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Recipes
Toss It In” Pasta Salad
By jbrockel
•Cook the pasta as directed on the box
- 2 cups elbow macaroni or other small shells pasta ($.25)
- 1/3-1/2 about 1/3-1/2 cup homemade ranch dressing ($.30)
- 2 Roma tomatoes, diced ($1)
- 1 cucumber, seeded and diced ($1)
- Couple slices turkey delimeat, chopped ($.50)
- 1 About 1 cup shredded cheddar cheese ($.67)
- Salt and pepper to taste
- Read more: http://www.5dollardinners.com/2011/04/toss-pasta-salad-5-dinner-challenge.html#ixzz1sudzyj7r
Muffins
By jbrockel
Preheat oven to 350. Lightly grease a muffin tin
- 3/4 cup sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tsp baking power
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 Tbsp butter, melted
- 1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)
Neely's Lemon Pasta Salad
By jbrockel
Bring a large pot of salted water to a boil over high heat
- Salt
- 1 pound corkscrew pasta
- 1 pound asparagus
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1/4 cup freshly chopped dill leaves
- 1 cup frozen peas, defrosted
- 7 ounces crumbled feta cheese
Fruit Pizza
By jbrockel
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- Produce
- 3 1/2 cups Fruit, assorted fresh
- Refrigerated
- 1 Egg
- Condiments
- 1/2 cup Butter or margarine
- Baking & Spices
- 1/2 cup Betty crocker cream cheese frosting, Rich & Creamy
- Dairy
- 1 cup Whipping cream
- Other
- 1 Pouch (1 lb 1.5 oz) betty crocker™ sugar cookie mix
Slow Cooker Pepper Steak
By jbrockel
Sprinkle strips of sirloin with garlic powder to taste
- 2 lb beef sirloin steak, cut into 2 inch strips
- 1 garlic powder, to taste
- 3 tbsp vegetable oil
- 1 cube beef bouillon
- 1 ⁄4 cup hot water
- 1 tbsp corn starch
- 1 ⁄2 cup onion, chopped
- 2 large green bell pepper, roughly chopped
- 1 can (14.5 ounce) stewed tomatoes, with liquid
- 3 tbsp soy sauce
- 1 tsp white sugar
- 1 tsp salt
Mexican Macaroni and Grilled Corn
By jbrockel
Bring a pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound whole wheat or whole grain penne
- 3 large ears sweet corn
- 1/3 cup extra virgin olive oil (EVOO), plus more for brushing
- 3 tablespoons natural pistachios or sliced almonds
- 3 tablespoons pumpkin seeds
- A couple small handfuls grated Parmigiano Reggiano cheese
- 3 jalapeño chili peppers, seeded for milder heat, then 2 coarsely chopped and 1 finely chopped
- 2 cloves garlic, grated or pasted
- 1 cup fresh basil, loosely packed
- 3/4 cup cilantro leaves
- 1/4 cup fresh mint (about 1 generous handful)
- 2 sprigs oregano
- 1 lime, juiced
- 2 tomatoes, seeded and chopped
- 1/2 small red onion, finely chopped
Gingerbread Cookies
By jbrockel
Preheat the oven to 350 degrees F (175 degrees C)
- 1 1/2 cups dark molasses
- 1 cup packed brown sugar
- 2/3 cup cold water
- 1/3 cup shortening
- 7 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 (16 ounce) package chocolate frosting
Pineapple-Teriyaki Chicken
By jbrockel
Recipe Directions Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl
- Prep Time: 30 minutes
- Ready in: 45 minutes
- Yield: 4 servings
- Ease of Prep: Easy
- Recipe Ingredients
- 1/3 cup dry sherry (see Note)
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 20-ounce can pineapple rings , plus 1/3 cup juice from the can
- 4 large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed (see Tip)
- 1 teaspoon cornstarch
- 1 tablespoon butter
Tomato Basil Chicken Stew
By jbrockel
Heat oil in a large stockpot over medium-high heat
- Meat
- 3 cups Chicken, cooked
- Produce
- 2 handfuls Baby spinach
- 1/4 cup Basil, fresh
- 1 (14 oz.) can Cannelinni beans
- 2 Carrots
- 2 stalks Celery
- 4 cloves Garlic
- 2 (28 oz.) cans Tomatoes, whole
- 1 White onion, small
- Baking & Spices
- 1/2 tsp Black pepper
- 1/4 tsp Red pepper flakes
- 1 tsp Salt
- Oils & Vinegars
- 1 tbsp Olive oil
Chili Mac
By jbrockel
1. Cook beef and onion in a large nonstick skillet over medium-high heat 5 minutes or until beef is browned; drain
- 1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
- 1 sweet onion, chopped
- 1 jalapeño, seeded and chopped
- 1 teaspoon chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground oregano
- 1 1/2 cups low-salt, fat-free beef broth
- 1 (151/2-ounce) can diced tomatoes
- 1/2 to 1 teaspoons hot sauce
- 1/2 pound corkscrew pasta, cooked
- Chopped green onions, shredded sharp cheddar cheese (optional)