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Every weekday for a month, someone reading these posts and sharing their knowledge will win a generous bag of cool groceries. Why not you?
To enter today, share your pot-luck recipe.
(Each weekday’s contest will be different.)
Post your tip in the comments section at the end of this entry.
Please use your real email address when you register, so we can reach you when you win. (We won’t use it for any other purpose, I promise.) We’ll pick the best idea or recipe and award that person yummy foods to try!
When you win, we’ll contact you about how to collect your bag ‘o yummies in a reusable, eco-friendly shopping bag (Thanks, Whole Foods, for the bags!).
Watch this space for new questions and prizes every weekday for a month!
The bags contain lots of new foods you might not have tried. A few prizes are coupons for free items which will be sent to you, at no cost. Each bag also has extra packets of grocery coupons.
Every bag is different, but some of the items included are: Hungry-Man meals, Lance whole-grain snack crackers, Crisco olive oils, Skinny Cow ice cream treats, Wickles pickles, Penzey’s cinnamon, Orbit gums, Pepperidge Farm 100-calorie packs and granola cookies, Tyson products, Truvia sweetener, Eagle Mills Ultragrain flour, Zen Crunch, Dunkin Donuts, and lots of grocery coupons, too.
THIS IS A VERY INEXPENSIVE DISH THAT ALWAYS GETS RAVES FROM MY FRIENDS.
PULLED PORK
1 LARGE CUT OF PORK SHOULDER OR BUTT (YOU CAN ALWAYS FIND ON SALE FOR .69 A POUND OR LESS. PICK A SIZE THAT IS WITHIN YOUR BUDGET OR THAT WILL FIT IN YOUR LARGEST POT. I USUALLY PICK ONE THAT IS AT LEAST 15 POUNDS.)
HALF A GAL OF APPLE JUICE
1 TABLESPOON OF GARLIC OR USE WHOLE CLOVES (APPROX 6) *ADJUST TO SIZE OF MEAT AND TASTE
1 FROZEN APPLE JUICE CONCENTRATE
FLORIDA EVERGLADES SEASONING (FOUND IN SPICE SECTION OF SUPERMARKET)
PREHEAT OVEN TO 225
SEASON ENTIRE MEAT WITH EVERGLADES SEASONING (USE LIKE A RUB). ON A VERY HOT GRILL, SEAR ALL SIDES OF MEAT. YOU CAN SEAR IN A LARGE POT WITH OLIVE OIL TO ELIMINATE STICKING. REMOVE FROM GRILL AND PLACE IN LARGE POT WITH LID. ADD HALF GAL OF APPLE JUICE (OR ENOUGH TO 3/4 COVER MEAT). ADD GARLIC. COOK COVERED IN OVEN FOR AT LEAST 7 HOURS OR MORE DEPENDING ON SIZE OF MEAT. YOUR MEAT WILL NOT DRY OUT DUE TO THE APPLEJUICE WILL KEEP IT MOIST. MEAT IS DONE WHEN PORK EASILY PULLS APART. REMOVE FROM POT (I USUALLY USE TONGS AS IT IS NORMALLY FALLING APART). WITH RUBBER GLOVES AND THE TONGS PULL PORK APART MAKING SURE TO SEPERATE MOST FAT AND ALL BONES FROM MEAT. PUT INTO LARGE BAKING DISH (I USE THE RECTANGLE ALUM. DISPOSABLE BAKING PANS). PLACE SEVERAL LADLES OF LIQUID FROM POT ONTO PORK. PUT SEVERAL TABLESPOONS OF FROZEN APPLE JUICE CONCENTRATE ON MEAT AND MIX IN (TO TASTE).
EVERYONE WILL LOVE THIS BY ITSELF OR ON A BUN OR TORTILLA. BAR-B-QUE SAUCE IS REALLY NOT NEEDED AS THE APPLE JUICE GIVES IT A GREAT TASTE!
ALWAYS A GREAT SIDE DISH THAT EVERYONE LOVES. PLEASE DO NOT USE LOWFAT MAYO. REMEMBER, YOU ARE GOING TO THIS FUNCTION TO HAVE FUN! YOU CAN DIET TOMORROW. USE REAL MAYO, NOT SALAD DRESSING (MIRACLE WHIP) AS EVERYONE DOESNT LIKE THE TASTE OF SALAD DRESSING
PASTA SALAD
INGREDIENTS
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1/2 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup broccoli
1/2 cup sliced black olives
DIRECTIONS
1. Cook pasta according to package directions. Rinse in cold water, and drain.
2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, broccoli and olives; fold gently until mixed. Chill several hours. Stir gently before serving.
This one is a favorite among my friends.
1 large tub cream cheese
1 lb ground beef
1 bag mexican cheese
1 jar of salsa
1 bg of tortilla chips
(you can add anything else you may like)
Layer cream cheese, ground beef, salsa and cheese, place in oven at 350 degrees until cheese melts. Its a great dip that everyone enjoys :-)
Fiesta Rice
1 box Uncle Ben’s Mexican Rice
1 pound ground sirloin cooked
1 can Mexi-corn
1 can Rotel tomatoes w/cilantro
8 oz sharp cheddar cheese
sour cream
Cook rice per box directions. Stir in ground beef, corn & tomatoes.
Pour in casserole dish. Top with cheese and bake at 350 degrees until cheese is bubbling. Top with sour cream when serving if desired.
Chicken Wing Dip (best served on tortilla chips or pita bread)
Ingredients:
1-2 cups of shredded chicken meat
8 oz. Sour Cream
8 oz. Ranch Dressing
8 oz. Cream Cheese
Hot Sauce (to taste)
Directions:
1. Shed chicken meat in a blender. I usually use left over quarter pieces or fillets
2. In a separate large bowl, stir together sour cream, ranch dressing and cream cheese until it has a “whipped’ look.
3. Stir in shredded chicken
4. Put amount of hot sauce in to taste, just a few table spoons is good enough unless you like spicey.
How to cook it:
Personally, I prefer to use a crockpot and just have it sit on low for people to grab as they go.
Baking it: Set oven to 375 and bake for 20 minutes.
Enjoy!
Easy, budget friendly, low fat, travels well and no need for an oven!
“Summer Chicken Nachos”
Feeds 8-12
In a large crock pot place the following ingredients:
2-3 boneless skinless chicken breasts
2 cans of beans, drained ( I like kidney beans and black beans)
1 can of corn, drained
1 small jar of salsa (about 1 1/2 cups)
1 small can diced green chilies
1 cup diced tomatoes
1 tsp chili powder
1 tsp cumin
pinch of salt
fresh ground pepper
Give it a stir, put the lid on and set the crock pot to low for 8 hours. The chicken will shred apart.
Serve with tortilla chips, shredded cheese, guacamole or chopped avacado and sour cream.
(Be sure to bring copies of the recipe, everyone will want one!)
Layer Salad
Ingredients:
Head of iceburg lettuce washed and cut up
Box of frozen petite sweet peas
Bag of baby carrots sliced
Head of cauliflower washed and cut up
Bag of shredded cheddar cheese
Jar of mayonnaise (you probably won’t use a whole jar)
Jar of real bacon bits
1 or 2 whole tomatoes cut into chunks
This salad has a little of something for everyone!
In a 13×9 casserole dish, add a good layer of iceburg lettuce. I thaw a box of petite peas on a papertowel as I’m washing the vegetables and cutting up everything. Then add on top of the lettuce, a layer of cut up cauliflower. The next layer is cut up carrots. Then I add the peas as my next layer. You can add additional vegetables like onions, water chestnuts and celery if you want. I carefully spread real mayonnaise on top of the last layer with the back of a spoon to try not to disturb the peas. Add shredded cheddar cheese to cover the mayonnaise. I add real bacon bits and cut up tomoatoes on top of the cheese. Keep refrigerated. When you cut in to serve, make sure you dig in all the way to the bottom to get all the good layers.
Irene’s fvorite casserole
1 lb. ground beef
2 medium onions
2 green peppers
2 stalks celery
l lb. macaroni (elbows, small shells, or wagon wheels)
1 lb. Velvetta
2 cans diced tomatoes
Ground pepper
Cook macaroni so it’s firm, not mushy.
Shape ground beef into small balls and brown.
Saute diced onions, green peppers, and celery.
Combine macaroni, meatballs, sauteed vegetables, Velveeta, and canned tomatoes in casserole dish. Pepper and stir again.
Bake covered at 350 for 1/2 hour, stirring every few minutes to mix the melting Velveeta with the other ingredients.
ANCIENT CHINESE SECRET: (lol)
How to keep fresh Ginger indefiniately (well almost):
Take your fresh ginger (just how you buy it) and put it into a mason jar (or any jar with a screw cap) and fill the jar to cover the ginger with Sherry.
There you go the ginger will be infused with the sherry and the sherry with the ginger which can be used to flavor your cooking with.
Quick and Easy Asparagus and Wasabi Dip
3 lb thin or medium asparagus, trimmed
1 cup mayo
4 teaspoons soy sauce or tamari
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste or more if you like it spicy
Prep
Blanch asparagus in a large saucepan of boiling salted water 1 minute.You may have to do this in batches. Place in colander and rinse under cold running water or place in ice bath to stop asparagus cooking. Drain well and pat dry.
By hand, mix together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved. If you like it spicy, add more wasabi in increments to your taste.
Serve asparagus with dip. This also goes great with blanched green beans and snow peas.
My kids loved this! They called it Tater Tot Surprise
2 lbs lean ground beef
2 cans cream of mushroom soup
1 can corn or green beans (optional)
1 large bag frozen tater tots
Spread raw ground beef in bottom of 11 X 13 baking dish, season to liking, spread soup on top of beef, spread veggies if you like, layer tots on top covering completely.
Recipe can be halved for smaller baking dish.
Bake 45 min, or until meat is cooked, at 375*.
Pierogi Casserole(it sounds weird but it is yummy)
PIEROGI CASSEROLE
10 to 12 potatoes, boiled and mashed
3/4 lb. grated cheese
2 1/2 sticks butter
2 onions, finely diced
1 lb. lasagna noodles, cooked
Cook lasagna according to package directions. Mash potatoes and cheese and beat with mixer. Saute onion in butter until soft. Add 1/2 of onion and butter to potato mixture and salt to taste.
Generously butter a 9×13 inch baking dish. Place a layer of lasagna in dish, then a layer of potato mixture. Repeat layers, ending with noodles. Pour butter and onion over all. Cover with foil and bake at 350 degrees until heated through.
I know I’m new to this, but wanted everyone to try my delicious Sausage and Sauce with sweet plantains. If you are looking to budget and want to try something new, look no further. Cost $5 and can feed 2-3 people
Sausage and Sauce
Items needed: Package of hotdogs or sausage, can of tomato paste, salt, thyme, half of sliced onions, half of sliced red and green bell peppers, 5 pinches of hot sauce, 5 pinches black pepper, oil or butter, half a cup or 1 cup of water and roughly two frying pan, one lid and one spoon.
Plaintains
Items needed: 3-4 plaintains, oil, pan, and a fork…can also use green plaintains to your preference.
Hotdogs or sausage and sauce
1.) wash the packaged hotdogs and cut them into small chuncks. Cut diagonally if you want your sauce to look appealing.
2.)set your stove on medium – mid high and place one of your pans on the stove. Add roughly 2 cap full of oil to your pan…when frying, sausage should already contain oil, no need to overdo your sauce with too much oil.
3.) Allow the oil to get to a good temp. but don’t allow the oil to get too hot… you could possibly burn your hotdogs. If you place one chunk of hot dog in the pan and it fries rapidly, you may want to lower the temp. Now, place all of the chunks into your pan. Wait till all are golden brown.
4.) For your sauce, get your other pan and add oil to your pan (may want to get a little bit of oil from the pan you fried in).
5.) take one spoon of tomato paste and add to the oil. let it fry for a brief moment. May get hot..be careful.
6.) add 1/2 cup to cup of water and the remaining ingredients except the onions and bell peppers to your sauce. Allow to boil…avoid over doing it. Once your sauce is at a good consistency (not to be too thick or too watery), add your hotdogs and top with onions and bell peppers. Cover your pan and remove your pan from the stove. Covering the pan should steam your bell peppers and onions. Now for the fun part…yay!!!!!
Plantains
1.) wash your plantains and cut along the back of the plantains. Remove the skin of the plantains with either your hands or with a knife.
2.) After cutting the skin, cut each plantain into diagnonal chunck. Don’t cut too big…will take longer to fry if the chunks are big. Medium size should be good.
3.) With your pan add roughly 3-4 cap full of oil. Allow the oil to simmer.
4.) add your plantains and wait till golden brown on both sides. Place your fork in the middle to see if your plantains are fried well.
5.) Remove from heat… and remember to turn off stove.
6.) Remove excess oil by gently patting each plantain dry.
Serving: decorate your plate by putting your plantains in a circle and the sausage (or hotdog) sauce in the middle of your plate. Create a small salad to the mix. Lastly, a cup of water or ice tea could all be beneficial to ensuring a healthy diet. I eat it all the time, and trust me, when you’ve tried this dish you won’t want anything else
It’s dirt cheap and fast to make…bonne appetit!!!!
My Mom’s “Goulash”
1 1/2 lbs ground chuck
1 small green pepper diced
1 medium onion diced
1 can tomato soup
1/2 can milk
1 box elbow macaroni (cooked)
1 lg pkg shredded mozzarella cheese
Saute beef, onion & pepper in skillet until browned.(I season with garlic salt, but you can use whatever seasoning you want) Drain. Add tomato soup and milk. Mix well. Let simmer for 5 10 minutes. In bowl, combine meat mixture, cooked macaroni, and 3/4 package cheese Mix well. Put in casserole dish lightly sprayed with pam. Top with remaining cheese. Bake covered at 350 for 30 minutes. I serve with garlic bread……
2 pounds of ground sirloin
2 10.5 cans of cream of mushroom
1 large bag of ore ida tator tots
1 16 oz bag of shredded sharpe cheddar cheese
pre-heat over to 400 degrees convential
brown the ground sirloin , drain grease, season with salt and pepper to taste
in a large enough casserole cover the bottom of the dish with the ground sirloin,
spread the uncooked cream of mushroom across the gound sirloin,
top with frozen tator tots,
cooked uncovered for 35 minutes amd remove and pour bag of cheese (evenly distributed) across tator tots,
put back in over for 12 to 15 more minutes.
Let cool for a few minutes,
Ketchup or Hot Sauce will add a kick to it, serve with a pickle.
will feed a hungry football team!!
*Zesty Deviled Eggs*
1 dozen large eggs
1/2 cup mayonaise
2 tblsp spicy brown mustard
1 tblsp horseradish sauce
Few splashes of crystal hot sauce
Salt & pepper to taste
Green scallions for garnish
Directions:
Boil eggs 11-13 minutes, then put them in an ice bath for 10 mins so the yolk remains yellow and doesn’t turn green. Peel eggs and slice into 24 halves. Mix yolks in seperate bowl, adding mayonaise mustard, horseradish sauce, hot sauce, salt and pepper. Using piping bag for perfection, pipe into egg whites and than add a slice of green scallion on top of each egg. Save your egg carton and place your halves back in the carton for easy traveling, when you get to the potluck you can place them on a plate with no mess.
Now who says you can’t bring deviled eggs to a pot luck?
Mini Fruit Kabobs help balance all the rich desserts.
Skewer grapes and pineapple (or other cut up fruits) onto frilly toothpicks.
Arrange on a pretty platter.
Sesame Pasta Chicken Salad
A light, refreshing pasta salad w/an Asain flair!! Perfect a summer cookout – Tastes great right away, and even better if you can allow it to marinate for a while
INGREDIENTS
1/4 cup sesame seeds
1 (16 ounce) package bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
DIRECTIONS
1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Hanky Pankys
1 lb ground beef
1 lb sausage
1 large block of velveeta
1 loaf of mini-rye bread
Cook ground beef & sausage and drain; add diced velveeta cheese and stir until melted (this can be made ahead of time and frozen); when ready to serve, put a teaspoon of meat/cheese mixture on each mini rye bread and bake in oven at 350 for 10 minutes. Everyone LOVES these easy to make treats!
To Die for Deviled Eggs
This is always the first to dish to disappear at a gathering – a crowd fav! Enjoy!
12 eggs
4 tablespoons white sugar
1/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
2 tablespoons yellow mustard
1 tablespoon mayonnaise
1 tablespoon creamy salad dressing (such as Miracle Whip®)
1 teaspoon cider vinegar
paprika for garnish (optional)
DIRECTIONS
1. Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold.
2. Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and white pepper. Add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
3. Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika.
Taco Dip (good for the vegetarians too!)
1 can refried beans
1 cup sour cream
1 cup mayo
1 packet taco seasoning
bag of shredded lettuce (optional)
bag of shredded cheese (I prefer taco flavor or cheddar)
1 can sliced black olives
1 or 2 tomatoes, diced
Bag of scoops
Spread refried beans on bottom of serving platter; mix sour cream, mayo & taco dip and spread on top of bean mixture; top with black olives, tomatoes, cheese (and lettuce if you want to – I personally like it with lettuce). Scoop into your scoops and enjoy!
This recipe is great for office potlucks or outdoor potlucks because it can be left out of the fridge for a long period of time since none of the ingredients in the salad will spoil in the heat. It also makes a TON!
Black Bean and Corn Salad
2 (15.25 oz) cans black beans (drained and rinsed)
1 (11 oz) can corn (drained)
2 medium tomatoes, chopped
1 bunch scallions, chopped
14 sprigs of fresh cilantro (rinsed and chopped)
1/2 tsp. kosher salt
3/4 cup Red wine vinaigrette dressing (I use Seven Seas brand)
In a large bowl, combine all the ingredients in the order listed. Stir. Cover and chill for 15 minutes or more to let the flavors marry.
Chili Pie
6 oz. dry spaghetti, prepared according to pkg. directions
2 large eggs, lightly beaten
1 T vegetable oil
1 lb. ground chicken or turkey
1 (16 oz.) jar Salsa
1 T flour
1 Cup shredded cheddar cheese, divided
1 Cup crushed corn chips or corn tortillas
1 (8 oz.) Cup sour cream
Preheat oven to 375 degrees. Combine pasta, eggs and oil in large bowl; press on to bottom and up sides of 10-inch pie plate. Bake for 7 to 10 minutes or until set. Cook chicken or turkey in medium skillet until no longer pink; stir in salsa and flour. Heat until mixture comes to a boil. Place 1/2 cup cheese over pasta crust; top with meat mixture. Top with remaining cheese. Bake for 20 to 25 minutes; let stand 5 minutes. Top with chips; serve with sour cream.
Mac and Cheese
12 oz Velveeta Cheese Product cut into small pieces
1/3 cup milk
2 cups (8 oz) elbow macaroni, cooked, drained
Dash of black pepper
Mixed preapared cheese and milk in medium saucepan, cook on low heat
until smooth. Stir frequently.
Stir in cooked macaroni and pepper. Spoon into 1 quart casserole.
Bake at 350 for 20 to 25 min till top is browned lightly.
Enjoy at any outing.
Summery Sweet Spinach Salad
Easy, light, low fat and loved loved by the guys
Take
Two bags of baby spinach
1 bag of craisens (near the raisens in grocery store)
cooked and crumbled bacon pieces (about 6 slices or more)
Mix this all together in a big glass bowl
Next:
Mix together the following for
Poppy Seed dressing:
1 cup oil
1/3 cup apple cider vinegar
3/4 cup sugar
1 tsp salt
1 tsp dry mustard
1 1/2 tablespoons of poppy seeds
Just before serving, pour dressing on top.
Alternate version includes ommiting the bacon and adding
sliced strawberries to go with the almonds.
My Mom’s Retro-style Barbecued Meatballs
Grab a toothpick and dig in! You cannot eat just one-
Freezes well as a leftover too!!
3 lbs grnd beef
12 oz evap milk
1 cup of each:
oatmeal
ritz cracker crumbs
2 eggs
1/2 cup of chopped onion
1/2 tsp garlic powder
2 tsp salt
1/2 tsp pepper
2 tsp chili powder
MIX all of this into walnut size balls and place into 13 by 9 inch greased baking pan. Cover and Place in your freezer until ready to cook. (They come out better, trust me!)
Sauce: 2 cups ketchup, 1 cup brown sugar, 1/2 teaspoon liquid smoke,
1/2 tsp garlic powder, 1/4 cup chopped onion. Mix together and pour over the meatballs. Bake at 350 degrees for about an hour.
If you are making night before, you can freeze meatballs in freezer bags and keep sauce refrigerated. Just prepare two hours before you leave for picnic!So easy, you can get ready while they cook…
Sticky chicken:
Combine one jar apricot jam and one bottle French dressing. Pour over two cut up chickens that are topped with two cut up onions. Put in preheated 375 oven for 1 hour. (Use a disposable baking pan and take it to the party.)
Arthur’s Lazy Pierogi
1pkg. Egg Noodles med. or wide
1 head cabbage
1 Onion
3/4 lb. hamburger
1/2 stick butter
Cook noodles al dente according to directions. Set aside.Put butter in pan and Saute onion till translucent, add hambuger to cook through and add in cored, shredded cabbage. Cook till soft.
In large dutch oven combine all ingredients, add salt and pepper and more butter if needed. Mix well and serve.
LESSON LEARNED FROM COLLEGE STUDENTS-SAVING CONDIMENT PACKETS
When you get packets with take out food like:
Duck sauce,ketsup,soy sauce,mustard,coffee creamer etc (you catch the drift).
Save them all, just put them in a zip lock plastic baggie in your refrig., than in a pinch you’ll have them available to use.
Spruced Up Baked Beans
I buy cans of baked beans when my local grocer has a 2 for 1 deal so they are always handy and oh so economical. Beans make a highly nutrious side dish with a low glycemic content.
Ingredients: two 16 oz cans of baked beans
five strips of bacon
1 large green pepper
1 med sweet onion
Molasses to taste
brown mustard to taste
Fry bacon until very crisp, crumble and put aside, dice and saute green pepper and onion in two tablespoons of bacon fat. Add beans to sauted pepper and onion and add 1 tbs of molasses and 1 tbs brown mustard to pan and stir through. Let simmer covered(very low) for 30 minutes. Sprinkle crumbled bacon on top just before serving and watch all the guys dive in.
Punch Bowl Cake
(Grandma isn’t allowed to show up at the family dinners without this favorite.)
1 box yellow cake mix
3 boxes instant vanilla pudding
2 cans cherry pie filling
3 cans fruit cocktail
1 sm bag coconut
2 lg containers Cool Whip
3 lg bananas, sliced
1 sm jar marachino cherries
chopped pecans
punch bowl
Make cake and pudding as directed on box. Break cake into pieces. Fill the punch bowl by dropping dollops of cake, pudding, pie filling, fruit cocktail, Cool Whip, bananas, and coconut. Top with Cool Whip, sprinkle with pecans, and place maraschino cherries.
easy bring along anywhere
linguini salad
boil 1 lb linguini drain
add 1 8 0z bottle italian dressing
add 2tbsp mccormick salad supreme
found where salt and pepper is in the grocery store
toss all up refridgerate overnight
place in bowl or if a picmic place in ziploc bags
voila
Best/Easiest Oven Baked Wings
Mix small bottle of Italian Dressing with 1/2 bottle of Crystal Sauce. Add wings for at least 2 hours. Bake 40 minutes at 350 degrees. Then broil each side for 5 minutes!!! Juicy, crispy fall off the bone!
When are you going to announce the winner of this contest????
Whenever I bring this dish to a potluck there is never any left!
Hash Brown Casserole
Ingredients:
2 lb bag frozen hash browns
2 c sour cream
1 can cream of chicken soup
2 c grated cheddar cheese
2 T minced onions
1 t salt
1 t pepper
1/2 c melted margarine
cornflakes – crushed up to cover top
Mix ingredients and put in 9 x 13 greased baking pan. Spread crushed cornflakes and pour margarine over the top. Bake at 350 degrees for 1 hour.
The best and easiest ever Jalapeno popper dip! INGREDIENTS
* 2 (8 ounce) packages cream cheese, softened
* 1 cup mayonnaise
* 1 (4 ounce) can chopped green chilies, drained
* 2 ounces canned diced jalapeno peppers, drained
* 1 cup grated Parmesan cheese
DIRECTIONS
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minute
*
Baked Variation
*
If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.
wow! your website have the great information about shareyour.I’m sure I will be back again.
Awad-Winning Corn pudding souffle (can be made into individual muffins)
2 boxes Jiffy Corn Muffin Mix
1 stick of butter (original recipe calls for 2 but it’s really too much
1 large container of sourcream (reduced fat ok; but fat free tastes awful)
1 large can white corn and 1 of creamed corn
1 egg
pinch of salt, ground pepper.
Mix well and pour into casserole dish that has the melted butter floating at the bottom. The butter will flow up the sides.
Bake at 350 for 45 minutes or until lightly browned. Test with a fork or toothpick as you would any cake.
For a little kick, add chopped green chiles, about two tablespoons mixed into the batter before puring into the dish.
If a muffin is desired, melt a pat of butter into each unit, place in oven to melt, then spoon in mixture, these bake in about 20 minutes. Do not use paper muffin/cupcake holders. The butter will absorb into the paper instead of the batter.
This recipe is for the most delicious, moist corn bread; and yes, it did win an award years ago. Since then, I’ve been asked to bring it to every gathering. And, because it’s so rich, people take a spoonful at a time so it goes around the party until there’s nothing left!!
The new kind of eco bags is surprisingly good. These green bags can be fold into a very cute strawberry or even an animal. Our kids love the strawberry bags a lot since we put some candies on the eco bags and fold them. At the same time, we are teaching our kids on how to avoid using any plastic bags at all time when we have these little cute green supply strawberry bags.