Peanut Butter Cup Pie
(from Kraft Food & Family)
8 oz. Softened cream cheese
½ cup + 1 tablespoon creamy peanut butter, divided
1 cup cold milk
1 pkg. (3.4 oz.) vanilla instant pudding mix
2 ½ c. thawed whipped topping, divided
6 oz. Oreo cookie pie crust
3 squares semi-sweet chocolate
Beat cream cheese and ½ cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup whipped topping; spoon mixture into crust and refrigerate until ready to use. Microwave remaining whipped topping and chocolate in microwaveable bowl on high 1 ½ to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small cup or bowl 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Homemade Vegetable Soup
Homemade Vegetable Soup
2 large potatoes
½ package baby carrots (or carrot chips)
1 teaspoon dried minced onion
1 bay leaf
2 beef bouillon cubes
15 oz. Can corn, drained
15 oz can green beans, drained
15 oz can peas, drained
15 oz. Can diced tomatoes
Tomato juice
Dice potatoes and carrots into similar-size pieces. Put in dutch oven and add just enough water to cover. Add beef bouillon cubes, bay leaf, dried minced onion, and salt and pepper to taste. Bring to a boil and gently boil until potatoes and carrots are nearly done. Add corn, green beans, peas, and diced tomatoes; add salt and pepper to taste. Add enough tomato juice to cover all vegetables. Bring to a boil, reduce heat and simmer at least 20 minutes. Remove bay leaf and serve.
2 large potatoes
½ package baby carrots (or carrot chips)
1 teaspoon dried minced onion
1 bay leaf
2 beef bouillon cubes
15 oz. Can corn, drained
15 oz can green beans, drained
15 oz can peas, drained
15 oz. Can diced tomatoes
Tomato juice
Dice potatoes and carrots into similar-size pieces. Put in dutch oven and add just enough water to cover. Add beef bouillon cubes, bay leaf, dried minced onion, and salt and pepper to taste. Bring to a boil and gently boil until potatoes and carrots are nearly done. Add corn, green beans, peas, and diced tomatoes; add salt and pepper to taste. Add enough tomato juice to cover all vegetables. Bring to a boil, reduce heat and simmer at least 20 minutes. Remove bay leaf and serve.
Layered Mexican Bake
Layered Mexican Bake
(from Kraft Food & Family)
¾ lb. Ground beef
1 chopped onion
1 chopped green pepper
2 teaspoons chili powder
1 ¼ cups thick 'n chunky salsa
10 oz. Frozen corn
3 whole wheat tortillas, 8”
½ cup light sour cream
¾ cup 2% milk shredded cheddar cheese
Preheat oven to 375. Brown meat with onions and peppers in large skillet over medium-high heat. Stir in chili powder and cook one minute; stir in salsa and corn, mix well and simmer 5 minutes. Spread one cup meat sauce over the bottom of 8” or 9” square baking dish. Top with one tortilla, then layer ½ cup meat sauce, sour cream, ¼ cup cheese. Top with another tortilla, layer one cup meat sauce, ¼ cup cheese. Top with remaining tortilla and meat sauce. Cover with foil and bake 25 minutes. Remove foil, top with remaining cheese, and bake uncovered an additional 5 minutes.
(from Kraft Food & Family)
¾ lb. Ground beef
1 chopped onion
1 chopped green pepper
2 teaspoons chili powder
1 ¼ cups thick 'n chunky salsa
10 oz. Frozen corn
3 whole wheat tortillas, 8”
½ cup light sour cream
¾ cup 2% milk shredded cheddar cheese
Preheat oven to 375. Brown meat with onions and peppers in large skillet over medium-high heat. Stir in chili powder and cook one minute; stir in salsa and corn, mix well and simmer 5 minutes. Spread one cup meat sauce over the bottom of 8” or 9” square baking dish. Top with one tortilla, then layer ½ cup meat sauce, sour cream, ¼ cup cheese. Top with another tortilla, layer one cup meat sauce, ¼ cup cheese. Top with remaining tortilla and meat sauce. Cover with foil and bake 25 minutes. Remove foil, top with remaining cheese, and bake uncovered an additional 5 minutes.
Easy Tortilla soup
Easy Tortilla soup
2 cups water
1 chicken boullion cube
1 15 oz. Can diced tomatoes
1 15 oz. Can of corn, drained (or 2 cups frozen)
1 tablespoon minced dried onion
½ teaspoon garlic powder
1 15 oz. Can black beans, drained and rinsed
1 cup cooked cubed chicken
4 flour tortillas, cut in 1” strips
½ cup shredded cheese
Combine everything except tortillas and cheese; heat to boiling. Turn heat to low, add tortilla strips and simmer 20 minutes. Top individual servings with cheese.
2 cups water
1 chicken boullion cube
1 15 oz. Can diced tomatoes
1 15 oz. Can of corn, drained (or 2 cups frozen)
1 tablespoon minced dried onion
½ teaspoon garlic powder
1 15 oz. Can black beans, drained and rinsed
1 cup cooked cubed chicken
4 flour tortillas, cut in 1” strips
½ cup shredded cheese
Combine everything except tortillas and cheese; heat to boiling. Turn heat to low, add tortilla strips and simmer 20 minutes. Top individual servings with cheese.
Subscribe to:
Posts (Atom)