A quick-fix dinner idea from kraftrecipes.com :)
1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F.
BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.
UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
** Kraft Kitchen Tips:
Serving Suggestion - Balance this indulgent "cheeseburger" with a mixed green salad and fresh fruit.
Special - Serve with your favorite condiments, such as CLAUSSEN Dill Burger Slices, mustard, ketchup, sliced tomatoes and/or TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
Variation - Prepare using VELVEETA 2% Milk Pasteurized Prepared Cheese Product and substituting 1 can (7 oz.) chopped mushrooms, drained, for the bacon
Posted by: Rachel
Friday, May 20, 2011
Warm Winter Lemon Cake
(From kraftrecipes.com)
1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. powdered sugar
HEAT oven to 350ºF.
PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
Posted by: Rachel
1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. powdered sugar
HEAT oven to 350ºF.
PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
Posted by: Rachel
Olive Salad
I was looking up recipes, online, and came across this. I have yet to meet an olive I didn't like, lol! There's this place in Malbis called L.A. Subs. They put this stuff on their sandwiches, it's salty, briny & absolutely delicious! I have yet to try this recipe, but intend to do so, very soon! It was originally called "Libyan Olive Salad", on the site.
Ingredients:
200g black olives, about 2.5 cups, chopped into small pieces
200g green olives, about 2.5 cups, chopped into small pieces
juice of 1 lemon
2 tbsp parsley, chopped
1 tsp paprika
1/4 tsp chilli powder
1 garlic clove, crushed
1/2 tsp ground cumin
2 tbsp olive oil
Method:
Mix the oil with the cumin, chilli powder, paprika, garlic and lemon juice. Add the olives to the bowl and stir to ensure that they are evenly coated with the dressing.
Chill the salad in the fridge and serve.
Posted by: Rachel
Ingredients:
200g black olives, about 2.5 cups, chopped into small pieces
200g green olives, about 2.5 cups, chopped into small pieces
juice of 1 lemon
2 tbsp parsley, chopped
1 tsp paprika
1/4 tsp chilli powder
1 garlic clove, crushed
1/2 tsp ground cumin
2 tbsp olive oil
Method:
Mix the oil with the cumin, chilli powder, paprika, garlic and lemon juice. Add the olives to the bowl and stir to ensure that they are evenly coated with the dressing.
Chill the salad in the fridge and serve.
Posted by: Rachel
Blueberry Cobbler
1 cup sugar
1 cup all purpose flour
1 stick butter, melted
1 tsp vanilla
---------------------------
3 cups blueberries (fresh or frozen)
1 lemon, juiced
1/4-1/3 cup sugar
1/2-2/3 cups water
Preheat oven to 350. Pour the blueberries into a greased 8x8 baking dish. Pour the lemon juice and sugar over the top. In a medium mixing bowl, combine the flour, sugar, melted butter, and vanilla, then add water until the batter loosens up. (Should be thicker than cake batter, but thinner than biscuit dough.) Spread the batter over the blueberries, then bake for 50-60 minutes, until crust is golden and not gooey.
Posted by: Erika
1 cup all purpose flour
1 stick butter, melted
1 tsp vanilla
---------------------------
3 cups blueberries (fresh or frozen)
1 lemon, juiced
1/4-1/3 cup sugar
1/2-2/3 cups water
Preheat oven to 350. Pour the blueberries into a greased 8x8 baking dish. Pour the lemon juice and sugar over the top. In a medium mixing bowl, combine the flour, sugar, melted butter, and vanilla, then add water until the batter loosens up. (Should be thicker than cake batter, but thinner than biscuit dough.) Spread the batter over the blueberries, then bake for 50-60 minutes, until crust is golden and not gooey.
Posted by: Erika
Fried Cabbage
1/4 pound bacon,
2 small heads of cabbage
1 large onion,
2 cups cooked, shredded ham (optional, but yummy!)
salt and pepper to taste
In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender, but not mushy!! (If using ham, add to skillet with the bacon to crisp and heat up)
Posted by: Rachel
2 small heads of cabbage
1 large onion,
2 cups cooked, shredded ham (optional, but yummy!)
salt and pepper to taste
In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender, but not mushy!! (If using ham, add to skillet with the bacon to crisp and heat up)
Posted by: Rachel
Italian Baked Chicken and Pastina
I made this pretty much exactly as the recipe instructs, so I'm just posting the link.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-baked-chicken-and-pastina-recipe/index.html
Posted by: Erika
http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-baked-chicken-and-pastina-recipe/index.html
Posted by: Erika
Shrimp and Linguine
**The recipe says to serve cold as a pasta salad, but I did it warm for dinner. Also, I didn't have everything called for, I made some substitutions.
1 8oz pkg linguine, broken in half (I had spaghetti on hand)
1 bunch broccoli, cut into small florets (I had frozen peas on hand)
1 lb large shrimp, peeled and deveined
5 tbsp lime juice
1 tsp finely shredded lime peel
2 tbsp peanut oil (I didn't have any, I used EVOO)
2 tbsp rice vinegar
2 tbsp finely chopped shallots (I used onion)
1 tbsp grated fresh ginger
1 1/2 tsp sugar
1 1/4 tsp salt
1/4 tsp crushed red pepper (I didn't have any)
Bring a 4-qt stockpot filled two thirds with water to a boil. Break linguine in half and add to stockpot. Cook according to package directions, adding the broccoli and shrimp the last 2 minutes of cooking. Drain in colander and rinse under cold running water until cool; drain well.
Meanwhile, for the dressing, combine lime peel, lime juice, peanut oil, rice vinegar, shallots, soy sauce, ginger, sugar, salt, and crushed red pepper in a large bowl.
Gently toss noodle mixture with dressing in bowl.
Posted by: Erika
1 8oz pkg linguine, broken in half (I had spaghetti on hand)
1 bunch broccoli, cut into small florets (I had frozen peas on hand)
1 lb large shrimp, peeled and deveined
5 tbsp lime juice
1 tsp finely shredded lime peel
2 tbsp peanut oil (I didn't have any, I used EVOO)
2 tbsp rice vinegar
2 tbsp finely chopped shallots (I used onion)
1 tbsp grated fresh ginger
1 1/2 tsp sugar
1 1/4 tsp salt
1/4 tsp crushed red pepper (I didn't have any)
Bring a 4-qt stockpot filled two thirds with water to a boil. Break linguine in half and add to stockpot. Cook according to package directions, adding the broccoli and shrimp the last 2 minutes of cooking. Drain in colander and rinse under cold running water until cool; drain well.
Meanwhile, for the dressing, combine lime peel, lime juice, peanut oil, rice vinegar, shallots, soy sauce, ginger, sugar, salt, and crushed red pepper in a large bowl.
Gently toss noodle mixture with dressing in bowl.
Posted by: Erika
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