Tuesday, May 18, 2010
Friday, May 14, 2010
This dessert was really good and for the most part very easy to make. My only complaint was the crust...for whatever reason it stuck to the dish I made it in and I literally had to scrape it out to eat it. Not sure what I could have done to prevent it, suggestions are welcome!
Banana Cheesecake Dessert~
Source: Taste of Home/Jessica Simerly
2 packages strawberry no-bake cheesecake mix
3/4 cup butter or margarine melted...I used butter
1/4 cup sugar
3 cups cold milk1 can (8oz) crushed pineapple, well drained
3 medium bananas, sliced
1/2 cup chocolate ice cream topping, warmed, divided...I used hot fudge
1/2 cup caramel ice cream topping, divided
1 carton (8oz) whipped topping, thawed
1/3 cup chopped pecans, I omitted
maraschino cherries with stems
1.) Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into a ungreased 13x9 dish.
2.) In a large mixing bowl, combine the milk and contents of filling packets. Beat on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Refrigerate for one hour.
3.) Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle with 1/4 of chocolate topping and 1/4 caramel topping. Spread with whipped topping.
Wednesday, May 12, 2010
Anyway, I called home today to see if Daniel wanted anything in particular for dinner since I was stopping by the store after work. Surprise, surprise he said hamburgers, how typical...lol. I threw these together so I could blog about them and use up the extra chipotle peppers I had floating in the pantry.
I thought these were excellent although Daniel said five chipotle peppers may be to much. I think five was just enough and am thinking maybe I hadn't mixed the meat together as well as I could have and maybe he just got a really big bite of the stuff. I ate it without breaking a sweat which means they weren't to spicy for me. I do not do spicy so trust me on this one.
Chipotle Bacon Cheeseburgers
Source: Your's truly Katie! :)
2 lbs. ground beef...I used an 80/20 mix
5 chipotle peppers in adobe sauce
2 tbsp. dried onions
1 tbsp. garlic powder
6 slices of cooked bacon
1 md. onion, cut in half and then thinly sliced
6 hamburger buns
6 slices of provolone cheese
1.) In a medium bowl mix together meat, finely chopped chipotle peppers, garlic powder, and dried onions. Form into six hamburger patties.
2.) Over medium heat cook until you reach desired doneness. In a separate skillet saute onion until translucent.
3.) Top each burger with a slice of cheese and allow it to melt while still in pan.
4.) Cook bacon in microwave until done.
5.) To assemble burger apply a medium layer of mayo on bottom hamburger bun, top with hamburger, onion, and then one slice of bacon broken in half.
Hope you enjoy! On a side note...is doneness even a word or did I seriously just make that up and what in the world is going on with this post and it's fonts??
Friday, May 7, 2010
Tuesday, May 4, 2010
What I am about to share with you could alter the way the world works. Please don't be scared...I think we will all be just fine in the end, but I feel it is my duty to share with each and every one of you just as a warning.
1 1/2 lbs. boneless beef round steak, cut 3/4 thick
1 14.5 ounce can diced tomatoes, undrained
1/3 cup chopped onion
1 to 2 canned chipotle peppers in adobo sauce, chopped
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9 to 10 inch flour toritallas, warmed
3/4 cup shredded sharp cheddar cheese
Pico de Gallo Salsa, click here for my recipe...store bought is just fine!
Shredded jicama or radishes, optional
Sour cream, optional
1.) Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 quart crock pot place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2.) Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistancy. Divide meat among warmed tortillas.Top with cheese, Pico de Gallo salsa, and, if desired, jicama and sour cream. Roll up tortillas.
Saturday, May 1, 2010
Slider-Style Mini Burger~
2 pounds ground beef
1 (1.25 ounce) envelope onion soup mix (I used only 1)
1/2 cup mayonnaise (I used only 2 tbsp.)
2 cups shredded Cheddar cheese
24 dinner rolls, split
1/2 md. onion, finely diced (was not apart of the actual recipe but I added it in lieu of the second envelope of onion soup)
1/2 cup sliced pickles (optional)
1.) Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
2.) Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
3.) Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
4.) Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.
Now don't hate...you know you eat Spaghettios! LOL