Beef and Potato Pie

Very easy and very filling. Thank you Love Foodies

Double pie crust for a 9 - 10″- inch pie dish  
1 lb of ground beef
1/2 cup of milk
3 tablespoons dry onion soup mix
dash of pepper
1 pkg (12 ounces) of loose pack hash -browned potatoes thawed.
1/4 cup grated cheese
1/2 Tablespoon melted butter

• Preheat your oven to 350 F
• Grease and line your pie dish with the bottom crust.
• Combine meat, milk, soup mix and pepper in a bowl,
• Mix gently to combine,
• Lightly pat into the pastry lined plate.
• Take one sheet of American cheese, cut it into strips and place on top of the meat, or if using grated cheese, sprinkle half over the meat.
• Top with hash browns, then another slice of American cheese, or remaining grated cheese on top of potatoes.
• Place the top crust on top of potatoes and cheese, seal and flute the edge.
• Make a few slits with a sharp knife in the pastry top to allow steam to escape when cooking.
• Brush with melted butter lightly.
• Bake for 1 hour or until browned.

 

American Goulash

A one pot meal that’s easy to put together and is great as leftovers. Thank you Syrup and Biscuits

2 large sweet onions, diced
4 cloves garlic, minced
2 pounds ground beef
2 (14.5 ounce) cans diced or crushed tomatoes 
2 (15 ounce) cans tomato sauce
2 cups water
1 tablespoon dried Italian seasoning
1 tablespoon seasoned salt
1 tablespoon soy sauce
1 tablespoon Worcestershire
1 tablespoon sugar
2 cups macaroni pasta, dry  

• Add onions, garlic and ground beef to a large soup pot. 
• Stir and cook until all the pink is gone from the meat and the onions are tender and translucent.
• Add next 8  ingredients.  
• Stir well.
• Cover and let sauce simmer 30 minutes.
• Add macaroni pasta.  
• Cook until pasta is done.
• Taste for seasoning and adjust.

 

Bunny Butt Cookies

I just love these cute little cookies. Great fun for the kids to help make...and eat

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies( or use your own recipe)
1/3 cup all-purpose flour
1 container (12 oz) fluffy white whipped ready-to-spread frosting
Pink gel food color, if desired
22 miniature marshmallows
Assorted size candy sprinkles

 

• Heat oven to 350°F. 
• In large bowl, knead cookie dough and flour with hands until well mixed.
• Reshape dough into 9x1 1/2-inch log.
• Wrap in plastic wrap; refrigerate 30 minutes.
• Remove plastic wrap. 
• Cut cookie dough into 33 slices. 
• Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. 
• Place cookie dough slices and bunny feet on ungreased cookie sheet.
• Bake 8 to 12 minutes or until edges are light golden brown. 
• Cool 1 minute; remove from cookie sheets to cooling racks. 
• Cool completely, about 15 minutes.
• In medium microwavable bowl, stir frosting and 1 to 3 drops pink food color until well blended. 
• Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
• To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. 
• Place bunny feet on bottom of cookie as shown in photo. 
• Place 1 marshmallow in center of each cookie for tail. 
• Decorate bunny paws with candy sprinkles. 
• Repeat with remaining cookie slices and bunny feet.
• To add ears to your bunny, place candy-coated almonds or jelly beans at top of each cookie.
• You can bake and freeze cookies up to 2 months ahead.

Italian Easter Pie

Sweet, creamy, light ricotta pie with chocolate chips and a touch of orange. Thank you Roxana's Home Baking

1 2/3 cup (200 grams) cups all-purpose flour
2 tbsp granulated sugar
1/2 cup (113 grams) cold diced butter
2 eggs
pinch of salt
pinch of baking powder

15 oz (425 grams) ricotta cheese
1 cup (200 grams) granulated sugar
1 tbsp all-purpose flour
1 tbsp grated orange zest
1 tsp orange extract
4 eggs
2/3 cup dark chocolate chips

• To make the pie crust add all the ingredients to a food processor. 
• Pulse for about 2 minutes until it forms a ball.
• Wrap the dough in plastic and refrigerate for about 1 hour.
• When the dough is chilled, place it on a lightly floured surface and roll it out in a 10 inch diameter circle. 
• Cover the bottom and the sides of a 9 ” pie pan.
• Cover with plastic wrap and refrigerate for few more minutes.
• In the meantime heat the oven to 350F.
• In a mixing bowl combine the ricotta cheese, sugar, flour, orange zest and orange extract.
• In another mixing bowl whisk the eggs, until creamy yellow in color, around 5 minutes. 
• Fold the eggs into the cheese mixture.
• Pour the filling into the pie crust, sprinkle the chocolate chips on top, slightly press them in.
• Bake for 50 minutes without opening the oven.
• When the time is up, turn off the oven, crack open the door and let the pie completely cool. 
• Just before serving dust with powder sugar.
• Slice and enjoy!

Peanut Butter Maple Cookies

I have never baked with Maple Syrup. These look like a good place to start. Thank you My Organised Chaos

1/2 cup peanut butter
1.5 cup flour
1/4 cup vegetable oil
1/2 cup white sugar
1/4 cup brown sugar
1 egg
3 tsp vanilla
1/3 cup maple syrup

• Mix all ingredients in a bowl
• Roll the dough into 2-inch balls
• Place on a parchment-lined baking sheet
• Bake at 375°F for 10 to 12 minutes.
• Enjoy

Oven Baked Fajita

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1/2 red bell pepper, cut into strips 1/2 green bell pepper, cut into strips

• Preheat the oven to 400 degrees. 
• Place chicken strips in a greased 13×9 baking dish.
• In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
• Drizzle the spice mixture over the chicken and stir to coat.
• Next add the tomatoes, peppers, and onions to the dish and stir to combine.
• Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

 

Toasted Coconut Banana Bread

Moist banana bread with lots of toasted coconut flavour. Thank you The Recipe Rebel

 

3 large bananas, very ripe 
1/2 cup plain low-fat yogurt
1 tsp coconut extract
2 tsp vanilla extract
2 eggs
1 cup sugar
2 cups whole wheat or all-purpose flour
3/4 tsp baking soda
pinch of salt
1/2 cup toasted coconut


For the glaze
1/2 cup toasted coconut
3-4 tbsp milk
1/2 cup icing sugar

• Preheat oven to 350 degrees F 
• Lightly grease a 9x5" loaf pan. Set aside.
• In a large bowl, mash bananas. 
• Add yogurt, extracts and eggs and whisk until combined. 
• Add sugar and whisk until combined.
• Add flour, baking soda, salt and coconut and whisk until combined, being careful not to overmix.
• Pour into prepared loaf pan.
• Bake for 30 minutes. 
• Remove from oven and cover with tin foil that has been sprayed with non-stick spray. 
• Bake another 25-30 minutes until a toothpick comes out clean.
• In a food processor or Magic Bullet, grind coconut until a fine powder. 
• To the food processor, add milk and puree until smooth. 
• Add icing sugar and puree again until smooth. 
• If glaze is too thick, add 1 tsp milk. If too thin, add a couple tablespoons icing sugar.
• Pour over slightly cooled bread and allow to set. 

 

Strawberry Glazed Strawberry Bread

Posted on March 29, 2014 / By: kwhiz84 27 Comments

Strawberry Glazed Strawberry Bread Recipe

It is almost Strawberry season here in Colorado. I can see the the white buds starting to appear. I can’t wait! I love fresh strawberries and I use them in almost everything all summer long. From smoothies to salads they are one of the most universal fruits that I know of!

Ingredients 
12 table spoons of butter (1 1/2 sticks of butter)- room temp or melted.
2 1/3 cup of Granulated sugar 
3 Large Eggs
1/2 cup of finely chopped strawberries (Can be done in a blender of food processor)
2 3/4 cup of flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
A pinch of salt
3/4 cup of strawberry puree (Can do this in a lender or food processor)
3/4 cup of strawberry Greek Yogurt
1 tea spoon of vanilla 
1/8 tea spoon of strawberry flavor if you want it to be more strawberry 

Directions
Preheat over to 350 degrees. (Makes two loafs- Use two loaf pans) 
First start by mixing your dry ingredients together. Mix The Flour, baking soda, baking powder, and salt together. Set that aside for now. 

Then in your mixer, mix the sugar, eggs, and butter together. Then add your vanilla and strawberry flavoring. Add your strawberry puree and strawberry greek yogurt in it. Now slowly add in your bowl you set aside in. Only have the mixer on low to avoid a huge mess. 

Once it looks well mixed, Stop the mixer and scrap all the sides down and mix up from the bottom of the bowl. Then run on your mixer for another minute or two. Then pour into you greased loaf pans. Bake for about 45 minutes or until your toothpick comes out clean. 

Read more at http://heavenlysavings.net/2014/03/29/strawberry-glazed-strawberry-bread/#WPBSDtBzJhJFaGTr.99

Strawberry Glazed Strawberry Bread

Posted on March 29, 2014 / By: kwhiz84 27 Comments

Strawberry Glazed Strawberry Bread Recipe

It is almost Strawberry season here in Colorado. I can see the the white buds starting to appear. I can’t wait! I love fresh strawberries and I use them in almost everything all summer long. From smoothies to salads they are one of the most universal fruits that I know of!

Ingredients 
12 table spoons of butter (1 1/2 sticks of butter)- room temp or melted.
2 1/3 cup of Granulated sugar 
3 Large Eggs
1/2 cup of finely chopped strawberries (Can be done in a blender of food processor)
2 3/4 cup of flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
A pinch of salt
3/4 cup of strawberry puree (Can do this in a lender or food processor)
3/4 cup of strawberry Greek Yogurt
1 tea spoon of vanilla 
1/8 tea spoon of strawberry flavor if you want it to be more strawberry 

Directions
Preheat over to 350 degrees. (Makes two loafs- Use two loaf pans) 
First start by mixing your dry ingredients together. Mix The Flour, baking soda, baking powder, and salt together. Set that aside for now. 

Then in your mixer, mix the sugar, eggs, and butter together. Then add your vanilla and strawberry flavoring. Add your strawberry puree and strawberry greek yogurt in it. Now slowly add in your bowl you set aside in. Only have the mixer on low to avoid a huge mess. 

Once it looks well mixed, Stop the mixer and scrap all the sides down and mix up from the bottom of the bowl. Then run on your mixer for another minute or two. Then pour into you greased loaf pans. Bake for about 45 minutes or until your toothpick comes out clean. 

Read more at http://heavenlysavings.net/2014/03/29/strawberry-glazed-strawberry-bread/#WPBSDtBzJhJFaGTr.99

Strawberry Glazed Strawberry Bread

Posted on March 29, 2014 / By: kwhiz84 27 Comments

Strawberry Glazed Strawberry Bread Recipe

It is almost Strawberry season here in Colorado. I can see the the white buds starting to appear. I can’t wait! I love fresh strawberries and I use them in almost everything all summer long. From smoothies to salads they are one of the most universal fruits that I know of!

Ingredients 
12 table spoons of butter (1 1/2 sticks of butter)- room temp or melted.
2 1/3 cup of Granulated sugar 
3 Large Eggs
1/2 cup of finely chopped strawberries (Can be done in a blender of food processor)
2 3/4 cup of flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
A pinch of salt
3/4 cup of strawberry puree (Can do this in a lender or food processor)
3/4 cup of strawberry Greek Yogurt
1 tea spoon of vanilla 
1/8 tea spoon of strawberry flavor if you want it to be more strawberry 

Directions
Preheat over to 350 degrees. (Makes two loafs- Use two loaf pans) 
First start by mixing your dry ingredients together. Mix The Flour, baking soda, baking powder, and salt together. Set that aside for now. 

Then in your mixer, mix the sugar, eggs, and butter together. Then add your vanilla and strawberry flavoring. Add your strawberry puree and strawberry greek yogurt in it. Now slowly add in your bowl you set aside in. Only have the mixer on low to avoid a huge mess. 

Once it looks well mixed, Stop the mixer and scrap all the sides down and mix up from the bottom of the bowl. Then run on your mixer for another minute or two. Then pour into you greased loaf pans. Bake for about 45 minutes or until your toothpick comes out clean. 

Read more at http://heavenlysavings.net/2014/03/29/strawberry-glazed-strawberry-bread/#WPBSDtBzJhJFaGTr.99

Mango Peach and Honey Smoothie

Simple and delicious. Thank you Ericas Recipes

1 mango
1 peach
4 oz plain Greek yogurt
1 Tbls honey

• Remove the skins and pits from the fruit. 
• Blend the fruit with the yogurt and honey.
• Serve

Creamy Lemon Dip

Sweet, tangy lemon dip. Easily made with just 5 delicious ingredients. Thank you Lemon Tree Dwelling

 

8 oz. cream cheese, softened
½ c. plain Greek yogurt
½ c. lemon curd
1 tsp. vanilla extract
zest of 1 lemon

• Combine all ingredients in a medium mixing bowl 
• Mix until smooth and creamy.
• Serve with fresh fruit. Simple!

Mushroom, Sausage & Swiss Quiche

½ lb breakfast sausage
8 oz mushrooms, sliced
4 green onions, sliced
1 unbaked 9″ pie crust
4 eggs
1 c milk
½ c Swiss cheese
salt and pepper to taste
 

• Preheat oven to 350 degrees
• Heat large pan over med high heat
• Cook breakfast sausage, breaking up into crumbles as it cooks
• Once completely cooked, remove to a plate
• In the same pan add the sliced mushrooms and cook until tender
• Layout the pie crust into a 9″ pie plate and trim the edges that hang over
• Spread out the sausage in the bottom of the pie crust
• Spread the mushrooms on top of that, then the green onions and swiss cheese 
• In a small bowl beat the eggs, milk, salt and pepper together 
• Pour over the ingredients in the pie crust
• Bake in over for 30 min or until the center is set

 

Chicken and Spinach Pasta Casserole

Easy to put together and can be refrigerated until you bake. Thank you My Organised Chaos

8 oz Cooked Pasta
1/2 Cup Chopped Onion
1/2 Pkg {8oz} Frozen Spinach, Thawed
3 Cooked Boneless Skinless Chicken Breasts, Cubed
1 large can Italian-style Diced Tomatoes
1 {8oz} pkg Philadelphia Chive & Onion Cream Cheese
2 Cups Shredded Mozzarella Cheese
1/2 tsp Salt
1 tsp Pepper

• Cook Pasta according to directions on the package
• Cube chicken breasts and cook in a frying pan 
• Add chopped onion to the chicken when almost done. 
• Set aside when cooked.
• Drain the water out of the Spinach as best you can, using paper towels.
• In a large bowl, combine pasta, spinach and chicken/onion. 
• Add tomatoes, cream cheese and mozzarella and stir until combined.
• Spoon mixture into a slightly greased casserole dish. 
• If you have leftover mozzarella, sprinkle some on top 
• Bake covered at 375 for 45 minutes 
• Uncover and bake for an additional 15-20 minutes until top browns to liking.