Preheat oven to 350 degrees F
Oven rack set to lowest bottom position
Greased 8×8 square baking dish
NOTE: Can be doubled and baked in a 13 x 9-inch baking pan for just a couple minutes longer.
- 1/4-1/3 cup butter
- 1 1/2 cups graham cracker crumbs
- 1 (14 ounce) cans sweetened condensed milk
- 8 ounces sour cream
- 1/4 cup lemon juice
- 1 (21 ounce) cans cherry pie filling ( or blueberry pie filling)
- In the baking dish melt the butter inside the oven.
- Remove from oven; sprinkle the cracker crumbs in the melted butter, stir well; press on the bottom of the baking dish to form a crust.
- Bake the graham crust in a 350 degree oven for 7 minutes; remove and set aside.
- In a medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice.
- Spread evenly over the crumb/crust.
- Spoon the pie filling evenly over the cream layer (don’t worry if it sinks a bit, it will all bake together).
- Bake on lowest oven rack for 25-30 minutes, or until set (don’t over bake).
- Serve warm or chill overnight (this will firm up and develop in flavor if left in the refrigerator overnight).
Bake in a 375 degree oven uncovered for 35 to 40 minutes or until set.
Let stand for 10 minutes before serving.
Prep and cook time does not include chilling time.
- 6 English muffins, split
- 1 lb bulk pork sausage
- 12 eggs
- 8 ounces sour cream
- 1 (4 1/2 ounce) cans diced green chilies, drained
- 1 cup cheddar cheese, 4 ounces shredded
- In the bottom of a greased 3 quart rectangular baking dish, arrange muffin halves in the bottom. Overlap muffins as necessary to make them fit well; set aside.
- Using a large skillet, cook sausage until brown, drain.
- In a large bowl whisk the eggs. Add sausage, sour cream, and chilies and mix until well combined.
- Pour egg mixture over the muffins and press lightly to thoroughly moisten the muffins.
- Sprinkle with cheese, cover with plastic wrap, and refrigerate overnight.
Prep Time: 30 Min
Cook Time: 2 Hrs (I put in slow cooker and go to work)
- 2 pounds ground beef chuck
- 1 pound bulk Italian sausage
- 3 (15 ounce) cans chili beans, drained
- 1 (15 ounce) can chili beans in spicy sauce
- 2 (28 ounce) cans diced tomatoes with juice
- 1 (6 ounce) can tomato paste
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 green chile peppers, seeded and chopped
- 1 tablespoon bacon bits
- 4 cubes beef bouillon
- 1/2 cup beer
- 1/4 cup chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons Tabasco sauce
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1 (8 ounce) pkg shredded cheddar cheese
- Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease
- Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve. Makes great leftovers.
- Serve in bowls and top with shredded cheddar cheese.
Make Ahead: Can be stored in the refrigerator up to 2 days
- 1 (16 ounce) can refried beans
- 1 pound ground beef
- 1 package taco seasoning mix
- 1 large diced tomato (or medium can)
- 1 1/4 cup sour cream
- 1 1/4cup salsa
- 1 1/2 cup shredded lettuce
- 1 1/2cup KRAFT Mexican Style Shredded Cheese
- 1 cup sliced green onions
- 1 (6 ounce) can sliced black olives
- Mix ground beef, beans and taco seasoning mix and cook till done. Cool and spread onto bottom of 13-inch plate or cake dish.
- Layer all remaining ingredients and cover. Refrigerate several hours or until chilled.
- Serve with chips.
Don’t forget the blueberry sauce. It’s great on top.
- 1 1/2 cups butter
- 1 (8 ounce) package cream cheese
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 6 eggs
- 3 cups cake flour
- Preheat oven to 325 degrees. Grease one 10 inch tube pan.
- Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
- Bake at 325 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Prep Time: 5 Min
Cook Time: 10 Min
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 1 cup orange juice
- 3/4 cup white sugar
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1/2 teaspoon almond extract
- 1/8 teaspoon ground cinnamon
- In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
- In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if too thick.
NOTE: I do step 4 when I get home from work, just before we eat.
Prep Time: 15 Min
Cook Time: 2 Hrs 25 Min (or do as I do and put it in the slow cooker and go to work)
- 1 pound cubed beef stew meat
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can low fat, low sodium beef broth
- 1 cup chopped carrots
- 3 potatoes, cubed
- 1/2 teaspoon rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes
- 10 ounces button mushrooms, quartered
- 1 (10 ounce) package frozen green peas, thawed
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms (optional) and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf before serving. (I do this part when I get home from work, just before we eat)