Thursday, September 24, 2009
2 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans
1.Prepare cake batter according to package directions; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
2.Pour half of the cake batter into a greased 13-in. x 9-in. x 2-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
3.Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
4.For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cool and stir over medium-low heat until thickened and a thermometer reads 160 degrees F. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
1 cup flour, 1 cup chopped nuts (walnuts work well), 1/2 cup melted butter
Mix together, put in greased 9x13 pan, bake at 350 degrees for 30 minutes.
12 oz softened cream cheese
1 1/2 cup powdered sugar
1 1/2 cup cool whip
Mix together and smooth out over 1st layer.
1 large and 1 small box instant chocolate pudding
2 3/4 cup milk
1 tsp vanilla
Mix together, pour over top of second layer.
sprinkle chocolate curls on top
Assemble and let chill in the fridge until your ready serve.
Sunday, September 20, 2009
1 C. sugar
1/3 C. butter
1/2 tsp. vanilla
1/2 tsp. salt
1/2 C. corn syrup (light or dark)
Mix all but popped corn and boil 5 minutes. Pour over popped corn, carefully stir, spread onto cookie sheet. Place in oven at 250 degrees for 1 hour stirring every 15 mins. Spread out onto wax paper to cool making sure to break apart so that it doesn't stick together to much.
Mix all but popped corn in microwave safe bowl. (This will bubble up so allow extra room for expansion.) Microwave on high 3 - 4 minutes, stirring every minute. This will be bubbly and VERY hot. Pour over popped corn, carefully stir, put into a paper sack. (I put the popcorn into the sack after popping it, and pour it over into the sack and stir it there.) Roll down top of bag to fit into microwave. Microwave on high for 1 minute. Shake bag. Microwave another minute. Shake bag again. Repeat one more time or until it is hot through. Be careful not to do it to many times as it will burn. Spread out onto wax paper to let cool, breaking apart so that does not cool into one massive chunk!
2 C. whole wheat flour (all-purpose will work)
2 TBS. br. sugar
1 TBS. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 C. milk
1/2 C. pumpkin puree (fresh or canned)
1 lrg. egg
2 TBS. oil
Combine dry ingredients. In separate bowl combine wet ingredients. Slowly stir the wet mixture into the dry mixture just until blended, it will be slightly lumpy.
Cook on a griddle until cooked through.
Serve with warm maple syrup.
If you like nuts, try adding to this recipe either in it, or on top with your syrup! I have used tried walnuts and pecans, both were very good.
Baked Kale Chips
* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Wednesday, September 16, 2009
1 cup sugar
2 egg whites
1 Tbs lemon juice
1/2 pint whipping cream
1 tsp vanilla
graham cracker crust
Place defrosted berries in a bowl with sugar and egg whites, lemon juice and salt. Beat 15 minutes. Whip cream, add vanilla, fold in strawberry mixture. Pour into graham cracker crust shell. Freeze three hours or overnight.
Tuesday, September 15, 2009
1/2 cup of milk
1/2 cup of water
1 cup flour
1 pinch of salt
Mix butter, milk, water, and eggs in bowl. Add flour and salt. Mix well. Heat a medium, nonstick skillet over medium-high heat. Blace a ladleful of crepe batter into center of pan, tilting to coat the bottom. cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
Fruit Fillings for Crepes:
Mix equal amounts of both vanilla yogurt and cool whip (depending on how many crepes you are making) together in a bowl. Place mixture in crepe, add cut up strawberries or any other fruit, and roll up the crepe. Sprinkle crepe with powdered sugar.
In a small saucepan over low heat, melt 1/2 cup chocolate chips, stirring constantly. Remove from heat. To assemble, spread some melted chocolate on one side of the crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.
Meat Filling for Crepes:
Saute chicken (chopped), let cool some and add 4 oz cream cheese. Add mushroom and green onions, garlic salt and a dash of pepper. Mix well and spoon into crepes, place in a 9x13 pan and bake at 350 for 10-15 minutes until warm. IN a saucepan over medium heat, mix 1 can of cream of chicken soup, 4 oz cream cheese, and 1 soup can of milk. Heat until warm and drizzle over crepes before serving. Serve with wild rice on the side.
1 C. grated parmesan or romano
1 C. Mayo
1 6 oz. can artichoke hearts
1 small can diced green chiles
Drain spinach well. Drain artichokes and cut into quarters. Mix cheese, mayo, chiles, Spinach and artichokes. Pour into dish and place under broiler until bubbly. Use as a dip for tortilla chips or small pieces of french bread. So good!
6-8 boneless chicken breasts
1/2 cup butter
1 (1 ounce) package dried italian salad dressing mix
1 (10 1/2 ounce) can Campbell's Golden Mushroom soup
1/2-1 cup chicken broth (depends on how much gravy you want)
4 ounces cream cheese with chives and onions (buy this already made)
angel hair pasta (cook according to box directions)
- Place the chicken in the crock pot.
- Melt butter in a saucepan.
- Stir in Italian salad dressing mix, can of soup, cream cheese and broth. Pour over chicken.
- Cook on low in the crock pot for 4-5 hours.
- Pour over cooked angel hair pasta or other noodles or rice. Enjoy!
1 Tbs. butter or margarine
2 cups hot cooked minute Premium long grain rice
1 can (10 oz) cream of mushroom soup
1 pkg (10 oz) frozen chopped broccoli (I used more because I didn't want all the stalks so I bought the bag of florets), cooked and well drained.
1 jar (8 oz) cheez whiz
Cook and stir the onion in 1 Tbs margarine in a large skillet on medium until tender.
Add the cooked rice while it is still hot, soup, broccoli and the Cheez Whiz to onion. Mix lightly. Spoon into 1 1/2 quart casserole. (I filled my 2 quart to the brim and it worked ok.)
Bake at 350 for 35-40 minutes or until heated thoroughly.
pint of sour cream (16 oz)
boil 1 cup water, add one jello, divide into two parts
in 1/2 add 3 Tbs cold water, in the other 1/2 add 1/3 cup sour cream.
Pour the one with 3 Tbs cold water into a 9x13 pan - (glass) fridge to set other one sits on the counter.
As soon as the 1st layer is jelled, (about 15-20 minutes, I put my timer on and check during the entire process so I can get this done). Put the sour cream layer on (let jell - 15-20 minutes, you get the idea) and mix the next jello set.
Keep going. Layer after layer.
It's really good to use a tiny beater to mix the sour cream into the jello layers - it gets it smoother easier.
Butter is very yummy to cook them in but olive oil is very good as well.
Zatter (found at Arabic store)
Toasted or fried pita bread
Salt to taste
Frying pita bread:
put a good amount of oil in sauce pan and heat up. When it is hot put in pieces of pita bread. Watch carefully and take out just as it's browning slightly.
Saute chopped onions and garlic
When lentis are soft add in the onions/garlic, Arabic pepper (found at Arabic store), Lemon juice and salt to taste.
I like to eat it with toasted pita bread and Fattoush (see recipe).
1 cup brown sugar
1 cup granulated sugar
1 Tbs vanilla
1 tsp baking soda
1 tsp salt
Mix until smooth (I always use a wooden spoon instead of a mixer - a tip I got from rosemary Lyman), then add:
2 cups flour
Mix until consistency will allow you to shape dough into balls without it sticking in your hands, then add:
1 package chocolate chips
Shape into balls and place on a cookie sheet. Bake at 350 degrees for 10 minutes (or until cookies are just starting to brown).
Let cookies cool on the cookie sheet for a few minutes and then remove and continue to cool on the cooling rack.
1/2 cup brown sugar
1/4 cup vinegar
1 tsp mustard
1/4 cup barbeque sauce
1 tsp. Worcestershire sauce
Meatballs: combine all ingredients and form into golf ball sized meatballs. Arrange ina casserole dish.
1 1/2 pounds ground beef or ground turkey
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup onion, chopped
1/2 cup milk
1 tsp salt
1/8 tsp pepper
1 tsp worcestershire sauce
Pour sauce over meatballs in casserole dish and bake at 350 degrees for about 30 minutes. Serve over rice.
1/4 cup sugar
1 cup milk
1 cup water
1 tsp. vanilla
1 tray of ice cubes
1 cup frozen or fresh strawberries or other fruit of your choice
Combine all ingredients in a blender and mix until desired consistency.
1/4 cup butter
1/4 cup flour
2 tsp. seasoned salt
1 Tbs. italian seasoning
1 tsp. onion powder
1 tsp. paprika
1/2 tsp black pepper
Combine all the spices and the flour in a freezer bag or ina shallow dish. Dredge each chicken piece well, and plop into your crockpot.
When all the chicken is in the crock, pour 1/4 cup of melted butter over it.
Cook on high for 6 hours or low for 8-10 hours.
Monday, September 14, 2009
1 tsp. baking soda
1 tsp. baking powder
1 tsp. course salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp. ground allspice
1 cup packed light brown sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 oz) pumpkin puree
Preheat oven to 350 degrees. Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice in a bowl. In a separate bowl mix brown sugar, sugar, butter and eggs. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree. Line cupcake pan with paper liners and fill with batter until half-way full. Bake for 20-25 minutes.
1 cup milk
1/2 tsp salt
1 cube butter (1/2 cup)
Preheat oven to 425 degrees. While preparing mixture, melt cube of butter in 9x13 pan in the oven-remove as soon as butter is comepletely melted.
Mix flour, milk, eggs, and salt until smooth and pour into pan w/butter. Sprinkle cinnamon over the top. Bake for 25 minutes. Serve with syrup or jam.
• 12 Rhodes Dinner Rolls or 1 Loaf Rhodes Bread Dough, thawed & risen(I use Kroger Brand)
• 2 tablespoons butter, melted
• 1/4 teaspoon oregano
• 1/2 teaspoon parsley flakes
• 1/4 teaspoon seasoned salt
• 4 ounces sliced pepperoni
• 1 cup grated mozzarella cheese
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x18-inch rectangle. Combine butter with seasonings. Brush mixture on dough, reserving a small amount to brush on top later. Arrange pepperoni on top of seasoning mixture and sprinkle with cheese. Beginning with a long side, roll up dough jelly roll style. Tuck ends under and place, seam side down, on a large sprayed baking sheet. Using a sharp serrated knife cut several vents in the top. Brush with reserved seasoning mixture. Cover with sprayed plastic wrap and let rise for 30 minutes. Remove wrap and bake at 350F 20-25 minutes.
1 package chocolate INSTANT pudding (4 serving size)
1 ¾ cup milk
1 12-0z package chocolate chips
Mix mix, pudding, milk, eggs, stir in chocolate chips. Put in greased and floured bundt pan.
350 degrees – 50 minutes – Cool 30 minutes before taking out of pan
Can sprinkle with powdered sugar or drizzle with glaze or put a dollop of Cool Whip on top.
Lettuce – torn
Tomato – chopped
Green onion – chopped
White onion – chopped
One can white corn, drained
One can black beans, drained
Jicama, chopped (I used one large)
Fresh basil, torn
Fresh cilantro, cut
Fried corn tortilla strips (buy corn tortillas, cut into strips, boil in hot oil for a minute or two - take out.
Ranch dressing (2:1 ranch/bbq)
I put each part into separate bowls – I then – used my largest bowl – and put each part into the salad bowl squirted ranch dressing and BBQ sauce into it all – used my WASHED hands and mixed it – then I tasted it and added a squirt or two more or dressing mix – serve immediately.
1 lb. beef stew meat cut up into bite-sized pieces (can use round steak and cut up also)
2 cans cream of mushroom soup
1 envelope dry onion soup mix (Lipton’s, or Mrs. Grass – sometimes you can buy two envelopes in one small square package – they’re all by the soups)
1 cup water,
Dump all into a crockpot. Cook on low or high for several hours – I usually start on high – go away for a few hours – come home and stir it up – and then transfer to low. It it “congeals” – I turn it back to high.
Serve over cooked, rice, noodles, or mashed potatoes!
I can black-eyed peas, drained
2 tomatoes, cut up
1 bunch grn onion cut up
1 bunch cilantro, cut up
1 package dry Italian dressing mix – make into the dressing
2 ripe avacados, cut up
Mix up dressing – put other ingredients together, - add avacadoes right before serving.
Dip with tortilla chips
Sunday, September 13, 2009
Taco seasoning packet
Romaine lettuce, chopped
2 tomatoes, chopped
¼ onion, chopped
1 can red kidney beans, rinsed and drained
½ can corn, drained
Shredded cheddar cheese
Dressing of your choice…we usually use Thousand Island or Ranch.
Crushed tortilla chips for the top of the salad
Brown beef and drain the grease from the pan. Add taco seasoning as directed on the package.
Combine all of the ingredients and toss. Use as much or as little dressing as you like.
1 ½ C graham cracker crumbs
1/3 C melted butter
¼ C sugar
Mix all and press in a SPRING FORM PAN. Bake 5 minutes at 350 degrees.
4 - 8 oz. cream cheese, softened
1 t. vanilla
1 1/3 C sugar
Blend until creamy – pour in pan
Bake 350 50-60 minutes. Cool 15 minutes.
2 C sour cream
1 C sugar
1 t vanilla
Mix and pour gently over the middle layer. Bake 10-15 minutes at 350 degrees. Cool in the refrigerator for 24 hours.
1 C flour
¼ C powdered sugar
Mix, press in bottom of an 8x8 pan. Bake 350 degrees for 15 minutes.
¼ C sugar
2 T flour
¼ t baking powder
2 eggs, beaten
2 T. lemon juice
Zest of 1 lemon
Mix and pour over baked crust. Bake at 350 degrees for 25 minutes.
Top with powdered sugar. Serve.
1 8 oz. Jar salsa
1 C. corn
1 15 oz. can black beans, rinsed and drained
2 C. cooked rice
Cheese, about ½ lb
Toppings listed below
Mix the first 5 ingredients together, pour into an 8x8 pan. Top with cheese…I like cheddar or Monterey jack on this.
Heat in the oven at 350 degrees for about 30 minutes until the cheese has melted and everything is heated through.
We also like to put different toppings on it; sour cream, more salsa, guacamole, and black olives.
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Core/slice/cut apples and put in pie pan. Sprinkle cinnamon and sugar over apples
1 1/2 sticks margarine
1 pinch of salt
1 beaten egg
Melt margerine in pan over low heat. Add other ingredients till all mixed. Dump mixture over apples. Sprinkle top with cinnamon.
Bake at 350 for 35-45 minutes
1 c. all-purpose flour
1/3 c. sugar
1 T baking powder
½ t salt
1 c. milk
¼ vegetable oil
1 c. blueberries
Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg and oil until just moistened. Fold in blueberries. Fill muffin cups 2/3 full with batter. Bake at 425 degrees for 20-25 minutes.
2 c. brown sugar
1 ½ c. flour
2 t baking powder
1 t vanilla
1 t salt
1 c. butterscotch chips
Preheat oven to 350 degrees. Melt butter in saucepan over low heat. Remove from heat. Stir in sugar until blended, cool. Stir in egg and vanilla. Stir dry ingredients together and blend in butter mixture. Add butterscotch chips. Spread into well-greased 9X13 pan. Bake 20-25 minutes. Cut into bars while still warm. DO NOT OVERBAKE!
½ c. chopped celery
½ c. chopped onion
1 cube chicken bouillon
1 c. water
1 t dried parsley
1/2/ t salt
1 pinch ground black pepper
2 t all purpose flour
1 ½ c. milk
1 ½ cups American cheese
1 c. chopped ham
In large stock pot, add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender. In separate bowl, mix flour and milk. Once blended add to soup mixture and cook until soup becomes thick. Stir in cheese and ham until cheese is melted.
1 t baking soda
4 c. all purpose flour
1 c. white sugar
2 t baking powder
¼ t cream of tartar
1 t salt
1 c. butter
In small bowl, blend sour cream and baking soda, set aside. Preheat oven to 350 degrees. Lightly grease large baking sheet. In large bowl mix flour, sugar, baking powder, cream of tartar, and salt. Cut in butter. Stir in sour cream mixture and egg until just moistened. Turn dough onto lightly floured surface. Roll into ¾ in. thick round. Cut into 12 wedges and place 2 inches apart on baking sheet. Bake 12-15 minutes until golden brown on the bottom.
1 ½ lbs. ground sirloin,
1 large egg, beaten,
1 c. Italian bread crumbs,
4 cloves garlic, crushed and minced,
½ t crushed red pepper flakes,
2 t Worcestershire sauce,
¼ c. flat-leaf parsley leaves, chopped,
¼ c. grated Parmesan
Preheat oven to 450 degrees. Place ground sirloin in large mixing bowl and punch well in middle of meat. Fill well with egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese and salt and pepper. Mix until combined. Divide into 4 equal parts, roll each part into 4 balls and space equally on a nonstick baking sheet. Roast in oven about 12 minutes.
5 Minute Marinara Sauce
2 T olive oil,
4 cloves garlic crushed and chopped,
½ t crushed red pepper flakes,
2 T chopped fresh parsley,
½ t dried oregano,
1 can tomatoes or tomato sauce,
salt and pepper
Heat medium saucepan over medium heat. Add oil and garlic. When garlic sizzles, add herbs and crushed red pepper. Stir in tomatoes and season with salt/pepper. Bring to boil, reduce heat and simmer until meatballs are done.
4 medium white potatoes, cut into 8 wedges lengthwise, olive oil, coarse salt and pepper
Drizzle potatoes with generous pour of olive oil. Toss with seasonings. Place on non-stick baking sheet and roast 20 minutes.
4 Crusty sub rolls, 2 ½ c. provolone cheese, basil for garnish
Combine meatballs and sauce. Pile into rolls. Top with shredded cheese and broil to melt cheese. Top with basil. Serve with fries.
By: Bonnie Stewart Mickelson
Prepare: 10 minutes
Bake: 10-12 minutes
2 C. flour
4 tsp. baking powder
1 Tbs. sugar
½ tsp. salt
½ C. vegetable shortening (I use butter)
1 egg beaten
2/3 C. milk
Preheat oven to 450º F.
Sift together dry ingredients into a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Combine egg and milk with a whisk, then add all at once to flour mixture. Stir with a fork only until dough follows it around bowl.
Turn dough out onto a lightly floured board. Knead very gently with heels of your hands about 5-7 times. Do not be concerned about the moistness of the dough.
Pat or roll out dough to 3/4” thickness. Cut in 2” squares or use a 2” biscuit cutter dipped in flour. Place on an ungreased baking sheet, 1” apart. (at this point you may refrigerate until baking time.)
Bake at 450º for 10-12 minutes or until golden brown.
1 (15oz.) can pumpkin puree
1 C. vegetable oil
2/3 C. water
3 C. white sugar
3 ½ C. all-purpose flour
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
¼ tsp. ground ginger
Preheat oven to 350 degrees F. Grease and flour three loaf pans.
Put eggs into mixing bowl and whisk on medium for 3 minutes. Slowly add the sugar, mix until blended. Next slowly add the oil. On low mix in pumpkin and water.
In separate bowl mix remaining ingredients. Slowly add to egg/sugar mixture just until blended.
Pour into prepared pans
Bake for about 50 minutes unto loaves are done.
Inserted toothpick will come out clean.
Do not over bake.
1 C. sugar
1 C. vegetable oil
2 C. all purpose flour
1 ½ tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 C. carrots ~ grated
1 ½ C. apples ~ pared, cored, grated
1 C. raisins (optional)
1 C. slivered almonds (optional)
In a large bowl, beat the eggs until very light and frothy. (about 5 minutes). Add the sugar gradually, beating until very light. Gradually whip in the oil.
Sift together the flour with baking powder, salt and cinnamon. Slowly add to the egg mixture. Stir in the carrots, apples, raisins, and nuts.
Pour into greased 9” spring form pan and bake in a preheated 350º F oven for about 1 ½ -2 hours or until an inserted toothpick comes out clean.
Cool in the pan 10-15 minutes before removing, turn cake out and cool completely. Frost with Cream Cheese Frosting.
Cream Cheese Frosting (from the book)
9 oz. cream cheese ~ softened
¾ C. butter ~ softened
1 ½ tsp. vanilla extract
4 C. Confectioner’s sugar
Beat the cream cheese, butter and vanilla until very smooth and fluffy. Gradually beat in the confectioner’s sugar until spreading consistency.
Cream Cheese Frosting II (my mother’s recipe – very good)
6 oz. cream cheese
1/3 C. butter
3 C. powdered sugar
1 tsp. vanilla
1 TBS. milk (more may be needed for desired consistency)
Put all ingredients into blender and mix until well blended.
* I improvise because I don’t have a spring form pan. I just use a 9x13. It takes about and hour to cook.
2 C. flour
¼ C. white sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ C. butter, chilled
1 apple – peeled, cored & shredded
½ C. milk
2 TBS. milk
2 TBS. sugar
½ tsp. cinnamon
Measure flour, sugar, baking powder, soda, and salt into large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form soft dough.
Turn dough out onto a lightly floured surface. Knead gently 8 – 10 times. Pat into two 6” cirlcles. Place ongreased baking sheet. Brush tops with milk and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
Bake at 425º F for 15 minutes or until browned and risen. Serve warm with butter.
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast
Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10x12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet.
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes.
Brush with butter and sprinkle with garlic salt and parmesan cheese. (or omit if desired)
1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing, divided
1 tomato, finely chopped
1/2 cup Shredded Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).
1 cup chopped onion (about 2-3 medium onions)
1 green pepper
1 jalapeno pepper (optional)
½ cup fresh cilantro (less than one bunch)
2 cloves garlic
1 tsp. Chili powder
1 tsp. Cumin
1 tsp. Coriander
½ tsp. salt
1 can chopped tomatoes
Put all the above ingredients in slow cooker and allow to cook until the chicken is tender, then shred the chicken.
Serve on corn or flour tortillas with your choice of the following: salsa, sour cream, fresh cilantro, lettuce, rice, tomatoes, and cheese.
1 tablespoon olive oil
1 1/2 zucchini, shredded (with peel on)
2 golden Yukon potatoes, peeled and cut in chunks
2 cloves minced garlic
1 quart low sodium chicken stock
1 (10 oz) box chopped spinach, thawed and drained
In a soup pot, heat oil and add onions. Cook until tender. Add garlic, zucchini and potatoes. Cook over medium heat for about 5-8 minutes. Add stock. Cover and simmer until potatoes are tender, around 30 minutes. Add spinach, cook another 15 minutes. Season to taste. Puree with immersion blender.
1 lb. ground beef
1 egg, beaten
2 1/2 c. hot water
Mix together ground beef, Rice-a-roni and egg. Shape into small balls. Brown on all sides in skillet. Combine contents of beef seasoning packet with hot water. Pour over meat. Cover and simmer 30 minutes. Thicken gravy if desired.
2 tablespoons vegetable oil
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half moons
Salt and freshly ground pepper
1 rounded tablespoon mild curry paste or 2 tablespons curry powder
2 lb chicken tenders, cut into bite size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon all purpose flour
2.5 cups chicken stock or broth
1/2 cup heavy cream or half and half
1/4 cup prepared mango chutney
1 10 oz box frozen peas
1/4 cup fresh cilantro leaves, chopped
Prepare rice according to instructions OR Heat 2 cups of water to a boil in a pot, then add the rice, stir and return to a simmer. Reduce the heat to medium low and cook for 18 minutes or until tender. Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potato to the skillet, season with salt, pepper, and curry and cook, stirring frequently, for 3-4 minutes or unitl lightly browned. Scoot the potatoes over to one side and add the chunks of chicken, season with salt and pepper and cook, browning slightly for 3 minutes. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute. Add the chicken stock, cream, and mango chutney. Bring to a simmer, and cook for 10 minutes or until the chicken and potatoes are cooked through and the sauce has thickend. Add the peas and cilantro and simmer for 1 minutes to heat the peas through. Serve over the rice.
2 cups Bisquick
1/3 cup mayo
1/3 cup milk
2 cups cubed cooked chicken
2 medium green onions, sliced (2 T)
6 slices bacon, crisply cooked and crumbled
1/4 cup mayo
1large tomato, chopped (1 c)
1 cup shredded colby-jack cheese
1. Heat oven to 450 degrees. Grease cookie sheet. Mix Bisquick, 1/3 cup mayo and the milk until soft dough forms. Roll or pat dough into 12x8-inch rectangle on cookie sheet. Bake 8-10 minutes or until golden brown.
2. Mix chicken, onions, bacon, and 1/4 cup mayo. Spoon over crust to withing 1/4 inch of edges. Sprinkle with tomato and cheese.3. Bake 5-6 mintues or until chicken mixture is hot and cheese is melted.
1 C. Brown Sugar
¼ tsp. salt
½ C. Evaporated milk
1 tsp. Vanilla
In a saucepan, melt the butter. Slowly add the brown sugar and salt, whisk until blended. Stir until boiling. Remove from heat. Slowly whisk in milk and vanilla until blended.
Store in airtight container in refrigerator
over ice cream
over angel food cake (with bananas, yummy)
on pancakes or waffles
1 pkg orange jello (reg or sugar-free)
3/4 cup boiling water
3/4 cup orange juice
1 sm. can mandarin oranges - drained
1 sliced banana
Mix jello according to package directions and set in fridge until jelly-consistency. Add oranges and bananas. Spoon into serving dish and refrigerate until set. You do know that sugar-free jello will weep after setting awhile , so this should all be eaten at one serving. This was never a problem at our house! But, now, alas, w/just the two of us, it is still not usually a problem !
2-3 cups cooked rice -- not instant
1 small chopped onion
1/2 cup chopped celery
1 sm. can mushrooms or fresh ... optional
1 can cream of chicken soup (or mushroom, or creamy chicken-mushroom)
1 1/2 cups grated cheese (save 1/2 cup)
Mix all ingredients together except reserved cheese, and turn into lightly buttered casserole dish. Bake at 350 for 35-40 min. Top with reserved cheese and give a few minutes more in the oven which has been turned off.
(I used left-over rotissere chicken today, and Uncle Ben's rice. I always use broth + water (50-50) to cook my rice, and cut back on salt. If you are cooking your own chicken, use the broth from the poaching for more flavor. I usually serve this w/a green veggie, and a jello salad. This one is easy and good.
TIP - The pie can be assembled up to 4 days ahead and refrigerated. If chilled, increase baking time by 10 minutes.
Prep. 10 min. Cook 20 min.
Bake 40 min. Stand 5-10 minutes
Good with a tossed salad
1 cup chopped green or red bell pepper
1 Tbsp olive oil
1 lb ground turkey we do use very lean ground beef as an alternative
2 tsp ground cumin
1 can (14-15 oz) cut tomatoes with garlic and onion
½ cup enchilada sauce (from can or jar)
1 can (4 oz) chopped green chilies
1 cup frozen corn kernels
¾ cup pitted black olives sliced
4 round 8 inch corn or flour tortillas – 12 inch works better in some pans
1 bag (8 oz) light four cheese Mexican blend (2 cups)
Accompaniments: sour cram, shredded lettuce, additional black olives
Have ready a round 3 qt glass baking dish (casserole)
Heat oil in a large, deep heavy-bottomed skillet over medium heat. Add chopped bell pepper and sauté 3 to 4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin, add tomatoes, enchilada sauce and chopped green chilies.
Stir until simmering, let simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives.
Heat oven to 350 degrees
To Assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half of the remaining cheese, then the remaining tortilla.
Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10minutes longer until cheese melts and filling bubbles. Let stand 5 to 10 minutes before cutting in wedges. Serve with Accompaniments.
Serves 6: Per serving (without accompaniments) 362 cal. 28 g pro. 28 g car., 3 g fiber., 17 g fat.,
(6 g saturated fat), 69 mg chol., 1119 mg sod
1 box Rice a Roni Italian Cheese and Herb
About 4c. cooked spaghetti / about one medium hand full
¼ 14.4 oz can peas or 1-2 handfuls frozen peas
(can substitute with frozen green beans. Do not used canned)
Preheat Oven to 350°
Follow instructions on Rice a Roni box.
Break spaghetti into 1/3’s and follow instructions on box.
Mix together Rice and Spaghetti. Once thoroughly mixed add Tuna and peas.
Heat in Stove at 350° for 5-10 mins or until slightly hot
1 lb. Bag of Egg Noodles
2 packets of Ranch Dressing (powder)
2 ½ c. Milk
15 oz can chopped/chunk Ham
Cook Brown Rice in 2 c. Water. Bring to boil then cook covered for 35-45 mins.
Cook Noodles in already boiling water for 8 mins.
Add together the Packets of Ranch Dressing and Milk in frying pan, heat and add Mayo.
Combine Rice and Noodles.
Put Ham in bowl and use fork to break it up.
Add the Ham to Rice and Noodles mixture. Mix well then add Ranch Sauce.
Makes sure it is well mixed and serve warm.
1c. White Rice
½ c. Whole Wheat
½ c. Brown Rice
1 packet Dried Onion Soup Mix
1 Small Can Mushrooms
4 c. Water
Preheat Oven to 350°
Spray Pan. Put the Grains on the bottom.
Arrange Pork Chops on top.
Arrange Mushrooms on top, and then pour soup mix evenly over the top.
Add Water. Mix soup mix on top of the Pork Chops in with Water.
Bake at 350° for an hour.
1 28-ounce can petite diced tomatoes (in juice)
1 tablespoon extra-virgin olive oil
1 large clove garlic , minced or pressed through garlic press (about 1.5 teaspoons)
1 tablespoons chopped fresh basil
Cheese Filling and Pasta
2 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1large egg , lightly beaten
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoons chopped fresh basil
16 Barilla no-boil lasagna noodles
To Prepare Noodles: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil and garlic in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
Stir in basil. Combine ricotta, Parmesan, mozzarella, egg, salt, pepper, and herbs in medium bowl; set aside. Spread bottom of baking dish evenly with 1 1/2 cups sauce.
Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered. (I then sprinkle motzzarella cheese on top of the manicotti)
Cover manicotti with aluminum foil. Bake until bubbling, about 40-45 minutes. Cool 15 minutes, then serve.
Chicken Breasts (However many you need to feed your family)
1 cup Creamy Ceasar Dressing
1 cup chicken broth
2 tsp basil
4 small chopped tomatoes (or more - I like lots)
2 Tbs real bacon bits (cook your own or buy pre-cooked)
1. Cook chicken in 1-2 tbs olive oil, use a covered skillet and cook about 5 minutes on each side over med-high heat.
2. Mix dressing and broth together until blended, then add to chicken. Add basil. Bring to a simmer and cook an additional 3 min.
3. Add tomatoes and bacon, cook 2-4 minutes more. (Mix in a little cornstarch if you want the sauce to be thicker)
4. Serve chicken and sauce over rice or noodles.
*Increase or decrease the amount of sauce by just using equal amounts of dressing and broth. The original recipe only calls for 1/4 cup of each, but we like lots of sauce.
1 lb. deli ham
1 lb. deli salami
1 lb. provolone cheese sliced or grated
Roll dough into rectangle shape. Divide ham, salami and cheese in half and lay slices down over the middle of the dough. Fold sides over the top and pinch to close. Place on baking sheet. Cut several slits on top of loaf. You can brush the top of loaf with egg white and sprinkle italian spices if desired. Bake at 375 degrees for about 30 minutes, until golden brown. Cool before slicing. Serve with marinara sauce for dipping and a salad.
1 lb. Velveeta, cubed
1 med. green pepper, diced
1 med. onion, diced
1 sm. can sliced mushrooms, drained
2 cans Rotel (in Mexican foods aisle ... diced tomatoes, and chili's w/seasonings. It is a soup-sized can ... 10 0z.)
1 lb. spaghetti
Cook chicken and cube. Meanwhile, cook spaghetti and drain. Saute onion and pepper and a little garlic in sm. amt of oil. Add Rotel, mushrooms, and cubed Velveeta, heating and stirring carefully just until cheese is melted. Combine this mixture with chicken and spaghetti. Place in a lightly buttered casserole dish, (9x13) and bake at 325 for 30 min., covered. This is a generous amount, and is almost better reheated.