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Twinkie Sushi
3 Hostess Twinkies
Assorted dried fruits
Assorted fruity candies
2 green fruit roll ups
Dried mangoes (looks like pickled ginger)
Slice Hostess Twinkies into pieces about an inch tall. Slice fruit roll ups in strips to be long enough and wide enough to wrap around the Hostess Twinkie pieces. Wrap the fruit roll ups around the Hostess Twinkie pieces. Place dried fruits and candies into the cream filling. Place Twinkie rolls on a plate or in a bento box. Garnish with strips of dried mango to resemble pickled ginger if you wish! Serve with chopsticks if you wish.
Servings: 1
Assorted dried fruits
Assorted fruity candies
2 green fruit roll ups
Dried mangoes (looks like pickled ginger)
Slice Hostess Twinkies into pieces about an inch tall. Slice fruit roll ups in strips to be long enough and wide enough to wrap around the Hostess Twinkie pieces. Wrap the fruit roll ups around the Hostess Twinkie pieces. Place dried fruits and candies into the cream filling. Place Twinkie rolls on a plate or in a bento box. Garnish with strips of dried mango to resemble pickled ginger if you wish! Serve with chopsticks if you wish.
Servings: 1
One for the Crock Pot
Alphabet Pot Roast
1 beef pot roast (3 to 4 pound)
Salt and pepper
1 can alphabet vegetable soup (10 3/4 ounce)
undiluted
1/2 cup dry red wine
1/8 teaspoon dried basil
2 tablespoons finely chopped parsley
1. Sprinkle beef with salt and pepper. Place in crockpot.
2. Combine undiluted soup, wine and basil. Pour over meat. Cover and cook on LOW for 8 to 10 hours.
3. Sprinkle with parsley. Thicken juices to make a great gravy.
Serves 6
1 beef pot roast (3 to 4 pound)
Salt and pepper
1 can alphabet vegetable soup (10 3/4 ounce)
undiluted
1/2 cup dry red wine
1/8 teaspoon dried basil
2 tablespoons finely chopped parsley
1. Sprinkle beef with salt and pepper. Place in crockpot.
2. Combine undiluted soup, wine and basil. Pour over meat. Cover and cook on LOW for 8 to 10 hours.
3. Sprinkle with parsley. Thicken juices to make a great gravy.
Serves 6
Bob's Special
Bob's Special
Servings: 4
1 1/2 tablespoons olive oil
1 pound lean ground beef
1 large onion, chopped
1 clove garlic, minced
1/4 pound mushrooms, sliced
1 teaspoon salt
1 dash pepper and dried oregano
1 pinches ground nutmeg
2 cups fresh spinach, coarsely chopped
3 eggs
grated Parmesan cheese
In a large frying pan over high heat, heat olive oil and brown ground beef well.
Add onion, garlic and mushrooms; reduce heat and continue cooking, stirring occasionally, until onion is soft. Stir in salt, pepper, oregano, nutmeg and spinach; cook for about 5 minutes longer, stirring several times until spinach is limp.
Reduce heat to low and break eggs over meat mixture; quickly stir just until eggs begin to set.
Serve immediately, passing cheese to sprinkle over each serving at the table.
Can be served with:
Rice
Buttered Noodles
Baked Potato
Note:
I use the olive oil because I buy the leanest ground beef that I can find, so it has little or no fat.
Servings: 4
1 1/2 tablespoons olive oil
1 pound lean ground beef
1 large onion, chopped
1 clove garlic, minced
1/4 pound mushrooms, sliced
1 teaspoon salt
1 dash pepper and dried oregano
1 pinches ground nutmeg
2 cups fresh spinach, coarsely chopped
3 eggs
grated Parmesan cheese
In a large frying pan over high heat, heat olive oil and brown ground beef well.
Add onion, garlic and mushrooms; reduce heat and continue cooking, stirring occasionally, until onion is soft. Stir in salt, pepper, oregano, nutmeg and spinach; cook for about 5 minutes longer, stirring several times until spinach is limp.
Reduce heat to low and break eggs over meat mixture; quickly stir just until eggs begin to set.
Serve immediately, passing cheese to sprinkle over each serving at the table.
Can be served with:
Rice
Buttered Noodles
Baked Potato
Note:
I use the olive oil because I buy the leanest ground beef that I can find, so it has little or no fat.
Re: Original Recipes
Turkey with Wine
Serves 4
1 tablespoon margarine
1 clove garlic, finely chopped
1 pound boneless turkey cutlets
salt
1/2 cup dry red wine
1 tablespoon tomato paste
3 cups fresh mushrooms, sliced,about 8 oz.
2 tablespoons green onions, chopped ( with tops)
Heat margarine and garlic in a 10-inch nonstick skillet over medium heat until hot. Place turkey cutlets in skillet. Sprinkle lightly with salt. Cook uncovered 8 to 10 minutes, turning once, until no longer pink. Remove turkey; keep warm.
Mix wine and tomato past in skillet. Stir in mushrooms. Cook uncovered 3 to 5 minutes, stirring occasionally, until mushrooms are tender. Serve mushrooms over turkey. Sprinkle with green onions.
Notes: I use shitakie mushrooms, but you can use any type you like.
Serving Ideas: Serve with rice, baked potato or noodles.
Serves 4
1 tablespoon margarine
1 clove garlic, finely chopped
1 pound boneless turkey cutlets
salt
1/2 cup dry red wine
1 tablespoon tomato paste
3 cups fresh mushrooms, sliced,about 8 oz.
2 tablespoons green onions, chopped ( with tops)
Heat margarine and garlic in a 10-inch nonstick skillet over medium heat until hot. Place turkey cutlets in skillet. Sprinkle lightly with salt. Cook uncovered 8 to 10 minutes, turning once, until no longer pink. Remove turkey; keep warm.
Mix wine and tomato past in skillet. Stir in mushrooms. Cook uncovered 3 to 5 minutes, stirring occasionally, until mushrooms are tender. Serve mushrooms over turkey. Sprinkle with green onions.
Notes: I use shitakie mushrooms, but you can use any type you like.
Serving Ideas: Serve with rice, baked potato or noodles.
Happy Holidays
Pattycake and I would like to wish everyone a Very Happy Holiday Season and a Happy New Year.
Remember what Bumbles says:
When you smile the whole world smiles with you, but when you cry you get the front of your shirt wet.
Remember what Bumbles says:
When you smile the whole world smiles with you, but when you cry you get the front of your shirt wet.
Re: Appitizers
Awsome Sausage Dip
1 chopped onion
1 can tomatoes and green chilies (14 ounce)
1 lb mild sausage
1 lb Velveeta cheese
Brown onion and sausage together and drain. add cheese & rotel tomatoes and stir until melted. let cool. serve with tortilla chips.
Serves 10
Makes 4 cups
Bacon Wraped Corn Dogs
1 can refrigerated cornbread twists (11-1/2 oz.)
1 pkg. OSCAR MAYER Bun-Length Wieners (16 oz.)
1 pkg. OSCAR MAYER Ready to Serve Bacon (2.1 oz.)
1. PREHEAT oven to 350°F. Separate dough into eight sticks; pinch short ends of sticks together to seal. Roll or press each piece into 14-inch rope.
2. INSERT wooden popstick into one end of each wiener, leaving 1 inch of each stick exposed. Wrap each dough rope in spiral fashion around one of the wieners, pressing ends of dough together to seal. Wrap one ir two bacon slices in spiral fashion around each cornbread-covered wiener; press bacon into cornbread. Place in single layer in shallow baking pan sprayed with cooking spray.
Serves 8
3. BAKE 20 min. or until wiener is heated through and dough is golden brown.
1 chopped onion
1 can tomatoes and green chilies (14 ounce)
1 lb mild sausage
1 lb Velveeta cheese
Brown onion and sausage together and drain. add cheese & rotel tomatoes and stir until melted. let cool. serve with tortilla chips.
Serves 10
Makes 4 cups
Bacon Wraped Corn Dogs
1 can refrigerated cornbread twists (11-1/2 oz.)
1 pkg. OSCAR MAYER Bun-Length Wieners (16 oz.)
1 pkg. OSCAR MAYER Ready to Serve Bacon (2.1 oz.)
1. PREHEAT oven to 350°F. Separate dough into eight sticks; pinch short ends of sticks together to seal. Roll or press each piece into 14-inch rope.
2. INSERT wooden popstick into one end of each wiener, leaving 1 inch of each stick exposed. Wrap each dough rope in spiral fashion around one of the wieners, pressing ends of dough together to seal. Wrap one ir two bacon slices in spiral fashion around each cornbread-covered wiener; press bacon into cornbread. Place in single layer in shallow baking pan sprayed with cooking spray.
Serves 8
3. BAKE 20 min. or until wiener is heated through and dough is golden brown.
Re: Appitizers
Appitizer Ham Sandwiches
3 packs the heat and serve rolls (they are 24, 3 rows of 8)
small rectangle rolls in a tin pan
1 stick butter
2 Tbsp yellow salad mustard
2 Tbsp sugar
2 Tbsp grated onion
2 Tbsp poppy seeds
1/2 lb sliced sandwich ham
1/2 lb Swiss cheese
Melt butter and add next 4 ingredients. Cut rolls in half horizontally. Spread melted mixture on rolls add ham and cheese and put the top back on the rolls bake in a 250* oven till the rolls are warmed through and the cheese is melted. Cut into a 2 roll size serving and enjoy.
Makes36 servings, two sandwiches each
3 packs the heat and serve rolls (they are 24, 3 rows of 8)
small rectangle rolls in a tin pan
1 stick butter
2 Tbsp yellow salad mustard
2 Tbsp sugar
2 Tbsp grated onion
2 Tbsp poppy seeds
1/2 lb sliced sandwich ham
1/2 lb Swiss cheese
Melt butter and add next 4 ingredients. Cut rolls in half horizontally. Spread melted mixture on rolls add ham and cheese and put the top back on the rolls bake in a 250* oven till the rolls are warmed through and the cheese is melted. Cut into a 2 roll size serving and enjoy.
Makes36 servings, two sandwiches each
NoBake Cheesecake
Great recipe.
Pattycake is not a big chocolate an so I subsituted Butterscotch chips for the chocolate. Yum
Pattycake is not a big chocolate an so I subsituted Butterscotch chips for the chocolate. Yum
Slow Cooker Pepper Pork Chops
Slow Cooker Pepper Pork Chops
2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 bone-in pork chops (1 to 1 1/2-inch
thick)
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme
1. Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
2. Place the apples in the slow cooker.
3. Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
4. Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
Serves 4
2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 bone-in pork chops (1 to 1 1/2-inch
thick)
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme
1. Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
2. Place the apples in the slow cooker.
3. Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
4. Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
Serves 4
