Friday, October 21, 2011

Cinnamon Donut Muffins

I just made these muffins and they are awesome and so addictive!!

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon


Preheat oven to 375 degrees F (190 degrees C). Grease your muffin baker.

Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. (done when a toothpick or knife inserted in center comes out clean)

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, then in the sugar-cinnamon mixture. Let cool and serve (if you can wait that long!!) Enjoy!

***I filled the muffin cups 1/2 full as called for in the recipe and it made 8. You can also make them in a mini-muffin pan (sorry no stoneware one available yet) and roll the whole muffin in the cinnamon/sugar mixture!

Wednesday, October 19, 2011

Jalapeno Popper Dip

1 8oz package cream cheese, room temperature
1/2 cup REAL mayo
4 slices crumbled bacon (or 2-3 Tbsp bacon bits)
1 cup shredded cheddar cheese
1/2 cup Parmesan cheese
1 cup sliced pickled Jalapeno's

Topping:
1 cup Panko Bread Crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

In your 8 x 8 baker, tortilla warmer or Hospitality dish, mix cream cheese, mayo, bacon, cheddar cheese, Parmesan cheese and Jalapeno's.

Mix bread crumbs, Parmesan cheese and melted butter and sprinkle on top of cheese mixture. Bake at 350 degrees for about 20 minutes or until the bread crumbs are toasted. Best when served warm, but is also delicious cold! Enjoy!

Sunday, September 4, 2011

Fresh Spinach Salad

It's Labor Day and with nice weather here in Kansas City, of course we're going to be outside BBQ-ing! Every good BBQ needs some fantastic side dishes. This is one of my favorites because it's quick, easy and so very, very good!


8 cups baby spinach leaves
1 cup halved seedless green or red grapes
1 can (11 oz.) mandarin oranges, drained
1/4 cup sliced red onions
1/4 cup sliced almonds
1/3 cup Asian Toasted Sesame Dressing

In your Large Serving Bowl or Bean pot, combine all ingredients except dressing. Refrigerate until ready to serve.

ADD dressing just before serving; toss to coat. Enjoy!

**BBQ happening at someone else's house and you're bringing a side dish? Refrigerating the salad in your beanpot will keep the spinach nice and crisp until ready to serve! Just pop the bean pot in your specially designed basket and you're off! Just remember to take the dressing to add right before you eat :)

Saturday, August 27, 2011

Chocolate Eclair Cake

Thanks www.mrfood.com for this deliciously easy recipe!

1 (14.4-ounce) box honey graham crackers (see Tip)
2 (4-serving) packages French vanilla instant pudding mix
3 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container ready-to-spread chocolate frosting

Line bottom of your 9- x 13-inch stoneware dish with one-third of the graham crackers.

In a your Large Serving Bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.

Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours. Enjoy!

**microwave your frosting for just a few seconds to soften, making it easier to spread!

Friday, August 19, 2011

Reuben Casserole/Loaf

This recipe has a few more ingredients, but a LOT more flavor!!

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
2 cups buttermilk
2 eggs
1/3 cup vegetable oil
1 pound thick-sliced deli corned beef, chopped
1 (14-1/2-ounce) can sauerkraut, chopped
1 cup shredded Swiss cheese


Preheat oven to 350 degrees F. In your 9- x 13-inch stoneware baking dish combine flour, baking powder, baking soda, sugar, and salt.

With a wire whisk, beat in buttermilk, eggs, and oil until moistened. Stir in corned beef, sauerkraut, and Swiss cheese.

Bake 55 to 60 minutes, or until golden and a wooden toothpick inserted in center comes out clean. Enjoy!

**don't like buttermilk? Substitute with plain yogurt!

Saturday, August 13, 2011

Buffalo Chicken



4 fresh boneless, skinless chicken breasts
4 tablespoons blue cheese dressing (regular or lite)
4 tablespoons hot sauce
2 tablespoons butter or margarine, melted
1 dash onion powder
1 dash garlic powder

Preheat oven to 350 degrees F. Place chicken breasts in your 9 x 13 casserole dish. Spread 1 tablespoon of blue cheese dressing on each breast, then bake for 30 minutes.

Mix melted butter/margarine with hot sauce, onion and garlic salts/powders, stir well.

Remove chicken from oven and spoon on the hot sauce mix. Return to oven for another 10-15 minutes until cooked through. Enjoy!

Tuesday, August 9, 2011

Apple Bacon Coleslaw

Light, refreshing, easy and DE-licious!!!

3 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon hot sauce
1 tablespoon sugar
1/4 teaspoon salt
1 (16-ounce) package shredded coleslaw mix
1 large apple, diced
4 slices cooked bacon, crumbled

In your large stoneware serving bowl, (or beanpot if you’re taking this on a picnic), whisk together olive oil, mayonnaise, mustard, lemon juice, hot sauce, sugar, and salt.

Add coleslaw mix and apple, and toss until evenly coated. Sprinkle with bacon and serve, or cover and refrigerate until ready to serve. Enjoy!

**don't forget to put your beanpot in your basket for easy transport to that picnic!


Saturday, August 6, 2011

Cheesy Zucchini

If you're a better gardener than I am and have zucchini in your garden this year, this is a quick and easy family favorite! For those of you, like me, who don't have a green thumb, your local farmers market is a great place to shop for fresh zucchini!

1 lb. sm. zucchini
2 Tbs. unsalted butter, melted and cooled
2 Tbs. bread crumbs
1/4 C. grated parmesan cheese
salt
pepper

Preheat oven to 425 degrees. Scrub the zucchini with a brush under cold running water. Trim the ends and slice in ¼” pieces. Spread zucchini slices in the your 9” x 13” stoneware baking dish, overlapping slightly. In a medium bowl, mix together the butter, crumbs, cheese and salt and pepper to taste. Sprinkle the crumb mixture over the zucchini. Bake for 30 minutes or until crumbs are golden. Serve. Enjoy!

**want to get creative? Use the zucchini as a "crust" for pizza. Prepare and lay out the zucchini as shown above. Spoon pizza sauce over the top, add prepared meat of choice and top with other chopped fresh vegetables. Put butter, bread crumbs, parmesan cheese mixture over the top, or top with your favorite "pizza" cheese. Bake as directed above - less time if you want your zucchini "crust" a bit more crisp.

Thursday, August 4, 2011

Tomato Salad

This salad is so healthy because there is no dressing!

1 pint cherry tomatoes, halved
1 pint yellow pear tomatoes, halved
1/4 cup chopped green onions
1 clove garlic, minced
1/4 cup chopped fresh basil
1/4 cup chopped cilantro
freshly ground black pepper to taste
ground red pepper to taste (cayenne)
salt to taste

In your small stoneware bowl, or bean pot, toss the cherry tomatoes, yellow pear tomatoes, green onions, garlic, basil, cilantro, black pepper, red pepper, and salt. Refrigerate 30 minutes and toss again before serving. Enjoy!

**You can use regular tomatoes in place of the cherry and pear. Best if tomatoes are ripe and juicy. If not, cut most of the tomatoes, then juice one or two before cutting. In the juice add the garlic then pour over the cut tomatoes. If you're using ripe, juicy tomatoes it will make it's own juice while sitting in the fridge for 30 minutes!

Tuesday, August 2, 2011

Phil-oreo Cheesecake

Because it's sooo hot here in Kansas City, we try to "cook" as much without the oven as we can. Since I firmly believe that "life's short, eat dessert first" is something we should all strive for, I've decided to share another favorite sweet eat. Enjoy and stay cool!

1 pkg. (16.6 oz.) OREO Cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 tsp. Vanilla
1 tub (8 oz.) Whipped Topping, thawed

CHOP 15 cookies coarsely. Set aside.

Finely crush remaining cookies; dump into your 13 x 9 stoneware pan; mix in butter. Press onto bottom pan. Refrigerate while preparing filling.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in whipped topping and chopped cookies; spread onto crust.

REFRIGERATE 4 hours or until firm.

**You can make a smaller batch by cutting all ingredients in half; make this in your 8 x 8 baker or your new stoneware pie plate (pictured above).

Saturday, July 30, 2011

Summer Chicken Salad

Whip this up in your beanpot, or other stoneware serving dish, and put in the refrigerator to chill and blend the flavors. When ready to serve, the salad will stay cold for a long time so your guests can come back for seconds!

1 cup chicken breast, cooked and chopped (great use for leftover chicken)
1/2 cup low-fat cottage cheese
2 eggs, hard-boiled and chopped
1/3 cup light mayonnaise
1/4 teaspoon salt (optional)
1/4 cup celery, diced
1/2 cup low fat cheddar cheese

In your beanpot, mix chicken, eggs, and celery together with mayonnaise.

Add cottage cheese, cheese, and salt to chicken mixture. Mix together and enjoy!

**No leftover chicken? Use two 9.75 oz cans of chicken.
***For a summer lunch gathering, this serves well with a croissant and sliced tomato!

Summer Slaw

1/2 cup mayonnaise
1/3 cup milk
1 teaspoon white vinegar
1/4 cup sugar
1/4 teaspoon salt
1 (16-ounce) package cabbage coleslaw mix

Place your 4 quart stoneware BeanPot in the freezer for a couple of hours.

Remove beanpot from freezer and whisk together all ingredients except coleslaw mix; mix until smooth and creamy.

Add coleslaw mix and toss until well coated. Cover and place in refrigerator for 1 hour to let the flavors marry. Enjoy!

**this is a great picnic recipe because freezing the beanpot first will allow the salad to stay cold even on the hottest days!
***If you want to cut your own cabbage, use about 10 cups. You can also substitute packaged broccoli slaw for the cabbage mix, then add some dried craisins and sliced almonds!

Wednesday, July 27, 2011

Zucchini Chive Dip


Super Easy! Super Delicious! Just another way to use your garden zucchini :)

1 (8 ounce) package cream cheese, softened
3 tablespoons milk
1 cup shredded zucchini
3 tablespoons chopped fresh chives
1/8 teaspoon salt

In your small stoneware serving bowl, mix cream cheese and milk until well blended. Mix in the zucchini, chives and salt. Place dip in the top portion of your Cool Dip! Chill in the refrigerator approximately 1 hour before serving. Enjoy!

**After removing Cool Dip from the refrigerator, fill bottom with ice to keep the dip cold on these hot, hot days!

Monday, July 18, 2011

Upside Down German Chocolate Cake

This is one of my all time favorite cakes! Easy and sinfully delicious!

1 cup flaked sweetened coconut
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioners' sugar, about 3 3/4 cups, unsifted

Heat oven to 350°.

Sprinkle coconut and pecans evenly over the bottom of your 9 x 13 stoneware dish.
Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans.
Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter.
Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion. The cream cheese portion will still look wet – that’s OK!

Cool (the cake will crack and settle as it cools) and cut into serving size pieces or if you’re really feeling ambitious, invert onto oblong serving platter after it’s cooled! Enjoy!

Sunday, July 17, 2011

Cinnamon Roll Pie


This recipe is so easy and it tastes and smells like homemade cinnamon rolls that you spent hours making!

3/4 cup plus 2 tablespoons butter, melted, divided
1 cup chopped pecans
1/2 cup sugar
1 tablespoon ground cinnamon
1 (17-1/2-ounce) package flaky biscuits (8 biscuits)

Preheat oven to 375 degrees F. Coat bottom of your Stoneware pie plate with 2 tablespoons melted butter; set aside.

In a small bowl, combine pecans, sugar, and cinnamon; mix well. Sprinkle one-fourth of the pecan mixture over bottom of pie plate. Place remaining 3/4 cup melted butter in a small bowl.

Separate each biscuit into 3 layers. Dip biscuit pieces one at a time in melted butter, making sure to coat each thoroughly. Layer 8 biscuit pieces in bottom of pie plate, completely covering pecan mixture. Repeat pecan mixture and biscuit layers 2 more times.

Top with remaining pecan mixture and drizzle with any leftover melted butter. Bake 20 to 25 minutes, or until biscuits are golden and cooked through.

Allow to cool 10 minutes then invert onto a serving platter and slice into wedges. Serve warm.

Sunday, July 10, 2011

Easy Macaroni and Cheese!

I have great Facebook friends who share their recipes! This is one that I LOVE because it is so easy to make and is such a great comfort food. After all, who doesn't like macaroni and cheese?

1/3 cup margarine
2 1/4 cup uncooked elbow macaroni
2 cups grated or diced cheese ( I use velveeta)
4 cups milk
salt and pepper

Preheat oven to 375. While the oven is preheating, put the margarine in your 9 x 13 stoneware pan and place in the oven. When margarine is melted (watch closely so it doesn't burn), add uncooked macaroni, stirring until it is coated with the butter. Sprinkle the cheese on the top but dont stir it. Add salt and pepper. Pour milk over the mixture. Bake for 45 minutes. Enjoy!!

**get creative and add a can of undrained Rotel right before you add the milk. Gives it a bit of a "kick"!

Saturday, July 2, 2011

Mexican Cornbread Casserole

1 1/2 lb. ground beef or turkey
2 Tbsp. taco seasoning (may add more to suit your taste)
1 can rotel (or store brand variety), undrained
2 cups shredded cheese (pick your favorite type)
1 box Jiffy cornbread mix - plus ingredients listed on box
1 - 15oz can creamed corn

Brown meat, adding taco seasoning shortly before it's completely cooked. Drain. Add Rotel.

Place mixture in bottom of 9 x 13 stoneware pan. Spread evenly. Top evenly with cheese.

In your small serving bowl, mix cornbread as directed on box. Add can of creamed corn and mix well. Spoon cornbread mixture on top of meat mixture.

Bake in a 400 degree oven as directed on back of cornbread box. Enjoy!

**you can serve with sour cream or other "taco" condiments, but it's FANTASTIC by itself!

Christmas in July Sale!

Shop www.dianetimberlake.com for great Christmas in July savings! Prices are LOW, Quantities are LIMITED!

Thursday, June 23, 2011

Filled Biscuits

This is now one of my favorite breakfast dishes! It takes a minute to make, but it is worth it :)

1 cup sugar
1 teaspoon cinnamon
1/4 cup butter, melted
1/2 teaspoon vanilla
1 – 10 count can small biscuits
3 ounces cream cheese cut in 10 cubes

Heat oven to 375 F degrees.

Add vanilla to melted butter. In a separate bowl, add cinnamon to sugar.

Separate ten biscuits. Press each biscuit to a 3-inch circle, using the bottom of a glass or the palms of your hands.

Dip each cheese cube in butter mixture, then in sugar mixture. Place cube in center of biscuit circle. Fold dough over cheese, cover completely and pinch to seal well. Shape into a ball.

Roll each filled biscuit in butter mixture, then in sugar mixture. Place seam-side down in ungreased muffin baker. - IF you don't have a stoneware muffin baker, use a greased muffin tin and watch your cooking time closely as it may burn quickly!

Bake 8 - 10 minutes or until golden brown. Remove immediately from pan and allow to cool.

Wednesday, June 22, 2011

Tropical Fruit Dip


It's summer and I'm all about the fruit! This recipe is so quick and easy and very, very versatile!

1 pkt.
CRYSTAL LIGHT On The Go Drink Mix, any flavor

2 cups
ATHENOS Greek Strained Nonfat Yogurt


Mix ingredients in your Cool Dip (or small Serving Bowl) until drink mix is completely dissolved. Serve with your favorite fresh fruit. Enjoy!

**pictured is the Simply Summer Cool Dip $27.00

Saturday, June 11, 2011

Quick Dish Pizza

1-1/2 pounds ground Italian sausage
1 – 15 ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 - 10 ounce package refrigerated biscuits (10 biscuits)

Preheat oven to 400 degrees F. In a large skillet cook sausage until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to your 9 x 13 casserole dish. Sprinkle cheese on top.

Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Enjoy!

**You can add any other pizza toppings that you like. Either mix them together with the meat and sauce or layer it before you add the cheese. You can also substitute ground beef or turkey if you prefer that over sausage.

Sunday, May 29, 2011

Uglies

This recipe is so much fun and you can change it up any way you like! It's so easy that the kids can help make it :)

1 pound ground beef beef, chuck, or turkey
1/2 cup chopped onion (or minced onion)
1/2 teaspoon garlic powder
1 1/2 cups barbeque sauce
1 (10 ounce) package refrigerated biscuit dough
2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.

In a large skillet or frying pan, cook meat, onions and garlic powder until evenly brown; drain off the grease. Stir in the barbeque sauce and simmer for another 3 minutes.

Flatten biscuits in your hands so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.

Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes. Enjoy!

**You can use this recipe and make dessert instead! Use canned pie filling of your choice instead of the meat and cheese for mini pies. Top with ice cream or Cool Whip!

**original recipe from Allrecipes.com altered for quick prep and use in stoneware.

Thursday, May 26, 2011

Simply Summer Collection on SALE!

Through May 31st the Simply Summer Collection is 50% off! Simply click the title and it will take you directly to the website to order online. Buy for yourself, buy for gifts! It's a great time to complete your collection and use stoneware to cook/bake all the great recipes on this blog!

Thursday, April 28, 2011

Chocolate Cream Dessert


1 cup chocolate wafer crumbs
1 tablespoon sugar
2 tablespoons butter, melted
2 packages (1.3 ounces each) instant chocolate pudding mix
3-1/2 cups milk
3 ounces cream cheese, softened to the point of creamy
2 cups whipped topping
2 tablespoons chopped pecans

Melt the butter in your 8 x 8 stoneware baker by microwaving for 10 seconds (longer if you have a low wattage microwave). Add the wafer crumbs and sugar and mix well. Press evenly over the bottom of your baker.

In your large serving bowl, combine the pudding mixes and milk until smooth. Spread half of the pudding over crust. Stir cream cheese into remaining pudding until smooth; gently spread over pudding layer. Cover and refrigerate for at least 2 hours or until set.

Spread whipped topping over dessert. Sprinkle with pecans. Cut into squares. Enjoy!

**Love the chocolate? You can drizzle chocolate syrup or fudge ice cream topping over the top before serving.

Original recipe and photo from Taste of Home. Recipe has been reformatted to work with your stoneware creating quick and easy dishes!

Sunday, April 24, 2011

Happy Easter!

I am the resurrection and the life. He who believes in Me, though he may die, he shall live. And whoever lives and believes in Me shall never die. - John 11:25-26

Friday, April 22, 2011

Quick Fruitcake

Because so many of us don't like the original fruitcake with the candied fruits, I decided to try this one. It's so much better - and easier!! Yummmm. And just in time for Easter :)

1 package (15.6 ounces) cranberry-orange or blueberry quick bread mix
1/2 cup chopped pecans
1/2 cup raisins or chopped dates
1/4 cup chopped maraschino cherries
1/4 cup crushed pineapple, drained

Prepare quick bread batter according to package directions. Stir in the remaining ingredients. Pour into a greased 9-in. x 5-in. stoneware loaf pan.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf. Enjoy!!

Sunday, April 17, 2011

Fudge Sauce (ice cream topping)

1 Pkg "Jiffy" Fudge Frosting Mix
1 Tbsp. light corn syrup
2 Tbsp. butter or margarine
1/4 cup milk

Mix all ingredients in your Small Serving Bowl. Microwave on high for 1 minute. Stir and repeat two times. Remove and cool slightly. Pour over ice cream or cake. Enjoy!

Wednesday, April 6, 2011

Tropical Crab Appetizers


You all know how much I LOVE baking with crescents in my Hospitality Set, and I've found another appetizer I think you'll enjoy as much as I do!

2 cans crescent rolls, 8 count each
1 package (8 oz) cream cheese, softened
¼ cup mayonnaise or salad dressing
garlic salt, dash
1 can (8 oz) sliced water chestnuts, drained, coarsely chopped
1 can (6 oz) lump crabmeat, drained
¼ cup pineapple ice cream topping
2 cups shredded Monterey Jack cheese (8 oz)
4 medium green onions, chopped (1/4 cup)

Preheat oven to 350 degrees.

Lay out crescent rolls in your Hospitality Set, six along each side, 2 on each end with fat ends to the middle and points laying over the edge. The fat ends will NOT meet in the middle.

In your Large Serving Bowl, beat cream cheese, mayonnaise and garlic salt until smooth. Stir in water chestnuts and crabmeat, being careful to break up crabmeat as little as possible.

Spread crabmeat mixture over crescent rolls. Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture. Sprinkle with Monterey Jack cheese and onions.

Bake approximately 25 minutes until top is deep golden brown. Enjoy!

Monday, March 28, 2011

No Roll Pie Crust

I've not tried this Pie Crust - yet! It looks easy enough and I thought I'd get you all in the mood for pie baking --- Celebrating Home is releasing a Veranda Pie Plate on April 15th!! Contact your Designer or myself to order yours.

3 cups flour
3 tsp. sugar
2 tsp. salt
1 cup oil
2 Tbsp. milk

Directions:

Combine flour, sugar and salt in your Large Serving Bowl. Combine oil and milk in your Small Serving Bowl. Add liquid to flour mixture. Blend with fork. Pat in pan. Makes 2 9-inch pies. Bake according to pie recipe directions. Enjoy!

Pizza Muffin Cups

Had a request this weekend for more things to make in the muffin pans. While this recipe is quick and easy, it's even better if you're using ground beef, turkey or sausage that you've precooked, re-bagged and froze! Just toss the already cooked ground beef in your beanpot, add spaghetti sauce and heat for about 10 minutes on power level 5 to defrost. Stir then continue to defrost in 2 - 3 increments until thawed and heated through. These cooking directions are not specific as they depend on the wattage of your microwave. If your ground beef is not precooked, follow the recipe as listed below.

1/2 lb. ground beef (ground turkey or sausage)
2 1/2 cups spaghetti sauce
1 (10 count) tube Pillsbury rolls
1 cup shredded mozzarella cheese, divided

Brown ground beef and drain, if needed. Add spaghetti sauce to beef and heat through. Meanwhile, separate rolls and flatten with your hands. Place rolls into sprayed muffin cups and press dough up the sides as much as possible. Spoon beef/sauce mixture evenly on top of the dough. Sprinkle each "cup" with mozzarella cheese. Bake in a preheated oven at 350 degrees F for 15-18 minutes. Enjoy!

Sunday, March 27, 2011

Easy Whipped Cream

1/2 cup heavy cream, chilled
1/2 cup sour cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Combine the cream, sugar, sour cream and vanilla in your Large Serving bowl. Use an electric mixer to whip to stiff (but not grainy) peaks. Chill until using. Use within one day. Enjoy!!

Wednesday, March 23, 2011

Removing Salt

Some of you have asked how to correct a soup recipe that has too much salt. Found this great tip for correcting the problem....

If while cooking, you get too much salt in something, take a potato, cut it into chunks, and cook it with the recipe. When ready to serve, remove the potato. You will be surprised at how much this will remove the salty taste.

Monday, March 21, 2011

Chicken Ranch BLT

This was just shared by a Team Member, so I thought I'd share it with you!

2 pkg Pillsbury crescent rolls (8 classic)
2 cans 10 oz. chicken (drained)
1 pkg of Ranch Seasoning Mix
1 - 14oz can petite diced tomatoes (drained)
1 Cup Bacon bits (can be store bought!)
2 cups shredded cheese

Lay crescent rolls on your hospitality dish with wide end to middle, six on each side, two on each end (these do not need to be touching in the center of the dish). Layer chicken, Ranch seasoning mix, tomatoes, bacon bits and 1 cup cheese. Flip pointed ends up and over the top. Will resemble a braid when finished. Sprinkle with remaining 1 cup of cheese. Bake 350 – 20-25 min. Make sure good and brown on top or bottom will be soggy. Enjoy!

Sunday, March 20, 2011

Ooey Gooey Butter Cake

This cake is also known as a Neiman Marcus Cake. Either way - it's fabulous!

1 (18.25 ounce) package yellow cake mix
4 eggs
1/2 cup butter
8 ounces cream cheese
4 cups confectioners' sugar

Preheat the oven to 350 degrees F (175 degrees C).
Combine the yellow cake mix, 2 of the eggs, and the butter or margarine in your stoneware 9 x 13; mix well. The batter should be stiff. Spread the batter evenly. (Use a piece of waxed paper since batter is sticky!)
Combine the cream cheese, confectioners' sugar and the remaining 2 eggs. Mix well and pour over the top of the cake batter. Bake for 35 – 40 minutes. Enjoy!

**This is a recipe that you can change and make it your own - 1) Use lemon cake mix 2) Use a teaspoon of vanilla or almond flavoring to the cream cheese mixture 3) Add a layer of coconut before you add the cream cheese mixture 4) Add chopped pecans to the base mixture 5) Sprinkle a few toffee bits to the top before you bake it - The possibilities are endless!

Friday, March 4, 2011

Hummingbird Cake

This 1950's-style cake has got it all. Hummingbird Cake is nutty, cinnamony, and loaded with fruit!

1 (18.25-ounce) package yellow cake mix
1 (4-serving) package vanilla instant pudding mix
1/2 cup vegetable oil
1 (8-ounce) can crushed pineapple, well drained with juice reserved
4 eggs
1 teaspoon ground cinnamon
1 medium-sized ripe banana, mashed
1/2 cup finely chopped pecans
1/4 cup chopped maraschino cherries, well drained
1/3 cup prepared cream cheese frosting

1. Preheat oven to 350°F.

2. In your Large Serving Bowl, combine cake and pudding mixes, the oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric beater until mixture is thoroughly combined.

3. Stir in banana, pecans, and cherries; mix well.

4. Bake 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean. Let cake cool in pan for 20 to 25 minutes then invert onto a serving plate. Let cool completely. Since stoneware stays hot for so long, you might have to run a spatula around the edges and under the cake to loosen it.

5. In a microwave-safe bowl, heat cream cheese frosting 10 to 15 seconds. Stir until smooth and pourable then drizzle over cooled cake before slicing.

**you can bake this in your 9 x 13 casserole dish also. Bake for approximately 35 – 40 minutes. Check with wooden toothpick.

Recipe from Mr. Food reformulate for use in your stoneware.

Wednesday, February 23, 2011

Lemonade/Wine Punch

1 (6 ounce) can frozen pink lemonade concentrate
1 (10 ounce) jar maraschino cherries

2 (6 ounce) cans frozen pink lemonade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (750 milliliter) bottle red wine
1 orange, sliced
1 lemon, sliced

In a pitcher, mix together 1 can lemonade with 1 can of water. Pour mixture into an ice cube tray, and place a cherry in each cube. Freeze until solid.

In your Bankston Beverage Server, combine 2 cans lemonade concentrate, lemon-lime soda and red wine. Stir in lemonade ice cubes, and garnish with maraschino cherries, orange slices and lemon slices. Enjoy!

Sunday, February 20, 2011

Apple Lemonade


1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Lemonade Flavor Drink Mix*
6-1/2 cups cold water
1-1/2 cups cold apple juice

PLACE drink mix in Bankston Beverage Server. Add water and juice; stir until drink mix is dissolved. Serve over ice cubes.

**The Bankston Beverage Server holds 5 quarts so you can double this recipe for a crowd!

(The Server is a Super Bonus Buy! If you don't have one, contact me today!)

Wednesday, February 2, 2011

Buffalo Chicken Dip

Just in time for the Super Bowl!!!

2 (10 oz) cans chunk chicken, drained
2 (8 oz) pkgs cream cheese, softened (cut in 1/4's)
1 cup ranch or blue cheese dressing
3/4 cup hot sauce
1 1/2 cups shredded cheese

Place chicken, cream cheese, dressing and hot sauce in your beanpot. Cover. Microwave 2 - 3 minutes (depending on wattage of your microwave). Stir until well blended. Mix in half of the cheese and microwave another minute. Sprinkle the remaining cheese over the top.
Microwave another 1 1/2 - 2 minutes until cheese is melted. Serve with tortilla chips, crackers or celery. Enjoy!

**Option #2: After sprinkling the cheese over the top, instead of microwaving to melt the cheese, you can place it in a 225 degree oven for about an hour. Have it ready for half-time snacking!

Thursday, January 27, 2011

Baked Blooming Onion

For the taste we crave, but the healthy options we like, this recipe does both!

1 red onion
1/4 cup Panko bread crumbs (store brand works great also!)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 egg white (slightly beaten)

Cut the red onion 3/4 of the way down as many times as possible.
Combine crumbs, garlic, paprika and egg white.
Drizzle this over the onion, spray with olive oil if desired.
Bake at 375 degrees for 40 - 50 minutes in your 8 x 8 baker. Enjoy!

Spicy Dipping Sauce: 3 Tablespoons cottage cheese (put in blender until smooth), 1 Tablespoon mayonnaise, 1/8 teaspoon horseradish, 1/4 teaspoon cayenne pepper, salt and pepper. Mix and serve with onion.

Thursday, January 13, 2011

Chicken Taco Casserole

This is a quick, easy dinner for these cold nights!

1 chicken, cooked & boned or 2 large cans chicken
1 med. size bag Doritos (use as much or as little as you like)
1 chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
2 c. grated cheddar cheese

Layer in your beanpot in the following order:
Chicken
Doritos, crushed
Combine soups and Rotel, mix well and add next.
Chopped onion
Cheese

Bake at 300 degrees for 25 – 30 minutes. Enjoy!

**You can substitute ground beef, pork, turkey (cooked), or if you've made homemade tacos the night before, use the leftover taco meet in this recipe!

Tuesday, January 11, 2011

Chicken 'n Cheese Casserole

1 bag (12 oz) frozen broccoli florets, defrosted
1 ½ cups cubed deli rotisserie chicken, leftover chicken or 2 (15 oz) cans chicken
¼ teaspoon ground black pepper
1 can (18.5 oz) creamy chicken and wild rice soup
½ cup shredded Cheddar cheese (2 oz)
¼ cup bread crumbs

Heat oven to 375°F. Cook broccoli as directed on bag 4 minutes. Place broccoli and chicken in your 8 x 8 Baker. Sprinkle with pepper.
Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs.
Bake about 20 minutes or until hot and bubbly. Enjoy!

**Change it up: Use different frozen vegetables, different soup, different cheese. Make this recipe your own!!


Monday, January 10, 2011

Baked French Toast /Bread Pudding

There are other versions of French Toast posted elsewhere on this blog, but here in Kansas City, it's a snow day and a great day for morning/afternoon comfort food, so this is certainly worth repeating! Since we're snowed in, this recipe leaves a large margin for creativity if you don't have the exact ingredients on hand! Play with your food today and ENJOY!

5 cups bread cubes (larger cubes as the smaller ones get mushy)
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). In your 8 x 8 baking dish, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Add bread cubes. Dot with margarine; let stand for 10 minutes.
Sprinkle remaining 2 tablespoons sugar and 1 teaspoon cinnamon over the top. Bake about 50 - 60 minutes, until top is golden and center is set.

*** Use any type of bread, muffin, roll, bagel. Leftover cinnamon rolls (yeah right, not at my house!) and Honey Buns are fabulous this.
***Have leftover eggnog or other flavored milk? Substitute that for part of your milk!
***Top the finished product with sliced fresh fruit or drizzle pancake syrup over it.
***Substitute brown sugar for the white sugar in the custard mixture.

Friday, January 7, 2011

Bourbon Sausage

1 (16 oz) package little smokie sausages
1/2 cup packed brown sugar
1/4 cup cocktail sauce
1/2 cup bourbon

Place brown sugar, cocktail sauce and bourbon in your beanpot and mix well. Add sausage and stir to coat. Microwave on HIGH 10 minutes or until sausages are heated through. Serve with pretzel sticks for easy, fun eating! Enjoy!

**you can put this in the oven at 350 for 20-30 minutes. The brown sugar will crystallize and coat the sausages for a different texture than microwave cooking. You can also substitute sliced kielbasa or polish sausage for the little smokies!

Saturday, January 1, 2011

Corn and Chicken Chili

This is a tasty healthy way to start your New Year!

4 skinless, boneless chicken breast
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon chili powder
salt & pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Place chicken and salsa in your bean pot. Season with garlic powder, chili powder, salt, and pepper. Cook at 225 degrees for 4 – 6 hours.

Shred the chicken with 2 forks. Return the meat to the pot, and add the corn and pinto beans. Cook for another 2 hours. Serve and enjoy!

**Great served with low fat sour cream, cheese, onions and corn chips for toppers!
**Want to save time? Use 3 large cans of chicken breast (or leftover chicken from another meal). Place all ingredients in the bean pot and microwave for 15 minutes!