Famous Baked Eggs

Famous Baked Eggs

3 servings

Created by The MDM Team, Sunday, 17 February 2008

Hardboiled eggs mixed with crunchy potatoes and cream of mushroom soup make this a wonderful casserole. It's not your typical egg dish, which is why we love it so darn much.

Ingredients

6 large eggs, hard-boiled
1 7-oz. bag of potato chips
1 can cream of mushroom soup
1/2 cup milk

Methods/steps

Grease casserole dish. Crush potato chips and put half of bag in casserole dish. Slice eggs and put on top of chips. Mix soup and milk. Pour over eggs. Top with remaining chips. Bake at 350 degrees for 20 minutes. Serve on warm toasted bread.

Additional Tips

Ready in 30 min

Maria's Mouthwatering Arroz con Pollo

Maria's Mouthwatering Arroz con Pollo

Serves 4

Created by The MDM Team, Sunday, 09 December 2007

This well-known Spanish dish can be made in a variety of ways. It's full of flavor and very tasty.

Ingredients

1 tbsp. olive oil
4 chicken thighs
4 chicken drumsticks
2 tsp. salt
1/2 tsp. fresh-ground black pepper
1 small onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 3/4 cups canned tomatoes, drained and chopped
2 cups canned low-sodium chicken broth or homemade stock
1 cup rice, preferably long-grain
2 tbsp. chopped fresh parsley

Methods/steps

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low. Add the onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer. Add the tomatoes, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.

Sweetie Sweet Potato in Casserole

Sweetie Sweet Potato in Casserole

5 servings

Created by The MDM Team, Friday, 15 February 2008

The fancy dish is gifted with the extra sweet provided by orange juice, brown sugar and marshmallows. Kids will love this!

Ingredients

2 lb. sweet potatoes, peeled and cubed
2 Tbsp. orange juice
3/4 cup brown sugar
1/8 tsp. ground nutmeg
2 Tbsp. butter, cubed
1 cup miniature marshmallows

Methods/steps

Preheat oven to 350 degrees. In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows. Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.

Additional Tips

Ready in 40 min

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Fruit & Cream French Toast

Fruit & Cream French Toast

4-6 servings

Created by The MDM Team, Tuesday, 19 February 2008

Simple, gorgeous and flavorful! You can use fresh blueberries, blackberries or raspberries instead of strawberries. Regardless of which fruit you choose, it's absolutely delicious.

Ingredients

• Nonstick cooking spray
  
• 3 eggs
  
• 1 tbsp. milk
  
• 2 tsp. cinnamon
  
• 1 dash vanilla extract
  
• 1 dash fresh nutmeg
  
• 8 slices white bread or whole wheat bread
  
• 1 pint fresh strawberries
  
• Whipped cream

Methods/steps

1. Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.
2. In a medium-size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg. Cut a slit in the corner of each slice of bread from the middle of the slice to the edge.
3. Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing.
4. Bake the French toast cups for 12-14 minutes, until they're light golden brown.
5. Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream.

Additional Tips

Ready in 15 min

The Story of the Christ Child and Christmas

The Story of the Christ Child and Christmas

When Rome was a great Empire ruled by Caesar Augustus and Israel was governed by King Herod, in the village of Nazareth lived Joseph and Mary. Joseph was a carpenter and Mary was a young virgin who would become his wife. Mary told Joseph of a dream in which she was visited by an angel who told her she had been chosen to bear the Son of God and his name was to be Jesus.

When they reached Bethlehem it was night. They looked for a place to rest but there were no empty rooms when they reached the inn. As they were being turned away Joseph mentioned his wife was with child and close to birth. The inn keeper took pity on them and told them of some caves in the nearby hills that shepherds would stay with their cows and sheep.

One day the emperor sent notice that all persons were to register for a new tax. They were instructed to return to the towns of their birth. Joseph and Mary left Nazareth for Bethlehem. Mary who was with child, and close to the birth, rode on a donkey while Joseph walked beside her. They traveled for many days and only rested at night.

So Joseph and Mary went up into the hills and found the caves. In one cave was a stable room. Joseph cleaned it and made beds of fresh hay. He found a feeding trough which he cleaned and filled with hay to use as a crib. The next night Mary gave birth to a son and they named him Jesus, as the angel had said.

When the child was born a great star appeared over Bethlehem that could be seen for miles around. In the fields nearby shepherds were tending their flocks. An angel appeared to them surrounded by bright light. The shepherds were frightened and tried to run.

"Fear Not," said the angel, "For I bring you tidings of great joy. For unto you is born this day in Bethlehem - a Saviour who is Christ the Lord."

"And this shall be a sign unto you. You shall find the babe wrapped in swaddling clothes and lying in a manger."

Suddenly the sky was filled with angels, praising God and saying, "Glory to God in the Highest, and on Earth peace, good will toward men."

After the angels departed the shepherds set out for Bethlehem. When they reached the cave they found the stable and inside was the child wrapped in swaddling clothes.

As the star shined over Bethlehem, in the east three kings would see it. They knew it was a sign and they set off to follow the star. There was Caspar - the young King of Tarsus, Melchior - a long bearded old man and leader of Arabia, and Balthazar - the king from Ethiopia. They traveled on camels for many days over the mountains, and through the deserts, and plains. Always following the bright star.

When they finally arrived in Bethlehem they found the child in the manger. The 3 kings bowed to their knees and offered gifts of gold, frankincense, and myrrh. They would stay the night in the cave and the next day returned to their lands to spread the news.

Best Pumpkin Frosting

Best Pumpkin Frosting

Created by The MDM Team, Friday, 22 February 2008

Cakes... Brownies... Cookies... Muffins... This palate-pleasing pumpkin frosting can be used on the baked good of your choice. It's versatile and oh-so-tasty.

Ingredients

• 1/4 cup butter
  
• 1/2 tsp. salt
  
• 2 tsp. vanilla extract
  
• 3 cups confectioners’ sugar
  
• 1/4 cup pumpkin
  
• Milk
  

Methods/steps

Mix and beat with enough milk to make it creamy and spreadable.

Refreshing Cucumber Salad

Refreshing Cucumber Salad

6 servings

Created by The MDM Team, Friday, 11 January 2008

The gelatin will create a crystal-like effect. Serve this dish cold and you'll have a salad that's as cool as a cucumber!

Ingredients

1 envelope unflavored gelatin
2 tbsp. cold water
2 tbsp. granulated sugar
3/4 tsp. salt
2/3 cup hot water
3 to 4 tbsp. lemon juice
6 medium cucumbers, peeled, seeded and diced
8 oz. cream cheese
1 cup mayonnaise
1/4 cup minced onion

Methods/steps

Soften gelatin in cold water. Blend in sugar and salt. Add hot water. Cool. Add remaining ingredients. Pour into a 9-inch square dish. Refrigerate until firm.

Creamy Tomato Soup

Creamy Tomato Soup

Makes

8 to 12 servings

Created by The MDM Team, Thursday, 08 November 2007

Creamy and tasty! This soup goes well with a slice of sourdough baguette!

Ingredients

1 29 oz. can diced tomatoes
1 10.5 oz. can condensed chicken broth, undiluted
2 tbsp. margarine
2 tbsp. white sugar
1 tbsp. chopped onion
1/4 tsp. baking soda
2 cups heavy whipping cream

Methods/steps

In a large stock pot add tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour. In a double boiler heat cream until hot. You can also use a small saucepan over low heat. Make sure the cream does not burn. Once heated, add to tomato soup and serve.

Slow Cooker Pork Chops II (I made this last night, on low for 7 hours, & added 1 c rice 30 mins before it was finished)

Slow Cooker Pork Chops II

Rated: Submitted By: ERINVDIX Photo By: His wifey Prep Time: 10 Minutes Cook Time: 4 Hours Ready In: 4 Hours 10 Minutes Servings: 4

"A wonderful way to cook pork it's extremely tasty and tender. With a mixture of spices and garlic it's terrific. And it is extremely EASY."

Ingredients:

1/4 cup olive oil 1 cup chicken broth 2 cloves garlic, minced 1 tablespoon paprika 1 tablespoon garlic powder

1 tablespoon poultry seasoning 1 teaspoon dried oregano 1 teaspoon dried basil 4 thick cut boneless pork chops salt and pepper to taste

Directions:

1.

In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 12/15/2009

Sunset Dip

• 1 package (8 ounces) cream cheese, softened
• 4 ounces shredded Cheddar cheese (about 1 cup)
• 1 cup Pace Chunky salsa
• Tortilla chips

Prep: 5 minutes
Cook: 2 minutes
Makes: 12 servings
(2 tablespoons each)

1. Spread the cream cheese in a 9-inch microwaveable pie plate.
   Sprinkle with the cheddar cheese.
2. Microwave on HIGH for 2 minutes or until the Cheddar cheese is melted.
   Top with the Chunky salsa. Serve with the tortilla chips.

Sweet Apple Tart

Sweet Apple Tart

Created by The MDM Team, Friday, 22 February 2008

Get a head tart on this dessert that's certain to become the apple of your pie. If you have a soft spot for apple pie and apple cake, this tart will surely find a place in your heart.

Ingredients

One 9-inch piecrust
1 1/2 cup milk
2 tsp. peeled and grated ginger root
3 egg yolks
2/3 cup sugar
2/3 cup flour
1 tsp. vanilla
1/4 cup butter
Two 15-oz. cans apple halves, drained
One 8-oz. jar apricot preserves

Methods/steps

Place milk and ginger in saucepan and heat over low heat until hot. Combine egg yolks, sugar, and a bowl and beat. Slowly add flour to egg mixture and mix well. Add egg mixture to the milk and ginger in the saucepan and cook over low heat until mixture starts to thicken. Add vanilla and butter and remove from heat and place mixture in the refrigerator until cooled. Meanwhile bake pie shell at 425 degrees for about 10 minutes until golden brown and allow cooling. Place cooled cream mixture in pie shell. Slice apple halves into sections and arrange on top of cream. Heat apricot preserves and brush over pears. Slice and serve.

Easy OREO Truffles

Prep Time:

30 min

Total Time:

1 hr 30 min

Makes:

3-1/2 doz. or 42 servings, one truffle each

What You Need!

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Make It!

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs. (*Note from Phyllis - my friend uses the vanilla oreos with melted milk chocolate, and chocolate oreos with melted white chocolate, or white almond bark.)

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Kraft Kitchens Tips

How to Easily Dip Truffles

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.

Special Extra

Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Mandy's Fiesta Fajitas

Mandy's Fiesta Fajitas

Makes

4 Fajitas

Created by The MDM Team, Monday, 03 December 2007

We've got the framework for a sizzling fajitas feast. These chicken fajitas are loaded with a fabulous flavor. Dive in tonight!

Ingredients

1 lb. chicken, skinned, boned & sliced in 1/2" strips
1/2 tsp. chili powder
1/4 tsp. onion powder
1/8 tsp. garlic powder
1 tbsp. lime juice
4 flour tortillas
2 tbsp. salsa
1 large red pepper sliced into 1/4 inch strips
2 medium yellow onions sliced into 1/4 inch strips

Methods/steps

Place chicken in bowl and sprinkle with chili powder, onion powder, garlic powder and lime juice. Stir to coat evenly, cover and refrigerate 15 or so minutes. Warm tortillas by covering with foil and warming in oven about 10 minutes at 200 degrees or wrapping in paper towel and microwaving 30 to 50 seconds. Coat skillet with cooking spray or small amount of vegetable oil and cook chicken until well browned. Spread warmed tortillas with salsa, red peppers and onion strips and top with hot chicken pieces, roll up and wrap in foil to avoid messy eating.

Best Basmati Rice

Best Basmati Rice

6 servings

Created by The MDM Team, Tuesday, 19 February 2008

Basmati rice meshes ideally with the curry flavors of Indian cooking. If you can't find Basmati rice, then substitute your favorite type of rice in this palatable side dish.

Ingredients

2 cups Basmati rice
1 tbsp. butter
1 onion
1 clove garlic, chopped
3-4 cardamom seeds
Dash of cinnamon
Fresh ground pepper

Methods/steps

Wash rice and let soak for 1 hour. Chop onion into one-inch chunks and add one clove of garlic, 3-4 cardamom seeds, dash of cinnamon and pepper to melted butter in pan. Cook until onion is translucent. Add rice, stir, and cover with boiling water to just below level of rice. Cover and cook for 20-30 minutes until all water is absorbed.

Additional Tips

Ready in 40 min

Low Cholesterol Tiramisu

Low Cholesterol Tiramisu

24 servings

Created by The MDM Team, Monday, 14 January 2008

Just because you don't have marascapone cheese doesn't mean you can't enjoy the tempting thrills of Tiramisu. Enjoy this healthier version.

Ingredients

2 tsp. unflavored gelatin
2 tbsp. frozen orange juice concentrate, thawed
1/2 cup sugar
1/3 cup water
6 egg whites
1 pkg. light/non-fat cream cheese (1/2 lb.)
1 cup drained yogurt
1/2 tsp. grated orange rind
1/2 tsp. vanilla
2 pkg. ladyfingers (3 oz. each)
1 cup cold strong coffee
2 tbsp. cocoa powder

Methods/steps

In a small saucepan, sprinkle gelatin over orange concentrate. Cook, stirring, over low heat, until dissolved. Cool. In a separate small saucepan, combine sugar and water. Cook over medium heat until syrup reaches 225 degrees or soft ball stage (when syrup is dropped in cold water, it forms a soft ball, which then dissolves). With an electric mixer, beat egg whites on medium until soft peaks form. Gradually pour syrup into egg whites, beating constantly. Continue beating until meringue is cool and very stiff. Beat in dissolved gelatin and beat for 30 seconds. In a large bowl, beat cream cheese, yogurt, orange rind, and vanilla until smooth. Fold meringue into cheese mixture, 1/3 at a time. Dip ladyfingers in coffee (do several at a time). Arrange half in the bottom of a deep glass bowl or casserole dish. Cover with half of the meringue mixture. Sprinkle with 1 tbsp. cocoa. Repeat layers. Cover and refrigerate at least 4 hours. Best served same day.

Additional Tips

Ready in 4 hours and 20 min

Lockabee Broccoli Casserole

This is from a family we personally know here in SC named Lockabee. The husband is well-known for his cooking and we were very lucky to get this recipe off his wife many years ago. We've enjoyed it ever since! :) ~Phyllis Sherer~

Lockabee Broccoli Casserole

1 head of broccoli, cooked 30 minutes and drained

1 can LeSueur very young small early Peas (or your fav brand)

1 can cream of mushroom soup (or cream of chicken)

1/2 onion, grated

2 cups shredded, sharp cheddar cheese

3/4 cup mayo, NOT Miracle Whip

2 eggs, beaten

Salt & pepper to taste

Cook & drain broc. Mix other items. In a casserole dish, layer 1/2 the broc., then 1/2 the mix. Repeat. Bake at 350 degrees for 45-60 minutes until cheese is melted and casserole begins to brown. Let cool 10 minutes out of oven. Enjoy!

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Dessert Pizza (I love making these!)

Dessert Pizza

Serves 10

Created by The MDM Team, Saturday, 10 November 2007

An excellent combination of cookie dough crust, cream cheese filling, and, if you like, fruit topping. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries. Let your fruit drain in a colander for quite a while before adding it to the pizza. Otherwise you will end up with soggy crust.

Ingredients

1/2 cup butter, softened

3/4 cup white sugar

1 egg

1 1/4 cups all-purpose flour

1 tsp. cream of tartar

1/2 tsp. baking soda

1/4 tsp. salt

1 (8 oz.) pkg. cream cheese

1/2 cup white sugar

2 tsp. vanilla extract

Methods/steps

Preheat oven to 350 degrees.

In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg and combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an un-greased pizza pan.

Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.

In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.

Arrange desired fruit on top of filling, and chill.

Egg and Ham Biscuits

Egg and Ham Biscuits

Serves: 6

Created by The MDM Team, Wednesday, October 24, 2007

Turn your biscuits into a special breakfast sandwich; add green chilies, bacon, jalapenos, onions, eggs, and Jack cheese and why not, add some spice!

Ingredients

1 (10 oz) container refrigerated extra large biscuit dough
1/2 lb. sliced bacon
3 tbsp. olive oil
1/2 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 roasted green chili peppers, seeded and chopped
1 tsp. salt
1 tsp. pepper
6 eggs
1/2-cup milk
1 cup shredded Monterey Jack cheese

Methods/steps

Prepare biscuits according to the directions on the package. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Heat olive oil in a large skillet over medium heat. Add onion, jalapeno, green chili, salt, and pepper. Fry, stirring, until onions are soft. Whisk together the eggs and milk; pour into the skillet. Stir frequently until eggs are scrambled and cooked through.
Split biscuits in half. Place some of the scrambled egg mixture on the bottom half, criss-cross two slices of bacon over the eggs, then top with shredded Monterey Jack cheese. Place the other half of the biscuits on the top, and serve.

Additional Tips

PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min