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Brazilian Cheese Bread
Cheesy Spinach Wheels
Chili's Boneless Buffalo Wings
Hot Chicken Dip
Hot Spinach and Artichoke Dip
Popcorn with Lettuce
Ryan's Radical Salsa
Savory Baked Tofu
DESSERTS AND SWEETS|
Berry Bliss Cake
Cherry Brownie Delight
Chocolate Marshmallow Cookies
Cream Cheese Ice Cream
Cream Cheese Mints
French Strawberry Cake
Harvest Cake with Skillet Fruit
Lemon Raspberry Jello
Maple Pecan Pie Bars
Neiman Marcus Cookies
PB & J Shake
Peanut Butter Balls
Peanut Butter Bars
Peanut Butter Bites
Pineapple Pecan Cookies
Poached Pears in Raspberry Sauce
Raspberry Cr. Cheese Coffee Cake
Sand Art Brownies
Soda Fountain Treats
Sour Cream Peach Pie
SOUPS and STEWS
Spring Pasta Salad|
10 oz. (3-1/2 cups) uncooked large shell pasta (conchiglie)
Cook pasta according to package directions. Rinse and drain in cold water.
French Strawberry Cake|
1 stick butter
Mix sugar and butter on high until fluffy, about 3 to 5 minutes.
Pecan and Red Onion Bread|
1 Cup + 1 Tbs warm milk
Add ingredients in order listed to bread machine: regular cycle, 2-pound loaf.
Onion Dill Bread|
Mix together and warm:
Add warmed liquid mix to bread machine, then add
3 1/3 Cups flour
Bread machine, regular cycle, 2-pound loaf. Be ready to add a bit more flour if the dough looks too wet during mixing.
These easy-to-make patties taste like the old-fashioned onion rings that nobody makes any more.
3/4 cup flour
In a large bowl, mix all dry ingredients, then add milk and stir. This will give you a thick batter.
|Four one-pan dinners|
Each of these dinners can be prepared on one cookie sheet, with the meat placed in the middle and the two vegetables arranged on either side (except for the Shrimp Fajitas).
LEMON PEPPER SALMON
On a foil-lined cookie sheet, place
Paint salmon with marinade. Salt and pepper the vegetables and lightly toss with olive oil.
HONEY GARLIC CHICKEN
On a foil-lined cookie sheet, place
Salt and pepper the chicken, then coat both sides with marinade. Salt and pepper the vegetables and lightly toss with olive oil.
Bake at 450 for 8 minutes, then broil for 2 minutes.
BABY BACK RIBS
Wrap ribs with foil and bake on a cookie sheet at 375 for 2 hours.
Remove foil from ribs, place them back on the cookie sheet, and paint them with barbecue sauce.
Add to sheet:
Salt and pepper the vegetables, then lightly toss with olive oil.
|Layered Ham and Cheese Potato Bake|
5 potatoes, peeled
--Preheat oven to 350.
1 pound of bacon, cooked and crumbled
Combine cream cheese, sour cream and dip mix with a mixer. Spread onto a pretty plate or into a small casserole or glass pie plate. Cover and refrigerate for at least an hour. Sprinkle with lettuce, cheese, tomatoes, bacon, and green onions. Serve with crackers or pita chips.
2 eight ounce packages of softened cream cheese
Use a mixer to blend cream cheese and brown sugar until smooth. Mix in cool whip. Fold in most of the chopped Snickers. Refrigerate for a few hours. Before serving, top with remaining candy and drizzle with caramel. Use sliced apples, pretzels and graham crackers for dipping.
2 lbs lean ground beef
Now, the great taste of runzas in convenient soup form!
Brown the ground beef in a large pot. When all the pink is gone, add the chopped onion and cabbage and cook down for a few minutes until the onions are becoming translucent. Add the stock and simmer for 20 minutes or so. Add gnocchi and simmer for another 2-3 minutes. Season with salt and ground black pepper. Makes lots.
I think the chop on the bagged cabbage was a bit too fine when I made this (the cabbage got kind of lost in the soup), so the next time I might use a regular head of cabbage and give it a coarser chop myself. Should taste the same, though.
|Creamy Spinach Tomato Tortellini|
1 20-oz pkg three cheese tortellini (preferably the refrigerated kind)
Cook tortellini according to directions listed on package.
Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.
Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes.
|Vegetarian Moroccan Stew|
1. Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a bowl.
.75 oz unflavored gelatin (3 envelopes of Knox)
Line 9 x 9 pan with wax paper -- and spray with Pam.
I have tried to make homemade ricotta and left the kitchen cursing. BUT this recipe works! It makes 2 cups of silky, creamy ricotta cheese and it is so good served w/a nice seed bread, or crackers, drizzled w/ honey and chopped nuts. I have been spreading it on a mediterranean olive bread with a sprinkle of kosher salt.
Take a large stainless steel pan and add 5 C of whole milk and 2 C heavy cream (do not use ultra pasteurized) and 1 T kosher salt. Bring to a boil over medium heat, stirring occasionally. After milk boils, remove from heat and add 4 T white vinegar and juice of 1 lemon. Allow to thicken undisturbed; this takes from 20-30 minutes. Line a colander with a damp cheesecloth and place over a bowl. Pour thickened milk mixture into the cheesecloth and allow the milk to separate from water (curds from whey.) Remove water from the bowl from time to time. (This will take a while, so do not be in a hurry.) Finally, tie the top of the cheesecloth and let the water continue to drain, maybe over the sink or over the bowl, just keep the cheesecloth raised. After the ricotta has set, remove the cheese from the cheesecloth and put into a bowl to chill. It is fine for use now, but sets better for the next day. It would also be good for use in your favorite lasagna recipe.
1 pkg. yellow cake mix
Mix all together, bake @ 350 in 9x13-inch pan for 30-40 min. Top w/ cream cheese or buttercream frosting.
7 graham crackers -- crushed
Preheat oven to 350. Mix crackers, pwd sugar and butter. Place 1 tablespoon in mini muffin pan -- press firmly. Bake 4-5 minutes. Put 1 section of hershey bar and 1/2 marshmallow on hot crust, return to oven for 1-2 minutes. Drizzle with additional chocolate if desired (I didn't -- had plenty as is).
|Beef & Noodles in crock pot|
1 10.75 ounce can condensed cream of mushroom soup
Pour cream of mushroom soup, cheddar cheese soup & onion soup mix into crock pot & mix well. Add beef. Cover & cook on low 8 hours. Serve over egg noodles.
|Italian Seasoned Chicken with Potatoes in Crock Pot|
4 boneless, skinless chicken breast
Place chicken on bottom of crock pot. Sprinkle with half the Italian dressing, spices & grated cheese. Put potatoes on top & or around chicken. Sprinkle with rest of dressing, spices & cheese. Cook on low 6-8 hours until chicken is done & potatoes are tender.
|Balsamic Chicken in Crock Pot|
4-6 boneless, skinless chicken breasts
Pour olive oil in bottom of crock pot. Place chicken breasts, salt & pepper on each breast. Place sliced onion on top of chicken. Put all dried herbs & garlic cloves on top. Pour on vinegar & top with tomatoes. Cook on low 8 hours, serve over angel hair pasta. (This looks & smells like an Olive Garden meal!!)
|French Dip Sandwiches in Crock Pot|
4 lb roast (we asked meat dept which would be best for these sandwiches) (this is a lot of meat, we had leftovers)
Cook on low for 9 hours. Slice thin & serve on French rolls & use the sauce for dipping.
|Chicken & Red Potatoes in Crock Pot|
4 boneless, skinless chicken breast
Sprinkle chicken with poultry seasoning & place in sprayed slow cooker. Arrange potatoes around chicken. Combine soup, sour cream & good amount of pepper in separate bowl, spoon over chicken. Cover & cook on low 8 hours.
|Bacon Ranch Chicken in Crock Pot|
4 boneless skinless chicken breasts
Combine bacon, garlic, ranch dressing mix, soup & sour cream in a separate bowl, mix well. Place chicken in crock pot & cover with the above soup/sour cream mixture. Cook on low 8 hours. Shred chicken a bit & serve over egg noodles.
|Cheeseburger Soup in Crockpot|
1 lb ground beef, browned
Mix altogether in crock pot cook for 6 to 7 hrs, then add 1 cup cheddar cheese. Let melt. Let sit for 20 minutes. Enjoy.
|Cincinnati 5-Way Chili|
For the chili:
Brown beef in olive oil, drain grease and add onions, garlic and celery and cook till soft. Add remaining ingredients and simmer or cook in a crock pot until chili is thick and rich.
For the other 4 ways you will need:
I like to serve this buffet style with large soup bowls and set out in order the spaghetti, the chili, the beans, the cheese and the onions. Cincinnati 5-Way has all 5 layers in your dish, but you can have it any number of ways you like.
|Chilled Mango and Cucumber Soup|
2 cups 1/4-inch-diced fresh mangoes
Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.
|Savory Baked Tofu|
This is a savory -- almost meaty -- tofu that you can add to stir-fry, or put in a sandwich, or just eat on its own.
The more moisture you can first get out of your tofu, the better your success with this; so start off with a block of firm or extra-firm tofu. Then press it for at least an hour to squeeze out as much liquid as you can. I put the tofu block on a plastic cutting board with one end slightly propped up so it would drain into the sink, then put a plate on the tofu weighted with a couple of cans from the cupboard. This will make your tofu ready to absorb the marinade:
1/4 cup soy sauce
Slice the tofu into half-inch thick slices, put the slices in a bowl or pan and pour the marinade over them. Let them marinate (in the refrigerator) for at least an hour.
After marinating, bake the tofu on a cookie sheet for 35 minutes at 375, then flip the pieces and bake for another 10 minutes. Let it cool, and it's ready. Good stuff, and only around 30 calories a slice!
|Chicken with Artichokes|
Season 1/2 lb. chicken tenders (or one boneless, skinless chicken breast) with salt and pepper and garlic. Place in a greased pie plate, top with 14 oz. quartered artichoke hearts (canned or frozen) and top with a mixture of 2 T olive oil, 2 T parmesean cheese, 2 T bread crumbs (I use panko) and 2 T lemon juice. Bake at 350 for 30-40 minutes. Easy, low fat, low carb and delicious. Great with rice.
|Sour Cream Peach Pie|
3/4 C sugar
Combine sugar, flour and salt. Beat sour cream, egg into flour mixture; add sliced peaches. Pour into unbaked pie crust. Bake at 400 for 15 minutes and then turn oven down to 350 and bake for another 30 minutes. Remove from oven and prepare pie topping.
Mix ingredients and sprinkle on top of pie. Return to 400 oven and bake for 10 more minutes. Sprinkle top of pie with chopped pecans and return to oven for another 10 minutes.
|Creole Shrimp Soup|
1 Tbs olive oil
Heat oil in a soup pan and cook onion, celery and pepper. Add spices and veg. broth, tomatoes, and beans. Simmer for 30 minutes. Bring to a boil and add shrimp, cook a couple of minutes and serve. Serves 4. 210 calories, 5 grams fat.
|Cherry Brownie Delight|
Cut brownies into bite-size pieces. Push a toothpick through a marshmallow and then stick it into a brownie. Then put a cherry on the top of the toothpick. Then put a leaf on top of that. (You can eat the leaf.) Eat.
|Roast Chicken with Potatoes, Lemon and Asparagus|
1 1/2 pounds new potatoes, halved
1. Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
|Brazilian Cheese Bread|
1 egg (room temperature)
Preheat oven to 400. Grease or non-stick spray a mini-muffin pan. Put all the ingredients into your blender and pulse til smooth. Pour batter into muffin pan, filling the cups not quite full. Bake for 15-20 minutes, until they puff up (like popovers) and are lightly browned. Remove from pan and cool on a cooling rack.
I doubled the recipe and it made over three dozen. The batter can be stored in the refrigerator for up to a week. The original recipe recommended Mexican farmers cheese (queso fresco), but you can use almost any kind you like; I used a mixture of Monterrey Jack and cheddar. I'd like to try a smoked cheese, and also a sharp cheddar. You might find the tapioca flour in a well-stocked supermarket, but you will certainly find it in an organic food store. (It's gluten-free.) They have a very nice chewy texture, and can be matched up with anything -- sweet or savory. These are best when eaten warm but they're also good cooled. (Microwave them for a few seconds to bring back the chewy texture.) Very easy, and very good!
Beat eggs till light and fluffy, add sugar and salt, beat a little, fold in flour and almond flavoring. Pour into greased 9x13 pan. Sprinkle top withnuts, sugar and cinnamon. Bake at 325 for 30 minutes.
Oven 325. Serves 4.
1/3 C sugar + 1/3 C sugar (sugar is used in 2 separate parts)
Caramelize sugar: In a heavy 8 inch skillet cook 1/3 C sugar over medium-high heat till sugar begins to melt, skaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook a few minutes more till all of the sugar is melted and golden, stirring now as needed with a wooden spoon.
Immediately divide caramelized sugar among 4 six oz. custard cups, tilting cups to coat bottoms evenly. Let stand for 10 minutes.
Meanwhile, combine eggs, milk, the other 1/3 cup of sugar and vanilla. Beat until well combined but not foamy (a wire wisk will do). Divide egg mixture among custard cups and sprinkle with cinnamon, place cups in a baking dish and place baking dish on oven rack from 325 degree oven. Pour boiling water into the baking dish to a depth of one inch. Bake for 45 minutes or until a knife inserted near the center of each flan comes out clean. After baking, remove cups carefully from water. Cool slightly on a wire rack (or cool completely in cups and cover and chill in fridge). To unmold, loosen edges of flan with a knife and then invert on a dessert plate, turn plate over and remove cup.
|Peanut Butter Balls|
1 small jar peanut butter
Stir peanut butter, margarine, vanilla, and sugar together, shape into balls. Dip in melted chocolate almond bark.
2 C flour
Beat with mixer till well blended. Bake in 15 X 10 jelly roll pan for 30 minutes @ 350. When cool frost with frosting.
1 (4oz) pkg cream cheese
Mix well and spread on cooled bars.
|Chicken Florentine Artichoke Bake|
8 oz. bow tie pasta
Preheat oven to 350. Cook pasta according to package direcions and drain. Cook onion in butter till tender, set aside. In bowl mix together eggs, milk, and seasonings (I also add some salt and pepper). Stir in chicken, jack cheese, artichokes, spinach, tomatoes, half of the Parm cheese, cooked pasta and onion. Transfer to a greased baking dish. Bake (covered) for 20-30 minutes. In small bowl combine remaining Parm, bread crumbs and melted butter. Sprinkle mixture over pasta dish. Bake uncovered an additional 10 minutes or until golden brown.
|Harvest Cake with Skillet Fruit|
1 C flour
Heat oven to 350. Grease 8 X 8 in. square pan, line bottom w/ parchment paper, grease and lightly flour paper. Combine dry ingredients, stir together wet ingredients and mix with dry. Transfer to pan and bake for 30 to 35 min. Cool a bit and then flip onto serving plate. When cake is cool frost top with
|Olive Bread (Gateau Au Jambon Et Aux Olives)|
1 C flour
Preheat oven to 350. Mix flour and baking powder in bowl. Add eggs, oil and pepper. Fold in ham, cheese andolives. Spread in greased bread loaf pan. Bake for about 45 minutes.
|3 Bean Casserole|
1 Can Kidney Beans (undrained)
|Popcorn with Lettuce|
Get some popcorn from the bag, then get some of that lettuce over there, then wrap the lettuce around the popcorn.
|Pasta with Italian Sausage and Peas|
1 pound pasta, such as gemilli, penne or bow tie shapes
Put a large pot of water on the stove to boil. Add the pasta to the water as soon as it comes to a boil. Stir and cook according to package directions.
|PB & J Shake|
Put 2 scoops of vanilla ice cream, 2 tablespoons of peanut butter, 2 tablespoons of your favorite jelly and 1/2 cup of milk in a blender. Blend until smooth. Serve in a glass.
|Peanut Butter Bites|
You need 1 cup of peanut butter, 1/2 of choclate chips, 1 tspn of vanilla, 1/2 of powdered sugar. Mix together until doughy. Then roll into small balls. And enjoy!!
|Spinach and Cheese Stuffed Shells|
20 jumbo pasta shells
|Thai Peanut Pasta|
1 bottle Thai Peanut Sauce (I used 11.8 oz. Archer Farms brand)
|Pecan Crusted Chicken|
1/3 cup honey
Heat broiler. Coat broiler pan with nonstick cooking spray. In a medium sized bowl, whisk honey & soy sauce. Spread pecans on a plate. Dip both sides of chicken breasts in honey & soy mixture & then in pecans. Place on prepared broiler pan. Season both sides with salt & pepper. Broil for 2 minutes on each side 6 inches from heat source. Reduce oven temp to 500 degrees & place broiler pan on rack in lower third of oven. Bake for 6 minutes or until internal temp reaches 160. While chicken is cooking place remaining honey soy mixture in a saucepan & boil for 1 minute. Drizzle honey mixture over chicken & serve. Serve with rice.
Put all together in a heavy saucepan:
1/2 lb. butter
Stir everything together and cook over medium high heat, still stirring until candy thermometer reads 240 degrees. Add 1 tsp vanilla and 1 cup of nuts [optional].
Pour into a buttered 9x12 pan. Cool. Cut and wrap in waxed paper. Store in a cool place.
|Sweet & Sour Chicken|
1 bottle "Western" dressing
Preheat oven to 350. Mix in 9x13 pan dressing, preserves, onion soup mix, pineapple chunks & green pepper. Lay chicken in the mix. Bake for 1 hour. Serve over rice.
|Berry Bliss Cake|
3/4 cup cold milk
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup of cool whip.
1 stick unsalted butter, melted
Preheat oven to 375. Coat 10-inch shallow baking pan with nonstick spray.
|Chocolate Marshmallow Cookies|
1 cup sugar
Cream shortening and sugar. Add the remaing ingredients.
Bring to a boil. Remove from heat and add 1/2 cup chocolate chips. Beat until the chips melt and the frosting thickens. Spread on the cookies on top of the marshmallows.
2 chicken breasts, cut in bite sized pieces
Saute chicken, onions, and garlic in small amount of oil. Cook until chicken is done. Add chicken mixture to cooked macaroni. Stir in tomatoes (and juice) and cheese, season to taste. Put all in casserole dish, cover with bread crumbs mixed with parmarsen cheese. Bake in oven for about 30 minutes.
|Baked Potato Soup|
1/4 cup butter
Melt butter in a large saucepan over medium heat. Add onion, cook, stirring occasionally, for 1 to 2 minutes. Stir in flour. Gradually stir in broth and half and half.
Serves 4 generously. GOOD!!
|Green Salad with Winter Fruits|
1 head Romaine lettuce, chopped
Mix all salad ingredients. Dressing -- 1/2 C sugar, 1/3 C lemon juice, 2 T diced onion, 1 t Dijon mustard, 2/3 C canola oil, 1 T poppy seeds. Blend dressing ingredients in a jar and toss with salad.
|Crock Pot Mashed Potatoes|
Boil and drain 5 lbs of potatoes. Mix potatoes with 6 oz. cream cheese, 1 C sour cream, 1 t onion salt and 2 T butter until smooth. Heat in crock pot on low for 4-5 hours. (Going over 5 hours may make them soupy, so try not to overcook.)
Beat until smooth (use electric mixer) 8 oz. softened cream cheese and 1 stick softened butter. Add 1 T chopped onion, 1 T mayo, 1 T lemon juice and 1 can of drained shrimp. Beat until smooth, great on crackers.
|Green Bean & Potato Salad|
Several new red potatoes
Cook red spuds, cool and chop in bite size pieces. Cook green beans slightly, cool in ice water to retain color and crispness. Mix vegies, add salt and pepper and your favorite oil and vinegar dressing (I usually use Italian dressing). Chill. Also good garnished with fresh tomatoes or feta cheese. Mom suggested adding crispy bacon.
|Pesto Chicken & Ravioli|
1 package (9 oz) refrigerated or frozen ravioli
Cook ravioli according to directions. At the same time, in a large skillet cook and stir the chicken and garlic in the olive oil over medium heat until chicken is no longer pink in the center. Add roasted peppers, cook for 1-2 minutes or until heated through. Remove from heat. Drain the ravioli and add to the chicken mixture. Add pesto, toss gently to coat.
|Hot Chicken Dip|
1 can of black beans, drained
Put all ingredients in crock pot and heat. Good with Tostitos chips.
I just made this recipe up so you can add or adjust to your taste. I think it would be good with sliced black olives too.
|Artichoke Cream Soup|
I haven't tried this yet, but plan to. I had Artichoke and Prosciutto Soup at a restaurant in Omaha months ago that was so good. They laughed when I asked for the recipe. But I just found this recipe and it has to be very close to what I had--just add prosciutto.
|Cream Cheese Mints|
NOTE: Easy and wonderful.
YIELDS: 200 mints
|Chicken Breasts in Wine Sauce|
4-6 Chicken Breasts
In a large skillet combine dressing mix w/butter and oil. Add chicken and brown until golden. Place chicken in a baking dish. Blend soup and cream cheese in skillet, heat and scrape brown pieces. Stir in wine. Spoon over chicken. Bake uncovered 45 min. to an hour at 325. Delicious served over rice.
|Black Bean & Corn Salad|
Drain and rinse 1 can of corn and l can of black beans. Mix with 1/2 C chopped cilantro, 1/2 C diced cucumber, 1 diced fresh tomato and 4 sliced scallions. Mix together a dressing of 1/2 C oil, 1/4 C vinegar, salt, pepper, red chili flakes and 1 t (or more to your liking) chili powder. Mix with dressing. Change around any veggies or other beans you may prefer.
|Hot Spinach (and Artichoke optional) Dip|
10 oz. pkg. frozen spinach, cooked and squeezed dry
Preheat oven to 350. Grease a casserole dish. Combine all ingredients in a large bowl and stir well. Place in prepared casserole dish and bake for 20 to 30 minutes.
1/2 cup butter, softened
1. Line the inside of a medium terra cotta flower pot with foil
1 8oz. container of sour cream (low fat is fine)
Mix the sour cream and dry Ranch mix together. Add in cheese and bacon bits to taste. This is better if made the night before or at least 3-4 hours before, so all the flavors come out. If you want to make a large batch, take a 3 lb. container of sour cream and add three pkgs. of the dry mix, then double the cheese and bacon. Again a lot of it is "to taste" and consistency.
|Maple Pecan Pie Bars|
6 TBSP butter or margarine, softened
Preheat oven to 375. Spray square baker with nonstick spray.
1 half cup oleo
Stir well, 1 tbs. per muffin cup. Bake at 350 for about 10 min. Put any small thing on top if you want.
|Hot Off the Grill Potatoes|
3 TBSP butter
Make a 24x18 inch rectangle out of heavy foil and grease with 1 TBSP butter. Scrub and thinly slice unpeeled potatoes and place in the center of the foil. Sprinkle with green onions, parmesan, salt, paprika, and pepper. Dot with remaining butter. Fold up sides of foil and seal with double fold to enclose potatoes completely, leaving space for them to steam. Grill for 30-40 minutes or until potatoes are tender, turning packet every 10 minutes. Before serving sprinkle potatoes with bacon, parsley, dill and chives.
|Linguine with Shrimp Scampi|
Drizzle oil in large pot of boiling salted water, add 1 tsp salt and the linguine, and cook for 7-10 minutes, or according to package directions.
|Italian Sausage Calzones|
We tried this new recipe tonight, it was good, would also be good with small pieces of pepperoni or hamburger.
1/2 lb Italian sausage, cooked and crumbled
Preheat oven to 375. Combine sausage, mozzarella, pizza sauce, parsley and garlic and mix well.
|Tortellini Tomato Soup|
1 can tomato soup
Mix soup and water, add spagetti sauce, put in tortellini and heat.
|Neiman Marcus Cookies|
1 cup butter (or margarine)
With a mixer cream the butter and both sugars. Add eggs and vanilla, mix. Add flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey bar pieces and nuts.
Roll into balls and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375 (times may vary).
Makes approximately 56 cookies. May be doubled.
|Poached Pears in Raspberry Sauce|
4 Bosc pears
Peel pears and slice bottom to stand upright in dish (Use a firm pear, I also cored them). Place in a microwave safe dish. Spoon 1 tablespoon syrup over each pear, sprinkle each pear with some cinnamon and brown sugar. Cover dish completely with plastic wrap and microwave for 10 to 12 minutes or until pears are tender but NOT mushy. Meanwhile, heat raspberries, strain out seeds, add enough sugar to sweeten and heat on top of stove. (I thickened sauce with a little cornstarch.) Place poached pear in a serving plate and top with a little sauce. This recipe is easy and really fantastic.
1 1/2 cups sugar
Bake at 350 for 25 or 30 minutes.
1 cup sugar
Mix in order given. Bake in a loaf pan about 50 minutesto an hour at 350. Nuts can be added.
2 cups Tang
Stir together. Put 2 to 3 tsps into a cup of hot water.
I don't add the sugar, seems sweet enough without it, and it could also be made with cold water.
1 cup oil
Combine oil, sugar and eggs. Stir in pears and vanilla. Stir in dry ingredients. Pour into two loaf pans. Bake at 350 for 1 hour, cool 10 minutes, remove from pan.
16 oz. container of frozen lemonade (thawed)
Oil and flour a bundt pan. Preheat oven to 350. In the large bowl of an electric mixer combine the cake mix, 1/2 of the lemonade concentrate, sour cream, cream cheese and eggs; mix at low speed till blended and then beat 2 minutes at medium speed. Pour cake into prepared pan and bake 50 minutes (until a toothpick inserted in the center comes out clean). Cool in pan for 20 minutes, invert on plate and cool completely. For the glaze, combine 2 C powdered sugar with 2 T butter and remaining lemonade (a little at a time till you get the consistency you want). Glaze cool cake and enjoy.
|Cheesy Spinach Wheels|
1 can (8 ounces) Pillsbury Crescent Dinner Rolls
Preheat oven to 375.
3/4 cup chopped onion
Saute onion, green pepper, celery, and garlic in margarine until tender. Add the next 9 ingredients: bring to a boil. Reduce heat, cover and simmer about 25 minutes or til rice is tender. Add shrimp and parsley, simmer, uncovered until shrimp is cooked, about 7-10 minutes. 8 servings.
2 cups sugar
Cover tightly with Saran Wrap or wax paper and refrigerate overnight. Roll out to 1/4 inch thick or more. The cookies will puff a lot while baking. Bake at 325 degrees for about 10 minutes or until cookie feels firm. It won't and shouldn't be brown.
Cook rice according to package--maybe a little less water than what it calls for. Toward the end of the cooking time, add cream or milk, keep adding as it gets absorbed into the rice and until rice is cooked. Add maple syrup, walnuts and strawberries to taste just before serving.
|Peanut Butter Bars|
AMOUNT: 2 dozen
|Cranberry Pork Chops|
Here's a recipe Mom made the other night. It was so good I'm still thinking about it. I think it would be good with chicken or turkey too.
This is it! This is a GREAT variation of the cinnamon coated crunchy almonds (or any other nut) you get at craft fairs and the mall at Christmas time! Easy to do, and they make your house smell WONDERFUL!!
1 egg white
Heat oven to 225 degrees. In large bowl combine egg white, water and almond extract, whisk or beat until foamy. Stir in almonds to coat.
|Ryan's Radical Salsa (not for the wussies)|
1 whole tomato
Now lets get down to business. First you must have some sort of food chopper or food processer. I use a "Pampered Chef Food Chopper." You first quarter your tomato so that it will fit into the chopper. Second you quarter the onion so it also will fit into the food chopper. Chop to desired consistency. Slice jalapeno, seranno pepper, green onion, and cilantro, chop those to desired consistency. Next add garlic, lemon juice and salt and pepper to taste. Mix together and enjoy. Makes about 2 cups or 1 football game. Amanda's version is minus the jalapeno but triple the onion. Experiment with this recipe because everyone has a diffrent palet. I like things spicy where Amanda likes everything onion saturated. Not only will this salsa be addicting but nobody will want to talk to you either. You'll have onion breath!
|Caramel Nut Breakfast Ring|
Put 18 frozen dinner rolls (I use Rhoades) in a greased bundt pan. Sprinkle with butterscoth pudding mix (not instant). Pour over rolls and pudding mix 1 stick melted butter mixed with 1/2 cup brown sugar, 3/4 t cinnamon, and 1/2 cup chopped pecans. Cover with towel and let rise overnight. Bake at 350 for 25 minutes. Let cool a bit before inverting on plate. Really great!
| Raspberry Cream Cheese Coffee Cake|
INGREDIENTS FOR PASTRY:
INGREDIENTS FOR FILLING:
NOTE: If you have leftovers, be sure to refrigerate!
YIELD: 10 to 12 servings
|Porcupine Meatballs in Crock Pot|
1 1/2 lbs. lean ground beef
Im mixing bowl combine beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in crock pot. Mix soup and diced tomatoes and pour over meatballs. Cover and cook on low 7-8 hours, or high for 4-5 hours. Serves 4. Serve with mashed potatoes. This is one of our favorites at home..
1 skinless boneless chicken breast cut into bite size pieces
Preheat outdoor grill. Take 2 pieces of aluminum foil about 12-15 inches and lay them down in a cross pattern, one over the other. Place chicken, onion, potato, green pepper, carrots and BBQ sauce in the center of the foil. Bring up all 8 corners of foil and twist top together to resemble a "Hershey's Kiss." Grill package over medium heat for 30 minutes, or until internal chicken temp reaches 180 degrees. Serves 1. Excellent, and easy clean up!
|Asian Chicken Stir Fry|
1/2 onion, small
Rinse & pat dry veggies; chop onion and bok choy (using both white andgreen parts), and slice mushrooms, set aside. Rinse and pat dry chicken,cut into thin strips. Spray nonstick skillet with cooking spray and heaton medium high; saute chicken until no longer pink, about 3-5 minutes,remove from skillet and reserve. In same skillet heat oil; add onion, peapods and teriyaki sauce, stir-fry for about 4-6 minutes: add bok choy andmushrooms and stir-fry for about 4 minutes more. Add cooked chicken & heatthrough, about 1-2 minutes. Serve over rice, garnished with almonds.NOTE: This is only one serving, so if making for the family, be sure tomake it bigger!!! EXCELLENT!! (And I don't like mushrooms!)
|The Best Chili You Ever Ate|
2 lbs roast, cut into small cubes
In a pot, brown the meat cubes in the oil, along with the onions andgarlic, until all sides of the meat are browned and the garlic andonions are making the place smell like heaven. Add the cumin and chilipowder. (All spices are to taste, so use your own judgment -- if you goeasy on the jalapenos/hot sauce, the chili will be mild andfamily-friendly.) I have used that pre-cut stewing beef for this, and it works fine. Make sure it's lean, though--trim off as much fat as you can, if any.
Once the meat is browned, pour in the beer; bring it to a boil, thenreduce the heat and cook over a low flame for AT LEAST two hours,stirring frequently. If you use 'em, add the jalapenos/hot sauce towardthe end of the cooking process -- gradually, a little bit at a time,tasting as you go.
Add more beer if necessary, but don't overdo it. The final productshould be the consistency of stew, not soup. When the meat falls apartwith a fork and the onions have almost completely dissolved, it's ready. (This recipe seems like a natural for the crockpot, but I've tried itthat way and it was disappointing; somehow it comes out better whencooked over direct heat.)
Serve with corn chips and more beer. No beans, no tomatoes, just realauthentic Tex-Mex chili.
|Salad from Macaroni Grill|
chicken-grilled or roasted
Throw everything together and add dressing. This is good warm orcold.
In blender, process till smooth:
1 ripe cantaloupe chopped in small pieces
Chill 3 hours, stir and serve. Fantastic! Best fresh!
|Chicken Cordon Bleu|
4-6 Pieces chicken breasts
2 lbs. Ground Beef
Remove leaves from head of cabbage gently, trying to keep whole. Scald these inboiling salt water just to wilt a bit, place on paper towels to cool. Prepare meatmixture in large bowl; add rice, onion, egg, salt & pepper; mix well. Place about 1/4cup meat mixture in center of each leaf; fold in sides and roll ends over meat;secure with wooden toothpicks. Place in crock pot. Combine tomato soup, tomatoes,cinnamon, salt & pepper; pour over cabbage rolls. Cover and cook on low for 7-9hours. You can also add the excess cabbage. Serves 6-8.
To glaze carrots, melt a couple tablespoons of butter with a couple tablespoons of brown sugar and stir in a bit of honey. Sometimes I add a little orange juice but the butter andsugar is all you need.
|Hash Brown Casserole|
2 lbs. frozen hashbrowns
Combine all ingredients. Place in a 9x13 pan and bake at 350 for 1 hour.
|Layered Soup Mix|
1/2 cup dry split peas
This should be put in a 1 1/2 pint jar in the order given.Seal tightly. Attach the following note to jar:
|Layered Spinach Salad|
1 9 oz. pkg. refrigerated uncooked cheese tortellini
Cook tortellini according to directions on package. Drain, rinse with cold water. In a 13 by 9 inch glass baking dish (or a clear glass bowl with straight sides) layer cabbage, spinach, tortellini, tomatoes, and green onions. Pour dressing evenly over top; sprinkle with bacon. Cover, refrigerate until serving time.
|Country Breakfast Casserole|
2 (12 oz) pkg. pork sausage (I use Jimmy Dean)
Brown and drain sausage. In large bowl, combine all ingredients except 1 C cheese and salsa. Pour into a greased 9 by 13 inch glass baking dish. Top with remaining cheese. Refrigerate, covered, several hours or overnight. Bake, uncovered, in a preheated 350 oven for 55 min. Let stand 10 min.; cut into squares and serve with salsa. Serves 8-10. Delicious....
|Sand Art Brownies|
Add ingredients into a wide mouth quart jar in the following order:
Add tag with following directions:
|Chicken Alfredo Casserole|
Prepare 1 box of ziti according to package directions. Mix cooked pasta with 2 cups cubed, cooked chicken; 2 boxes of frozen spinach that have been cooked and drained of all moisture; and 1 large jar of Alfredo sauce. Put mixture into a 9 by 13 inch baking dish and cook for 20-30 minutes. Sprinkle with 1 to 2 cups of grated mozzarella cheese and bake an additional 10 minutes.
Press 2 8-oz. pkg. refrigerator crescent rolls into a 15x10x1 in. baking sheet to form a crust. Bake in 350 degrees F. oven 12-15 min. Combine 2 8-oz. pkg. cream cheese, 3 Tbsp. mayo, 1/2 tsp. Basil Leaves, and 1/4 tsp. Garlic Powder. Spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with Salad Supreme.
This is a good cake if you do it right! OK here it is!
1. Preheat oven to 350 degrees. Grease 2 9-inch round layer cake pans with a little bitof salad oil.
1. Put all the ingrediants in a bowl and blend with a spoon until creamy.
The frosting won't look good but when it dries it should be better! ENJOY!!!!!
You dial the number to Papa John's wait 30 minutes and enjoy!!! Yum, yum.
Anna, I have that same recipe, only sometimes I substitute Valentino's or Subway.
|Lindsey's Amazing Omlettes!|
Well, to make a long story short, one of the things I would like to be when I get a job is to be a chef. So I have been cooking a lot and trying new things. So this morning I made omlettes for my parents and I put cheese and sour cream and salsa and a few pieces of pork steak. They thought it was really good so I am putting this on the webpage.
Heat on medium high on a cooking pan that you would normally cook eggs on, lightly spray with cooking oil. Scramble both eggs in a bowl with a fork, add a little salt 'n peppa and then when hot enough pour into the pan. Then right after you pour the egg in the pan put shredded cheese on one side of it. Then put the pork steak on the same half. When the side is done, take the half with nothing on it and flip on the side with the cheese and pork steak. Then flip the whole thing over and when that is cooked put it on a plate. Then you take the sour cream and spread it over the top side of the omlette and then put some salsa over the sour cream! Makes a wonderful omlette! If anybody tries this....tell me how you like it! Bye!
P.S. I tried some bacon in my omlette instead of pork steak and it was really good. So if you don't like pork steak try bacon!
|Amanda & Ryan's Bagel Sandwiches|
The quality of ingredients are CRUCIAL to the best tasting sandwich, so if recipe is specific, you MUST use what it calls for.
One garlic (or garden veggie, honey wheat, or onion) bagel (from a bakery, no Lender's here)
Cut bagel, but be sure to cut halves evenly as it will throw the whole thing off if it is uneven, from the toasting to the taste. Toast your bagel and have your cheese ready, as soon as the bagel emerges from the toaster immediately apply cheese to bottom half of cut bagel. Next put meat, then onion. On top bun apply mayo and mustard being sure to spread evenly.
We like to eat this with macaroni and cheese, for some reason it is a good combo..
There is a bit of an art to this and once mastered you will have one heck of a lunch, or dinner. Just thought since everyone was sharing some easy favorites we would add our very favorite... Of course you may stray from this recipe, but please try it once exactly like this!
I know mine aren't probably as good as Grandma's but Dad thinks they are pretty good. You either lightly toast the bagel or leave it plain (it is good either way) then spread some mayo on the bagel then you mix the egg in a bowl and then when the pan is hot enough you put it in there and put a little salt 'n peppa and then wait until the bottom cooks then flip it and cook that then when done put it on the bagel and in between the egg put a slice of cheese so the cheese melts a little and then you have Lindsey's Egg Sandwich!
3/4 C butter
Cream butter (use only butter, no substitutes) in an electric mixer. Gradually add sugar. Add 1 egg at a time and beat after each addition. Add extract and flour and mix. Grease large angel food cake pan and set oven at 325. Pour batter in pan and put in oven and have NO curiosity about it until time is up, this is a must. Bake for l hour and 10 minutes. Great cake.
|My favorite sandwich.......|
Toast an onion bagel, spread it with some cream cheese, lay on a couple of slices of deli roast beef, a nice slice of tomato, chopped pepperoncini and sprinkle with pepper. So easy and so good.
|Cream Cheese Ice Cream|
5 cups half and half or light cream
In a large saucepan combine 3 cups of half and half, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with mixer until smooth, gradually beat in hot mixture. Cover and chill thoroughly. Stir in remaining half and half, lemon peel, lemon juice, and vanilla. Freeze in 4-5 quart ice cream freezer according to directions.
Makes 3 quarts
WHAT YOU NEED:
1/2 cup shortening
1. Beat shortening, brown sugar, molasses, egg white and vanilla in large bowl at high speed of electric mixer until smooth.
2.Combine flour, cinnamon, baking soda, salt, ginger and baking powder in small bowl. Add to shortening mixture; mix well. Cover; refrigerate about 8 hours or until firm. Bake at 375 degrees for about 8 to 12 minutes!
WHAT YOU NEED:
1 cup butter or margerine, softened.
1. Beat butter and sugar in large bowl at high speed on electric mixer until fluffy. Beat in egg and vanilla. Add melted chocolate; mix well.
2. Add flour, baking powder and salt; mix well. Cover; refrigerate for 2 hours or until firm.
Bake at 325 degrees for about 10 minutes!
|Soda Fountain treats|
CHOCOLATE MALT: In a blender, mix 1 cup milk, 4 scoops vanilla ice cream, 1 teaspoon vanilla extract, 3 tablespoons chocolate syrup, and 3 tablespoons malt powder (not chocolate malt powder). For extra chocolate, use chocolate ice cream instead of vanilla.
[Number of times the word "chocolate" appeared in this box: 9]
4 egg yolks
1/2 cup sugar
1 Tbs. real vanilla
2 cups heavy cream (half and half will work, but cream is much better)
Beat egg yolks and sugar together. Heat cream until just ready to boil (bubbles form around edge of pan). Whisk heated cream into yolk mixture. Add vanilla. Strain the mixture and divide into 4 custard cups. Place in a shallow pan with hot water halfway up custard cups. Bake 40 minutes at 325 degrees. Chill, then sprinkle sugar on top and put in broiler to brown and form a glaze. Watch carefully -- or if you're handy with a blowtorch....
Chill again and serve.
|Lemon Raspberry Jello|
1 small pkg lemon Jello
1 pint vanilla ice cream
1 cup boiling water
Dissolve Jello in boiling water. Add ice cream and blend. Set in fridge until firm.
Dissolve Jello in boiling water. Add frozen raspberries and blend. Pour onto well chilled first layer. Chill until firm.
|Yeasted Belgian Waffles|
1 pkg dry yeast (2 1/2 tsp)
2 cups milk
4 eggs, separated
1 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1 Tbs sugar
1/2 cup butter
Melt the butter in a saucepan over low heat. Add the milk and vanilla and continue to heat until just lukewarm, stirring frequently. Remove from heat, then add the yeast and stir to dissolve. Add the egg yolks and stir to dissolve. In a large bowl, add the milk mixture to the flour, sugar, and salt; stir to combine. In a separate bowl, beat the egg whites until stiff, then fold the beaten whites into the batter. Let rise in a warm place for 45 minutes. Preheat waffle maker; use about 1/3 cup batter per waffle, and cook for approximately 3 minutes (longer for crisper waffles).
|Slow-Cooked Beef Short Ribs|
4 lbs. boneless beef short ribs
1/4 C butter
2 t salt
2/3 C flour
1 t pepper
1 large onion sliced
5 t garlic
1 1/2 C beef broth
1/2 t chili powder
3/4 C vinegar
3/4 C brown sugar
1/2 C chili sauce
1/3 C ketchup
1/3 C worcestershire sauce
Dredge beef in salt, pepper and flour. Brown meat in the butter. Add to all other ingredients in crock pot and cook on low for 9 to 12 hours. I have made this without the chili sauce and it turns out fine.
4 1/2 to 5 cups flour
1/2 cup sugar
2 pkgs dry yeast
3/4 cup milk
1/2 cup water
1/2 shortening (or oleo)
1/2 tsp salt
Measure 1 3/4 cups of the flour into large bowl. Stir in sugar, salt and yeast. Add warm milk, water and shortening. (I actually put all of the water, milk and oleo in a saucepan and warm them until the oleo melts). Add eggs and beat, stir in remaining flour. Dough will be soft and sticky. Knead and place in bowl to rise about 1 hour.
** You can also use frozen bread dough and it works fine -- I think they taste more like the original with the homemade dough. I haven't tried it - but I think it would also work to put it all in the bread machine.
Brown ground beef, drain. Add onion and cabbage. Cover and let steam until cabbage is tender. (Cook on a very low heat -- I usually let mine cook about 2 hours.)
Roll dough into large rectangles put about 2 -3 tablespoons of filling. Bring corners to center and pinch closed. Place on greased cookie sheet, let rise for 20 minutes. Bake at 350 for 20 - 25 minutes.
1 cup shortening
1 cup white sugar
1 cup brown sugar
1 8 oz. can crushed pineapple
1 teas. vanilla
1 cup pecans
1 cup coconut
4 cups flour
1 small jar maraschino cherries [drained & diced]
Bake at 350-375 about 8 - 10 min.
|Italian Sausages with Peppers and Onions|
This is a great crockpot dish. Ingredient amounts are variable, so use more or less of everything as your crockpot allows.
5-6 Italian sausages
Grill or pan-fry the sausages, just long enough to brown them a little. While that's happening, slice the peppers and onions into rings. Put the tomatoes and then the sausages into the crockpot. Then pile on the peppers and onions. (You can fill the pot right to the top, if need be; the peppers and onions will cook way down.) Then pour on the beef broth. You can also add a couple of crushed garlic cloves and/or some crushed red pepper flakes if your tastes run that way. Cook it on low all day, or on high for four hours. Serve a sausage on an open-faced hoagie bun, with plenty of peppers and onions. This is also great served over pasta.
Boil 1 cup sugar and 1 cup white syrup to 2 degrees below softball and remove from the heat and stir in 1 cup peanut butter. Pour over 6 cups rice krispies. Press into greased 9+13 inch pan. Melt and spread on top 1 cup chocolate chips and 2 Tablespoons peanut butter. Microwave it on medium high.
1 box Jiffy Cornbread mix
1 16 oz can of whole kernel corn (drained, reserve half the liquid)
1 16 oz can of creamed corn
1/2 cup butter or margarine, melted
Mix all ingredients, plus the liquid from the corn. Pour into a greased 9x9 baking dish. Bake at 350 for 35-45 minutes, until set. Variations: add 1/2 cup chopped jalapenos, and/or 1/2 cup shredded cheese, and/or tomatoes, onions, etc.
|Chili's Boneless Buffalo Wings|
The zesty flavor of traditional Buffalo chicken wings without the bones or skin. That's because these "wings" are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the same type of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe. Serve them up with some celery sticks and bleu cheese dressing on the side for dipping.
1 cup all-purpose flour
On the side
1. Combine flour, salt, peppers and paprika in a medium bowl.
Serves 2-4 as an appetizer.