1 lb hamburger, browned and drained
6 pieces bacon, fried and crumbled
1 bag frozen french fries, fried to golden brown
2 c. Cheddar cheese
On a baking sheet, spread out fries. On top of fries, layer hamburger, bacon crumbles and end with cheese. Bake under broiler until cheese is melted and bubbly.
Tuesday, July 22, 2014
Sunday, July 20, 2014
Carrot Cake
2 cups flour
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/4 ground nutmeg
1/2 salt
2 cups grated raw carrots
4 large eggs
1 3/4 cups sugar
1 tsp vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained
Cream Cheese Frosting:
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter
1 tsp vanilla
Heat the oven to 350 degrees. Spray bottom or a 13x9" pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick tests clean.
To make the cream cheese frosting, sift powdered sugar. In a separate bowl, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add powdered sugar.
Cool cake completely, about 1 hour. Frost with the cream cheese frosting.
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/4 ground nutmeg
1/2 salt
2 cups grated raw carrots
4 large eggs
1 3/4 cups sugar
1 tsp vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained
Cream Cheese Frosting:
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter
1 tsp vanilla
Heat the oven to 350 degrees. Spray bottom or a 13x9" pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick tests clean.
To make the cream cheese frosting, sift powdered sugar. In a separate bowl, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add powdered sugar.
Cool cake completely, about 1 hour. Frost with the cream cheese frosting.
Fried Cabbage with Sausage
1/2 stick butter
1 small head cabbage, chopped
1 small onion, chopped
6 bratwursts, sliced
2 cans Rotel
1/2 tsp salt
1/2 tsp pepper
Melt butter in a large skillet. Add cabbage and onion - cook on medium-high for about 5 minutes, stirring occasionally.
Add remaining ingredients, cover and simmer for 20-25 minutes.
Makes about 8 servings. Only about 4 net carbs per serving.
1 small head cabbage, chopped
1 small onion, chopped
6 bratwursts, sliced
2 cans Rotel
1/2 tsp salt
1/2 tsp pepper
Melt butter in a large skillet. Add cabbage and onion - cook on medium-high for about 5 minutes, stirring occasionally.
Add remaining ingredients, cover and simmer for 20-25 minutes.
Makes about 8 servings. Only about 4 net carbs per serving.
Philly Cheesesteak Sandwiches
This is a very simple dinner that makes a lot of food - perfect for a weeknight supper with leftovers for lunches the next day!
1 large onion, thinly sliced
2-3 green bell peppers, thinly sliced
1 small can mushroom pieces
Salt and Pepper for seasoning
1 1/4 pounds top sirloin steak (can also use ribeye, skirt steak, or a round steak roast)
1-2 T. canola or vegetable oil
4 soft hoagie rolls
8 Pepper-jack cheese slices
1 hour before cooking, place steak in the freezer.
When ready to start cooking, preheat oven to 400 degrees.
Melt 1 Tablespoon butter in a large skillet and cook veggies until tender. Set aside.
While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
When the veggies are done cooking, heat 1 Tablespoon canola oil in the skillet over medium-high heat.
Place 4 hoagie buns in the oven for 5-7 minutes or until nice and warm but not crunchy.
Add half the meat to the pan and season with salt and pepper. Cook for a few minutes until cooked through. Set aside and repeat with other half of the meat.
Return all the meat and veggies to the pan and add the pepper-jack cheese slices. Divide the meat among the rolls and enjoy!
1 large onion, thinly sliced
2-3 green bell peppers, thinly sliced
1 small can mushroom pieces
Salt and Pepper for seasoning
1 1/4 pounds top sirloin steak (can also use ribeye, skirt steak, or a round steak roast)
1-2 T. canola or vegetable oil
4 soft hoagie rolls
8 Pepper-jack cheese slices
1 hour before cooking, place steak in the freezer.
When ready to start cooking, preheat oven to 400 degrees.
Melt 1 Tablespoon butter in a large skillet and cook veggies until tender. Set aside.
While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
When the veggies are done cooking, heat 1 Tablespoon canola oil in the skillet over medium-high heat.
Place 4 hoagie buns in the oven for 5-7 minutes or until nice and warm but not crunchy.
Add half the meat to the pan and season with salt and pepper. Cook for a few minutes until cooked through. Set aside and repeat with other half of the meat.
Return all the meat and veggies to the pan and add the pepper-jack cheese slices. Divide the meat among the rolls and enjoy!
Salsa
Homemade salsa may seem pretty intimidating, but this recipe is fairly simple! And extremely delicious!
5 cloves garlic, peeled
1 tsp olive oil
10 roma tomatoes, cored
3 jalapeno peppers
1 medium yellow onion, peeled and halved
5 T. chopped fresh cilantro
1 tsp salt
1 lime
1 additional garlic clove, peeled and minced
Place the 5 peeled garlic cloves on a square of aluminum foil. Drizzle with olive oil and fold foil around cloves. Place 7 of the tomatoes, the jalapenos, one half of the onion, and foil packet of garlic on the rack of a covered grill over medium-high heat. Grill 5 mi nutes on each side or just until vegetables are blackened and blistered. Remove from grill and let cool.
Meanwhile, finely chop remaining onion half. Chop remaining tomatoes.
In a blender, combine all grilled vegetables (including any olive oil from garlic foil packet). Cover and blend until nearly smooth.
Transfer to a medium bowl; add the chopped tomatoes, onion, cilantro, salt and the juice of the lime as well as the minced garlic clove. Toss to combine and season to taste with additional salt and lime juice. Makes about 4 cups.
5 cloves garlic, peeled
1 tsp olive oil
10 roma tomatoes, cored
3 jalapeno peppers
1 medium yellow onion, peeled and halved
5 T. chopped fresh cilantro
1 tsp salt
1 lime
1 additional garlic clove, peeled and minced
Place the 5 peeled garlic cloves on a square of aluminum foil. Drizzle with olive oil and fold foil around cloves. Place 7 of the tomatoes, the jalapenos, one half of the onion, and foil packet of garlic on the rack of a covered grill over medium-high heat. Grill 5 mi nutes on each side or just until vegetables are blackened and blistered. Remove from grill and let cool.
Meanwhile, finely chop remaining onion half. Chop remaining tomatoes.
In a blender, combine all grilled vegetables (including any olive oil from garlic foil packet). Cover and blend until nearly smooth.
Transfer to a medium bowl; add the chopped tomatoes, onion, cilantro, salt and the juice of the lime as well as the minced garlic clove. Toss to combine and season to taste with additional salt and lime juice. Makes about 4 cups.
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