closed - Make Ahead Meals For Busy Moms Cook Book!

Have you all heard about the Make Ahead Meals For Busy Moms Cook Book by Jane Doiron yet? If not, you are really missing out on a fabulous cook book for all of us busy moms! (and dads too!)

From Jane's Web Site - Your busy mom lifestyle dictates quick get-on-the table meals, but how do you prepare and cook a delicious meal at the end of your busy day when you are simply out of time and energy? It’s simple!

Here's how: Make-Ahead Meals for Busy Moms Cookbook. This is Jane Doiron’s cookbook of savory, family-favorite recipes that were individually home-tested and selected. Make Ahead Meals are:

• Simple to prepare.

• Simple to assemble ahead of schedule.

• Simple to freeze ahead.

• Simple for the whole family to enjoy.

Jane Doiron helps you, a very busy mom like herself, to put a fabulous dinner on the table every night for friends, or just for the family, with a minimum of fuss and a maximum of flavor.



Jane's cook book is nicely broken down into a table of contents that includes: appetizers, breakfast and brunch, desserts, main dishes, side dishes and soups. You can take a peek at the table of contents ---> HERE



Where can you purchase Jane's fantastic cook book? Easy, it is being sold Amazon.com and BarnesandNoble.com and if you are in a hurry, you can purchase the printable E-Version (Ebook) for only $12.95 directly from Jane's Web Site.

How about a wonderful sampling of the type of recipes you will find in Jane's Make Ahead Meals For Busy Moms Cook Book. This recipe can be found on Jane's Blog.

Mohegan Chicken

3 tablespoons olive oil, divided
10 oz. bag of spinach
3 large carrots, cut into match stick size pieces
5 boneless, skinless chicken breasts
Mrs. Dash salt-free garlic & herb seasoning blend
1 cup finely shredded mozzarella cheese

1. Preheat the oven to 400 degrees F. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the spinach, stirring occasionally until wilted (as shown in the 2nd picture). Season the spinach with a little bit of salt. Transfer the spinach to a bowl and set aside.

2. Add 1 tablespoon of oil to the same skillet over medium heat. Add the carrots, stirring occasionally until lightly browned. Transfer the carrots to a bowl and set aside.

3. Add 1 tablespoon of oil to the pan over medium heat. Season one side of the chicken with the garlic & herb seasoning. Brown the chicken on both sides and place on a sheet pan.

4. Place the carrots on top of the chicken. Place the spinach on top of the carrots. Sprinkle each piece of chicken with the mozzarella cheese.

5. Cook the chicken in the oven for 12 minutes.

*Make-Ahead Tip* ~A Day Ahead~

Cut the carrots, place them in a container, and refrigerate. Rinse the chicken and pound each piece to 1/2-inch thickness. Place the chicken in a container and refrigerate. This will save you lots of time when you're ready to make this dish.

************************************************************

Buy it: You can purchase the E-book on Jane's Web Site or you can purchase the cook book from BarnesandNoble.com or Amazon.com

Win It: Jane Doiron has graciously offered a free copy of her fantastic cook book to one of my blog readers! yeah!!! If you are passionate about cooking, baking and saving time in the kitchen as I am, you will be pleased to add this wonderful cook book to your collection.

This giveaway is open to USA and Canadian Residents Only. The giveaway will close at 12:00am EST (midnight) on February 14th, 2010. One winner will be selected from all valid entries/comments via random.org

Here is how you earn your giveaway entries:

Main Entry: (Mandatory) Go to Jane's web site and take a look at the table of contents. Tell me which recipe you would make first if you won the cook book. (if you don't do the mandatory, none of your bonus entries will count).

Bonus Entries:

Leave a separate comment for each thing that you do. Example: Sign up for Jane's newsletter, please leave 3 separate comments.

3 Bonus Entries - Sign Up For Jane's Email Newsletter.
3 Bonus Entries - Visit Jane's Blog and Follow Jane's Blog. (Public Follower)
3 Bonus Entries - Grab Jane's Button From Her Blog & Place It On Your Blog.
3 Bonus Entries - Grab My Button From My Blog & Place It On Your Blog.
1 Bonus Entry - Leave A Comment On Any Post On Jane's Blog.
1 Bonus Entry - Follow My Blog Using Google Friend Connect (Public Follower)
1 Bonus Entry - Follow Shelly On Twitter.
1 Bonus Entry - Tweet About The Giveaway (daily) & Leave Status Link.
1 Bonus Entry - Enter One Of My Other Giveaways & Tell Me Which One
10 Bonus Entries - Purchase Jane's Cook Book and come back here and tell me where and when you purchased it. You will need to email me a copy of your receipt.

Copy and Paste Tweet:

Review and Giveaway - Enter To Win Make Ahead Meals For Busy Moms Cook Book At http://bit.ly/cnw5Am @Ravish30 Ends 2-14 #giveaway

Thank You Jane for offering such a fantastic cook book for the Shakin 'N Bakin In The Kitchen with Shelly Blog!

Disclaimer: I have not been compensated in any way for this giveaway other than receiving a FREE copy of Jane's Cook Book. My thoughts, opinions and words are my own. Please read my Terms of Service & Dislaimer Polices before entering this giveaway. This giveaway is open to the US and Canada Only and will end on February 14th, 2010 at Midnight EST.

Delicious Beef Burgandy Recipe

If you love eating Beef Burgandy, you really need to try this recipe by Chef Stuart. You can serve it with boiled potatoes or with egg noodles. This recipe will make 4 hearty servings.

Beef Burgandy Recipe

2 lbs. lean sirlon
1 (8 ounce) container white mushrooms, thinly sliced
1-2 whole cloves
3 tablespoons olive oil, divided
3 slices bacon, chopped
1 tablespoon flour
Bouquet Garni (3-4 sprigs each of sage and fresh thyme, tied with kitchen string)
1 onion, minced
1 carrot
6 whole black peppercorns
1 bottle red Burgundy wine
1 cup pearl onions
parsley for garnishing

Cut the sirloin into 1" cubes, slice the carrot and mince the onion. Place the sirloin cubes, onion, carrots, clove and peppercorns into a marinating container. Pour 2 tablespoons of olive oil and the wine over the meat. Marinate in the refrigerator for at least 3 hours...for the best flavor, let it marinate over night.

In a large dutch oven (stock pot) over medium heat, add the bacon to the pot and simmer. Remove and set aside. Add onions and mushrooms and simmer until golden brown and then transfer to a plate, set aside. Add 1 tablespoon of olive oil to the pan, drain meat and reserve the marinade. Add flour to the meat and brown, stirring constantly so it does not burn. Add the marinade to the skillet, season with salt and pepper and add the bouquet garni. Cover, reduce heat to low and simmer for 2 hours. Add pearl onions and mushrooms 15 minutes before serving. Before serving, remove the garni bouquet and garnish with parsley.

Tayga Aprons! Giveaway and Discount!

Have you ever heard of Tayga Aprons? If not, you really need to go check out their apron store! Tayga sells a variety of aprons for both adults and children. You can find designs such as: mother and daughter sets, full aprons, half aprons, one-sided aprons, teen aprons and more! There is a variety of styles, prints and colors...something for everyone at Tayga Aprons!



Tayga Aprons is currently hosting a giveaway, so head on over to the Tayga Aprons site and enter for your chance to win a Tayga Gift Certificate! You will find the giveaway information and link on the right hand side of their home page.

Tayga Aprons was gracious enough to offer all of my blog readers and followers a wonderful discount on their apron orders! This discount code is valid now through Feb. 28th, 2010.

When you go through the check out process, please enter the Coupon Code: shakin Which will give you 20% OFF your entire purchase!

Now is the time to shop for your Valentine's Day, Easter and Mother's Day Gifts!

Thank you Tayga Aprons for offering a great discount to my blog readers!

If you entered their giveaway, please put that you were referred to their site from the Shakin N Bakin Blog!

~ Happy Shopping and Good Luck on entering their contest/giveaway! ~


http://my.tupperware.com/Ravish30

Canning Recipe - Easy Zucchini Apricot Jam Recipe

Every year my hubby and I look forward to planting our annual garden and one of the things we love to grow is Zucchini. However, we always end up with more than we can use so I look for recipes that use Zucchini that I can freeze or home can for later use.

When I can homemade zucchini apricot jam, this is the recipe that I like to use.

You will need:

6 1/4 cups zucchini (peeled and finely grated)
1 cup of tap water
6 cups of granulated sugar
2 tablespoons of lemon juice (bottled or fresh)
1 (20 ounce) can crushed pineapples
2 (3 ounce) packages apricot gelatin mix (usually found boxed)

Start out by cooking your fresh zucchini in water over medium heat. You want to bring it to a rapid boil and then reduce the heat and simmer for 7 to 10 minutes. Stir in your granulated sugar, lemon juice, crushed pineapples (juice drained) and gelatin mix. Bring your mixture back up to a rapid boil and cook for 8 additional minutes. Once it is done, ladle mixture into hot sterlized canning jars. You will want to process them according to your operator's manual. I usually do mine for 10 minutes in a water bath canner. You can also seal your jars with paraffin if desired instead of water bath canning them.

Crock Pot Venison Deer Roast Recipe

As I have previously stated here on my blog, I am not a fan of venison so I don't eat it. However, my hubby loves it from time to time and is appreciative when my brother sends down some of his deer meat to him.

Here is one of my hubby's favorite Venison recipes and it utilizes the crock pot.

Slow Cooker Venison Roast

3 lb. venison (deer meat) roast
1 1/2 tablespoons salt
1 quart of water
2 1/2 tablespoons bacon fat drippings
2 tablespoons vinegar
1 bay leaf
1/2 teaspoon thyme
1/2 cup finely chopped onions
1 clove of garlic, minced
1 teaspoon of parsley
1 teaspoon of ground black pepper

Stir the table salt into warm water in a medium sized bowl until it has dissolved. Place roast into the bowl, cover and refrigerate for 8 hours. Drain water and pat dry with a paper towel.

Place your roast and bacon drippings into a large stock pot. Turn burner up to medium heat and brown the roast on all sides until it is well seared. Remove and set aside.

Turn your crock pot on and set the temperature setting to high heat. Place roast inside it first. Then combine the vinegar, bay leaf, thyme, chopped onion and minced garlic together and pour over top. If needed, add 1-3 cups of water to the mixture so that your roast is completed covered. Stir in the parsley and ground black pepper. Cook in the crock pot on high for 1 to 2 hours...then turn your heat setting down to low and cook for 4-6 hours or until its done. You need to remove the bay leaf before serving. (do NOT eat bay leaves!)

Easy To Make Peasant Soup Recipe

During the cold winter months, I enjoy making hearty and filling soups and stews for my family dinners and this easy to make recipe fills the tummy! If you are not familiar with what escarole is...its a form on an endive. You can read more about it ---> HERE

When I made this recipe for my family, I served it with a nice loaf of French bread. This recipe will make 6 servings.

Peasant Soup Recipe

1 tablespoon olive oil
1/2 onion, finely chopped
4 garlic cloves, minced
salt and pepper to taste
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups water
2 (14 1/2 ounce) cans diced tomatoes
2 (14 1/2 ounce) cans cannellini beans, rinsed and drained
1 lb. head escarole, coarsely chopped

Heat the olive oil in a large dutch oven over medium heat and then add the chopped onion and mince garlic along with the salt and pepper. You want to cook this mixture, stirring frequently to prevent sticking and until the onion is softened. (about 5 minutes). Add in the tomato paste and balsamic vinegar and cook for an additional 3 minutes. Add in the diced tomatoes along with the juice, the cannellini beans and 4 cups of water. Bring to a boil, reduce heat and simmer for about 5 minutes.

Wash the escarole thoroughly and drain water. Add it to the pot and cook until its tender, about 2-4 minutes. Season with additional balsamic vinegar, salt and pepper.

Jeff's Venison Deer Meat Chili Recipe

My brother Jeff is an avid hunter...he hunts for deer every deer hunting season here in PA. He is also a professional Archer...so he hunts by both gun and bow. I personally do not enjoy deer meat...but when he gets a deer, he sends some meat down to my home for my hubby who does enjoy vension.

Here is the recipe for his Venison Chili that he gave my hubby.

2 lbs. ground venison (deer meat)
1 onion, finely chopped
1 jalapeno chili pepper, seeded and diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 clove of garlic, minced
1/4 cup balsamic vinegar
3 tablespoons chili powder
1 tablespoon cumin
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon ground cinnamon
1 tablespoon basil
1 tablespoon oregano
1 tablespoon molasses
1 large can of whole tomatoes
1 large can of crushed tomatoes
2 large cans of red kidney beans

In a large frying pan, saute the ground vension until its thoroughly cooked, then drain off the grease and set aside.

In a large stock pot or large crock pot, add in all of the other ingredients. Add the cooked ground vension last.

You can cook this on the stove top over low heat for 2 hours or put it all in your crock pot (slow cooker) and cook over low heat for 4 hours. You will need to stir it every once in awhile to prevent sticking.

CLOSED- Hershey's Classic Recipes Cookbook!

It's time for another Giveaway here on the Shakin 'N Bakin Blog! One of my favorite cookbooks for making delicious chocolate treats and desserts is my Hershey's Classic Recipes cookbook...and lucky for all of my blog readers, I was able to purchase a brand new copy of the cookbook just for you.

Inside this hardcover book you will find recipes such as cookie jar favorites, irrestible brownies, chocolate cakes, decadent desserts, tantalizing treats and so much more. This book has 126 pages with beautiful color photographs. I love my cookbook and I am sure you will love this brand new cookbook too!

Now here is how you will earn the giveaway entries.

For Your Main Entry: Take a look around my blog and come back here and leave a comment about which recipe is your favorite. This will earn you one entry into my giveaway and is required before you do any of the bonus entries.

Please leave a separate comment for each entry! The winner will be selected by random.org after our giveaway has closed.

Bonus Giveaway Entries:

Earns 1 Entry: Follow My Blog via Google Friend Connect
Earns 1 Entry: Follow Shelly on Twitter.
Earns 1 Entry: Tweet about this giveaway on twitter. Please @Ravish30 in your tweet so I can verify it. You can do this daily. Please include your twitter status link in your comment post here.
Earns 3 Entries: Grab my Shakin 'N Bakin button (right top of the page) and place it on your blog and link it back to my main blog page. Leave 3 separate comments for your entries, including link where you placed my button.
Earns 5 Entries: Grab the photo of the cookbook and make a blog post on your blog. Link your post back to this post. Leave 5 separate comments for your entries.

Thank You and Good Luck!

Rules & Guidelines: This giveaway is only open to USA and Canadian Residents. Please read the Terms of Service Policy here on my blog before entering the giveaway. I have not been compensated in any way for this giveaway as I have personally purchased the prize. This giveaway will expire at midnight EST time on Feb. 14th, 2010. The winner will be notified via email and will have 72 hours to respond to that email before another winner will be selected. Please let your email address at the bottom of each giveaway/contest entry post that you make. Thanks!

Delicious Mexican Cornbread Corn Bread Recipe

This Mexican Cornbread recipe is by Tupperware and it goes great with chili, tacos, burritos or any other type of Mexican dish you might be making for dinner. This recipe makes 6-8 hearty servings and takes 40 minutes to prepare. If you are not a fan of jalapeno peppers, you can cut the 1 cup down to a 1/2 of a cup like I do when I make the recipe.

Mexican Style Cornbread Recipe

1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tbsp. baking powder
2/3 cup milk
2 eggs
1/2 tsp. salt
1/3 cup vegetable oil
1/2 cup chopped onion
14 oz. can creamed corn
1 cup chopped grated cheddar cheese
1 cup chopped jalapeno peppers

Preheat oven to 350°F. Grease an 8 or 9 inch square pan with butter or nonstick cooking spray, and set aside.

In a Thatsa® Bowl, mix cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half into prepared pan. Top with cheese and peppers, spreading over batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top, and until a toothpick inserted into the center comes out clean. Let cool slightly and cut into squares.

Easy Glazed Radishes Recipe

When it comes to radishes...I am just not a fan of them and I rarely eat them. However, my hubby loves them so I do cook them for him every once in awhile. One of his favorite recipes that uses radishes is this recipe given to us by his mother. She used to make them often for the kids as they were growing up.

Glazed Radishes Recipe

1 oz. butter, softened
1 lb. radishes, peeled and halved
2 teaspoons granulated sugar
10 ounces of water
1/2 teaspoon table salt
chopped fresh parsley to garnish

Melt the butter in a large frying pan. Stir in the radishes and then sprinkle the granulated sugar on top. Over medium heat, cook this mixture for 3 minutes. Stir in the water and table salt, and cook for an additional 10 minutes, or until most of the water has evaporated and the radishes are tender. Garnish with the chopped parsley.

Mexican King Ranch Chicken Recipe

If you enjoy Mexican food, you need to try this recipe by Tupperware. My family enjoys Mexican-Style food and I try to make Mexican dishes 2-3 times a week here at my home. This recipe will make approximately 6-8 servings so its enough to feed a family for dinner. It takes approximately 30 minutes to prepare so its great for a weeknight family dinner.

Mexican King Ranch Chicken Recipe

10 3/4 oz. can cream of mushroom soup
10 3/4 oz. can cream of chicken soup
2 cups chicken broth
10 oz. can diced tomatoes and green chilies
2 tbsp. Simple Indulgence™ Southwest Chipotle
16 corn tortillas, quartered
3 cups cooked chicken, shredded
1/2 cup onion, chopped
3 cups grated cheddar cheese
Salt and pepper to taste

Combine soups, broth, tomatoes and chilies. Add Simple Indulgence™ Southwest Chipotle, cooked chicken and onion. Spray a 13? x 9? casserole with cooking spray. Add a layer of soup on the bottom of the dish. Layer tortillas, soup, cheese and repeat each layer ending with the soup and chicken mixture. Top with cheese. Cover with foil and bake in a 350°F oven 45-60 minutes. Remove foil during the last the 15 minutes of cooking.

You can purchase the Chipotle Seasoning Blend from my webstore ---> HERE


http://my.tupperware.com/Ravish30

Microwave Zesty Italian Sausage Appetizer Recipe

This is a great recipe to make when you need a quick and easy party appetizer. You can make it in the microwave using a Tupperware Rock 'N Serve or Vent 'N Serve Container. It will take less than 10 minutes to prepare.

Zesty Italian Sausage Recipe

1 lb smoked sausage, sliced
½ cup orange marmalade
1 Tbs. White vinegar
1 Tbs. Mustard
1 can zesty tomato soup

Mix all ingredients in Rock ‘N Serve Medium Deep, stir to coat meat. Cover, microwave on high 7 minutes and then serve immediately.

Delicious Pasta Sauce with Turkey Sausage Recipe

I made this recipe last week for one of our weekly dinners and it was absolutely delicious! I am usually not a huge fan of sausage but this turkey sausage was yummy! I used angel hair pasta when I made it but you can also use regular spaghetti noodles.

Pasta Sauce with Turkey Sausage Recipe

1 tbsp. olive oil (I used extra virgin olive oil)
1 lb. turkey Italian sausage links, casings removed
1/2 onion, finely chopped
2 garlic cloves, minced
2 tbsp. tomato paste
2 (14 1/2 ounce) cans diced tomatoes
1/2 cup chicken broth
1 teaspoon Italian seasoning
salt and pepper to taste
1 cup fresh basil, minced
hot cooked pasta
1/2 cup Parmesan cheese, shredded

In a large fry pan, heat olive oil and cook sausage, onion and garlic over medium heat until the sausage is no longer pink, drain. Add the tomato paste, diced tomatoes, chicken broth, Italian seasoning, salt and pepper to taste. Reduce the heat and then simmer uncovered for 10 minutes. Sprinkle with freshly minced basil and serve over cooked pasta of your choice. You can then sprinkle some Parmesan cheese on top.

Asian-Style Wonton Salad Cups Recipe

If you enjoy Asian-Style food, then perhaps you will enjoy this easy to prepare recipe by Tupperware. It makes a great appetizer for any party or event that you may be hosting.

It will yield approximately 24 cups and will take about 15 minutes to prepare.

Wonton salad cups:
24 wonton wrappers
Sesame oil
1 cup finely chopped Napa cabbage
1 carrot
1/2 cup broccoli slaw mix
1 green onion
Sesame dressing (recipe follows)

Sesame dressing:
3 tbsp. peanut oil
1 tbsp. sesame oil
3 tbsp. rice wine vinegar
2 tbsp. apricot preserves
1 tsp. soy sauce
1 tsp. minced gingerroot
1 tbsp. peanut butter

Wonton salad cups: Preheat oven to 350°F. Brush edges of wonton wrappers with sesame oil. Press wonton oil side up, into mini-muffin cup to form pastry shell. Alternate cups so edges do not touch. Bake 7 minutes until lightly brown. Remove from oven and cool on racks. Peel carrots with Twistable™ Peeler. With Chef Series™ Pro Chef's Knife, chop carrots, broccoli slaw mix, and thin slice the onions. Combine cabbage, carrot, broccoli slaw, and green onions in a Prep Essentials™ Mix-N-Stor® Plus Pitcher. Pour dressing over vegetables and toss to combine. Place 1 tablespoon of mixture into each wonton cup.

Sesame dressing: Place all ingredients In Quick Shake® Container. Replace seal and shake well to combine.

Delicious and Easy To Make Vanilla Cupcake Frosting

When it comes to making cupcakes...I love frosting mine with vanilla or cream cheese frosting. The following recipe is the one that I like to use to make homemade Vanilla Frosting and its pretty easy to prepare.

I made some lemon flavored cupcakes and then used this recipe for my frosting.

Vanilla Cupcake Frosting Recipe

2 cups confectioners sugar
1 egg white
1/2 cup vegetable shortening
1 tablespoon butter
1 tablespoon vanilla extract
2 tablespoons flour
2 tablespoons cold milk

Beat egg white and 1 cup of confectioners sugar for 1 minute. Combine all ingredients and beat until light and fluffy. Spread onto your favorite cooled cake or cupcakes.

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Chicken Cacciatore with Angel Hair Pasta Recipe

When it comes to making my Italian husband some delicious dinner, he looks forward to me making this Chicken Cacciatore with Angel Hair Pasta recipe.

Ingredients:

4 ounce boneless and skinless chicken breast
1/2 tablespoon all-purpose flour
1 teaspoon olive oil
1 tablespoon finely chopped onion
1 1/2 ounces tomato paste
3 tablespoons chicken broth
1/4 teaspoon thyme
1/2 teaspoon basil
1/4 cup sliced mushroms
3 ounces cooked angel hair pasta

Coat chicken breast in the all-purpose flour, set aside. Spray some nonstick vegetable spray in a large frying pan. Over medium heat, add the olive oil and then the chicken breast and cook for 4 minutes or until brown on both sides of the chicken. Remove the chicken breast from the frying pan and set aside. Add in the finely chopped onion and saute for 1 minute or until its starts to get translucent. Add in the tomato paste, chicken broth, thyme, basil and the sliced mushrooms. Stir mixture until it is well combined. Add the chicken breast back into the frying pan and spoon the sauce over the top. Reduce heat to the low setting and simmer for 40 minutes. Once its completely cooked, serve it over freshly cooked angel hair pasta.

Tupperware Asian Poached Salmon Fish Recipe

I am personally not a big fish eater...but from time to time, I do enjoy some Salmon or Tuna fish dishes. This recipe is by Tupperware and it's their Asian Poached Salmon Recipe which is absolutely delicious! It will take approximately 20 minutes to prepare and it will make 4 heart servings.

When I make this recipe for my family, I use serve it with some type of rice side dish.

Asian Poached Salmon Recipe

Ingredients:
3 tbsp. chicken broth or white wine
1 lb. skinless salmon fillet
2 tsp. fresh ginger
1/2 tsp. salt
1/2 tsp. peanut or vegetable oil
2 cups broccoli florets

Topping:
1/2 cup green onions
2 tsp. soy sauce
1 tsp. Sesame oil

With the Chef Series™ Chef's Knife, finely mince the ginger. Combine ginger, salt, and peanut oil in a small bowl. Brush over salmon. Place broth or wine in bottom of Oval Microwave Cooker. Place salmon on rack inside the Oval Microwave Cooker and surround with broccoli. Microwave on high power (100%) for 2 minutes, let stand 2 minutes and microwave an additional 2 minutes or until salmon registers 145°F on an instant-read thermometer or until color is opaque. Remove dish from microwave. Drizzle onion mixture over fish.

Microwave Au Gratin Potatoes Recipe

If you are looking for a quick potato side dish recipe to make for a weeknight dinner when you don't have hours to spend in the kitchen, try this fast and easy potato recipe. I prepare it in my Tupperware Rock 'N Serve large deep container. You can also prepare it in the Tupperware Vent 'N Serve container...both are safe for microwave cooking.

Microwave Au Grain Potatoes Recipe

1 (10 oz.) can cream of potato soup ½ cup sour cream
¾ cup shredded cheddar cheese, divided
16 oz pkg. Frozen hashed brown potatoes

Combine potatoes, soup, sour cream and ½ cup cheese in Rock ‘N Serve Large Deep. Microwave on high 10-11 minutes until potatoes are tender, stirring once during cooking time. Sprinkle with remaining ¼ cup cheese, cover and let stand 3
min., until cheese melts.

Easy English Muffin Mini Pizzas Recipe

When our daughter was a teenager, she would ask me to make these English Muffin mini pizzas almost on a weekly basis! She absolutely loved eating these! If the toppings we used are not to your liking, feel free to replace them with whatever it is that you like on your pizza.

Alternative Pizza Toppings: sliced ham, shredded chicken, beef steak pieces, pineapple chunks, anchovies, red and green peppers or broccoli florets.

English Muffin Mini Pizzas

3 English Muffin halves
4-5 ounces pizza sauce
1/2 of minced onion
2 tablespoons of sliced black olives
9 pieces of sliced pepperoni
4 ounce can of mushroom pieces
1/2 cup of shredded Mozzarella cheese

Preheat oven to 350 degrees.

Drain water/juice from black olives and mushroom pieces and set aside. Place English Muffin halves cut side up on a baking sheet lined with a Nonstick Silicone Wonder Baking Mat. Place baking sheet into the oven for 5 minutes. In a small bowl, combine together the pizza sauce and minced onion. Remove English Muffin halves from the oven and spoon the pizza sauce on top. Gently layer the black olives, pepperoni, mushroom pieces and finally the shredded Mozzarella Cheese on top. Place the baking sheet back into the oven and bake for 10-12 additional minutes or until the cheese is melted, hot and bubbly.