1 lg. pkg. lemon jello, set with 2 C. boiling water
1 box vanilla wafers, crushed fine
1 C. sugar
3 eggs
1 C. whipping cream
1 can (15 oz.) crushed pineapple
Cook pineapple with 1/3 C. sugar, Cool. Separate eggs, beat egg yolks, beat egg whites with 1/3 C. sugar. Whip cream and 1/3 C. sugar. When jello thickens-whip it until light and fluffy. Fold all ingredients together(except vanilla wafers!) place 1/2 of the crushed vanilla wafers in bottom of 13x9 dish. Carefully spoon mixture over the crumbs and cover with the other 1/2 vanilla wafers. Put in refrigerator to set.
Makes 12-15 servings
Thursday, January 28, 2010
Barb Smith's Caribbean Chicken
1. While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about seven minutes). 2. In a medium bowl, combine salsa, marmalade, brown sugar, and lime juice. Mix well. 3. Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally. Serve over hot rice. Garnish with lime and orange wedges if desired. |
Kneaders Sugar Cookies
Kneaders Sugar Cookies
 INGREDIENTS: 4 large eggs 7 ¾ cups flour 1. Cream together butter and sugar until fluffy. Icing 4 ½ cups powdered sugar 1. Mix together all ingredients until smooth. Dip cookie in icing and smooth with side of palm of hand. Let set. Decorate with icing, chocolate chips, candy, coconut etc. |
Monday, January 18, 2010
Pumpkin Oat Bread
This bread is really yummy and only 3 points per serving on weight watchers! If you're not worried about calories you can add cream cheese frosting to the top to make it extra yummy!
cooking spray
1/2 cup butter softened
1 1/2 cups packed light brown sugar
3 large eggs, beaten
2 cups canned pumpkin
1/4 tsp salt
1 tsp pumpkin pie spice
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick oats
2 1/2 tsp baking soda
Preheat oven to 350 degrees. Coat a baking dish with cooking spray.
Using an electric mixer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs and pumpkin; beat well. Add salt, pumpkin pie spice, flour, oats and baking soda; mix thoroughly. Pour batter into prepared baking. Bake until a toothpick inserted in center of cake comes out clean, about 40-45 minutes.
Cool in pan and cut into 24 pieces. 1 piece per serving.
cooking spray
1/2 cup butter softened
1 1/2 cups packed light brown sugar
3 large eggs, beaten
2 cups canned pumpkin
1/4 tsp salt
1 tsp pumpkin pie spice
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick oats
2 1/2 tsp baking soda
Preheat oven to 350 degrees. Coat a baking dish with cooking spray.
Using an electric mixer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs and pumpkin; beat well. Add salt, pumpkin pie spice, flour, oats and baking soda; mix thoroughly. Pour batter into prepared baking. Bake until a toothpick inserted in center of cake comes out clean, about 40-45 minutes.
Cool in pan and cut into 24 pieces. 1 piece per serving.
Friday, January 15, 2010
Four Cheese Stuffed Shells
This is a yummy, healthy recipe and is only 4 points on weight watchers for 4 shells!
1 1/2 cups 1% lowfat cottage cheese
1 cup lowfat ricotta cheese
1/2 cup crumbled blue cheese (optional)
2 Tbsp chopped fresh parsley
1 large egg, beaten
2 tsp olive oil
1 cup chopped onion
1 garlic clove, minced
14 1/2 oz can stewed tomatoes, undrained and chopped
1 Tbsp dried Italian seasoning
1/4 tsp. salt
16 uncooked jumbo pasta shells
2 Tbsp finely shredded Parmesan cheese
Combine first 5 ingredients in a bowl; stir well and set aside. Coat a sauce pan with cooking spray and place over medium high heat until hot. Add onion and garlic; saute until tender. Stir in tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat and simmer, uncovered 15 minutes stirring occasionally. Remove from heat and set aside. Preheat oven to 375 degrees. Cook pasta shells according to package directions. Drain well. Spoon cheese mixture evenly into shells. Arrange shells in a baking dish coated with cooking spray. Pour tomato mixture over shells. Cover and bake at 375 for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake uncovered an additional 5 minutes. Let stand 5 minutes before serving.
1 1/2 cups 1% lowfat cottage cheese
1 cup lowfat ricotta cheese
1/2 cup crumbled blue cheese (optional)
2 Tbsp chopped fresh parsley
1 large egg, beaten
2 tsp olive oil
1 cup chopped onion
1 garlic clove, minced
14 1/2 oz can stewed tomatoes, undrained and chopped
1 Tbsp dried Italian seasoning
1/4 tsp. salt
16 uncooked jumbo pasta shells
2 Tbsp finely shredded Parmesan cheese
Combine first 5 ingredients in a bowl; stir well and set aside. Coat a sauce pan with cooking spray and place over medium high heat until hot. Add onion and garlic; saute until tender. Stir in tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat and simmer, uncovered 15 minutes stirring occasionally. Remove from heat and set aside. Preheat oven to 375 degrees. Cook pasta shells according to package directions. Drain well. Spoon cheese mixture evenly into shells. Arrange shells in a baking dish coated with cooking spray. Pour tomato mixture over shells. Cover and bake at 375 for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake uncovered an additional 5 minutes. Let stand 5 minutes before serving.
Thursday, January 14, 2010
Angel Hair Pasta with Creamy Mushroom sauce
This recipe is only 4 points per serving on weight watchers!
angel hair pasta
1 1/2 cups sliced fresh mushrooms
1 medium onion, chopped
1 Tbsp butter
3 oz. fat free cream cheese- cut into cubes
1/4 tsp salt
1/8 tsp pepper
1/3 cup milk
2 Tbsp chives
Cook pasta and drain. Meanwhile, for sauce: in a medium saucepan cook the mushrooms and onion in butter until tender. Stir in cream cheese, salt, and pepper. Stir over low heat until cheese is melted.
Gradually stir in milk and chives; heat through. Pour sauce over pasta, toss to coat.
angel hair pasta
1 1/2 cups sliced fresh mushrooms
1 medium onion, chopped
1 Tbsp butter
3 oz. fat free cream cheese- cut into cubes
1/4 tsp salt
1/8 tsp pepper
1/3 cup milk
2 Tbsp chives
Cook pasta and drain. Meanwhile, for sauce: in a medium saucepan cook the mushrooms and onion in butter until tender. Stir in cream cheese, salt, and pepper. Stir over low heat until cheese is melted.
Gradually stir in milk and chives; heat through. Pour sauce over pasta, toss to coat.
Berta's Ribs
Another super-easy crock pot recipe. This one was shared with us years ago by a dear friend, Roberta. It is a Sunday favorite!!
In a crock pot set on low, cook approx. 4 lbs. of ribs for 4-6 hours or until tender. (I usually use country-style pork ribs, but beef ones are good as well.)
Remove ribs from crock pot and put in a 9x13 baking dish.
In a separate bowl, mix together:
1 cup ketchup
1 cup brown sugar
1 Tbsp. Worcestershire sauce
Pour over the ribs in the baking dish. Toss to coat. Bake at 350 degrees for 20-30 minutes.
In a crock pot set on low, cook approx. 4 lbs. of ribs for 4-6 hours or until tender. (I usually use country-style pork ribs, but beef ones are good as well.)
Remove ribs from crock pot and put in a 9x13 baking dish.
In a separate bowl, mix together:
1 cup ketchup
1 cup brown sugar
1 Tbsp. Worcestershire sauce
Pour over the ribs in the baking dish. Toss to coat. Bake at 350 degrees for 20-30 minutes.
Homemade Noodles (for Chicken Noodle Soup)
This recipe came from a sweet lady, Marty Ellis. My family loves these in our chicken noodle soup. To me, they make the meal!!
Beat 2 eggs and add 1/3 cup milk.
Sift in:
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
Mix well and add as much more flour as necessary to make a stiff dough. Roll about 1/8" thick and let dry on a floured surface for 1-3 hrs. Cut in strips. Put in boiling soup stock. Simmer about 20 minuted.
*I usually double this recipe, depending on how big of a pot of soup I am making.
Beat 2 eggs and add 1/3 cup milk.
Sift in:
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
Mix well and add as much more flour as necessary to make a stiff dough. Roll about 1/8" thick and let dry on a floured surface for 1-3 hrs. Cut in strips. Put in boiling soup stock. Simmer about 20 minuted.
*I usually double this recipe, depending on how big of a pot of soup I am making.
Kimmie's Chicken Salad
This delicious recipe came from my super-talented friend, Kim. I am a chicken salad lover and this one is awesome!!
4 c. cooked chicken, diced
1 c. diced green pepper
1 c. chopped celery
1/4 c. chopped green onion
*Mix above ingredients together the night before*
The next day, add: slivered almonds, pineapple tidbits (drained well), seedless grapes (cut in half). Add to chicken mixture just before adding dressing.
Dressing:
1 c. mayo
1/4 c. whipping cream (whipped)
1 tsp. salt
1/8 tsp. pepper
1 tsp. chicken granules (boullion cubes)
Mix mayo, chicken granules, salt and pepper together the night before.
Add whipped cream to dressing and mix well. Add to chicken mixture just before serving.
This is fabulous on croissants!!
4 c. cooked chicken, diced
1 c. diced green pepper
1 c. chopped celery
1/4 c. chopped green onion
*Mix above ingredients together the night before*
The next day, add: slivered almonds, pineapple tidbits (drained well), seedless grapes (cut in half). Add to chicken mixture just before adding dressing.
Dressing:
1 c. mayo
1/4 c. whipping cream (whipped)
1 tsp. salt
1/8 tsp. pepper
1 tsp. chicken granules (boullion cubes)
Mix mayo, chicken granules, salt and pepper together the night before.
Add whipped cream to dressing and mix well. Add to chicken mixture just before serving.
This is fabulous on croissants!!
Carol's Yummy Fruit Dip
This is another of my mother-in-law's delicious recipes. It's my fave fruit dip and one that I get lots of compliments on!
1 small jar (7 oz) marshmallow cream
8 oz cream cheese
juice from 1/2 orange
ground ginger to taste
grate part of orange peel
Whip everything together until smooth. Serve with fresh or canned fruit.
1 small jar (7 oz) marshmallow cream
8 oz cream cheese
juice from 1/2 orange
ground ginger to taste
grate part of orange peel
Whip everything together until smooth. Serve with fresh or canned fruit.
Magic Peanut Butter Middles
These are soooo good! Kinda like Reece's PB Cups, but in a cookie! If you like chocolate and peanut butter then you will like these. These are a fun thing to have the kiddos help you with.Chocolate Cookie Dough:
3 cups flour
1 cup cocoa
1 tsp. baking soda
1 cup white sugar
1 cup brown sugar
1 cup butter
1/2 cup creamy peanut butter
2 tsp. vanilla
2 eggs
Peanut Butter Filling:
1 1/2 cups creamy peanut butter
1 1/2 cups powdered sugar
For chocolate cookie dough sift together flour, cocoa, and baking soda. (I use a whisk, it does just as good as a sifter) Set aside. In a large mixing bowl cream sugars with butter and peanut butter. Add vanilla and eggs. Beat well. Slowly add sifted dry ingredients until well incorporated. For peanut butter filling, in another bowl beat together peanut butter and powdered sugar. Divide the chocolate cookie dough and the peanut butter filling into 60 portions each. Roll each portion into a ball. For each cookie, flatten a chocolate ball and place a peanut butter ball in the middle. Bring up chocolate dough and surround peanut butter filling. (See pictures above) Place on ungreased cookie sheets. Flatten slightly with a glass dipped in sugar (or we use our fingers). Bake at 375* for 7 minutes.
For me, this recipe made 45 cookies. I used my 1 1/2 in. cookie scoop. These can be a bit time consuming, so you could even half the recipe to make less cookies. They are plenty rich!!
Wednesday, January 13, 2010
Ham 'n Cheese Potato Bake
This is one of the many delicious recipes that I got from Becki years ago.
1 pkg. (24 oz) frozen O'Brien hashbrown potatoes (with the onions/peppers in it)
2 cups cubed fully cooked ham
3/4 cup shredded cheddar cheese, divided
1 small onion, chopped
2 cups (16 oz) sour cream
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 can (10 3/4 oz) condensed cream of potato soup, undiluted
1/4 tsp. pepper
In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups, and pepper; add to potato mixture and mix well. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. Yield: 10-12 servings
1 pkg. (24 oz) frozen O'Brien hashbrown potatoes (with the onions/peppers in it)
2 cups cubed fully cooked ham
3/4 cup shredded cheddar cheese, divided
1 small onion, chopped
2 cups (16 oz) sour cream
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 can (10 3/4 oz) condensed cream of potato soup, undiluted
1/4 tsp. pepper
In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups, and pepper; add to potato mixture and mix well. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. Yield: 10-12 servings
"Fruit Smoothie" No Bake Cheesecake
1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
2 tbsp. sugar
4 pkg. cream cheese,softened (I used 2 pkg.)
3/4 cup sugar
1 pkg. (12oz.) frozed mixed berries, thawed and drained
1 tub (12) oz. whipped topping
Mix graham cracker crumbs, butter and 2 tbsp. sugar;
press firmly in bottom of 13x9 dish. Refrigerate while
preparing filling.
Beat cream cheese and 1/2 cup sugar in a large bowl with
with electric mixer on medium speed until well blended.
Mash drained berries with a fork; stir into cheese mixture.
Gently stir in the whipped topping. Spoon over crust. Cover.
Refrigerate 4 hours or until firm. Store leftover cheesecake
in refrigerator.
1/4 cup (1/2 stick) butter, melted
2 tbsp. sugar
4 pkg. cream cheese,softened (I used 2 pkg.)
3/4 cup sugar
1 pkg. (12oz.) frozed mixed berries, thawed and drained
1 tub (12) oz. whipped topping
Mix graham cracker crumbs, butter and 2 tbsp. sugar;
press firmly in bottom of 13x9 dish. Refrigerate while
preparing filling.
Beat cream cheese and 1/2 cup sugar in a large bowl with
with electric mixer on medium speed until well blended.
Mash drained berries with a fork; stir into cheese mixture.
Gently stir in the whipped topping. Spoon over crust. Cover.
Refrigerate 4 hours or until firm. Store leftover cheesecake
in refrigerator.
Easy Chicken Pot Pie
This recipe is on the Bisquick box. I love it because it is quick, easy, and good!
1 2/3 c. frozen mixed veggies, thawed
1 c. cooked chicken, cut up or shredded
1 can condensed cream of chicken soup
1 c. original bisquick
1/2 c. milk
1 egg
Heat oven to 400*F. Mix veggies, chicken and soup in un-greased 9" pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 min. or until golden brown.
1 2/3 c. frozen mixed veggies, thawed
1 c. cooked chicken, cut up or shredded
1 can condensed cream of chicken soup
1 c. original bisquick
1/2 c. milk
1 egg
Heat oven to 400*F. Mix veggies, chicken and soup in un-greased 9" pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 min. or until golden brown.
Chicken Tortellini Soup
A good friend, Melena, made this for a "Souper Saturday" and I knew I HAD to have the recipe. This is soooo yummy!!
3 cups chicken broth
3 cups cooked chicken, cut up
1 med. onion, chopped
1 stalk celery, thinly sliced
1/2 tsp. basil
3 Tbsp. flour
3/4 cup half and half
1/4 cup shredded carrots
1 pkg. prepared tortellini
Heat broth, onion, celery and basil in saucepan until boiling. Reduce heat to low and cover and simmer for 15 min. Stir flour into half and half until smooth. Stir into soup. Heat to boil stirring constantly, boil and stir for 1 min. Stir in chicken, carrots and tortellini. Cook until tortellini is tender.
3 cups chicken broth
3 cups cooked chicken, cut up
1 med. onion, chopped
1 stalk celery, thinly sliced
1/2 tsp. basil
3 Tbsp. flour
3/4 cup half and half
1/4 cup shredded carrots
1 pkg. prepared tortellini
Heat broth, onion, celery and basil in saucepan until boiling. Reduce heat to low and cover and simmer for 15 min. Stir flour into half and half until smooth. Stir into soup. Heat to boil stirring constantly, boil and stir for 1 min. Stir in chicken, carrots and tortellini. Cook until tortellini is tender.
Tuesday, January 12, 2010
Honey Butter
1 cup butter, softened and whipped
1 cup honey
1 cup powdered sugar
cinnamon to taste
Whip all ingredients together until creamy.
Store in refrigerater
Wonderful on scones!!!!
1 cup honey
1 cup powdered sugar
cinnamon to taste
Whip all ingredients together until creamy.
Store in refrigerater
Wonderful on scones!!!!
Caramel Chocolate Brownies
These are "sinfully delicious"!
1 (14 oz.) pkg. caramels (about 50 pieces)
2/3 cup evaporated milk
1 pkg. chocolate chips
3/4 cup margarine, melted and cooled
1 German chocolate cake mix
Combine caramels and 1/3 cup milk and melt over low heat.
Set aside. Mix cake mix, 1/3 cup milk, nuts, and margarine.
Mix will be very thick. Grease and flour a 13x 9 pan.
Press 1/2 of the batter into pan. Bake in 350 oven for 6 minutes.
Remove from oven and sprinkle with chips and pour caramen over the top.
Then crumble the rest of the batter on top. Bake 15-18 minutes.
1 (14 oz.) pkg. caramels (about 50 pieces)
2/3 cup evaporated milk
1 pkg. chocolate chips
3/4 cup margarine, melted and cooled
1 German chocolate cake mix
Combine caramels and 1/3 cup milk and melt over low heat.
Set aside. Mix cake mix, 1/3 cup milk, nuts, and margarine.
Mix will be very thick. Grease and flour a 13x 9 pan.
Press 1/2 of the batter into pan. Bake in 350 oven for 6 minutes.
Remove from oven and sprinkle with chips and pour caramen over the top.
Then crumble the rest of the batter on top. Bake 15-18 minutes.
Cheesey Chicken Casserole
2 cups uncooked elbow macaroni
2 (5 oz) cans chunk chicken
2 cups shredded cheddar cheese
2 cups milk
2 cans condensed cream of chicken soup
1 (4 oz) can sliced mushrooms (I prefer using fresh mushrooms)
1/4 cup chopped onion
Preheat oven to 350 degrees.
In a large bowl, combine the macaroni, chicken, cheese, milk, soup, mushrooms, and onion. Mix together and transfer to a 9x13 baking dish.
Bake for about 45 minutes, or until bubbly and golden brown.
2 (5 oz) cans chunk chicken
2 cups shredded cheddar cheese
2 cups milk
2 cans condensed cream of chicken soup
1 (4 oz) can sliced mushrooms (I prefer using fresh mushrooms)
1/4 cup chopped onion
Preheat oven to 350 degrees.
In a large bowl, combine the macaroni, chicken, cheese, milk, soup, mushrooms, and onion. Mix together and transfer to a 9x13 baking dish.
Bake for about 45 minutes, or until bubbly and golden brown.
Million Dollar Fudge
I got this bit of chocolate paradise for my friend Jolene Secrist
2 sticks butter
1 (12 oz.) pkg. semi-sweet chocolate chips
1 giant Symphony Bar
1 pint marshmellow creme
4 1/2 cups sugar
1 lg. (15 oz.) can evaporated milk
Toffee Bits
Chopped nuts
In a bowl:
choc. chips
marshmellow creme
broken up Symphony Bar
nuts
Toffee bits
In a saucepan:
Add sugar, butter and milk. Bring to a boil.
Cook 7 1/2 minutes
Pour this mixture over the mixture in the bowl
Stir until well blended. Pour in buttered 13x9" pan.
Then share it so you don`t eat it all!! :)
2 sticks butter
1 (12 oz.) pkg. semi-sweet chocolate chips
1 giant Symphony Bar
1 pint marshmellow creme
4 1/2 cups sugar
1 lg. (15 oz.) can evaporated milk
Toffee Bits
Chopped nuts
In a bowl:
choc. chips
marshmellow creme
broken up Symphony Bar
nuts
Toffee bits
In a saucepan:
Add sugar, butter and milk. Bring to a boil.
Cook 7 1/2 minutes
Pour this mixture over the mixture in the bowl
Stir until well blended. Pour in buttered 13x9" pan.
Then share it so you don`t eat it all!! :)
Cobb Pasta Toss
This is a Rachel Ray recipe. It takes a little more effort but it is so worth it!
3 pints grape or cherry tomatoes
3 Tbsp extra virgin olive oil
1 lb. penne pasta- cooked, reserving 1 mug of pasta water
1 lemon
few dashes of hot sauce
1 cup blue cheese crumbles
1/4 cup parsley
salt and pepper
6 slices bacon- cooked and crumbled
2 avocados, pitted and diced
4-5 chopped scallions
1/4 cup fresh basil, chopped
Pre-heat oven to 400 degrees. Place a large pot of salted water over high heat to boil.
Scatter the tomatoes onto a baking sheet and drizzle with about 2 Tbsp of extra virgin olive oil and some salt and pepper. Toss lightly to coat and roast the tomatoes in the hot oven until they burst open and are tender, about 12-15 minutes.
After cooking pasta, reserve a large mug of the cooking water.
Scoop avocado into a small bowl and squeeze the juice of the lemon over it. Toss to coat.
In a large serving bowl, mash the cooked tomatoes together with the scallions, then add the reserved pasta water and pasta.
Top the pasta with cooked crumbled bacon, avocado, blue cheese, basil, and parsley.
3 pints grape or cherry tomatoes
3 Tbsp extra virgin olive oil
1 lb. penne pasta- cooked, reserving 1 mug of pasta water
1 lemon
few dashes of hot sauce
1 cup blue cheese crumbles
1/4 cup parsley
salt and pepper
6 slices bacon- cooked and crumbled
2 avocados, pitted and diced
4-5 chopped scallions
1/4 cup fresh basil, chopped
Pre-heat oven to 400 degrees. Place a large pot of salted water over high heat to boil.
Scatter the tomatoes onto a baking sheet and drizzle with about 2 Tbsp of extra virgin olive oil and some salt and pepper. Toss lightly to coat and roast the tomatoes in the hot oven until they burst open and are tender, about 12-15 minutes.
After cooking pasta, reserve a large mug of the cooking water.
Scoop avocado into a small bowl and squeeze the juice of the lemon over it. Toss to coat.
In a large serving bowl, mash the cooked tomatoes together with the scallions, then add the reserved pasta water and pasta.
Top the pasta with cooked crumbled bacon, avocado, blue cheese, basil, and parsley.
Fluffy Lime Pie (Or any powdered drink mix flavor)
1 envelope (.13 oz.) unsweetened lime soft drink mix
1 can (14 oz.) can sweetened condensed milk
1 carton (8 oz.) whipped topping
1 graham cracker crust
In a large bowl, dissolve soft drink mix in milk; fold in
the whipped topping until well blended. Spoon into crust.
Cover and refrigerate for 3 hours or until set.
Serves 6-8.
1 can (14 oz.) can sweetened condensed milk
1 carton (8 oz.) whipped topping
1 graham cracker crust
In a large bowl, dissolve soft drink mix in milk; fold in
the whipped topping until well blended. Spoon into crust.
Cover and refrigerate for 3 hours or until set.
Serves 6-8.
Broccoli Pasta
This is a healthy and tasty recipe.
Penne pasta
1 large head fresh broccoli- chopped
3/4 cup sour cream
1 can cream of chicken
1 1/2 cups shredded cooked chicken
Boil pasta and broccoli together. Drain and return to pan. In a separate pan, mix sour cream, cream of chicken, and chicken together. Heat and pour over pasta and broccoli.
Penne pasta
1 large head fresh broccoli- chopped
3/4 cup sour cream
1 can cream of chicken
1 1/2 cups shredded cooked chicken
Boil pasta and broccoli together. Drain and return to pan. In a separate pan, mix sour cream, cream of chicken, and chicken together. Heat and pour over pasta and broccoli.
Oatmeal Raisin Cookies
These are the BEST Oatmeal raisin cookies I have ever had!
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup firmly packed brown sugar
1 large egg
3 cups Quaker oats
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cup butter- room temp.
1/2 cup granulated sugar
1 tsp. vanilla
3/4 cup raisins
1/2 cup chopped walnuts (optional)
Preheat oven to 375 degrees
In a medium bowl, thoroughly stir together flour, baking soda, cinnamon, salt, and nutmeg.
In a mixing bowl, using high speed, cream butter, and both sugars until light and fluffy. Beat in egg and vanilla.
By hand, stir in the flour mixture. When flour is absorbed, stir in oats, raisins, and nuts.
Drop dough by rounded tablespoon fulls onto ungreased cookie sheet.
Bake 8-9 minutes. Cool 1 minute on cookie sheet before removing. Store tightly covered.
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup firmly packed brown sugar
1 large egg
3 cups Quaker oats
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cup butter- room temp.
1/2 cup granulated sugar
1 tsp. vanilla
3/4 cup raisins
1/2 cup chopped walnuts (optional)
Preheat oven to 375 degrees
In a medium bowl, thoroughly stir together flour, baking soda, cinnamon, salt, and nutmeg.
In a mixing bowl, using high speed, cream butter, and both sugars until light and fluffy. Beat in egg and vanilla.
By hand, stir in the flour mixture. When flour is absorbed, stir in oats, raisins, and nuts.
Drop dough by rounded tablespoon fulls onto ungreased cookie sheet.
Bake 8-9 minutes. Cool 1 minute on cookie sheet before removing. Store tightly covered.
Penny's Sugar Cookies
These cookies are soooo good! They are always a hit and everyone is always asking me for the recipe!
4-6 cups flour
1 cup shortening
1 tsp vanilla
2 cups sugar
1 cup buttermilk (if you don't have buttermilk put 1 tbsp vinegar in 1 cup milk)
2 eggs
2 tsp baking soda
Cream shortening and sugar. Beat in eggs and vanilla. Dissolve soda in buttermilk, add to mixture. Stir in flour starting with 4 cups and add until correct consistency. Grease cookie sheet.
Bake at 375 degrees for 8 minutes.
4-6 cups flour
1 cup shortening
1 tsp vanilla
2 cups sugar
1 cup buttermilk (if you don't have buttermilk put 1 tbsp vinegar in 1 cup milk)
2 eggs
2 tsp baking soda
Cream shortening and sugar. Beat in eggs and vanilla. Dissolve soda in buttermilk, add to mixture. Stir in flour starting with 4 cups and add until correct consistency. Grease cookie sheet.
Bake at 375 degrees for 8 minutes.
Ranch Potato Salad
2 lbs red potatoes
1 bottle ranch
1 c. shredded cheddar cheese
1 pkg. real bacon bits
1/4 tsp. pepper
dash garlic powder
Bring potatoes to a boil. Reduce heat; cover and simmer for 20-25 minutes, or until tender. Combine remaining ingredients in a large bowl. Drain potatoes and cut into cubes. Add to the dressing gently toss to coat. Cover and refrigerate for 2 hours or until chilled.
1 bottle ranch
1 c. shredded cheddar cheese
1 pkg. real bacon bits
1/4 tsp. pepper
dash garlic powder
Bring potatoes to a boil. Reduce heat; cover and simmer for 20-25 minutes, or until tender. Combine remaining ingredients in a large bowl. Drain potatoes and cut into cubes. Add to the dressing gently toss to coat. Cover and refrigerate for 2 hours or until chilled.
Shepherd's Pie
1 1/2 lbs hamburger
2 large onions, chopped
2 cans green beans, drained
2 cans condensed tomato soup
4 c. mashed potatoes
Shredded cheddar cheese
Brown meat and onions in a large skillet; drain. Layer meat, green beans, and tomato soup in lightly greased casserole dish. Top with mashed potatoes, and cheese. Bake for 30 minutes at 375.
2 large onions, chopped
2 cans green beans, drained
2 cans condensed tomato soup
4 c. mashed potatoes
Shredded cheddar cheese
Brown meat and onions in a large skillet; drain. Layer meat, green beans, and tomato soup in lightly greased casserole dish. Top with mashed potatoes, and cheese. Bake for 30 minutes at 375.
Lasagna Rolls
6 lasagna noodles
1 lb ground beef
1 jar spaghetti sauce
2 c. shredded mozzarella cheese, divided
Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until browned; drain. Stir in spaghetti sauce; heat through. Drain noodles. Spread 1/4 c. meat sauce over each noodle; sprinkle with 2 tbsp cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. Bake uncovered at 400 for 10-15 minutes or until heated through and cheese is melted.
1 lb ground beef
1 jar spaghetti sauce
2 c. shredded mozzarella cheese, divided
Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until browned; drain. Stir in spaghetti sauce; heat through. Drain noodles. Spread 1/4 c. meat sauce over each noodle; sprinkle with 2 tbsp cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. Bake uncovered at 400 for 10-15 minutes or until heated through and cheese is melted.
Beef Enchiladas
2 lbs hamburger browned
1 pkg. taco seasoning mix
1 large container sour cream
2 cans cream of chicken soup
24 soft flour tortillas
1 small brick of cheese
Milk
Mix soup and sour cream and stir out lumps. Add browned hamburger and seasoning mix and stir. Divide mixture into 24 shells and sprinkle with cheese. Roll up. Place in a large pan. Dilute remaining soup mixture with milk and pour over rolled enchiladas. Sprinkle with cheese. Bake at 350 until cheese bubbles.
1 pkg. taco seasoning mix
1 large container sour cream
2 cans cream of chicken soup
24 soft flour tortillas
1 small brick of cheese
Milk
Mix soup and sour cream and stir out lumps. Add browned hamburger and seasoning mix and stir. Divide mixture into 24 shells and sprinkle with cheese. Roll up. Place in a large pan. Dilute remaining soup mixture with milk and pour over rolled enchiladas. Sprinkle with cheese. Bake at 350 until cheese bubbles.
BBQ Chicken
Okay this is very very easy!! When I'm not sure what to make most of the time I turn to this recipe, and pop some potatoes in the oven, and have a delicious dinner in a little over an hour!! My mom made this growing up, and I loved it!!
Chicken
BBQ Sauce
Wash chicken. Grease bottom of a pan. Place chicken in pan. Pour BBQ sauce over chicken, and smooth over chicken. Bake at 350 for about 1 - 1 1/2 hrs.
Chicken
BBQ Sauce
Wash chicken. Grease bottom of a pan. Place chicken in pan. Pour BBQ sauce over chicken, and smooth over chicken. Bake at 350 for about 1 - 1 1/2 hrs.
Parmesan-Crusted Chicken
This is a favorite at my house!!
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. garlic powder
1 egg
1/2 c. shredded Parmesan cheese
2 boneless skinless chicken breast halves
1 tbsp. olive oil
2 tsp. lemon juice
In a shallow bowl, combine the flour, salt, and garlic powder. In another bowl, beat the egg. Place the parmesan cheese in a third bowl. Coat chicken in flour mixture, then dip in egg, and then roll in the cheese.
In a skillet, brown chicken in oil on both sides. Transfer to a shallow baking dish coated with nonstick spray; drizzle with lemon juice. Bake uncovered, at 350 for 18-20 minutes or until juices run clear.
Applesauce Cookie Bars
1/2 c. margarine
1 c. sugar
2 eggs
1 tsp. vanilla
1 c. applesauce-add 1 tsp baking soda
1 c. chopped nuts (optional)
1/2 tsp. salt
2 1/3 c. flour
1/2 tsp nutmeg
1/2 tsp. cinnamon
1 (6 oz.) pkg. chocolate chips
Cream together butter and sugar. Add eggs and vanilla. Beat well. Mix soda in applesauce and add to mixture alternately with other dry ingredients. Mix in nuts and chips. Bake in 13x9 in. greased pan at 350* for 25 minutes. When cooled add glaze icing over top.
Powdered sugar icing:
1 c. sifted powdered sugar
1/4 tsp. vanilla
1 tbsp. milk.
In a mixing bowl combine powdered sugar, vanilla, and milk. Stir in additional milk 1 tsp. at a time until it reaches drizzling consistency.
1 c. sugar
2 eggs
1 tsp. vanilla
1 c. applesauce-add 1 tsp baking soda
1 c. chopped nuts (optional)
1/2 tsp. salt
2 1/3 c. flour
1/2 tsp nutmeg
1/2 tsp. cinnamon
1 (6 oz.) pkg. chocolate chips
Cream together butter and sugar. Add eggs and vanilla. Beat well. Mix soda in applesauce and add to mixture alternately with other dry ingredients. Mix in nuts and chips. Bake in 13x9 in. greased pan at 350* for 25 minutes. When cooled add glaze icing over top.
Powdered sugar icing:
1 c. sifted powdered sugar
1/4 tsp. vanilla
1 tbsp. milk.
In a mixing bowl combine powdered sugar, vanilla, and milk. Stir in additional milk 1 tsp. at a time until it reaches drizzling consistency.
Red Stuff n' Noodles
This recipe is from my favorite author, Marcia Lynn McClure!! Sooo good!!
Ingredients:
2 lbs Stew Meat or Roast, cut into bite-size pieces.
1 large Onion, coarsely chopped
2 tablespoons Butter
2-3 cups Water
1-2 teaspoon Garlic Powder
¾ cup Ketchup
2 tablespoons Worcestershire Sauce
1/3 cup of Brown Sugar
2 teaspoons Mustard
¼ teaspoon salt
3 teaspoons Paprika
2 Dashes of Cayenne Pepper
Extra Wide Egg Noodles
1. Melt butter in electric skillet and brown meat over medium heat.
2. Add onion and sauté until tender.
3. Add remaining ingredients (except noodles) and cover. Simmer for 1-2 hours until meat is tender and sauce is thick.
4. Serve over hot noodles!
Sloppy Wades (or Joes)
Wade loves these and always calls them Sloppy Wades.
1 can tomato soup
4 tbsp. ketchup
2 tbsp. mustard
2 tbsp. worchestershire sauce
1/4 c. brown sugar
1 lb. hamburger
Brown the hamburger and drain off the fat. Add all other ingredients. Cook and stir. Serve on buns.
1 can tomato soup
4 tbsp. ketchup
2 tbsp. mustard
2 tbsp. worchestershire sauce
1/4 c. brown sugar
1 lb. hamburger
Brown the hamburger and drain off the fat. Add all other ingredients. Cook and stir. Serve on buns.
Grandma Kress' Chicken Casserole
This recipe is from Thad's Grandma Kress. What a wonderful lady she was, and we sure do miss her! Thad used to do her yard work for her in the spring and fall and she always fixed us the most delicious meals! This is one that she made for us one time and I really enjoyed it.
1-2 cups cooked chicken chunks (may use canned chicken)
2 cans cream of chicken soup
1 c. sour cream
krinkle noodles (3 cups uncooked)
1 box chicken flavored stove top stuffing
1 cube of margarine
1 cup peas or corn (I usually do both, 1/2 c. of each)
Cook the noodles and mix with the chicken chunks, cream of chicken soup, sour cream, and peas and/or corn. Put in a greased 13x9 pan. Sprinkle contents of stove top stuffing box over mixture. Melt the cube of margarine in one cup chicken broth (use water you cooked chicken in) and pour over top of mixture. Bake at 350* for 30 minutes uncovered. Cover and bake for 30 minutes more.
1-2 cups cooked chicken chunks (may use canned chicken)
2 cans cream of chicken soup
1 c. sour cream
krinkle noodles (3 cups uncooked)
1 box chicken flavored stove top stuffing
1 cube of margarine
1 cup peas or corn (I usually do both, 1/2 c. of each)
Cook the noodles and mix with the chicken chunks, cream of chicken soup, sour cream, and peas and/or corn. Put in a greased 13x9 pan. Sprinkle contents of stove top stuffing box over mixture. Melt the cube of margarine in one cup chicken broth (use water you cooked chicken in) and pour over top of mixture. Bake at 350* for 30 minutes uncovered. Cover and bake for 30 minutes more.
Jubilee Jumbles
I got this recipe from my mom-in-law. Grandma Johnson used to make it when she was growing up. My whole family, especially the boys, love them.
3 c. flour
1 c. packed brown sugar
1/2 c. white sugar
1 tsp. salt
1/2 tsp. baking soda
1 c. undiluted evaporated milk
1/2 c. shortening
2 eggs
1 tsp. vanilla
Mix all ingredients throroughly, scraping bottom and sides of mixing bowl. If dough is soft, cover and chill for an hour. This is a very soft dough, almost muffin batter consistency. Maybe a little bit thicker, so don't be worried if it is a little soft, even after chilling. Heat oven to 375*. Drop dough by level tbsp-fulls 2 inches apart onto ungreased baking sheet. Bake 10 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet; cool. Frost.
This is the frosting recipe I always like to use on these:
Vanilla Butter Frosting
1/3 c. soft butter or margarine
3 c. powdered sugar
1 1/2 tsp. vanilla
3 tbsp. milk
Blend butter and sugar. Stir in vanilla and milk, beat until frosting is smooth and of spreading consistency. Add food coloring, if desired.
3 c. flour
1 c. packed brown sugar
1/2 c. white sugar
1 tsp. salt
1/2 tsp. baking soda
1 c. undiluted evaporated milk
1/2 c. shortening
2 eggs
1 tsp. vanilla
Mix all ingredients throroughly, scraping bottom and sides of mixing bowl. If dough is soft, cover and chill for an hour. This is a very soft dough, almost muffin batter consistency. Maybe a little bit thicker, so don't be worried if it is a little soft, even after chilling. Heat oven to 375*. Drop dough by level tbsp-fulls 2 inches apart onto ungreased baking sheet. Bake 10 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet; cool. Frost.
This is the frosting recipe I always like to use on these:
Vanilla Butter Frosting
1/3 c. soft butter or margarine
3 c. powdered sugar
1 1/2 tsp. vanilla
3 tbsp. milk
Blend butter and sugar. Stir in vanilla and milk, beat until frosting is smooth and of spreading consistency. Add food coloring, if desired.
Crock Pot Pork Chops
I got this yummy recipe from my friend, Shamae.
2 tbsp. oil
6 pork chops
1 12 oz. can evaporated milk
2 cans cream of mushroom soup
minced onion
Brown both sides of pork chops until barely browned in the oil. Put in crock pot. In separate bowl mix evaporated milk and cream of mushroom soup until smooth. Pour over pork chops in slow cooker. Cook on high 3-4 hours or low 6-8 hours. To thicken gravy, add a little corn starch mixed in water to the gravy. Serve gravy over mashed potatoes.
2 tbsp. oil
6 pork chops
1 12 oz. can evaporated milk
2 cans cream of mushroom soup
minced onion
Brown both sides of pork chops until barely browned in the oil. Put in crock pot. In separate bowl mix evaporated milk and cream of mushroom soup until smooth. Pour over pork chops in slow cooker. Cook on high 3-4 hours or low 6-8 hours. To thicken gravy, add a little corn starch mixed in water to the gravy. Serve gravy over mashed potatoes.
Fudge Bottomed Chocolate Layer Pie
This is very rich, but very good! It is always requested to bring for Thanksgiving.
1 c. hershey's special dark chocolate chips, divided
6 tbsp. milk, divided
1 (6 oz.) packaged chocolate crumb crust
1 1/2 c. miniature marshmallows
1 (8 oz.) whipped topping, thawed and divided
Place 1/3 cup chocolate chips and 2 tbsp. milk in microwave safe bowl. Microwave 30 seconds on high; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing the next step.
Place marshmallows, remaining 2/3 cup chocolate chips and remaining 1/4 cup milk in small saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is well blended. Transfer to separate large bowl; cool completely.
Stir 2 cups whipped topping into cooled chocolate mixture; spread 2 cups mixture over chocolate in crust. Blend remaining whipped topping and remaining chocolate mixture; spread over surface of pie.
Cover; freeze several hours or until firm. Garnish as desired. Cover; freeze remaining pie.
1 c. hershey's special dark chocolate chips, divided
6 tbsp. milk, divided
1 (6 oz.) packaged chocolate crumb crust
1 1/2 c. miniature marshmallows
1 (8 oz.) whipped topping, thawed and divided
Place 1/3 cup chocolate chips and 2 tbsp. milk in microwave safe bowl. Microwave 30 seconds on high; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing the next step.
Place marshmallows, remaining 2/3 cup chocolate chips and remaining 1/4 cup milk in small saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is well blended. Transfer to separate large bowl; cool completely.
Stir 2 cups whipped topping into cooled chocolate mixture; spread 2 cups mixture over chocolate in crust. Blend remaining whipped topping and remaining chocolate mixture; spread over surface of pie.
Cover; freeze several hours or until firm. Garnish as desired. Cover; freeze remaining pie.
Cinnamon Cream Syrup
This is a yummy syrup that Kim introduced us too. Tyler is my breakfast boy and he LOVES it! We serve this over pancakes, waffles, and french toast.
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
3/4 tsp. cinnamon
1 (5 oz.) can evaporated milk
In a saucepan, combine the first four ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes and stir in evaporated milk. Mmmmm! Store leftovers in the fridge, if there are any!!
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
3/4 tsp. cinnamon
1 (5 oz.) can evaporated milk
In a saucepan, combine the first four ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes and stir in evaporated milk. Mmmmm! Store leftovers in the fridge, if there are any!!
Pistachio Cake
I love-love this cake!!
1 white cake mix
1 pkg. instant pistachio pudding
3/4 cup oil
3 egg whites,unbeaten
1 12oz. can 7-up
Mix all the above ingredients together, then add:
1/2 cup flaked coconut
1/2 cup chopped pistashio nuts
Bake in 13x9" cake pan at 350 oven for about 40-45
minutes.
When completely cooled, frost with :
2 pkg. dry dream whip mixes
1 pkg. instant pistashio pudding
1 1/2 cups cold milk
Mix 3 ingredients together until well blended.
Keep refrigerated!!
1 white cake mix
1 pkg. instant pistachio pudding
3/4 cup oil
3 egg whites,unbeaten
1 12oz. can 7-up
Mix all the above ingredients together, then add:
1/2 cup flaked coconut
1/2 cup chopped pistashio nuts
Bake in 13x9" cake pan at 350 oven for about 40-45
minutes.
When completely cooled, frost with :
2 pkg. dry dream whip mixes
1 pkg. instant pistashio pudding
1 1/2 cups cold milk
Mix 3 ingredients together until well blended.
Keep refrigerated!!
Macadamia Nut Chip cookies
The title is a mouthful--but a mouthful of this
cookie will have you wanting another!!
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
2 jars (3-1/2 oz. each) macadamia nuts, chopped
2 cups vanilla or white chips
(you can add 1 cup chocolate chips,too!)
In a mixing bowl, cream butter and sugars together.
Add eggs and vanilla; beat on medium speed for 2 minutes.
Combine flour, baking soda, and salt; add to creamed mixture
and beat for 2 minutes. Stir in nuts and chips. Cover and
refrigerate several hours or overnight. Drop by spoonfuls
2 inches apart onto ungreased cookie sheets.
Bake at 375 oven for 10-12 minutes or until golden brown.
Cool on pans for 1 minute before removing to wire racks
Makes about 5 dozen cookies.
cookie will have you wanting another!!
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
2 jars (3-1/2 oz. each) macadamia nuts, chopped
2 cups vanilla or white chips
(you can add 1 cup chocolate chips,too!)
In a mixing bowl, cream butter and sugars together.
Add eggs and vanilla; beat on medium speed for 2 minutes.
Combine flour, baking soda, and salt; add to creamed mixture
and beat for 2 minutes. Stir in nuts and chips. Cover and
refrigerate several hours or overnight. Drop by spoonfuls
2 inches apart onto ungreased cookie sheets.
Bake at 375 oven for 10-12 minutes or until golden brown.
Cool on pans for 1 minute before removing to wire racks
Makes about 5 dozen cookies.
Very Vanilla French Toast
1 cup milk
1 pkg. (3 oz.) cook and serve vanilla pudding mix
1 egg
1/2 tsp. cinnamon
8 slices Texas Toast bread
2 tsp. butter
In a bowl, whisk the milk, pudding mix, egg and
cinnamon for 2 minutes or until well blended.
Dip toast in pudding mixture, coating both sides.
Melt butter in a griddle; cook French toast for 2-4
minutes on each side or until golden brown.
Top with syrup or powdered sugar and fresh sliced fruit.
This is really good!!!
1 pkg. (3 oz.) cook and serve vanilla pudding mix
1 egg
1/2 tsp. cinnamon
8 slices Texas Toast bread
2 tsp. butter
In a bowl, whisk the milk, pudding mix, egg and
cinnamon for 2 minutes or until well blended.
Dip toast in pudding mixture, coating both sides.
Melt butter in a griddle; cook French toast for 2-4
minutes on each side or until golden brown.
Top with syrup or powdered sugar and fresh sliced fruit.
This is really good!!!
Orange Sherbet Salad
1 (6 0z.) pkg. orange jello
1 pint (2 cups) orange sherbet
1 (11 oz.) can mandarin oranges, drained
1 (20 oz) can crushed pineapple, drained
In a large bowl, stir together jello and 2 cups boiling
water until jello is dissolved. Add sherbet-stir until
melted. Stir in oranges and pineapple. Pour into a
2 qt. dish or jello mold dish. Cover and let chill 4-6 hours
or until set.
1 pint (2 cups) orange sherbet
1 (11 oz.) can mandarin oranges, drained
1 (20 oz) can crushed pineapple, drained
In a large bowl, stir together jello and 2 cups boiling
water until jello is dissolved. Add sherbet-stir until
melted. Stir in oranges and pineapple. Pour into a
2 qt. dish or jello mold dish. Cover and let chill 4-6 hours
or until set.
Banana Cake
This is almost like banana bread, but it is more cakey in texture, and a little sweeter. Not as dense as regular banana bread. Tyler loves bananas and banana bread and he will watch the bananas and he knows that when there are two left that we have enough to make banana bread. Then he makes sure that no one eats them! This recipe was given to me by my friend, Aubri.1 1/4 c. sugar
1/2 c. butter
2 eggs
1 tsp. baking soda
4 tbsp. sour cream
3/4 c. pecans or walnuts, chopped (optional-I don't like nuts in mine)
1 c. banana, mashed
1 1/2 c. pastry or cake flour (you can use 1 1/2 c. minus 3 tbsp. all-purpose)
1/4 tsp. salt
1 tsp. vanilla
Cream butter and sugar, add eggs, beaten very lightly. Next add baking soda, dissolved in the sour cream. Beat well, then fold in bananas, flour, salt and vanilla. Bake in a well greased loaf pan, in a 350*F oven. Bake for 45-50 minutes or until toothpick comes out clean. Can serve plain, but is also very yummy to spread whipped cream cheese frosting over top. Yum!!
Cream Cheese Potato Soup
We love this soup. It`s one I make on a cold winter day!
It`s really fun in a bread soup bowl. It`s fast to prepare,too!
6 cups water
7 tsp. chicken bouillon granules
2 pkg. (8 oz., each) cream cheese, cubed
1 package (30 oz.) cubed hash brown potatoes.
1 1/2 cups fully cooked ham, diced
1/2 cup chopped onion
1 tsp. garlic powder
1 tsp. dill weed
In a large kettle, combine the water and bouillon. Add the cream
cheesse; stir and cook until cheese is melted. Stir in the remaining
ingredients. Simmer, uncovered, for 20 minutes or until all
vegetables are tender.
Makes about 3 quarts (12 servings)
Banana Bread
My kids love it when they see that our bananas have over-ripened, because they know that Mom will soon be making banana bread!!
8 T. (1 stick) butter, at room temperature
3/4 c. sugar
2 eggs
1 c. flour (all-purpose)
1 tsp. baking soda
1/2 tsp. salt
1 c. whole wheat flour (you can just do a total of 2 c. of all-purpose flour)
3 large ripe bananas, mashed
1 tsp. vanilla
1/2 c. shelled walnuts or pecans, coarsely chopped
1.Preheat oven to 350 degrees; grease 9x5x3" bread pan.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Sift flour, baking soda and salt together and add to creamed mixture, mixing well.
4. Fold in mashed bananas, vanilla, and walnuts.
5. Pour mixture into pan; bake 50-60 min. or until cake tester comes out clean--Cool in pan 10 min., then move to cooling rack.
Makes 1 loaf
Texas Roadhouse Loaded Sweet Potato
Have you ever had a loaded sweet potato at Texas Roadhouse? They are so good! This is a healthier version but tastes the exact same! And they are only 2 points per potato on weight watchers!
1 large sweet potato
2 tsp butter
1 tsp cinnamon
3 tsp brown sugar
1/2 tsp vanilla
8 mini marshmallows
1. Cut a hole in the top of sweet potato and microwave 13-15 minutes, until it's easy to stick a knife into.
2. Melt butter, after butter is melted add: vanilla, brown sugar, and cinnamon. Stir well.
3. Slice potato down center and sides.
4. Pour mixture into potato, add marshmallows.
5. Bake at 350 degrees until it starts to turn brown.
1 large sweet potato
2 tsp butter
1 tsp cinnamon
3 tsp brown sugar
1/2 tsp vanilla
8 mini marshmallows
1. Cut a hole in the top of sweet potato and microwave 13-15 minutes, until it's easy to stick a knife into.
2. Melt butter, after butter is melted add: vanilla, brown sugar, and cinnamon. Stir well.
3. Slice potato down center and sides.
4. Pour mixture into potato, add marshmallows.
5. Bake at 350 degrees until it starts to turn brown.
Monday, January 11, 2010
Chicken Burritos
1 large onion, chopped
1/2 cup chopped green pepper
6 tbsp. margarine
1/2 cup flour
3 cups chicken broth
1 can (10 oz.) diced tomatoes and green chilies
2 tbsp. chopped jalapeno peppers*, optional
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1 can (15 oz.) chili with beans
1 pkg. (8 oz.) cream cheese, cubed
8 cups cubed, cooked chicken
24 flour tortillas (6 or 7 inches)
6 cups (24 oz.) shredded Colby-Monterey Jack cheese
In a large skillet, saute onion and green pepper in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add the tomatoes, jalapeno pepper if desired and seasonings. Cook for 5 minutes or until heated through. Stir in chili and cream cheese until cheese is melted. Stir in chicken.
Spoon about 1/2 cupful down the center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold ends and sides over filling. Place in two greased 13x9 inch baking dishes.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 oven for 35-40 minutes or until heated through.
Makes 2 casseroles (1 dozen burritos each).
To use frozen burritos: Thaw in the refrigerator overnight. Bake at 350 oven for 50-55 minutes or until heated through.
* When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
1/2 cup chopped green pepper
6 tbsp. margarine
1/2 cup flour
3 cups chicken broth
1 can (10 oz.) diced tomatoes and green chilies
2 tbsp. chopped jalapeno peppers*, optional
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1 can (15 oz.) chili with beans
1 pkg. (8 oz.) cream cheese, cubed
8 cups cubed, cooked chicken
24 flour tortillas (6 or 7 inches)
6 cups (24 oz.) shredded Colby-Monterey Jack cheese
In a large skillet, saute onion and green pepper in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add the tomatoes, jalapeno pepper if desired and seasonings. Cook for 5 minutes or until heated through. Stir in chili and cream cheese until cheese is melted. Stir in chicken.
Spoon about 1/2 cupful down the center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold ends and sides over filling. Place in two greased 13x9 inch baking dishes.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 oven for 35-40 minutes or until heated through.
Makes 2 casseroles (1 dozen burritos each).
To use frozen burritos: Thaw in the refrigerator overnight. Bake at 350 oven for 50-55 minutes or until heated through.
* When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
White Chocolate Chex Mix
This recipe came from Becki`s mother-in-law, Shari Kress.
They gave us a plate at Christmas and we LOVED it! I`ve
made it for friends and neighbors and have had many requests
for the recipe. It`s really easy--and GOOD and ADDICTING!!
You need:
Cheerios-Corn Chex-Pretzels
Peanut (or plain) M&M`s( it`s fun to use the Christmas M&M`s
at Christmas and the white,pink and red Valentine M&M`s for
Valentine`s Day and the pastel ones at Easter!!
Mix these all together in a large bowl.
Melt white chocolate in the microwave 30 seconds at a time until
its smooth. Pour over the chex mixture in large bowl and GENTLY
stir to coat evenly.
Place on cookie sheet in a single layer and let it dry.
When dry--break apart and store in air-tight container.
They gave us a plate at Christmas and we LOVED it! I`ve
made it for friends and neighbors and have had many requests
for the recipe. It`s really easy--and GOOD and ADDICTING!!
You need:
Cheerios-Corn Chex-Pretzels
Peanut (or plain) M&M`s( it`s fun to use the Christmas M&M`s
at Christmas and the white,pink and red Valentine M&M`s for
Valentine`s Day and the pastel ones at Easter!!
Mix these all together in a large bowl.
Melt white chocolate in the microwave 30 seconds at a time until
its smooth. Pour over the chex mixture in large bowl and GENTLY
stir to coat evenly.
Place on cookie sheet in a single layer and let it dry.
When dry--break apart and store in air-tight container.
Bread Soup Bowls
1 loaf Rhodes bread dough or your own dough loaf
1 egg, beaten
Cut loaf into thirds. Form each third into a ball.
Place on a baking sheet sprayed with non-stick cooking spray.
Brush with egg. Cover with sprayed plastic wrap. Let rise until
double in size. Remove plastic wrap and bake at 350 oven for
25 minutes or until lightly golden brown. Cool and slice off top
of bread bowl. Hollow out bread inside and fill with soup or chili.
It`s also a fun way to serve dip.
Orange Slush
10 cups water
1 1/2 cups sugar
1 can frozen orange juice
1 small can frozen lemonade
1 tsp. vanilla
1 tsp. almond extract
1 (2-liter) bottle of Sprite
Mix water and sugar in a large bowl until dissolved.Add orange
juice, lemonade, vanilla and almond extract. Stir well. Freeze
overnight. When ready to serve, break slush up into large chunks.
Then add Sprite and serve. You can refreeze any leftovers. Just
put in glass, add Sprite and enjoy again!
This recipe doubles well and is great for large groups.
1 1/2 cups sugar
1 can frozen orange juice
1 small can frozen lemonade
1 tsp. vanilla
1 tsp. almond extract
1 (2-liter) bottle of Sprite
Mix water and sugar in a large bowl until dissolved.Add orange
juice, lemonade, vanilla and almond extract. Stir well. Freeze
overnight. When ready to serve, break slush up into large chunks.
Then add Sprite and serve. You can refreeze any leftovers. Just
put in glass, add Sprite and enjoy again!
This recipe doubles well and is great for large groups.
Ham Roll-ups
1 (8 oz.) pkg, cream cheese, softened
1 can (2 1/4 oz.) chopped olives, drained
1/3 cup thinly sliced green onions
8-10 thin slices fully cooked ham
In a mixing bowl, beat cream cheese until smooth; stir in
the olives and onions. Spread over ham slices. Roll up,
jelly roll style, starting with a short side. Chill for at least
1 hour. Just before serving, cut into 1 inch pieces.
Makes about 40 appetizers.
1 can (2 1/4 oz.) chopped olives, drained
1/3 cup thinly sliced green onions
8-10 thin slices fully cooked ham
In a mixing bowl, beat cream cheese until smooth; stir in
the olives and onions. Spread over ham slices. Roll up,
jelly roll style, starting with a short side. Chill for at least
1 hour. Just before serving, cut into 1 inch pieces.
Makes about 40 appetizers.
Pasta Carbonara
12 oz. Pasta (we use Penne)
1 package (9 oz) frozen peas....(we don't use this, Kendall says gag)
9 slices bacon, chopped
1 small onion, chopped
1/4 cup flour
2 cups milk
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
3/4 cup parmesean cheese
Cook pasta, add peas during last 4 minutes. Drain- reserving 1/2 pot water. Meanwhile, in another pot over medium heat cook bacon til crisp. Drain on a paper towel. Discard all but 2 tblsp. fat from bacon. Add onion cook; stirring often until onions are translucent. Stir in flour: cook stirring one minute. Whisk in milk, salt, garlic powder, and pepper. Cook stiring until mixture boils & thickens. Remove from heat. Stir in pasta mix and parmesan...adding reserved pot water to thin if needed. Serves 4
This is one of Mom's Recipes. We love this one !!
1 package (9 oz) frozen peas....(we don't use this, Kendall says gag)
9 slices bacon, chopped
1 small onion, chopped
1/4 cup flour
2 cups milk
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
3/4 cup parmesean cheese
Cook pasta, add peas during last 4 minutes. Drain- reserving 1/2 pot water. Meanwhile, in another pot over medium heat cook bacon til crisp. Drain on a paper towel. Discard all but 2 tblsp. fat from bacon. Add onion cook; stirring often until onions are translucent. Stir in flour: cook stirring one minute. Whisk in milk, salt, garlic powder, and pepper. Cook stiring until mixture boils & thickens. Remove from heat. Stir in pasta mix and parmesan...adding reserved pot water to thin if needed. Serves 4
This is one of Mom's Recipes. We love this one !!
Ham and Scalloped Potatoes--Crock Pot
6-8 slices ham
8-10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup shredded cheese
1 (10 oz.) can cream of celery soup
paprika-salt and pepper, to taste
Put half of the ham, potatoes and onions in crock pot.
Sprinkle with seasonings, then shredded cheese. Repeat
with remaining half. Spoon undiluted soup over top.
Sprinkle with seasonings. Cover and cook on LOW for 8 hours
or HIGH for 4 hours.
8-10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup shredded cheese
1 (10 oz.) can cream of celery soup
paprika-salt and pepper, to taste
Put half of the ham, potatoes and onions in crock pot.
Sprinkle with seasonings, then shredded cheese. Repeat
with remaining half. Spoon undiluted soup over top.
Sprinkle with seasonings. Cover and cook on LOW for 8 hours
or HIGH for 4 hours.
Porcupine Meat Balls
1 1/2 lb. ground beef
1/2 cup uncooked rice
1 tsp. salt
1/4 tsp. pepper
1/2 cup green pepper, chopped small
1/4 cup onion, chopped small
2 cans tomato soup
1 cup water
Combine hamburger, rice, salt, pepper, green pepper and
onion. Shape into small balls and plave in bottom of 13x9 pan.
Comine tomato soup and water, pour over meatballs.
Bake for 1 hour in 350 oven.
1/2 cup uncooked rice
1 tsp. salt
1/4 tsp. pepper
1/2 cup green pepper, chopped small
1/4 cup onion, chopped small
2 cans tomato soup
1 cup water
Combine hamburger, rice, salt, pepper, green pepper and
onion. Shape into small balls and plave in bottom of 13x9 pan.
Comine tomato soup and water, pour over meatballs.
Bake for 1 hour in 350 oven.
BLT Burritos
This is fast and easy and our family loves them!
3 cups shredded lettuce
1 1/2 cups diced, fresh tomatoes
12 bacon strips, cooked and crumbled
1/8 tsp. pepper
1/2-3/4 cup Ranch Dressing
Flour tortillas
In a large bowl, combine the first five ingredients; Mix
well. Spoon down the center of a flour tortilla. Fold ends
and sides over filling and roll up. Serve immediately.
3 cups shredded lettuce
1 1/2 cups diced, fresh tomatoes
12 bacon strips, cooked and crumbled
1/8 tsp. pepper
1/2-3/4 cup Ranch Dressing
Flour tortillas
In a large bowl, combine the first five ingredients; Mix
well. Spoon down the center of a flour tortilla. Fold ends
and sides over filling and roll up. Serve immediately.
Snickerdoodles
This has to be my oldest recipe in my collection!
I made these as a young girl in my 4-H club. I entered
them in the Eastern Idaho State Fair food booth and
got a BLUE ribbon! I was a pretty proud girl!
Mix:
1 cup shortening
1 1/2 cups sugar
2 eggs
2 tsp. cream
1 tsp. vanilla
In another bowl add:
2 3/4 cups flour
1 tsp. baking soda
1/2 tsp.salt
Sift together and add to wet mixture above.
Chill dough. Roll in balls the size of a walnut; then
roll in a mixture of:
4 tbsp. sugar
1 1/2 tbsp. cinnamon
Place 2" apart on a cookie sheet.
Bake in 400 oven 7-8 minutes.
These cookies puff up at first then flatten out in crinkles/
I LOVE TO MAKE THESE FOR MY FAVORITE SON KENDALL !!! I LOVE HIM SO MUCH !!!
I made these as a young girl in my 4-H club. I entered
them in the Eastern Idaho State Fair food booth and
got a BLUE ribbon! I was a pretty proud girl!
Mix:
1 cup shortening
1 1/2 cups sugar
2 eggs
2 tsp. cream
1 tsp. vanilla
In another bowl add:
2 3/4 cups flour
1 tsp. baking soda
1/2 tsp.salt
Sift together and add to wet mixture above.
Chill dough. Roll in balls the size of a walnut; then
roll in a mixture of:
4 tbsp. sugar
1 1/2 tbsp. cinnamon
Place 2" apart on a cookie sheet.
Bake in 400 oven 7-8 minutes.
These cookies puff up at first then flatten out in crinkles/
I LOVE TO MAKE THESE FOR MY FAVORITE SON KENDALL !!! I LOVE HIM SO MUCH !!!
Lemon Poppy Seed Bread
1 pkg. lemon cake mix
1 3oz pkg. lemon instant pudding
1 cup hot water
4 eggs
1/2 cup oil
1/4 cup poppy seeds
Beat all ingredients 4 minutes. Pour in greased loaf pan. Bake at 350 degrees for 30-35 minutes.
Glaze
Juice of 3 lemons
1 1/2 cup sugar
Mix and allow to stand before pouring over loaf. ( I like to make holes in the bread with a knife before I pour the glaze over the loaf, it makes the bread very moist.)
1 3oz pkg. lemon instant pudding
1 cup hot water
4 eggs
1/2 cup oil
1/4 cup poppy seeds
Beat all ingredients 4 minutes. Pour in greased loaf pan. Bake at 350 degrees for 30-35 minutes.
Glaze
Juice of 3 lemons
1 1/2 cup sugar
Mix and allow to stand before pouring over loaf. ( I like to make holes in the bread with a knife before I pour the glaze over the loaf, it makes the bread very moist.)
One dish Chicken Dinner (Crock Pot)
4 chicken breast halves
1 can cream of chicken soup
1/3 cup milk
1 pkg stuffing mix and seasoning
1 2/3 cup water
Place chicken in slow cooker. Combine soup and milk, pour over chicken. Combine stuffing mix, seasoning, and water. Spoon over Chicken. Cover and cook on low 6-8 hours.
This is one of Kendall's new favorites that I've made!
1 can cream of chicken soup
1/3 cup milk
1 pkg stuffing mix and seasoning
1 2/3 cup water
Place chicken in slow cooker. Combine soup and milk, pour over chicken. Combine stuffing mix, seasoning, and water. Spoon over Chicken. Cover and cook on low 6-8 hours.
This is one of Kendall's new favorites that I've made!
Fried Ice Cream
You can make this Mexican restaurant-style dessert at home!
1/4 cup heavy whipping cream, divided
1 cup vanilla ice cream
1/4 tsp. vanilla, divided
3/4 cup crushed frosted cornflakes
1/4 tsp. ground cinnamon
Oil for deep-fat frying
Whipped topping
Using a 1/2 cup ice cream scoop, form two scoops of ice cream.
Cover and freeze for 1 hour or until firm. In a small bowl, whisk
2 tbsp. cream and 1/8 tsp. vanilla.
In a shallow bowl, combine cornflakes and cinnamon.
Dip scoops into cream mixture; roll in cornflake mixture.
Cover and freeze for 1 hour or until firm.
In a small bowl, whisk together the remaining cream and vanilla.
Dip scoops into cream mixture; roll in remaining cornflake mixture.
Cover and freeze for 1 hour or until firm.
In electric skillet or deep-fat fryer, heat oil to 375. Fry each ice cream
ball for 12-15 seconds or until golden. Drain on paper towels. Serve
immediately with whipped topping.
Makes 2 servings. Easy to double or triple.
1/4 cup heavy whipping cream, divided
1 cup vanilla ice cream
1/4 tsp. vanilla, divided
3/4 cup crushed frosted cornflakes
1/4 tsp. ground cinnamon
Oil for deep-fat frying
Whipped topping
Using a 1/2 cup ice cream scoop, form two scoops of ice cream.
Cover and freeze for 1 hour or until firm. In a small bowl, whisk
2 tbsp. cream and 1/8 tsp. vanilla.
In a shallow bowl, combine cornflakes and cinnamon.
Dip scoops into cream mixture; roll in cornflake mixture.
Cover and freeze for 1 hour or until firm.
In a small bowl, whisk together the remaining cream and vanilla.
Dip scoops into cream mixture; roll in remaining cornflake mixture.
Cover and freeze for 1 hour or until firm.
In electric skillet or deep-fat fryer, heat oil to 375. Fry each ice cream
ball for 12-15 seconds or until golden. Drain on paper towels. Serve
immediately with whipped topping.
Makes 2 servings. Easy to double or triple.
Holly's Chicken
This recipe came from a dear friend and is so easy to make!
6 chicken breasts
6 slices Provolone or Swiss cheese
1/2 cup margarine
1 can cream of chicken soup
1 cup sour cream
3 Tbsp. melted butter or margarine
dry packet of bread crumbs from boxed stuffing mix
In dish, place chicken with 1 slice of cheese on each. In saucepan, melt 1/2 c. margarine. Add can of soup and sour cream. Heat through and add salt and pepper to taste. Pour over chicken and cheese. Pour bread crumbs over chicken and sauce. Melt 3 Tbsp. butter and pour over bread crumbs. Cook uncovered at 350 degrees for approx. 50 minutes.
6 chicken breasts
6 slices Provolone or Swiss cheese
1/2 cup margarine
1 can cream of chicken soup
1 cup sour cream
3 Tbsp. melted butter or margarine
dry packet of bread crumbs from boxed stuffing mix
In dish, place chicken with 1 slice of cheese on each. In saucepan, melt 1/2 c. margarine. Add can of soup and sour cream. Heat through and add salt and pepper to taste. Pour over chicken and cheese. Pour bread crumbs over chicken and sauce. Melt 3 Tbsp. butter and pour over bread crumbs. Cook uncovered at 350 degrees for approx. 50 minutes.
Creamy Potaotes with Sausage (Crock Pot)
2 lb. lg. link smoked sausage, cut into 3-4 in pieces (like the Hillshire Farms Kielbasa-type sausage)
1 1/2 lb. small red potatoes, quartered
Mix the following three ingredients:
1 (8 oz) tub cream cheese w/ chives (or w/ chives and onion)
1 (1 oz or less) envelope Ranch dressing mix
1 (10 oz) can cream of potato soup
1. Place ingredients in slow cooker in order listed. Put soup mixture on top of potatoes.
2. Cook 6 hrs. on LOW (High doesn't work well for this recipe)
1 1/2 lb. small red potatoes, quartered
Mix the following three ingredients:
1 (8 oz) tub cream cheese w/ chives (or w/ chives and onion)
1 (1 oz or less) envelope Ranch dressing mix
1 (10 oz) can cream of potato soup
1. Place ingredients in slow cooker in order listed. Put soup mixture on top of potatoes.
2. Cook 6 hrs. on LOW (High doesn't work well for this recipe)
Ice Cream Sandwich Dessert
This is a super easy and delicious dessert!
19 ice cream sandwiches
1 (12 oz.) carton whipped topping
1 jar (11-3/4 oz.) hot fudge ice cream topping
1 cup salted peanuts
Cut one ice cream sandwich in half. Place one whole and one half
sandwich along a short side of an ungreased 13x9 dish. Arrange
eight sandwiches in opposite direction in the pan. Spread with half
of the whipped topping. Spoon fudge topping by teaspoons onto
whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with
remaining ice cream sandwiches, whipped topping and peanuts. (Pan
will be full). Cover and freeze. Remove from the freezer 20 minutes
before serving. Cut into squares.
Makes 12-15 servings
19 ice cream sandwiches
1 (12 oz.) carton whipped topping
1 jar (11-3/4 oz.) hot fudge ice cream topping
1 cup salted peanuts
Cut one ice cream sandwich in half. Place one whole and one half
sandwich along a short side of an ungreased 13x9 dish. Arrange
eight sandwiches in opposite direction in the pan. Spread with half
of the whipped topping. Spoon fudge topping by teaspoons onto
whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with
remaining ice cream sandwiches, whipped topping and peanuts. (Pan
will be full). Cover and freeze. Remove from the freezer 20 minutes
before serving. Cut into squares.
Makes 12-15 servings
Chicken Cordon Blue (Crock Pot)
Another yummy crock pot twist of an old favorite!!
4-6 chicken breasts
4-6 slices ham
4-6 slices Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1/4 cup milk
Place one slice of ham and one slice of cheese on each chicken breast. Roll up and fasten with toothpick. Place chicken, seam-side down, in crock pot, layering if necessary. Combine soup and milk; pour over chicken. Cover; cook on Low for 4-6 hrs.(You can sprinkle the top with dried bread crumbs, if desired)
**Sometimes, I will just cube the chicken and ham and put them in the bottom of the crock pot, and then top with the cheese and soup mixture. Then I serve it all over rice.**
4-6 chicken breasts
4-6 slices ham
4-6 slices Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1/4 cup milk
Place one slice of ham and one slice of cheese on each chicken breast. Roll up and fasten with toothpick. Place chicken, seam-side down, in crock pot, layering if necessary. Combine soup and milk; pour over chicken. Cover; cook on Low for 4-6 hrs.(You can sprinkle the top with dried bread crumbs, if desired)
**Sometimes, I will just cube the chicken and ham and put them in the bottom of the crock pot, and then top with the cheese and soup mixture. Then I serve it all over rice.**
Creamy Candy Bar Dessert
2 cups graham cracker crumbs(about 32 squares)
3 tbsp. sugar
1/2 cup butter or margarine
1 jar (11-3/4 oz.) hot fudge ice cream topping
Filling:
1/2 cup cold milk
2 pkg.`s (3.4 oz. each) instant vanilla (or chocolate) pudding
2 carton`s (16 oz. each) whipped topping
6-7 (2.07 oz. each) Snickers ( or Butterfinger, etc.)
candy bars, chopped and divided
In a bowl, combine the crumbs and sugar: stir in butter.
Press into an ungreased 13x 9 dish.
In a small saucepan, heat the fudge topping over low heat until warmed;
Pour evenly over the crust. Cool.
In a mixing bowl, beat the milk, pudding mix and whipped topping for
2-3 minutes or until stiff, scraping sides of bowl often. Stir in 3/4 of the
candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces.
Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.
Makes 12-15 servings.
3 tbsp. sugar
1/2 cup butter or margarine
1 jar (11-3/4 oz.) hot fudge ice cream topping
Filling:
1/2 cup cold milk
2 pkg.`s (3.4 oz. each) instant vanilla (or chocolate) pudding
2 carton`s (16 oz. each) whipped topping
6-7 (2.07 oz. each) Snickers ( or Butterfinger, etc.)
candy bars, chopped and divided
In a bowl, combine the crumbs and sugar: stir in butter.
Press into an ungreased 13x 9 dish.
In a small saucepan, heat the fudge topping over low heat until warmed;
Pour evenly over the crust. Cool.
In a mixing bowl, beat the milk, pudding mix and whipped topping for
2-3 minutes or until stiff, scraping sides of bowl often. Stir in 3/4 of the
candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces.
Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.
Makes 12-15 servings.
Crock-Pot Italian Chicken
This is so easy to make and doesn't require too many ingredients. The best part is that it can cook in the crock-pot!!
6 chicken breasts, cut up
1 cube butter
1 pkg. dry Italian dressing mix
Put above ingredients in the crock-pot together and cook on High for 4-6 hours.
During the last 1/2 hour, add:
8 oz cream cheese, cut up
1 can cream of chicken soup
Serve over fettuccine noodles.
6 chicken breasts, cut up
1 cube butter
1 pkg. dry Italian dressing mix
Put above ingredients in the crock-pot together and cook on High for 4-6 hours.
During the last 1/2 hour, add:
8 oz cream cheese, cut up
1 can cream of chicken soup
Serve over fettuccine noodles.
Heavenly Pumpkin Roll
This is one of my favorite things to bake in the fall! My son and a few of my friends who I have made this for, call it "heavenly". It really is divine!!
Ingredients
* CAKE
* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* FILLING
* 1 pkg. (8 oz.) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional for decoration)
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Ingredients
* CAKE
* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* FILLING
* 1 pkg. (8 oz.) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional for decoration)
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Reese`s Candy Bar
A favorite of my son, (April`s husband) Kendall!!
1/2 cup butter, room temperature
1 1/3 cups creamy peanut butter
1 1/3 cups powdered sugar
1/2 tsp. vanilla
12 oz. bag of chocolate chips
Mix butter, vanilla, peanut butter and powdered sugar
until it feels like putty in your hands. Spread in a buttered
dish. Melt chocolate chips (milk chocolate or semi-sweet)
and spread on top. Let set.
Chocolate Mint Brownies
A favorite of mine!
1 cup flour
1/2 cup margarine, softened
1/2 tsp. salt
4 eggs
1 tsp. vanilla
1 can (16 oz.) chocolate flavored syrup
1 cup sugar
Filling:
2 cups powdered sugar
1/2 cup margarine, softened
1 tbsp. water
1/2 tsp. mint extract
3 drops green food coloring
Topping:
1 pkg. (10 oz.) mint chocolate chips
9 tbsp. butter (no substitutes)
Combine the first seven ingredients in a large mixing bowl;
beat a medium speed for 3 minutes. Pou batter onto a greased
13x9 baking pan. Bake at 350 oven for 30 minutes.(top of brownies
will appear wet). Cool completely.
Combine filling ingredients in a medium mixing bowl; beat until
creamy. Spread over cooled brownies. Refrigerate until set.
For topping, melt mint chocolate chips and butter over low heat in
a small saucepan. Let cool for 30 minutes. Stirring occasionally.
Spread over filling. Chill before cutting. Store in refrigerator.
1 cup flour
1/2 cup margarine, softened
1/2 tsp. salt
4 eggs
1 tsp. vanilla
1 can (16 oz.) chocolate flavored syrup
1 cup sugar
Filling:
2 cups powdered sugar
1/2 cup margarine, softened
1 tbsp. water
1/2 tsp. mint extract
3 drops green food coloring
Topping:
1 pkg. (10 oz.) mint chocolate chips
9 tbsp. butter (no substitutes)
Combine the first seven ingredients in a large mixing bowl;
beat a medium speed for 3 minutes. Pou batter onto a greased
13x9 baking pan. Bake at 350 oven for 30 minutes.(top of brownies
will appear wet). Cool completely.
Combine filling ingredients in a medium mixing bowl; beat until
creamy. Spread over cooled brownies. Refrigerate until set.
For topping, melt mint chocolate chips and butter over low heat in
a small saucepan. Let cool for 30 minutes. Stirring occasionally.
Spread over filling. Chill before cutting. Store in refrigerator.
Chocolate Creamy-centered Cupcakes
I had a young friend, Shauna Warnick (Fisher, now!) make
these cupcakes for me on several special occasions. She was
kind enough to share this recipe with me!
1 pkg, devil`s food cake mix
Make cupcakes as directed on pkg.
Cool completely
In a mixing bowl:
3/4 cup shortening
2/3 cup powdered sugar
1 cup marshmellow creme
1 tsp. vanilla extract
2 containers Chocolate Frosting
In a mixing bowl, cream shortening and sugar. Add
marshmellow creme and vanilla and mix well.
Fill a pastry bag with cream filling. Insert tip halfway
into center of cupcake, fill with small amount of filling.
Repeat with all cupcakes. Frost with Chocolate Frosting.
Makes 24 cupcakes
these cupcakes for me on several special occasions. She was
kind enough to share this recipe with me!
1 pkg, devil`s food cake mix
Make cupcakes as directed on pkg.
Cool completely
In a mixing bowl:
3/4 cup shortening
2/3 cup powdered sugar
1 cup marshmellow creme
1 tsp. vanilla extract
2 containers Chocolate Frosting
In a mixing bowl, cream shortening and sugar. Add
marshmellow creme and vanilla and mix well.
Fill a pastry bag with cream filling. Insert tip halfway
into center of cupcake, fill with small amount of filling.
Repeat with all cupcakes. Frost with Chocolate Frosting.
Makes 24 cupcakes
Piggin` Cake
Yellow cake mix
1 can mandarin oranges (with juice)
1 Tbsp. flour
1/2 cup oil
3 eggs
Mix cake mix with following ingredients.
Bake at 350 oven for 25-30 minutes in
13x9 cake pan.
Frosting:
1 (3 oz.) pkg. instant vanilla pudding
1 lg. can crushed pineapple, partially drained.
1 (8 oz.) cool whip (add last)
Mix frosting ingredients together. Spread over cake.
Keep refrigerated!
Serves 12-15
1 can mandarin oranges (with juice)
1 Tbsp. flour
1/2 cup oil
3 eggs
Mix cake mix with following ingredients.
Bake at 350 oven for 25-30 minutes in
13x9 cake pan.
Frosting:
1 (3 oz.) pkg. instant vanilla pudding
1 lg. can crushed pineapple, partially drained.
1 (8 oz.) cool whip (add last)
Mix frosting ingredients together. Spread over cake.
Keep refrigerated!
Serves 12-15
Pumpkin Cream Cheese Swirl Bars
My Hubby isn't a huge fan of pumpkin but he loves these bars. They are so yummy!
6 tablespoons melted unsalted butter
1/4 tsp. salt (omit if using salted butter)
1 1/2 cups granulated sugar
2 large eggs
1 cup canned pumpkin
1/3 cup water
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
Swirl:
8 oz. cream cheese, softened
1/4 cup granulated sugar
1/4 tsp. vanilla
1 large egg
Preheat oven to 350 degrees. Spray baking dish with cooking spray
Pumpkin batter: Mix together the butter and sugar. With a mixing spoon or whisk, beat in eggs, pumpkin, and water until well blended, scraping down sides of bowl as needed. Mix four, cinnamon, baking soda, baking powder, and nutmeg together; stir into batter. Spread all but a few tablespoons batter evenly in prepared pan. Reserve the few tablespoons of batter.
Swirl: In a second bowl, beat cream cheese, sugar and vanilla until smooth. Add egg and beat just until it's mixed in. Drop tablespoons of cheese mixture over pumpkin batter, then drag a knife through to make marbles. Drop reserved tablespoons of better over top. The reason for this is, there's a lot of white batter, so putting a few tablespoons of pumpkin batter on top gives more of a contrast.
Bake on center rack until pumpkin batter springs back when touched, 30-40 minutes. Let cool completely in pan. Cut into bars.
6 tablespoons melted unsalted butter
1/4 tsp. salt (omit if using salted butter)
1 1/2 cups granulated sugar
2 large eggs
1 cup canned pumpkin
1/3 cup water
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
Swirl:
8 oz. cream cheese, softened
1/4 cup granulated sugar
1/4 tsp. vanilla
1 large egg
Preheat oven to 350 degrees. Spray baking dish with cooking spray
Pumpkin batter: Mix together the butter and sugar. With a mixing spoon or whisk, beat in eggs, pumpkin, and water until well blended, scraping down sides of bowl as needed. Mix four, cinnamon, baking soda, baking powder, and nutmeg together; stir into batter. Spread all but a few tablespoons batter evenly in prepared pan. Reserve the few tablespoons of batter.
Swirl: In a second bowl, beat cream cheese, sugar and vanilla until smooth. Add egg and beat just until it's mixed in. Drop tablespoons of cheese mixture over pumpkin batter, then drag a knife through to make marbles. Drop reserved tablespoons of better over top. The reason for this is, there's a lot of white batter, so putting a few tablespoons of pumpkin batter on top gives more of a contrast.
Bake on center rack until pumpkin batter springs back when touched, 30-40 minutes. Let cool completely in pan. Cut into bars.
Blueberry Cream Cheese Cake
1 pkg. white cake mix
1 (8 oz.) cream cheese
1 cup powdered sugar
1 1/2 cups whipped topping
Make cake according to pkg. directions; Cool.
Beat softened cream cheese and powdered sugar
together until smooth. Add whipped topping; Blend.
Spread on white cake. Cover with blueberry pie filling.
(you can use raspberry or cherry too.)
Serves 12-15.
Maraschino Cherry Bars
Crust:
2 cups flour
1/3 cup sugar
3/4 cup margarine
Filling:
2 eggs, slightly beaten
1 cup brown sugar, firmly packed
1/3 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1 10 oz. jar maraschino cherries, drained-reserve juice.
1/2 cup chopped walnuts
Frosting:
2 tbsp. butter, softened
2 1/2 cups powdered sugar
3-4 tbsp. reserved cherry juice
Flaked coconut
Heat oven to 350.
In a large bowl, combine first 3 ingredients; blend until crumbly.
Press mixture into an ungreased 13"x9" pan. Bake 12 minutes.
In bowl, combine all Filling ingredients; mix well. Pour over crust.
Bake 20-25 minutes. Cool.
In a small bowl, combine all frosting ingredients except coconut; beat
until light and fluffy. Spread frosting over cooled bars; sprinkle coconut
over the top of frosting.
This was one of Jamie`s favorites!
2 cups flour
1/3 cup sugar
3/4 cup margarine
Filling:
2 eggs, slightly beaten
1 cup brown sugar, firmly packed
1/3 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1 10 oz. jar maraschino cherries, drained-reserve juice.
1/2 cup chopped walnuts
Frosting:
2 tbsp. butter, softened
2 1/2 cups powdered sugar
3-4 tbsp. reserved cherry juice
Flaked coconut
Heat oven to 350.
In a large bowl, combine first 3 ingredients; blend until crumbly.
Press mixture into an ungreased 13"x9" pan. Bake 12 minutes.
In bowl, combine all Filling ingredients; mix well. Pour over crust.
Bake 20-25 minutes. Cool.
In a small bowl, combine all frosting ingredients except coconut; beat
until light and fluffy. Spread frosting over cooled bars; sprinkle coconut
over the top of frosting.
This was one of Jamie`s favorites!
Peanut Butter Bars
1 cup sugar
1 cup margarine
1 cup brown sugar
2 eggs
2/3 cup peanut butter
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 cups flour
2 cups quick oatmeal
Cream together sugar and margarine. Blend in remaining
ingredients. Press into greased cookie sheet. Bake at 350 oven
for 12 minutes. Frost with chocolate frosting recipe below.
Chocolate frosting
4 tbsp. cocoa
6 tbsp. milk
1 stick margarine
1 tsp. vanilla
Bring to a boil in saucepan; Let cool.
Add 2 1/8 cups powdered sugar, beat together until smooth.
Spread on peanut butter bars.
My children always loved these and made them often!
1 cup margarine
1 cup brown sugar
2 eggs
2/3 cup peanut butter
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 cups flour
2 cups quick oatmeal
Cream together sugar and margarine. Blend in remaining
ingredients. Press into greased cookie sheet. Bake at 350 oven
for 12 minutes. Frost with chocolate frosting recipe below.
Chocolate frosting
4 tbsp. cocoa
6 tbsp. milk
1 stick margarine
1 tsp. vanilla
Bring to a boil in saucepan; Let cool.
Add 2 1/8 cups powdered sugar, beat together until smooth.
Spread on peanut butter bars.
My children always loved these and made them often!
Sugar Cookies
This recipe came from my Aunt Merle Allen. I have used
this recipe alot! Especially Valentine`s Day, Halloween, and
Christmas!
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 cup milk
1 tsp. vanilla
3 1/2 cups flour
Cream shortening, sugar. Add eggs and vanilla. Add dry
ingredients alternately with milk. Refrigerate till chilled.
Roll out and cut in desired shapes. Bake 375 oven for
about 8 minutes. Frost ( try using almond or coconut extract
flavoring in your frosting.)
this recipe alot! Especially Valentine`s Day, Halloween, and
Christmas!
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 cup milk
1 tsp. vanilla
3 1/2 cups flour
Cream shortening, sugar. Add eggs and vanilla. Add dry
ingredients alternately with milk. Refrigerate till chilled.
Roll out and cut in desired shapes. Bake 375 oven for
about 8 minutes. Frost ( try using almond or coconut extract
flavoring in your frosting.)
Strawberry Shortcut Shortcake
2 cups cold milk
1 pkg. (5.1 oz.) instant vanilla pudding mix
1 box cream filled twinkies
4 cups fresh sliced strawberries
1 8 oz. carton whipped topping
Whisk milk and pudding together. Slice twinkies in
half lengthwise and place them filling side up in a 13"x9"
dish. Spread pudding on top. Arrange sliced strawberries
over pudding. Spread whipped topping over berries.
Cover-refrigerate at least 1 hour before cutting.
This is fast and so-o good!
1 pkg. (5.1 oz.) instant vanilla pudding mix
1 box cream filled twinkies
4 cups fresh sliced strawberries
1 8 oz. carton whipped topping
Whisk milk and pudding together. Slice twinkies in
half lengthwise and place them filling side up in a 13"x9"
dish. Spread pudding on top. Arrange sliced strawberries
over pudding. Spread whipped topping over berries.
Cover-refrigerate at least 1 hour before cutting.
This is fast and so-o good!
Bacon Swiss Meat Loaf & Colby Hash Browns
Bacon Swiss Meat Loaf
1 egg
1/4 cup evaporated milk
1 1/2 cups ( 6 oz.) shredded Swiss cheese, divided.
1 cup crumbled, cooked bacon ( about 12 bacon strips), divided
1/2 cup soft bread crumbs
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 lbs. ground beef
In a large bowl, combine the egg, milk, 1 cup swiss cheese,
3/4 cup bacon, bread crumbs, garlic powder, onion powder.
Crumble beef over mixture and mix well.
Shape into a loaf in 11"x7" baking dish.
Baked uncovered, at 350 oven for 1 hour or until meat is no
longer pink and a meat thermometer reads 160. Drain.
Sprinle with remaining cheese and bacon. Bake 3-5 minutes
longer or until cheese is melted. Let stand for 10 minutes
before slicing. Serves 6
Colby Hash Browns
1 cup milk
1/2 cup beef broth
2 tbsp. margarine, melted, divided
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 ( 30 oz.) pkg. frozen shredded hash brown potatoes
2 cups (8 oz.) shredded Colby cheede
In a large bowl, combine milk, broth, 1 tbsp. margarine,
salt, pepper, and garlic powder. Stir in hash browns.
In large non-stick skillet, add remaining margarine.
Add hash brown mixture. Cook and stir over medium
heat until potatoes are heated through. Stir in cheese.
Transfer to a greased shallow 2-qt. baking dish. Bake uncovered
at 350 oven for 40-45 minutes, or until potatoes are tender.
Serves 6.
Chinese Noodle Casserole
1 lb. hamburger, browned
1 medium onion, minced, cook with hamburger
1 tbsp. soy sauce
1/4 tsp. pepper
1/2 cup uncooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups water
In a bowl, put both cans of soup and the water, mix well.
Put hamburger mixture in bottom of greased casserole dish.
Pour soup mixture over top, add soy sauce, and uncooked rice.
Stir together gently.
Bake on 350 oven.
Bake covered 30 minutes-uncover and bake 30 minutes more,
Add 1 cup chinese (chow mein) noodles on top, cover and bake 15 minutes more.
*You can use instant rice and not cook it as long
1 medium onion, minced, cook with hamburger
1 tbsp. soy sauce
1/4 tsp. pepper
1/2 cup uncooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups water
In a bowl, put both cans of soup and the water, mix well.
Put hamburger mixture in bottom of greased casserole dish.
Pour soup mixture over top, add soy sauce, and uncooked rice.
Stir together gently.
Bake on 350 oven.
Bake covered 30 minutes-uncover and bake 30 minutes more,
Add 1 cup chinese (chow mein) noodles on top, cover and bake 15 minutes more.
*You can use instant rice and not cook it as long
Potato Casserole (funeral potatoes)
I originally got this recipe from a dear friend that all
of us admire-Marge Merrill
1 large pkg. shredded potatoes
2 cans cream of chicken soup
2 cans cream of mushroom soup
1/4 cup dried onion
1 cup sour cream
1 1/2 cups shredded cheese, divided
Mix together all ingredients, (except 1/2 cup shredded cheese)
put in a 13"x 9" casserole dish. Sprinkle remaining cheese on top.
Add crushed potato chips on top.
Bake at 350 oven for 45 minutes.
of us admire-Marge Merrill
1 large pkg. shredded potatoes
2 cans cream of chicken soup
2 cans cream of mushroom soup
1/4 cup dried onion
1 cup sour cream
1 1/2 cups shredded cheese, divided
Mix together all ingredients, (except 1/2 cup shredded cheese)
put in a 13"x 9" casserole dish. Sprinkle remaining cheese on top.
Add crushed potato chips on top.
Bake at 350 oven for 45 minutes.
Chicken Salad
4 cups cooked chicken, diced
2 cups seedless green or red grapes
1 cup chopped celery
1/2 tsp salt
1/2 cup sour cream
1/2 cup mayonnaise
pepper to taste
Combine chicken, grapes, celery, salt and pepper
Add mayonnaise and sour cream, Mix gently
So-o good on cresent rolls!
2 cups seedless green or red grapes
1 cup chopped celery
1/2 tsp salt
1/2 cup sour cream
1/2 cup mayonnaise
pepper to taste
Combine chicken, grapes, celery, salt and pepper
Add mayonnaise and sour cream, Mix gently
So-o good on cresent rolls!
Busy Mom Chili
This recipe came from a novel by one of my favorite
L.D.S. authors-Anita Stansfield
Brown 1 lb. ground beef with dried minced onion
and garlic to taste.
Drain grease and add the following:
1 28oz. can diced tomatoes with liquid
2 tsp. celery salt
1 tbsp. chili powder
1 tsp. sugar
1 tsp. worchestershire sauce
1 27oz. can kidney beans, drained and rinsed
1 8 oz. can tomato sauce
Simmer for 1 hour.
L.D.S. authors-Anita Stansfield
Brown 1 lb. ground beef with dried minced onion
and garlic to taste.
Drain grease and add the following:
1 28oz. can diced tomatoes with liquid
2 tsp. celery salt
1 tbsp. chili powder
1 tsp. sugar
1 tsp. worchestershire sauce
1 27oz. can kidney beans, drained and rinsed
1 8 oz. can tomato sauce
Simmer for 1 hour.
Sunday, January 10, 2010
Easy Pasta Bake
1 lb. ground beef
5 cups cooked pasta (We usually use rigatoni or penne)
1 jar (30 oz) spaghetti sauce
1/2 cup grated Parmesan cheese
8 oz. shredded mozzarella cheese
Cook ground beef in skillet; drain. Stir in cooked pasta, spaghetti sauce and grated Parmesan cheese. Spoon into 13x9 baking dish. Top with mozzarella cheese. Bake at 375 degrees for 20 minutes.
5 cups cooked pasta (We usually use rigatoni or penne)
1 jar (30 oz) spaghetti sauce
1/2 cup grated Parmesan cheese
8 oz. shredded mozzarella cheese
Cook ground beef in skillet; drain. Stir in cooked pasta, spaghetti sauce and grated Parmesan cheese. Spoon into 13x9 baking dish. Top with mozzarella cheese. Bake at 375 degrees for 20 minutes.
Waikiki Meatballs
I love the sweet taste of pineapple in these meatballs! These are yummy served on rice.
1 1/2 lb. ground beef
2/3 cup cracker crumbs (saltines)
1/3 c. minced onion
1 egg
1/4 c.milk
1 1/2 tsp. salt
1/4 tsp. ginger
Mix ground beef with other ingredients and form balls. Bake on a cookie sheet at 350 degrees for 15-20 minutes or until cooked.
Sauce:
1 cup pineapple chunks
2 Tbsp. cornstarch
1/2 cup brown sugar
1 Tbsp. soy sauce
1/3 c. vinegar
1/3 c. chopped pepper
Drain and set pineapple aside (saving the juice!!). Mix cornstarch and brown sugar. Stir in reserved pineapple juice, pineapple chunks, vinegar, soy sauce and pepper. Cook until thick. Pour over meatballs. Serve over rice.
1 1/2 lb. ground beef
2/3 cup cracker crumbs (saltines)
1/3 c. minced onion
1 egg
1/4 c.milk
1 1/2 tsp. salt
1/4 tsp. ginger
Mix ground beef with other ingredients and form balls. Bake on a cookie sheet at 350 degrees for 15-20 minutes or until cooked.
Sauce:
1 cup pineapple chunks
2 Tbsp. cornstarch
1/2 cup brown sugar
1 Tbsp. soy sauce
1/3 c. vinegar
1/3 c. chopped pepper
Drain and set pineapple aside (saving the juice!!). Mix cornstarch and brown sugar. Stir in reserved pineapple juice, pineapple chunks, vinegar, soy sauce and pepper. Cook until thick. Pour over meatballs. Serve over rice.
Spaghetti Casserole
1 1/2 lbs. ground beef
1 c. chopped green pepper
1/2 c. chopped onion
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
3 cans (14 3/4 oz. each) prepared spaghetti
1 (6oz.) jar sliced mushrooms, drained
1 can (2 1/4 oz.) sliced ripe olives, drained
2 c. shredded cheddar cheese
1 c. grated parmesan cheese
In a large skillet, cook the beef, green pepper, onion, garlic, salt and pepper over medium-high heat for 10-12 minutes or until meat is no longer pink; drain. Stir in the spaghetti, mushrooms and olives. Transfer to greased 13x9 in. baking dish. Sprinkle with cheeses. Bake, uncovered, at 350* for 25-30 minutes or until bubbly and golden brown. You can also freeze this casserole. To use frozen casserole remove from freezer 30 minutes before baking (do not thaw). Cover and bake at 350* for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.
1 c. chopped green pepper
1/2 c. chopped onion
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
3 cans (14 3/4 oz. each) prepared spaghetti
1 (6oz.) jar sliced mushrooms, drained
1 can (2 1/4 oz.) sliced ripe olives, drained
2 c. shredded cheddar cheese
1 c. grated parmesan cheese
In a large skillet, cook the beef, green pepper, onion, garlic, salt and pepper over medium-high heat for 10-12 minutes or until meat is no longer pink; drain. Stir in the spaghetti, mushrooms and olives. Transfer to greased 13x9 in. baking dish. Sprinkle with cheeses. Bake, uncovered, at 350* for 25-30 minutes or until bubbly and golden brown. You can also freeze this casserole. To use frozen casserole remove from freezer 30 minutes before baking (do not thaw). Cover and bake at 350* for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.
Miracle Lasagna
I found this recipe on the back of a jar of Prego spaghetti sauce. It's so easy to make! The best part is that you don't have to pre-cook the noodles!!
1 jar (28 oz) Prego spaghetti sauce flavored with meat
6 uncooked lasagna noodles
1 container (15 oz) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
In 2-qt. baking dish (11x7), spread 1 cup sauce. Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, and 1 cup sauce. Top with remaining uncooked noodles and sauce. Cover.
Bake at 375 degrees for 1 hour. Top with remaining mozzarella cheese. Let stand 5 min. Serves 6
1 jar (28 oz) Prego spaghetti sauce flavored with meat
6 uncooked lasagna noodles
1 container (15 oz) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
In 2-qt. baking dish (11x7), spread 1 cup sauce. Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, and 1 cup sauce. Top with remaining uncooked noodles and sauce. Cover.
Bake at 375 degrees for 1 hour. Top with remaining mozzarella cheese. Let stand 5 min. Serves 6
Bacon and Baked Potato Soup
1 Tbsp. butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14.5 oz) chicken broth
1 1/4 cups milk
2 med. baking potatoes, baked, cut into 1/2 inch cubes
1/4 tsp. salt
1/8 tsp.pepper
8 slices bacon, crisply cooked, crumbled and divided
3/4 cup shredded cheese
2 Tbsp. green onion slices, divided
1/4 cup sour cream
Melt butter in heavy saucepan. Add onion and celery. Cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to a boil, stirring constantly. Slightly crush potatoes with back of a spoon. Reduce heat to med-low; simmer 5 minutes, stirring frequently.
Reserve 2 Tbsp. EACH of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onion to soup just before serving; cook until cheese is melted, stirring constantly.
Serve topped with reserved bacon, cheese, green onion and sour cream.
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14.5 oz) chicken broth
1 1/4 cups milk
2 med. baking potatoes, baked, cut into 1/2 inch cubes
1/4 tsp. salt
1/8 tsp.pepper
8 slices bacon, crisply cooked, crumbled and divided
3/4 cup shredded cheese
2 Tbsp. green onion slices, divided
1/4 cup sour cream
Melt butter in heavy saucepan. Add onion and celery. Cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to a boil, stirring constantly. Slightly crush potatoes with back of a spoon. Reduce heat to med-low; simmer 5 minutes, stirring frequently.
Reserve 2 Tbsp. EACH of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onion to soup just before serving; cook until cheese is melted, stirring constantly.
Serve topped with reserved bacon, cheese, green onion and sour cream.
Famous Porkchops
1 c. crushed butter crackers
garlic salt to taste
black pepper to taste
3 eggs beaten
4 pork chops
1/2 c. butter
Preheat oven to 375. In a shallow bowl combine crushed crackers, garlic salt, pepper; mix well. In a separate bowl beat eggs. Dip your pork chops in the egg batter then the cracker mixture. Place pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes!!
garlic salt to taste
black pepper to taste
3 eggs beaten
4 pork chops
1/2 c. butter
Preheat oven to 375. In a shallow bowl combine crushed crackers, garlic salt, pepper; mix well. In a separate bowl beat eggs. Dip your pork chops in the egg batter then the cracker mixture. Place pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes!!
Mormon Margaritas
Mmmmm! These are way simple, but refreshing!
Sprite or 7up
vanilla syrup
cherries
limes, sliced
Pour sprite or 7up in a glass and add about a tablespoon or so of vanilla syrup. Add a cherry, and a lime slice to the edge of the cup. These look so fancy, but are very tasty. A fun drink to serve at showers and parties.
Sprite or 7up
vanilla syrup
cherries
limes, sliced
Pour sprite or 7up in a glass and add about a tablespoon or so of vanilla syrup. Add a cherry, and a lime slice to the edge of the cup. These look so fancy, but are very tasty. A fun drink to serve at showers and parties.
Carol's Best Ever Potato Salad
My mother-in-law makes THE best potato salad ever!!
**This makes a very large bowlful...but don't expect to have leftovers!!
red potatoes (approx 24 small), boiled in skins until tender
1 dozen boiled eggs
1/2-1 cup diced onion
1/2-1 cup diced dill pickles
onion salt and salt
1 jar Miracle Whip (NOT mayo)
1 Tbsp. mustard
2-3 Tbsp. dill pickle juice
paprika
After boiling and cubing potatoes, sprinkle with onion salt and salt. Slice eggs and reserve 3-4 to garnish top of salad with later.
In a separate bowl, combine full jar of Miracle Whip w/ mustard and pickle juice. Mix and add chopped eggs, pickles and onions. Stir. Mix sauce into diced potatoes, making sure the salad is very creamy and moist. Top with reserved sliced eggs and sprinkle with paprika.
**This makes a very large bowlful...but don't expect to have leftovers!!
red potatoes (approx 24 small), boiled in skins until tender
1 dozen boiled eggs
1/2-1 cup diced onion
1/2-1 cup diced dill pickles
onion salt and salt
1 jar Miracle Whip (NOT mayo)
1 Tbsp. mustard
2-3 Tbsp. dill pickle juice
paprika
After boiling and cubing potatoes, sprinkle with onion salt and salt. Slice eggs and reserve 3-4 to garnish top of salad with later.
In a separate bowl, combine full jar of Miracle Whip w/ mustard and pickle juice. Mix and add chopped eggs, pickles and onions. Stir. Mix sauce into diced potatoes, making sure the salad is very creamy and moist. Top with reserved sliced eggs and sprinkle with paprika.
Hot Russian Drink Mix
2 cups powdered orange drink mix (like Tang)
1 3oz. pkg. pre-sweetened powdered lemonade mix
1 1/3 cups sugar
2-3 tsp. cinnamon
1-2 tsp. ground cloves
Combine all ingredients in a medium size bowl. Mix well.
Put in a 1 quart air-tight container. Label. Store in a cool,
dry place. Use within 6 months.
Makes about 31/2 cups mix.
To serve-Add 2-3 tbsp. mix to 1 cup hot water. Stir to
dissolve. Great drink to warm you up or when you have a
cold!
1 3oz. pkg. pre-sweetened powdered lemonade mix
1 1/3 cups sugar
2-3 tsp. cinnamon
1-2 tsp. ground cloves
Combine all ingredients in a medium size bowl. Mix well.
Put in a 1 quart air-tight container. Label. Store in a cool,
dry place. Use within 6 months.
Makes about 31/2 cups mix.
To serve-Add 2-3 tbsp. mix to 1 cup hot water. Stir to
dissolve. Great drink to warm you up or when you have a
cold!
Orange Jello Salad
This is a recipe I got from my mom-in-law. Experiment with different flavors of jello and fruits.
1 sm. pkg. orange jello (or any flavor)
1 sm. pkg. instant vanilla pudding
1 sm. pkg. cook n' serve tapioca
8 oz. whipped topping
1 can mandarin oranges, drained (or try any fruit you like)
In a medium sauce pan, boil 2 3/4 cups water, add the jello, pudding and tapioca. Stir well (use a whisk to get all the lumps out). Cook until bubbly. Cool completely. Then add whipped topping and mandarin oranges. Mix well and refrigerate until ready to serve. Best to make the day before.
Olive Garden Alfredo Sauce
You know the delish sauce that you can order at Olive Garden to dip your breadsticks in? Now you can make it at home...so good!!
1 pt. heavy cream
1 stick butter
2 Tbsp. cream cheese
1 tsp. garlic powder
1/4-1/2 cup Parmesan cheese
Melt butter and add cream cheese. When softened, add cream and garlic powder. Simmer 15-20 minutes on low. Add Parmesan cheese and stir until melted.
1 pt. heavy cream
1 stick butter
2 Tbsp. cream cheese
1 tsp. garlic powder
1/4-1/2 cup Parmesan cheese
Melt butter and add cream cheese. When softened, add cream and garlic powder. Simmer 15-20 minutes on low. Add Parmesan cheese and stir until melted.
Banana Crush Drink
I got this recipe from my Aunt Merle Allen several years ago.
It was served at our wedding reception and I think most of
my siblings.
4 cups sugar
5 mashed banana`s
juice from 2 lemons
1 small can frozen concentrated orange juice.
1 large can pineapple juice
6 cups water
Combine sugar and water, heat until sugar is dissolved. Cool.
Add fruit and juices and freeze.
When ready to serve, add 1/4 to 1/2 cup of the frozen mixture
and fill the rest of the glass with Sprite.
Makes 4 quarts frozen mix.
It was served at our wedding reception and I think most of
my siblings.
4 cups sugar
5 mashed banana`s
juice from 2 lemons
1 small can frozen concentrated orange juice.
1 large can pineapple juice
6 cups water
Combine sugar and water, heat until sugar is dissolved. Cool.
Add fruit and juices and freeze.
When ready to serve, add 1/4 to 1/2 cup of the frozen mixture
and fill the rest of the glass with Sprite.
Makes 4 quarts frozen mix.
Orange Julius
1 6 oz. can orange juice
1 cup water
1 cup milk
1/3 cup sugar
1 tsp. vanilla
12 ice cubes
Place in blender and blend for 30 seconds.
Makes 40 oz.
1 cup water
1 cup milk
1/3 cup sugar
1 tsp. vanilla
12 ice cubes
Place in blender and blend for 30 seconds.
Makes 40 oz.
Teriyaki Meatballs
We had this the other night!! It was so good!!
*Makes about 16 meatballs
Meatballs
2 lbs ground beef
2 eggs
2/3 c. bread crumbs
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. Worcestershire sauce
1/4 tsp garlic powder
3 tbsp. milk
Sauce
1/2 c. soy sauce
1 3/4 c. water
1 tsp. ground ginger
1/2 tsp. garlic powder
1/2 c. packed brown sugar
2 tbsp. honey
3 tbsp cornstarch
1/2 c. cold water
For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, and honey together. In a separate bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.
For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix until combined. Then add the beef. Mix. Form the mixture into balls. In a skillet, heat two tablespoons oil over medium heat. Add the meatballs to the skillet and brown on all sides, turning with a pair of tongs. They don't need to be cooked completely, just equally browned on all sides.
When the meatballs have browned, pour the sauce over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until simmering and add the cornstarch mixture. Carefully mix so as to not break apart the meatballs. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer until the meatballs are cooked all the way through and the sauce is thick and smooth. It takes about 10-15 minutes. Turn the meatballs every 2-3 minutes to ensure even cooking. Serve over rice.
Little Smokies --Crock Pot
1 pkg. little smokies sausages
2 cups regular barbecue sauce
1/2 cup ketchup
1/4 cup brown sugar
2 tbsp. grape jelly
Combine barbecue sauce with ketchup, brown sugar,
and grape jelly. Put little smokies in crock pot. pour
sauce over the top. Heat on low in crock pot for about
2 hours.
2 cups regular barbecue sauce
1/2 cup ketchup
1/4 cup brown sugar
2 tbsp. grape jelly
Combine barbecue sauce with ketchup, brown sugar,
and grape jelly. Put little smokies in crock pot. pour
sauce over the top. Heat on low in crock pot for about
2 hours.
Snowy-Glazed Apple Squares
2 1/2 cups sifted flour
1/2 tsp. salt
1 cup shortening
2 eggs, separated
2/3 cup milk
1 1/2 cups crushed corn flakes
8 medium tart apples, pared and sliced
Combine flour and salt in bowl. Cut in shortening.
In a measuring cup, beat egg yolks, add enough milk
to make 2/3 cup. Add to mixture. Blend together,
divide dough almost in half. Roll larger portion to fit cookie
sheet. Sprinkle with crushed corn flakes. Spread apples over
the corn flakes. Roll remaining dough. Place on top of apples.
Seal edges. Beat egg whites until foamy, spread on top crust.
Bake in 350 oven for 1 hour. Cool slightly, drizzle glaze over the top.
Glaze:
1 1/4 cups powdered sugar
3 tbsp. water
1/2 tsp. vanilla
This is a yummy pastry!
1/2 tsp. salt
1 cup shortening
2 eggs, separated
2/3 cup milk
1 1/2 cups crushed corn flakes
8 medium tart apples, pared and sliced
Combine flour and salt in bowl. Cut in shortening.
In a measuring cup, beat egg yolks, add enough milk
to make 2/3 cup. Add to mixture. Blend together,
divide dough almost in half. Roll larger portion to fit cookie
sheet. Sprinkle with crushed corn flakes. Spread apples over
the corn flakes. Roll remaining dough. Place on top of apples.
Seal edges. Beat egg whites until foamy, spread on top crust.
Bake in 350 oven for 1 hour. Cool slightly, drizzle glaze over the top.
Glaze:
1 1/4 cups powdered sugar
3 tbsp. water
1/2 tsp. vanilla
This is a yummy pastry!
Church Chicken
This is a perfect dinner to put in the oven when you leave for church, and take out when you get home! It takes 3 hours to cook and is delicious!
10 chicken breast tenders
1 pkg bacon
2 can cream of chicken soup
1 16oz sour cream
Wrap chicken pieces with raw bacon and put in greased 9x13 pan. Mix sour cream and cream of chicken soup and pour and spread over chicken. Cover with foil and put in oven at 300 degrees for 3 hours. Serve over rice. So yummers!!
Fruit Pizza
f1 refrigerated Sugar Cookie dough pkg.
Spread with hands on pizza pan.
Cook 350 oven for 8-10 minutes. Cool.
Mix together:
1 7 oz. container of marshmellow cream
1 container strawberry ( or Raspberry) cream cheese
Spread on cooled cookie dough crust.
Garnish with fruit:
Pineapple
Kiwi
Banana`s
Mandarin oranges
Strawberries
Whatever you like-
Slice like pizza--Serve
Keep refrigerated!
Spread with hands on pizza pan.
Cook 350 oven for 8-10 minutes. Cool.
Mix together:
1 7 oz. container of marshmellow cream
1 container strawberry ( or Raspberry) cream cheese
Spread on cooled cookie dough crust.
Garnish with fruit:
Pineapple
Kiwi
Banana`s
Mandarin oranges
Strawberries
Whatever you like-
Slice like pizza--Serve
Keep refrigerated!
Red Lobster Biscuits
These are JUST like those delicious biscuits from Red Lobster!
2 cups Bisquick
2/3 cup milk
2/3 cup grated cheddar cheese
1 tsp. dried parsley
Mix together. Bake 425 degrees for 20 minutes. Remove from oven. Mix 1/4 cup melted butter and 1/4 tsp. garlic powder and brush over the tops of the hot biscuits.
2 cups Bisquick
2/3 cup milk
2/3 cup grated cheddar cheese
1 tsp. dried parsley
Mix together. Bake 425 degrees for 20 minutes. Remove from oven. Mix 1/4 cup melted butter and 1/4 tsp. garlic powder and brush over the tops of the hot biscuits.
Japanese Salad
1 pkg. chicken Top Ramen (break up noodles-don`t cook!)
2 cups diced cooked chicken
2 tbsp. slivered almonds
1 head cabbage, chopped up
2 green onions, sliced thin
1 pkg. seasoning from the ramen noodle pkg.
Dressing:
1 tbsp. sugar
1/2 cup oil
1/2 tsp. salt
3 tbsp. vinegar
1/2 tsp. Accent seasoning
1/2 tsp. pepper
Mix the dressing ingredients together and pour over the
salad mixture. Refrigerate overnight!
2 cups diced cooked chicken
2 tbsp. slivered almonds
1 head cabbage, chopped up
2 green onions, sliced thin
1 pkg. seasoning from the ramen noodle pkg.
Dressing:
1 tbsp. sugar
1/2 cup oil
1/2 tsp. salt
3 tbsp. vinegar
1/2 tsp. Accent seasoning
1/2 tsp. pepper
Mix the dressing ingredients together and pour over the
salad mixture. Refrigerate overnight!
Cheater Clam Chowder
By a friend's request, I am posting this easy "cheater" clam chowder that is made in the microwave.
6 slices bacon, cooked and cut up
1/4 cup chopped onion
2 cans Campbell's Cream of Potato Soup
2 cans minced clams, un-drained
1/2 cup milk
1 tsp. parsley flakes
Opt: I add a small can of mushrooms to this, too.
In 2-qt. casserole dish, combine pre-cooked bacon pieces and onion. Cover and microwave 4-6 minutes. Stir in remaining ingredients. Mix well. Re-cover. Microwave 8-10 minutes, stirring once. Makes 4 servings
6 slices bacon, cooked and cut up
1/4 cup chopped onion
2 cans Campbell's Cream of Potato Soup
2 cans minced clams, un-drained
1/2 cup milk
1 tsp. parsley flakes
Opt: I add a small can of mushrooms to this, too.
In 2-qt. casserole dish, combine pre-cooked bacon pieces and onion. Cover and microwave 4-6 minutes. Stir in remaining ingredients. Mix well. Re-cover. Microwave 8-10 minutes, stirring once. Makes 4 servings
Taco Soup
1 1/2 lb. ground beef
28 oz. can whole tomatoes, with juice
14 oz. can kidney beans, with juice
1 pkg. taco seasoning
1 cup grated cheese
1/2 cup chopped onion
17 oz. can corn, with juice
8 oz. can tomato sauce
2 cups water
*Opt: We like to add "Chili and Cheese Fritos" and sour cream to the top of this soup!
Brown beef and onion until onions are tender. Salt and pepper to taste. Add all other ingredients except cheese. Simmer for 15 minutes on the stove. Serve with grated cheese and optional ingredients, if you choose.
28 oz. can whole tomatoes, with juice
14 oz. can kidney beans, with juice
1 pkg. taco seasoning
1 cup grated cheese
1/2 cup chopped onion
17 oz. can corn, with juice
8 oz. can tomato sauce
2 cups water
*Opt: We like to add "Chili and Cheese Fritos" and sour cream to the top of this soup!
Brown beef and onion until onions are tender. Salt and pepper to taste. Add all other ingredients except cheese. Simmer for 15 minutes on the stove. Serve with grated cheese and optional ingredients, if you choose.
Rice Salad
4 cups cooked rice
3/4 lb. diced ham
2 tbsp. instant onion
1 cup chopped celery
1 med. green pepper, chopped
1 can diced cooked carrots
1 1/4 cups mayonnaise
1 10 oz. pkg, frozen peas, uncooked
Dash of lemon juice
1 sm. bottle pimento
To taste:
Seasoned Pepper (Lawry`s)
Nature`s Season`s (Morton`s)
Salad Supreme (Schilling`s)
Mix together--Let blend overnight.
3/4 lb. diced ham
2 tbsp. instant onion
1 cup chopped celery
1 med. green pepper, chopped
1 can diced cooked carrots
1 1/4 cups mayonnaise
1 10 oz. pkg, frozen peas, uncooked
Dash of lemon juice
1 sm. bottle pimento
To taste:
Seasoned Pepper (Lawry`s)
Nature`s Season`s (Morton`s)
Salad Supreme (Schilling`s)
Mix together--Let blend overnight.
Crepes
Another favorite growing up. We like to top them with homemade strawberry or raspberry freezer jam and whipped cream. (It's not the healthiest "dinner", but one that we all enjoy once in awhile!)
1 cup flour
1 1/2 cup milk
2 eggs
1 Tbsp. oil
1/4 tsp. salt
In a bowl, combine flour, milk, eggs, oil, and salt. Beat until blended. Heat a greased skillet. Pour small amount of batter (approx. 1/2 cup) into skillet. Tilt skillet to spread batter evenly. Return to heat. Brown crepes on both sides. Top with desired toppings.
1 cup flour
1 1/2 cup milk
2 eggs
1 Tbsp. oil
1/4 tsp. salt
In a bowl, combine flour, milk, eggs, oil, and salt. Beat until blended. Heat a greased skillet. Pour small amount of batter (approx. 1/2 cup) into skillet. Tilt skillet to spread batter evenly. Return to heat. Brown crepes on both sides. Top with desired toppings.
Bacon Wrapped Chicken
This meal is so simple, but looks and tastes like it took so much effort. We made it for a RS Dinner and it was a hit!
6 boneless, skinless chicken breasts
1 (8 oz) carton whipped cream cheese with onions and chives
bacon strips
Flatten chicken. Spread cream cheese over each. Roll up. Wrap each with a bacon strip. Secure with toothpick, if needed. Place seam-side down, in a greased 9x13 pan. Bake uncovered at 400 degrees for 35-40 minutes or until juices run clear. Broil 6 inches from heat for 5 minutes or until bacon is crisp.
We like to serve this with rice and veggies on the side.
6 boneless, skinless chicken breasts
1 (8 oz) carton whipped cream cheese with onions and chives
bacon strips
Flatten chicken. Spread cream cheese over each. Roll up. Wrap each with a bacon strip. Secure with toothpick, if needed. Place seam-side down, in a greased 9x13 pan. Bake uncovered at 400 degrees for 35-40 minutes or until juices run clear. Broil 6 inches from heat for 5 minutes or until bacon is crisp.
We like to serve this with rice and veggies on the side.
Chicken Bundles
Mom used to make this when we were growing up and we all LOVED it! It takes a little more effort, but is so worth it!!
melted butter
crushed corn flakes
2 pkgs. refrigerator biscuits
Filling:
1/8 tsp. pepper
2 tsp. lemon juice
1 Tbsp. pimento
minced green pepper
1/2 cube margarine, melted
1/8 tsp. sage and 1/8 tsp.thyme (opt.)
1 cup cooked chicken breast, shredded
2 Tbsp. chopped onion
1/3 cup crushed corn flakes
Mix together all ingredients and put small amount on rolled out refrigerator biscuits.
Top with another rolled out biscuit; seal edges. Dip in melted butter and coat with crushed corn flakes. Bake at 350 degrees for 20-25 minutes.
Sauce:
4 Tbsp. butter
2 Tbsp. flour
4 Tbsp. crushed corn flakes
small can mushrooms
2 tbsp. chopped green pepper
2 Tbsp. pimento
1 1/2 cups milk
cooked broccoli
Melt butter. Add flour, milk and other ingredients. Cook until thickened. Serve over Chicken Bundles.
melted butter
crushed corn flakes
2 pkgs. refrigerator biscuits
Filling:
1/8 tsp. pepper
2 tsp. lemon juice
1 Tbsp. pimento
minced green pepper
1/2 cube margarine, melted
1/8 tsp. sage and 1/8 tsp.thyme (opt.)
1 cup cooked chicken breast, shredded
2 Tbsp. chopped onion
1/3 cup crushed corn flakes
Mix together all ingredients and put small amount on rolled out refrigerator biscuits.
Top with another rolled out biscuit; seal edges. Dip in melted butter and coat with crushed corn flakes. Bake at 350 degrees for 20-25 minutes.
Sauce:
4 Tbsp. butter
2 Tbsp. flour
4 Tbsp. crushed corn flakes
small can mushrooms
2 tbsp. chopped green pepper
2 Tbsp. pimento
1 1/2 cups milk
cooked broccoli
Melt butter. Add flour, milk and other ingredients. Cook until thickened. Serve over Chicken Bundles.
Sausage Marinara Sauce
1 lb. ground Italian sausage
1 medium onion, thinly sliced
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 tsp. olive or canola oil
1 can (15 oz) crushed tomatoes
1 cup chicken broth
5 Tbsp. tomato paste
3-4 Tbsp. sugar
1 1/2 tsp. dried basil
1/4 tsp. garlic powder
Hot cooked penne or pasta of your choice
Crumble sausage into a skillet. Add the onion, peppers, and oil. Cook over medium heat until sausage is no longer pink and vegetables are tender; drain. Add the tomatoes, broth, tomato paste, sugar, basil and garlic powder; heat through. Serve over pasta.
1 medium onion, thinly sliced
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 tsp. olive or canola oil
1 can (15 oz) crushed tomatoes
1 cup chicken broth
5 Tbsp. tomato paste
3-4 Tbsp. sugar
1 1/2 tsp. dried basil
1/4 tsp. garlic powder
Hot cooked penne or pasta of your choice
Crumble sausage into a skillet. Add the onion, peppers, and oil. Cook over medium heat until sausage is no longer pink and vegetables are tender; drain. Add the tomatoes, broth, tomato paste, sugar, basil and garlic powder; heat through. Serve over pasta.
Tortellini Alfredo
2 pkgs. (9 oz each) refrigerated cheese tortellini
1/2 cup chopped onion
1/3 cup butter or margarine
1 1/2 cups frozen peas, thawed
1 cup thinly sliced fresh mushrooms
1 cup cubed, fully cooked ham
1 3/4 cups whipping cream
1/4 tsp. coarsely ground pepper
3/4 cup grated Parmesan cheese
shredded Parmesan cheese, optional
Cook tortellini according to package directions. Meanwhile, in a skillet, saute the onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in grated Parmesan cheese until melted.
Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.
1/2 cup chopped onion
1/3 cup butter or margarine
1 1/2 cups frozen peas, thawed
1 cup thinly sliced fresh mushrooms
1 cup cubed, fully cooked ham
1 3/4 cups whipping cream
1/4 tsp. coarsely ground pepper
3/4 cup grated Parmesan cheese
shredded Parmesan cheese, optional
Cook tortellini according to package directions. Meanwhile, in a skillet, saute the onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in grated Parmesan cheese until melted.
Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.
Chicken Spaghetti Toss
5 green onions, chopped
2 garlic cloves, minced
2 Tbsp. butter or margarine
2 Tbsp. olive or vegetable oil
1 1/2 lbs. boneless, skinless chicken breasts, cubed
3 Tbsp. lemon juice
3 Tbsp. minced fresh parsley
1 tsp. seasoned salt
1/2 tsp. lemon-pepper seasoning
1 pkg (7 oz) thin spaghetti
In a large skillet, saute onions and garlic in butter and oil until tender. Stir in the chicken, lemon juice, parsley, seasoned salt and lemon pepper. Saute for 15-20 minutes or until chicken juices run clear. Meanwhile, cook spaghetti according to package directions; drain. Add to chicken mixture and toss.
2 garlic cloves, minced
2 Tbsp. butter or margarine
2 Tbsp. olive or vegetable oil
1 1/2 lbs. boneless, skinless chicken breasts, cubed
3 Tbsp. lemon juice
3 Tbsp. minced fresh parsley
1 tsp. seasoned salt
1/2 tsp. lemon-pepper seasoning
1 pkg (7 oz) thin spaghetti
In a large skillet, saute onions and garlic in butter and oil until tender. Stir in the chicken, lemon juice, parsley, seasoned salt and lemon pepper. Saute for 15-20 minutes or until chicken juices run clear. Meanwhile, cook spaghetti according to package directions; drain. Add to chicken mixture and toss.
Better-than-Almost-Anything Cake
The name says it all!!
1 box german chocolate cake mix
water, vegetable oil and eggs called for in cake mix directions
1 14 oz. can sweetened condensed milk
1 16-17 oz. container caramel topping
1 8 oz. container whipped topping
1 c. toffee chips or crushed Skors candy bar
Heat oven to 350*F Make cake as directed for 13x9 in. pan, cool for 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake. Let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over the cake and sprinkle with toffee chips or candy bar. Store covered in refrigerator.
1 box german chocolate cake mix
water, vegetable oil and eggs called for in cake mix directions
1 14 oz. can sweetened condensed milk
1 16-17 oz. container caramel topping
1 8 oz. container whipped topping
1 c. toffee chips or crushed Skors candy bar
Heat oven to 350*F Make cake as directed for 13x9 in. pan, cool for 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake. Let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over the cake and sprinkle with toffee chips or candy bar. Store covered in refrigerator.
Chicken Roll-ups
Filling:
6 oz. cream cheese
4 Tbsp. melted butter
3 c. cooked chicken, cut in small pieces
small can mushrooms, drained (2/3 cup)
1 sm. onion, diced finely
2 stalks celery, diced
2 pkgs. refrigerated crescent rolls
dried bread crumbs
1 can cream of chicken soup
1 cup chicken broth
Soften cream cheese and add melted butter. Set aside. Combine chicken, mushrooms, onion, and celery. Add to cream cheese and butter. Roll out crescent rolls into thin triangles. Place 1/4 c. filling onto each. tuck in edges and roll up. Dip each into bread crumbs to coat. Bake at 375 degrees for 12-15 min.
Meanwhile, make sauce by heating soup and broth together in saucepan. Serve roll-ups with sauce on top.
6 oz. cream cheese
4 Tbsp. melted butter
3 c. cooked chicken, cut in small pieces
small can mushrooms, drained (2/3 cup)
1 sm. onion, diced finely
2 stalks celery, diced
2 pkgs. refrigerated crescent rolls
dried bread crumbs
1 can cream of chicken soup
1 cup chicken broth
Soften cream cheese and add melted butter. Set aside. Combine chicken, mushrooms, onion, and celery. Add to cream cheese and butter. Roll out crescent rolls into thin triangles. Place 1/4 c. filling onto each. tuck in edges and roll up. Dip each into bread crumbs to coat. Bake at 375 degrees for 12-15 min.
Meanwhile, make sauce by heating soup and broth together in saucepan. Serve roll-ups with sauce on top.
Hamburger Stroganoff
1/2 c. minced onion
1 lb. ground beef
2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 8 oz. can sliced mushrooms
1 can cream of chicken OR mushroom soup
1 c. sour cream
2 tbsp. minced parsley
Saute onion over medium heat and add meat; brown. Add flour, salt, pepper, and mushrooms. Cook 5 minutes and add soup. Simmer uncovered 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve over noodles, mashed potatoes, or baked potatoes.
1 lb. ground beef
2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 8 oz. can sliced mushrooms
1 can cream of chicken OR mushroom soup
1 c. sour cream
2 tbsp. minced parsley
Saute onion over medium heat and add meat; brown. Add flour, salt, pepper, and mushrooms. Cook 5 minutes and add soup. Simmer uncovered 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve over noodles, mashed potatoes, or baked potatoes.
Basque Chicken
2 lb. chicken breasts ( I cut into large strips, like a chicken tender)
1 Tbsp. olive oil
1 medium onion, chopped finely
1/2 c. diced ham
1 garlic clove, minced
1 c. chicken broth
1/2 lb. small salad shrimp
1/2 tsp. paprika
1 Tbsp. parsley
salt and pepper
Dust chicken with flour. Heat oil in deep skillet and brown chicken on all sides. Remove chicken to plate. In skillet, add onions, ham and garlic; stir to cook evenly. When onions are tender, stir in broth, shrimp, paprika and parsley. Replace chicken and salt and pepper to taste. Cover and simmer 30-35 minutes until tender.
I like to serve this over rice.
1 Tbsp. olive oil
1 medium onion, chopped finely
1/2 c. diced ham
1 garlic clove, minced
1 c. chicken broth
1/2 lb. small salad shrimp
1/2 tsp. paprika
1 Tbsp. parsley
salt and pepper
Dust chicken with flour. Heat oil in deep skillet and brown chicken on all sides. Remove chicken to plate. In skillet, add onions, ham and garlic; stir to cook evenly. When onions are tender, stir in broth, shrimp, paprika and parsley. Replace chicken and salt and pepper to taste. Cover and simmer 30-35 minutes until tender.
I like to serve this over rice.
Hot Crab Dip
3 cubes cream cheese
2 4 oz. cans green chillies
1 c. chopped green onions
1/3 c. salsa
1/2 c. milk
1 lg. pkg. crab
Mix in crock pot and set on low for 4 hrs. Serve on crackers.
2 4 oz. cans green chillies
1 c. chopped green onions
1/3 c. salsa
1/2 c. milk
1 lg. pkg. crab
Mix in crock pot and set on low for 4 hrs. Serve on crackers.
German Pancakes
Another recipe mom used to make. These are great because they are quick, easy, and made with ingredients you always have on hand.
6 eggs
1 c. milk
1 c. flour
4 tbsp. butter (1/2 a cube)
sprinkle of salt
While oven is preheating to 400*, melt the butter in the pan in the oven. Whirl the rest of the ingredients with a wire whisk. Pour the egg mixture into the hot pan and quickly return to the oven. Bake for 20 minutes. Top with maple syrup, or powdered sugar.
6 eggs
1 c. milk
1 c. flour
4 tbsp. butter (1/2 a cube)
sprinkle of salt
While oven is preheating to 400*, melt the butter in the pan in the oven. Whirl the rest of the ingredients with a wire whisk. Pour the egg mixture into the hot pan and quickly return to the oven. Bake for 20 minutes. Top with maple syrup, or powdered sugar.
Poppy Seed Chicken
My visiting teacher made this for me when I had a baby. It's been a family favorite since!
3-4 chicken breasts
3/4 cup sour cream
1 can cream of chicken soup
1/4 c. butter, melted
1 roll Ritz crackers
1 Tbsp. poppy seeds
Boil chicken on low heat for 1 hour. Tear chicken apart and place in 8x8 pan. Mix sour cream and soup and pour over chicken. Mix melted butter and crushed crackers and sprinkle on soup mixture. Sprinkle poppy seeds over top. Bake uncovered at 350 degrees for 30-40 minutes.
3-4 chicken breasts
3/4 cup sour cream
1 can cream of chicken soup
1/4 c. butter, melted
1 roll Ritz crackers
1 Tbsp. poppy seeds
Boil chicken on low heat for 1 hour. Tear chicken apart and place in 8x8 pan. Mix sour cream and soup and pour over chicken. Mix melted butter and crushed crackers and sprinkle on soup mixture. Sprinkle poppy seeds over top. Bake uncovered at 350 degrees for 30-40 minutes.
Drop Doughnuts
One of the many fun treats mom used to make!
1 egg
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c. milk
1 1/2 c. flour
Mix all ingredients together and drop into hot grease by spoonfuls. Roll in mixture of cinnamon and sugar. YUM!!
1 egg
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c. milk
1 1/2 c. flour
Mix all ingredients together and drop into hot grease by spoonfuls. Roll in mixture of cinnamon and sugar. YUM!!
Caramel Popcorn
Yummy! We love having this for pj parties!
1 cube margarine
3/4 c. brown sugar
1/2 c. karo syrup
Cook to soft ball stage. Makes enough for one batch of popcorn. (I use two bags of microwave popcorn or 1/2 cup unpopped kernals if you pop your own)
1 cube margarine
3/4 c. brown sugar
1/2 c. karo syrup
Cook to soft ball stage. Makes enough for one batch of popcorn. (I use two bags of microwave popcorn or 1/2 cup unpopped kernals if you pop your own)
Chicken Enchiladas
We got this recipe from a friend and all loved it growing up!
2 cans cream of mushroom soup
1 lb. carton sour cream
1 small can diced green chilies
2-3 cooked, shredded chicken breasts
flour tortilla shells
shredded cheese
milk
Mix ONE can of soup, ONE HALF carton of sour cream, and chilis in a saucepan and heat until just warm. Add chicken. Put spoonfuls of mixture into center of tortillas and add cheese. Roll up and put into 9x13 pan.
In another bowl, mix the other can of soup, the other half of the sour cream and a small amount of milk. Pour over the enchiladas. Top with more shredded cheese. Bake at 350 degrees for 20-30 minutes.
2 cans cream of mushroom soup
1 lb. carton sour cream
1 small can diced green chilies
2-3 cooked, shredded chicken breasts
flour tortilla shells
shredded cheese
milk
Mix ONE can of soup, ONE HALF carton of sour cream, and chilis in a saucepan and heat until just warm. Add chicken. Put spoonfuls of mixture into center of tortillas and add cheese. Roll up and put into 9x13 pan.
In another bowl, mix the other can of soup, the other half of the sour cream and a small amount of milk. Pour over the enchiladas. Top with more shredded cheese. Bake at 350 degrees for 20-30 minutes.
Frog Eye Salad
Ribbit!!! ;)1/2 c. acini de pepe pasta
1 tbsp. flour
2 egg yolks
1/2 c. sugar
3/4 c. pineapple juice
1 can mandarin oranges
1 8 oz. can crushed pineapple
1/4 pkg. sm. marshmallows
1 8 oz. carton whipped topping
Boil acini de pepe pasta, drain and rinse. Cook flour, egg yolks, sugar, and pineapple juice until thick. Cool, mix with pasta. Set until cool or overnight in fridge. Add mandarin oranges, crushed pineapple, marshmallows, and whipped topping. Mix and refrigerate. I double this recipe if I am making it for a large crowd.
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