Submitted by Mom
Cookies
1/2 C. Sugar
1/2 C. packed brown sugar
1 C. margarine or butter
1 C. canned pumpkin
1 tsp. vanilla
1 egg
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/4 tsp. salt
3/4 C. chopped nuts
Frosting
3 T. melted butter
1/2 C. packed brown sugar
1/4 C. milk
1 1/2 to 2 C. powdered sugar
Heat oven to 350 degrees. In a large bowl, beat sugar, 1/2 C. brown sugar and 1 C. Butter until light anbd fluffy. Add pumpkin, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop by round teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Or, until light golden brown around edges. Immediately remove from cookie sheets; cool.
Frosting
In a medium saucepan, combine 3 T. butter and 1/2 C. brown sugar; bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar until desired spreading consistency. Spread on cookies and devour!
Wednesday, November 14, 2007
Sunday, September 9, 2007
Carmel Popcorn Balls
Submitted by: Mom
2 cups sugar
2 T. brown sugar
1 cup light karo corn syrup
1 cup ½ & ½
½ cup butter
Large bowl popcorn (2 batches air popped)
Combine all ingredients except popcorn and cook to softball stage. Pour over popped corn and shape into balls with buttered hands. These stay soft and taste like milk carmels!
2 cups sugar
2 T. brown sugar
1 cup light karo corn syrup
1 cup ½ & ½
½ cup butter
Large bowl popcorn (2 batches air popped)
Combine all ingredients except popcorn and cook to softball stage. Pour over popped corn and shape into balls with buttered hands. These stay soft and taste like milk carmels!
Taco Soup
Submitted by: Mom
1 can Kidney beans
1 can pinto beans
1 can garbonzo beans
1 can green beans
1 can corn
1 8 oz. can tomato sauce
1 qt. stewed tomatoes
½ Pkg. Taco seasoning
½ pkg onion soup mix
1 cup water
Mix all together and heat. Ground beef can also be added to this. Makes about 6 servings, 2 Weight Watchers points each.
1 can Kidney beans
1 can pinto beans
1 can garbonzo beans
1 can green beans
1 can corn
1 8 oz. can tomato sauce
1 qt. stewed tomatoes
½ Pkg. Taco seasoning
½ pkg onion soup mix
1 cup water
Mix all together and heat. Ground beef can also be added to this. Makes about 6 servings, 2 Weight Watchers points each.
Christmas Potatoes
Submitted by: Mom
6 large potatoes, boiled and grated.
Mix together:
2 cups sour cream
1 can cream of chicken soup
1/4 cup milk
½ cup chopped green onions
1 cup grated cheddar cheese
Stir together with potatoes, top with crushed corn flakes and drizzle with butter. Bake at 350 degrees until bubbly.
6 large potatoes, boiled and grated.
Mix together:
2 cups sour cream
1 can cream of chicken soup
1/4 cup milk
½ cup chopped green onions
1 cup grated cheddar cheese
Stir together with potatoes, top with crushed corn flakes and drizzle with butter. Bake at 350 degrees until bubbly.
Creamy Cheese Potatoes
Submitted by: Mom
Boil 12 medium potatoes (with skin on) until semi-tender. Peel, and cube into a big bowl. Set aside.
Melt 4 T. real butter in a microwave safe container. Add 6 T. Flour and stir. Then add 4 cups skim milk and 3 t. salt. Mix with wire whip. Microwave for 5 minutes on high, take out and whisk again. Put back in microwave for 5 more minutes. This will come out thick and creamy. Add 3/4 cup grated mozarella cheese and stir. Pour this sauce over potatoes and mix. Top with 3/4 cup grated mozarella cheese and bake for 20 minutes at 375 degrees. They are fairly low in fat and very tasty!
Boil 12 medium potatoes (with skin on) until semi-tender. Peel, and cube into a big bowl. Set aside.
Melt 4 T. real butter in a microwave safe container. Add 6 T. Flour and stir. Then add 4 cups skim milk and 3 t. salt. Mix with wire whip. Microwave for 5 minutes on high, take out and whisk again. Put back in microwave for 5 more minutes. This will come out thick and creamy. Add 3/4 cup grated mozarella cheese and stir. Pour this sauce over potatoes and mix. Top with 3/4 cup grated mozarella cheese and bake for 20 minutes at 375 degrees. They are fairly low in fat and very tasty!
Peach Raspberry Jam
Submitted by: Mom
This is EVERYONE'S favorite Jam!
7 cups peaches
2 packages frozen raspberries (Can be the ones with syrup, or without)
10 cups sugar
2 small packages raspberry jello
Crush and cook fruit and sugar for 20 minutes. Remove from heat and add jello and stir until dissolved. Put into jars and seal.
Makes about 7 pints.
This recipe can be doubled, or one and one-halfed.
This is EVERYONE'S favorite Jam!
7 cups peaches
2 packages frozen raspberries (Can be the ones with syrup, or without)
10 cups sugar
2 small packages raspberry jello
Crush and cook fruit and sugar for 20 minutes. Remove from heat and add jello and stir until dissolved. Put into jars and seal.
Makes about 7 pints.
This recipe can be doubled, or one and one-halfed.
Pampered Chef Vegetable Dip
Submitted by: Mom
After cutting up vegetables, (carrots, celery, green pepper, cauliflower, broccoli, etc.) Chop scraps finely and add:
1 8 0z. Package cream cheese (this can be fat free)
½ cup Mayo (also can be fat free)
1/4 cup milk
Can season with garlic salt or powder.
Mix together very well, chill and serve with vegetables.
After cutting up vegetables, (carrots, celery, green pepper, cauliflower, broccoli, etc.) Chop scraps finely and add:
1 8 0z. Package cream cheese (this can be fat free)
½ cup Mayo (also can be fat free)
1/4 cup milk
Can season with garlic salt or powder.
Mix together very well, chill and serve with vegetables.
Filled Oatmeal Bars
Submitted by: Mom
These are sooooo good!!
1 Can Sweetened Condensed Milk
1 Cup Butter Softened
3 T. Butter 3 Cups Quick Oats
2 Cups Milk Chocolate Chips (This is one package)
2 1/4 Cups Flour
1 tsp. Baking Soda
2 Cups Sugar
1 tsp. Salt
3 Eggs
Melt in microwave on low power (so that it does not scorch), milk, 3 T. Butter, and chocolate chips. Set aside. Mix all other ingredients in large mixing bowl. Press half of the dough into an 11 x 16" (Approximately) greased cookie sheet. Pour and spread chocolate mixture over it. Sprinkle the rest of the dough on top and bake at 350 degrees for 15 to 18 minutes. Let cool before cutting into bars.
These are sooooo good!!
1 Can Sweetened Condensed Milk
1 Cup Butter Softened
3 T. Butter 3 Cups Quick Oats
2 Cups Milk Chocolate Chips (This is one package)
2 1/4 Cups Flour
1 tsp. Baking Soda
2 Cups Sugar
1 tsp. Salt
3 Eggs
Melt in microwave on low power (so that it does not scorch), milk, 3 T. Butter, and chocolate chips. Set aside. Mix all other ingredients in large mixing bowl. Press half of the dough into an 11 x 16" (Approximately) greased cookie sheet. Pour and spread chocolate mixture over it. Sprinkle the rest of the dough on top and bake at 350 degrees for 15 to 18 minutes. Let cool before cutting into bars.
Rice Krispies Treats
Submited by: Mom
Okay, so everyone knows that this recipe is on every box of Kelloggs Rice Krispies. BUT, what if you are cheap, like me? (I like to say frugal). And, you buy the generic brand, and there is no recipe??? Now you have one!
1/4 cup margarine
1 10 oz. pkg. Marshmallows
6 cups Rice Krispies
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Add Rice Krispies and stir well. Press mixture evenly on a well buttered cookie sheet. Cut into squares when cool. Makes about 24 2 x 2 squares.
Okay, so everyone knows that this recipe is on every box of Kelloggs Rice Krispies. BUT, what if you are cheap, like me? (I like to say frugal). And, you buy the generic brand, and there is no recipe??? Now you have one!
1/4 cup margarine
1 10 oz. pkg. Marshmallows
6 cups Rice Krispies
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Add Rice Krispies and stir well. Press mixture evenly on a well buttered cookie sheet. Cut into squares when cool. Makes about 24 2 x 2 squares.
Magic Cookie Bars
Submitted by: Mom
½ cup butter
1 14 oz. Can condensed milk
1 ½ cups graham cracker crumbs
6 oz. Chocolate chips
1 ½ cups coconut
1 cup chopped nuts
In 9 x 13 pan, melt butter. Sprinkle crumbs over the top, pour milk on next. Top evenly with remaining ingredients and press down lightly. Bake 25 to 30 minutes or until lightly browned, 350 degrees. Chill thoroughly and cut into bars.
½ cup butter
1 14 oz. Can condensed milk
1 ½ cups graham cracker crumbs
6 oz. Chocolate chips
1 ½ cups coconut
1 cup chopped nuts
In 9 x 13 pan, melt butter. Sprinkle crumbs over the top, pour milk on next. Top evenly with remaining ingredients and press down lightly. Bake 25 to 30 minutes or until lightly browned, 350 degrees. Chill thoroughly and cut into bars.
Cinnamon Oatmeal Cookies
Submitted by: Mom
1 cup sugar
1 t. soda
1 cup brown sugar
½ t. baking powder
1 cup melted shortening
1 t vanilla
2 eggs 1 t. cinnamon
2 cups flour
1 t. salt
2 cups oatmeal chocolate chips
Combine sugar, brown sugar, shortening, eggs and vanilla and blend well. Mix dry ingredients and then add to other. Add chocolate chips and bake at 350 degrees for 8 - 12 minutes.
1 cup sugar
1 t. soda
1 cup brown sugar
½ t. baking powder
1 cup melted shortening
1 t vanilla
2 eggs 1 t. cinnamon
2 cups flour
1 t. salt
2 cups oatmeal chocolate chips
Combine sugar, brown sugar, shortening, eggs and vanilla and blend well. Mix dry ingredients and then add to other. Add chocolate chips and bake at 350 degrees for 8 - 12 minutes.
No Bake Cookies
Submitted by: Mom
2 cups sugar
1/4 cup cocoa
½ cup milk
1 stick butter
½ cup peanut butter
1 tsp. Vanilla
3 cups rolled oats
Combine sugar, cocoa, and milk in a pan and boil for 1 minute. Ad remaining ingredients and roll into balls. Let stand until set. Makes about 4 dozen. Store at room temperature.
2 cups sugar
1/4 cup cocoa
½ cup milk
1 stick butter
½ cup peanut butter
1 tsp. Vanilla
3 cups rolled oats
Combine sugar, cocoa, and milk in a pan and boil for 1 minute. Ad remaining ingredients and roll into balls. Let stand until set. Makes about 4 dozen. Store at room temperature.
Bacon Wrapped Chicken
Submitted by: Mom
Pound boneless, skinless chicken breasts until about ½ inch thick. Spread each with 3 T. softened cream cheese. Dot with butter, roll and wrap each chicken breast with a slice of raw bacon. Put in a 9 x 13 pan and bake at 300 for 90 minutes. Then broil 6 inches from heat for 5 minutes.
Pound boneless, skinless chicken breasts until about ½ inch thick. Spread each with 3 T. softened cream cheese. Dot with butter, roll and wrap each chicken breast with a slice of raw bacon. Put in a 9 x 13 pan and bake at 300 for 90 minutes. Then broil 6 inches from heat for 5 minutes.
Mini Cheesecakes
Submitted by: Mom
8 oz. pkg. Cream cheese (softened)
Vanilla Wafers
½ cup sugar
1 t. vanilla
2 eggs
Blend cream cheese, sugar, vanilla, and eggs. Put one vanilla wafer in each foil cupcake liner. Pour mixture over about 3/4 full. Refrigerate. Just before serving, top with pie filling of your choice.
8 oz. pkg. Cream cheese (softened)
Vanilla Wafers
½ cup sugar
1 t. vanilla
2 eggs
Blend cream cheese, sugar, vanilla, and eggs. Put one vanilla wafer in each foil cupcake liner. Pour mixture over about 3/4 full. Refrigerate. Just before serving, top with pie filling of your choice.
Coconut Pecan Frosting
Submitted by: Mom
2 2/3 cups coconut
1 ½ cups chopped pecans
3/4 cup butter
4 egg yolks (lightly beaten)
1 can evaporated milk
1 ½ cup sugar
1 ½ t. vanilla
Mix milk, butter, sugar, egg yolks in sauce pan. Cook and stir over medium heat 10-12 minutes till thick and golden brown (just below a boil). Take off heat and stir in coconut and nuts. Let cool slightly and then frost cake.
2 2/3 cups coconut
1 ½ cups chopped pecans
3/4 cup butter
4 egg yolks (lightly beaten)
1 can evaporated milk
1 ½ cup sugar
1 ½ t. vanilla
Mix milk, butter, sugar, egg yolks in sauce pan. Cook and stir over medium heat 10-12 minutes till thick and golden brown (just below a boil). Take off heat and stir in coconut and nuts. Let cool slightly and then frost cake.
Nana’s Chili
Submitted by: Mom
½ Pound Very Lean Ground Beef
Onion (I used dried, but you could used fresh or powder.)
Garlic (I used bottled, minced, but you could use fresh or powder.)
2 Cans Dark Red Chili Beans (15 oz.)
1 Can Tomato Soup
1 Can Tomato Sauce
½ Can Creamed Corn
½ Can Beef Broth
½ C. Salsa (I used Pace Medium)
1 tsp. Cumin
1 ½ tsp. Chili Powder
Brown ground beef with onion, garlic, and salt.(You can use as much or as little onion and garlic as you prefer.) Drain beans and add to beef. Add all other ingredients and simmer for an hour or more. Sprinkle with mozzarella, or Parmesan cheese. (Or both)
½ Pound Very Lean Ground Beef
Onion (I used dried, but you could used fresh or powder.)
Garlic (I used bottled, minced, but you could use fresh or powder.)
2 Cans Dark Red Chili Beans (15 oz.)
1 Can Tomato Soup
1 Can Tomato Sauce
½ Can Creamed Corn
½ Can Beef Broth
½ C. Salsa (I used Pace Medium)
1 tsp. Cumin
1 ½ tsp. Chili Powder
Brown ground beef with onion, garlic, and salt.(You can use as much or as little onion and garlic as you prefer.) Drain beans and add to beef. Add all other ingredients and simmer for an hour or more. Sprinkle with mozzarella, or Parmesan cheese. (Or both)
Grandma Rose’s Beans
Submitted by: Mom
Soak a large amount of pinto beans overnight in cold water.
The next day, pour off the water, then add clean water and cook beans until tender.
Add 1-2 cans tomato soup, salt and pepper, a little butter, 1 chopped onion, and chili powder to taste.
Cook and add very lean hamburger and add if desired.
You can also add a small amount of molasses for flavor.
Soak a large amount of pinto beans overnight in cold water.
The next day, pour off the water, then add clean water and cook beans until tender.
Add 1-2 cans tomato soup, salt and pepper, a little butter, 1 chopped onion, and chili powder to taste.
Cook and add very lean hamburger and add if desired.
You can also add a small amount of molasses for flavor.
Orange Ginger Chicken
Submitted by: Mom
4-6 Boneless Skinless Chicken Breasts
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tbsp. oil
3/4 c. orange juice
2 tbsp. soy sauce
1 tsp. powdered ginger
1/4 c. orange marmalade
Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour mixture.
In a large skillet, heat oil, add chicken. Cook on high heat for 10 minutes, turning once.
Add orange juice, mixed with soy and ginger. Cover and simmer for 45 minutes. Stir in marmalade - simmer another 5 minutes.
Good with rice.
4-6 Boneless Skinless Chicken Breasts
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tbsp. oil
3/4 c. orange juice
2 tbsp. soy sauce
1 tsp. powdered ginger
1/4 c. orange marmalade
Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour mixture.
In a large skillet, heat oil, add chicken. Cook on high heat for 10 minutes, turning once.
Add orange juice, mixed with soy and ginger. Cover and simmer for 45 minutes. Stir in marmalade - simmer another 5 minutes.
Good with rice.
Parkerhouse Rolls
Submitted by: Mom
Melt ½ cup butter in saucepan, then add 2 cups milk and heat until very warm.
Pour into large bowl and add 3 beaten eggs and ½ cup sugar.
Put 2 T. yeast in 1/4 cup very warm water, sprinkle with small amount of sugar. Let yeast rise for 5-10 minutes. Add to ingredients in bowl.
Add 1 T. salt and 3 ½ cups flour mix well.
Then add about 3 more cups of flour to make a slightly stick dough.
Let raise until double, about 1 hour.
Punch down and divide in half. Half of this can be frozen or refrigerated for later use.
Roll out and cut with a biscuit cutter or glass. Melt butter in a 9 x 13 pan. Dip each roll in butter, then fold in half.
Let raise until double.
Bake at 375 degrees for 15 - 20 minutes.
Frozen dough can be put in the refrigerator overnight. Then form rolls an let raise for about 2 ½ to 3 hours the next day before baking.
Melt ½ cup butter in saucepan, then add 2 cups milk and heat until very warm.
Pour into large bowl and add 3 beaten eggs and ½ cup sugar.
Put 2 T. yeast in 1/4 cup very warm water, sprinkle with small amount of sugar. Let yeast rise for 5-10 minutes. Add to ingredients in bowl.
Add 1 T. salt and 3 ½ cups flour mix well.
Then add about 3 more cups of flour to make a slightly stick dough.
Let raise until double, about 1 hour.
Punch down and divide in half. Half of this can be frozen or refrigerated for later use.
Roll out and cut with a biscuit cutter or glass. Melt butter in a 9 x 13 pan. Dip each roll in butter, then fold in half.
Let raise until double.
Bake at 375 degrees for 15 - 20 minutes.
Frozen dough can be put in the refrigerator overnight. Then form rolls an let raise for about 2 ½ to 3 hours the next day before baking.
Whole Wheat Bread
Submitted by: Mom
Grind about 9 cups spring wheat.
In Bosch bowl put 5 ½ cups very hot water, 1 T. salt, 1/3 cup oil, 2/3 cup honey.
Add about 6 cups wheat flour, 3/4 cup gluten flour and 3 T. yeast.
Blend for about 2 minutes. Then put the dough hook on and add about 6 more cups flour. Dough should be a little sticky, but should clean the sides of the bowl.
Remove dough hook, cover and let rise 15 minutes.
Remove dough, form 4 loaves, put in sprayed bread pans and let raise in warm oven until about 1 inch above pans, this takes about 20 minutes.
Bake at 350 degrees for 30 minutes.
Grind about 9 cups spring wheat.
In Bosch bowl put 5 ½ cups very hot water, 1 T. salt, 1/3 cup oil, 2/3 cup honey.
Add about 6 cups wheat flour, 3/4 cup gluten flour and 3 T. yeast.
Blend for about 2 minutes. Then put the dough hook on and add about 6 more cups flour. Dough should be a little sticky, but should clean the sides of the bowl.
Remove dough hook, cover and let rise 15 minutes.
Remove dough, form 4 loaves, put in sprayed bread pans and let raise in warm oven until about 1 inch above pans, this takes about 20 minutes.
Bake at 350 degrees for 30 minutes.
Best Banana Bread
Submitted by: Mom
Cream together:
½ cup real butter and 2 cups sugar.
Then add:
3 beaten eggs and 2 t. real vanilla.
Add 3/4 cup buttermilk and 4 very well mashed, very ripe bananas.
To this mixture, add the following dry ingredients:
3 cups flour
1 t. baking powder
1 t. baking soda
½ t. salt
Mix, but do not overmix. Add 1 cup chopped nuts if desired. Pour into 2 sprayed and floured bread pans. Bake at 350 degrees for 1 hour. The use of "real" ingredients makes this recipe extra rich!
Cream together:
½ cup real butter and 2 cups sugar.
Then add:
3 beaten eggs and 2 t. real vanilla.
Add 3/4 cup buttermilk and 4 very well mashed, very ripe bananas.
To this mixture, add the following dry ingredients:
3 cups flour
1 t. baking powder
1 t. baking soda
½ t. salt
Mix, but do not overmix. Add 1 cup chopped nuts if desired. Pour into 2 sprayed and floured bread pans. Bake at 350 degrees for 1 hour. The use of "real" ingredients makes this recipe extra rich!
Thursday, September 6, 2007
Éclair Dessert
Submitted by: Adrienne
Mix the following:
- 3 c. milk
- 1 tsp vanilla
- 2 small pkgs instant French vanilla pudding
- 1 8-oz container Cool Whip
Layer the cream mixture with graham crackers (crackers, cream, crackers, cream, etc)
Chocolate Glaze:
- 3 Tbs melted butter
- 3 Tbs cocoa
- 1 tsp vanilla
- 1 ½ c. powdered sugar
- 3 Tbs hot water
Drizzle the glaze over the top and refrigerate for 24 hours or longer.
Mix the following:
- 3 c. milk
- 1 tsp vanilla
- 2 small pkgs instant French vanilla pudding
- 1 8-oz container Cool Whip
Layer the cream mixture with graham crackers (crackers, cream, crackers, cream, etc)
Chocolate Glaze:
- 3 Tbs melted butter
- 3 Tbs cocoa
- 1 tsp vanilla
- 1 ½ c. powdered sugar
- 3 Tbs hot water
Drizzle the glaze over the top and refrigerate for 24 hours or longer.
Pistachio Jello Salad
Submitted by: Mom
Small package of Instant Jello, pistachio flavor
1 can crushed pineapple (juice drained and reserved)
1 medium tub cool whip
Mini marshmallows- about 1/2 to 3/4 bag
Shredded coconut, about 1 cup
Mix all ingredients together, if salad seems dry, add a little bit of reserved pineapple juice. Refrigerate for a couple of hours before serving.
Small package of Instant Jello, pistachio flavor
1 can crushed pineapple (juice drained and reserved)
1 medium tub cool whip
Mini marshmallows- about 1/2 to 3/4 bag
Shredded coconut, about 1 cup
Mix all ingredients together, if salad seems dry, add a little bit of reserved pineapple juice. Refrigerate for a couple of hours before serving.
Baked Pomme Frites
Submitted by: Kristl
6 russett potatoes (we also like to use red potatoes)
1/4 c. olive oil
salt
freshly ground pepper
Preheat oven to 450 degrees
Cut potatoes lengthwise into sticks about the size of your middle finger. Place the potatoes into a bowl of cld water (this keeps the fries crisp). Just before cooking, drain the water and pat fries completely dry. Put the fries in bowl add olive oil, salt and pepper (salt and pepper to taste), toss well. Lay in single layer on greased cookie sheet. Bake at 450 degrees for 30- 40 minutes, turning frequently until golden brown.
6 russett potatoes (we also like to use red potatoes)
1/4 c. olive oil
salt
freshly ground pepper
Preheat oven to 450 degrees
Cut potatoes lengthwise into sticks about the size of your middle finger. Place the potatoes into a bowl of cld water (this keeps the fries crisp). Just before cooking, drain the water and pat fries completely dry. Put the fries in bowl add olive oil, salt and pepper (salt and pepper to taste), toss well. Lay in single layer on greased cookie sheet. Bake at 450 degrees for 30- 40 minutes, turning frequently until golden brown.
Jalepeno Poppers
Submitted by: Adrienne
Fresh jalepenos
Cream cheese
Bacon, uncooked
Preheat oven to 325 degrees. Wear gloves. Slice fresh jalepenos in half (long-ways). Scrape out seeds and fill with cream cheese. Wrap a slice of bacon around each. Bake at 325 for 30 minutes or until bacon is done.
Fresh jalepenos
Cream cheese
Bacon, uncooked
Preheat oven to 325 degrees. Wear gloves. Slice fresh jalepenos in half (long-ways). Scrape out seeds and fill with cream cheese. Wrap a slice of bacon around each. Bake at 325 for 30 minutes or until bacon is done.
Peach Cream Pie
Submitted by: Mom
Makes 2 pies
2 Grahm Cracker shells
1 c. + 2 Tbsp. milk
2 Tbps. Sugar
l Large Tub Coolwhip
2 Large peached
1 Package instant vanilla pudding
1/4 tsp. almond extract
Cream together: cream cheese, 2 Tbsp. milk and sugar.
Fold 2 c. coolwhip into mixture and spread into the two crusts. Dice 1 1/2 of the peaches (reserve last 1/2 for decoration at the end) and press into cream cheese mixtures. Chill.
Mix the package of jello with 1 c. milk and almond extract, let sit for 5 minutes then add 1 1/2 c. coolwhip. Divide and spread on top of cream cheese mixture.
If you would like, you can add more coolwhip to the top of the pies. Cut up remaining peach half and arrange on two pies.
Makes 2 pies
2 Grahm Cracker shells
1 c. + 2 Tbsp. milk
2 Tbps. Sugar
l Large Tub Coolwhip
2 Large peached
1 Package instant vanilla pudding
1/4 tsp. almond extract
Cream together: cream cheese, 2 Tbsp. milk and sugar.
Fold 2 c. coolwhip into mixture and spread into the two crusts. Dice 1 1/2 of the peaches (reserve last 1/2 for decoration at the end) and press into cream cheese mixtures. Chill.
Mix the package of jello with 1 c. milk and almond extract, let sit for 5 minutes then add 1 1/2 c. coolwhip. Divide and spread on top of cream cheese mixture.
If you would like, you can add more coolwhip to the top of the pies. Cut up remaining peach half and arrange on two pies.
Brazillian Stroganoff
Submitted by: Kristl
4 chicken breasts
5-7 Roma tomatoes
1 block cream cheese
1 small can tomato paste
1 can creme de leite (can be found in international food section at grocery store)
Oil
Salt
Cook chicken breasts in water in oven or on stove top until they can be shredded.
Chop tomatoes and cook in a little bit of oil and salt until they break down and look like sauce (I like to do this for about 20-25 minutes to get them good and mushy. Add tomato paste, cream cheese, and chicken. Add creme de leite to taste (we like ours to have more tomato taste so we don't add very much).
Serve over rice.
4 chicken breasts
5-7 Roma tomatoes
1 block cream cheese
1 small can tomato paste
1 can creme de leite (can be found in international food section at grocery store)
Oil
Salt
Cook chicken breasts in water in oven or on stove top until they can be shredded.
Chop tomatoes and cook in a little bit of oil and salt until they break down and look like sauce (I like to do this for about 20-25 minutes to get them good and mushy. Add tomato paste, cream cheese, and chicken. Add creme de leite to taste (we like ours to have more tomato taste so we don't add very much).
Serve over rice.
Artichoke Dip
Submitted by: Adrienne
2 cans artichoke hearts
1 small jar mayo
1 small can diced green chilies
1 jar marinated artichoke hearts
2 c. shredded cheddar cheese
Drain and chop hearts. Combine with remaining ingredients and bake in a 9 x 13 pan. Bake at 400 degrees for 15-20 minutes.
2 cans artichoke hearts
1 small jar mayo
1 small can diced green chilies
1 jar marinated artichoke hearts
2 c. shredded cheddar cheese
Drain and chop hearts. Combine with remaining ingredients and bake in a 9 x 13 pan. Bake at 400 degrees for 15-20 minutes.
Mom's Secret Ingredient Chocolate Chip Cookies
Submitted by: Mom
Preheat oven to 350 degrees
2 c. butter
2 c. brown sugar
2 c. sugar
2 tsp. vanilla
3 eggs
6 c. four
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 package of instant French Vanilla Pudding
1 1/2 c. nuts
3 c. chocolate chips (or 1 1/2 c. chocolate chips and 1 1/2 c. butterscotch chips)
Cream butter, sugars, vanilla and eggs until fluffy (about 2 minutes in a mixer). Combine dry ingredients in a separate bowl, then add to wet mixture. Add nuts and chocolate chips. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 8-10 minutes.
Preheat oven to 350 degrees
2 c. butter
2 c. brown sugar
2 c. sugar
2 tsp. vanilla
3 eggs
6 c. four
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 package of instant French Vanilla Pudding
1 1/2 c. nuts
3 c. chocolate chips (or 1 1/2 c. chocolate chips and 1 1/2 c. butterscotch chips)
Cream butter, sugars, vanilla and eggs until fluffy (about 2 minutes in a mixer). Combine dry ingredients in a separate bowl, then add to wet mixture. Add nuts and chocolate chips. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 8-10 minutes.
Pumpkin Chocolate Chip Bread
Submitted by: Kristl
3 scant c. sugar
3 1/3 c. flour (I use bread flour)
1 1/2 tsp. salt
1 heaping tsp. cinnamon
1 heaping tsp. nutmeg
2 tsp. baking soda
1 15 oz. can prepared pumpkin
1 c. canola oil
4 eggs
2/3 c. water
1 c. mini chocolate chips
Preheat oven to 350 degrees
Spray 3 bread loaf pans with cooking spray
Mix the first 6 ingredients (dry ingredients)
Add the next 4 ingredients (pumpkin, eggs, oil, water)
Beat on medium speed for at least two minutes, until the color lightens and all ingredients are thoroughly mixed.
Add 1 c. chocolate chips, folding in gently.
Distribute batter evenly into three pans
Bake at 350 degrees for 55 minutes. Cool on racks for 10 minutes in the pan. Turn out to cool.
3 scant c. sugar
3 1/3 c. flour (I use bread flour)
1 1/2 tsp. salt
1 heaping tsp. cinnamon
1 heaping tsp. nutmeg
2 tsp. baking soda
1 15 oz. can prepared pumpkin
1 c. canola oil
4 eggs
2/3 c. water
1 c. mini chocolate chips
Preheat oven to 350 degrees
Spray 3 bread loaf pans with cooking spray
Mix the first 6 ingredients (dry ingredients)
Add the next 4 ingredients (pumpkin, eggs, oil, water)
Beat on medium speed for at least two minutes, until the color lightens and all ingredients are thoroughly mixed.
Add 1 c. chocolate chips, folding in gently.
Distribute batter evenly into three pans
Bake at 350 degrees for 55 minutes. Cool on racks for 10 minutes in the pan. Turn out to cool.
Chicken Enchiladas
Submitted by: Adrienne
8 6” tortillas
½ c, chopped onion
¼ tsp. pepper
3 Tbl flour
2 c. chicken broth (1 can)
1 c. shredded Monterey Jack cheese
1 c. sliced olives
chopped tomatoes
sliced green onions
4 cloves garlic, minced
1 tsp ground coriander
2 Tbl margarine
1 container (8 oz) sour cream
2 cans diced green chilies
2 c. chopped, cooked chicken
Heat tortillas in foil in oven at 350 degrees until soft. For sauce, cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour mixture into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in ½ c. of cheese.
For filling, stir ½ c. of the sauce into the chicken. Place about ¼ c. on each tortilla; roll up. Arrange them seam-side down in a lightly greased baking dish. Top with remaining sauce. Bake, covered with foil in a 350 degree oven about 35 minutes. Sprinkle with remaining cheese. Bake uncovered for 5 minutes, then sprinkle with veggies. Let stand 10 minutes.
8 6” tortillas
½ c, chopped onion
¼ tsp. pepper
3 Tbl flour
2 c. chicken broth (1 can)
1 c. shredded Monterey Jack cheese
1 c. sliced olives
chopped tomatoes
sliced green onions
4 cloves garlic, minced
1 tsp ground coriander
2 Tbl margarine
1 container (8 oz) sour cream
2 cans diced green chilies
2 c. chopped, cooked chicken
Heat tortillas in foil in oven at 350 degrees until soft. For sauce, cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour mixture into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in ½ c. of cheese.
For filling, stir ½ c. of the sauce into the chicken. Place about ¼ c. on each tortilla; roll up. Arrange them seam-side down in a lightly greased baking dish. Top with remaining sauce. Bake, covered with foil in a 350 degree oven about 35 minutes. Sprinkle with remaining cheese. Bake uncovered for 5 minutes, then sprinkle with veggies. Let stand 10 minutes.
Mom's Fake Lasagna (Baked Ziti)
Submitted by: Mom
Lasagna Sauce
1/2 lb. ground beef
1 Small can tomato paste
2 Bottles (or large cans) crushed tomatoes- pureed in blender.
Garlic powder
Onion Powder
Italian Seasoning
3 Tbsp. Sugar
Brown beef, flavor with garlic and onion powders. Add canned tomatoes, tomato paste and sugar; season with garlic powder, Italian seasoning to taste. Simmer for 1 1/2 hours.
Cook box of Rigatoni according to directions.
Grate as much mozzarella cheese as you think you will like- generally a whole block.
Assembly
In a greased glass pan, put a thin layer of lasagna sauce, next a layer of rigatoni- 1/3 of the pasta. Add another layer of sauce (about 1/3 of the remaining mixture), and then 1/3 of the cheese, then sprinkle some Parmesan cheese on top. Repeat until all of the ingredients have been used. Cook in microwave until cheese is melted (6-8 minutes).
Lasagna Sauce
1/2 lb. ground beef
1 Small can tomato paste
2 Bottles (or large cans) crushed tomatoes- pureed in blender.
Garlic powder
Onion Powder
Italian Seasoning
3 Tbsp. Sugar
Brown beef, flavor with garlic and onion powders. Add canned tomatoes, tomato paste and sugar; season with garlic powder, Italian seasoning to taste. Simmer for 1 1/2 hours.
Cook box of Rigatoni according to directions.
Grate as much mozzarella cheese as you think you will like- generally a whole block.
Assembly
In a greased glass pan, put a thin layer of lasagna sauce, next a layer of rigatoni- 1/3 of the pasta. Add another layer of sauce (about 1/3 of the remaining mixture), and then 1/3 of the cheese, then sprinkle some Parmesan cheese on top. Repeat until all of the ingredients have been used. Cook in microwave until cheese is melted (6-8 minutes).
Wednesday, September 5, 2007
Amy's Crockpot Chicken
4-5 chicken breasts, chopped into bite-sized pieces
2 cans cream of chicken soup
2 blocks cream cheese
8 ounces milk
1 package of dry Italian Seasoning.
Put chicken in crockpot, mix other ingredients together and pour over chicken. Cook on low for 6-8 hour, or high for 4 hours. Serve over rice or noodles.
2 cans cream of chicken soup
2 blocks cream cheese
8 ounces milk
1 package of dry Italian Seasoning.
Put chicken in crockpot, mix other ingredients together and pour over chicken. Cook on low for 6-8 hour, or high for 4 hours. Serve over rice or noodles.
Spinach Diamond Puffs
Submitted by: Adrienne
10 oz frozen chopped spinach, thawed and drained
½ c. finely chopped carrots
1 Tbs fine chopped onion
½ c. mayonnaise
¼ tsp ground nutmeg
¼ tsp salt
1 c. (4 oz) shredded swiss cheese
1 pkg frozen puff pastry sheets, thawed
1 egg, lightly beaten
1 Tbs water
Preheat oven to 425. Chop carrots and onions. Mix carrots, onions, spinach, mayo, and seasoning while shredding cheese into it. Roll one pastry sheet into a 12-inch square. Cut into 16 3-inch squares with pizza cutter. Place small scoop spinach mixture in center of each square. Flatten a little. Combine egg and water. Brush egg mixture over cut lines in pastry and around outside edge of each square. Bring 2 opposite corners up and over. Pinch together and twist. Place on baking stone. Brush them with egg mixture. Bake 17-18 minutes until golden brown.
10 oz frozen chopped spinach, thawed and drained
½ c. finely chopped carrots
1 Tbs fine chopped onion
½ c. mayonnaise
¼ tsp ground nutmeg
¼ tsp salt
1 c. (4 oz) shredded swiss cheese
1 pkg frozen puff pastry sheets, thawed
1 egg, lightly beaten
1 Tbs water
Preheat oven to 425. Chop carrots and onions. Mix carrots, onions, spinach, mayo, and seasoning while shredding cheese into it. Roll one pastry sheet into a 12-inch square. Cut into 16 3-inch squares with pizza cutter. Place small scoop spinach mixture in center of each square. Flatten a little. Combine egg and water. Brush egg mixture over cut lines in pastry and around outside edge of each square. Bring 2 opposite corners up and over. Pinch together and twist. Place on baking stone. Brush them with egg mixture. Bake 17-18 minutes until golden brown.
Shrimp Marinade
Submitted by: Mom
2 cloves garlic
1/2 c. peanut oil
1/4 c. soy sauce
1 Tbsp. lemon juice
3 Tbsp. parsley (fresh or dry)
1/4 c. chili sauce
2 lbs. shrimp
Marinade overnight or all day, grill.
2 cloves garlic
1/2 c. peanut oil
1/4 c. soy sauce
1 Tbsp. lemon juice
3 Tbsp. parsley (fresh or dry)
1/4 c. chili sauce
2 lbs. shrimp
Marinade overnight or all day, grill.
Spaghettini with Garlic and Lemon
1 lb. Spaghettini
4 large garlic cloves
1/2 to 3/4 tsp. dried hot pepper flakes
1/2 c. olive oil
Finely grated zest from 2 lemons
3 Tbsp. fresh lemon juice (we like more)
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. chopped fresh flat-leaf parsley
Reserve 1 c. of boiling pasta water
Cook pasta
While pasta is cooking, cook garlic and red pepper flakes in oil over moderate heat until garlic is golden (be careful not to let the garlic get too brown). Add lemon zest and juice, salt pepper and 1/2 cup of reserved cooking water, bring to a simmer.
Toss in pasta, add parsley.
We like to add shrimp to this dish, marinate the shrimp in lemon juice and garlic, cook and add shrimp and juice to pasta.
4 large garlic cloves
1/2 to 3/4 tsp. dried hot pepper flakes
1/2 c. olive oil
Finely grated zest from 2 lemons
3 Tbsp. fresh lemon juice (we like more)
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. chopped fresh flat-leaf parsley
Reserve 1 c. of boiling pasta water
Cook pasta
While pasta is cooking, cook garlic and red pepper flakes in oil over moderate heat until garlic is golden (be careful not to let the garlic get too brown). Add lemon zest and juice, salt pepper and 1/2 cup of reserved cooking water, bring to a simmer.
Toss in pasta, add parsley.
We like to add shrimp to this dish, marinate the shrimp in lemon juice and garlic, cook and add shrimp and juice to pasta.
Lemonade Ice Cream Dessert
Submitted by: Adrienne
1 pkg. graham crackers, crushed
¼ c. sugar
¼ c. butter
½ gallon vanilla ice cream
12 oz can frozen lemonade
Mix crackers, sugar, and butter together in a 9 x 13 pan. Mix ice cream and lemonade in a bowl and pour into crust. Freeze until firm and serve.
1 pkg. graham crackers, crushed
¼ c. sugar
¼ c. butter
½ gallon vanilla ice cream
12 oz can frozen lemonade
Mix crackers, sugar, and butter together in a 9 x 13 pan. Mix ice cream and lemonade in a bowl and pour into crust. Freeze until firm and serve.
Yummy Chicken Marinade
Submitted by: Mom
2/3 c. lemon juice
1/4 c. olive oil
1 Tbsp. garlic
1/2 c. soy sauce
1/4 tsp. Tobasco sauce
1/4 tsp. pepper
8 chicken breasts
Mix together, pour over chicken. Marinade overnight or all day. Grill
2/3 c. lemon juice
1/4 c. olive oil
1 Tbsp. garlic
1/2 c. soy sauce
1/4 tsp. Tobasco sauce
1/4 tsp. pepper
8 chicken breasts
Mix together, pour over chicken. Marinade overnight or all day. Grill
Rice Pilaf
Submitted by: Kristl
1/4 c. butter or olive oil
1 c. uncooked rice
1 envelope Lipton chicken noodle soup
1 tsp. salt
1/2 tsp. pepper
2 1/2 c. water
Saute rice in butter or olive oil until rice is browned. Add soup mix, water, salt and pepper. Cover and simmer until rice is tender.
To use as main dish, add chicken and serve with vegetables.
1/4 c. butter or olive oil
1 c. uncooked rice
1 envelope Lipton chicken noodle soup
1 tsp. salt
1/2 tsp. pepper
2 1/2 c. water
Saute rice in butter or olive oil until rice is browned. Add soup mix, water, salt and pepper. Cover and simmer until rice is tender.
To use as main dish, add chicken and serve with vegetables.
Apricot Chicken
Submitted by: Adrienne
1 lb. chicken breasts
1 c. Russian salad dressing
1 c. apricot jam
1 envelope dry onion soup mix
Mix and pour over chicken. Bake for 50 minutes at 350 degrees. This goes great with any kind of potatoes
1 lb. chicken breasts
1 c. Russian salad dressing
1 c. apricot jam
1 envelope dry onion soup mix
Mix and pour over chicken. Bake for 50 minutes at 350 degrees. This goes great with any kind of potatoes
Lime Cilantro Marinade for Fish
Submitted by: Mom
1 Tbsp. olive oil
1/2 c. cilantro
1 garlic clove
2 Tbsp. lime juice
1/2 tsp. salt
3-4 pieces Salmon, Mahi Mahi or other fish
Mix ingredients together and pour over fish, marinade at least 15 minutes, preferably longer.
Broil close to top of oven for 4-5 minutes, turn fish and broil for 4-5 minutes more.
1 Tbsp. olive oil
1/2 c. cilantro
1 garlic clove
2 Tbsp. lime juice
1/2 tsp. salt
3-4 pieces Salmon, Mahi Mahi or other fish
Mix ingredients together and pour over fish, marinade at least 15 minutes, preferably longer.
Broil close to top of oven for 4-5 minutes, turn fish and broil for 4-5 minutes more.
Chocolate Revel Bars
Submitted by: Kristl
In a large mixer bowl beat together:
1 c. softened butter or margarine
1 1/2 c. flour
2 c. packed brown sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
When thoroughly mixed, add:
1 more c. flour
Then stir in 3 cups quick cooking rolled oats
In a medium saucepan, cook over low heat until melted:
2 c. semisweet chocolate pieces
14-oz. can of sweetened condensed milk (1 1/4 cups)
2 Tbsp. butter or margarine
Then stir inot the chocolate mixture in saucepan:
2 tsp. vanilla
1/2 c. chopped walnuts
Pat 2/3 of the oat mixture (about 3 1/2 cups) into the bottom of an ungreased pan (15x10x1). Spread the chocolate mixture over oat mixture. Dot with the remaining oat mixture.
Bake at 350 degrees for about 25 minutes, or until the top is lightly golden (chocolate mixture will still look moist). Cool on a wire rack, cut into bars.
In a large mixer bowl beat together:
1 c. softened butter or margarine
1 1/2 c. flour
2 c. packed brown sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
When thoroughly mixed, add:
1 more c. flour
Then stir in 3 cups quick cooking rolled oats
In a medium saucepan, cook over low heat until melted:
2 c. semisweet chocolate pieces
14-oz. can of sweetened condensed milk (1 1/4 cups)
2 Tbsp. butter or margarine
Then stir inot the chocolate mixture in saucepan:
2 tsp. vanilla
1/2 c. chopped walnuts
Pat 2/3 of the oat mixture (about 3 1/2 cups) into the bottom of an ungreased pan (15x10x1). Spread the chocolate mixture over oat mixture. Dot with the remaining oat mixture.
Bake at 350 degrees for about 25 minutes, or until the top is lightly golden (chocolate mixture will still look moist). Cool on a wire rack, cut into bars.
Cowboy Caviar
Submitted by: Adrienne
2/3 c. chopped green onions
2 diced avocados
2/3 c. chopped cilantro
½ pound diced Roma tomatoes
1 15-oz can black-eyed peas, drained and rinsed
1 can corn, drained
Dressing:
2 Tbs red wine vinegar
2 tsp Tabasco sauce
1 ½ tsp vegetable oil
1 clove garlic, minced
1/3 tsp pepper
Mix vegetables with dressing and allow flavors to blend. Serve with corn chips or Fritos.
2/3 c. chopped green onions
2 diced avocados
2/3 c. chopped cilantro
½ pound diced Roma tomatoes
1 15-oz can black-eyed peas, drained and rinsed
1 can corn, drained
Dressing:
2 Tbs red wine vinegar
2 tsp Tabasco sauce
1 ½ tsp vegetable oil
1 clove garlic, minced
1/3 tsp pepper
Mix vegetables with dressing and allow flavors to blend. Serve with corn chips or Fritos.
Chocolate Chip Cookies
Submitted by: Amber
1 cup granulated sugar
1 cup brown sugar
½ cup shortening
½ cup butter or margarine, softened
2 eggs
1 ½ tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups all-purpose flour
12 oz. semi-sweet chocolate chips
Place sugars, butter, shortening, eggs, and vanilla in large bowl. Beat until smooth. Mix in baking soda, salt, and flour to sugar mixture. Add chocolate chips.
Drop by rounded teaspoonfuls onto greased baking sheet, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Remove from baking sheets immediately and cool on wire racks.
1 cup granulated sugar
1 cup brown sugar
½ cup shortening
½ cup butter or margarine, softened
2 eggs
1 ½ tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups all-purpose flour
12 oz. semi-sweet chocolate chips
Place sugars, butter, shortening, eggs, and vanilla in large bowl. Beat until smooth. Mix in baking soda, salt, and flour to sugar mixture. Add chocolate chips.
Drop by rounded teaspoonfuls onto greased baking sheet, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Remove from baking sheets immediately and cool on wire racks.
Crockpot Grape Jelly Meatballs
Submitted by: Kaley
2 Bottles Chili Sauce
10 oz. Grape Jelly
3 lbs. Ground Beef
Make meatballs (onion, catsup, salt, pepper, breadcrumbs, eggs, etc.).
Put chili sauce and jelly in crockpot, melt jelly well.
Put in meatballs and turn occasionally.
Simmer on low for 3 hours or until meatballs are done.
If you don't want to make the meatballs frozen ones work just fine.
2 Bottles Chili Sauce
10 oz. Grape Jelly
3 lbs. Ground Beef
Make meatballs (onion, catsup, salt, pepper, breadcrumbs, eggs, etc.).
Put chili sauce and jelly in crockpot, melt jelly well.
Put in meatballs and turn occasionally.
Simmer on low for 3 hours or until meatballs are done.
If you don't want to make the meatballs frozen ones work just fine.
Tuesday, September 4, 2007
Mexican Crockpot Chicken
Submitted by: Kristl
5-8 chicken breasts
1-19 oz. can green chili enchilada sauce
1 can cream of chicken soup
1 cup sour cream
chicken bullion cube
rice
fresh cilantro
lime wedges
cheese
tomatoes
Mix enchilada sauce and cream of chicken soup. Pour mixture over chicken in the crockpot. Cook on low for 8-9 hours.
After 8+ hours, start cooking rice with chicken bullion cube
Add sour cream to crockpot mixture and continue cooking.
Serve over chicken flavored rice, with cheese, tomato, lime and cilantro
5-8 chicken breasts
1-19 oz. can green chili enchilada sauce
1 can cream of chicken soup
1 cup sour cream
chicken bullion cube
rice
fresh cilantro
lime wedges
cheese
tomatoes
Mix enchilada sauce and cream of chicken soup. Pour mixture over chicken in the crockpot. Cook on low for 8-9 hours.
After 8+ hours, start cooking rice with chicken bullion cube
Add sour cream to crockpot mixture and continue cooking.
Serve over chicken flavored rice, with cheese, tomato, lime and cilantro
Smoked Sausage Jambalaya
Submitted by: Adrienne
1/2 pkg. onion soup
1 c. rice
1 pkg. smoked sausage (I'd recommend Kielbasa)
1 onion, sliced/minced
1 clove garlic, minced
1 1/2 c. water
Salt and pepper to taste
2 cups corn
Heat up a large pot on the stove on medium heat with some olive oil on the bottom. Cut up sausage into small pieces. Fry with onion and garlic until brown; add water, rice, corn, and onion soup. Add salt and pepper to taste. Cover and cook on low flame for 20 minutes. Stir occasionally.
1/2 pkg. onion soup
1 c. rice
1 pkg. smoked sausage (I'd recommend Kielbasa)
1 onion, sliced/minced
1 clove garlic, minced
1 1/2 c. water
Salt and pepper to taste
2 cups corn
Heat up a large pot on the stove on medium heat with some olive oil on the bottom. Cut up sausage into small pieces. Fry with onion and garlic until brown; add water, rice, corn, and onion soup. Add salt and pepper to taste. Cover and cook on low flame for 20 minutes. Stir occasionally.
Snickerdoodles
Submitted by: Amber
1 ½ cups sugar
½ cup margarine or butter, softened
1 tsp. vanilla
2 eggs
2 ¾ cups all purpose flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
2 tbsp. sugar
2 tsp. cinnamon
Heat oven to 400 degrees. In large bowl, combine 1 ½ cups sugar and margarine until light and fluffy. Blend in vanilla and eggs. Blend flour, cream of tartar, baking soda, and salt into creamed mixture. Combine 2 tbsp. sugar and cinnamon. Shape dough into 1-inch balls; roll balls in sugar-cinnamon mixture. Place 2 inches apart onto ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes or until set. Remove from cookie sheets immediately.
1 ½ cups sugar
½ cup margarine or butter, softened
1 tsp. vanilla
2 eggs
2 ¾ cups all purpose flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
2 tbsp. sugar
2 tsp. cinnamon
Heat oven to 400 degrees. In large bowl, combine 1 ½ cups sugar and margarine until light and fluffy. Blend in vanilla and eggs. Blend flour, cream of tartar, baking soda, and salt into creamed mixture. Combine 2 tbsp. sugar and cinnamon. Shape dough into 1-inch balls; roll balls in sugar-cinnamon mixture. Place 2 inches apart onto ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes or until set. Remove from cookie sheets immediately.
Fresh Fruit Pizza
Submitted by: Kaley
1 pk (20oz) refrigerated cookie dough
1/4 c. Raspberries
1 Banana, peeled and sliced
2 Kiwifruit, peeled and sliced into wedges
1/2 Fresh pineapple, cut in thin
1 tsp. Vanilla
1/3 c. Sugar
1 pk (8oz) light cream cheese
1/4 c. Apricot jam, melted
Press small pieces of cookie dough into14-inch pizza pan.Bake in 350 deg.oven 12 to 15 minutes or until browned and puffed.Cool completely on wire rack.Beat cream cheese, sugar and vanilla in medium bowluntil blended.Spread over cooled cookie.Arrange pineapple around out edge of cream cheese.Arrange kiwifruit, bananas and raspberries in flower pattern over pineapple.Brush with jam.
1 pk (20oz) refrigerated cookie dough
1/4 c. Raspberries
1 Banana, peeled and sliced
2 Kiwifruit, peeled and sliced into wedges
1/2 Fresh pineapple, cut in thin
1 tsp. Vanilla
1/3 c. Sugar
1 pk (8oz) light cream cheese
1/4 c. Apricot jam, melted
Press small pieces of cookie dough into14-inch pizza pan.Bake in 350 deg.oven 12 to 15 minutes or until browned and puffed.Cool completely on wire rack.Beat cream cheese, sugar and vanilla in medium bowluntil blended.Spread over cooled cookie.Arrange pineapple around out edge of cream cheese.Arrange kiwifruit, bananas and raspberries in flower pattern over pineapple.Brush with jam.
Martha's Buttermilk Pancakes
Submitted by: Kristl
The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Alfredo
Submitted by: Kinsey
1 tablespoon olive oil
2 cloves garlic -- pressed
1 package (8 oz size) cream cheese -- cut up
2/3 cup fresh Parmesan cheese -- grated (more if desired)
1/2 cup butter
1/2 cup whipping cream -- or half and half
1/8 cup milk -- optional
Directions:
In a large sauce pan lightly cook the garlic (DO NOT BROWN). Add the cheeses(I usually put less than the recommended amount of cream cheese because it always turns out too thick!!) butter, cream and milk, whisking constantly until smooth. If the sauce is too thick, you may want to add a little milk.
1 tablespoon olive oil
2 cloves garlic -- pressed
1 package (8 oz size) cream cheese -- cut up
2/3 cup fresh Parmesan cheese -- grated (more if desired)
1/2 cup butter
1/2 cup whipping cream -- or half and half
1/8 cup milk -- optional
Directions:
In a large sauce pan lightly cook the garlic (DO NOT BROWN). Add the cheeses(I usually put less than the recommended amount of cream cheese because it always turns out too thick!!) butter, cream and milk, whisking constantly until smooth. If the sauce is too thick, you may want to add a little milk.
Tortellini Soup
Submitted by: Adrienne
2 Tbl olive oil
1 small zucchini, diced
5 ½ c. chicken broth
1 bay leaf
½ tsp salt
Black pepper to taste
1 medium onion, chopped
1 medium carrot, diced
1 tsp dried basil
1 can crushed tomatoes
8-9 oz. fresh or frozen tortellini
1 lb. Italian sausage, browned and drained
Heat oil in soup pot. Add onion, zucchini and carrot. Saute over medium 8-10 minutes, stirring often. Add chicken broth, basil, bay leaf, tomatoes, salt and sausage. Bring to low boil, cook for 2 minutes. Add tortellini and simmer for 5 minutes.
2 Tbl olive oil
1 small zucchini, diced
5 ½ c. chicken broth
1 bay leaf
½ tsp salt
Black pepper to taste
1 medium onion, chopped
1 medium carrot, diced
1 tsp dried basil
1 can crushed tomatoes
8-9 oz. fresh or frozen tortellini
1 lb. Italian sausage, browned and drained
Heat oil in soup pot. Add onion, zucchini and carrot. Saute over medium 8-10 minutes, stirring often. Add chicken broth, basil, bay leaf, tomatoes, salt and sausage. Bring to low boil, cook for 2 minutes. Add tortellini and simmer for 5 minutes.
Almond Raspberry Torte
Submitted by: Amber
Cake:
2 eggs, separated
1 cup whipping cream
1 cup sugar
½ tsp. almond extract
1 ½ cups all purpose flour
1 ½ tsp. baking powder
½ tsp. salt
Topping:
1 cup whipping cream
1 tbsp. powdered sugar
1 cup red raspberry preserves
½ cup sliced almonds
Heat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In small bowl, beat egg whites until soft peaks form. In a second small bowl, beat 1 cup whipping cream until soft peaks form. Fold whipped cream into beaten egg whites. In same bowl used for whipping cream, combine egg yolks, sugar and almond extract; beat 3 minutes at medium speed, scraping down sides of bowl frequently. Combine flour, baking powder and salt. Add to egg yolk mixture; blend well. (Mixture3 will be dry). Fold egg white mixture thoroughly into flour mixture. Spoon thick batter intro prepared pans; spread evenly.
Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted in center comes out clean. (cake does not rise high). Cool 10 minutes; remove from pans. Cool completely.
In small bowl, beat 1 cup whipping cream and powdered sugar until stiff peaks form. To assemble cake, slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate. Spread with ¼ cup of the raspberry preserves; sprinkle with 1 tbsp. of the almonds. Spread with ¼ of the whipped cream. Repeat with 2 more layers. Top with last layer; spread with remaining preserves. Spoon remaining whipped cream around top edge of cake; sprinkle whipped cream with remaining almonds. Refrigerate until serving time. Store in refrigerator.
Note: cranberry sauce (the type with the berries in it), or any other fruit preserves can be substituted for the raspberry preserves.
Cake:
2 eggs, separated
1 cup whipping cream
1 cup sugar
½ tsp. almond extract
1 ½ cups all purpose flour
1 ½ tsp. baking powder
½ tsp. salt
Topping:
1 cup whipping cream
1 tbsp. powdered sugar
1 cup red raspberry preserves
½ cup sliced almonds
Heat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In small bowl, beat egg whites until soft peaks form. In a second small bowl, beat 1 cup whipping cream until soft peaks form. Fold whipped cream into beaten egg whites. In same bowl used for whipping cream, combine egg yolks, sugar and almond extract; beat 3 minutes at medium speed, scraping down sides of bowl frequently. Combine flour, baking powder and salt. Add to egg yolk mixture; blend well. (Mixture3 will be dry). Fold egg white mixture thoroughly into flour mixture. Spoon thick batter intro prepared pans; spread evenly.
Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted in center comes out clean. (cake does not rise high). Cool 10 minutes; remove from pans. Cool completely.
In small bowl, beat 1 cup whipping cream and powdered sugar until stiff peaks form. To assemble cake, slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate. Spread with ¼ cup of the raspberry preserves; sprinkle with 1 tbsp. of the almonds. Spread with ¼ of the whipped cream. Repeat with 2 more layers. Top with last layer; spread with remaining preserves. Spoon remaining whipped cream around top edge of cake; sprinkle whipped cream with remaining almonds. Refrigerate until serving time. Store in refrigerator.
Note: cranberry sauce (the type with the berries in it), or any other fruit preserves can be substituted for the raspberry preserves.
Cajun Shrimp
Submitted by: Kaley
1 lb Extra large shrimp, peeled
1 tbsp. Fresh lime juice
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/4 tsp. Thyme
1/4 tsp. Salt
1/4 tsp. Red pepper
1/8 tsp. Black pepper
Lime wedges
Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, redpepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.Makes 15 servings.
1 lb Extra large shrimp, peeled
1 tbsp. Fresh lime juice
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/4 tsp. Thyme
1/4 tsp. Salt
1/4 tsp. Red pepper
1/8 tsp. Black pepper
Lime wedges
Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, redpepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.Makes 15 servings.
Mychael-Ann's Yummy Chocolate Cake
Submitted by: Kristl
1 devil's food cake mix
1 box chocolate pudding
2 cups sour cream
1 cup melted butter
5 eggs
1 tsp. almond flavor
2 cups chocolate chips
Stir cake and pudding mixes together. Make a well and add sour cream, butter, eggs and almon. Beat until blended, scrape sides of bowl and beat at medium speed for 4 minutes. Add chocolate chips, mix. Pour into greased bundt pan, bake at 350 degrees for about 55 minutes. Let sit for 10 minutes and turn onto cooling rack.
Recipe makes a little more than bundt pan can handle, I usually make 6-8 cupcakes with excess batter. This cake is even better the second day.
1 devil's food cake mix
1 box chocolate pudding
2 cups sour cream
1 cup melted butter
5 eggs
1 tsp. almond flavor
2 cups chocolate chips
Stir cake and pudding mixes together. Make a well and add sour cream, butter, eggs and almon. Beat until blended, scrape sides of bowl and beat at medium speed for 4 minutes. Add chocolate chips, mix. Pour into greased bundt pan, bake at 350 degrees for about 55 minutes. Let sit for 10 minutes and turn onto cooling rack.
Recipe makes a little more than bundt pan can handle, I usually make 6-8 cupcakes with excess batter. This cake is even better the second day.
Cloud Cookies
Submitted by: Kinsey
3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup superfine granulated sugar
2 cups chocolate chips
Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.Gradually add sugar, beat until stiff. Fold in chocolate chips.
Drop by teaspoonful on a cookie sheet covered with parchment paper or foil. Bake until dry at 300 degrees, about 25 minutes (sometimes this takes 35-45 minutes).(You can also add 2 tablespoons of cocoa to make Chocolate Clouds.)
3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup superfine granulated sugar
2 cups chocolate chips
Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.Gradually add sugar, beat until stiff. Fold in chocolate chips.
Drop by teaspoonful on a cookie sheet covered with parchment paper or foil. Bake until dry at 300 degrees, about 25 minutes (sometimes this takes 35-45 minutes).(You can also add 2 tablespoons of cocoa to make Chocolate Clouds.)
Broccoli Cheese Soup
Submitted by: Adrienne
4-5 c. cubed potatoes
2 c. carrots, cut diagonally
1-2 c. chopped celery
1 c. onion, chopped finely
1 ½ tsp. salt or to taste
2 ½ c. water
1 (10 oz.) pkg chopped broccoli
½ c. butter or margarine
6 chicken flavored bouillon cubes
1 Tbsp. dry mustard
½ tsp. pepper
1 lb. Velveeta cheese in chunks
2 c. milk
¼ c. flour
Steam potatoes, carrots, celery, and onion in salted 2 ½ c. water. Simmer 20 minutes. Add broccoli and cook 7 minutes more. Melt butter with flour. Stir in milk, then bouillon and seasonings. As sauce thickens, blend in cheese. When sauce has thickened and is smooth, add to vegetables. To extend, add a can of cream of chicken soup, undiluted. Makes 12 servings.
4-5 c. cubed potatoes
2 c. carrots, cut diagonally
1-2 c. chopped celery
1 c. onion, chopped finely
1 ½ tsp. salt or to taste
2 ½ c. water
1 (10 oz.) pkg chopped broccoli
½ c. butter or margarine
6 chicken flavored bouillon cubes
1 Tbsp. dry mustard
½ tsp. pepper
1 lb. Velveeta cheese in chunks
2 c. milk
¼ c. flour
Steam potatoes, carrots, celery, and onion in salted 2 ½ c. water. Simmer 20 minutes. Add broccoli and cook 7 minutes more. Melt butter with flour. Stir in milk, then bouillon and seasonings. As sauce thickens, blend in cheese. When sauce has thickened and is smooth, add to vegetables. To extend, add a can of cream of chicken soup, undiluted. Makes 12 servings.
Banana Bread
Submitted by: Amber
¾ cup sugar
½ cup margarine or butter, softened
2 eggs
2 medium mashed ripe bananas
1/3 cup milk
1 tsp. vanilla
2 cups all purpose flour
½ cup chopped nuts, if desired
1 tsp. baking soda
½ tsp. salt
Preheat oven to 350 degrees. Grease bottom only of 9x5 or 8x4 inch loaf pan.
In large bowl, cream sugar and margarine until light and fluffy. Beat in eggs; blend in bananas, milk, and vanilla. In small bowl, combine flour, nuts, baking soda, and salt; mix well. Add to creamed mixture; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes; remove. Cool completely on wire rack.
¾ cup sugar
½ cup margarine or butter, softened
2 eggs
2 medium mashed ripe bananas
1/3 cup milk
1 tsp. vanilla
2 cups all purpose flour
½ cup chopped nuts, if desired
1 tsp. baking soda
½ tsp. salt
Preheat oven to 350 degrees. Grease bottom only of 9x5 or 8x4 inch loaf pan.
In large bowl, cream sugar and margarine until light and fluffy. Beat in eggs; blend in bananas, milk, and vanilla. In small bowl, combine flour, nuts, baking soda, and salt; mix well. Add to creamed mixture; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes; remove. Cool completely on wire rack.
Spaghetti Squash
Submitted by: Kaley
1 Spaghetti squash
Dash of pepper
1/2 tsp. Salt (or less)
1/2 tsp. Garlic powder
1/2 tsp. Oregano
2 c. Tomato sauce
Green pepper
1 1/2 c. Grated zucchini or diced
1 c. Grated Mozzarella cheese
1 c. Grated Cheddar cheese
1/2 c. Grated Parmesan cheese
Cut squash in half lengthwise, scoop out seeds.Place squash, cut side down, in 2" simmering water; cover and cook 15 minutes.Holding the hot squash in a potholder, run the tines of a fork across its pulp-and like magic, there is your spaghetti! Mix the strands with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and pepper in a large bowl. Scoop back into squash shells, top with Parmesan, and bake at 350 for 20 minutes.
1 Spaghetti squash
Dash of pepper
1/2 tsp. Salt (or less)
1/2 tsp. Garlic powder
1/2 tsp. Oregano
2 c. Tomato sauce
Green pepper
1 1/2 c. Grated zucchini or diced
1 c. Grated Mozzarella cheese
1 c. Grated Cheddar cheese
1/2 c. Grated Parmesan cheese
Cut squash in half lengthwise, scoop out seeds.Place squash, cut side down, in 2" simmering water; cover and cook 15 minutes.Holding the hot squash in a potholder, run the tines of a fork across its pulp-and like magic, there is your spaghetti! Mix the strands with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and pepper in a large bowl. Scoop back into squash shells, top with Parmesan, and bake at 350 for 20 minutes.
Pork Tacos
Submitted by: Kristl
2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapeños, sliced into rings and seeded
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges
Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly.
Place in a baking dish. Roast until fork-tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Serve with the tortillas, cilantro, and lime wedges.
2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapeños, sliced into rings and seeded
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges
Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly.
Place in a baking dish. Roast until fork-tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Serve with the tortillas, cilantro, and lime wedges.
Chicken ala Kinsey
Submitted by: Kinsey
Okay, all you do is go to your local neighborhood grocer, and buy some boneless skinless chicken breasts. Then, when you are still in said store, and under the circumstance that you do not own Spike, find your way to the spices aisle, and buy some Spike. Now I'm going to assume you, or basically any person, owns garlic powder of some sort. If you do not, buy some. When you get home, rub the chicken down with that Spike you just bought. Make sure you rub them good; you don't need that much Spike, use good judgment. Then, you will thrust the chicken into a frying pan, with the heat on about medium. If you are patient, and want some juicy chicken, you will leave the heat on medium or just above. If you are not patient, you can cook it as fast as you want. While they are cooking, just sprinkle some garlic powder on both sides. While you wait, you can cover the top with /some tin foil and entertain yourself in other ways, maybe file some taxes, or play some Nintendo with your kids. When the chicken is ready to be eaten, do not remove from the frying pan. This is the best part...you will now get some cheese, any kind you would like. I prefer that orange kind; I don't remember what it's called. You will put a layer of cheese on top of that chicken. You can put a thin layer, or a thick layer, whatever you would like. Then you reduce the heat to low, put the tin foil back on top, and wait for the cheese to melt. And that's all! Enjoy!
Okay, all you do is go to your local neighborhood grocer, and buy some boneless skinless chicken breasts. Then, when you are still in said store, and under the circumstance that you do not own Spike, find your way to the spices aisle, and buy some Spike. Now I'm going to assume you, or basically any person, owns garlic powder of some sort. If you do not, buy some. When you get home, rub the chicken down with that Spike you just bought. Make sure you rub them good; you don't need that much Spike, use good judgment. Then, you will thrust the chicken into a frying pan, with the heat on about medium. If you are patient, and want some juicy chicken, you will leave the heat on medium or just above. If you are not patient, you can cook it as fast as you want. While they are cooking, just sprinkle some garlic powder on both sides. While you wait, you can cover the top with /some tin foil and entertain yourself in other ways, maybe file some taxes, or play some Nintendo with your kids. When the chicken is ready to be eaten, do not remove from the frying pan. This is the best part...you will now get some cheese, any kind you would like. I prefer that orange kind; I don't remember what it's called. You will put a layer of cheese on top of that chicken. You can put a thin layer, or a thick layer, whatever you would like. Then you reduce the heat to low, put the tin foil back on top, and wait for the cheese to melt. And that's all! Enjoy!
Mexican Lasagna
Submitted by: Adrienne
6- 8” flour tortillas, or any size preferred
4 c. cooked chicken, diced
2-3 c. cooked rice
1 can corn
1 can cream of chicken soup
1 c. water
1 c. salsa
2 c. shredded cheese
Mix rice, chicken, corn, soup, water, and salsa in a bowl. In a 9 x 13 pan, put a small spoonful of the mixture in the pan and spread it around. Put 2 tortillas on the bottom of the pan. (If you’re using smaller tortillas, use any number you prefer as long as they almost entirely cover the bottom of the pan. Layer on a few spoonfuls of the mixture, then another layer of tortillas, a layer of mixture. If you have enough left, do another layer of tortillas and mixture. Put in the oven at 350 degrees for 15-20 minutes to heat through and soften the tortillas. When done, take out and sprinkle shredded cheese all over the pan. Let sit for about 5-7 minutes, and serve hot.
6- 8” flour tortillas, or any size preferred
4 c. cooked chicken, diced
2-3 c. cooked rice
1 can corn
1 can cream of chicken soup
1 c. water
1 c. salsa
2 c. shredded cheese
Mix rice, chicken, corn, soup, water, and salsa in a bowl. In a 9 x 13 pan, put a small spoonful of the mixture in the pan and spread it around. Put 2 tortillas on the bottom of the pan. (If you’re using smaller tortillas, use any number you prefer as long as they almost entirely cover the bottom of the pan. Layer on a few spoonfuls of the mixture, then another layer of tortillas, a layer of mixture. If you have enough left, do another layer of tortillas and mixture. Put in the oven at 350 degrees for 15-20 minutes to heat through and soften the tortillas. When done, take out and sprinkle shredded cheese all over the pan. Let sit for about 5-7 minutes, and serve hot.
Minty Middle Cookies
Submitted by: Amber
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp. baking soda
¼ tsp. salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 egg
½ tsp. vanilla
¼ tsp. mint extract
Filling:
2 ½ cups sifted confectioner’s sugar
½ cup unsalted butter, softened
2 tbsp. milk
½ tsp. mint extract
Food coloring
1. Sift together flour, cocoa, baking soda, and salt into bowl; set aside. In large bowl, beat sugar and butter until smooth. Beat in egg, then vanilla and mint extract. On low speed, beat flour mixture into butter mixture. Divide in half, shape each into a log about 1 ½ inches in diameter. Wrap in plastic wrap; refrigerate 4 hours.
2. Preheat oven to 375 degrees. Cut each log into slices, about 1/8 inch thick; place onto ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until almost firm. Transfer cookies to wire rack to cool.
3. Filling: beat confectioner’s sugar, butter, milk, and mint extract in bowl until spreading consistency. Tint with food coloring. Spread flat side of half of cookies with filling. Top each with a plain cookie.
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp. baking soda
¼ tsp. salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 egg
½ tsp. vanilla
¼ tsp. mint extract
Filling:
2 ½ cups sifted confectioner’s sugar
½ cup unsalted butter, softened
2 tbsp. milk
½ tsp. mint extract
Food coloring
1. Sift together flour, cocoa, baking soda, and salt into bowl; set aside. In large bowl, beat sugar and butter until smooth. Beat in egg, then vanilla and mint extract. On low speed, beat flour mixture into butter mixture. Divide in half, shape each into a log about 1 ½ inches in diameter. Wrap in plastic wrap; refrigerate 4 hours.
2. Preheat oven to 375 degrees. Cut each log into slices, about 1/8 inch thick; place onto ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until almost firm. Transfer cookies to wire rack to cool.
3. Filling: beat confectioner’s sugar, butter, milk, and mint extract in bowl until spreading consistency. Tint with food coloring. Spread flat side of half of cookies with filling. Top each with a plain cookie.
Cherry Cheesecake
Submitted by: Kaley
1 c . Graham Cracker Crumbs
3 T. Sugar
3 T. Margarine, Melted
24 oz. Cream Cheese, Softened
3/4 c. Sugar
3 Large Eggs
1 t. Vanilla
21 oz. Cherry Pie Filling (1 can)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.Bake at 325 degrees F. for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time mixing well after each addition.
Blend in vanilla; pour over crust.
Bake at 450 degrees F. for 10 minutes.
Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.Chill.
Top with pie filling just before serving.
1 c . Graham Cracker Crumbs
3 T. Sugar
3 T. Margarine, Melted
24 oz. Cream Cheese, Softened
3/4 c. Sugar
3 Large Eggs
1 t. Vanilla
21 oz. Cherry Pie Filling (1 can)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.Bake at 325 degrees F. for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time mixing well after each addition.
Blend in vanilla; pour over crust.
Bake at 450 degrees F. for 10 minutes.
Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.Chill.
Top with pie filling just before serving.
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