The rules

What an intimidating title! Don't be afraid :) For those of you who have been posting on the blog regularly, feel free to ignore the rest of this post.

For those of you posting slackers (you know who you are :) and those of you who are new to our recipe exchange blog, the rules are thus: everyone is supposed to do one post per month, and it's not supposed to be something terribly elaborate. The idea is to share ideas for dinner that are easy to make, using everyday ingredients. Of course, desserts, appetizers and side dishes are always welcome! So far, I think things are going splendidly! I'm so happy that everyone is participating. I've enjoyed many a tasty dish thanks to you guys.

And the blog is open to everyone - so if you're reading this and thinking that you have a friend with mad cooking skills, tell her (or him) to send an email to recipes26@gmail.com and I'll invite them to be an author on the blog.

Merry Christmas everyone!

Texas Sheet cake brownies

So I stole this recipe from the Better Home's and Garden's cookbook, but I made it last night for a potluck, changed it a bit, and it turned out nicely. Hope you enjoy.

Prep time: 25 min
Cook time: 25 min

Cool time 1 hour

Combine these in a medium sized bowl until mixed:

2c. flour

2c. sugar

1 tsp. baking soda
1/4 tsp. salt

1tsp ground cinnamon

In medium saucepan combine and bring to boil (stirring constantly)the following:

1c. butter

1/3c. unsweetened cocoa powder
1c. water

Add boiled mixture to the dry ingredients and mixon medium speed

until thoroughly mixed. Then add:
2 eggs

1/2 c milk

1/2 Tbsp Lemon juice OR vinegar

1 1/2 tsp vanilla

Pour in greased cookie sheet (15X10X1inch) and bake at 350 for 25 minutes

While baking make frosting by heating to a boil:

1/2c butter

6 Tbsp unsweetened cocoa

3 tbsp milk

after bringing to boil, mix in by electric hand mixer:

4 1/2 c powdered sugar

1 tsp vanilla

Pour warm frosting over warm cake and spread and let cool 1 hour.

You can add almonds, walnuts, or pecans if desired.

Tostada

These are basically flat tacos.

Tostata shells- you can buy a back of 24 for around $2.00
1 can Refried beans
1/4 C. Water
1 lb. Ground beef
1 envelope Taco seasoning
Shredded lettuce
Sour Cream
Salsa
Cheese
Other taco topping favorites.

Cook ground been with 1/2- all of taco seasoning. Drain fat.
Cook refired beans & Water, mix well.
Place in order on Tostata shell: Beans, Hamburger, additional toppings.

These are so simple, and very tasty! Enjoy!!!

Intro

I just wanted to say Hi! I'm Jade Stellmon's sister-in-law. I'm new to this blog, but have been folowing it a while. I am so excited! I'm always looking for something new for dinner. My Husband enjoys the food I make, so hopefully you'll all enjoy my shared recipes!
Happy Eating!!!

Baked Potato Corn Chowder

This BARELY counts as a recipe, but it's something we started doing on accident and loved so much we have it at least once a month.

Instead of worrying about a lot of different, time-consuming toppings for baked potatoes, we pop open a can of creamy corn.

So you have a baked potato.
Put some butter on it (if that's your taste).
Sprinkle with cheese.
Add a little sour cream.
Top with warmed creamy corn.

It's like potato corn chowder, but it's ready in just a few minutes.

Capellini with Shrimp and Creamy Tomato Sauce

3 tablespoons olive oil
1 pound peeled large shrimp ( I use frozen shrimp, but make sure it is thawed and not too wet)
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 cup apple juice (or apple juice concentrate for more flavor)
1 (14- to 15-ounce) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 pound capellini (or spaghetti)

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.

Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.

Serve immediately, topped with shrimp and sauce. Thin sauce with some of reserved water if necessary.

This is so delicious and so fast!

Cheesy Saucy Manicotti Noodles

Cheesy Saucy Manicotti Noodles - NaDell Ransom
My friend made these for us more than a year ago, but she did it the hard way by boiling the noodles before filling them and didn't put sauce on them. By spreading sauce on the bottom of the pan and also on top of the noodles, they cook perfectly.
(My picture is extra saucy and they are cut in half to show how they look. )


























Ingredients:
1 1/2 cups Ricotta Cheese
1 Egg
1/2 cup Parmesan Cheese
2 teaspoons Parsley
1 teaspoon Chili Powder
1 teaspoon Minced Onion
1 teaspoon Garlic
1 cup Cheddar Cheese
1 cup Mozzarella Cheese
1 can/jar Spaghetti Sauce (I use Hunt's Four Cheese, but whatever kind you like is fine.)
14 Manicotti Noodles (sometimes there's one or two leftover noodles)

Instructions:
No need to boil noodles and have them break on you!
I don't always measure the spices or cheese. You can use whatever you have on hand. This also works with the huge shell pasta, but I did have to boil those for a few minutes for them to open up a little.
Mix the Ricotta cheese in a bowl with the egg. Add Parmesan cheese and mix it in. Add spices and mix. Add the rest of the cheeses and mix again.
Spray 9x13 pan. Spread 1 cup spaghetti sauce on bottom of pan. Open box of noodles. Using a knife, fill each noodle with cheese mixture and then line them up in the pan 6 on each side and 2 in the middle. Cover with remaining sauce and bake at 350 degrees for 40 minutes until bubbling and hot. Can remain in oven on warm longer to let set. These are great! Enjoy!