Recent Recipes
Page 17
This is a very quick and easy dinner. I always make it when I want a delicious home cooked meal but just don't have the time.
- 1 box breaded, frozen eggplant cutlets (I buy mine at Trader Joe's)
- 1/2 jar spaghetti sauce
- 1 cup frozen or fresh spinach
- 1/2 cup mushrooms, sliced
- mozzarella cheese
- Preheat oven to 350.
- Place eggplant on a lightly greased cookie sheet.
- Spoon sauce on top of eggplant.
- Top with spinach, mushrooms, and mozzarella cheese.
- Bake for 30 minutes or until golden brown.
Published: Saturday, March 10th, 2012
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- 1 small bulb garlic
- 5 small red skin potatoes, sliced
- 1/2 onion, sliced
- 1 tsp fresh rosemary, extra for pizza dough
- olive oil
- shredded mozzarella cheese
- Preheat oven to 350
- Make garlic according to roasted garlic recipe.
- In a small pan, toss potatoes, onions and rosemary in a small amount of oil. Make sure all is well coated.
- Cook potatoes for 30 minutes or until tender.
- While potatoes are cooking make dough, you can find the recipe here.
- When dough has risen, and potatoes and garlic are ready, spread pizza dough out evenly on a cookie sheet sprinkled with corn meal.
- Cover pizza with a light coating of olive oil. If desired, top with extra rosemary.
- Spread garlic over pizza dough and cover with potatoes and cheese.
- Bake for 20 minutes or until crust is golden brown.
Published: Tuesday, March 6th, 2012
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- 1 shot Smirnoff® vodka
- 1 shot light rum
- 1 shot gin
- 1 shot triple sec
- 1 splash beer
- 1 shot Southern Comfort® peach liqueur
- 1 shot amaretto almond liqueur
- 1 shot grenadine syrup
- 1 dash sweet and sour mix
- Add the liquors and grenadine to a highball glass with ice.
- Top off with sweet and sour mix, add a splash of beer, and stir.
Published: Sunday, April 15th, 2012
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Submitted by: Paula (This won a soup contest!)
- 3 chicken breasts, cooked and shredded
- 8 oz. can of green chiles, chopped and peeled
- ~1 oz. of canned jalapenos, chopped and peeled
- 1/2 stick butter
- 2 cups onion, chopped
- 1 clove garlic, peeled and minced
- 1/2 tsp oregano
- 2 bay leaves
- 4 cups of water
- 5 chicken bullion cubes
- 3 small red potatoes with skins, diced
- 1/3 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup whipping cream (not Cool Whip!)
- 2 cups shredded sharp cheddar cheese
- instant mashed potatoes
- Tostitos Scoops
- Melt butter in pot. Add onions, garlic, oregano, and bay leaves.
- Cover and simmer for 15 minutes.
- Add water, bullion cubes, potatoes, salt, cumin, pepper, chiles and jalapenos. Bring to a boil, then cover and simmer for about 25 minutes.
- Stir in cream, chicken, 1 cup of the cheese, and enough instant mashed potatoes for desired thickness.
- Ladle soup into bowls, sprinkle with remaining cheese, and serve with Tostitos.
Published: Sunday, March 4th, 2012
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