RecipeTips.com

Meal Plan: March 17 - 23, 2013


Corned Beef Recipe

Submitted by RecipeTips.com
This corned beef recipe is one in which the corned beef brisket and only a few other ingredients, used as seasonings, are simmered for several hours in a pot of water, resulting in a fork-tender and flavorful slow-cooked corned beef dish.
Corned Beef Recipe
PREP: 15 minutes
COOK: 3 hours
Container: A large heavy pot
Serving Size: piece
Ingredients
  • pound corned beef brisket
  • 1 bay leaf
  • 3 cloves garlic
  • 4 whole cloves
  • 1 tablespoon whole peppercorns
  • 1 onion, peeled and quartered
Directions
  • Put the corned beef in a large, heavy pot and cover with water. Add all the rest of the ingredients.
  • Bring water to a boil, skimming off any foam that forms on the surface. Lower heat, cover the pot, and simmer for 2 1/2 - 3 hours or until meat is fork tender.
  • Drain liquids off. If you like, place meat in a 300 degree oven for 10-15 minutes to dry off the outside of the brisket.
  • Serve warm or cold. Slice meat across the grain.

Colcannon with Bacon Recipe

Submitted by RecipeTips.com
An Irish dish made of potatoes and cabbage that is great for St. Patrick's Day or any time of the year. The bacon adds extra flavor to this Colcannon recipe.
Colcannon with Bacon Recipe
PREP: 45 minutes
COOK: 45 minutes
READY IN: 1.25 hours
Container: Saucepan and deep sided skillet
Servings:
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Ingredients
  • 1/2 small head of cabbage
  • 1 medium onion
  • 2 1/2 pounds potatoes
  • 4 slices bacon
  • 1/2 cup milk
  • salt and pepper to taste
  • 1/4 cup butter - melted
Directions
  • Cut cabbage into shredded pieces and set aside.
  • Chopped the onion into small pieces and set aside with the cabbage to be used later.
  • Peel the potatoes and cut into small pieces for boiling; place in a saucepan, cover with water (add salt if desired,) and boil for 15 minutes or until tender.
  • While potatoes are boiling, fry the bacon in a deep sided skillet. When bacon is nicely browned, remove it from the skillet and place on a plate lined with paper towels.
  • Leave the bacon drippings in the pan. Remove the skillet from the heat and set aside.
  • When potatoes are done, drain well and to place in a bowl for mashing.
  • Begin beating the potatoes with an electric mixer on low just until they are all broken up. Add the milk and beat on medium speed until the potatoes are nice and fluffy.
  • Salt and pepper the potatoes to taste. Cover to keep them warm and set aside.
  • Put the skillet with the bacon drippings back on the burner and heat up. Add the chopped onions and shredded cabbage to the drippings and sauté until they are soft and start to look translucent. The onions and cabbage will have just started to brown on some of the edges.
  • While the cabbage and onions cook, crumble the bacon into small pieces.
  • When the cabbage is done, add the mashed potatoes and crumbled bacon; fold in together until evenly mixed.
  • Place in a large serving bowl, make a well in the center of the Colcannon and fill it with the melted butter.
  • Serve immediately while it is hot.

Roasted Carrots and Parsnips 3 Recipe

Submitted by RecipeTips.com
Seasoned lightly with lemony thyme, these vegetables are crisp tender and delicious. Such a simple combination but you'll wish you had more to eat.
Roasted Carrots and Parsnips 3 Recipe
Servings:
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Ingredients
  • 8 carrots, julienned
  • 6 cups parsnips, julienned
  • 1 tablespoon thyme, fresh, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
Directions
Coat a shallow non stick roasting pan with cooking spray. Place vegetables on the pan, sprinkle with thyme, salt and pepper. Drizzle with oil.

Roast for at 400 for 20 minutes. Flip vegetables and roast until vegetables start to caramelize about 10-20 minutes longer.


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:
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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.

Pistachio Pie Recipe

Submitted by RecipeTips.com
This no-bake pie is just about as easy to make as it can be. With a pistachio pudding filling atop a graham cracker crust, this is one of those pie recipes that will make your St. Patrick's Day meal festive and delicious.
Pistachio Pie Recipe
PREP: 10 minutes
COOK: 0 minutes
READY IN: 10 minutes
Ingredients
  • 1 prepared graham cracker crust
  • 1 package pistachio instant pudding mix
  • 2 cups cold milk
  • 8 ounces whipping cream or non-dairy whipped topping
Directions
  • In a small mixing bowl, combine 1 package of instant pistachio pudding mix and 2 cups of cold milk. Whisk for two minutes until the pudding is starting to set. Pour this mixture into a prepared graham cracker crust.
  • Top with whipped cream or non-dairy whipped topping. Garnish with grated chocolate, chocolate curls, cherries, or whatever you desire.
  • Chill for at least two hours before serving.

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.

Tangy Macaroni Salad Recipe

Submitted by RecipeTips.com
With plenty of chopped red pepper, onions, and celery; diced hard boiled eggs; and tender pasta, this easy-to-make dish, featuring a slightly sweet mayonnaise, mustard, and vinegar dressing, will take its place among your favorite macaroni salad recipes.
Tangy Macaroni Salad Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Container: medium saucepan, large mixing bowl
Serving Description: 2 serving spoonfuls
Servings:
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Ingredients
  • 3 cups elbow macaroni
  • 1/4 cup distilled white vinegar
  • 1/4 cup sugar
  • 1 cup mayonnaise
  • 2 1/2 teaspoons mustard
  • 1 red pepper - finely chopped
  • 2 celery stalks - finely sliced
  • 3 eggs - hard boiled - diced
  • 1 onion - finely chopped
  • pepper to taste
Directions
  • Bring 4 quarts of water to boiling, add salt to add flavor and reduce stickiness.
  • Add macaroni to the boiling water, stir. Bring back to a rapid boil. Cook uncovered, stirring occasionally. Cook until desired tenderness, drain well.
  • Let macaroni cool slightly.
  • Combine remaining ingredients with cooled macaroni into mixing bowl. Stir until well combined.
  • Serve immediately or chill until ready to serve.

Sinfully Delicious Peanut Butter and Chocolate Oatmeal Bars Recipe

Submitted by RecipeTips.com
With the taste and flavor similar to a granola bar, these bars will disappear in no time. Serve them for dessert of have them for an after school snack. Kids of all ages are sure to love them.
Sinfully Delicious Peanut Butter and Chocolate Oatmeal Bars Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Servings:
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Ingredients
  • 1 cup unsalted butter
  • 1 1/3 cups brown sugar, packed
  • 3/4 cup light corn syrup
  • 5 1/2 cups quick cooking oats
  • 2 teaspoons vanilla
  • GLAZE:
  • 2 cups semi-sweet chocolate chips
  • 1 cup peanut butter
Directions
Heat oven to 350°. Grease a 9x13 inch baking pan.

Beat butter and sugar in a large bowl with electric mixer until fluffy. Stir in corn syrup, oats and vanilla with wooden spoon.

Pat mixture evenly into prepared pan. Bake in middle of oven 16-17 minutes.

NOTE: Dough will still look moist near center. Don't over bake.

Cool in pan on rack. When cool, spread warm glaze over top. For glaze, melt chocolate chips and peanut butter in a small saucepan. Stir over low heat until chocolate melts and mixture is smooth, then spread over top of oatmeal bars.

Cool completely before cutting into bars.


Stir Fried Chicken and Vegetables with Rice Recipe

This quick and tasty recipe is a family favorite!
Stir Fried Chicken and Vegetables with Rice Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 40 minutes
Container: Large skillet
Servings:
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Ingredients
  • 1 tablespoon oil
  • 1 pound boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 chicken bouillon cube
  • 2 cups water
  • 1 onion, chopped or several green onions, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 cups frozen pea pods, carrots, peppers, or any stir fry vegetable you prefer
  • 2 cups Minute Rice, uncooked
  • salt & pepper
Directions
Heat oil in large skillet on med-high. Add onion and garlic and cook until transparent.

Add chicken and cook through, add salt and pepper to taste. Add water, bouillon, soy sauce, and veggies. Bring to boil.

Stir in rice; cover. Reduce heat to low. Cook for 5 minutes. Stir. Season with more soy sauce.

Chicken and Vegetable Egg Roll Recipe

Submitted by RecipeTips.com
Perfect for an appetizer or a light lunch, these tasty egg rolls feature a chicken filling with a mild, slightly sweet flavor.
Chicken and Vegetable Egg Roll Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Container: steamer or large skillet for frying
Serving Description: 2 egg rolls
Servings:
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Ingredients
  • 1 package cellophane noodles
  • 1 tablespoon sesame oil or olive oil
  • 2 cloves garlic - minced
  • 1 tablespoon ginger - grated
  • 2 chicken breasts - cooked and diced
  • 1 cup carrot - shredded
  • 1 cup cabbage - shredded
  • 2 tablespoons teriyaki sauce
  • 3 green onions - chopped
  • 1/4 cup golden raisins - optional
  • 14 egg roll wrappers - or spring roll wrappers
Directions
  • Soak cellophane noodles in hot water for 10 minutes, drain.
  • Heat oil in a large skillet over medium heat.
  • Add garlic and ginger and cook for 1 minute.
  • Add chicken, carrots, cabbage and teriyake sauce and cook for 5 minutes.
  • Add the noodles and green onions, stir to combine.
  • Take the egg roll wrapers one at a time and top with the chicken mixture down the center.
  • Lay the wrapper with a point towards you, fill from point to point going across the wrapper. Roll up the bottom point over the top of the filling. Fold in the sides and continue to wrap up to the other point.
  • You can either steam them in the top of a steamer basket or fry them in 1 cup of canola oil until nicely browned, flip and brown the other side for approximatley 3-5 minutes each side. If you are going to steam them, lay lettuce leaves out to cover the bottom on the steamer so the rolls won't stick.

Chai Recipe

Submitted by RecipeTips.com
Chai is a spiced black tea beverage sweetened with sugar and lightened with milk.
Chai Recipe
PREP: 5 minutes
COOK: 10 minutes
Serving Description: Makes 4 (1-cup) servings.
Servings:
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Ingredients
  • 4 cups water
  • 1 stick McCormick® Cinnamon Sticks
  • 1 teaspoon McCormick® Cloves, Whole
  • 1/2 cup sugar
  • 1 cup milk
  • 8 black tea bags
Directions

1. Bring water, cinnamon stick and cloves to boil in 2-quart saucepan. Reduce heat to low; cover and simmer 10 minutes.


2. Stir in milk and sugar. Return mixture to a simmer. Add tea bags; cover and remove from heat. Allow to steep 2 minutes. Strain tea mixture before serving.


3. Serve immediately or refrigerate to serve cold.


Grandmas Wild Rice Hot Dish Recipe

Submitted by RecipeTips.com
Wild rice mixed with ground beef and cream of mushroom soup. A great casserole that will warm you right up. In our house casseroles like these have to be served with buttered bread.
Grandmas Wild Rice Hot Dish Recipe
PREP: 30 minutes
COOK: 40 minutes
READY IN: 1.25 hours
Ingredients
  • 1 box Uncle Ben's Long Grain & Wild Rice
  • 1 pound ground beef
  • 2 cups celery, chopped
  • 1 onion, chopped
  • 1 can cream of mushroom soup
  • 1 can water chestnuts
  • 2 cans mushrooms
  • 1 can bean sprouts (optional)
Directions
Make rice according to directions.

Brown ground beef, celery and onion; drain.

Mix all ingredients together. Bake at 350 for 40 minutes in a greased casserole dish.


Haricot Vert French Green Beans Recipe

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

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

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

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


Quick-n-Easy Fruit Salad Recipe

Submitted by RecipeTips.com
A sweet salad that goes well with any meal. Grapes, apples, bananas, and marshmallows, it couldn't get any easier. It is a great salad for kids.
Quick-n-Easy Fruit Salad Recipe
COOK: 20 minutes
READY IN: 20 minutes
Container: Medium bowl
Ingredients
  • 2 cups grapes - cut in half
  • 1 apple - cut into triangles
  • 2 bananas - sliced
  • 2 cups miniature marshmallows
  • 8 ounces whipped topping
Directions
  • Slice grapes in half and put in a medium bowl.
  • Core the apples and cut into triangles; add to the grapes.
  • Slice bananas and add to the bowl.
  • Add the whipped topping and stir gently to coat everything evenly.
  • Add the marshmallows and fold into the mixture.
  • Refrigerate until ready to serve.
Note: If very young kids will be eating this salad you may want to peel the apples. Otherwise the apple peel adds nice color.

Slow Cooker Pork Roast Recipe

Submitted by RecipeTips.com
This pork is juicy with a little tang in the sauce. It isn't your average roast. Serve with buttered noodles so they can soak up some of that delicious juice.
Slow Cooker Pork Roast Recipe
PREP: 5 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Servings:
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Ingredients
  • 1 large onion, sliced
  • 2 1/2 pounds boneless pork roast
  • 1 cup hot water
  • 1/4 cup white sugar
  • 3 tablespoons red wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
Directions
  • Arrange onion slices evenly over the bottom of the slow cooker. Place the roast on top of the onion.
  • In a small bowl, mix together remaining ingredients and pour over roast.
  • Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.

Delicious Mashed Potatoes Recipe

Submitted by RecipeTips.com
Creamy mashed potatoes that can be made in advance...perfect. No need to slave over mashing the potatoes when everythings ready to be served.
Delicious Mashed Potatoes Recipe
PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Ingredients
  • 12 potatoes, peeled, quartered
  • 1 package cream cheese, softened (8 ounce pkg)
  • 1 stick butter, softened
  • 1 cup milk
  • salt and pepper, to taste
Directions
In a large pot, cover potatoes with cold water. Boil over medium heat until softened.

Mash all of the ingredients together until smooth and creamy, preferably with a mixer or food processor. Serve hot.

NOTE: Potatoes can be made ahead and reheated. They even freeze well.


Sautéed Brussels Sprouts Recipe

Submitted by RecipeTips.com
Caramelizing the onion and Brussels sprouts adds that sweetness to them that is sure to please. Have them any night of the week, not just on special occasions. So easy and so delicious.
Saut#233ed Brussels Sprouts Recipe
Servings:
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Ingredients
  • 1 pound Brussels Sprouts
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • salt and freshly ground black pepper, to taste
Directions
Trim outer leaves from Brussels sprouts and thinly slice.

Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.


Monster Cookies Recipe

You can't go wrong with peanut butter, chocolate chips, and oatmeal all rolled into one cookie. Use seasonal M&Ms to make then festive for any holiday.
Monster Cookies Recipe
PREP: 15 minutes
Serving Description: 1 cookie
Servings:
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Ingredients
  • 1 1/2 cups brown sugar
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon corn syrup
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups peanut butter, creamy
  • 4 1/2 cups oatmeal
  • 1 cup chocolate chips
  • 1 cup M&M's
Directions
Preheat oven to 350 degrees.

In a large bowl, cream sugars and butter.

Add eggs one at a time, mixing well after each addition.

Add vanilla, corn syrup, salt and baking soda.

Add remaining ingredients, mixing well after each one.

Place on ungreased baking sheet. Bake for 10-12 minutes, depending on the size of cookie. Cool on baking sheet for 2 minutes than transfer to a wire rack.


Baked Tilapia Recipe

Submitted by RecipeTips.com
Simple low-fat method for preparing fish. This baked tilapia served with a rice side dish makes a nice quick-and-easy meal for those nights when you are short on time.
Baked Tilapia Recipe
PREP: 5 minutes
COOK: 20 minutes
READY IN: 25 minutes
Servings:
Change Servings
Ingredients
  • 1 pound tilapia
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
Directions
  • Heat oven to 375° F. Spray 9" x 13" pan with cooking spray.
  • Cut fish into four serving pieces, place in pan. Tuck under any thin ends for more even cooking.
  • Mix remaining ingredients, drizzle over fish.
  • Bake uncovered 15-20 minutes or until fish flakes easily with fork.

Creamed Peas and Potatoes Recipe

Submitted by RecipeTips.com
Two vegetable favorites are combined in this creamy dish that can be enjoyed as an accompaniment for roasted meat or as a hearty, vegetarian main meal.
Creamed Peas and Potatoes Recipe
PREP: 1 hour
COOK: 45 minutes
READY IN: 1 hour
Servings:
Change Servings
Ingredients
  • 1 pound small new potatoes
  • 1 1/2 cups fresh shelled peas
  • 1 tablespoon minced onion
  • 1 tablespoon butter or margarine
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk
Directions
  • Peel potatoes and cut larger potatoes in half. Skins can be left on, if desired. Place in a saucepan, cover with water, and bring to a boil. Boil for approximately 10 minutes. Do not overcook. When the potatoes are done, drain the water off and set them aside.
  • Boil the peas and drain them when finished cooking. Set aside with the potatoes.
  • In a saucepan, add the onion and butter. Cook until the onion is tender, but hasn't browned yet. Add flour, salt, and pepper. Stir until mixed and then add in all the milk and stir into flour mixture until all ingredients are well blended.
  • Continue to stir and cook until the mixture has thickened and begins to bubble. Cook for 1 more minute.
  • Add the potatoes and peas to the cream sauce. Stir until well distributed and thoroughly heated.
  • Season to taste and serve while hot.

Country Cole Slaw Recipe

A simple to make creamy cole slaw with a sweet-tangy flavor. An excellent side dish to burgers, chicken, and fish.
Country Cole Slaw Recipe
PREP: 20 minutes
READY IN: 20 minutes
Servings:
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Ingredients
  • 1 package coleslaw mix - 16 ounce
  • 2 tablespoons diced onion
  • 2/3 cup creamy salad dressing (such as Miracle Whip)
  • 3 tablespoons vegetable oil
  • 1/4 cup white sugar
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon poppy seeds
Directions
  • Combine the coleslaw mix and onion in a large bowl.
  • Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
  • Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Slow Cooker Ham 3 Recipe

Submitted by RecipeTips.com
Slow cooked ham that is moist and flavorful without any fuss. You won't want to go bake to baking your ham in the oven after trying this simple but delicious slow cooked ham recipe.
Slow Cooker Ham 3 Recipe
Ingredients
  • 1 1/2 cups light brown sugar (divided)
  • 5 pounds whole, rump, shank or spiral slice ham (ready to cook)
  • 1 can pineapple slices (optional)
Directions
In a large slow cooker, spread about 1 cup light brown sugar on the bottom of crock. Rub the remaining brown sugar on top of ham. If using pineapple slices, add to top of ham and secure with toothpicks. You can add some of or all of the left over pineapple juice to crockpot if you wish. Cover and cook on low for 5-8 hours or until center portion of ham reaches 160-degrees. Make sure thermometer does not touch bone. Slice and serve. Don't worry about not adding water; it will create its own juices. If using spiral slice, check and baste often. It will cook somewhat faster than other varieties of ham, since it's already sliced.

Easy Candied Sweet Potatoes Recipe

Submitted by RecipeTips.com
These candy glazed sweet potatoes are sure to become a favorite for anyone that loves sweet potatoes. Sweet, delicious and best of all, easy to make.
Easy Candied Sweet Potatoes Recipe
PREP: 20 minutes
COOK: 1 hour
READY IN: 1.5 hours
Container: Baking dish
Serving Size: 6
Ingredients
  • 3 sweet potatoes (large)
  • 6 tablespoons butter
  • 2/3 cup brown sugar
  • Marshmallows
Directions
  • Peel sweet potatoes and cut into large chunks. Place in a saucepan, add water and bring to a boil. Cover and boil gently until the potatoes are just tender when poked with a fork, do not overcook.
  • When done, drain the sweet potatoes and place them in a baking dish. Preheat the oven to 350 degrees F.
  • Slice butter into thin slabs and place randomly on top of the sweet potatoes, getting the butter distributed as possible.
  • Sprinkle the brown sugar evenly over the top of the sweet potatoes and butter.
  • Place in the preheated oven and bake for approximately 30 to 40 minutes. Remove from the oven and sprinkle marshmallows on top.
  • Return to the oven and bake for an additional 10 to 15 minutes or until the marshmallows have puffed up and begun to melt.
  • Remove from the oven and serve.

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.

Broccoli and Bacon Salad Recipe

Submitted by RecipeTips.com
With a tasty combination of flavors, this broccoli salad is sure to become one of your favorites. Friends and family won't be able to resist the mixed sweet and savory flavors of this salad.
Broccoli and Bacon Salad Recipe
PREP: 45 minutes
READY IN: 45 minutes
Servings:
Change Servings
Ingredients
  • SALAD:
  • 2 bunches broccoli, cut into bite-size pieces
  • 1 onion, sliced thin (small)
  • 10 strips bacon, fried crisp and crumbled
  • 1/2 cup sunflower seeds
  • 1 cup raisins
  • DRESSING:
  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons vinegar
  • 1/2 cup sugar
Directions
SALAD:
  • Fry bacon until crisp and crumble into pieces.
  • Cut broccoli into bite size pieces.
  • Cut onion into thin slices.
  • Combine broccoli, onion, and bacon in a large bowl for mixing; stir to mix.
  • Mix dressing and pour over broccoli mixture; stir until evenly coated.
  • Add raisins and sunflower seeds just before serving.
DRESSING:
  • Mix the mayonnaise, vinegar, and sugar together.
  • Stir until smooth.

Easter Cupcakes Recipe

Submitted by RecipeTips.com
Decorated cupcakes that are as much fun to decorate as they are to eat.
Easter Cupcakes Recipe
PREP: 25 minutes
COOK: 35 minutes
READY IN: 3 hours
Container: Muffin tin
Serving Size: 1 each
Servings:
Change Servings
Ingredients
  • CAKE:
  • 1 cake mix (favorite flavor)
  • FROSTING:
  • 1 pound powdered sugar (1/2 of 2 lb. bag)
  • 1/4 cup milk
  • 3/8 teaspoon salt
  • 1/2 cup shortening
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Food coloring
  • Decorating ingredients: colored sugars, non-pariels, sprinkles, dragees, coconut, and candy
Directions
CAKE:
  • Select your favorite cake mix. White, Yellow, Lemon, Cherry Chip or Chocolate all work well.
  • Prepare the cake mix as directed on the package.
  • Line muffin tins with cupcake paper liners and fill the cups 2/3 full with cake mix.
  • Bake as directed in the instructions on the cake mix package.
  • Remove the cupcakes from the oven and allow to cool completely before decorating.
FROSTING:
  • Combine all ingredients in a large mixing bowl. Beat until light and cream, approximately 3 minutes.
  • Divide the frosting into smaller quantities for as many different colors you would like to make and place each in small bowls.
  • Add food coloring to color each amount to the desired color. For pastel colors, start by adding 1 small drop. Add more if a darker color is desire.
  • Frost the cooled cupcakes with the different colors as desired. Colored sugars, non-pariels, sprinkles, dragees, coconut, and candy can be used to decorate the cupcakes for Easter.
  • The cupcakes can also be decorated for other seasons or holidays. Just change the frosting colors and decorations accordingly.

Grocery List

Ingredient Recipe
pound corned beef brisket Corned Beef
1 bay leaf Corned Beef
3 cloves garlic Corned Beef
4 whole cloves Corned Beef
1 tablespoon whole peppercorns Corned Beef
1 onion, peeled and quartered Corned Beef
1/2 small head of cabbage Colcannon with Bacon
1 medium onion Colcannon with Bacon
2 1/2 pounds potatoes Colcannon with Bacon
4 slices bacon Colcannon with Bacon
1/2 cup milk Colcannon with Bacon
1/4 cup butter - melted Colcannon with Bacon
8 carrots, julienned Roasted Carrots and Parsnips 3
6 cups parsnips, julienned Roasted Carrots and Parsnips 3
1 tablespoon thyme, fresh, minced Roasted Carrots and Parsnips 3
1 teaspoon sea salt Roasted Carrots and Parsnips 3
1/2 teaspoon pepper Roasted Carrots and Parsnips 3
1 tablespoon olive oil Roasted Carrots and Parsnips 3
1 can crushed pineapple (large can) Pistachio Salad
1 3 oz. package of instant pistachio pudding Pistachio Salad
1 8 oz. container of whipped topping Pistachio Salad
2 cups minature marshmallows Pistachio Salad
1 prepared graham cracker crust Pistachio Pie
1 package pistachio instant pudding mix Pistachio Pie
2 cups cold milk Pistachio Pie
8 ounces whipping cream or non-dairy whipped topping Pistachio Pie
2 slices marble rye bread Corned Beef Reuben
2 teaspoons butter Corned Beef Reuben
2 slices deli swiss cheese Corned Beef Reuben
4 slices corned beef - sliced thin Corned Beef Reuben
1/4 cup sauerkraut - drained Corned Beef Reuben
1 tablespoon thousand island dressing Corned Beef Reuben
3 cups elbow macaroni Tangy Macaroni Salad
1/4 cup distilled white vinegar Tangy Macaroni Salad
1/4 cup sugar Tangy Macaroni Salad
1 cup mayonnaise Tangy Macaroni Salad
2 1/2 teaspoons mustard Tangy Macaroni Salad
1 red pepper - finely chopped Tangy Macaroni Salad
2 celery stalks - finely sliced Tangy Macaroni Salad
3 eggs - hard boiled - diced Tangy Macaroni Salad
1 onion - finely chopped Tangy Macaroni Salad
pepper to taste Tangy Macaroni Salad
1 cup unsalted butter Sinfully Delicious Peanut Butter and Chocolate Oatmeal Bars
1 1/3 cups brown sugar, packed Sinfully Delicious Peanut Butter and Chocolate Oatmeal Bars
3/4 cup light corn syrup Sinfully Delicious Peanut Butter and Chocolate Oatmeal Bars
5 1/2 cups quick cooking oats Sinfully Delicious Peanut Butter and Chocolate Oatmeal Bars
2 teaspoons vanilla Sinfully Delicious Peanut Butter and Chocolate Oatmeal Bars
2 cups semi-sweet chocolate chips Sinfully Delicious Peanut Butter and Chocolate Oatmeal Bars
1 cup peanut butter Sinfully Delicious Peanut Butter and Chocolate Oatmeal Bars
1 tablespoon oil Stir Fried Chicken and Vegetables with Rice
1 pound boneless, skinless chicken breasts, cut into bite sized pieces Stir Fried Chicken and Vegetables with Rice
1 chicken bouillon cube Stir Fried Chicken and Vegetables with Rice
2 cups water Stir Fried Chicken and Vegetables with Rice
1 onion, chopped or several green onions, chopped Stir Fried Chicken and Vegetables with Rice
2 cloves garlic, minced Stir Fried Chicken and Vegetables with Rice
3 tablespoons soy sauce Stir Fried Chicken and Vegetables with Rice
2 cups frozen pea pods, carrots, peppers, or any stir fry vegetable you prefer Stir Fried Chicken and Vegetables with Rice
2 cups Minute Rice, uncooked Stir Fried Chicken and Vegetables with Rice
1 package cellophane noodles Chicken and Vegetable Egg Roll
1 tablespoon sesame oil or olive oil Chicken and Vegetable Egg Roll
2 cloves garlic - minced Chicken and Vegetable Egg Roll
1 tablespoon ginger - grated Chicken and Vegetable Egg Roll
2 chicken breasts - cooked and diced Chicken and Vegetable Egg Roll
1 cup carrot - shredded Chicken and Vegetable Egg Roll
1 cup cabbage - shredded Chicken and Vegetable Egg Roll
2 tablespoons teriyaki sauce Chicken and Vegetable Egg Roll
3 green onions - chopped Chicken and Vegetable Egg Roll
1/4 cup golden raisins - optional Chicken and Vegetable Egg Roll
14 egg roll wrappers - or spring roll wrappers Chicken and Vegetable Egg Roll
4 cups water Chai
1 stick McCormick® Cinnamon Sticks Chai
1 teaspoon McCormick® Cloves, Whole Chai
1/2 cup sugar Chai
1 cup milk Chai
8 black tea bags Chai
1 box Uncle Ben's Long Grain & Wild Rice Grandma's Wild Rice Hot Dish
1 pound ground beef Grandma's Wild Rice Hot Dish
2 cups celery, chopped Grandma's Wild Rice Hot Dish
1 onion, chopped Grandma's Wild Rice Hot Dish
1 can cream of mushroom soup Grandma's Wild Rice Hot Dish
1 can water chestnuts Grandma's Wild Rice Hot Dish
2 cans mushrooms Grandma's Wild Rice Hot Dish
1 can bean sprouts (optional) Grandma's Wild Rice Hot Dish
1 pound green beans (haricot vert) Haricot Vert (French Green Beans)
1/4 cup chicken stock Haricot Vert (French Green Beans)
3 cloves garlic Haricot Vert (French Green Beans)
1 tablespoon butter Haricot Vert (French Green Beans)
2 cups grapes - cut in half Quick-n-Easy Fruit Salad
1 apple - cut into triangles Quick-n-Easy Fruit Salad
2 bananas - sliced Quick-n-Easy Fruit Salad
2 cups miniature marshmallows Quick-n-Easy Fruit Salad
8 ounces whipped topping Quick-n-Easy Fruit Salad
1 large onion, sliced Slow Cooker Pork Roast
2 1/2 pounds boneless pork roast Slow Cooker Pork Roast
1 cup hot water Slow Cooker Pork Roast
1/4 cup white sugar Slow Cooker Pork Roast
3 tablespoons red wine vinegar Slow Cooker Pork Roast
2 tablespoons soy sauce Slow Cooker Pork Roast
1 tablespoon ketchup Slow Cooker Pork Roast
1 teaspoon salt Slow Cooker Pork Roast
1/2 teaspoon black pepper Slow Cooker Pork Roast
1/2 teaspoon garlic powder Slow Cooker Pork Roast
12 potatoes, peeled, quartered Delicious Mashed Potatoes
1 package cream cheese, softened (8 ounce pkg) Delicious Mashed Potatoes
1 stick butter, softened Delicious Mashed Potatoes
1 cup milk Delicious Mashed Potatoes
1 pound Brussels Sprouts Sautéed Brussels Sprouts
2 tablespoons butter Sautéed Brussels Sprouts
2 tablespoons extra virgin olive oil Sautéed Brussels Sprouts
1 shallot, minced Sautéed Brussels Sprouts
1 1/2 cups brown sugar Monster Cookies
1 cup sugar Monster Cookies
1/2 cup butter, softened Monster Cookies
3 eggs Monster Cookies
1 teaspoon vanilla Monster Cookies
1 teaspoon corn syrup Monster Cookies
2 teaspoons baking soda Monster Cookies
1 teaspoon salt Monster Cookies
1 1/2 cups peanut butter, creamy Monster Cookies
4 1/2 cups oatmeal Monster Cookies
1 cup chocolate chips Monster Cookies
1 cup M&M's Monster Cookies
1 pound tilapia Baked Tilapia
2 tablespoons butter, melted Baked Tilapia
1 tablespoon lemon juice Baked Tilapia
1/4 teaspoon salt Baked Tilapia
1/4 teaspoon paprika Baked Tilapia
1 pound small new potatoes Creamed Peas and Potatoes
1 1/2 cups fresh shelled peas Creamed Peas and Potatoes
1 tablespoon minced onion Creamed Peas and Potatoes
1 tablespoon butter or margarine Creamed Peas and Potatoes
1 tablespoon flour Creamed Peas and Potatoes
1/2 teaspoon salt Creamed Peas and Potatoes
1/8 teaspoon pepper Creamed Peas and Potatoes
1 cup milk Creamed Peas and Potatoes
1 package coleslaw mix - 16 ounce Country Cole Slaw
2 tablespoons diced onion Country Cole Slaw
2/3 cup creamy salad dressing (such as Miracle Whip) Country Cole Slaw
3 tablespoons vegetable oil Country Cole Slaw
1/4 cup white sugar Country Cole Slaw
1 tablespoon apple cider vinegar Country Cole Slaw
1/4 teaspoon salt Country Cole Slaw
1/2 teaspoon poppy seeds Country Cole Slaw
1 1/2 cups light brown sugar (divided) Slow Cooker Ham 3
5 pounds whole, rump, shank or spiral slice ham (ready to cook) Slow Cooker Ham 3
1 can pineapple slices (optional) Slow Cooker Ham 3
3 sweet potatoes (large) Easy Candied Sweet Potatoes
6 tablespoons butter Easy Candied Sweet Potatoes
2/3 cup brown sugar Easy Candied Sweet Potatoes
5 large Yukon Gold potatoes Golden Scalloped Potatoes
4 tablespoons butter or margarine Golden Scalloped Potatoes
1 small onion, minced Golden Scalloped Potatoes
4 tablespoons flour Golden Scalloped Potatoes
1 teaspoon salt Golden Scalloped Potatoes
2 1/2 cups milk Golden Scalloped Potatoes
2 cups shredded Colby Jack cheese Golden Scalloped Potatoes
paprika Golden Scalloped Potatoes
2 bunches broccoli, cut into bite-size pieces Broccoli and Bacon Salad
1 onion, sliced thin (small) Broccoli and Bacon Salad
10 strips bacon, fried crisp and crumbled Broccoli and Bacon Salad
1/2 cup sunflower seeds Broccoli and Bacon Salad
1 cup raisins Broccoli and Bacon Salad
1 cup mayonnaise or salad dressing Broccoli and Bacon Salad
2 tablespoons vinegar Broccoli and Bacon Salad
1/2 cup sugar Broccoli and Bacon Salad
1 cake mix (favorite flavor) Easter Cupcakes
1 pound powdered sugar (1/2 of 2 lb. bag) Easter Cupcakes
1/4 cup milk Easter Cupcakes
3/8 teaspoon salt Easter Cupcakes
1/2 cup shortening Easter Cupcakes
1/2 teaspoon vanilla extract Easter Cupcakes
1/2 teaspoon almond extract Easter Cupcakes
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