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Delicious recipes brought to you daily. If you have a delicious recipe that you would like to share feel free to submit!

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bakeddd:

grapefruit poppyseed cupcakes with strawberry rhubarb jam and vanilla cream cheese swiss meringue buttercream 

• click here for recipe

(via hisbeautifulcrazygirl)

Mom’s Macaroni Salad

Ingredients:

Directions:

1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Accordian Bread with Three Cheese Spread

Ingredients:

• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1/2 cup PHILADELPHIA Cream Cheese Spread
• 1/2 cup grated sharp white Cheddar cheese
• 1/4 cup grated Asiago cheese
• 1 baguette

Directions:

1. Preheat oven to 350 degrees F.
2. Combine the first 4 ingredients in the bowl of food processor; pulse until well blended, stopping occasionally to scrape the side of the container. Set mixture aside.
3. Cut baguette into 24 slices, each about 3/4-inch-thick and being careful not to cut all the way through to bottom of baguette. (The baguette should stay intact, but the slices will be easy to break off.)
4. Spread a generous amount of the cheese mixture between each of the slices.
5. Place prepared loaf on baking sheet and bake for 5 minutes or until the bread is crisp and warmed, and the cheese is melted.

Baked Ziti

Ingredients:

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
3. Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
5. Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

Petite Wonton-Bottomed Shepherds Pie

Ingredients:

12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
1 cup instant mashed potato flakes
1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. black pepper, divided
1/4 cup chopped onion
8 oz. raw lean ground turkey
1/2 tsp. garlic powder
3/4 cup fat-free turkey gravy
1 1/2 cups frozen petite mixed vegetables

Directions:

Preheat oven to 400 degrees. 

Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Set aside.

In a large microwave-safe bowl, combine potato flakes with 1 1/2 cups hot water and stir until moistened. Add butter, 1/4 tsp. salt, and 1/8 tsp. pepper. Mix well and set aside.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and cook until softened, 3 - 4 minutes.

Raise heat to medium-high. Add turkey, garlic powder, remaining 1/8 tsp. salt, and remaining 1/8 tsp. pepper. Cook and crumble for 4 - 5 minutes, until turkey is fully cooked.

If needed, carefully drain any excess liquid from the skillet. Evenly distribute turkey mixture among the wontons in the muffin cups, about 1 tbsp. each. Top each with 1 tbsp. gravy. 

Evenly distribute frozen veggies among the cups, about 2 tbsp. each, followed by the potato mixture, about 1 tbsp. each. Bake in the oven until the tops are slightly crispy and brown, about 15 minutes.

Allow to cool slightly. Then serve and enjoy!

MAKES 6 SERVINGS 

Stuffed Cabbage Rolls

Ingredients:

• 2/3 cup water
• 1/3 cup uncooked white rice
• 8 cabbage leaves
• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10.75 ounce) can condensed tomato soup

Directions:

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

BBQ Glazed Homemade Meatballs

Ingredients:

• 1 1/2 pounds ground beef
• 1 egg, lightly beaten
• 1 cup quick cooking oats
• 6 1/2 ounces evaporated milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon chili powder
• 1/2 cup chopped onion
•  
• 1 cup ketchup
• 1/4 teaspoon minced garlic
• 1 cup brown sugar
• 1/4 cup chopped onion
• 1 tablespoon liquid smoke flavoring

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
3. In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
4. Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).

Asian Beef with Snow Peas

Ingredients:

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

Directions:

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Shrimp Quesadillas with Grill-Your-Own Salsa

Ingredients:

• 2 large ripe tomatoes, cut in half horizontally
• 1/2 of a large red onion, cut into 1-inch-thick slices
• 1 large jalapeño pepper (or more if your family likes a hotter salsa)
• Canola oil for brushing
• 1 pound large (28-count) raw shrimp, peeled and deveined
• 1 to 1 1/2 tablespoons seasoning (such as Paul Prudhomme’s Seafood Magic)
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lime juice
  • Sour cream and cilantro to garnish

Directions:

1. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.

2. Brush the tomato halves (cut and skin sides), onion slices, and jalapeño with canola oil. Thread the shrimp onto skewers, brush them with canola oil, and sprinkle on seafood seasoning.

3. Grill the vegetables for 3 to 4 minutes per side or until they have blistered, then transfer them to a clean dish. Grill the shrimp until they have turned opaque and are firm to the touch, about 2 to 3 minutes per side. Remove the shrimp from the skewers.

4. Place 2 tortillas on the grill and quickly top half of each with a quarter of the shrimp and a quarter of the cheese. Fold the torillas in half and grill them until you have visible grill marks, flipping them once, about 2 minutes per side. Stack the quesadillas on top of one another so they will stay warm while you grill the second batch.

5. Bring everything inside. Peel the tomatoes, and remove the seeds and white membrane from the jalapeño (parents only). Then chop all the vegetables and transfer them to a serving bowl. Stir in the cilantro, salt, and lime juice.

6. Cut the quesadillas into wedges and serve them with the salsa, sour cream, and fresh sprigs of cilantro. Serves 4.

Beef Kabobs with Grilled Asian Slaw

Ingredients

• 1 to 1 1/4 pounds boneless beef sirloin steak, cut into 3/4-inch pieces
• 1 cup teriyaki sauce, homemadeor store-bought
• 1 small head green cabbage, tough outer leaves removed
• 1 bunch green onions
• 4 rings fresh pineapple
• 1/4 cup canola oil, plus more for brushing

Directions:

1. In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.

2. Thread the beef onto skewers. Cut the cabbage in half and remove the core, then cut the halves into quarters. Brush canola oil on the cut sides of the cabbage, the white parts of the onions, and the pineapple slices. Then brush oil on the skewered beef.

3. Grill the beef for 2 minutes per side, turning once, or until cooked to your liking. Grill the cabbage, onions, and pineapple rings for 2 to 3 minutes or until you have visible grill marks, turning them once with tongs. Bring everything inside.

4. Chop the onions (include some of the green), the pineapple, and the cabbage and combine them in a large serving bowl. Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend. Serves 5.