re: Recipes post some :)

You're tellin me!! I have pasta at LEAST 5 days out of the week!  

I have always loved it... but now I'm craving it like crazy!!!!

My guy said it was because the baby will be a quarter Italian because of him.  

i hope and pray to everything holy that this thread gets huge. because seriously, i looooove to cook.

arterystudios wrote: i hope and pray to everything holy that this thread gets huge. because seriously, i looooove to cook.

I'll keep bumping it up when I see it at the bottom.  

lately i've been all about quick easy to prepare meals, go figure. with a two month old, time is precious.

here's some we ate last week.
INGREDIENTS


* 3 cups leftover taco-seasoned ground beef
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 2 eggs, lightly beaten
* 1 cup milk
* 1-1/2 cups biscuit/baking mix
* 1 cup (8 ounces) sour cream
* 2 cups shredded lettuce
* 1 medium tomato, diced
* 1 can (2-1/4 ounces) sliced ripe olives, drained


SERVINGS 6
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 20 min.
TOTAL 35 min.


DIRECTIONS



In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese. In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean. Spread with sour cream. Top with lettuce, tomato and olives. Yield: 6 servings.

INGREDIENTS


* 3 eggs, lightly beaten
* 2 cups picante sauce, divided
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (11 ounces) Mexicorn, drained
* 1 medium onion, chopped
* 2 cans (2-1/4 ounces each) sliced ripe olives, drained
* 3/4 cup dry bread crumbs
* 1 envelope taco seasoning
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 2 pounds ground beef
* 2 cups (8 ounces) shredded cheddar cheese
* Additional picante sauce, optional


SERVINGS 12
CATEGORY Main Dish
METHOD Baked
PREP 25 min.
COOK 60 min.
TOTAL 85 min.


DIRECTIONS



In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well.
Pat into two ungreased 9-in. x 5-in. x 3-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a meat thermometer reads 160°.
Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired. Yield: 2 meat loaves (6 servings each).

INGREDIENTS


* 1/4 cup butter, melted
* 1/4 cup orange juice
* 1/4 cup honey
* 2 tablespoons lemon juice
* 1 tablespoon prepared mustard
* 1 to 2 teaspoons curry powder
* 1 teaspoon salt
* 6 bone-in chicken breast halves (8 ounces each)
* 1 teaspoon cornstarch
* 1/3 cup cold water


SERVINGS 6
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 60 min.
TOTAL 75 min.


DIRECTIONS



In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Dip chicken in remaining butter mixture; place in a well-greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture.
Remove chicken and keep warm. In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken. Yield: 6 servings.

INGREDIENTS


* 2/3 cup packed brown sugar
* 3 tablespoons butter, melted
* 2-1/4 cups diced fresh or frozen rhubarb
* 4-1/2 teaspoons sugar
* BATTER:
* 6 tablespoons butter, softened
* 3/4 cup sugar
* 2 eggs, separated
* 1 teaspoon vanilla extract
* 1 cup plus 2 tablespoons all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup milk
* 1/4 teaspoon cream of tartar
* Whipped cream, optional


SERVINGS 10-12
CATEGORY Dessert
METHOD Baked
PREP 30 min.
COOK 40 min.
TOTAL 70 min.


DIRECTIONS



In a small bowl, combine brown sugar and butter. Spread into a greased 9-in. round baking pan. Layer with rhubarb; sprinkle with sugar. Set aside.
In a large mixing bowl, cream butter and sugar. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In a small mixing bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb (pan will be full, about 1/4 in. from the top of pan).
Bake at 325° for 50-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Yield: 10-12 servings. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

arterystudios what are those recipes called if you don't me asking....

ack! totally forgot.

the first one is taco casserole - and it makes amazing leftovers
the second is taco meatloaves (ground beef was on sale last week)
the third is curried honey chicken, and
the fourth is rhubarb upside down cake - one of my fave. cakes.

  Thank you!

I'm printing all these out so I can try them. I get so bored at home.

Ok here's another favorite! Serves 4 to 6 as a side dish


Cracker Barrel Hash Brown Casserole Recipe

1 26-ounce of frozen country-style hash browns
2 cups of shredded Colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock or canned broth
2 tablespoons butter, melted
dash garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 425 degrees F.
Combine the frozne hash browns, cheese, and onion in a large bowl.
Combine the milk, beef stock, half the melted butter, garlic powder, salt, and pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well.
Heat the remaining butter in a large, oven proof skillet over high heat.
When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).
Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns are dark brown.
**If you don't have an oven proof skillet, you could also spoon the hash browns into a glass 9x9 inch baking dish & microwave it until it is hot and the cheese has melted. Then put it into the oven @ 425 degrees until the surface of the hash browns has browned.**

2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
3 cups chopped cooked chicken or turkey
1 pkg. (10 oz.) frozen mixed vegetables
1 can (10-3/4 oz.) less sodium condensed cream of chicken soup
1 cup milk



PREHEAT oven to 375°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken and vegetables in 2-quart casserole. Mix soup and milk; pour over chicken mixture. Top with prepared stuffing.
BAKE 30 minutes or until hot and bubbly.

Yummy I just made these for breakfast!!


Chocolate Chip Wafffles  

2 1/4 cup flour
4 teas baking powder
1 1/2 tbsp sugar
1/2 cup choc chips
2 beaten eggs
2 1/4 cup milk
1/2 cup oil

sift together flour, baking powder and sugar.. Mix in Choc chips.. Mix eggs, milk and oil add to dry ingrediants and stir until moistened.. Bake in preheated waffle iron until golden brown..

If you want regular waffles just don't add the chocolate chips..

Chicken Rice Wraps

Preheat oven 350
Prep time - 10 mins
Cook time - 30 mins

1 Pkg Spanish Rice a Roni (6.8oz box)
2 Tablespoons Margarine or butter
2 cups water
1 Jar Salsa (16oz)
12oz Boneless, skinless chicken breasts cut into bite size pieces (about 3 breasts)
1 can corn
Flour Tortillas - warmed in oven at 350 for 10 mins
shredded cheese
sour cream

1. In large skillet over med high heat saute rice w/ butter until golden brown.

2. Stir in 2 cups of water, salsa, chicken and special seasonings from rice box; bring to boil. Reduce heat to low, cover and simmer for 15-20 mins or until rice is tender and chicken is no longer pink.

3. Remove from heat, stir in corn - let stand for about 5 minutes.

Serve with tortillas, cheese and sour cream.