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| Changes Weekly on Wednesdays |
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| Tips 'N Tricks from everyone is needed! Help to make cooking and |
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| cleaning up afterwards easier, faster, or safer!! |
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| If you have a tip or trick to share, please send it in!! |
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| It's time for leaves to be falling, heaters to be used on occassion, but most of all...the smells of good ole Mom's food cooking in the kitchen. For the month of October, let's grab some autumn recipes that make you feel good from the top of your head to the tips of your toes!! |
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| Discover the secrets to preparing a succulent Thanksgiving feast -- it's easier than you might think. |
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| 1- 8 oz. pkg. Philadelphia cream cheese |
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| 4 cups hot mashed potatoes |
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| 1/3 cup finely chopped onion |
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| Heat oven to 350F. Combine softened cream cheese & potatoes, mixing until well blended. Add remaining ingredients; place in 1 quart casserole. Bake at 350F, 45 minutes. Variations: Substitute chopped green pepper for onion or sprinkle with crisply cooked bacon. Makes 6-8 servings. |
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| ALMOND CHOCOLATE KISS COOKIES |
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| 1/2 cup margarine or butter, softened |
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| 1 teaspoon almond extract |
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| 1 1/3 cups all-purpose flour |
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| 1/2 cup PLANTERS Slivered Almonds, toasted and finely chopped |
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| 24 chocolate candy kisses |
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| Beat sugar and margarine or butter in large bowl with mixer at medium |
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| speed until creamy. Blend in egg and almond extract. Mix flour and baking soda in small bowl; stir into egg mixture. Shape dough into 1-inch balls; roll in toasted almonds. Place 2 inches apart on ungreased baking sheets. Bake at 350°F for 7 to 9 minutes or until lightly golden; remove from oven. Before cookies cool, top each with a candy kiss, pressing lightly into center of each cookie. Cool completely on wire racks. Store in airtight container. |
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| Our step-by-step videos give you hands-on training for preparing a delicious holiday meal. |
Steak Supper in a Foil Package
1 1/2 pounds chuck steak; 1 inch thick
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 envelope (about 1 1/2 ounces) dry onion soup mix
3 medium carrots, quartered
2 stalk celery, cut into pieces
3 medium potatoes, pared and quartered
2 tbsp water
Heat oven to 450. Place a sheet of aluminum foil in a 13x9 inch
baking pan. Place meat on the foil. Stir together mushroom soup and onion soup mix; spread on top of meat. Top with vegetables; sprinkle with water over all. Cover and bake for 1 1/2 hours or until tender.
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| Peel and slice onions. Melt butter and saute onions in butter until tender. Place in buttered baking dish, sprinkle with crumbs, salt, and pepper, and the cream. Dust on grated cheese and a sprinkling of paprika. Bake until crumbs are golden. |
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| 1 3/4 cup all-purpose flour |
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| 1/2 cup butter or margarine |
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| 1 5-ounce can (2/3 cup) evaporated milk |
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| Stir together flour, baking powder, baking soda, and salt in a small mixing bowl; set aside. Beat butter or margarine in a medium mixing bowl with an electric mixer on medium speed for 30 seconds. Add the 1 cup sugar and beat until fluffy. Add egg; beat well. Beat in apple butter and vanilla. Stir lemon juice into evaporated milk (the |
mixture will crudle). Alternately add flour mixture and milk mixture to apple butter mixture, beating on low to medium speed after each addition just till combined. Grease muffin cups or line with paper bake cups; fill two-thirds full. Sprinkle with sugar. Bake in a 350 oven for 20-25 minutes or till a toothpick inserted in the center comes out clean. Cool on wire racks.
Baked Ziti
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
1 can (28 ounces) tomatoes with liquid, cut up
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
8 ounces ziti, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
2 tbsp grated Parmesan cheese
In a large skillet, saute onion and garlic in oil until tender. Add tomatoes, oregano, basil, salt, and pepper. Cover; simmer for 20 minutes. Place ziti in an ungreased 11x7x2 inch baking dish. Cover with sauce. Bake, uncovered, at 350 for 20 minutes. Sprinkle with both cheeses. Bake 10 minutes or until cheese melts.
****I just want to add one thing here...back in IL, our pizzas were thin crust, tons of cheese and the toppings were UNDER the cheese. Oh how I miss those days :( Anyway, here in NY, our pizzas are either regular (thin) or sicilian (thick), they use a high moisture cheese and it's just not the same...trust me. BUT...here in NY, there is NO where for me to get my favorite pizza, real strips of bacon, onion and tomato....BUT, what you can find here is everything from garden salad with vinegrette dressing, lasagna, buffalo wings, you name it...you've got it on your pizza! Oh, even chicken marsala on your pizza!! The other day, I had a slice of baked ziti pizza...yep, you heard right...a slice of pizza covered in baked zita and dollops of ricotta...oh my, was it deliciouso!!!!****
Onion Beef Stroganoff
1 1/2 pounds eye of round steak, cut into strips
1 to 2 tablespoons vegetable oil
1 envelope onion soup mix
1 can (10 3/4 ounces) condensed cream of potato soup, undiluted
1 1/4 cups milk
1 jar (4 1/2 ounces) sliced mushrooms, drained
Hot cooked rice or niidles
In a large skillet over medium heat, cook beef in oil until no longer pink. Stir in soup mix, potato soup, milk, and mushrooms. Cover and simmer for 35-40 minutes or until meat is tender. Serve over rice or noodles.
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| 1 3 oz. pkg. cream cheese |
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| 1 can mushroom soup -- condensed |
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| 1 cup canned corn with pimento |
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| 1 package refrigerated biscuits |
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| Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart casserole. Top with biscuits. Bake at 350 for about 20 minutes. |
Chocolate Mallow Pie
1 pkg. (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 pkg. (3.9 ounces) instant chocolate pudding mix
1 1/2 cups miniature marshmallows
1 graham cracker crust (9 inches)
In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth. Add pudding mix and the remaining milk; mix well. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.
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| ******** JUST JEANNE ******** |
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| Love to cook? Love to can and preserve? Love your pets? |
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| Have a veggie and herb garden? Love a good clean chuckle? |
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| Need good household hints? Then come join us for good clean |
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| fun with your friends at "JUST JEANNE" |
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| ******** JUST JEANNE ******** |
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| 3 lb. chicken pieces, skin removed |
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| 1 1/4 cup Italian seasoned bread crumbs |
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| Brush chicken on all sides with mayonnaise. Place bread crumbs in large |
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| plastic food bag. Add chicken 1 piece at a time; shake to coat well. Arrange on rack in broiler pan or on foil-lined baking sheet. Bake in 425 F oven 40 - 45 minutes or until golden brown and tender. Serve with your favorite steamed vegetables. |
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| 3 Ingredient Oven-Fried Chicken |
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| 4 lbs chicken parts, skinned |
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| 1 cup low-fat French dressing |
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| Toss chicken with dressing in bowl, cover and refrigerate 24 hours. Zap the cereal in blender or processor until finely ground. Pour into large plate and roll each chicken piece to cover. Place on single layer on baking sheet. Bake at 450* for 50 minutes, until brown & crisp. Serves 4. |
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| Welcome to our new Recipe Center We've revamped from top to bottom, and added a host of features to make this the best recipe resource on the web. |
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| 1- 8 oz. pkg. Philadelphia cream cheese, cubed |
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| 1/4 cup grated Parmesan cheese |
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| 1- 1 lb. can small whole potatoes, heated & drained |
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| 1- 10 oz. pkg. frozen peas, cooked & drained |
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| Heat milk & cream cheese over low heat, stirring until smooth. Add Parmesan cheese & onion salt; mix well. Add vegetables. Pour into serving dish; sprinkle with additional Parmesan, if desired. Serves 6. |
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| 2 package (3.4 ounces each) instant vanilla pudding mix |
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| 1 teaspoon coconut extract |
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| 1 carton (8 ounces) frozen whipped topping, thawed |
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| 1 (6 ounce) Keebler Graham Cracker Pie Crust |
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| Additional flaked coconut, toasted |
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| In a large mixing bowl, beat milk, pudding mixes, and coconut extract on low spped until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until serving. |
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| COPYRIGHT 2001© Marianna's Heart and Home--all rights reserved. Reproduction in any form, whole or any part herein, is strictly forbidden/prohibited without the written permission of Marianna's Heart and Home Owner. |
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| I will not be held responsible or liable for any item listed, including the legitimacy, legality, or validity of any item or offer. I will not be held responsible for, and expressly disclaim any actions, damages, injuries,or legal issues resulting from any listed offer or it's merchant/advertiser/manufacturer. This site and newsletter are for entertainment purposes. I am not responsible for the content/quality of the sites linked herein. Please be careful when providing your personal information online. Thank you and enjoy the site and pages: Marianna, owner of Start Your Day Here. |
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