Saturday, November 8, 2008

Eggnog Cheesecake

... Could it be?! My two favorite things combined into one?! I'm trying to lose weight- but I'm so making this tonight....

Crust: (or just use a premade graham crust)
1 cup Graham cracker crumbs
1/4 tsp. Ground nutmeg
1/4 cup Sugar
1/4 cup butter, melted

Filling:
1 envelope unflavored gelatin
8 oz Cream cheese, softened
1 cup Eggnog
1/4 cup Sugar
1/4 cup Cold water
1 cup Whipping cream


Directions:

1. Combine crumbs, nutmeg, sugar, nutmeg and butter; press onto bottom of 9-inch springform pan.

2. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at
medium speed on electric mixer until well blended. Gradually add eggnog and gelatin, mixing until well blended.

3. Chill until slightly thickened then fold in whipped cream. Pour into crust; refrigerate until firm.

Thursday, November 6, 2008

Beefy Chili Mac

No- Chili Mac is not a box of Kraft mixed with some canned chili. Ewww...

1 1/2 c. uncooked elbow macaroni (about 6 oz.)
1 lb. ground beef
1 can spicy chili beans- undrained
1 can diced zesty style tomatoes- undrained
1/4 tea. salt
1/4 tea. pepper
1 c. shredded cheese

Cook macaroni as directed. Drain & put aside in saucepan. In a skillet, cook ground beef over med-high heat for 5-7 mins. Drain. Reduce heat to med. Stir in macaroni, beans, tomatoes, salt, and pepper. Cook 3-5 mins. Sprinkle with cheese and serve.

Wednesday, November 5, 2008

Speedy Philly Sandwiches

I know, this may be considered a travesty by those who are big philly-aficionados. But it's easy and tastes oh so yummy!

Hoagie Rolls
Sliced Roast Beef
Sliced onion
Sliced green bell pepper
Swiss cheese slices
Pepper

In a small skillet, sautee onion and bell peppers with a few drops of cooking oil. Sprinkle pepper on top. Pile on one side of hoagie bun, top with a slice of cheese, and then stack roast beef on top. Toast in a toaster oven until warm and melty. Put the top of the bun on and enjoy!

Tuesday, November 4, 2008

Breakfast Potato Casserole

24 oz. frozen shredded potatoes (thawed)
1/2 c. melted butter
1 c. shredded monterrey jack cheese
2 c. shredded cheddar cheese
6 eggs
1 tea. salt
2c. evaporated milk
(pour canned milk into measuring cup, and add regular milk to make 2 cups)

Put thawed potatoes into a 9x13 pan & drizzle butter on top. Bake at 400 for 25 mins.
Spread cheeses on top of potatoes.
Stir together eggs, salt, and milk. Pour over potatoes & cheese. Bake at 350 for 50-60 mins.

I know, this is a lot more time consuming than normal- but it makes a gigantic pan of breakfast for the week- and it's so totally delicious!

Monday, November 3, 2008

Crock Pot Lasagna

Yay! No cooking those huge lasagna noodles!

12 lasagna noodles- uncooked
2 lb. ground beef, browned & drained
1 1/2 tea. italian seasoning
1 jar (28 oz.) spaghetti sauce
1/4 cup water
1 carton (16 oz.) cottage cheese
2 c. shredded mozzarella cheese

Put half noodles in crock pot, break to fit. Stir italian seasoning into meat & spread half meat mix over noodles. Then pour the water, 1/2 sauce on top, 1/2 cottage cheese, 1/2 shredded cheese. Repeat the layers in that order. Cover & cook on low for 4-5 hrs. Do not cook more than 5 hrs.

makes 6-8 servings

Sunday, November 2, 2008

Fruit Salad w/ Banana Glaze



Best fruit salad ever!

8 c. fruit- ideas: strawberries, mango, peaches, blueberries, pineapple chunks, cantaloupe, etc. (basically whatever you've got on hand)
2 medium bananas
8 0z. lemon yogurt
2 tbl. sugar
2 tea. lemon juice

In a blender, add yogurt, bananas, sugar, & lemon juice. Blend & refrigerate. Cut up all the fruit, and pour the glaze on top. Store in an air-tight container in the fridge.

Saturday, November 1, 2008

Pumpkin Pancakes

Jen gave me the idea to hunt for a recipe for pumpkin pancakes. I have had these at Mimi's before- and they were heavenly! So season-appropriate!

In large bowl mix:
2 c. flour
1 tbsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 tbsp. brown sugar, packed
1 tsp. cinnamon

In small bowl, mix:
2 eggs
1 1/2 c. skim milk
2 tbsp. oil
1/2 c. canned pumpkin

Add small bowl mixture to large bowl. Stir just until moistened. Heat griddle, brush lightly with oil. Pour batter by 1/4 cup onto hot griddle. Makes 16 pancakes.