by holly on February 19, 2012
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by ky2here:
* 1 can (10 1/2 ounces) Cheddar cheese soup
* 1 pound process cheese (Velveeta) cut in cubes
* 16 ounces shredded swiss cheese
* 12 oz. can beer (or 1 1/2 cups apple cider)
* 1/2 tsp hot pepper sauce
* 2 drops liquid smoke flavoring
Preparation:
Place all ingredients in slow cooker. Stir to mix. Cover and cook on low for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend. Serve with bread sticks or veggies for dipping.
Be sure to check out previous weeks for more recipes!
by holly on February 12, 2012
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted Jana H:
Strawberry pretzel salad
10 oz. bag pretzels
lg. box strawberry jello
10 oz. box frozen strawberries
1 fkg. cream cheese
1 small container cool whip
1/2 cup powdered sugar
layer bottom of 9by13 inch dish with crushed pretzels
mix frozen strawberries with strawberry jello
pour over pretzels
mix cool whip and cream cheese and powdered sugar until creamy and put over strawberry mixture
chill in frig for 2-3 hrs.
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by holly on February 4, 2012
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Latisha D:
Easy Cheesy Potato soup
4 cups potatoes
4 cups chicken broth
32oz Velveeta Cheese cut into cubes
2 cups milk
4 tablespoons butter
1/4 cup onion cut
1 Tb Parsley
In a big pot boil butter and onion then add broth and parsley and return to boil over meduim heat. Add potatoes and continue to boil until potatoes are soft (about 20-25 minutes). In same pot, add milk and cheese while stirring. Simmer about 10 minutes and well blended.
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by holly on January 28, 2012
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Ashley:
Ham & Cheese Casserole
* 1 (32 ounce) package frozen hash browns
* 8 ounces sour cream
* 1 (10 1/2 ounce) can cream of chicken soup
* 1/4 cup butter, melted
* 12 ounces shredded cheddar cheese
* 2 cups chopped cooked ham
1. Combine all ingredients in large mixing bowl.
2. Press into 13 x 9 2 inch casserole.
3. Bake at 375 degrees for 1 hour or until potatoes in center of casserole are tender.
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by holly on January 21, 2012
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Sarah M:
Chicken Cheddar Bake
Ingredients:
2 1/2 to 3 pounds chicken parts or bone-in chicken breasts
2 tablespoons melted butter
1 can (approx. 10 1/2 oz) Cheddar cheese soup, undiluted
2 tablespoons chopped pimiento
1/2 teaspoon chili powder
1 1/2 teaspoon dried parsley flakes
Preparation:
Preheat oven to 400°.
Arrange chicken parts in a single layer in baking dish, skin side down. Drizzle chicken with the melted butter. Bake, uncovered, for 20 minutes. Turn chicken skin side up. Bake for 20 minutes longer. In a small bowl, combine cheese soup, pimiento, and chili powder. Pour over chicken then sprinkle with parsley. Return to oven for 20 minutes longer, or until chicken is tender.
Serves 4 to 6.
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by holly on January 15, 2012
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Leanne H.
Pizza Soup
1 can of pizza sauce
1 can of beef broth
1 3/4 cups of water
2 oz of pepperoni
1 cup of onions
1 cup of mozzarella
Combine all ingredients in a crockpot, set on high for about 2.5 hrs.
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by holly on January 7, 2012
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Jessica.
Stuffed Shells w/ Spinach and Ricotta
1 Box of Jumbo Shells
1 Container 15 oz. Ricotta Cheese
1 package Bagged Spinach
1/2 Jar Spaghetti or marinara Sauce
6 oz. Parmesan Cheese
1 Cup Mozzarella Cheese Shredded
Boil Water and Cook Shells according to package. Preheat oven to 350 degrees.
In a bowl Mix together ricotta cheese, Spinach, Parmesan Cheese, and half the Mozzarella Cheese. After the Shells cook drain them. Stuff shells with mixture and place the in a casserole dish. Drizzle with Marinara sauce and shredded Mozzarella. Cook 25 minutes or til heated through.
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by holly on December 31, 2011
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Tina R:
Yummy Stuffed French Bread
1 loaf of french bread
1 package of instant mashed potatoes
1 pack of precooked chicken slices or chunks
1 can of mixed veggies
Set oven to 350
cut top off the french bread
take out the insides of the french bread
make the mashed potatoes
mix mashed potatoes, chicken slices , can of mixed veggies drained in a bowl.
Add a few of the bread insides to the bowl and mix.
then stuff the mix from the bowl into the french bread.
Put top you cut off back on the french bread and wrap in foil.
Bake for 20 minutes.
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by holly on December 18, 2011
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Jennifer M.:
Easy Bean Burritos
6 6in. flour tortillas (burrito sized!)
1 12oz. can black beans, rinsed and drained
1 cup grated cheddar or “mexican mix” cheese
1 cup of your favorite salsa
1 cup plan nonfat yogurt
Cilantro to taste
Steam tortillas until pliable. On each tortilla spoon 1.5 oz. of the beans, 1/2 oz. of cheese, 1 tablespoon of the salsa, 1 tablespoon of yogurt and a dash of cilantro. Roll, burrito style, and place seamside down in a baking pan. Pour the remaining salsa over the burritos (and top with a little bit of cheese if you choose). Bake at 425 for 4-6 minutes until thoroughly heated.
Only 179 calories and chock full of protein at 10.9g/burrito! 6.5g fat, so…not horrible!
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by holly on December 11, 2011
Each week Dinner @ 6 will highlight a recipe using just 6 ingredients that was submitted by a reader. This week’s recipe was submitted by Kasey.:
Quick Latin steak and pan roasted corn
1. 2 new york strip steaks (14 – 16 oz. each)
2. EVOO, for rubbing
3. 3 cups fresh (about 5 ears) corn kernels, patted dry (if you have frozen, thaw and use, but don’t use the kind in the can, too mushy usually) – tip: easy to get the kernels off the cob by gently slicing down with a knife
4. 1/2 cup medium-hot salsa (salsa verde is my favorite, but you can use what you have)
5. 3 oz. cheese, such as queso fresco, finely crumbled – the idea is a kind of Mexican cheese (you can get queso fresco at most grocery stores) but I have used different kinds and it still tastes great
6. 1 lime, cut into wedgesHeat a 12-inch cast-iron skillet over medium-high heat. Pat the steaks dry, rub with a little olive oil and season well with salt and pepper. Add the steaks to the skillet and lower the heat to medium. Cook until the bottom is seared, 4 to 5 minutes. Flip and cook for 4 or 5 minutes longer for medium. Transfer the steaks to a plate; tent with foil to keep warm.
Quickly spread the corn evenly over the browned bits in the hot skillet. Cook over medium heat, without stirring, to brown on one side, about 1 minute. Then stir, season with salt and pepper and cook until lightly browned all over, about 2 minutes.
To serve, halve the steaks crosswise and arrange on 4 plates. Pile the corn over the steaks. Sprinkle with the salsa and cheese. Serve with the lime wedges.
Be sure to check out previous weeks for more recipes!
