Monday, July 28, 2014

Bierock Casserole

Bierock Casserole. Photo by mammafishy1 medium head cabbage, shredded (about 3 cups)
                                                                                                                                         
  • 1 medium onion, chopped
  • 1 1/2 lbs ground beef
  • 2 (15 ounce) cans cream of mushroom soup
  • 2 (8 count) packages crescent rolls
  • 1 1/2 cups cheese, shredded
  • 1 carrot, finely shredded
  • 1/2 teaspoon garlic powder
  • salt and pepper
  • Directions:

    1. Brown the ground beef and onion together until the meat is no longer pink. Drain well.
    2. Add the shredded cabbage and carrot; steam until they are tender.
    3. Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
    4. Lightly spray a 9"x13" pan or casserole with cooking spray.  
    5. Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
    6. Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly. 
    7. Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.  
    8. Sprinkle with cheese. 
    9. Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
    10. Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).
  • Sunday, July 27, 2014

    The Greatest Queso That Ever Lived

    The Greatest Queso That Ever Lived
 
1 block (32 Oz. Block) Velveeta Cheese
 1 package (8 Oz. Package) Cream Cheese
 1 can (10 Oz. Can) Rotel
 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
 1 pound Ground Beef OR Sausage (or A Combination Of Both)
 
Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

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    1 block (32 Oz. Block) Velveeta Cheese
    1 package (8 Oz. Package) Cream Cheese
    1 can (10 Oz. Can) Rotel...
    1 can (10.75 Oz. Can) Cream Of Mushroom Soup
    1 pound Ground Beef OR Sausage (or A Combination Of Both)

    Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

    Glazed Lemon Zucchini Bread

     
    Delicious Glazed Lemon Zucchini Bread recipe { lilluna.com }
    Ingredients
    • 2 cups cake flour
    • 1/2 tsp. salt
    • 2 tsp. baking powder
    • 2 eggs
    • 1/2 cup canola oil
    • 1 1/3 cups sugar
    • 2 TB lemon juice
    • 1/2 cup buttermilk
    • zest of 1 lemon
    • 1 cup grated zucchini
    • Glaze ingredients:
    • 1 cup powdered sugar
    • 2 TB lemon juice
    • 1 TB milk
    Instructions
    1. Mix flour, salt and baking powder in a medium bowl and set aside.
    2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
    3. Fold in zucchini until it is mixed well.
    4. Add dry mixture to the wet mixture and blend all together until well combined.
    5. Pour batter into greased 9x5 loaf pan.
    6. Bake at 350 for 40-45 minutes.
    7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

    Sunday, July 20, 2014

    GREEN PEA AND EGG SALAD

     
     

    Mix 1/2 cup each chopped onion, celery and mayonnaise,
    3 tablespoons mustard,
    salt and pepper to taste.
    Stir in 8 chopped hard cooked eggs
     a 10 ounce package of frozen peas, thawed.
    Arrange on lettuce; garnish with tomatoes. Serves 8.

    Monday, July 14, 2014

    Creamy Tropical Fruit Salad

  • 1 can (15.25 oz.) Del Monte® Pineapple Tidbits in 100% Juice, drained
  • 1 can (11 oz.) Del Monte® Mandarin Oranges in Light Syrup, drained
  • 1 can (15 oz.) Del Monte® Tropical Fruit Salad in 100% Juice, drained
  • 1 pkg. (3.5 oz.) fat free, sugar free instant vanilla pudding
  • 1-1/2 cups non-fat milk
  • 6 oz. "light" lemon, orange, or mango flavored yogurt

  • Cooking Directions

    1. Combine pudding mix and milk, in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Mix in flavored yogurt.
    2. Combine all drained fruit in a large bowl. Mix in pudding and yogurt mixture. Cover and chill in refrigerator at least 2 hours.

    Incredible Whipped Apple Pie

       Incredible Whipped Apple Pie! (The perfect no bake dessert!)
    • 2 cups heavy cream, divided
    • 1/3 cup sugar
    • 1/2 teaspoon cinnamon
    • 1 cup apple juice, divided
    • 1 packet gelatin (I used Knox Brand)
    • 1 can apple pie filling (20 oz)
    • 1 prepared graham pie crust or baked pie crust
    • 2 tablespoons sugar
    • 1/2 teaspoon vanilla
    Instructions
    1. Place 1/3 cup cold apple juice in a bowl. Sprinkle with gelatin powder and let sit 3 minutes.
    2. Bring remaining 2/3 cup apple juice to a boil. Add to gelatin mixture and stir until dissolved. Place in the freezer for 15-20 minutes or just until cooled and slightly thickened.
    3. Meanwhile, with mixer on medium-high, beat 1 1/2 cups heavy cream until stiff peaks form. Add sugar and cinnamon and beat just until combined.
    4. Pour cooled & slightly thickened apple juice mixture into the cream and whisk until combined.
    5. Chop the can of apple pie filling. Set aside 1/2 cup & fold the remaining chopped filling into the cream mixture. Place the cream mixture in the fridge for about 15 minutes or until slightly thickened.
    6. Pour/spoon into pie crust and let set 2 hours or overnight.
    7. Whip remaining cream on medium high until stiff peaks form. Add sugar & vanilla. Garnish pie with whipped cream and remaining apple pie filling.
    8. Serve chilled.

    Monday, June 9, 2014

    Benefits of Sage (Herbs)

    Sage is a legendary herb well known for its phenomenal health promoting and disease preventing properties. It is one of the top antioxidants herbs and can provide powerful protection from degenerative diseases such as diabetes, arthritis, cancer, heart disease, macular degeneration, inflammatory bowel disease, osteoporosis, prostatitis, Parkinson’s disease and Alzheimer’s disease. Sage contains rosmarinic acid which is a potent anti-inflammatory compound that can help reduce swelling and inflammation and considered highly beneficial for conditions such as rheumatoid arthritis, fibromyalgia, bursitis, asthma, and atherosclerosis. Sage has anti-microbial and anti-bacterial properties and is an excellent natural remedy for fungal, viral, and bacterial infections. It also has the ability to provide relief from acidity and aid in digestion of fatty and hard to digest foods. Sage is known as the “thinker’s herb” as has an outstanding ability to enhance attention span, support concentration, and improve the senses as well as provide support when dealing with grief and depression. It can also help regulate the menstrual cycle and help to prevent excessive sweating in woman after menopause. Sage has the ability to neutralize free radicals and offer significant anti-aging and longevity benefits. Sage also contains antiseptic properties and is widely found in natural creams, lotions, and salves to speed the healing of cuts and wounds and clear up most skin diseases and infections. On a spiritual level, sage has long been used to aid in cleansing one’s spirit and surroundings. Sage has a peppery flavor and can be added to soups, potatoes, squash, tomato sauce, salads, guacamole, and even works well with some fruits like strawberries and banana smoothies. Sage can also be taken as a tea, capsule, or tincture for additional benefits. Sage is a wise, healing, and powerful herb that is a true gift and should not be missed.
    Sage is a legendary herb well known for its phenomenal health promoting and disease preventing properties. It is one of the top antioxidants herbs and can provi...de powerful protection from degenerative diseases such as diabetes, arthritis, cancer, heart disease, macular degeneration, inflammatory bowel disease, osteoporosis, prostatitis, Parkinson’s disease and Alzheimer’s disease. Sage contains rosmarinic acid which is a potent anti-inflammatory compound that can help reduce swelling and inflammation and considered highly beneficial for conditions such as rheumatoid arthritis, fibromyalgia, bursitis, asthma, and atherosclerosis. Sage has anti-microbial and anti-bacterial properties and is an excellent natural remedy for fungal, viral, and bacterial infections. It also has the ability to provide relief from acidity and aid in digestion of fatty and hard to digest foods. Sage is known as the “thinker’s herb” as has an outstanding ability to enhance attention span, support concentration, and improve the senses as well as provide support when dealing with grief and depression. It can also help regulate the menstrual cycle and help to prevent excessive sweating in woman after menopause. Sage has the ability to neutralize free radicals and offer significant anti-aging and longevity benefits. Sage also contains antiseptic properties and is widely found in natural creams, lotions, and salves to speed the healing of cuts and wounds and clear up most skin diseases and infections. On a spiritual level, sage has long been used to aid in cleansing one’s spirit and surroundings. Sage has a peppery flavor and can be added to soups, potatoes, squash, tomato sauce, salads, guacamole, and even works well with some fruits like strawberries and banana smoothies. Sage can also be taken as a tea, capsule, or tincture for additional benefits. Sage is a wise, healing, and powerful herb that is

    Thursday, June 5, 2014

    mosquito relief

     
    Due to how terrible the Mosquito's are this year I am posting this so many of you will know how to treat the area if you or your child are bitten by a mosquito,... not everyone is allergic to mosquito bites but for those who are it can be a miserable time. The best and Natural way to treat an insect bite is to use one of the following:
    1.) Place a used dry teabag on the bite.
    2.) Rub Raw Honey on the bite.
    3.) Apple Cider Vinegar, use a cotton ball and apply to the bite.
    4.) Baking Soda, this is the cheapest and being a dry powder can be stored in your pantry for years. Take a small amount and add a little water to make a paste and apply the paste to the bite.
    5.) Take the skin of a Banana and rub the inside part of the banana peel on the bite.
    6.) Take a leaf off of an Aloe Vera plant and rub the bite with the leaf of the plant.
    I hope these $$$ Saving and Natural Eco-Friendly Ideas help!

    Monday, June 2, 2014

    Cilantro said to fix about everything, better grow a little. or a lot.

    Cilantro is a phenomenal herb that is packed with vitamins A, K, & C, minerals such as iron, calcium, and magnesium, and has more antioxidants than most fruits ...or vegetables. Cilantro is a remarkable heavy-metal detoxifier and is able to remove mercury and aluminum from where it is stored in the adipose (fat) tissues. Cilantro is also able to mobilize mercury rapidly from the brain and central nervous system by separating it from the fat tissue and moving into the blood & lymph where when combined with a blue green algae such as spirulina it can be removed safely and effectively from the body. Cilantro & blue green algae used together is a winning combination and a natural miracle that has given tremendous relief to those suffering from mercury poisoning & toxicity. Cilantro also contains an anti-bacterial compound called dodecenal which has the ability to kill salmonella bacteria and prevent salmonella poisoning. Cilantro is highly beneficial for Alzheimer’s disease, Parkinson’s disease, Arthritis, Diabetes, Viral and Bacterial Infections, Hepatitis, Colitis, Obsessive-Compulsive Disorders, Autism, Tourette Syndrome, Infertility, and Bell’s Palsy. Cilantro is also very helpful with autoimmune disorders such as Fibromyalgia, Addison’s Disease, Guillain-Barre syndrome, IBS, Multiple Sclerosis, and Chronic Fatigue Syndrome. Cilantro is known to support the stomach, spleen, adrenals, thyroid, pancreas, bladder, and lungs. It is also highly beneficial in reducing LDL (bad) cholesterol and raising HDL (good) cholesterol. Cilantro is often juiced with celery and apples for a medicinal and healing drink. Juicing cilantro is one of the most effective ways to get at least one bunch or more of cilantro in you a day. Cilantro can also be added to smoothies, salsas, salads, guacamole, soups, pesto, tomatoes, beans, and veggie dishes. If the green flavor of cilantro does not appeal to you, yet you still want to receive its health benefits, consider using cilantro tincture or extract which can be found online or at your local health food store

    Sunday, May 11, 2014

    Chocolate Peanut Butter Pie

    :Chocolate Peanut Butter Pie

    FOR THE CRUST:
    • 1 1/3 cups graham cracker crumbs
    • 1/3 cup sugar
    • 8 tablespoons (1 stick), unsalted butter, melted
    1. Preheat oven to 350 degrees.
    2. Combine the graham cracker crumbs, sugar and melted butter until well blended.
    3. Press the mixture into the sides and bottom of a nine-inch deep dish pie plate.  Bake at 350 degrees for 8 minutes.
    4. Cool completely
    5. For the filling:
      • 14 ounces cream cheese, softened
      • 2 cups sugar
      • 1 1/2 cups creamy peanut butter
      • 1 tablespoon vanilla
      • 2 tablespoons unsalted butter, melted
      • 1 cup heavy whipping cream
      1. Beat cream cheese and sugar in a mixing bowl.  Add the peanut butter and vanilla and mix well.
      2. Beat in the melted butter gradually.
      3. In a separate bowl, whip the cream until soft peaks form.
      4. Gently fold the cream into the peanut butter mixture using a spatula.  Do not over beat.
      5. Pour into the prepared, cool crust and refrigerate for several hours until set.
      For the Ganache:
      • 3/4 cup heavy whipping cream
      • 6 ounces semisweet chocolate finely chopped (high-quality such as Ghiradelli – not chocolate chips)
      1. Bring the cream to a boil in a saucepan.  Pour over the chocolate in a bowl.  Stir gently to melt the chocolate and mix well.
      2. Cool slightly and spread evenly over the pie.
      3. Chill until served.
      4. Cut with a knife that has been heated under hot water and wiped dry between each slice.

    Saturday, May 3, 2014

    Peanut Butter PIe

    Peanut Butter Pie

     

    1 package (8 ounce) cream cheese
    1 cup peanut butter
    1/2 cup sugar
    1 carton (12 ounce) whipped topping
    1 (8 inch) graham cracker or chocolate crumb crust
    2/3 cup hot fudge ice cream topping

    TOPPING:
    2 tablespoons peanut butter
    2 tablespoons hot fudge ice cream topping
    2 ziplock bags


    In large bowl, beat together cream cheese, peanut butter, and sugar until well blended and creamy.

    Fold in 3 cups whipped topping.  Set remaining topping aside in refridgerator.

    Pour mixture into crumb crust.

    In a small bowl, place 2/3 cup hot fudge ice cream topping.  Microwave for about 30 seconds or until warm and smooth.  Do not allow to boil.

    Pour over peanut butter mixture and spread over entire pie.

    Refridgerate for 2 hours.

    Spread remaining topping over pie.

    PREPARE TOPPING:

    Place hot fudge into ziplock bag and squeeze to one corner of bag.  Cut a tiny hole into corner of bag.

    Place peanut butter in remaining ziplock bag and squeeze to one corner of bag.  Cut a tiny hole into corner of bag.

    Pipe topping and peanut butter over pie in swirling patterns or design of your choice.

    Refridgerate for at least 30 minutes.

    Serve cold.  Keep pie refridgerated.

    Sunday, April 13, 2014

    BLT Dip


    Ingredients:
    1-1/2 pound bacon, cooked, drained, crumbled, and divided
    2 cups shredded mozzarella cheese
    2 (8-ounce) packages cream cheese, softened
    1/2 cup sour cream
    1/4 cup mayonnaise
    1 cup cheddar cheese (shredded) or to taste
    1/2 teaspoon Italian seasoning
    1/2 teaspoon garlic powder (or to taste)
    1 tablespoons mustard
    2 cups chopped seeded tomatoes
    1-1/2 cup shredded Iceberg lettuce
    pepper an salt to taste
    Toasted bread rounds, crackers, or pita chips.
    Directions:
    Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
    Set aside 3/4 cup crumbled bacon.

    In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..