Monday, April 29, 2013

Cabbage Au Gratin


Let me tell you right off, the picture doesn't give this recipe justice!  I had a hard time taking a picture of this, but I want to tell you that this dish is absolutely DELICIOUS!  I know, cabbage, how can it be that great?  Well, it is!  I got this recipe from my mother in law over 30 years ago.  The first time I tasted this, I was dating my soon to be husband. She had cooked this for Sunday dinner.  I had never been a cabbage fan growing up, but when I tasted her cabbage augratin for the first time, I became one!  This is made with simple ingredients which reminds me of good old home cooking.  Please take my word for it, this is one you will want to try!
-Robin

CABBAGE AUGRATIN

5 cups cooked cabbage (1 large head)  I steamed mine till it was just starting to soften.
White sauce:
3 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk
Crumb topping:
3 Tbsp. melted butter
1/2 cup-3/4 cup bread crumbs or cracker crumbs. (I used bread crumbs)

Place the cooked cabbage in greased casserole dish. (I used a 10x10x2, 2.5 liter casserole dish)
To make the sauce, melt the butter then add the flour a Tbsp. at a time and stir in.  Gradually add the milk stirring constantly.   Continue stirring until the sauce starts to thicken.  Add the salt and pepper.
Pour the white sauce over the cabbage.
Mix the bread crumbs and melted butter together, and sprinkle over the top of the cabbage.
Cook in a 350 degree oven for 30-45 minutes.

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Saturday, April 27, 2013

Frito Bandito Salad


I still remember the old commercial when I was growing up for Fritos Corn Chips.  Just the other day I was singing the song in the car, "Aye, Yi, Yi, Yii.  I am the Frito Bandito. I love Frito's Corn Chips, I Love them I do. I love Frito's Corn Chips, I take them from you!" Ok, that is sad that I remember that, but it goes to show you that good advertising songs can last a lifetime!
For those of you who are close to my age, you may remember that song, but the reason I brought that up was because it made me crave a Frito Salad.
This salad is always a hit at the family parties, and it is truly a meal in itself!  So delicous and easy to make, and yes, I love Frito Corn Chips!
-Robin

FRITO BANDITO SALAD

1 lb. hamburger
1 can olives, halved
1 head lettuce
2 tomatoes
2 cups shredded cheddar cheese
1 green pepper, chopped
4 green onions, chopped
1 bag Frito Corn Chips
1 bottle Catalina Dressing

Brown the hamburger and drain the grease.  Salt and pepper the hamburger to taste.
Mix together the lettuce, olives, tomatoes, pepper and onions in a salad bowl.  When ready to serve, toss in the hamburger, cheese and Fritos. (I lightly crush the Fritos). Add the Dressing right before serving.  (I don't add all of it at once, I usually keep adding the dressing till I get the coverage I want)

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Friday, April 26, 2013

Lemon Butter Tilapia


A couple of years ago I suddenly became a fan of Tilapia.  It has certainly risen in popularity recently. What I love about Tilapia is that it has a sweet, mild flavor and a firm, flaky texture.  I am not a huge fan of fish that has a strong odor or flavor.  I guess that is why I love Tilapia, for it's mild flavor.  I used to hate cooking fish, because it always left my house with that fishy smell.  This is just the opposite.  The house smells delicious because of the spices used in the recipe.   This is one of my favorite ways of cooking fish.  It's easy and flavorful!
-Robin

LEMON BUTTER TILAPIA


6-8 Tilapia Fillets (I buy the frozen Tilapia at Walmart that comes in 
a 24 oz. bag. There are 6 fillets individually wrapped inside)
1 stick butter
1-2 lemons sliced
1 pkg. dry Italian dressing mix (0.6 oz)
Olive oil

Line a large cookie sheet with aluminum foil.  Pour the melted butter on to the pan.
Slice the lemons and lay them around on the pan on top of the butter. 
Place the Tilapia on the butter and flip over to get both sides covered. 
Lay the Tilapia on top of the sliced lemons to cook.
Sprinkle a little olive oil on each filet.
Cover the Tilapia with the Italian dressing mix.  (Do not make the dressing)
Cook in a 400 degree oven for 15 minutes.
This seriously is so good!

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Tuesday, April 23, 2013

Peach Coffee Cake


If you love peaches, and you love coffe cake, then you will absolutely love this Peach Coffee Cake!  Perfect blend of flavors makes this one yummy dish!

PEACH COFFEE CAKE

Coffee Cake:
1 cup sugar
1 cube butter
1 1/2 tsp. vanilla extract
4 egg whites
1 1/2 cups flour
3/4 cup Quaker Quick Oats
1 Tbsp. baking powder
1/2 tsp. baking soda
3/4 cup sour cream
1 16 oz. can sliced peaches or 1 cup sliced fresh peaches
Streusel:
1/2 cup Quaker Oats (quick oats)
1/3 cup sugar
1/4 cup brown sugar
3 Tbsp. melted butter
1/2 tsp. cinnamon
1/8 tsp. nutmeg

To make the cake, combine the butter, sugar and vanilla extract together and beat till fluffy.  Add the eggs white and mix until smooth.
Combine all the dry ingredients and mix well.
Add the sour cream and dry ingredients alternately till mixed in.
Pour into a greased 9x9 pan.
Dry the sliced peaches off on a paper towel and lay on top of the batter.  
Mix the streusel together and sprinkle on top of the peaches.
Cook in a 350 degree oven for 50 minutes. (Watch to make sure not to over cook) Wooden pick inserted should come out clean.
Serve warm with whip cream!
Makes 12 srevings

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Monday, April 22, 2013

Chicken Broccoli Alfredo



Whenever I make anything with alfredo sauce, I always think of my stepmom.  She absolutely loves alfredo sauce to the point that we always tease her that her veins must be filled with it!  She always orders extra sauce when we go to a restaurant, and I seriously think she could drink it.  She is 91 years old and she looks like she is 20 years younger than that.  Hmmm, maybe alfredo sauce is the secret to her youthfulness?  Well, this recipe is delicious and easy and definitely one that she would love. So this recipe is in honor of my amazing stepmom!
-Robin

CHICKEN BROCCOLI ALFREDO

1 large rotisserie chicken (I love garlic butter) or 3 chicken breasts cooked and cubed.
3 cups broccoli, steamed and cut into bite size pieces.
1 box penne pasta (1 lb.)
1 cube butter
2 cups heavy cream
1/2 tsp. minced garlic (this equals 1 clove)
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
1/3 cup freshly grated parmesan cheese

Take the meat off the rotisserie chicken.  Steam the broccoli (don't overcook).  Set aside.
Cook the penne according to the package directions and drain.  (Rinse off so the pasta doesn't stick together)
To make the alfredo sauce, melt the butter in a large pan.  Cook the garlic in the butter for 3-5 minutes. 
Add the cream, garlic powder, salt and pepper.  Cook for 5-10 minutes, stirring frequently, till the sauce starts to thicken.   
Stir in the parmesan cheese.  Add the chicken and broccoli to the sauce and stir.  Put the penne pasta in a large bowl, pour the chicken broccoli sauce over it and toss well.
Serve on a large platter, and sprinkle more parmesan cheese on top.
(If I am making this for my stepmom, I would have to make another side of the alfredo sauce just for her!) But for the rest of us, it has plenty of sauce!
So delicious!

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Saturday, April 20, 2013

Red Lobster Cheese Biscuits


Red Lobster has the most amazing cheese biscuits!  I have the problem of filling up on the biscuits however, before I can truly enjoy the main course!  I found this recipe for Red Lobster copycat cheese biscuits from "Top Secret Restaurant Recipes".  Let me tell you, they were darn close to being the real thing!  The only thing I did a little different was to double the melted butter recipe that I brushed on the top of the biscuits after they cooked..  Sooo good!
-Robin

CHEESE BISCUITS 

2 1/2 cups Bisquick
4 Tbsp. cold butter (1/2 stick)
3/4 cup whole milk
1 heaping cup of shredded cheddar cheese
Brush on top:
2 Tbsp. butter, melted
1/4 tsp. parsley flakes
1/2 tsp. garlic powder
pinch of salt
(I would double this if you want it buttery)

Preheat the oven to 400 degrees.
In a bowl, combine the Bisquick and butter by using a fork or a pastry cutter.
Don't mix it too thoroughly, you want the butter to be about pea size after mixing in.
Add the cheddar cheese, milk and 1/4 tsp. garlic.
Mix with your hands till just blended. (Don't over mix)
Drop 1/4 cup size dough on to an ungreased cookie sheet. (You could use an ice cream scoop to do this)
Bake for 15 minutes, or until the tops of the biscuits are lightly browned.
When you take the biscuits out of the oven, melt the butter in the microwave and add the parsley, garlic powder and salt.  Use a pastry brush to spread the garlic butter over the tops of all the biscuits. 
Makes 12 biscuits.

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Wednesday, April 17, 2013

Mom's Meat Loaf


Mama's meatloaf is one of my most favorite dishes she made for us growing up. I remember going over to friend's homes to eat dinner and whenever meatloaf was served I was never quite satisfied because it didn't taste quite like my moms. Today I came home from church and the sound of meatloaf for dinner couldn't get out of my mind. I had to whip up this savory dish, just to satisfy my craving! I can honestly say this is in my top 10 of the dishes my mom has on her recipe cycle.
-Becky

MOM'S MEATLOAF

3 lbs. lean ground beef
1 cup quick oatmeal
2 eggs
1/2 cup chili sauce
1 Tbsp. dried onion flakes
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
Sauce for topping:
3/4 cup ketchup
1 tbsp. mustard
1/4 cup brown sugar

Preheat oven to 375 degrees.
Spray a loaf pan with vegetable spray. (They have loaf pans made especially for meat loaf that works great)
Mix the ground beef, oatmeal, eggs, chili sauce, onion flakes, and seasonings together and mix together well.  Hands work great!
Cook in the oven for 1 1/2 hours.
Mix the sauce together.  Pull the meatloaf out of the oven and pour the sauce over the top.
Put back in the oven and cook another 10-15 minutes.
Let the meatloaf rest a few minutes before serving.
Left over meatloaf always makes a great meatloaf sandwich too!

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Tuesday, April 16, 2013

Brownie Peanut Butter Bites


Brownies are definitely one of my weaknesses!  I love just about any brownie there is. These little brownie bites are just another one of my favorites.  Peanut butter and chocolate are always an amazing combo, but with the addition of a little butterscotch these brownie bites were out of this world for me!!
-Robin

BROWNIE PEANUT BUTTER BITES

1 box of your favorite brownie mix (I LOVE Ghiradelli's Double Chocolate)
1/2 cup peanut butter
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
1/2 cup butterscotch chips

Prepare the box of brownie mix according to the package directions.
(If using the Ghiradelli's, mix 1/4 cup water, 1/3 cup canola oil, and 1 egg)
Spray mini muffin pans (enough for 40 mini muffins) with vegetable spray. 
Put about 1 Tbsp. of brownie mix in each muffin, to fill about 3/4 full.
Cook in a 325 degree oven for 15 minutes if using the Ghiradelli brand, otherwise probably 350 degrees for 12-15 minutes if using other brands.  Cook until just set.  After brownies come out of the oven, watch for the center to fall. This usually happens as they cool.  If it doesn't, tap the center with a teaspoon to make a hole for the peanut butter. 
Microwave the peanut butter for 30 seconds, then stir.  
While the brownies are still warm, spoon about a tsp. of peanut butter into each brownie. 
Top with a combination of all three chips.  
Cool completely in pan.
Go around the edges of each brownie bite with a sharp knife so they will pop out of the pan.
Mmmm, so good!!!  ENJOY!! 

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Monday, April 15, 2013

Parmesan Roasted Red Potatoes



My family absolutely loves these roasted potatoes!  In fact, we all give these a 5 star rating! If you want an easy dish with very little preparation, then these are perfect.  They pack a lot of flavor and  sometimes keeping it simple is best!
-Robin

PARMESAN ROASTED RED POTATOES

2 pounds medium red potatoes
4 Tbsp. olive oil
1 cup grated parmesan cheese
2 tsp. dried parsley flakes
1 tsp. Lawry's Season Salt
1/2 tsp. onion salt
1/2 tsp. garlic powder

Preheat oven to 375 degrees.
Line a large cookie sheet with aluminum foil and grease with vegetable spray.
Clean potatoes and cook in the microwave till potatoes are just tender when pierced with a fork.
Don't over cook them!
(Make sure to poke a couple of holes in the potatoes before cooking them.  I have a potato setting on my microwave which makes it easy to cook)
After the potatoes have been microwaved, cut them in half lengthwise, then cut again.
Put the oil, parmesan cheese and seasonings into a large ziploc bag, and add the potatoes.
Shake the bag until the potatoes are comletely covered and the ingredients are all mixed well.
Pour out onto the prepared cookie sheet and cook for 15-20 minutes.

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Sunday, April 14, 2013

Butterscotch Cornflake Treats


I wanted to make a quick treat that didn't involve any baking, and when I saw these treats on the Cooks.com website I had to try them.  They have 4 ingredients and from start to finish, it took about 10 minutes.  The best part though, was they were really yummy!
-Robin

BUTTERSCOTCH CORNFLAKE TREATS


1 pkg. butterscotch morsels (11 oz.)
3/4 cup peanut butter
4-5 cups Corn Flakes
1 cup peanuts

In a small sacue pan, heat the butterscotch morsels and peanut butteer till melted.
Once melted, pour over the cornflakes and peanuts in a large bowl.
Stir gently to combine.
Drop by spoonful onto a wax paper lined cookie sheet.
Cool in the refrigerator till firm.
FAST AND EASY!
ENJOY!

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