RecipeTips.com

Meal Plan: January 15 - 21, 2017


Pancetta Wrapped Pork Loin Recipe

Submitted by RecipeTips.com
A centerpiece for you holiday table and relatively budget friendly compared to the other holiday entrees. The bacon adds great flavor and keeps the pork moist. Serve with roasted potatoes.
Pancetta Wrapped Pork Loin Recipe
PREP: 20 minutes
COOK: 1 hour
READY IN: 1.25 hours
Ingredients
  • 1 boneless pork loin
  • 8 cloves garlic
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 4 ounces pancetta or bacon
  • 1 1/2 cups chicken broth
  • 1 1/2 cups dry white wine
Directions
Cut the pork loin in horizontally but not all the way through so you can open like a book.

Blend garlic, rosemary, thyme, mustard and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle cut side of the pork loin generously with salt & pepper. Spread with the mustard. Sprinkle with the herb mixture. Close the loin up.

Wrap the pancetta or bacon slices around the pork. Tie with kitchen twine so the pancetta or bacon will stay in place. Cover & refrigerate at least 1 hour & up to 1 day.

Preheat oven 400. Pour 1/2 cup of broth & 1/2 cup of wine into the roasting pan. Add more broth & wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center reaches 145 degrees for medium rare, about an hour.

NOTE: This could also be grilled over indirect heat, for about the same amount of time.


Rosemary Roasted New Potatoes Recipe

Submitted by RecipeTips.com
If you love rosemary and garlic, you'll have to try this recipe. Its the perfect side dish that you can finish and forget about while they are roasting in the oven. Great addition to any meat entree.
Rosemary Roasted New Potatoes Recipe
PREP: 15 minutes
COOK: 45 minutes
Container: jelly roll pan or large baking sheet
Servings:
Change Servings
Ingredients
  • 2 pounds new red potatoes, small, washed, and halved
  • 4 tablespoons canola oil or olive oil
  • 2 tablespoons fresh rosemary, minced (adjust to taste)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried herbs (i.e.: parsley, basil)
Directions
  • Preheat oven to 425° F.
  • Wash potatoes and cut in half, do not peel.
  • In a bowl, combine oil, garlic, and rosemary. Toss potatoes in oil mixture until coated. Pour all ingredients into jelly roll pan, making sure excess oil and herbs are transferred to baking pan. Sprinkle with salt, pepper, and herbs.
  • Bake in hot oven for 40-45 minutes, or until potatoes are golden brown. Stir once while baking.
  • Serve warm or at room temperature.

Moms Cheesy Cauliflower Recipe

Submitted by RecipeTips.com
Here's a great side dish that covers the vegetable and the starch. Perfect served beside something grilled. Be sure to serve it up with a spoon so you can get all the cheesy goodness from the bottom of the baking dish.
Moms Cheesy Cauliflower Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Servings:
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Ingredients
  • 1 head cauliflower
  • 1/2 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 3/4 cup cheese, shredded
Directions
Cook cauliflower in small amount of salted water, approximately 12-15 minutes until tender; drain.

Place cauliflower in a shallow ungreased baking dish.

Combine mayonnaise and mustard; spread over cauliflower. Bake at 375° for 5 minutes.

Top with cheese and bake 5 more minutes.


Crunchy Orange Tossed Salad Recipe

Submitted by RecipeTips.com
A light salad with a slightly sweet dressing that makes a great side dish to go with any meal. The oranges provide an interesting flavor and the candied almonds add crunch to this salad.
Crunchy Orange Tossed Salad Recipe
PREP: 1 hour
READY IN: 1 hour
Container: Large bowl
Servings:
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Ingredients
  • 2 tablespoons sugar
  • 1/2 cup sliced almonds
  • 4 cups romaine lettuce - torn pieces
  • 4 cups iceberg lettuce - torn pieces
  • 1 can mandarin oranges - 11 oz. can
  • 1/2 cup diced celery
  • 1/4 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 2 teaspoons minced parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  • Add the two tablespoons of sugar to a small saucepan and shake the pan to get the sugar to cover the bottom evenly.
  • Cook the sugar over low heat just until melted, approximately 4 to 5 minutes. Do not stir the sugar as it cooks. Watch carefully because the sugar will burn quickly. When just about all the sugar has melted, lift the pan off the heat and allow the sugar to finish melting.
  • As soon as the sugar has melted pour the sliced almonds into the saucepan. Stir them quickly to coat with the melted sugar. The sugar will harden quickly.
  • Once the almonds are coated turn them out onto a piece of waxed paper and break the clumps of almonds into pieces. Be careful because the melted sugar is hot.
  • Break the two types of lettuce into bite size pieces and place in a large bowl.
  • Add the oranges, celery, and almonds to the lettuce and toss together.
  • Combine the oil, vinegar, two tablespoons of sugar, parsley, salt, and pepper in a separate bowl. Whisk until well mixed.
  • Just before you are ready to serve, pour half the dressing over the salad ingredients and toss them to mix together. Add about half of the remaining dressing and toss the salad again.
  • If you feel there is enough dressing on the salad at that point, do not add the remaining dressing. If not, add more dressing until the salad is coated as desired.
  • Pour the salad into a large serving bowl and serve immediately.

No-Bake Cheesecake and Blueberry Topping Recipe

Submitted by RecipeTips.com
Fresh blueberry topping makes this easy to prepare cheesecake a tempting treat. This lighter cheesecake is also very good when eaten just as the No-Bake Cheesecake on its own. Or, top it with a raspberry or rhubarb topping for just a little variation in flavor.
No-Bake Cheesecake and Blueberry Topping Recipe
PREP: 1 hour
COOK: 30 minutes
READY IN: 1.5 hours
Container: 9 inch pie plate, tin or dish
Serving Size: 1 slice
Servings:
Change Servings
Ingredients
  • CHEESECAKE:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • 8 ounces Cool Whip
  • CRUST:
  • 18 graham cracker squares
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, melted
  • TOPPING:
  • 2 1/2 cups fresh blueberries
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons lemon juice
  • 1/8 cup water
  • 1/4 cup sugar (start by adding half of the sugar, add remaining to taste)
Directions
CRUST:
  • Crush graham crackers into crumbs.  Add sugar and butter/margarine until evenly mixed.
  • Bake in preheated 350° F oven for 6 to 7 minutes.  Remove from oven and allow to cool completely before filling.
CHEESECAKE:
  • Beat cream cheese and sugar together until smooth.  Add sour cream and vanilla and beat until mixed well.  Add Cool Whip and beat on low until well blended.  Do not over beat.
  • Pour into cooled crust and refrigerate until well chilled.
  • Serve with the fresh blueberry topping.
TOPPING:
  • Check blueberries for moldy, soft or blemished berries and discard any that are bad. Gently rinse with cold water and allow them to drain well. Place blueberries in a saucepan.
  • In a small bowl, mix the cornstarch, lemon juice and water together and stir until all the cornstarch is dissolved. Add this mixture to the blueberries in the saucepan.
  • Place over medium heat and cook until sauce thickens and is translucent. At the end of the cooking time, add half of the sugar. Taste the sauce, and if desired, add the rest of the sugar. Cook until sugar is dissolved.
  • Allow topping to cool and then serve over the cheesecake.

Easy Chicken Pot Pie Recipe

Submitted by RecipeTips.com
A creamy sauce with the crisp crust will have everyone coming back for seconds. The frozen pot pies are a thing of the past. Great when you have any leftover chicken.
Easy Chicken Pot Pie Recipe
PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Servings:
Change Servings
Ingredients
  • 2 pre-made pie crusts
  • 1 tablespoon butter
  • 1 cup carrots
  • 1 cup peas
  • 1 cup cubed, cooked chicken
  • 1 can cream of chicken soup
  • 1/2 can chicken broth
Directions
Place 1 crust into bottom of pie plate, poke holes in crust.

In a small saucepan, saute butter and carrots until slightly softened. Add peas, chicken, soup and broth.

Place in bottom crust. Top with 2nd crust, seal and vent crust. Bake at 400° until lightly browned, approximately 30-35 minutes.


Macaroni Pineapple Fruit Salad Recipe

Submitted by RecipeTips.com
A sweet macaroni salad the everyone will enjoy. It makes a great side dish for any meal. It keeps very well also so it can be made up ahead of time. A perfect salad to take to a picnic or backyard barbecue.
Macaroni Pineapple Fruit Salad Recipe
PREP: 45 minutes
READY IN: 45 minutes
Ingredients
  • 1 package Creamette Rings (7 ounce pkg)
  • 1 egg, beaten
  • 1/2 cup sugar
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 1 can crushed pineapple drained (reserving liquid) (large can)
  • 8 ounces Cool Whip
  • 1 can mandarin oranges, drained (16 ounce can)
  • 1 cup miniature marshmallows
Directions
  • Prepare Creamette Rings according to package directions. Drain.
  • Cook together egg, sugar, flour, salt and reserved pineapple juice until smooth and thickened.
  • Blend into cooked rings. Chill 1 hour.
  • Remove from refrigerator. Combine rings, pineapple, Cool Whip, mandarin oranges and marshmallows.
  • Chill before serving. 6-8 servings.

Hot Chocolate Recipe

Submitted by RecipeTips.com
A creamy chocolate treat for a winter's day.
Hot Chocolate Recipe
PREP: 10 minutes
COOK: 1 minute
READY IN: 1 hour
Container: microwave safe large measuring cup
Serving Description: 1 cup
Servings:
Change Servings
Ingredients
  • 6 ounces semi sweet chocolate chips
  • 1/2 cup sugar
  • 1/3 cup water
  • 1/4 teaspoon cinnamon
  • 1 cup whipping cream
  • 1 cup milk - per serving
Directions
  • Place chocolate chips, sugar, water and cinnamon in a large measuring cup.
  • Microwave for 2-3 minutes or until the chocolate is melted.
  • Stir to combine completely.
  • Allow to cool.
  • Whip the cream in a small mixing bowl until stiff peaks form.
  • Slowly add the chocolate mixture to the cream, whipping as you go.
  • Chill in the refrigerator for 1/2 hour.
  • Pour a mug full of milk and add 2 heaping tablespoons of the chocolate mixture to it.
  • Stir until combined.
  • Microwave until hot, not boiling, and stir.
  • Top with mini marshmallows if desired.
  • The chocolate mixture can be refrigerated for up to one week in a covered container.

Peppered Beef Tenderloin with Portobello Marsala Sauce Recipe

Submitted by RecipeTips.com
You won't be disappointed in the results of this pricy beef tenderloin. The deep wine sauce with mushrooms, garlic and shallots puts it over the top. Serve this over some mashed potatoes to mop up every last drop of that sauce.
Peppered Beef Tenderloin with Portobello Marsala Sauce Recipe
Servings:
Change Servings
Ingredients
  • 1 beef tenderloin, trimmed (4 lbs)
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon pepper
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon dried thyme
  • SAUCE:
  • 3 tablespoons butter, divided
  • 1 package baby portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 shallots, diced
  • 2 cups Marsala wine
  • 1 cup chicken broth
Directions
  • Ask the butcher to trim the tenderloin or do it yourself using a sharp, thin knife to cut away the top layer of fat and the thin membrane called silver skin.
  • Combine the black pepper, salt, lemon pepper, garlic, and thyme; pat mixture evenly over the beef. Cover and let stand at room temperature for 30 minutes.
  • Place a lightly greased rack in a roasting pan. Place beef on the rack. Broil 6 inches from heat for 15 minutes.
  • Reduce oven temperature to 375° and bake 30-35 minutes or until a meat thermometer inserted into thickest portion registers 140° or to desired degree of doneness. Remove from oven; let stand 10 minutes before slicing.
  • For Portobello Marsala Sauce, melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and saute 10 minutes or until mushrooms are browned and liquid is evaporated. Add 1 tablespoon butter, garlic, and shallots to skillet; saute 5 minutes. Stir in Marsala and chicken broth, loosening browned bits from bottom of skillet. Bring to a boil, and cook 20 minutes or until reduced by two-thirds. Remove from heat, and stir in remaining butter. Serve over beef.

Steamed and Roasted Baby Red Potatoes Recipe

Submitted by RecipeTips.com
The steaming potatoes prior to roasting helps cook them faster and more evenly. They still get that great crispy skin during the roasting though. Serve them with a little sour cream and ketchup.
Steamed and Roasted Baby Red Potatoes Recipe
Ingredients
  • 18 baby red potatoes
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 tablespoon fresh rosemary or 1 teaspoon dried
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
Directions
Wash, scrub and halve red potatoes.

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.


Oven Roasted Carrots Recipe

Submitted by RecipeTips.com
Nutritious and more flavorful when roasted, this method for preparing carrots provides a delicious side dish that goes with a variety of foods.
Oven Roasted Carrots Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 1 hour
Servings:
Change Servings
Ingredients
  • 1 pound fresh carrots
  • 1/4 cup vegetable oil
  • salt (to taste)
  • pepper (to taste)
Directions
  • Preheat oven to 400 degrees F.
  • Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
  • Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
  • Serve while hot.

Layered Lettuce Salad with Ranch Dressing Recipe

Submitted by RecipeTips.com
Layers of flavorful vegetables make up this fresh crisp salad. A perfect side to any meal any time. You can substitute in season vegetables throughout the year to add a little variety.
Layered Lettuce Salad with Ranch Dressing Recipe
PREP: 45 minutes
READY IN: 45 minutes
Container: 9 x 13 pan
Ingredients
  • 1 head lettuce, chopped
  • 1 cup frozen peas
  • 1 bunch radishes, thinly sliced
  • 2 cucumbers (2 small or 1 large), sliced
  • 1 green pepper, chopped
  • 1 bottle ranch dressing
  • 2 cups Cheddar cheese
  • 1/2 pound bacon fried crisp, chopped
  • Croutons
Directions
  • Place chopped lettuce in a 9 x 13-inch pan.
  • Layer the vegetables on top of the lettuce.
  • Pour ranch dressing on top of vegetables and spread out as evenly as possible.
  • Cover with cheese and then bacon; top with croutons.
  • Do not toss, leave in layers to serve. Refrigerate to chill before serving.
Note: You may not need the whole bunch of radishes for the salad. Cut thin slices of radishes and then place on the salad to create a single layer.

Coconut Cream Pie Recipe

Submitted by RecipeTips.com
The coconut provides a wonderful sweetness to this pie that will be enjoyed by anyone that loves coconut.
Coconut Cream Pie Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 1 hour
Container: 9 inch pie plate
Servings:
Change Servings
Ingredients
  • 3 eggs
  • 2 cups milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • pinch salt
  • 1 teaspoon vanilla
  • 1 1/2 cups coconut
  • 6 tablespoons powdered sugar
  • pinch salt
  • 1/4 teaspoon cream of tartar
  • pre-baked single pie crust
Directions
  • Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
  • Add all the yolks, milk, sugar, corn starch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
  • Remove from the heat and stir in the vanilla until well blended.
  • Add the coconut and stir until evenly distributed.
  • Pour into a pre-baked pie crust.
  • Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
  • Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
  • When all the sugar has been added, continue to beat the meringue until it forms stiff peaks. Add the cream of tartar and beat just enough to mix it in. Do not overbeat at this point.
  • Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
  • Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 350°F. Bake for 9 or 10 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
  • Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.

Steakhouse Onion Beef Pepper Stir Fry Recipe

Submitted by RecipeTips.com
This stir fry gives those restaurants a run for their money. The sauce thickens up perfectly and the beef and vegetables are coated with it.
Steakhouse Onion Beef amp Pepper Stir Fry Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 1 pound beef sirloin steak, boneless, 3/4 inch thick
  • 3 tablespoons cornstarch
  • 1 can beef broth (14 1/2 ounce can)
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1 onion, sliced
  • 2 green and red bell, julienned
  • 2 cups broccoli florets
  • 4 cups rice, cooked
Directions
Slice beef into very thin strips.

In a small bowl, mix cornstarch, broth, soy sauce and garlic.

Stir-fry beef in nonstick skillet until browned and juices evaporate.

Add onions, peppers and broccoli, if desired. Then add cornstarch mixture. Cook, stirring constantly until mixture boils and thickens.

Serve over cooked rice.


Rice Pilaf Recipe

Submitted by RecipeTips.com
Easy to prepare, this recipe is a great way to enhance the flavor of white rice for a delicious side dish or main meal.
Rice Pilaf Recipe
PREP: 35 minutes
COOK: 20 minutes
READY IN: 1 hour
Container: a large saucepan or covered skillet
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • 3 tablespoons olive oil
  • 1/4 cup white or yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked long-grain white rice
  • 2 1/2 cups vegetable stock (canned)
  • salt and pepper to taste
Directions
  • Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
  • In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
  • To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
  • Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
  • Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
  • Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
  • Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

Napa Cabbage Salad Recipe

Submitted by RecipeTips.com
You won't have to worry that this salad doesn't keep very well when refrigerated since it will be all gone. The cabbage and green onions dressed with an Asian vinaigrette is perfect for a light supper. Add some chicken to make it a meal.
Napa Cabbage Salad Recipe
Servings:
Change Servings
Ingredients
  • 1 head Napa cabbage, chopped
  • 6 green onions, chopped
  • 2 packages ramen noodles, broken up
  • 7 ounces slivered toasted almonds
  • 1 cup oil
  • 1 cup Sugar
  • 1/2 cup cider vinegar
  • 2 tablespoons soy sauce
  • salt and pepper, to taste
Directions
Combine chopped cabbage, green onions, noodles, and almonds.

Combine oil, sugar, cider vinegar, soy sauce, and salt and pepper to taste. Pour dressing over cabbage.

Toss and serve.


Baked Crab Rangoon Recipe

Submitted by RecipeTips.com
Here's to a healthier version of the Chinese takeout version! Serve it with sweet and sour sauce and you'll delight in every bite.
Baked Crab Rangoon Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Ingredients
  • 1 can white crab meat, drained (6 oz can)
  • 4 ounces cream cheese, softened
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup mayonnaise
  • 1 teaspoon soy sauce
  • 12 wonton wrappers
Directions
Preheat oven to 350 degrees. Spray 12 muffin cups with cooking spray.

In a medium bowl, mix crab meat, cream cheese, onions, mayonnaise and soy sauce.

Gently place 1 wonton wrapper in each prepared muffin cup, allowing edges of wrappers to extend above the sides of the cups. Fill evenly with crab meat mixture.

Bake for 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm.

Garnish with chopped green onions, if desired.


Grandmas Peanut Butter Fingers Recipe

Submitted by RecipeTips.com
Thin and sweet, these bars are just what you need to make your day. The oatmeal, peanut butter and chocolate are perfect.
Grandmas Peanut Butter Fingers Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 40 minutes
Servings:
Change Servings
Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 cup peanut butter
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup oatmeal, quick
  • 1 package chocolate chips (6 ounce pkg)
  • FROSTING:
  • 1/2 cup powdered sugar
  • 1/4 cup peanut butter
  • 2 tablespoons cream
Directions
Cream butter, sugar and brown sugar.

Add egg and vanilla.

Beat in peanut butter.

Add flour, salt, baking soda and oatmeal.

Spread in a greased 9x13-inch pan. Bake at 350 for 20 minutes.

Sprinkle with chocolate chips. Let stand 5 minutes and spread evenly.

Mix frosting ingredients together until smooth. Drizzle over bars and cool.


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.

Easy Maid Rites Recipe

Submitted by RecipeTips.com
You can enjoy a loose meat hamburger without heading out to your favorite diner. Seasoned lightly, you might even prefer these to a hand packed hamburger. These are great to serve for a crowd.
Easy Maid Rites Recipe
PREP: 30 minutes
COOK: 45 minutes
READY IN: 1.25 hours
Servings:
Change Servings
Ingredients
  • 2 1/2 pounds ground beef
  • 3/4 onion, finely chopped (medium)
  • 1 cup finely diced celery
  • 1 cup ketchup
  • 1/4 cup chicken broth, stock or water
  • 2 tablespoons vinegar
  • 1 tablespoon lemon juice
  • 1/8 cup brown sugar
  • 1/2 teaspoon dry mustard
  • Salt & pepper to taste
Directions
Brown ground beef with onion and celery until no longer pink; drain.

Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.

To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.


Hash Brown Casserole with Crispy Topping Recipe

Submitted by RecipeTips.com
Cheesy potato casserole topped with a crispy crumb topping. A yummy potato side dish that is sure to be a family favorite.
Hash Brown Casserole with Crispy Topping Recipe
PREP: 30 minutes
COOK: 1 minute
READY IN: 1.5 hours
Container: 9 x 13 baking dish
Servings:
Change Servings
Ingredients
  • 1 can cream of chicken soup
  • 1 teaspoon salt
  • 12 ounces sour cream
  • 1/2 cup butter or margarine - melted
  • 2 cups shredded cheddar cheese
  • 1 package frozen hash browns - 2 lb. bag
  • TOPPING:
  • 2 cups corn flake crumbs - finely crushed
  • 1/4 cup butter or margarine - melted
Directions
  • Combine the cream of chicken soup, salt, sour cream, butter, and cheese together; stir until well mixed.
  • Pour frozen hash browns into the baking dish and spoon the soup and cheese mixture over the hash browns.
  • Spread the mixture evenly over the hash browns and then press it down into the hash browns the best you can without stirring. Smooth out the top when done.
  • Mix the corn flake crumbs with the melted butter and then spread out evenly over the hash brown mixture.
  • Bake for 1 hour at 350 degrees F.
Note: This hash brown casserole can be all made up a day ahead of time and refrigerated or it can be frozen for longer storage.

Easy Baked Beans Bacon Recipe

Submitted by RecipeTips.com
Sweet baked beans with bacon for added flavor. Baked in the oven or cooked in the slow cooker, these baked beans are perfect for a pot luck or a backyard barbecue.
Easy Baked Beans amp Bacon Recipe
PREP: 20 minutes
COOK: 2.5 hours
Container: casserole dish or slow cooker
Ingredients
  • 2 - 28 ounce cans Bush beans or pork and beans
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 1 teaspoon Dry Mustard
  • 6 slices bacon, fried and broken inch pieces
Directions
  • Mix all the ingredients together and pour into a casserole or slow cooker.
  • Bake at 325 degrees F., covered, for 2-1/2 hours. Stir every hour. Or, pour into a slow cooker and cook on low for 5 to 6 hours.

Grandmas Meat Loaf with Brown Sugar Topping Recipe

A basic meat loaf recipe made with a simple brown sugar and ketchup sauce that makes the perfect topping.
Grandmas Meat Loaf with Brown Sugar Topping Recipe
PREP: 20 minutes
COOK: 1 hour
READY IN: 1.5 hours
Ingredients
  • 2 pounds ground beef
  • 2 eggs
  • 14 saltine cracker squares, crushed
  • 1 tablespoon dried minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup ketchup
  • 1/2 cup brown sugar
Directions
  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the ground beef, eggs, crushed crackers, onions, salt, and pepper.
  • Mix these ingredients together using your hands. Knead until all ingredients are evenly mixed.
  • Place the hamburger mixture into a loaf pan and pat down firmly and evenly.
  • Using your finger, poke 1 inch deep holes into the top of the meat loaf, placing them about 1 inch apart.
  • Pour the ketchup on top of the meat loaf and spread out evenly.
  • Sprinkle the brown sugar out evenly over the ketchup.
  • Place in the preheated oven and bake for approximately 75 minutes.
  • Remove the meat loaf from the pan and place it on a platter. Be careful when removing the meat loaf from the baking pan. Use a fork to loosen it from the bottom of the pan if the meat loaf sticks. Use two forks to lift it from the pan.
  • Slice the meat loaf to the desired thickness and serve.

Just Baked Potatoes Recipe

Submitted by RecipeTips.com
Simple baked potatoes served with butter or your favorite toppings. These potatoes are coated with oil before baking to create extra crispy potato skins.
Just Baked Potatoes Recipe
PREP: 10 minutes
COOK: 1.5 hours
READY IN: 1.75 hours
Ingredients
  • Russet potatoes - one per person
  • Vegetable or canola oil
  • Butter and any other desired toppings
Directions
  • Preheat the oven to 350 degrees F.
  • Wash potatoes and scrub skins to clean the best you can. Remove any blemishes.
  • Using your hands, rub the outside of the potatoes with vegetable or canola oil until skins are all coated.
  • Poke each potato with a fork several times.
  • Place on the middle rack of the preheated oven. Do not wrap in foil.
  • Bake for 1 1/2 hours or until tender when poked with a fork.
  • To enjoy the crisp potato skins, slice the potato in half lengthwise, remove the potato with a spoon and put on your plate. Then place a dab of butter in each half of the potato skins. Let the butter melt and then enjoy the nice crispy skins.
  • The remainder of the potato can be enjoyed with the rest of your meal.

Old Fashioned Scalloped Corn Recipe

Submitted by RecipeTips.com
Good old scalloped corn. A dish that seems to go well with most any meal. The paprika in the topping of this recipe gives a nice color to the finished dish.
Old Fashioned Scalloped Corn Recipe
PREP: 20 minutes
COOK: 40 minutes
READY IN: 1 hour
Container: Casserole dish
Ingredients
  • 3 cans cream style corn (15 ounce cans)
  • 2 Eggs
  • 1 cup crushed saltine crackers
  • 1/2 cup butter
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
Directions
  • Preheat oven to 350 degrees F.
  • Butter one 8x11-inch casserole dish.
  • In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs; pour mixture into the prepared dish.
  • In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper.
  • Sprinkle crumb topping over casserole.
  • Bake for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Easy Banana Bars Recipe

Submitted by RecipeTips.com
Moist banana bars that are delicious on their own but even better with cream cheese frosting! Perfect for those over ripe bananas so they don't go to waste.
Easy Banana Bars Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 1 1/2 cups sugar
  • 1/2 cup margerine, softened
  • 2 eggs
  • 3/4 cup buttermilk or milk
  • 2 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Directions
Mix all together.

Bake at 350 for 20-25 minutes.


Grocery List

Ingredient Recipe
1 boneless pork loin Pancetta Wrapped Pork Loin
8 cloves garlic Pancetta Wrapped Pork Loin
1 tablespoon fresh rosemary leaves, finely chopped Pancetta Wrapped Pork Loin
1 tablespoon fresh thyme leaves, finely chopped Pancetta Wrapped Pork Loin
2 tablespoons Dijon mustard Pancetta Wrapped Pork Loin
1 tablespoon olive oil Pancetta Wrapped Pork Loin
4 ounces pancetta or bacon Pancetta Wrapped Pork Loin
1 1/2 cups chicken broth Pancetta Wrapped Pork Loin
1 1/2 cups dry white wine Pancetta Wrapped Pork Loin
2 pounds new red potatoes, small, washed, and halved Rosemary Roasted New Potatoes
4 tablespoons canola oil or olive oil Rosemary Roasted New Potatoes
2 tablespoons fresh rosemary, minced (adjust to taste) Rosemary Roasted New Potatoes
2 cloves garlic, minced Rosemary Roasted New Potatoes
1/2 teaspoon salt (adjust to taste) Rosemary Roasted New Potatoes
1/2 teaspoon freshly ground black pepper Rosemary Roasted New Potatoes
1 teaspoon dried herbs (i.e.: parsley, basil) Rosemary Roasted New Potatoes
1 head cauliflower Mom's Cheesy Cauliflower
1/2 cup mayonnaise Mom's Cheesy Cauliflower
2 teaspoons prepared mustard Mom's Cheesy Cauliflower
3/4 cup cheese, shredded Mom's Cheesy Cauliflower
2 tablespoons sugar Crunchy Orange Tossed Salad
1/2 cup sliced almonds Crunchy Orange Tossed Salad
4 cups romaine lettuce - torn pieces Crunchy Orange Tossed Salad
4 cups iceberg lettuce - torn pieces Crunchy Orange Tossed Salad
1 can mandarin oranges - 11 oz. can Crunchy Orange Tossed Salad
1/2 cup diced celery Crunchy Orange Tossed Salad
1/4 cup vegetable oil Crunchy Orange Tossed Salad
2 tablespoons cider vinegar Crunchy Orange Tossed Salad
2 tablespoons sugar Crunchy Orange Tossed Salad
2 teaspoons minced parsley Crunchy Orange Tossed Salad
1/4 teaspoon salt Crunchy Orange Tossed Salad
1/4 teaspoon pepper Crunchy Orange Tossed Salad
8 ounces cream cheese, room temperature No-Bake Cheesecake and Blueberry Topping
1/2 cup sugar No-Bake Cheesecake and Blueberry Topping
1 cup sour cream No-Bake Cheesecake and Blueberry Topping
2 teaspoons vanilla No-Bake Cheesecake and Blueberry Topping
8 ounces Cool Whip No-Bake Cheesecake and Blueberry Topping
18 graham cracker squares No-Bake Cheesecake and Blueberry Topping
1/4 cup sugar No-Bake Cheesecake and Blueberry Topping
1/3 cup butter or margarine, melted No-Bake Cheesecake and Blueberry Topping
2 1/2 cups fresh blueberries No-Bake Cheesecake and Blueberry Topping
1 tablespoon cornstarch No-Bake Cheesecake and Blueberry Topping
1 1/2 teaspoons lemon juice No-Bake Cheesecake and Blueberry Topping
1/8 cup water No-Bake Cheesecake and Blueberry Topping
1/4 cup sugar (start by adding half of the sugar, add remaining to taste) No-Bake Cheesecake and Blueberry Topping
2 pre-made pie crusts Easy Chicken Pot Pie
1 tablespoon butter Easy Chicken Pot Pie
1 cup carrots Easy Chicken Pot Pie
1 cup peas Easy Chicken Pot Pie
1 cup cubed, cooked chicken Easy Chicken Pot Pie
1 can cream of chicken soup Easy Chicken Pot Pie
1/2 can chicken broth Easy Chicken Pot Pie
1 package Creamette Rings (7 ounce pkg) Macaroni Pineapple Fruit Salad
1 egg, beaten Macaroni Pineapple Fruit Salad
1/2 cup sugar Macaroni Pineapple Fruit Salad
1 tablespoon flour Macaroni Pineapple Fruit Salad
1/4 teaspoon salt Macaroni Pineapple Fruit Salad
1 can crushed pineapple drained (reserving liquid) (large can) Macaroni Pineapple Fruit Salad
8 ounces Cool Whip Macaroni Pineapple Fruit Salad
1 can mandarin oranges, drained (16 ounce can) Macaroni Pineapple Fruit Salad
1 cup miniature marshmallows Macaroni Pineapple Fruit Salad
6 ounces semi sweet chocolate chips Hot Chocolate
1/2 cup sugar Hot Chocolate
1/3 cup water Hot Chocolate
1/4 teaspoon cinnamon Hot Chocolate
1 cup whipping cream Hot Chocolate
1 cup milk - per serving Hot Chocolate
1 beef tenderloin, trimmed (4 lbs) Peppered Beef Tenderloin with Portobello Marsala Sauce
2 teaspoons freshly ground black pepper Peppered Beef Tenderloin with Portobello Marsala Sauce
1 teaspoon kosher salt Peppered Beef Tenderloin with Portobello Marsala Sauce
1 teaspoon lemon pepper Peppered Beef Tenderloin with Portobello Marsala Sauce
1/4 teaspoon granulated garlic Peppered Beef Tenderloin with Portobello Marsala Sauce
1/4 teaspoon dried thyme Peppered Beef Tenderloin with Portobello Marsala Sauce
3 tablespoons butter, divided Peppered Beef Tenderloin with Portobello Marsala Sauce
1 package baby portobello mushrooms, sliced Peppered Beef Tenderloin with Portobello Marsala Sauce
3 cloves garlic, minced Peppered Beef Tenderloin with Portobello Marsala Sauce
2 shallots, diced Peppered Beef Tenderloin with Portobello Marsala Sauce
2 cups Marsala wine Peppered Beef Tenderloin with Portobello Marsala Sauce
1 cup chicken broth Peppered Beef Tenderloin with Portobello Marsala Sauce
18 baby red potatoes Steamed and Roasted Baby Red Potatoes
2 tablespoons olive oil Steamed and Roasted Baby Red Potatoes
5 cloves garlic, minced Steamed and Roasted Baby Red Potatoes
1 tablespoon fresh rosemary or 1 teaspoon dried Steamed and Roasted Baby Red Potatoes
1 teaspoon salt Steamed and Roasted Baby Red Potatoes
1/4 teaspoon black pepper Steamed and Roasted Baby Red Potatoes
1/4 teaspoon paprika Steamed and Roasted Baby Red Potatoes
1 pound fresh carrots Oven Roasted Carrots
1/4 cup vegetable oil Oven Roasted Carrots
1 head lettuce, chopped Layered Lettuce Salad with Ranch Dressing
1 cup frozen peas Layered Lettuce Salad with Ranch Dressing
1 bunch radishes, thinly sliced Layered Lettuce Salad with Ranch Dressing
2 cucumbers (2 small or 1 large), sliced Layered Lettuce Salad with Ranch Dressing
1 green pepper, chopped Layered Lettuce Salad with Ranch Dressing
1 bottle ranch dressing Layered Lettuce Salad with Ranch Dressing
2 cups Cheddar cheese Layered Lettuce Salad with Ranch Dressing
1/2 pound bacon fried crisp, chopped Layered Lettuce Salad with Ranch Dressing
3 eggs Coconut Cream Pie
2 cups milk Coconut Cream Pie
2/3 cup sugar Coconut Cream Pie
1/4 cup cornstarch Coconut Cream Pie
pinch salt Coconut Cream Pie
1 teaspoon vanilla Coconut Cream Pie
1 1/2 cups coconut Coconut Cream Pie
6 tablespoons powdered sugar Coconut Cream Pie
pinch salt Coconut Cream Pie
1/4 teaspoon cream of tartar Coconut Cream Pie
1 pound beef sirloin steak, boneless, 3/4 inch thick Steakhouse Onion Beef & Pepper Stir Fry
3 tablespoons cornstarch Steakhouse Onion Beef & Pepper Stir Fry
1 can beef broth (14 1/2 ounce can) Steakhouse Onion Beef & Pepper Stir Fry
1 tablespoon soy sauce Steakhouse Onion Beef & Pepper Stir Fry
1 clove garlic, minced Steakhouse Onion Beef & Pepper Stir Fry
1 onion, sliced Steakhouse Onion Beef & Pepper Stir Fry
2 green and red bell, julienned Steakhouse Onion Beef & Pepper Stir Fry
2 cups broccoli florets Steakhouse Onion Beef & Pepper Stir Fry
4 cups rice, cooked Steakhouse Onion Beef & Pepper Stir Fry
3 tablespoons olive oil Rice Pilaf
1/4 cup white or yellow onion, finely chopped Rice Pilaf
2 cloves garlic, minced Rice Pilaf
1 1/2 cups uncooked long-grain white rice Rice Pilaf
2 1/2 cups vegetable stock (canned) Rice Pilaf
1 head Napa cabbage, chopped Napa Cabbage Salad
6 green onions, chopped Napa Cabbage Salad
2 packages ramen noodles, broken up Napa Cabbage Salad
7 ounces slivered toasted almonds Napa Cabbage Salad
1 cup oil Napa Cabbage Salad
1 cup Sugar Napa Cabbage Salad
1/2 cup cider vinegar Napa Cabbage Salad
2 tablespoons soy sauce Napa Cabbage Salad
1 can white crab meat, drained (6 oz can) Baked Crab Rangoon
4 ounces cream cheese, softened Baked Crab Rangoon
1/4 cup green onions, thinly sliced Baked Crab Rangoon
1/4 cup mayonnaise Baked Crab Rangoon
1 teaspoon soy sauce Baked Crab Rangoon
12 wonton wrappers Baked Crab Rangoon
1/2 cup butter, softened Grandma's Peanut Butter Fingers
1/2 cup sugar Grandma's Peanut Butter Fingers
1/2 cup brown sugar Grandma's Peanut Butter Fingers
1 egg Grandma's Peanut Butter Fingers
1/2 teaspoon vanilla Grandma's Peanut Butter Fingers
1/2 cup peanut butter Grandma's Peanut Butter Fingers
1 cup flour Grandma's Peanut Butter Fingers
1/4 teaspoon salt Grandma's Peanut Butter Fingers
1/2 teaspoon baking soda Grandma's Peanut Butter Fingers
1 cup oatmeal, quick Grandma's Peanut Butter Fingers
1 package chocolate chips (6 ounce pkg) Grandma's Peanut Butter Fingers
1/2 cup powdered sugar Grandma's Peanut Butter Fingers
1/4 cup peanut butter Grandma's Peanut Butter Fingers
2 tablespoons cream Grandma's Peanut Butter Fingers
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
2 1/2 pounds ground beef Easy Maid Rites
3/4 onion, finely chopped (medium) Easy Maid Rites
1 cup finely diced celery Easy Maid Rites
1 cup ketchup Easy Maid Rites
1/4 cup chicken broth, stock or water Easy Maid Rites
2 tablespoons vinegar Easy Maid Rites
1 tablespoon lemon juice Easy Maid Rites
1/8 cup brown sugar Easy Maid Rites
1/2 teaspoon dry mustard Easy Maid Rites
1 can cream of chicken soup Hash Brown Casserole with Crispy Topping
1 teaspoon salt Hash Brown Casserole with Crispy Topping
12 ounces sour cream Hash Brown Casserole with Crispy Topping
1/2 cup butter or margarine - melted Hash Brown Casserole with Crispy Topping
2 cups shredded cheddar cheese Hash Brown Casserole with Crispy Topping
1 package frozen hash browns - 2 lb. bag Hash Brown Casserole with Crispy Topping
2 cups corn flake crumbs - finely crushed Hash Brown Casserole with Crispy Topping
1/4 cup butter or margarine - melted Hash Brown Casserole with Crispy Topping
2 - 28 ounce cans Bush beans or pork and beans Easy Baked Beans & Bacon
1/2 cup brown sugar Easy Baked Beans & Bacon
1/2 cup ketchup Easy Baked Beans & Bacon
1 teaspoon Dry Mustard Easy Baked Beans & Bacon
6 slices bacon, fried and broken inch pieces Easy Baked Beans & Bacon
2 pounds ground beef Grandma's Meat Loaf with Brown Sugar Topping
2 eggs Grandma's Meat Loaf with Brown Sugar Topping
14 saltine cracker squares, crushed Grandma's Meat Loaf with Brown Sugar Topping
1 tablespoon dried minced onion Grandma's Meat Loaf with Brown Sugar Topping
1 teaspoon salt Grandma's Meat Loaf with Brown Sugar Topping
1/2 teaspoon pepper Grandma's Meat Loaf with Brown Sugar Topping
3/4 cup ketchup Grandma's Meat Loaf with Brown Sugar Topping
1/2 cup brown sugar Grandma's Meat Loaf with Brown Sugar Topping
3 cans cream style corn (15 ounce cans) Old Fashioned Scalloped Corn
2 Eggs Old Fashioned Scalloped Corn
1 cup crushed saltine crackers Old Fashioned Scalloped Corn
1/2 cup butter Old Fashioned Scalloped Corn
1/2 teaspoon paprika Old Fashioned Scalloped Corn
1/4 teaspoon ground black pepper Old Fashioned Scalloped Corn
1 1/2 cups sugar Easy Banana Bars
1/2 cup margerine, softened Easy Banana Bars
2 eggs Easy Banana Bars
3/4 cup buttermilk or milk Easy Banana Bars
2 ripe bananas, mashed Easy Banana Bars
2 cups flour Easy Banana Bars
1 teaspoon baking soda Easy Banana Bars
1/2 teaspoon salt Easy Banana Bars
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