Friday, August 19, 2016

Cookies & Cream Ice Cream Layered Dessert

No Bake Layered Cookies & Cream Ice Cream Dessert

1 box ice cream sandwiches
2 pkg. cream cheese
1 pkg. instant pudding
oreo cookies
whipped topping

Line a rectangular baking dish with foil.
Place ice cream sandwiches side by side to form the bottom layer. 

Mix softened cream cheese with pudding mix.

Spread this over the ice cream sandwiches.

Crush cookies into crumbs.
(I used my food processor)

Spread whipped topping and sprinkle with cookie crumbs.
Repeat the layers.
Ice Cream Sandwiches
Cream CheesMixture
Whipped Topping
Cookie Crumbs

Bring the foil up around the layers, and fold over.
Place in the freezer for several hours or overnight.

Slice across the ice cream loaf to expose the layers.

Use your imagination to combine 
different flavors of ice cream. pudding and cookies
to create this refreshing dessert.

Monday, August 8, 2016

Sloppy Joes ~My Mom's Recipe

Sloppy Joes
1/2 cup onion, minced
1/4 cup green or red pepper, diced
1/2 cup celery, chopped
1 lb. ground beef, browned
1 8 oz. can tomato sauce
1/4 cup tomato juice
1/4 cup catsup
1 tbsp. vinegar
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper

I use half turkey and half beef...
it is your preference.

Brown the ground meat together in your skillet, 
breaking it into bite size pieces.  
Cook until no pink remains.

While the meat is cooking, chop your vegetables.

Drain the browned meat in a colander.

Saute the onions, peppers and celery in the same pan.

To the meat and vegetables, add the rest of the ingredients.

Simmer approximately 1 hour...

or until the desired consistency.

Serve on a bun with your favorite sides.

Monday, August 1, 2016

Baby Back Ribs ~with a Crockpot Start

Baby Back Ribs

When preparing ribs,
allow approximately one pound per person.

Sprinkle a generous amount of pork rub onto the rack of ribs.

My advice is to smell the open container of seasonings...
if it smells good, it will taste good.

This summer I started precooking our ribs in my crockpot.
(Don't forget your liner!)
I stand the ribs upright and curl the rack to fit the crockpot.

I added about a fourth of an inch of water 
to the bottom of the crockpot so the ribs don't dry out.

Cook on high for 2 1/2 to 3 hours,
turn to low and continue to cook until tender, another 3 hours.
Since everyone's crockpot is a little different,
these times may vary slightly.

Lay flat on a baking sheet to transfer to your grill.

Brush on your favorite barbeque sauce.
Start with the meaty side up and grill for 5 to 7 minutes.

Brush on more sauce to taste.
Turn and grill 5 more minutes.

Cook to your desired degree of doneness.


Some of you may recall my post for Bar-be-Que Ribs from 
four years ago.
I had pre-cooked the ribs in the oven instead of the crockpot.

Friday, December 25, 2015

Green Olive Dip


8 ounce package cream cheese
small jar pimiento stuffed green olives
heaping tablespoon ranch dressing
green onion

Slice 4 green onions

Drain and chop olives, reserve juice.

Mix cream cheese with ranch dressing (or mayonnaise or greek yogurt)
and some of the olive juice to desired dipping consistency.
Stir in the olives and onions.

Serve as a dip for vegetables
or a spread for crakers.

Wednesday, December 9, 2015

Lasagna Soup in the Crockpot

1 pound ground beef
1 pound Italian sausage
1 medium onion
3-4 cloves garlic
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. dried parsley flakes
1 can (24 oz) prepared pasta sauce
1 box (32 oz) chicken broth
1 can (15 oz) stewed tomatoes
6 to 8 lasagna noodles
salt and pepper to taste

Brown ground beef and Italian sausage. Drain off the grease.

Add to your crockpot with the pasta sauce, 
stewed tomatoes and broth.  (Beef broth is good too!)

Add chopped onion, minced garlic, and seasonings.
Cook on high for 4 hours.

About an hour before you are ready to serve, 
add the broken lasagna noodles.
(You may need to add some water.)

Top with shredded Mozzarella or Parmesan Cheese.

Monday, November 30, 2015

Turkey a la King

3 Tbsp. butter
1 small onion, diced
1/4 pepper, red or green, diced
2 cloves garlic, minced

1/4 cup flour
1 cup chicken or turkey broth
1 cup milk
1/4 tsp. ground ginger
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. salt

2 cups chopped cooked turkey

Gather your ingredients.

Melt butter or margarine over low heat.
Saute onion, peppers, and garlic.

Mix the seasonings with the flour.

Stir the seasoned flour into the 
butter/sauteed vegetables to make a paste.

Add milk and broth gradually.

Cook over medium heat, stirring constantly, 
until bubbly and thickened.

Add cut up turkey.

Heat through.

Serve over baking powder biscuits
or dinner rolls, split and toasted.