Spring Blossoms

Wednesday, March 12, 2008

Italian Hamburger Deep Dish

Layers of flavored potatoes and ground beef team up with tomato slices and mozzarella cheese for a bountiful one-dish meal.

1 pound lean ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, finely chopped
2 2/3 cups water
2/3 cup milk
1/4 cup butter or margarine
1 teaspoon salt, if desired
2 tablespoons instant minced onion
1 teaspoon dried oregano leaves
2 2/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
3 to 4 medium medium tomatoes, sliced
4 ounces mozzarella cheese, shredded or sliced

1. Heat oven to 350ºF. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef, 1 teaspoon salt, the pepper and garlic in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
2. Heat water, milk, butter, 1 teaspoon salt, the onion and oregano to boiling in saucepan. Remove from heat. Stir in dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until as fluffy as you'd like. Spread half of the potato mixture on bottom of baking dish. Layer with beef and half of the tomatoes. Top with remaining potatoes and tomatoes; sprinkle with cheese.
3. Bake uncovered about 30 minutes or until hot and bubbly.

Prep Time:15 min
Start to Finish:45 min
Makes:8 servings

Slow Cooker Old-World Corned Beef and Vegetables

2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water

1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Prep Time:15 min
Start to Finish:9 hr 15 min
Makes:10 servings

Grasshopper Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg
3 cups powdered sugar
1 package (3 oz) cream cheese, softened
1/4 cup butter, softened
2 tablespoons milk
1/4 teaspoon mint extract
3 to 4 drops green food color
1 oz unsweetened baking chocolate
1 tablespoon butter

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
3. In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
4. In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Prep Time:10 min
Start to Finish:1 hr
Makes:36 bars

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