7 regular sized Hershey Chocolate Candy Bars
20 large marshmallows
1/2 cup milk
2 cups Cool Whip
1 - 9 inch Graham Cracker Pie Crust
Break up candy bars in a medium saucepan. Add marshmallows and milk. Stir over low heat until all is melted and smooth. Remove from heat and let cool. Fold in Cool Whip. Pour into pie crust. Cover and chill for four hours or overnight.
Made this yesterday and feasted on it tonight!
Wednesday, July 22, 2009
Monday, July 20, 2009
Scalloped Potatoes
I clipped this from a Taste of Home magazine awhile back and just now got around to trying it. It is delish!
5 large Yukon Gold Potatoes, peeled and thinly sliced (I didn't peel mine and they were still great)
1 stick of butter
3 Tbsp. flour
1 1/2 tsp. salt
1/2 tsp. pepper
3 cups milk
Place sliced potatoes in a 9 x 9 baking dish. Melt butter in medium saucepan over medium heat. Add flour, salt and pepper and stir until smooth. Gradually add milk. Stir and cook mixture until boiling and it begins to thicken. Pour over potatoes and gently stir. Cover and bake at 325 for 30 minutes. Uncover and bake another 30-40 minutes or until potatoes are lightly browned and potatoes are thickened. Let stand for about 10 minutes (sauce will thicken as it stands)
5 large Yukon Gold Potatoes, peeled and thinly sliced (I didn't peel mine and they were still great)
1 stick of butter
3 Tbsp. flour
1 1/2 tsp. salt
1/2 tsp. pepper
3 cups milk
Place sliced potatoes in a 9 x 9 baking dish. Melt butter in medium saucepan over medium heat. Add flour, salt and pepper and stir until smooth. Gradually add milk. Stir and cook mixture until boiling and it begins to thicken. Pour over potatoes and gently stir. Cover and bake at 325 for 30 minutes. Uncover and bake another 30-40 minutes or until potatoes are lightly browned and potatoes are thickened. Let stand for about 10 minutes (sauce will thicken as it stands)
Tuesday, July 7, 2009
Our Menu at Home for this week
Monday: Salsified Chicken and Rice with Mexicorn
Tuesday: Hamburger Casserole with Peas (I made double and froze one)
Wednesday: Leftovers
Thursday: Grilled Italian Chicken, Scalloped Potatoes, Green Beans
Friday: Leaving for VACATION!
Hamburger Casserole
2 lbs. ground beef
1 c. chopped onion
1/4 c. chopped green bell pepper
5 c. uncooked egg noodles
1 1/2 c. water
2 cans tomato soup
1/2 c. chili sauce
2 c. shredded cheddar cheese
1 c. bread crumbs
4 T. butter, melted
In skillet, cook ground beef, onion, and bell pepper until meat is no longer pink. Drain. Cook egg noodles according to package directions. Drain. Combine noodles, meat mixture, water, soup, chili sauce and cheese. Divide between two 9 inch square baking dishes. Combine bread crumbs and butter. Sprinkle over top of both casseroles. Cook one casserole, uncovered, at 350 for 30-40 minutes.
Cover the second casserole tightly. Freeze for up to 3 months. To cook frozen casserole, remove from freezer 30 minutes before cooking. Do not thaw. Cook covered, at 350 for 60 minutes. Uncover and cook 10-15 minutes more.
Tuesday: Hamburger Casserole with Peas (I made double and froze one)
Wednesday: Leftovers
Thursday: Grilled Italian Chicken, Scalloped Potatoes, Green Beans
Friday: Leaving for VACATION!
Hamburger Casserole
2 lbs. ground beef
1 c. chopped onion
1/4 c. chopped green bell pepper
5 c. uncooked egg noodles
1 1/2 c. water
2 cans tomato soup
1/2 c. chili sauce
2 c. shredded cheddar cheese
1 c. bread crumbs
4 T. butter, melted
In skillet, cook ground beef, onion, and bell pepper until meat is no longer pink. Drain. Cook egg noodles according to package directions. Drain. Combine noodles, meat mixture, water, soup, chili sauce and cheese. Divide between two 9 inch square baking dishes. Combine bread crumbs and butter. Sprinkle over top of both casseroles. Cook one casserole, uncovered, at 350 for 30-40 minutes.
Cover the second casserole tightly. Freeze for up to 3 months. To cook frozen casserole, remove from freezer 30 minutes before cooking. Do not thaw. Cook covered, at 350 for 60 minutes. Uncover and cook 10-15 minutes more.
Thursday, July 2, 2009
Buffalo Wing Hoagies
2 packages (6 oz.) ready to use Southwestern Chicken Strips
3/4 c. butter, softened, divided
2 or 3 Tbsp. Hot Sauce (I used Frank's Brand)
1 Tbsp. BBQ sauce
1/2 tsp. chili powder
6 garlic cloves, minced
1 Tbsp. minced fresh parsley
6 hoagie buns, split
4 c. shredded lettuce
2 Tbsp. finely chopped celery
1 Roma Tomato, thinly sliced
3 Tbsp. blue cheese dressing
In saucepan, combine chicken, 1/3 c. butter, hot sauce, bbq sauce and chili powder. Cook, uncovered over low heat for 5 minutes or until heated through.
Meanwhile, in a small bowl, combine garlic, parsley and remaining butter; spread over cut sides of buns. Place on baking sheet and broil 8 inches from heat for 3-5 minutes or until lightly browned.
Spoon chicken mixture onto bun bottoms. Top with lettuce, celery, tomatoes and salad dressing. Replace bun tops. Yield: 6 servings
3/4 c. butter, softened, divided
2 or 3 Tbsp. Hot Sauce (I used Frank's Brand)
1 Tbsp. BBQ sauce
1/2 tsp. chili powder
6 garlic cloves, minced
1 Tbsp. minced fresh parsley
6 hoagie buns, split
4 c. shredded lettuce
2 Tbsp. finely chopped celery
1 Roma Tomato, thinly sliced
3 Tbsp. blue cheese dressing
In saucepan, combine chicken, 1/3 c. butter, hot sauce, bbq sauce and chili powder. Cook, uncovered over low heat for 5 minutes or until heated through.
Meanwhile, in a small bowl, combine garlic, parsley and remaining butter; spread over cut sides of buns. Place on baking sheet and broil 8 inches from heat for 3-5 minutes or until lightly browned.
Spoon chicken mixture onto bun bottoms. Top with lettuce, celery, tomatoes and salad dressing. Replace bun tops. Yield: 6 servings
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