RecipeTips.com

Meal Plan: November 1 - 7, 2015


Grilled Marinated Chicken Recipe

Submitted by RecipeTips.com
With a limited but tasty blend of ingredients, the marinade for this excellent grilled chicken recipe produces chicken that is ultra-tender and packed with flavor. Serve it with grilled asparagus and sweet potatoes for a complete meal.
Grilled Marinated Chicken Recipe
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
Container: resealable plastic bag, or medium glass bowl
Serving Size: 1 filet
Servings:
Change Servings
Ingredients
  • 3 pounds chicken breasts
  • 1 1/2 cups oil
  • 2 tablespoons dry mustard
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
  • 3/4 cup soy sauce
  • 2 1/4 teaspoons salt
  • 1 1/2 teaspoons parsley
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons black pepper
  • 1/2 teaspoon garlic powder
Directions
  • Combine all of the ingredients except the chicken in a resealable plastic bag or in a medium glass bowl; mix well.
  • Add the chicken. Marinate 12-24 hours in the refrigerator.
  • Preheat the grill to medium. Place the chicken on the grill, and cook for 15 minutes, turning once or until no longer pink in the middle and the juices run clear.

Traditional Chefs Salad Recipe

Submitted by RecipeTips.com
Filled with crisp greens, fresh vegetables, hard boiled eggs, and strips of meat and cheese, this entree style salad makes a perfect lunch or dinner.
Traditional Chefs Salad Recipe
PREP: 15 minutes
COOK: 0 minutes
Container: large salad bowl
Serving Size: 2 cups
Servings:
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Ingredients
  • 8 cups salad greens, washed and torn into bite sized pieces
  • 1 cup ham, julienne strips
  • 1 cup turkey, julienne strips
  • 1/2 cup green onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup Swiss cheese, julienne strips
  • 1/2 cup cheddar cheese, julienne strips
  • 2 eggs, hard boiled, peeled and sliced
  • 1/4 cup bacon bits, for garnish
  • 8 ounces salad dressing, of your choice
Directions
  • Prepare salad greens of your choice by washing and tearing them into bite sized pieces; place in a large bowl.
  • Toss the greens with remaining ingredients, reserving some julienned pieces of meat, cheese, and egg slices for garnish.
  • Just before serving, toss with a dressing of your choice and garnish with strips of meat, cheese, and hard cooked egg slices.

Oven Roasted Cauliflower Recipe

Submitted by RecipeTips.com
Seasoned and roasted for extra flavor, this cauliflower recipe offers an excellent side dish that can be served with many different main courses. Whether you serve it alongside steak, roast, or chicken, it will create the perfect flavor combination.
Oven Roasted Cauliflower Recipe
PREP: 30 minutes
COOK: 25 minutes
READY IN: 55 minutes
Container: 10 x 15 x 1 baking sheet
Ingredients
  • 1 head cauliflower - large
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 3 cloves garlic - minced
  • 2 tablespoons parsley flakes
Directions
  • Preheat oven to 450 degrees F.
  • Break cauliflower into large bite-size pieces and place in a large bowl.
  • In a small bowl, combine the oil, paprika, and salt; drizzle over the cauliflower.
  • Toss thoroughly to coat the cauliflower as evenly as possible.
  • In a separate bowl, combine the minced garlic with the parsley flakes and set aside.
  • Spread cauliflower out on a 10 x 15 x 1 baking sheet and place in the preheated oven, uncovered.
  • Bake for 10 minutes and then remove from the oven and add the minced garlic and parsley flakes; stir into cauliflower to mix evenly.
  • Place back in the oven for an additional 10 to 15 minutes or until the cauliflower is crisp tender and lightly browned. Stir once or twice through the cooking time.
  • When cauliflower is done, remove from the oven and serve immediately.

Lemon Bundt Cake with Lemon Glaze Recipe

Submitted by RecipeTips.com
Serve this lemon bundt cake at a special brunch or luncheon. It is quick and easy but full of lemony flavor. The lemon glaze is a nice finishing touch to this lemon bundt cake and makes it irresistible.
Lemon Bundt Cake with Lemon Glaze Recipe
PREP: 15 minutes
COOK: 45 minutes
Container: Bundt Pan
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • CAKE:
  • 18 1/2 ounces lemon cake mix
  • 3 ounces (4-serving box) lemon instant pudding mix
  • 1/2 cup vegetable oil
  • 1 cup water
  • 4 eggs
  • GLAZE:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
Directions
  • Preheat oven to 350°F.
  • Mix all cake ingredients thoroughly and pour into a well-greased and floured bundt pan. Bake 45-50 minutes.
  • While cake is baking, mix together the glaze ingredients.
  • When cake is done, remove from oven and allow to cool for 10-15 minutes. Then remove from bundt pan onto a serving plate.
  • Poke holes about 2" apart all the way around the cake with a knife, pour warm glaze into slits and over the top of the cake.

Slow Cooker Chicken and Biscuits Recipe

Submitted by RecipeTips.com
A one-pot meal that the entire family will enjoy. It combines meat, vegetables, and biscuits for a flavorful complete meal.
Slow Cooker Chicken and Biscuits Recipe
PREP: 20 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: 5 or 6-quart slow cooker
Servings:
Change Servings
Ingredients
  • 2 1/2 pounds boneless, skinless chicken breast
  • 2 cans (10.75 oz. each) cream of chicken soup
  • 2 tablespoons butter or margarine
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 small onion, minced or 2 tsp. onion powder
  • 3/4 cup chicken broth or water
  • 2 packages (10 oz. each) refrigerated biscuit dough
Directions
  • Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, and onion.
  • Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.
  • Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.
  • Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred.
  • Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker.
  • Replace the cover and cook another hour or until the biscuits are done all the way through.
  • To serve, spoon the chicken and biscuits onto plates directly from the slow cooker.

Easy Sauteed Winter Squash Recipe

Submitted by RecipeTips.com
Cutting the raw squash into small cubes reduces the cooking time while maintaining the rich taste of baked squash.
Easy Sauteed Winter Squash Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Serving Size: cup
Servings:
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Ingredients
  • 1 winter squash, about 2 lbs, preferably smooth skinned (butternut, delicata, etc)
  • 2 tablespoons butter
  • 1 tablespoon brown sugar, or more, to taste (optional; omit if squash is very sweet)
  • salt and pepper
Directions
  • Cut squash in half, lengthwise, and remove seeds and stringy pulp. Then cut crosswise into large chunks. (The chunks are easier to peel than a whole squash.) Peel and cut squash meat into 1/2-inch cubes.
  • Over medium heat, melt butter in a large skillet. When hot, add squash cubes in a single layer and cook without stirring for about 5 minutes, to brown the bottom sides. Stir to turn cubes and cook another 5 minutes. Sprinkle on brown sugar, if using, stir to mix well, and cook 5 minutes or until squash is tender. Add salt and pepper to taste. Serve warm.
  • TIP: Roasted squash seeds make a nutritious and tasty snack. For roasting directions, see recipe for Pepitas.

Zucchini Apple Cake Recipe

Submitted by RecipeTips.com
When you taste this cake, you’ll be delighted with the wonderful sweet and spicy flavor, the incredible moistness, and the pleasing texture.
Zucchini Apple Cake Recipe
PREP: 30 minutes
COOK: 45 minutes
Container: large bowl, 9" x 13" pan
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 2 cups peeled and grated zucchini
  • 2 cups peeled and grated apples*
  • 2 cups white sugar
  • 2 medium eggs
  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup raisins
  • 1/2 cup nuts (optional)
Directions
  • Preheat oven to 350 degrees.
  • Spray bottom of pan with oil and flour lightly.
  • Peel, core, and grate apples. Slice zucchini in half, remove seeds and grate. If the zucchini is large and has a tough skin, peel before grating.
  • In a large bowl, beat eggs and sugar. Add oil and continue to mix until well blended. Add remaining dry ingredients to mixture and blend. Stir in zucchini, apples,* raisins, and nuts (optional).
  • Pour batter into prepared pan and bake for 45 minutes. Serve warm or cooled.

          *carrots can be substituted for apples.


Steamed Cauliflower with Lemon Butter Sauce Recipe

Submitted by RecipeTips.com
This easy, attractive dish has a mild flavor and tastes as good as it looks.
Steamed Cauliflower with Lemon Butter Sauce Recipe
PREP: 5 minutes
COOK: 20 minutes
READY IN: 25 minutes
Container: steamer
Serving Description: About 6 oz cauliflower and 1 tablespoon sauce
Servings:
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Ingredients
  • 1 cauliflower head, about 2 pounds
  • 2 tablespoons butter
  • 1 small lemon (juice and zest)
  • 1 tablespoon chopped parsley
  • salt, for steaming water
Directions
  • Trim cauliflower: remove leaves and leaf stalks. Turn head over and trim out the center of the core, but not so much that the florets fall apart.
  • Heat about 2 inches salted water in the bottom of a steamer. Put whole head in the steamer basket and cook just until a sharp knife can pierce it with a slight resistance, 10-20 minutes, depending on the size of the head. Don't overcook; it will continue to cook from residual heat.
  • While the cauliflower cooks, heat butter in a small saucepan until it just begins to brown. This will not take very long--watch closely so it doesn't burn. Zest the lemon, then cut in half and squeeze out the juice. Add to browned butter. Chop parsley and add to butter.
  • When the cauliflower is done, remove to serving dish and spoon sauce over. Slice into quarters to serve.

Vanilla Cream Pie Recipe

Submitted by RecipeTips.com
Creamy vanilla filling topped with sweet meringue creates an unbeatable combination in this tasty pie. Another cream pie to try is our Homemade Banana Cream Pie, or for a delicious pie that is a little different from a traditional cream pie, try our Boston Cream Pie.
Vanilla Cream Pie Recipe
PREP: 1 hour
COOK: 45 minutes
READY IN: 1 hour
Container: 9-inch Pie Plate
Servings:
Change Servings
Ingredients
  • PIE CRUST:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons shortening (chilled)
  • 4 tablespoons cold butter
  • 5 tablespoons ice water
  • FILLING:
  • 2 cups milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 1 teaspoon vanilla
  • MERINGUE TOPPING:
  • 3 egg whites
  • pinch of salt
  • 6 tablespoons powdered sugar
  • 1/8 teaspoon cream of tartar
Directions
CRUST:
  • See the Single Pie Crust recipe for instructions on preparing the crust for this pie.
  • Bake pie crust for approximately 30 minutes, according to Single Pie Crust directions before adding the filling.
FILLING:
  • In a medium size saucepan, add the milk, sugar, cornstarch, salt, and egg yolks. Stir ingredients until blended, and then over medium heat bring this mixture to a boil and cook until thick.
  • Stir while the mixture is heating to prevent burning on the bottom of the pan. Once the mixture has boiled or thickened, remove it from the heat and stir in the vanilla.
  • When thoroughly mixed, pour the mixture& into the baked pie crust. Set aside while making the meringue.
MERINGUE TOPPING:
  • Allow egg whites to become room temperature. Beat egg whites on high until they form a soft peak. While continuing to beat, add in the salt and then add the powdered sugar a couple of tablespoons at a time.
  • Beat until the meringue forms stiff peaks. Add cream of tartar and beat just enough to mix thoroughly. Do not over beat.
  • Spoon the meringue on top of the pie filling and spread evenly over the pie, making sure it is spread so that it is touching the crust around all the edges. Make small peaks in the meringue to give it a finished appearance.
  • Place the pie into an oven preheated to 350°F. Bake until meringue is lightly browned, approximately 15 minutes. Remove from the oven and allow to cool before serving.

Honey Chicken Stir Fry Recipe

Submitted by RecipeTips.com
Stir fry vegetables and chicken covered in a thickened sweet and soy sauce. Perfect over white rice. Who needs Chinese takeout when this is so easy to make at home.
Honey Chicken Stir Fry Recipe
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
Servings:
Change Servings
Ingredients
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1 clove garlic, minced
  • 3 teaspoons olive oil, divided
  • 1 package frozen stir fry veggies (16 ounce pkg)
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • rice, cooked
Directions
In a small bowl combine honey, soy sauce, salt and pepper.

In a large skillet, fry chicken, garlic and sauce in 2 teaspoons oil. Cook and stir until chicken is lightly browned and juices run clear; remove and keep warm.

In the same pan, stir fry vegetables in remaining oil for 4-5 minutes, or until heated through.

Add chicken and mix well.

Combine corn starch and cold water until smooth; stir into chicken mixture. Bring to a boil, cook and stir for 1 minute, or until thickened.

Serve over rice.


Turmeric Rice Recipe

Submitted by RecipeTips.com
Give everyday rice a color and flavor boost with intensely yellow, earthy turmeric (sometimes called "poor man's saffon"). Recipe may be halved, doubled or tripled. Vary the vegetables according to preferences and availability
Turmeric Rice Recipe
PREP: 10 minutes
COOK: 40 minutes
READY IN: 50 minutes
Serving Description: 3/4 cup
Servings:
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Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, chopped (use more if you wish)
  • 1/2 bell pepper, chopped (use more if you wish)
  • 1/4 cup sun dried tomatoes, chopped (optional)
  • 1 cup uncooked rice, preferably brown
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 2 cups broth or water
  • 1 tablespoon chopped parsley, for garnish (optional)
Directions
  • Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes.
  • Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.
  • Sprinkle with parsley, if using, and serve warm.

Rotini Pasta Salad Recipe

Submitted by RecipeTips.com
A great summer salad that can be served as a side dish or a stand-alone meal. The crab meat, broccoli, and tomatoes all contribute to the irresistible flavor of this salad recipe. This recipe calls for rotini pasta but other pasta shapes could be substituted.
Rotini Pasta Salad Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 3 hours
Ingredients
  • 8 ounces rotini noodles
  • 2 cups broccoli flouretts
  • 8 ounces chopped imitation crab meat
  • 1/2 cup green onions, chopped
  • 1 cup roma tomatoes, chopped
  • 1 1/2 cups mayonnaise
  • 1 cup Zesty Italian salad dressing
  • 2 tablespoons Parmesan cheese
  • Salt and pepper to taste
Directions
  • Bring three quarts of water to a boil. Add rotini noodles and boil until just tender. Remove noodles with a slotted strainer, place into a colander and rinse.
  • Place the broccoli into the noodle water and boil until the broccoli turns a bright green; drain.
  • Place noodles, broccoli, crab meat, onions, tomatoes, mayonnaise, salad dressing, and Parmesan cheese into a large bowl. Stir gently until completely combined.
  • Add salt and pepper to taste.
  • Cover and refrigerate for two hours for the flavors to combine.
  • May need to add more mayonnaise and salad dressing, if it looks too dry after being refrigerated.
Note: This recipe doubles easily and is a great one to take to barbecues.

Oreo Fluff Recipe

Submitted by RecipeTips.com
Quick recipe with just 4 ingredients that everyone will love. It is made with Oreo cookies so who wouldn't love it?
Oreo Fluff Recipe
PREP: 20 minutes
READY IN: 20 minutes
Container: large bowl
Ingredients
  • 1 package Oreo® cookies
  • 1 package instant vanilla pudding (3-ounce package)
  • 1/2 cup milk
  • 16 ounces Cool Whip® (large container)
Directions
  • Crush the Oreo® cookies in a resealable storage bag.
  • Combine the pudding mix and milk.
  • Add the crushed cookies and the Cool Whip® to the pudding.
  • Chill in the refrigerator for several hours prior to serving.

Stovetop Pot Roast Recipe

Submitted by RecipeTips.com
For best results, choose a roast that is more flat than square, and has some fat and connective tissue which will help keep the meat moist during the long cooking time.
Stovetop Pot Roast Recipe
PREP: 45 minutes
COOK: 3 hours
Container: Dutch oven or very large covered skillet
Servings:
Change Servings
Ingredients
  • 3 pounds beef roast (chuck, blade, rump)
  • 2 pounds potatoes
  • 1 pound carrots
  • 2 large onions
  • 2 tablespoons canola or other oil
  • 1 cup dry red wine (substitute tomato juice)
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 2 bay leaves
  • 1 1 inch piece stick cinnamon (optional)
Directions
  • Trim off any large pieces of surface fat.  Mix together salt, pepper, paprika and turmeric and  rub this all over the meat.
  • In a dutch oven or large skillet with a domed lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if needed.  Don't rush this step as browning is important for a rich deep flavor.
  • Reduce the heat and add 1 cup dry red wine (or tomato juice) and 1 cup water, the bay leaves, and, if using, the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot.
  • Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller potatoes, leave them whole. Cut the onions into large chunks.
  • After the meat has cooked for an hour, turn it over and add the cut up vegetables. If the vegetables don't all fit in your pan, remove some of the cooking liqiud to a second pan and cook some of the vegetables in it. Continue to simmer, covered, until the meat is tender, about an hour and a half.  The actual time will depend on the size and shape of the meat.
  • When the meat is done, remove meat and vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices. To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2 cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook for about 5 minutes. Correct the seasoning, if necessary.
  • Slice the meat across the grain, arrange with the vegetables and drizzle with some of the pan juice. Serve, with the remaining juice in a separate bowl.

Macaroni Egg Salad Recipe

Submitted by RecipeTips.com
Egg salad with a little twist. Instead of serving as a sandwich, macaroni is added to make it a salad. A combination of two great tastes.
Macaroni Egg Salad Recipe
PREP: 45 minutes
COOK: 10 minutes
READY IN: 55 minutes
Servings:
Change Servings
Ingredients
  • 8 ounces elbow macaroni (could substitute other pasta)
  • 1 1/2 cups salad dressing
  • 1/4 cup milk
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 1 tablespoon sugar
  • 6 hard boiled eggs - cooled and peeled
Directions
  • Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
  • While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
  • Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
  • Mash the yolks and then add to the dressing mixture. Stir until well mixed.
  • Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
  • Add the macaroni and stir the entire mixture together until evenly mixed.
  • Refrigerate until ready to serve.
Note: This salad can be made a day ahead of time. If salad seems a little dry you can add a little more salad dressing to moisten.

Salted Nut Roll Bars Recipe

Submitted by RecipeTips.com
An easy recipe that creates a peanut butter flavored bar with a smooth and crunchy texture. This is a great bar recipe for any occasion. If you like the peanut butter flavor of this bar you should try our scrumptious Peanut Butter Pie recipe.
Salted Nut Roll Bars Recipe
PREP: 35 minutes
COOK: 10 minutes
READY IN: 45 minutes
Container: 9
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 4 tablespoons butter or margarine
  • 1 package peanut butter chips, 12 oz.
  • 1 can sweetened condensed milk
  • 1 package miniature marshmallows, 10 oz.
  • 1 16 oz. jar of dry roasted peanuts
Directions
  • Add the margarine and peanut butter chips to a medium sauce pan and heat until they have melted together. Stir as they are melting to combine evenly.
  • Remove from the heat and add sweetened condensed milk. Stir until well blended.
  • Stir the miniature marshmallows into the mixture.
  • Divide the jar of peanuts into thirds and evenly spread 1/3 on the bottom of the baking pan.
  • Stir 1/3 into the mixture above.
  • Spread mixture on top of the peanuts in the bottom of the baking pan. Carefully press the mixture evenly into the pan.
  • Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
  • Place in the refrigerator to store. To serve, cut into bars that are approximately 1" x 2 1/2" in size.

Slow Cooker Quick and Easy Pork Chops Recipe

Submitted by RecipeTips.com
Try this slow cooker recipe for cooking pork chops that are so tender the meat will fall off the bones. You will never have dried out meat again when preparing these slow cooker pork chops.
Slow Cooker Quick and Easy Pork Chops Recipe
PREP: 30 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: 5-quart slow cooker
Servings:
Change Servings
Ingredients
  • 6 or 8 pork chops
  • 1 can chicken broth, 14 oz.
  • 1 packet dry onion soup mix
Directions
  • Lightly brown both sides of the pork chops in a nonstick skillet using a small amount of oil. Brown the chops for approximately 3 minutes on each side.
  • Place the pork chops into a 5-quart slow cooker.
  • Mix the chicken broth and soup mix until well blended and then pour over the pork chops.
  • Place the cover on the slow cooker and turn the heat on low. Cook for 6 to 8 hours.
  • When done, remove the pork chops and serve with potatoes or rice.

Sweet Potato Casserole with Pecan Topping Recipe

Submitted by RecipeTips.com
The spices in this casserole give it a true fall flavor. The pecan topping provides texture and sweetness to the sweet potatoes. This dish can be made up ahead of time the day before and then baked just before serving.
Sweet Potato Casserole with Pecan Topping Recipe
PREP: 45 minutes
COOK: 1 hour
READY IN: 1.75 hours
Container: 1 1/2 quart casserole dish
Servings:
Change Servings
Ingredients
  • 4 large sweet potatoes (approx. 2 1/2 to 3 lbs.)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 2 eggs - beaten
  • 1 cup coarsely chopped pecans
  • 1/4 cup flour
  • 1/3 cup brown sugar
  • 3 tablespoons butter - melted
Directions
  • Preheat the oven to 350° F. Butter the bottom and sides of the casserole dish. Set a side.
  • Peel and cut up the sweet potatoes into large chunks. Place in a saucepan with salted water.
  • Bring the water to a boil over medium high heat, cover, and then turn down to medium low heat. Boil for 20 to 25 minutes or just until tender when poked with a fork.
  • Drain the water off the sweet potatoes and then place them in large bowl. Mash the potatoes with a large spoon or a potato masher.
  • Add the white sugar, 1/2 cup brown sugar, cinnamon, nutmeg, and beaten eggs. Stir until mixed evenly.
  • Pour the sweet potatoes into the buttered casserole dish.
  • Mix the pecans, flour, 1/3 cup of brown sugar, and melted butter together in a separate bowl. Sprinkle on top of the sweet potatoes.
  • Place the sweet potatoes in the preheated oven. Bake for 30 to 40 minutes.

    Crispy Crumble Apple Crisp Recipe

    Submitted by RecipeTips.com
    A scrumptious apple crisp with a crispy, crumbly topping that goes perfect with the lightly sweetened apple layer. The ideal way to enjoy those fall apples.
    Crispy Crumble Apple Crisp Recipe
    PREP: 45 minutes
    COOK: 30 minutes
    Container: 9 x 13 x 2 baking dish
    Serving Description: 12
    Ingredients
    • 1 1/2 cups brown sugar
    • 1 cup flour
    • 1 cup oats
    • 1 1/2 teaspoons cinnamon
    • 2/3 cup soft butter
    • 8 cups apples, sliced and peeled
    Directions
    • Preheat oven to 375 degrees F. Grease 9 x 13 x 2 pan.
    • Mix together brown sugar, flour, oats, cinnamon and butter; set aside.
    • Place sliced apples in the greased pan. Sugar apples lightly.
    • Spread the topping mixture over the apples. Bake for 30 minutes at 375 degrees F.
    • Serve warm with milk or ice cream.

    Eggs and Bacon Nests Recipe

    Submitted by RecipeTips.com
    These fun little breakfast nests will be a hit with the kids. The crispy hash brown nests go great with eggs and bacon. For a tasty addition to your Easter brunch or for other special occasions, add the Eggs and Bacon Nests to the menu.
    Eggs and Bacon Nests Recipe
    PREP: 45 minutes
    COOK: 1 hour
    READY IN: 1.75 hours
    Container: Muffin tin
    Serving Size: 1
    Servings:
    Change Servings
    Ingredients
    • 3 1/2 cups thawed shredded hash browns (thaw before measuring)
    • 1/2 cup butter - melted
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 6 eggs
    • 2/3 cup milk
    • 2 tablespoons butter
    • 1/4 cup minced onion
    • 1/3 cup diced red pepper
    • 3/4 cup crumbled bacon pieces
    • shredded cheddar cheese
    Directions
    • Preheat the oven to 400°F. Place the thawed hash browns in a large bowl. It works best if the hash browns are room temperature and not still cold.
    • Pour in the melted butter and add the salt and pepper; stir gently until the butter is well distributed.
    • Fill each cup of a 12-serving muffin tin with approximately 1/3 cup of hash browns.
    • Press the hash browns into the cups, molding them to the bottom and sides to form the nests.
    • Place in the preheated oven until the nests are nicely browned, approximately 40 to 45 minutes. Be sure they are nicely brown before removing because if they are under cooked, they will not hold together.
    • Remove the nests from the oven when they are done and allow them to cool while still in the muffin tin.
    • While the nests are cooling whisk the eggs and milk together.
    • Heat the two tablespoons of butter over medium-high heat. When it is hot, add the onions and red peppers; cook until the peppers have softened and the onions are slightly browned.
    • Add the bacon and cook until the bacon is warmed.
    • Pour in the egg and milk mixture; stir and cook the eggs until they are set and have formed small chunks.
    • Season with salt and pepper, if desired.
    • Set the oven to 375° F. Carefully loosen the nests from each cup and place on a baking sheet.
    • Fill the prepared hash brown nests heaping full of the egg mixture. Sprinkle each with shredded cheddar cheese.
    • Place the baking sheet containing the egg nests into the oven and cook until the cheese has melted.
    • Remove from the oven and serve immediately while warm.
      • Note: The nests can be made the day before and refrigerated to cut down on the preparation time the morning you are making them to serve.

    Cauliflower Gratin Recipe

    Submitted by RecipeTips.com
    A creamy and tasty side dish for any occasion. The crunchy breadcrumbs add texture to this delicious vegetable dish. You are sure to love it if you are a cauliflower fan.
    Cauliflower Gratin Recipe
    PREP: 20 minutes
    COOK: 25 minutes
    READY IN: 45 minutes
    Servings:
    Change Servings
    Ingredients
    • 5 cups cauliflower florets
    • 3 tablespoons butter, divided
    • 3 tablespoons flour
    • 2 cups nonfat milk
    • 1/8 teaspoon nutmeg
    • 3/4 cup Fontina or Cheddar cheese, divided
    • 1/2 cup Parmesan cheese
    • 1 tablespoon fresh chives, chopped (optional)
    • 1/8 teaspoon pepper
    • 1/4 cup breadcrumbs
    • 1 tablespoon chopped fresh parsley
    Directions
    Preheat oven to 375° F.

    In a large pot bring salted water to a boil. Add cauliflower and cook until tender, 7-8 minutes; drain and keep warm.

    In a saucepan over medium heat, melt 2 Tablespoons butter. Add flour, whisking to blend and cooking for 1 minute. Add milk and cook until thickened, stirring constantly, approximately 8-10 minutes. Remove from heat and stir in nutmeg, 1/2 cup Fontina or Cheddar cheese, Parmesan cheese, chives and pepper.

    Pour 1/3 of cheese sauce into casserole dish. Spoon cauliflower into dish, then pour remaining cheese sauce over.

    Combine breadcrumbs with remaining cheese. Sprinkle bread crumb mixture over the cauliflower and cheese sauce. Drizzle with remaining 1 Tablespoon melted butter.

    Bake until mixture is bubbly and bread crumbs are lightly browned, about 20-25 minutes.


    Fresh Apple Muffins Recipe

    Submitted by RecipeTips.com
    Once you have tried this fresh apple muffins recipe, you will agree that it is one of the best muffin recipes you have ever tasted. Fresh apples make this apple muffin recipe distinctive. Enjoy these apple muffins for breakfast or with afternoon tea or coffee.
    Fresh Apple Muffins Recipe
    Container: two mixing bowls, muffin tin
    Serving Description: 1 muffin
    Servings:
    Change Servings
    Ingredients
    • 1 egg
    • 1/4 cup margarine
    • 1 cup sugar (scant cup)
    • 1 1/2 cups flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1/2 cup milk
    • 1 apple (grated coarsely, may include skin) or any other fruit of your choice
    Directions
    • Preheat oven to 375°F.
    • Prepare muffin tin with paper liners or just spray each individual tin with a vegetable oil baking spray.
    • Cream together the egg, margarine, and sugar until light and fluffy.
    • Mix the dry ingredients together; then add the milk, dry ingredients, and the fruit to the egg and sugar mixture. Stir until just blended together (the batter will be somewhat lumpy).
    • Fill each muffin cup 1/2 to 3/4 full. Bake for 20 minutes.
    • Remove the muffins from the pan and let cool on a wire rack before serving.

    Ham and Bean Soup Recipe

    Submitted by RecipeTips.com
    This soup is a perfect choice for leftovers from a bone-in ham. Use your favorite ham recipe, leaving some meat on the bone to flavor the broth. Reserve some meat to be added at the end of the cooking time for additional ham flavor.
    Ham and  Bean Soup Recipe
    PREP: 15 minutes
    COOK: 4 hours
    READY IN: 4 hours
    Serving Size: 1 cup
    Servings:
    Change Servings
    Ingredients
    • 1 pound dried navy or great northern beans
    • 1 ham bone, with some meat on it
    • 2 teaspoons dried sage or savory, crumbled
    • 2 stalks celery
    • 1 carrot
    • 1 potato, preferably baking type
    • 2 onions
    • 2 cloves garlic
    • 2 tablespoons chopped parsley (optional)
    • salt and pepper
    Directions
    • Sort through the beans and remove any debris. Rinse, add 6 cups water and soak overnight (or use the quick-soak method: boil, uncovered, 2 minutes, cover and let stand 1 hour).
    • Drain soaking water, add 2 quarts fresh water, the ham bone (after cutting most of the edible bits from the bone, leaving some to flavor the soup), sage or savory, and a generous quantity of freashly ground pepper. Bring to a boil, reduce heat and simmer, partially covered, for 60 - 90 minutes or until beans are soft.
    • Remove bone from the soup. If there is any edible meat on it, trim off and add back into the soup. Dice onion, carrot, and potato. Slice celery and mince or press garlic. Add vegetables to the soup, along with 2 teaspoons of salt. Simmer until vegetables are tender, about 20 minutes. For a thicker soup, purée some of the vegetables and stir back in. Add reserved ham, taste for seasoning, and sprinkle with chopped parsley, if using.

    Grocery List

    Ingredient Recipe
    3 pounds chicken breasts Grilled Marinated Chicken
    1 1/2 cups oil Grilled Marinated Chicken
    2 tablespoons dry mustard Grilled Marinated Chicken
    1/2 cup red wine vinegar Grilled Marinated Chicken
    1/3 cup lemon juice Grilled Marinated Chicken
    3/4 cup soy sauce Grilled Marinated Chicken
    2 1/4 teaspoons salt Grilled Marinated Chicken
    1 1/2 teaspoons parsley Grilled Marinated Chicken
    1/4 cup Worcestershire sauce Grilled Marinated Chicken
    2 tablespoons black pepper Grilled Marinated Chicken
    1/2 teaspoon garlic powder Grilled Marinated Chicken
    8 cups salad greens, washed and torn into bite sized pieces Traditional Chef's Salad
    1 cup ham, julienne strips Traditional Chef's Salad
    1 cup turkey, julienne strips Traditional Chef's Salad
    1/2 cup green onion, chopped fine Traditional Chef's Salad
    1/2 cup celery, chopped fine Traditional Chef's Salad
    1 cup cherry or grape tomatoes, halved Traditional Chef's Salad
    1/2 cup Swiss cheese, julienne strips Traditional Chef's Salad
    1/2 cup cheddar cheese, julienne strips Traditional Chef's Salad
    2 eggs, hard boiled, peeled and sliced Traditional Chef's Salad
    1/4 cup bacon bits, for garnish Traditional Chef's Salad
    8 ounces salad dressing, of your choice Traditional Chef's Salad
    1 head cauliflower - large Oven Roasted Cauliflower
    2 tablespoons olive oil Oven Roasted Cauliflower
    1 teaspoon paprika Oven Roasted Cauliflower
    1/4 teaspoon salt Oven Roasted Cauliflower
    3 cloves garlic - minced Oven Roasted Cauliflower
    2 tablespoons parsley flakes Oven Roasted Cauliflower
    18 1/2 ounces lemon cake mix Lemon Bundt Cake with Lemon Glaze
    3 ounces (4-serving box) lemon instant pudding mix Lemon Bundt Cake with Lemon Glaze
    1/2 cup vegetable oil Lemon Bundt Cake with Lemon Glaze
    1 cup water Lemon Bundt Cake with Lemon Glaze
    4 eggs Lemon Bundt Cake with Lemon Glaze
    1 cup powdered sugar Lemon Bundt Cake with Lemon Glaze
    2 tablespoons fresh lemon juice Lemon Bundt Cake with Lemon Glaze
    2 1/2 pounds boneless, skinless chicken breast Slow Cooker Chicken and Biscuits
    2 cans (10.75 oz. each) cream of chicken soup Slow Cooker Chicken and Biscuits
    2 tablespoons butter or margarine Slow Cooker Chicken and Biscuits
    1 cup diced carrots Slow Cooker Chicken and Biscuits
    1 cup frozen peas Slow Cooker Chicken and Biscuits
    1 small onion, minced or 2 tsp. onion powder Slow Cooker Chicken and Biscuits
    3/4 cup chicken broth or water Slow Cooker Chicken and Biscuits
    2 packages (10 oz. each) refrigerated biscuit dough Slow Cooker Chicken and Biscuits
    1 winter squash, about 2 lbs, preferably smooth skinned (butternut, delicata, etc) Easy Sauteed Winter Squash
    2 tablespoons butter Easy Sauteed Winter Squash
    1 tablespoon brown sugar, or more, to taste (optional; omit if squash is very sweet) Easy Sauteed Winter Squash
    2 cups peeled and grated zucchini Zucchini Apple Cake
    2 cups peeled and grated apples* Zucchini Apple Cake
    2 cups white sugar Zucchini Apple Cake
    2 medium eggs Zucchini Apple Cake
    2 cups all-purpose flour Zucchini Apple Cake
    3 teaspoons ground cinnamon Zucchini Apple Cake
    1 teaspoon ground nutmeg Zucchini Apple Cake
    1/2 teaspoon ground cloves Zucchini Apple Cake
    1 teaspoon salt Zucchini Apple Cake
    2 teaspoons baking soda Zucchini Apple Cake
    1/2 cup vegetable oil Zucchini Apple Cake
    1 teaspoon vanilla extract Zucchini Apple Cake
    3/4 cup raisins Zucchini Apple Cake
    1/2 cup nuts (optional) Zucchini Apple Cake
    1 cauliflower head, about 2 pounds Steamed Cauliflower with Lemon Butter Sauce
    2 tablespoons butter Steamed Cauliflower with Lemon Butter Sauce
    1 small lemon (juice and zest) Steamed Cauliflower with Lemon Butter Sauce
    1 tablespoon chopped parsley Steamed Cauliflower with Lemon Butter Sauce
    1 1/4 cups all-purpose flour Vanilla Cream Pie
    1/4 teaspoon salt Vanilla Cream Pie
    2 tablespoons shortening (chilled) Vanilla Cream Pie
    4 tablespoons cold butter Vanilla Cream Pie
    5 tablespoons ice water Vanilla Cream Pie
    2 cups milk Vanilla Cream Pie
    2/3 cup sugar Vanilla Cream Pie
    1/4 cup cornstarch Vanilla Cream Pie
    1/4 teaspoon salt Vanilla Cream Pie
    3 egg yolks Vanilla Cream Pie
    1 teaspoon vanilla Vanilla Cream Pie
    3 egg whites Vanilla Cream Pie
    6 tablespoons powdered sugar Vanilla Cream Pie
    1/8 teaspoon cream of tartar Vanilla Cream Pie
    3 tablespoons honey Honey Chicken Stir Fry
    2 tablespoons soy sauce Honey Chicken Stir Fry
    1/8 teaspoon salt Honey Chicken Stir Fry
    1/8 teaspoon pepper Honey Chicken Stir Fry
    1 pound boneless, skinless chicken breasts, cut into 1 inch pieces Honey Chicken Stir Fry
    1 clove garlic, minced Honey Chicken Stir Fry
    3 teaspoons olive oil, divided Honey Chicken Stir Fry
    1 package frozen stir fry veggies (16 ounce pkg) Honey Chicken Stir Fry
    2 teaspoons cornstarch Honey Chicken Stir Fry
    1 tablespoon cold water Honey Chicken Stir Fry
    2 tablespoons olive oil Turmeric Rice
    1 small onion, chopped (use more if you wish) Turmeric Rice
    1/2 bell pepper, chopped (use more if you wish) Turmeric Rice
    1/4 cup sun dried tomatoes, chopped (optional) Turmeric Rice
    1 cup uncooked rice, preferably brown Turmeric Rice
    1 teaspoon salt Turmeric Rice
    1 teaspoon turmeric Turmeric Rice
    2 cups broth or water Turmeric Rice
    1 tablespoon chopped parsley, for garnish (optional) Turmeric Rice
    8 ounces rotini noodles Rotini Pasta Salad
    2 cups broccoli flouretts Rotini Pasta Salad
    8 ounces chopped imitation crab meat Rotini Pasta Salad
    1/2 cup green onions, chopped Rotini Pasta Salad
    1 cup roma tomatoes, chopped Rotini Pasta Salad
    1 1/2 cups mayonnaise Rotini Pasta Salad
    1 cup Zesty Italian salad dressing Rotini Pasta Salad
    2 tablespoons Parmesan cheese Rotini Pasta Salad
    1 package Oreo® cookies Oreo Fluff
    1 package instant vanilla pudding (3-ounce package) Oreo Fluff
    1/2 cup milk Oreo Fluff
    16 ounces Cool Whip® (large container) Oreo Fluff
    3 pounds beef roast (chuck, blade, rump) Stovetop Pot Roast
    2 pounds potatoes Stovetop Pot Roast
    1 pound carrots Stovetop Pot Roast
    2 large onions Stovetop Pot Roast
    2 tablespoons canola or other oil Stovetop Pot Roast
    1 cup dry red wine (substitute tomato juice) Stovetop Pot Roast
    1/2 teaspoon pepper Stovetop Pot Roast
    2 teaspoons salt Stovetop Pot Roast
    1 teaspoon paprika Stovetop Pot Roast
    1 teaspoon turmeric Stovetop Pot Roast
    2 bay leaves Stovetop Pot Roast
    1 1 inch piece stick cinnamon (optional) Stovetop Pot Roast
    8 ounces elbow macaroni (could substitute other pasta) Macaroni Egg Salad
    1 1/2 cups salad dressing Macaroni Egg Salad
    1/4 cup milk Macaroni Egg Salad
    1/2 teaspoon prepared mustard Macaroni Egg Salad
    1/2 teaspoon onion salt Macaroni Egg Salad
    1/4 teaspoon pepper Macaroni Egg Salad
    1 tablespoon sugar Macaroni Egg Salad
    6 hard boiled eggs - cooled and peeled Macaroni Egg Salad
    4 tablespoons butter or margarine Salted Nut Roll Bars
    1 package peanut butter chips, 12 oz. Salted Nut Roll Bars
    1 can sweetened condensed milk Salted Nut Roll Bars
    1 package miniature marshmallows, 10 oz. Salted Nut Roll Bars
    1 16 oz. jar of dry roasted peanuts Salted Nut Roll Bars
    6 or 8 pork chops Slow Cooker Quick and Easy Pork Chops
    1 can chicken broth, 14 oz. Slow Cooker Quick and Easy Pork Chops
    1 packet dry onion soup mix Slow Cooker Quick and Easy Pork Chops
    4 large sweet potatoes (approx. 2 1/2 to 3 lbs.) Sweet Potato Casserole with Pecan Topping
    1/2 cup brown sugar Sweet Potato Casserole with Pecan Topping
    1/2 cup sugar Sweet Potato Casserole with Pecan Topping
    1 teaspoon cinnamon Sweet Potato Casserole with Pecan Topping
    3/4 teaspoon nutmeg Sweet Potato Casserole with Pecan Topping
    2 eggs - beaten Sweet Potato Casserole with Pecan Topping
    1 cup coarsely chopped pecans Sweet Potato Casserole with Pecan Topping
    1/4 cup flour Sweet Potato Casserole with Pecan Topping
    1/3 cup brown sugar Sweet Potato Casserole with Pecan Topping
    3 tablespoons butter - melted Sweet Potato Casserole with Pecan Topping
    1 1/2 cups brown sugar Crispy Crumble Apple Crisp
    1 cup flour Crispy Crumble Apple Crisp
    1 cup oats Crispy Crumble Apple Crisp
    1 1/2 teaspoons cinnamon Crispy Crumble Apple Crisp
    2/3 cup soft butter Crispy Crumble Apple Crisp
    8 cups apples, sliced and peeled Crispy Crumble Apple Crisp
    3 1/2 cups thawed shredded hash browns (thaw before measuring) Eggs and Bacon Nests
    1/2 cup butter - melted Eggs and Bacon Nests
    1/2 teaspoon salt Eggs and Bacon Nests
    1/4 teaspoon pepper Eggs and Bacon Nests
    6 eggs Eggs and Bacon Nests
    2/3 cup milk Eggs and Bacon Nests
    2 tablespoons butter Eggs and Bacon Nests
    1/4 cup minced onion Eggs and Bacon Nests
    1/3 cup diced red pepper Eggs and Bacon Nests
    3/4 cup crumbled bacon pieces Eggs and Bacon Nests
    shredded cheddar cheese Eggs and Bacon Nests
    5 cups cauliflower florets Cauliflower Gratin
    3 tablespoons butter, divided Cauliflower Gratin
    3 tablespoons flour Cauliflower Gratin
    2 cups nonfat milk Cauliflower Gratin
    1/8 teaspoon nutmeg Cauliflower Gratin
    3/4 cup Fontina or Cheddar cheese, divided Cauliflower Gratin
    1/2 cup Parmesan cheese Cauliflower Gratin
    1 tablespoon fresh chives, chopped (optional) Cauliflower Gratin
    1/8 teaspoon pepper Cauliflower Gratin
    1/4 cup breadcrumbs Cauliflower Gratin
    1 tablespoon chopped fresh parsley Cauliflower Gratin
    1 egg Fresh Apple Muffins
    1/4 cup margarine Fresh Apple Muffins
    1 cup sugar (scant cup) Fresh Apple Muffins
    1 1/2 cups flour Fresh Apple Muffins
    2 teaspoons baking soda Fresh Apple Muffins
    1/2 teaspoon salt Fresh Apple Muffins
    1/2 cup milk Fresh Apple Muffins
    1 apple (grated coarsely, may include skin) or any other fruit of your choice Fresh Apple Muffins
    1 pound dried navy or great northern beans Ham and Bean Soup
    1 ham bone, with some meat on it Ham and Bean Soup
    2 teaspoons dried sage or savory, crumbled Ham and Bean Soup
    2 stalks celery Ham and Bean Soup
    1 carrot Ham and Bean Soup
    1 potato, preferably baking type Ham and Bean Soup
    2 onions Ham and Bean Soup
    2 cloves garlic Ham and Bean Soup
    2 tablespoons chopped parsley (optional) Ham and Bean Soup
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