http://biglersrecipes.blogspot.com/2010/05/fruit-bars.html
Thursday, June 3, 2010
Fruit Bars
Here is the link to my family recipe blog. These are the dessert bars we had at Relief Society this month.
http://biglersrecipes.blogspot.com/2010/05/fruit-bars.html
http://biglersrecipes.blogspot.com/2010/05/fruit-bars.html
Chocolate Oat Squares Recipe | Taste of Home Recipes
Chocolate Oat Squares Recipe | Taste of Home Recipes
I originally got this recipe from Andrea Keller. Joe thought they were amazing. I have been asked for the recipe many times. Enjoy!
48 Servings
Prep: 20 min.
Bake: 25 min.
Ingredients
1 cup plus 2 tablespoons butter, softened, divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts
Directions
In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually stir into creamed mixture. Press two-thirds of oat mixture into a greased 15-in. x 10-in. x 1-in. baking pan.
In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture.
Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.
Nutrition Facts: 1 serving (1 each) equals 204 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.
I originally got this recipe from Andrea Keller. Joe thought they were amazing. I have been asked for the recipe many times. Enjoy!
48 Servings
Prep: 20 min.
Bake: 25 min.
Ingredients
1 cup plus 2 tablespoons butter, softened, divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts
Directions
In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually stir into creamed mixture. Press two-thirds of oat mixture into a greased 15-in. x 10-in. x 1-in. baking pan.
In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture.
Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.
Nutrition Facts: 1 serving (1 each) equals 204 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.
Monday, May 24, 2010
Tuesday, May 18, 2010
Sweet and Tangy Chicken Recipe | Taste of Home Recipes
Sweet and Tangy Chicken Recipe | Taste of Home Recipes
Ingredients
8 boneless skinless chicken breast halves (4 ounces each)
2 bottles (18 ounces each) barbecue sauce
1 can (20 ounces) pineapple chunks, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
Hot cooked rice
Directions
Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce.
Cover and cook on low for 8-9 hours or until chicken is tender. Thicken sauce if desired. Serve the chicken and sauce with rice. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 111 calories, 2 g fat (trace saturated fat), 8 mg cholesterol, 534 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.
Thursday, May 13, 2010
Italian Hamburgers
Ingredients
6 tablespoons dry bread crumbs
1/3 cup chopped onion
1/3 cup chopped green pepper
1 garlic clove, minced
3/4 teaspoon dried oregano
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 pound ground beef
6 tablespoons grated Parmesan cheese, divided
1 can (15 ounces) tomato sauce
3/4 teaspoon Italian seasoning
Hot cooked spaghetti, optional
Directions
Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties.
In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 192 calories, 9 g fat (4 g saturated fat), 41 mg cholesterol, 626 mg sodium, 10 g carbohydrate, 1 g fiber, 18 g protein.
I have a picture and link for this recipe on my family's recipe blog www.biglersrecipes.blogspot.com
6 tablespoons dry bread crumbs
1/3 cup chopped onion
1/3 cup chopped green pepper
1 garlic clove, minced
3/4 teaspoon dried oregano
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 pound ground beef
6 tablespoons grated Parmesan cheese, divided
1 can (15 ounces) tomato sauce
3/4 teaspoon Italian seasoning
Hot cooked spaghetti, optional
Directions
Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties.
In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 192 calories, 9 g fat (4 g saturated fat), 41 mg cholesterol, 626 mg sodium, 10 g carbohydrate, 1 g fiber, 18 g protein.
I have a picture and link for this recipe on my family's recipe blog www.biglersrecipes.blogspot.com
Wednesday, April 14, 2010
Creamed Chipped Beef
Okay this is the easiest recipe I've ever come across. My mom used to make this when we were kids and I just recently remembered it. I can start this meal and have it on the table in less than 10 minutes. Paired with a veggie and some fruit and you can have a really easy meal.
Ingredients:
2 pkgs. beef lunch meat, cut up (I always use the really cheap stuff for this, it just works best)
1 stick butter
3 Tbs. flour
2 c. milk
salt and pepper to taste
1-2 slices of toasted bread per person (or more)
Melt butter, add flour and continue to cook and whisk till smooth. Add milk and lunch meat, stir until thick. Add salt and pepper. Serve over toast that has been broken up into pieces.
It's as easy as that.
Ingredients:
2 pkgs. beef lunch meat, cut up (I always use the really cheap stuff for this, it just works best)
1 stick butter
3 Tbs. flour
2 c. milk
salt and pepper to taste
1-2 slices of toasted bread per person (or more)
Melt butter, add flour and continue to cook and whisk till smooth. Add milk and lunch meat, stir until thick. Add salt and pepper. Serve over toast that has been broken up into pieces.
It's as easy as that.
Monday, March 1, 2010
Cafe Rio Burritos
Sweet Pulled Pork
1 3-5 lb. boneless pork loin roast
1 C. Salsa
1 C. Brown sugar
Place pork on bottom of greased slow cooker, and pour the brown sugar and salsa over. Cover and cook on low heat for 8-10 hours. Shred pork with a fork before serving.
Cilantro-Lime Rice
1 C. uncooked white rice
1 medium chopped onion
2 T. freshly squeezed lime juice
2 tsp. granulated sugar
3 T. fresh chopped cilantro
1/4 C. water
1 tsp. butter
2 cloves garlic, minced
1 tsp. grated lime zest
1 (15 oz) can chicken broth
In a saucepan combine rice, onion, butter, garlic, lime zest, chicken broth, and water. Bring to a boil then turn to low heat. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat and fluff with a fork. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice.
Creamy Tomatillos Salad Dressing
1 C. sour cream
1 envelope Ranch Salad Dressing
1/2 envelope Fiesta Ranch Salad dressing
6 Tomatillos, husked and cut in half
1/4 C. fresh, chopped cilantro
1 clove garlic, minced
juice from 2 limes, freshly squeezed
Combine all ingredients in a blender and blend until smooth. Store in refrigerator.
Black beans
1 clove garlic, minced
1 tsp. ground cumin
2 T. olive oil
1 15 oz can black beans, rinsed and drained.
1/3 C. salsa
1/2 tsp. salt
2 T. fresh chopped cilantro
Cook garlic and cumin in olive oil over medium heat until you smell it. Add beans, salsa and salt. Continually stir until heated through. Just before serving add cilantro.
Layer all the food in a warmed tortilla smother with tomatillo dressing, roll up and enjoy!
I know that it looks like a lot of work, but oh man is it worth it. I have made these twice for lots of company and EVERYONE has enjoyed them. Someone even told me it was better than the real Cafe Rio. They are so good!!
1 3-5 lb. boneless pork loin roast
1 C. Salsa
1 C. Brown sugar
Place pork on bottom of greased slow cooker, and pour the brown sugar and salsa over. Cover and cook on low heat for 8-10 hours. Shred pork with a fork before serving.
Cilantro-Lime Rice
1 C. uncooked white rice
1 medium chopped onion
2 T. freshly squeezed lime juice
2 tsp. granulated sugar
3 T. fresh chopped cilantro
1/4 C. water
1 tsp. butter
2 cloves garlic, minced
1 tsp. grated lime zest
1 (15 oz) can chicken broth
In a saucepan combine rice, onion, butter, garlic, lime zest, chicken broth, and water. Bring to a boil then turn to low heat. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat and fluff with a fork. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice.
Creamy Tomatillos Salad Dressing
1 C. sour cream
1 envelope Ranch Salad Dressing
1/2 envelope Fiesta Ranch Salad dressing
6 Tomatillos, husked and cut in half
1/4 C. fresh, chopped cilantro
1 clove garlic, minced
juice from 2 limes, freshly squeezed
Combine all ingredients in a blender and blend until smooth. Store in refrigerator.
Black beans
1 clove garlic, minced
1 tsp. ground cumin
2 T. olive oil
1 15 oz can black beans, rinsed and drained.
1/3 C. salsa
1/2 tsp. salt
2 T. fresh chopped cilantro
Cook garlic and cumin in olive oil over medium heat until you smell it. Add beans, salsa and salt. Continually stir until heated through. Just before serving add cilantro.
Layer all the food in a warmed tortilla smother with tomatillo dressing, roll up and enjoy!
I know that it looks like a lot of work, but oh man is it worth it. I have made these twice for lots of company and EVERYONE has enjoyed them. Someone even told me it was better than the real Cafe Rio. They are so good!!
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