Pizza Salad

Ingredients

• 1 pound spiral macaroni, cooked and drained
• 3 medium tomatoes, diced and seeded
• 16 ounces mozzarella cheese, cubed
• 1 to 2 bunches green onions, sliced
• 3 ounces sliced pepperoni
• 1 cup sliced mushrooms
• 1/2 cup diced ham
• 1/2 diced green bell peppers
• 2/3 cup grated Parmesan cheese
• 1 cup tomato ranch dressing*
• 2 teaspoons fresh basil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Croutons, optional

Directions

• In a large bowl, combine macaroni, tomatoes, mozzarella cheese, green onions, peppers, ham  and pepperoni. In a small bowl, combine 1/4 tomato sauce, 3/4 cup ranch dressing and Parmesan cheese, and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.

Mexican Biscuit Casserole/Midwest Living

This looked so good when i saw it. Of course i had to add a twist with the tomatoes and green chilies.

ingredients

• 1 1/2 pounds lean ground beef
• 1 1 1/4 - ounce package taco-seasoning mix
• 1 can diced tomatoes with green chilies
• 1/4 cup water
• 1 16 - ounce can kidney beans
• 1 11 - ounce can whole-kernel corn with sweet peppers, drained
• 3 1/4 cups packaged biscuit mix
• 1 cup milk
• 3 cups shredded cheddar cheese (12 ounces)

directions

1. In a large skillet, cook ground beef until brown. Drain off fat.
2. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
4. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
6. Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes. Makes 8 to 10 servings.

Oatmeal Bread

The one thing mom always asked for when we would visit Grandma was oatmeal bread. I think she thought it had magic properties, or something.  The texture is soft and a little crumbly.
This and a carton of milk, and we had dinner. I think it  is really good too. Try it with warm with butter and jam, or ham and mayo. OK, now I'm hungry.
.

Ingredients


1 1/8 cups all pupose flour
1 1/8 cups bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons shortening
1  teaspoons salt
2 tablespoons  sugar
1 packet active dry yeast*
1 1/4 cups lukewarm water
2 tablespoons dry milk

*Dissolve the yeast in 1/4 cup lukewarm water before combining with the remaining ingredients.

.Directions


1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.

2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.


3) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan with a lightly greased plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.

4) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.

Oatmeal Scotchies

This another favorite cookie. My Grandpa could eat cookies by the hand full. And these were no exception. Definitely addictive.



Ingredients


1/2 pound (2 sticks) margarine or butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 package (11 oz.) butterscotch flavored chips


. .Preparation

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well.

Drop dough by level tablespoonfuls onto ungreased cookie sheets.

Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


Yield

ABOUT 4 DOZEN

contact quakerprivacy policyterms of usePEPSICO ©Quaker Oats Company, 2012

Gyros for Heros.

Believe it or not we found a Gyro kit in the grocery store. It comes with pita bread, meat and Tzatziki sauce. Cool huh? Well the meat was seasoned nicely and there is nothing bad about a warm piece of pita bread. But the sauce, not the best. Next time I would make my own. So …
Here is a good recipe for tdziki sauce the next time we want gyros, and by the way the Greeks say “ero” like the G is silent.

Tzatziki Sauce Ingredients

• 2 (8 ounce) containers plain yogurt
• 2 cucumbers - peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, peeled

Directions

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
To make the sandwich, take a warm pita, top with thin strips of beef, top with cooled sauce and shredded lettuce, grilled onion and tomatoes.

Ina Garten's Carrot Cup Cakes

Ingredients
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
Directions
Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve

Potato Egg "Cups"

Ingredients

4 small russet or Yukon potatoes, rinsed clean

8 ounces sharp cheddar cheese, shredded

8 slices bacon, cooked and crumbled

¼ stick unsalted butter, melted

8 poached eggs

1/2 cup sour cream

8 tsp chives, minced

Salt and pepper to taste

Preheat oven to 400 degrees.  Poke the top of each potato with a fork and place on a baking sheet.  Bake for 60-70 minutes.  Remove from oven and let cool for about 15 minutes.

Cook bacon on stove over low heat, about 10 minutes.  Remove, drain on paper towels, then crumble into small pieces.

Once potatoes are cool, cut in half lengthwise, so that each potato will yield 2 skins.  Carefully scoop out center of the potato, while still leaving some potato in the boat.

Poach the eggs

Heat broiler to high.  Brush melted butter on the inside and outside of the potatoes.  Season each side with salt and pepper.  Place under the broiler for 8-10 minutes to allow the insides to get crispy.  Remove from oven and place cheese and bacon on each skin.  Return to the broiler for 3 to 4 minutes, or until cheese is melted and bubbly.  Remove from oven  top each half with an egg, a dollop of sour cream and a tsp of chives. Serve hot

Favorite Chocolate Pie

Gram would make the wondrous chocolate pie. Rich and chocolaty. You know the kind you can only eat a small sliver. 

Unfortunately, she never wrote down that recipe. I have spent a year scouring the Internet for a recipe with a similar taste and texture. I think I finally found it, and not online. 

This is from a small maybe out of print cookbook called "The Great Flavors of Arkansas".

Ingredients

for pie

1 9 in pie shell, baked

3 tbs flour

3/4 cups sugar

3 tbs cocoa

1/4 tsp salt

3 egg yolks

1 can evaporated milk

2 cans of water (use evaporated milk can)

1/2 tsp vanilla

6 tbs sugar

for meringue

3 eggs whites

1/2 cup sugar

 1/8 tsp cream of tarter

Directions

Mix flour sugar and cocoa and salt. Blend egg yolks milk and water. Combine flour mixture and egg yolk mixture in a double boiler. Cook until thickened--about 2 minutes. Add vanilla. Cool slightly pour into pie shell. Refrigerate to cool. 

Meanwhile beat egg whites until stiff. Gradually add sugar and cream of tarter.  Top pie. Bake 15 minutes until meringue is slightly browned.

beef goulash

Ingredients

• 1 lb ground beef
• 1 large onion, chopped fine
• 1 package frozen corn
• 1 clove garlic, chopped
• 1 can diced tomatoes
• 1 can (15 oz) tomato soup
• 1 Tbsp Worcestershire sauce
• 1 tsp salt (or more to taste)
• 3 Tbls paprika
• 2 Tbls mustard
• pepper to taste
• 2 cups egg noodles

Preparation

1. Brown ground beef.
2. Add onion and corn. Cook over medium heat until soft (10-15 min).
3. Add paprika, tomatoes, tomato soup, Worcestershire sauce, salt and pepper to the beef mixture. Reduce heat and simmer 20 minutes.
4. While the beef mixture cooks, boil the egg noodles dente, drain.
5. Add the egg noodles to the beef mixture, stir well, and simmer another 20 minutes, covered.

Aunt Mea's Pie Crust

One of the most precious things that was left to me was my Grandmother's recipe book. At this time it is fading, so it is time to re-write it. 
  
This is first because everyone needs a good pie crust, and it is the one recipe I have that belonged to Aunt Mea.

Each year for the family picnic she brought gooseberry pie, which people inhaled. Every good pie needs a good crust. This one is very tender.

3 cups flour
1 tsp salt
1 1/4 cold shortening
1 tbs vinegar
1 egg
1/4 cup cold water

In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs.
Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball.
Wrap with plastic and chill in refrigerator.


Adams Family Cookbook

It's BBQ Time!

Ah, fall. The weather is getting cooler; the leaves are changing color. Such a wonderful time of year. Fall in Kansas City also means BBQ!.

This is the biggest contest in the country. "The American Royal World Series of  BBQ".

The Dates this year are Thursday, October 4th to Sunday October 7.

Tickets and schedules are available at their website. http://www.americanroyal.com/events_detail.aspx?id=83#buy

WW Breakfast Burritos

Ingredients

• Pam cooking spray
• 2 teaspoons olive oil
• 2 scallions, chopped
• 1 green peppers, chopped ( I skipped, but next time I am adding green chilies or jalapenos)
• 1 tomatoes, chopped
• 2 garlic cloves, minced
• 2 eggs
• 4 egg whites
• 1/2 cup low-fat cheddar cheese, shredded ( I used WW Mexican blend shredded cheese)
• 2 tablespoons cilantro, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 whole wheat tortillas
• 1/2 cup nonfat sour cream
• 1/2 cup salsa

Directions

1. Preheat oven to 400 degrees F.
2. In a skillet over medium heat, heat the oil and then add scallions, green pepper, tomato and garlic and saute for 5 minutes.
3. Add egg whites and whole eggs, cooking until eggs are scrambled (3-5 minutes). Remove from heat and stir in cheese, cilantro, salt and pepper.
4. Place tortilla on plate and spoon in 1/4 of mixture, roll up and place seam down in baking dish which was sprayed with Pam. Repeat with remaining tortillas.
5. Bake for 10 minutes and serve with sour cream and salsa.

Corn Salad

Ingredients
1 can black beans, rinsed, drained
10 oz frozen corn kernels, thawed, drained (or fresh corn; about 1 3/4 cups)
1 medium sweet red pepper(s), chopped
1 medium orange bell pepper, chopped
1 medium yellow pepper(s), chopped
1 medium uncooked red onion(s), minced
1/2 cup(s) cilantro, fresh, minced
2 large tomatoes, chopped
1/2 cup green onions, minced. green part only.
Vinaigrette

3 Tbsp fresh lime juice
3 Tbsp olive oil
1 Tbsp lime zest
1 Tbsp kosher salt
2 tsp sugar
1 tsp cumin seeds


Instructions

In a large bowl, combine black beans,  corn, peppers, onion and cilantro.

In a small bowl, whisk together vinaigrette ingredients.

Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving.