Quick Carame Coffee Ring

6 Servings
Biscuits American
Breakfast Bake Kid Friendly Biscuits American

1/2 cup ter
1/2 cup nuts chopped
1 cup wn sugar firmly packed
2 tablespoons Water
10 ounce Can of cuits
10 ounce Can of cuits

Preheat oven to 375?. In a small saucepan, melt butter. Coat bottom and sides of a Bundt pan with 2 tbsp of the melted butter. Sprinkle 3 tbsp of the nuts over the bottom of the prepared pan. To remaining butter in saucepan, add remaining nuts, brown sugar, and water. Heat until boiling, stirring ocassionally. Remove from heat. Separate biscuits into 20 biscuits. Cut each in half, then roll into balls. Place 20 balls into prepared pan. Drizzle half of the caramel sauce over top. Repeat layers. Bake at 375 for 20-25 minutes, until golden brown. Invert immediately onto a plate, and remove pan.


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Quick Mexican Chicken Soup

6 Servings
Chicken Mexican
Chicken Beans Salsa Mexican Quick Easy

1 3-4 Cups of Rotiserie cken
3 cans White ns (not drained)
1 jar of Salsa
1 box of cken Broth
1 Crushed n Chips
1 Sours am
1 Mexican Cheese

Combine Chicken, Beans, Salsa, and Chicken Broth. Cook 30 minutes on medium heat. Top with Corn Chips, Sour Cream and Cheese to taste.


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Quick Potato and Pea Salad

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4 Servings
Potato European
Potatoes mayonnaise peas scallions Lemon Juice potato salad (country)

800 bag of new atoes
1 small jar of onnaise
1 und pepper
6 llions
2 cups frozen s
1 handful of fresh t
1 on

Bring a large saucepan of salted water to the boil. Add the potatoes to the water and reduce the heat by 1 or 2 levels. Boil the potatoes until al dente - about 20-25 minutes - transfer the potatoes to a colunder, leave to rest/carry on residual cooking for 10 minutes. Add half the jar of mayonnaise to a serving dish and add the potatoes - cutting them to your preferred bite size. Microwave the frozen peas for 3 minutes on full power and finely chop the scallions. Add the mint, scallions and cooked peas - season well with ground black pepper and turn slowly making sure not to break the potatoes - at this point add more mayonnaise depending on your preference for texture. Just before serving add a generous squeeze of lemon juice - delicious.


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Quick Chili

12 Servings
Beef Tex Mex
beef chili tomatos Mexican quick Leftovers

2 pounds lean und beef
1 spainish on diced
1 en bell pepper diced
1 can ck beans
1 can red kidney ns
1 can ns with pork
1 can atos
1 can atos crushed
1 can atos diced
1 bottle salsa (hot) or not
1 can n (small)
1 cup Water
1 table spoon cruched lic
2 table spoons mex li powder
1 table spoon gano
1 table spoon sweet chili sauce
1 tea spoon in
1 tea spoon iander
1 tea spoon ck pepper
1 tea spoon her salt
1 tea spoon garlic per
1 tea spoon chipotle ce (hot) or not
1 -2 table spoons ve oil evoo

1. Cook beef with all spices, olive oil and the cup of water.(cook until you see no more pink meat) 2. Dice your onion and green pepper and add it to mix, let cook down with beef. (5 min) 3. Add all tomatos (Cans), let cook down. (5 min) 4. Add all the rest of your ingredients. cook for 30 to 45 min. (if to thick add cup of water, if to thin and table spoon of corn flour. 5. Serve with cheese on top.


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Quick Creamy Alfredo Sauce

6 Servings
Chicken Uncategorized
Sauces Low fat Parmes Chicken Chicken Broth Garlic Butter Cheese Parmesan Milk Quick

1 c Evaporated milk, m
1/4 c ter Buds; liquid
1/4 c ur
4 ts cken broth, fat-free
1/4 ts lic; minced
1/4 ts per
1/4 ts t, lite; (optional)
1/4 c Cheese, mesan fat-free

In a small saucepan over low heat blend flour, Butter Buds, milk and chicken broth. Add garlic, salt and pepper. Continue to cook over low heat until the sauce thickens. Stir in Parmesan cheese and serve immediately. Serve with cooked fettuccine (10-12 ounces, cooked). Per serving: 63Cal, 0.1gFat, 5gPro, 10gCarb, 2mgChol, 181mgNa, 1% calories from fat from: Butter Busters by Pam Mycoskie Posted to MM-Recipes Digest V3 #251 Date: Fri, 13 Sep 1996 21:49:10 -0400 From: BobbieB1 and at;aol.com


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Quick and Spicy Tomato Soup

6 Servings
Spaghetti sauce Pantry
Spaghetti sauce Pantry

3 tablespoons ve oil
2 rots peeled and chopped
1 small on chopped
1 clove lic minced
1 (26-ounce) jar marinara sauce
2 cans cken broth
1 can nellini beans drained and rinsed
1/2 teaspoon pepper flakes
1/2 cup pastina ta (or any small pasta)
1/2 teaspoon t
1/2 teaspoon freshly ground ck pepper

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.


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Quick Low-Carb Pizza

Here's a quick-fix snack or dinner for one, using low-carb bread or tortillas, topped with pizza sauce, cheese, and veggies, then baked.

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Quick Elegant Beef Stroganoff

Strips of beef are combined with canned mushrooms, onion soup mix and sour cream to make this classic that's served over noodles.

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Quick Cake Mix Banana Bread

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2 loaves
Banana
American
Kid Friendly Quick Bake Snacks Desserts American Banana

1 box Yellow Cake Mix
3 -5 anas mashed
3 s
1/3 cup etable oil
nuts; optional
sins optional

Mix thoroughly, put into loaf pans and bake at 350 til done. Yield "2 loaves"


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Quick Corn Bread

6 Servings
Bread
Mexican
Cornbread sweet bread Bread Side dish Dinner Mexican

1 cup ur
1 cup yellow nmeal
3 tablespoons ar
1 teaspoon ing powder
1/2 teaspoon t
1 cup m milk
1/4 cup ola oil
1 large edge or 2 large whites lightly beaten

Heat oven to 400 degrees. Spray 9 inch square baking pan with non-stick cooking spray. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside. In a smaller bowl, whisk together milk, oil, and egg. Pour the wet ingredients over the dry and using a fork, stir until just combined. Do not overmix. Spread batter evenly in the pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve immediately.


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