Archive for the ‘Aldi’ Category

Oreo & Fudge Ice Cream Cake

Tuesday, September 22nd, 2009

Oreo & Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) whipped topping, thawed, divided
1 pkg. (3.9 oz.) chocolate instant pudding
8 Oreo cookie sandwiches (approximately 1 cup) (I use the off-brand available at Aldi)
12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup whipped topping. Add dry pudding mix; stir 2 min. Stir in chopped cookies. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the whipped topping mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining whipped topping. Bring up foil sides; double fold top and ends to loosely seal packet. Freeze (at least) four hours.

Amy’s Notes- One year I had difficulty with the tin foil sticking to my cake so this year I prepared the cake in a cupcake tote container with a lid and that worked much better than wrapping in tin foil and was easier to stack with other items in our freezer.

Homemade Wendy’s Frosty

Tuesday, September 22nd, 2009

Homemade Wendy’s Frosty (The Magic Milkshake courtesy of Hillbilly Housewife)

1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare
2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purpose (I substitute the corn oil with canola oil & you can read her notes on why you need that non-stick spray)

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz servings.

Zesty Chicken Marinade

Tuesday, September 22nd, 2009

Zesty Chicken Marinade

(Marinade for 12 pieces of chicken, halve this recipe for four to six pieces)

1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or Miracle Whip light (I use the Fit & Active version with light blue lid)
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic salt

Whisk together all ingredients in a small bowl. Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.

Milk Boiled Corn on the Cob

Tuesday, September 22nd, 2009

Milk Boiled Corn on the Cob (adapted from Recipezaar)

6-8 ears corn, husks and silk removed
water
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)

Fill a large stock pot half full with water (use a large enough pot to hold all the corn). Add in the milk, sugar and butter. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter and salt to taste (optional as I think this has the perfect flavor).

Strawberry Romaine Salad

Tuesday, September 22nd, 2009

Strawberry Romaine Salad (courtesy of AllRecipes Dinner Tonight Cookbook)

Salad Mix (1 head romaine lettuce, 2 bunches of fresh spinach)
1 pint fresh strawberries, sliced
1/2 cup mayonnaise
1/3 cup white sugar
2 tablespoons white wine vinegar
1/4 cup milk
2 tablespoons poppy seeds

In a large salad bowl, combine the romaine, spinach, and strawberries. In a jar with a tight fitting lid, combine mayonnaise, vinegar, sugar, milk, and poppy seeds. Shake well and pour the dressing over the salad. Toss until evenly coated.

Chicken Italiano

Tuesday, September 22nd, 2009

Chicken Italiano (or Amy’s Copycat Version of “Chicken Tonight”)

4 chicken breasts
2 cups marinara sauce
1/3 cup chopped tomatoes (you can use fresh or a can of diced tomatoes)
1/2 cup Italian Dressing

Slow Cooker Version: Place all ingredients in your slow cooker. Cover and cook on low for six hours. Serve over spaghetti or rice with a sprinkle of Parmesan cheese. This is delicious with a side of roasted green beans.

Oven Version: Throw frozen chicken breasts in. Pour sauce, tomatoes, & Italian dressing on top. Bake at 375 for 1 hour (or longer if they are large chicken breasts).

Make-Ahead Version: Throw all of the ingredients in a freezer bag and label with cooking directions. To prepare, just thaw and follow one of the versions above.

Chocolate Chip Cookie Bars

Tuesday, September 22nd, 2009

Chocolate Chip Cookie Bars

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts (optional)

Preheat oven to 375 degrees. Grease a 9×13″ pan. Combine flour, baking soda and salt in small bowl. Beat butter, both sugars and vanilla in large mixer bowl. Add eggs one at a time, beating well after each. Gradually beat flour mixture into butter mixture. Stir in chocolate chips and nuts. Spread into prepared pan. Bake 30-35 minutes or until golden brown.

Bread Machine Monkey Bread

Tuesday, September 22nd, 2009

Bread Machine Monkey Bread

1/4 cup water, warm (100-110F)
2 tbsp butter, melted
3/4 cup milk, warm (100-110F)
1/2 tsp vanilla extract
1 large egg (beaten)
3 – 3 1/2 cups all purpose flour
1 tsp salt
3 tbsp sugar
2 1/2 tsp active dry yeast (.25-oz)

Sugar Mixture:
2 cups brown sugar
1 1/2 tbsp ground cinnamon
1/2 tsp ground allspice
1/2 cup butter, melted

Lightly grease a standard 10-in bundt pan with vegetable oil or any cake-shaped pan. Set aside.
In a microwavable bowl, combine the water, milk, and butter and microwave it for one minute (or just until warm). Pour this into the bottom of your bread machine. Add the egg and vanilla next. Add the flour, salt, sugar, and then finally the yeast. Run the Dough cycle on your bread machine and let it run through the entire cycle until it beeps.

Turn dough out onto a very lightly floured surface and gently deflate so that dough is relatively flat (maybe 1/2-3/4 inch thick) Using a knife or a bench scraper, cut off small pieces of dough to form 1/2 to 1-inch balls. As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter, use the fork to remove it and transfer it to the sugar mixture to be thoroughly coated. Place all coated dough balls into prepared bundt pan.

Once all balls have been coated and places in the pan, cover the pan lightly with plastic wrap and let bread rise for 60 minutes, until almost doubled in size. I covered this with plastic wrap and then popped it in the fridge overnight.

Preheat the oven to 350F when you are ready to bake it. If it is in the refrigerator, pull it out a half hour before and let it rise on the kitchen counter before baking. Bake for 30-35 minutes. Bread will spring back when lightly pressed. Let bread cool in pan for 10 minutes, then turn out onto a serving platter. Eat immediately (or reheat leftovers), as the bread is best served warm and gooey.

Homemade Slushies

Monday, April 27th, 2009

World’s Greatest Homemade Slushies (Courtesy of Hillbilly Housewife)

2 cups ice water
1 packet fruit-flavored drink mix (use your favorite flavor)
2/3 cup sugar
4 cups or 1 full tray of ice cubes

You need a blender to prepare this recipe. Put all of the ingredients into your blender. It will be about 2/3 to 3/4′s full. Put the lid on. Process the mixture on high for a full minute. Stop the blender, use a spoon to stir it a bit. Look for unchopped ice chunks. If all the chunks are grated up, then go ahead and serve it. You may need to process it for another full minute though. Serve immediately. I usually have to spoon this out of the blender with a measuring cup because the mixture is so thick. Makes 4 – 8oz servings.

Mexican Rice

Monday, April 27th, 2009

Mexican Rice

1 cup uncooked rice (not instant rice)
2 tablespoons oil
2 garlic cloves, minced
1 medium white onion, chopped (omitted because of personal taste)
2 ripe plum tomatoes, seeded and chopped (I omitted this ingredient because I didn’t have any tomatoes)
1 (8 ounce) can tomato sauce
1 cup chicken broth or beef broth (we chose chicken broth)
1 tablespoon chili powder (you can reduce this- I added 1 teaspoon)
3/4 teaspoon salt

Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown. Add the garlic and chopped onion, and sauté until the onion just begins to brown. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.