First Layer:
2 c. sugar
1 1/2 c. flour
1 tsp. salt
2/3 c. baking cocoa
1 c. oil
4 eggs
2 tsp. vanilla
Mix all ingredients and pour into a greased 9x13 pan. bake for 25-30 minutes @ 350 degrees.
Second Layer:
3 c. powdered sugar
3 Tbsp. milk
6 Tbsp. butter
1 tsp. mint extract
couple drops of green food coloring
Blend all ingredients together and then spread on cooled brownies. Place into freezer for 30-60 minutes.
Third Layer:
4-5 Tbsp. butter
1 c. semi sweet chocolate chips
Melt in microwave oven and stir until melted. Pour over top of mint frosting. Chill in fridge until ready to serve.
by Barbara C.
Thursday, December 11, 2008
Cornbread
Preheat oven 375 degrees.
3/4 c. margarine (or 1/2 c. olive oil and 1/4 c. water)
1 c. sugar
Cream together.
3 eggs
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. flour (or 1 1/2 c. corn flour)
1 c. cornmeal
1 1/2 c. milk (or 1 1/2 c. soy milk)
Mix together. Pour in 9x13 pan. Bake for 30 min. @ 375.
by Jenilyn T.
3/4 c. margarine (or 1/2 c. olive oil and 1/4 c. water)
1 c. sugar
Cream together.
3 eggs
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. flour (or 1 1/2 c. corn flour)
1 c. cornmeal
1 1/2 c. milk (or 1 1/2 c. soy milk)
Mix together. Pour in 9x13 pan. Bake for 30 min. @ 375.
by Jenilyn T.
Artichoke Dip
1 can artichokes (not marinated), cut up
1 small can green chilies
1 c. mayo
1 c. sour cream
1 c. parmesan
Mix all ingredients in casserole dish and heat for 35 minutes at 350 degrees.
by Kari A.
1 small can green chilies
1 c. mayo
1 c. sour cream
1 c. parmesan
Mix all ingredients in casserole dish and heat for 35 minutes at 350 degrees.
by Kari A.
Sanders EggNog
2 (1 qt.) cartons of eggnog, frozen
1/2 gallon vanilla ice cream
7 UP, just enough to mix til desired consistency.
Peel away the cardboard from egg nog and cut up into large chunks (don't use the plastic containers of eggnog - it's a nightmare to try and get the frozen eggnog out!). Put in a large bowl. Add the ice cream and mash together. A potato masher works pretty well. Pour in 7 Up a little at a time and mix until desired consistency.
by Catherine S.
1/2 gallon vanilla ice cream
7 UP, just enough to mix til desired consistency.
Peel away the cardboard from egg nog and cut up into large chunks (don't use the plastic containers of eggnog - it's a nightmare to try and get the frozen eggnog out!). Put in a large bowl. Add the ice cream and mash together. A potato masher works pretty well. Pour in 7 Up a little at a time and mix until desired consistency.
by Catherine S.
Breakfast Rolls
2 (8 oz.) tubes crescent rolls
grated cheddar cheese
scrambled eggs
crumbled bacon, cooked
Preheat oven to 375˚ F.
Separate dough into 8 rectangles and press seams together with fork or fingers. Along the short side of a rectangle sprinkle cheese, eggs, bacon. Roll and slice in half.Place on cookie sheet, seam side down. Bake 15-20 minutes until done. Makes 16 rolls
*sausage and ham are also yummy.
by Catherine S.
grated cheddar cheese
scrambled eggs
crumbled bacon, cooked
Preheat oven to 375˚ F.
Separate dough into 8 rectangles and press seams together with fork or fingers. Along the short side of a rectangle sprinkle cheese, eggs, bacon. Roll and slice in half.Place on cookie sheet, seam side down. Bake 15-20 minutes until done. Makes 16 rolls
*sausage and ham are also yummy.
by Catherine S.
Saturday, November 29, 2008
Spinach and Mushroom Lasagna
serves 6-8 – From America’s Test Kitchen Cookbook
This is a strong flavored dish, especially as leftovers. For milder flavor, use less parmesan cheese and spinach (about ½ or 3/4th of what’s called for).
15 oz ricotta
1 ¼ C parmesan cheese – separate ¼ C for ending
1-2 t dried basil
1 large egg or 2 egg whites, light beaten
½ t salt
½ t pepper
2 T olive oil
A dash of garlic powder
1 lb mushrooms, trimmed and thinly sliced
10 oz frozen spinach, thawed and thoroughly squeezed dry and chopped
5-6 C tomato sauce
1 lb mozzarella, shredded
12 no-boil lasagna noodles (one 8 or 9 oz package – I like Barilla no-boil brand)
1.Preheat oven to 375 with rack in the middle position. Mix the ricotta, 1 Cup of the parmesan, basil, egg or egg whites, salt, and pepper in medium bowl. Stir until well mixed and soft.
2.Heat the olive oil in a sauce pan or skillet until shimmering. Sauté the mushrooms on medium high until desired brownness. Sprinkle with garlic powder, remove from heat, and stir in spinach. Set aside and allow to cool.
3.In a 13x9 inch baking pan, spread 1 C of tomato sauce on bottom. Assemble the bottom three layers as follows: Place 3 noodles side by side along the length of the pan (noodles are small and will not exactly fill the pan to the edge, so don’t panic). Place 3 T of ricotta mixture on top of each noodle and spread to edges of noodles. Sprinkle 1/3rd of mushroom spinach mixture on ricotta mixture. Sprinkle 1 C of mozzarella next, and pour 1-1 ½ C of sauce on top of mozzarella. You’ll have just enough filling to do this 3 times.
4.For the final layer, place the last three noodles on top, pour the remaining sauce over noodles, and sprinkle remaining mozzarella and ¼ C of parmesan over the top. Spray a sheet of aluminum foil and place over top. Bake for 15 minutes. Remove foil, and bake for 25 minutes more. Cool for 10 minutes before serving.
Chunky Tomato Sauce For Lasagna – This is a strong sauce, and it’s great on any pasta. For milder flavor, use half the garlic and omit the onion and red pepper flakes.
1 T olive oil
½ onion, minced
Salt
6 garlic cloves, minced, or 4 crushed
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes (or 2 14.5 oz), drained if using for lasagna, undrained if just topping pasta
¼ t dried oregano
1/8 t red pepper flakes
Pepper
Heat oil over medium high until shimmering. Add onion & 1 teaspoon of salt, & cook until onion is softened, about 5 min. Add garlic & cook until fragrant, 30 seconds. Stir in crushed and diced tomatoes, oregano, and red pepper flakes. Simmer until slightly thickened, about 10 minutes. Season w/salt and pepper to taste.
by Dianna G.
This is a strong flavored dish, especially as leftovers. For milder flavor, use less parmesan cheese and spinach (about ½ or 3/4th of what’s called for).
15 oz ricotta
1 ¼ C parmesan cheese – separate ¼ C for ending
1-2 t dried basil
1 large egg or 2 egg whites, light beaten
½ t salt
½ t pepper
2 T olive oil
A dash of garlic powder
1 lb mushrooms, trimmed and thinly sliced
10 oz frozen spinach, thawed and thoroughly squeezed dry and chopped
5-6 C tomato sauce
1 lb mozzarella, shredded
12 no-boil lasagna noodles (one 8 or 9 oz package – I like Barilla no-boil brand)
1.Preheat oven to 375 with rack in the middle position. Mix the ricotta, 1 Cup of the parmesan, basil, egg or egg whites, salt, and pepper in medium bowl. Stir until well mixed and soft.
2.Heat the olive oil in a sauce pan or skillet until shimmering. Sauté the mushrooms on medium high until desired brownness. Sprinkle with garlic powder, remove from heat, and stir in spinach. Set aside and allow to cool.
3.In a 13x9 inch baking pan, spread 1 C of tomato sauce on bottom. Assemble the bottom three layers as follows: Place 3 noodles side by side along the length of the pan (noodles are small and will not exactly fill the pan to the edge, so don’t panic). Place 3 T of ricotta mixture on top of each noodle and spread to edges of noodles. Sprinkle 1/3rd of mushroom spinach mixture on ricotta mixture. Sprinkle 1 C of mozzarella next, and pour 1-1 ½ C of sauce on top of mozzarella. You’ll have just enough filling to do this 3 times.
4.For the final layer, place the last three noodles on top, pour the remaining sauce over noodles, and sprinkle remaining mozzarella and ¼ C of parmesan over the top. Spray a sheet of aluminum foil and place over top. Bake for 15 minutes. Remove foil, and bake for 25 minutes more. Cool for 10 minutes before serving.
Chunky Tomato Sauce For Lasagna – This is a strong sauce, and it’s great on any pasta. For milder flavor, use half the garlic and omit the onion and red pepper flakes.
1 T olive oil
½ onion, minced
Salt
6 garlic cloves, minced, or 4 crushed
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes (or 2 14.5 oz), drained if using for lasagna, undrained if just topping pasta
¼ t dried oregano
1/8 t red pepper flakes
Pepper
Heat oil over medium high until shimmering. Add onion & 1 teaspoon of salt, & cook until onion is softened, about 5 min. Add garlic & cook until fragrant, 30 seconds. Stir in crushed and diced tomatoes, oregano, and red pepper flakes. Simmer until slightly thickened, about 10 minutes. Season w/salt and pepper to taste.
by Dianna G.
Garlic Roast Chicken with Rosemary and Lemon
2 ½ lbs. boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 T. fresh rosemary leaves stripped from stems
3 T. extra virgin olive oil
1 lemon, zested and juiced
salt & pepper
½ c. chicken broth
Preheat oven to 450˚ F. Arrange chicken in 9x13 baking dish. Add garlic, rosemary, olive oil, lemon zest, and salt & pepper. Toss and coat the chicken. Roast for 20 minutes. Add chicken broth and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven.
by Catherine S.
6 cloves garlic, crushed
3 T. fresh rosemary leaves stripped from stems
3 T. extra virgin olive oil
1 lemon, zested and juiced
salt & pepper
½ c. chicken broth
Preheat oven to 450˚ F. Arrange chicken in 9x13 baking dish. Add garlic, rosemary, olive oil, lemon zest, and salt & pepper. Toss and coat the chicken. Roast for 20 minutes. Add chicken broth and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven.
by Catherine S.
Friday, October 17, 2008
Pumpkin Bars
2 c. flour
1 2/3 c. sugar
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda
4 eggs
1 c. oil
16 oz. pumpkin (about 1 1/2 c.)
1 1/2 c. chocolate chips, or raisins, nuts
Mix together dry ingredients. Add eggs, oil, and pumpkin. Mix well. Stir in chocolate chips. Spread into ungreased 17x12x1 pan. Bake at 350 degrees for 25-30 minutes.
Frosting:
8 oz. cream cheese
1/2 c. butter
2 t. vanilla
1 lb. powdered sugar
Mix until smooth.
by Catherine S.
1 2/3 c. sugar
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda
4 eggs
1 c. oil
16 oz. pumpkin (about 1 1/2 c.)
1 1/2 c. chocolate chips, or raisins, nuts
Mix together dry ingredients. Add eggs, oil, and pumpkin. Mix well. Stir in chocolate chips. Spread into ungreased 17x12x1 pan. Bake at 350 degrees for 25-30 minutes.
Frosting:
8 oz. cream cheese
1/2 c. butter
2 t. vanilla
1 lb. powdered sugar
Mix until smooth.
by Catherine S.
Spaghetti Sauce
1 lb. hamburger
3/8 t. garlic powder
1/3 c. chopped onion
1/2 c. mushrooms
1/2 green pepper, chopped
1 1/2 T. parsley
48 oz. tomato sauce
1 t. seasoning salt
1/2 t. pepper
Combine all ingredients in crock pot. Cook on low for several hours.
by Shelley F.
3/8 t. garlic powder
1/3 c. chopped onion
1/2 c. mushrooms
1/2 green pepper, chopped
1 1/2 T. parsley
48 oz. tomato sauce
1 t. seasoning salt
1/2 t. pepper
Combine all ingredients in crock pot. Cook on low for several hours.
by Shelley F.
Monday, September 22, 2008
All American Apple Pie
1/4 c. light brown sugar, packed
1/4 c. sugar
1 T. flour
1 t. lemon zest
1/4 t. ground cinnamon
1/4 t. ground nutmeg
6 medium Braeburn apples; peeled, cored, and sliced. (about 2 lbs.)
1 egg, beaten (optional)
1 t. sugar (optional)
Preheat oven to 425 degrees. In a large bowl, combine brown sugar, sugar, flour, lemon zest, cinnamon, and nutmeg. Mix well. Add apples to sugar mixture; coat. Place first pie crust into pie plate. Spoon apple mixture into prepared plate. Place second pie crust on top of filling. Trim edges and press together. Use a sharp knife to cut steam vents on top. If desired, lightly brush top of pie crust with beaten egg. Sprinkle with sugar.
Bake until golden brown, about 35 minutes. Place on a wire rack and cool.
Pie crust
Single crust: (you'll need to double this)
1 1/2 c. all purpose flour
1/2 t. salt
1/2 c. shortening
4 - 5 T. ice cold water
Mix flour and salt. Cut in shortening until pieces are size of small peas. Sprinkle water over 1 T. at a time. Mix. Form into a ball. Flatten out slightly on a lightly floured surface. Roll from center to edge until desired thickness or size will fit pie plate. (I use saran wrap when I roll out my crust.)
by Catherine S.
1/4 c. sugar
1 T. flour
1 t. lemon zest
1/4 t. ground cinnamon
1/4 t. ground nutmeg
6 medium Braeburn apples; peeled, cored, and sliced. (about 2 lbs.)
1 egg, beaten (optional)
1 t. sugar (optional)
Preheat oven to 425 degrees. In a large bowl, combine brown sugar, sugar, flour, lemon zest, cinnamon, and nutmeg. Mix well. Add apples to sugar mixture; coat. Place first pie crust into pie plate. Spoon apple mixture into prepared plate. Place second pie crust on top of filling. Trim edges and press together. Use a sharp knife to cut steam vents on top. If desired, lightly brush top of pie crust with beaten egg. Sprinkle with sugar.
Bake until golden brown, about 35 minutes. Place on a wire rack and cool.
Pie crust
Single crust: (you'll need to double this)
1 1/2 c. all purpose flour
1/2 t. salt
1/2 c. shortening
4 - 5 T. ice cold water
Mix flour and salt. Cut in shortening until pieces are size of small peas. Sprinkle water over 1 T. at a time. Mix. Form into a ball. Flatten out slightly on a lightly floured surface. Roll from center to edge until desired thickness or size will fit pie plate. (I use saran wrap when I roll out my crust.)
by Catherine S.
Chili
2 lbs. ground beef
29 oz. tomato sauce
29 oz. can kidney beans (with liquid)
29 oz. can pinto beans (with liquid)
1 medium onion, diced or 1/4 c. dried minced onion
4 oz. can diced green chilis
15 oz. can diced tomatoes
2 t. cumin
3 T. chili powder
1 1/2 t. black pepper
2 t. salt
2 c. water
1 celery stalk, chopped
Cook meat and drain. Add all ingredients to crock pot and cook on low all day. Top with grated cheese and chopped onion.
Recipe adapted from Top Secret's Wendy's Chili.
by Shelley F.
29 oz. tomato sauce
29 oz. can kidney beans (with liquid)
29 oz. can pinto beans (with liquid)
1 medium onion, diced or 1/4 c. dried minced onion
4 oz. can diced green chilis
15 oz. can diced tomatoes
2 t. cumin
3 T. chili powder
1 1/2 t. black pepper
2 t. salt
2 c. water
1 celery stalk, chopped
Cook meat and drain. Add all ingredients to crock pot and cook on low all day. Top with grated cheese and chopped onion.
Recipe adapted from Top Secret's Wendy's Chili.
by Shelley F.
Saturday, August 23, 2008
Easy Peach Cobbler
large can sliced peaches
1 box yellow cake mix
1/2 c. margarine or butter, melted
Pour can of peaches into a 9x13 baking dish. Mix cake mix with melted margarine until crumbly. Sprinkle over top of peaches. Bake at 350 degrees for 30 minutes.
by Shelley F.
1 box yellow cake mix
1/2 c. margarine or butter, melted
Pour can of peaches into a 9x13 baking dish. Mix cake mix with melted margarine until crumbly. Sprinkle over top of peaches. Bake at 350 degrees for 30 minutes.
by Shelley F.
Ham & Asparagus packets
6 ham steaks
4 red potatoes, thinly sliced
20 asparagus spears, trimmed
white sauce
aluminum foil
White Sauce:
2 T. butter
2 T. flour
1/4 t. salt
1 c. milk
Melt butter in a sauce pan over medium heat. Stir in flour and salt. Add milk and stir until thickened.
On a rectangle of foil place a handful of potatoes. Top with ham steak and 3-4 asparagus spears. Spoon white sauce over the top. Bring up foil sides and fold over twice. Fold up ends. (Make a tin foil packet.)
Grill outside @ 450 degrees (that's about medium-high) for 13-15 minutes.
Or, you can bake in your oven for about 20 minutes.
Makes 6 packets.
by Catherine S.
4 red potatoes, thinly sliced
20 asparagus spears, trimmed
white sauce
aluminum foil
White Sauce:
2 T. butter
2 T. flour
1/4 t. salt
1 c. milk
Melt butter in a sauce pan over medium heat. Stir in flour and salt. Add milk and stir until thickened.
On a rectangle of foil place a handful of potatoes. Top with ham steak and 3-4 asparagus spears. Spoon white sauce over the top. Bring up foil sides and fold over twice. Fold up ends. (Make a tin foil packet.)
Grill outside @ 450 degrees (that's about medium-high) for 13-15 minutes.
Or, you can bake in your oven for about 20 minutes.
Makes 6 packets.
by Catherine S.
Yummy Cheesy Dutch Oven Potatoes
(for a deep 12" dutch oven)
2 packages bacon
lots of potatoes
1 onion
1 can Sprite
16 oz. sour cream
2 lbs. cheddar cheese, grated
Cook the bacon until crispy. Pull bacon out and set aside, but leave the grease.
Cut potatoes in 1/4" pieces, put in dutch oven and fill until almost full. Cut onion into large rings and put on top of potatoes. Pour 1/2 - 3/4 can of Sprite all over potatoes. Sprinkle on seasoned salt. Mix all together, cover and cook until potatoes are done but not mushy. Stir every so often.
Add 2/3 - 3/4 container of sour cream, bacon and 1 lb. cheese. Mix. Sprinkle the remaining cheese on top and replace lid. Cook until cheese is melted.
*can use less cheese if desired.
by Sariah R.
2 packages bacon
lots of potatoes
1 onion
1 can Sprite
16 oz. sour cream
2 lbs. cheddar cheese, grated
Cook the bacon until crispy. Pull bacon out and set aside, but leave the grease.
Cut potatoes in 1/4" pieces, put in dutch oven and fill until almost full. Cut onion into large rings and put on top of potatoes. Pour 1/2 - 3/4 can of Sprite all over potatoes. Sprinkle on seasoned salt. Mix all together, cover and cook until potatoes are done but not mushy. Stir every so often.
Add 2/3 - 3/4 container of sour cream, bacon and 1 lb. cheese. Mix. Sprinkle the remaining cheese on top and replace lid. Cook until cheese is melted.
*can use less cheese if desired.
by Sariah R.
Friday, July 11, 2008
Grandma's Chocolate Cake
2 C. sugar
2 T. Crisco (rounded)
2 eggs
2 ½ c. flour
8 t. cocoa
2 t. baking soda
1 C. milk
1 T. white vinegar
(or just use 1 c. buttermilk)
1 T. vanilla
1 C. boiling water
Cream sugar, shortening, and eggs. Add vanilla and mix well. In a small bowl mix flour, cocoa and baking soda. Add 1 T. vinegar to the milk. Add flour mixture to sugar mixture. While mixing, pour in the milk and water.
Pour batter into a greased and floured 9x13 pan. Bake @ 350˚ for 30 minutes. (Check for moist crumbs on toothpick.)
Frosting:
4 c. powdered sugar
2 T. margarine; softened
dash salt
4 T. cocoa
4 T. hot water (add more if needed)
Mix with electric mixer.
Catherine S.
2 T. Crisco (rounded)
2 eggs
2 ½ c. flour
8 t. cocoa
2 t. baking soda
1 C. milk
1 T. white vinegar
(or just use 1 c. buttermilk)
1 T. vanilla
1 C. boiling water
Cream sugar, shortening, and eggs. Add vanilla and mix well. In a small bowl mix flour, cocoa and baking soda. Add 1 T. vinegar to the milk. Add flour mixture to sugar mixture. While mixing, pour in the milk and water.
Pour batter into a greased and floured 9x13 pan. Bake @ 350˚ for 30 minutes. (Check for moist crumbs on toothpick.)
Frosting:
4 c. powdered sugar
2 T. margarine; softened
dash salt
4 T. cocoa
4 T. hot water (add more if needed)
Mix with electric mixer.
Catherine S.
Count Down Brownies
1/2 c. butter
1 c. sugar
2 eggs
1 t. vanilla
3/4 c. flour
1/2 t. baking powder
1/3 c. cocoa
1/4 t. salt
1/2 c. chopped walnuts or pecans
marshmallows
In a bowl, cream butter and sugar. Then add eggs and vanilla and beat well. In another bowl, sift flour, baking powder, cocoa and salt. Fold in chopped nuts and dry ingredients with butter mixture. Pour into greased pan (7x11 recommended) and bake @ 350 degrees for 20-25 minutes. Cover with marshmallows and return to oven for 2-3 minutes until melted. When cooled add frosting.
Note: You can use a 9x9 or 9x12 pan, but you will need to cook the brownies for a longer or shorter amout of time.
Frosting:
1/4 c. butter
1/4 c. cocoa
1 t. vanilla
Cream. Then add:
2 c. powdered sugar
2 t. milk
Mix until creamy.
Harmony R.
1 c. sugar
2 eggs
1 t. vanilla
3/4 c. flour
1/2 t. baking powder
1/3 c. cocoa
1/4 t. salt
1/2 c. chopped walnuts or pecans
marshmallows
In a bowl, cream butter and sugar. Then add eggs and vanilla and beat well. In another bowl, sift flour, baking powder, cocoa and salt. Fold in chopped nuts and dry ingredients with butter mixture. Pour into greased pan (7x11 recommended) and bake @ 350 degrees for 20-25 minutes. Cover with marshmallows and return to oven for 2-3 minutes until melted. When cooled add frosting.
Note: You can use a 9x9 or 9x12 pan, but you will need to cook the brownies for a longer or shorter amout of time.
Frosting:
1/4 c. butter
1/4 c. cocoa
1 t. vanilla
Cream. Then add:
2 c. powdered sugar
2 t. milk
Mix until creamy.
Harmony R.
Outrageous Chocolate Chip Cookies
1 c. sugar
2/3 c. packed brown sugar
1 c. margarine, softened
1 c. peanut butter
1 t. vanilla
2 eggs
Mix together. Then add:
2 c. flour
1 1/2 c. regular oats
2 t. baking soda
1/2 t. salt
1 pkg. chocolate chips
Mix well. Bake @ 350 degrees for 10-12 minutes.
Sariah R.
2/3 c. packed brown sugar
1 c. margarine, softened
1 c. peanut butter
1 t. vanilla
2 eggs
Mix together. Then add:
2 c. flour
1 1/2 c. regular oats
2 t. baking soda
1/2 t. salt
1 pkg. chocolate chips
Mix well. Bake @ 350 degrees for 10-12 minutes.
Sariah R.
Orange Julius
3/4 c. frozen orange juice (1/3 of tall can)
1 c. milk
Put in blender and mix. Then add,
1 T. vanilla (I use real vanilla, you can use imitation though)
Blend. Add:
1 c. sugar
Blend.
Add ice cubes, about 2 cups at a time and blend. Keep adding ice cubes and blend until it reaches top of blender (mine is a 6 cup) or until it's the right consistency.
Catherine S.
1 c. milk
Put in blender and mix. Then add,
1 T. vanilla (I use real vanilla, you can use imitation though)
Blend. Add:
1 c. sugar
Blend.
Add ice cubes, about 2 cups at a time and blend. Keep adding ice cubes and blend until it reaches top of blender (mine is a 6 cup) or until it's the right consistency.
Catherine S.
Manicotti
1 box manicotti noodles
1 lb. hamburger
1/4 c. chopped onion
1 1/2 c. mozzarella, shredded
1/3 c. breadcrumbs
1/4 t. italian seasoning
1 egg
1/2 t. salt
2 c. spaghetti sauce
Brown beef with onion. Drain. Combine mixture with 3/4 c. cheese and remaining ingredients (except sauce). Mix well.
Fill cooked manicotti shells. Top with sauce and bake with foil @ 350 degrees for 25-30 minutes. Uncover, sprinkle with remaining cheese. Let stand for 5 minutes.
Shelley F.
1 lb. hamburger
1/4 c. chopped onion
1 1/2 c. mozzarella, shredded
1/3 c. breadcrumbs
1/4 t. italian seasoning
1 egg
1/2 t. salt
2 c. spaghetti sauce
Brown beef with onion. Drain. Combine mixture with 3/4 c. cheese and remaining ingredients (except sauce). Mix well.
Fill cooked manicotti shells. Top with sauce and bake with foil @ 350 degrees for 25-30 minutes. Uncover, sprinkle with remaining cheese. Let stand for 5 minutes.
Shelley F.
Chicken Salad
4 c. chicken (cooked and cut up)
1-2 c. celery, chopped2 T. lemon juice
salt & pepper, to tasteToss together, then mix in:
1 c. Miracle Whip
1/2 c. sweet pickle relish
1 c. almonds, slivered or slicedServe in pita pockets, cream puffs, or croissants. Also good with cashews and sliced red grapes mixed in.
Catherine S.
Chicken Mushroom Braid
16 thawed Rhodes rolls
3-4 cooked chicken breasts, cubed
1 c. sliced mushrooms, chopped coarsely
1 c. fresh spinach leaves, chopped coarsely
1 c. shredded mozzarella cheese
1/2 t. thyme
1/2 t. basil
1/2 t. salt
1/4 t. pepper
1/4 t. oregano
Roll/press rolls into a rectangle. Mix all other ingredients and spoon mixture down center of dough, the long way. Cut short slits on each side of the dough and braid crosswise over the mixture. Let rise 30-40 minutes in a warm place. Bake @ 350 degrees for 25 minutes. Serve with sauce of cream of mushroom soup diluted with 1/1 chicken broth.
Shelley F.
3-4 cooked chicken breasts, cubed
1 c. sliced mushrooms, chopped coarsely
1 c. fresh spinach leaves, chopped coarsely
1 c. shredded mozzarella cheese
1/2 t. thyme
1/2 t. basil
1/2 t. salt
1/4 t. pepper
1/4 t. oregano
Roll/press rolls into a rectangle. Mix all other ingredients and spoon mixture down center of dough, the long way. Cut short slits on each side of the dough and braid crosswise over the mixture. Let rise 30-40 minutes in a warm place. Bake @ 350 degrees for 25 minutes. Serve with sauce of cream of mushroom soup diluted with 1/1 chicken broth.
Shelley F.
Hot Taco Salad
3/4 lb. ground beef
1/2 c. chopped onion
1 box (6.8 oz) Rice-A-Roni Beef flavor
1/2 c. salsa
1 t. chili powder or taco seasoning (optional)
4 c. shredded lettuce
1 medium tomato, chopped
1/2 c. shredded monterey jack cheese or cheddar cheese
1/2 c. crushed tortilla chips (optional)
In large skillet, brown ground beef and onion; drain. remove from skillet, set aside. In same skillet prepare Rice-A-Roni mix as package directs. Stir in meat mixture, salsa and chili powder or taco seasoning; continue cooking over low heat 3-4 minutes or until heated through. Arrange lettuce on serving platter. Top with rice mixture, tomato and cheese. Top with tortilla chips if desired.
Sariah R.
1/2 c. chopped onion
1 box (6.8 oz) Rice-A-Roni Beef flavor
1/2 c. salsa
1 t. chili powder or taco seasoning (optional)
4 c. shredded lettuce
1 medium tomato, chopped
1/2 c. shredded monterey jack cheese or cheddar cheese
1/2 c. crushed tortilla chips (optional)
In large skillet, brown ground beef and onion; drain. remove from skillet, set aside. In same skillet prepare Rice-A-Roni mix as package directs. Stir in meat mixture, salsa and chili powder or taco seasoning; continue cooking over low heat 3-4 minutes or until heated through. Arrange lettuce on serving platter. Top with rice mixture, tomato and cheese. Top with tortilla chips if desired.
Sariah R.
Thursday, July 3, 2008
Best Bread
Add:
2 1/2 T. yeast to6 c. warm water
Mix in:
9 c. whole wheat flour(optional: add 1-2 T. gluten)
Knead 1-2 minutes.
Let sponge (rest/rise) 15 minutes.Mix in:
2 T. salt1/2 c. oil
1/2 c. honeyGradually add in 6-8 cups whole wheat flour till dough holds together and cleans side of bowl.
Knead 5-7 minutes.
(Optional: add 1-2 T. dough conditioner/lecithin)
Shape loaves and place dough in pans. Let rise for about 30 minutes. Place in cold oven and turn on heat. Heat to 350 degrees Bake for about 25 minutes. (till golden brown.)
Jeri C.
Easiest Whole Wheat Bread #1
2 (8x4" loaves)
3 1/2 c. whole wheat flour
1/3 c. gluten flour, sifted
1 1/4 T. instant yeast
2 1/2 c. steaming hot tap water (120-130 degrees)
1 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
1 1/4 T. bottled lemon juice
2 1/2 c. whole wheat flour
Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough. Let rest 5 minutes.
Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Put bread into oven, turn on for 1 minute and then turn off. Let bread rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees and bake for 30 minutes. Remove from pans and cool on racks.
*If you do not want to use gluten flour, you may substitute whole wheat flour in its place.
from: Emergency Food in a Nutshell, Probert & Harkness
by Janice R.
3 1/2 c. whole wheat flour
1/3 c. gluten flour, sifted
1 1/4 T. instant yeast
2 1/2 c. steaming hot tap water (120-130 degrees)
1 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
1 1/4 T. bottled lemon juice
2 1/2 c. whole wheat flour
Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough. Let rest 5 minutes.
Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Put bread into oven, turn on for 1 minute and then turn off. Let bread rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees and bake for 30 minutes. Remove from pans and cool on racks.
*If you do not want to use gluten flour, you may substitute whole wheat flour in its place.
from: Emergency Food in a Nutshell, Probert & Harkness
by Janice R.
Wacky Cake
3 c. flour
6 T. cocoa
2 t. baking soda
2 c. sugar
1 t. salt
3/4 c. oil
1 1/2 T. vinegar
1 T. vanilla (imitation is okay)
2 c. water
Mix dry ingredients in the pan to be cooked in (9x13). Make 3 holes in dry mixture. Pour oil in one, vinegar in one, and vanilla in the other. Then add water and mix it all together. Bake @ 375 degrees for 30 minutes.
Frost with Never Fail Frosting.
Shelley F.
6 T. cocoa
2 t. baking soda
2 c. sugar
1 t. salt
3/4 c. oil
1 1/2 T. vinegar
1 T. vanilla (imitation is okay)
2 c. water
Mix dry ingredients in the pan to be cooked in (9x13). Make 3 holes in dry mixture. Pour oil in one, vinegar in one, and vanilla in the other. Then add water and mix it all together. Bake @ 375 degrees for 30 minutes.
Frost with Never Fail Frosting.
Shelley F.
Never Fail Frosting
2 unbeaten egg whites
1/4 t. salt
1 c. sugar
1/2 t. cream of tartar
3 T. water
1 t. vanilla (imitation is okay)
Combine all except vanilla in a double broiler over medium heat. Beat with electric beater at top speed until stiff. Remove from heat and add vanilla.
Makes enough for 9x13.
Shelley F.
1/4 t. salt
1 c. sugar
1/2 t. cream of tartar
3 T. water
1 t. vanilla (imitation is okay)
Combine all except vanilla in a double broiler over medium heat. Beat with electric beater at top speed until stiff. Remove from heat and add vanilla.
Makes enough for 9x13.
Shelley F.
Crab-Potato Bake
10 large potatoes
buttersalt
1 1/2 - 2 lbs. imitation crab flakes2 1/2 c. sour cream
4 eggs, well beaten1/3 c. chives, chopped OR green onions
1/3 c. bell pepper, choppedBake @ 375 degrees about 30-40 minutes. Scoop out centers of potatoes. Combine potato with remaining ingredients and fill potatoes. Bake until filling is firm on top but moist inside.
Sariah R.
Shrimp Dip
16 oz. sour cream
1 packet ranch dressing4 oz. can tiny shrimp; drained and chopped small
Mix well. Cover and refrigerate.
Sariah R.
Bacon wrapped Water Chestnuts
1 c. ketchup
1 c. brown sugar1 t. worcestershire sauce
16 oz. sliced bacon2 (8 oz.) cans water chestnuts, drained
Preheat oven to 350 degrees. In saucepan, combine ketchup, brown sugar & worcestershire sauce; heat to just boiling. Pour sauce over bacon and water chestnuts. Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan. Bake in preheated oven until bacon is completely cooked; about 45-50 minutes.
Barbara C.
Buttermilk
1 c. non-instant milk powder or 1 3/4 c. instant dry milk
3 c. slightly warm water
1/2 c. commercially cultured or previously made buttermilk
Shake or beat all ingredients. Cover and allow to stand in a warm room until clabbered (6-12 hours). Refrigerate after the milk is clabbered.
-"Simply Ready" by Terri Johnson.
3 c. slightly warm water
1/2 c. commercially cultured or previously made buttermilk
Shake or beat all ingredients. Cover and allow to stand in a warm room until clabbered (6-12 hours). Refrigerate after the milk is clabbered.
-"Simply Ready" by Terri Johnson.
Shelley F.
Chocolate Molten Surprise
4 squares Semi-sweet baking chocolate
1/2 c. butter2 whole eggs
2 egg yolks1 c. powdered sugar
1/3 c. flour12 Chips Ahoy chocolate chip cookies
1/2 c. thawed Cool Whip (optional)Preheat oven to 425 degrees. Microwave chocolate and butter in large microwaveable bowl on High 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended.
Line 12 medium muffin cups with paper liners. Place 1 cookie, upside-down, on bottom of each cup; cover evenly with batter.
Bake 8 minutes or until cakes are firm around edges but still soft in centers. Let stand 1 minute. Carefully remove cakes from muffin pan. Invert onto dessert dishes; remove paper liners. Serve with whipped topping, if desired.
"Kraft Food & Family" magazine
Catherine S.
Sweetened Condensed Milk
1/2 c. warm water
1 c + 2 T. instant nonfat dry milk
3/4 c. sugar
Mix well until smooth.
Makes 14 oz.
Shelley F.
1 c + 2 T. instant nonfat dry milk
3/4 c. sugar
Mix well until smooth.
Makes 14 oz.
Shelley F.
Pizza Hut Original Pan Pizza
Dough:
1 1/2 c. warm water (105 degrees)1/4 c. nonfat dry milk
1/2 t. salt4 c. flour
1 T. sugar2 1/4 t. yeast
2 T. oil9 oz. oil (3 oz. per pan)
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into 3 balls. In three 9" cake pans, put 3 oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
8 oz. tomato sauce
1 t. dry oregano1/2 t marjoram
1/2 t. dry basil1/2 t. garlic salt
Combine and let side for 1 hour.
For each 9" pizza: Preheat oven to 475 degrees. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 oz. shredded mozzarella cheese on sauce. Place toppings of your choice. Top with 3 oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown. Cut in 6 slices.
Shelley F.
Favorite Roll Mix
9 c. whole wheat flour
9 c. white flour
1 c. sugar
1 c. instant dry milk
2 T. salt
1/3 c. gluten flour (optional)
Mix all ingredients together well in a large bowl. Store in a cool dry place in an airtight container. Label and date; use within 10-12 weeks. Makes about 22 cups of mix.
For regular non-instant dry milk; add an additional 2 T. to mix above.
Variation: This mix can be made with all whole wheat flour and double the gluten flour.
Janice R.
9 c. white flour
1 c. sugar
1 c. instant dry milk
2 T. salt
1/3 c. gluten flour (optional)
Mix all ingredients together well in a large bowl. Store in a cool dry place in an airtight container. Label and date; use within 10-12 weeks. Makes about 22 cups of mix.
For regular non-instant dry milk; add an additional 2 T. to mix above.
Variation: This mix can be made with all whole wheat flour and double the gluten flour.
Janice R.
Heavenly Cinnamon Rolls
Make the recipe for Bread Rolls, adding either 1 T. lemon juice with the oil or 1 T. dough enhancer with the Favorite Roll Mix. Prepare the following ingredients while dough is rising.
1/3 c. raisins boiled in 1/2 c. water for 15 minutes; cool OR
1/2 c. soaked and chopped dried apples
1/2 c. sugar or brown sugar, packed
1/4 c. powdered butter
1 t. cinnamon
2 T. water
1/2 c. crushed walnuts (optional)
Combine sugar, butter powder, cinnamon and water together. After dough has risen until doubled, punch down. Roll dough out on a floured surface into a 12x20 inch rectangle. dot butter/sugar paste over top; then spread over entire surface. Sprinkle with raisins and nuts. Roll dough lengthwise and cut into 12 rolls (about 1 1/2 inches thick). Place cut side down in greased 9x13 inch light colored pan. (Dark pans cause rolls to brown more.) Cover with towel. Let rise in warm place until almost doubled (about 25-30 minutes - rolls will be dry if allowed to completely fill out the pan when rising.) Bake @ 350 degrees for 25 minutes.
Icing:
3 c. powdered sugar
3 T. + 2 t. water
1 1/4 t. vanilla
Combine ingredients. Icing should be just barely runny; if too thick add 1/2 - 1 T. more water. Using the back of a spoon, spread icing on piping hot rolls so it can drizzle down inside and cover entire outside of rolls. Enjoy hot or cold. Makes 12 large rolls.
from Emergency Food in a Nutshell, Probert and Harkness.
Janice R.
1/3 c. raisins boiled in 1/2 c. water for 15 minutes; cool OR
1/2 c. soaked and chopped dried apples
1/2 c. sugar or brown sugar, packed
1/4 c. powdered butter
1 t. cinnamon
2 T. water
1/2 c. crushed walnuts (optional)
Combine sugar, butter powder, cinnamon and water together. After dough has risen until doubled, punch down. Roll dough out on a floured surface into a 12x20 inch rectangle. dot butter/sugar paste over top; then spread over entire surface. Sprinkle with raisins and nuts. Roll dough lengthwise and cut into 12 rolls (about 1 1/2 inches thick). Place cut side down in greased 9x13 inch light colored pan. (Dark pans cause rolls to brown more.) Cover with towel. Let rise in warm place until almost doubled (about 25-30 minutes - rolls will be dry if allowed to completely fill out the pan when rising.) Bake @ 350 degrees for 25 minutes.
Icing:
3 c. powdered sugar
3 T. + 2 t. water
1 1/4 t. vanilla
Combine ingredients. Icing should be just barely runny; if too thick add 1/2 - 1 T. more water. Using the back of a spoon, spread icing on piping hot rolls so it can drizzle down inside and cover entire outside of rolls. Enjoy hot or cold. Makes 12 large rolls.
from Emergency Food in a Nutshell, Probert and Harkness.
Janice R.
Bread Rolls
1 3/4 c. steaming hot tap water (120-130 degrees F)
1/2 c. oil
2 T. dried whole egg, sifted
1 T. instant yeast
4-5 1/2 c. Favorite Roll Mix
Pour hot tap water into large bowl. Whisk in oil and egg. Stir in 2 cups roll mix. Stir in yeast and 1 more cup roll mix. Add remaining mix as needed to make a soft dough. Knead dough 5 minutes by hand until smooth (3 minutes in bread mixer, adding mix until dough no longer sticks to side of bowl). Place smooth side down in lightly oiled bowl; turn dough smooth side up. (This oils the top of the dough.) Cover with a damp towel; let rise in a warm place about 40 minutes, until doubled.
Punch dough down. Divide into 16-24 rolls. Form rolls and place in 2 greased 9 inch round pans or one 9x13 pan. Cover; let rise in warm place until about doubled. Preheat oven to 350 degrees. Bake 20-25 minutes until browned. Makes 16-24 rolls.
from Emergency Food in a Nutshell, Probert and Harkness
Janice R.
1/2 c. oil
2 T. dried whole egg, sifted
1 T. instant yeast
4-5 1/2 c. Favorite Roll Mix
Pour hot tap water into large bowl. Whisk in oil and egg. Stir in 2 cups roll mix. Stir in yeast and 1 more cup roll mix. Add remaining mix as needed to make a soft dough. Knead dough 5 minutes by hand until smooth (3 minutes in bread mixer, adding mix until dough no longer sticks to side of bowl). Place smooth side down in lightly oiled bowl; turn dough smooth side up. (This oils the top of the dough.) Cover with a damp towel; let rise in a warm place about 40 minutes, until doubled.
Punch dough down. Divide into 16-24 rolls. Form rolls and place in 2 greased 9 inch round pans or one 9x13 pan. Cover; let rise in warm place until about doubled. Preheat oven to 350 degrees. Bake 20-25 minutes until browned. Makes 16-24 rolls.
from Emergency Food in a Nutshell, Probert and Harkness
Janice R.
Strawberry Smoothies
1 c. frozen strawberries (or other berries as desired)
2 c. orange juice
1 banana, cut in pieces
1/2 c. powdered milk
2 T. sugar
Place all ingredients in blender, cover with lid and puree. Serves 4.
by Julie Christensen - the Friend, Feb. 2005.
Janice R.
2 c. orange juice
1 banana, cut in pieces
1/2 c. powdered milk
2 T. sugar
Place all ingredients in blender, cover with lid and puree. Serves 4.
by Julie Christensen - the Friend, Feb. 2005.
Janice R.
Hot Cocoa Mix
15 c. instant dry milk
1 c. cocoa
1 1/2 c. sugar
1 1/2 t. salt
Mix well.
To use: Mix 1/2 c. cocoa mix with 1 cup hot water.
Janice R.
1 c. cocoa
1 1/2 c. sugar
1 1/2 t. salt
Mix well.
To use: Mix 1/2 c. cocoa mix with 1 cup hot water.
Janice R.
Frosty Chocolate Drink
1 1/2 c. very cold water
1 1/2 c. powdered milk
1/2 c. sugar
1/4 c. dutch cocoa
1 t. vanilla
20 ice cubes
Place all ingredients in the blender and blend on high for 2 full minutes. Serve immediately. Makes 4 12 oz. servings.
For Chocolate Banana: add 1 banana
For Chocolate Peanut Butter: add 1/4 c. peanut butter
For Chocolate Mint: add 1/4 t. peppermint extract
Ice Cream Chocolate Shake: add a scoop of vanilla ice cream
from "The Essential Food Storage Cookbook" Girsberger and Peterson
Janice R.
1 1/2 c. powdered milk
1/2 c. sugar
1/4 c. dutch cocoa
1 t. vanilla
20 ice cubes
Place all ingredients in the blender and blend on high for 2 full minutes. Serve immediately. Makes 4 12 oz. servings.
For Chocolate Banana: add 1 banana
For Chocolate Peanut Butter: add 1/4 c. peanut butter
For Chocolate Mint: add 1/4 t. peppermint extract
Ice Cream Chocolate Shake: add a scoop of vanilla ice cream
from "The Essential Food Storage Cookbook" Girsberger and Peterson
Janice R.
Pumpkin Dessert
5 eggs, beaten
1/2 c. sugar
1 large can pumpkin
13 oz. evaporated milk
3 T. pumpkin pie spice
1 white or yellow cake mix
1 c. melted butter
1 c. chopped walnuts
Mix together eggs, sugar, pumpkin, milk, and spiced. Pour into greased 9x13 pan. Sprinkle cake mix powder over pumpkin mixture and top with walnuts. Drizzle butter over all. Bake for 1 hour @ 350 degrees.
Stephanie E.
1/2 c. sugar
1 large can pumpkin
13 oz. evaporated milk
3 T. pumpkin pie spice
1 white or yellow cake mix
1 c. melted butter
1 c. chopped walnuts
Mix together eggs, sugar, pumpkin, milk, and spiced. Pour into greased 9x13 pan. Sprinkle cake mix powder over pumpkin mixture and top with walnuts. Drizzle butter over all. Bake for 1 hour @ 350 degrees.
Stephanie E.
Tortilla Soup
1 medium onion, chopped
2 cloves garlic, minced
2 T. olive oil
2 c. beef broth
2 c. chicken broth
15 oz. can tomato sauce
1 t. cumin
1 t. chili powder
1 t. salt
3/4 t. worcestershire sauce
2 c. shredded cooked chicken
monterey jack cheese
avocado
tortilla chips
In a 4 qt. saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato sauce, cumin, chili powder, salt, and worcestershire sauce. Heat to boiling, reduce heat and simmer covered for 1 hour. Add shredded chicken to soup and cook 5 minutes more. Place crumbled tortilla chips in each bowl. Pour soup into bowls and garnish with avocado and monterey jack cheese.
Shelley F.
2 cloves garlic, minced
2 T. olive oil
2 c. beef broth
2 c. chicken broth
15 oz. can tomato sauce
1 t. cumin
1 t. chili powder
1 t. salt
3/4 t. worcestershire sauce
2 c. shredded cooked chicken
monterey jack cheese
avocado
tortilla chips
In a 4 qt. saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato sauce, cumin, chili powder, salt, and worcestershire sauce. Heat to boiling, reduce heat and simmer covered for 1 hour. Add shredded chicken to soup and cook 5 minutes more. Place crumbled tortilla chips in each bowl. Pour soup into bowls and garnish with avocado and monterey jack cheese.
Shelley F.
Parmesan Chicken
2 c. breadcrumbs
3/4 c. parmesan cheese
1 t. paprika
1 t. garlic salt
1 t. pepper
4 T. parsley
1/4 c. butter
4-6 chicken breasts, skinned and boned
Mix first 6 ingredients in a bowl. Melt butter. Dip chicken in butter and coat with crumb mixture. Place on greased cookie sheet and bake for 30-35 minutes @ 400 degrees.
Lucy J.
3/4 c. parmesan cheese
1 t. paprika
1 t. garlic salt
1 t. pepper
4 T. parsley
1/4 c. butter
4-6 chicken breasts, skinned and boned
Mix first 6 ingredients in a bowl. Melt butter. Dip chicken in butter and coat with crumb mixture. Place on greased cookie sheet and bake for 30-35 minutes @ 400 degrees.
Lucy J.
Hot Spinach Artichoke Dip
2 (6 oz.) jars marinated artichoke hearts, chopped
10 oz. pkg. frozen, chopped spinach, thawed & drained well.
1 clove garlic, pressed or minced
1/2 c. sour cream
1/2 c. mayo
3/4 c. grated parmesan cheese
Preheat oven to 375 degrees. Drain and coarsely chop artichoke hearts. Mix with remaining ingredients. Spoon into pie plate or casserole dish. Bake 20-25 minutes.
Serve with melba toast, or toasted baguette slices.
Catherine S.
10 oz. pkg. frozen, chopped spinach, thawed & drained well.
1 clove garlic, pressed or minced
1/2 c. sour cream
1/2 c. mayo
3/4 c. grated parmesan cheese
Preheat oven to 375 degrees. Drain and coarsely chop artichoke hearts. Mix with remaining ingredients. Spoon into pie plate or casserole dish. Bake 20-25 minutes.
Serve with melba toast, or toasted baguette slices.
Catherine S.
Fried Ravioli
1 box cheese ravioli
1 c. buttermilk
2 c. italian bread crumbs
oil for frying (preferably olive oil)
1 c. parmesan cheese
1-2 c. marinara sauce
Dip ravioli in buttermilk, then in bread crumbs. Place in heated oil and cook until crisp. remove from oil, sprinkle with parmesan cheese. Dip in marinara sauce as desired and enjoy!
Jana C.
1 c. buttermilk
2 c. italian bread crumbs
oil for frying (preferably olive oil)
1 c. parmesan cheese
1-2 c. marinara sauce
Dip ravioli in buttermilk, then in bread crumbs. Place in heated oil and cook until crisp. remove from oil, sprinkle with parmesan cheese. Dip in marinara sauce as desired and enjoy!
Jana C.
Pumpkin Roll
1/2 c. all purpose flour
1 t. baking powder
2 t. pumpkin pie spice
4 egg yolks
1/2 t. vanilla
1/3 c. granulated sugar
1/2 c. canned pumpkin
4 egg whites
1/2 c. granulated sugar
powdered sugar
cream cheese frosting
Grease and lightly flour a 15x10x1 inch jelly roll pan; set aside. Stir together flour, baking powder and pumpkin pie spice. In a medium bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or till thick and lemon colored. Gradually add the 1/3 c. sugar, beating on high speed till sugar is almost dissolved. Then mix in 1/2 c. canned pumpkin. Thoroughly wash the beaters. In another bowl beat egg whites on medium speed till soft peaks form (tips curl). Gradually add the 1/2 c. sugar, beating till stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle dry mixture over egg mixture; fold in gently just till combined. Spread batter evenly in the prepared pan.
Bake @ 375 degrees to 12-15 minutes or till cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel covered with powdered sugar. Roll up towel and cake, jelly-toll style, starting from one of the cake's short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cream cheese frosting over cake within 1 inch of the edges. Roll up cake. Sprinkle powdered sugar on top or decorate. Then chill it before serving.
Cream Cheese Frosting for Pumpkin Roll
3 oz. cream cheese
1/4 c. butter, softened
1 c. powdered sugar
1 t. vanilla
Beat cream cheese and butter together until smooth and creamy. Then beat in powdered sugar and vanilla until smooth. Frost cake.
Sariah R.
1 t. baking powder
2 t. pumpkin pie spice
4 egg yolks
1/2 t. vanilla
1/3 c. granulated sugar
1/2 c. canned pumpkin
4 egg whites
1/2 c. granulated sugar
powdered sugar
cream cheese frosting
Grease and lightly flour a 15x10x1 inch jelly roll pan; set aside. Stir together flour, baking powder and pumpkin pie spice. In a medium bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or till thick and lemon colored. Gradually add the 1/3 c. sugar, beating on high speed till sugar is almost dissolved. Then mix in 1/2 c. canned pumpkin. Thoroughly wash the beaters. In another bowl beat egg whites on medium speed till soft peaks form (tips curl). Gradually add the 1/2 c. sugar, beating till stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle dry mixture over egg mixture; fold in gently just till combined. Spread batter evenly in the prepared pan.
Bake @ 375 degrees to 12-15 minutes or till cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel covered with powdered sugar. Roll up towel and cake, jelly-toll style, starting from one of the cake's short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cream cheese frosting over cake within 1 inch of the edges. Roll up cake. Sprinkle powdered sugar on top or decorate. Then chill it before serving.
Cream Cheese Frosting for Pumpkin Roll
3 oz. cream cheese
1/4 c. butter, softened
1 c. powdered sugar
1 t. vanilla
Beat cream cheese and butter together until smooth and creamy. Then beat in powdered sugar and vanilla until smooth. Frost cake.
Sariah R.
Ham & Peas Pasta
2 t. butter
1 t. minced onion
1/8 t. salt
1 c. peas
4 oz. mushrooms, cleaned and sliced
4 oz. ham, cut into chunks, or thinly sliced
1 t. fresh parsley, chopped
8 oz. pasta
1 -1 1/2 c. whipping cream
1 c. grated parmesan cheese
Melt the butter in a skillet on medium heat. Add onion and saute it until soft. Add mushrooms and salt. When mushrooms are done, stir in the ham, peas, and parsley. Remove skillet from the stove. Cook pasta according to the package directions; drain completely. Return the pasta to its pot on medium-high heat. Pour in 1 cup of the cream. Stir the pasta until the cream begins to bubble. Add 3/4 c. of the cheese, blend well and remove the pot from the heat. Stir in the ham mixture. If the pasta seems too dry, add more cream. Put the pasta into serving dish and sprinkle with remaining cheese.
Lucy J.
1 t. minced onion
1/8 t. salt
1 c. peas
4 oz. mushrooms, cleaned and sliced
4 oz. ham, cut into chunks, or thinly sliced
1 t. fresh parsley, chopped
8 oz. pasta
1 -1 1/2 c. whipping cream
1 c. grated parmesan cheese
Melt the butter in a skillet on medium heat. Add onion and saute it until soft. Add mushrooms and salt. When mushrooms are done, stir in the ham, peas, and parsley. Remove skillet from the stove. Cook pasta according to the package directions; drain completely. Return the pasta to its pot on medium-high heat. Pour in 1 cup of the cream. Stir the pasta until the cream begins to bubble. Add 3/4 c. of the cheese, blend well and remove the pot from the heat. Stir in the ham mixture. If the pasta seems too dry, add more cream. Put the pasta into serving dish and sprinkle with remaining cheese.
Lucy J.
Sweet Potato Casserole
Casserole:
6 c. sweet potatoes (6-8 potatoes)
1 c. sugar
1 t. salt
4 eggs, beaten
1 stick (1/2 c.) margarine, melted
1 c. canned milk
1 t. vanilla
Boil sweet potatoes for 30-45 minutes, drain and mash. Mix all ingredients well with sweet potatoes.
Topping:
2 c. brown sugar
2/3 c. flour
2/3 c. melted margarine
2 c. chopped pecans
Blend butter, flour, brown sugar. Put pecans with mixture. Put on top of sweet potatoes and bake @ 350 degrees for 35-45 minutes. Makes large 11x14 pan. Recipe can be cut in half.
Shelley F.
6 c. sweet potatoes (6-8 potatoes)
1 c. sugar
1 t. salt
4 eggs, beaten
1 stick (1/2 c.) margarine, melted
1 c. canned milk
1 t. vanilla
Boil sweet potatoes for 30-45 minutes, drain and mash. Mix all ingredients well with sweet potatoes.
Topping:
2 c. brown sugar
2/3 c. flour
2/3 c. melted margarine
2 c. chopped pecans
Blend butter, flour, brown sugar. Put pecans with mixture. Put on top of sweet potatoes and bake @ 350 degrees for 35-45 minutes. Makes large 11x14 pan. Recipe can be cut in half.
Shelley F.
Chicken Broccoli Braid
2 c. cooked chicken, cut up
1 c. broccoli, chopped
1/2 c. red pepper, chopped
1 clove garlic, chopped
1 c. cheddar cheese, grated
1/2 c. mayonnaise
1/2 t. salt
2 pkgs. (8 oz.) refrigerated crescent rolls
1 egg white, lightly beaten
Preheat oven to 375 degrees. Mix chicken, broccoli, garlic, cheese, mayo and salt together. Unroll the packages of roll dough width wise on cookie sheet. Use a rolling pin or your hands to seal perforations. Use a pizza cutter to cut dough on the long sides into strips, 1 1/2 inches apart, 3 inches deep (there will be 6 inches in the center for the filling). Spread mixture evenly over the middle of the dough. To raid, lift strips of dough across mixture to meet in the center. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Bush egg white over dough. Bake for 25-28 minutes or until deep golden brown.
*For a side dish, I don't put in any chicken; use 2 c. broccoli and 1 c. red pepper.
Holly L.
1 c. broccoli, chopped
1/2 c. red pepper, chopped
1 clove garlic, chopped
1 c. cheddar cheese, grated
1/2 c. mayonnaise
1/2 t. salt
2 pkgs. (8 oz.) refrigerated crescent rolls
1 egg white, lightly beaten
Preheat oven to 375 degrees. Mix chicken, broccoli, garlic, cheese, mayo and salt together. Unroll the packages of roll dough width wise on cookie sheet. Use a rolling pin or your hands to seal perforations. Use a pizza cutter to cut dough on the long sides into strips, 1 1/2 inches apart, 3 inches deep (there will be 6 inches in the center for the filling). Spread mixture evenly over the middle of the dough. To raid, lift strips of dough across mixture to meet in the center. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Bush egg white over dough. Bake for 25-28 minutes or until deep golden brown.
*For a side dish, I don't put in any chicken; use 2 c. broccoli and 1 c. red pepper.
Holly L.
Oreos
1 Chocolate Cake Mix
2/3 c. shortening
2 eggs
1 can frosting (cream cheese or vanilla)
Mix cake mix, shortening and eggs together until everything is wet. Then roll into little balls and place on an ungreased cookie sheet. Bake @ 350 degrees for 8-10 minutes. After they're cooled, choose two same sized cookies and put frosting in the middle.
Enjoy! They're REALLY good!
Sariah R.
2/3 c. shortening
2 eggs
1 can frosting (cream cheese or vanilla)
Mix cake mix, shortening and eggs together until everything is wet. Then roll into little balls and place on an ungreased cookie sheet. Bake @ 350 degrees for 8-10 minutes. After they're cooled, choose two same sized cookies and put frosting in the middle.
Enjoy! They're REALLY good!
Sariah R.
Haunted Taco Tarts
1 T. vegetable oil
1/2 c. chopped onion
1/2 lb. ground beef
1/2 t. chili powder
1/2 t. dried oregano leaves
1 clove garlic, minced
1/4 t. salt
1 pkg. refrigerated pie crusts
1 egg white
1/2 c. chopped tomato
1/2 c. shredded cheese
Egg Yolk Paint:
4 eggs
4 t. water
red, yellow, blue and green liquid food colors
Place 1 egg yolk in each of 2 small bowls. Add 1 t. water and a few drops different food color to each; beat lightly.
Heat oil in large skillet over medium heat. Add onion and cook until tender. Add beef and brown. Stir in seasonings; set aside.
Preheat oven to 375 degrees. Lightly grease baking sheets. Prepare Egg yolk paint; set aside.
On lightly floured surface, roll 1 pie crust to 14 inch diameter. Using 3 inch halloween cookie cutters, cut out pairs of desired shapes. Repeat with second pie crust, rerolling dough if necessary. Place 1/2 of shapes on prepared baking sheets. Brush edges with egg white. Spoon about 1 T. taco mixture onto each shape. Sprinkle with 1 t. tomato and 1 t. cheese. Top with remaining matching shapes; press edges to seal. Decorate using Egg Yolk Paint.
Bake 10-12 minutes or until golden brown. Makes about 14 tarts.
Lucy J.
1/2 c. chopped onion
1/2 lb. ground beef
1/2 t. chili powder
1/2 t. dried oregano leaves
1 clove garlic, minced
1/4 t. salt
1 pkg. refrigerated pie crusts
1 egg white
1/2 c. chopped tomato
1/2 c. shredded cheese
Egg Yolk Paint:
4 eggs
4 t. water
red, yellow, blue and green liquid food colors
Place 1 egg yolk in each of 2 small bowls. Add 1 t. water and a few drops different food color to each; beat lightly.
Heat oil in large skillet over medium heat. Add onion and cook until tender. Add beef and brown. Stir in seasonings; set aside.
Preheat oven to 375 degrees. Lightly grease baking sheets. Prepare Egg yolk paint; set aside.
On lightly floured surface, roll 1 pie crust to 14 inch diameter. Using 3 inch halloween cookie cutters, cut out pairs of desired shapes. Repeat with second pie crust, rerolling dough if necessary. Place 1/2 of shapes on prepared baking sheets. Brush edges with egg white. Spoon about 1 T. taco mixture onto each shape. Sprinkle with 1 t. tomato and 1 t. cheese. Top with remaining matching shapes; press edges to seal. Decorate using Egg Yolk Paint.
Bake 10-12 minutes or until golden brown. Makes about 14 tarts.
Lucy J.
Spider Web Dip
8 oz. cream cheese, softened
8 oz. jar salsa
1/2 c. guacamole
2 T. sour cream
Place cream cheese and salsa in blender or food processor container; blend until almost smooth. Spread cream cheese mixture on round serving dish or pie plate; smooth guacamole over top, leaving 1/2 inch border. Place sour cream in a small resealable plastic food storage bag; seal bag. Cut off tiny corner of bag; pipe sour cream in circles over guacamole. Run tip of knife through sour cream to make "spider web." Serve with Spooky Tortilla Chips.
Lucy J.
8 oz. jar salsa
1/2 c. guacamole
2 T. sour cream
Place cream cheese and salsa in blender or food processor container; blend until almost smooth. Spread cream cheese mixture on round serving dish or pie plate; smooth guacamole over top, leaving 1/2 inch border. Place sour cream in a small resealable plastic food storage bag; seal bag. Cut off tiny corner of bag; pipe sour cream in circles over guacamole. Run tip of knife through sour cream to make "spider web." Serve with Spooky Tortilla Chips.
Lucy J.
Spooky Tortilla Chips
3 pkgs. flour tortillas
salt to taste
Preheat oven to 350 degrees. Spray baking sheet with cooking spray. Cut tortillas with cookie cutters one at a time. Discard scraps. Lightly spray tortillas with cooking spray. Place on baking sheet and sprinkle with salt. bake 5-7 minutes or until edges begin to brown. Remove to wire rack to cool completely.
Lucy J.
salt to taste
Preheat oven to 350 degrees. Spray baking sheet with cooking spray. Cut tortillas with cookie cutters one at a time. Discard scraps. Lightly spray tortillas with cooking spray. Place on baking sheet and sprinkle with salt. bake 5-7 minutes or until edges begin to brown. Remove to wire rack to cool completely.
Lucy J.
Chicken Taco Filling
1 lb. boneless/skinless chicken breasts
1 pkt. (4 T.) taco seasoning
1 c. chicken broth
Dissolve taco seasoning into broth. Place chicken breasts in crockpot and pour broth over. Cover and cook on Low for 6-8 hours. With 2 forks, shred the chicken meat in bite-sized pieces. Use in soft tacos, burritos, nachos, etc.
Shelley F.
1 pkt. (4 T.) taco seasoning
1 c. chicken broth
Dissolve taco seasoning into broth. Place chicken breasts in crockpot and pour broth over. Cover and cook on Low for 6-8 hours. With 2 forks, shred the chicken meat in bite-sized pieces. Use in soft tacos, burritos, nachos, etc.
Shelley F.
Caramel Dip
14 oz. pkg. Kraft caramels (about 50)
2/3 c. cream or half and half. *I use half and half.
Unwrap and melt caramels and cream in heavy saucepan over low heat, stirring frequently until smooth. Serve warm or at room temperature with apples, bananas, pretzels, and whatever else you think might be good.
*This is a Halloween tradition at our house.*
Catherine S.
2/3 c. cream or half and half. *I use half and half.
Unwrap and melt caramels and cream in heavy saucepan over low heat, stirring frequently until smooth. Serve warm or at room temperature with apples, bananas, pretzels, and whatever else you think might be good.
*This is a Halloween tradition at our house.*
Catherine S.
Tuesday, July 1, 2008
Pasta con Sugo Rosa
1/2 onion, chopped
1 clove garlic, minced
4 T. olive oil
6 slices of bacon (or pancetta, if you can find it)
1-2 chicken breasts
26 oz. can Hunt's Four Cheese spaghetti sauce
2 C. heavy whipping cream
2 t. basil
dash of oregano, parsley, and salt & pepper
16-20 oz. penne (or any pasta)
parmesan cheese
In a skillet, saute the garlic and onion in olive oil. Cut raw chicken and bacon in cubes and add to the onions and garlic. Cook on medium until fully cooked. Pour the tomato sauce and cream over meat and onions. Mix well. Season with basil, parsley, oregano, and salt & pepper. Simmer the sauce on low for at least 15 minutes. Cook and strain pasta. Top with sauce and parmesan cheese.
This sauce gets tastier the longer it cooks (that's what the Italians say is the key to a good sauce!) You could put it in a crock pot and let it simmer all day.
Catherine S.
1 clove garlic, minced
4 T. olive oil
6 slices of bacon (or pancetta, if you can find it)
1-2 chicken breasts
26 oz. can Hunt's Four Cheese spaghetti sauce
2 C. heavy whipping cream
2 t. basil
dash of oregano, parsley, and salt & pepper
16-20 oz. penne (or any pasta)
parmesan cheese
In a skillet, saute the garlic and onion in olive oil. Cut raw chicken and bacon in cubes and add to the onions and garlic. Cook on medium until fully cooked. Pour the tomato sauce and cream over meat and onions. Mix well. Season with basil, parsley, oregano, and salt & pepper. Simmer the sauce on low for at least 15 minutes. Cook and strain pasta. Top with sauce and parmesan cheese.
This sauce gets tastier the longer it cooks (that's what the Italians say is the key to a good sauce!) You could put it in a crock pot and let it simmer all day.
Buon appetito!
Catherine S.
Chili Enchilada Casserole
10 flour tortillas
10 oz. can enchilada sauce
1 lb. ground beef
8 oz. can tomato sauce
1 onion, chopped
1 can sliced olives
2 cans chili with beans
1 lb. grated cheese
Brown ground beef with onion. Add sauces and other canned goods. Let simmer 5-10 minutes. In 9x13 pan, layer torn tortillas, meat mixture and cheese. Makes about 3 layers. Bake @ 350 degrees for 20-30 minutes. Let stand 5-10 minutes before serving. Can top with sour cream, tomatoes, avocados, etc.
Lucy J.
10 oz. can enchilada sauce
1 lb. ground beef
8 oz. can tomato sauce
1 onion, chopped
1 can sliced olives
2 cans chili with beans
1 lb. grated cheese
Brown ground beef with onion. Add sauces and other canned goods. Let simmer 5-10 minutes. In 9x13 pan, layer torn tortillas, meat mixture and cheese. Makes about 3 layers. Bake @ 350 degrees for 20-30 minutes. Let stand 5-10 minutes before serving. Can top with sour cream, tomatoes, avocados, etc.
Lucy J.
Baked Spaghetti
1 c. chopped green onion
1 c. chopped green pepper
1 T. butter
28 oz. diced tomatoes with liquid
4 oz. can mushroom stems and pieces
2.25 oz. can sliced olives
2 t. oregano
1 lb. hamburger; cooked & drained
12 oz. spaghetti noodles; cooked & drained
2 c. shredded cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. grated parmesan cheese
Saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes.
Place 1/2 of spaghetti noodles in greased 9x13 dish. Top with 1/2 of vegetable mixture. Sprinkle with 1 c. cheese. Repeat layers. Mix the soup and water until smooth. Pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered @ 350 for 30-35 minutes.
Shelley F.
1 c. chopped green pepper
1 T. butter
28 oz. diced tomatoes with liquid
4 oz. can mushroom stems and pieces
2.25 oz. can sliced olives
2 t. oregano
1 lb. hamburger; cooked & drained
12 oz. spaghetti noodles; cooked & drained
2 c. shredded cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. grated parmesan cheese
Saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes.
Place 1/2 of spaghetti noodles in greased 9x13 dish. Top with 1/2 of vegetable mixture. Sprinkle with 1 c. cheese. Repeat layers. Mix the soup and water until smooth. Pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered @ 350 for 30-35 minutes.
Shelley F.
Yakisoba (Fried Noodles)
1 pkg. thin spaghetti
1 medium onion
1/2 cabbage
1 carrot
2 stalks celery (opt.)
1 c. bean sprouts
meat (chicken, pork, beef or shrimp) choose two.
1 c. stir fry sauce
Cook spaghetti and set aside. Stir fry vegetables (til tender crisp) and meat (not shrimp). Add spaghetti and sauce and bean sprouts. If using shrimp, add now also. Stir fry until noodles are heated.
Sariah R.
1 medium onion
1/2 cabbage
1 carrot
2 stalks celery (opt.)
1 c. bean sprouts
meat (chicken, pork, beef or shrimp) choose two.
1 c. stir fry sauce
Cook spaghetti and set aside. Stir fry vegetables (til tender crisp) and meat (not shrimp). Add spaghetti and sauce and bean sprouts. If using shrimp, add now also. Stir fry until noodles are heated.
Sariah R.
Crock Pot Frito Pie
1 large onion, chopped
3 lbs. leans meat
3 cloves garlic
3/4 c. dry beans; sort and rinse (or 15 oz. can pinto beans)
4 c. water (reduce to 1 1/2 - 2 c. if using canned beans)
*I used only 3 cups with dry beans
1 t. salt
1 envelope taco seasoning (approx. 1/4 c.)
1 pkg. corn chips
3 c. shredded monterey jack and cheddar cheese
2 diced tomatoes
16 oz. salsa
16 oz. sour cream
sliced olives
Method:
Meat may be ground, stew meat or a roast. Try using beef, pork, lamb, or even game. If using a roast, cut the meat into 3-4 chunks. This will allow for easier shredding later. Combine onion, beef, garlic, beans, water, salt, and taco seasoning in crock-pot. Stir well. Cover and cook on high 8-10 hours. Before serving, shred meat by pulling apart with 2 forks and mix with juices. Serve on a bed of chips. top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives.
Notes:
If using this recipe as a cook-once-eat-twice, divide meat into convenient meal portions and refrigerate or freeze for up to 3-4 months. When ready to use, heat in microwave. Try this recipe in tacos, burritos, and enchiladas or as a taco salad.
Serves 10-12
3 lbs. leans meat
3 cloves garlic
3/4 c. dry beans; sort and rinse (or 15 oz. can pinto beans)
4 c. water (reduce to 1 1/2 - 2 c. if using canned beans)
*I used only 3 cups with dry beans
1 t. salt
1 envelope taco seasoning (approx. 1/4 c.)
1 pkg. corn chips
3 c. shredded monterey jack and cheddar cheese
2 diced tomatoes
16 oz. salsa
16 oz. sour cream
sliced olives
Method:
Meat may be ground, stew meat or a roast. Try using beef, pork, lamb, or even game. If using a roast, cut the meat into 3-4 chunks. This will allow for easier shredding later. Combine onion, beef, garlic, beans, water, salt, and taco seasoning in crock-pot. Stir well. Cover and cook on high 8-10 hours. Before serving, shred meat by pulling apart with 2 forks and mix with juices. Serve on a bed of chips. top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives.
Notes:
If using this recipe as a cook-once-eat-twice, divide meat into convenient meal portions and refrigerate or freeze for up to 3-4 months. When ready to use, heat in microwave. Try this recipe in tacos, burritos, and enchiladas or as a taco salad.
Serves 10-12
Peanut Butter Bars
1 c. flour
1 c. rolled oats, quick or regular
1/2 c. sugar
1/2 c. brown sugar, packed
1/2 t. soda
1/4 t. salt
1/2 c. margarine, softened
1/3 c. peanut butter (creamy)
1 egg
1/2 t. vanilla
Blend all ingredients with a mixer until coarse crumbs. Press into a buttered 9 x 13 pan. Bake @ 350 degrees 20-25 min.
Sprinkle immediately with chocolate chips (about 1 cup). Let sit 5 minutes, then spread evenly.
OR,
Frost with peanut butter and chocolate frosting. (My favorite!)
Peanut Butter Frosting
1 c. powdered sugar
1/3 c. peanut butter
milk (canned or fresh); to consistency (about 3 T.)
Mix until smooth.
Chocolate Frosting
2 c. powdered sugar
1 T. margarine
2 T. cocoa
hot water (about 3-4 T.)
dash of salt
Mix until smooth.
Catherine S.
1 c. rolled oats, quick or regular
1/2 c. sugar
1/2 c. brown sugar, packed
1/2 t. soda
1/4 t. salt
1/2 c. margarine, softened
1/3 c. peanut butter (creamy)
1 egg
1/2 t. vanilla
Blend all ingredients with a mixer until coarse crumbs. Press into a buttered 9 x 13 pan. Bake @ 350 degrees 20-25 min.
Sprinkle immediately with chocolate chips (about 1 cup). Let sit 5 minutes, then spread evenly.
OR,
Frost with peanut butter and chocolate frosting. (My favorite!)
Peanut Butter Frosting
1 c. powdered sugar
1/3 c. peanut butter
milk (canned or fresh); to consistency (about 3 T.)
Mix until smooth.
Chocolate Frosting
2 c. powdered sugar
1 T. margarine
2 T. cocoa
hot water (about 3-4 T.)
dash of salt
Mix until smooth.
Catherine S.
Peanut Butter Oatmeal Cookies
1/2 c. margarine
1 c. creamy peanut butter
1/2 c. brown sugar
1/2 c. white sugar
1 t. baking powder
1/2 t. baking soda
1 egg
1 t. vanilla
1 c. flour
1 c. quick oats
Cream margarine and peanut butter. Add the sugars. Add baking powder and baking soda. Beat until fluffy. Add egg and vanilla. Add the flour and oats. Form into balls and place on a greased cookie sheet. Flatten and criss-cross with the tines of a fork. Bake at 350 degrees for 10-12 minutes.
Makes 52 cookies.
Kathy S.
1 c. creamy peanut butter
1/2 c. brown sugar
1/2 c. white sugar
1 t. baking powder
1/2 t. baking soda
1 egg
1 t. vanilla
1 c. flour
1 c. quick oats
Cream margarine and peanut butter. Add the sugars. Add baking powder and baking soda. Beat until fluffy. Add egg and vanilla. Add the flour and oats. Form into balls and place on a greased cookie sheet. Flatten and criss-cross with the tines of a fork. Bake at 350 degrees for 10-12 minutes.
Makes 52 cookies.
Kathy S.
Eclair Cake
1 lb. graham crackers
5 oz. box instant vanilla pudding
3 c. milk
8 oz. Cool Whip
Chocolate Frosting:
3 T. melted butter
1 1/2 c. powdered sugar
1 t. vanilla
1/2 c. cocoa
1 T. corn syrup
3 T. milk
Mix pudding and milk. Fold in Cool Whip. Line bottom of 9 x 13 pan with graham crackers. Pour half of pudding mixture on top. Layer crackers on top of pudding. Pour rest of pudding mixture on top of crackers. Make one more layer of crackers.
Mix chocolate frosting ingredients until smooth. Pour over last layer. Chill for 24 hours.
Shelley F.
5 oz. box instant vanilla pudding
3 c. milk
8 oz. Cool Whip
Chocolate Frosting:
3 T. melted butter
1 1/2 c. powdered sugar
1 t. vanilla
1/2 c. cocoa
1 T. corn syrup
3 T. milk
Mix pudding and milk. Fold in Cool Whip. Line bottom of 9 x 13 pan with graham crackers. Pour half of pudding mixture on top. Layer crackers on top of pudding. Pour rest of pudding mixture on top of crackers. Make one more layer of crackers.
Mix chocolate frosting ingredients until smooth. Pour over last layer. Chill for 24 hours.
Shelley F.
Monkey Bread
3 cans biscuits
1/2 c. sugar
2 T. or more cinnamon
1/2 c. margarine
1/2 c. brown sugar
1/2 c. sugar
Cut each biscuit into 4 pieces. Combine sugar and cinnamon in a plastic bag. Shake pieces of dough in cinnamon/sugar mixture. Put into greased bundt pan.
Bring to a boil in small saucepan: margarine, brown sugar, and sugar. Pour mixture over biscuits. Bake at 350 degrees for 25 minutes. Cool slightly and dump out on a plate.
Sariah R.
1/2 c. sugar
2 T. or more cinnamon
1/2 c. margarine
1/2 c. brown sugar
1/2 c. sugar
Cut each biscuit into 4 pieces. Combine sugar and cinnamon in a plastic bag. Shake pieces of dough in cinnamon/sugar mixture. Put into greased bundt pan.
Bring to a boil in small saucepan: margarine, brown sugar, and sugar. Pour mixture over biscuits. Bake at 350 degrees for 25 minutes. Cool slightly and dump out on a plate.
Sariah R.
Winter Fruit Salad
Salad:
10 c. lettuce
1 c. cashews
4 oz. swiss cheese
1/4 c. dried cranberries
1 apple, cubed
1 pear, cubed
Toss together; add dressing before serving.
Dressing:
1/2 c. sugar
1/3 c. lemon juice
2 t. diced onions
1 t. dijon mustard
1/2 t. salt
2/3 c. oil
1 T. poppy seeds
Blend well.
Lucy J.
10 c. lettuce
1 c. cashews
4 oz. swiss cheese
1/4 c. dried cranberries
1 apple, cubed
1 pear, cubed
Toss together; add dressing before serving.
Dressing:
1/2 c. sugar
1/3 c. lemon juice
2 t. diced onions
1 t. dijon mustard
1/2 t. salt
2/3 c. oil
1 T. poppy seeds
Blend well.
Lucy J.
Chicken Piccata
3-4 chicken breasts, cut in half and sliced thinly into cutlets
salt & pepper
1/2 c. flour
4 T. oil, olive or vegetable
1 shallot, minced
1 garlic clove, minced
1 c. chicken broth
1/2 large lemon, sliced 1/4 inch thick half moons, discard ends.
1 T. dried parsley or 2 T. fresh
1/2 c. fresh lemon juice
2 T. capers (optional)
3 T. unsalted butter, cut in 3 pieces, chilled
Adjust oven rack to middle and heat oven to 200 degrees. Spread flour in shallow dish. Pat cutlets dry with paper towels, then season with salt and pepper. Dredge through flour to coat and shake off excess.
Heat 2 T. of oil in a 12 inch skillet over medium high until just smoking. Add half of the cutlets and cook until light golden brown (about 2 minutes per side). Transfer to a plate and keep warm in oven. Add remaining 2 T. oil and cook remaining cutlets the same way and warm in oven.
Add shallot and garlic to oil left in skillet, reduce heat to medium, and cook until softened (1-2 minutes). Stir in broth, lemon slices, and parsley (if using dried) scraping up browned bits. Simmer until reduced and slightly syrupy, about 6-8 minutes.
*Important: If doubling this recipe, don't double lemon slices - this will make the sauce too bitter.)
Stir in the lemon juice, capers, and any accumulated chicken juice. Turn heat to low and whisk in butter, one piece at a time. Off the heat, stir in parsley (if using fresh) and season with salt and pepper to taste. Spoon sauce over chicken before serving. For picky eaters, you can strain the sauce over the chicken and discard cooked shallot and parsley (or save for non picky eaters!)
Serve with rice and roasted or steamed asparagus.
Diana G.
salt & pepper
1/2 c. flour
4 T. oil, olive or vegetable
1 shallot, minced
1 garlic clove, minced
1 c. chicken broth
1/2 large lemon, sliced 1/4 inch thick half moons, discard ends.
1 T. dried parsley or 2 T. fresh
1/2 c. fresh lemon juice
2 T. capers (optional)
3 T. unsalted butter, cut in 3 pieces, chilled
Adjust oven rack to middle and heat oven to 200 degrees. Spread flour in shallow dish. Pat cutlets dry with paper towels, then season with salt and pepper. Dredge through flour to coat and shake off excess.
Heat 2 T. of oil in a 12 inch skillet over medium high until just smoking. Add half of the cutlets and cook until light golden brown (about 2 minutes per side). Transfer to a plate and keep warm in oven. Add remaining 2 T. oil and cook remaining cutlets the same way and warm in oven.
Add shallot and garlic to oil left in skillet, reduce heat to medium, and cook until softened (1-2 minutes). Stir in broth, lemon slices, and parsley (if using dried) scraping up browned bits. Simmer until reduced and slightly syrupy, about 6-8 minutes.
*Important: If doubling this recipe, don't double lemon slices - this will make the sauce too bitter.)
Stir in the lemon juice, capers, and any accumulated chicken juice. Turn heat to low and whisk in butter, one piece at a time. Off the heat, stir in parsley (if using fresh) and season with salt and pepper to taste. Spoon sauce over chicken before serving. For picky eaters, you can strain the sauce over the chicken and discard cooked shallot and parsley (or save for non picky eaters!)
Serve with rice and roasted or steamed asparagus.
Diana G.
Stuffed Manicotti
1 - 1 1/2 lbs. ground beef
1 egg
1 can chopped olives
1/4 t. garlic salt
2 c. cheese
1 slice of bread; make crumbs
1 1/2 cans spaghetti sauce
1 can mushrooms (opt.)
1 t. worcestershire sauce
1 box manicotti noodles
Boil noodles until barely soft. Brown ground beef and drain. Pour half of one can of spaghetti sauce in bottom of 9 x 13 baking dish. Mix egg, olives, garlic salt, bread crumbs, mushrooms, worcestershire sauce, and other half of spaghetti sauce. Add meat and half of cheese. When noodles are done let drain and cool. Stuff with meat and sauce mixture with small spoon. Place in baking dish. Spread remaining half of spaghetti sauce over noodles and sprinkle with remaining cheese. Bake at 350 degrees for 20-30 minutes. Can be frozen for up to 3 months.
Lucy J.
1 egg
1 can chopped olives
1/4 t. garlic salt
2 c. cheese
1 slice of bread; make crumbs
1 1/2 cans spaghetti sauce
1 can mushrooms (opt.)
1 t. worcestershire sauce
1 box manicotti noodles
Boil noodles until barely soft. Brown ground beef and drain. Pour half of one can of spaghetti sauce in bottom of 9 x 13 baking dish. Mix egg, olives, garlic salt, bread crumbs, mushrooms, worcestershire sauce, and other half of spaghetti sauce. Add meat and half of cheese. When noodles are done let drain and cool. Stuff with meat and sauce mixture with small spoon. Place in baking dish. Spread remaining half of spaghetti sauce over noodles and sprinkle with remaining cheese. Bake at 350 degrees for 20-30 minutes. Can be frozen for up to 3 months.
Lucy J.
Pineapple Coconut Cake
3/4 c. pure or light olive oil
2 t. lemon zest
1 c. granulated sugar
2 large eggs
1 large egg white
1 t. pure vanilla extract
3/4 c. pineapple juice
1/2 c. coconut
2 c. flour
3 t. baking powder
1 t. salt
Pineapple Frosting:
1/4 c. pure or light olive oil
3 c. powdered sugar
1 t. pure vanilla extract
1/3 c. pineapple juice
Preheat oven to 350 degrees. Coat one 9 x 9 pan with olive oil cooking spray. In a mixer bowl, add olive oil, lemon zest, sugar, eggs and egg white. Beat on medium speed for 1 minute. Add vanilla, pineapple juice and coconut, mix until well-blended. Add flour, baking powder and salt. Blend until just mixed.
Pour into prepared pan. Bake 35-40 minutes or until top turns brown and a knife inserted into center comes out clean. Cool completely and frost.
To make frosting, combine ingredients in a mixer bowl and blend until smooth. Frost cake.
"Olive Oil Desserts," by Micki Sannar
Janice R.
2 t. lemon zest
1 c. granulated sugar
2 large eggs
1 large egg white
1 t. pure vanilla extract
3/4 c. pineapple juice
1/2 c. coconut
2 c. flour
3 t. baking powder
1 t. salt
Pineapple Frosting:
1/4 c. pure or light olive oil
3 c. powdered sugar
1 t. pure vanilla extract
1/3 c. pineapple juice
Preheat oven to 350 degrees. Coat one 9 x 9 pan with olive oil cooking spray. In a mixer bowl, add olive oil, lemon zest, sugar, eggs and egg white. Beat on medium speed for 1 minute. Add vanilla, pineapple juice and coconut, mix until well-blended. Add flour, baking powder and salt. Blend until just mixed.
Pour into prepared pan. Bake 35-40 minutes or until top turns brown and a knife inserted into center comes out clean. Cool completely and frost.
To make frosting, combine ingredients in a mixer bowl and blend until smooth. Frost cake.
"Olive Oil Desserts," by Micki Sannar
Janice R.
Herbed Rolls
1 c. warm water, 70-80 degrees
2 T. butter, softened
1 egg
1/4 c. sugar
1 t. salt
1/2 t. each: dried basil, oregano, thyme, and rosemary
3 1/4 c. flour
2 1/4 t. active dry yeast
Optional:
melted butter
coarse salt
Place ingredients in a bread machine pan in order given. Select dough cycle. When cycle is finished, turn dough onto lightly floured surface. Divide into 16 portions, shape each into a ball. Place 2" apart on greased baking sheets. Cover and let rise about 30 minutes. Bake at 375 degrees for 12-15 minutes. If desired, brush with melted butter and sprinkle with salt.
Shelley F.
2 T. butter, softened
1 egg
1/4 c. sugar
1 t. salt
1/2 t. each: dried basil, oregano, thyme, and rosemary
3 1/4 c. flour
2 1/4 t. active dry yeast
Optional:
melted butter
coarse salt
Place ingredients in a bread machine pan in order given. Select dough cycle. When cycle is finished, turn dough onto lightly floured surface. Divide into 16 portions, shape each into a ball. Place 2" apart on greased baking sheets. Cover and let rise about 30 minutes. Bake at 375 degrees for 12-15 minutes. If desired, brush with melted butter and sprinkle with salt.
Shelley F.
Monday, June 30, 2008
Lasagna
1 lb. hamburger, cooked
1 lb. sausage, cooked
15 lasagna noodles, cooked
15 oz. ricotta cheese
8 c. mozzarella cheese (divided)
1/4 c. parmesan cheese
2 T. dried parsley
1 T. garlic powder
2 eggs
26-28 oz. spaghetti sauce
Mix 5 c. mozzarella cheese with the ricotta, parmesan, parsley, garlic and eggs. Layer 3 noodles, 1/4 cheese mixture, 1/5 meats, 1/5 sauce, 1 c. mozzarella cheese. Repeat 3 times. Add remaining meats and cheese to top.
Bake at 350 degrees for 45 minutes. Let stand for 10 minutes.
Shelley F.
1 lb. sausage, cooked
15 lasagna noodles, cooked
15 oz. ricotta cheese
8 c. mozzarella cheese (divided)
1/4 c. parmesan cheese
2 T. dried parsley
1 T. garlic powder
2 eggs
26-28 oz. spaghetti sauce
Mix 5 c. mozzarella cheese with the ricotta, parmesan, parsley, garlic and eggs. Layer 3 noodles, 1/4 cheese mixture, 1/5 meats, 1/5 sauce, 1 c. mozzarella cheese. Repeat 3 times. Add remaining meats and cheese to top.
Bake at 350 degrees for 45 minutes. Let stand for 10 minutes.
Shelley F.
Chocolate Chip Cookie Bar
3/4 c. butter or margarine
1 c. chocolate chips1 1/2 c. brown sugar
1/4 t. baking soda1 t. baking powder
1/4 t. salt2 c. flour
2 t. milk2 eggs
2 T. vanillaMix ingredients together; bake in 9 x 13 pan at 350 for 20-30 minutes.
Lucy J.
Tortellini Salad
1 lb. cooked tortellini
1 bottle of Italian dressing
1 can black olives
1 can green olives
2 large tomatoes sliced
1 large onion
1 pkg. pepperoni
1 pkg. parmesan cheese
Mix all together and let marinate for the whole day. Enjoy!
Sariah R.
1 bottle of Italian dressing
1 can black olives
1 can green olives
2 large tomatoes sliced
1 large onion
1 pkg. pepperoni
1 pkg. parmesan cheese
Mix all together and let marinate for the whole day. Enjoy!
Sariah R.
Red Velvet Cake
2 c. sugar
1 c. butter, softened
4 eggs
1 t. vanilla
1 t. red food coloring
1 c. mashed potatoes (can use left overs)
2 c. flour
1 t. baking soda
1/2 t. salt
4 T. cocoa
1 c. sour milk (use buttermilk or 1 cup fresh milk mixed with 1 T. white vinegar)
Preheat oven to 350. Grease and flour a 9 x 13 cake pan (or three 8 inch cake rounds). For valentine's day use heart shaped pans.
Beat together sugar and butter; add eggs, vanilla and red food coloring. Beat well. Beat in mashed potatoes. Measure flour into a bowl; add baking soda, salt and cocoa. Mix well. Alternating, add 1/4 the milk, then 1/4 the flour mixture to the butter, egg mixture. Beat well after each addition. Continue until all flour and milk are used.
Spread cake batter evenly in pan(s). Bake at 350 for 30-45 minutes or until a toothpick inserted in the center of cake comes out clean.
Serve drizzled with chocolate syrup, topped with whipped topping, or frosted with cream cheese frosting. Serves 16.
Janice R.
1 c. butter, softened
4 eggs
1 t. vanilla
1 t. red food coloring
1 c. mashed potatoes (can use left overs)
2 c. flour
1 t. baking soda
1/2 t. salt
4 T. cocoa
1 c. sour milk (use buttermilk or 1 cup fresh milk mixed with 1 T. white vinegar)
Preheat oven to 350. Grease and flour a 9 x 13 cake pan (or three 8 inch cake rounds). For valentine's day use heart shaped pans.
Beat together sugar and butter; add eggs, vanilla and red food coloring. Beat well. Beat in mashed potatoes. Measure flour into a bowl; add baking soda, salt and cocoa. Mix well. Alternating, add 1/4 the milk, then 1/4 the flour mixture to the butter, egg mixture. Beat well after each addition. Continue until all flour and milk are used.
Spread cake batter evenly in pan(s). Bake at 350 for 30-45 minutes or until a toothpick inserted in the center of cake comes out clean.
Serve drizzled with chocolate syrup, topped with whipped topping, or frosted with cream cheese frosting. Serves 16.
Janice R.
Wonton Salad
Salad:
1/2 c. green onions, chopped
4 chicken breasts, cooked and shredded
2 heads of Romaine, torn
1/2 pkg. wontons, friend and crumbled
Dressing:
1/2 c. oil
1/2 c. sugar
1 t. salt
2 T. poppy seeds
1/2 c. vinegar
1 t. pepper
1 t. Accent
Add dressing and wontons just before serving. Serves 8-10
Shelley F.
1/2 c. green onions, chopped
4 chicken breasts, cooked and shredded
2 heads of Romaine, torn
1/2 pkg. wontons, friend and crumbled
Dressing:
1/2 c. oil
1/2 c. sugar
1 t. salt
2 T. poppy seeds
1/2 c. vinegar
1 t. pepper
1 t. Accent
Add dressing and wontons just before serving. Serves 8-10
Shelley F.
Sugar Cookies
1 c. butter or margarine
1 1/2 c. sugar
Cream together, then add:
1 t. vanilla
2 eggs
1 c. sour cream
Mix, then add:
5 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
Mix together. Chill at least 1 hour. Roll out on floured surface. Cut into shapes and bake at 375 for 8-10 minutes.
Catherine S.
1 1/2 c. sugar
Cream together, then add:
1 t. vanilla
2 eggs
1 c. sour cream
Mix, then add:
5 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
Mix together. Chill at least 1 hour. Roll out on floured surface. Cut into shapes and bake at 375 for 8-10 minutes.
Catherine S.
Butter Cream Frosting
1 lb. powdered sugar
1/2 c. margarine
1/2 c. shortening
1 t. vanilla
2 T. milk
Blend margarine and shortening. Mix in vanilla. Add powdered sugar, 1 cup at a time. Mix in milk and beat.
Catherine S.
1/2 c. margarine
1/2 c. shortening
1 t. vanilla
2 T. milk
Blend margarine and shortening. Mix in vanilla. Add powdered sugar, 1 cup at a time. Mix in milk and beat.
Catherine S.
Layered Enchilada Dinner
1 lb. ground beef
1 small onion, chopped (about 1/3 c.)
1 garlic clove, minced
1 can cream of mushroom soup (10.75 oz.)
4.5 oz. can chopped green chilies
10 oz. can enchilada sauce
10 corn tortillas
3 c. shredded monterey jack cheese (about 12 oz.)
paprika
cilantro
In a large skillet, cook ground beef, onion and garlic over medium-high heat until browned and thoroughly cooked, stirring frequently. Drain. Stir in soup and chilies.
Spray 3 1/2 to 4 qt. slow cooker with nonstick cooking spray. Spread about 1/4 c. of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 c. enchilada sauce. Sprinkle with 1 c. of the cheese.
Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
Cover; cook on low 4-5 hours. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
Lucy J.
1 small onion, chopped (about 1/3 c.)
1 garlic clove, minced
1 can cream of mushroom soup (10.75 oz.)
4.5 oz. can chopped green chilies
10 oz. can enchilada sauce
10 corn tortillas
3 c. shredded monterey jack cheese (about 12 oz.)
paprika
cilantro
In a large skillet, cook ground beef, onion and garlic over medium-high heat until browned and thoroughly cooked, stirring frequently. Drain. Stir in soup and chilies.
Spray 3 1/2 to 4 qt. slow cooker with nonstick cooking spray. Spread about 1/4 c. of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 c. enchilada sauce. Sprinkle with 1 c. of the cheese.
Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
Cover; cook on low 4-5 hours. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
Lucy J.
Friday, June 27, 2008
Streusel Pound Cake
1 pound cake mix (16 oz.)
plus ingredients to prepare according to box directions
1/4 c. brown sugar
1 T. flour
1/4 c. chopped nuts
1 t. ground cinnamon
Strawberries, blueberries, raspberries and powdered sugar (optional)
Grease inside of slow cooker with nonstick cooking spray. Prepare cake mix according to package directions. Stir in brown sugar, flour, nuts and cinnamon. Pour batter into prepared stoneware. Cover; cook on high for 3-4 hours or until done. Serve with berries and sugar, if desired.
Lucy J.
plus ingredients to prepare according to box directions
1/4 c. brown sugar
1 T. flour
1/4 c. chopped nuts
1 t. ground cinnamon
Strawberries, blueberries, raspberries and powdered sugar (optional)
Grease inside of slow cooker with nonstick cooking spray. Prepare cake mix according to package directions. Stir in brown sugar, flour, nuts and cinnamon. Pour batter into prepared stoneware. Cover; cook on high for 3-4 hours or until done. Serve with berries and sugar, if desired.
Lucy J.
Chicken Tortilla Soup
4 chicken breasts (boneless, skinless)
2 (15 oz.) cans black beans, undrained
2 (14.5 oz.) cans stewed tomatoes
2 (14 oz.) cans chicken broth
1 C. salsa (mild, medium, or hot; whatever you prefer)
4 oz. can chopped green chilies, opt.
Combine all ingredients in a 5 qt. slow cooker. Cook on Low 4-6 hours. Just before serving, remove chicken and shred with 2 forks. Stir back into soup.
Serve with toppings:
Tortilla chips
Lime wedges
Sour cream
Cilantro
Monterey Jack cheese, grated
*I use:
Bush's black beans
Del Monte stewed tomatoes, original
Old El Paso mild salsa
Catherine S.
2 (15 oz.) cans black beans, undrained
2 (14.5 oz.) cans stewed tomatoes
2 (14 oz.) cans chicken broth
1 C. salsa (mild, medium, or hot; whatever you prefer)
4 oz. can chopped green chilies, opt.
Combine all ingredients in a 5 qt. slow cooker. Cook on Low 4-6 hours. Just before serving, remove chicken and shred with 2 forks. Stir back into soup.
Serve with toppings:
Tortilla chips
Lime wedges
Sour cream
Cilantro
Monterey Jack cheese, grated
*I use:
Bush's black beans
Del Monte stewed tomatoes, original
Old El Paso mild salsa
Catherine S.
Bubble Pizza
1 lb. ground beef, cooked
15 oz. pizza sauce
12 oz. buttermilk biscuits; 2 cans
8 oz. mozzarella cheese
Preheat oven 400. Combine beef and sauce; heat. Cut biscuits into quarters and put in greased 9 x 13 pan. Spread meat sauce mixture over biscuits and cook 20 minutes. Sprinkle with cheese and bake 5-10 more minutes or until cheese is melted.
Lucy J.
15 oz. pizza sauce
12 oz. buttermilk biscuits; 2 cans
8 oz. mozzarella cheese
Preheat oven 400. Combine beef and sauce; heat. Cut biscuits into quarters and put in greased 9 x 13 pan. Spread meat sauce mixture over biscuits and cook 20 minutes. Sprinkle with cheese and bake 5-10 more minutes or until cheese is melted.
Lucy J.
Stuffed Meat Manicotti
1 pkg. jumbo manicotti shells
1 lb. ground beef
2 eggs, beaten
15 oz. container ricotta cheese
1 1/2 c. shredded mozzarella cheese
1 c. grated parmesan cheese
1 t. italian seasoning
1 jar spaghetti sauce
Cook pasta, drain, rinse and drain again. Set aside. Cook beef, then mix eggs, ricotta, mozzarella, 1/2 c. parmesan and italian seasonings together in a bowl. Stuff pasta with cheese and meat mixture and arrange in a large greased baking dish. Preheat oven to 350. Pour sauce over stuffed pasta. Sprinkle with remaining parmesan. Bake for 20 minutes or until sauce is bubbly. (If you want it faster put in microwave for 10 minutes on high.)
Sariah R.
1 lb. ground beef
2 eggs, beaten
15 oz. container ricotta cheese
1 1/2 c. shredded mozzarella cheese
1 c. grated parmesan cheese
1 t. italian seasoning
1 jar spaghetti sauce
Cook pasta, drain, rinse and drain again. Set aside. Cook beef, then mix eggs, ricotta, mozzarella, 1/2 c. parmesan and italian seasonings together in a bowl. Stuff pasta with cheese and meat mixture and arrange in a large greased baking dish. Preheat oven to 350. Pour sauce over stuffed pasta. Sprinkle with remaining parmesan. Bake for 20 minutes or until sauce is bubbly. (If you want it faster put in microwave for 10 minutes on high.)
Sariah R.
Potato Soup
8 c. diced, peeled potatoes
1/2 c. chopped onion
4 1/2 c. water
6-8 chicken bouillon cubes
1 can cream of chicken soup
1/4 t. pepper
8 oz. cream cheese, cubed
1/2 lb. bacon, cooked and crumbled (optional)
In a slow cooker, combine first 6 ingredients. Cover and cook on low 8-10 hours. Add cream cheese. Stir until blended. Garnish with bacon.
*can also use real bacon pieces from jar.
Shelley F.
1/2 c. chopped onion
4 1/2 c. water
6-8 chicken bouillon cubes
1 can cream of chicken soup
1/4 t. pepper
8 oz. cream cheese, cubed
1/2 lb. bacon, cooked and crumbled (optional)
In a slow cooker, combine first 6 ingredients. Cover and cook on low 8-10 hours. Add cream cheese. Stir until blended. Garnish with bacon.
*can also use real bacon pieces from jar.
Shelley F.
Seven Layer Chicken Casserole
1 1/4 C. water, include juice from meat and corn
2 (8 oz.) cans tomato sauce
1/2 t. garlic powder
1/4 t. salt
1 C. uncooked long grain rice
15 oz. can corn, undrained
1/2 (4 oz.) can diced green chilies
1 T. dried onion
10 oz. can chicken or turkey chunks, broken up
1/2 (2 oz.) jar bacon pieces
Combine first 4 ingredients in saucepan; heat until boiling while assembling the rest of the casserole. Spread rice in bottom of greased 2 qt. casserole dish; top with canned corn, then chilies. Layer with dried onion, chicken; pour tomato sauce mixture over top. Sprinkle with bacon. Bake uncovered at 375 for 40 minutes. Serves 5-6.
from Emergency Food in a Nutshell by Leslie Probert and Lisa Harkness
Janice R.
2 (8 oz.) cans tomato sauce
1/2 t. garlic powder
1/4 t. salt
1 C. uncooked long grain rice
15 oz. can corn, undrained
1/2 (4 oz.) can diced green chilies
1 T. dried onion
10 oz. can chicken or turkey chunks, broken up
1/2 (2 oz.) jar bacon pieces
Combine first 4 ingredients in saucepan; heat until boiling while assembling the rest of the casserole. Spread rice in bottom of greased 2 qt. casserole dish; top with canned corn, then chilies. Layer with dried onion, chicken; pour tomato sauce mixture over top. Sprinkle with bacon. Bake uncovered at 375 for 40 minutes. Serves 5-6.
from Emergency Food in a Nutshell by Leslie Probert and Lisa Harkness
Janice R.
Amazing Powdered Wassail
2 C. Tang
1 1/2 C. sugar
1/3 - 1/2 C. powdered lemonade mix (2 packets)
1 t. cinnamon
1/2 t. ground cloves
Combine ingredients and store in covered container. Mix 1 heaping Tablespoon to a mug of hot water; stir and enjoy.
from Emergency Food in a Nutshell by Leslie Probert and Lisa Harkness
Catherine S.
1 1/2 C. sugar
1/3 - 1/2 C. powdered lemonade mix (2 packets)
1 t. cinnamon
1/2 t. ground cloves
Combine ingredients and store in covered container. Mix 1 heaping Tablespoon to a mug of hot water; stir and enjoy.
from Emergency Food in a Nutshell by Leslie Probert and Lisa Harkness
Catherine S.
Flavored Gelatin Popcorn Balls
1 C. light corn syrup
3 oz. pkg. flavored gelatin
1 C. sugar
6 quarts popped popcorn
In saucepan, stir together corn syrup and gelatin. Stir in sugar and heat on low until sugar is dissolved. Pour over popcorn and form into balls.
from Emergency Food in a Nutshell by Leslie Probert and Lisa Harkness
Catherine S.
3 oz. pkg. flavored gelatin
1 C. sugar
6 quarts popped popcorn
In saucepan, stir together corn syrup and gelatin. Stir in sugar and heat on low until sugar is dissolved. Pour over popcorn and form into balls.
from Emergency Food in a Nutshell by Leslie Probert and Lisa Harkness
Catherine S.
Chicken Chili
3 cans white beans (i.e. navy)
16 oz. salsa
8 oz. pepper jack cheese (for more spice)
8 oz. monterey jack cheese
2 chicken breasts
Boil and shred chicken. In large pot, mix ingredients with chicken. Cook until everything is heated all the way through. Serve with tortilla chips.
*can use a total of 16 oz. monterey jack cheese if you don't want the spiciness of pepper jack.
Lucy J.
16 oz. salsa
8 oz. pepper jack cheese (for more spice)
8 oz. monterey jack cheese
2 chicken breasts
Boil and shred chicken. In large pot, mix ingredients with chicken. Cook until everything is heated all the way through. Serve with tortilla chips.
*can use a total of 16 oz. monterey jack cheese if you don't want the spiciness of pepper jack.
Lucy J.
And then you bake it Cake, or Zucchini cake
1/2 c. butter
1 3/4 c. sugar
1/2 c. vegetable oil
2 eggs
1/2 c. milk
2 c. zucchini, grated, peeled, and seeded
1 t. vanilla
2 1/2 c. flour
1/2 t. cinnamon
1 t. baking powder
1 t. salt
1 t. baking soda
4-6 heaping T. cocoa
Ingredients to set aside:
1/2 c. chocolate chips
1/2 c. brown sugar
1/2 c. chopped walnut or pecans
Preheat oven to 325. Cream butter, sugar, oil, and eggs together. In a separate bowl, mix together milk, zucchini, and vanilla. In another bowl mix flour, cinnamon, powder, salt, soda and cocoa. Slowly alternate adding zucchini mixture and flour mixture to butter mixture. Blend well. Pour batter into a greased 1/2 sheet cake pan. (Or 9 x 13 pan; it will just be thicker) Sprinkle on top of batter: brown sugar, chocolate chips, nuts. And then you bake it! Bake for 30-35 minutes or 45 minutes for 9 x 13 pan.
Katie B.
1 3/4 c. sugar
1/2 c. vegetable oil
2 eggs
1/2 c. milk
2 c. zucchini, grated, peeled, and seeded
1 t. vanilla
2 1/2 c. flour
1/2 t. cinnamon
1 t. baking powder
1 t. salt
1 t. baking soda
4-6 heaping T. cocoa
Ingredients to set aside:
1/2 c. chocolate chips
1/2 c. brown sugar
1/2 c. chopped walnut or pecans
Preheat oven to 325. Cream butter, sugar, oil, and eggs together. In a separate bowl, mix together milk, zucchini, and vanilla. In another bowl mix flour, cinnamon, powder, salt, soda and cocoa. Slowly alternate adding zucchini mixture and flour mixture to butter mixture. Blend well. Pour batter into a greased 1/2 sheet cake pan. (Or 9 x 13 pan; it will just be thicker) Sprinkle on top of batter: brown sugar, chocolate chips, nuts. And then you bake it! Bake for 30-35 minutes or 45 minutes for 9 x 13 pan.
Katie B.
Apple Crisp
4 C. apples, sliced, peeled, cored
Place in a greased 8x8 baking dish.
3/4 C. brown sugar
1/2 C. flour
1/2 C. rolled oats (regular or quick)
3/4 t. cinnamon
1/4 t. nutmeg
1/2 t. pumpkin pie spice
1/3 C. margarine, softened
Blend and sprinkle over apples. Bake at 375 for 30-35 minutes or until topping is golden brown. Serve warm.
*Can also substitute peaches.
Catherine S.
Place in a greased 8x8 baking dish.
3/4 C. brown sugar
1/2 C. flour
1/2 C. rolled oats (regular or quick)
3/4 t. cinnamon
1/4 t. nutmeg
1/2 t. pumpkin pie spice
1/3 C. margarine, softened
Blend and sprinkle over apples. Bake at 375 for 30-35 minutes or until topping is golden brown. Serve warm.
*Can also substitute peaches.
Catherine S.
Glazed Carrots
2 t. margarine
1 bag carrots(frozen)
2 t. brown sugar
1/4 t. powdered mustard
dash of salt
In skillet, heat margarine until bubbly. Add remaining ingredients and saute. Stir occasionally until carrots are tender-crisp, about 5 minutes.
Lucy J.
1 bag carrots(frozen)
2 t. brown sugar
1/4 t. powdered mustard
dash of salt
In skillet, heat margarine until bubbly. Add remaining ingredients and saute. Stir occasionally until carrots are tender-crisp, about 5 minutes.
Lucy J.
Peachy Fruit Salad
21 oz. peach pie filling
20 oz. pineapple chunks, drained
11 oz. mandarin oranges, drained
2 medium, firm bananas, sliced
1 c. green grapes
1 c. mini marshmallows
In a bowl, combine all ingredients; stir gently. Refrigerate until serving. Yields 6-8 servings.
Janice R.
20 oz. pineapple chunks, drained
11 oz. mandarin oranges, drained
2 medium, firm bananas, sliced
1 c. green grapes
1 c. mini marshmallows
In a bowl, combine all ingredients; stir gently. Refrigerate until serving. Yields 6-8 servings.
Janice R.
Fruit Salad for a Crowd
2 pkgs. (3.4 oz.) coconut cream or pistachio instant pudding
20 oz. can crushed pineapple with juice
20 oz. can pineapple tidbits with juice
2 cans (11 oz.) mandarin oranges, drained
1/2 c. coconut
2 c. red or green grapes (optional)
2 c. mini marshmallows
20 oz. frozen whipped topping, thawed
Mix pudding with both cans of pineapple (all juice included). Fold in remaining ingredients. Cover and refrigerate until ready to serve. Yields 20-25 servings.
Janice R.
20 oz. can crushed pineapple with juice
20 oz. can pineapple tidbits with juice
2 cans (11 oz.) mandarin oranges, drained
1/2 c. coconut
2 c. red or green grapes (optional)
2 c. mini marshmallows
20 oz. frozen whipped topping, thawed
Mix pudding with both cans of pineapple (all juice included). Fold in remaining ingredients. Cover and refrigerate until ready to serve. Yields 20-25 servings.
Janice R.
Tropical Ambrosia Salad
20 oz. can pineapple tidbits
1 small pkg. (3.4 oz.) instant coconut cream or vanilla pudding mix
8 oz. whipped topping, thawed
4 T. flaked coconut, toasted, divided use
1-2 c. mini marshmallows
maraschino cherries, optional
1 tsp. maraschino cherry juice, optional
Drain pineapple, reserving juice; set aside. In a mixing bowl, combine pineapple juice and pudding mix; beat on low speed (or use wire whisk) for 2 minutes, or until thickened. Fold in whipped topping. Stir in pineapple, marshmallows, and 3 T. coconut. Transfer to serving bowl. Garnish with remaining coconut, cherries, and cherry juice if desired. Chill until serving. Yields 6-8 servings.
Variation notes: Add 11 oz. can of mandarin oranges (drained) with the pineapple tidbits. I also used only half of a container of whipped topping.
Janice R.
1 small pkg. (3.4 oz.) instant coconut cream or vanilla pudding mix
8 oz. whipped topping, thawed
4 T. flaked coconut, toasted, divided use
1-2 c. mini marshmallows
maraschino cherries, optional
1 tsp. maraschino cherry juice, optional
Drain pineapple, reserving juice; set aside. In a mixing bowl, combine pineapple juice and pudding mix; beat on low speed (or use wire whisk) for 2 minutes, or until thickened. Fold in whipped topping. Stir in pineapple, marshmallows, and 3 T. coconut. Transfer to serving bowl. Garnish with remaining coconut, cherries, and cherry juice if desired. Chill until serving. Yields 6-8 servings.
Variation notes: Add 11 oz. can of mandarin oranges (drained) with the pineapple tidbits. I also used only half of a container of whipped topping.
Janice R.
S'mores Squares
12-16 whole graham crackers
1 pkg. brownie mix
2 egg whites
1/3 C. water
3 C. mini marshmallows
1/2 C. milk chocolate chips
1/2 t. shortening
Preheat oven to 375. Spray 15x10 jelly-roll pan. Line bottom of pan with graham crackers. Combine brownie mix, egg whites, and water. Stir til moistened. Then beat 50 strokes by hand. Spread evenly on crackers. Bake 15 minutes. Remove and immediately sprinkle with marshmallows. Press into brownies. Bake an additional 2 minutes. Melt chocolate chips and shortening. Drizzle over marshmallows. Cool completely.
Catherine S.
1 pkg. brownie mix
2 egg whites
1/3 C. water
3 C. mini marshmallows
1/2 C. milk chocolate chips
1/2 t. shortening
Preheat oven to 375. Spray 15x10 jelly-roll pan. Line bottom of pan with graham crackers. Combine brownie mix, egg whites, and water. Stir til moistened. Then beat 50 strokes by hand. Spread evenly on crackers. Bake 15 minutes. Remove and immediately sprinkle with marshmallows. Press into brownies. Bake an additional 2 minutes. Melt chocolate chips and shortening. Drizzle over marshmallows. Cool completely.
Catherine S.
Barbecue Sauce for Pork or Chicken
1 C. ketchup or chili sauce
1/2 C. water
1/4 C. lemon juice
1/4 C. minced onion
1 T. Worcestershire sauce
2 T. brown sugar
1/2 t. paprika
1/2 t. salt
Brown pork well. Fry chicken with flour, salt, and pepper coating. Mix sauce ingredients well and bring sauce to a boil. Pour over meat in casserole dish. Cover and bake at 350 for 1 hour or until done. (Or in a crock pot for 3-4 hours on high.) Use 1-2 pounds of meat.
For Barbecue, brush on meat the last 5 minutes of grilling. Leftovers freeze well and make great sandwiches or quesadillas.
Janice R.
1/2 C. water
1/4 C. lemon juice
1/4 C. minced onion
1 T. Worcestershire sauce
2 T. brown sugar
1/2 t. paprika
1/2 t. salt
Brown pork well. Fry chicken with flour, salt, and pepper coating. Mix sauce ingredients well and bring sauce to a boil. Pour over meat in casserole dish. Cover and bake at 350 for 1 hour or until done. (Or in a crock pot for 3-4 hours on high.) Use 1-2 pounds of meat.
For Barbecue, brush on meat the last 5 minutes of grilling. Leftovers freeze well and make great sandwiches or quesadillas.
Janice R.
Oriental Ramen Coleslaw
1 pkg. coleslaw
1 bunch green onions, chopped
2 pkgs. Ramen noodles, broken up
1 C. toasted almonds and sunflower seeds
Dressing:
1 c. canola oil
1/4 C. sugar
1/3 C. balsamic vinegar
2 pkgs. flavoring from ramen noodles (chicken)
Mix first 4 ingredients in large bowl. Mix dressing ingredients. Pour over salad about 15 minutes before serving. Serve immediately.
Lucy J.
1 bunch green onions, chopped
2 pkgs. Ramen noodles, broken up
1 C. toasted almonds and sunflower seeds
Dressing:
1 c. canola oil
1/4 C. sugar
1/3 C. balsamic vinegar
2 pkgs. flavoring from ramen noodles (chicken)
Mix first 4 ingredients in large bowl. Mix dressing ingredients. Pour over salad about 15 minutes before serving. Serve immediately.
Lucy J.
Easy Gooey Caramel Popcorn
Microwave one bag of popcorn - any kind (except for maybe cheese!)
In a bowl, microwave on high for 2 minutes:
1/2 C. butter or margarine
1/2 C. brown sugar
Stir. Add:
1 C. mini marshmallows
Put back in microwave and cook for 1 minute on high. Stir again, then pour over popcorn and stir together.
*Rocky Road Twist: Spread caramel popcorn on cookie sheet and top with chocolate chips, marshmallows, toffee chips, nuts, etc. Whatever your heart desires!!!
Rachel M.
In a bowl, microwave on high for 2 minutes:
1/2 C. butter or margarine
1/2 C. brown sugar
Stir. Add:
1 C. mini marshmallows
Put back in microwave and cook for 1 minute on high. Stir again, then pour over popcorn and stir together.
*Rocky Road Twist: Spread caramel popcorn on cookie sheet and top with chocolate chips, marshmallows, toffee chips, nuts, etc. Whatever your heart desires!!!
Rachel M.
Quick Baked Beans
2 (28 oz.) cans B & M baked beans
1/2 C. ketchup
1/2 C. brown sugar
1/2 C. sweet pickle relish
Mix together and heat until hot. Or, you can heat in a crock pot and serve whenever you're ready.
*These are just approximate measurements; a little more or less - just adjust to your taste.
Catherine S.
1/2 C. ketchup
1/2 C. brown sugar
1/2 C. sweet pickle relish
Mix together and heat until hot. Or, you can heat in a crock pot and serve whenever you're ready.
*These are just approximate measurements; a little more or less - just adjust to your taste.
Catherine S.
Pasta Salad
1 pkg. tricolor spiral noodles
1 bottle Bernstein's Cheese and Garlic Italian Dressing
1/2 lb. cheddar cheese, cubed
1 pkg. pepperoni cubed (can use shrimp instead)
1/2 pkg. frozen peas
1 small can mushrooms
Boil noodles and let cool completely in fridge. Add other ingredients and toss. Keep refrigerated until you serve it. Mix well before serving.
1 bottle Bernstein's Cheese and Garlic Italian Dressing
1/2 lb. cheddar cheese, cubed
1 pkg. pepperoni cubed (can use shrimp instead)
1/2 pkg. frozen peas
1 small can mushrooms
Boil noodles and let cool completely in fridge. Add other ingredients and toss. Keep refrigerated until you serve it. Mix well before serving.
Cheesy Mac-Topped Casserole
1 pkg. Kraft Deluxe Macaroni & Cheese Dinner
1 lb. extra lean ground beef3 cloves garlic, minced
1 1/2 t. dried oregano leaves28 oz. can diced tomatoes, undrained
9 oz. pkg. frozen green beans, thawed & drained1 c. cheddar cheese
Preheat oven to 375. Prepare macaroni and cheese as directed on package. Meanwhile, brown meat with garlic and oregano in large nonstick skillet; drain. Add tomatoes with their liquid and the beans; mix well.
Spoon meat mixture into 9 x 13 baking dish; top evenly with prepared macaroni and cheese. Cover with foil.
Bake 30 minutes or until heated through. Remove from oven; uncover. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Makes 6 servings.
Catherine H.
Pepperoni Pasta
8 oz. angel hair pasta
1 large tomato, chopped
3 oz. sliced pepperoni
1 can (2.25 oz.) sliced olives, drained
1/4 C. grated parmesan cheese
3 T. olive oil
1/2 t. salt
1/4 t. garlic powder
Cook pasta as directed on package. Meanwhile, in serving bowl, combined chopped tomato, pepperoni, olives, parmesan cheese, oil, salt and garlic powder. Drain pasta. Add to tomato mixture and toss to coat.
Lucy J.
1 large tomato, chopped
3 oz. sliced pepperoni
1 can (2.25 oz.) sliced olives, drained
1/4 C. grated parmesan cheese
3 T. olive oil
1/2 t. salt
1/4 t. garlic powder
Cook pasta as directed on package. Meanwhile, in serving bowl, combined chopped tomato, pepperoni, olives, parmesan cheese, oil, salt and garlic powder. Drain pasta. Add to tomato mixture and toss to coat.
Lucy J.
Favorite Fruit Salad
6 oz. acini de pepe pasta, uncooked
1 c. vanilla yogurt
8 oz. whipped topping
1/2 t. cinnamon
2 (11 oz.) cans mandarin oranges, drained
20 oz. can pineapple chunks, drained
1 C. mini marshmallows
2 medium bananas, sliced
1 C. seedless red grapes, halved
Cook pasta according to package directions. Rinse with cool water. In large bowl, combine yogurt, whipped topping, and cinnamon. Carefully add remaining ingredients and the pasta, blending to coat. Refrigerate to chill. Gently stir before serving. Serves 10-12.
Janice R.
1 c. vanilla yogurt
8 oz. whipped topping
1/2 t. cinnamon
2 (11 oz.) cans mandarin oranges, drained
20 oz. can pineapple chunks, drained
1 C. mini marshmallows
2 medium bananas, sliced
1 C. seedless red grapes, halved
Cook pasta according to package directions. Rinse with cool water. In large bowl, combine yogurt, whipped topping, and cinnamon. Carefully add remaining ingredients and the pasta, blending to coat. Refrigerate to chill. Gently stir before serving. Serves 10-12.
Janice R.
Guacamole
2 ripe avocados, peeled and cut up
1 medium onion, finely chopped (1/2 cup)
1 small can diced green chilies
1 T. lemon juice
1 t. salt
1/2 t. coarsely ground pepper
1/2 t. ascorbic acid mixture (optional)
1 medium tomato, finely chopped (3/4 cup)
Beat avocados, onion, green chilies, lemon juice, salt, pepper, & ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with corn chips.
Janice R.
1 medium onion, finely chopped (1/2 cup)
1 small can diced green chilies
1 T. lemon juice
1 t. salt
1/2 t. coarsely ground pepper
1/2 t. ascorbic acid mixture (optional)
1 medium tomato, finely chopped (3/4 cup)
Beat avocados, onion, green chilies, lemon juice, salt, pepper, & ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with corn chips.
Janice R.
Lasagna
1 lb. ground turkey
2 cans tomato sauce seasoned with lemon pepper, seasoning salt and Italian seasoning, or you could use your choice of spaghetti sauce
1 small container cottage cheeseMozzarella cheese
2/3 pkg. of lasagna noodles ( I usually use whole wheat and they are good)Brown the turkey burger in some olive oil. Then add the tomato sauce and spice it. Add 2 T. butter, 2 T. olive oil and stir in the cottage cheese. Let it warm on med-low while you get the rest ready. Preheat the oven to 375. Boil the noodles and drain - don't rinse.
Line the pan with tin foil for easy clean up. Spoon a thin layer of tomato sauce mixture on the bottom of the pan. Cover with a layer of noodles. Cover noodles in meat/tomato sauce mixture. Sprinkle with mozzarella cheese. Add 2 more layers of noodles, sauce and cheese. Cover with Pam sprayed foil. Bake for 35 minutes and take the foil off for the last 5 minutes.
Serve with salad and garlic bread. Garlic bread can be easily made with Grandma Sycamore's white bread and some garlic butter. Toast the bread when you are ready to eat. Mix butter with a little garlic salt. Spread the garlic butter on toast and enjoy!
Lori B.
Raspberry Honey Butter
1 lb. butter, softened
8 oz. honey
1 t. vanilla
8 oz. Raspberry preserves or jam
Whip softened butter until very light and fluffy. Use a whipping paddle if possible. Whip in honey, then vanilla. Whip in raspberry preserves. Keep refrigerated.
8 oz. honey
1 t. vanilla
8 oz. Raspberry preserves or jam
Whip softened butter until very light and fluffy. Use a whipping paddle if possible. Whip in honey, then vanilla. Whip in raspberry preserves. Keep refrigerated.
(from the Inn at Temple Square, Salt Lake City, Utah)
Catherine S.
Fruit Salsa with Cinnamon Chips
Chips:
4-8 flour tortillas1 T. sugar
1/2 t. cinnamonSalsa:
2 medium Granny Smith apples1 c. strawberries, chopped
1 kiwi, peeled and chopped1 small orange
2 T. packed brown sugar2 T. apple jelly
Preheat oven to 400. For cinnamon chips, use a pizza cutter to cut each tortilla into 8 wedges. Place a single layer on baking sheet. Lightly spray tortillas with water. Combine cinnamon and sugar and sprinkle over tortillas. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack. Cool completely.
For salsa, peel, slice and chop apples. Chop strawberries and kiwi. Place fruit in bowl. Zest orange, then juice. Add orange zest, juice, brown sugar and jelly to fruit mixture. Mix gently. Serve with cinnamon chips.
Lucy J.
Raspberry Pretzel Dessert
1st Layer:
2 c. crushed pretzels
3/4 c. margarine, melted
3 T. sugar
2nd Layer:
8 oz. cream cheese, room temp.
1 c. sugar
8 oz. Cool Whip
3rd Layer:
2 (3 oz.) pkgs. raspberry jello
2 c. boiling water
12 oz. pkg frozen raspberries
Mix 1st layer and press into 9 x 13 pan. Bake @ 350 for 10 minutes. Mix 2nd layer and spread on cooled crust. Dissolve jello in boiling water. Add frozen raspberries. Stir until no longer frozen. Mixture will be runny. Pour/spoon over cream cheese layer. Chill 4 hours or until set.
Catherine S.
Cranberry Salad
12 oz. bag cranberries
1 c. sugar20 oz. can crushed pineapple
16 oz. Cool Whip10 oz. bag mini marshmallows (about 6 cups)
Put cranberries in blender with about 1 cup water. Chop, but don't puree. Drain cranberries. Add sugar to cranberries and let sit 2 hours. Drain pineapple and add to cranberry mixture. Stir marshmallows into Cool Whip. Only use about 3/4 of the Cool Whip container (reserve 1/4 to add just before serving if the salad seems too dry). Fold marshmallow mixture into cranberry mixture. Refrigerate before serving.
Catherine S.
Hot Spiced Lemon Drink
2 1/2 quarts water
2 c. sugar1 1/2 c. orange juice
1/4 c. pineapple juice1/2 c. + 2 T. lemon juice
1 cinnamon stick1/2 t. whole cloves
In a slow cooker, combine the water, sugar and juices. Place cinnamon stick and cloves on a double thickness cheesecloth; bring up corners and tie with kitchen string. Place in slow cooker. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.
Shelley F.
Cranberry Pineapple Punch
4 c. cranberry juice
4 c. pineapple juice1/2 c. sugar
1 T. almond extract2 liters ginger ale
Stir juices, sugar, and almond extract until sugar is completely dissolved. Add ginger ale right before serving. Served chilled or with ice.
Catherine S.
Raspberry Chocolate Truffles
1/3 c. heavy whipping cream
2 c. double chocolate chips (ghirardelli)6 T. butter, cut into small pieces
2-4 t. raspberry extract or any other flavoringCoating:
1/3 c. unsweetened cocoaOr,
1/4 c. finely chopped almonds or pecansIn a small sauce pan, bring the cream to a simmer. Remove from heat, and stir in the chocolate, butter and flavoring. In a medium sized skillet, bring 1/2" water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture until the chocolate has completely melted. Remove from heat. Pour into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
Use hands to form 1" balls or use a melon baller and dip in warm water to form 1" balls. Place on wax paper after you have rolled balls and coated with cocoa. Transfer truffles to prepared container, separating levels with additional wax paper. Cover tightly and refrigerate up to 2 weeks or freeze up to 3 months.
Yields: 15-30 truffles
Jamie J.
Pumpkin Spice Cake with Orange Cream Cheese Frosting
1 yellow cake mix (no "pudding in the mix")
1 t. cinnamon1/2 t. nutmeg
1/2 t. ginger1/8 t. cloves
1/8 t. cardamom1/4 t. soda
1 c. skim milk4 egg whites
1 1/4 c. pumpkin1 t. vanilla
Lightly coat a nonstick or stick resistance bundt cake pan with cooking spray and set aside. Preheat oven to 350. Whisk dry cake mix together with spices and soda in large mixing bowl until well combined. In a smaller bowl whisk milk together with egg whites, pumpkin, and vanilla until combined.
Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3-4 minutes until well blended.
Pour batter into pan and smooth out top. Bake at 350 for 30-35 minutes or until cake tests done. Remove cake from oven; cool in pan for 15 minutes. Invert cake pan on cooling rack. Remove pan from cake and finish cooling. After cake has cooled completely drizzle/pour frosting over cake and top with decorative holiday candies or sprinkles.
Orange Cream Cheese Frosting
16 oz. pkg. confectioners sugar4 oz. 50% less fat cream cheese
2 T. fat free sour cream1-2 T. orange juice
1/2 t. vanilla1 t. orange extract
orange food coloring, paste or liquidWhisk or mix all ingredients together until well blended. Add 1-2 tablespoons additional orange juice if you are planning to drizzle frosting. Frosting drizzling consistency should be a little thinner than frosting you plan to spread.
Yield: 12 servings with frosting each at approximately 340 calories; 4.5 grams total fat; 0.8 grams saturated fat; 4 milligrams cholesterol; 70 grams carbohydrate; 1 gram dietary fiber; 343 milligrams sodium.
Presented by Mary Ross on KSL on October 18, 2002
Janice R.
Lemon (cake) Cookies
1 lemon cake mix
1/4 c. applesauce
1/2 c. margarine, melted
2 eggs
Mix all ingredients together. Chill 30 minutes (optional). Scoop onto parchment paper on cookie sheet. Bake at 375 for 12 minutes. Makes approx. 20 large cookies.
Natalie G.
1/4 c. applesauce
1/2 c. margarine, melted
2 eggs
Mix all ingredients together. Chill 30 minutes (optional). Scoop onto parchment paper on cookie sheet. Bake at 375 for 12 minutes. Makes approx. 20 large cookies.
Natalie G.
Magic Cookie Bars
1 1/2 c. graham crackers, crumbled
1/2 c. butter, melted
6 oz. chocolate chips
1 c. chopped pecans
1 1/3 c. shredded coconut
1 can sweetened condensed milk
In 9 x 13 pan, layer one ingredient on top of the other, in order, starting with graham crackers and ending with condensed milk.
Bake at 350 for 25-35 minutes.
Lucy J.
1/2 c. butter, melted
6 oz. chocolate chips
1 c. chopped pecans
1 1/3 c. shredded coconut
1 can sweetened condensed milk
In 9 x 13 pan, layer one ingredient on top of the other, in order, starting with graham crackers and ending with condensed milk.
Bake at 350 for 25-35 minutes.
Lucy J.
Famous St. George Gable House "Andelin Soup"
1/2 lb. or 2 medium onions
2 T. butter
1 1/2 lbs. zucchini
3 c. chicken broth
1/2 c. milk
1/8 t. pepper
dash nutmeg
pinch cayenne pepper
grated cheddar cheese
Chop and cook onions in butter until clear. Wash and slice zucchini (do not peel). Combine onion, zucchini, and chicken broth and bring to a boil. Simmer 15 minutes, til squash is tender. Add seasonings. Puree in blender til smooth. Add milk. Reheat but do not boil. Serve immediately, garnished with cheese. Serves 6-8.
April D.
2 T. butter
1 1/2 lbs. zucchini
3 c. chicken broth
1/2 c. milk
1/8 t. pepper
dash nutmeg
pinch cayenne pepper
grated cheddar cheese
Chop and cook onions in butter until clear. Wash and slice zucchini (do not peel). Combine onion, zucchini, and chicken broth and bring to a boil. Simmer 15 minutes, til squash is tender. Add seasonings. Puree in blender til smooth. Add milk. Reheat but do not boil. Serve immediately, garnished with cheese. Serves 6-8.
April D.
Creamy Chicken Noodle Soup
About 12 - 14 c. water
1/2 onion, chopped
3-4 stalks celery, chopped
About 2 c. carrots, diced
1-2 T. dried parsley
2 cans cream of chicken soup
8 chicken tenderloins, or 2-4 chicken breasts
salt and pepper; to taste
sugar; to taste
1 c. frozen sweet petite peas
1 c. frozen sweet niblet corn
1 pkg. of your favorite noodles ( I like Country Pasta noodles, the curly noodles are good too.)
Fill water in stock pot. Add onion, celery, parsley, cream of chicken soup, chicken tenderloins, and salt & pepper. Bring to a boil and simmer about an hour. Add carrots and a little sugar. (I like it a little sweet, but don't over do it!) Simmer about another hour, or until chicken is cooked and tender. Take out chicken and shred, put back in soup. Cook noodles in soup according to directions, beware of overcooking! Add peas and corn, let everything blend and simmer for a little while. Serve.
Katie B.
1/2 onion, chopped
3-4 stalks celery, chopped
About 2 c. carrots, diced
1-2 T. dried parsley
2 cans cream of chicken soup
8 chicken tenderloins, or 2-4 chicken breasts
salt and pepper; to taste
sugar; to taste
1 c. frozen sweet petite peas
1 c. frozen sweet niblet corn
1 pkg. of your favorite noodles ( I like Country Pasta noodles, the curly noodles are good too.)
Fill water in stock pot. Add onion, celery, parsley, cream of chicken soup, chicken tenderloins, and salt & pepper. Bring to a boil and simmer about an hour. Add carrots and a little sugar. (I like it a little sweet, but don't over do it!) Simmer about another hour, or until chicken is cooked and tender. Take out chicken and shred, put back in soup. Cook noodles in soup according to directions, beware of overcooking! Add peas and corn, let everything blend and simmer for a little while. Serve.
Katie B.
Chicken Stroganoff
4 boneless, skinless chicken breasts (cubed or shredded)
1/2 C. margarine
1 packet Italian dressing mix
8 oz. cream cheese
1 C. milk
1 can cream of mushroom soup
Combine chicken, margarine and dressing mix in crock pot and cook on High for 3 1/2 hours. Combine cream cheese, milk and soup. Add to chicken. Cook for 30 more minutes. Serve over rice.
Shelley F.
1/2 C. margarine
1 packet Italian dressing mix
8 oz. cream cheese
1 C. milk
1 can cream of mushroom soup
Combine chicken, margarine and dressing mix in crock pot and cook on High for 3 1/2 hours. Combine cream cheese, milk and soup. Add to chicken. Cook for 30 more minutes. Serve over rice.
Shelley F.
Taco Soup
2 cans kidney beans
1 can black beans
2-3 cans stewed tomatoes (puree in blender)
1 can tomato sauce
1 pkg. taco seasoning
1 small can green chilies
1-2 T. dried onions
1/2 pkg. frozen white corn
1 lb. cooked turkey burger (brown in frying pan)
You can add olive oil, so you can sneak your essenetial oils in. Mix all ingredients. After soup is warmed, you can add shredded cheese, sour cream, and taco chips.
Lori B.
1 can black beans
2-3 cans stewed tomatoes (puree in blender)
1 can tomato sauce
1 pkg. taco seasoning
1 small can green chilies
1-2 T. dried onions
1/2 pkg. frozen white corn
1 lb. cooked turkey burger (brown in frying pan)
You can add olive oil, so you can sneak your essenetial oils in. Mix all ingredients. After soup is warmed, you can add shredded cheese, sour cream, and taco chips.
Lori B.
Mongolian Beef
2 lbs. beef, sliced
2 t. sugar
1/3 c. soy sauce
3 cloves garlic, crushed
1 egg, lightly beaten
3 med. onions
1/4 t. sesame oil
1 t. 5 Spice powder
1 T. cornflour
1 T. black bean sauce
1 1/2 T. rice wine vinegar
1/4 c. peanut oil
1/3 c. beef stock
2 spring onions
Zucchini, Carrots, Broccoli or other desired vegetables to be stir fried.
Combine beef with spices, sugar, corn flour, 1/2 the sauces, garlic, vinegar, and egg in a bowl and mix well. Refrigerate for 1 hour or overnight. Drain beef and reserve marinade. Heat 1/2 peanut oil in wok, stir fry beef in batches until tender. Remove and keep warm. Heat remaining oil in wok and stir fry onions until soft. Return beef to wok with the marinade, remaining 1/2 of the sauces, stock, and sesame oil. Stir until mixture boils and thickens. Sprinkle with spring onions and serve with rice and stir fried vegetables.
Catherine H.
2 t. sugar
1/3 c. soy sauce
3 cloves garlic, crushed
1 egg, lightly beaten
3 med. onions
1/4 t. sesame oil
1 t. 5 Spice powder
1 T. cornflour
1 T. black bean sauce
1 1/2 T. rice wine vinegar
1/4 c. peanut oil
1/3 c. beef stock
2 spring onions
Zucchini, Carrots, Broccoli or other desired vegetables to be stir fried.
Combine beef with spices, sugar, corn flour, 1/2 the sauces, garlic, vinegar, and egg in a bowl and mix well. Refrigerate for 1 hour or overnight. Drain beef and reserve marinade. Heat 1/2 peanut oil in wok, stir fry beef in batches until tender. Remove and keep warm. Heat remaining oil in wok and stir fry onions until soft. Return beef to wok with the marinade, remaining 1/2 of the sauces, stock, and sesame oil. Stir until mixture boils and thickens. Sprinkle with spring onions and serve with rice and stir fried vegetables.
Catherine H.
Mandarin Snow Flake Delight
1 White cake mix
1 large can of mandarin orange slices
3 egg whites
1/2 C. oil
Combine ingredients, mix for 2 minutes and pour into greased and floured 9x13 pan. Bake at 350 for 25-30 min.
Top with:
1 Whipped topping (8 oz.)
1 large can crushed pineapple (leave in juice)
1 small instant vanilla pudding
1 C. coconut
Combine all ingredients in a bowl and reserve half of the coconut to sprinkle on top.
Jennifer E.
1 large can of mandarin orange slices
3 egg whites
1/2 C. oil
Combine ingredients, mix for 2 minutes and pour into greased and floured 9x13 pan. Bake at 350 for 25-30 min.
Top with:
1 Whipped topping (8 oz.)
1 large can crushed pineapple (leave in juice)
1 small instant vanilla pudding
1 C. coconut
Combine all ingredients in a bowl and reserve half of the coconut to sprinkle on top.
Jennifer E.
Chicken Pasta Salad
1 chicken breast, cooked and diced
6 c. uncooked rotini pasta
1-2 carrots, peeled and sliced
1-2 stalks celery, sliced
1 C. broccoli, steamed slightly
2 green onions, sliced
1 can olives, sliced
1 C. cheddar cheese, cubed
1 1/2 C. peas
Boil and drain pasta. Mix everything together in a bowl and add ranch salad dressing. Chill until ready to serve.
*If I know we won't eat the whole thing, I keep the pasta and veggies separate from the dressing. Just put the dressing on individual servings. The salad keeps better that way.
Catherine S.
6 c. uncooked rotini pasta
1-2 carrots, peeled and sliced
1-2 stalks celery, sliced
1 C. broccoli, steamed slightly
2 green onions, sliced
1 can olives, sliced
1 C. cheddar cheese, cubed
1 1/2 C. peas
Boil and drain pasta. Mix everything together in a bowl and add ranch salad dressing. Chill until ready to serve.
*If I know we won't eat the whole thing, I keep the pasta and veggies separate from the dressing. Just put the dressing on individual servings. The salad keeps better that way.
Catherine S.
Thursday, June 26, 2008
Crock Pot Chicken and Cheese
4 skinless, boneless chicken breasts
several slices of swiss cheese
1 can cream of chicken soup
1/2 C. milk
1 cube of butter or margarine, melted
1 box Stove Top stuffing
Place chicken on the bottom of the crock-pot; layer the cheese on top of the chicken. Mix the can of cream of chicken soup with the milk and pour over the chicken and cheese. Mix the melted butter with the box of stuffing. Pour the buttered stuffing over the top. Cook on low for 6 hours.
Jana C.
several slices of swiss cheese
1 can cream of chicken soup
1/2 C. milk
1 cube of butter or margarine, melted
1 box Stove Top stuffing
Place chicken on the bottom of the crock-pot; layer the cheese on top of the chicken. Mix the can of cream of chicken soup with the milk and pour over the chicken and cheese. Mix the melted butter with the box of stuffing. Pour the buttered stuffing over the top. Cook on low for 6 hours.
Jana C.
Veggie Pizza
Pizza crust (crescent rolls, homemade, etc.)
8 oz. cream cheese
1/2 C. Mayo
1 pkg. ranch dressing (dry)
Tomatoes
Cucumbers
Carrots
Radishes
Peppers
Onions
Mushrooms
Cheddar Cheese, grated
Parmesan Cheese
Roll out dough on a jelly roll pan. Cook crust and cool. Mix cream cheese, mayo and ranch. Spread on crust. Top with chopped veggies and cheese. Eat!
Reen S.
8 oz. cream cheese
1/2 C. Mayo
1 pkg. ranch dressing (dry)
Tomatoes
Cucumbers
Carrots
Radishes
Peppers
Onions
Mushrooms
Cheddar Cheese, grated
Parmesan Cheese
Roll out dough on a jelly roll pan. Cook crust and cool. Mix cream cheese, mayo and ranch. Spread on crust. Top with chopped veggies and cheese. Eat!
Reen S.
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