1 cup oil (can substitute butter or applesauce)
1 ½ cups sugar (can reduce)
4 eggs
6 cups oats
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups milk
Combine all ingredients in order listed. Pour into greased 9x13-inch pan. Bake at 375° for 30-40 minutes until lightly browned. Can refrigerate overnight before baking. Serve topped with butter, brown sugar, and milk.
Yields: Approximately 8-10 servings
Tuesday, May 12, 2009
Taco Roll-Ups
1 lb. ground beef
1 taco seasoning packet
1 cup water
1 cup cheddar cheese grated
1 frozen bread dough
Assembly Directions:
Brown ground beef. For best results, finely chop the ground beef as it cooks. Drain any grease off. Add taco seasoning and water. Cook for 5-10 minutes; set aside. Press or roll dough out into a rectangle, about 20" long, 8" wide, and 1/2" thick. Spread grated cheese on the dough to the edges of the short sides, and to the edge of the long side closest to you. On the other long edge, leave about an inch without any cheese on it. Cover grated cheese with cooked ground beef. Starting with the long side closest to you, with the cheese/meat to the edge, roll the dough up as if for cinnamon rolls. Pinch the seam to seal the long edge. Spray a cookie sheet with cooking spray. Slice the roll into 1" thick slices with a wide-blade knife, then tip the slice onto the blade of the knife to move it to the cookie sheet. (That way the filling won’t fall out.) Place about 2" apart on the cookie sheet. Bake at 350 degrees for 25 minutes or until golden-brown.
Freezing and Cooking Directions:
To Freeze: Place completely cooled rolls into a freezer bag or plastic container. Label, seal and freeze.
To Serve: Thaw in the fridge overnight, or thaw/heat in the microwave for an instant meal or snack.
Comments:
My kids love these! I serve them with sour cream or salsa to dip in. They eat them for dinner, or even warm them up for snacks. I got the idea from a similar recipe using Italian ingredients.
1 taco seasoning packet
1 cup water
1 cup cheddar cheese grated
1 frozen bread dough
Assembly Directions:
Brown ground beef. For best results, finely chop the ground beef as it cooks. Drain any grease off. Add taco seasoning and water. Cook for 5-10 minutes; set aside. Press or roll dough out into a rectangle, about 20" long, 8" wide, and 1/2" thick. Spread grated cheese on the dough to the edges of the short sides, and to the edge of the long side closest to you. On the other long edge, leave about an inch without any cheese on it. Cover grated cheese with cooked ground beef. Starting with the long side closest to you, with the cheese/meat to the edge, roll the dough up as if for cinnamon rolls. Pinch the seam to seal the long edge. Spray a cookie sheet with cooking spray. Slice the roll into 1" thick slices with a wide-blade knife, then tip the slice onto the blade of the knife to move it to the cookie sheet. (That way the filling won’t fall out.) Place about 2" apart on the cookie sheet. Bake at 350 degrees for 25 minutes or until golden-brown.
Freezing and Cooking Directions:
To Freeze: Place completely cooled rolls into a freezer bag or plastic container. Label, seal and freeze.
To Serve: Thaw in the fridge overnight, or thaw/heat in the microwave for an instant meal or snack.
Comments:
My kids love these! I serve them with sour cream or salsa to dip in. They eat them for dinner, or even warm them up for snacks. I got the idea from a similar recipe using Italian ingredients.
Addictive Taco Dip
1 taco seasoning packet
1 block cream cheese (softened)
1 small container sour cream
Soften cream cheese. Then mix with electric mixer all 3 ingredients together until well blended. Chill at least 1 hour and serve with tortilla chips! YUMMY!
Can be made ahead for parties. You can spread into a pretty pie dish and add green onions, tomatoes, cheddar cheese, etc to garnish a bit.
This is a FAVORITE of my family's!
*Warning* Highly addictive to eat!
1 block cream cheese (softened)
1 small container sour cream
Soften cream cheese. Then mix with electric mixer all 3 ingredients together until well blended. Chill at least 1 hour and serve with tortilla chips! YUMMY!
Can be made ahead for parties. You can spread into a pretty pie dish and add green onions, tomatoes, cheddar cheese, etc to garnish a bit.
This is a FAVORITE of my family's!
*Warning* Highly addictive to eat!
Ice Cream Sandwich Desert
½ cup fudge topping
8 oz. cool whip divided
chocolate pudding mix
12 ice cream sandwiches
oreo cookies crushed
Heat 1/2 cup fudge topping...
then stir into 1 cup cool whip topping intil blended well....
add package of dry pudding mix... stir well.. (add a tad of milk if too thick)
mix in crushed oreo cookies
Layer on aluminum foil (very long piece)... 4 ice cream sandwiches... then some of the mixture... repeat...
then frost the "cake" with cool whip...
freeze several hours before serving.
8 oz. cool whip divided
chocolate pudding mix
12 ice cream sandwiches
oreo cookies crushed
Heat 1/2 cup fudge topping...
then stir into 1 cup cool whip topping intil blended well....
add package of dry pudding mix... stir well.. (add a tad of milk if too thick)
mix in crushed oreo cookies
Layer on aluminum foil (very long piece)... 4 ice cream sandwiches... then some of the mixture... repeat...
then frost the "cake" with cool whip...
freeze several hours before serving.
Chocolate Peanut Butter Pie
2 graham cracker pie shells reg. size
1 8 oz package cream cheese
1- 3 oz package cream cheese (I just cut the portion)
1 1¼ cup peanut butter
2 tbs margarine
2 cup confectioners sugar
1 tbs vanilla
1/2 16oz conatiner whipped topping
1 cup semi sweet chocolate chips
1/2 cup evaporated milk
Beat Cream Cheese, peanut butter and margarine with electric mixer. When soft add sugar and vanilla.. beat, fold in whipped topping. Pour into pie shells and freeze.
Topping: Heat milk and chocolate in saucepan oven med. heat. stir until melted. cool.
spread over frozen pies. makes 2 pies... freezes well..
1 8 oz package cream cheese
1- 3 oz package cream cheese (I just cut the portion)
1 1¼ cup peanut butter
2 tbs margarine
2 cup confectioners sugar
1 tbs vanilla
1/2 16oz conatiner whipped topping
1 cup semi sweet chocolate chips
1/2 cup evaporated milk
Beat Cream Cheese, peanut butter and margarine with electric mixer. When soft add sugar and vanilla.. beat, fold in whipped topping. Pour into pie shells and freeze.
Topping: Heat milk and chocolate in saucepan oven med. heat. stir until melted. cool.
spread over frozen pies. makes 2 pies... freezes well..
Fluffy Southern Biscuits
2 cups flour
1 tsp salt 3 tsp baking powder
1/3 cup oil 2/3 cups milk
bake at 450ยบ 12-15 minutes until browned...
mix ingredients.... turn to floured surface... knead a few times and flatten to about 1/2" thick... cut with biscuit cutter. Makes 8 good size biscuits
If you would like to stock your freezer these freeze great. I like to do 4 batches at once to stock my freezer! I like a cookie sheet with wax paper and place UNCOOKED biscuits on the tray... then freeze.... after about an hour or so once they are frozen solid I transfer to a ziploc freezer bag. This keeps them from sticking together and you can then pull out a few at a time and always have freshly baked biscuits without the big ole mess each time!
Cheesy Potato Soup
6 tbs margarine (divided... will use 3 tbs first... then the other 3 tbs melted)
1 cup onion diced
1 tsp garlic powder
6-8 whole potatoes peeled and cubed
2 1/2 cups milk
3 Tbs flour
8 oz cheddar cheese (or parmesan) grated
Parsley (optional)
salt to taste
pepper to taste
This soup is great by itself, but also a nice way to use up leftovers as stir-ins. I have added ham, broccoli, chicken, peas, and bacon to make this a very versatile freezer staple.
Melt first 3 tbs margarine in a large pot. Add onions, cooking until soft. Add potatoes and enough water to barely cover. Cook, covered, until potatoes are tender (15 - 20 minutes). Do not drain! Slightly mash the potatoes, then add milk.
In a small bowl, combine 3 tbs melted margarine & flour mixture, then add to pot, stir over low heat and cook until thickened... Add cheese, and stir until smooth. Heat, but do not boil. Add garlic, parsley and salt and pepper to taste. If you have add in's be sure to add those too. My favorite is crisp bacon and green onions on top!
To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze. Or Freeze in containers as well.
To serve: Reheat in microwave or over low heat on the stovetop, stirring constantly to keep from burning. Add in any additional ingredients and heat through.
1 cup onion diced
1 tsp garlic powder
6-8 whole potatoes peeled and cubed
2 1/2 cups milk
3 Tbs flour
8 oz cheddar cheese (or parmesan) grated
Parsley (optional)
salt to taste
pepper to taste
This soup is great by itself, but also a nice way to use up leftovers as stir-ins. I have added ham, broccoli, chicken, peas, and bacon to make this a very versatile freezer staple.
Melt first 3 tbs margarine in a large pot. Add onions, cooking until soft. Add potatoes and enough water to barely cover. Cook, covered, until potatoes are tender (15 - 20 minutes). Do not drain! Slightly mash the potatoes, then add milk.
In a small bowl, combine 3 tbs melted margarine & flour mixture, then add to pot, stir over low heat and cook until thickened... Add cheese, and stir until smooth. Heat, but do not boil. Add garlic, parsley and salt and pepper to taste. If you have add in's be sure to add those too. My favorite is crisp bacon and green onions on top!
To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze. Or Freeze in containers as well.
To serve: Reheat in microwave or over low heat on the stovetop, stirring constantly to keep from burning. Add in any additional ingredients and heat through.
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