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Thursday, July 11, 2019

Vintage Apple Dump Cake #Recipe

1 21-ounce can apple pie filling
1 16-ounce can of applesauce
1 box cake mix -- spice flavor
1/2 cup (1 stick) butter or margarine, melted
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 350 F.
Pour applesauce on the bottom of a 9x13 pan and spread out evenly.
With a spoon, drop the apple pie filling evenly over the applesauce. Sprinkle on the entire package of dry cake mix evenly over the fruit layer.
Melt butter or margarine and spoon over the cake mix as evenly as possible.
Bake for 40-50 minutes until filling has bubbled up around the sides and the edges and top have both browned slightly.
Remove from oven, and let cool 15 minutes before serving -- the filling will be very hot.
Serve plain or with ice cream or whipped cream


recipe source here

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Monday, July 8, 2019

Craving for Grilled Steak

1/3 cup soy sauce (I used reduced-sodium)
1/3 cup vegetable oil
3 tablespoons dark brown sugar, packed
5 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon paprika (I reduced to about 2/3)
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (I reduced to 1/8)
1 (2 1/2-pound) steaks

Whisk soy sauce, oil, sugar, garlic, tomato paste, paprika, pepper, and cayenne together in bowl until sugar dissolves; transfer to zipper-lock bag. Pat beef dry with paper towels. Prick beef all over with fork and cut into 2 1/2-inch pieces. Add meat to bag with soy mixture and refrigerate for 2 to 24 hours, turning occasionally.

For a charcoal grill: Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vents completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
Clean and oil cooking grate. Cook beef (covered if using gas) until charred and registers 130 to 135°F (for medium), 8 to 10 minutes. Transfer meat to platter, tent loosely with foil, and rest for 5 to 10 minutes. Serve.

Note: We flipped the steaks at 4 minutes, and they were temperature ready at 8 minutes.

recipe resource here

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Burrito Casserole

1 lb ground beef or ground turkey
1/2 medium onion finely chopped
1 packet taco seasoning or chili seasoning
6 large flour tortillas or 10 corn tortillas
1 16 oz can refried beans
3 cups shredded cheese of your choice
1 10 oz can cheese soup or cream of mushroom soup both are great!
4 oz sour cream
optional: hot sauce
optional: top with shredded lettuce and diced tomatoes

Brown the meat and onion, then drain. Add the meat and the beans together.
Add the seasoning packet.

In a separate bowl combine the sour cream and soup and mix it together.
Spray the bottom of your casserole dish with non stick cooking spray.
Spread a layer of the soup mixture in the bottom of the pan.
Tear up half the tortillas in big sections and layer them over the soup mixture.
Spread 1/2 the meat and beans mixture as the next layer.
Add a layer of shredded cheese.
Optional: Add hot sauce as the final layer
Repeat the layers one more time to complete the casserole.
Top with shredded cheese and bake it uncovered for about 20 to 25 minutes minutes at 350 degrees.
Note: This recipe was able to serve my family of four two times

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Sunday, July 7, 2019

Chili Cheese Dip

With only 2 ingredients this recipe is not only tasty but is considered frugal as well. Chili and cream cheese is all that it takes to offer a treat to the family that packs a lot of taste.

1 (15-ounce) can chili
heaping 1/2 cup Cheddar block cheese

In a microwave safe, covered bowl, heat the chili for 2.5 minutes. Stir in the cheese until smooth. Serve with chips

S'mores Brownie Pie #Recipe

S’mores Brownie Pie 
makes 8-10 servings

12 graham crackers (both squares on a sheet)
7 T melted unsalted butter
1/3 C granulated sugar
10 T unsalted butter
1 + 1/4 C granulated sugar
3/4 C + 2 T unsweetened dark cocoa powder (you could use regular cocoa powder, but dark is amazing)
1/4 t salt
1/2 t vanilla extract
2 large eggs, cold
1/2 C all-purpose flour
1/2 C milk chocolate chunks
15 large marshmallows, cut in half with scissors

Preheat oven to 325 degrees.
Make the graham cracker crust: Place the graham crackers in a food processor and crush until a fine crumb forms. Pour in melted butter and sugar, pulse a few more times until a wet crumble forms. Press into an ungreased 9″ springform pan. Pre-bake for 5 minutes. Let cook while prepping the brownie layer.

Make the dark chocolate brownies: In a large microwavable bowl, place butter, sugar, cocoa, and salt in the microwave. Melt in 30 second increments, and at the end each time until butter is completely melted and mixture is uniform throughout. It should be pretty thick and gritty. Set aside, and grab your eggs, flour, vanilla, etc. Make sure the mixture has slightly cooled (don’t want those eggs to cook in the bowl).
Whisk in eggs, flour and vanilla and stir until just combined. Toss in the chocolate chunks. Don’t overmix. Drop brownie mixture into prebaked crust. Spread around with a spatula. Bake for 28 minutes. Remove from oven.

Top & toast the marshmallows: Place sliced marshmallows cut-side-down on the warm brownie layer. Place back in the oven, and cook for 3-5 minutes. If tops haven’t toasted yet, turn on the broiler and watch closely. Remove from oven, and let cool completely before slicing.

recipe resource here 

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Recipe For Those Striving to Eat Lighter

hot weather is a time where many will strive to eat healthier. This salad plate of tuna and cantaloupe with a side of cottage cheese will help the cause. Enjoy !!!

Tuna Salad:
4 Tbs Kraft Miracle Whip or light Miracle Whip or Mayonnaise
1 stalk cleaned and chopped celery
1 Tbs chopped sweet onion
3 diced hard boiled eggs
2 Tbs drained sweet pickle relish
1 grilled pita
6 outer lettuce leaves iceberg or romaine
2 sliced tomatoes
1 6 oz can tuna packed in water drained

Cantaloupe Bowl:
1 large cantaloupe cut with kitchen shears/pinking shears, scraped
4 oz cottage cheese
4 oz drained pineapple chunks
4 lettuce leaves chopped

Tuna Salad:
In a medium bowl, mix together miracle whip, celery, onion, eggs, relish,
and tuna until well blended.
Refrigerate until ready to serve.
Chop the lettuce and spread across the plate as a garnish
Cut melon in half and scrape out the inside until smooth. Place on lettuce.
Spoon in half the tuna.
Add cottage cheese and pineapple around the cantaloupe bowl.
Serve immediately.

recipe resource here

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