Abs Favorite Recipes

Archive for June, 2009

I’m normally not a big fan of recipes made in the microwave.  I don’t know what I do wrong but the few I have tried just did not turn out, but this one has become a favorite. I like it because its fast and tastes great. The only issue I have had with this recipe is over cooking the meatballs.

Recipe source: Taste of Home 2008 Quick Cooking Annual Recipes Cookbook.

• 1 egg
• 1 -1/2 tsp chili powder
• 1 tsp salt
• 1/4 tsp pepper
• 1lb ground beef
• 1 can (14-1/2 oz) stewed tomatoes, undrained
• 1 cup uncooked instant rice
• 1 cup sliced onion
• 1 cup chopped green pepper

In a large bowl, whisk the eggs, chili powder, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in, balls. Place in a 2-qt microwave safe dish.

Cover and microwave on high for 4-5 minutes or until meat is no longer pink; drain.

Stir in the tomatoes, rice,onion and green pepper. Cover and microwave on high for 5-7 minutes or until rice and vegetables are tender. Yeilds 3-4 servings.

This is also a very easy recipe to double. Just be sure to not over cook the meatballs.

Yes it tastes as good as it looks. This recipe is adapted from Betty Crocker’s 2009 calender. Its actually a brownie recipe but I did not have a box of brownies sitting around and was too lazy to make some so I decided to try it with cake.

Ingredients:

1 chocolate cake mix I like Pillsbury but you can use whatever you want.

Bake cake according to package directions and let cool for at least 1 hour.

Filling:

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 2 cups powered sugar
• 2 teaspoons milk

Topping:

• 1 cup semisweet chocolate chips
• 1/4 cup butter

1. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cake base.
2. In small microwave bowl, microwave topping ingredients uncovered on High 30-60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.



Yum!

Tuna Casserole is one everyone has made at some point in time. This is the recipe I use. The original recipe came from cooks.com I have not changed it much but did try to make it so it does not dry out as easily.

The ingredients

• 1 can tuna
• 1 can cream of mushroom soup
• 1 1/2 cups of grated cheese
• 3/4-1 cup frozen peas
• 1 to 1 1/4 cup milk
• 3 cups of macaroni, parboiled

Combine the tuna with one cup milk and add the cream of mushroom soup. Stir together, then add salt and pepper to taste. Add peas and mix. Mix this with the parboiled noodles. Bake at 300 degrees Fahrenheit for about a hour. Ten minutes before removing from oven, sprinkle with cheese and continue to bake until cheese melts and becomes bubbly.

Tips:

Don’t be affraid to add more milk. Tuna casserole is knows to get dried out. What I do is fill my one cup measuring cup to the brim not stopping at the 1 cup line. I also tend to make this earlier in the day so right before I put it in the oven I mix it again and add a little more milk. Also you can cook it a bit warmer say 350 for 30 minutes but watch to make sure it does not get dried out. You can also add a different vegetable if you would liked.

I have always wanted to create a blog where I could share recipes and just talk cooking. Finally I just sat down and did it. A little about me. My name is Abbie and I am a stay at home mom to 2 kids. My kids are getting at the age where I am finding more time to play in the kitchen again so I figured now was the time to start this blog. Please feel free to comment on my posts or share recipes. Maybe no one will even read this blog but I will have fun putting it together none the less.