RecipeTips.com

Meal Plan: January 12 - 18, 2014


Asian Style Marinated Pork Tenderloin Recipe

Submitted by RecipeTips.com
There's a new way to cook pork in town...sweet and easy. Marinating the pork tenderloin loads it with flavor and keeps it moist during grilling. Serve it with pea pods and rice to complete the meal.
Asian Style Marinated Pork Tenderloin Recipe
PREP: 10 minutes
COOK: 35 minutes
READY IN: 45 minutes
Ingredients
  • 2 pounds pork tenderloin
  • 1 bottle teriyaki sauce
  • 1 cup brown sugar, packed
  • 1/8 cup Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
Directions
To grill, mix all ingredients in a large ziploc bag. Let marinate overnight or for at least 6 hours.

Cook on outside grill for 30-35 minutes, turning every 5 minutes. Remove and let rest for 10-15 minutes before slicing.

VARIATION: To bake without pre-marinating, use a larger 3-4 pound tenderloin and place in a baking dish lined with 2-3 layers of foil. Place meat in pan, salt and pepper and pour bottle of teriyaki sauce over along with Worcestershire sauce. Pack brown sugar on top and seal foil, closing tightly. Bake at 300° for 3-3 1/2 hours. Open once after 2 hours while cooking and turn over. Close foil and complete cooking. Tenderloin will fall apart with fork.


Easy Homemade Rice Pilaf Recipe

Submitted by RecipeTips.com
A side dish that goes well with anything. Chicken broth adds a great flavor to rice along with browning the pasta noodles in butter.
Easy Homemade Rice Pilaf Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Servings:
Change Servings
Ingredients
  • 1/2 stick butter
  • 1/4 pound spaghetti, broken into small pieces
  • 3 1/2 cups chicken broth
  • 2 1/3 cups long grain rice
Directions
In a 3-quart saucepan, melt butter and brown broken pieces of spaghetti, being careful not to let them burn.

Add chicken broth and bring this to a boil.

When broth is boiling add the rice; cover and simmer on low heat about 20 minutes or until all liquid has absorbed.


Broccoli Hitashi Recipe

Submitted by RecipeTips.com
Broccoli with an Asian-flair. A little bit of soy sauce and a little bit of sesame oil bring this broccoli to a whole new level. Make this be a weeknight item.
Broccoli Hitashi Recipe
PREP: 10 minutes
COOK: 5 minutes
READY IN: 15 minutes
Servings:
Change Servings
Ingredients
  • 1 bunch broccoli
  • 2 pinches salt
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
Directions
Clean broccoli and cut the broccoli into bite size florets.

Bring water to a boil and salt the water.

Add broccoli and cook 3-4 minutes.

Drain; add soy sauce and sesame oil, to taste.


Asian Tossed Salad Recipe

Submitted by RecipeTips.com
An interesting combination of salad ingredients topped off with a tangy, sweet and sour dressing.
Asian Tossed Salad Recipe
PREP: 45 minutes
COOK: 15 minutes
READY IN: 1 hour
Container: large salad bowl
Ingredients
  • 1 head romaine lettuce, large - torn into bite-size pieces
  • 1 pound canned bean sprouts - drained (you may use fresh)
  • 5 ounces canned water chestnuts - sliced
  • 5 slices bacon - cooked crisp, drained, and crumbled, or use 2 to 3 oz of bacon bits or pieces
  • 1 hardboiled egg - sliced thin
  • 1 cup salad oil
  • 1/2 cup sugar
  • 1/3 cup catsup
  • 1/4 cup vinegar
  • 2 tablespoons grated onion
  • 2 teaspoons Worcestershire sauce
Directions
  • Combine the first five salad ingredients in a large salad bowl. Sprinkle lightly with salt and pepper.
  • Combine the oil, sugar, catsup, vinegar, onion, and Worcestershire in a blender and chill.
  • When you are ready to serve, toss the salad with the dressing. Excess dressing keeps well in the refrigerator for up to one week.
Note: the 15 minutes shown under "Cook Time," refers to the preparation of the bacon and the hardboiled egg.

Eclair Dessert Recipe

Submitted by RecipeTips.com
When you serve this attractive and tasty dessert at your next special gathering, your guests will be amazed when you tell them how easy it is to prepare. This inventive dessert recipe is a good choice for those special occasions when food preparation time is limited.
Eclair Dessert Recipe
PREP: 15 minutes
COOK: 30 minutes
Container: 9
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 1 cup water, boiling
  • 1/2 cup butter, melted
  • 1 cup flour
  • 4 eggs
  • 8 ounces cream cheese, softened
  • 2 packages instant vanilla pudding (3.5 oz each)
  • 3 cups milk
  • 8 ounces whipped topping
  • chocolate syrup
Directions
For crust:
  • Stir water, butter and flour together.
  • Add eggs one at a time, stirring well after each addition.
  • Pour into pan and place in a 400° F. preheated oven. Bake for 30 minutes. Crust will be bumpy. Let cool.
For Filling:
  • Cream cream cheese.
  • Add pudding mixes and milk. Stir until well mixed.
  • Pour over cooled crust.
  • Top with whipped topping.
  • Drizzle with chocolate syrup before serving. Note: If desired, you can use "shell" chocolate syrup to help prevent the chocolate syrup from running on the whipped topping.
Note: For a nice variation to this recipe chocolate pudding mix could be used in place of the vanilla pudding mix to make this a chocolate eclair dessert.

Slow Cooker Magic Pot Roast Recipe

Submitted by RecipeTips.com
You will be amazed at the gravy magically created without any water at all! Delicious beside mashed potatoes and corn.
Slow Cooker Magic Pot Roast Recipe
PREP: 5 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Ingredients
  • 4 pounds roast beef
  • 1 packet dry onion soup mix
  • 1 packet dry ranch dressing mix
  • 8 ounces mushrooms, sliced
  • 1/2 cup red wine or beef broth
Directions
Wipe and dry beef. Place in center of slow cooker. Sprinkle evenly with onion soup mix and ranch dressing mix. Cover and cook on low for 8 hours.

30 minutes before serving, add mushrooms and wine or broth.


Simple Baked Potatoes Recipe

Submitted by RecipeTips.com
Baked potatoes are so simple, yet perfect for any meal. Throw them in the oven and then top the potatoes with your favorite toppings when they are done. Not to mention budget friendly, too.
Simple Baked Potatoes Recipe
PREP: 5 minutes
COOK: 1 hour
READY IN: 1 hour
Ingredients
  • 4 baking potatoes
  • 1 tablespoon vegetable oil
  • 4 tablespoons butter
  • 1/4 cup sour cream (optional)
  • 1/4 cup shredded cheddar cheese (optional)
  • 2 tablespoons bacon bits (optional)
  • salt and pepper, to taste
Directions
Wash and clean potatoes. Prick each potato with a fork. Grease each potato with oil. Wrap individually in foil. Bake at 450° directly on wire rack in oven. For smaller potatoes, bake for 1 hour. For larger potatoes, bake 1 1/2 to 2 hours.

When baked, cut in half and fluff pulp with a fork. Serve with butter, sour cream, cheese, bacon bits, salt and pepper.

NOTE: If you want to speed up the process, you can put the potatoes in the microwave on high for 2 minutes after you prick them and before greasing with oil. This will take about 20-30 minutes off your baking time.


Candied Carrots Recipe

Submitted by RecipeTips.com
Carrots cooked glazed with butter and brown sugar for a little extra sweetness.
Candied Carrots Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 40 minutes
Ingredients
  • 2 pounds carrots cut into sticks
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/8 white pepper
Directions
  • Bring carrots to a boil. Reduce heat, cover and simmer for 8-10 minutes, drain and set aside.
  • In same pan combine butter, brown sugar, salt and pepper. Cook and stir until butter is melted.
  • Return carrots to pan. Cook on medium heat for 5 minutes.

Weight Watchers Mexican Chicken Recipe

Submitted by RecipeTips.com
Grilled or baked, this chicken is good for you and tastes delicious, too. Eat it alone or stuff it in a tortilla.
Weight Watchers Mexican Chicken Recipe
PREP: 5 minutes
COOK: 30 minutes
READY IN: 35 minutes
Servings:
Change Servings
Ingredients
  • 1 pound chicken breasts, boneless, skinless
  • 1 packet taco seasoning
  • 1 cup salsa
  • 1/4 cup sour cream
Directions
Place chicken breasts and taco seasoning in a resealable plastic bag; shake to coat well.

Spray casserole dish with Pam. Place breasts in casserole. Bake 30 minutes at 375 degrees.

Top with salsa 5 minutes before breasts are done.

Top with sour cream before serving.

VARIATION: For grilling, grill seasoned chicken over medium-high heat until done. Top with salsa and sour cream to serve.


Spanish Rice Recipe

Submitted by RecipeTips.com
A rice side dish that goes perfectly beside any Mexican entree. This rice isn't too spicy or doesn't have too much tomato but is full of flavor. You won't have any rice leftover when you make this.
Spanish Rice Recipe
COOK: 30 minutes
Ingredients
  • 3 cups water
  • 2 cups (uncooked) long grain white rice
  • 1 tablespoon chicken base (or 3 chicken bullion cubes)
  • 1 cup bell pepper, diced (red, yellow, green, or any combo you like)
  • 1/2 onion, diced small
  • 1 medium tomato, diced small
  • 1/4 cup fresh cilantro, finely diced
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons butter
  • 1 teaspoon kosher salt (to taste)
  • 2 tablespoons lime juice (to taste)
Directions
  • Preheat oven to 425 degrees F.
  • In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
  • Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
  • Remove the pan from the oven but leave it covered and sitting for 5 minutes.
  • In a small bowl, combine the salt and lime juice.
  • Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
  • Serve and enjoy.

Mexican Fiesta Salad Recipe

Submitted by RecipeTips.com
This festive salad is a perfect side to any Mexican meal. The black beans, corn, and salsa give it a real Mexican flair. It is great served with a little extra salsa or taco sauce on the side.
Mexican Fiesta Salad Recipe
PREP: 1 hour
READY IN: 1 hour
Serving Size: 6
Ingredients
  • 2 heads romaine lettuce
  • tomato - medium, drain excess juice
  • 2 stalks celery - medium in size
  • 1 carrot - large, or 2 small
  • 1/2 can black beans - rinsed and drained
  • 1 cup corn
  • 1/2 cup salsa
  • 3 tablespoons sour cream - regular or low-fat
  • 3 tablespoons ranch dressing - regular or low-fat
Directions
  • Tear lettuce into bite size pieces and put in a large bowl. Add the chopped tomato, celery, and carrots. Toss lightly.
  • Add the corn and beans; toss to evenly distribute.
  • Combine the salsa, sour cream, and salad dressing in a small bowl.
  • Drizzle half to three-quarters of the mixture over the salad and gently toss to evenly coat. Add remaining dressing mixture if desired, depending on how much dressing you prefer.
  • Serve immediately with extra salsa and taco sauce on the side for those who prefer the extra flavor.

Cinnamon Ice Cream Cups Recipe

Submitted by RecipeTips.com
A fun and tasty way to serve a scoop of your favorite ice cream. The kids will have a great time eating their dessert . . . bowl and all!
Cinnamon Ice Cream Cups Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Container: Muffin tin
Ingredients
  • 1/2 cup sugar
  • 3/4 teaspoon cinnamon
  • 5 tablespoons butter
  • 8 tortillas - 6-inch
  • 8 large scoops of your favorite ice cream or sherbert
Directions
  • Grease muffin tin cups; set aside. Combine sugar and cinnamon; stir to mix.
  • Warm the torillas slightly. Melt butter and spread completely over one side of the tortilla.
  • Sprinkle the sugar and cinnamon over the buttered tortilla.
  • Carefully press the tortillas into the muffin tin cups, sugared side up. Try to get them as flat to the bottom as possible. Be careful that you do not pull on the tortillas too much and end up tearing them.
  • Place in a preheated 400 degree oven. Bake for 6 to 7 or until slightly browned.
  • Remove from the oven and allow them to cool in the pan for approximate 5 minutes. Then remove and gently pull the edges out enough to make room for a scoop of ice cream.
  • Add a scoop of your favorite ice cream and enjoy . . . bowl and all!

Chicken Noodle and Vegetable Soup Recipe

Submitted by RecipeTips.com
A hearty homemade soup made with a combination of chicken, vegetables and noodles perfect for lunch or dinner.
Chicken Noodle and Vegetable Soup Recipe
PREP: 1 hour
COOK: 1 1/2 hours
Ingredients
  • 4 cups chicken, cooked and diced
  • 1/2 pound noodles, uncooked
  • 1 1/2 tablespoons chicken base (I use chicken boullion)
  • 1/2 tablespoon dried minced onion
  • 1 1/2 cups cooked potatoes, diced or sliced
  • 1 cup cooked carrots, diced or sliced
  • 3/4 teaspoon salt
  • 1 1/2 cups chicken broth or stock from cooking the chicken
  • 1/2 teaspoon salt
  • Black pepper
  • Parsley flakes
Directions
  • Mix all the ingredients together and bring to a boil; turn down to a simmer.
  • Cook the noodles and then add to the soup.
Note: If desired, you can add more broth to your soup.

Homemade Baking Powder Biscuits Recipe

Submitted by RecipeTips.com
A quick-to-make biscuit for those times when you need just a little extra to go with your meal.
Homemade Baking Powder Biscuits Recipe
PREP: 15 minutes
COOK: 12 minutes
Container: Baking sheet
Serving Description: 1 biscuit
Servings:
Change Servings
Ingredients
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2/3 cup milk
Directions
  • Mix together flour, baking powder, sugar, cream of tartar, and salt in large bowl.
  • Add shortening, cut in with pastry blender. Mix in milk, knead gently.
  • Drop by spoonfuls on greased cookie sheet or roll out on floured surface and cut out biscuits with cookie cutter.
  • Bake 450 degrees F. for 10-12 minutes.

Peanut Butter Oatmeal Bars Recipe

Submitted by RecipeTips.com
Each bar is full of peanut flavor and topped with a smooth chocolate icing.
Peanut Butter Oatmeal Bars Recipe
PREP: 20 minutes
COOK: 25 minutes
READY IN: 45 minutes
Container: mixer, saucepan, 15x10 baking pan
Serving Description: 1 bar
Servings:
Change Servings
Ingredients
  • BARS:
  • 3/4 cup butter or margarine - softened
  • 3/4 cup peanut butter - creamy
  • 3/4 cup sugar
  • 3/4 cup brown sugar - packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 2 cups oatmeal - quick oats works better than regular oats
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • ICING:
  • 1/2 cup peanut butter - creamy
  • 2 cups chocolate chips
  • 1/2 cup butterscotch chips
Directions
  • In a mixer bowl, cream together the butter, peanut butter and sugars until it is nice and creamy.
  • Add eggs one at a time and blend until each is well incorporated.
  • Add the vanilla and mix well.
  • In a medium bowl, combine the four, oatmeal, baking powder and salt.
  • Slowly add these dry ingredients into the batter until well combined.
  • Spray the baking pan with a non stick cooking spray and spread the batter into the pan.
  • Bake at 325° F for 20-25 minutes or just until the bars are slightly browned and a toothpick inserted into the center comes out clean.
  • Allow them to cool while making the icing.
  • In a saucepan, add all of the icing ingredients and melt over a low heat, stirring occasionally.
  • Spread over the bars and allow to cool completely before cutting and serving.

French Dip Recipe

Submitted by RecipeTips.com
This unbeatable classic American sandwich, named for the French bread it is prepared with, can be served au jus (French for “with juice”) or with a creamy homemade horseradish sauce.
French Dip Recipe
PREP: 30 minutes
COOK: 45 minutes
READY IN: 1.25 hours
Container: dutch oven or saucepan, medium bowl
Serving Description: 1 sandwich
Servings:
Change Servings
Ingredients
  • HORSERADISH SAUCE:
  • 1 cup sour cream
  • 1/4 cup horseradish
  • 2 teaspoons Dijon mustard
  • 2 green onions - finely chopped
  • AU JUS:
  • 1/2 pound stew beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup flour
  • 1 tablespoon vegetable oil
  • 1 cup onion - finely chopped
  • 1 clove garlic - chopped
  • 2 teaspoons tomato paste
  • 28 ounces beef broth - low sodium or regular
  • 28 ounces beef broth - seasoned
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • SANDWICH:
  • 1 1/2 pounds roast beef - deli style
  • 6 hoagie buns
Directions
  • Season stew meat with salt and pepper.
  • Dredge the pieces in flour, coasting all sides.
  • Heat oil in a dutch oven or saucepan on medium-high heat.
  • Add prepared stew meat and brown on all sides. When the meat is all browned, add the onion, reduce heat to medium-low and cook until the onions are tender and starting to caramelize - approximately 10-15 minutes.
  • Add garlic and tomato paste, cook for 3 minutes.
  • Add the beef broth, Worcestershire sauce and bay leaf. Cover and simmer for 20 minutes.
  • Remove the cover, increase the heat to medium and simmer another 25-30 minutes. The broth will reduce to about 3 cups.
  • Taste the broth, add salt if needed.
  • Strain the broth, discard the bay leaf and reserve the meat for another recipe. The meat would be great in a bbq beef sandwich or on top of egg noodles.
  • To assemble the sandwiches, split the rolls horizontally, but do not cut all the way through.
  • Place in the oven just until warmed all the way through, approximately 5 minutes at 325°F.
  • Add the sliced, deli style beef to the au jus in the sauce pan until warmed through.
  • Remove the beef from the au jus and divide it up amoung the warmed rolls.
  • Keep the sauce warm and pour into individual cups for serving.
  • Add horseradish sauce or sliced cheese to the sandwiches if desired.

Eagle Brand Macaroni Salad Recipe

Submitted by RecipeTips.com
Who would have guess to use sweetened condensed milk in a salad dressing? But it complements the vinegar and mayonnaise perfectly.
Eagle Brand Macaroni Salad Recipe
PREP: 20 minutes
COOK: 0 minutes
READY IN: 20 minutes
Servings:
Change Servings
Ingredients
  • 1 can sweetened condensed milk
  • 2 cups mayonnaise
  • 1/4 cup vinegar
  • 1/8 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup sugar
  • 16 ounces pasta
  • 1/2 cup shredded carrots
  • 1 bell pepper, chopped
  • 1 onion, chopped
Directions
Combine milk, mayonnaise, vinegar, salt, pepper and sugar in separate container. Stir to combine.

Cook pasta according to package directions; drain.

Add pepper, carrots and onion to pasta.

Pour dressing over macaroni. Mix well. Chill overnight.


Easy Cheesy Broccoli and Cauliflower Recipe

Submitted by RecipeTips.com
A quick side dish that your family will love. Broccoli and cauliflower are smothered in cheese. Who won't eat their vegetables like that?
Easy Cheesy Broccoli and Cauliflower Recipe
PREP: 15 minutes
COOK: 5 minutes
READY IN: 20 minutes
Servings:
Change Servings
Ingredients
  • 1 package frozen broccoli and cauliflower
  • 1 tablespoon butter
  • 4 ounces Velveeta cheese, sliced
Directions
Microwave broccoli and cauliflower according to package directions; drain.

Stir in butter and season with salt and pepper. Put into a casserole dish and top with cheese. Broil until cheese has started to melt.


BBQ Chicken Veggie Pizza Recipe

Submitted by RecipeTips.com
BBQ Chicken amp Veggie Pizza Recipe
Ingredients
  • 2 cups shredded Gold™n Plump® Deli Fresh Rotisserie Chicken -- SWEET BBQ
  • 1 small zucchini, cut in half lengthwise & then into 1/4-inch slices
  • 1/2 small red onion, cut into 1/4-inch slices
  • 1/2 red bell pepper, thinly sliced
  • 1 (12-inch) pre-baked pizza crust
  • 1/2 cup bottled barbecue sauce
  • 1 cup (4 ounces) shredded Monterey Jack cheese
Directions
  • Preheat oven to 450° F.
  • Heat oil in a large skillet over medium high heat. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 5 minutes or until the vegetables are just tender. Set aside.
  • Place pizza crust on a baking sheet. Stir together chicken and barbecue sauce in a medium bowl. Spoon chicken mixture evenly over pizza crust; top with vegetable mixture. Sprinkle with cheese.
  • Bake for 10 to 12 minutes or until the pizza is heated through and cheese is melted.

Favorite Toss Salad Recipe

Submitted by RecipeTips.com
A throw together lettuce salad to enjoy with your favorite salad dressing. Great to serve with any type of meal.
Favorite Toss Salad Recipe
PREP: 10 minutes
Ingredients
  • Iceberg lettuce
  • Romaine lettuce
  • Green peppers
  • Red peppers
  • Tomatoes
  • Salad dressing of choice
Directions
  • Tear or cut the iceberg and romaine lettuce into bite-size pieces.
  • Toss the iceberg and romaine lettuce together.
  • Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
  • Serve with everyone's favorite salad dressing.
  • This salad can be served with croutons and bacon bits if desired.
Note: Add any seasonal vegetables that you would like to make this your favorite salad.

Creamy Poppy Seed Dressing Recipe

Submitted by RecipeTips.com
Simple to prepare salad dressing that tastes great on fresh greens.
Creamy Poppy Seed Dressing Recipe
PREP: 15 minutes
Container: 2 cup container
Serving Description: 1-2 tablespoons
Servings:
Change Servings
Ingredients
  • 2 tablespoons poppy seeds
  • 1/4 cup milk
  • 1/3 cup white sugar
  • 1/2 cup mayonnaise
  • 2 tablespoons white vinegar
Directions
  • In a container, add all ingredients and whisk until thoroughly combined.
  • May chill until ready to use. Great on fresh spinach salad!

Blueberry Dessert Pizza Recipe

Submitted by RecipeTips.com
A delicious way to finish off pizza night. You are always in for a special treat when you combine crescent rolls, cream cheese, and blueberries!
Blueberry Dessert Pizza Recipe
PREP: 25 minutes
COOK: 30 minutes
Container: Pizza pan
Servings:
Change Servings
Ingredients
  • 2 packages crescent rolls - 8 oz. pkgs.
  • 8 ounces cream cheese
  • 1/4 cup powdered sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1 can blueberry pie filling
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
Directions
  • Unroll the crescent rolls and set 4 aside. Arrange 12 of the triangle crescent rolls on the pizza pan with the wide end to the outer edge of the pan. The tips won't meet at the center.
  • Lightly flour the crescent rolls just enough so that you can lightly roll the seams to seal them together. You should end up with about a 3-inch hole in the center.
  • In a small mixing bowl beat the cream cheese, powdered sugar, egg and almond extract together until smooth. Spread this mixture evenly over the dough.
  • Top this with the blueberry pie filling; spread out evenly.
  • Cut the 4 remaining crescent triangles lengthwise into 3 even sections. Place these sections evenly over the topping in a spoke-like manner. Press the dough together at the center and outer edge to form a seal.
  • Bake at 350 degrees F. for 30 minutes or until crust is golden brown.
  • Stir the powdered sugar and milk together to create the glaze. Drizzle over the pizza.
  • Cut into wedges to serve. This dessert pizza can be served warm or cold.

Roast Chicken Recipe

Submitted by RecipeTips.com
Tender and juicy chicken that is so simple to make. The butter and onion powder season this chicken to perfection. Serve it with mashed potatoes and roasted vegetables.
Roast Chicken Recipe
PREP: 10 minutes
COOK: 1 hour 15 minutes
READY IN: 2 hours
Servings:
Change Servings
Ingredients
  • 1 whole chicken (3 1/2 lb)
  • 1 tablespoon onion powder
  • 1/2 teaspoon salt and pepper
  • 1/2 cup butter, divided
  • 2 stalks celery
Directions
Preheat oven to 375° F.

Sprinkle inside cavity of chicken and outside with onion powder, salt and pepper.

Put 3 tablespoons butter and celery in cavity.

Place remaining butter on outside of chicken.

Roast for 1 hour 15 minutes, basting with butter from pan periodically.

Let rest for 30 minutes before serving.


Make-Ahead Mashed Potatoes Recipe

I usually make these early in the morning and put them in the slow cooker for our afternoon meal. But they can also be made a day or two in advance and baked in the oven covered at 325 for 50-60 minutes.
Make-Ahead Mashed Potatoes Recipe
PREP: 45 minutes
COOK: 25 minutes
READY IN: 1.25 hours
Servings:
Change Servings
Ingredients
  • 5 pounds potatoes, peeled, quartered
  • 8 ounces cream cheese, softened
  • 8 ounces sour cream
  • 1/2 cup milk
  • 2 teaspoons onion salt
  • 1 teaspoon seasoned salt
  • black pepper, to taste
Directions
  • Place potatoes in a large pot of salted water. Bring to a boil. Cook until tender, 20-25 minutes.
  • Drain and mash. Beat in cream cheese, sour cream, milk and seasonings.
  • Transfer to a serving dish.

Easy Turkey Gravy Recipe

Submitted by RecipeTips.com
Are you scared that you're gravy won't be as good as your mother's? Here's a recipe that will work for anyone. You will pour this gravy on your turkey, mashed potatoes and dressing.
Easy Turkey Gravy Recipe
COOK: 10 minutes
READY IN: 10 minutes
Ingredients
  • 2 tablespoons turkey drippings
  • 2 cups turkey broth, chicken broth or water
  • 2 tablespoons corn starch
  • 1/4 cup cold water
  • salt and pepper, to taste
Directions
Skim off all but 2 tablespoons of fat from turkey drippings in roasting pan.

Stir in broth or water. Cook over medium heat, stirring to loosen brown bits; remove from heat.

In a small bowl, combine corn starch and 1/4 cup cold water, stirring until smooth. Add this mixture into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute.

Season to taste.


Haricot Vert French Green Beans Recipe

Submitted by RecipeTips.com
Those slender green beans and the garlic are so delicious together. Your house will be filled with that aroma, it'll bring everyone to the table. Enjoy these vegetables beside a grilled steak.
Haricot Vert French Green Beans Recipe
PREP: 5 minutes
COOK: 5 minutes
READY IN: 10 minutes
Servings:
Change Servings
Ingredients
  • 1 pound green beans (haricot vert)
  • 1/4 cup chicken stock
  • 3 cloves garlic
  • salt and pepper, to taste
  • 1 tablespoon butter
Directions
Blanche cleaned green beans in boiling water for 2-3 minutes; drain.

Heat chicken stock, garlic, and salt/pepper in a very hot pan until boiling.

Toss beans in liquid until liquid reduces to about 1/2 of original amount.

Add butter and toss around for 1-2 minutes. Season with more salt and pepper to taste.


Jell-O Strawberry Salad Recipe

Submitted by RecipeTips.com
A gelatin salad filled with bananas, pinapple and strawberries. The sour cream makes a fantastic layer that cuts down on the sweetness. Perfect for the holidays.
Jell-O Strawberry Salad Recipe
PREP: 15 minutes
READY IN: 2 hours
Servings:
Change Servings
Ingredients
  • 2 packages strawberry Jell-O (3 ounce pkgs)
  • 2 cups water
  • 1 can crushed pineapple with juice (20 oz. can)
  • 1 package frozen strawberries (10 ounce pkg)
  • 2 bananas, diced
  • 8 ounces sour cream
Directions
Dissolve jello in hot water; let set until just begins to jell.

Add bananas, pineapple and strawberries. Pour 1/2 of the ingredients in 8x12 inch dish. Refrigerate to let jell.

Spread sour cream over all. Pour remainder of jello over sour cream. Refrigerate until ready to serve.


Brownie Cake Recipe

So moist and full of chocolate, this cake is impossible to resist.
Brownie Cake Recipe
PREP: 10 minutes
COOK: 45 minutes
READY IN: 55 minutes
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 1 package Devil's food cake mix
  • 1 package chocolate pudding mix (instant)
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 cups chocolate chips
Directions
Preheat oven to 350 degrees. Grease and flour a Bundt pan.

Combine cake mix, pudding, eggs, sour cream, oil and water.

Mix on low until combined.

Mix on medium for 4 minutes.

Stir in chocolate chips.

Pour into prepared pan and bake for 45-50 minutes.

Allow to cool in the pan for 10 minutes.

Flip onto a serving dish. Slice and serve with vanilla ice cream and fudge topping, if desired.


Grocery List

Ingredient Recipe
2 pounds pork tenderloin Asian Style Marinated Pork Tenderloin
1 bottle teriyaki sauce Asian Style Marinated Pork Tenderloin
1 cup brown sugar, packed Asian Style Marinated Pork Tenderloin
1/8 cup Worcestershire sauce Asian Style Marinated Pork Tenderloin
1 teaspoon garlic salt Asian Style Marinated Pork Tenderloin
1/2 teaspoon pepper Asian Style Marinated Pork Tenderloin
1/2 stick butter Easy Homemade Rice Pilaf
1/4 pound spaghetti, broken into small pieces Easy Homemade Rice Pilaf
3 1/2 cups chicken broth Easy Homemade Rice Pilaf
2 1/3 cups long grain rice Easy Homemade Rice Pilaf
1 bunch broccoli Broccoli Hitashi
2 pinches salt Broccoli Hitashi
1 tablespoon soy sauce Broccoli Hitashi
1 teaspoon sesame oil Broccoli Hitashi
1 head romaine lettuce, large - torn into bite-size pieces Asian Tossed Salad
1 pound canned bean sprouts - drained (you may use fresh) Asian Tossed Salad
5 ounces canned water chestnuts - sliced Asian Tossed Salad
5 slices bacon - cooked crisp, drained, and crumbled, or use 2 to 3 oz of bacon bits or pieces Asian Tossed Salad
1 hardboiled egg - sliced thin Asian Tossed Salad
1 cup salad oil Asian Tossed Salad
1/2 cup sugar Asian Tossed Salad
1/3 cup catsup Asian Tossed Salad
1/4 cup vinegar Asian Tossed Salad
2 tablespoons grated onion Asian Tossed Salad
2 teaspoons Worcestershire sauce Asian Tossed Salad
1 cup water, boiling Eclair Dessert
1/2 cup butter, melted Eclair Dessert
1 cup flour Eclair Dessert
4 eggs Eclair Dessert
8 ounces cream cheese, softened Eclair Dessert
2 packages instant vanilla pudding (3.5 oz each) Eclair Dessert
3 cups milk Eclair Dessert
8 ounces whipped topping Eclair Dessert
4 pounds roast beef Slow Cooker Magic Pot Roast
1 packet dry onion soup mix Slow Cooker Magic Pot Roast
1 packet dry ranch dressing mix Slow Cooker Magic Pot Roast
8 ounces mushrooms, sliced Slow Cooker Magic Pot Roast
1/2 cup red wine or beef broth Slow Cooker Magic Pot Roast
4 baking potatoes Simple Baked Potatoes
1 tablespoon vegetable oil Simple Baked Potatoes
4 tablespoons butter Simple Baked Potatoes
1/4 cup sour cream (optional) Simple Baked Potatoes
1/4 cup shredded cheddar cheese (optional) Simple Baked Potatoes
2 tablespoons bacon bits (optional) Simple Baked Potatoes
2 pounds carrots cut into sticks Candied Carrots
1/4 cup butter Candied Carrots
1/4 cup brown sugar Candied Carrots
1/4 teaspoon salt Candied Carrots
1/8 white pepper Candied Carrots
1 pound chicken breasts, boneless, skinless Weight Watchers Mexican Chicken
1 packet taco seasoning Weight Watchers Mexican Chicken
1 cup salsa Weight Watchers Mexican Chicken
1/4 cup sour cream Weight Watchers Mexican Chicken
3 cups water Spanish Rice
2 cups (uncooked) long grain white rice Spanish Rice
1 tablespoon chicken base (or 3 chicken bullion cubes) Spanish Rice
1 cup bell pepper, diced (red, yellow, green, or any combo you like) Spanish Rice
1/2 onion, diced small Spanish Rice
1 medium tomato, diced small Spanish Rice
1/4 cup fresh cilantro, finely diced Spanish Rice
1 teaspoon ground black pepper Spanish Rice
1/2 teaspoon garlic powder Spanish Rice
1/2 teaspoon onion powder Spanish Rice
2 tablespoons butter Spanish Rice
1 teaspoon kosher salt (to taste) Spanish Rice
2 tablespoons lime juice (to taste) Spanish Rice
2 heads romaine lettuce Mexican Fiesta Salad
tomato - medium, drain excess juice Mexican Fiesta Salad
2 stalks celery - medium in size Mexican Fiesta Salad
1 carrot - large, or 2 small Mexican Fiesta Salad
1/2 can black beans - rinsed and drained Mexican Fiesta Salad
1 cup corn Mexican Fiesta Salad
1/2 cup salsa Mexican Fiesta Salad
3 tablespoons sour cream - regular or low-fat Mexican Fiesta Salad
3 tablespoons ranch dressing - regular or low-fat Mexican Fiesta Salad
1/2 cup sugar Cinnamon Ice Cream Cups
3/4 teaspoon cinnamon Cinnamon Ice Cream Cups
5 tablespoons butter Cinnamon Ice Cream Cups
8 tortillas - 6-inch Cinnamon Ice Cream Cups
8 large scoops of your favorite ice cream or sherbert Cinnamon Ice Cream Cups
4 cups chicken, cooked and diced Chicken Noodle and Vegetable Soup
1/2 pound noodles, uncooked Chicken Noodle and Vegetable Soup
1 1/2 tablespoons chicken base (I use chicken boullion) Chicken Noodle and Vegetable Soup
1/2 tablespoon dried minced onion Chicken Noodle and Vegetable Soup
1 1/2 cups cooked potatoes, diced or sliced Chicken Noodle and Vegetable Soup
1 cup cooked carrots, diced or sliced Chicken Noodle and Vegetable Soup
3/4 teaspoon salt Chicken Noodle and Vegetable Soup
1 1/2 cups chicken broth or stock from cooking the chicken Chicken Noodle and Vegetable Soup
1/2 teaspoon salt Chicken Noodle and Vegetable Soup
2 cups flour Homemade Baking Powder Biscuits
3 teaspoons baking powder Homemade Baking Powder Biscuits
1 tablespoon sugar Homemade Baking Powder Biscuits
1/2 teaspoon cream of tartar Homemade Baking Powder Biscuits
1/2 teaspoon salt Homemade Baking Powder Biscuits
1/2 cup shortening Homemade Baking Powder Biscuits
2/3 cup milk Homemade Baking Powder Biscuits
3/4 cup butter or margarine - softened Peanut Butter Oatmeal Bars
3/4 cup peanut butter - creamy Peanut Butter Oatmeal Bars
3/4 cup sugar Peanut Butter Oatmeal Bars
3/4 cup brown sugar - packed Peanut Butter Oatmeal Bars
2 eggs Peanut Butter Oatmeal Bars
2 teaspoons vanilla extract Peanut Butter Oatmeal Bars
1 1/2 cups flour Peanut Butter Oatmeal Bars
2 cups oatmeal - quick oats works better than regular oats Peanut Butter Oatmeal Bars
3/4 teaspoon baking soda Peanut Butter Oatmeal Bars
1/2 teaspoon salt Peanut Butter Oatmeal Bars
1/2 cup peanut butter - creamy Peanut Butter Oatmeal Bars
2 cups chocolate chips Peanut Butter Oatmeal Bars
1/2 cup butterscotch chips Peanut Butter Oatmeal Bars
1 cup sour cream French Dip
1/4 cup horseradish French Dip
2 teaspoons Dijon mustard French Dip
2 green onions - finely chopped French Dip
1/2 pound stew beef French Dip
1 teaspoon salt French Dip
1 teaspoon pepper French Dip
1/4 cup flour French Dip
1 tablespoon vegetable oil French Dip
1 cup onion - finely chopped French Dip
1 clove garlic - chopped French Dip
2 teaspoons tomato paste French Dip
28 ounces beef broth - low sodium or regular French Dip
28 ounces beef broth - seasoned French Dip
1 teaspoon Worcestershire sauce French Dip
1 bay leaf French Dip
1 1/2 pounds roast beef - deli style French Dip
6 hoagie buns French Dip
1 can sweetened condensed milk Eagle Brand Macaroni Salad
2 cups mayonnaise Eagle Brand Macaroni Salad
1/4 cup vinegar Eagle Brand Macaroni Salad
1/8 teaspoon salt Eagle Brand Macaroni Salad
1/2 teaspoon black pepper Eagle Brand Macaroni Salad
1/4 cup sugar Eagle Brand Macaroni Salad
16 ounces pasta Eagle Brand Macaroni Salad
1/2 cup shredded carrots Eagle Brand Macaroni Salad
1 bell pepper, chopped Eagle Brand Macaroni Salad
1 onion, chopped Eagle Brand Macaroni Salad
1 package frozen broccoli and cauliflower Easy Cheesy Broccoli and Cauliflower
1 tablespoon butter Easy Cheesy Broccoli and Cauliflower
4 ounces Velveeta cheese, sliced Easy Cheesy Broccoli and Cauliflower
2 cups shredded Gold™n Plump® Deli Fresh Rotisserie Chicken -- SWEET BBQ BBQ Chicken & Veggie Pizza
1 small zucchini, cut in half lengthwise & then into 1/4-inch slices BBQ Chicken & Veggie Pizza
1/2 small red onion, cut into 1/4-inch slices BBQ Chicken & Veggie Pizza
1/2 red bell pepper, thinly sliced BBQ Chicken & Veggie Pizza
1 (12-inch) pre-baked pizza crust BBQ Chicken & Veggie Pizza
1/2 cup bottled barbecue sauce BBQ Chicken & Veggie Pizza
1 cup (4 ounces) shredded Monterey Jack cheese BBQ Chicken & Veggie Pizza
2 tablespoons poppy seeds Creamy Poppy Seed Dressing
1/4 cup milk Creamy Poppy Seed Dressing
1/3 cup white sugar Creamy Poppy Seed Dressing
1/2 cup mayonnaise Creamy Poppy Seed Dressing
2 tablespoons white vinegar Creamy Poppy Seed Dressing
2 packages crescent rolls - 8 oz. pkgs. Blueberry Dessert Pizza
8 ounces cream cheese Blueberry Dessert Pizza
1/4 cup powdered sugar Blueberry Dessert Pizza
1 egg Blueberry Dessert Pizza
1/2 teaspoon almond extract Blueberry Dessert Pizza
1 can blueberry pie filling Blueberry Dessert Pizza
1/2 cup powdered sugar Blueberry Dessert Pizza
2 tablespoons milk Blueberry Dessert Pizza
1 whole chicken (3 1/2 lb) Roast Chicken
1 tablespoon onion powder Roast Chicken
1/2 teaspoon salt and pepper Roast Chicken
1/2 cup butter, divided Roast Chicken
2 stalks celery Roast Chicken
5 pounds potatoes, peeled, quartered Make-Ahead Mashed Potatoes
8 ounces cream cheese, softened Make-Ahead Mashed Potatoes
8 ounces sour cream Make-Ahead Mashed Potatoes
1/2 cup milk Make-Ahead Mashed Potatoes
2 teaspoons onion salt Make-Ahead Mashed Potatoes
1 teaspoon seasoned salt Make-Ahead Mashed Potatoes
2 tablespoons turkey drippings Easy Turkey Gravy
2 cups turkey broth, chicken broth or water Easy Turkey Gravy
2 tablespoons corn starch Easy Turkey Gravy
1/4 cup cold water Easy Turkey Gravy
1 pound green beans (haricot vert) Haricot Vert (French Green Beans)
1/4 cup chicken stock Haricot Vert (French Green Beans)
3 cloves garlic Haricot Vert (French Green Beans)
1 tablespoon butter Haricot Vert (French Green Beans)
2 packages strawberry Jell-O (3 ounce pkgs) Jell-O Strawberry Salad
2 cups water Jell-O Strawberry Salad
1 can crushed pineapple with juice (20 oz. can) Jell-O Strawberry Salad
1 package frozen strawberries (10 ounce pkg) Jell-O Strawberry Salad
2 bananas, diced Jell-O Strawberry Salad
8 ounces sour cream Jell-O Strawberry Salad
1 package Devil's food cake mix Brownie Cake
1 package chocolate pudding mix (instant) Brownie Cake
4 eggs Brownie Cake
1 cup sour cream Brownie Cake
1/2 cup vegetable oil Brownie Cake
1/2 cup water Brownie Cake
2 cups chocolate chips Brownie Cake
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