This recipe makes 2 casseroles, so you can serve one and freeze the other for later. Enjoy!
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Breakfast Bake (from Quick Cooking)
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4 1/2 cups seasoned croutons
2 cups (8 ounces) shredded cheddar cheese
1 medium onion, chopped
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 jar (4 1/2 ounces) sliced mushrooms, drained
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
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Sprinkle croutons, cheese, onion, peppers, and mushrooms into two greased 8 in square baking dishes. In a bowl, combine eggs, milk, salt, mustard, and pepper. Slowly pour over vegetables. Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months. Bake the second casserole uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.
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To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from refrigerator30 minutes before baking. Bake, uncovered, at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.
Thursday, May 31, 2007
Swiss onion Crescents
Swiss Onion Crescents (from Quick Cooking)
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1 tube (8 ounces) refrigerated crescent rolls
3 tablespoons shredded Swiss cheese, divided
2 tablespoons chopped green onion
1 1/2 teaspoons Dijon mustard
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Unroll crescents dough and separate into eight triangles. Combine 2 tablespoons cheese, green onions and mustard; spread about 1 teaspoon over each triangle. Roll up from short side. Place point side down on an ungreased baking sheet and curve into a crescent shape. Sprinkle with remaining cheese. Bake at 375 for 11-13 minutes or until golden brown. Serve warm.
Yields 8 rolls
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1 tube (8 ounces) refrigerated crescent rolls
3 tablespoons shredded Swiss cheese, divided
2 tablespoons chopped green onion
1 1/2 teaspoons Dijon mustard
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Unroll crescents dough and separate into eight triangles. Combine 2 tablespoons cheese, green onions and mustard; spread about 1 teaspoon over each triangle. Roll up from short side. Place point side down on an ungreased baking sheet and curve into a crescent shape. Sprinkle with remaining cheese. Bake at 375 for 11-13 minutes or until golden brown. Serve warm.
Yields 8 rolls
Beef Noodle Soup
Beef Noodle Soup (from Quick Cooking)
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1 pound ground beef
1 can (46 ounces) V8 Juice
1 envelope onion soup mix
1 package (3 ounces) beef Ramen noodles
1 package (16 ounces) frozen mixed vegetables
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In a large saucepan, cook beef over medium heat until no longer pink. Stir in the V8 juice, soup mix, contents of noodle seasoning packet, and mixed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 minutes or until noodles are tender.
Yield: 8 servings.
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1 pound ground beef
1 can (46 ounces) V8 Juice
1 envelope onion soup mix
1 package (3 ounces) beef Ramen noodles
1 package (16 ounces) frozen mixed vegetables
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In a large saucepan, cook beef over medium heat until no longer pink. Stir in the V8 juice, soup mix, contents of noodle seasoning packet, and mixed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 minutes or until noodles are tender.
Yield: 8 servings.
Chocolate Chip Cheese Bars (from Quick Cooking)
Chocolate Chip Cheese Bars
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1 tube (18 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
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Cut cookie dough in half. For crust, press half of the cookie dough onto the bottom of a greased 8 in square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Yield: 12-16 servings
Note: You can also substitute 2 cups of your favorite chocolate chip cookie dough for the refrigerated cookie dough
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1 tube (18 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
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Cut cookie dough in half. For crust, press half of the cookie dough onto the bottom of a greased 8 in square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Yield: 12-16 servings
Note: You can also substitute 2 cups of your favorite chocolate chip cookie dough for the refrigerated cookie dough
Pop Fly Popcorn
Pop Fly Popcorn (from Quick Cooking)
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10-12 cups popped popcorn
1 cup pecan halves
1 cup slivered almonds
1 1/3 cup sugar
1 cup butter (no substitutes)
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
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In a large bowl, combine popcorn and nuts; set aside. In a large saucepan, bring sugar, butter, and corn syrup to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; add vanilla, cream of tartar and baking soda. Drizzle over the popcorn mixture; stir to coat. Immediately spread onto two greased baking sheets; let dry for about 1 hour. Store in an airtight container.
Yield: 10-12 servings
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10-12 cups popped popcorn
1 cup pecan halves
1 cup slivered almonds
1 1/3 cup sugar
1 cup butter (no substitutes)
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
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In a large bowl, combine popcorn and nuts; set aside. In a large saucepan, bring sugar, butter, and corn syrup to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; add vanilla, cream of tartar and baking soda. Drizzle over the popcorn mixture; stir to coat. Immediately spread onto two greased baking sheets; let dry for about 1 hour. Store in an airtight container.
Yield: 10-12 servings
Spinach Parmesan Linguine
Spinach Parmesan Liguine (from Quick Cooking)
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1 package (16 ounces) linguine
1 cup chicken broth
1 small onion, chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/3 cup milk
2 tablespoons cream cheese
salt and pepper to taste
1 cup (4 ounces) shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
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Cook the linguine according to package directions. Meanwhile, in a saucepan over medium-high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook uncovered for 5 minutes. Stir in spinach; cook for 2 minutes. Add milk, cream cheese,salt and pepper; stir until cheese is melted. Drain linguine and place in a serving bowl. Add sauce and toss to coat. Sprinkle with Parmesan cheese and mozzarella cheese; toss to coat.
Yield: 10 servings
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1 package (16 ounces) linguine
1 cup chicken broth
1 small onion, chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/3 cup milk
2 tablespoons cream cheese
salt and pepper to taste
1 cup (4 ounces) shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
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Cook the linguine according to package directions. Meanwhile, in a saucepan over medium-high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook uncovered for 5 minutes. Stir in spinach; cook for 2 minutes. Add milk, cream cheese,salt and pepper; stir until cheese is melted. Drain linguine and place in a serving bowl. Add sauce and toss to coat. Sprinkle with Parmesan cheese and mozzarella cheese; toss to coat.
Yield: 10 servings
Chocolate Peanut Butter Bars
Chocolate Peanut Butter Bars (from Quick Cooking)
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1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crisp rice cereal
2 cups (12 ounces) semisweet chocolate chips, melted
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In a large saucepan, combine sugar, corn syrup and peanut butter. Cook over medium-low heat until the sugar is dissolved. Remove from the heat; add cereal and stir until coated. Spread into a greased 13 in x 9 in x2 in pan; press lightly. Spread melted chocolate over bars. Chill.
Yields: 1 1/2 to 2 dozen
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1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crisp rice cereal
2 cups (12 ounces) semisweet chocolate chips, melted
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In a large saucepan, combine sugar, corn syrup and peanut butter. Cook over medium-low heat until the sugar is dissolved. Remove from the heat; add cereal and stir until coated. Spread into a greased 13 in x 9 in x2 in pan; press lightly. Spread melted chocolate over bars. Chill.
Yields: 1 1/2 to 2 dozen
Mini Cheese Biscuits
Mini Cheese Biscuits (from Quick Cooking)
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2 cups biscuit/ baking mix
1/2 cup shredded cheddar cheese
2 garlic cloves, minced
2/3 cup milk
2 tablespoons butter or margarine, melted
1/4 teaspoon garlic powder
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In a bowl, combine biscuit mix, cheese and garlic. With a fork, stir in milk just until moistened. Drop by rounded spoonfuls onto a lightly greased baking sheet. Bake at 450 degrees or until golden brown. Combine butter and garlic; brush over biscuits.
Yields about 1 dozen
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2 cups biscuit/ baking mix
1/2 cup shredded cheddar cheese
2 garlic cloves, minced
2/3 cup milk
2 tablespoons butter or margarine, melted
1/4 teaspoon garlic powder
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In a bowl, combine biscuit mix, cheese and garlic. With a fork, stir in milk just until moistened. Drop by rounded spoonfuls onto a lightly greased baking sheet. Bake at 450 degrees or until golden brown. Combine butter and garlic; brush over biscuits.
Yields about 1 dozen
Saucy Apricot Chicken
Saucy Apricot Chicken(From Quick Cooking)
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6 boneless skinless chicken breat halves (about 1 1/2 pounds)
2 jars (12 ounces each) apricot preserves
1 envelope onion soup mix
Hot Cooked Rice
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Place chicken in a slow cooker. combine the preservatives and onion soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until tender. Serve over rice.
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6 boneless skinless chicken breat halves (about 1 1/2 pounds)
2 jars (12 ounces each) apricot preserves
1 envelope onion soup mix
Hot Cooked Rice
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Place chicken in a slow cooker. combine the preservatives and onion soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until tender. Serve over rice.
Banana Boats
Banana Boats (from Country Woman)
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4 medium unpeeled ripe bananas
4 teaspoons miniature chocolate chips
4 tablespoons miniature marshmallows
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Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats. Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown. Yield: 4 servings.
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4 medium unpeeled ripe bananas
4 teaspoons miniature chocolate chips
4 tablespoons miniature marshmallows
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Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats. Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown. Yield: 4 servings.
Carmel Apple Burritos
Carmel Apple Burritos (From Quick Cooking)
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3 large tart apples, peeled and sliced
10 caramels
5 flour tortillas (8 inches), warmed
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Place apple slices in a saucepan; cover and cook over medium heat for 3-4 minutes or until tender. Reduce heat. Add caramels; cook and stir until caramels are melted. Spoon apple mixture off center of each tortilla, fold sides and ends over filling and roll up.
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3 large tart apples, peeled and sliced
10 caramels
5 flour tortillas (8 inches), warmed
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Place apple slices in a saucepan; cover and cook over medium heat for 3-4 minutes or until tender. Reduce heat. Add caramels; cook and stir until caramels are melted. Spoon apple mixture off center of each tortilla, fold sides and ends over filling and roll up.
Monday, May 28, 2007
Pumkin Pancakes
You can use canned or fresh pumpkin for these. I actually found this recipe online a couple years ago, they even suggested for Halloween, sprinkling on that orange-colored sugar, how fun is that?
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PUMPKIN PANCAKES*
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2 cups flour*
2 tbs granulated sugar *
4 tsp baking powder*
1 tsp salt*
1 tsp cinnamon *
1 1/2 cups milk *
1 cup pumpkin puree *
4 eggs -- separated *
1/4 cup melted butter
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Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle, about 1/3 cup at a time. Cook until tops bubble and turn and cook other side.
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PUMPKIN PANCAKES*
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2 cups flour*
2 tbs granulated sugar *
4 tsp baking powder*
1 tsp salt*
1 tsp cinnamon *
1 1/2 cups milk *
1 cup pumpkin puree *
4 eggs -- separated *
1/4 cup melted butter
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Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle, about 1/3 cup at a time. Cook until tops bubble and turn and cook other side.
Sunday, May 27, 2007
Carmel Fudge
Carmel Fudge
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1 1/2 cups white sugar
1 1/2 cups brown sugar
3 1/2 Tablespoons white corn syrup
1 cup heavy cream
1/4 cup butter
1/2 cup chopped walnuts
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Mix white sugar, brown sugar, syrup, and cream thoroughly. Cook over medium heat until mixture reaches the soft ball stage. Remove from heat. Add the butter and walnuts. Cool for 5 minutes. Beat until it holds its shape or is no longer glossy. Pour into 8X8 buttered pan. Cut when cooled.
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This is a family FAVORITE!
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1 1/2 cups white sugar
1 1/2 cups brown sugar
3 1/2 Tablespoons white corn syrup
1 cup heavy cream
1/4 cup butter
1/2 cup chopped walnuts
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Mix white sugar, brown sugar, syrup, and cream thoroughly. Cook over medium heat until mixture reaches the soft ball stage. Remove from heat. Add the butter and walnuts. Cool for 5 minutes. Beat until it holds its shape or is no longer glossy. Pour into 8X8 buttered pan. Cut when cooled.
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This is a family FAVORITE!
Picnic Fruit Punch
Picnic Fruit Punch (From Taste of Home)
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2 quarts cranberry juice
3 cups pineapple juice
3 cups orange juice
1/4 cup lemon juice
1 liter ginger ale, chilled
1 medium navel orange, sliced
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Combine the juices in a large container. Refrigerate. Just before serving, stir in ginger ale and orange slices.
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2 quarts cranberry juice
3 cups pineapple juice
3 cups orange juice
1/4 cup lemon juice
1 liter ginger ale, chilled
1 medium navel orange, sliced
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Combine the juices in a large container. Refrigerate. Just before serving, stir in ginger ale and orange slices.
Spaghetti Casserole
Spaghetti Casserole
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8 oz cream cheese
8 oz sour cream
1 lb. lean hamburger
1 bottle (26oz) spaghetti sauce
8 oz mozzarella cheese
spaghetti noodles
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In a separate bowl, bring cream cheese and sour cream to room temp and mix until smooth and combined.In a skillet, brown hamburger; drain. Stir in spaghetti sauce and simmer for 10 minutes. Cook and drain noodles according to package directions.In a greased 9-1/2 x 11-inch pan, spread the cream mixture. Next layer half of the noodles, hamburger sauce, and cheese. Repeat layers. Cover with foil and bake at 350-degrees F. for 1 hour.
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To Freeze: (Line entire pan with greased foil prior to layering ingredients. After casserole is frozen, remove hardened casserole in foil, wrap and label). Prior to baking or after baking, cover casserole tightly with aluminum foil; label and date. Write cooking instructions on foil. To use, thaw in refrigerator overnight and then bake as directed if not yet baked or simply reheat in microwave if previously cooked; or, to cook directly from the freezer, bake for 1-1/2 to 2 hours at 350-degrees F.
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This is a family FAVORITE!
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8 oz cream cheese
8 oz sour cream
1 lb. lean hamburger
1 bottle (26oz) spaghetti sauce
8 oz mozzarella cheese
spaghetti noodles
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In a separate bowl, bring cream cheese and sour cream to room temp and mix until smooth and combined.In a skillet, brown hamburger; drain. Stir in spaghetti sauce and simmer for 10 minutes. Cook and drain noodles according to package directions.In a greased 9-1/2 x 11-inch pan, spread the cream mixture. Next layer half of the noodles, hamburger sauce, and cheese. Repeat layers. Cover with foil and bake at 350-degrees F. for 1 hour.
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To Freeze: (Line entire pan with greased foil prior to layering ingredients. After casserole is frozen, remove hardened casserole in foil, wrap and label). Prior to baking or after baking, cover casserole tightly with aluminum foil; label and date. Write cooking instructions on foil. To use, thaw in refrigerator overnight and then bake as directed if not yet baked or simply reheat in microwave if previously cooked; or, to cook directly from the freezer, bake for 1-1/2 to 2 hours at 350-degrees F.
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This is a family FAVORITE!
Pizza Pasta Casserole
Pizza Pasta Casserole
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2 pounds ground beef
1 large onion, chopped
2 jars (28 ounces each) spaghetti sauce
1 package (16 ounces) spiral pasta, cooked and drained
4 cups (16 ounces) shredded mozzerella cheese
8 ounces sliced pepperoni
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In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13 in x 9 in x 2 in baking dish. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to three months. Bake the second casserole, at 350 degrees for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 degrees for 35-40 minutes or until heated through.
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2 pounds ground beef
1 large onion, chopped
2 jars (28 ounces each) spaghetti sauce
1 package (16 ounces) spiral pasta, cooked and drained
4 cups (16 ounces) shredded mozzerella cheese
8 ounces sliced pepperoni
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In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13 in x 9 in x 2 in baking dish. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to three months. Bake the second casserole, at 350 degrees for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 degrees for 35-40 minutes or until heated through.
Chocolate Souffle
Chocolate Souffle
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2/3 c. sugar
2 tbsp. cornstarch
1 c. milk
2 chocolate squares
4 eggs
2 tbsp. butter
1 1/2 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cream of tartar
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Butter and sugar a 1 quart souffle dish. Prepare souffle collar to help extend depth of the dish. Combine sugar, cornstarch, milk and unsweetened chocolate in saucepan. Cook, stirring constantly until mixture thickens and chocolate melts. Boil for 1 minute and remove from heat. Separate eggs. Beat egg yolks until thick and add to chocolate mixture. Stir in butter and vanilla. Cool to room temperature.
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2/3 c. sugar
2 tbsp. cornstarch
1 c. milk
2 chocolate squares
4 eggs
2 tbsp. butter
1 1/2 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cream of tartar
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Butter and sugar a 1 quart souffle dish. Prepare souffle collar to help extend depth of the dish. Combine sugar, cornstarch, milk and unsweetened chocolate in saucepan. Cook, stirring constantly until mixture thickens and chocolate melts. Boil for 1 minute and remove from heat. Separate eggs. Beat egg yolks until thick and add to chocolate mixture. Stir in butter and vanilla. Cool to room temperature.
Bread in a Bag
Bread in a Bag
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2 cups white bread flour
1 cup whole wheat flour
3 tablespoons powdered milk
3 tablespoons sugar
1 teaspoon salt
1 package Rapid Rise yeast
3 tablespoons vegetable oil
1 cup hot water (125 to 130 degrees F)
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Extra flour to use during the kneading process. Combine white flour, whole wheat flour, yeast, sugar, salt and powdered milk in a 1 gallon heavy duty Ziploc freezer bag. Squeeze upper part of bag to force out the air. Shake and work bag with fingers to blend ingredients. Add hot water and oil to dry ingredients. Reseal bag. Mix by working bag with fingers, until the dough is completely mixed and pulls away from the bag. On floured surface, knead dough 5 minutes, or until smooth and elastic. Put dough back into bag and let it rest 10 minutes. If working in teams, divide dough in half and shape. Let rise until double in bulk. Bake at 350 for 20 to 30 minutes or until golden brown. Remove from pan and cool on wire rack or dish towels.
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2 cups white bread flour
1 cup whole wheat flour
3 tablespoons powdered milk
3 tablespoons sugar
1 teaspoon salt
1 package Rapid Rise yeast
3 tablespoons vegetable oil
1 cup hot water (125 to 130 degrees F)
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Extra flour to use during the kneading process. Combine white flour, whole wheat flour, yeast, sugar, salt and powdered milk in a 1 gallon heavy duty Ziploc freezer bag. Squeeze upper part of bag to force out the air. Shake and work bag with fingers to blend ingredients. Add hot water and oil to dry ingredients. Reseal bag. Mix by working bag with fingers, until the dough is completely mixed and pulls away from the bag. On floured surface, knead dough 5 minutes, or until smooth and elastic. Put dough back into bag and let it rest 10 minutes. If working in teams, divide dough in half and shape. Let rise until double in bulk. Bake at 350 for 20 to 30 minutes or until golden brown. Remove from pan and cool on wire rack or dish towels.
Lion House Rolls
Lion House Rolls
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2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
¼ cup sugar
1/3 cup butter or shortening
5-5 ½ cups all-purpose flour or bread flour
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In large bowl of electric mixer, combine water and milk powder, stiruntil dissolved.Add yeast, then sugar, salt, butter, egg, and 2 cups flour.Mix on low speed of mixer until ingredients are wet, then 2 minutesat medium speed.Add 2 cups more flour; mix on low speed until ingredients are wet,then for 2 minutes as medium speed.(Dough will be getting stiff and remaining flour may need to be mixedin by hand).Add about ½ cup flour and mix again, by hand or mixer.Dough should be soft, not overly sticky, and not stiff.(It is not necessary to use the entire amount of flour.) Scrape doughoff sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered withoil.Cover with plastic wrap and allow to rise in warm place until doublein size.(My note here- I just sprayed a clean large bowl with vegetable sprayand put my ball of dough in there, turning to cover the dough withthe vegetable spray.) Sprinkle cutting board or counter with flourand place dough on floured surface.Roll out and cut rolls in desired shape and size.Place on greased (or parchment lined) baking pans.Let rise in warm place until rolls are double in size (about 1 to 1 ½hours).Bake at 375 for 15 to 20 minutes or until browned.Brush with melted butter while hot.
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2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
¼ cup sugar
1/3 cup butter or shortening
5-5 ½ cups all-purpose flour or bread flour
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In large bowl of electric mixer, combine water and milk powder, stiruntil dissolved.Add yeast, then sugar, salt, butter, egg, and 2 cups flour.Mix on low speed of mixer until ingredients are wet, then 2 minutesat medium speed.Add 2 cups more flour; mix on low speed until ingredients are wet,then for 2 minutes as medium speed.(Dough will be getting stiff and remaining flour may need to be mixedin by hand).Add about ½ cup flour and mix again, by hand or mixer.Dough should be soft, not overly sticky, and not stiff.(It is not necessary to use the entire amount of flour.) Scrape doughoff sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered withoil.Cover with plastic wrap and allow to rise in warm place until doublein size.(My note here- I just sprayed a clean large bowl with vegetable sprayand put my ball of dough in there, turning to cover the dough withthe vegetable spray.) Sprinkle cutting board or counter with flourand place dough on floured surface.Roll out and cut rolls in desired shape and size.Place on greased (or parchment lined) baking pans.Let rise in warm place until rolls are double in size (about 1 to 1 ½hours).Bake at 375 for 15 to 20 minutes or until browned.Brush with melted butter while hot.
Quickie Yeast Rolls
Quickie Yeast Rolls
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4 cups self rising flour
1 package of yeast
1/2 cup sugar
1 egg
3/4 cup oil
2 cups warm water
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Mix flour, yeast, and sugar. Add remaining ingredients. Fill muffin tins 2/3 full. Bake 15-20 minutes at 400-425 degrees. Batter will keep in the refrigerator for one week.
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4 cups self rising flour
1 package of yeast
1/2 cup sugar
1 egg
3/4 cup oil
2 cups warm water
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Mix flour, yeast, and sugar. Add remaining ingredients. Fill muffin tins 2/3 full. Bake 15-20 minutes at 400-425 degrees. Batter will keep in the refrigerator for one week.
Kentucky Spoonbread
KENTUCKY SPOON BREAD
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1 can corn with juice (16oz.)
1 can creamed corn (16oz.)
4 eggs, beaten
3/4 stick of butter
16 oz. sour cream
2 boxes of Jiffy Corn Muffin mix
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Preheat the oven to 350°F. Mix all of the ingredients in a bowl and pour into a baking dish.Bake uncovered until the top is golden brown and the inside is firm (use a tooth-pick to check).
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1 can corn with juice (16oz.)
1 can creamed corn (16oz.)
4 eggs, beaten
3/4 stick of butter
16 oz. sour cream
2 boxes of Jiffy Corn Muffin mix
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Preheat the oven to 350°F. Mix all of the ingredients in a bowl and pour into a baking dish.Bake uncovered until the top is golden brown and the inside is firm (use a tooth-pick to check).
Appalachian Gingerbread
Appalachian Gingerbread
1 egg1/2 cup sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ginger
1 cup sorghum
1 cup hot water
2 cups flour
1 1/2 teaspoons baking soda
Sauce (see below)
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Beat the egg and sugar in a mixing bowl. Add the butter, cinnamon, cloves, ginger, sorgham, and hot water and mix well. Stir in the flour and baking soda. Pour into a greased 9X13 inch baking pan. Bake for 350 degrees for 30 minutes. To serve, cut into pieces and spoon the hot sauce over the top. Yields 15 servings.
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Sauce:
1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon nutmeg
2 cups boiling water
1/4 cup maragarine or butter
1/2 teaspoon vanilla extract
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Mix the sugar, cornstarch, salt, and nutmeg in a bowl. Add the boiling water and stir until the dry ingredients are dissolved. Add the margarine and vanilla and mix well until smooth.Note: For lemon sauce, add 1 1/2 tablespoons lemon juice.
1 egg1/2 cup sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ginger
1 cup sorghum
1 cup hot water
2 cups flour
1 1/2 teaspoons baking soda
Sauce (see below)
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Beat the egg and sugar in a mixing bowl. Add the butter, cinnamon, cloves, ginger, sorgham, and hot water and mix well. Stir in the flour and baking soda. Pour into a greased 9X13 inch baking pan. Bake for 350 degrees for 30 minutes. To serve, cut into pieces and spoon the hot sauce over the top. Yields 15 servings.
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Sauce:
1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon nutmeg
2 cups boiling water
1/4 cup maragarine or butter
1/2 teaspoon vanilla extract
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Mix the sugar, cornstarch, salt, and nutmeg in a bowl. Add the boiling water and stir until the dry ingredients are dissolved. Add the margarine and vanilla and mix well until smooth.Note: For lemon sauce, add 1 1/2 tablespoons lemon juice.
cream Cheese Banana-Nut Bread
CREAM CHEESE BANANA-NUT BREAD
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¾ cup butter, softened
1 (8-ounce) softened cream cheese
2 cups sugar
2 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups mashed bananas[about 4 medium]
1 cup chopped pecans, toasted
½ teaspoon vanilla
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Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured 8 X 4 inch loaf pans. Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans and cool.
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OR Spoon batter into 24 paper-lined muffin cups. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
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To make them a little different . . .
Stir together:
1 cup powdered sugar
3 tablespoons fresh orange juice
1 teaspoon grated orange rind until blended.
Drizzle evenly over warm bread and cool 30 minutes on wire racks before slicing.
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¾ cup butter, softened
1 (8-ounce) softened cream cheese
2 cups sugar
2 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups mashed bananas[about 4 medium]
1 cup chopped pecans, toasted
½ teaspoon vanilla
~
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured 8 X 4 inch loaf pans. Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans and cool.
~
OR Spoon batter into 24 paper-lined muffin cups. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
~
To make them a little different . . .
Stir together:
1 cup powdered sugar
3 tablespoons fresh orange juice
1 teaspoon grated orange rind until blended.
Drizzle evenly over warm bread and cool 30 minutes on wire racks before slicing.
Angel Biscuits
ANGEL BISCUITS
2 1/2 cups flour
1/4 cup warm water
1 tsp baking powder
1 tsp salt
1/8 cup sugar
1/2 cup shortening
1 pkg. dry yeast
1 cup buttermilk (or 1 Tbsp. lemon juice or vinegar placed in a cup with enough milk to make 1 cup - let stand at least 5 minutes before using)
~
Dissolve yeast in the warm water and set aside. Mix the dry ingredients in the order given, cutting in shortening. Stir in the milk and yeast water. Blend thoroughly and turn out onto floured board and knead lightly. Roll out to about 1-inch thickness and cut for biscuits. Place on greased pan, let rise slightly and then bake in 400' oven until lightly brown.
2 1/2 cups flour
1/4 cup warm water
1 tsp baking powder
1 tsp salt
1/8 cup sugar
1/2 cup shortening
1 pkg. dry yeast
1 cup buttermilk (or 1 Tbsp. lemon juice or vinegar placed in a cup with enough milk to make 1 cup - let stand at least 5 minutes before using)
~
Dissolve yeast in the warm water and set aside. Mix the dry ingredients in the order given, cutting in shortening. Stir in the milk and yeast water. Blend thoroughly and turn out onto floured board and knead lightly. Roll out to about 1-inch thickness and cut for biscuits. Place on greased pan, let rise slightly and then bake in 400' oven until lightly brown.
Pizza hut Style Pizza Dough
Pizza Hut Style Pizza Dough
~
1 1/3 cups water
2 tsp sugar
1 1/4 tsp salt
2 Tbsp olive oil
2 Tbsp cornmeal
3 1/4 cups flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp yeast
~
Add ingredients to bread machine, according to manufacturer's settings, and run dough setting. After the machine beeps, roll out the dough. You can roll the dough into two 9x13" pizzas (great for kid's lunches!) or into two medium pizzas or a large pizza and an order of breadsticks (as instructed above). Parbake the crust with a drizzle of olive oil on it at 450 degrees for ten minutes. Remove the crust and add sauce and toppings. If making breadsticks, add your breadsticks at this time. Place into the oven for another ten to fifteen minutes or until golden and bubbly.
~
1 1/3 cups water
2 tsp sugar
1 1/4 tsp salt
2 Tbsp olive oil
2 Tbsp cornmeal
3 1/4 cups flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp yeast
~
Add ingredients to bread machine, according to manufacturer's settings, and run dough setting. After the machine beeps, roll out the dough. You can roll the dough into two 9x13" pizzas (great for kid's lunches!) or into two medium pizzas or a large pizza and an order of breadsticks (as instructed above). Parbake the crust with a drizzle of olive oil on it at 450 degrees for ten minutes. Remove the crust and add sauce and toppings. If making breadsticks, add your breadsticks at this time. Place into the oven for another ten to fifteen minutes or until golden and bubbly.
Cordon Bleu Casserole
Cordon Bleu Casserole
~
4 cups cubed cooked turkey
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped onion
1/4 cup butter
1/3 cup all purpose flour
2 cups half and half creme
1 teaspoon dill weed
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
Topping:
1 cup dry bread crumbs
2 tablespoons butter, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese
1/4 cup walnuts
~
In a large bowl, combine turkey, ham, and cheddar cheese; set aside. In a saucepan,saute onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil 1 minute or until thick. Add dill weed and nutmeg; mix well. Remove from the heat and pour over meat mixture. Spoon greased 13 in x 9 in x 2 in baking dish. Toss bread crumbs, butter and dill weed; stir in cheese and walnuts. Sprinkle over the casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.
~
4 cups cubed cooked turkey
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped onion
1/4 cup butter
1/3 cup all purpose flour
2 cups half and half creme
1 teaspoon dill weed
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
Topping:
1 cup dry bread crumbs
2 tablespoons butter, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese
1/4 cup walnuts
~
In a large bowl, combine turkey, ham, and cheddar cheese; set aside. In a saucepan,saute onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil 1 minute or until thick. Add dill weed and nutmeg; mix well. Remove from the heat and pour over meat mixture. Spoon greased 13 in x 9 in x 2 in baking dish. Toss bread crumbs, butter and dill weed; stir in cheese and walnuts. Sprinkle over the casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.
Cinnamon Squares
Cinnamon Squares
~
2 8 ounce packages of crescent rolls
2 8 ounce packages of cream cheese, softened
1 cup sugar
1 egg
1 tablespoon vanilla
1/4 cup cinnamon-sugar
~
Unroll first package of crescent rolls; press into a 9x13 pan. Mix together cream cheese, sugar, egg, and vanilla; spread over rolls. Unroll second package of rolls and arrange over top of mixture. Sprinkle with cinnamon-sugar. Bake at 350 degrees for 25 minutes.
~
2 8 ounce packages of crescent rolls
2 8 ounce packages of cream cheese, softened
1 cup sugar
1 egg
1 tablespoon vanilla
1/4 cup cinnamon-sugar
~
Unroll first package of crescent rolls; press into a 9x13 pan. Mix together cream cheese, sugar, egg, and vanilla; spread over rolls. Unroll second package of rolls and arrange over top of mixture. Sprinkle with cinnamon-sugar. Bake at 350 degrees for 25 minutes.
Sausage Breakfast Casserole
Sausage Breakfast Casserole
~
1 lb. sausage (cooked and drained)
2 cans of crescent rolls
8 oz. cream cheese (softened)
8 oz. sour cream
1 cup grated cheese (I usually use Mexican blend)
garlic salt
~
Preheat oven to 350 degrees. Open a can of crescent rolls and lay flat in a 9x13 baking dished (lightly sprayed with cooking spray). Put dish in oven for about 10 minutes, cooking just until rolls begin to look golden. Meanwhile, mix sausage, cream cheese, sour cream and grated cheese together. Add garlic salt for flavor, as much or as little as you like. When crescent rolls finish cooking, remove from oven and spread sausage mixture over them. Top with another can of crescent rolls. Cook until rolls are done (about 15 minutes I think).
This taste like Biscuits and gravy to me!
~
1 lb. sausage (cooked and drained)
2 cans of crescent rolls
8 oz. cream cheese (softened)
8 oz. sour cream
1 cup grated cheese (I usually use Mexican blend)
garlic salt
~
Preheat oven to 350 degrees. Open a can of crescent rolls and lay flat in a 9x13 baking dished (lightly sprayed with cooking spray). Put dish in oven for about 10 minutes, cooking just until rolls begin to look golden. Meanwhile, mix sausage, cream cheese, sour cream and grated cheese together. Add garlic salt for flavor, as much or as little as you like. When crescent rolls finish cooking, remove from oven and spread sausage mixture over them. Top with another can of crescent rolls. Cook until rolls are done (about 15 minutes I think).
This taste like Biscuits and gravy to me!
Overnight Baked Oatmeal
Overnight Baked Oatmeal
~
Assemble this the night before then just bake in the morning.
~
5 cups rolled oats(raw)
2 1/2 cups milk
4 eggs
1/2 cup honey
1 Tbsp. baking powder
1 tsp. cinnamon
1 pinch salt
1 tsp. vanilla extract
4 Tbsp. butter, melted
1/2 cup raisins
~
Mix all ingredients together and pour in an ungreased 9"X13" baking pan. Cover and refrigerate overnight. In the morning. bake at 350 degrees F for 30 minutes or until golden brown. Serve with your favorite toppings, such as, milk, yogurt, fruit, jam, etc
~
Assemble this the night before then just bake in the morning.
~
5 cups rolled oats(raw)
2 1/2 cups milk
4 eggs
1/2 cup honey
1 Tbsp. baking powder
1 tsp. cinnamon
1 pinch salt
1 tsp. vanilla extract
4 Tbsp. butter, melted
1/2 cup raisins
~
Mix all ingredients together and pour in an ungreased 9"X13" baking pan. Cover and refrigerate overnight. In the morning. bake at 350 degrees F for 30 minutes or until golden brown. Serve with your favorite toppings, such as, milk, yogurt, fruit, jam, etc
Jumbled French Toast
Jumbled French Toast
~
3/4 French Bread Loaf
8 ounces cream cheese (can use 1/3 less fat too)
1/4 cup maple syrup
8 eggs
1 1/2 cups milk
6 tbsp. melted butter
~
Grease 9x13 inch glass dish. Cube bread, place in greased dish. In blender, mix eggs, milk, cream cheese, syrup, and melted butter. Soakovernight covered with saran wrap. Bake 40 minutes at 350 degrees oruntil golden and puffy. Serve immediately with your favorite syrup.
~
3/4 French Bread Loaf
8 ounces cream cheese (can use 1/3 less fat too)
1/4 cup maple syrup
8 eggs
1 1/2 cups milk
6 tbsp. melted butter
~
Grease 9x13 inch glass dish. Cube bread, place in greased dish. In blender, mix eggs, milk, cream cheese, syrup, and melted butter. Soakovernight covered with saran wrap. Bake 40 minutes at 350 degrees oruntil golden and puffy. Serve immediately with your favorite syrup.
French Toast Casserole
French Toast Casserole
~
12 eggs, lightly beaten
1 (8 oz.) package cream cheese
2 cups milk
16 slices whole wheat break, cubed
1/2 cup maple syrup (optional)
1. In a large bowl, beat eggs, cream cheese, and milk.
2. Lay bread cubes in large casserole.
3. Pour egg mixture over bread.
4. Refrigerate overnight.
5. Bake uncovered at 350 degrees for 20 minutes.
6. Cover with foil and bake an additional 15 minutes. Top with syrup, if desired.
(Serves 12)
~
12 eggs, lightly beaten
1 (8 oz.) package cream cheese
2 cups milk
16 slices whole wheat break, cubed
1/2 cup maple syrup (optional)
1. In a large bowl, beat eggs, cream cheese, and milk.
2. Lay bread cubes in large casserole.
3. Pour egg mixture over bread.
4. Refrigerate overnight.
5. Bake uncovered at 350 degrees for 20 minutes.
6. Cover with foil and bake an additional 15 minutes. Top with syrup, if desired.
(Serves 12)
Carmel-Pecan Pie
Caramel-Pecan Pie
~
1 refrigerated pie crust
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 tsp. vanilla extract
1/4 tsp. salt
1 cup coarsely chopped pecans
~
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork.Bake pie crust at 400 degrees for 6 to 8 minutes or until lightly browned; cool on wire rack.Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.Bake pie at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 more minutes, shielding edges of crust with foil to prevent excessive browning. Remove pie to a wire rack to cool.
~
1 refrigerated pie crust
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 tsp. vanilla extract
1/4 tsp. salt
1 cup coarsely chopped pecans
~
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork.Bake pie crust at 400 degrees for 6 to 8 minutes or until lightly browned; cool on wire rack.Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.Bake pie at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 more minutes, shielding edges of crust with foil to prevent excessive browning. Remove pie to a wire rack to cool.
Frozen Peanut Butter Pie
Frozen Peanut Butter Pies
~
2/3 cup peanut butter
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup milk
1 (16 ounce) container whipped topping
2 graham cracker pie crusts or chocolate graham cracker crust
chopped peanuts or extra graham cracker crumbs (optional)
~
Mix all ingredients except pie crusts.Divide mixture equally between the two pie crusts.Top with chopped peanuts or graham cracker crumbs, if desired.FREEZE.Leave out or refrigerate to soften a bit before cutting.Store leftover in freezer.~This pie is so good. The original recipe said it made 3 pies but I could only get two?
~
2/3 cup peanut butter
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup milk
1 (16 ounce) container whipped topping
2 graham cracker pie crusts or chocolate graham cracker crust
chopped peanuts or extra graham cracker crumbs (optional)
~
Mix all ingredients except pie crusts.Divide mixture equally between the two pie crusts.Top with chopped peanuts or graham cracker crumbs, if desired.FREEZE.Leave out or refrigerate to soften a bit before cutting.Store leftover in freezer.~This pie is so good. The original recipe said it made 3 pies but I could only get two?
Sawdust Pie
Sawdust Pie
7 egg whites
1 1/2 cups sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups chopped pecans
1 1/2 cups flaked coconut
1 unbaked pie shell (9 inch)
2 bananas, sliced
1 cup whipping cream, whipped
~
Combine the egg whites, sugar, graham cracker crumbs, pecans, and coconut in a bowl and mix well. Pour into the pie shell. Bake at 325 degrees for 25-30 minutes or until glossy and set. Do not overbake. The center should be gooey. Cut into wedges while still warm and top with bananas and whipped cream.
Makes 8 servings
~
Made this it is really good.
7 egg whites
1 1/2 cups sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups chopped pecans
1 1/2 cups flaked coconut
1 unbaked pie shell (9 inch)
2 bananas, sliced
1 cup whipping cream, whipped
~
Combine the egg whites, sugar, graham cracker crumbs, pecans, and coconut in a bowl and mix well. Pour into the pie shell. Bake at 325 degrees for 25-30 minutes or until glossy and set. Do not overbake. The center should be gooey. Cut into wedges while still warm and top with bananas and whipped cream.
Makes 8 servings
~
Made this it is really good.
Mock Apple Pie (Zucchinni Pie)
Mock Apple Pie (Zucchinni Pie)
~
6 c. zucchini (NOTE: extra large zucchini are preferred, they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust
~
Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to a boil in a large saucepan. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes
~
6 c. zucchini (NOTE: extra large zucchini are preferred, they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust
~
Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to a boil in a large saucepan. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes
Butterfinger Pie
Butterfinger Pie
~
6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust
~
Mix first three ingredients together. Put it in pie crust. Chill.
~
This is a family FAVORITE!
~
6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust
~
Mix first three ingredients together. Put it in pie crust. Chill.
~
This is a family FAVORITE!
Freezer Apple Pie
Freezer Apple Pie
~
4 cups sliced apples
1/2 cup sugar
1/2 teaspoon cinnamon1 (9 inch) pie shell
3/4 cup flour
1/2 cup sugar
1/3 cup plus 2 tablespoons butter
~
Toss the apples, 1/2 cup sugar, and cinnamon together in a bowl. Place in frozen pie shell. Mix the flour, 1/2 cup sugar in a bowl. Cut in 1/3 cup butter until crumbly. (I used a pastry blender and it made this so easy!) Cut 2 tablespoons of butterinto pats and place on top of the crumbly mixture. place in a 1-gallon freezer bag. Freeze until ready to bake. Remove from freezer bag. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees. Bake for 40 minutes longer. Yeild 6 servings
~
4 cups sliced apples
1/2 cup sugar
1/2 teaspoon cinnamon1 (9 inch) pie shell
3/4 cup flour
1/2 cup sugar
1/3 cup plus 2 tablespoons butter
~
Toss the apples, 1/2 cup sugar, and cinnamon together in a bowl. Place in frozen pie shell. Mix the flour, 1/2 cup sugar in a bowl. Cut in 1/3 cup butter until crumbly. (I used a pastry blender and it made this so easy!) Cut 2 tablespoons of butterinto pats and place on top of the crumbly mixture. place in a 1-gallon freezer bag. Freeze until ready to bake. Remove from freezer bag. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees. Bake for 40 minutes longer. Yeild 6 servings
Pumpkin Chiffon Pie
PUMPKIN CHIFFON PIE
Deliciously different pumpkin chiffon pie with a gingersnap crust!
~
Filling:
1 cup pumpkin puree
3 eggs
1 / 2 cup white sugar
1 cup milk
1 / 2 tsp. salt
1 / 2 tsp. ginger
1 / 2 tsp. nutmeg
1 / 2 tsp. cinnamon
2 Tbs. butter
1 (.25 ounce) package unflavored gelatin
1 / 4 cup water
1 / 2 cup white sugar
~
Crust:
2 cups crushed gingersnap cookies
6 Tbs. butter, melted
~
Topping:
1 / 2 pint whipped cream
Sugar to taste
~
Combine crushed gingersnaps and 6 Tbs. melted butter. Press in thebottom of a greased 9-inch pie pan.In a saucepan over medium heat cook pumpkin puree to heat through,stirring frequently.Separate the eggs. Combine the egg yolks, 1 / 2 cup sugar, milk,spices and butter. Add to pumpkin and cook over medium heat. Stirand bring to a boil. Cook for about 2 minutes or until mixture is ofa custard consistency. Remove from heat.Soften gelatin in the cold water and stir into the pumpkin mixtureuntil dissolved. Chill mixture until it begins to stiffen (about 11 / 2 hrs.).Whip egg whites with the remaining 1 / 2 cup sugar until stiff. Foldwhipped egg whites into the pumpkin mixture. Spoon mixture into theprepared pan and chill until set (about 4 hours). Serve topped withwhipped cream. Can make a day or two in advance.
Deliciously different pumpkin chiffon pie with a gingersnap crust!
~
Filling:
1 cup pumpkin puree
3 eggs
1 / 2 cup white sugar
1 cup milk
1 / 2 tsp. salt
1 / 2 tsp. ginger
1 / 2 tsp. nutmeg
1 / 2 tsp. cinnamon
2 Tbs. butter
1 (.25 ounce) package unflavored gelatin
1 / 4 cup water
1 / 2 cup white sugar
~
Crust:
2 cups crushed gingersnap cookies
6 Tbs. butter, melted
~
Topping:
1 / 2 pint whipped cream
Sugar to taste
~
Combine crushed gingersnaps and 6 Tbs. melted butter. Press in thebottom of a greased 9-inch pie pan.In a saucepan over medium heat cook pumpkin puree to heat through,stirring frequently.Separate the eggs. Combine the egg yolks, 1 / 2 cup sugar, milk,spices and butter. Add to pumpkin and cook over medium heat. Stirand bring to a boil. Cook for about 2 minutes or until mixture is ofa custard consistency. Remove from heat.Soften gelatin in the cold water and stir into the pumpkin mixtureuntil dissolved. Chill mixture until it begins to stiffen (about 11 / 2 hrs.).Whip egg whites with the remaining 1 / 2 cup sugar until stiff. Foldwhipped egg whites into the pumpkin mixture. Spoon mixture into theprepared pan and chill until set (about 4 hours). Serve topped withwhipped cream. Can make a day or two in advance.
Koolaid Pie
Koolaid Pie
~
1 (12 oz) can evaporated milk
2/3 cup sugar
1 (.15 oz) package Koolaid (any flavor)
Cool Whip
graham cracker crust
~
Beat milk until it is double in size. Add sugar and Koolaid and beat until thickened (about 5 minutes). Place in graham cracker crust and refrigerate until ready to serve. Top with cool whip.
~
1 (12 oz) can evaporated milk
2/3 cup sugar
1 (.15 oz) package Koolaid (any flavor)
Cool Whip
graham cracker crust
~
Beat milk until it is double in size. Add sugar and Koolaid and beat until thickened (about 5 minutes). Place in graham cracker crust and refrigerate until ready to serve. Top with cool whip.
Creamy Peanut Butter Pie
Creamy Peanut Butter Pie
~
1 pkg. cream cheese, softened
1/2 cup sugar
1/3 cup peanut butter
1/3 cup whipped topping
10 peanut butter cups
1 (9 inch) graham or chocolate crumb crust
~
In a small mixing bowl, beat the cream cheese, sugar, and peanut butter until smooth. Fold in the whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. spoon into crust. Quarter remaining peanut butter cups; arrange over top. Refrigerate for at least 4 hours before cutting.
~
This is a family FAVORITE!
~
1 pkg. cream cheese, softened
1/2 cup sugar
1/3 cup peanut butter
1/3 cup whipped topping
10 peanut butter cups
1 (9 inch) graham or chocolate crumb crust
~
In a small mixing bowl, beat the cream cheese, sugar, and peanut butter until smooth. Fold in the whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. spoon into crust. Quarter remaining peanut butter cups; arrange over top. Refrigerate for at least 4 hours before cutting.
~
This is a family FAVORITE!
Chicken Catalina
Chicken Catalina
~
1 whole chicken or its equivalent
1 jar of apricot preserves
1 bottle of Catalina dressing
~
Place chicken in bottom of crock pot. Mix preserves and dressing together and pour over chicken. Cook on high for 4-5 hours or low for 6-8 hours. Serve over rice.
~
1 whole chicken or its equivalent
1 jar of apricot preserves
1 bottle of Catalina dressing
~
Place chicken in bottom of crock pot. Mix preserves and dressing together and pour over chicken. Cook on high for 4-5 hours or low for 6-8 hours. Serve over rice.
Chili Mac
Chili Mac
~
1 pound ground beef, cooked and drained
2 cans (15 ounces) hot chili beans, undrained
2 green peppers, chopped
1 large onion, chopped
4 celery ribs, chopped
1 can (8 ounces) tomato sauce
1 envelope chili seasoning
2 garlic cloves, minced
1 package (7 ounces) elbow macaroni, cooked and drained
salt and pepper to taste
~
In a slow cooker, combine the first 8 ingredients; mix well. Cover and cook on low for 6 hours or until heated through. Stir in macaroni; mix well. Season with salt and pepper.
~
1 pound ground beef, cooked and drained
2 cans (15 ounces) hot chili beans, undrained
2 green peppers, chopped
1 large onion, chopped
4 celery ribs, chopped
1 can (8 ounces) tomato sauce
1 envelope chili seasoning
2 garlic cloves, minced
1 package (7 ounces) elbow macaroni, cooked and drained
salt and pepper to taste
~
In a slow cooker, combine the first 8 ingredients; mix well. Cover and cook on low for 6 hours or until heated through. Stir in macaroni; mix well. Season with salt and pepper.
Cheesy Chicken
Cheesy Chicken
~
3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup
~
Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in crockpot and add the three soups straight from the cans. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles. I used noodles and it kind of taste like Mac and Cheese.
~
Tried this and it was pretty good.
~
3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup
~
Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in crockpot and add the three soups straight from the cans. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles. I used noodles and it kind of taste like Mac and Cheese.
~
Tried this and it was pretty good.
Ice Cream Bucket Lazagna
Ice Cream Bucket Lazagna
~
5 lbs hamburger
tomato sauce spices, whatever you normally prefer (I use spaghetti sauce jars)
2 containers large size cottage cheese
4 eggs
salt
pepper
mozzarela cheese, shredded, at least 4-6 cups
2 packages lasagna noodles
6 ice cream buckets (good for 5qt.size crockpots, or any freezer/crockpot compatable one gallon containers)
~
Cook a large package of hamburger (approx 5 lbs), drain. Place it back in the pan you cooked it in, (don't dirty another pan) and add tomato sauce and spices as you like it. In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper. A third bowl has a large quantity of shredded mozzarella. Open two packages of lasagna noodles, cook as directed on box. Place all the ingredient bowls and pans in a row on the counter. Then take 6 (one gallon) ice cream buckets or similar container. Layer as follows: noodles, sauce, cheese and repeat til done. That is it! You end up with six lasagnas, and only 3 dirty pans. Freeze until completely solid. Then slip from the ice cream bucket and place in gallon Ziploc bags. Then store back in the freezer, this way takes up much less space. Using the ice cream bucket makes it the exact size and shape for a round 5 quart crockpot. You might find another container that works better for you. When you decide to cook, just pop it in the crockot on LOW all day.
~
I really liked these.
~
5 lbs hamburger
tomato sauce spices, whatever you normally prefer (I use spaghetti sauce jars)
2 containers large size cottage cheese
4 eggs
salt
pepper
mozzarela cheese, shredded, at least 4-6 cups
2 packages lasagna noodles
6 ice cream buckets (good for 5qt.size crockpots, or any freezer/crockpot compatable one gallon containers)
~
Cook a large package of hamburger (approx 5 lbs), drain. Place it back in the pan you cooked it in, (don't dirty another pan) and add tomato sauce and spices as you like it. In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper. A third bowl has a large quantity of shredded mozzarella. Open two packages of lasagna noodles, cook as directed on box. Place all the ingredient bowls and pans in a row on the counter. Then take 6 (one gallon) ice cream buckets or similar container. Layer as follows: noodles, sauce, cheese and repeat til done. That is it! You end up with six lasagnas, and only 3 dirty pans. Freeze until completely solid. Then slip from the ice cream bucket and place in gallon Ziploc bags. Then store back in the freezer, this way takes up much less space. Using the ice cream bucket makes it the exact size and shape for a round 5 quart crockpot. You might find another container that works better for you. When you decide to cook, just pop it in the crockot on LOW all day.
~
I really liked these.
BLT Salad
BLT Pasta Salad
~
1 (7 ounce) package rotini pasta or other pastas, cooked and drained
8 slices bacon, cooked and crumbled
1 cup mayonnaise or salad dressing
1/4 cup lemon juice concentrate
2 teaspoons sugar
Handful of cherry tomatoes, cut in half
1/4 cup green onions, sliced
2 teaspoons chicken flavor instant bouillon
4 cups lettuce, thinly sliced
~
Combine mayo, lemon juice, sugar and bouillon for the dressing. Combine all remaining ingredients.*If your gonna make this ahead of time, wait to put the lettuce in or it will get soggy*
~
1 (7 ounce) package rotini pasta or other pastas, cooked and drained
8 slices bacon, cooked and crumbled
1 cup mayonnaise or salad dressing
1/4 cup lemon juice concentrate
2 teaspoons sugar
Handful of cherry tomatoes, cut in half
1/4 cup green onions, sliced
2 teaspoons chicken flavor instant bouillon
4 cups lettuce, thinly sliced
~
Combine mayo, lemon juice, sugar and bouillon for the dressing. Combine all remaining ingredients.*If your gonna make this ahead of time, wait to put the lettuce in or it will get soggy*
Broccoli Raisin Salad
Broccoli Raisin Salad
~
1 bunch broccoli, cut into bite size pieces
1 cup raisins
1 med onion, sliced
2/3 cup sugar
2 Tbsp. vinegar
1/4 cup mayonnaise-type salad dressing
10 slices of bacon, cooked and crumbled
~
Combine the broccoli, raisins, and onion in a bowl and toss to mix. Mix the sugar, vinegar, and mayonnaise-type salad dressing in a bowl. Pour over the broccoli mixture and toss to coat. Marinate, covered, in the refrigerator for 8-12 hours. Stir in the bacon just before serving.Yields 8 servings
Note: for variety try adding nuts, dried cranberries, orange slices, celery, mandarin oranges, strawberries, grapes, or water chestnuts.)
~
I love this!
~
1 bunch broccoli, cut into bite size pieces
1 cup raisins
1 med onion, sliced
2/3 cup sugar
2 Tbsp. vinegar
1/4 cup mayonnaise-type salad dressing
10 slices of bacon, cooked and crumbled
~
Combine the broccoli, raisins, and onion in a bowl and toss to mix. Mix the sugar, vinegar, and mayonnaise-type salad dressing in a bowl. Pour over the broccoli mixture and toss to coat. Marinate, covered, in the refrigerator for 8-12 hours. Stir in the bacon just before serving.Yields 8 servings
Note: for variety try adding nuts, dried cranberries, orange slices, celery, mandarin oranges, strawberries, grapes, or water chestnuts.)
~
I love this!
7 Layer Salad
7 Layer Salad
~
6 cups chopped lettuce
salt and pepper
6 hard-cooked eggs, sliced
2 cups frozen peas, thawed
8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
2 cups (8 ounces) shredded mild Cheddar cheese
1 cup mayonnaise
1 to 2 tablespoons sugar
1/4 cup sliced green onion with tops
paprika
~
Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.
~
This is a family FAVORITE!
~
6 cups chopped lettuce
salt and pepper
6 hard-cooked eggs, sliced
2 cups frozen peas, thawed
8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
2 cups (8 ounces) shredded mild Cheddar cheese
1 cup mayonnaise
1 to 2 tablespoons sugar
1/4 cup sliced green onion with tops
paprika
~
Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.
~
This is a family FAVORITE!
Crunchy Granny Smith Salad
Crunchy Granny Smith Salad
~
1 large head red leaf lettuce, torn
2 granny smith apples, cored, sliced and cut in half
4 oz. Swiss cheese, shredded
4 oz. cashews. chopped
1 cup oil
1 Tablespoon onion, minced
1 teaspoon dry mustard
1/2 cup sugar
1/3 cup vinegar
2 teaspoons poppy seeds
~
Layer the first four ingredients in bowl. Mix the remaining ingredients in the blender for poppy seed dressing. Pour dressing over salad.
~
1 large head red leaf lettuce, torn
2 granny smith apples, cored, sliced and cut in half
4 oz. Swiss cheese, shredded
4 oz. cashews. chopped
1 cup oil
1 Tablespoon onion, minced
1 teaspoon dry mustard
1/2 cup sugar
1/3 cup vinegar
2 teaspoons poppy seeds
~
Layer the first four ingredients in bowl. Mix the remaining ingredients in the blender for poppy seed dressing. Pour dressing over salad.
Just Like Jerry's French Dressing
Just Like Jerry's French Dressing
~
1/2 cup oil
1/3 cup vinegar
1/3 cup sugar
1 tsp. paprika
1 tsp salt
1 small grated onion (optional)
~
Combine vinegar, sugar, salt and paprika. Mix well. Add oil whisking until well combined. Add onion. Refrigerate. This dressing is best made ahead of time so the flavors can combine. I recommend the onion it adds a great flavor. Make sure to shake well before using.My mil used to work at Jerry's restaurant and really thinks this taste like the one they used there.
~
This is a family favorite!
~
1/2 cup oil
1/3 cup vinegar
1/3 cup sugar
1 tsp. paprika
1 tsp salt
1 small grated onion (optional)
~
Combine vinegar, sugar, salt and paprika. Mix well. Add oil whisking until well combined. Add onion. Refrigerate. This dressing is best made ahead of time so the flavors can combine. I recommend the onion it adds a great flavor. Make sure to shake well before using.My mil used to work at Jerry's restaurant and really thinks this taste like the one they used there.
~
This is a family favorite!
Pizza Burgers
Pizza Burgers
~
1 & 1/2 pounds ground beef
1/2 cup parmesean cheese
1 teaspoon salt
1 teaspoon oregano
6 ounces tomato paste
~
Slices of cheese, tomatoes, and bread of your choice.Combine first 6 ingredients and shape into patties. Broil until cooked. Place broiled patties onto slices of toasted bread. Top with cheese slice and tomato slice. Broil until cheese melts. Enjoy!You can add in different seasonings if desired depending on what you enjoy. You also have the option of freezing the patties to have for future use if you don’t want to cook them all at once, of if you just want to do a double recipe to stock up your freezer. Just be sure that they are individually frozen so you can only thaw as many as you want to cook.
~
1 & 1/2 pounds ground beef
1/2 cup parmesean cheese
1 teaspoon salt
1 teaspoon oregano
6 ounces tomato paste
~
Slices of cheese, tomatoes, and bread of your choice.Combine first 6 ingredients and shape into patties. Broil until cooked. Place broiled patties onto slices of toasted bread. Top with cheese slice and tomato slice. Broil until cheese melts. Enjoy!You can add in different seasonings if desired depending on what you enjoy. You also have the option of freezing the patties to have for future use if you don’t want to cook them all at once, of if you just want to do a double recipe to stock up your freezer. Just be sure that they are individually frozen so you can only thaw as many as you want to cook.
Mild Tex Mex Beef
Mild Tex Mex Beef
~
1 lb. lean ground beef
1 med. onion, chopped
1 can (15.5 oz.) red kidney beans or pinto beans
1 can (15.75 oz.) whole kernel corn
1 can (15 oz.) diced tomatoes
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
Salt and Pepper to taste
~
Cook ground beef and onion in large skillet over medium-high heat for 10 minutes. Drain fat from skillet. add remaining ingredients. Cook over medium-high heat, stirring occasionally, for 20 minutes.~I like to add grated mexican cheese at the end of cooking and cover skillet just enough to melt cheese. My dh likes sour cream and Frito Corn chips served with this. You can use leftovers (I never have any) for a taco filling
~
1 lb. lean ground beef
1 med. onion, chopped
1 can (15.5 oz.) red kidney beans or pinto beans
1 can (15.75 oz.) whole kernel corn
1 can (15 oz.) diced tomatoes
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
Salt and Pepper to taste
~
Cook ground beef and onion in large skillet over medium-high heat for 10 minutes. Drain fat from skillet. add remaining ingredients. Cook over medium-high heat, stirring occasionally, for 20 minutes.~I like to add grated mexican cheese at the end of cooking and cover skillet just enough to melt cheese. My dh likes sour cream and Frito Corn chips served with this. You can use leftovers (I never have any) for a taco filling
Swiss Chicken Bake
Swiss Chicken Bake
~
3 or 4 large frozen chicken breasts (I prefer using 12-15 thawed chicken tenders so I can cut them up in smaller pieces)
2 cans cream of chicken soup (I use the lowfat version)
1/2 can water
12 oz. stuffing box (I prefer Stove Top)
3 tablespoons butter
1 1/2 cups Swiss cheese
~
Place the uncooked chicken in a sprayed 9*13 casserole dish. Sprinkle the Swiss cheese over the chicken. Mix the 2 cans of cream of chicken soup with 1/2 can of water. Pour soup mixture over chicken and cheese. Melt butter. In a large bowl, mix together the stuffing and butter. (If you are using butter spray, add 1/3 cup of water to this mixture.) Spread stuffing mixture over the top of the chicken and the soup. Cover and bake at 350 for 1 hour and 15 minutes. Uncover and bake for 15 minutes more. (If your chicken is already thawed, you can cook it for 45 minutes to 1 hour and then uncover it for 15 more minutes.
~
This is a family FAVORITE!
~
3 or 4 large frozen chicken breasts (I prefer using 12-15 thawed chicken tenders so I can cut them up in smaller pieces)
2 cans cream of chicken soup (I use the lowfat version)
1/2 can water
12 oz. stuffing box (I prefer Stove Top)
3 tablespoons butter
1 1/2 cups Swiss cheese
~
Place the uncooked chicken in a sprayed 9*13 casserole dish. Sprinkle the Swiss cheese over the chicken. Mix the 2 cans of cream of chicken soup with 1/2 can of water. Pour soup mixture over chicken and cheese. Melt butter. In a large bowl, mix together the stuffing and butter. (If you are using butter spray, add 1/3 cup of water to this mixture.) Spread stuffing mixture over the top of the chicken and the soup. Cover and bake at 350 for 1 hour and 15 minutes. Uncover and bake for 15 minutes more. (If your chicken is already thawed, you can cook it for 45 minutes to 1 hour and then uncover it for 15 more minutes.
~
This is a family FAVORITE!
Aloha Pork Chop or Chicken Skillet
Aloha Pork Chop or Chicken Skillet
~
2 tsp. oil
4 bone-in pork chops (1-1/2 lb.) or 4 small boneless skinless chicken breast halves (1 lb.)
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. garlic powder
1-1/2 cups instant white rice, uncooked
~
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides (5-6 min doe chicken breasts).ADD peppers, pineapple, broth, dressing and garlic powder; mix well. Bring to boil.STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F). Remove from heat; let stand 5 min.
~
2 tsp. oil
4 bone-in pork chops (1-1/2 lb.) or 4 small boneless skinless chicken breast halves (1 lb.)
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. garlic powder
1-1/2 cups instant white rice, uncooked
~
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides (5-6 min doe chicken breasts).ADD peppers, pineapple, broth, dressing and garlic powder; mix well. Bring to boil.STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F). Remove from heat; let stand 5 min.
Chicken and Broccoli Pasta
Chicken and Broccoli Pasta
~
2 Tbsp. margarine or butter
1/2 lb boneless, skinless chicken breasts cut into thin strips (I did chunks and probably did more than a 1/2 lb, too)
2 cups broccoli florets (I used a vegetable medley -- cauliflower, carrots, broccoli)
1 small red pepper, cut into thin strips
1 cup chicken broth
1/2 tsp. garlic powder
1/4 tsp. pepper
1 pkg (3 oz.) cream cheese, softened
6 oz bow tie (farfalle) pasta (I used closer to 12oz -- about a whole box worth)
~
In large skillet, melt margarine or butter over medium heat.Add chicken, stirring frequently. Cook until chicken is white.Remove chicken.Add broccoli, red pepper, chicken broth, garlic powder, and pepper. Cover and cook, stirring occasionally, until broccoli is tender.Return chicken to skillet; cook one minute longer.Stir in cream cheese until smooth.Pour over pasta; toss to coat.
~
2 Tbsp. margarine or butter
1/2 lb boneless, skinless chicken breasts cut into thin strips (I did chunks and probably did more than a 1/2 lb, too)
2 cups broccoli florets (I used a vegetable medley -- cauliflower, carrots, broccoli)
1 small red pepper, cut into thin strips
1 cup chicken broth
1/2 tsp. garlic powder
1/4 tsp. pepper
1 pkg (3 oz.) cream cheese, softened
6 oz bow tie (farfalle) pasta (I used closer to 12oz -- about a whole box worth)
~
In large skillet, melt margarine or butter over medium heat.Add chicken, stirring frequently. Cook until chicken is white.Remove chicken.Add broccoli, red pepper, chicken broth, garlic powder, and pepper. Cover and cook, stirring occasionally, until broccoli is tender.Return chicken to skillet; cook one minute longer.Stir in cream cheese until smooth.Pour over pasta; toss to coat.
Chicken Wellington Casserole
CHICKEN WELLINGTON CASSEROLE
~
2 skinless, boneless chicken breast halves
2 teaspoons butter or margarine
1 (3 ounce) package cream cheese, softened
1/2 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1/8-teaspoon salt
Dash pepper
1 (8 ounce) package refrigerated crescent rolls
~
In a skillet, cook chicken in butter 3-4 minutes on each side. Place chicken in a greased 8-inch square-baking dish. In a bowl, combine cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken. Unroll dough into two long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.
~
2 skinless, boneless chicken breast halves
2 teaspoons butter or margarine
1 (3 ounce) package cream cheese, softened
1/2 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1/8-teaspoon salt
Dash pepper
1 (8 ounce) package refrigerated crescent rolls
~
In a skillet, cook chicken in butter 3-4 minutes on each side. Place chicken in a greased 8-inch square-baking dish. In a bowl, combine cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken. Unroll dough into two long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.
Russian Chicken with Linguini Salad
Russian Chicken with Linguini Salad
~
1 box of linguini
1 bottle of Wishbone Italian salad dressing
1 bottle Salad Supreme
~
Cook linguini, add all of the Italian dressing. Mix in salad supremeRussian Chickem1 bottle Russian dressing1 env. Onion soup mix1 10oz jar apricot preserves6 skinless, boneless chicken breastsFoil-line a 9x13 panMix dressing, soup mix and preserves together.Place chicken breasts in pan and pour sauce over all.Bake 1 hour at 350.
~
1 box of linguini
1 bottle of Wishbone Italian salad dressing
1 bottle Salad Supreme
~
Cook linguini, add all of the Italian dressing. Mix in salad supremeRussian Chickem1 bottle Russian dressing1 env. Onion soup mix1 10oz jar apricot preserves6 skinless, boneless chicken breastsFoil-line a 9x13 panMix dressing, soup mix and preserves together.Place chicken breasts in pan and pour sauce over all.Bake 1 hour at 350.
Parmesean Chicken
Parmesean chicken
~
6 boneless skinless chick breast
2 c of crushed graham crackers
1 tbls of garlic powder
1 c of pamesean cheese
~
Mix all dry ingredients. Coat chicken and place in large baking dish. Place pats of butter on top of chicken. Bake in a 400 degree oven for about an hour.
~
6 boneless skinless chick breast
2 c of crushed graham crackers
1 tbls of garlic powder
1 c of pamesean cheese
~
Mix all dry ingredients. Coat chicken and place in large baking dish. Place pats of butter on top of chicken. Bake in a 400 degree oven for about an hour.
Ritz Chicken
Ritz Chicken
~
1 stick of butter
1 roll ritz crackers
1 packet Ranch Dressing Mix
4 boneless chicken breasts
Mashed Potatoes (Prepared)
~
In large ziploc bag, put dry ranch packet and roll of Ritz crackers, crush- not too fine, leaving some bigger chunks. Add chicken to Ziploc and shake to coat chicken (you can leave in breasts or cut in to fat strips or chunks for kids). Put stick of butter in a 9×13 pan and melt in the microwave. Place entire bag of crackers and chicken in the melted butter (don’t stir) and bake in the oven at 350* for 1 hour. When nearly done, prepare mashed potatoes. Remove chicken from pan and place on serving dish. Scrape all the buttery drippings and leftover crumbs into mashed potatoes and mix well.
~
Tried this and it was just okay.
~
1 stick of butter
1 roll ritz crackers
1 packet Ranch Dressing Mix
4 boneless chicken breasts
Mashed Potatoes (Prepared)
~
In large ziploc bag, put dry ranch packet and roll of Ritz crackers, crush- not too fine, leaving some bigger chunks. Add chicken to Ziploc and shake to coat chicken (you can leave in breasts or cut in to fat strips or chunks for kids). Put stick of butter in a 9×13 pan and melt in the microwave. Place entire bag of crackers and chicken in the melted butter (don’t stir) and bake in the oven at 350* for 1 hour. When nearly done, prepare mashed potatoes. Remove chicken from pan and place on serving dish. Scrape all the buttery drippings and leftover crumbs into mashed potatoes and mix well.
~
Tried this and it was just okay.
Hawaiian Chicken Bake
Hawaiian Chicken Bake
~
2/3 cup hot water
2 Tbsp margarine
2 cups chicken flavor Stovetop Stuffing
1 med green pepper
2 Tbsp brown sugar
1 can crushed pineapple
4 boneless skinless chicken breasts
2 tbsp vinegar
1/4 tsp ground ginger
~
Preheat oven to 350*. Mix hot water and margarine in a bowl. Stir in stuffing mix, peppers and 1/2 of the pineapple and 1/2 of the pineapple syrup. Place chicken breasts in baking dish and spoon stuffing mixture evenly over the top. Mix remaining pineapple and syrup, sugar, vinegar and ginger. Spoon over top, cover with foil and bake 35 minutes or until chicken is cooked through. Excellent served with white rice and snow peas.
~
This was okay, but dh does not like pineapple much.
~
2/3 cup hot water
2 Tbsp margarine
2 cups chicken flavor Stovetop Stuffing
1 med green pepper
2 Tbsp brown sugar
1 can crushed pineapple
4 boneless skinless chicken breasts
2 tbsp vinegar
1/4 tsp ground ginger
~
Preheat oven to 350*. Mix hot water and margarine in a bowl. Stir in stuffing mix, peppers and 1/2 of the pineapple and 1/2 of the pineapple syrup. Place chicken breasts in baking dish and spoon stuffing mixture evenly over the top. Mix remaining pineapple and syrup, sugar, vinegar and ginger. Spoon over top, cover with foil and bake 35 minutes or until chicken is cooked through. Excellent served with white rice and snow peas.
~
This was okay, but dh does not like pineapple much.
Saturday, May 26, 2007
Mexican Lazagna
Mexican Lazagna
~
2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chillies
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles
4 cups (16 ounces) shredded Co-Jack or Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups (16 ounces) sour cream
1 can (2 1/4 ounces) sliced ripe olives, drained
3 green onions
~
In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, chillies, taco seasoning and hot salsa; mix well. In a greased 13 in x 9 in x 2 in baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine salsa and water; pour over top. Cover and bake at 350 degrees for 1 hour or until heated through. Uncover; top with sour cream, olives, onions, and remaining cheese. Bake 5 minutes longer. Let stand 10-15 minutes before cutting.
~
2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chillies
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles
4 cups (16 ounces) shredded Co-Jack or Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups (16 ounces) sour cream
1 can (2 1/4 ounces) sliced ripe olives, drained
3 green onions
~
In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, chillies, taco seasoning and hot salsa; mix well. In a greased 13 in x 9 in x 2 in baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine salsa and water; pour over top. Cover and bake at 350 degrees for 1 hour or until heated through. Uncover; top with sour cream, olives, onions, and remaining cheese. Bake 5 minutes longer. Let stand 10-15 minutes before cutting.
All Occasion Punch
All Occasion Punch
~
2 quarts cold water
3 cans (6 ounces each) frozen lemonade, thawed
2 quarts ginger ale, chilled
1 quart Cherry 7-up, chilled
Ice Ring, optional
~
In a punch bowl, combine water and lemonade. Stir in ginger ale and 7-up. Top with an ice ring, if desired. Serve immediately.
Yield: 5 1/2 quarts
Note: Pretty Pink color makes it perfect for baby or bridal showers.
~
2 quarts cold water
3 cans (6 ounces each) frozen lemonade, thawed
2 quarts ginger ale, chilled
1 quart Cherry 7-up, chilled
Ice Ring, optional
~
In a punch bowl, combine water and lemonade. Stir in ginger ale and 7-up. Top with an ice ring, if desired. Serve immediately.
Yield: 5 1/2 quarts
Note: Pretty Pink color makes it perfect for baby or bridal showers.
Mango Nut Bread
Mango Nut Bread
~
2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups chopped mangoes
1/2 cup chopped dates
1/2 cup chopped dates
1/2 cup chopped walnuts or macadamia nuts
~
In a large bowl, combine the first five ingredients. in another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates, and nuts. (batter will be stiff) Spoon into two greased 8 in x4 in x 2 in loaf pans. Bake at 350 degrees for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves
~
2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups chopped mangoes
1/2 cup chopped dates
1/2 cup chopped dates
1/2 cup chopped walnuts or macadamia nuts
~
In a large bowl, combine the first five ingredients. in another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates, and nuts. (batter will be stiff) Spoon into two greased 8 in x4 in x 2 in loaf pans. Bake at 350 degrees for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves
Parmesan Knots
Parmesan Knots
~
1/2 cup vegetable oil
1/4 grated Parmesan cheese
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
Dash pepper
3 cans (12 0z each) refrigerated buttermilk biscuits
~
In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside. Cut each biscuit in half. Roll each portion into a 6 inch rope; tie in a loose knot. Place on a greased baking sheet. Bake at 450 degrees for 6-8 minutes or until golden brown. Immediately brush with the Parmesan mixture, then brush again. Serve warm.
Yields: 5 dozen
~
1/2 cup vegetable oil
1/4 grated Parmesan cheese
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
Dash pepper
3 cans (12 0z each) refrigerated buttermilk biscuits
~
In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside. Cut each biscuit in half. Roll each portion into a 6 inch rope; tie in a loose knot. Place on a greased baking sheet. Bake at 450 degrees for 6-8 minutes or until golden brown. Immediately brush with the Parmesan mixture, then brush again. Serve warm.
Yields: 5 dozen
Banana Snack Cake
Banana Snack Cake
~
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 cup mashed ripe bananas(2-3 med.)
1 teaspoon vanilla extract
2 cups all-purpose or whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped nuts
Frosting:
1/2 cup packed brown sugar
1/4 cup butter
6 tablespoons milk
2 1/2- 3 cups confectioner's sugar
~
In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk, stir in nuts. Pour into a greased 13-in x 9 in x 2 in baking pan. Bake at 350 degrees for 25-30 mins or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
~
For Frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cool to lukewarm. Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost the cake.
~
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 cup mashed ripe bananas(2-3 med.)
1 teaspoon vanilla extract
2 cups all-purpose or whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped nuts
Frosting:
1/2 cup packed brown sugar
1/4 cup butter
6 tablespoons milk
2 1/2- 3 cups confectioner's sugar
~
In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk, stir in nuts. Pour into a greased 13-in x 9 in x 2 in baking pan. Bake at 350 degrees for 25-30 mins or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
~
For Frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cool to lukewarm. Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost the cake.
Monday, May 14, 2007
Easy Stroganoff
Easy Stroganoff
~
1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 (4 oz) can sliced mushrooms, drained
1 (10 oz) can cream of mushroom soup, undiluted
1 (8 oz) carton sour cream
Hot cooked noodles
~
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in flour and next 3 ingredients; cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream and heat thoroughly. Serve over hot noodles.
~
This is a family FAVORITE!
~
1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 (4 oz) can sliced mushrooms, drained
1 (10 oz) can cream of mushroom soup, undiluted
1 (8 oz) carton sour cream
Hot cooked noodles
~
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in flour and next 3 ingredients; cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream and heat thoroughly. Serve over hot noodles.
~
This is a family FAVORITE!
Tuesday, May 8, 2007
Appalachian Gingerbread
Appalachian Gingerbread
~
1 egg
1/2 cup sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ginger
1 cup sorghum
1 cup hot water
2 cups flour
1 1/2 teaspoons baking soda
Sauce (see below)
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Beat the egg and sugar in a mixing bowl. Add the butter, cinnamon, cloves, ginger, sorgham, and hot water and mix well. Stir in the flour and baking soda. Pour into a greased 9X13 inch baking pan. Bake for 350 degrees for 30 minutes. To serve, cut into pieces and spoon the hot sauce over the top. Yields 15 servings.
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Sauce:
1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon nutmeg
2 cups boiling water
1/4 cup maragarine or butter
1/2 teaspoon vanilla extract
~
Mix the sugar, cornstarch, salt, and nutmeg in a bowl. Add the boiling water and stir until the dry ingredients are dissolved. Add the margarine and vanilla and mix well until smooth.Note: For lemon sauce, add 1 1/2 tablespoons lemon juice.
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1 egg
1/2 cup sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ginger
1 cup sorghum
1 cup hot water
2 cups flour
1 1/2 teaspoons baking soda
Sauce (see below)
~
Beat the egg and sugar in a mixing bowl. Add the butter, cinnamon, cloves, ginger, sorgham, and hot water and mix well. Stir in the flour and baking soda. Pour into a greased 9X13 inch baking pan. Bake for 350 degrees for 30 minutes. To serve, cut into pieces and spoon the hot sauce over the top. Yields 15 servings.
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Sauce:
1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon nutmeg
2 cups boiling water
1/4 cup maragarine or butter
1/2 teaspoon vanilla extract
~
Mix the sugar, cornstarch, salt, and nutmeg in a bowl. Add the boiling water and stir until the dry ingredients are dissolved. Add the margarine and vanilla and mix well until smooth.Note: For lemon sauce, add 1 1/2 tablespoons lemon juice.
Broccoli Raisin Salad
Broccoli Raisin Salad
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1 bunch broccoli, cut into bite size pieces
1 cup raisins
1 med onion, sliced
2/3 cup sugar
2 Tbsp. vinegar
1/4 cup mayonnaise-type salad dressing
10 slices of bacon, cooked and crumbled
~
Combine the broccoli, raisins, and onion in a bowl and toss to mix. Mix the sugar, vinagar, and mayonnaie-type salad dressing in a bowl. Pour over the broccoli mixture and toss to coat. Marinate, covered, in the refrigerator for 8-12 hours. Stir in the bacon just before serving.Yields 8 servingsNote: for variety try adding nuts, dried cranberries, orange slices, celery, mandarin oranges, strawberries, grapes, or water chestnuts.)
~
1 bunch broccoli, cut into bite size pieces
1 cup raisins
1 med onion, sliced
2/3 cup sugar
2 Tbsp. vinegar
1/4 cup mayonnaise-type salad dressing
10 slices of bacon, cooked and crumbled
~
Combine the broccoli, raisins, and onion in a bowl and toss to mix. Mix the sugar, vinagar, and mayonnaie-type salad dressing in a bowl. Pour over the broccoli mixture and toss to coat. Marinate, covered, in the refrigerator for 8-12 hours. Stir in the bacon just before serving.Yields 8 servingsNote: for variety try adding nuts, dried cranberries, orange slices, celery, mandarin oranges, strawberries, grapes, or water chestnuts.)
7 Layer Salad
7 Layer Salad
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INGREDIENTS:
6 cups chopped lettuce
salt and pepper
6 hard-cooked eggs, sliced
2 cups frozen peas, thawed
8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
2 cups (8 ounces) shredded mild Cheddar cheese
1 cup mayonnaise
1 to 2 tablespoons sugar
1/4 cup sliced green onion with tops
paprika
~
PREPARATION:Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.This salad serves 12 to 15.
~
INGREDIENTS:
6 cups chopped lettuce
salt and pepper
6 hard-cooked eggs, sliced
2 cups frozen peas, thawed
8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
2 cups (8 ounces) shredded mild Cheddar cheese
1 cup mayonnaise
1 to 2 tablespoons sugar
1/4 cup sliced green onion with tops
paprika
~
PREPARATION:Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.This salad serves 12 to 15.
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
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1 (16-ounce) package pound cake mix
3 eggs
2 T melted butter
4 tsp pumpkin pie spice
1 (8-ounce) package softened cream cheese
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
1/2 tsp salt 1 cup nuts, chopped
~
Preheat oven to 350 degrees In large bowl, combine cake mix, one egg, butter and 2 tsp pumpkin pie spice Stir until crumbly. Press into bottom of 15-x 10 inch jelly roll pan In a large mixing bowl, beat cream cheese until fluffy Gradually add in sweetened condensed milk, two eggs, pumpkin, remaining two tsp of pumpkin pie spice and salt. Mix well Pour over crust and sprinkle with nuts Bake at 350 degrees for 30 to 35 minutes or until set Chill and cut into bars Store in fridge Bars are best when thoroughly chilled.
~
1 (16-ounce) package pound cake mix
3 eggs
2 T melted butter
4 tsp pumpkin pie spice
1 (8-ounce) package softened cream cheese
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
1/2 tsp salt 1 cup nuts, chopped
~
Preheat oven to 350 degrees In large bowl, combine cake mix, one egg, butter and 2 tsp pumpkin pie spice Stir until crumbly. Press into bottom of 15-x 10 inch jelly roll pan In a large mixing bowl, beat cream cheese until fluffy Gradually add in sweetened condensed milk, two eggs, pumpkin, remaining two tsp of pumpkin pie spice and salt. Mix well Pour over crust and sprinkle with nuts Bake at 350 degrees for 30 to 35 minutes or until set Chill and cut into bars Store in fridge Bars are best when thoroughly chilled.
Coconut Balls
Coconut Balls
~
1 ( 14 oz.) bag coconut
1 cup light corn syrup
milk chocolate bark coating
whole almonds
~
In a food processor, chop coconut until it is fine. Add the cup of corn syrup and mix well. Keeping hands moist with water, roll the coconut mixture into small balls. Place on a wax paper lined cookie sheet. If you desire, place a whole almond in the center on top. Place in refrigerator to chill well. When slightly chilled, remove from the refrigerator and dip into the melted chocolate bark. Place on a wax paper covered tray to allow chocolate to set up.
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1 ( 14 oz.) bag coconut
1 cup light corn syrup
milk chocolate bark coating
whole almonds
~
In a food processor, chop coconut until it is fine. Add the cup of corn syrup and mix well. Keeping hands moist with water, roll the coconut mixture into small balls. Place on a wax paper lined cookie sheet. If you desire, place a whole almond in the center on top. Place in refrigerator to chill well. When slightly chilled, remove from the refrigerator and dip into the melted chocolate bark. Place on a wax paper covered tray to allow chocolate to set up.
Chicken and Broccoli Pasta
Chicken and Broccoli Pasta
INGREDIENTS:
2 Tbsp. margarine or butter
1/2 lb boneless, skinless chicken breasts cut into thin strips (I did chunks and probably did more than a 1/2 lb, too)
2 cups broccoli florets (I used a vegetable medley -- cauliflower, carrots, broccoli)
1 small red pepper, cut into thin strips (could have omitted -- my husband picked them out of his :LOL: )
1 cup chicken broth
1/2 tsp. garlic powder (I used garlic salt)
1/4 tsp. pepper
1 pkg (3 oz.) cream cheese, softened
6 oz bow tie (farfalle) pasta (I used closer to 12oz -- about a whole box worth)
~
PREPARATION: In large skillet, melt margarine or butter over medium heat.Add chicken, stirring frequently. Cook until chicken is white.Remove chicken.Add broccoli, red pepper, chicken broth, garlic powder, and pepper. Cover and cook, stirring occasionally, until broccoli is tender.Return chicken to skillet; cook one minute longer.Stir in cream cheese until smooth.Pour over pasta; toss to coat.
INGREDIENTS:
2 Tbsp. margarine or butter
1/2 lb boneless, skinless chicken breasts cut into thin strips (I did chunks and probably did more than a 1/2 lb, too)
2 cups broccoli florets (I used a vegetable medley -- cauliflower, carrots, broccoli)
1 small red pepper, cut into thin strips (could have omitted -- my husband picked them out of his :LOL: )
1 cup chicken broth
1/2 tsp. garlic powder (I used garlic salt)
1/4 tsp. pepper
1 pkg (3 oz.) cream cheese, softened
6 oz bow tie (farfalle) pasta (I used closer to 12oz -- about a whole box worth)
~
PREPARATION: In large skillet, melt margarine or butter over medium heat.Add chicken, stirring frequently. Cook until chicken is white.Remove chicken.Add broccoli, red pepper, chicken broth, garlic powder, and pepper. Cover and cook, stirring occasionally, until broccoli is tender.Return chicken to skillet; cook one minute longer.Stir in cream cheese until smooth.Pour over pasta; toss to coat.
Hawaiian Chicken Bake
Hawaiian Chicken Bake
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2/3 cup hot water
2 Tbsp margarine
2 cups chicken flavor Stovetop Stuffing
1 med green pepper
2 Tbsp brown sugar
1 can crushed pineapple
4 boneless skinless chicken breasts
2 tbsp vinegar
1/4 tsp ground ginger
~
Preheat oven to 350*. Mix hot water and margarine in a bowl. Stir in stuffing mix, peppers and 1/2 of the pineapple and 1/2 of the pineapple syrup. Place chicken breasts in baking dish and spoon stuffing mixture evenly over the top. Mix remaining pineapple and syrup, sugar, vinegar and ginger. Spoon over top, cover with foil and bake 35 minutes or until chicken is cooked through. Excellent served with white rice and snow peas.
~
2/3 cup hot water
2 Tbsp margarine
2 cups chicken flavor Stovetop Stuffing
1 med green pepper
2 Tbsp brown sugar
1 can crushed pineapple
4 boneless skinless chicken breasts
2 tbsp vinegar
1/4 tsp ground ginger
~
Preheat oven to 350*. Mix hot water and margarine in a bowl. Stir in stuffing mix, peppers and 1/2 of the pineapple and 1/2 of the pineapple syrup. Place chicken breasts in baking dish and spoon stuffing mixture evenly over the top. Mix remaining pineapple and syrup, sugar, vinegar and ginger. Spoon over top, cover with foil and bake 35 minutes or until chicken is cooked through. Excellent served with white rice and snow peas.
Southwest Chicken Wraps
Southwest Chicken Wraps
~
Ingredients:
about 4 frozen boneless, skinless chicken breasts
half an onion, diced
1 can tomatoes and green chiles (I included the juice)
several shakes of the following spices: oregano, thyme, marjoram, garlic salt
1 pkg. chicken gravy
6 flour torillas
shredded cheese
salsa
1 cup cooked rice
1 can corn
Instructions:
Put all ingredients (except tortillas, cheese, salsa, corn, and rice) in the crockpot.Cook on high for three hours.Pull apart chicken into strips or chunks.Put crockpot meat, rice, cheese, corn, and salsa (if desired) in a flour tortilla and fold like a burrito.
~
Ingredients:
about 4 frozen boneless, skinless chicken breasts
half an onion, diced
1 can tomatoes and green chiles (I included the juice)
several shakes of the following spices: oregano, thyme, marjoram, garlic salt
1 pkg. chicken gravy
6 flour torillas
shredded cheese
salsa
1 cup cooked rice
1 can corn
Instructions:
Put all ingredients (except tortillas, cheese, salsa, corn, and rice) in the crockpot.Cook on high for three hours.Pull apart chicken into strips or chunks.Put crockpot meat, rice, cheese, corn, and salsa (if desired) in a flour tortilla and fold like a burrito.
Great-er Pulled Pork
Great-er Pulled Pork
~
1 Pork Shoulder
1 Can Of Lemon-Lime Soda
1 Can Of Chicken Broth
1 tsp Black Pepper
1/2 Cup Of Your Favorite BBQ Sauce
~
Put Pork, Soda, Pepper and Broth in the pot. Cook on Low for 4-6 hours. When Done (with a fork in each hand) pull the meat by shreds and stir in the BBQ Sauce and serve with toasted buns.
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1 Pork Shoulder
1 Can Of Lemon-Lime Soda
1 Can Of Chicken Broth
1 tsp Black Pepper
1/2 Cup Of Your Favorite BBQ Sauce
~
Put Pork, Soda, Pepper and Broth in the pot. Cook on Low for 4-6 hours. When Done (with a fork in each hand) pull the meat by shreds and stir in the BBQ Sauce and serve with toasted buns.
Chicken and Dumplins in the Crock Pot
Chicken and Dumplins in the Crock Pot
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4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
~
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
~
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
~
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
Monday, May 7, 2007
Tillamook Mac and Cheese
Tillamook Mac and Cheese
~
1 8 oz. pkg. elbow macaroni
1/2 cup butter
1/4 cup all purpose flour
1 tsp. salt
1/8 tsp pepper
2 cups milk
2 1/2 Tillamook Shredded Medium Cheddar
~
Preheat oven to 375 degrees F. Cook macaroni per package directions, drain and set aside. Meanwhile melt butter in a medium saucepan; remove from heat. Stir in the flour, salt, and pepper until smooth. Gradually stir in the milk and bring to a boil while continuously stirring. Reduce heat and simmer for one minute. Remove from heat. Stir in 2 cups of shredded cheese and the macaroni. Pour into 1 1/2 quart casserole, and sprinkle remaining cheese over top. Bake for 15-20 minutes or until cheese is golden brown.
~
Makes 4-6 servings.
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1 8 oz. pkg. elbow macaroni
1/2 cup butter
1/4 cup all purpose flour
1 tsp. salt
1/8 tsp pepper
2 cups milk
2 1/2 Tillamook Shredded Medium Cheddar
~
Preheat oven to 375 degrees F. Cook macaroni per package directions, drain and set aside. Meanwhile melt butter in a medium saucepan; remove from heat. Stir in the flour, salt, and pepper until smooth. Gradually stir in the milk and bring to a boil while continuously stirring. Reduce heat and simmer for one minute. Remove from heat. Stir in 2 cups of shredded cheese and the macaroni. Pour into 1 1/2 quart casserole, and sprinkle remaining cheese over top. Bake for 15-20 minutes or until cheese is golden brown.
~
Makes 4-6 servings.
Mini Cheddar Meatloaves
Mini Cheddar Meat Loaves
~
1 egg
3/4 c. milk
1 c. (4 oz) chedder cheese grated
1/2 c. quick-cooking oats
1/2 c. onion, chopped (we used onion powder as we didn't have an onion)
1 tsp. salt
1 lb lean ground beef
2/3 c. ketchup
1/2 c. brown sugar, packed
1 1/2 tsp. prepared mustard
~
In a bowl, beat egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eights loaves; placed in a greased 13x9 inch baking dish. Combine ketchup, brown sugar and mustard and spoon over loaves. Bake uncovered at 350 for 45 mins or untill the meat is no longer pink and a meat thermometer reads 160. Makes 8 servings.
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This is a family FAVORITE!
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1 egg
3/4 c. milk
1 c. (4 oz) chedder cheese grated
1/2 c. quick-cooking oats
1/2 c. onion, chopped (we used onion powder as we didn't have an onion)
1 tsp. salt
1 lb lean ground beef
2/3 c. ketchup
1/2 c. brown sugar, packed
1 1/2 tsp. prepared mustard
~
In a bowl, beat egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eights loaves; placed in a greased 13x9 inch baking dish. Combine ketchup, brown sugar and mustard and spoon over loaves. Bake uncovered at 350 for 45 mins or untill the meat is no longer pink and a meat thermometer reads 160. Makes 8 servings.
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This is a family FAVORITE!
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