the rice.

Easy Fruit Salad 2 Recipe

Submitted by RecipeTips.com
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Ingredients
  • 2 cans Pineapple Chunks
  • 1 can Peaches, drained and cut into pieces (Large Can)
  • 1 box frozen strawberries (10 ounce box)
  • 4 bananas
  • 1/2 package Sugar Free Vanilla Pudding (Small Package)
  • 2 tablespoons Tang or orange drink (such as Kool-Aid)
Directions
In a very large bowl, combine pineapple, peaches, strawberries and bananas. Add pudding and tang. Mix well and chill. Keep refrigerated.

Tip: Mixing the pudding and tang together with some of the juice in a separate bowl first reduces the tendency of the dry ingredients to clump.


Blue Cheese Dip 2 Recipe

Submitted by RecipeTips.com
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Ingredients
  • 4 ounces Blue Cheese Crumbles
  • 1/2 cup Mayonnaise
  • 1 cup buttermilk
  • Salt and pepper, to taste
Directions
In a bowl, mash the blue cheese into pea-size pieces. Add the mayonnaise and buttermilk, and whisk until well combined. Season with salt and pepper. Transfer the dip to a small bowl; cover with plastic wrap and refrigerate until ready to serve. (The dip can be made up to 2 days in advance.)

Cream Cheese Almond Bars Recipe

Submitted by RecipeTips.com
The smooth texture of the cream cheese and the almond flavoring are a rich combination that goes perfect with the sweet crust. The almonds on top add their own texture and flavor. Try Chocolate Cream Cheese Bars for another great cream cheese recipe.
Cream Cheese Almond Bars Recipe
PREP: 1 hour
COOK: 20 minutes
READY IN: 1.25 hours
Container: 9 x 13 baking pan
Serving Description: 1 bar
Servings:
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Ingredients
  • 1 cup butter
  • 2 cups flour
  • 1/2 cup powdered sugar
  • 8 ounces cream cheese, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • FROSTING:
  • 1/4 cup butter
  • 1 1/2 cups powdered sugar
  • milk
  • 1 teaspoon almond extract
  • Sliced almonds
Directions
  • Combine butter, flour, and powdered sugar; beat until well blended.
  • Press into the bottom of a 9 x 13 cake pan. Bake for 20 minutes at 350 degrees.
  • Beat cream cheese until smooth. Add eggs, sugar, and almond extract. Beat until well blended.
  • Spread on top of the crust and bake for 15 to 20 minutes. Allow to cool.
FROSTING:
  • Combine butter, powdered sugar, and a small amount of milk; beat until smooth.
  • Add more milk if frosting is too thick to spread easily. If it is too thin, add a little more powdered sugar. Add almond extract.
  • Spread on top of bars and then sprinkle with sliced almonds.

Irish Baked Potatoes Recipe

Submitted by RecipeTips.com
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COOK: 1 hour
Ingredients
  • Whole potatoes
  • Onion
  • Green Pepper
  • Butter
  • Lawry's Seasoning Salt
Directions
  • Wash potatoes and cut in half.
  • Slice onions and green peppers. Place 1 slice of onion and 1 slice of green pepper in each half of the potato.
  • Place small piece of butter on top of the pepper and onion.
  • Lightly salt with Lawry's.
  • Wrap in foil. Bake on cookie sheet at 350 degrees F for 1 hour.

Scalloped Corn Recipe

Submitted by RecipeTips.com
Scalloped Corn Recipe
COOK: 1 hour
Container: 9 x 13 Baking dish
Ingredients
  • 2 cans whole corn
  • 2 cans creamed corn
  • 1/2 cup butter, melted
  • 1 1/3 cups milk
  • 3 eggs, beaten
  • 2 packages saltine crackers, crushed, divided
  • 1/4 cup sugar
  • salt and pepper, to taste
Directions
  • Preheat oven to 350 degrees F.
  • Mix all of the corn, butter, milk, eggs, 1 package of crackers, sugar, salt, and pepper together.
  • Place in a baking dish. Sprinkle the other package of crackers on top.
  • Bake for 45-60 minutes.

Cookies and Cream Salad Recipe

Submitted by RecipeTips.com
Four ingredients is all it takes to make this delicious salad. The buttermilk keeps it from getting too sweet and adds a slight tang. Great for kids parties, although its hard to keep the adults out of it, too.
Cookies and Cream Salad Recipe
PREP: 10 minutes
READY IN: 10 minutes
Ingredients
  • 1 package vanilla instant pudding (small box)
  • 1 1/2 cups buttermilk
  • 1 package Oreo cookies
  • 8 ounces Cool Whip
Directions
  • Mix together the instant pudding and the buttermilk.
  • Crush the Oreos and stir into the pudding.
  • Fold in the Cool Whip; then refrigerate prior to serving.

Grocery List

Ingredient Recipe
6 tablespoons butter - softened Grilled Sweet Corn with Garlic Butter
1 clove garlic - minced Grilled Sweet Corn with Garlic Butter
2 tablespoons minced parsley Grilled Sweet Corn with Garlic Butter
8 ounces macaroni Homemade Macaroni and Cheese
2 tablespoons butter Homemade Macaroni and Cheese
2 tablespoons flour Homemade Macaroni and Cheese
1/2 teaspoon salt Homemade Macaroni and Cheese
1/2 teaspoon pepper Homemade Macaroni and Cheese
2 1/2 cups milk Homemade Macaroni and Cheese
1 teaspoon ground mustard Homemade Macaroni and Cheese
1 1/2 cups Cheddar cheese, shredded Homemade Macaroni and Cheese
8 ounces processed cheese Homemade Macaroni and Cheese
2 tablespoons butter, melted Homemade Macaroni and Cheese
1/2 cup bread crumbs Homemade Macaroni and Cheese
1/4 cup parmesan cheese Homemade Macaroni and Cheese
1 tablespoon fresh lime juice Grilled Corn with Lemon - Lime Sauce
1 tablespoon fresh lemon juice Grilled Corn with Lemon - Lime Sauce
1 tablespoon butter, melted Grilled Corn with Lemon - Lime Sauce
1/4 cup parmesan cheese Grilled Corn with Lemon - Lime Sauce
2 tablespoons fresh parsley, chopped Grilled Corn with Lemon - Lime Sauce
1 pinch salt Grilled Corn with Lemon - Lime Sauce
6 ears fresh sweet corn Grilled Corn with Lemon - Lime Sauce
5 pounds fresh peaches Fresh Peach Pie
1 1/2 cups flour Fresh Peach Pie
2 tablespoons granulated sugar Fresh Peach Pie
1 teaspoon salt Fresh Peach Pie
1/3 cup vegetable oil Fresh Peach Pie
2 tablespoons milk Fresh Peach Pie
1 cup water Fresh Peach Pie
1 cup sugar Fresh Peach Pie
2 1/2 tablespoons corn starch Fresh Peach Pie
3 tablespoons dry peach jello Fresh Peach Pie
4 cups mixed salad greens Pear and Pecan Chicken Salad
2 tablespoons vinaigrette, more if desired Pear and Pecan Chicken Salad
1/4 cup mayonnaise Pear and Pecan Chicken Salad
1/4 cup plain yogurt Pear and Pecan Chicken Salad
1 carrot, diced Pear and Pecan Chicken Salad
2 cups cooked chicken, cut into bite-size pieces Pear and Pecan Chicken Salad
1 pear ( preferably Bosc, but any will be good) Pear and Pecan Chicken Salad
4 tablespoons pecan halves or pieces Pear and Pecan Chicken Salad
2 cups Bisquick GARLIC CHEESE BISCUITS
2/3 cup milk GARLIC CHEESE BISCUITS
1/2 cup shredded cheddar cheese GARLIC CHEESE BISCUITS
1/4 cup melted butter GARLIC CHEESE BISCUITS
1/2 teaspoon garlic powder GARLIC CHEESE BISCUITS
1/2 teaspoon parsley flakes GARLIC CHEESE BISCUITS
1 can evaporated milk (12 ounce can) Dreamsicle Shake
1 pint vanilla ice cream Dreamsicle Shake
1 can frozen orange juice concentrate (6 ounce can) Dreamsicle Shake
12 ounces turkey kielbasa, cut into thick slices Turkey Kielbasa and Vegetable Casserole
1 tablespoon canola oil Turkey Kielbasa and Vegetable Casserole
1 large sweet onion, finely chopped Turkey Kielbasa and Vegetable Casserole
2 medium zucchini, unpeeled and diced Turkey Kielbasa and Vegetable Casserole
1 medium sweet red pepper, diced Turkey Kielbasa and Vegetable Casserole
1 medium yellow pepper, diced Turkey Kielbasa and Vegetable Casserole
2 jalapeno peppers, seeded and minced Turkey Kielbasa and Vegetable Casserole
2 cloves garlic, minced Turkey Kielbasa and Vegetable Casserole
7 ounces canned corn, drained Turkey Kielbasa and Vegetable Casserole
1 teaspoon ground cumin (adjust to taste) Turkey Kielbasa and Vegetable Casserole
1 teaspoon dried oregano Turkey Kielbasa and Vegetable Casserole
1/4 teaspoon ground thyme Turkey Kielbasa and Vegetable Casserole
3/4 teaspoon salt (adjust to taste) Turkey Kielbasa and Vegetable Casserole
1/4 teaspoon coarse ground black pepper (adjust to taste) Turkey Kielbasa and Vegetable Casserole
2 cups cooked rice Turkey Kielbasa and Vegetable Casserole
19 ounces canned black beans, drained Turkey Kielbasa and Vegetable Casserole
2 pounds cabbage Coleslaw
3 carrots (medium size) Coleslaw
1/4 cup sour cream Coleslaw
1/2 cup mayonnaise Coleslaw
2 tablespoons cider vinegar Coleslaw
1 teaspoon sugar Coleslaw
1 package devil's food cake mix - any brand Easy Chocolate Cake Cookies
2 eggs Easy Chocolate Cake Cookies
1/2 cup butter - softened Easy Chocolate Cake Cookies
1 tablespoon water Easy Chocolate Cake Cookies
1 1/2 cups powdered sugar Easy Chocolate Cake Cookies
1 cup sweet yellow onion, chopped Sole / Flounder
1 clove garlic, chopped Sole / Flounder
1 tablespoon olive oil Sole / Flounder
16 ounces hashbrowns, thawed Hashbrown Blue Cheese Casserole
1 cup sour cream (light) Hashbrown Blue Cheese Casserole
1 can (10.5 oz.) cream of chicken soup, undiluted Hashbrown Blue Cheese Casserole
1/4 cup butter, softened Hashbrown Blue Cheese Casserole
1/2 teaspoon salt Hashbrown Blue Cheese Casserole
2 tablespoons onions, finely chopped Hashbrown Blue Cheese Casserole
1 cup cheddar cheese, shredded Hashbrown Blue Cheese Casserole
4 ounces blue cheese crumbles Hashbrown Blue Cheese Casserole
1 cup corn flakes, crumbled Hashbrown Blue Cheese Casserole
3 tablespoons butter, melted Hashbrown Blue Cheese Casserole
2 cans green beans, French-style cut Green Bean Casserole
1 can cream of mushroom soup Green Bean Casserole
1 can French fried onions, small can Green Bean Casserole
1 cup mayonnaise Mexican Telera Sandwich
1 clove garlic - crushed Mexican Telera Sandwich
2 canned chipotles in adobo sauce - minced fine Mexican Telera Sandwich
1/4 cup sun dried tomatoes (not packed in oil) soaked in hot water for 1/2 hour - drained and chopped fine Mexican Telera Sandwich
1/4 cup lemon juice Mexican Telera Sandwich
1 clove garlic - crushed Mexican Telera Sandwich
1 teaspoon seaonsed salt Mexican Telera Sandwich
1 teaspoon paprika Mexican Telera Sandwich
1/2 cup olive oil Mexican Telera Sandwich
4 boneless, skinless chicken breast halves Mexican Telera Sandwich
4 telera rolls - split in half or comparable roll Mexican Telera Sandwich
4 plum tomatoes - sliced Mexican Telera Sandwich
1 avocado - peeled and cut into 16 slices Mexican Telera Sandwich
8 slices pepper jack cheese Mexican Telera Sandwich
3 tablespoons butter Mexican Corn
10 ounces frozen corn - thawed Mexican Corn
1 red bell pepper - chopped Mexican Corn
3 green onions - chopped Mexican Corn
1 jalapeño - seeded and diced Mexican Corn
1/2 cup salsa - favorite variety Mexican Corn
21 ounces apple pie filling, 1 can Apple Enchilada
1/3 cup butter or margarine Apple Enchilada
1/2 cup granulated sugar Apple Enchilada
1/2 cup packed brown sugar Apple Enchilada
1/2 cup water Apple Enchilada
2 teaspoons cinnamon Apple Enchilada
2 1/2 cups cubed leftover cooked Cook's® Bone-in Ham (1/2-inch cubes) Hawaiian Ham Medley
1 1/2 cups long-grain white rice, uncooked Hawaiian Ham Medley
1 tablespoon cornstarch Hawaiian Ham Medley
1/4 teaspoon ground black pepper Hawaiian Ham Medley
1/4 teaspoon garlic powder Hawaiian Ham Medley
1 tablespoon brown sugar Hawaiian Ham Medley
1 can (14.5 ounces) Diced Tomatoes in Juice, undrained Hawaiian Ham Medley
1 can (20 ounces) pineapple chunks in juice, drained, juice reserved Hawaiian Ham Medley
1 medium onion, chopped (about 3/4 cup) Hawaiian Ham Medley
1 medium green bell pepper, cut into 1-inch chunks (about 1 cup) Hawaiian Ham Medley
2 cans Pineapple Chunks Easy Fruit Salad 2
1 can Peaches, drained and cut into pieces (Large Can) Easy Fruit Salad 2
1 box frozen strawberries (10 ounce box) Easy Fruit Salad 2
4 bananas Easy Fruit Salad 2
1/2 package Sugar Free Vanilla Pudding (Small Package) Easy Fruit Salad 2
2 tablespoons Tang or orange drink (such as Kool-Aid) Easy Fruit Salad 2
4 ounces Blue Cheese Crumbles Blue Cheese Dip 2
1/2 cup Mayonnaise Blue Cheese Dip 2
1 cup buttermilk Blue Cheese Dip 2
1 cup butter Cream Cheese Almond Bars
2 cups flour Cream Cheese Almond Bars
1/2 cup powdered sugar Cream Cheese Almond Bars
8 ounces cream cheese, softened Cream Cheese Almond Bars
2 eggs Cream Cheese Almond Bars
1/2 cup sugar Cream Cheese Almond Bars
1 teaspoon almond extract Cream Cheese Almond Bars
1/4 cup butter Cream Cheese Almond Bars
1 1/2 cups powdered sugar Cream Cheese Almond Bars
1 teaspoon almond extract Cream Cheese Almond Bars
2 cans whole corn Scalloped Corn
2 cans creamed corn Scalloped Corn
1/2 cup butter, melted Scalloped Corn
1 1/3 cups milk Scalloped Corn
3 eggs, beaten Scalloped Corn
2 packages saltine crackers, crushed, divided Scalloped Corn
1/4 cup sugar Scalloped Corn
1 package vanilla instant pudding (small box) Cookies and Cream Salad
1 1/2 cups buttermilk Cookies and Cream Salad
1 package Oreo cookies Cookies and Cream Salad
8 ounces Cool Whip Cookies and Cream Salad
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