Ok so I stole the idea of this recipe from our friend Tiffany. We had it this past year at their house for Easter and I had forgot about it until I was looking for a dessert recipe! It is really good and I would def recommend you trying it!
Strawberry Pretzel Squares
What You Need!
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced
Make It!
HEAT oven to 350°F.
MIX pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
Friday, July 10, 2009
Bruschetta Minute Steaks
We (well I) made these for dinner tonight. They were really good and really easy to make. I did use a can of diced tomatoes instead and a green bell pepper instead of a yellow because its what I had on hand. I also seasoned my meat (the recipe didn't say too) with garlic salt, orgeno, and pepper.
Bruschetta Minute Steaks
What You Need!
1 Tbsp. oil
6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)
2 large tomatoes, chopped (about 2 cups)
1 yellow pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides.
MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese.
REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness (160°F.)
Bruschetta Minute Steaks
What You Need!
1 Tbsp. oil
6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)
2 large tomatoes, chopped (about 2 cups)
1 yellow pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides.
MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese.
REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness (160°F.)
Fideo
Ok Fideo is like a Mexican spaghetti and you can make it as a side dish (minus the extra stuff I've added) or as a main dish. I used this recipe as a base and then added extra stuff like shredded chicken, a can of tomatoes with green chilies, and topped it with cheddar cheese. I can't remember if I added anything else but I doubt it LOL. Its pretty good!
Fideo
INGREDIENTS
2 tablespoons vegetable oil
1 (8 ounce) package fideo pasta
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 1/2 cups water
DIRECTIONS
Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.
Fideo
INGREDIENTS
2 tablespoons vegetable oil
1 (8 ounce) package fideo pasta
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 1/2 cups water
DIRECTIONS
Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.
Meatballs with Salsa Verde
These were so good as well. Another thing I served with rice. I also didn't have the tomatillos needed for this recipes so I added two cans of Herandez Salsa verde with the rest of the ingredients for the sauce and it still came out super good!
Meatballs with Salsa Verde
Ingredients
For the Meatballs:
¾ lb. lean ground beef
¾ lb. lean ground pork
Goya Adobo with Pepper, to taste
1 cup dried bread crumbs soaked in 4 tbsp. milk
2 eggs Slightly beaten
½ cup finely chopped onion
1 tbsp. finely chopped fresh mint
½ cup finely chopped cilantro
1 tsp. Goya Dried Oregano
2 tbsp. finely chopped cilantro to sprinkle
For the Sauce:
1 can Goya Whole Tomatillos, Drained
1 cup finely chopped white onion
1½ tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced
2 Goya Chipotle Chiles with some sauce from 7 oz can Goya Chipotle Peppers in Adobo Sauce
1 packet Goya Powdered Beef Bouillon dissolved in 1 cup water
Goya Adobo with Pepper, to taste
Directions
1. In batches, puree Tomatillos, onion garlic and Chipotles in a blender or food processor. Pour into saucepan large enough to hold meatballs. Stir in dissolved beef bouillon and bring to boil on medium heat. Lower heat and simmer for 10 minutes. Season with Adobo.
2. Season beef and pork with Adobo. In bowl combine meat, soaked bread crumbs, eggs, onion, mint, cilantro and oregano. Mix thoroughly.
3. To form meatballs, put 1heaping tablespoon of meat in palm of you hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
4. Add meatballs to sauce, cover and simmer for 25 minutes. The sauce should just cover meatballs. Stir occasionally, adding water if necessary. serve in heated dish, sprinkled with cilantro.
6-8 Servings
Meatballs with Salsa Verde
Ingredients
For the Meatballs:
¾ lb. lean ground beef
¾ lb. lean ground pork
Goya Adobo with Pepper, to taste
1 cup dried bread crumbs soaked in 4 tbsp. milk
2 eggs Slightly beaten
½ cup finely chopped onion
1 tbsp. finely chopped fresh mint
½ cup finely chopped cilantro
1 tsp. Goya Dried Oregano
2 tbsp. finely chopped cilantro to sprinkle
For the Sauce:
1 can Goya Whole Tomatillos, Drained
1 cup finely chopped white onion
1½ tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced
2 Goya Chipotle Chiles with some sauce from 7 oz can Goya Chipotle Peppers in Adobo Sauce
1 packet Goya Powdered Beef Bouillon dissolved in 1 cup water
Goya Adobo with Pepper, to taste
Directions
1. In batches, puree Tomatillos, onion garlic and Chipotles in a blender or food processor. Pour into saucepan large enough to hold meatballs. Stir in dissolved beef bouillon and bring to boil on medium heat. Lower heat and simmer for 10 minutes. Season with Adobo.
2. Season beef and pork with Adobo. In bowl combine meat, soaked bread crumbs, eggs, onion, mint, cilantro and oregano. Mix thoroughly.
3. To form meatballs, put 1heaping tablespoon of meat in palm of you hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
4. Add meatballs to sauce, cover and simmer for 25 minutes. The sauce should just cover meatballs. Stir occasionally, adding water if necessary. serve in heated dish, sprinkled with cilantro.
6-8 Servings
Spanish Style Garlic Shrimp
This was soooooooooo good! I served it with rice and brocoli and the hubby just loved it! I made it the way it said!
Spanish Style Garlic Shrimp
Ingredients
3 cloves garlic, sliced
3/4 cup Goya Olive Oil
3/4 lb. medium shrimp, shelled and deveined
1/2 tsp. crushed chili pepper or 1 small chili pepper, chopped
1 tbsp. Goya Adobo All-Purpose Seasoning with Pepper
2 tbsp. chopped parsley, for garnish
Directions
1. In a skillet, heat oil on medium. Cook garlic until golden. Stir in shrimp and chili peppers and cook for 3 minutes.
2. Remove shrimp and garlic slices from oil with a slotted spoon, reserving oil. Sprinkle with adobo and serve drizzled with reserved oil and topped with parsley garnish.
Serves 3-4
Spanish Style Garlic Shrimp
Ingredients
3 cloves garlic, sliced
3/4 cup Goya Olive Oil
3/4 lb. medium shrimp, shelled and deveined
1/2 tsp. crushed chili pepper or 1 small chili pepper, chopped
1 tbsp. Goya Adobo All-Purpose Seasoning with Pepper
2 tbsp. chopped parsley, for garnish
Directions
1. In a skillet, heat oil on medium. Cook garlic until golden. Stir in shrimp and chili peppers and cook for 3 minutes.
2. Remove shrimp and garlic slices from oil with a slotted spoon, reserving oil. Sprinkle with adobo and serve drizzled with reserved oil and topped with parsley garnish.
Serves 3-4
Garden-Fresh Pasta Salad
This was super yummy! I just basically used it as a base to make my own pasta salad since I had never really made it before. I didn't add the red onions and I used a roasted red pepper Italian dressing instead of the sun dried tomato one. I also added green peppers (along with the red ones), cucumber, and diced pepperoni and it came out soooo good! I was really excited about how good it turned out! I also love the bow tie pasta in it. I think it just makes it super cute!
Garden-Fresh Pasta Salad
Ingredients
1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun-Dried Tomato Dressing
1/2 cup KRAFT Grated Parmesan Cheese
Directions
COOK pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain; rinse under cold running water, then drain again. Place in large bowl.
STIR in onions, peppers and tomatoes. Add dressing; toss to coat.
REFRIGERATE 1 hour. Stir gently before serving; sprinkle with cheese.
Garden-Fresh Pasta Salad
Ingredients
1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun-Dried Tomato Dressing
1/2 cup KRAFT Grated Parmesan Cheese
Directions
COOK pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain; rinse under cold running water, then drain again. Place in large bowl.
STIR in onions, peppers and tomatoes. Add dressing; toss to coat.
REFRIGERATE 1 hour. Stir gently before serving; sprinkle with cheese.
Carne Guisada
This was super yummy! Its a Puerto Rican type stew that I served over rice. You could probably add carrots and celery and couple things like that if you wished, but I just made it the way it was and it was super yummy!
*edit* I have made it a couple more times and added carrots as well and it was super yummy everytime we had it. And yes I've still failed to take a picture of it!
Carne Guisada
INGREDIENTS
1 (8 ounce) can canned tomato sauce
1/4 cup sofrito sauce
1 (.18 ounce) packet sazon seasoning
1 tablespoon adobo seasoning
1/2 teaspoon dried oregano
salt to taste
2 pounds beef stew meat
2 cups peeled, cubed potatoes
1 cup water
DIRECTIONS
In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
*edit* I have made it a couple more times and added carrots as well and it was super yummy everytime we had it. And yes I've still failed to take a picture of it!
Carne Guisada
INGREDIENTS
1 (8 ounce) can canned tomato sauce
1/4 cup sofrito sauce
1 (.18 ounce) packet sazon seasoning
1 tablespoon adobo seasoning
1/2 teaspoon dried oregano
salt to taste
2 pounds beef stew meat
2 cups peeled, cubed potatoes
1 cup water
DIRECTIONS
In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
Roasted Green Beans With Peppers & Onion
This is a super yummy side dish...I used a roasted red pepper dressing instead and you could probably substitute any dressing of your choice and it comes out super yummy! I actually make this side dish more than I thought I would and we just love it.
Roasted Green Beans With Peppers & Onion
What You Need!
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.
Roasted Green Beans With Peppers & Onion
What You Need!
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.
Oven Tri Tip With Rosemary-Garlic Vegetables
Ok so I didn't make this but I definitely did eat it! We had dinner at a friends house and this is what she served!
Oven Tri Tip With Rosemary-Garlic Vegetables
Ingredients
2 lbs tri-tip roast
1-2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
12 red potatoes, halved
2 red bell peppers or yellow bell peppers or green bell peppers, each cut into 8 wedges
2 sweet onions, cut into 1 inch wedges
Directions
1 Combine rosemary, garlic, salt and pepper to form a paste.
2 Spread half of herb paste evenly over roast.
3 Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
4 Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
5 Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
6 Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.
Oven Tri Tip With Rosemary-Garlic Vegetables
Ingredients
2 lbs tri-tip roast
1-2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
12 red potatoes, halved
2 red bell peppers or yellow bell peppers or green bell peppers, each cut into 8 wedges
2 sweet onions, cut into 1 inch wedges
Directions
1 Combine rosemary, garlic, salt and pepper to form a paste.
2 Spread half of herb paste evenly over roast.
3 Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
4 Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
5 Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
6 Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.
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