What's for dinner? 2020

Amy · March 21, 2022, 04:54:29 PM

My friend and I stopped at a restaurant on the way home from a quilt show. The special was Shephards pie and we both ordered that. Imagine our surprise when instead of finding hamburg we found very fine sliced roast beef,it was delicious!

patricia19 · March 21, 2022, 05:44:48 PM

I think that might have been the original method. That or shredded? I had that the other day, but I might save it for special occasions or holidays...edit...not my current recipe but an older, simpler version. My only deviation was using caribou and not beef, plus adding more spiced onions.

Amy · March 21, 2022, 05:50:23 PM

Does caribou taste similar to moose?

Tomereader1 · March 21, 2022, 06:10:53 PM

This Shepherd's Pie recipe was on the Southern Living website this morning.

patricia19 · March 21, 2022, 07:10:40 PM

I received the recipe from my email from them, Joannie. I have more than one recipe for Shepard's pie, but I'm always up for trying a new one, and there are more meats than only beef that I can try. With my allergies, I will often remake or reimagine many of the recipes I receive.

I receive Cast Iron Cooking, Southern Living, Eating Well, Cooking Lite, Martha Stewart, Daily Nosh, Good Housekeeping, Better Homes and Gardens, My Recipes, Daily Nosh, Eat This Not That, Plant-Powered, Christin@Spicy Southern Cooking, The Dish, America's Test Kitchen, and Cook's Corner. I don't subscribe to the magazines, although I have the Joy of Cooking and the 2019's American Test Cooking books; I put the emails I keep into a folder titled Hearst Magazines.

Amy, while moose is the largest of the deer family, which caribou is also part of, caribou, is lighter, less gamey, and I prefer that and Dall sheep for game meat. It's hard to explain, or I don't know-how. I've eaten moose for seventy years, and it's like beef is to others. It doesn't have a different taste, game when you've eaten it all your life.

Amy · March 21, 2022, 07:36:22 PM

Patricia, I have had moose and prefer it over beef Now you have curious about the Dall sheep, is it strong in taste? /color]

patricia19 · March 21, 2022, 08:36:01 PM

Not to me, Amy. But then I grew up in a household that had an acre garden every summer and fish and game were the majority of our diet. We didn't become a state until 1959 and a lot of items were hard to come by when we were a territory.

It was when I left home and went off the rails that my allergies allegedly started to build. I prefer Dall Sheep and Caribou over other game the same way others might prefer say, pork over chicken.

Here is what one site says, https://forums.outdoorsdirectory.com/forum/alaska-hunting-forums/alaska-hunting/35599-dall-sheep-meat

For caribou https://duckduckgo.com/?q=how+to+cook+caribou&atb=v303-1&ia=web

Amy · March 22, 2022, 09:05:04 AM

The Absolute Best Coconut Cream Pie
I really do believe this is the absolute best coconut cream pie.
After decades of tasting many different pie recipes I have never
had better than this luscious creamy pie... not even close.
PREP TIME
30 minutes
COOK TIME
20 minutes
TOTAL TIME
50 minutes
Ingredients
For the pastry
1 cup very cold butter cut into small cubes
2 ½ cups flour
½ tsp salt
1/4 cup to 1/3 ice water, Only enough to make a dough form.
For the coconut cream filling
3 cups whole milk
1/3 cup flour
2/3 cup sugar
pinch of salt
1 cup unsweetened fine coconut
3 slightly beaten extra large egg yolks
4 tbsp butter
2 tsp vanilla extract
1/4 tsp pure almond extract
For the vanilla whipped cream
1 cup whipping cream
1 tsp vanilla extract
3 tbsp icing sugar, powdered sugar

Instructions
For the pastry (sufficient for 2 pie shells)
Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
You can make your dough the previous day but make sure you take it out of the fridge for 10 -20 minutes to warm slightly before rolling out.
Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.

Trim and flute the edges as desired.
Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown.
Cool completely before adding the filling.
For the coconut cream filling
Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.
Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.
Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.
As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.

At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
Pour the egg mixture immediately back into the pot, continuing to constantly stir.
Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
Stir in the butter, vanilla and almond extract.
Cool for about 20 minutes before pouring into the baked pie shell/s.
Chill the pie/s completely for several hours or overnight before adding the vanilla whipped cream.
For the vanilla whipped cream
Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks. Spread on top of the cooled coconut cream filling. Garnish with toasted coconut and serve.

Amy · March 22, 2022, 09:07:18 AM

Patricia, thank you for the sites. My concern was did it taste like NZ lamb/mutton.

patricia19 · March 22, 2022, 10:01:28 AM

Amy, I've only had domesticated mutton in the western states and wasn't impressed. I've never seen NZ mutton offered here or in the states that I'm aware of. A lot of people hunt and garden still and then you have the military hunting as well so licenses are at a premium.

This entire valley was an Athabaskan hunting ground and with the forests and rivers has always been full of game and fish. However, as in all good things, too much overfishing and hunting so they're banning some for certain periods and allowing others for only a limited season.

To give you an example, grayling used to be average at 21-23 inches in the late fifties, early sixties, and then was overfished. It was catch and release for grayling for probably twenty years and they're only recently allowing a season. The average now is only perhaps ten-twelve inches.

Amy · March 22, 2022, 10:41:25 AM

Strawberry Spinach Salad with Candied Pecans Feta and Balsamic Vinaigrette

A delicious and easy strawberry spinach salad with layers of exciting flavor! It's perfect for a summer lunch with chicken or serve as dinner side salad.

Preparation : 15
Total : 15 min

Ingredients

1/2 cup balsamic vinegar
1/2 cup olive oil
1 Tbsp dijon mustard
1 Tbsp honey
Salt and freshly ground black pepper
3/4 cup broken or roughly chopped pecans
1 1/2 Tbsp brown sugar
1/2 Tbsp butter
10 oz baby spinach
1 lb fresh strawberries (, hulled and sliced)
5 oz . feta cheese (, crumbled)
1/3 small red onion (, thinly sliced)

Recipe

Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Thin with a little water if desired. Set aside.

Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 - 3 minutes. Transfer to a plate in a single layer to cool.

In a salad bowl toss together spinach, strawberries, half of the feta, red onion and pecans. Drizzle about 1/3 of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately.

Nutrition

calories : 404 kcal
carbohydrate : 20 g
protein : 6 g
fat : 34 g
saturatedFat : 7 g
cholesterol : 23 mg
sodium : 345 mg
fiber : 4 g
sugar : 14 g
servingSize : 1 serving

Amy · March 22, 2022, 10:43:17 AM

Best Ever Tuna Sandwich {Tip: Use Cottage Cheese!}

This tuna salad sandwich will change everything you thought you knew about tuna salad and how to make a tuna sandwich. Oil-packed tuna, fresh dill and parsley, Dijon mustard, mayo, and a surprising addition of cottage cheese make this the best tuna salad sandwich recipe ever!

Preparation : 0:46

Ingredients

1 (5- or 6-ounce) can tuna packed in olive oil, drained extremely well
1/3 cup cottage cheese
2 tablespoons mayonnaise
1/4 cup finely chopped red onion
1 celery stalk, finely chopped
1 tablespoon lemon juice
A pinch or two fresh dill, chopped
2 tablespoons fresh parsley, minced
1 teaspoon Dijon mustard

Recipe

In a medium bowl, toss together the canned tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley and Dijon mustard until combined.

Nutrition

Nutrition Facts (per serving)

402
Calories

20g
Fat

21g
Carbs

33g
Protein

Show Full Nutrition Label
Hide Full Nutrition Label

×

Nutrition Facts

Servings: 2

Amount per serving

Calories
402

% Daily Value*

Total Fat 20g
26%

Saturated Fat 4g
19%

Cholesterol 27mg
9%

Sodium 915mg
40%

Total Carbohydrate 21g
8%

Dietary Fiber 2g
7%

Total Sugars 5g

Protein 33g

Vitamin C 8mg
42%

Calcium 111mg
9%

Iron 3mg
16%

Potassium 393mg
8%

Amy · March 22, 2022, 01:25:46 PM

Flavorfully Fantastic Chicken Salad Sandwich
added by Melissa Varady
This is one of my new favorite sandwiches. My husband recently came up with the recipe, and we can't get enough. It could also be served on top of lettuce or inside a hollowed out tomato instead of adding the diced tomato. The ingredients combine to the perfect mixture of salty, sweet, and savory. Enjoy!

Prep time: 10 Min Serves: 2 to 3 people
Ingredients
1 10 oz can white meat chicken
12 pecans, finely chopped
1 shallot, finely chopped
1/2 green apple, finely chopped
1 stick of celery, finely chopped
6-12 dried cranberries or cherries, chopped
1-1 1/2 Tbsp mayonnaise
salt and pepper to taste
1 small tomato, diced
1-2 whole wheat pitas, cut in half
Directions
1. Put first 8 ingredients in a small bowl.
2. Mix well.
3. After thoroughly mixed, gently stir in tomatoes.
4. Stuff salad into pitas and enjoy!

Amy · March 22, 2022, 03:14:39 PM

Easy Hobo Supper
A delicious, simple meal!
COURSE
Main Course
CUISINE
American, Amish
INGREDIENTS

6 hot dogs, sliced
6 medium potatoes, precooked
2 tablespoons onions, cut fine
1 /4 cup of butter
1 pint of peas
1 can cream of mushroom soup (undiluted)
INSTRUCTIONS

Preheat oven to 350
.Slice hot dogs, dice onions, and potatoes.I
In a big bowl, stir hot dogs, onions, butter, peas, and cream of mushroom soup.
Spread into a 9 X 12 casserole dish and bake at 350 for 30 minutes.

Amy · March 22, 2022, 04:17:20 PM

Creamy Chicken Sheet Pan Dinner
Combine chicken, broccoli and potatoes on one sheet pan for an incredible dinner that's easy to prepare and even easier to clean up!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Main Course Cuisine: American Servings: 4 Calories: 423 kcal Author: Shawn
Equipment
Sheet Pan 13" x 18"
Ingredients
3 cups broccoli
1 lb. baby golden potatoes, cut into small pieces
1.5 lb. chicken breasts, pounded to even thickness
3 tsp olive oil
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
10 oz Cream of Chicken Soup
¼ cup parmesan cheese, shredded
1 tbsp parsley, freshly chopped
2 tsp garlic, minced
Instructions
Preheat oven to 425 degrees F. Line a baking sheet with foil and coat with non-stick spray.
Arrange broccoli on one side of the sheet pan, chicken breasts in the middle, and diced potatoes on the other side. Drizzle the chicken, broccoli and potatoes with the olive oil and then season with the garlic powder, salt and pepper. Make sure everything has plenty of room around it, if it's too crowded it can take longer to bake.
In a small dish combine the cream of chicken soup, parmesan cheese, parsley and garlic. Mix and spread over the chicken breasts.
Bake for 22 to 25 minutes, or until chicken is cooked through (165 degrees) and potatoes are tender. If desired, turn on the top broiler in the oven at the very end to brown the top of the chicken slightly. Remove from oven and let rest for about 5 minutes before slicing the chicken. Enjoy!
Notes
You can swap the broccoli for other veggies like: Brussels sprouts, green beans, asparagus or carrots.

patricia19 · March 22, 2022, 04:31:47 PM

Strawberry-Lemonade Cake

If you're looking for the perfect cake for a summertime celebration, this Strawberry-Lemonade Layer Cake is the one. Made with tender lemony cake layers spread with a tangy Strawberry-Lemonade Jam, the cake is frosted with a dreamy Strawberry Frosting made with fresh berries and a drop of pink food coloring. You can assemble this beautiful cake up to two days ahead and store it at room temperature. Also, you can freeze cooled layers for up to a month in plastic wrap and aluminum foil.

By Southern Living

Total: 4 hrs 30 mins Hands-On: 45 mins Yield: Makes 12 Servings

Strawberry-Lemonade Cake

Ingredients

Cake

1 cup butter, softened

4 large eggs, separated

2 cups granulated sugar

3 cups cake flour

1 tablespoon baking powder

1/8 teaspoon table salt

1 cup milk

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

Shortening

Strawberry-Lemonade Jam

2 1/2 cups coarsely chopped fresh strawberries

3/4 cup sugar

1/4 cup fresh lemon juice

3 tablespoons cornstarch

Strawberry Frosting

1 (8-oz.) package cream cheese, softened

2/3 cup sugar, divided

2/3 cup chopped fresh strawberries

1 drop pink food coloring gel (optional)

1 1/2 cups heavy cream

3 tablespoons fresh lemon juice

Directions

Step 1
Prepare Cake: Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy.Add egg yolks, 1 at a time, beating until blended after each addition. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Step 2
For Strawberry-Lemonade Jam: Process strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in sugar.Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.

Step 3
For Frosting: Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended.Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.

Step 4
Layer Cake: Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.

patricia19 · March 22, 2022, 04:37:29 PM

Banana Pudding Cake

By Pam Lolley via Southern Living

Chill: 4 hrs Total: 7 hrs Active: 50 mins Servings: 12

This delightful cake is a delicious new way to enjoy everything we love in banana pudding, one of the South's favorite desserts. In addition to creamy homemade custard, fresh banana slices, and crisp vanilla wafers, there are three layers of tender yellow cake (made from a mix!), all stacked up and slathered in sweet whipped cream frosting. This gorgeous cake might be the most elegant and tempting banana pudding you've ever served to family and friends.

Ingredients

Custard Filling

¼ cup granulated sugar

2 tablespoons cornstarch

¼ teaspoon kosher salt

2 large egg yolks

1 cup half-and-half

1 ½ tablespoon salted butter

2 teaspoons vanilla extract

½ cup heavy whipping cream

Cake Layers

Baking spray with flour

1 (15 1/4-oz.) box yellow cake mix (such as Duncan Hines Classic Yellow)

3 large eggs

1 cup whole milk

⅓ cup (2 2/3 oz.) salted butter, melted

1 teaspoon vanilla extract

Whipped Cream Frosting

1 ½ cups heavy whipping cream

1 teaspoon vanilla extract

¼ cup granulated sugar

Additional Ingredients

3 medium (6 to 7 oz. each) bananas, sliced 1/4-in. thick

25 vanilla wafers, plus more for garnish

Directions

Prepare the Custard Filling

Step 1
Prepare the Custard Filling: Whisk together sugar, cornstarch, and salt in a small, heavy saucepan. Whisk together egg yolks and half-and-half in a large glass measuring cup or bowl; gradually whisk into sugar mixture. Cook over medium, whisking constantly, until mixture starts to bubble, 3 to 4 minutes. Continue cooking, whisking constantly, 1 minute. Remove from heat.
Add butter and vanilla; whisk until completely incorporated. Transfer mixture to a medium bowl. Place plastic wrap directly on surface of warm mixture to prevent film from forming. Let stand at room temperature 30 minutes. Transfer to the refrigerator and chill until cold, at least 4 hours or 8 hours.

Step 2
Prepare the Cake Layers: reheat oven to 350°F. Coat 3 (8-inch) round cake pans with baking spray; set aside. Beat cake mix, eggs, milk, melted butter, and vanilla with a stand mixer fitted with a paddle attachment on low speed until incorporated about 30 seconds. Increase mixer speed to medium; beat 2 minutes. Divide batter evenly among prepared pans.

Step 3
Bake Cake Layers on middle rack in preheated oven until lightly golden and a wooden pick inserted in center comes out clean, 16 to 18 minutes. Transfer pans to a wire rack; let cool 10 minutes. Remove Cake Layers from pans, and let cool completely on a wire rack, about 1 hour.

Step 4
Return to the Custard Filling: Beat whipping cream with an electric mixer on high speed until stiff peaks form, 1 to 3 minutes. Remove Custard Filling from refrigerator; gently fold whipped cream into chilled Custard Filling. Place in refrigerator until ready to use.

Step 5
Prepare the Whipped Cream Frosting: Beat whipping cream and vanilla with an electric mixer on medium-high speed until foamy, about 1 minute. Gradually add sugar, beating until stiff peaks form, about 2 minutes. (Do not overbeat.)

Step 6
Assemble the cake: Using a serrated knife, horizontally slice a very thin layer off the top of each Cake Layer to remove any domes, and discard. Place 1 Cake Layer, cut side up, on a platter; cover Cake Layer with half of the sliced bananas, covering top of layer. Spread half of the Custard Filling (about 1 cup) over top of bananas. Top with second Cake Layer, cut side up; repeat layering with remaining bananas and Custard Filling. Top with remaining Cake Layer, cut side down. Spread top and sides of assembled cake with Whipped Cream Frosting.

Step 7
Place wafers in a ziplock plastic bag; seal bag, and coarsely crush wafers into small pieces using your hands. Gently press some of the crushed wafers around the bottom of the cake (about 2 to 3 inches up the sides). Garnish top of cake with whole wafers and remaining crushed wafers.

patricia19 · March 22, 2022, 04:43:56 PM

Caramel Italian Cream Cake

Brown sugar is the shortcut to quick caramel flavor in both the cake layers and the frosting.

By Southern Living
Southern Living, December 2010

Total: 2 hrs 25 mins Yield: Makes 12 servings

Italian Cream Cake is a gorgeous layer cake that originated in Italy, but local bakers added their own special touches that turned it into a classic Southern layer cake. The three vanilla cake layers are packed with pecans and coconut, with more coconut on the outside.

What makes this Italian Cream Cake recipe different from most is that instead of the usual cream cheese frosting inside and out, there's quick caramel frosting between the layers. This caramel frosting is not only quick, but it's also easy thanks to a delicious combination of brown sugar and cream that doesn't require a candy thermometer.

Ingredients

3 cups shaved coconut

1 cup finely chopped pecans

½ cup butter, softened

½ cup shortening

1 ½ cups granulated sugar

½ cup firmly packed dark brown sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

Quick Caramel Frosting

Cream Cheese Frosting

Directions

Step 1
Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.

Step 2
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

Step 3
Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.

Step 4
Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.

Step 5
Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks and cool completely (about 1 hour).

Step 6
Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.

patricia19 · March 22, 2022, 04:49:21 PM

Apple Butter Pound Cake with Caramel Frosting

By Pam Lolley via Southern Living

Cool: 2 hrs Total: 3 hrs 45 mins Active: 20 mins Yield: Serves 12

Impress everyone this fall with an apple butter pound cake topped with caramel frosting and apple chips. When the baking bug bites you in the fall, two things usually come to mind. Apples and pound cakes. This season add some excitement to your cakes by cooking with Slow-Cooker Apple Butter. While apple butter really isn't a butter, this old-school condiment has a deeper, richer, and thicker consistency than apple sauce. Traditionally cooked for hours on the stovetop, your slow cooker will simplify the process for you.

If you don't want to make your own apple butter, use your favorite store brand of apple butter, instead. This recipe for an apple pound cake calls for a Bundt pan which, with its curves and crevices, can turn a simple cake into an architectural showpiece. Don't skip toasting the pecans -this simple step adds tons of extra flavor and texture. If you plan to do a lot of baking this season, plan ahead and toast a large amount of nuts and store in the freezer. Keep a jar of caramel frosting in the refrigerator and drizzle over baked apples or a bowl of ice cream.

Ingredients

1 cup Slow-Cooker Apple Butter

¼ cup finely chopped, toasted pecans

Vegetable shortening

1 ½ cups butter, softened

1 (8-oz.) package cream cheese, softened

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour, plus more for pan

3 teaspoons vanilla extract, divided

½ cup packed light brown sugar

¼ cup butter

3 tablespoons whole milk

1 cup powdered sugar

½ cup dried apple chips (optional)

Directions

Step 1
Stir together Slow-Cooker Apple Butter and pecans in a small bowl; set aside. Grease (with vegetable shortening) and flour a 14-cup Bundt pan; set aside.

Step 2
Preheat oven to 325°F. Beat softened butter and cream cheese in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy, about 2 minutes. Gradually add granulated sugar, beating on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition.

Step 3
Reduce speed to low, and gradually add flour to butter mixture, beating just until blended after each addition, stopping to scrape down bowl as needed. Stir in 2 teaspoons of the vanilla.

Step 4
Stir ¼ cup batter into apple butter mixture. Pour half of the remaining batter into prepared Bundt pan. Using a small offset spatula or knife, make about a ¾-inch-wide x ¾-inch-deep trench (or channel) in center of batter around pan. Spoon apple butter mixture into trench. Top with remaining cake batter.

Step 5
Bake in preheated oven until a long wooden pick inserted in center comes out clean (1 hour, 20 minutes to 1 hour, 35 minutes). Cool cake in pan on a wire rack 10 minutes, and remove from pan to wire rack. Cool completely, about 2 hours.

Step 6
While cake cools, bring brown sugar, ¼ cup butter, and milk to a boil in a small saucepan over medium, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; stir in remaining 1 teaspoon vanilla. Gradually whisk in powdered sugar until smooth, and whisk gently until mixture begins to cool and thickens slightly, 3 to 5 minutes. Immediately spoon over cooled cake; top with apple chips, if desired.

patricia19 · March 22, 2022, 05:58:16 PM

Pomegranate-Almond Toast

Say hello to this gorgeous, jewel-toned toast, which looks beautiful and tastes great, too.

Jenna Helwig, food director at Real Simple

Total: 5 mins Hands-On: 5 mins Servings: 2

Almond butter tops whole-grain toast, and then a shower of sweet-tart pomegranate arils (aka, "seeds") and nutty pumpkin seeds finish it off. There's an optional drizzle of maple syrup to balance it out, too. It's a fun, simple breakfast that you can put together in just five minutes and is customizable to your taste. Don't like pomegranate? Try raspberries instead. Or, if you're out of pepitas, substitute sunflower seeds. Honey works rather than maple syrup, too. Shopping tip: While you can purchase pre-seeded pomegranate arils, it's easy and cheaper to do it yourself.

Ingredients

2 tablespoons almond butter

2 slices whole-grain bread, toasted

3 tablespoons pomegranate arils

2 teaspoons toasted, lightly salted pumpkin seeds (pepitas)

1 teaspoon pure maple syrup (optional)

Directions

Step 1
Spread 1 tablespoon almond butter on each piece of toast. Top evenly with pomegranate arils and pepitas. Drizzle with syrup, if desired.

patricia19 · March 22, 2022, 06:09:26 PM

Rhubarb-Buttermilk Upside-Down Cake

Rhubarb might be the new upside-down cake queen.

By Ann Taylor Pittman
Southern Living, March 2022

Bake: 50 mins Cool: 25 mins Total: 1 hr 30 mins Active: 15 mins Servings: 12

When you think of an upside-down cake, you probably picture a layer of pineapple rings, accented with glossy maraschino cherries. While we love a classic pineapple upside-down cake, our recipe for Rhubarb-Buttermilk Upside-Down Cake is here to prove that upside-down cakes hold infinite possibilities.

'Tis the season for all things rhubarb. Rhubarb only grows a few weeks out of the year, but we cherish the short season when this tart stalk is at its peak by making this Rhubarb-Buttermilk Upside-Down Cake. In this recipe, tender vanilla cake is crowned with soft and tangy rhubarb stalks, lightly enhanced with strawberry jam. Many upside-down cake recipes use brown sugar to create a caramelized topping when the cake is inverted, but this one is made with granulated sugar and strawberry jam to preserve the rhubarb's vibrant pink color.

A dollop of crème fraiche adds the perfect amount of tang to finish the cake, and enhances the flavor of the buttermilk in the batter. The final result is a single-layer cake that might just be the prettiest dessert we've ever seen.

Ingredients

2 tablespoons unsalted butter, melted

2 ¼ cups granulated sugar, divided

¼ cup seedless strawberry jam

4 large rhubarb stalks, trimmed and cut into 2¾- x ⅓-inch pieces (about 60 pieces total, 8 oz.)

3 cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon kosher salt

2 large eggs

½ cup canola oil

1 tablespoon vanilla extract

1 ½ cups whole buttermilk

Crème fraîche, for serving

Directions

Step 1
Preheat oven to 350°F. Line a 13- x 9-inch metal baking pan with parchment paper. Drizzle butter evenly over bottom of parchment paper in pan, and sprinkle evenly with ¼ cup of the sugar. Place jam in a small microwavable bowl. Microwave on HIGH until melted, 30 to 45 seconds. Brush jam over sugar in pan. Arrange 4 or 5 rhubarb pieces, skin side (pink side) facing down, horizontally in 1 corner of pan. Arrange 4 or 5 rhubarb pieces vertically next to first section. Repeat process, alternating between horizontal and vertical positioning, to create a grid pattern.

Step 2
Whisk together flour, baking soda, and salt in a medium bowl. Beat eggs, oil, vanilla, and remaining 2 cups sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Reduce mixer speed to low, and beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter evenly over rhubarb in pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 50 minutes.

Step 3
Transfer pan to a wire rack; let cake cool 10 minutes. Carefully invert cake onto wire rack; remove parchment paper. Let cake cool on wire rack at least 15 minutes or up to 1 hour. Slice and serve warm or at room temperature with crème fraîche.

patricia19 · March 23, 2022, 06:20:07 PM

Supper Enchiladas

For smaller families and groups, whipping up a huge pan of enchiladas can be overkill. Make your single serving with these delicious enchiladas cooked in ramekins. Extra green enchilada sauce freezes well. Corn tortillas, particularly in Mexican supermarkets, come in a variety of sizes. If you can't find the size you want, trim larger ones and save the scraps for other uses.

Notes: Extra green enchilada sauce freezes well. Corn tortillas, particularly in Mexican supermarkets, come in a variety of sizes. If you can't find the size you want, trim larger ones and save the scraps for other uses.

This Story Originally Appeared On sunset.com

Supper Enchiladas
CREDIT: JAMES CARRIER
Recipe Yield: Makes 6 servings

Ingredients

1 can (10 oz.) red enchilada sauce

1 jar (7 oz.) peeled roasted red peppers

½ cup green salsa (salsa verde, refrigerated or canned)

1 cup canned green enchilada sauce (see notes)

12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes)

2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry

6 ounces cream cheese or panela, cut into thin slices or small chunks

½ cup shredded parmesan cheese or packed crumbled cotija cheese

6 or 12 large eggs

1 ½ cups shredded mild cheddar cheese (6 oz.)

¾ cup thinly sliced green onions, including tops

6 tablespoons chopped fresh cilantro

6 to 12 tablespoons sour cream or Mexican crema

Salt

Directions

Step 1
Whirl red enchilada sauce and roasted red peppers until smooth in a blender.

Step 2
In a bowl, mix green salsa with green enchilada sauce.

Step 3
Set six ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets. Pour red sauce mixture equally into ramekins and tilt to coat bottoms. Cut tortillas into quarters. Arrange four pieces in each ramekin, overlapping edges to cover bottom and pressing tortillas down into sauce.

Step 4
Scatter spinach, cream cheese, and 1/4 cup parmesan evenly over tortillas. Lay another four pieces of tortilla over filling in each ramekin; overlap edges to fit. Spoon green sauce over tortillas, coating evenly.

Step 5
Bake, uncovered, in a 375° oven until sauce is bubbling, about 25 minutes (25 to 30 if chilled). Remove pan from oven and immediately, with the back of a large spoon, make one or two slight depressions for eggs near center of each ramekin. Break one or two eggs into each ramekin; sprinkle evenly with cheddar cheese. Return to oven and bake 10 to 12 minutes longer for soft yolks (press yolk gently to test), 12 to 15 minutes for firm yolks.

Step 6
Top each ramekin with green onions, cilantro, a spoonful of sour cream, and a sprinkling of remaining parmesan cheese. Set ramekins on plates. Add salt to taste.

Step 7
Do-Ahead Tip: You can assemble the enchiladas (through step 4) up to 4 hours ahead; cover and chill.

patricia19 · March 23, 2022, 06:29:55 PM

Shakshuka, a Middle Eastern dish, features eggs poached in tomatoes, onions, garlic, and spices. This single-serving version is a breeze to prepare. Sauteed vegetables and spices are spooned into individual ramekins before cracking one egg into each dish and microwaving until set. To make ahead, cool and freeze sauce-filled ramekins (before adding eggs) and freeze for up to 8 months.

Make-Ahead Shakshuka

To make ahead, complete step 1; then follow instructions below. Be sure to pierce the yolks (without breaking them) so they won't burst when microwaved.

By Cheryl Slocum
Recipe by Cooking Light September 2015

Make-Ahead Shakshuka

Total: 30 mins Hands-On: 30 mins Yield: Serves 6

Ingredients

1 tablespoon olive oil

1 ½ cups thinly sliced onion

1 cup thinly sliced red bell pepper

1 cup thinly sliced yellow bell pepper

3 garlic cloves, minced

1 ½ cups unsalted crushed tomatoes

⅓ cup chopped fresh cilantro

2 tablespoons chopped fresh flat-leaf parsley

½ teaspoon freshly ground black pepper

¾ teaspoon kosher salt

2 teaspoons sherry vinegar

1 teaspoon paprika

Cooking spray

6 large eggs

Directions

Step 1
Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, bell peppers, and garlic. Cook 10 minutes or until vegetables are very soft, stirring occasionally. Add tomatoes and next 6 ingredients (through paprika); cook 10 minutes, stirring occasionally. Divide mixture evenly among 6 (8-ounce) ramekins coated with cooking spray.

Step 2
Working with 1 ramekin at a time, make a slight well in sauce. Crack 1 egg into well; pierce yolk with tip of a knife. Cover loosely with a paper towel. Microwave at HIGH 2 1/2 minutes or until desired degree of doneness.

Step 3
To freeze: Place ramekins in refrigerator until cool. Remove; cover tightly with plastic wrap and heavy-duty aluminum foil. Transfer ramekins to freezer; freeze for up to 8 months.

Step 4
To heat: Remove ramekins from wrapping. Microwave 1 ramekin, covered loosely with a damp paper towel, at HIGH for 2 minutes. �Remove from microwave, and stir. Make a slight well in sauce. Add 1 large egg; pierce yolk with the tip of a sharp knife. Cover loosely with paper towel. Microwave an additional 2 1/2 minutes or to desired degree of doneness.

patricia19 · March 25, 2022, 05:34:28 PM

Carbonara Frittata

Total Time 35 min Prep 10 min Cook 25 min Serves 6

Whole-grain spaghetti gives this frittata satisfying heft, making it a filling main course. Because of the richness of pancetta, a small amount goes a long way, adding little bits of meaty goodness in every bite. Serve with a tossed green salad on the side.

Ingredients

Cooking spray 4 sprays

Uncooked whole wheat spaghetti 4 oz

Pancetta 2 oz, chopped

Garlic cloves 2 medium clove(s), finely chopped

Eggs 8 large eggs

Grated Pecorino Romano cheese 3 Tbsp, divided

Kosher salt ½ tsp

Black pepper ¼ tsp

Instructions

Preheat the oven to 350°F. In a pot of boiling water, cook the pasta until al dente, 10 to 12 minutes. Drain the pasta well.

Meanwhile, coat a 10-inch ovenproof skillet with cooking spray and heat over medium. Add the pancetta; cook until crisp, about 5 minutes. Using a slotted spoon, remove the pancetta. Add the garlic to the drippings in the pan. Reduce heat to low and cook for 1 minute. Add the pasta to the pan and toss well. Remove from heat.

Whisk the eggs, 2 tbsp cheese, salt, and black pepper in a medium bowl. Pour the eggs evenly over the pasta. Sprinkle with the remaining 1 tbsp cheese and the pancetta. Bake until the eggs are set, 10 to 13 minutes. Cut the frittata into 6 wedges.

Serving size: 1 wedge

patricia19 · March 29, 2022, 08:25:37 PM

Sauces that freeze well

Basic Tomato Sauce

Chef Hugh Acheson uses a little grated carrot to offset the acidity in his fragrant tomato sauce, which also has plenty of fresh oregano.

Ingredients

2 tablespoons extra-virgin olive oil

1 small white onion, finely chopped

1 medium carrot, grated

One 28-ounce can of whole plum tomatoes in juice, coarsely pureed

Kosher salt

1 tablespoon unsalted butter

2 teaspoons fresh oregano, finely chopped

Directions

Step 1
Heat the olive oil over moderate heat in a medium saucepan until shimmering. Add the onion and cook, stirring, until softened, about 8 minutes. Stir in the carrot, then add the tomatoes and season with salt. Simmer over moderately low heat, stirring occasionally, until the sauce has thickened, about 40 minutes. Remove from the heat and stir in the butter and oregano.

Make Ahead
The tomato sauce can also be refrigerated for up to 1 week.

Lasagnas and other baked pasta dishes, like ziti, can easily be frozen—simply bake, freeze, and then reheat once you're ready. This particular recipe from Andrea Slonecker includes Italian sausage, mushrooms, and three kinds of cheese: Parmigiano-Reggiano, whole-milk mozzarella, and whole-milk ricotta. It's the perfect hearty, stick-to-your-ribs kind of meal.

Après-Ski Lasagna

When cooking for famished friends in a kitchen of modest means, the key is to make hearty food that satisfies a crowd and can either be made ahead or pulled together quickly after a long day on the slopes. Build the lasagna the night before so all it needs is an hour or so in the oven while your crew showers up. (This is a great strategy not only for ski vacations but for busy weeknights, too.) Then you'll have a comforting meal that's eaten in long johns and Wigwams, with full wine glasses, in front of a crackling fire.

Ingredients

1 1/4 pounds mild Italian sausage (about 3 links), casings removed

1 pound fresh cremini mushrooms, sliced (about 6 cups)

4 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

1 cup water

2 (6-ounce) cans tomato paste

3/4 cup lightly packed fresh basil leaves, divided

1 tablespoon kosher salt, divided

3/4 teaspoon ground black pepper, divided

1 pound whole-milk ricotta cheese

10 ounces Parmigiano-Reggiano cheese, finely grated (about 1 1/4 cups), divided, plus more for serving

1 (1-pound) box dry lasagna noodles

1 pound whole-milk mozzarella cheese, sliced

Cooking spray

Directions

Step 1
Heat a 6-quart Dutch oven over medium-high. Once hot, add sausage, and break it up into small pieces with a wooden spoon. Add mushrooms and garlic; cook, stirring and scraping up browned bits from bottom of pot, until meat is browned and mushrooms release their liquid and soften, 18 to 20 minutes. Stir in crushed tomatoes, 1 cup water, tomato paste, 1/4 cup basil leaves, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer. Decrease heat to medium-low to maintain a gentle simmer. Cover, and cook, stirring occasionally, until flavors meld, about 1 hour. Stir in remaining 1/2 teaspoon pepper. Keep warm.

Step 2
While sauce cooks, chop remaining 1/2 cup basil leaves. Stir together chopped basil, ricotta, 1/4 cup Parmigiano-Reggiano, and remaining 1 teaspoon salt in a medium bowl; set aside.

Step 3
Cook noodles in a large pot of boiling salted water 8 minutes, stirring often with tongs to keep noodles from sticking together. Drain and rinse noodles briefly under cold water. Separate noodles a bit, and set aside.

Step 4
Preheat oven to 375˚F. To assemble the lasagna, spread 2 heaping cups hot tomato sauce in the bottom of a 13- x 9-inch baking dish. Place one-third of noodles over sauce, overlapping just slightly. Spread half of ricotta mixture over noodles, and top with one-third of the mozzarella slices. Spread another 2 cups sauce over mozzarella, and sprinkle with 1/3 cup Parmigiano-Reggiano. Repeat layers a second time. Top with remaining noodles, remaining sauce, remaining mozzarella, and remaining Parmigiano-Reggiano.

Step 5
Cover lasagna with a large sheet of aluminum foil that's been lightly sprayed with cookingspray (to prevent the cheese from sticking to it). Bake in preheated oven 30 minutes. Remove foil, and bake until cheese is lightly browned and sauce is bubbling, 25 to 30 minutes. Let stand 10 to 15 minutes. Cut lasagna into slices, and serve with additional Parmigiano-Reggiano.

patricia19 · March 30, 2022, 06:09:22 PM

From My Recipes.

https://www.myrecipes.com/special-diet/healthy-recipes/best-air-fryer-recipes?did=759171-20220329&cid=759171&mid=83317732856&lctg=164074374

patricia19 · March 31, 2022, 03:17:05 PM

Southern Breakfast Enchiladas with Sausage Gravy

By Christin Mahrlig

Southern Breakfast Enchiladas with Sausage Gravy are full of sausage, scrambled eggs, tater tots, and cheese rolled up in a flour tortilla and covered with a creamy sausage gravy. Everything tastes better with sausage gravy. 🙂

Biscuits and Gravy and Chicken and Waffles are the ultimate southern breakfast. A creamy gravy with sausage crumbles is so delicious. So I thought, why not top breakfast enchiladas with sausage gravy? Seemed like a great idea and it was.

These breakfast enchiladas take a little time to prepare but they feed a crowd and are perfect for a special brunch. They also reheat well.

How To Make

You'll have to make the sausage gravy, make the scrambled eggs, and cook the tater tots. The amazing filling includes crumbled breakfast sausage, crispy tater tots, scrambled eggs and shredded cheese.

It gets rolled up in flour tortillas and placed in a baking dish. Sausage gravy and shredded cheddar cheese cover the enchiladas and the baking dish is popped in the oven until everything is bubbly and golden.

Tips For Making Southern Breakfast Enchiladas with Sausage Gravy

I quickly cook the tater tots in my Air Fryer.
You can assemble the enchiladas the night before. Just add 5 to 10 minutes to the baking time.

You can top these Breakfast Enchiladas with salsa and cilantro if you like.

Serve with hot sauce to up the heat. I personally like Chipotle TABASCO. It is less spicy than regular TABASCO and has a great smoky flavor.

PREP: 20 mins COOK: 30 mins Serves: 10

Ingredients

1 pound ground breakfast sausage
1/2 cup diced onion
1 jalapeno, minced
1/3 cup all-purpose flour
2 3/4 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
10 large eggs
2 tablespoons butter
2 cups cooked tater tots
1 cup shredded Pepper Jack cheese
1 cup shredded cheddar cheese
10 fajita-size flour tortillas

Instructions

Place sausage in a large nonstick pan over medium-high heat. Crumble it as it cooks.

When it is about halfway cooked, add the onion and jalapeno.

Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted spoon and set aside.

Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture. Cook and stir for 1 minute.

Gradually whisk in the milk. Simmer until thickened. Remove from heat.

Preheat the oven to 350 degrees and lightly grease a 9×13-inch baking dish.

Whisk eggs and season them with salt. Melt butter in a nonstick pan and scramble the eggs. Remove them from the heat when they are still slightly undercooked. They will cook more in the oven.

In a medium bowl, combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, and half the Pepper Jack and cheddar cheese.

Place about 1/2 cup of filling down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.

Pour sausage gravy on top. Sprinkle the remaining cheese on top. Bake for 30 to 40 minutes.

patricia19 · March 31, 2022, 03:52:53 PM

Emily Blunt's English Roasted Potatoes
SERVES 6 TO 8

Ingredients

Kosher salt
3 pounds large Yukon Gold potatoes, peeled and 1½ to 2-inch diced
½ cup vegetable oil (be sure it's fresh!)
Coarse sea salt or fleur de sel
Minced parsley

Directions

Preheat the oven to 425 degrees.

Bring a large pot of water with 2 tablespoons of kosher salt to it. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the potatoes. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)

Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.

Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot.

patricia19 · March 31, 2022, 04:15:07 PM

Some salad recipes collected by Randi Mazzella

disclaimer: I just present the recipes...I have no comment on who they're associated with.

Hudson Department Store's Maurice Style Salad

People have asked to have this department store favorite recipe from their childhood. While Hudson's may be gone, this crowd-pleasing salad can still be enjoyed.

4 meal-size servings

Ingredients for the salad base

Thinly sliced head of iceberg lettuce

1½ cups julienne sliced smoked turkey

1½ cups julienne sliced smoked ham

1½ cups julienne sliced Swiss cheese

¾ cup coarsely chopped sweet gherkin pickles (optional)

¾ cup pimento-stuffed green olives

Ingredients for dressing

Whisk together:

1 teaspoon white wine vinegar

1 cup mayonnaise

1 finely chopped hard-boiled egg

2 tablespoons parsley

½ teaspoon sugar

1 teaspoon whole grain mustard

½ teaspoon onion juice

½ teaspoon salt

2 tablespoons finely chopped onion

1 tablespoon finely chopped gherkin pickle

Toss and serve. You can double the recipe if you like a lot of dressing.

Goop Style Sweet Potato Salad

Even if some of the items on the Goop site are financially out of reach, this salad inspired by Goop founder Gwyneth Paltrow is just a few chops away.

4 meal-size servings

Ingredients for salad base

8 cups thinly sliced Red Curly kale and Dino kale (massage in the dressing)

2 cups quinoa cooked in vegetable stock (or coconut water)

2 cups roasted sweet potatoes

½ cup torn fresh mint leaves

Ingredients for dressing

Whisk together:

¼ cup extra virgin olive oil

Juice of 2 small lemons

Zest of 2 lemons

2 cloves of crushed garlic

¼ teaspoon cumin

Massage kale with some of the dressing. Add together rest of base ingredients, and toss with additional dressing.

Sesame Chicken Salad

This salad inspired by Kylie Jenner has been viewed 12.5 million times on Salad Lab's TikTok. If it's good enough for a Kardashian, it's probably worth a try!

4 meal-size servings

Ingredients for salad base

Toss:

4 cups torn butter lettuce

4 cups chopped romaine or baby gem lettuce

2 cups thinly sliced red cabbage

¾ cup chopped green onion

1 cup toasted slivered almonds

½ cup black and white toasted sesame seeds

1 chopped rotisserie chicken

¾ cup chopped cilantro

Ingredients for dressing

Whisk together:

4 tablespoons rice vinegar

2 teaspoons toasted sesame oil

2 tablespoons soy sauce

6 tablespoons tahini

4 teaspoons brown sugar

½ teaspoon flakey sea salt

¼ teaspoon white pepper

Toss and serve.

Amy · April 01, 2022, 02:46:35 PM

Impossibly Easy Bacon Cheeseburger Pie

Ground beef combines with bacon to add a delicious flavor to this easy cheeseburger pie - perfect when you want dinner to be ready in 50 minutes.

Preparation : 25
Total : 50 min
Yield : 6

Ingredients

6 slices bacon
1 lb lean (at least 80%) ground beef
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
1/4 cup ketchup
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs

Recipe

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.

In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.

In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.

Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

Nutrition

Nutrition Information
Nutrition Facts
Serving Size: 1 Serving
Calories360
Calories from Fat200
% Daily Value
Total Fat22g34%
Saturated Fat10g49%
Trans Fat1g
Cholesterol150mg50%
Sodium610mg25%
Potassium370mg11%
Total Carbohydrate14g5%
Dietary Fiber0g0%
Sugars6g
Protein25g
% Daily Value*:
Vitamin A10%10%
Vitamin C2%2%
Calcium20%20%
Iron10%10%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Random Image

User

Shoutbox

What's for dinner? 2020

Amy

patricia19

Amy

Tomereader1

patricia19

Amy

patricia19

Amy

Amy

patricia19

Amy

Amy

Amy

Amy

Amy

patricia19

patricia19

patricia19

patricia19

patricia19

patricia19

patricia19

patricia19

patricia19

patricia19

patricia19

patricia19

patricia19

patricia19

Amy