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KMGL's Magic Chef
"We want your MAGICAL recipes! We'll even bribe ya. If we use your recipe, you'll get a nights stay at the Grandison Inn Bed & Breakfast. This 1904 Victorian mansion will be the perfect romantic staycation for you & your special someone.
Send us your recipe by clicking the envelope."
Find out more about the Grandison Inn Bed & Breakfast by their clicking the logos below.
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| Stories 1 to 10 of 365 |
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9/1/2010
Taco Casserole Pie1 can of ready to bake crescent rolls1 lb. ground hamburger1 packet of taco seasoning1 cup salsa1 bag corn chips1 8oz. bag of shredded cheddar cheese (You can use Mexican style, Pizza Style, or whichever cheese you'd like)1 cup sour cream1 small can of Rotel (tomatoes & chilies)1 small can of black olives1 green onion stalk, chopped Preheat your oven according to the instructions on your crescent rolls packaging. Lightly spray a 9x9in. baking dish with cooking spray. Line the dish with your crescent roll triangles. (You may need to use your fingers to stretch them out so they cover the whole inside of the dish.) Make sure to make a "crust", lining the top edge with your dough. Brown the hamburger in a skillet. Stir in the taco seasoning and cook for about 3 minutes, then drain. Pour a few corn chips into the bottom of the dish on top of the crescent roll dough. You may crumble the chips if you'd like- just enough to cover the bottom. Next, cover the chips with a layer of shredded cheese. Pour about 1/2 cup of salsa on top of ...
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8/25/2010
Mini Cheesecakes
1 - 12 oz package Vanilla Wafers
2 - 8 oz package Cream Cheese
3/4 Cup Sugar
2 Eggs
1 teaspoon Vanilla
1 - 21 oz can Cherry Pie Filling
Preheat Oven to 350 degrees.
Line minature muffin tins with minature paper liners.
Crush the vanilla wafers and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each minature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool and top with a teaspoon of cherry pie filling.
Marlene Hoyt
Norman, OK
These are delicious as is, but I made three different flavors using this batter with tremendous success and professional GOURMET looking results! White Chocolate Red Raspberry: mixed 1/2 cup melted white chocolate into 1/3 of the batter, swirled 1/4 cup raspberry coulis into batter before fillig muffin cups and once baked I topped each with 1/2 teaspoon warmed seedless raspberry jam and drizzled melted white chocolate over the tops. Chocolate Chip - substituted crushed oreos for nilla wafers, added 1/2 cup mini chocolate chips to 1/3 of batter, once baked topped with 1/2 ...
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8/18/2010
Easy Family Oven Burritos
1 lb ground beef
1 can cream of mushroom soup
2 cans of El Paso mild enchilada sauce - if your family likes it a little spicey - use 1 can of hot
1 pkg of flour tortillas
Shredded Cheese
Brown ground beef and drain. Add soup to meat. Mix a 1/3 of a can of enchilada sauce into meat mixture.
Lay one tortilla down in a non-stick 13x9" baking dish, then put a spoon full of meat in the middle and roll it up.
Repeat until all meat mixture is used. Pour remaining enchilada soup over rolled up side by side burritos. Top with grated cheese. Bake at 350 for 20 minutes or until cheese is melted.
Garnish with whatever you want - chopped black olives, tomato, onions, sour cream, and lettuce.
It is makes a great family night dinner.
Please let me know if you have any question.
Katrina Wilson
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8/11/2010
Olala veggie
1 tablespoon extra virgin oil
4 medium yellow squash (slice)
1/2 medium red onion (dices)
1 medium green bell pepper ( slice)
½ red bell pepper (slice)
3 corns on the cob cut the kernels of the cob
2 medium carrots (slice)
3 tablespoons ( eyeball it)Fajitas seasoning
4 garlic cloves crushes
1 tablespoon of kosher salt (eyeball it)
1 ½ of fresh crushed pepper
1 large tomato (dices)
garnish with
parmesan cheese (prefer fresh but can use can)
cilantro
Garlic Bread
Makes about 6 servings
In a large skillet medium heat. Add oil and all the ingredients except tomato. Cook for about 15 minutes add tomato cook for additional 5 minutes.
Served in a bowls sprinkle parmesan cheese, a little cilantro. Served with garlic bread. Eat up.
Also you can change the recipe and add chicken by browning the chicken first and repeating same steps as above
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8/4/2010
This is the best chicken salad I've ever eaten and apparently several
others think so too because everyone that tries it wants the recipe!
Also, as the weather gets hotter people like eating meals that aren't
served hot.
1/2 cup chopped pecans
3/4 cup mayonnaise
1 1/2 tsp dried crushed tarragon
1 tsp grated lemon rind (I use the spice called lemon peel)
1 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp freshly ground pepper
3 cups chopped cooked chicken (I use can chicken)
2 celery stalks, finely chopped
1/2 small sweet onion, finely chopped
2 cups seedless red grapes, cut in half
1. Arrange pecans in a single layer on a baking sheet.
2. Bake at 350 for 5 to 7 minutes or until lightly toasted. Wait 15
minutes for pecans to completely cool.
3. Whisk together mayo, tarragon, lemon rind, lemon juice, salt, and
pepper in a large bowl; stir in pecans, chicken, celery, and onion just
until blended.
4. Stir in grape halves.
Can make a day ahead and refrigerate overnight. May serve on a plate as
a salad (makes 4 to 6 servings) or spread on croissants as a sandwich
(serves 8 to 10).
Mmmm ...
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7/28/2010
FLAVORFUL RICE SALAD
This recipe started as a basic bean, rice and onion medley with Italian dressing.
Veggies were added and fat-free dressing used to make it healthier.
1 can (15 oz) black beans, rinsed and drained
1-1/2 cups cold cooked long grain rice
1-1/2 cups chopped fresh tomatoes
4 green onions, chopped
1 celery rib, chopped
½ cup chopped fresh spinach
2 tablespoons minced fresh cilantro
½ cup fat-free Italian salad dressing
1 cup (4oz) crumbled feta cheese
In a large bowl, combine the beans, rice, tomatoes, onions, celery, spinach and cilantro. Drizzle with dressing and toss to coat. Cover and refrigerate for 1 hour.
Just before serving, sprinkle with cheese. Yield: 6 servings
Patty Keller
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7/21/2010
2 cups sugar
1/2 cup milk
1 stick butter
3 cups oatmeal
2 tbs. cocoa
1/4 salt
in saucepan, combine flour, butter, cocoa, milk and salt. Heat to boiling point and boil for 1 minute. Remove from heat. Stir in uncooked oatmeal, and add nuts if you desire. Drop by teaspoon onto was paper. DO NOT BAKE Cool-----cookies are ready to eat.
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7/14/2010
This is a great quick recipe that my family loves.
Chicken Pot Pie
Pkg of 2 Pillsbury Pie crusts
1-small pkg of frozen peas
1-small pkg of baby carrots
1-can of Cream of Chicken soup
1-can of Cream of Potato soup
2-tablespoons of sour cream
1-tablespoon of minced garlic (optional)
1-rotisseree chicken
Bake your bottom pie crust in a large pie plate or oblong dish as directed on the boxed instructions(about 400 degrees for about 10 minutes) and set to cool.
Boil the baby carrots until soft. Take all the white meat off the chicken and cut or tear into small pieces. You can use the dark meat too if desired. Combine the chicken, cooked baby carrots, frozen peas (do not need to cook first), cream of chicken and cream of potato soup in a large bowl. Then add the sour cream and the garlic and mix it all together. Pour the combined mixture into your dish with the pie crust and cover with the second pie crust and cook at 350 degrees for about 30 minutes or until the crust is golden. Serve up and enjoy.
Leigh-Anne Taylor
Edmond Oklahoma
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6/30/2010
This recipe has been around for over 50 years and it is always a hit with family & friends.
Grandma's Potato salad
6 to 8 medium baking potatoe's boil till you can poke fork in it and they are done.
let cool peel & dice
then add 8 boiled eggs
1 large can of black olives, drain liquid chopped
1 10oz jar breadbutter pickles, drain liquid chopped
2 cups chopped celery
1 10 oz jar of stuffed green olives, drain liquid chopped
and then 1 Large Jar of Hellmans mayo.
Mix add salt & pepper to taste and put in the Fridge till ready to serve.
Your Family & Friends will beg you for your recipe.
Tawnya Stephenson
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6/23/2010
Ingredients:
Frozen or fresh (not canned) green beans (any kind: whole, cut, shoestring--your favorite)
2 Tbls Canola Oil
1 medium onion
Garlic or Garlic Powder to taste
Fresh Ground Pepper to taste
Soy Sauce (couple of squirts is enough to taste)
2 Tbls. Fat Free Italian Salad Dressing
1 Tbls. Onion Soup Mix (I keep this on hand to use in small amounts for several different things)
Place enough frozen/fresh greenbeans in a bowl to fill a skillet, and place in microwave to thaw for 3-5 minutes.
Heat 2-3 Tbls. Canola oil in skillet on medium heat, and dice or slice onion. Place onion in skillet and cook on medium heat, enough to see the edges of the onion start to brown slightly.
Meanshile, take thawed green beans out of microwave, add soy sauce, italian dressing, garlic powder, cracked pepper and onion soup mix--mix well.
Toss the seasoned green beans into the skillet onto the sizzling onions, turn burner to high for a few minutes, and stir fry til well mixed. The smell is amazing, by the way! Turn down heat to low or medium low, cover tightly and let simmer with an occasional stir til onions carmelize and green ...
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