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UNSTUFFED CABBAGE ROLLS
1 1/2 to 2 pounds lean ground beef
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) low sodium diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat. Add the ground
beef and onion and cook, stirring, until ground beef is no longer pink
and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt.
Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage
Yield: Serves 6 to 8.
|Parmesan Baked Pork Chops
4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder
On a plate combine the last 4 ingredients. Rub the pork chops with
olive oil and then dip (coat) each one in the cheese mixture. Press the
mixture over the pork chops to make sure they are well covered in it.
Line a pan with tin foil and spray with cooking spray. Place the pork
chops on the pan and bake at 350 degrees for 40-45 minutes.
Source: Janet's Appalachian Kitchen
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|CREAMY LEMON SQUARES |
FOR THE CRUST
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)
*Preheat oven to 350F / 180C degrees.
*Brush a square baking dish with melted butter.
*Crush graham crackers
*Then add in sugar and butter and blend to mix.
*Press mixture into bottom of prepared pan.
*Bake until lightly browned, 8 to 12 minutes.
*Cool crust, 30 minutes.
TO MAKE THE FILLING
*In a large bowl, whisk together egg yolks and condensed milk.
*Add lemon juice; whisk until smooth.
*Pour filling into cooled crust; carefully spread to edges.
*Bake until set, about 15 minutes.
*Cool in pan on rack.
*Chill at least 1 hour before serving.
Serve with whipped cream.
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|Judy's Famous Pound Cake
1 cup butter (2 sticks)
3 cups sugar
3 cups all purpose flour
1 cup whipping cream (also known as Heavy Cream)
1 teaspoon vanilla
Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.
In a large bowl, cream the butter and sugar until smooth. Add the eggs,
one at a time, beating for one minute after each addition. Sift the
flour and add it to the creamed mixture alternately with the whipping
cream. Mix until fully incorporated.
Stir in the vanilla.
into prepared pan and place in a cold oven. Turn the oven to 300 and
bake for 80-90 minutes, until a toothpick inserted in the center comes
out clean. Cool completely before removing from pan.
|CARAMELIZED BAKED CHICKEN |
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3 pounds chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy
sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.
2 pounds ground beef
1 large onion, finely diced
Half of of green pepper, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
2-3 cloves garlic, finely diced
4 slices bread soaked in milk
1 TBS woshtishire sauce
2 tsp Italian seasoning
1 tsp salt
1 tsp pepper
Ketchup for top (I put a few dashes cayenne pepper in my ketchup)
Preheat oven to 375. Combine all ingredients and mix well. Form into
loaf in a casserole dish and spread ketchup. Mixture on top. Cook for 1
hour. Remove from oven and let rest for 15-20 minutes before slicing.
|Strawberry delight |
1 box of Angel Food Cake Mix
1 lg. tub of cool whip (16 oz)
1 jar of strawberry preserves (18 oz)
1 lg. container of fresh strawberries, cut in half and mixed in a large bowl with sugar (1 tbs)
1. Prepare the Angel Food cake mix in two round cake pans according to directions on box.
2. Allow cake to cool completely.
3. Mix 1/2 of the cool whip with the jar of strawberry preserves.
4. Slice each round cake in half (horizontally), creating two layers.
5. Place one of the bottom layers on a serving dish.
6. Spread the cool whip strawberry mixture on top of the cake and top with fresh strawberries.
7. Place the next layer of cake and repeat #6. Do this for all of the layers of cake.
8. When all layers are placed on top of each other, spread the 2nd 1/2 of the cool whip over the entire cake.
9. Use leftover strawberries to decorate the cake.
10. Place in fridge for a few hours before serving.
|Pink Lemonade Pound Cake
1 package (18.25 ounce size) lemon cake mix
1 package (3 ounce size) instant lemon pudding mix
1/3 cup vegetable oil
1/2 cup milk
1/2 cup frozen pink lemonade concentrate, thawed
4 drops pink or red food coloring, optional
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar
Preheat oven to 350 degrees F. Grease and flour one 10-inch tube pan or bundt pan.
Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup
lemon concentrate and the milk. Mix until smooth. Pour the batter into
the prepared pan.
Bake at 350 degrees F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!
Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake.
Let cake stand in pan until almost cool.
LEMONADE GLAZE: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.
|Peanut Butter Texas Sheet Cake with Peanut Butter Icing |
2 c. all-purpose flour
2 c. sugar
1/2 t. salt
1 t. baking soda
1 c. butter
1 c. water
1/4 c. creamy peanut butter
2 eggs, beaten
1 t. vanilla extract
1/2 c. buttermilk
Peanut Butter Icing:
1/2 c. butter
1/4 c. creamy peanut butter
1/3 c. plus 1 T. milk
16-oz. pkg. powdered sugar
1 t. vanilla extract
Sift together flour, sugar, salt and baking soda in a large bowl; set
aside. Combine butter, water and peanut butter in a saucepan over medium
heat; bring to a boil. Add to flour mixture and mix well; set aside.
Combine eggs, vanilla and buttermilk; add to peanut butter mixture.
Spread into a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 15
to 20 minutes, until it springs back when gently touched. Prepare
Peanut Butter Icing: Combine butter, peanut butter and milk in a
saucepan over medium heat; bring to a boil. Remove from heat; stir in
powdered sugar and vanilla to a spreading consistency. Spread Peanut
Butter Icing over warm cake.
|Crockpot Chicken and Dumplings
Source : cookpad
Super easy and yummy!
4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
1/2 can peas
salt and pepper
1 can flaky biscuits
Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!
|Bacon Wrapped Cream Cheese Stuffed Chicken Breast |
2 Boneless skinless chicken breast
4 tablespoons cream cheese
1/4 cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon
Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4″
thick.(don’t have a meat pounder, use a heavy can but place in a
plastic baggy first)
Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese.
Put 1/4 of this mixture into the middle of each piece of chicken.
Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
One piece of bacon wrapped around each breast is enough. (2 is outstanding).
Place on baking sheet and back for 30 minutes at 375 degrees F.
Broil topside for about 5 minutes to fully brown and crisp bacon.
Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side
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