1 medium head Romaine lettuce, chopped
4 medium tomatoes, chopped
1½ - 2 pounds grated cheddar cheese
2 avocados, cut into chunks
1 cans pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 large package Fritos
Combine all ingredients.
Toss with 1 bottle of Catalina dressing just before serving.
Wednesday, September 2, 2009
Perfect Lemon Cupcakes
Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix wtih electric mixer on medium for about two minutes. Use a strong mixer, as the batter is thick! For cupcakes, bake them at 350ºF for 20 minutes. (Makes about 24 very full cupcakes.) (Can also make a regular cake - 9x11 or 2 rounds. Bake at 350ºF for 25-30 minutes.)
Lemon Buttercream Frosting:
2 sticks (1 cup) butter, very soft
6-8 cups powdered sugar
½ cup fresh lemon juice
1 teaspoon grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Use and store at room temperature. (Don't refrigerate and it will last covered for about 3 days.)
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix wtih electric mixer on medium for about two minutes. Use a strong mixer, as the batter is thick! For cupcakes, bake them at 350ºF for 20 minutes. (Makes about 24 very full cupcakes.) (Can also make a regular cake - 9x11 or 2 rounds. Bake at 350ºF for 25-30 minutes.)
Lemon Buttercream Frosting:
2 sticks (1 cup) butter, very soft
6-8 cups powdered sugar
½ cup fresh lemon juice
1 teaspoon grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Use and store at room temperature. (Don't refrigerate and it will last covered for about 3 days.)
Delicious, Creamy Mashed Potatoes
from Pioneer Woman Cooks
5 pounds Russet or Yukon Gold Potatoes
1½ sticks butter
8 ounces cream cheese, softened
½ cup half & half (or a little more)
½ to 1 teaspoon Lawry's seasoning salt
½ to 1 teaspoon black pepper
Peel & cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. (Or just cook in a pressure cooker.) When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost - but not totally - fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
Turn off the stove and add th butter, cream cheese and half and half. Mash. Next, add seasoning salt and black pepper to taste.
Stir well and place in a medium-sized baking dish. Place a few pats of butter over the top of the potatoes and place them in a 350ºF oven and heat until the butter is melted and potatoes are warmed through. (When making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time. Bake in a 350ºF oven for about 20-30 minutes or until warmed through.)
5 pounds Russet or Yukon Gold Potatoes
1½ sticks butter
8 ounces cream cheese, softened
½ cup half & half (or a little more)
½ to 1 teaspoon Lawry's seasoning salt
½ to 1 teaspoon black pepper
Peel & cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. (Or just cook in a pressure cooker.) When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost - but not totally - fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
Turn off the stove and add th butter, cream cheese and half and half. Mash. Next, add seasoning salt and black pepper to taste.
Stir well and place in a medium-sized baking dish. Place a few pats of butter over the top of the potatoes and place them in a 350ºF oven and heat until the butter is melted and potatoes are warmed through. (When making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time. Bake in a 350ºF oven for about 20-30 minutes or until warmed through.)
Alfredo Tuna Over Biscuits
adapted from Pillsbury
8 refrigerated buttermilk biscuits
6 cups mixed vegetables
4 cans tuna, drained
2 cups Alfredo pasta sauce
8 Tablespoons shredded Parmesan cheese
Heat oven to 350ºF. Bake biscuits as directed on package. Cook vegetables as directed. Combine with tuna and Alfredo sauce in large microwaveable bowl; microwave 5-7 minutes or until hot, stirring occasionally. Split hot biscuits; place bottoms on individual plates and top with tuna mixture. Top each with biscuit top and sprinkle with cheese.
8 refrigerated buttermilk biscuits
6 cups mixed vegetables
4 cans tuna, drained
2 cups Alfredo pasta sauce
8 Tablespoons shredded Parmesan cheese
Heat oven to 350ºF. Bake biscuits as directed on package. Cook vegetables as directed. Combine with tuna and Alfredo sauce in large microwaveable bowl; microwave 5-7 minutes or until hot, stirring occasionally. Split hot biscuits; place bottoms on individual plates and top with tuna mixture. Top each with biscuit top and sprinkle with cheese.
Weeknight Lasagna Toss
from Kraft
1 pound ground beef
2 green peppers, chopped
3 gloves garlic, minced
1 jar spaghetti sauce
1 2/3 cup water
¼ cup Italian dressing
12 oven-ready lasagna noodles*, broken into bite-sized pieces
½ cup ricotta cheese
1 cup shredded mozzarella cheese
Brown ground beef, then drain and rinse if desired. Return to pan. Add peppers, garlic, spaghettic sauce, water and dressing; bring to boil. Add noodles; stir. Cover. Cook on medium-low heat for 10 to 15 minutes or until noodles are tender, stirring occasionally. Remove from heat. Stir in ricotta cheese until combined, then sprinkle with mozzarella.
*If not using oven-ready noodles, increase water to 2 cups and cooking time to 30 minutes.
1 pound ground beef
2 green peppers, chopped
3 gloves garlic, minced
1 jar spaghetti sauce
1 2/3 cup water
¼ cup Italian dressing
12 oven-ready lasagna noodles*, broken into bite-sized pieces
½ cup ricotta cheese
1 cup shredded mozzarella cheese
Brown ground beef, then drain and rinse if desired. Return to pan. Add peppers, garlic, spaghettic sauce, water and dressing; bring to boil. Add noodles; stir. Cover. Cook on medium-low heat for 10 to 15 minutes or until noodles are tender, stirring occasionally. Remove from heat. Stir in ricotta cheese until combined, then sprinkle with mozzarella.
*If not using oven-ready noodles, increase water to 2 cups and cooking time to 30 minutes.
German (Puffy) Pancakes
2 Tablespoons melted butter
6 eggs
1 cup milk
1 cup flour
¼ teaspoon salt
1 teaspoon vanilla
pinch nutmeg
pinch cinnamon
zest of one lemon (optional)
Preheat oven to 450ºF. Pour melted butter in a 9x13-inch pan. Blend remaining ingredients until smooth, then bake for 18 minutes until puffed.
6 eggs
1 cup milk
1 cup flour
¼ teaspoon salt
1 teaspoon vanilla
pinch nutmeg
pinch cinnamon
zest of one lemon (optional)
Preheat oven to 450ºF. Pour melted butter in a 9x13-inch pan. Blend remaining ingredients until smooth, then bake for 18 minutes until puffed.
Taco Pie
1 pound ground beef
1 package taco seasoning (or about 2 Tablespoons)
3/4 cups water
16 ounces refried beans
8 ounces salsa
½-1 cup milk
1 can black beans, drained and rinsed
1 whole baked pastry shell
2 cups cheddar cheese, shredded
1 cup tortilla chips, crushed
toppings (lettuce, sour cream, tomatoes, guac, etc.)
Cook ground beef then drain and rinse if desired. Return to skillet. Add taco seasoning and water, stirring well. Bring to a boil; simmer for 10 minutes. Combine refried beans, black beans, milk and salsa. Spoon HALF of bean mixture into bottom of pastry shell. Top with HALF of meat mixture, HALF of cheese, and ALL of tortilla chips. REPEAT layers. Bake at 400ºF for 20-25 minutes. Top with lettuce and sour cream or any other toppings you like.
1 package taco seasoning (or about 2 Tablespoons)
3/4 cups water
16 ounces refried beans
8 ounces salsa
½-1 cup milk
1 can black beans, drained and rinsed
1 whole baked pastry shell
2 cups cheddar cheese, shredded
1 cup tortilla chips, crushed
toppings (lettuce, sour cream, tomatoes, guac, etc.)
Cook ground beef then drain and rinse if desired. Return to skillet. Add taco seasoning and water, stirring well. Bring to a boil; simmer for 10 minutes. Combine refried beans, black beans, milk and salsa. Spoon HALF of bean mixture into bottom of pastry shell. Top with HALF of meat mixture, HALF of cheese, and ALL of tortilla chips. REPEAT layers. Bake at 400ºF for 20-25 minutes. Top with lettuce and sour cream or any other toppings you like.
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