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Recipes
EASY TACO CASSEROLE
By curly
In a large saucepan, cook beef over medium heat until no longer pink; drain
- 1 pound ground beef
- 1 cup salsa
- 1/3 cup mayonnaise
- 2 teaspoons chili powder
- 2 cups crushed tortilla chips
- 1 cup (4 ounces) shredded Colby cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1/2 cup sliced black olives
- 1 medium tomato, chopped
- 2 cups shredded lettuce
MINI HAM 'N' CHEESE FRITTATAS
By curly
Divide ham among eight muffin cups coated with cooking spray; top with cheese
- 1/4 pound cubed fully cooked ham
- 1 cup (4 ounces) shredded fat-free cheddar cheese
- 6 eggs
- 4 egg whites
- 3 tablespoons minced chives
- 2 tablespoons fat-free milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
SUPREME NOODLES AND HAM
By curly
Prepare vegetables according to directions; drain
- 16-oz pkg frozen broccoli-cauliflower supreme
- 6 ounces (3 cups) wide egg noodles
- 3 Tbsps butter
- 3 Tbsps chopped onion
- 8 oz cooked ham, julienne sliced
- 8 oz sour cream
- ¾ cup grated Parmesan cheese
- ¼ tsp nutmeg
- ¾ cup milk
TACO SEASONING
By curly
In a small bowl, mix together all the ingredients
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder (not garlic salt)
- 1/4 teaspoon onion powder (not onion salt)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
MOCHA TRES LECHES CAKE
By curly
Preheat oven to 325 degrees F
- 6 eggs
- 3/4 cup milk
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla
- 1 12 ounce can evaporated milk
- 3 tablespoons instant espresso coffee powder
- 1 14 ounce can sweetened condensed milk
- 3/4 cup whipping cream
- 1/2 8 ounce package cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups whipping cream
- Chocolate jimmies (optional)
THE BEST PECAN PIE
By curly
Mix eggs, sugar, salt, syrup and melted butter in medium bowl with large spoon until well blended
- 3 eggs
- 1/2 cup plus 2 Tbsps sugar
- 1/2 tsp salt
- 1 cup dark corn syrup
- 1/4 cup (1/2 stick) butter, melted
- 1 cup pecans
- 1 9-inch unbaked pie shell
GINGERBREAD CUPCAKES
By curly
1. In a large bowl, beat the sugar, oil, egg whites and egg until well blended
- 2/3 cup sugar
- 1/2 cup canola oil
- 2 egg whites
- 1 egg
- 1 cup unsweetened applesauce
- 1 cup molasses
- 1-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 2-1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 1-1/3 cups reduced-fat whipped topping
BEST CHOCOLATE BROWNIES
By curly
Preheat oven to 325°F (160°F), with a rack in the lower third of the oven
- 10 tablespoons (1 1/4 sticks, 140 g) unsalted butter
- 1 1/4 cups (250 g) granulated sugar
- 3/4 cup plus 2 tablespoons (85 g) unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 2 cold large eggs
- 1/2 cup (65 g) all-purpose flour
- 2/3 cup (90 g) pecan pieces
VEGETABLE POT ROAST
By curly
Cover with the lid; bake at 375 degrees for 2 to 3 hours
- Place roast in Bean Pot. Add vegetables (carrots, onion and potatoes).
- Mix one can of Cream of Mushroom soup with a package of dry onion or vegetable soup mix. Add to the Bean Pot.
BROCCOLI CHICKEN CASSEROLE
By curly
In a small saucepan, bring water to a boil
- 1 1/2 cups water
- 1 pkg (6 oz) chicken stuffing mix
- 2 cups cubed cooked chicken
- 1 cup frozen broccoli florets, thawed
- 1 can condensed broccoli cheese soup, undiluted
- 1 cup (4 oz) shredded cheddar cheese