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Sista Val's Home Style Recipes as featured, daily Monday through Friday in the 12 o'clock hour, on the Mid-Day Mana. "Ono" (Delicious) and easy to follow Hawaiian and Local favorites Home Style Recipes.
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Aunty B's Brownies
Added on Aug 02, 2018
1 cup granulated sugar
3⁄4 cup butter, melted
2 tablespoons water
2 large eggs
1 teaspoon vanilla extract
1 1⁄3 cups all-purpose flour, sifted
1 1⁄2 cups double chocolate-flavor Nestle Nesquik powder
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
3⁄4 cup chopped nuts, optional

Preheat oven to 350°. Grease 9 x 13 baking pan. Combine sugar, butter and water in a large bowl; stir well. Stir in eggs and vanilla. In a separate bowl, combine the flour, Nesquik, baking powder, and salt. Next integrate and stir into the sugar mixture. If you want to, now's the time to mix in nuts. Spread into prepared pan. Bake for 20 to 25 minutes or until wooden toothpick inserted in center comes out slightly sticky. Let cool and enjoy. YUM!
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Oven-Fried Ranch Chicken
Added on Aug 01, 2018
2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb)
1 cup corn flakes cereal
1 cup all-purpose flour
2 packages (1 oz each) ranch dressing mix (dry)
Cooking spray

Heat oven to 400ºF. Spray cookie sheet with cooking spray. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Enjoy with favorite sides. YUM!
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Easy Skillet Lasagna
Added on Jul 31, 2018
1 lb ground beef
1 jar (25.5 oz) Pasta Sauce
1/3 cup water
1 package (18 oz) frozen cheese ravioli (or any flavor of frozen ravioli)
1 cup ricotta cheese
1/4 cup grated mozzarella cheese (1 oz)
1/4 cup finely chopped parsley

In a large skillet or frying pan, cook beef over medium-high heat, stirring frequently, until brown and drain the access oil. Add pasta sauce and water; stir. Add frozen ravioli; combine well. Heat to boiling; reduce heat. Cover and cook 8 minutes, stirring halfway through. In small bowl, stir together ricotta cheese, mozzarella cheese and parsley until well combined. Drop spoonfuls of ricotta mixture over pasta, here and there, in the pan. Cover; cook over low heat until cheese is melted. Enjoy with a nice toss salad and garlic bread. ONO!
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Fruit Smoothie
Added on Jul 30, 2018
1 Frozen banana
1/2 C Frozen mango or blueberries, mix berries, strawberries, mix tropical fruits (any will work great)
1 cup Soy milk or rice milk or apple juice

So easy... Mix all ingredients in blender to desired thickness, then enjoy!
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Creamy Beef Casserole
Added on Jul 27, 2018
8 oz uncooked farfalle (bow-tie) pasta (about 2 1/2 cups)
1 lb ground beef
1 can (15 oz) Muir Glen™ organic tomato sauce
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 cup sour cream
1 cup cottage cheese
1/2 cup shredded Parmesan cheese
3/4 cup sliced green onions
1 1/2 cups shredded Cheddar cheese (12 oz)

Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2 to 3-quart casserole with cooking spray. Cook pasta until al dente, about 11 minutes; drain, and set aside. Meanwhile, in medium to large nonstick skillet or frying pan, cook beef over medium-high heat for 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened. In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta. Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted. Top with remaining 1/4 cup green onions, and serve. Enjoy with garlic bread and a nice toss salad.
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