Group of friends who swap meals once a month to take home to the freezer.
Tuesday, September 2, 2014
Kinda Creamy Pasta Bake
Erin made this in May's swap. Here's the link to the original recipe! It was delicious!
Overnight French Toast II
Cindy made Overnight French Toast II in May, 2014!
Prep Time: 20 Minutes Ready In: 1 Hour 5 Minutes
INGREDIENTS:
2 tablespoons corn syrup
1/2 cup butter
1 cup packed brown sugar
1 (1 pound) loaf French bread, sliced
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
DIRECTIONS:
1. Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
2. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
3. The next morning, preheat oven to 350 degrees F (175 degrees C).
4. Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
2 tablespoons corn syrup
1/2 cup butter
1 cup packed brown sugar
1 (1 pound) loaf French bread, sliced
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
DIRECTIONS:
1. Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
2. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
3. The next morning, preheat oven to 350 degrees F (175 degrees C).
4. Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
Baked Ham & Cheese Sliders
Baked Ham & Cheese Sliders
Ingredients
12 slider buns (I used Kings Hawaiian)
3/4 lb. thinly sliced deli ham
6 oz. sliced Swiss cheese
3/4 c. melted butter
1 1/2 T. yellow mustard
1 1/2 tsp. Worcestershire sauce
1 T. poppy seeds
1 T. dried, minced onion
Ingredients
12 slider buns (I used Kings Hawaiian)
3/4 lb. thinly sliced deli ham
6 oz. sliced Swiss cheese
3/4 c. melted butter
1 1/2 T. yellow mustard
1 1/2 tsp. Worcestershire sauce
1 T. poppy seeds
1 T. dried, minced onion
Assembly
Line baking pan with buns.
Remove tops of buns and set aside.
Layer ham evenly on all buns.
Layer cheese evenly on all buns.
Place tops of buns onto the sandwiches.
In small bowl, mix butter, mustard, Worcestershire sauce, poppy seeds and onion.
Pour mustard mixture evenly over buns.
Line baking pan with buns.
Remove tops of buns and set aside.
Layer ham evenly on all buns.
Layer cheese evenly on all buns.
Place tops of buns onto the sandwiches.
In small bowl, mix butter, mustard, Worcestershire sauce, poppy seeds and onion.
Pour mustard mixture evenly over buns.
Serving Day
Preheat oven to 350. Place in oven directly from freezer (REMOVE PLASTIC WRAP FIRST). Bake covered for 40 minutes. Uncover. Bake another 5 minutes.
***This makes a great appetizer for parties too!
Preheat oven to 350. Place in oven directly from freezer (REMOVE PLASTIC WRAP FIRST). Bake covered for 40 minutes. Uncover. Bake another 5 minutes.
***This makes a great appetizer for parties too!
Layered Enchilada Bake by Jen
Layered Enchilada Bake by Jen (from freezer friendz.blogspot.com)
Recipe from: www.kraftfoods.com
Servings: 8
1 lb. lean ground beef
1 large onion, chopped
2 cups Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1/4 cup Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese
Recipe from: www.kraftfoods.com
Servings: 8
1 lb. lean ground beef
1 large onion, chopped
2 cups Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1/4 cup Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese
Assembly:
Heat oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving.
Heat oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving.
Bake from Frozen:
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with additional foil. Freeze up to 3 months. When ready to serve, bake casserole, covered, in 400ºF oven 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with additional foil. Freeze up to 3 months. When ready to serve, bake casserole, covered, in 400ºF oven 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.
Serving Day:
Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving. OR follow bake from frozen directions.
Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving. OR follow bake from frozen directions.
Italian Wonderpot
Italian Wonderpot
Ingredients
- 4 cups vegetable broth
- 2 Tbsp olive oil
- 12 oz. fettuccine
- 8 oz. frozen chopped spinach
- 1 (28 oz.) can diced tomatoes
- 1 medium onion
- 4 cloves garlic
- ½ Tbsp dried basil
- ½ Tbsp dried oregano
- ¼ tsp red pepper flakes
- freshly cracked pepper to taste
- 2 oz. feta cheese
Instructions
- Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
- Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
- Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
- After the pasta is cooked, crumble the feta cheese over top and serve.
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