There are still a few recipes from one article I need to type up to post. Will get to them ASAP.
Fry 5 slices of bacon in a deep 10 inch cast iron skillet until crisp. Set the bacon aside on paper towels; drain off grease. Chop one medium onion and brown in same skillet over medium-high heat, about 5-6 minutes. Add one pound lean ground beef and cook until browned. Drain off excess grease. Stir in one can (28 oz.) Campbell's Pork & Beans, one can stewed tomatoes, about ¼ cup of your favorite barbecue sauce, 3 tablespoons packed brown sugar, 2 tablespoons spicy brown mustard and 1 teaspoon red pepper sauce. Reduce heat to medium-low and simmer 15-20 minutes until it tastes real gooooooood! Crumble the bacon over the top before serving. Makes 6 to 8 servings.
Mix 2 boxes (8.5 oz each) Jiffy corn muffin mix according to package
Spread half the batter in a greased oblong (about 11X7) baking pan.
Sprinkle With 1 cup shredded jalapeno-monterey jack, sharp cheddar or any
kind of cheese, however spicy you like it.
Mix one can (8½ oz) creamed corn into the remaining corn bread batter and
pour on top of the cheese.
Bake 30-35 minutes, until the cornbread is set in center and browned. Makes
8 servings. Enjoy!
**This stuff is AWESOME!**
Butter 2 qt serving dish or bowl. In pot combine first 3 ingredients. Stir in milk until smooth. Over medium heat, cook stirring until sugar melts (about 5 minutes). In bowl lightly beat eggs. Remove 1/2 cup hot milk mixture. Stir into eggs.Stir egg mixture into pot of milk mixture. Cook, stirring until custard thickens, about 10 minutes. Remove from heat. Stir in 1 tsp vanilla and a half tsp almond extract. Line bottom of dish with 20 wafers. Top with half of bananas then half of custard. Repeat layering with remaining cookies, bananas and custard to form one more layer. In bowl with mixer @ high speed, beat cream, confectioner's sugar and remaining extracts until peaks form. Spoon in dollops around edge of dish. Chill at least 2 hrs. Garnish if desired.
Makes 8 servings.
In large baking dish combine chicken lemon juice and zest garlic oil thyme salt and pepper. Cover and refrigerate, turning chicken once overnight. position rack about 4 " from heat source. preheat broiler. Place Chicken skin side down on rack and set in broling pan. Broil about 12 minutes. Turn chicken. Continue broiling until juices run clear when thigh meat is pierced with fork, 11-12 more minutes. Makes 8 servings
40 minutes 10 mins prep
Preheat oven to 375F degrees.
Steam broccoli just until crisp.
Mix broccoli, soup, water chestnuts, Cheez Whiz and
rice and place in greased 2-quart casserole.
Top with cracker crumbs.
Bake 20-30 minutes , or until bubbling.
In a large pot combine potatoes with enough salted water to cover. Bring to a boil. Cook until tender. 20-25 minutes. In another pot over high heat combine eggs with enough water to cover by 1". Bring just to a boil. Cover, remove from heat. Let stand 12 minutes. Drain. Cover eggs with cold water to cool. Meanwhile in bowl combine vinegar, salt and pepper until salt dissolves. Beat in oil until well combined. Drain potatoes and slice. Toss with vinegar mixture. Let stand 10 minutes. In large bowl combine mayonnaise with mustard. Peel eggs. Coarsely chop and add to bowl. Gently stir in onion carrot and potato mixture until combined. Let cool to room temperature. Sprinkle with fresh parsley before serving.
Makes 6 servings.
In 2 qt saucepan, heat margarine and onion until the onions are translucent. Add Bisquick, it will be lumpy and sometimes dry...add a little more margarine to keep it in a thick paste consistancy. Add thyme and pepper, stir constantly. Add liquids, broth followed by milk bring to a slow boil. Add veggies and chicken, keep on low while preparing crust.
Mix Bisquick, water and margarine. Pat onto wax paper. It should be a thick crust. Carefully pour the liquid mixture into the baking dish and manipulate the crust off the wax paper and place it on top of the mixture. Slit the top for steam to escape.
Bake 25 minutes until the crust is brown.
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