1 large pk lemon jello
2 pk cream cheese
Big tub of cool whip
3/4-1 C powdered sugar
Dissolve lemon jello in 1 cup of boiling water. Put in 1 cup of ice cubes. Put in fridge. Whip cream cheese. Start putting in powdered sugar. Blend until thickened. Add jello and fold in whip cream.
Monday, April 15, 2013
Turkey
Lemon
Orange
Onion
Butter
2 packets of Poultry herb mix (produce section)
Rinse and dry cavity
cut oranges, lemons, onions in half
Put in cavity with 1 packet of herb mix. Salt and pepper everything
Mix 1 herb packet with stick of butter. Rub all over bird (separate meat from skin)
Preheat oven 325. Put Bird on rack with 2-3 cups of water in pan. Put foil on top. Roast for 2 hours. Add 15 min/lb.
Orange
Onion
Butter
2 packets of Poultry herb mix (produce section)
Rinse and dry cavity
cut oranges, lemons, onions in half
Put in cavity with 1 packet of herb mix. Salt and pepper everything
Mix 1 herb packet with stick of butter. Rub all over bird (separate meat from skin)
Preheat oven 325. Put Bird on rack with 2-3 cups of water in pan. Put foil on top. Roast for 2 hours. Add 15 min/lb.
Baked pasta with Chicken sausage
1 T olive oil
1 medium red onion, chopped
4 cloves garlic
1 can (28 oz) crushed tomatoes with juice
1/2 t dried oregano
1/2 c heavy cream
1 pound rigatoni
10 oz baby spinach
12 oz smoked chicken sausage, sliced
6 oz fontina (or mozzarella) cheese
1/4 c grated parmesan cheese
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion, cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute. Stir in tomatoes and oregano. Cook until tomatoes are falling apart, 10-15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
Preheat oven 10 400. Cook pasta in boiling water. Add spinach. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide between two baking dishes. Top with grated fontina and parmesan. Bake for 20-30 minutes.
1 medium red onion, chopped
4 cloves garlic
1 can (28 oz) crushed tomatoes with juice
1/2 t dried oregano
1/2 c heavy cream
1 pound rigatoni
10 oz baby spinach
12 oz smoked chicken sausage, sliced
6 oz fontina (or mozzarella) cheese
1/4 c grated parmesan cheese
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion, cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute. Stir in tomatoes and oregano. Cook until tomatoes are falling apart, 10-15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
Preheat oven 10 400. Cook pasta in boiling water. Add spinach. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide between two baking dishes. Top with grated fontina and parmesan. Bake for 20-30 minutes.
Peanut Butter rice krispie treats
1 C sugar
1 C karo syrup
Bring to a boil; then add
1 C peanut butter
5-6 cups rice krispies
Press into buttered 9x13 pan. Melt 1/2 package butterscotch and 1/2 package chocolate chips in microwave (with chocolate chips on bottom) Pour over top and allow to cool.
1 C karo syrup
Bring to a boil; then add
1 C peanut butter
5-6 cups rice krispies
Press into buttered 9x13 pan. Melt 1/2 package butterscotch and 1/2 package chocolate chips in microwave (with chocolate chips on bottom) Pour over top and allow to cool.
tomatoe sauce
2 small onions
2 stalks celery
2 red bell peppers
2 zucchinis
2 carrots
Heat large saucepan over medium heat. Add a Tablespoon of olive oil followed by all of the veggies. Add a large pinch of oregano and 2 bay leaves. Cook for 20 minutes.
1 butternut squash
4 cans (14.5 oz) tomatoes with juice
2 C water
pinch of sea salt
pepper
Bring to a boil and simmer for 30 minutes. Let sauce cool, take out bay leaves and put in blender.
2 stalks celery
2 red bell peppers
2 zucchinis
2 carrots
Heat large saucepan over medium heat. Add a Tablespoon of olive oil followed by all of the veggies. Add a large pinch of oregano and 2 bay leaves. Cook for 20 minutes.
1 butternut squash
4 cans (14.5 oz) tomatoes with juice
2 C water
pinch of sea salt
pepper
Bring to a boil and simmer for 30 minutes. Let sauce cool, take out bay leaves and put in blender.
grilled pork chops marinade
1/4 C lemon juice
1/2 C olive oil
1 t salt
fresh ground pepper
1/4 t fine herbs (tarragon, parsley and chives)
1 large garlic clove
Mix together marinade and pour over chops.
1/2 C olive oil
1 t salt
fresh ground pepper
1/4 t fine herbs (tarragon, parsley and chives)
1 large garlic clove
Mix together marinade and pour over chops.
Pork tenderloin marinade
(for 2-3 pork tenderloins)
1 1/4 C vegetable oil
3/4 C soy sauce
1/4 C Worcestershire sauce
2 T dry mustard
1 T pepper
1/2 C red wine vinegar
1 1/2 T parsley
1/3 C lemon juice
2 cloves garlic, minced
Blend the above the marinade ingredients in a blender. Pour over tenderloins and marinade for 3-4 hours.
1 1/4 C vegetable oil
3/4 C soy sauce
1/4 C Worcestershire sauce
2 T dry mustard
1 T pepper
1/2 C red wine vinegar
1 1/2 T parsley
1/3 C lemon juice
2 cloves garlic, minced
Blend the above the marinade ingredients in a blender. Pour over tenderloins and marinade for 3-4 hours.
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