Microwave Green Bean Casserole

  • ¾ cup milk
  • 1/8 tsp. pepper
  • 1 can condensed cream of mushroom soup
  • 2 (14.5 oz.) cans cut green beans, drained
  • 1 can French fried onions, divided

Combine all ingredients (using only ½ of the onions), in a greased, med. sized casserole dish.  Microwave about 10 min., until warmed throughout.  Top w/ the remaining onion rings, and microwave an additional 3-5 min.

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Hawaiian Rice Pudding

  • 2 cups cooked, hot rice
  • ½ cup brown sugar
  • 1 can crushed pineapple
  • 1/3 cup shredded coconut
  • 8 oz. whipped topping, thawed
  • Raisins, to taste

In a lg. bowl, stir together rice and brown sugar until the brown sugar is melted.  Stir in the next 2 ingredients, and chill in the fridge until cold.  Add remaining ingredients when ready to serve.

Chocolate Chunk Cookies

  • 2 eggs
  • 2 sticks unsalted butter, melted
  • 2 1/3 cups all-purpose flour (plus a tbsp. or so more if needed)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup + 2 tbsps. brown sugar
  • ½ cup sugar
  • 1 tbsp. vanilla extract
  • 1 bag chocolate chunks

Beat together all but the last ingredient.  Stir in choc. chunks.  Preheat oven to 375º.  Grease cookie sheets, and place ¼ cup balls of cookie dough (spaced adequately apart for spreading) onto the sheet.  Bake for 9-10 min., or until golden on edges.  Let cool for 10 min. before transferring to cool.

Shrimp and Scallop Lasagna

  • 12 oz. sea scallops (cut in ½ or quartered if lg.)
  • ¾ cup peeled and deveined shrimp
  • ¼ tsp. pepper
  • ½ tsp. salt
  • 1 cup grated parm. cheese
  • 2 ½ cups half & half
  • 3 tbsps. all-purpose flour
  • 2 cloves minced garlic
  • 1 sm., finely chopped onion
  • 3 tbsps. butter
  • 12 lasagna noodles, cooked al dente and drained
  • ½ cup shredded parm. cheese
  • 1 pkg. frozen spinach, drained

Melt butter in a lg. skillet, and cook onion and garlic until onion is soft.  Whisk in flour, and then add half & half slowly.  When the sauce has thickened to the consistency of whipping cream, add the parm. cheese, spinach, salt, and pepper.  Add the scallops, and coo for about 3-4 min., and then add the shrimp and cook till they turn pink.  Preheat oven to 375º.  Grease a 9×13” baking pan, and spoon about 2 tbsps. of the skillet sauce into the prepared pan.  Cover w/ 4 noodles, side by side.  Spoon 1/3 of the sauce over the noodles.  Repeat layers, but do not add any seafood to the top layer (just sauce).  Top shredded parm.  Bake for 20-25 min., uncovered, until bubbling.

Mexican Taco Spinach Dip

  • 2 blocks softened cream cheese
  • 1 cup Greek yogurt
  • 1 pkg. taco seasoning
  • 1 can chopped green chilies
  • 2 cups shredded cheddar cheese, divided
  • 2 tbsps. olive oil
  • 8 cups fresh baby spinach
  • 1 tbsp. minced garlic

Preheat oven to 350º.  In a lg. skillet over med. heat, cook oil, spinach, and garlic until spinach is wilted.  In a mixing bowl, combine all ingredients (using only 1 cup of cheese) w/ the spinach mixture. Transfer mixture to a greased casserole dish, and top w/ remaining cheese.  Bake for 20 min., or until cheese melts.  Serve w/ tortilla chips.