Recipes Part XV: Bran Muffins (may5, 2008)

Today I made Bran Muffins for our trip (great on the go breakfast), and decided to post the recipe. I think I got it off of a package of bran years ago.

Bran Muffins

Ingredients
1/4 cup shortening
1/2 cup brown sugar
1/4 cup molasses
2 eggs
1 1/2 cups wheat bran
1 cup milk
1 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
1/2 cup raisins or blueberries (optional)

Preheat oven to 400 F.
Mix flour, baking powder, baking soda, and salt together and set aside.
In a large mixing bowl, cream shortening and sugar. Add molasses and eggs, beat well. Add milk and bran. Add flour mixture. Add raisins or blueberries if desired. Bake 18-20 minutes.
Makes 1 dozen large muffins.

And my fave, serve with chopped fruit and yogurt. Mmmmm.

Recipes Part XIV: Zesty Shrimp Pasta (may5, 2008)

We made this one a while back, and I forgot to post it. It's pretty good, as it's really different from normal. However, I got tired of it pretty quick (Chuck really liked it though). I think it would have been better served with a salad rather than alone, or with garlic toast rather than plain. I got this recipe from Kraft as well.

Zesty Shrimp and Pasta
Prep: 10min Total: 25min

Ingrediants

300g linguine, uncooked (I used spegghetti)

1/3 cup Italian dressing, divided

2 cups sliced fresh mushrooms (didn't have these, used one can)

1 small onion, thinly sliced

1 14oz can artichoke hearts, drained and quartered (I got a cheaper can and it had hard leaves in it... not so appetizing)

1 lb cleaned uncooked large shrimp (or however much you want)

1 Tbsp chopped fresh parsley (or just add dried stuff... again, however you want)

1/4 cup Parmesan grated cheese

Cook pasta as directed on package

Heat 1/4 cup dressing in a large skillet on medium heat. Stir in mushrooms, artichokes and onions. Cook 3 minutes or till onions are crisp-tender.

Add shriimp and parsley. Stir; cook 2 minutes or until shrimp are pink and veggies tender, stirring occasionally.

Drain pasta; return to pot. Add shrimp mixture and remaining dressing. Sprinkle with cheese.

Makes 6 servings, 1 cup each.

Substitute: Instead of artichokes, add 1 large red pepper, chopped.

Recipes Part XIII: Roasted Potatoes (april 21, 2008)

Here's another recipe I made last week that was really good! Great with burgers, hot dogs, steak, or anything barbeque. (got this recipe from Kraft)

Roasted Potatoes with Bacon and Cheese
Prep: 15min
Total: 1hour 10min


Ingrediants
1/2 cup Ranch dressing
1/2 cup mozza shredded cheese
1/4 cup bacon bits
2 lb (900g) small red potatoes, quartered (we used regular potatoes chopped)
1 Tbsp chopped fresh parsley (or enough dry for your tastes)

Preheat oven to 350 F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.
Spoon into lightly greased 13x9 inch baking dish. Cover with foil.
Bake 40 min. Remove foil; bake an additional 15 min, or until potatoes are tender. Sprinkle with parsley.
Makes 8 servings, 2/3 cup each.

Recipes Part XII; Skillet Salmon (april 21, 2008)

We decided to try something new today for supper. It was really good! I love salmon. We served it with brown and wild rice, and salad. (got this recipe from Kraft)

20-Minute Skillet Salmon
Prep: 10min
Total: 20min

Ingrediants
2 tsp oil
4 salmon fillets (1 lb)
125 g (1/2 250g tub) herband garlic cream cheese
1/2 cup chopped cucumber
2 Tbsp chopped fresh dill (or dry dill to your tastes)

Heat oil in a large skillet on med-high heat. Add salmon; cook 5 min each side or until salmon flakes easily with a fork. Remove from skillet; cover to keep warm.
Add milk, then cream cheese to the skillet. Cook and stir until cream cheese is melted and mixture is well blended. Stir in cucumbers and dill.Return salmon to skillet. Cook 2 min or until heated through. Serve salmon topped with cream cheese sauce.
Makes 4 servings.

Recipes Part XI: Hamburger Biscuit Bake (feb 28, 2008)

I know, it's been awhile since I "published" any recipes. I decided to put up one of my faves which I just made 2 nights ago.

Hamburger Biscuit Bake

Ingredients
- 1lb lean ground beef
- 1/4 cup onion, chopped
- 1 cup shredded mozza cheese
- 1/4 cup mayo (I like to add a little more... last time I doubled it
- 2 Tbsp parsley
- Biscuit dough

Preheat oven to 375 F.
Cook beef and onion. Stir in cheese, mayo, & parsley.
Make biscuit dough (see recipe following). Roll out into two circles. Put one in a round casserole dish (should come up sides of dish, like a crust), place meat inside it, and place the second circle over top (smaller circle usually).
Bake 20-25 minutes. Serve with Sauce (recipe below)

Biscuit Dough
Ingredients
- 3 cups flour
- 2 Tbsp baking powder
- 1 Tbsp sugar
- 1 Tbsp lard
- salt
- 1 1/4 cup milk

Cut lard into dry ingredients (till resebling fine crumbs). Stir in milk so that dough leaves the side of the bowl and forms a ball. Knead dough on slightly floured surface. Roll out 1/2 inch thick. (continue with recipe above. To bake on their own, cut, place on pan and bake at 425F for 10-12 minutes)

Sauce
- 1 tin cream of mushroom soup
- 1/3 to 1/2 cup milk (depends how thick you like it)
- 1 cup (or more) frozen veggies.

Boil soup and milk. Add veggies (you can cook them seperate. I microwave them for 5 minutes in a plastic container).

Recipes Part X: Cheesy Tortilla Bake (Jan 16, 2008)

I just made these today and they are quite tasty! Chuck loved them so much he stuffed himself! Ha ha.

Easy Cheesy Tortilla Bake
serves 2
a little oil
1/2 cup Miracle Whip dressing
2 Tbsp flour
1 cup milk
shredded cheese
4 flour tortillas
chicken strips (2 breasts)
salsa
veggies of your choice (mushrooms, peppers, onions, zucchini, or whatever you wish... I used mushrooms and celery)

COOK chicken in a little oil in a frypan until almost cooked. Stir in a few spoonfuls salsa and a handful per person of sliced vegetables. Set aside.
MICROWAVE Miracle Whip dressing, flour and milk for 4-6 minutes, or until heated through, stirring after 3 minutes. Add in a few handfuls shredded cheese and stir until melted. Pour into frypan with meat and vegetables, reserving a little sauce for topping.
FILL tortillas with mixture, wrap and place in a baking dish. Top with reserved sauce and a little more cheese.
Bake at 375° F for 25 minutes.

Recipes Part IX: Everyday Easy Brownies and Spinach Artichoke Dip (Jan 10, 2008)

Yup, I finally decided to add recipes again. It's been awhile. These are two of the recipes I made for my Tupperware party! I love them!

Everyday Easy Brownies

1. Partially melt 4 squares of chopped bakers unsweetened baking chocolate with 3/4 cup butter in the microwave on MED for 3 minutes. Stir until completely melted
2. Add 3 eggs and stir till well blended. Stir in 1 1/2 cups sugar, 1 cup flour, and 1 cup chopped nuts (optional)
3. Spread in a greased 9x13 inch pan. Bake at 350 F for 30 minutes.

I added peanut butter and chocolate chips on the top after baking, letting them melt, then swirled them together. You can do similar with creamcheese (mix 1 pkg with 1/4 cup sugar, 1 egg, and some jam) but put this on the top of the unbaked brownies before putting them in the oven (swirl/cut in with a knife). Or you can make them rocky road with chocolate chips and mini marshmallows, putting back in the oven for about 5 minutes.

Baked Triple Veggie Dip

1 1/2 cups parmesan grated cheese

2 cans asparagus spears, drained and chopped (I omitted this as they are expensive)

1 pkg frozen chopped spinach, thawed and drained

1 can artichoke hearts, drained and chopped

1 container herb and garlic cream cheese spread

1/2 cup mayo

Preheat oven to 375 F. Reserve 1/4 cup parmesan cheese. Mix remaining ingrediants till blended

Spoon into 2L baking dish, sprinkle with reserved parmesan

Bake 35 minutes or till lightly browned. Serve with corn chips, crackers, or veggies!

Makes 4 1/2 cups