Very easy and Very good! :) Our kids liked this one too!
Ingredients
3/4 cup Italian seasoned bread crumbs
1 (1 ounce) package dry Ranch-style dressing mix
2 1/2 tablespoons vegetable oil
1 pound tilapia fillets
2 teaspoons butter
Directions
Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.
Friday, September 24, 2010
Easy Baked Tilapia
This fish dish was good and healthy, but not one of our favorites. :)
Ingredients
4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper
Directions
Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.
Ingredients
4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper
Directions
Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.
Broiled Tilapia Parmesean
I love this fish dish! So easy and super tasty!!!
Ingredients
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Ingredients
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Zucchini Crescent Pie
I found this recipe in a Taste of Home magazine, not tried it yet, but sounds yummy! :)
Ingredients
1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced
Directions
Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Ingredients
1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced
Directions
Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Mama's Sweet and Saltines
Recipe found in Country Living Magazine submitted by Trisha Yearwood
I made these with my sister one afternoon and we both loved them but they are sticky and messy to eat... that's half the fun!
Ingredients
40 saltine crackers
2 sticks unsalted butter
1 cup light-brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
1. Preheat oven to 425F. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.
2. In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.
3. Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 to 20 minutes, or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in an airtight container.
I made these with my sister one afternoon and we both loved them but they are sticky and messy to eat... that's half the fun!
40 saltine crackers
2 sticks unsalted butter
1 cup light-brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
1. Preheat oven to 425F. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.
2. In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.
3. Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 to 20 minutes, or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in an airtight container.
Thursday, September 23, 2010
Sweet and Sour Meatballs
This recipe is a classic simply because it's so delicious. And when it's made in your crockpot, it's even easier. And using your crockpot means all you have to do is stir occasionally - if you have any left to stir!
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
2 lbs. precooked frozen meatballs
1 cup grape jelly
2 cups cocktail sauce
Preparation:
Heat meatballs in oven as directed on package. Place in 3-4 quart crockpot. Mix jelly and cocktail sauce thoroughly, pour over meatballs, stir well, cover crockpot, and heat on high 1-2 hours until sauce is hot. Turn heat to low until ready to serve, stirring occasionally. Serves 8-10
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
2 lbs. precooked frozen meatballs
1 cup grape jelly
2 cups cocktail sauce
Preparation:
Heat meatballs in oven as directed on package. Place in 3-4 quart crockpot. Mix jelly and cocktail sauce thoroughly, pour over meatballs, stir well, cover crockpot, and heat on high 1-2 hours until sauce is hot. Turn heat to low until ready to serve, stirring occasionally. Serves 8-10
Wednesday, September 22, 2010
Cookies and Cream Cake
This has got to be one of the easiest and the most delicious desserts ever! I tasted some for the first time at our church picnic and immediately wanted to yell out, "Who made this? I need the recipe!" Tom felt the same way so he asked around and found her! Linda is her name and she said it was super easy! I was shocked because it tasted so complicated.... you won't believe how easy it is and how yummy!
Ingredients
2 packages of Chips Ahoy Cookies (any variety)
Some milk
Some whipped cream
Chocolate syrup
I say "some" because this is what you do... simply dip the cookies into milk and place a single layer on bottom of a 9x13 pan. Don't soak them, just dip. Then put a layer of whipped cream on top... repeat until you have about 3 layers of cookies and a topping of cream. Let it sit in fridge over night or for about 5-8 hours to let the cookies get soggy. Drizzle chocolate sauce on top and that's it! It's soooo yummy and not very good for you, but everyone will think you spent a lot more time on it than you actually did!!! :0)
Ingredients
2 packages of Chips Ahoy Cookies (any variety)
Some milk
Some whipped cream
Chocolate syrup
I say "some" because this is what you do... simply dip the cookies into milk and place a single layer on bottom of a 9x13 pan. Don't soak them, just dip. Then put a layer of whipped cream on top... repeat until you have about 3 layers of cookies and a topping of cream. Let it sit in fridge over night or for about 5-8 hours to let the cookies get soggy. Drizzle chocolate sauce on top and that's it! It's soooo yummy and not very good for you, but everyone will think you spent a lot more time on it than you actually did!!! :0)
Sunday, September 19, 2010
Cream Corn Casserole
This recipe was given to me by Cindy Skeffington. It was one of her childhood favorites and one of our family favorites for a side dish! The girls LOVE it!
Ingredients-
1 stick margarine melted
2 16 oz. cans of cream corn
1 8 oz sour cream
1 box Jiffy corn muffin mix
Mix all ingredients together and bake in an ungreased 9 x 13 casserole dish at 350 degrees for 45 minutes. It's so easy and so yummy! :0)
Ingredients-
1 stick margarine melted
2 16 oz. cans of cream corn
1 8 oz sour cream
1 box Jiffy corn muffin mix
Mix all ingredients together and bake in an ungreased 9 x 13 casserole dish at 350 degrees for 45 minutes. It's so easy and so yummy! :0)
Zucchini Jelly
Made by and recommended by Amanda Chick... she gave it 2 thumbs up!
Ingredients
6 cups peeled, seeded, and shredded zucchini
6 cups white sugar
1 (15.25 ounce) can crushed pineapple, drained
1/2 cup lemon juice
1 (6 ounce) package strawberry flavored gelatin mix
Directions
Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Wednesday, September 8, 2010
Apple Cinnamon Upside-Down Cake
Ingredients:
3 large golden delicious apples
2/3 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
4 tablespoons melted butter
Cake
1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk
Preparation:
Heat oven to 325°. Butter a 9-inch square cake pan or spray with baking spray. Core the apples and cut into wedges; peel and slice thinly. Combine apple slices with the brown sugar, 1 scant teaspoon of cinnamon, and 4 tablespoons of melted butter. Arrange the apple mixture in the prepared baking pan.
Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the apple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.
3 large golden delicious apples
2/3 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
4 tablespoons melted butter
Cake
1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk
Preparation:
Heat oven to 325°. Butter a 9-inch square cake pan or spray with baking spray. Core the apples and cut into wedges; peel and slice thinly. Combine apple slices with the brown sugar, 1 scant teaspoon of cinnamon, and 4 tablespoons of melted butter. Arrange the apple mixture in the prepared baking pan.
Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the apple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.
Amazing Apple Cake
Ingredients
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.
Creamy Chicken and Wild Rice
Ingredients
2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
4 large carrots, thickly sliced
1 (6 ounce) package uncooked seasoned long-grain and wild rice mix
8 skinless, boneless chicken breast halves
Directions
Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Footnotes
*Or on HIGH for 4 to 5 hours.
Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2 inch thick. Mix the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover. Bake at 375 degrees F for 1 hour or until the chicken is cooked through.
2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
4 large carrots, thickly sliced
1 (6 ounce) package uncooked seasoned long-grain and wild rice mix
8 skinless, boneless chicken breast halves
Directions
Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Footnotes
*Or on HIGH for 4 to 5 hours.
Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2 inch thick. Mix the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover. Bake at 375 degrees F for 1 hour or until the chicken is cooked through.
Recipe suggested by Missy Timberlake
Tuesday, September 7, 2010
Grape Jelly
Serves/Makes: 8 cups or 2 1/2 quarts
Ingredients:
3 1/2 pounds grapes
1 1/2 cup water
1 box pectin
6 cups sugar
Directions:
Crush grapes (I used my blender with a little water to speed up the process... it worked great!)
Put in big pot and simmer, uncovered, 10 minutes.
Strain with sieve and measure out 5 cups juice. Add pectin and bring to a boil. Add sugar all at once and boil 1 minute. Skim off foam and pour into jars. Adjust caps and process in boiling water bath 10 minutes.
Ingredients:
3 1/2 pounds grapes
1 1/2 cup water
1 box pectin
6 cups sugar
Directions:
Crush grapes (I used my blender with a little water to speed up the process... it worked great!)
Put in big pot and simmer, uncovered, 10 minutes.
Strain with sieve and measure out 5 cups juice. Add pectin and bring to a boil. Add sugar all at once and boil 1 minute. Skim off foam and pour into jars. Adjust caps and process in boiling water bath 10 minutes.
Dirt Cake
Ingredients
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling
Directions
Chop cookies very fine in food processor. The white cream will disappear.
Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.
Add artificial flower and gummy worms. Enjoy!
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling
Directions
Chop cookies very fine in food processor. The white cream will disappear.
Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.
Add artificial flower and gummy worms. Enjoy!
Saturday, September 4, 2010
Peanut Butter Cookies
IngREDIENTS
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
METHOD
1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
Makes about 2 dozen cookies.
For chewier cookies, bake at 300°F for 15 minutes.
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