January 2014 Recipes
January 2014 Recipes
SPAM Pasta Salad (1/31/14) Cook a 7 oz pkg pasta, according to directions (small shell). Rinse in cold water and drain. Place in a large bowl and stir in 3/4 cup mayonnaise, 3/4 cup salsa, 1-1/2 teaspoons mustard, and 1/4 teaspoon celery seed. Cover and refrigerate . Just before serving stir in 1-1/2 cup cubed SPAM, 1-1/2 cups sliced celery, 1 medium green pepper, chopped, 1/4 cup chopped tomato (opt), 2 Tablespoons chopped onion, 2 Tablespoons minced parsley.
Gooey Chocolate Cookies (1/29/14) In a large bowl beat 8 oz package cream cheese , softened with 1/2 cup butter, softened until light and fluffy. Beat in 1 egg, 1 teaspoon vanilla and add package chocolate cake mix. Cover and refrigerate 2 hours (I did not and did it right away) Roll into rounded Tablespoonfuls and place 2 inch apart on ungreased baking sheet. Bake at 350 for 9-11 minutes or till tops are cracked. Cool 2 minutes before removing from pans to wire racks.
Crock Pot Apple Oatmeal (1/28/14) Throw 2 sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 – 9 hours on low.
Caramelized Apple Rings (1/27/14) In a skillet, cook 1 large tart apple, cored and sliced 1/2 inch thick in 2 Tablespoons butter or margarine until tender. Sprinkle with 1/4 cup packed brown sugar and cook until apples are golden brown and caramelized, about 5 minutes.
SPAM Strata (1/24/14) 8 slices of bread, crusts removed and cubed. Place half of this in a greased 11 by 7 by 2 inch baking pan. Sprinkle with 1/8 cup parsley, 1/2 cup green onion, sliced, 1/2 cup cubed Spam, and 1/2 cup shredded Swiss cheese or your favorite cheese. Then on top sprinkle the remainder of the cubed bread, 1/8 cup more or parsley, 1/2 cup green onions, sliced, 1/2 cup cubed Spam, 1/2 cup shredded Swiss cheese or cheese of your choice. In a bowl beat together: 3 eggs, 2 cups milk, 2 teaspoons Dijon mustard, salt and pepper and 1/8 teaspoon hot pepper sauce. Pour over the cheese. Bake uncovered at 350 degrees for 35-40 minutes or till a knife inserted near the center comes out clean. 6 servings.
Texas Road House Honey Butter (1/23/14) Mix in order given: 1 cup (2 sticks) butter, very soft, 1 cup powdered sugar, 1 cup honey, 2 teaspoon cinnamon. Use on rolls or bread and also great on oatmeal, pancakes, French toast, hot rice cereal, pumpkin bread and zucchini bread.
Raspberry Yogurt Salad (1/22/14) Mix package instant sugar free, fat free vanilla pudding with 32 ounce container of light vanilla yogurt until blended. Fold in with spoon or spatula a 12 oz container of cool whip light. Gently stir in 12 ounce package frozen raspberries. Berries can be frozen they will thaw in the refrigerator. Refrigerate until serving. Give it a quick stir before serving.
Hash Brown Ham Quiche (1/21/14) Press 3 cups hash brown potatoes thawed between paper towels to remove excess moisture. Grease 9 inch pie plate with butter. Press hash browns onto the bottom and up sides of plate. Drizzle with 1/8 cup butter or margarine, melted. Bake, uncovered at 425 degrees for 20-25 minutes or till edges are browned. Combine: 1 cup shredded Swiss cheese, 1 cup shredded Pepper Jack cheese (or your favorite combinations and 1 cup fully cooked cubed ham and spoon into the crust. In a bowl beat 2 eggs, 1/2 cup heavy cream and 1/4 teaspoon seasoned salt and pour over ham. Reduce heat to 350 degrees and bake, uncovered 20-15 minutes or till knife inserted near center comes out clean. Let stand 10 minutes before cutting.
Baked Cod or Haddock (1/20/14) In an ungreased 11 by 7 baking pan, combined :1/4 cup butter, melted, 1/4 cup lemon juice, 1/4 cup chopped green onions, 2 Tablespoons water, 1/2 teaspoon dill weed, and 1/2 teaspoon garlic salt. Add 1 pound cod or haddock or favorite fish, cut into serving pieces. Turn fish to coat and cover and refrigerate for 1 hour. Loosely cover and bake at 350 degrees for 25 to 30 minutes or till fish flakes easily with a fork. Sprinkle with lemon pepper.
Black Pepper SPAM Fried Rice (1/17/14) Heat wok with a little oil and add 12 oz. can pepper spam or your favorite Spam and cook until light golden. Add ginger, minced garlic to taste and 1 cup minced green onion. and cook until you can smell the aroma. Add 4 cups of day old cold rice, mix until slightly caramelized. Add 2 beaten eggs and then the 1 teaspoon butter, salt and splash of soy sauce. Mix and serve.
Candy Bars (1/16/14) Place 1/2 cup butter, melted and 1 package chocolate cake mix in large bowl and mix with fork till crumbly. Sprinkle evenly over a 15 by 10 jelly roll pan, well greased. Press to form crust. Sprinkle with 1 cup semisweet chocolate chips, 1 cup white chocolate chips or butterscotch chips, 2 cups chopped pecans or 2 cup coconut, shredded. In a microwave, melt 1/2 cup milk chocolate chips and then mix with 14 oz can sweetened condensed milk and spread over the nut mixture. Bake at 350 degrees for 18-25 minutes (18 was enough for me.. you may think it is not enough but don’t get the edges too hard.) or till golden brown. cool and cut into bars.
Fail Safe Chili (1/15/14) 1 to 2 pounds burger, depending on if you want to freeze some; Lawrey’s season salt to taste; salt, pepper, cayenne pepper and chili seasoning to taste; onions or onion seasoning, garlic seasoning. 1 large can tomato juice, 1 jar tomatoes, diced or sliced, 4 cans flavored chili beans, 1 can pork and beans (plain ones). Cook burger, drain and add seasonings. Put tomatoes and pork and beans in a blender and after well blended (will be frothy) add to meat with the tomato juice and chili beans. Add to meat with the tomato juice and chili beans. Bring to boil and simmer on low for hours. (I use a slow cooker).
Cheese Wellington (1/14/14) Remove can (8 count) crescent dinner rolls from package and squeeze perforations together, making one solid rectangle. Make sure there are no holes.. Place a 12 oz package Monterey Jack cheese in the middle of the rectangle and wrap like a package. Place in oven proof dish that will be suitable for serving and bake at 350 degrees for 20-23 minutes or till golden brown. Serve with crackers or fruit.
Mexicali Beef Potato Topper (1/13/14) 1 lb. ground beef; 1 can Nacho Cheese soup; 1 cup chunky salsa of your choice; 4 hot baked potatoes; Sour cream; Sliced ripe olives (optional). Cook beef in skillet; pour off fat. Add soup and salsa and heat through. Serve over potatoes with dollop of sour cream and sliced olives
Broccoli-Cauliflower and SPAM Fajita (1/10/14) Cook 1 cup frozen broccoli and 1 cup frozen cauliflower, according to package directions. Drain and set aside. In a bowl blend 1/2 cup skim milk and 2 teaspoons cornstarch. In a small saucepan melt 1 teaspoon margarine salt and pepper. Stir in the milk mixture and bring to a boil. Boil 1 minute. Stir this sauce into vegetables and stir in 1/2 can SPAM , cubed. Place one half the mixture down the center of two one ounce flour tortillas. fold edges toward the center and place filled tortillas seam side down in a shallow microwave safe dish sprayed with non stick cooking spray. Sprinkle with 3 oz. shredded hard cheese. Microwave 1/2 minute or till cheese melts.
Date Drops (1/9/14) Mix a bowl cream 1/2 cup butter, softened and 3/4 cup brown sugar. Beat in 2 eggs, 1/4 cup milk and 1/2 teaspoon vanilla. Combine 1-1/2 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Gradually add to creamed mixture and mix well. Stir in 1 cup quick cooking oats, 1 cup chopped dates and 1/2 cup chopped walnuts. Drop by rounded teaspoonfuls on greased cooking sheets Bake at 350 degrees for 12-15 minutes or till edges are lightly browned and tops are firm to touch. Cool on wire racks.
Venison Or Beef and Gravy (1/8/14) Brown 1-1/2 pounds or so of round steak, venison or other beef, cut in serving pieces. Remove from pan. Into pan mix together: 1 can beer can be non- alcoholic, 1 package dry onion soup mix, 1 can cream of mushroom soup, 1/2 cup milk. Return beef to pan, cover and simmer for 1 to 1/2 hours or place in baking pan and cover and bake about the same time or put in crock pot.
Cheesy Olive Snacks (1/7/14) In a bowl, combine 1 cup shredded mozzarella cheese, 1 cup shredded cheddar cheese, 4 oz. can chopped ripe olives, drained, 1/2 cup mayonnaise, 1/3 cup chopped green onions. Spread on Triscuit crackers. Place on an ungreased baking sheet. Bake at 375 degrees for 7 minutes. Serve immediately. Yield about 4 dz.
Maple Hot Chocolate (1/6/14) In a large saucepan combine: 1/4 cup sugar, 1 Tablespoon baking cocoa, 1/8 teaspoon salt. Stir in 1/4 cup hot water and 1 Tablespoon butter and bring to a boil. Add 4 cups milk, 1 teaspoon maple flavoring, 1 teaspoon vanilla and 8 marshmallows. Heat through until marshmallows are melted. Ladle into mugs and top each with marshmallow.
Toll House Pie (1/3/14) Pre heat oven to 325 degrees. In a bowl, beat 2 eggs until foamy. Beat in 1/2 cup flour, 1/2 cup white sugar, 1/2 cup brown sugar, until well blended. Blend in 1 cup butter melted and cooled to room temperature. Stir in a 6 ounce package semi sweet chocolate chips and 1 cup chopped nuts. Pour into 9 inch unbaked pie crust. Bake at 325 degrees for 1 hour. Remove from oven and serve warm.
Taco Rice (1/2/14) Brown 1 pound ground beef and 1 onion, chopped in skillet and pour off grease. Add 1-1/2 cup medium salsa, 8 oz tomato sauce, 1 chicken bouillon cube . Bring to a boil. Add 1-1/2 cups minute rice. Reduce heat and simmer for 5 minutes. Serve with tortilla chips around the sides and add toppings of your choice such as chopped tomatoes, sour cream, black olives, cheddar cheese.