Taco Cornbread Pizza

Ingredients:

1 (8.5 ounce) package corn muffin mix
1 pound ground beef
1 package taco mix
1 package shredded cheddar, divided

Method:

1. Prepare corn muffin mix as directed on the package. Spread batter intoa 12-inch pizza pan. Bake at 200 degrees C for 8 to 10 minutes.
2. Brown meat; drain. Stir taco seasoning into the meat. Sprinkle half thecheese over baked crust. Top with meat mixture and remaining cheese.Bake for 4 to 5 minutes until cheese is melted.
3. Serve with lettuce, onions, black olives, tomatoes and salsa or hotsauce.

Tortellini in Parmesan Cheese Sauce

Ingredients:

1 (16 ounce) package frozen cheese tortellini
1/3 cup butter or margarine
1 teaspoon flour
1/2 cup milk
1/2 cup grated Parmesan, mozzarella,Romano or Monterey jack cheese
2 tablespoons chopped fresh parsley (optional)

Method:

1. Cook tortellini according to package directions; drain. Meanwhile,for sauce, heat milk in a medium saucepan.
2. While milk is heating, melt butter in a separate bowl in microwave.Stir flour and butter together. Add mixture to milk; cook and stiruntil slightly thickened and bubbly.
3. Add cheese; cook and stir until well blended. Salt and pepper totaste. Pour over tortellini; stir gently. If desired, sprinkle with parsley.

Lobster Lasagna

Ingredients:



1 pound fresh asparagus
1 tablespoon olive oil
4 ounces no-boil lasagna noodles
2 tablespoons butter
2 tablespoons all purpose flour
3/4 cup chicken broth
1/8 teaspoon ground white pepper
4 1/2 ounce round Brie cheese, peeled and cubed
2 tablespoon dry sherry (optional)
1/4 cups chopped cooked lobster or one 6or 8 ounce package flake style imitation lobster
1/3 cup grated parmesan cheese
1/2 cup chopped tomato



Method:

1. Snap off and discard woody bases from asparagus. Scrape off scales ifdesired. Cut asparagus into 2-inch pieces. Place in a 13x9x2 inchbaking pan; toss with oil.


2. Bake uncovered in a 475º oven for 5 to 10minutes or until crisp-tender. Cool.


3. Meanwhile separate lasagna noodles, and soak in water for 15 minutes;drain. Reduce oven temperature to 400º.


4. In a small saucepan, melt butter over medium heat; stir in flour. Cookand stir about 2 minutes or until flour mixture is lightly browned.Stir in broth and white pepper; cook and stir until thickened and bubbly. Reduce heat to low. Stir in Brie until melted.


5. If desired, stir in sherry. Grease a 2 quart square baking dish; place one-third of the lasagnanoodles in bottom of dish, folding or trimming as necessary to fit.


6. Top with 1/3 cup of the sauce, half of the asparagus, half of thelobster and a sprinkle of the parmesan.Repeat layers.


7. Top with remaining lasagna noodles, chopped tomato,remaining sauce and remaining parmesan.Cover and bake in the 400º oven for 20 minutes. Uncover and bake for 5to 10 minutes more or until bubbly. Let stand 5 minutes before serving.

Four Cheese Lasagna

Serve 12

Ingredients:

1 lb. ground beef
1 med. onion, chopped
2 garlic cloves, minced
1 can (28 oz.) tomatoes, undrained
1 can (8 oz.) sliced mushrooms, drained
1 can (6 oz.) tomato paste
1 t. salt
1 t. dried oregano
1 t. dried basil
1/2 t.
/2 t. fennel seed
1 carton (16 oz.) cottage cheese
2/3 c. grated Parmesan cheese
1/4 c. shredded mild cheddar cheese
1 1/2 c. (6 oz.) shredded mozzarella cheese, divided
2 eggs
1 lb. lasagna noodles, cooked and drained

Method:

1. In skillet, cook beef, onion and garlic over med. heat until meat if browned. and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer 15 min.
2. In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 c. mozzarella and eggs. Spread 2 c. meat sauce in the bottom of an ungreased 13x9x2" baking dish.
3. Arrange half the noodles over sauce. Spread cottage cheese mixture over noodles. top with remaining noodles and meat sauce.
4. Cover and bake at 350° for 45 min. Uncover; sprinkle with remaining mozzarella. Bake 15 min. or until cheese melts.

Italian Sausage Lasagna

Serve 8

Ingredients:

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (about 12 ounces)
1 container (15 ounces) ricotta cheese or small curd creamed cottage
cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese

Method:

1. Cook sausage, onion and garlic in 10-inch skillet over medium heat,
   stirring occasionally, until sausage is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and
   tomato sauce, breaking up tomatoes. Heat to boiling, stirring
   occasionally; reduce heat to low. Simmer uncovered about 45 minutes
   or until slightly thickened.
3. Heat oven to 350 F. Cook and drain noodles as directed on package.
4. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon
   parsley and the oregano.
5. Spread 1 cup of the sauce mixture in ungreased rectangular baking
   dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese
   mixture over noodles; spread with 1 cup of the sauce mixture.
   Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4
   noodles, the remaining cheese mixture, 1 cup of the sauce mixture
   and 2/3 cup of the mozzarella cheese. Top with remaining noodles and
   sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup
   Parmesan cheese.
6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer
   or until hot and bubbly. Let stand 15 minutes before cutting.
   

Apple Caramel Crock Pot

Ingredients:


5 apples
1 C. apple juice
14 oz. caramel candies
2 t. vanilla
1 t. cinnamon
2/3 C. peanut butter

Method:

1. Peel, core and cut each apple into 16 wedges. Set aside.
2. Combine apple juice, caramels, vanilla and cinnamon in the crockpot. Add the apples. Add the peanut butter by teaspoons to the apples. Stir.
3. Cook and cover for 5 hours on Low. Stir to mix thoroughly and cook 1 more hour.

Santa's award

Thanx Santa and Zublizainordin for the award. I'm so glad about it. Thanx again Santa and Zublizainordin.

Blogs by Santa

http://www.santa-mail.com/

http://santaselfclub.blogspot.com/

http://everydayshouldbechristmas.blogspot.com/

http://santawishlist.blogspot.com/

http://santasmailbox.blogspot.com/

http://santaswishtree.blogspot.com/

Blogs by Zuli Zainordin

http://synchronity4change.wordpress.com/
http://infozublizainordin.wordpress.com/

http://santasmailbox.blogspot.com/

http://totalhappiness.wordpress.com/

Green Pea Soup

Serves 4

Ingredients:

1 litre chicken stock
500g frozen peas
6 spring onions, sliced
3 large outside leaves of lettuce, washed well
1 tsp sugar
1 large fresh rosemary
1/2 cup mint sprigs
1 lemon, squeeze out the juice
1/2 cup low-fat natural yoghurt
ground black pepper

Method:

1. Heat stock in a pan, add peas, spring onion, lettuce, sugar, rosemary and mint. Bring to boil, cover and simmer for 5 mins. Remove rosemary and mint.
2. Place soup in food processor or blender and process till smooth, return soup to pan and reheat.
3. Ladle soup into bowls and add a little squeezed lemon juice into each bowl. Swirl a spoonful of yoghurt into each bowl, sprinkle with ground black pepper and serve.

Beef Lasagna

Ingredients:


1/2 pound lean ground beef
1/2 pound Italian sausage, casing removed
2 jars (26 ounces each) spaghetti sauce, divided
2 eggs
2 containers (15 ounces each) ricotta cheese
1 package (8 ounces) shredded mozzarella cheese, divided
1 tablespoon McCormick® Garlic & Italian Herb
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon McCormick® Ground Black Pepper9 lasagna noodles, uncooked
1/4 cup grated Parmesan cheese

Method:

1. Preheat oven to 350°F. Brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Stir 4 cups spaghetti sauce into meat mixture. Reserve remaining spaghetti sauce for serving.
2. Beat eggs in large bowl. Add ricotta cheese, 1 1/2 cups mozzarella cheese, Garlic Blend, parsley, salt and pepper; mix well.
   Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once.
3. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
4. Bake 45 minutes. Remove foil. Bake additional 15 minutes or until noodles are tender. Let stand 15 minutes before cutting. Serve with reserved spaghetti sauce.
   

Chilly Cucumber Soup

Serves 6


Ingredients:


4 large cucumbers
2 tbsps (30ml) butter or margarine
2 tbsp all- purpose flour
1/4 cup (60ml) finely chopped celery leaves
1/4 cup finely chopped fresh parsley
1 envelope Lipton Recipes Secrets Golden onion soup mix
2 cups (500m) water
2 cups light cream or half and half cucumber slices, celery leaves and lemon peel for garnish



Method:

1. Remove cucumber peels with paring knife or vegetable peeler. To seed cucumbers, cut in half lengthwise and scrape out seeds with a small spoon. Finely chop enough cucumbers to measure 3 1/2 cups (875ml). Set aside.
2. Melt butter in large saucepan over medium heat. Stir in flour and cook 3 minutes, stirring constantly.
3. Add chopped cucumbers, parsley and chopped celery leaves. Reduce heat to low. Cook and stir till cucumbers are tender when pierced with fork, about 8 minutes.
4. Combine soup mix and water in small bowl; add to cucumber mixture. Bring to boil over medium-high heat. Reduce heat to low. Simmer, covered, 15 minutes. Remove from heat. Let stand at room temperature till cool.
5. Process soup in small batches in blender or food processor till smooth.
6. Transfer soup to large bowl; stir in cream. Cover; refrigerate. Serve soup cold. Garnish if desired.

Chocolate Shortbread Drops

Make about 65

Ingredients:

150g dark chocolate, chopped
250g butter, cubed and softened
1/2 cup caster sugar
21/2 cups plain flour
2 tbsp cocoa powder
1 tbsp drinking chocolate

Method:

1. Preheat the oven to warm 160C. Lightly grease 2 baking trays.
2. Melt the chocolate in a small bowl over a pan of simmering water. Stir occasionally, until smooth. Leave to cool.
3. Beat the butter and sugar until light and creamy, add the melted chocolate. Shift the flour into a bowl and gently fold in, but do not over mix.
4. Drop rounded tsp of the mixture well apart onto the trays, bake for 12-15 mins. Leave on the trays for a few mins before cooling on a wire rack. Repeat with the remaining mixture. Just before serving, sift the combined cocoa and drinking chocolate over the biscuits to dust.
   

Fruit Crumble

Today I found this healthy snack from http://healthysnackbox.blogspot.com/. This blog is author by jamiz. Cook with fruit and vegetables to make tasty, healthy and cheap meals with jamiz. Visit his blog for more healthy, tasty cheap meals recipes. Save and get healthy while you eat.

Hope you like this recommedation.

Ingredients
For the filling:
1lb (450g) cooking apples, rhubarb, gooseberries, damsons, plums, blackberries or other seasonal fruit.
1oz (25g) soft brown or golden caster sugar
For the crumble:
6oz (150g) wholemeal self- raising flour
3oz (75g) sunflower margarine
2oz (50g) soft brown or golden caster sugar
1oz(25g) porridge oats
Half a teaspoon ground cinnamon

Method

1. Turn oven on to gas 5/190`C/375`F
   Prepare the fruit according to type, peel, core and slice the apples, rhubarb or gooseberries, and cook, with the sugar,in a little water until softened,remove the stones from the damsons or plumbs and cut into quarters,gently rinse the blackberries.Put it all into an oven proof dish.
2. Prepare the crumble, sift the flour into a bowl.Rub the margarine into the flour until the mixture resembles into fine breadcrumbs.Stir in the sugar and porridge oats.
   Sprinkle the crumble mixture evenly over the fruit and press down lightly with the back of a spoon, then level
3. Bake for about 40-45 minutes or until the top is golden brown.
   

Serves about 4people.

Broccoli Quiche

This is a copycat recipe. I got it from http://waliz-yummyrecipe.blogspot.com/. This is a healthy recipe which I would like to recomend. Simple ingredients, easy to cook and most of all healthy to eat. Easy protein filler for the day. Try this out and share with Waliz , how you find this broccoli quiche or visit her blog, for more healthy recipes.

Hope you like what I recomend.

Serves 6

Ingredients:

1 packet ready -made shortcrust pastry
1 medium-size onion, chopped
200g broccoli florets, chopped, blanched lightly by cooking in hot boiling water for 1 minute.
4 large eggs, beaten lightly
250ml milk
Salt and pepper to taste
160g grated Cheddar cheese (or use your favourite cheese)

How To Make:

1. Grease a 20cm pie dish or 5 small pie dishes
2. Preheat oven at 210c.
3. Roll out pastry and line pie dish. Trim edges to fit pie dish
4. Spread onion and broccoli over pastry. Set aside
5. Combine eggs, milk, salt and pepper. Pour over onion and broccoli. Sprinkle cheese over.
6. Bake for 7 mins. Lower heat to 180c, continue baking for 20 mins. Seve hot.