October's meeting will be held on Wednesday, October 14th at 6:30 p.m. The theme is: Pasta. Does anyone have a dessert pasta recipe? Tee hee!
We will meet at Cei's home: 44515 Loneoak Avenue
Friday, September 11, 2009
October Meeting of the Pioneers
October's meeting will be held on Wednesday, October 14th at 6:30 p.m. The theme is: Pasta. Does anyone have a dessert pasta recipe? Tee hee!
We will meet at Cei's home: 44515 Loneoak Avenue
Wednesday, September 9, 2009
Recipes from Today's Meeting of the Pioneers
Mary brought Enchiladas
1 lb chicken
1 pkg corn tortillas
1-2 tsp mild chili powder
1 onion, chopped
10 oz can enchilada sauce
8 oz can tomato sauce
flour, for thickening
salt and pepper to taste
1-1/2 cups grated cheddar cheese
1/2 head lettuce, shredded
2 tomatoes, chopped
1 avocado, diced
Cook meat with chili powder, salt, pepper, and onion. Add enchilada and tomato sauce. Rinse cans out with 2 cups of water and add to mixture. Add flour and water to thicken. Simmer for 10 minutes. One at a time, dip tortillas in meat-sauce mixture to soften and layer in a casserole dish; spoon a little meat mixture on the top. Alternate tortilla, meat mixture and cheese. If there is any sauce left, pour on the top, end with a layer of cheese.
Bake for 20 minutes in a 350 degree oven. Top with lettuce, tomatoes, and avocados and serve.
Serves 6.
Sybil brought Easy Garden Bake from Weight Watchers
1 cup chopped zucchini
1 medium onion, chopped
1 large tomato, chopped
1/3 cup grated Parmesan cheese
1/2 cup Bisquick reduced fat baking mix
1 cup skim milk
2 eggs or 1/2 cup egg substitute
1/2 tsp salt
1/8 tsp pepper
Heat oven to 400 degrees. Grease a 9 inch pie plate. Layer the zucchini, tomato, onion and cheese in pie plate. In small bowl, stir remaining ingredients together until well blended. Pour into pie plate.
Bake for 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Makes 6 servings. 2 points per serving.
DeeAnn brought Beef Enchilada Casserole
1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chili peppers
1 cup milk
1 small clove garlic, minced
1 package (about 11 ounces) chili Fritos
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives
Preheat oven to 375°
In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add chili sauce, soups, chopped chili peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, place a layer of half the Fritos; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375° for 35 to 40 minutes. Let stand for 10 minutes before serving.
Cei brought Ham and Grits Casserole
4 cups water
¼ tsp salt
1 cup quick-cooking grits, uncooked
1 cup chopped reduced-fat, low salt ham
3 Tbs reduced-calorie margarine
1 tsp low-sodium Worcestershire sauce
1 cup egg substitute
vegetable cooking spray
½ cup shredded reduced-fat sharp cheddar cheese
Combine 4 cups water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring occasionally. Remove from heat. Add ham, margarine, and Worcestershire sauce; stir until margarine melts. Gradually add egg substitute, stirring well.
Spoon grits mixture into an 11x inc baking dish coated with cooking spray. Bake at 350°F for 45 minutes. Sprinkle with cheese. Bake 5 additional minutes or until cheese melts. Let sand 5 minutes before serving.
Yield: 8 servings
Sherry brought another enchilada type casserole.
1-1/2 lbs cooked ground beef
1/4 cup cooking oil
2 cups frozen bell pepper and onion stir fry
1 pkg taco seasoning mix
1/4 cup hot water
16 oz can refried beans
1/2 cup salsa-milk
2 cups Fritos
1-1/2 cups shredded cheddar cheese
1 can corn, drained
Heat oven to 375 degrees. Spray pan with cooking spray. Heat oil in a large skillet, add hamburger, pepper and onion stir fry. Cook until hot, add water, corn and taco seasoning mix. Simmer till water is absorbed, stirring occasionally. In a separate bowl mix salsa and refried beans. Spoon 1/2 beef mixture into baking dish, then add 1/2 of the bean mixture on top. Then place a layer of chips on top of that. repeat with a layer of meat, then bean mixture, then chips. Cover with aluminum foil, and bake for 30 minutes. Remove foil and add cheese to the top. Bake for 10 more minutes without foil.
1 lb chicken
1 pkg corn tortillas
1-2 tsp mild chili powder
1 onion, chopped
10 oz can enchilada sauce
8 oz can tomato sauce
flour, for thickening
salt and pepper to taste
1-1/2 cups grated cheddar cheese
1/2 head lettuce, shredded
2 tomatoes, chopped
1 avocado, diced
Cook meat with chili powder, salt, pepper, and onion. Add enchilada and tomato sauce. Rinse cans out with 2 cups of water and add to mixture. Add flour and water to thicken. Simmer for 10 minutes. One at a time, dip tortillas in meat-sauce mixture to soften and layer in a casserole dish; spoon a little meat mixture on the top. Alternate tortilla, meat mixture and cheese. If there is any sauce left, pour on the top, end with a layer of cheese.
Bake for 20 minutes in a 350 degree oven. Top with lettuce, tomatoes, and avocados and serve.
Serves 6.
Sybil brought Easy Garden Bake from Weight Watchers
1 cup chopped zucchini
1 medium onion, chopped
1 large tomato, chopped
1/3 cup grated Parmesan cheese
1/2 cup Bisquick reduced fat baking mix
1 cup skim milk
2 eggs or 1/2 cup egg substitute
1/2 tsp salt
1/8 tsp pepper
Heat oven to 400 degrees. Grease a 9 inch pie plate. Layer the zucchini, tomato, onion and cheese in pie plate. In small bowl, stir remaining ingredients together until well blended. Pour into pie plate.
Bake for 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Makes 6 servings. 2 points per serving.
DeeAnn brought Beef Enchilada Casserole
1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chili peppers
1 cup milk
1 small clove garlic, minced
1 package (about 11 ounces) chili Fritos
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives
Preheat oven to 375°
In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add chili sauce, soups, chopped chili peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, place a layer of half the Fritos; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375° for 35 to 40 minutes. Let stand for 10 minutes before serving.
Cei brought Ham and Grits Casserole
4 cups water
¼ tsp salt
1 cup quick-cooking grits, uncooked
1 cup chopped reduced-fat, low salt ham
3 Tbs reduced-calorie margarine
1 tsp low-sodium Worcestershire sauce
1 cup egg substitute
vegetable cooking spray
½ cup shredded reduced-fat sharp cheddar cheese
Combine 4 cups water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring occasionally. Remove from heat. Add ham, margarine, and Worcestershire sauce; stir until margarine melts. Gradually add egg substitute, stirring well.
Spoon grits mixture into an 11x inc baking dish coated with cooking spray. Bake at 350°F for 45 minutes. Sprinkle with cheese. Bake 5 additional minutes or until cheese melts. Let sand 5 minutes before serving.
Yield: 8 servings
Sherry brought another enchilada type casserole.
1-1/2 lbs cooked ground beef
1/4 cup cooking oil
2 cups frozen bell pepper and onion stir fry
1 pkg taco seasoning mix
1/4 cup hot water
16 oz can refried beans
1/2 cup salsa-milk
2 cups Fritos
1-1/2 cups shredded cheddar cheese
1 can corn, drained
Heat oven to 375 degrees. Spray pan with cooking spray. Heat oil in a large skillet, add hamburger, pepper and onion stir fry. Cook until hot, add water, corn and taco seasoning mix. Simmer till water is absorbed, stirring occasionally. In a separate bowl mix salsa and refried beans. Spoon 1/2 beef mixture into baking dish, then add 1/2 of the bean mixture on top. Then place a layer of chips on top of that. repeat with a layer of meat, then bean mixture, then chips. Cover with aluminum foil, and bake for 30 minutes. Remove foil and add cheese to the top. Bake for 10 more minutes without foil.
Tuesday, September 1, 2009
Do You Have A Cheat Day?
Then check out this blog:
http://cheatdaycafe.blogspot.com/
All I can say is YUM-O!!!
http://cheatdaycafe.blogspot.com/
All I can say is YUM-O!!!
Thursday, August 27, 2009
Another Delectable Blog
Wednesday, August 26, 2009
Fun new food website
I found this fun website today. The food looks D.E.L.I.C.I.O.U.S. and the music reminds me so much of my mission to West Virginia that I am ready to pack my bags.
Enjoy: http://theungourmet.blogspot.com/
Enjoy: http://theungourmet.blogspot.com/
Tuesday, August 25, 2009
The Funny Side of Baking
If you want to laugh till you cry you must go check out the Cake Wrecks website. If I am ever feeling down or blue I just click on my link and I am transformed into a laughing hyena instantly. Check it out!
http://cakewrecks.blogspot.com/
http://cakewrecks.blogspot.com/
Recipes from our August Meeting
We (my fam) made a snap decision to head to Idaho for week, so I missed my own group again...but I heard the recipes were delicious. I was going to try my hand at Ceviche, which I have been wanting to try for some time. If and when I do I will add it to this post.
Thank you Sybil for hosting at your lovely home!
So, without further chatter, here they are:
Sybil brought Mexican Cobbler
12 flour tortillas
1 stick butter
1-1/2 cups water
1/4 tsp nutmeg
21 oz can apple pie filling
1-1/2 cups sugar
1 tsp cinnamon
Chop apples in the pie filling. Fill each tortilla with 1 Tbs filling and roll up. Place in a 13x9 inch pan with rolled end down.
In saucepan add remaining ingredients and heat until sugar is dissolved and butter is melted. Pour over tortillas. Cover and let sit in refrigeratore for at least 8 hours. Bake at 350 degrees for 30-45 minutes. Serve warm.
Sherry Kennedy brought Brigaderio
3 Tbs cocoa
1 Tbs hot chocolate mix
1 Tbs butter
14 oz can condensed milk
Cook in heavy pan on medium-low heat (the lower the heat, the longer it takes) 20-30 minutes or until mixture starts to come loose from the pan. Pour into a glass bowl that has been sprayed with Pam. Let cool. Grease hands, form into balls. Roll in cocoa powdered sugar, cinnamon, nuts, whatever desired.
Makes approximately 20
Nicole brought Chunky Guacamole from the Better Homes and Gardens website
2 medium plum tomatoes, seeded and finely chopped
1/4 of a small red onion, finely chopped
1 or 2 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 ripe avocados, seeded, peeled, and coarsely mashed
Tortilla chips
1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper. Gently stir in avacados. Cover the surface with plastic wrap. Chill for up to 1 hour. Serve with tortilla chips.
2. Makes 2 cups (sixteen 2-tablespoon servings)
Thank you Sybil for hosting at your lovely home!
So, without further chatter, here they are:
Sybil brought Mexican Cobbler
12 flour tortillas
1 stick butter
1-1/2 cups water
1/4 tsp nutmeg
21 oz can apple pie filling
1-1/2 cups sugar
1 tsp cinnamon
Chop apples in the pie filling. Fill each tortilla with 1 Tbs filling and roll up. Place in a 13x9 inch pan with rolled end down.
In saucepan add remaining ingredients and heat until sugar is dissolved and butter is melted. Pour over tortillas. Cover and let sit in refrigeratore for at least 8 hours. Bake at 350 degrees for 30-45 minutes. Serve warm.
Sherry Kennedy brought Brigaderio
3 Tbs cocoa
1 Tbs hot chocolate mix
1 Tbs butter
14 oz can condensed milk
Cook in heavy pan on medium-low heat (the lower the heat, the longer it takes) 20-30 minutes or until mixture starts to come loose from the pan. Pour into a glass bowl that has been sprayed with Pam. Let cool. Grease hands, form into balls. Roll in cocoa powdered sugar, cinnamon, nuts, whatever desired.
Makes approximately 20
Nicole brought Chunky Guacamole from the Better Homes and Gardens website2 medium plum tomatoes, seeded and finely chopped
1/4 of a small red onion, finely chopped
1 or 2 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 ripe avocados, seeded, peeled, and coarsely mashed
Tortilla chips
1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper. Gently stir in avacados. Cover the surface with plastic wrap. Chill for up to 1 hour. Serve with tortilla chips.
2. Makes 2 cups (sixteen 2-tablespoon servings)
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