Author Archives: Teri Bedner
Ingredients: 1 c milk 1 c sweetened, flaked coconut 1 c light cream ½ c sugar 2 Tbsp corn starch 2eggs, separated 1 tsp vanilla 1 pre-made pie crust.8 oz whipped cream Directions: Bake pie crust according to directions on package and cool completely. Place milk and light cream in a double boiler.
Serves 4-6 Ingredients: 1½ lb ground beef 1 lb asparagus, cut into 1-inch pieces 1 (10-oz) pkg matchstick carrots 4 green onions, thinly sliced 3 cloves garlic, minced ¼ cup soy sauce ¼ cup sweet chili sauce ½ cup thinly sliced fresh basil Directions: Cook beef in a large skillet over medium heat, stirring until
Ingredients: 2 cups uncooked farfelle pasta 2 tablespoons olive oil 1 can 15-ounce corn kernels, drained 1 large avocado diced 3 green onions sliced ½ bunch cilantro chopped 1 jalapeno seeded and chopped 6 pieces bacon cooked and chopped ½ cup feta cheese can also use cotija cheese 1 can 15-ounce black beans, drained and
Ingredients: 12 eggs boiled, peeled and rough chopped (set aside) ½ gallon of milk (depending on how much gravy you want) I use 1% 3 chicken boullion cubes 1 tsp salt 2 tsp pepper or more to taste Wondra flour Buttered toast Directions: Heat milk close to boiling continually stirring. Add boullion, salt and pepper
Ingredients: 1 can black beans 1 can yellow sweet corn 1 medium red ripe tomato, cut in chunks ½ c raw onions, finely chopped 1 avocado, cut in cubes 2 oz lime juice 1 t olive oil 4 T raw cilantro, finely chopped Salt and pepper to taste Directions: Drain beans and corn. Mix together.
Ingredients: ½ c peanut butter 3 T soft butter 1 t vanilla 1 c Rice Krispies ½ c chopped pecans 1 c shredded coconut Directions: Mix together. Refrigerated for 30 minutes. Form into balls. Return to refrigerator and let chill at least and hour. Melt: 1 package chocolate chips 1 square sweet chocolate Keep on
Ingredients: ½ c peanut butter ½ c butter 2 c granulated sugar ½ c cold milk 3 ½ c quick cooking oats 1 T vanilla extract Directions: Add butter, sugar and milk to a heavy bottomed pot. Bring to a rolling boil and boil for 1 minute while stirring. Remove from heat and mix in
Servings: 8 Ingredients: 1 lb. extra-lean ground beef1 ½ cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided1 pkg (1 oz) taco seasoning mix1 cup long-grain white rice, uncooked1 cup frozen corn1 can (14.5 oz) no-salt-added diced tomatoes, undrained1 cup Thick & Chunky Salsa (heat to your liking)1 cup fat-free reduced-sodium chicken