RecipeTips.com

Meal Plan: June 19 - 25, 2016


Grilled New York Strip Recipe

Submitted by RecipeTips.com
Full of flavor, this steak will satisfy.
Grilled New York Strip Recipe
PREP: 20 minutes
COOK: 15 minutes
READY IN: 35 minutes
Container: small saucepan, grill, small bowl
Serving Description: 1 steak
Servings:
Change Servings
Ingredients
  • BARBECUE SAUCE:
  • 1/2 cup ketchup
  • 2 tablespoons whiskey
  • 1 tablespoon steak sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic - chopped
  • 1 pinch salt and pepper
  • STEAKS:
  • 4 New York Strip steaks - one inch thick
  • 3 cloves garlic
  • 1/2 teaspoon Kosher salt
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary - finely chopped
  • 2 teaspoons fresh ground black pepper
Directions
SAUCE:
  • In a saucepan, whisk all the sauce ingredients with 1/2 cup of water.
  • Bring to a bowl over medium high heat then reduce heat and simmer for 10-18 minutes, stirring occasionally.
NEW YORK STRIP:
  • Trim the exterior fat from the steaks if desired. Allow the steaks to stand at room temperature for 20 minutes before grilling.
  • Rough chop garlic on a cutting board and then sprinkle it with salt.
  • Using the sharp edge and flat side of a knife blade, crush the garlic and salt together to create a paste.
  • In a small bowl, mix the garlic paste with the oil, rosemary and pepper.
  • Smear the mixture evenly all over the steaks.
  • Grill over direct heat until cooked to desired doneness, turning once.
  • Six minutes for medium rare, eight minutes for medium, etc.
  • Remove from the grill and allow to rest for 5 minutes before serving.
  • Serve with barbecue sauce.

Grilled Rosemary Potatoes Recipe

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

Green Beans With Sweet Potatoes Recipe

Submitted by RecipeTips.com
Flavorful beans with bright colors and crisp textures.
Green Beans With Sweet Potatoes Recipe
PREP: 20 minutes
COOK: 25 minutes
READY IN: 40 minutes
Servings:
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Ingredients
  • 1 cup dried cranberries
  • 1 1/4 cups orange juice
  • 1/3 cup walnut pieces
  • 1/3 cup pecan pieces
  • 3/4 pound sweet potatoes, 2 medium potatoes - peeled and cut into 1/4 cubes
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1/2 teaspoon salt plus 1/4 cup for boiling water
  • fresh cracked pepper to taste
  • 1 1/2 pounds fresh green beans, trimmed - may use frozen
  • 6 tablespoons unsalted butter
  • 2 tablespoons finely chopped fresh sage
Directions
  • Place cranberries in a small bowl with 1 cup of orange juice. Let sit at room temperature for at least 30 minutes.
  • Melt 2 tablespoons of butter in a medium skillet.
  • Add nuts and toast lightly for approximately 10 minutes, stirring occasionally.
  • Transfer to a paper towel to cool.
  • When cool, crumble or chop into small pieces.
  • Heat oven to 450°.
  • In a bowl, toss sweet potatoes with olive oil and orange juice. Add salt and pepper to taste.
  • Spread potatoes out on a baking sheet and roast, stirring occasionally, until tender (10-15 minutes).
  • Set aside, meanwhile, bring 4-6 quarts of water with 1/4 cup of salt added to a boil.
  • Place the beans into the boiling water and cook until crisp tender (4-5 minutes). When finished, plunge into an ice bath to stop the cooking. Drain.
  • This recipe can be made ahead up to this point.
  • When ready to serve, strain cranberries reserving the orange juice.
  • Melt 6 tablespoons of butter in a 12 inch skillet.
  • Add chopped sage and allow to cook for 30 seconds, stirring to blend the flavors.
  • Add green beans and spread them out in the pan.
  • Cook for 2-3 minutes without stirring.
  • Add the cooked sweet potatoes, toasted nuts and strained cranberries.
  • Toss altogether and cook 2-3 minutes, stirring occasionally.
  • Add the reserved orange juice, stir well and cook until most of the liquid has evaporated (1-2 minutes).
  • Season with salt and pepper to taste.
  • Transfer to a serving dish.

Multigrain Bread Recipe

Submitted by RecipeTips.com
Although it takes about 3 hours to produce home made bread (and much of this is rising time), it is not difficult--and the results are well worth the time spent. Makes one large or two small loaves.
Multigrain Bread Recipe
PREP: 2 hours
COOK: 45 minutes
READY IN: 3 hours
Container: baking sheet
Serving Description: makes 2 loaves
Ingredients
  • 1 cup water
  • 1 tablespoon or 1 packet dry yeast
  • 1 cup white bread flour, more as needed
  • 1 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1/2 cup rolled oats (oatmeal)
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 3 tablespoons vegetable oil
Directions
  • Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
  • Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
  • Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
  • Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
  • For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
  • For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
  • To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
  • Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
  • Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

Blueberry Buckle with Fresh Berries Recipe

Submitted by RecipeTips.com
The fresh blueberries give this sweet dessert an abundance of flavor. The texture of the crispy topping compliment the flavor of the blueberry and cake-like bottom.
Blueberry Buckle with Fresh Berries Recipe
PREP: 1 hour
COOK: 45 minutes
READY IN: 1.75 hours
Container: 9" x 13" baking dish
Servings:
Change Servings
Ingredients
  • 1/2 cup butter, softened (do not melt)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 4 cups blueberries (2 pints)
  • TOPPING:
  • 1 cup sugar
  • 2/3 cup flour
  • 2 teaspoons cinnamon
  • pinch of salt
  • 3/4 cup butter, cold
Directions
  • Butter the bottom of a 9" x 13" cake pan. Preheat the oven to 350°F.
  • In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla to the butter and sugar mixture and then beat until mixed in evenly.
  • In a small bowl mix the flour, baking powder and salt together. Gradually add the dry ingredients to the batter, alternating with the milk. Mix until mixture is all blended.
  • Pour the batter into the buttered cake pan. Spread batter out evenly to cover bottom of the pan.
  • Go through the blueberries and discard any blemished or spoiled berries. Spread the blueberries evenly over the batter.
  • Mix the topping by combining the sugar, flour, cinnamon, and salt in a bowl and stir with a fork. Cut the cold butter into pieces and add to the other ingredients. Use a fork to work the butter in until all the ingredients are a crumbly texture.
  • Sprinkle the topping evenly over the berries. Bake uncovered for 40 minutes at 350°F.
  • The blueberries should be bubbling and the topping should be a golden brown when done. Serve while warm. Serve with ice cream if desired.

Pasta with Shrimp in Creamy Paprika Sauce Recipe

Submitted by RecipeTips.com
Quick, easy, tasty and colorful!
Pasta with Shrimp in Creamy Paprika Sauce Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Servings:
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Ingredients
  • 1 pound long pasta (spaghetti or linguine)
  • 1 pound shrimp, peeled and deveined, medium or small (bite size)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 tablespoons paprika
  • 8 ounces fresh mushrooms, sliced, or 4 oz. canned (optional)
  • 1 clove garlic, minced
  • 1 cup dry white wine (substitute fish stock or vegetable stock)
  • 1/2 cup cream
  • 1 tablespoon chopped parsley
  • salt and pepper as needed
Directions
  • In a large pot, put 2 or 3 quarts water (add 1 tablespoon salt if you wish) on to boil.
  • In a skillet, heat olive oil. Add onion, mushrooms (if using) and paprika. Cook, stirring, for several minutes, until onion softens. Add garlic.
  • When pasta water boils, cook pasta according to package directions.
  • While pasta cooks, add wine and shrimp to onion mixture, stirring to mix well. Cook until shrimp is done, approximately 5 minutes. Stir in cream, taste for seasoning and add salt and pepper as needed.
  • Drain pasta, pour shrimp mixture over, and toss. Sprinkle with parsley and serve at once.

Sugar Snap Pea Cole Slaw Recipe

Submitted by RecipeTips.com
The sugar snap peas add a fresh sweet flavor to this quick and easy cole slaw recipe that makes a perfect summer side dish.
Sugar Snap Pea Cole Slaw Recipe
PREP: 45 minutes
READY IN: 45 minutes
Servings:
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Ingredients
  • 2 cups diagonally sliced sugar snap peas (8 oz. of whole peas)
  • 7 cups thinly slice cabbage (or 1 lb. bag of preshredded)
  • 6 tablespoons buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh dill (or 2 tsp. dried)
  • 1 clove garlic, minced
  • 1/2 tablespoon sugar
  • 1/2 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  • Rinse the sugar snap peas and then snap the stem end off the pods. Cut the pods diagonally into small pieces.
  • If using head cabbage, cut into thin slices. Place cabbage and peas into a large bowl for mixing. Toss the sugar snap peas and cabbage together until evenly distributed.
  • In a smaller bowl, add the buttermilk (shake before adding), sour cream, dill, garlic, sugar, vinegar, salt, and pepper. Whisk until all ingredients are well blended.
  • Pour the dressing over the peas and cabbage and stir until well coated.
  • Pour the cole slaw into a smaller bowl and cover with plastic or place in an airtight container. Refrigerate until well chilled. Approximately 2 hours.
  • When thoroughly chilled, the cole slaw is ready to serve.

Tea Punch Recipe

Submitted by RecipeTips.com
Revitalizing citrus beverage with a hint of tea flavor. Serve it at your next large gathering and watch it disappear.
Tea Punch Recipe
PREP: 3 hours
COOK: 5 minutes
Serving Description: Yields 1 gallon
Ingredients
  • 8 tea bags
  • 7 cups water, more if needed
  • 1 12 ounce can frozen orange juice concentrate
  • 1 12 ounce can frozen lemonade concentrate
  • 2 cups sugar
  • 1 lemon, thinly sliced
Directions
  • Place 8 teabags in 7 cups boiling water. Remove tea bags.
  • Add remaining ingredients. Pour into 1 gallon pitcher.
  • Add cold water to fill pitcher, andd then add sliced lemons.  Refrigerate a minimum of 2 hours.

Grilled Turkey Burgers with Onion Relish Recipe

Submitted by RecipeTips.com
The savory homemade onion relish in this recipe gives these moist grilled turkey burgers a lively flavor that will win over even the most diehard fan of traditional ground beef burgers.
Grilled Turkey Burgers with Onion Relish Recipe
PREP: 20 minutes
COOK: 15 minutes
READY IN: 35 minutes
Container: two medium mixing bowls, grill
Serving Description: 1 burger
Servings:
Change Servings
Ingredients
  • ONION RELISH:
  • 2 red onions - peeled and thinly sliced
  • olive oil for drizzling
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste
  • 1 tablespoon fresh thyme
  • TURKEY BURGERS:
  • 1 1/2 pounds ground turkey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chipotle mustard
  • salt and pepper to taste
  • olive oil for brushing
  • 4 rolls or buns
  • 8 slices munster cheese
Directions
ONION RELISH:
  • Place sliced onions in bowl and sprinkle generously with olive oil.
  • Place the onions in a grill rack on the grill, close the lid, and grill over medium heat for 5 minutes.
  • Open the grill and turn the onion slices to brown the other side slightly.
  • Remove from grill.
  • In a medium bowl, whisk together the vinegar, mustard, salt, pepper, and thyme.
  • Whisk in the olive oil until emulsified.
  • Add the grilled onions and stir to combine.
  • Allow to sit at room temperature until ready to use.
TURKEY BURGERS
  • Combine the ground turkey, Worcestershire sauce, mustard, salt, and pepper.
  • Form into 4 patties.
  • Brush each side with olive oil.
  • Heat grill to medium-high.
  • Place the patties on the grill and cook for 3-4 minutes on each side (for medium-well done).
  • Remove the patties to a platter.
  • Brush the outside of each roll with olive oil and place on the grill over medium-low heat and grill for approximately 3 minutes.
  • Turn the buns over and place two slices of cheese on each bun top and approximately 1/3 cup of onion relish on the bun bottoms.
  • When cheese is melted, assemble the burgers and serve hot off of the grill.

Packet Potatoes Recipe

These potatoes are great grilled and served next to a steak! A must for camping trips!
Packet Potatoes Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: aluminum foil, grill
Servings:
Change Servings
Ingredients
  • 6 red skinned potatoes, cleaned and sliced thin with skin left on
  • 1 onion, chopped
  • 4 tablespoons butter
  • garlic salt
  • fresh ground black pepper
  • Johnny's Seasoning Salt, or Lawry's
Directions
Use 2 large pieces of aluminum foil and set them out on the counter. Slice potatoes thin and divide between the 2 pieces of aluminum. Chop or slice onion and set on top of potatoes. Top with several pats of butter. Top with any seasonings you like, I use garlic salt, fresh ground black pepper, and Johnny's Seasoning Salt.

Seal the edges by rolling and pinching the foil the long way, then roll the sides to seal.

Grill on medium heat or over a campfire for about 45 minutes. Check them after 30 minutes.

Enjoy!


Heath Toffee Bars Recipe

Submitted by RecipeTips.com
Chocolate chips, butterscotch chips, and toffee pieces provide a sweet mixture of flavor to these dessert bars, which are perfect for holiday entertaining.
Heath Toffee Bars Recipe
PREP: 45 minutes
COOK: 20 minutes
READY IN: 1 hour
Container: 10 x 15 bar pan
Serving Size: 1
Servings:
Change Servings
Ingredients
  • 1 yellow cake mix
  • 1 can sweetened condensed milk
  • 1 egg
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1 cup toffee pieces
Directions
  • Combine the cake mix, sweetened condensed milk, and egg in a mixing bowl and beat until well mixed.
  • Pour this mixture into a well greased 10 x 15 bar pan and spread out evenly.
  • Sprinkle the chocolate chips, butterscotch chips, and toffee pieces evenly over the batter.
  • Bake at 350° F. for 18 to 20 minutes.
  • Remove from the oven and allow the bars to cool before cutting.

Corned Beef Reuben Recipe

Submitted by RecipeTips.com
Use up that leftover St. Patrick's Day corned beef with this great Reuben sandwich recipe. Loaded with corned beef, Swiss cheese, and sauerkraut, this sandwich is packed with bold flavor. Grilling makes this sandwich even more irresistible.
Corned Beef Reuben Recipe
PREP: 5 minutes
COOK: 5 minutes
READY IN: 10 minutes
Container: skillet or panini grill
Serving Description: 1 sandwich
Servings:
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Ingredients
  • 2 slices marble rye bread
  • 2 teaspoons butter
  • 2 slices deli swiss cheese
  • 4 slices corned beef - sliced thin
  • 1/4 cup sauerkraut - drained
  • 1 tablespoon thousand island dressing
Directions
  • Heat skillet or panini grill.
  • Butter one side of a each piece of marble rye bread and lay one piece butter side down on the skillet or grill.
  • Layer swiss cheese, corned beef and sauerkraut on top of bread.
  • Spread dressing on top of sauerkraut and top with the second slice of bread with the butter side up.
  • Grill on each side until nicely golden brown.
  • Serve warm.

Summertime Anytime Slush Recipe

Submitted by RecipeTips.com
Yes, this ice cold fruit juice slush is ideal as a summertime thirst quencher, but it's so good that you'll want to serve it year round.
Summertime Anytime Slush Recipe
PREP: 10 minutes
READY IN: 10 minutes
Container: punch bowl or large pitcher, small bowl, non-metal freezer container
Serving Size: 8 ounces
Servings:
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Ingredients
  • 3 ounces any red fruit flavored gelatin
  • 1 cup boiling water
  • 3 cups cold water
  • 2 cups cranberry juice cocktail
  • 12 ounces frozen lemonade concentrate, thawed
  • 12 ounces frozen orange juice concentrate, thawed
  • lemon lime flavored carbonated beverage, chilled
Directions
  • In small bowl, dissolve gelatin in boiling water.
  • In freezer container, combine dissolved gelatin with remaining ingredients except carbonated beverage. Cover.
  • Freeze until slushy consistency, about 8 hours or overnight.
  • To serve, spoon 1/2 cup mixture into serving glass, then fill with carbonated beverage.
  • Note: If slush is frozen, let stand at room temperature for at least an hour. Diet or sugar free ingredients are fine in this recipe.
  • For adult flavor: add vodka or gin if desired.

Chopped Barbecue Chicken Salad Recipe

Submitted by RecipeTips.com
How could a chicken salad recipe be any better than this? South of the border flavors are featured in this delicious combination of chopped grilled chicken, salad greens, a variety of chopped veggies, red beans, and Mexican cheese all topped with a tangy barbecue lime sauce.
Chopped Barbecue Chicken Salad Recipe
PREP: 20 minutes
READY IN: 25 minutes
Container: grill, large serving bowl
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • SALAD DRESSING
  • 1/4 cup barbecue sauce
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • SALAD INGREDIENTS
  • 15 ounces red beans (dark or light kidney beans), rinsed, drained
  • 2 boneless, skinless, chicken breasts - grilled, cut up
  • 15 ounces corn - drained (may also use fresh corn, cooked and cooled)
  • 1 cup bell peppers - chopped (assortment of colors)
  • 1 cup radishes, thinly sliced
  • 1/2 cup red onion - chopped
  • 1 tomato - chopped
  • 10 ounces mixed greens bag
  • 1 cup Mexican cheese - shredded
Directions
  • Dressing: Combine barbecue sauce, olive oil, lime juice, and red wine vinegar. Whisk together.
  • In bowl, place mixed greens. Top with red beans, garbanzo beans, corn, sliced peppers, radishes, red onion, and tomato.
  • Add cooked, chopped chicken. Toss to combine.
  • Pour dressing over right before serving. Toss to combine.
  • Sprinkle crushed chips over top and cheese.
  • *Can make ahead but don't pour on dressing until ready to serve, along with chips.

Sweet Onion Corn Muffins Recipe

Submitted by RecipeTips.com
Sweet-savory blends of flavors make these moist corn muffins a mouth-watering treat. These corn muffins make a nice addition to any meal. Also search our site for sweet muffin recipes that can be enjoyed for brunch, lunch, and tea time.
Sweet Onion Corn Muffins Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Container: muffin tin, medium saute pan
Serving Description: 1 muffin
Servings:
Change Servings
Ingredients
  • 1/4 cup unsalted butter
  • 1/2 Vidalia onion or other large sweet onion, chopped
  • 4 ounces chile pepper - chopped
  • 8 ounces corn bread mix or corn muffin mix
  • 1 cup sour cream
  • 1 cup Cheddar cheese - sharp, grated
  • 1 egg - beaten
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill - dried
Directions
  • Preheat oven to 400 degrees F.
  • In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
  • Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
  • Stir to combine and pour into prepared muffin tins.
  • Sprinkle the remaining cheese on top of each.
  • Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool slightly before removing them from the tins.
*Note: These can also be made into a bread when baked in an 8x8 baking pan instead of muffin tins.

Peanut Butter M and M Bars Recipe

Submitted by RecipeTips.com
Kids will flip over this easy to prepare bar that includes all of their favorites.
Peanut Butter M and M Bars Recipe
Container: mixer, 9x13 baking pan
Serving Description: 1 bar
Servings:
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Ingredients
  • 1/2 cup butter or margarine at room temperature
  • 1/2 cup peanut butter
  • 1 1/4 cups flour
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 3 cups miniature marshmallows
  • 1 1/2 cups M&M candies
  • 1 cup semi-sweet chocolate chips
Directions
  • In a mixing bowl, mix together the butter and peanut butter until smooth.
  • Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder and vanilla.
  • Mix until all is combined.
  • Add the remaining flour and mix until incorporated.
  • Spray the baking pan with non stick cooking spray.
  • Press dough into the bottom of the pan and bake at 350° for 18 minutes.
  • Remove from oven and sprinkle on marshmallows.
  • Return to oven for two minutes.
  • Melt chocolate chips in the microwave or double boiler.
  • Sprinkle M&Ms on top of marshmallows so that they are evenly distributed.
  • Drizzle melted chocolate over the bars and refrigerate until set.

Tater Tot Casserole Recipe

Submitted by RecipeTips.com
This family classic has them asking for seconds.
Tater Tot Casserole Recipe
PREP: 15 minutes
COOK: 1 hour
READY IN: 1.25 hours
Container: heavy skillet, 2-3 quart baking dish
Serving Description: 1 serving spoon ful
Servings:
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Ingredients
  • 1 pound lean ground beef
  • 1 onion - chopped fine
  • 1 can (10 3/4 oz.) cream of celery soup
  • 1 can (10 3/4 oz.) cream of mushroom soup
  • 1 can (11 oz.) corn
  • 1 package (28 oz.) frozen tator tots
Directions
  • Preheat oven to 350°.
  • Coat the inside of the baking dish with cooking spray.
  • In a heavy skillet, brown the ground beef and drain off any excess fat.
  • Place the ground beef in the bottom of the baking dish.
  • In the same skillet, brown the onions until soft.
  • Place them on top of the ground beef.
  • Drain liquid from the canned corn and layer it on top of the onions.
  • In a small bowl, combine the two soups together and then spread this over the corn.
  • Place tator tots on top of the casserole and bake for 60-70 minutes.

Candied Baby Carrots Recipe

Submitted by RecipeTips.com
Sweet side dish that is full of color. Brighten up your plate with these carrots.
Candied Baby Carrots Recipe
PREP: 0 minutes
COOK: 25 minutes
READY IN: 25 minutes
Servings:
Change Servings
Ingredients
  • 1 pound baby carrots
  • 1 teaspoon salt
  • 1/4 cup butter or margarine
  • 1/3 cup brown sugar
  • 1/4 teaspoon black pepper
Directions
  • In a large saucepan, cover carrots with water. Add salt. Cook over medium high heat until tender, 15 to 20 minutes.
  • Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
  • Add butter, brown sugar and pepper into the water. Simmer and stir until the butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a 2-3 minutes.

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.)

Stuffed Sausage Sandwich Recipe

French bread stuffed with sausage, onions, mushrooms, garlic, red or green peppers in tomato sauce, herbs and cheese. A side salad goes well with this.
Stuffed Sausage Sandwich Recipe
PREP: 20 minutes
COOK: 40 minutes
READY IN: 50 minutes
Container: crusty french bread
Serving Size: 1 slice
Ingredients
  • 1 pound Italian sausage, pork or turkey
  • 1/2 cup onion
  • 1 cup mushrooms, white baby bellas
  • 1/2 cup peppers, red or green
  • 2 tablespoons chopped garlic
  • 1 cup tomato sauce
  • 2 tablespoons oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup italian cheese blend,or mozzarella
  • 1 loaf French bread
Directions
  • Saute onions and peppers for 5 minutes. Add sausage and cook until sausage is no longer pink.
  • Add mushrooms and cook for another 5 minutes.
  • Add oregano, salt, pepper and tomato sauce and cook for about 10 minutes.
  • Taste and adjust the seasoning if necessary. Sauce will be a little thick, but you can add some water if you want.
  • Preheat oven to 350 degrees F.
  • Slice french bread in half, scoop out some of the middle on both sides; sprinkle both top and bottom with the cheese. Add meat mixture to top and bottom and add more cheese.
  • Close the two pieces of bread, wrap in foil and bake in the oven for 30-40 minutes.
  • The bread will be toasted and the cheese will melt. Let cool for about 10 minutes.
  • Slice and serve.

Crunchy Tossed Salad 3 Recipe

Submitted by RecipeTips.com
This salad has all the right ingredients, from crisp lettuce, to salty bacon, to crunchy almonds, with an light dressing. Dress it right before you are ready to serve to keep the textures.
Crunchy Tossed Salad 3 Recipe
Ingredients
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 2 tablespoons vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 head lettuce, chopped
  • 6 slices bacon, cooked, crumbled
  • 1/3 cup almonds, sliced or slivered. toasted
  • 1/4 cup sesame seeds, toasted
  • 3/4 cup chow mein noodles (optional)
Directions
In a jar with a tight fitting lid, combine oil, sugar, vinegar, salt and pepper. Shake well. Chill for 1 hour.

Just before serving combine lettuce, bacon with toasted almonds and sesame seeds in a large bowl. Add dressing and toss. Top with chow mein noodles, if desired.


White Golden Punch Recipe

Submitted by RecipeTips.com
This golden colored punch is easy to make, making it perfect to serve at large gatherings or any of your special celebrations.
White Golden Punch Recipe
PREP: 5 minutes
READY IN: 5 minutes
Ingredients
  • 1 bottle white grape juice, chilled
  • 1 bottle ginger ale, chilled
Directions
Be sure bottles are about equal in size. Pour a bottle of each into punch bowl as needed. (Make a frozen ice ring from the juice so the flavor won't be diluted as it melts. Put a handful of grapes in the bowl for decoration, if desired.)
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