Meal Plan: March 20 - 26, 2011

Spinach Stuffed Turkey Tenderloin Recipe

Submitted by
Beautifully presented and so flavorful, this creative dish of stuffed turkey tenderloins will be a crowd-pleaser at your next dinner party. The candied cranberry syrup and beurre blanc sauce are the perfect accompaniment to this spinach stuffed turkey.
Spinach Stuffed Turkey Tenderloin Recipe
PREP: 45 minutes
COOK: 45 minutes
READY IN: 1.5 hours
Container: 9x13 baking dish, medium saucepan, small saucepan
Serving Description: 1/2 turkey tenderloin
Change Servings
  • 10 ounces frozen spinach - thawed and drained
  • 8 ounces chicken - raw, skinless, boneless chicken tenders
  • 1 egg whites
  • 8 basil leaves - large
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground red pepper
  • 1/2 cup whipping cream
  • 4 (6-8 oz.) turkey tenderloins
  • olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons paprika
  • 1/2 cup parmesan cheese - shredded
  • 1/2 cup Italian bread crumbs
  • 1/2 cup sugar
  • 2 tablespoons water
  • 3/4 cup cranberries
  • 1/2 cup dry white wine
  • 1 cup cranberries
  • 1 tablespoon white wine vinegar
  • 1 small shallot - chopped
  • 3/4 cup butter - unsalted, cut into 1 inch pieces
  • 2 tablespoons syrup from the candied cranberries
  • salt and pepper to taste
  • In a food processor, purée the spinach, chicken, egg white, basil, red pepper, salt and pepper.
  • Process until smooth, approximately 1 minute.
  • With the processor running, pour in the whipping cream.
  • Cover and refrigerate until ready to use.
  • Lay the turkey tenderloins flat.
  • Slice the meat horizontally in half, cutting to but not through, to the other side.
  • The tenderloin should open like a book.
  • Lay it out flat. If areas of the meat are thicker than others, flatten it out with a meat mallet.
  • Spread approximately 1/2 cup of the spinach stuffing on top of each tenderloin.
  • Roll the tenderloin up, jelly roll style.
  • Lay the rolls seam side down in a baking dish.
  • Sprinkle all rolls with olive oil, salt, pepper, paprika, cheese and bread crumbs.
  • Pour 1/4 inch of the water in the bottom of the baking dish.
  • Roast uncovered, in 400° F oven 45-50 minutes or until a meat thermometer registers 170°.
  • Remove turkey from oven and allow it to rest for 5 minutes.
  • While the turkey bakes, make the cranberry syrup and beurre blanc sauce.
  • Combine the sugar and water in a small saucepan.
  • Stir over medium heat until the sugar dissolves.
  • Add the cranberries and cook for 3-5 minutes more until the berries begin to pop.
  • Remove from heat.
  • Drain, reserving the syrup for the beurre blanc sauce and the berries for garnish.
  • In a medium saucepan, combine the dry white wine, cranberries, vinegar and shallots.
  • Bring to a boil, reduce heat and simmer for 5-10 minutes or until the mixtrue thickens. Stir occasionally.
  • Add butter and few pieces at a time, whisking together as you add.
  • Season with salt and pepper.
  • Remove from the heat, strain into a container with the reserved cranberry syrup. Stir together.
  • Cut the turkey into 1/2 inch slices and serve with beurre blanc sauce and garnish with fresh and candied cranberries.

Twice Baked Sweet Potatoes with Cranberries Recipe

Submitted by
Flavorful, festive side dish for the holidays.
Twice Baked Sweet Potatoes with Cranberries Recipe
PREP: 20 minutes
COOK: 1.5 hours
READY IN: 1.5 hours
Serving Description: 1/2 of a potato
Change Servings
  • 5 medium sized sweet potatoes
  • 1/2 can cranberry relish or 1/2 cup dried cranberries or raisins, chopped
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt
  • zest of 1/2 an orange
  • 1/2 cup walnut pieces
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
SWEET potatoes:
  • Preheat oven to 325°.
  • Scrub sweet potatoes and pierce a couple of times with a fork.
  • Place on a baking sheet.
  • Bake for 1 1/4- 1 1/2 hours or until tender.
  • Poke with a fork to check for tenderness.
  • When done baking, set aside to cool slightly.
  • Cut each potato in half lengthwise.
  • Using a spoon, gently scoop out the pulp from each potato half keeping the shell in tact.
  • Place the pulp in a medium bowl.
  • Set shells aside on a baking sheet.
  • Using a potato masher or fork, mash the potato pulp until smooth. (Use a hand mixer if you want creamy smooth.)
  • Stir in 1/2 can of cranberry relish, zest of 1/2 an orange, cranberries, butter and salt.
  • Spoon potato mixture into each potato shell.
  • Place filled shells on a 15x10 baking pan.
  • Sprinkle with toasted walnuts - see recipe below.
  • Bake for 20-25 minutes or until heated through.

  • Melt 1 tablespoons of butter in a medium pan.
  • Add walnuts and brown sugar, stir together.
  • Cook for 5 minutes, stirring occasionally, on medium heat.
  • Spread out onto a paper towel to cool.
  • Break apart any chunks.
    *Can make the potatoes ahead, cover and refrigerate until ready to serve. Reheat in a 350° oven for 30-35 minutes to heat through.

Broccoli Grape Salad Recipe

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Perfect for serving with almost any entrée, this Broccoli Grape Salad Recipe features a delicious combination of flavors and pleasing textures. Learn about different types of broccoli in All About Broccoli and to serve it as a hot side dish see How to Ccook Broccoli.
Broccoli Grape Salad Recipe
Container: serving bowl
  • 2 bunches fresh broccoli, cut into bite sized pieces
  • 1 1/2 cups celery, chopped
  • 1 bunch green onions, chopped
  • 1 1/2 cups red grapes, halved
  • 1 cup raisins
  • 1/2 pound bacon, cooked crisp and crumbled
  • 1 cup nuts, optional (pine nuts, sunflower seeds, sliced almonds)
  • 1 1/2 cups light mayonnaise
  • 1/4 cup sugar
  • 3 tablespoons vinegar
  • 3 tablespoons milk
  • Place prepared broccoli, celery, onions, grapes, raisins, and crispy bacon into large mixing bowl.
  • In a small bowl, combine dressing ingredients.
  • Pour dressing over broccoli mixture, stirring until combined.
  • Cover and refrigerate for several hours to overnight allowing the blending of flavors.
  • Add nuts just before serving.
  • This salad doubles or triples easily to serve a crowd. Other salad ingredient addition recommendations: cauliflower, craisins, bacon bits, and minced sweet onion.
Tiime Saving Tip: Buy pre-cut broccoli, celery, and onions, as well as pre-cooked bacon.

Coconut Cake Recipe

Submitted by
Coconut Cake Recipe
PREP: 1 hour
COOK: 25 minutes
READY IN: 1.5 hours
Container: Two 8-inch or 9-inch round cake pans
Serving Description: 1 wedge
Change Servings
  • 1 package cake mix - white, chocolate or yellow
  • 1 pint sour cream
  • 14 ounces coconut - flaked
  • 2 cups powdered sugar
  • 8 ounces non-dairy whipped topping - thawed
  • 3/4 cup coconut - toasted
  • Prepare cake mix as directed. Bake in 2 - 8 inch round pans. When done remove from the oven and allow to cool completely.
  • While cake is baking mix sour cream, coconut, and powdered sugar together. Reserve 1 cup of this mixture to use for the frosting.
  • Refrigerate the reserved cup along with the remainder of the coconut mixture, which will be used for the filling.
  • When the cake is cool, cut each layer in half to make 4 layers.
  • Assemble cake using 1/3 of coconut filling mixture between each layer.
  • Add the 1 cup of reserved coconut mixture to the Cool Whip. Use this to frost top and sides of cake.
  • Toast the 3/4 cup of coconut and sprinkle on top and press around the sides.
  • Refrigerate in air tight container. Cut in wedges to serve.

Chicken Divine - Chicken Rice and Broccoli Casserole Recipe

Submitted by
Cheesy, savory, and tasty are all good words to describe this delicious chicken casserole recipe that will always be a favorite for family or friends.
Chicken Divine - Chicken Rice and Broccoli Casserole Recipe
PREP: 30 minutes
COOK: 45 minutes
READY IN: 1.25 hours
Container: 3-quart casserole and large sauce pan
Change Servings
  • 6 cups water
  • 2 teaspoons chicken bouillon granules or 2 cubes
  • 1 bay leaf
  • 2 tablespoons minced dried onion or 1/2 fresh onion
  • 2 teaspoons garlic, fresh or dried
  • 4 chicken breasts, skinless-boneless
  • 20 ounces broccoli, fresh or frozen
  • 1 can cream of chicken soup - 10 3/4 oz. can
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder, optional
  • 8 ounces shredded cheddar cheese
  • 1 cup seasoned croutons
  • 1/4 cup butter, melted
  • Rice for 6 servings, optional
  • Preheat oven to 350° F.
  • Coat inside of the casserole dish with nonstick cooking spray.
  • Fill a large sauce pan with 6 cups water, chicken bouillon, onion, garlic and bay leaf. Bring to a boil.
  • Add chicken breasts, reduce heat, and cook 15 minutes.
  • Drain and cut into cubes approximately 1/2 inch in size; set aside.
  • Place broccoli in a heat safe container. Pour boiling salt water over broccoli; drain.
  • In a mixing bowl, combine mayonnaise, cream soup, lemon juice, and curry powder.
  • Arrange broccoli in bottom of prepared baking dish. Place chicken on top and cover with sauce, cheese, and croutons.
  • Drizzle melted butter over the entire casserole.
  • Bake uncovered 40 to 45 minutes.
  • Serve the casserole over a bed of rice if desired.

TIP: For a quick and easy alternative, purchase a rotisserie chicken; remove the skin; and use the breast, thigh, and leg meat. You can also purchase microwave ready bagged vegetables that reduce the preparation and cooking time for this recipe.

Chocolate Mousse Dessert Recipe

Submitted by
Creamy, chocolate dessert for that special Valentine or for someone special anytime of the year. Don't forget about the kids; they will love this creamy smooth dessert also. Chocolate Covered Strawberries is another great recipe for Valentine's Day.
Chocolate Mousse Dessert Recipe
PREP: 10 minutes
READY IN: 10 minutes
Container: 4 small glasses or bowls, large mixing bowl
Serving Size: cup
Change Servings
  • 2 4/5 ounces box of chocolate mousse mix
  • 2/3 cup milk
  • 20 chocolate graham sticks or wafers, crushed
  • 8 ounces tub cool whip
  • Blend mousse according to package directions
  • Using individual serving cups or glasses. Fill 1/2 full with mousse. Put layer of crushed cookies then another layer of mousse.
  • Top with whip cream, sprinkle with crushed cookies.

Monte Cristo - Lite Sandwich Recipe

Submitted by
A single-layered sandwich with the same enjoyable Monte Cristo flavor but with fewer calories. You can also find a traditional Monte Cristo Sandwich recipe on our site with that same classic flavor. Search our collection of sandwich recipes for other great sandwiches.
Monte Cristo - Lite Sandwich Recipe
PREP: 10 minutes
COOK: 10 minutes
Change Servings
  • 2 tablespoons Dijon mustard (more as desired)
  • 4 slices Vienna or lite bread
  • 2 slices Swiss cheese
  • 2 slices American cheese
  • 4 slices ham
  • 4 slices turkey
  • 2 eggs, large
  • 2 tablespoons milk
  • 1 pinch salt (optional)
  • Butter or cooking spray (as needed)
  • Powdered sugar (as needed)
  • Spread Dijon mustard lightly over one side of a slice of bread. Place one or two slices each of Swiss cheese, American cheese, ham, and turkey on top of the mustard. Spread mustard lightly on the remaining slice of bread and place this slice on top.
  • Cut the whole sandwich into two halves.
  • Repeat for second Monte Cristo sandwich.
  • Beat egg, milk and salt. Melt butter in a skillet over medium high heat. Dip the sandwich halves into the egg mixture, covering both sides.
  • Place in a skillet with melted butter and brown all sides, adding more butter as needed.
  • As a garnish, sprinkle a small amount of powdered sugar over the top of the sandwich.

Homemade Macaroni and Cheese Recipe

Submitted by
Perfect weeknight meal on those cool fall evenings. Creamy and delicious - your entire family will love.
Homemade Macaroni and Cheese Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 60 minutes
  • 8 ounces macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 cups milk
  • 1 teaspoon ground mustard
  • 1 1/2 cups Cheddar cheese, shredded
  • 8 ounces processed cheese
  • For Topping:
  • 2 tablespoons butter, melted
  • 1/2 cup bread crumbs
  • 1/4 cup parmesan cheese
  • Cook the macaroni according to package directions. Drain.
  • In a saucepan, melt 2 tablespoons butter over medium heat. Add flour, salt and pepper. Cook for 1 minute.
  • Add milk all at once. Stir until thick and bubbly.
  • Add ground mustard, cheddar cheese and processed cheese. Stir until melted.
  • Mix in the cooked macaroni.
  • Transfer to a greased casserole dish.
  • For topping, combine melted butter, breadcrumbs and parmesan cheese in a small bowl. Sprinkle evenly over the top of the macaroni.
  • Bake at 350 degrees F for 30 minutes or until golden brown.

Peanut Butter Banana Boat Recipe

Submitted by
Kids (and probably most adults) will love this scrumptious adaptation of the popular banana split ice cream treat. Top it any way you like, but mini chocolate chips seem to go so well with the peanut butter.
Peanut Butter Banana Boat Recipe
PREP: 10 minutes
COOK: 0 minutes
READY IN: 10 minutes
Container: microwave safe dish, small serving dish
Serving Description: 1 banana boat
Change Servings
  • 2 tablespoons peanut butter - smooth or chunky
  • 4 bananas - peeled
  • 8 scoops ice cream - vanilla
  • 1/2 cup peanuts - chopped
  • 1/2 cup chocolate chips - mini
  • Microwave peanut butter in a microwave safe dish on high for 45 to 60 seconds or until it is melted.
  • Slice a v-shape wedge from each banana, down the length of the banana so that it looks like a canoe. Reserve the wedge of banana for the topping.
  • Dish two scoops of vanilla icecream into each serving dish. Slice each scoop in half and nestle the banana into the slice.
  • Pour the peanut butter down the center of each banana.
  • Top with mini chocolate chips, peanuts and chopped reserved pieces of banana.
  • Note: For a healthier variation, top with raisins instead of chocolate chips and use frozen yogurt in place of the ice cream.

Smothered Pork Chops Recipe

Submitted by
Easy weeknight meal the whole family will enjoy.
Smothered Pork Chops Recipe
PREP: 10 minutes
COOK: 45 minutes
READY IN: 55 minutes
Container: 9x9 baking dish, skillet, medium mixing bowl
Serving Description: 1 chop
Change Servings
  • 4 pork chops
  • 1 can cream of mushroom soup
  • 1 onion , thinly sliced
  • 3 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper each side of the pork chops.
  • Brown chops with onions over medium heat in oil for approximately 5 minutes each side.
  • Place browned chops in the casserole dish.
  • Mix soup, onion, catsup and Worcestershire sauce in medium bowl.
  • Pour mixture over chops and bake for 45-60 minutes at 350°.
  • Serve over buttered, parsley egg noodles, mashed potatoes or rice.
  • The sauce can be doubled if you would like extra gravy.

Braised Brussels Sprouts with Sage Butter Recipe

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The distinctive flavor of sage livens the taste of buttery Brussels sprouts in this simple preparation.
Braised Brussels Sprouts with Sage Butter Recipe
PREP: 15 minutes
COOK: 25 minutes
READY IN: 40 minutes
Container: large bowl, large sauté pan
Serving Description: 1/2 cup
Change Servings
  • 2 pounds Brussels sprouts
  • 5 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1/4 cup sage leaves - fresh and chopped
  • salt and pepper to taste
  • After trimming the stems of the washed Brussels sprouts, peel away some of the outer leaves and place them in a large bowl of cold water.
  • Cut the rest of the Brussels sprouts in half and add them to the water as well.
  • Transfer the sprouts to a large skillet with one cup of cold water.
  • Bring to a boil, cover and reduce the heat to low and cook until tender, 10-15 minutes.
  • Drain in a colander.
  • Wipe the pan dry and add butter, oil and sage.
  • Cook over medium heat until the oil and butter are infused with the sage, 3-5 minutes.
  • Do not brown the sage.
  • Add the Brussels sprouts, salt and pepper to the oil and toss to combine until the sprouts are coated.
  • Serve warm.

Banana Bread Recipe

Submitted by
A moist and delicious bread, bursting with the flavor of bananas. Doubles easily.
Banana Bread Recipe
PREP: 15 minutes
COOK: 1 hour
  • 3 bananas, ripe, mashed
  • 1 cup sugar
  • 2 eggs, large
  • 1/2 cup shortening or vegetable oil
  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup nuts (optional)
  • Preheat oven to 350 degrees F. Grease a 9"x5" loaf pan.
  • In a large bowl combine sugar, shortening (or oil), and eggs. Beat in bananas. Add remaining dry ingredients and combine. Fold in nuts. Batter will be thick.
  • Pour into prepared pan and bake for 60 minutes or until done. Insert a toothpick in center to check for doneness. If toothpick is clean when removed, the bread is done.
  • Remove from pan and cool.

Spicy Orange Chicken Stir Fry Recipe

Submitted by
A really tasty sauce featuring ginger, lime juice, orange marmalade, soy sauce, and cayenne pepper, highlights this terrific chicken stir-fry recipe that can be served over chow mein noodles or rice.
Spicy Orange Chicken Stir Fry Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: large skillet or wok, small sauce pan
Serving Size: 1 cup
Change Servings
  • 1 pound boneless, skinless, chicken tenders - cut up in bite size pieces
  • 2 tablespoons olive oil
  • 1 clove garlic - minced
  • 2 tablespoons soy sauce
  • package frozen stir fry vegetables or any combination of fresh vegetables, sliced (about 3 cups)
  • 2/3 cup orange marmalade
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 2 teaspoons lime juice
  • 3/4 teaspoon ginger - minced
  • 1/2 teaspoon cayenne pepper
  • 1 package chow mein noodles
  • Heat oil in large skillet over medium high heat.
  • Add cut up chicken tenders. Sauté until lightly browned (3-5 minutes), stirring occasionally.
  • Add minced garlic and 2 tablespoons soy sauce. Cook another 3-4 minutes.
  • Add frozen vegetables or fresh cut up vegetables. Cook 5-10 minutes or until vegetables are crisp tender.
  • In small saucepan, combine marmalade, oil, soy sauce, lime juice, minced ginger, and pepper. Whisk together. Heat through.
  • Place chow mein noodles on bottom of serving platter. Top with stir fried chicken and vegetables and pour heated sauce over all.

No-Bake Cheesecake Recipe

Submitted by
Only the crust requires minimal baking in this easy cheesecake that's perfect when time is limited.
No-Bake Cheesecake Recipe
PREP: 45 minutes
READY IN: 45 minutes
Container: 9 inch pie plate, dish or tin
Serving Size: 1 slice
Change Servings
  • 18 graham cracker squares, crushed
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • 8 ounces Cool Whip

For crust, preheat oven to 350° F: Combine crushed graham crackers, sugar and butter. Bake in oven for 6 to 7 minutes. Cool completely.

For cheesecake:
  •  Beat cream cheese and sugar together until smooth.
  • Add sour cream and vanilla. Beat until mixed well.
  • Add Cool Whip and beat on low until well blended. Do not overbeat.
  • Pour into cooled crust and refrigerate until well chilled.

Chipotle Glazed Shrimp Fajitas Recipe

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Loaded with tender marinated shrimp, these spicy chipotle-glazed fajitas are a change of pace from the traditional beefsteak fajita. This variation of the Mexican specialty can be filled with any number of your favorite ingredients.
Chipotle Glazed Shrimp Fajitas Recipe
PREP: 35 minutes
COOK: 5 minutes
READY IN: 40 minutes
Container: small saucepan, food processor, medium skillet
Serving Description: 1 fajita
Change Servings
  • 2 tablespoons olive oil
  • 1 cup onion - finely chopped
  • 4 cloves garlic - chopped
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 2 chipotle chiles in adobo sauce
  • 1/4 cup red wine vinegar
  • 1 cup water
  • 1 1/2 pounds shrimp - medium to large, peeled and deveined
  • 1 tablespoon brown sugar
  • 1/4 cup orange juice
  • 2 tablespoons adobo sauce from the canned chiles
  • 6 tortillas - floured, tomato flavored, spinach flavored, wheat or flavor of choice
  • 2 cups mozzarella cheese - shredded or your favorite cheese
  • 2 tomatoes - diced, for toppings if desired
  • 3 cups lettuce - chopped, for toppings if desired
  • 1/2 red onion - chopped, for toppings if desired
  • 1 red pepper - thinly sliced, for toppings if desired
  • 1 cup sour cream
  • Heat oil in a skillet over medium heat.
  • Add onions and sauté until golden brown, 10-15 minutes.
  • Add the garlic, cumin, oregano, salt, pepper and sauté one more minute.
  • Remove from heat and pour into a food processor.
  • Add in the chipotle chiles, vinegar and water and pureé.
  • Pour 1/2 of the pureé in a non-corrosive bowl and allow to cool slightly.
  • Add the uncooked shrimp and allow it to marinate in the refrigerator for 1-2 hours.
  • For the glaze, pour the other half of the pureé into a saucepan.
  • Add the brown sugar, orange juice and adobo sauce.
  • Bring this to a boil over medium high heat.
  • Reduce the heat and simmer until slightly thickened, 10-15 minutes.
  • Remove from the heat and set aside.
  • Preheat a broiler or grill.
  • Remove the shrimp from the marinade and thread them onto skewers or lay them in a single layer on a baking sheet.
  • Brush with thickened glaze and place on the grill or under the broiler.
  • Cook until the shrimp turn pink, 2-3 minutes, while frequently brushing with glaze.
  • Remove from heat.
  • Mix the sour cream with the rest of the glaze and use as a condiment for the fajitas.
  • Warm the tortillas in the microwave for 20 seconds.
  • Top them with cheese, shrimp and desired condiments.
  • Serve warm.

Mexican Corn Cakes Recipe

Submitted by
A fun way to use left over corn on the cob.
Mexican Corn Cakes Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Container: Large bowl, fry pan
Serving Description: 1 patty
Change Servings
  • 1 1/2 cups masa harina
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup grated cotija cheese (can substitute fresh grated parmesan cheese)
  • 2 cups coarsely chopped fresh or frozen corn kernels. Approximately 2 large ears of corn.
  • 1 cup warm water - use only as much as you need
  • 5 tablespoons vegetable oil for frying
  • Whisk together masa harina, flour, baking powder and salt in a large bowl.
  • Stir in corn and cheese.
  • Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
  • Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
  • Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
  • Repeat with remaining mixture, making 8 patties.
  • Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
  • Using a slotted spoon, transfer to a paper towel to drain.
  • If pan becomes dry, add more oil as you go.
  • Cover patties with foil to keep them warm until ready to serve.

Peanut Butter Cup Brownies Recipe

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For those who love the combination of chocolate and peanut butter, this scrumptious brownie is hard to beat.
Peanut Butter Cup Brownies Recipe
PREP: 10 minutes
COOK: 35 minutes
READY IN: 45 minutes
Container: 9
Serving Description: 1
Change Servings
  • 2 sticks butter
  • 8 ounces semi sweet chocolate
  • 4 large eggs
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1 1/2 cups all purpose flour
  • 8 large peanut butter cups, cut into pieces
  • salt
  • Heat oven to 350°F.
  • Melt butter and chocolate in saucepan over low heat.
  • Whisk occasionally to mix butter and chocolate together. When all is melted, remove from heat.
  • Using a mixer, beat the eggs and sugar until pale yellow and well combined; 1-2 minutes.
  • Pour in the melted chocolate and vanilla; mix in flour and 1/4 teaspoon salt.
  • Fold in the peanut butter cups. Pour into a greased 9 x 13 baking pan.
  • Bake until a knife inserted in the middle comes out clean, about 30-35 minutes.
  • Allow to cool before cutting into 1" squares.

Home-Style Spaghetti Sauce Recipe

Submitted by
A very thick tomato-based sauce, which is great over spaghetti. A family favorite!
Home-Style Spaghetti Sauce Recipe
PREP: 15 minutes
COOK: 1 hour
Container: large skillet
  • 1 onion, large - peeled and chopped
  • 1 green pepper, large - seeds removed and diced
  • 1 pound lean ground beef - browned and drained of excess fat
  • 2 cans tomato soup (10 3/4 oz. each)
  • 2 teaspoons Kitchen Bouquet
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt (scant)
  • 4 ounces canned mushrooms - drained (optional)
  • In a large skillet, brown the ground beef with the onions and green pepper.
  • Add the remaining ingredients and simmer for 35 to 45 minutes. If the sauce is too thick, add a 15 oz. can of diced tomatoes while simmering.
  • Serve over 16 oz. of cooked spaghetti.

Cheesy Garlic Bread Recipe

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PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
  • 1 french or Italian bread - 1 loaf, sliced
  • 8 ounces cream cheese
  • 4 ounces butter - plus 2 tablespoons
  • 4 ounces Italian cheese blend - shredded
  • 4 cloves garlic - diced
  • Bring the cream cheese and 4 oz. of butter to room temperature.
  • Preheat oven to 425° F.
  • Take 2 Tbsp butter and heat in small frying pan.
  • Add garlic and cook until golden brown.
  • Blend cream cheese, 4 oz. of butter and browned garlic in a small mixing bowl until well blended.
  • Add Italian cheese to mixture and stir.
  • Spread mixture on bread and bake in the oven for 5 to 10 minutes (depends on desired crispness of bread - longer for crisper bread).

Root Beer Float Cookies Recipe

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If you love root beer floats, you will enjoy these unique cookies.
Root Beer Float Cookies Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 40 minutes
Container: Cookie sheet or baking stone
Serving Description: Makes approximately 5 dozen cookies, depending on the size of cookies
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup butter or margarine, softened
  • 1/2 cup milk
  • 2 eggs
  • 2 teaspoons root beer extract
  • 2 teaspoons vanilla
  • 4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 2 tablespoons half and half
  • 2 teaspoons butter or margarine, softened
  • 1 teaspoon root beer extract
  • Preheat oven to 375° F.
  • In a large mixing bowl, combine sugars, butter, milk, eggs, root beer extract, and vanilla; mix until well blended.
  • Add flour, baking soda, and salt. Beat until a soft dough forms.
  • Drop dough in 1 to 1 1/2 teaspoon-size balls onto prepared cookie sheet. Place the dough balls approximately 2 inches apart.
  • Bake for 10 minutes or until the cookies are just turning brown.
  • Cool completely.

  • In a small mixing bowl, combine powdered sugar, half and half, butter, and root beer extract; mix until smooth.
  • Frost each cookie. Make sure the frosting is set before storing the cookies in an airtight container.
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