One of the healthiest and yummiest breakfast/snacks ever!! High in protein and healthy fats. SO good for you! And delicious ;-)
Ingredients:
Whole avocado
Eggs
Cayenne pepper (or any spice of your choice)
Cheese (optional)
Remove the stone from an avocado. Scoop out a little more avocado to increase the size of the stone's crater. Crack an egg into the crater. Sprinkle with Cayenne pepper (cheese too if you desire). Bake in the oven at 180 degrees until egg is cooked to the level you like.
Thursday, June 13, 2013
Tuesday, June 4, 2013
Texas Trash Warm Bean Dip
Texas Trash Warm Bean Dip
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
Baked Cannelloni
Baked Cannelloni
1 package JOHNSONVILLE Italian Sausage Links ;, removed from casing
2 tablespoons olive oil
1 medium onion, finely chopped
4 ounces mushrooms, finely chopped
12 ounces mozzarella cheese, cubed or shredded
2 egg yolks
6 tablespoons butter
6 tablespoons flour
3 cups whole milk (not skim)
12 Cannelloni pasta shells
1/2 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, shredded
1 teaspoon dried oregano
Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid.
Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
To make a béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking. Preheat oven to 400 degrees. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a
9 x 13 inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
Nestle the cannelloni in the sauce and cover with remaining béchamel sauce. Top with mozzarella and parmesan cheese and a sprinkling of oregano. Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.
1 package JOHNSONVILLE Italian Sausage Links ;, removed from casing
2 tablespoons olive oil
1 medium onion, finely chopped
4 ounces mushrooms, finely chopped
12 ounces mozzarella cheese, cubed or shredded
2 egg yolks
6 tablespoons butter
6 tablespoons flour
3 cups whole milk (not skim)
12 Cannelloni pasta shells
1/2 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, shredded
1 teaspoon dried oregano
Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid.
Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
To make a béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking. Preheat oven to 400 degrees. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a
9 x 13 inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
Nestle the cannelloni in the sauce and cover with remaining béchamel sauce. Top with mozzarella and parmesan cheese and a sprinkling of oregano. Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.
Zucchini Parmesan Crisps
Zucchini Parmesan Crisps - Be sure to click on the word Share to save this to your wall.
1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
Oven-baked Zucchini Fries
Oven-Baked Zucchini Fries
makes approximately 8 servings
Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg
Method
Heat oven to 450ºF.
Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking. Meanwhile, mix remaining ingredients.
makes approximately 8 servings
Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg
Method
Heat oven to 450ºF.
Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking. Meanwhile, mix remaining ingredients.
Cheesy Cauliflower Patties
Cheesy Cauliflower Patties
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Makes 8
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Makes 8
Steak Dinner in Crockpot
Complete Steak Dinner in CrockPot
Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs
cook on low for 6 hours
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker
Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs
cook on low for 6 hours
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker
Baked Alaska Meatloaf
Baked Alaska Meat Loaf
Ingredients
1 package McCormick® Brown Gravy Mix
1 1/2 pounds ground beef
2 teaspoons McCormick® Onions, Minced
1/4 teaspoon McCormick® Black Pepper, Ground
1 teaspoon McCormick® Chives
4 servings instant mashed potatoes
1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 350°F. Mix Gravy Mix, ground beef, minced onion and pepper in large bowl. Shape into a loaf, 2 inches high, in shallow baking pan.
Stir chives into prepared mashed potatoes. Spread over meat loaf. 3. Bake 55 minutes or until cooked through. Sprinkle with cheese. Bake 2 minutes longer or until cheese melts.
Ingredients
1 package McCormick® Brown Gravy Mix
1 1/2 pounds ground beef
2 teaspoons McCormick® Onions, Minced
1/4 teaspoon McCormick® Black Pepper, Ground
1 teaspoon McCormick® Chives
4 servings instant mashed potatoes
1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 350°F. Mix Gravy Mix, ground beef, minced onion and pepper in large bowl. Shape into a loaf, 2 inches high, in shallow baking pan.
Stir chives into prepared mashed potatoes. Spread over meat loaf. 3. Bake 55 minutes or until cooked through. Sprinkle with cheese. Bake 2 minutes longer or until cheese melts.
Squash Puffs
Squash Puffs
1 cup cooked mashed yellow squash
1 egg beaten
1/3 cup flour
1/3 cup corn meal
1 tsp baking powder
1 tsp salt
i med onion chopped fine
Oil for deep frying ( I just use a sauce pan )
Add egg to mashed squash
Combine all dry ingredients
Add squash and onion stir well
Drop by spoonfuls into hot oil
Flip over during cooking.
1 cup cooked mashed yellow squash
1 egg beaten
1/3 cup flour
1/3 cup corn meal
1 tsp baking powder
1 tsp salt
i med onion chopped fine
Oil for deep frying ( I just use a sauce pan )
Add egg to mashed squash
Combine all dry ingredients
Add squash and onion stir well
Drop by spoonfuls into hot oil
Flip over during cooking.
Bacon Wrapped Prawns with Chipotle BBQ Sauce
Bacon Wrapped Prawns with Chipotle Bbq Sauce
Ingredients:
20 each Shrimp; 21-25 count, shelled, deviened
1/2 pound Bacon; partially cooked and cut in half
1/2 cup BBQ sauce
1/4 cup canola oil
3 tablespoons lemon juice
1/2 ounce Dijon mustard
3 tablespoons chipotle pepper in adobo
1/2 teaspoon red chili flake
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
5 bamboo skewers; (5 to 8)
Instructions:
Soak bamboo skewers in water, to keep from burning during grilling.
Cook bacon partially, cut in half, and let cool on paper towel. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo.
Combine all ingredients in blender, except bacon and shrimp, and puree. Separate the sauce in half, one for basting one for dipping.
Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, begin basting with chipotle sauce.
Ingredients:
20 each Shrimp; 21-25 count, shelled, deviened
1/2 pound Bacon; partially cooked and cut in half
1/2 cup BBQ sauce
1/4 cup canola oil
3 tablespoons lemon juice
1/2 ounce Dijon mustard
3 tablespoons chipotle pepper in adobo
1/2 teaspoon red chili flake
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
5 bamboo skewers; (5 to 8)
Instructions:
Soak bamboo skewers in water, to keep from burning during grilling.
Cook bacon partially, cut in half, and let cool on paper towel. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo.
Combine all ingredients in blender, except bacon and shrimp, and puree. Separate the sauce in half, one for basting one for dipping.
Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, begin basting with chipotle sauce.
Blueberry Pumpkin Bread
BLUEBERRY PUMPKIN BREAD
from the Blueberry council
Ingredients
1 cup canned solid-pack pumpkin
¾ cup sugar
¼ cup orange juice
2 large eggs
¼ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup fresh or frozen blueberries, not thawed
White icing, optional (recipe follows)
Instructions
Preheat oven to 350°F
Butter an 8-½ x 4-½ inch loaf pan
In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute
In small bowl, stir flour, baking powder, salt and pumpkin pie spice
Add to pumpkin mixture
Stir just until combined
Spoon 1⁄3 of batter into pan
spread evenly
Stir blueberries into remaining batter in bowl and spoon over batter in pan, spread evenly
Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes
Cool in pan on a rack for 10 minutes
Turn out onto rack
Cool completely
May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month
If desired, drizzle with White Icing (recipe follows)
White Icing
In bowl, combine 1 cup sifted confectioners ugar and 2 tablespoons softened butter
Add 1-½ to 2 tablespoons milk and ½ teaspoon vanilla
Beat until smooth
Drizzle over cake
Makes about ½ cup
Yield: 1 loaf
from the Blueberry council
Ingredients
1 cup canned solid-pack pumpkin
¾ cup sugar
¼ cup orange juice
2 large eggs
¼ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup fresh or frozen blueberries, not thawed
White icing, optional (recipe follows)
Instructions
Preheat oven to 350°F
Butter an 8-½ x 4-½ inch loaf pan
In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute
In small bowl, stir flour, baking powder, salt and pumpkin pie spice
Add to pumpkin mixture
Stir just until combined
Spoon 1⁄3 of batter into pan
spread evenly
Stir blueberries into remaining batter in bowl and spoon over batter in pan, spread evenly
Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes
Cool in pan on a rack for 10 minutes
Turn out onto rack
Cool completely
May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month
If desired, drizzle with White Icing (recipe follows)
White Icing
In bowl, combine 1 cup sifted confectioners ugar and 2 tablespoons softened butter
Add 1-½ to 2 tablespoons milk and ½ teaspoon vanilla
Beat until smooth
Drizzle over cake
Makes about ½ cup
Yield: 1 loaf
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