MyHourglass Cookbook (Read 15,290 times)

[MrsM]

That sounds delish GG!!!

[ghoulgirl]

Mmm...I am drooling to get home and get that last cupcake. LOL

[jaysdelina]

Wow GG,sounds much better than my butter cream icing.I'll have to try it and see.Never thought to use coffee cream.

[ghoulgirl]

Let me know if you try it! It's super good!

[jaysdelina]

probably in a few days.I'll be making cupcakes for Angel's class for Halloween

[MrsM]

Loaded baked potatoes

These are sooooo good!!!!

1 package (30 oz) frozen extra-spicy and crispy potato wedges

2 cups of cheese of your choice (original recipe called for cheese sauce but i prefer shredded cheese)

2 cups chopped fully cooked ham (12 oz)

8 slices bacon, crisply cooked and crumbled (I used a whole pound pre-cooked weight)

1 medium red bell pepper, chopped

1 cup chopped green onions (10 medium)

1/2 cup sour cream

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Arrange potato wedges in baking dish; bake 10 to 15 minutes or until thawed and beginning to brown. Top with half each of the ham, bacon, bell pepper and green onions. Spread cheese on top. Sprinkle with remaining ham, bacon and bell pepper. Bake 20 to 30 minutes or until cheese dip is melted and potatoes are tender. Top with dollops of sour cream and remaining green onions.

This reminds me of going to a restaurant and getting loaded potato skins. It is sooooo yummy and easy!!

[MrsM]

ONE DISH PORK CHOP DINNER

8 pork chops, sliced thin (I used pork sizzlers and I only made 3 and it turned out fine)
4 med. potatoes, cooked and sliced thin
1 can cream of celery soup (I used mushroom)
1/4 can of water
1 tbsp. butter
2 med. onions, thinly sliced and separated into rings
1/2 tsp. salt

Melt butter in a large skillet. (I added some garlic and seasoned salt) Brown pork chops, about 5 minutes on each side. Remove from skillet and brown onions until translucent. Combine salt with celery soup and 1/4 soup can of water.

Layer potatoes, pork chops and onion rings in a 2 quart baking dish. Pour celery soup over top of potatoes and pork chops.

Cover and bake in a preheated 350°F oven for 30 minutes or until pork chops are no longer pink inside.

This is really hearty and good on a cold day.

[sportsgirl]

OMG, they both sound so yummy... I made a dish the other day I have to put here. It was so good!

[sportsgirl]

TURKEY TETRAZZINI

8 oz linguini broken in half
3/4 turkey breast cut into cubes
salt & pepper
6 T butter
8oz small white mushrooms quartered
1T chopped fresh thyme
3 T flour
2 c milk
1c chicken broth
1c parmesan cheese
1c frozen peas & carrots

preheat oven to 400..grease a 9x13 baking dish
cook pasta until al dente
salt & pepper the turk cubes & brown in skillet w/1 T of butter
put in a bowl when done
add 2 T butter to skillet, add mushrooms, thyme salt & pepper 3 minutes then put in bowl w/turkey
melt 3T butter to skillet whisk in flour then add milk & broth..simmer til it thickens then add 1/2 c of the parm cheese, more salt & pepper

combine all and add to baking dish...sprinkle the last 1/2 parm cheese on top.. cook 12-15 minutes til slightly browned

[MrsM]

That sounds really yummy SG!!

I think when Super Bowl rolls around I will make the loaded baked potatoes for a snack on a cookie sheet. I think they will be yummy if you can eat them with your hands.

[fluffysmom]

The potatoes sound out of this world. The turkey tetrazzini and the pork chops sound tasty too. One of these days I need to try some of these recipes.

[MrsM]

The potato skins are super easy. The thing that took the most effort was cutting up the bacon and frying it. The rest was just open and dump.

[Kpatch]

These are basically baby quiches. They're a lot of work but they're really good. I'm going to make them the day before Thanksgiving and warm them up before company comes.

It calls for jack cheese, but I use cheddar. Swiss would work too. Just use your favorite.

Sweet Onion Tartlets
Recipe courtesy Sandra Lee

4 tablespoons butter
1 Vidalia onion or other sweet onion, diced, about 3 cups
1 box (15-ounce) refrigerated pie crust (recommended: Pillsbury)
3 large eggs
1 1/3 cups half-and-half
1 (1.3-ounce) envelope golden onion soup mix (recommended: Lipton)
1 tablespoon fine herbs (recommended: Spice Islands)
1/2 cup shredded Monterey Jack cheese

Preheat oven to 325 degrees F.
Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool.
Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside.
In a small bowl, whisk together eggs, half-and-half, golden onion soup mix, and fines herbs. Set aside.
Divide onions among tartlet shells, about 1/2 teaspoon each. Top each with 1/2 teaspoon of cheese. Stir egg mixture and fill tartlets. Bake for 45 to 50 minutes.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 36 tartlets


Episode#: SHSP03
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

[sportsgirl]

sounds yummy, but I would need the cutter & a mini-muffin pan...

[fluffysmom]

That does sound yummy.