Tuesday, December 30, 2008

White Chili

6 (16 0z) cans of Great Northern white beans (not drained)
1 large onion, finely chopped
1/2 tsp garlic salt
1 (7 oz) can green chilis with juice
1 lb white chicken, cooked and chopped
1 tsp. cumin
3 tsp oregano
1 tsp chili powder
4 chicken bouillon cubes
16 oz. sour cream
1/2 cup cheddar cheese- shredded

Combine all ingredients and cook in crock pot for two hours

Sunday, December 14, 2008

Tomato Soup

This recipe comes with a disclamer and a link. I took this recipe from my friend Dave and promised him that whenever I posted it I give him credit as well as post a disclaimer *(found at bottom of recipe) I did, however, take his directions and rearrange them and rewrite them so that they are easier to follow and understand and are more efficient. He might be able to write wonderful literature, but his recipes need help. The sarcastic comments are all his.
I also posted this recipe with pictures over here.

David's Tomato Soup
14 oz can of diced tomatoes- drained- reserve juice (if you want more tomato flavor and deeper color, add more diced tomatoes)
Olive oil
Black Pepper
1 white onion- chopped (see how to chop an onion here).
2 garlic cloves
Celery Stalk
8 oz can tomato sauce
10-14 oz chicken broth
Bay leaf
Soy milk *optional

Cut up a whole white onion, a carrot, two garlic cloves, a celery thingy (is it called a stalk?), the saved back tomato juice along with about 8 ounces of tomato sauce and a can of chicken broth. Simmer all of this stuff in a soup pan with about 1/2 cup of olive oil and a bay leaf until the veggies are tender.

On a baking sheet empty one 14 oz. can of diced tomatoes and save back any juices. I never have more than a few spoonfuls. Is it really worth saving back three tablespoons? You can throw in more diced tomato if you like your soup deeper orange in color and more tomato flavor. Cover the tomatoes with between 1/4 cup and 1/3 cup of olive oil. Season with some pepper. Bake for 15-20 mins at 450 degrees. Its supposed to caramelize the tomatoes. Mine just get sizzling hot. Must be the altitude.

Dump the baked tomatoes and the simmered veggies into a blender and blend the snot out of em, which, translated into more feminine terms would be between 3-4 minutes on the highest setting until it has a creamy texture. If I were a blender manufacturer I'd design a snot setting one click beyond pulverize. You could also try blending this mixture until no celery threads get stuck between your teeth, but then you'd have to eat the soup before it was done and that would pretty much defeat the purpose of making it in the first place. Dumb idea. Just blend the snot out of it.

Dump everything back into your soup pan and while you let it simmer for, say 10 or 15 minutes, stir in 1/4 cup of chopped basil leaves and a cup of soy milk. The soy milk is optional. You can leave it out if you don't have any around the house. Everything else is pretty common kitchen fare.

There it is. A pretty healthy tomato soup. Its fairly fresh, but its not raw like fresh-from-the-garden cold soups. Its also fairly healthy though it doesn't max out on the high enzyme charts with all the cooking that degrades some enzymes. Add a leafy green salad (a big one) and you'll get all the enzymes you need to keep your energy levels up. This soup is a home run in every other health and nutrition category. From the tomatoes to the healthy olive oil, to the onion and celery and herbs. Its a great soup for you and your family's health.Our family loves it. We hope you will too. If you try it and like it, let me know. If you don't like it, the soup Nazi has a word of advice: "No soup for you!"

*Today we have a guest chef in the Cooking Corner, my friend, David G. Woolley from Top Of The Morning. He allowed me to post his recipe here on certain conditions, which are:
As long as you post the following at the top of your how to cook blog in Big, Bold letters with a link over
TOP OF THE MORNING BLOG, we will, in this one instance allow it."This recipe is used here by permission of the Top of the Morning blog staff. All tomato rights reserved. Reference to the snot setting is not necessarily associated with the Top of the Morning, its owners or share holders.".
You can also read the post that led up to this recipe

Saturday, December 13, 2008

Harvest Vegetable Soup

2 med zucchini, sliced thin
2 med carrots, sliced 1/4" thick
10 mushrooms, sliced
2 ribs celery, sliced into small pieces
1 can (15 1/2 oz) corn, drained
1 russet potato, peeled & cut into pieces
1/2 lb green beans, cut into pieces
4 c (1 qt) vegetable broth
3 c canned crushed tomatoes, drained
1/2 c fresh parsley, chopped
1/2 c fresh cilantro, chopped
1 T garlic, chopped
1/4 c fresh basil, chopped (or 2 tsp dried)
1/4 c fresh oregano, chopped (or 2 tsp dried)
salt and pepper to taste

1) throw all the ingredients into a large soup pot. Bring the mixture to a boil. Reduce heat, cover & simmer it for about 20 minutes until the vegetables are tender. (test potato chunk for tenderness)

2) With a slotted spoon, scoop 3 c of vegetables from the pot and put them into a blender or food processor. Then measure out 1/4 c of the liquid & pour that in the blender with the vegetables. Puree the mixture until it is smooth & vegetables are no longer visible. Stir the puree back into the pot to give the soup more body. Season to taste with salt & pepper.

3) Before you serve the soup, bring it to a simmer again & make sure it is heated through.

I posted a different Vegetable soup in October.

Saturday, December 6, 2008


So are we doing soups this month?

Thursday, November 27, 2008

Almond Roca

2 c butter (not margarine)
2 c sugar
2 T corn syrup
1/4 c water
2 c (3 oz) sliced almonds

Melt butter. Turn down heat, add sugar and stir until dissolved. Add corn syrup and water. Cook on low heat stirring constantly with wooden spoon. Cook until 280*-290*. Remove and put in almonds. Spread on buttered cookie sheet.

Mom's vegetable dip

1 c sour cream
1 c mayonnaise
2 T onion flakes
2 tsp beau-monde
2 tsp dill weed
2 tsp parsley

Mix together well & chill.

Sugar cookies

3/4 c butter
1 c sugar
2 eggs
1 tsp vanilla
1 T baking powder
1 tsp salt
3 c flour

Roll out on floured surface. Cut out shapes. Bake at 350* for 8 minutes. Cool & frost.

Buche de Noel/Yule log

6 eggs
1 c flour
3/4 c sugar
1 t vanilla

Seperate whites & yolks. Mix sugar with yolks. Add vanilla & flour bit by bit, stirring constantly. Beat egg whites until firm & fold into the yolk mixture.

Cover a 15 1/4"x10 1/4"x3/4" cookie sheet with a layer of waxed paper & pour batter over it. Bake in 375* oven for 20 min. During this time prepare the filling. The cake must be soft so it can be rolled. Spread a piece of waxed paper on the table & turn the cooked cake over so that it falls on it. Spread a layer of the filling over the entire surface of the cake & then roll it into a log. Sprinkle with powdered sugar. Can frost the log with more filling.

Cream filling:
2 sticks of butter (not margarine)
2 egg yolks
1/2 c water
1/2 c sugar
1/4 c cocoa

Soften butter by whipping with a fork. Add it to beaten egg yolks & mix well. It should look like cream. Prepare a syrup by heating sugar & water to boiling point. Allow syrup to cool before adding it to cream mixture. Whip with fork. Add cocoa & spread on cake as directed above.

Barbara Crook's Cheese Ball

1 pkg 8oz cream cheese, softened
1/4 c miracle whip (not mayo)
Beat until smooth.

2 cups ground ham (fine)
2 T parsley or chives (or 1 T. each)
1 t dry onion (minced)
1/4 t dry mustard
Mix together well. Chill.

Form into balls & roll in chopped walnuts. Wrap in aluminum foil & refridgerate until ready to serve.
Serve with crackers.

Monday, November 24, 2008

The best frosted cookie recipe ever

Cutout Cookies
from Christmas cookies 2001 magazine

Prep time 35 minutes
1 Cup butter, softned
3/4 Cup
1 Egg
3 Cups all-purpose flour
Powdered Sugar GlazeDecorative Icing

Heat oven to 375* F.
Beat butter in a mixing bowl on medium speed for 30 seconds. Add sugar and beat until combined. Beat in egg till combined. Beat or stir in flour. Divide dough in half. 'roll half the dough at a time on a floured surface till 1/8 inch thick. Cut with cookie cutters; reroll and cut trimmings. Place cutouts on a greased cookie sheet.
Bake 6-8 minutes. Transfer to wire racks to cool.

Powdered Sugar Glaze:
4 cups sifted powdered sugar and 1/4 cup milk in a medium mixing bowl.
Stir in additional milk, 1 teaspoon at a time, till of drizzling consistency. Tint as desired with paste food coloring. make about 1 1/4 cups

Decorative Icing
Stir together 4 cups sifted powdered sugar and 3 Tablespoons milk in a medium mixing bowl. Stir in additional milk, 1 teaspoon at a time, till of piping consistency. Tint as desired with paste food coloring. Fill pastry bags and decorate

Store: place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze unglazed cookies up to 3 months. Thaw, then glaze.

Sunday, November 23, 2008

Strawberry Cereal Shake

Prep time: 5 min l Servings: 1

1 cup fat free milk
1 cup unsweetened frozen strawberries (or raspberries or blueberries)
1/2 cup fruit and bran cereal with dates, raisins and walnuts
1 Tbsp honey

1. Place all ingredients in blender; cover.
2. Blend on high speed 30 sec or until well blended.
3. Pour into large glass. Serve immediately.

Strawberry Nut Salad

Prep time: 20 min l Assemble time: 10 min l Servings: 6

1/2 cup sliced almonds
3 Tbsp sugar
2 cups torn fresh spinach leaves
2 cups torn boston lettuce
2 cups halved strawberries
1/3 cup creamy poppyseed dressing

1. Toss almonds with sugar in medium nonstick skillet; cook on medium heat 6-8 min or until sugar
forms a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into
single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces.
2. Toss spinach leaves, boston lettuce and strawberries in large bowl.
3. Drizzle with dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled

Substitute: fresh raspberries or sliced peeled peaches for the strawberries

Watergate salad

Prep time: 15 min l Refrigerate: 1 hr l Servings: 16

2 pkg 4 serving size pistachio pudding
2 20oz cans undrained, crushed pinapple
2 cups miniature marshmallows
1 cup chopped pecans
8oz thawed whipped topping

1. Mix dry pudding mix, pinapple, marshmallows and pecans in large bowl until well blended.
Gently stir in whipped topping; cover.
2. Refrigerate 1 hr or utnil ready to serve. Garnish with additional whipped topping and chopped
pecans if desired.

Sweet Fruit Dip

Prep time: 10 min l Refrigerate: 1 hour l Servings: 16

4 oz cream cheese
1 cup whole berry cranberry sauce
1 cup thawed whipped topping

1. Beat cream cheese and cranberry sauce with electric mixer on medium speed until well
blended. Gently stir in whipped topping; cover.
2. Refrigerate at least 1 hour or until ready to serve.
3. Serve with strawberries, red and green grapes, pineapple or kiwi, cut into bite-sized
pieces for dipping.

Nilla Praline Cheesecake

Prep time: 20 min l Bake time: 45-50 min l Total time with refrigeration: 6 hrs 5 min l Servings: 16

66 nilla wafers
1 1/4 cups sugar
1/4 cup melted butter
3 8oz pkgs cream cheese
1/2 cup sour cream
1 tsp vanilla
3 eggs
25 unwrapped caramels
3 Tbsp milk
1/2 cup toasted pecan pieces

1. Preheat oven to 325* if using a silver 9 inch springform pan or to 300* if using a dark nonstick 9
inch springform pan. Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the
margarine. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan,
pressing gently into crust to secure.
2. Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium
speed utnil well blended. add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating
on low speed after each addition just until blended. Pour into prepared crust.
3. Bake 45-50 min or until center is almost set. Run small knife or metal spatula around rim of pan
to loosen cake; cool before removing rim of pan. Refrigerate 4 hrs or overnight.
4. Microwave caramels and milk on HIGH 1 min or until caramels are completely melted, stirring
every 30 sec. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16
slices to servie, using the wafers standing around the edge as a guide.

Chocolate Cheesecake Flan

Prep time: 10 min l Bake time: 1 hour l Total time with refrigeration: 5 hrs 10 min l Servings: 12

1 1/2 cup sugar
4 squares semi-sweet baking chocolate
1 12oz can evaporated milk
1 8 oz pkg cream cheese
4 eggs

1. Preheat oven to 350*. Place 1 cup of the sugar in small heavy saucepan; cook on medium
heat until sugar is deep golden brown, stirring constantly to create a caramel sauce. Pour
into 9 inch round pan.
2. Place chocolate squares in microwaveable bowl. Microwave on HIGH 1 1/2 in or until chocolate
is almost melted, stirring after each min; cool. (or melt on stovetop) Place milk and cream
cheese in blender container; cover. blend until smooth. Add remainin 1/2 cup sugar, eggs,
and melted chocolate; cover. Blend well. Pour over caramel sauce in pan. Bake flan in water
bath to ensure a gentle, even heat that will prevent curdling. To create water bath, set round
pan holding the mixture inside a larger pan. Add water to larger pan, surrounding round pan
about half way up the side.
3. Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Remove from oven.
Place round pan on wire rack; cool completely. Refrigerate 4 hours or overnight. To un-
mold, run metal knife around edge of flan. Invert onto plate; shake slightly to looen. Gently
twist to remove pan (note: caramel sauce on top will drizzle down sides). Add chocolate
garnish, if desired.

Easy chocolate garnishes: Microwave 2 unwrapped squares of baking chocolate in microwaveable bowl on HIGH 1 1/2 minutes, stirring after 30 seconds. Remove and stir until melted. Make a 2 inch square crisscross pattern on wax paper. Repeat for desired number of lattice garnishes. Place in fridge for 20 min or until firm. Peel off wax paper and use to decorate as desired.

Raspberry Stuffed French Toast with Custard Sauce

Prep time: 15 min l Bake time: 40 min l Total time: 1 hr 25 min l Servings: 9

4 oz fat free cream cheese
1/2 cup sugar
2 tsp vanilla
1 tsp ground cinnamon
2 eggs plus 2 egg whites
5 cups fat free milk
1 loaf french baguette, ends trimmed, cut into 18 slices
12 oz frozen unsweetened raspberries
1 pkg (4 serving size) sugar free vanilla instant pudding

1. Beat cream cheese, sugar, vanilla and cinnamon with electric mixer until well blended. Add
eggs and egg whites, one at a time, mixing will after each addition. Gradually add 2 cups of
the milk, beating until well blended.
2. Arrange 9 of the bread slices in greased 13x9 baking dish. Sprinkle with half of the rasp-
berries; top with remaining bread slices. Pour cream cheese mixture over bread. Let stand
30 min. Preheat oven to 350*.
3. Bake 40 min or utnil golden brown. Meanwhile, bring remaining 3 cups milk just to boil in
saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat;
let stand 5 min. Microwave remaining raspberries in small microwaveable bowl on HIGH
15-20 sec or until warm (or on low heat on stove). Cut French toast into 9 pieces. Serve
topped with the custard sauce and raspberries.

Make-ahead: Assemble dish as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350* for 40-45 min or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.

We usually have this as brunch around Valentines day.

Citrus, Bacon & Pecan Salad

Prep time: 10 min l Total time: 10 min l Servings: 6

10 oz bag mixed salad greens
2 11oz mandarin orange segments, drained
1/2 cup bacon bits
1 cup thinly sliced red onions
1/2 cup pecan halves
1/3 cup balsamic vinaigrette dressing

1. Mix salad greens, orange segments, bacon bits, onions and pecans in large bowl.
2. Add dressing; toss lightly.

Cheesy Stuffing Cups

Prep time: 15 min l Bake time: 10 min l Servings: 8

1/4 cup butter
3/4 cup chopped celery
1 1/2 cups water
6 oz stove top chicken stuffing mix
1/3 cup dried cranberries
1 cup walnut pieces
1 1/2 cups shredded cheddar cheese
1 lightly beaten egg

1. Preheat oven to 350*. Melt butter in large skillet on medium heat. All celery; cook and stir 5 min
or until cirsp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix,
cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
2. Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as
necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 10 min or until stuffing cups are heated through and cheese is melted.

How-to: Don't have a muffin pan? Simply spoon stuffing mixture into 8 muffin pan liners instead. Place on baking sheet and bake as directed.

Easy Easy Mint Thins

Prep time: 20 min l Refrigerate: 30 min l Servings: about 12

1 pkg bakers semi-sweet chocolate
1/4 tsp peppermint extract
35 ritz crackers
1 peppermint candy cane, crushed

1. Microwave chocolate in small microwaveable bowl as directed on package (or melt on stove).
Stir until completely melted. Blend in extract.
2. Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully
scrape off excess chocolate. Place on wax paper covered baking sheets; sprinkle wtih crushed
3. Refrigerate 30 min or until chocolate is firm.

Variation: For a chocolate-peanut butter twist, omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

Luscious Four-Layer Pumpkin Cake

Prep time: 20 min l Bake time: 30 min l Total time with cooling: 1 hr 42 min l Servings: 16

1 2-layer yellow cake mix
1 15oz can pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp pumpkin pie spice
1 8oz cream cheese
1 cup powdered sugar
8 oz cool whip
1/4 cup caramel topping
1/4 cup chopped pecans

1. Preheat oven to 350*. Grease and flour two 9 inch round cake pans. Beat cake mix, 1 cup of
pumpkin, the milk, oil, eggs, and 1 tsp of the pumpkin pie spice in large bowl with electric
mixer on medium speed until well blended. Pour evenly into prepared pans.
2. Bake 28-30 min or until wooden toothpick inserted in centers comes out clean. Cool in pans
10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl
with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and
remaining 1/2 tsp pumpkin pie sprice; mix well. Stir in the whipped topping.
3. Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate,
spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake
with caramel topping just before serving; sprinkle with pecans. Store leftover cake in

Potato Skin Appetizer

Prep time: 15 min l Bake time 15 min l Servings: 2 doz

6 medium baking potatoes, baked
2 Tbsp oil
8 oz velveeta cut into 1/4 inch cubes
4 slices bacon, cooked and crumbled
1/2 cup sour cream
1/4 cup sliced green onions

1. Preheat oven to 375*. Cut potatoes in half lenghtwise; scoop out centers, leaving 1/4 inch thick
shells. (Reserve centers for another use.) Cut shells in half crosswise.
2. Place shells, skin-sides down, on ungreased baking sheet; brush insides of shells lightly with oil.
3. Bake 15 min or until golden brown. Top evenly with velveeta and bacon. Bake an additional
4 min or until velveeta is melted. Top evenly with sour cream and onions.

Make-ahead: Save time by baking the potatoes the day before you need this appetizer. Store, covered, in the refrigerator until ready to use. Cut in half to prepare the potato shells; continue as directed.

Monkey Bread aka Pull-Aparts

Prep time: 15 min l Bake time: 30 min l Servings: 12-20

3/4 cup chopped pecans
1/2 cup butter (NOT margarine)
1/3 cup maple flavored syrup
1/2 cup sugar
1 tsp ground cinnamon
2 12oz cans refrigerated buttermilk biscuits
8 oz cream cheese, cut into 20 cubes (optional)

1. Preheat oven to 400*. Spray 12 cup fluted tube pan or 10 inch tube pan with cooking spray.
Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 Tbsp of the butter in small
microwaveable bowl (or on stove). Add syrup; stir until well blended. Drizzle over pecans in
pan; set aside.

2. Melt remaining 6 Tbsp butter; set aside. Mix sugar and cinnamon in shallow dish; set aside.
Separate dough into 20 biscuits; press each slightly to 1/4 inch thickness. Roll cream cheese
cubes in cinnamon sugar mixture until evely coated on all sides. Place 1 cream cheese cube
in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of
dough together to seal; roll into a ball. Dip top of each ball into remaining butter, then into
cinnamon sugar. (If you choose not to use the cream cheese, then just skip to the rolling the
dough into a ball and dipping in the butter, etc.).

3. Arrange half of the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining
balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining
cinnamon sugar.

4. Bake 30 min or until golden brown. Cool 1 min in pan; invert onto serving platter. Scrape any
remaining pecans left in pan; spoon over buns. Serve warm.

We usually have this for Thanksgiving, Christmas, and/or New Year's breakfast. However, it is also good as a dessert with vanilla ice cream.

Rustic Grilled Cheese

Prep time: 2 min l Cook time: 2 min l Servings: 1

2 slices multigrain bread
1 tsp honey mustard
6 slices shaved rotisserie chicken
2 thin tomato slices
1 american cheese slice
2 tsp butter

1. Spread butter on both slices of bread. Place on slice on hot griddle or skillet. Top with chicken,
tomato slices, and cheese. Put second slice of bread on top of this.
2. Grill both sides of bread to your liking.

Cheesy Apple Cinnamon Raisin Grill

Prep Time: 5 min or less l Cook time: 2 min l Servings: 1

2 slices cinnamon raisin bread
1 slice american cheese
1/4 small apple, cut into thin slices
2 tsp butter

1. Spread butter on both slices of raisin bread.
2. Place on slice of bread on hot griddle or skillet; top with apple and cheese slices. Top with
other piece of bread.
3. Grill on both sides to your taste

Egg Sausage Casserole

This is a great holiday breakfast

1 lb. sausage, browned and drained
2 1/4 cups milk
10 eggs
1 1/2 tsp dry mustard powder
2 cups bread cubes
1 1/2 cups cheese

Combine milk, eggs, dry mustard, and 1/2 tsp salt (optional). Beat 1 minute on medium speed. Stir in bread, cheese, and sausage. Pour into ungreased 9x13 baking pan and bake at 350* F for about 45 minutes or until knife inserted in center comes out clean.

Sausage can be browned the night before. Milk, eggs, and dry mustard can be mixed the night before and then everything can be combined the next morning and baked.

Slow-Cooker Orange-BBQ Pulled Pork Sandwich

Prep time: 10 min l Cook time: 8-10 hrs l Servings: 12 sandwiches

1 3 lb boneless pork shoulder
1 18 oz bottle barbecue sauce
juice from 1 orange
1/2 cup mayonnaise (not miracle whip)
12 sandwich rolls (onion rolls, kaiser rolls, deli rolls, etc)

1. Place meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.
2. Cook on LOW for 8-10 hrs (or on HIGH for 4-6 hrs). Remove meat from slow cooker; cut into
small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with
the BBQ mixture.
3. Spread mayo onto rolls. Fill rolls evenly with meat mixture.

Serve with onion rings, chips or french fries.

Jazz it up: For more orange flavor, add 1 tsp grated orange peel in with the barbecue sauce and orange juice. (I just add more juice. Concentrate works well for extra flavor.)

Chicken Nacho Bake

Prep time: 10 min l Bake time: 20 min l Servings: 4

4 small boneless skinless chicken breast halves
1/2 cup chunky salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup mexican style shredded four cheese

1. Preheat oven to 400*. Place chicken on foil covered baking sheet. Slice 3 cuts on top of each
chicken breast with sharp knife.
2. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
3. Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min or until
chicken is cooked through.

I usually try and put a green salad with this for a balanced meal Ü

Easy Chicken Cordon Bleu

Prep time: 10 min l Bake time: 25 min l Servings: 6

6 oz stove top stuffing mix for chicken
6 small boneless skinless chicken breast halves
6 slices thin sliced smoked ham
1 10 3/4 oz can reduced-sodium condnsed cream of chicken soup
1 Tbsp dijon mustard
6 swiss cheese slices

1. Preheat oven to 400*. Prepare stuffing mix as directed on package; set aside.
2. Place chicken in 13x9 baking dish; cover with ham. Mix soup and mustard; spoon over chicken.
Top with prepared stuffing.
3. Bake 25 min or until chicken is cooked through. Top with cheese. Bake an additional 5 min or
until cheese is melted.

NOTE: You don't have to use the "diet" ingredients as they tend to be a bit more expensive. I just type what I cook with since it seems to be healthier and I seem to gain weight when using "regular" ingredients.

Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

Prep time: 15 min l Bake time: 30 min l Servings: 4

1 lb potatoes, cut into 1 inch chunks
1/4 cup reduced fat italian dressing
4 1/2 inch thick bone-in pork chops
4 tsp dijon mustard
1/2 cup pork coating mix
1/4 tsp dried rosemary leaves, crushed
2 cups hot cooked baby carrots

1. Preheat oven to 375*. Toss potatoes with dressing in microwaveable bowl. Microwave on High
7 mins, stirring after 4 mins.
2. Spread chops with msutard. Measure 1/2 cup coating mix/ place in shallow dish along with the
rosemary. Coat both sides of chops with the coating mixture. Place in center of foil-lined
15x10x1 inch baking pan. (a cookie sheet or the broiler pan that came with your stove will
work). Arrange potatoes around chops.
3. Bake 30 min or until chops are cooked through and potatoes are tender.

Serve with the baby carrots, snow peas and pearl onions.

Bruschetta Chicken Skillet

Prep time: 10 min l Cook time: 30 l Servings: 4

1/4 cup sun-dried tomato dressing
4 small boneless skinless chicken breast halves
2 large red peppers, chopped
2 cloves garlic, minced
2 14 1/2 oz cans diced tomatoes, undrained (i usually use italian style tomatoes)
1/2 cup water
2 cups instant white rice, uncooked (i usually use whole wheat pasta as i don't
care for rice. rotini or penne work well)
1 cup shredded mozzarella cheese
2 Tbsp chopped fresh basil (dried works ok too)

1. Heat dressing in large skillet on medium heat. Add chicken, peppers and
garlic; cover. Cook 10 min or until chicken is cooked through, stirring
occasionally and turning chicken after 5 min. Remove chicken from skillet;
cover to keep warm.
2. Add canned tomatoes and water to skillet. Stir in rice (or pasta); bring to a
boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine
cheese, chopped tomatoes and basil.
3. Return chicken to skillet; sprinkle with cheese mixture. Cover, Cook 5 min
or until chicken is heted through and cheese is melted.

The broccoli salad goes well with this dish.

Substitute: You can substitute an italian dressing for the sun-dried tomato if you want. I like the zesty. Go ahead and experiment. It's way fun!

Broccoli Salad

Prep time: 20 min l Chill time: 1 hr l Servings: 12

3/4 cup miracle whip lite
2 Tbsp sugar
2 Tbsp vinegar
6 cups broccoli florets
6 slices bacon, crisped and crumbled
1 small chopped red onion
(i usually add about 1 cup of either raisins or dried cranberries depending on the time of year)

1. Mix dressing, sugar and vinegar in large bowl.
2. Add remaining ingredients; mix lightly. Cover
3. Refrigerate at least 1 hour before serving.

If it is summer, this is enough of a meal for me. In the fall/winter, I usually put it with an Italian chicken dish of some sort.

Almond Chicken Dijon

Prep time: 10 min l Bake time: 20-25 min l Servings: 4

4 small boneless skinless chicken breast halves, about 1 lb
2 Tbsp light mayonnaise (not miracle whip unless you absolutely can't stand
mayo Ü)
2 Tbsp dijon mustard
1/4 cup slivered almonds, coarsely chopped

1. Preheat oven to 375*. Place chicken in lightly greased 13x9 inch baking dish;
set aside.
2. Mix mayo and mustard until well blended. Spread top side of each chicken
breast halp with 1 Tbsp of the mayo mixture; sprinkle evenly with almonds.
3. Bake 20-25 min or until chicken is cooked through.

I usually serve this with a tossed green salad, an asian dressing and tomato slices.

Easy Shepherd's Pie

Prep Time: 10 min l Cook time: 20 min l Serves: 6

1 lb lean ground beaf
2 cups hot mashed potatoes
4 oz cream cheese (you can use fat free or lite)
1 cup shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

1. Preheat oven to 375*. Brown meat in large skillet. Drain.
2. Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
3. Stir vegetables and gravy into meat.
4. Spoon into 9 inch baking dish. (square is optimal)
5. Cover with potato misture. Don't worry about it being perfectly even; the more rustic it looks,
6. sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 min or until heated through.

Shortcut: Use instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. this way when you add the cream cheese, the potatoes stay fluffy.

Thursday, November 13, 2008

Peanut Butter Balls

1 Cup Peanut Butter
1/4 Cup Honey
1/4 Cup Wheat Bran or Wheat Germ
1/4 Cup Nonfat Evaporated Milk Powder
1/2 tsp Vanilla
1 tsp Brown Sugar
1 TBSP Raisins

Mix and shape into balls that are 1 inch in diameter. Roll in toasted sesame seeds, oats or cereal.

Saturday, November 8, 2008

New Month!

I will update the blog tomorrow. Give me your suggestions for the November theme!

Friday, October 31, 2008

Easy Chicken Enchiladas

Don't let the short ingredients list and ease of this recipe fool you; it is YUMMY! Especially as leftovers.

8 oz. package Cream Cheese
1 cup Salsa
2 cups chopped, cooked Chicken
1 can Black Beans, rinsed and drained
6 Flour Tortillas
2 cups shredded Cheddar Cheese
Shredded Lettuce
Chopped Tomatoes
Sour Cream

Preheat oven to 350*. Lightly grease a 9 X 13” baking pan and set aside.

In a small saucepan over medium heat, combine cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and beans. Fill tortillas with this mixture, roll and place seam-side down in the prepared baking dish. Sprinkle cheese over the top. Cover with aluminum foil.

Bake for 30 minutes, or until heated through. Garnish with lettuce, tomatoes and sour cream.

Wednesday, October 29, 2008

Vegetable soup

Serves: 6 Prep: 35 min

3 c chicken broth (canned or homemade)
1 med onion, chopped
2 stalks celery, sliced
2 carrots, thinly sliced
1 16 oz can sliced green beans, drained
1 small zucchini, sliced
1 16 oz can diced tomatoes
1 T Italian seasoning
1 T garlic powder
Salt & pepper to taste

In a large pot, cook the onion, celery & carrots in the chicken broth. Add green beans & zucchini. Cook covered for 10-15 min. Add the tomatoes & seasonings. Cook an additional 10 min.


Serves: 6 Prep:30 min

Olive oil flavored cooking spray
1/2 lb extra-lean gound beef
1 small onion, chopped
1 green pepper, chopped
1 T finely chopped jalapenos or green chilies
2 16 oz cans diced tomatoes
1 16 oz can black beans, drained & rinsed
1 16 oz can kidney beans, drained & rinsed
2 T chili powder
1 T cumin
Cheddar cheese, grated
salt & pepper to taste

Spray frypan with cooking spray. Brown ground beef. Add the onion & green pepper & cook until onion is translucent. Add remaining ingredients. Cover & cook over low heat 15-20 minutes. Adjust seasonings to taste. Serve with cheese.
Can also put in a tortilla or over whole wheat spaghetti.

Banana Bread

3/4 c butter or margarine
1 1/2 c sugar
2 eggs
3 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 mashed bananas
1/4 c milk

Cream butter, sugar & eggs. Mix dry ingredients & add to butter mixture. Blend in bananas & milk. Bake in 2 loaf pans, greased & floured, at 350* for 40-50 minutes. Take out of pans hot.

Taco Soup

Brown 1 lb hamburger & add 1 pkg taco seasoning.
In large pot or crockpot add:
2 cans cream of mushroom soup
2 cans tomato soup
1o oz beef bouillion (1 cube)
1 can pork & beans (any size)

Heat & serve with tortilla chips & cubed or grated cheese.
Very easy to make a larger batch.

Thursday, October 23, 2008

Turkey Stoup

2 T. Olive Oil
1 large Onion, chopped
4 Celery ribs, chopped
2 medium Carrots, chopped
3 Garlic cloves, finely chopped
1 bay leaf
15 oz. can stewed tomatoes
1 qt. Chicken or turkey broth (4 cups or 2 14 oz. cans)
5 C. shredded Turkey or Chicken
Salt and Pepper
1 package frozen Cheese Raviolis or Tortellini
¼ C. grated Parmigiano Reggiano (I'm not fancy--I use cheddar!)

Place a large soup pot over medium-high heat with the oil. Add onion, celery, carrots, garlic and bay leaf and cook until soft and fragrant (about 4-5 minutes.) Add the tomatoes, broth and turkey or chicken, and let simmer for 10 minutes. Season with salt and pepper. Add ravioli or tortellini and cook according to package directions. Add basil and serve each bowl with a sprinkle of cheese.

Saturday, October 18, 2008

New England Clam Chowder

1/2 cup diced bacon
1/2 cup minced onion
2 cans condensed cream of Potato soup 910 1/2 oz)
1 1/4 cup milk
4 cans minced clams (7-8 oz cans)
1 TBSP lemon juice
1/4 tsp pepper

In a large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in soup and milk; heat through, stirring occasionally. Stir in clams, with liquid, lemon juice and pepper. Heat through.

Thursday, October 16, 2008

Quick Coffee Cake

3 TBSP softened butter or margarine
1/2 cup sugar
1 egg
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1/3 cup milk
1/4 tsp vanilla
1/3 cup brown sugar, packed
1/2 tsp cinnamon
2 TBSP butter or margarine

Mix 3 tbsp margarine with sugar. Add egg and beat until creamy. Mix flour, baking powder, and salt. Add to sugar mixture alternately with milk. Add vanilla. Spread batter evenly in a greased 8 inch square baking pan.

Mix brown sugar and cinnamon and sprinkle over batter. Dot with 2 tbsp margarine. Bake at 350* F for 20030 minutes.

Wednesday, October 15, 2008

Corn Chowder

5-8 potatoes
onion to taste
2 cans Cream Style Corn
salt and pepper to taste
2 cups milk

Cover onion and potatoes with water, cook until potatoes are tender. Add corn. Add in milk until white. Heat through.

Tuesday, October 14, 2008

Apple Cider

1 gallon apple cider
8 cinnamon sticks
1 1/2 tsp whole cloves
2 large oranges
2 medium apples

In a 5 qt. saucepan heat cider, cinnamon and coves to boiling. Reduce heat to low, cover and simmer 20 minutes. Slice oranges and apples and place in a punch bowl. Pour hot cider over fruit.

Makes 16 cups

Monday, October 13, 2008

Pumpkin Drop Cake

1 can Libby's Pumpkin pie filling
1 cup evaporated milk
1 pkg yellow cake mix
1 cup chopped pecans
1 cup melted butter

Mix pie as on back of can using 1 cup evaporated milk. Pour into ungreased 9x14 inch pan. sprinkle whole package of yellow cake mix on top. Sprinkle 1 cup chopped pecans. Pour 1 cup melted butter over. Bake at 350* for 50-60 minutes until set and slightly brown. Serve hot or cold

Sunday, October 12, 2008

Carmel corn

2 Cup brown sugar
3/4 cup margarine
3/4 cup milk
1 tsp baking soda

Pop popcorn. Cook the sugar, margrine, and milk to the soft ball stage. Add the soda and pour over popcorn

Saturday, October 11, 2008

Colleen’s Pumpkin Roll

**My SIL's recipe. So good you'll cry.

In a large bowl, beat 3 eggs on high for 3 minutes. Beat in:
1 c sugar
2/3 c pumpkin
1 tsp lemon juice
¾ c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt

Cove a cookie sheet with waxed paper and spread mixture on paper. (Make sure to cover well – it’s hard to peel the waxed paper off otherwise) Sprinkle chopped walnuts on top (the nuts help hold it together, but they are optional). Bake for 15 minutes at 375*. Let cool for 10 minutes.

Spread powdered sugar on a clean dish towel. Pick up the waxed paper ends and turn over so that the baked pumpkin side is on the powdered sugar. Roll up the towel by the short end. Leave rolled up for 30 minutes. Unroll and carefully peel off the waxed paper. Spread with the following:

1 c powdered sugar
6 oz cream cheese
4 tblsp butter
½ tsp vanilla

Mix and spread this on the inside of the pumpkin roll and roll it up again. I usually roll it in waxed paper and then roll it in foil. Keep these refrigerated – best when chilled.

Salsa Bean Soup

1 tsp veggie oil
1 tblsp minced garlic
2 c water
½ tsp chili powder
3 cans black beans, drained
1-8 oz bottle salsa
1 tblsp lime juice
½ c cheese

Heat oil; add garlic and sauté for 1 minute. Stir in water, chili powder, beans and salsa. Bring to a boil and reduce heat. Simmer. Place 3 cups of the black bean mixture in blender and process until smooth. Return to pan. Stir in lime juice; simmer for 10 minutes. Remove from heat and sprinkle with cheese.

Frosted Raisin Squares (Ralston Bars)

**I am posting this because I have been craving them for about...10 years. Anyone know what we could use as a Ralston equivilent?

½ c. softened butter
¾ c. brown sugar
½ c. sugar
1 egg
1 tsp. vanilla
1 c. flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ c. instant Ralston or ½ c. regular Ralston
1 c. raisins

2/3 c. confectioner’s sugar
2-2 ½ tsp. hot water

Preheat oven to 350*. Grease 9x13 pan. Cream together butter & sugars. Add egg and vanilla. Mix well. Stir together flour, baking powder, baking soda, salt and Ralston. Add to mixture, stir in raisins. Spread evenly in pan. Bake 15-20 minutes or until knife comes out clean & top is slightly brown. Cool and spread with glaze. Cut into squares.

Russian Tea

2 c. water
2 c. sugar
2 c. orange juice
¾ c. lemon juice
1 tsp almond extract
1 tsp vanilla
2 quarts water

Boil sugar and 2 c. water together for 3 minutes. Add remaining ingredients and simmer. Serve warm.

Corn Chowder

10 oz. corn
½ c. cubed potato
½ c. onion
1/3 c. water
2 tsp. chicken bouillon
¼ tsp. pepper
1 ¾ c. milk
1 tblsp butter
2 tblsp. Flour

Combine corn, potato, onion, water, bouillon and pepper. Bring to boil and reduce heat. Cover and simmer about 10 minutes. Stir in 1 ½ c. of the milk and the butter. Combine the remaining milk and flour. Stir milk / flour mixture into corn mixture. Cook and stir until thick and bubbly.

Mom’s Chicken Biscuit Stew

¼ c. butter
1/3 c. flour
½ tsp. salt and pepper
1-10 ¾ oz can chicken broth
¾ c. milk
2 c. cubed cooked chicken
1/3 c. chopped onion
1 c. cooked peas, drained
1 c. cooked whole baby carrots
1 can biscuits

Melt butter in skillet. Put in flour, salt, pepper, chicken broth and milk. Cook, stirring until thickened. Add chicken, onion, peas and carrots. Simmer until hot and bubbly. Arrange biscuits on top. Bake at 375* 20-25 minutes or until biscuits are brown.

Apple Bread

½ c Applesauce
1 & ½ c chopped apples
2 large eggs
½ c oil
2 ½ t. vanilla
2 c all purpose flour
1 c sugar
¾ t. soda
¼ t. baking powder

Mix and bake at 325 degrees until completely done. BREAD WILL BE MOIST. Makes one loaf. Cool before slicing. (For Zucchini Bread use 2 c shredded zucchini in place of the sauce and apples.)

Instant Oatmeal Packets

In a blender, blend ½ cup of oats until powdery. Place the following into sandwich bag:
¼ cup unpowdered oats, 1-2 Tablespoons powdered oats, pinch of salt and 1 teaspoon
sugar (optional). Close the sandwich bag securely and store in a cool, dry place.

Microwave Directions: Empty packet into microwaveable bowl. Add 2/3 cup water or milk. Microwave high about 1 ½ minutes. Stir.

Conventional Directions: Empty packet into pan. Add ½ cup boiling water; cook and stir over high heat until thickened, about 1 minute.

Variations – To each packet add: a little cinnamon and chopped dried apples. Or, cinnamon and nutmeg. Or, add 1 tablespoon brown sugar and some raisins (omit white sugar in recipe).

Peanut Butter Banana Bread

2 ½ C. Flour
½ C. Sugar
½ C. Brown Sugar
1 T. Baking Powder
¼ tsp. Salt
¼ tsp. Cinnamon
2 ripe Bananas (1 Cup)
1 C. Milk
¾ C. Peanut Butter
3 T. Oil
1 tsp. Vanilla
1 Egg, slightly beaten
1 C. Chocolate Chips

In large mixing bowl, stir together flour, sugars, baking powder, salt, and cinnamon.
In a second bowl, combine bananas, milk, peanut butter, oil, vanilla and egg.
Add banana mixture to flour mixture. Stir until just combined. Stir in chocolate chips. Pour in two greased loaf pans. Bake at 350* for 50-55 minutes until toothpick inserted in center comes our clean. Cool for 10 minutes then remove from pan. Cool thoroughly. Wrap and store in refrigerator overnight before serving. Frost with frosting and top with crushed peanuts and mini chocolate chips.

Frosting: In a small sauce pan, melt 3 T. peanut butter and 2 T. butter. Remove from heat. Stir in 1 C. powdered sugar, 1 tsp. vanilla, 1 T. milk. Add more milk if needed.

Mexican Deep Dish Pizza*

*this is the simplified, unfussy version of a Rachael Ray recipe. The original recipe calls for ground chicken, so if you want you can use that. I have also used hamburger. I usually just put chicken in the crock pot and then shred it when cool and add to the recipe.

2 8 ½ oz. Boxes Corn Muffin Mix
2 Eggs
4 T. Butter, melted
1 lb. Chicken, cooked and
1 small Onion, chopped
½ Red Bell Pepper, chopped
1 can chopped Green Chilies
2 t. Cumin
1 t. Coriander
1 C. Taco Sauce
2 ½ C. shredded Cheddar Cheese
2 small Tomatoes, diced

Preheat oven to 400*. Mix muffin mix together with eggs, melted butter and milk. Grease or spray a 9 X 13 pan and pour in the muffin mix. Bake until cornbread is light golden in color, 12-15 minutes.

Place a skillet over medium –high heat and add oil. Add chicken, onions, red bell pepper, chilies, cumin, coriander, taco sauce and salt. Cook until mixed and warmed through.

Remove cornbread from oven and top with meat, veggie mixture, spreading to cover the entire surface of the cornbread. Sprinkle cheese and tomatoes on top of that. Put back in oven and cook 5 minutes more just to melt cheese.

Baked Potato Soup

4 Potatoes
2/3 C. Flour
6 C. Milk
1 C. extra sharp Cheddar Cheese
1 tsp. Salt
½ tsp. Black Pepper
1 C. Sour Cream
Chopped Celery
¾ C. chopped Green Onions
6 slices Bacon, cooked and crumbled

Preheat oven to 400*. Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes and coarsely mash. Discard skins.

Place flour in a large, heavy pot. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, ¾ C. cheese, salt and pepper, stirring until cheese melts. Remove from heat. Stir in sour cream, celery and ½ C. onions. Cook over low heat 10 minutes or until thoroughly heated; DO NOT BOIL. Sprinkle each serving with cheese, onions and bacon.

*This is the recipe as I got it. I usually do it a little different. Jacob doesn't like the texture of it with the potatoes actually mashed, so I cube the potatoes small and boil them, like for potato salad, but don't let them get all the way done. Then, I put everything in the crock pot and let it simmer in there all afternoon.

Hot chocolate mix

1/2 cup cocoa
5 cupsinstant dry powdered milk
1 1/2 cup sugar
1/2 tsp salt
1 cup creamer
1/4-1/3 cup powdered sugar

Mix well. Use about 1/4 cup added to a cup of water.

Friday, October 10, 2008

Enchilada Pie

1 lb. hamburger
1/2 cup onion chopped
2 tsp. salt
1/4 tsp pepper
1 TBSP chili powder
1 (8oz) can tomato sauce
6 tortillas, buttered
1 1/2 lb grated cheese
1 cup water

Brown hamburger and onion. Add seasonings and sauce. In 2 quart casserole, alternate tortillas, meat sauce and cheese. Add water. Cover and bake at 400* for 20 minutes.

Thursday, October 9, 2008

Dinner in a Pumpkin

1 small to medium pumpkin (about 9 lbs)
1 onion chopped
1 1/2 - 2 lb lean ground beef
2 TBSP soy sauce
1 1/2 cup cooked rice
2 TBSP brown sugar
1 (4oz) can sliced mushrooms, drained
1 can cream of chicken soup
1 (8oz) can sliced water chestnuts, drained

Cut off top to pumpkin and thoroughly clean out seeds and pulp. In a large skillet, brown hamburger and onion; drain. Add soy sauce, brown sugar, mushrooms, and soup. simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour, or until inside meat of the pumpkin is tender. Put pumpkin on plate. Remove lid and serve meat. For your vegetable, slice cooked pumpkin; serve with butter and salt/pepper or brown sugar.

Wednesday, October 8, 2008

Raisin Pancake Squares

2 Cups packaged pancake mix
2 TBSP cooking oil
1/2 cup raisins or mixed dried fruit bits
1 egg
1 1/2 cup milk
1 tsp. ground cinnamon
Margarine or butter

Turn the oven to 425*. Put some shortening on a piece of paper towel or waxed paper. Spread the shortening over the bottom of a 15x10x1 inch baking pan. Crack the egg into the mixing bowl. Add the pancake mix, milk, cooking oil, and cinnamon. Stir with a wooden spoon till the dry ingredients are wet. (The batter should have small lumps, so don't stir too much.) Stir in raisins or dried fruit bits.

Pour the batter into the greased baking pan. Spread the batter evenly in the pan. Put the pan in the oven. Bake about 10 minutes or until the edges are light brown and the top springs back when yo lightly touch it with a finger. Cut into 6 squares. Spread with margarine or butter. Serve with syrup.

Donovan used to make this when he was younger

Tuesday, October 7, 2008

White Chili

6 (16 0z) cans Greata Northern beans- not drained
1 large onion- finely chopped
1/2 tsp. garlic salt
1 (7oz) can green chilis with juice
1 lb white chicken, cooked and chopped
1 tsp. cumin
3 tsp. oregano
1 TBSp chili powder
4 chicken bouillon cubes
16 oz. sour cream
1/2 cup Cheddar cheese - shredded

Combine all ingredients and cook in crock pot for 2 hours.

Monday, October 6, 2008

One last try!

I have not been so good at keeping this blog updated and some of you have not been so good at contributing. Let's give it one more try this month. If I don't see a lot of contribution throughout this month, I will probably go ahead and delete the blog, so now might be a good time to make sure you've saved any past recipes you want to keep.

Since there is snow in the mountains this morning, lets do favorite fall recipes.

Friday, July 11, 2008

Grilled Lime Chicken with Avodcado Salsa

Prep time: 20 min
Cook time: 10 min

1 1/2-2 lbs boneless, skinless chicken breasts
2 Tbs+1 tsp lime juice, divided
1 Tbs olive oil
1/2 tsp kosher salt (optional)
2 avocados, diced or mashed
1 tomato, diced
1/4 red or yellow onion, finely diced (about 1/2 c)
1/4 tsp salt or to taste (optional)
1 Tbs chopped fresh cilantro (optional)

1. Place chicken breasts in a flat dish with sides just large enough to hold them in a single layer. Add 2 Tbs lime juice, oil, & kosher salt & flip chicken several times to coat well.

2. In a medium serving bowl, combine avocados, tomato, onion & salt & mix thoroughly. Add cilantro, if using, & remaining teaspoon of lime juice.

3. Heat indoor grill pan or a heavy skillet to medium-high. Cook chicken for 4-5 min per side, until it starts to brown on the outside & is no longer pink inside the thickest part, about 165* on a meat thermometer. Remove from heat, slice into strips, top with avocado salsa, & serve.

This is soooo good. The salt is optional, we didn't use any. The lime chicken is good w/out the avocado salsa as well.

Saturday, July 5, 2008

Watermelon Ice Pops

3 lbs seedless watermelon
¼ c orange juice
2 tblsp lemon juice

Cut the fruit into chunks. Puree the fruit with the orange and lemon juices. Add small amount of powdered sugar if needed. Pour the mixture into 10- 3 oz paper cups and insert popsicle sticks or a plastic spoon into each cup. Cover with foil (cutting a small hole for the stick). Freeze until firm.

Baby Greens With Avocados & Pears

2 oranges
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
12 ounces mixed baby greens (24 cups)
3 firm, ripe pears, cored and cut into 1/2-inch dice
2 ripe medium avocados, peeled and cut into 1/2-inch dice
From oranges, grate 2 teaspoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk or fork, mix orange peel, orange juice, olive oil, salt, and pepper. Add baby greens, pears, and avocados; toss to coat.

Grandma Hulsey’s Cole Slaw Dressing

1 tblsp sugar
1 tblsp vinegar
1 tblsp water
Add mayo, whisking, to desired consistency

Broccoli Delight Salad

5 c. chopped fresh broccoli
½ c. raisins
¼ c. chopped red onion
2 tblsp sugar
3 tblsp vinegar
1 c. light mayo
10 bacon slices (cooked & crumbled)
1 c. sunflower seeds

Combine sugar, vinegar and mayo. Toss with other ingredients.

Veggie Pizza

1 can refrigerated crescent rolls
½ package ranch dressing dry mix
½ c. miracle whip
8 oz. cream cheese
½ c. grated cheese
raw diced veggies – any kind

Press crescent rolls onto bottom of 9x13 pan. Seal edges together and bake at 375* for 10 minutes. Mix miracle whip, ranch dressing and cream cheese together. Spread on cooled crust. Add diced veggies and top with cheese.

Curry Chicken Salad

½ c. mayo
½ c. plain yogurt
¾ tsp curry powder
¼ tsp salt
3 c. diced cooked chicken
1 ½ c. sliced red seedless grapes
1/3 c. sliced green onion
2 Granny Smith apples, chopped

Mix sauce together; mix into other ingredients. Chill at least one hour before serving.

Stuffed Pitas

Chicken, cooked and diced (we use rotisserie chicken, esp. in the summer)
Ranch dressing (light coating)
Pod peas

Stuff mixture into pitas.

Cool Ranch Chicken

1 lb. Velveeta cheese, diced
1 c. milk
1 lg. bag Cool Ranch Doritos
flour tortillas
6 cooked chicken breasts
1 can diced tomatoes
1 can cream of mushroom soup

Shred the chicken. Over medium-low heat, warm tomatoes and add velveeta. Stir until cheese melts. Heat soup and milk together. Crush Doritos into crumbs. Spray baking dish and layer crumbs, soup, chicken and cheese/ tomato mixture. Place crumbs on top. Bake for 15 minutes at 350*. Spoon into flour tortillas.

Pasta Chicken Salad

12-16 oz. cooked Rotelle pasta, garden style
Add 1 T. oil and stir into pasta
1 can mandarin oranges
1 bunch purple grapes
2 cups cooked chicken (canned chicken works well too)
12 oz. Poppy Seed Dressing

Mix ingredients together and refrigerate 1 hour.

Thursday, July 3, 2008

Apricot Chicken

6 boneless skinless chicken breat halves
2 12 oz jars apricot preserves
1 pkg dry onion soup mix

1. Place chicken in slow cooker
2. Combine preserves and onion soup mix in separate bowl. Spoon over chicken
3. Cover. Cook on low 4-5 hours

Serve over rice.

Wednesday, July 2, 2008

Galic Lime Chicken

5 chicken breast halves
1/2 cup soy sauce
1/4-1/3 cup lime juice, to taste
1 TBSP Worcestershire sauce
2 garlic cloves, minced (or 1 tsp garlic powder)
1/2 tsp dry mustard
1/2 tsp ground pepper

1. Place chicken in slow cooker
2. Combine remaining ingredients and pour over chicken
3. Cover. Cook on high 4-6 hours or on low 6-8 hrs.

Tuesday, July 1, 2008

Machaca Beef

1 1/2 lb. beef roast
1 large onion, sliced
4-oz can chopped gren chilies
2 beef bouillon cbes
1 1/2 tsp dry mustard
1/2 tsp garlic powder
1 tsp seasoning salt
1/2 tsp pepper
1 cup salsa

1Combine all ingredients except salsa in slow cooker. Add just enough water to cover
2 Put lid on and cook on low 10-12 hours or until beef is tender. Drain and reserve liquid
3.Shred beef using 2 forks to pull it apart
4 Combine beef, salsa, and enough of te reserved liqud to make of desired consistency
5. Use for burritos, chalupas, quesadillas or tacos

Sweet and Sour Meatballs

1 lb ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1 tsp salt
1 egg, beaten
2 TBSP finely chopped onions
1/2 tsp Worcestershire sauce

1/2 cup packed brown sugar
2 TBSP cornstarch
13 1/4 oz can pineapple chunks, undrained
1 TBSP soy sauce
1 green pepper, chopped

1. Combine meatball ingredients. Shape into 1 1/2"balls. Brown in skillet. Drain. Place in slow cooker.
2. Add brown sugar and cornstarch to skillet. Stir in remaining ingredients. Heat to boiling, stirring constantly. Pour over meatballs.
3. Cover. Cook on low 3-4 hours.

Sunday, June 29, 2008

July's Theme

I know May and June can be busy months for those of us with kids in school, and were especially busy for Dawna, but let's get back on the recipe wagon starting in July, shall we? My kids are getting tired of mac 'n cheese!

How about your favorite hot-weather dinner ideas. What do you cook when it's hot and you don't feel like heating up your kitchen or when you'd rather be outside than spending hours cooking.

Thursday, June 12, 2008

Spanish Rice

1 cup water
1/2 cup chopped onion
1/2 tsp salt
3/4 cup long grain rice
1/8 sp pepper
3/4 cup chopped green pepper
1/2 cup chopped celery
1- 14 1/2 oz can tomatoes, cut up
1 tsp chili powder
Dash bottled hot pepper sauce

In a medium saucepan, combine water, green pepper, onion, celery, and salt. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

Stir in undrained tomatoes, rice, chili powder, pepper and hotpepper sauce. return to boiling; reduce heat. Cover and simmer aboaut 20 minutes or till rice s tender and liquid is absorbed.

serves 6

Tuesday, June 10, 2008

Rice Pilaf

2 TBSP butter or margarine
1/4 cup minced onion
2/3 Cup hot chicken broth
1/4 cup slivered almonds
1 cup uncooked rice
1/3 cup minced celery
2 TBSP chopped parsley

Melt butter in hot frying pan. Add rice, onion, and celery; stir and cook until slightly brown. Add chicken broth. cover and smmer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before servng. Toss lightly.

Serves 8

Sunday, June 8, 2008

Pineapple Sweet Potatoes

6 medium sweet potatoes cooked and peeled
1/3 cup brown sugar
2 TBSP cornstarch
1/2 cup orange juice
2 TBSP butter o margarine
1/3 cup sugar
1/4 tsp salt
1/2 cup pineapple juice
1 can (13 1/4 oz) pineapple chunks, well drained

Cook sweet potatoes in boiling water until tender. Cut into thick slices; arrange n shallow bakng dish. Stir and blend well the sugars, salt, and cornstarch in a heavy saucepan. In a small saucepan, bring fruit juices to a boil; gradually add to sugar mxture. Cook and stir until thickened. Add pineapple and butter. Pour over potatoes. Serve immediately, or place in a 350* F oven just until bubbly hot.

Serves 8

Funeral Potatoes

What would side dishes be without Funeral Potatoes. I never make them often enough for the kids, but then my friend, Lindsey told me how to make them using frozen hash browns so you don't have to grate the potoatoes. That is the reason I don't make them very often, I hate grating the potatoes.

Funeral Potatoes
* 32 oz bag of frozen shredded hash browns
* 2 (10 3/4 oz) cans Cream of Chicken Soup
* salt and pepper to taste (don't leave these out!)
* 1 cup Sour Cream
* 1 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
* 1/2 cube melted butter or margarine
* 1/4 c. chopped green onion
* 2 cups finely crushed Corn Flakes (Optional)
* 2 Tbs butter or margarine melted (Optional)
1. Grease 9x13 baking dish and preheat oven to 350 degrees
2. In large bowl combine soups, sour cream, cheese, onions, and the melted butter.
3. Gently fold hash browns into mixture.
4. Pour mixture into pan.
5. Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture. (step 5 is optional)
6. Bake for 30 minutes or until the mixture is bubbly and hot.

Friday, June 6, 2008

Zucchini Dill Muffins

1 ½ c flour
2 tblsp sugar
3 tsp baking powder
½ tsp salt
½ tsp dill weed
¼ c milk
½ c butter, melted
2 large eggs
2/3 c ricotta cheese
½ c shredded zucchini

Heat over to 400*. Line muffin tin with 12 baking cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill. Mix well. In medium bowl combine milk, butter and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened. Fill muffin cups 2/3 full. Bake at 400* for 20-25 minutes or until golden brown. Serve warm with lots of fresh butter. Goes well with a nice salad.

Michelle’s Spinach & Cranberry Salad

8 c. spinach
½ c. apple slices
½ c. dried cranberries
½ c. onion

¼ c. white wine vinegar
¼ c. oil
2 tblsp chutney
2 tsp sugar
½ tsp salt
1/8 tsp curry
1 tsp brown mustard

Cranberry and Red Grape Relish

8 c cranberry juice cocktail
3 c dried cranberries
3 c red seedless grapes, halved
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel

Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to coat. Cool. (This can be made 3 days ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon juice, and peel into cranberries.

Sweet Potato Casserole

3 c. sweet potatoes, baked and mashed
½ t. vanilla
½ c. margarine or butter, melted
1 c. sugar
2 eggs, beaten
½ c. milk

1 c. brown sugar
½ c. flour
½ c. butter
1 c. chopped pecans

Preheat oven to 350 degrees F.

In a large mixing bowl, beat together first 6 ingredients. Pour into a lightly greased 9 x 13 or two 9x9 baking pans. In a processor fitted with steel knife, combine ingredients for topping until crumbly or use a pastry blender to cut butter into brown sugar and flour until crumbly. Mix in nuts. Sprinkle topping mixture over sweet potatoes. At this point, dish can be refrigerated, covered.

Bake uncovered for 45 - 50 minutes, until browned and bubbly.

Wednesday, May 7, 2008

May Recipes

How about side dishes? This is definitely an uninspired area of my life!

Thursday, April 24, 2008

Quick, Cool and Creamy Desserts

1. Dissolve 1 pkg (4-serving size) jell-o in 1 cup boiling water.
2. Whisk in 2 cups add-ins.
3. Pour into 4 individual dessert dishes; chill until set.

strawberry jello add strawberry ice cream
orange jello add vanilla ice crea
lemon jello add frozen strawberry yogurt
raspberry jello add raspberry sherbet

you can substitute yogurt for the ice cream if you want lower calories, fat and sugar.

Fruit and Cheese Kebabs

1. Thread chunks of fresh fruit (strawberries, cantaloupe, kiwi, apples, etc) and cheddar or mozzarella cheese on a skewer.
2. Serve with light raspberry vinaigrette dressing for dipping.


Mini Meal Banana Split

1. Sprinkle grape-nuts cereal (i like granola) over a split banana in sundae dish.
2. Add a few spoonfuls prepared vanilla pudding.
3. Top with strawberries, strawberry jam, more cereal, a few chocolate chips and a cherry.


Mini Waldorf

1. Mix 1 chopped apple, 1 stalk chopped celery, 1 orange divided in segments, with a handful of grapes and toasted walnut pieces, each.
2. Toss with a few spoonfuls real mayonnaise.
3. Serve over a small cantaloupe wedge.


Teddy Fruit Toss

1. Mix a few spoonfuls yogurt with honey to taste.
2. Toss with berries and chunks of cantaloupe, peaches and pears.
3. Top with teddy grahams just before serving.


Anytime Parfaits

Layer fresh berries with your favorite cereal (cranberry almond crunch, granola, etc) and yogurt.
You can mix and match your yogurt and cereal. Today I had frozen mixed berries, regular special k cereal and lemon yogurt. YUMMY!


Open-Face Fruit Snacks

1. Spread cream cheese or peanut butter on honey graham or ritz crackers.
2. Top with sliced bananas, kiwis, pears, apples or berries.


Yogurt Crunch

6 oz strawberry yogurt (or whatever flavor you feel like). Top with 1/2 cup honey bunches of oats.


Haystack Bunches

2 squares semi-sweet baking chocolate, melted
1 cup honey bunches of oats with almonds
Mix together and then drop on waxed paper. Refrigerate for about 10 minutes.

Makes 8 "cookies".


Quick Peach Crisp

1/2 cup drained canned peach slices in light syrup
1/2 cup frozen vanilla low-fat yogurt (I use regular yogurt)
1/4 cup honey bunches of oats with almonds (I vary the cereal)
Dash of cinnamon


Nilla Dippers

1. Spread 6 wafers each with 1-tsp. peanut butter and top each with another wafer to make 6 cookie sandwiches.
2. Melt 1 square semi-sweet baking chocolate.
3. Dip each sandwich halfway into the melted chocolate then place on waxed paper. Refrigerate 10 mins. or until chocolate is set.


Oreo Split

1. Spoon 2 chocolate pudding snacks into 2 small bowls.
2. Slice 1 banana lenghtwise and crosswise. Insert 2 slices into pudding in each bowl.
3. Top each with 2 Tbsp whipped topping and 1 crumbled oreo cookie.


Roasted Red Pepper Dip

(this is the one I sent at thanksgiving)

1. Place 1 7oz jar drained, roasted red peppers, 1/2 cup miracle whip light, 1/4 cup crumbled feta cheese and 1 clove garlic in food processor or blender.
2. Blend on high speed until smooth.
3. Serve with crackers or veggie dippers. Makes 1 1/2 cups.


Hot Crab Dip

1. Mix in a pie plate or overnproof dish,8 oz softened neufchatel cheese, 1 cup shredded swiss cheese, 1/3 cup light mayonnaise, 6 oz drained crabmeat and 2 chopped green onions.
2. Bake at 350* for 15 mins, stirring once during baking. Broil until lightly browned, if desired and garnish with toasted nuts.
3. Serve warm wtih blanched sugar snap peas and crackers. Makes 2 cups.


Cheesy Buffalo Chicken Dip

8 oz cream cheese
1 1/2 cups cooked chicken, finely chopped
1/2 cup blue cheese dressing
1/2 cup buffalo wing sauce
2 stalks celery, finely chopped

1. Mix all ingredients in medium bowl.
2. Microwave on HIGH 5 minutes or until cream cheese is melted and mixture is heated through, stirring after 3 mins.
3. Serve hot with cracker or celery sticks. Makes 2 1/2 cups (20 servings)


Sesame-Peanut Dip

16 oz sour cream
1 envelope asian sesame salad dressing and recipe mix
1/2 cup chopped unsalted peanuts

Mix ingredients until well blended. Serve with cooked shrimp or skewered grilled chicken strips. Makes 2 1/2 cups (20 servings)


One-Step Party Dip

16 oz sour cream
1 envelope italian salad dressing & recipe mix

Mix ingredients until well blended. Serve with cut up fresh veggies. Makes 2 cups (16 servings)


Cheesy Stuffing Cups

1/2 stick butter
3/4 cups chopped celery
1 1/2 cups water
6 oz chicken stuffing
1/3 cup dried cranberries
1/4 cup walnut pieces
1 1/2 cups shredded cheddar cheese, divided
1 egg, lightly beaten

1. Preheat oven to 350*. Melt butter in large skillet on medium heat. Add celery; cook and stir 5 mins or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
2. Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as necessary to use all teh stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 10 mins or until stuffing cups are heated through and cheese is melted. Makes 8 servings.


Ultimate Queso Dip

1. Mix 16 oz velveeta , cut up, with diced tomatoes and green chilies to taste.
2. Microwave on HIGH 5 minutes or until velveeta is completely melted, stirring after 3 mins.
3. Serve with tortilla chips, snack cracker, or assorted cut up veggies. Makes 3 cups (24 servings)


Roasted Garlic Twice-Baked Potatoes

1 head garlic
1 tsp oil
4 large baking potatoes
1 cup sour cream
8 oz velveeta cheese, cut up and divided
1/4 cup grated parmesan cheese
4 slices bacon, crisply cooked, drained, and crumbled

1. Preheat oven to 400*. Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
2. Reduce oven temperature to 350*. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8 inch thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the velveeta and the parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all teh filling; place in shallow baking dish.
3. Bake 30 mins; top with remaining velveeta. Bake an additional 5 mins or until velveeta is melted. Sprinkle with bacon. Makes 8 servings.


Sweet and White Potato Spears

1 1/2 lbs sweet potatoes (about 3) cut into spears
1 1/2 lbs idaho or russet potatoes (about 3) cut into spears
1/2 cup zesty italian dressing
1/4 cup grated parmesan cheese
2 Tbsp chopped fresh parsley

1. Preheat oven to 375*. Toss potatoes with dressing.
2. Place on lightly greased baking sheet.
3. Cook 30 mins. Turn potatoes. Cook an additional 30 mins, sprinkiling with cheese during the last 5 mins.
4. Sprinkle with parsley. Makes 8 servings


Friday, April 11, 2008

Ants On A Log

1 celery rib,washed, ends trimmed

2 tablespoons creamy or peanut butter

10 Chocolate-Covered Raisins

Fill celery with peanut butter.

Press RAISINETS into peanut butter.

Thursday, April 10, 2008

Homemade Warm Delights

In a large coffee mug add:

1/3 cup cake mix
4 T milk
stir well
microwave on high 2 minutes

Add any frosting or toppings you like.

Cheerios Bars

1 stick butter
1 box yellow or chocolate cake mix
3 c miniature marshmallows
3 c Cheerios
1 pkg chocolate chips
1 can sweetened condensed milk

Melt butter in jelly roll pan in preheated 350 oven. Sprinkle dry cake mix over top of butter. Add marshmallows, Cheerios, and then chocolate chips. Pour sweetened condensed milk over the top. Bake at 350 for 20-25 minutes.

Brazilian Lemonade

2 limes
2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water

Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.

Crab dip in bread bowl

1 large, round loaf French bread or sourdough bread
16 oz. cream cheese, softened
1 c. sour cream
1 bunch green onions, chopped (include the white part)
8 oz. crab or imitation crab
1 tsp freshly ground black pepper

Directions: Cut the top off of the round loaf of bread like a pumpkin lid. Pull out the inside of the bread and cut into bite sized pieces. Place all of this on a cookie sheet. Mix all the other ingredients together and pour into the round loaf of bread. Wrap this loaf tightly in foil, making sure to completely seal it or it will get too dried out in the oven. Cook it at 250° for 2 ½ hours. Toast the bread pieces in the oven till lightly golden. Use the bread pieces to dip into the crab dip.

Fried Zucchini Sticks

1/4 c. dried bread crumbs
2 tbsp. Parmesan cheese
2 tbsp. flour
1 tsp. salt
2 med. zucchini, sliced in sticks
1 beaten egg
2 to 4 tbsp. oil

Combine first 4 ingredients in plastic bag. Dip zucchini in egg, then shake in plastic bag. Fry in hot oil until golden brown and crispy, turning occasionally.

Kool aid Sherbet

1 cup sugar
1 envelope of unsweetened orange kool aid (or any other flavor)
3 cups milk

In a bowl, mix sugar, koolaid, and milk until sugar is dissolved. Pour into shallow freezer container, cover and freeze for 1 hour or until slightly thickened. Transfer to a mixing bowl, beat until it's smooth. Return to freezer container and cover and freeze until firm. Remove from freezer 20 min. before serving. Makes about 3 cups

"Sangria" Fruit Cups

1 cup orange juice
1 pkg strawberry jello (4 serving size)
1 pkg lemon jello (4 serving size)
1 1/2 cups cold water
1 cup pitted sweet cherries halved (next time i'm going to use purple grapes)
1 cup quartered strawberries
1 cup sliced and peeled nectarines
1 cup thawed cool whip

Bring orange juice to boil. Add to dry jello mixes in medium bowl and stir at least 2 min until gelatin is completely dissolved. Stir in cold water.

Spoon fruit into 8 clear cups. Pour gelatin mixture over fruit.

Refrigerate 4 hours or until firm. Top with whipped topping just before serving if you would like. Store leftovers in fridge.

Cream Cheese Stuffed Cinna-Bun Pull-Aparts

20 Rhodes Bake and Serve Rolls, thawed
1 lb. light brown sugar
2 sticks unsalted butter
4 Tbsp. cinnamon sugar, or just mix a little cinnamon and sugar to equal 4 Tbsp
8 oz. cream cheese (at room temperature)

In a bowl, combine cream cheese with 1/4 cup brown sugar and combine well with spatula. Cover and place in refrigerator.

Lightly coat bottom of bundt pan with cooking spray.

Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.

Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball. Evenly place 8 balls across bottom of bundt pan. Sprinkle with 2 Tbsp. of sugar/cinnamon. Pour second 1/3 of the brown sugar/butter mixture over 8 buns. Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.

Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350 degrees F. You may need to lay a piece of foil over top of pan after 40-45 minutes if buns start looking well done.

Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.

Watermelon Ice Pops

3 lbs seedless watermelon
¼ c orange juice
2 tblsp lemon juice

Cut the fruit into chunks. Puree the fruit with the orange and lemon juices. Add small amount of powdered sugar if needed. Pour the mixture into 10- 3 oz paper cups and insert popsicle sticks or a plastic spoon into each cup. Cover with foil (cutting a small hole for the stick). Freeze until firm.

Penny’s Chicken Nuggets

1 c Corn Flakes, crushed
1 tsp paprika
½ tsp Italian seasoning
¼ tsp garlic powder
¼ tsp onion powder

Mix all these ingredients in a Ziploc bag. Cut raw chicken into bite sized pieces and shake until coated. Bake nuggets at 400* for 12-14 minutes.

Quick Raspberry Fudge

3 1/3 c raspberry chips or plain chocolate chips
1 can sweetened condensed milk
1 ½ tsp vanilla (or raspberry extract)

Line 8 inch square pan with foil. Place raspberry chips and milk in medium microwave-safe bowl. Microwave on high for 1 minute; stir. If necessary, microwave an additional 30 seconds at a time, stirring after each heating until chips are melted and mixture is smooth. Stir in vanilla. Spread evenly into prepared pan. Cover and refrigerate 2 hours or until firm. Remove from pan and cut into squares. Store at room temperate.

Chunky Guacamole

2 ripe avocados, chopped
1 tomato, chopped
1/3 c onion, chopped
¼ c picante sauce
1 tsp lemon juice
¼ tsp salt
Combine all ingredients, mixing lightly; chill overnight. Makes about 2 ½ cups

Easy Fudge Pots

1 pkg chocolate cook & serve pudding and pie filling mix
2 c half & half or whole milk
1 c chocolate chips
sweetened whipped cream

Stir together pudding mix and half & half in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes t a full boil. Remove from heat. Add chocolate chips; stir until chips are melted and mixture is smooth. Spoon into small dessert dishes. Cover with plastic wrap. Refrigerate several hours or until chilled. Garnish with whipped cream.

Raspberry Oatmeal Bars

1 pkg yellow cake mix
2 ½ c quick oats
¾ c butter, melted
1 c raspberry preserves
1 tblsp water

Preheat oven to 375*. Grease 9x13 pan. Combine dry cake mix and oats in a large bowl. Add melted butter and stir until crumbly. Measure half of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom. Combine preserves and water; stir until blended. Spread over crumb mixture in pan. Sprinkle remaining crumb mixture over preserves’ pat firmly to make top even.

Bake at 375* for 18-23 minutes or until top is very light brown. Cool in pan on rack; cut into bars. Store in airtight container.

Homemade Pudding

¼ c milk
¾ c sugar
¼ c cornstarch
1 tsp vanilla

Put 2 c milk in sauce pan. Heat slowly.

Mix sugar, cornstarch (and 1 tblsp cocoa if you want chocolate). Stir in remaining milk.

When milk boils, add sugar mixture and bring to a boil. Add vanilla and stir.

*try adding different types of chocolate chips for different tastes

Sharon’s Caramel Popcorn

½ c butter
½ c brown sugar
10 large marshmallows
1 bag microwave popcorn

Melt butter and brown sugar together; add marshmallows. Pour over popped popcorn.

Fruit-Filled Oatmeal Bars

1 cup all-purpose flour
1 cup quick-cooking rolled oats
2/3 cup packed brown sugar
¼ teaspoon baking soda
½ cup margarine or butter

Filling Options: 10-ounce jar of preserves, raisin filling or apple filling.

In a mixing bowl combine flour, oats, brown sugar and baking soda. Cut in margarine or butter until mixture resembles coarse crumbs. Reserve ½ cup of the flour mixture. Press remaining mixture into the bottom of an ungreased 9x9x2 inch baking pan. Spread with desired filling. Sprinkle reserved crumb mixture onto the filling. Bake at 350 for 30-35 minutes or till the top is golden. Cool in the pan on a wire rack. Cut into bars. Makes 25.

Raisin Filling: In a medium saucepan combine ½ cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch. Add 1 cup of raisins. Cook and stir till thickened and bubbly.

Apple-Cinnamon Filling: Peel, core, and chop 2 medium apples (about 10-ounces). In a medium saucepan combine apples, 2 tablespoons sugar, 2 tablespoons water, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, and a dash ground cloves. Bring apple mixture to boiling; reduce heat. Simmer for 8-10 minutes or till apples are very tender.

Dried apple slices from the cannery: 2 cups dried apple slices. Boil in 4 cups water for 10 minutes, drain. Use as directed in apple-cinnamon filling.

Sunday, April 6, 2008

Mango Salsa/Cinnamon chips

Mango Salsa:
2 cups strawberries, hulled and finely diced
2 ripe mangos, peeled and finely diced
2 kiwis, peeled and finely diced
2 limes

Hull strawberries
Finely dice strawberries, mango and kiwi
Zest lime to measure 2 tsp. zest
Juice limes to measure 2 TBSP juice
In a mixing bowl, combine lime zest, juice, strawberries, mango and kiwi; stir gently
Serve with Cinnamon tortilla chips.

Cinnamon Tortilla Chips
Flour tortillas
1 TBSP granulated sugar
1/2 tsp ground cinnamon

Preheat oven to 400* F Lightly sprinkle water on tortillas. In a small mixing bowl, combine sugar and cinnamon. Sprinkle over tortillas. Cut each tortilla into 8 wedges; place in a single layer on baking sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack to cool completely. Serve with Mango Salsa