Thursday, March 31, 2011

Edible Play Dough


1 box white cake mix
1 stick margarine (softened, not melted)
3 tablespoons water

Mix cake mix and margarine in a bowl. After it is well mixed, add water 1 teaspoon at a time until you reach desired consistency. Add food coloring of you choice!

Monday, March 28, 2011

Bowtie Pasta With Italian Cooking Creme

I picked up some Philadelphia Italian cooking Creme the other day because I had a free coupon!  It really does have a delicious flavor and it's super easy to use.

Tonight I found myself eating dinner alone because Ben had a work event.  I had several other things that I needed to accomplish, so I basically threw together some leftover ingredients and 'winged' a meal.  It turned out pretty good!
4 cups bowtie pasta (cooked)
1/2 cup Philadelphia Italian Cheese & Herb Creme
1/2 cup cooked green peas
1/2 cup Parmesan cheese
1 tbs extra virgin olive oil
salt and pepper to taste

Boil pasta as directed and drain. Toss evenly with the extra virgin olive oil. Combine Creme, peas, Parmesan cheese and salt and pepper. Then just eat it straight from the pot because no one else is around!

Monday, March 21, 2011

Baked Penne

● 1 lb ground beef
● ½ cup chopped onions
● 1 jar (24 oz) spaghetti sauce
● ½ tub PHILADELPHIA Italian Cheese & Herb Cooking Creme
● 1 cup shredded mozzarella
● 3 cups cooked Penne pasta

1. Preheat your oven to 350 degrees.
2. Brown meat with onions & drain.
3. Combine meat, onions, cooking cream and ½ cup mozzarella; stir 2 to 3 minutes.
4. Add pasta; mix lightly.
5. Spoon into a 2-qt casserole.
6. Top with remaining cheese.
7. Bake 20 minutes until heated thru.

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Monday, March 14, 2011

Garlic Cheese Biscuits

This is a Red Lobster copycat recipe from Todd Wilbur's book "Top Secret Restaurant Recipes 2." Honestly these biscuits are dangerously close to being the real deal! 
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt

1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

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Thursday, March 10, 2011

Vegetable Soup


* 1 (11.5 ounce) can tomato-vegetable juice cocktail
* 1 cup water
* 1 bag mixed frozen vegetables
* salt and pepper to taste


1. In a crockpot, tomato juice, water, and package of frozen vegetables. Season with salt and pepper. Cook on low for 6-8 hours.

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Thursday, March 3, 2011

Broccoli Cheese Cornbread

This was one of my favorites dishes in college. Take this to your next party and it will surely be a hit.

* 1 box Jiffy corn muffin mix, or similar
* 2 eggs, beaten
* 1 stick melted butter or margarine
* 1/2 cup cheddar cheese
* 1 pkg. (10 oz) chopped broccoli, thawed and drained
* 1 medium onion, chopped

Combine all ingredients and pour into greased baking dish. Bake at 375° for 20 to 25 minutes, or until lightly browned.