I came across this website and really liked the concept... I love the idea of super easy, yummy dinners that can be ready in minutes. I also like the calendar and automatic grocery list. I haven't tried any of the recipes (I'm going to try the mac-n- cheese tonight) but thought I'd pass on the info. PS... it's free to join.
www.simplifysupper.com
I'll tell you what I think of the mac-n-cheese tomorrow.
Tuesday, November 18, 2008
Monday, November 17, 2008
Onion Roasted Potatoes
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2. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.
Also terrific with Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, Lipton® Recipe Secrets® Onion Mushroom Soup Mix or Lipton® Recipe Secrets® Golden Onion Soup Mix.
Wednesday, November 12, 2008
Send Me to the Milky Way Cookies
Thought theses sounded delicious! Milky Ways are one of my favs.
2 sticks softened butter
¾ Cup sugar
¾ Cup brown sugar
2 eggs
1 teaspoon vanilla
2 ¾ Cups flour
1 teaspoon baking soda
½ teaspoon salt
35 mini milky way and 3 musketeer candy bars, coarsely chopped
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars. Beat in eggs and vanilla until well combined, scraping edges with a spatula. In a separate large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped candy bars.
2. With a medium cookie scoop, scoop onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes, or until cooked to your preference. Let cool for 5 minutes on baking sheet then transfer to a cooling rack.
2 sticks softened butter
¾ Cup sugar
¾ Cup brown sugar
2 eggs
1 teaspoon vanilla
2 ¾ Cups flour
1 teaspoon baking soda
½ teaspoon salt
35 mini milky way and 3 musketeer candy bars, coarsely chopped
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars. Beat in eggs and vanilla until well combined, scraping edges with a spatula. In a separate large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped candy bars.
2. With a medium cookie scoop, scoop onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes, or until cooked to your preference. Let cool for 5 minutes on baking sheet then transfer to a cooling rack.
Monday, November 10, 2008
Cranberry Apple Crisp
I got this recipe from Macey's ads. Nate & I made it the other night & liked it a lot. I love anything with apples this time of year & the cranberries add a yummy, tart flavor. It was great with vanilla ice cream. Enjoy!
5 cups sliced tart apples (about 6 medium apples)
1 1/2 cups fresh or frozen cranberries
1/3 cup sugar
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup butter
Preheat oven to 375 degrees. Lightly grease a 9" square baking pan. Pare & core apples. Layer apples and cranberries in pan sprinkling with sugar as you layer. Mix flour, brown sugar, and cinnamon. Work in butter until light and crumbly. Sprinkle topping evenly over apples and cranberries. Bake 45 minutes or until apples are tender. Makes 9 servings.
5 cups sliced tart apples (about 6 medium apples)
1 1/2 cups fresh or frozen cranberries
1/3 cup sugar
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup butter
Preheat oven to 375 degrees. Lightly grease a 9" square baking pan. Pare & core apples. Layer apples and cranberries in pan sprinkling with sugar as you layer. Mix flour, brown sugar, and cinnamon. Work in butter until light and crumbly. Sprinkle topping evenly over apples and cranberries. Bake 45 minutes or until apples are tender. Makes 9 servings.
Saturday, November 8, 2008
Twice Baked Sweet Potatoes
Jen...I agree, we need to get going on our recipes again! Thanks for being so faithful. I thought this sounded so good. Especially this time of year. Haven't tried it yet, but am excited to.
From Kraft Kitchens http://www.kraftfoods.com/kf/recipes/twice-baked-sweet-potatoes-111250.aspx Makes: 4 servings, 1 stuffed potato half each
2 large sweet potatoes (1-1/2 lb.)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup PLANTERS Pecan Pieces
HEAT oven to 425ºF. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10-inch baking pan. Bake 30 to 35 min. or until tender.SCOOP out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel cheese, milk, sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells; top with nuts.BAKE 8 min. or until potatoes are heated through and nuts are toasted.
From Kraft Kitchens http://www.kraftfoods.com/kf/recipes/twice-baked-sweet-potatoes-111250.aspx Makes: 4 servings, 1 stuffed potato half each
2 large sweet potatoes (1-1/2 lb.)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup PLANTERS Pecan Pieces
HEAT oven to 425ºF. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10-inch baking pan. Bake 30 to 35 min. or until tender.SCOOP out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel cheese, milk, sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells; top with nuts.BAKE 8 min. or until potatoes are heated through and nuts are toasted.
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