VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world ๐ of vintage and modern!!
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Sunday, January 29, 2017
••••CRAIG'S EASY CHICKEN OR BEEF GRAVY๐๐๐๐ฎ๐!!••••
Thursday, January 26, 2017
••••CANDIED ORANGE SLICES๐๐๐!!••••
Ingredients
- 4 small oranges I used tangelos
- 4 cups water
- 2 cups granulated sugar plus more for coating
Instructions
Fill a large bowl with ice water and set aside.
Add the 4 cups water to a large saucepan and bring to a boil over high heat. Add the orange slices. Boil for 1 minutes. Transfer the orange slices to the bowl of ice water. Use a ladle to set aside 2 cups of the water used for boiling and discard the rest.
In a large pot or skillet, add the 2 cups reserved water and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.
Turn the heat to medium-low and arrange the orange slices in a single layer. Simmer for 45-60 minutes or until rinds are slightly translucent. Swirl the slices in the pan every 15 minutes to make sure they are evenly coated with the sugar water.
Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry.
Dip the candied orange slices in granulated sugar, if desired. Use immediately or store them in an airtight container in the refrigerator for up to 1 month.
Wednesday, January 25, 2017
••••SO LONG MARY TYLER MOORE๐บ๐ธ๐ท๐!!••••
••••PAINTED PAW PRINTS BY ELIZABETH๐พ๐ถ๐ฑ!!••••
Tuesday, January 24, 2017
••••MINI BUTTERFINGER CUPCAKES๐ซ๐ฐ๐ฉ๐ฅ!!••••
Ingredients
- 5
- bars (2.1 oz each) Butterfinger™ candy bars
- 1
- box Betty Crocker™ SuperMoist™ white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1
- container Betty Crocker™ Whipped milk chocolate frosting
Directions
- 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars).
- 2 In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. On low speed, beat in chopped candy just until blended. Divide batter evenly among muffin cups (two-thirds full). Refrigerate any remaining cake batter until ready to use.
- 3 Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- 4 Frost cupcakes with frosting. Coarsely chop remaining candy. Place candy pieces on frosting, pressing down slightly. Store loosely covered.
••••UPSIDE-DOWN MEATBALL CASSEROLE๐ฅ๐ง๐ ๐ฐ๐๐ฅ๐ฎ๐!!••••
Ingredients
Meatballs
- 1
- lb lean (at least 80%) ground beef
- 1/2
- cup finely chopped onion
- 1
- teaspoon finely chopped garlic
- 1/3
- cup Progresso™ Italian style bread crumbs
- 1/3
- cup grated Parmesan cheese
- 1/4
- cup milk
- 1
- egg
- 1/4
- teaspoon salt
- 1/4
- teaspoon pepper
Ricotta Mixture and Sauce
- 1
- cup whole milk ricotta cheese
- 1/3
- cup grated Parmesan cheese
- 1/4
- teaspoon Italian seasoning
- 1/4
- teaspoon pepper
- 1/8
- teaspoon salt
- 1
- jar (25.5 oz) Muir Glen™ organic roasted garlic pasta sauce
Biscuit Topping
- 1
- can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits, separated and cut into sixths
- 2
- tablespoons grated Parmesan cheese
- 2
- tablespoons Progresso™ Italian style bread crumbs
- Chopped fresh basil, if desired
Directions
- 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- 2 In medium bowl, mix all Meatball ingredients. Shape mixture into 28 (1 1/2-inch) balls. Place in ungreased 15x10x1-inch rectangular pan. Bake uncovered 20 to 25 minutes or until thoroughly cooked and no longer pink in center; remove from oven, and reduce oven temperature to 350°F.
- 3 Meanwhile, in small bowl, mix ricotta cheese, 1/3 cup Parmesan cheese, the Italian seasoning, 1/4 teaspoon pepper and 1/8 teaspoon salt; mix well.
- 4 Spread cooked meatballs in bottom of baking dish. Drop spoonfuls of ricotta mixture between meatballs. In 4-cup glass measuring cup, microwave pasta sauce covered on High 2 to 3 minutes, stirring halfway, until heated through and steaming. Pour heated pasta sauce on top of meatball and ricotta layer.
- 5 In large resealable food-storage plastic bag, add biscuit pieces; toss with 2 tablespoons Parmesan cheese and 2 tablespoons bread crumbs, shaking bag to coat. Spread biscuit pieces on top of hot pasta sauce layer; sprinkle any remaining bread crumb mixture on top. Bake 33 to 38 minutes or until biscuits are deep golden brown and baked through. Cool 10 minutes before serving. Top with basil.
••••CHICKEN BACON RANCH TATOR TOT CASSEROLE๐๐ฅ๐ฅ๐ง๐ฅ๐ ๐ถ!!••••
10 Servings
Ingredients
- 1
- teaspoon vegetable oil
- 1/2
- cup chopped onion
- 1
- can (10.5 oz) condensed cream of chicken soup
- 1
- cup sour cream
- 1/2
- cup milk
- 2
- cups shredded Colby-Monterey Jack cheese blend (8 oz)
- 1
- package (1 oz) ranch dressing & seasoning mix
- 1/4
- teaspoon black pepper
- 3
- cups shredded cooked chicken
- 1
- bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
- 1/2
- cup chopped cooked bacon
- 1/2
- cup chopped tomatoes
- 1/4
- cup sliced green onions
Directions
- 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- 2 In 8- or 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until tender.
- 3 In medium bowl, stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well; stir in chicken.
- 4 Place half of the frozen potatoes in single layer on bottom of baking dish. Spoon and spread chicken mixture on top of potatoes; sprinkle 1/4 cup of the bacon on top.
- 5 In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix; seal and shake bag to coat. Arrange on top of casserole.
- 6 Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.
- 7 Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.