MAM'S MEALS

1 1/2 lb ground beef 1 Tbsp dried minced onion flakes 1 (16oz) can refried beans 1 package taco seasoning 3 (10oz) cans enchilada sauce 12 (6-inch) corn tortillas 3 cups shredded cheddar cheese Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray. In a large skillet, brown ground beef. Drain fat. Return meat to skillet. Stir in onion flakes, refried beans and taco seasoning.  Cook over low heat until thoroughly heated. Set aside. Heat enchilada sauce in saucepan over medium heat. Pour one cup of sauce in bottom of 9x13-inch pan. Wrap tortillas in a wet paper towel. Microwave for 45-60 seconds, until tortillas are soft.  Brush tortillas with enchilada sauce on both sides. Spoon approximately 1/3 cup meat mixture down center of each tortilla. Top with one tablespoon of cheese. Roll up tortilla and place seam side down in 9x13-inch pan. Repeat with remaining tortillas. Pour remaining sauce over tortillas. Top with remaining cheese. Bake for 15...

A nearly foolproof and easy recipe for serving up a smashing Roasted Prime Rib for your special holiday dinner. I love using this method for roasting prime rib. It is nearly foolproof but several factors must be kept in mind for you to make the perfect rib roast. First, the roast MUST be at room temperature for several hours before roasting. 6 or more hours is preferred. You have to have accurate oven temp here. If you are not sure if your oven is accurate, try to get an oven thermometer and test it before attempting to roast this beautiful piece of meat. Next, you will need a calculator. Nothing serious here but you will need to calculate the poundage of your roast by 5 minutes. Using the example above, we are going to do this recipe using a 5.75 pound rib roast with 2 ribs. This will feed approximately 4 adults. Step 1 So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this...

SCONES Printed from COOKS.COM 4 c. flour 1 c. sugar 2 tsp. cream of tartar 2 tsp. baking powder 1 tsp. baking soda 1/2 lb. butter, at room temperature 2 eggs and milk to make 1 c. 1 c. raisins or berries Sift dry ingredients and add butter. Cut in until well mixed. Add eggs and raisins or berries. Mix by hand only until dry ingredients are wet. Some times a tiny bit of milk needs to be added if too dry. Spoon onto greased sheet. Bake at 310 degrees for 20 minutes. Makes 12 to 16.

Title: FUNNEL CAKE Categories: Breads, Penndutch Yield: 1 batch ... 1 1/3 c Flour 1/4 ts Salt 1/2 ts Soda 2 T Sugar 3/4 ts Baking powder 1 Egg; beaten 2/3 c Milk; or more as needed Oil; for frying Sugar, confectioners Into a large bowl, sift together the dry ingredients. In another bowl, beat the egg and milk together. Add to the dry ingredients, and beat until smooth. 1 in of oil heated to 375 Drop batter in hot oil with large funnel

30-Minute Rolls  (from  Real Mom Kitchen ) submitted by Melanie 1 1/8 cups plus 2 tsp. warm water 1/3 cup oil 2 Tb yeast 1/4 cup sugar or honey ½ tsp. Salt 1 egg 3 ½ cups flour Mix 1st 4 ingredients and let rest for 15 minutes.  Add salt and eggs – gradually add flour.  Shape into dinner rolls, or use in your favorite recipe that calls for dough.  After shaped, let rest for 10 minutes.  For rolls, Bake 10 minutes @400 degrees ‘till golden brown.

Ingredients 2 quarts whole milk 1/2 cup butter 1/2 onions, diced 5 baked potatoes 2/3 cup flour 1/2 cup cooked crumbled bacon ( I cheat sometimes and use the REAL bacon pieces in the bag) 1 1/2 cups sour cream 1 garlic cloves, minced salt & fresh ground pepper Garnish diced green onions grated cheddar cheese crumbled bacon sour cream Directions Peel and cut the baked potatoes into medium sized chunks. (This can be done a day in advance to save time). Place butter and onions in a large pot. Cook till onions are semi-clear. Reserve 2 cups of milk and pour the rest in the pot with the onions. Warm milk and while it is heating mix remaining milk with the flour, whisking till smooth. Whisk the milk/flour mixture into the heated milk, continuing to whisk till well blended and smooth (minus the onions of course). When milk has thickened add the potatoes, bacon, salt, pepper, and garlic. Finally mix in the sour cream just till melted

Ingredients 1 (4 -5 lb) beef roast, any kind 1 (1 1/4 ounce) packages brown gravy mix, dry 1 (1 1/4 ounce) packages dried Italian salad dressing mix 1 (1 1/4 ounce) packages ranch dressing mix, dry 1/2 cup water Directions Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.

Mini Chicken Pot Pies with just four ingredients? Nope - you're not dreaming! Here's what you need:  2 cups frozen mixed vegetables, thawed  1 cup diced cooked  chicken  1 can (10 3/4 oz) condensed cream of chicken soup  1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits  Here's what you need to do:  1) Heat oven to 375°F. In medium bowl, combine vegetables, chicken  and soup; mix well. 2) Press each biscuit into 5 1/2-inch round.  Place 1 round in each of 8 greased regular-size muffin cups.  Firmly press in bottom and up side, forming 3/4-inch rim.  Spoon a generous 1/3 cup chicken mixture into each.  Pull edges of dough over filling toward center; pleat and pinch dough  gently to hold in place.  3) Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.  Cool 1 minute; remove from pan.

3 (6 1/2 ounce) cans minced clams package of bacon 1 cup finely chopped onion 1 cup finely diced celery 2 cups finely diced potatoes 3/4 cup butter or margarine 3/4 cup flour 4 cups half-and-half, warmed 1 tbsp. worcestshire sauce 1 chicken bouilion cube 1 teaspoon salt, to taste 1 dash pepper Cook bacon and cut up. Dice onion, celery and potatoes. In a medium saucepan, drain the juice from the clams; set the clams aside. Combine clam juice with the onions, celery and potatoes. Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes. In a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes. If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth. I use milk though. Add the vegetables with their cooking liquid, clams, salt, bacon, worc. sauce, boulion cube, pepper to the pan. Stir well and ...

Can Flaky Grands Bag shredded cheddar Half cup milk Cubed ham or ground cooked sausage 5 eggs S&P Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350

Ingredients  Watch video tips and tricks Tea Biscuits E-Z Drop Biscuits Buttermilk Biscuits Sweet Corn Bread Irresistible Irish Soda Bread Sweet Cornbread Cake Chef John's Popovers Basic Biscuits JP's Big Daddy Biscuits Measuring All-Purpose Flour Types of Salt Original recipe makes  20 biscuits Change Servings 2 cups   all-purpose flour 4 teaspoons   baking powder 1 teaspoon   salt 1/2 cup   shortening 3/4 cup   milk Directions Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet. Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes. Bak...

Ingredients: ground beef bacon shredded cheese eggroll wrappers vegetable oil for frying (optional) Condiments Brown your ground beef and season it like you would do a hamburger. I seasoned mine with Creole seasoning, a few dashes of  worcestershire sauce. After done, I drained the grease and then added in bacon that I had already prepared and chopped into pieces.  Wet your eggroll wrapper and place it in front of you so it looks like a diamond rather than a square. You want the filling to go straight from corner to corner. Fill with ground beef and bacon mix and top with a nice heap of shredded cheese. Roll by taking the bottom corner and tucking it under the filling. Then bring in both sides and continue to roll. *Your wrapper needs to be wet so it will stick and not come apart when cooking. I deep fried mine for added crispiness but you can place in the oven at 325 until brown.

Caramel Apple Cheesecake Bars Ingredients Crust: 2 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 cup (2 sticks) butter, softened Cheesecake Filling: 3 (8-ounce) packages cream cheese, softened 3/4 cup sugar, plus 2 tablespoons, divided 3 large eggs 1 1/2 teaspoons vanilla extract Apples: 3 Granny Smith apples, peeled, cored and finely chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Streusel Topping: 1 cup firmly packed brown sugar 1 cup all-purpose flour 1/2 cup quick cooking oats 1/2 cup (1 stick) butter, softened Drizzle: 1/2 cup caramel topping for drizzling after baked Instructions Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at...

2 cups semisweet chocolate chips 10 Tbsp unsalted butter 4 large eggs 3/4 cup sugar 1 tsp vanilla extract 1/4 tsp  salt 1 cup all-purpose flour 10 oz mini peanut butter cups  Preheat oven to 350.  Line 12 muffin cups with foil liners. Melt semisweet chips and butter together in a large bowl in a microwave at 50% power for 1 minute; stir. Microwave another minute and stir again. Repeat until mixture is smooth; let cool slightly. Whisk eggs, sugar, vanilla and salt into the melted chocolate. Fold in flour just until incorporated. Add 3/4 of the peanut butter cups.   Fill prepared foil cups and top each with remaining peanut butter cups. Bake 35-40 minutes.  Use any kind of chips you want...mint at Christmas, butterscotch, etc...

1 pint fresh blueberries or 2 cups (10 oz.) frozen blueberries -- slightly thawed • 1 cup pineapple or orange juice • 1 container (8 oz.) lowfat vanilla yogurt • 2 teaspoon sugar Combine all ingredients in your blender and blend until smooth. .

Want to know the easiest way to cook corn on the cob?  Throw it in the oven at 350° for 25-30 minutes. That’s it.  Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn.  The husk and silk will peel away easily once it’s cooked.  C ut off the large end and it slides right out with no silk.

Miller Haus Chocolate Chip Cookies   2-1/4 c. all-purpose flour (we like Robin Hood) 1 teaspoon ba king soda 1/2 c. butter 1/2 c. margarine 1/4 c. granulated sugar 3/4 c. brown sugar 1-1/2 teaspoon vanilla 1 pkg. (3.4 oz.) vanilla instant pudding 2 eggs 1-1/2 c. semi-sweet chocolate chips 1-1/2 c. milk chocolate chips 1-1/2 c. chopped walnuts Preheat oven to 375 degrees.  Combine flour and baking soda; set aside.  In a separate bowl, combine butter, margarine, sugars and vanilla. Be sure to scrape your mixing bowl at intervals while beating.  Add pudding mix. Beat again until smooth and creamy.  Beat in eggs one at a time.  Add flour mixture 1/2 cup at a time.  Stir in chocolate chips and nuts.  Drop on ungreased cookie sheets by the tablespoonfuls.  Bake for 12-14 minutes or until golden.