Lemon cake mix (extra moist) Make according to directions
cook and cool cake
Make holes in cake about 1 inch apart
Dissolve 1 small package lime jell-o in 3/4 cup boiling water.
Add 1/2 cup cold water, cool jello and pour over cake trying to hit the holes.
Put in refrigerator.
Frosting:
1 pkg Dream Whip
1 pkg small Lemon Pudding (instant)
1 1/2 cups cold milk
Beat till fluffy and spread over cake refrigerate
Recipe: Colleen Kelley
Sunday, November 18, 2007
Saturday, November 17, 2007
Lasagna *
1 LB Ground Beef
1 Medium Onion Chopped
1 package (1.5 oz) spaghetti sauce mix
2 cups canned diced tomatoes
6 oz tomato paste
1 cup water
8 noodles uncooked
1 egg slightly beaten
1 TBSP parsley flakes
2 TBSP Parmesan cheese
2 Cup low fat cottage cheese
1/4 Cup mozzarella cheese
Brown beef & onion - drain. Stir in sauce mix, tomatoes, tomato paste, and water simmer 15-20 minutes.
In a separate bowl mix egg, parsley, cottage cheese, and parmesan
In a 9 x 13 layer 1 cup of sauce mix, 4 noodles (to cover), 1/2 white mixture and repeat and top with sauce
Bake at 350 for 50-60 minutes, let stand for 10 minutes then top with mozzarella and serve.
One thing I did differently was to use Kraft's Italian 5 cheese shredded cheese blend, for all the cheese. It was delicious I also probably doubled the cheese, but I really like cheese...
I also made cheesy garlic bread, one important thing I learned from Rachel Ray is to toast the bread under the broiler to get it a bit crispy before topping with butter and cheese, you can also cut a clove of garlic in half and rub it over the hot toast first to get some flavor in it.
Thursday, November 15, 2007
Quick Tomato Sauce for Pizza
"1 (28 oz) can diced tomatoes
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced or pressed through a garlic press
salt and ground black pepper
1. Place the tomatoes in a food processor and process until smooth, about five 1-second pulses
2. Heat the oil and garlic in a medium saucepan over medium heat until the garlic is sizzling, about 40 seconds. Stir in the tomatoes. Bring to a simmer and cook, uncovered, until the sauce thickens enough to coat a wooden spoon, about 15 minutes.
Season with salt and pepper to taste."
Copied from Baking Illustrated, pg 160.
Notes: I don't know why this recipe doesn't just call for crushed tomatoes with a little juice drained off. I use crushed when I don't have diced on hand and it turns out fine.
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced or pressed through a garlic press
salt and ground black pepper
1. Place the tomatoes in a food processor and process until smooth, about five 1-second pulses
2. Heat the oil and garlic in a medium saucepan over medium heat until the garlic is sizzling, about 40 seconds. Stir in the tomatoes. Bring to a simmer and cook, uncovered, until the sauce thickens enough to coat a wooden spoon, about 15 minutes.
Season with salt and pepper to taste."
Copied from Baking Illustrated, pg 160.
Notes: I don't know why this recipe doesn't just call for crushed tomatoes with a little juice drained off. I use crushed when I don't have diced on hand and it turns out fine.
Sunday, November 11, 2007
My Sister-in-law's Meatloaf*
This one may look a little weird as far as the combination of ingredients, but it is sooo good!
1 1/2 lbs. hamburger
10 saltine crackers
2 eggs 1/2 cup salsa
1 small onion chopped
Mix the previous ingredients together to form the meatloaf and put in a loaf pan.
Cover with glaze:
1 1/2 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp Honey
1 Tbsp Water
2 Tbsp Ketchup
Mix together and pour over meatloaf.
Bake at 400 degrees for 30 minutes. I usually have to cook mine a little longer, I don't know if it's because my only loaf ban in a stone one, I'm not sure, but check it after 30 minutes.
I love to serve this with mashed potatoes and gravy and with steamed zucchini and squash.
1 1/2 lbs. hamburger
10 saltine crackers
2 eggs 1/2 cup salsa
1 small onion chopped
Mix the previous ingredients together to form the meatloaf and put in a loaf pan.
Cover with glaze:
1 1/2 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp Honey
1 Tbsp Water
2 Tbsp Ketchup
Mix together and pour over meatloaf.
Bake at 400 degrees for 30 minutes. I usually have to cook mine a little longer, I don't know if it's because my only loaf ban in a stone one, I'm not sure, but check it after 30 minutes.
I love to serve this with mashed potatoes and gravy and with steamed zucchini and squash.
Wednesday, November 7, 2007
Smoked Sausage, Butternut Squash, and Wild Rice Soup
(Emeril said to roast the squash, but I didn't have time so I boiled it and it was just fine. Just drain it really well after you boil it.)
2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley leaves
Preheat the oven to 400 degrees F.
Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.
My kids even ate this!
2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley leaves
Preheat the oven to 400 degrees F.
Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.
My kids even ate this!
Tuesday, November 6, 2007
* Very Easy dinner- it doesn't have a name
1 package of kielbasas (polish sausage)
1 package frozen tortellini
1 package frozen vegetables (fall blend or California blend are great)
olive oil
freshly shredded parmesan cheese
Slice the saugsage into circles about 1/4 inch thick and brown in frying pan.
Boil tortellini as package directs. You can cook the veggies in with them or microwave until done.
Combine sausage, tortellini, & veggies. Toss with enough olive oil to lightly coat. Serve with chesse sprinkled on top.
This also makes yummy left-overs.
1 package frozen tortellini
1 package frozen vegetables (fall blend or California blend are great)
olive oil
freshly shredded parmesan cheese
Slice the saugsage into circles about 1/4 inch thick and brown in frying pan.
Boil tortellini as package directs. You can cook the veggies in with them or microwave until done.
Combine sausage, tortellini, & veggies. Toss with enough olive oil to lightly coat. Serve with chesse sprinkled on top.
This also makes yummy left-overs.
*Rolo Cookies
I made these the other day and remember how yummy they are! But be careful, or you may end up eating almost all of them by yourself!!!
cake mix (Devil's Food Cake)
2 tablespoons flour
1/2 cup oil
2 eggs
Sugar (to roll in)
Bag of Rolos
Mix the cake mix, flour, oil and eggs together. Take one rolo and place it in a little dough, and roll it into a ball. Roll the ball of dough in sugar and place on a cookie sheet. Bake at 350 degrees for 8-10 minutes.
cake mix (Devil's Food Cake)
2 tablespoons flour
1/2 cup oil
2 eggs
Sugar (to roll in)
Bag of Rolos
Mix the cake mix, flour, oil and eggs together. Take one rolo and place it in a little dough, and roll it into a ball. Roll the ball of dough in sugar and place on a cookie sheet. Bake at 350 degrees for 8-10 minutes.
*Sunday Roast
Here's my mom's recipe for Sunday Roast...MMM!!
boneless beef chuck
1-2 cans cream of mushroom soup (depending on how much gravy you want)
1 Lipton Onion Soup Mix
Thaw beef. Put all ingredients in a crockpot and cook on high for 6 hours. Take meat out. Mix gravy together on high for a few minutes.
I usually serve this with mashed potatoes. It's pretty easy and very good!
boneless beef chuck
1-2 cans cream of mushroom soup (depending on how much gravy you want)
1 Lipton Onion Soup Mix
Thaw beef. Put all ingredients in a crockpot and cook on high for 6 hours. Take meat out. Mix gravy together on high for a few minutes.
I usually serve this with mashed potatoes. It's pretty easy and very good!
Thursday, November 1, 2007
Pasta With Winter Squash and Tomatoes
Here's the recipe from NY Times. It tasted great, although I'll probably use onions instead of shallots (I never keep shallots on hand). Also, it seems easier to just run the squash through a food processor than spend the time chopping it. Next time...
30 minute meal.
30 minute meal.
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