RecipeTips.com

Meal Plan: December 30 - January 5, 2013


Day 1
Dinner: 
Herb Roasted Chicken
Creamy Garlic Mashed Potatoes
Garlic Buttered Broccoli
Pistachio Salad
Coconut Cream Dessert

Day 2
Dinner: 
Old Fashioned Vegetable Beef Soup
Basic French Bread
Pumpkin Bars
Fresh baked French bread goes great with this soup but your favorite hearty bakery bread would also go nicely if you are short on time for baking your own bread.

Day 3
Dinner: 
Ham with Honey Mustard Glaze
Golden Scalloped Potatoes
Brussels Sprouts with Toasted Pecans
Pink Raspberry Salad
Chocolate Mousse Cake

Day 4
Dinner: 
Taco Filled Pasta Shells
Mexican Rice Side Dish
Crazy Corn Souffle

Day 5
Dinner: 
Easy Chicken Pot Pie
Macaroni Pineapple Fruit Salad
Hot Chocolate

Day 6
Dinner: 
Cheesy Potato Skillet
Bacon Cornbread Breakfast Muffins
Just Like Orange Julius
This breakfast skillet has everything to make it a great weeknight meal. Sometimes breakfast at supper time is the perfect change of pace.

Day 7
Dinner: 
Slow Cooker Magic Pot Roast
Sinful Mashed Potatoes
Green Bean Casserole with Mozzarella Cheese
Ice Cream Sandwich Surprise

Herb Roasted Chicken Recipe

Submitted by RecipeTips.com
Thyme, sage and parsley spruce up this whole chicken and the lemon adds a fresh quality. Serve it with roasted or mashed potatoes.
Herb Roasted Chicken Recipe
Servings:
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Ingredients
  • 1 whole chicken (4 lb )
  • 1 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 tablespoon garlic, minced
  • 1 tablespoon thyme leaves, chopped
  • 1/2 tablespoon sage leaves, chopped
  • 2 tablespoons parsley leaves, chopped (reserve stems)
  • 1/2 cup olive oil
  • 1 lemon, quartered
Directions
Preheat oven to 375°.

Wash the chicken and pat dry. Season well inside and out with the salt and pepper.

In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems in the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Place the bird in a roasting pan and put into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear.

Remove from the oven and let rest for 10 minutes before carving.


Creamy Garlic Mashed Potatoes Recipe

Submitted by RecipeTips.com
You'll never make creamier potatoes than this recipe right here. The garlic doesn't overpower. For an even creamier side dish, try heating the half 'n half over low heat before adding to the potatoes.
Creamy Garlic Mashed Potatoes Recipe
Servings:
Change Servings
Ingredients
  • 4 pounds potatoes
  • 8 cloves garlic, peeled
  • 1/4 cup butter
  • 1 cup half 'n half
  • 2 tablespoons sour cream
  • 1/4 cup chives, chopped
Directions
Boil potatoes and garlic in water until tender; drain and mash.

Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.


Garlic Buttered Broccoli Recipe

Submitted by RecipeTips.com
Just the right added touch to give broccoli an extra boost of flavor. An easy way to make a plain broccoli side dish something a little special.
Garlic Buttered Broccoli Recipe
PREP: 30 minutes
COOK: 10 minutes
READY IN: 40 minutes
Ingredients
  • 1 1/2 - 2 lbs. broccoli
  • 1/3 cup butter
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons white vinegar
  • 2 teaspoons minced garlic
  • 1/4 teaspoon pepper
  • 1/3 cup chopped cashews (salted)
Directions
  • Bring 1 inch of water to a boil in a saucepan. Once it starts boiling, add the broccoli, cover and cook on medium-low for approximately 7 or 8 minutes. Cook just until crisp tender.
  • Drain water and place in a shallow dish; set aside.
  • In a small saucepan, melt the butter; then add the soy sauce, brown sugar, white vinegar, garlic, and pepper. Bring the mixture to a boil and then remove from the heat.
  • Pour the butter mixture over the broccoli and sprinkle with the cashews.
  • Serve immediately.

Pistachio Salad Recipe

Submitted by RecipeTips.com
A sweet salad that is quick and easy to make. This recipe is a great salad that can be made ahead of time or at the last minute when unexpected guest arrive.
Pistachio Salad Recipe
PREP: 15 minutes
COOK: 0 minutes
READY IN: 15 minutes
Servings:
Change Servings
Ingredients
  • 1 can crushed pineapple (large can)
  • 1 3 oz. package of instant pistachio pudding
  • 1 8 oz. container of whipped topping
  • 2 cups minature marshmallows
Directions
  • Empty the can of pineapple into a medium size bowl. Do not drain.
  • Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
  • Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
  • Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

Coconut Cream Dessert Recipe

Submitted by RecipeTips.com
A delicious dessert that any coconut lover is sure to enjoy!
Coconut Cream Dessert Recipe
Container: 9 x 13 baking dish
Servings:
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Ingredients
  • 1 1/2 cups flour
  • 1/2 cup butter or margarine
  • 1/2 cup chopped pecans
  • 8 ounces cream cheese - softened
  • 1 cup powdered sugar
  • 8 ounces whipped topping - divided
  • 3 packages instant French vanilla pudding - 4 oz. pkgs.
  • 3 1/2 cups milk
  • 1 cup coconut
  • 1/3 to 1/2 cup of toasted coconut
Directions
  • Combine the flour and butter together using a fork or pastry blender. The butter should still be firm, not softened or melted. Work the mixture until it forms coarse crumbs that resemble small peas. Then add in the nuts.
  • Pour this mixture into a 9 x 13 baking dish (or pan) and pat into the bottom.
  • Bake at 350° F for 10 to 15 minutes, just until edges are starting to brown a little. Remove from the oven and allow the crust to cool.
  • Cream the cream cheese and powdered sugar together. Mix 1 cup of whipped topping in with the cream cheese mixture.
  • Spread the cream cheese mixture evenly over the cooled crust.
  • Whisk the pudding mix and milk together until thickened and then add 1 cup of coconut to the pudding.
  • Spread the pudding mixture evenly on top of the cream cheese layer.
  • Spread the remaining whipped topping over the pudding.
  • Sprinkle 1/3 to 1/2 cups of toasted coconut over the top of the whipped topping, the amount depends on your personal preference.
  • Refrigerate until chilled. Serve and enjoy!
  • This dessert keeps well when stored properly in the refrigerator.

Old Fashioned Vegetable Beef Soup Recipe

Submitted by RecipeTips.com
This hearty, economical, old favorite has flavor unequalled by any ready-made version - well worth the time it takes. Cooking the meat on the bone adds a step to the process but provides a richer, deeper flavor. Amount and variety of vegetables can be varied to suit preference and availability. Reheats well - and tastes even better the next day.
Old Fashioned Vegetable Beef Soup Recipe
PREP: 30 minutes
COOK: 2.25 hours
READY IN: 3 hours
Container: large pot with lid
Serving Size: 2 cups
Servings:
Change Servings
Ingredients
  • 2 pounds meaty soup bones, short ribs or oxtail (in segments)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder (optional)
  • 2 tablespoons oil
  • 3 large carrots
  • 3 stalks celery
  • 1 large onion
  • 2 large potatoes
  • 1/2 pound green beans
  • 4 cups chopped tomatoes, canned or fresh
  • 1 tablespoon chopped fresh herbs of choice, or 1 teaspoon dried (optional)
Directions
  • Trim excess fat from soup bones. Mix salt, pepper, paprika and garlic powder; rub all over meat.
  • Heat oil (or some of the trimmed fat) in soup pot and brown meat over medium heat. While meat browns, chop onion, one of the carrots and one celery rib. Add to meat when its about finished browning.
  • Add 6 cups water and adjust heat to maintain a simmer. Cover and cook until meat is tender, about 2 hours.
  • Add herbs (if using) and remaining vegetables, cut into bite-size pieces. Simmer until potatoes are tender, 20 - 30 minutes. Taste soup and add salt and pepper as needed. Scoop out soup bones and discard, returning all edible meat to the pot. If soup seems fatty, let stand until fat rises to surface and skim it off. (If time allows, chill soup and lift off solidified layer of fat.)

Basic French Bread Recipe

Submitted by RecipeTips.com
Bread-making may seem difficult, but the process is really quite simple and the actual working time is minimal, especially when using a food processor. Although the aroma of baking bread is a reward in itself, the satisfaction of serving up the finished product is the real payoff.
Basic French Bread Recipe
PREP: 3 hours
COOK: 30 minutes
Container: French bread pan (baguette pan) or baking sheet
Serving Size: 2 slices
Servings:
Change Servings
Ingredients
  • 3 cups flour, plus a little extra in case you need it
  • 1 package dry yeast
  • 1/2 teaspoon sugar or honey
  • 1 1/2 teaspoons salt
  • 1 1/4 cups water
Directions
  • Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
  • Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
  • Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
  • Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
  • When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

Pumpkin Bars Recipe

Submitted by RecipeTips.com
Spiced pumpkin bars with cream cheese frosting make the perfect fall dessert. Fall is pumpkin season but don't let that keep you from enjoying pumpkin recipes all year round. Learn how to make pumpkin puree to use for all your favorite pumpkin recipes.
Pumpkin Bars Recipe
PREP: 25 minutes
COOK: 25 minutes
READY IN: 2 hours
Container: 10x15 baking pan
Serving Description: 1 piece
Servings:
Change Servings
Ingredients
  • PUMPKIN BARS:
  • 4 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 15 ounces pumpkin - canned
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • CREAM CHEESE FROSTING:
  • 8 ounces cream cheese - at room temperature
  • 6 tablespoons butter - at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
Directions
PUMPKIN BARS:
  • In a large mixing bowl, mix together the eggs, oil, sugar and pumpkin.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
  • Incorporate the dry ingredients into the batter in the large mixing bowl.
  • Pour into a greased and floured 10x15 baking pan and bake in a 350° F pre-heated oven for 25 minutes or until a tooth pick inserted into the center comes out clean.
  • Remove from the oven and allow to cool completely before frosting them.
CREAM CHEESE FROSTING:
  • Mix the cream cheese, butter, milk and vanilla together with a mixer in a small mixing bowl.
  • Slowly add the powdered sugar until the frosting reaches the right consistency to spread and hold.
  • Frost the pumpkin bars and allow to sit for one hour.
  • Slice and serve.

Ham with Honey Mustard Glaze Recipe

Submitted by RecipeTips.com
A traditional Christmas or Easter ham recipe with the addition of a great honey mustard glaze. Using the proper ham cooking times and glazing the ham with this flavorful glaze recipe creates a festive ham for any special occasion.
Ham with Honey Mustard Glaze Recipe
PREP: 30 minutes
COOK: 2 hours
READY IN: 3 hours
Serving Description: The amount of servings depends on the size of the ham.
Servings:
Change Servings
Ingredients
  • 1 cup honey
  • 1/3 cup butter
  • 3 tablespoons dark corn syrup
  • 3/4 teaspoon dry mustard (high quality)
  • 2 tablespoons orange juice
  • 1/4 cup whole garlic cloves
  • 1 ham of choice
Directions
  • Preheat oven to 325 degrees F.
  • Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
  • While ham is roasting, combine all ingredients in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.
  • Remove ham from oven prior to the last 30 minutes of baking. Cover ham with glaze. Glaze ham every 10 minutes during last 30 minutes of baking.
  • Serve remaining glaze with ham.

    Tip: Baste ham with pan drippings while glazing.

Golden Scalloped Potatoes Recipe

Submitted by RecipeTips.com
The cheesy taste of this dish gets an extra boost of flavor from the Yukon Gold potatoes. This scalloped potato recipe along with many other potato casserole dishes on our site are perfect with ham recipes. Learn All About Potatoes.
Golden Scalloped Potatoes Recipe
PREP: 1 hour
COOK: 2 hours
READY IN: 1.75 hours
Container: 3 quart baking dish
Servings:
Change Servings
Ingredients
  • 5 large Yukon Gold potatoes
  • 4 tablespoons butter or margarine
  • 1 small onion, minced
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 2 1/2 cups milk
  • 2 cups shredded Colby Jack cheese
  • paprika
Directions
  • Preheat the oven to 375°F.
  • Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
  • Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
  • Stir in the flour and salt; cook for about 1 minute.
  • Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
  • Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
  • Drain the potatoes and pat dry with paper towels.
  • Layer half of the potato slices in the bottom of a 3 quart baking dish.
  • Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
  • Layer the other half of the potatoes on top of the sauce and cheese.
  • Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
  • Sprinkle the top with paprika.
  • Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
  • Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
  • If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

Brussels Sprouts with Toasted Pecans Recipe

Submitted by RecipeTips.com
The Brussels sprouts carry a slight lemon flavor that blends nicely with the roasted pecans.
Brussels Sprouts with Toasted  Pecans Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Servings:
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Ingredients
  • 1/2 cup pecans, coarsely chopped
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon salt, more to taste
  • 2 pounds Brussels sprouts trimmed, cut in half
  • 1/2 tablespoon minced garlic - 2 small cloves
  • 2 teaspoons lemon juice
  • black pepper to taste
Directions
  • Preheat oven to 350°. Place rack in the middle of the oven.
  • Melt 1 tablespoon of butter in a medium skillet.
  • Add pecan pieces and cook over medium heat, stirring occasionally until they become fragrant. (5-7 minutes)
  • Sprinkle with 1/4 teaspoon salt.
  • Place in bowl to cool.
  • Cook Brussels sprouts in 6-8 quart pot of boiling, salted water, uncovered, just until tender.(5-7 minutes)
  • May be steamed instead if desired.
  • Transfer the Brussels sprouts to a bowl of ice water to stop cooking.
  • Drain and lay out on paper towels to dry off excess moisture.
  • Melt the remaining 2 tablespoons of butter in a skillet over medium heat, add minced garlic and cook, stirring frequently, for 1 minutes.
  • Increase heat to medium high and add Brussels sprouts, stirring occasionally, until they start browning. (5-10 minutes)
  • Add lemon juice, pepper and 1/2 teaspoon of salt.
  • Stir in pecans and serve warm.

Pink Raspberry Salad Recipe

Submitted by RecipeTips.com
Raspberries, bananas and ice cream mixed up with gelatin. Who isn't going to love that! This salad is the perfect side to a heavy holiday meal. And the color brightens up the table.
Pink Raspberry Salad Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 1 cup red raspberries
  • 1 sliced banana
  • 1 package (3 oz) raspberry jello
  • 1 cup hot water
  • 1 cup vanilla ice cream
  • 3 tablespoons orange juice
Directions
  • Dissolve jello in hot water.
  • Add ice cream.
  • When cool, add remaining ingredients. Refrigerate until ready to serve.

Chocolate Mousse Cake Recipe

Submitted by RecipeTips.com
Chocolate mouse filling inside a moist chocolate cake doesn't get any better. And the chocolate mousse is easy and creamy. The raspberry adds a hint of mystery to the dessert.
Chocolate Mousse Cake Recipe
PREP: 15 minutes
COOK: 25 minutes
READY IN: 40 minutes
Ingredients
  • 1 box chocolate cake mix, prepared as directed
  • 3/4 cup low fat milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 box chocolate flavored instant pudding mix (3.9 ounce box)
  • 1 cup frozen nondairy whipped topping, thawed
  • 1/2 cup seedless raspberry preserves
  • 1 tablespoon confectioners sugar (optional)
Directions
  • Prepare cake as directed and cook in two round cake pans. Invert on rack and let cool.
  • In medium bowl, combine milk and extracts. Beat in pudding mix on medium-low speed for 2 minutes. Fold in thawed whipped topping. Refrigerate 3-5 minutes.
  • Place one cake layer on platter. Spread with half the raspberry preserves. Spread 3/4 of the filling over top. Spread remaining preserves over second cake layer; invert over filling on first layer. Cover. Refrigerate until filling is firm, approximately 1 hour.
  • Before serving, sift confectioners' sugar over top. Garnish top with remaining filling, and raspberries, if desired.
VARIATION: This cake can also be made using a 13x9 inch pan and using the mousse as the frosting.

Taco Filled Pasta Shells Recipe

Submitted by RecipeTips.com
The pain of filling each shell is worth it once you taste these beef and cheese filled pasta shells. Kids and adults will enjoy each and every bite. Perfect served with a green salad.
Taco Filled Pasta Shells Recipe
PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Servings:
Change Servings
Ingredients
  • 2 pounds hamburger
  • 8 ounces cream cheese
  • 2 packets taco seasoning
  • 2 cups shredded cheese (divided)
  • 3 tablespoons water
  • 1 box jumbo pasta shells
  • 1 jar salsa of your choice (Large jar)
Directions
Brown hamburger; drain.

Add cream cheese, taco seasoning, 1 cup cheese and water to hamburger. Warm mixture until cheese is melted.

Meanwhile, boil jumbo pasta shells. When finished, run under cold water.

Pour jar of salsa in the bottom of a casserole dish.

Fill pasta shells with meat mixture and place in dish. Cover and cook for 30 minutes at 350. With 5 minutes left, uncover and sprinkle remaining shredded cheese over shells. Cook until cheese melts.


Mexican Rice Side Dish Recipe

Submitted by RecipeTips.com
A quick-and-easy to make Mexican side dish. This rice is a nice accompaniment to any Mexican meal.
Mexican Rice Side Dish Recipe
PREP: 5 minutes
COOK: 25 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 1/2 cup tomato sauce
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon cumin
  • 2 cups water
  • 1 tablespoon butter
  • 1 cup instant brown rice
Directions
  • Add the tomato sauce, onion salt, cumin, and water to a saucepan and heat to a boil.
  • Once the water and other ingredients begin to boil, add the butter and rice; reduce heat so mixture is at a slow simmer.
  • Cover the rice and allow to cook for 20 to 25 minutes. Check rice for tenderness.
  • Remove from heat and let the rice stand for 5 minutes. Fluff with a fork and serve.

Crazy Corn Souffle Recipe

Submitted by RecipeTips.com
Delicious corn bread that is the perfect compliment to any mexican meal. The sweet creamed corn adds a little texture to the bread. A can of diced green chilies would be a great addition if you prefer a little heat.
Crazy Corn Souffle Recipe
PREP: 5 minutes
COOK: 45 minutes
READY IN: 55 minutes
Ingredients
  • 1 stick butter
  • 1 box Jiffy corn muffin mix
  • 1 can creamed corn (16 ounce can)
  • 2 eggs
  • 8 ounces sour cream
Directions
Preheat oven to 350°.

Melt the butter in a casserole dish.

Beat the remaining ingredients with a hand mixer, pour them in the casserole dish, add some black pepper on top. Bake for 45-55 minutes, until center is set.


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.

Cheesy Potato Skillet Recipe

Submitted by RecipeTips.com
Cheesy Potato Skillet Recipe
PREP: 20 minutes
COOK: 45 minutes
READY IN: 1 hour
Serving Size: 6
Ingredients
  • 6 sliced bacon
  • 1 onion (small)
  • 4 cups southern style hash browns
  • 1 1/2 cups shredded cheddar cheese
  • 6 eggs
Directions
  • Cook bacon in large non stick skillet on medium heat until crisp. Remove bacon from skillet, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels.
  • Add onion and potatoes to skillet, cover. Cook on medium high heat 14 minutes or until potatoes are browned, stirring occasionally. Stir in cheese.
  • Make 6 small wells in potato mixture, fill each well with one egg.
  • Top with bacon and cook covered 3 or 4 minutes or until eggs are cooked to your liking. Let stand one minute.

Bacon Cornbread Breakfast Muffins Recipe

Submitted by RecipeTips.com
A savory take on your usual breakfast muffins. Who wouldn't like a little bacon in their muffin. Combine that with cornmeal and you have yourself a perfect breakfast all wrapped up in a muffin liner.
Bacon Cornbread Breakfast Muffins Recipe
PREP: 5 minutes
COOK: 20 minutes
READY IN: 25 minutes
Servings:
Change Servings
Ingredients
  • 2 packages corn muffin mix
  • 2 cups cheddar cheese, shredded
  • 2 eggs
  • 1 cup milk
  • 6 slices bacon
Directions
Preheat oven to 400°F. Lightly grease muffin pan or line with paper liners.

In a large bowl, combine muffin mix, cheese, egg and milk; mix with fork until just combined.

Spoon muffin mix into prepared muffin cups. Lay a half of a slice of bacon over the top of each muffin, tucking ends into batter.

Bake for 15-20 minutes until golden brown.

Serve with maple syrup, if desired.


Just Like Orange Julius Recipe

Submitted by RecipeTips.com
Frothy and delicious, this refreshing beverage is just like what you would pay a pretty penny for from the franchise. Enjoy this any time of the year.
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COOK: 10 minutes
READY IN: 10 minutes
Ingredients
  • 6 ounces frozen orange juice concentrate
  • 1 1/2 cups milk
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 25 ice cubes
Directions
  • Thaw orange juice just enough to be able to remove it from the can.
  • Place in a blender with all other ingredients.
  • Blend ingredients just until mixed.
  • Serve immediately.

Slow Cooker Magic Pot Roast Recipe

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

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


Sinful Mashed Potatoes Recipe

Submitted by RecipeTips.com
Messing with mashed potatoes right before serving time is always a hassle. This recipe can be made in advance and refrigerated up to a day before you need them. Simply bake them until not to be ready at serving time.
Sinful Mashed Potatoes Recipe
PREP: 45 minutes
COOK: 15 minutes
READY IN: 1 hour
Servings:
Change Servings
Ingredients
  • 3 pounds potatoes
  • 1 stick butter
  • 1 1/2 cups sour cream
  • 1 tablespoon garlic, minced
  • 12 ounces cream cheese
  • 1 teaspoon salt
Directions
Peel, quarter and boil potatoes until fork tender; drain.

Add the remaining ingredients to potatoes. Beat with a mixer until smooth.

Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.


Green Bean Casserole with Mozzarella Cheese Recipe

Submitted by RecipeTips.com
Green beans are transformed into a hearty side dish or main meal with this distinctive recipe.
Green Bean Casserole with Mozzarella Cheese Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Container: 11 x 7 x 2 baking dish, saucepan
Serving Size: cup
Ingredients
  • 2 cans drained french cut green beans
  • 8 ounces mozzarella cheese, shredded
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 teaspoons onion, grated
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 1 cup sour cream
  • cup corn flaked, crushed
  • 2 tablespoons butter or margarine
Directions
  • In pan over medium-low heat, melt butter.
  • Add onion, cook for about 30 seconds.
  • Stir in flour, salt, pepper and sugar, blend well. Continue cooking and stir until bubbly, stir in sour cream and cook for about another minute.
  • Spread beans over bottom of buttered casserole dish.
  • Sprinkle shredded cheese over green beans then pour sour cream sauce evenly over.
  • Top with crushed corn flakes, dot with butter or margarine.
  • Bake at 400 degrees for 20 minutes.

Ice Cream Sandwich Surprise Recipe

Submitted by RecipeTips.com
A simple to make ice cream dessert that makes the perfect treat at the end of any meal. It has ice cream sandwiches on the bottom topped with whipped topping, caramel, and crushed butterfingers to create a special treat no one will be able to resist.
Ice Cream Sandwich Surprise Recipe
Container: 9 x 13 pan
Ingredients
  • 1 box ice cream sandwiches
  • caramel ice cream sauce
  • 8 ounces whipped topping
  • 6 Butterfinger candy bars (small - approx. 2 inches long)
Directions
  • Line bottom of 9 x 13 pan or dish with ice cream sandwiches. Press the sandwiches into the pan so that the cracks fill in and there is no space around the edges.
  • Spread caramel sauce over top. Spread cool whip over this.
  • Chop Butterfinger candy bars (6 small candy bars that are about 2" long) and sprinkle over top.
  • Put in freezer for at least 2 hours before serving.
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