Yummy!

Crockpot pulled pork

2011-04-03T20:40:00.000-07:00

Put a sliced onion in the bottom of the crockpot.
Add whatever pork roast you want.
Pour over the top - one bottle of beer
And approx. 2/3 cup of your favorite barbecue sauce

Cook on LOW for 6 hours. Pull apart with two forks and serve on buns. I like to dip my top bun into the sauce in the pot. YUM!

creamy chicken and broccoli bake

2011-04-03T20:36:00.000-07:00

6 oz egg noodles, cooked according to package directions
1 lb chicken tenders cut into 1 inch cubes
4 green onions, chopped
1/2 cup of fresh mushrooms, sliced
small red pepper, chopped
1 can condensed cream of broccoli soup
1/4 cup chicken broth
8 oz sour cream
salt and pepper
olive oil
1/4 cup breadcrumbs
2 tablespoons butter, melted

In a skillet, add a little bit of olive oil and the chicken. Cook until chicken is cooked through. Add the green onions, mushrooms and red pepper, continue cooking over medium heat until veggies are tender. Scoop the chicken and veggies into a bowl.
To the skillet, add the broccoli soup, chicken broth, sour cream and salt and pepper,
stir well and simmer for just a minute or so until heated through. Add the cooked noodles and the chicken and veggies to the skillet and combine well.
Transfer to a casserole dish.
In a small bowl, combine the bread crumbs and the melted butter, sprinkle over the chicken mixture.
Pop in a 350 degree oven and bake for 30 minutes. Enjoy!

Slow Cooker Chicken parmesan

2011-04-03T20:31:00.000-07:00

2-4 boneless, skinless chicken breast halves (I cut mine into strips, to make them into more reasonable serving sizes for the kids)
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1/4 tsp. kosher salt
1 Tbs. olive oil
1 egg, beaten
4-6 slices mozzarella cheese
1 jar (28-ounces) favorite marinara sauce

Directions: Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.
In a medium bowl, beat egg. In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.

Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides. Place chicken breasts on bottom of crockpot. Place a layer of mozzarella slices on top of breaded chicken breasts. Cover cheese layered chicken with entire jar of sauce.

Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. Serve over cooked pasta of your choice.

Homemade Salsa

2011-04-03T20:30:00.001-07:00

Homemade Salsa

1 (14.5 oz.) Can Tomatoes and Green Chilies, undrained
1 (14.5 oz.) Can Whole Peeled Tomatoes, undrained
1 Tbsp. Jalapenos (I use the canned type, you can even use the ones that are for nachos)
1/4 cup (half a medium) Onion, diced
1/2 Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar
Fresh Cilantro

simple easy banana bread

2011-03-18T12:04:00.000-07:00

This recipe isn't as yummy as the ones that take forever and have tons of ingredients but its really good, has only 8 ingredients and is fast! I found this recipe at simplerecipes.com

INGREDIENTS
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Yield: Makes one loaf.

*I put a cinnamon sugar crumble on top to add some flavor.

Slow cooker corned beef

2011-03-18T10:16:00.000-07:00

Ingredients:
6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage

Preparation:
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 10-12 hours. I did high for 8 hours an it was great!

Remove corned beef from crockpot and cover with foil, then put into 200 degrees F oven to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.

*I didn't do the cabbage I put in red potatoes instead!

Heathers sugar cookies

2011-02-20T13:10:00.000-08:00

These are the best sugar cookies ever! I can never make them as good as Heather but I need the recipe handy for when she come and makes them for me :)

1 cup butter
2 cups sugar
2 eggs

cream together well

1 cup sour cream
1 tsp vanilla

Dry ingredients

1/2 tsp baking soda
4 tsp baking powder
4 1/2 cup flour
1/2 tsp salt

Bake at 350 for 8-10 minutes

cool then decorate!

Spaghetti

2011-02-15T10:22:00.000-08:00

Ingredients
1 1/2 pounds ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped
2 (6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) can stewed tomatoes
1 tablespoon Italian seasoning
1 tablespoon
Worcestershire sauce
2 tablespoons sugar
1 teaspoon salt
1 cup water

Brown the beef in a large, heavy bottomed pot, then drain off the fat. Add the onion, green pepper, and garlic and saute until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce, stewed tomatoes, seasonings, and water. Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated.

I also puree any veggies and freeze them in ice cube trays, I will add a cub to the kids sauce, heat and they don't notice!

pumpkin waffles and buttermilk syrup

2010-09-25T20:41:00.000-07:00

Pumpkin Waffles
1 egg
2 egg whites
4 tablespoons brown sugar
1 cup evaporated milk
2 tablespoons vegetable oil
½ cup canned pumpkin
2 teaspoons vanilla
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon clove
½ cup finely chopped apples
¼ cup mutilated pecans

Preheat your waffle iron.

Beat together egg, egg whites, sugar, milk, oil, pumpkin, and vanilla.
Stir together dry ingredients, set aside.
Peel, core, and chop your apple finely.
Mutilate your pecans.
Add apples and pecans to wet mixture.
Add dry ingredients, stirring only until moistened evenly. Do not overstir!
pour into griddle

Buttermilk Syrup
1 pound butter (I never said it was healthy!)
2 cups buttermilk
4 cups sugar
¼ cup corn syrup
2 teaspoons baking soda
1 tablespoon vanilla
NOTE: This makes a lot! You can easily reduce this by half, but it’s delicious and keeps well in the fridge for a month.

Using a very large saucepan melt butter.
Add buttermilk and corn syrup. Stirring constantly, heat not-quite to a boil.
Add sugar.
Stir in evenly at medium-high heat, until all sugar is dissolved.
When sugar is completely dissolved and syrup is simmering (not boiling), add vanilla and soda and cross your fingers that your pot is big enough. Stir constantly as your mixture grows. Do not let it boil over! Cook 1 minute. Keep stirring!
Remove from heat and continue stirring until your syrup stops trying to grow out of the pan. Let it sit.

French toast with candy syrup

2010-09-14T20:25:00.001-07:00

Ingredients
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Directions
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
{Candy Syrup}
3/4 c. buttermilk (3/4 c. milk w/ 3/4 TB of vinegar or lemon juice)
1 1/2 c. sugar
1 stick real butter
2 TB corn syrup
1 tsp. baking soda
1 tsp. vanilla
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot. This will bubble up!
Once it comes to a boil turn the heat back down to low and stir consistently for 5-10 min. The longer the better, just make sure not to burn it!
When it looks a golden caramel color remove it from the heat and add the vanilla. At that point try to resist eating it by the spoonful! Enjoy it on your french toast, pancakes, ice cream... or heck enjoy it right from the spoon! It will save in the fridge for up to 3 weeks!
Just be prepared, once you start making candy syrup, you will NEVER go back to normal maple syrup again. It just isn't the same...

The BEST Peach Mango salsa

2010-09-08T10:06:00.000-07:00

1-1/2 cups chopped fresh tomatoes
3/4 cup chopped peeled fresh peaches
1/2 cup chopped red onion
1/2 cup chopped sweet yellow pepper
1/2 cup chopped peeled mango
2 tablespoons chopped seeded jalapeno pepper
3 garlic cloves, minced or use garlic powder taste
1-1/2 teaspoons lime juice
1/2 teaspoon minced fresh cilantro

This is also really good as a topping for grilled chicken

Veggie medley

2010-08-19T17:05:00.000-07:00

*Serves about 4

1 tablespoon olive oil
½ cup chopped onion, yellow or red
3 cloves garlic, finely minced
3 medium zucchini, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
3 medium yellow squash, sliced about 1/8 to 1/4-inch thick, in rounds or half moons
2-3 ripe tomatoes, chopped
1/4 cup freshly grated parmesan cheese

In a large nonstick skillet over medium heat, sauté the garlic and onion in the olive oil until the onions being to turn translucent, stirring constantly so the garlic doesn’t burn, about 3-4 minutes. Add the zucchini and squash, tossing well with the olive oil mixture. Sauté over medium heat for 3-4 minutes. Add the chopped tomatoes. Continue cooking and stirring until the zucchini and squash are tender and the tomatoes have broken down, about another 2 minutes. Toss the hot mixture with the parmesan cheese. Serve immediately.

Parmesan roasted potatoes

2010-08-19T17:03:00.000-07:00

Ingredients:
4 red potatoes (or 8 new potatoes)
1 Tablespoon olive oil
2 Tablespoons bread crumbs
1 Tablespoon Parmesan cheese
Various seasonings (I use salt, garlic powder, onion powder, and parsley)

Directions:
Preheat oven to 375 degrees. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.

spicy chicken salad

2010-07-13T09:30:00.000-07:00

Spicy Honey Chicken
8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I'm tellin'
ya right now it's better with thighs.

2 t vegetable oil

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze.

Spicy Honey Chicken Salad

1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional: thinly sliced red onions

While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads.

Honey-Citrus Vinaigrette

1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil

3. Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.

Black bottom banana cream pie

2010-03-27T20:50:00.000-07:00

Ingredients
1 (9-inch) Pastry Crust
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Dash of salt
1 1/3 cups 1% low-fat milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or butter
2 teaspoons vanilla extract
2 ounces block-style fat-free cream cheese, softened
2 cups sliced ripe banana (about 2 large bananas)
1 1/2 cups frozen fat-free whipped topping, thawed
Chocolate curls (optional)
Preparation
Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.

Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.

Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

Cinnamon Rolls with Maple frosting

2010-02-16T13:36:00.000-08:00

My sister-in-law Tana always makes these and they are yummy! Im not a big fan of cinnamon rolls but I like these! We are lucky enough to get dough from PF but here is a good recipe!

6 1/2 tablespoons granulated sugar
1 1/2 teaspoons of fine sea salt
5 1/2 tablespoons butter flavored shortening
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups unbleached bread flour
2 cups unbleached all-purpose flour
2 teaspoons instant yeast
1 1/4 cups whole milk

6 tablespoons sugar *we use brown sugar too!*
1 1/2 tablespoons ground cinnamon

In an electric mixing bowl, cream the sugar, salt, and shortening. Add the egg and the vanilla extract and continue to beat until light and fluffy. Finally, add the flour, the yeast, and the milk to the mixture and blend until a soft dough forms. Use your dough hook to knead the dough at medium speed for about 10 minutes, or knead by hand on a lightly floured surface for 12 minutes. The dough should be supple and tacky, but not sticky. As you knead, add flour or water as needed to obtain this consistency in the dough.

Oil a large bowl and transfer the dough into it, turning to coat. Cover with plastic wrap and allow the dough to rise for about 2 hours, or until the dough has doubled in bulk.

Mist your clean counter with cooking spray and transfer the dough onto the counter. Roll your dough out into a large rectangle, about 9 inches by 18 inches. In a small bowl, combine the cinnamon and sugar. Sprinkle evenly over the dough.
Next, roll the dough upstarting at one of the longer ends and finishing at the other end. Place the dough seam-side down on the counter.
Using a sharp knife, slice the dough into rolls about 1″ thick and place the rolls onto a greased baking sheet or round oven-safe dish, about 1/2″ apart. Cover with saran.
At this point, you can either refrigerate your rolls for up to 2 days if desired. If you do this, then remove the rolls from the refrigerator about 3-4 hours before you plan to bake them so that they can come to room temperature and rise.

Otherwise, go ahead and allow the shaped rolls to rise for 75-90 minutes, until they double in size.
Preheat your oven to 350 degrees. Bake the rolls for about 20 minutes. or until they begin to turn golden brown. Cool for 10 minutes before removing them to a cooling rack.

Frosting
2 cups powdered sugar
1/4 cup margarine
2 teaspoons of Mapletine (or to taste!) I saw on another recipe they used pure maple syrup too.
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Combine the powdered sugar and maple, and butter and mix well. Drizzle over the warm buns just before serving. Enjoy!

We made ours heart shaped for Valentines Day!

Pumpkin Spice Whoopies

2009-12-05T17:58:00.000-08:00

for the cookies:
1 cup canned pumpkin
1/3 cup butter, softened
1 package spice cake mix
2 eggs
1/2 cup milk

for the marshmallow spice filling:
1/2 cup butter, softened
1 8-oz. package cream cheese, softened
2 cups powdered sugar, sifted
half of a 7-oz. jar marshmallow cream
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 375. Line cookie sheets with parchment paper or foil (grease foil, if using).

2. In a large mixing bowl, beat pumpkin and butter on medium until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for one minute.

3. By the heaping tablespoon, drop mounds of batter on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, using new parchment paper for each batch.

If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare marshmallow spice filling up to 2 hours before serving.

4. To make marshmallow spice filling, beat 1/2 cup softened butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until well combined.

5. Spread about 2 1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Serve immediately or cover and chill up to 2 hours.

Makes 15 whoopies. These are yummy but rich!

Pretzel jello salad

2009-11-30T20:47:00.001-08:00

2 c. crushed pretzels
3/4 c. melted butter
2 tbsp. powdered sugar
1 (8 oz.) cream cheese
8 oz. Cool Whip
1 c. powdered sugar
1 lg. box raspberry,strawberry or blackberry Jello
2 cups frozen berries of any kind

Mix together pretzels, melted butter and the 2 tablespoons of powdered sugar. Then press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese, Cool Whip and 1 cup of powdered sugar; pour over pretzel crust.
Dissolve large package of raspberry Jello in 2 cups boiling water. Add 2 packages of frozen raspberries not drained. Mix well and pour over cream cheese. Chill for a couple hours.

Apple pudding cake

2009-11-09T20:50:00.000-08:00

1 cup sugar
1/4 cup butter
1 egg
2 un-peeled shredded apples
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 salt
1/2 cup chopped walnuts or pecans (optional)

Pre-heat oven to 350 degrees. In a medium bowl cream together butter & sugar. Add egg & beat well. Add shredded apples & mix well. Stir in dry ingredients & mix until just combined. Stir in nuts. Pour into a greased 9x9 pan & bake for 40-50 minutes. Serve with caramel spice sauce & whipped cream.

**double recipe for 9x13 pan & bake for 45-60 minutes.

Caramel Spice Sauce:

1 stick butter
1 1/2 cup sugar
3/4 cup evaporated milk
1 1/2 tsp vanilla
1/8 tsp. nutmeg

In a small sauce pan on medium heat, melt together butter, sugar & milk
for 10-15 minutes (do not boil). Stir frequently. Add vanilla & nutmeg.

Creamy sausage chip dip

2009-11-09T20:49:00.000-08:00

1 lb. italian sausage (choose mild or sausage depending on what you like)
1/2 of a yellow onion
8 oz. cream cheese
1 cup sour cream
1 can rotel, sightly drained
1 can diced green chilies, drained

In a medium sauce pan, brown onion & sausage. Drain off grease & add remaining ingredients. Stir over medium heat until cream cheese is completely melted & all ingredients are combined. Pour into a crock pot or chaffing dish to keep warm. Serve with tortilla chips.

Apple Pumpkin Muffins

2009-11-06T09:04:00.000-08:00

1 1/4 cups whole wheat flour (or regular is fine too!)
1/2 cup brown sugar
1 tsp cinnamon
1/8 teaspoon nutmeg
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin puree
1/4 cup canola oil
1/2 cup milk
1 cup diced apples, softened in microwave {2 minutes worked for me}

Preheat oven to 350 degrees. Spray muffin tin with oil. Mix ingredients and spoon into muffin cups, filling them about 3/4 full. I like to make mini muffins because they bake in less time and they're fun for my kids to eat. Mini muffins take about 13 minutes to cook. Regular sized muffins take about 18-20 minutes to cook.

Cool and enjoy!

Pumpkin Dump Cake

2009-10-25T09:29:00.000-07:00

CRUST:
1 pkg. yellow cake mix (reserve 3/4 for topping)
1 cube butter, melted butter

FILLING:
1 can pumpkin filling made as directed on label.

Topping:
1/2 c sugar
nuts 1/2-1 cup (I like pecans!)
cake mix
shavings of butter ( I used 1/2 a cube)

Reserve 3/4 cup of the yellow cake mix for use later. Mix the remaining cake mix with the melted butter and pat into the bottom of a 9"x13" greased pan. Beat together all of the filling ingredients and pour over the crust.
To make the topping, mix the reserved cup of cake mix with 1/2 cup of sugar, 1 teaspoon cinnamon and shavings of butter until mixture forms coarse crumbs. Sprinkle over pumpkin mixture.

Bake at 350 degrees for 45 to 50 minutes.

Top with whip cream! MMmmmmm

Thanks Heather!!

Green chili Chicken Stew

2009-10-24T12:52:00.000-07:00

We do this soup for our Annual Halloween Potluck Party:

1 POUND CHICKEN TENDER OR CHICKEN BREAST MEAT CUT INTO 1/4 PIECES
1 QUART CHICKEN BROTH
3 CUPS MEDIUM SIZE RED POTATOES CUT INTO 1/2 CUBES
1 16 OZ JAR EL PINTO GREEN CHILE SAUCE
1 TBSP VEGETABLE OIL
1 1/2 CUP WHOLE KERNAL CORN
1/4 CUP ALL PURPOSE FLOUR
1 TBSP GRANULATED GARLIC
1/2 TSP SALT
1/2 TSP PEPPER

Pre-cook potatoes in boiling water for 10 minutes, then cool. Heat oil in 1 gallon pot or larger. Add chicken and stir until completely cooked. Add flour and stir well. Add chicken broth and stir well. Bring to a boil. Add garlic, corn, green chile sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste. Makes 8 servings.

Dirty bean salsa

2009-10-24T12:47:00.000-07:00

1 can black beans
1 can black eyed peas
2 13oz cans diced tomatoes petite cut
1 can corn
4 green onions
3 avacados diced
cilantro to taste
1 pkg good season italian dressing

Mix well and refidgerate is best if you let sit overnight.

TJs easy chicken pot pie

2009-10-24T12:44:00.000-07:00

Use a premade pie crust or make your own.

Filling:
steam any veggies you like
carrots
onion
peas
corn
potatoes
squash
zucchini
add 2 cans cream of chicken soup
cooked chicken

Mix well at bake at 400 for 30minutes

Pork Chops n Spanish Rice

2009-10-22T17:53:00.000-07:00

Combine in skillet:
2TBS oil
1/4 c sliced celery (or add celery salt when adding liquids)
1 medium oil chopped (or minced onion later)

salt and pepper pork chops and brown quickly, remove chops and add:

1 1/2 cups water
1 1/2 cans (8oz cans) Tomato Sauce
2 TBLS Brown Sugar
1/2 tsp Salt
14 tsp Pepper

Bring to a boil, stir constantly.
Add 1 cup rice and pork chops. Cover ad simmer for 30 minutes. Add remaining can of tomato sauce. Cover and cook 15 minutes.

no bake cookies

2009-10-18T09:03:00.000-07:00

1 cube butter
½ c. milk
2 c. sugar
2 Tbl. cocoa
½ tsp. salt

Cook together in pot and bring to a boil. Then add 1 tsp. vanilla and 3 c. oatmeal. Spoon onto wax paper or foil with a spoon and let cool.

Crockpot Chicken Noodle Soup

2009-10-18T08:57:00.001-07:00

5 cups hot water
2 TBS. instant chicken bouillon
46 oz. chicken broth
2 cups chicken, boiled and cut into chunks
1 tsp. salt
20 baby carrots
3 celery stalks, cut into chunks
3 Cups. egg noodles (uncooked)

Combine all ingredients, except egg noodles into crockpot. Cover and cook on LOW heat 4 to 6 hours. Thirty minutes before serving, stir in egg noodles. Cover and cook on LOW heat for 30 minutes.

Crockpot Chicken Cordon Bleu

2009-10-18T08:55:00.000-07:00

6 boneless, skinless chicken breasts
6 slices Swiss Cheese
6 slices ham
1 TBS margarine
2 cans cream of chicken soup
10 TBS. milk

Flatten chicken with mallet. Cover each breast with cheese and ham. Roll up and secure with toothpicks. Brown each chicken roll in margarine in skillet, making sure pieces are fully covered. Cover and cook on LOW 4 hours. (This makes a gravy for chicken and rice or potatoes.

Broccoli cheese soup

2009-10-18T08:51:00.001-07:00

This is one of my favorite recipes because it is so easy and yummy!
2 cups water
4 tsp. chicken bouillon granules
2 pkgs (10 oz. each) frozen broccoli (sometimes I use 1 16 oz. bag instead)
2 Tbs. finely chopped onion (I use frozen)
2 cans cream of chicken soup
2 cups evaporated milk
2 cups sour cream (low-fat works fine)
1 tsp. dried parsley flakes
1/4 tsp. pepper

In a large saucepan, combine the water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. Combine soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through. Serves 6.

Cheese Rolls with Buttery Parmesan Crust

2009-10-13T09:34:00.000-07:00

**If you double the recipe, don't double the amount of yeast - it should stay the same as in the original recipe**

Dough:
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour

Filling:
8 ounces cheddar or pepperjack cheese, cut into 15 cubes

Topping:
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water

For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.

Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.

While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.

Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm.

Fresh Pear & Apple Cake with Maple Cinnamon Cream Cheese Frosting

2009-10-12T14:17:00.000-07:00

Cake Ingredients:

4 cups peeled and chopped pears and apples
1 cup sugar
1/2 cup brown sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
4 egg whites
1/2 cup canola oil
1 teaspoon vanilla
1 cup chopped walnuts

1. Mix pears, apples, and sugars and let sit for one hour.
2. Preheat oven to 325 degrees. Spray 13×9 pan with cooking spray and line with parchment paper.
3. Mix egg whites, oil, and vanilla. Add to fruit mixture.
4. Whisk flour, salt, baking soda, nutmeg, ginger, cloves, and cinnamon. Stir in the fruit mixture. Pour batter into prepared pan.
5. Bake at 325 degrees for 45 minutes. Remove from oven and cool completely before frosting.
6. Frost and top with chopped nuts.

Maple Cinnamon Cream Cheese Frosting

1 8 oz. package cream cheese
1/2 stick unsalted butter
1/2 cup pure maple syrup
1 cup powdered sugar
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon

1. Soften butter and cream cheese.
2. Whip all ingredients until soft and creamy.

Tortellini Soup

2009-10-09T09:54:00.000-07:00

4 cans of broth
4 cans of Italian tomatoes
2 pounds of sausage
1 bag of broccoli slaw (found with the pre packaged salads)
1 bag of frozen veggies
1 bag of frozen tortellini
1/2 tsp. garlic salt
1 tsp. Italian Seasoning

Brown the sausage and drain excess grease. Add the broth, tomatoes and broccoli slaw. Cook for 20 minutes. Add the frozen vegetables and cook for 5 more minutes. Then add the tortellini and cook 5 more minutes.

Southwestern Rice and Bean Salad

2009-09-25T12:24:00.000-07:00

5 cups cooked rice, warm or at room temperature
2 teaspoons salt
1 (16-oz.) can black beans, drained and rinsed
1 (16-oz.) can pinto beans, drained and rinsed
2 cups cooked, cubed chicken
1 (12-oz.) can corn, drained
4 green onions, chopped

Dressing:
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons packed brown sugar
2/3 cup canola oil
4 pickled jalepeno pepper rounds (found in the glass jars next to the olives, usually)
2 teaspoons chili powder
1 teaspoon cumin

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature.
Thanks My kitchen Cafe!

Asphalt pie

2009-09-23T18:09:00.000-07:00

Oreos
1/3 C. melted butter
1/2 gallon chocolate chip mint ice cream
Whip Cream
Carmel
Hot Fudge

* You will freeze between each layer.

Spray cooking spray in bottom of 9 x13 pan.

Set out ice cream to soften while you are making the crust.

Mix butter with 3/4 package of crushed Oreos and spread on bottom of pan.

Add carmel and then spread ice cream on top of Oreo layer.

Add whip cream layer.

Then top with carmel and hot fudge.

Thanks sisters stuff!

Alfredo Chicken Pot Pie

2009-09-20T15:44:00.000-07:00

4 cups chopped cooked chicken
4 cups Green Giant Valley Fresh Steamers (from two 12 oz. bags)
1 jar (16 oz) Alfredo pasta sauce
1/2 cup milk
1/4 cup grated Parmesan cheese
1 can (8 oz) Pillsbury refrigerated garlic butter crescent rolls

In a large saucepan, heat cooked chicken, thawed vegetables, pasta sauce and milk over medium heat. Stir occasionally until thoroughly heated. Pour into a 9 X 13 Pyrex and cover the top with crescent triangles and then sprinkle with Parmesan cheese. Bake at 400 degrees F for 10-12 minutes or until rolls are golden brown.

I loved the Green Giant Steamers because they were really good and still crisp. Sometimes steamed veggies get a little soggy, especially in a pot pie. But these were PERFECT!

Mint Brownies

2009-08-20T08:40:00.000-07:00

1 package Brownie mix (9x13 size) prepared according to package.
1 box Andes Mints, unwrapped

Immediately after taking the brownies out of the oven place the mints on top in an even layer. as brownies cool they will melt the mints. spread like frosting. Once evenly spread, put in refrigerator for at least 30 minutes. There you have it. One de-lish dessert.

Variations are also amazing, you can use any flavor of Andes. Also if you like it extra minty, you can chop up one more box of mints and mix it into the brownie batter. Layer the mints on top like normal.

Snickers Salad

2009-08-20T07:44:00.001-07:00

This is a favorite that is so easy and could pass for a side salad or dessert.

3 red apples
3 green apples
(I usually use about 5-6 Fuji apples)
1 tub cool whip
2 large or 10 mini snickers bars, frozen.

Chop all of the apples into diced chunks. Toss in a bowl with cool whip. Smash the snickers bars in a Ziploc bag cover with a towel. Mix the snickers in with the apples and cool whip. Refrigerate until serving. Enjoy!!

Russian Chicken

2009-08-20T07:38:00.000-07:00

1 bottle Russian dressing
1 can whole berry cranberry sauce
1 envelope lipton onion soup mix

Put 8 skinless, boneless chicken breasts in a 9x13 pan. Mix above ingredients all together and pour over chicken. Cover with foil. Bake at 375 for 45-60 minutes. Serve hot over rice.
Serves 6-8 people.

Rocky Road Bars

2009-08-20T07:36:00.000-07:00

Cake:
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16-ounce) can chocolate syrup (recommended: Hershey's)

Frosting:
1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts
1 1/2 cups mini marshmallows

Preheat oven to 350*. Grease and flour a 13 by 9 by 2-inch pan.

For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. While cake is baking, prepare the frosting.

For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Allow frosting to cool a bit and then add marshmallows. Pour over warm cake. Serve at room temperature.

Three Cheese Penne Bake

2009-08-19T22:02:00.000-07:00

1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Mexican Chicken

2009-08-19T22:01:00.001-07:00

Chicken, cooked and cubed (2 to 4 chicken breasts)

1 can Cream of Chicken
1 can Cream of Mushroom
1 can Cream of Celery
1 can Nacho Cheese (Fiesta, if you can find it)
1 can sliced olives (drained)
Warm the above ingredients on stove top until warm.

Flour tortillas
Shredded Cheese (mozzarella or Mexican mix)

Spray 9x13 pan. Put a little of the soup mixture on bottom of pan. Then layer tortillas, mixture and cheese over and over (3x), just like lasagna. Cook for 20 mins. or until warm on 350*

Mexican Lasagna

2009-08-19T22:00:00.001-07:00

9 Lasagna noodles (Cooked and drained)
1 lb. Hamburger
1 clove garlic
1 can refried beans
1 can sliced olives (drained)
1 can Rotel diced tomatoes
Shredded cheese (Cheddar, Mozzarella, Mix..)

Brown hamburger meat with garlic. Drain. Mix olives, refried beans, and tomatoes with hamburger. Spray 9x13 pan. Layer with Noodles, meat mix and cheese (3x). Top with cheese. Bake at 350* for 30 minutes or until bubbly and brown on top.

Cookies n Cream Rice Crispy Treats

2009-08-19T21:59:00.001-07:00

Ingredients:
1/2 cup bittersweet chocolate, Ghiradelli makes bittersweet chocolate chips.
4 tbsp. unsalted butter
one package of marshmallows
1 tsp. vanilla extract
6 cups Rice Krispies
20 Oreo cookies, coarsely chopped
4-6 oz. white chocolate, chopped
finely chopped Oreos, for topping

Directions: Place bittersweet chocolate in a small microwave safe bowl. Microwave in 30 second intervals, stirring in between, until completely melted. Set aside. Grease a 9×13″ pan.

Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir until melted and well combined. Turn off heat and stir in the melted chocolate and the vanilla extract.

Gently stir in the Rice Krispies and coarsely chopped Oreos, and mix to coat evenly. Press the mixture into the prepared pan, leveling the top. (I like to use a piece of plastic wrap over my fingers and press it down with my hand.) Allow to cool completely.

Once cooled, cut into squares. Place white chocolate in a heatproof bowl set over a pan of simmering water, and stir until completely melted. Place the finely chopped Oreos in another bowl. Dip the top of each square into the white chocolate and then the finely chopped cookies. Set aside to cool and let the chocolate set completely.

Or spread melted whit chocolate over the top of the un-cut treats the sprinkle with cookie crumbs and lightly press down. Then cut and serve.

Store in an airtight container.

Crock Pot chicken tacos

2009-08-19T21:51:00.000-07:00

1 24 oz jar of Pace Picante sauce (medium or mild)
1 -2 cups brown sugar
4 chicken breasts
stir all together in crock pot and cook for 4-8 hours remove chicken and shred. Return chicken to crock pot and cook an additional hour.

Make tacos with flour tortillas, shredded cheese, lettuce, tomatoes, onions, olives, beans, and anything else your little heart desires!

White Chicken Enchiladas

2009-08-19T21:49:00.000-07:00

Mix in a bowl:
1 cup onion
2 Tbsp butter
2 cups chicken (I usually do 3 chicken breasts, shredded)
4 oz diced chilis
1 can black beans (drained and rinsed)

In a saucepan:
3 Tbsp butter
1/3 cup flour (add to melted butter)
1 tsp coriander
3/4 tsp salt
2 1/2 cups chicken broth

*allow this mixture to come to a boil and thicken a little

Add to sauce pan mixture:
1 cup sour cream
1 1/2 cups monterey jack cheese (more if you really like cheese)

Put about 1/2-1 cup of liquid in the chicken mixture
Wrap chicken mixture in flour tortillas(soft taco size) and line up in 9x13 pan. Cover tortillas with remaining sauce.
Bake @ 350 for about 20-25 minutes.

Strawberry whipped Sensation

2009-08-19T21:42:00.000-07:00

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz) cool whip whipped topping, thawed, divied
8 OREO chocolate sandwich cookies, finely chopped*
1 Tbsp. butter, melted

LINE 9x5 inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice, and 2 cups of the whipped topping; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

*I doubled the amount of OREOs and butter to make a thicker crust. next time i think i will quadruple it

Creamy Italian Chicken

2009-08-19T12:03:00.000-07:00

3 pounds of boneless skinless breasts
1 stick (or 1/2 c) butter, cut into 1" cubes
1 pkg. dry Italian salad dressing
1 can condensed cream of chicken soup
8 ounces cream cheese, cut in 1" cubes
1 tablespoon minced onion

To Freeze
- Place all ingredients into a gallon ziplock bag. Label and freeze.

To Cook
- Thaw completely in refrigerator
- Cover and cook on low for 6 – 7 hours in crockpot.

To Serve
- Serve over rice or pasta.

Healthy Additions:
- Add frozen or fresh brocolli flourettes 45 minutes before finished cook time.
- Add frozen peas 10 minutes before finished cook time.
- Add 10 oz frozen spinach (that has been thawed and squeezed dry) 10 minutes before finished cook time.

THANKS www.freezehappy.com

Chicken Noodle Casserole

2009-08-14T21:54:00.000-07:00

TJ isn't a big fan of soup for dinner and I love it so here is our compromise!

1 Can mushroom soup
1/2 C. milk
1/4 Tsp. ground pepper
1/4 C. Parmesan cheese
1 C. frozen mixed veg.
2 C. cooked cubed chicken
2 C. cooked egg noddles
1/2 C. shredded cheddar cheese

Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken, and noddles in 1 1/2 qt. casserole dish. Bake at 400 degrees for 25 minutes or until hot. Stir and then top with cheddar cheese.

Roast Beef sandwiches

2009-08-10T20:32:00.000-07:00

2.5-3 lb. beef roast; aim for something on the lean side (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (make your own if you're feeling ambitious!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices. Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast. Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork. Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don't even think about walking away--things can go from lightly-toasted to on fire within a matter of seconds when you're using your broiler.Ladle juices into small cups for dipping and enjoy!

FREEZER DIRECTIONS:
Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and bouillon, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

Cinnamon Crème fraîche

2009-08-10T20:17:00.000-07:00

2 C. heavy cream
1 C. buttermilk
2 T. sugar
1 tsp. cinnamon

Directions:
Put both cream and buttermilk in a sealed container. Shake well leave out at room temperature overnight, at least 8 hours.
In the morning, shake well. Add sugar and cinnamon to taste and beat until fluffy. Serve with fresh fruit for a fabulous breakfast! Store leftovers in the refrigerator.

Chocolate chip pumpkin cookies

2009-08-10T20:11:00.000-07:00

¾ c. butter, softened
2 ¼ c. white sugar
2 eggs
3 ¾ c. flour
1 small can pumpkin (about 15 ounces)
1 ½ tsp. cinnamon
2 tsp. vanilla
1 ½ tsp. nutmeg
1 tsp. soda
1 tsp. salt
¾ c. chopped nuts (optional--we like pecans)
¾ c. chocolate chips

Preheat oven to 350. Cream butter and sugar, add eggs and pumpkin. Mix well. Add dry ingredients and mix well. Stir in nuts and chocolate chips. Spoon onto greased cookie sheet or cookie sheets covered in parchment. Bake at 350 for 12 minutes, cool and remove from pan. Makes 5 dozen. These freeze GREAT, just put them in single layers (otherwise they'll stick together).

wiggly Watermelon

2009-08-10T20:08:00.000-07:00

I made this for the fourth of July and it was really fun!
Watermelon rind
4 large boxes red jell-o (6 oz., we used cherry)
5 cups water (DO NOT follow the water instructions on the jell-o box, your "watermelon" will not hold its shape)
1/4 c. mini chocolate chips

note: this recipe is for ONE half of a large watermelon. If you want to use both halves, double the jell-o and water.

Directions:
Cut melon in half and scoop out fruit with a melon baller or spoon. Make sure to get all the way down to the green rind. Stand the melon on its end. You may have to shave a little bit off the bottom to get it to stand upright, just don't cut all the way through and make a hole in the rind.:)

Boil water, add jello, and mix well. Pour into prepared melon rind.
Place in the refrigerator. When mixture is firm but not completely set, push mini-chocolate chips into the jell-o with a chopstick. Let set completely in the fridge.

When ready to serve, slice with a sharp knife or just scoop out of the rind and enjoy!

Easy Baked Manicotti

2009-08-10T19:34:00.003-07:00

2 cups of your favorite spaghetti sauce, divided
1 egg, lightly beaten
1 3/4 cups Ricotta Cheese
1 1/2 cups shredded Mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350. Spread 3/4 cup of the spaghetti sauce on bottom of 9x13 dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large ziploc bag. Snip off a small bit of one of the bottom corners of the bag.

Americana potato salad

2009-08-10T13:27:00.000-07:00

3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste

Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard vinegar and dill. Season potato salad to taste with salt and pepper. Serves at least 8

Yummy toffee dip

2009-08-10T13:20:00.000-07:00

2 pkgs Cream Cheese
2 cups Brown Sugar
2 tsp. vanilla
1 bag Heath milk chocolate toffee bits

Mix cream cheese, brown sugar, and vanilla together until smooth. Stir in as many Heath toffee bits as you like. Put in a serving bowl and sprinkle with more toffee bits. Serve with apple slices, or any other fruit you like :)
**also tasty with graham crackers or nilla wafers!

Aloha chicken salad w/ pina colada vinaigrette

2009-08-10T13:16:00.000-07:00

3 romaine lettuce hearts, chopped
2 large cans mandarin oranges, drained
1 large can pineapple tidbits, drained
1 red onion, diced
1 1/2 cups tortilla strips
3/4 cup crumbled feta cheese
3-4 chicken breasts, cooked, cooled & cubed
toasted coconut, optional

Toss all of the ingredients together in a large bowl or layer on a platter. Serve with Pina Colada Vinaigrette dressing.

PINA COLADA VINAIGRETTE

1/2 cup plus 2 TBSP sugar
1/3 cup mr. & mrs. T's pina colada drink mix
1/3 cup rice or apple cider vinegar- rice will make it more mild or
apple cider will make it stronger tasting
1/2 tsp. ginger powder
1 tsp. dry mustard
1/2 tsp. salt
1 1/4 cup vegetable oil

In a blender combine all ingredients except the oil. Blend well until light & frothy. With the blender still on, slowly add oil in a steady stream. Keep blending until the dressing is emulsified & thickened.

Festive Pumpkin Dip

2009-08-10T13:15:00.001-07:00

12 oz. cream cheese, softened
3/4 c. canned pumpkin
1 Tbs. taco seasoning mix
1/8 tsp garlic powder
1/3 c. green bell pepper, finely chopped
1/3 c. red bell pepper, finely chopped
1/2 c. sliced olives

Beat cream cheese, pumpkin, taco seasoning, and garlic powder together for 1 minute until smooth. Stir in veggies. Refrigerate until ready to serve, a couple of hours at least.

Sundae Brownies

2009-08-10T13:09:00.000-07:00

1 brownie mix (13X9 pan size)
1 8oz. pkg. cream cheese, softened
1 small can crushed pineapple
1/2 c. sugar
Sliced strawberries and bananas
Chocolate syrup

Prepare and bake brownie mix according to directions, let cool completely. Beat together cream cheese and sugar, stir in pineapple. Spread over brownie going all of the way to the edge. Cut into squares. Place bananas and strawberries all over cream cheese layer. Serve on small plates and drizzle chocolate syrup over.

Southwest egg rolls and Avacado dip

2009-08-10T13:07:00.000-07:00

Southwest Egg Rolls

2-1/2 cups shredded cooked chicken
1-1/2 cups (6 ounces) shredded Mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon lime juice
1/4 teaspoon cayenne pepper
20 egg roll wrappers
Oil for deep-fat frying

Avacado Dip

1 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel or 1 tsp lime juice

Directions:
In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375°.

Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.

Meanwhile, combine the dip ingredients. Serve with egg rolls. Yield: 20 egg rolls (1-1/2 cups sauce)

Pork n Beans Chalupa Filling

2009-08-10T13:03:00.000-07:00

3lb. pork roast or pork tenderloin
1 lb. dry pinto beans
2 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4 oz. can chopped green chilies
water

Cover beans with water and soak overnight in slow cooker (do not turn slow cooker on)
In the morning, remove beans and their water (don't throw away the water!), and put pork in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.

Cook on High 1 hour, and then on Low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker.
Cook on High 1 more hour.
Serve with tortillas, or over a bed of lettuce and top with grated cheese, chopped onion, tomatoes, guacamole, sour cream.

Zucchini brownies

2009-08-10T12:23:00.000-07:00

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Ginger Snaps

2009-08-09T19:46:00.000-07:00

2 c. sugar
1 1/2 c. shortening
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 pkg. white chocolate chips (optional)

Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Crystal or raw sugar is the prettiest. Bake at 350 degrees for 11 to 13 minutes.

Chocolate chip zucchini cookies

2009-08-03T14:17:00.000-07:00

1 whole Egg Beaten
½ cups Butter, Softened
½ cups Brown Sugar
1 tablespoon Vanilla
⅓ cups Agave Nectar (or Honey If You Prefer)
1 cup All-purpose Flour
1 cup Whole Wheat Flour
½ teaspoons Baking Soda
¼ teaspoons Salt
¼ teaspoons Cinnamon
1 cup Zucchini, Finely Shredded
12 ounces Semisweet Chocolate Chips

Preheat oven to 350. Combine the egg, butter, brown sugar, honey and vanilla in a large bowl. In a separate bowl combine the dry ingredients then blend into the wet ingredients. Finally stir in the chocolate chips and shredded zucchini. Drop spoonfuls onto parchment lined cookie sheets.
Bake for 12-15 minutes

PS These are great using no whole wheat flour just 2 cups of All purpose flour!

Stuffed Zucchini

2009-07-31T22:51:00.000-07:00

1 zucchini about 12 inches long, or 6 medium ones
3 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped mushrooms
2 tablespoons dry white wine
1 pound ground turkey
2 diced tomatoes
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons salt
2 teaspoons pepper

1 Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.
2 Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.
3 In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.
4 When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.
Serves 4.

Zucchini Pineapple bread

2009-07-14T15:54:00.000-07:00

3 eggs
1 c oil
2 c sugar
2 tsp vanilla

Cream well then add:

2 cups Zucchini shredded and drained
1 can (8oz) crushed pineapple drained
3 c flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 tsp cinnamon

Mix well! Bake at 350 for 45-60 minutes. Makes two large loaves or three smaller loaves

Skor trifle

2009-07-09T21:07:00.000-07:00

Skor Trifle

Ingredients:
1 box mix chocolate cake
2 boxes chocolate instant pudding
1 tub whipped topping
2 Skor bars, or Heath bars, or whatever toffee bars you can get your hands on

Instructions:
Make cake and pudding ahead of time. In trifle dish or glass bowl layer crumbled cake, pudding, whipped topping and crushed Skor bar. Repeat 2-3 times, ending w/ whipped topping and Skor bar.

Chocolate chip cookie topped brownies

2009-07-09T21:02:00.001-07:00

Cookie Dough and Brownies
Brownie Layer:
1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:
1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn't pull up the brownies). Cut into squares. Store in the refrigerator.

Chicken Zucchini casserole

2009-06-29T17:13:00.000-07:00

1 (6oz) package stuffing mix
1/4 cup melted butter
3 cups diced zucchini
2 cups cooked chicken
1 can cream of chicken soup
1 medium carrot
1/2 cup chopped onion
1/2 cup s. cream

In large bowl mix stuffing and butter. Set aside 1/2 cup for topping. Add zucchini, chicken soup, carrot, onion and s. cream to remaining stuffing mix. Transfer to a 2 qt baking dish. Sprinkle with reserved stuffing mixture. Bake, unocovered at 350 degrees for 40-45 minutes or until golden brown.

I add 1 cup cheese and most the time do not add the carrot.

Heather's chicken enchiladas

2009-06-11T18:34:00.001-07:00

4 cups cooked chicken
1 cup s. cream
2 cups cheese
1 can chili's

mix well spoon into tortillas and place in baking dish

Topping:

1 can cream of chicken soup
1/2 cup green taco sauce
1/3 cup milk

mix and pour over enchiladas

bake at 350 for 30 minutes

GREAT TO FREEZE AND Re-heat!

Banana Chocolate Chip Cookies

2009-06-11T18:32:00.000-07:00

2/3 cup shortening
2/3 cup sugar
2 egg

Cream together and then add

2/3 cup mashed bananas
6 tablespoon milk
1 tsp vanilla
2 1/4 cup flour
1/4 tsp soda
2 tsp baking powder
1 tsp salt

mix well and then add

1 cup chocolate chips

Bake at 350 for 10 minutes
Makes about 3 dozen

Super Moist Cake

2009-06-11T18:31:00.001-07:00

1 box cake mix
1 cup mayo
1 cup water
3 eggs
1 tsp cinnamon

Oven at 350 for 40 minutes

Marinated Cucumbers

2009-06-11T18:30:00.001-07:00

2 cups water
2 cups vinegar
1 cup sugar
1 tablespoon salt

mix and add cucumbers chill

Apricot Chicken

2009-06-11T18:29:00.000-07:00

1 cup apricot jam
1 cup catalina dressing
1 envelope onion soup mix

Mix together and add chicken

Serve with rice

Marshmellow fondant

2009-05-30T13:41:00.000-07:00

16 oz mini-marshmallows
2-5 T water
2 lbs powdered sugar
½ c shortening (or more! Just keep the shortening out!!)

Put the marshmallows and 2 T of water in a microwave safe bowl. Microwave on high for 30 seconds, stir, microwave for another 30 seconds, stir, continue until it is melted. Dump 3/4 of the powdered sugar into the bowl. Grease your ENTIRE work space with the shortening and then grease your hands with shortening. Dump out the marshmallow/sugar mixture and kneed it like you would bread dough. Slowly add the rest of the powdered sugar and keep kneading. You will know when it is done. It will look like this:

Homemade Pop Tarts

2009-05-29T20:57:00.000-07:00

pie crust(recipe follows)
good jam(your choice)
Glaze
Sparkling Sugar

Pie Crust

1-1/2 cups sifted flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup unsalted butter
3 tablespoons cold water
Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor. Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough.) Place dough on a lightly floured surface and roll into a square/rectangle. Cut out long strips about 2 inches wide, and 3 inches long. Repeat till you run out of dough.

Glaze:

1 cup powder sugar
milk to thin
Place powdered sugar in bowl. Pour milk slowly until it has a consistancy of really thick syrup.

Assemble: Take one pie crust rectangle, fill with a tsp of jam. Cover with another piece of pie crust. Crimpe all four edges. Repeat until you run out of pie crust. Bake at 450F for abou7-8 minutes or until slightly brown. Set aside to cool. Once cooled, pour glaze on to Poptart and decorate iwth sparkling sugar.

beef n broccoli low mein

2009-05-29T13:57:00.000-07:00

1 pkg. spaghetti, cooked to al dente
1 tsp sesame oil
1 Tbsp. peanut oil
1 Tbsp. fresh ginger, minced
4 cloves garlic, minced
3 c. broccoli, chopped
1 1/2 c. onion, sliced thin
1 Lb. flank steak, cut into strips
3 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. oyster sauce
1 Tbsp. chili paste
1/2 tsp. red pepper flakes (optional)
*eggs (optional--see note below)
Cook pasta according to package directions (don't add salt), drain. Combine pasta and sesame oil, tossing well to coat.

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients (minus the egg if you are going to use egg on the top); cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Oatmeal Spice Cake with Brown Butter frosting

2009-05-29T13:52:00.000-07:00

1 1/2 c flour
1 c quick-cooking oats
1 c packed brown sugar
1/2 c granulated sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 c shortening
1 c water
2 eggs
2 Tb molasses

Heat oven to 350 degrees. Grease 9 x 13 inch pan with shortening; lightly flour. Beat all ingredients with electric mixer in large bowl 30 seconds on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Prepare Browned Butter Frosting; spread on cooled cake.

Browned Butter Frosting
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
2+ Tb milk

Heat butter over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and enough milk until smooth and spreadable. (For me it takes at least 3 tablespoons of milk - just make sure you add enough milk to make it soft and smooth. If the frosting is too thick, it will tear the cake and not look pretty!)

Double Chocolate Banana Bread

2009-05-29T13:50:00.000-07:00

1 cup sugar
2 eggs
1/3 cup vegetable oil
1 1/4 cups mashed bananas (about 3)
1 tsp vanilla extract
1 1/2 cups flour
1/2 cup cocoa (I prefer dutch process)
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of 8x4 inch loaf pan with cooking spray.

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Olive Garden Salad

2009-05-29T13:47:00.000-07:00

Olive Garden Salad Dressing:
½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice

Salad:
1 large head romaine lettuce
slices red onion
black olives
2-4 banana peppers
2 small tomatoes, quartered
½ c. croutons
freshly grated Parmesan cheese

For homemade croutons: SO WORTH THE FIVE MINUTES
4 slices sandwich bread
1 clove garlic, minced
3 Tb. butter
salt and pepper
dried parsley flakes

Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

For the homemade croutons:
Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking.

CHOCOLATE CHIP COOKIES SPECIAL

2009-05-26T12:00:00.000-07:00

2 c. butter
1 1/2 c. granulated sugar
2 c. brown sugar
4 eggs
1 tsp. vanilla (real vanilla is best!)
1/2 tsp. almond extract
2 tsp. salt
2 tsp. baking soda
5 1/2 c flour (I keep my flour in the freezer, I don't know why, but it does something magical to cookies, it makes them set up so much better)
1 large box of instant vanilla pudding (french or regular vanilla, they are both good)
3 cups milk chocolate chips

Mix in the order listed, place on a greased cookie sheet. Bake at 375 for 8-10 minutes ( I like my cookies really soft, so I cook them for 8 or 9 min and they are so soft and good, they don't really look all the way done, but after they cool they set up perfectly)

Banana Layer Cake/ cupcakes

2009-05-26T11:56:00.000-07:00

I got this fabulous recipe out of "Cooking Light." Originally it is for a banana layer cake, but I decided to make cupcakes because I think they're easier ao I will give you the original recipe, but also add that when I made these, I cooked them for about 10-11 minutes (depending on your oven) and I used canned cream cheese frosting, not homemade.

Also, a few tips: if you don't have buttermilk on hand (which I never do) you can fill your measuring cup with normal milk a little less than the 1/2 cup line, and then pour a couple of tsp. or so of vinegar in it til it reaches the 1/2 cup measurement. This will curdle it and voila! Buttermilk. Also, I toast my nuts on a baking sheet in an oven set to about 300-325; toast until brown and you can smell them. To easily toast coconut, spread the coconut on a microwave-safe plate in an even layer, and microwave on high 30 sec. Stop and stir it, then microwave again another 30 seconds. Keep stirring and doing this until your coconut is brown and crunchy, but not burnt.

Cake:
Cooking spray
2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp baking soda
1/8 tsp. salt
1 & 1/3 cups granulated sugar
1/3 cup vegetable oil
1 & 1/4 tsp. vanilla extract
2 large egg whites
1 large egg
1 cup mashed ripe banana
1/2 cup lowfat buttermilk

Frosting:
2/3 cup (about 5 ounces) 1/3-less-fat cream cheese
1 tsp. vanilla extract
3 cups powdered sugar

Remaining ingredients:
2 tbsp. finely chopped pecans, toasted
2 tbsp. flaked sweet coconut, toasted

1. Preheat oven to 350.
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray, line the bottoms with wax paper. Coat wax paper with cooking spray.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring well with a whisk. Place granulated sugar, oil, 1 & 1/4 tsp. vanilla, egg whites, and egg in large bowl; beat with a mixer at medium speed until blended. Add banana; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Pour batter into prepared pans. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Peel off wax paper; cool completely on wire racks.
5. To prepare frosting: place cream cheese, and 1 tsp. vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add powdered sugar; beat at low speed until smooth.
6. Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer. Spread remaining icing over top and sides of cake. Sprinkle pecans and coconut over top layer of cake. Store cake loosely in refrigerator. Yield: 16 servings.

Cobbler in seconds! For 1-2...

2009-05-26T11:54:00.000-07:00

1/4 cup melted butter
1/4 cup brown sugar
1 cup quick oats
1/2 tsp cinnamon
1/4 cup walnuts (optional)

[mix all together (at this point i put in a Ziploc and put what i don't use in the fridge then when i want some cobbler i just take out what i need) take out 1/2 cup of mixture and put in microwave safe bowl cook for 1 minute (bubbly) stir. then get out some fresh or canned peaches (or any fruit you like) and put in bowl microwave for 30 seconds then add topping and micro for 30 more...
voila! yum yum!

Mississippi Mud Cake

2009-05-26T11:52:00.000-07:00

1 package (18.25 ounces) plain devil's food cake mix
8 Tbsp. (1 stick) butter or margarine, melted
1 1/2 cups buttermilk (if you don't have buttermilk, just add 3 tsp. white vinegar to 1 1/2 cups milk)
2 large eggs
1 tsp. pure vanilla extract
1 jar (7 ounces) marshmellow creme or 1 1/2 cups mini marshmellows
Chocolate Pan Frosting (recipe below)
1 cup chopped toasted pecans

1. Preheat oven to 350. Lightly mist a 13 x 9 inch baking pan with vegetable oil spray. Set aside.
2. Place the cake mix, melted butter, buttermilk, eggs and vanilla in a large mixing bowl and blend on low speed for 1 minute. Stop and scrape down pan. Then blend on medium about 2 minutes more until the batter is blended and light and fluffy. Pour it into prepared pan.
3. Bake the cake until it springs back when lightly pressed with your finger, about 40 to 42 min. Remove the pan from oven and place on wire rack to cool. Spread the warm cake with the marshellow creme or mini marshmellows.
4. Prepare the chocolate pan frosting.
5. Pour the hot frosting on top of the marshellow creme and spread it out with a spatula so the frosting reaches the edges of the cake. Scatter the top with toasted pecans. Cool the cake for 20 minutes before serving.
Note: To toast pecans, preheat oven to about 325. Spread the pecans on a baking sheet in an even layer, and place in oven for about 5 minutes or so, just until you can smell them and they're not burnt.
This cake can also be stored, covered at room temp. for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake on the counter overnight before serving.

Chocolate Pan Frosting:
8 Tbsp. (1 stick) butter
4 Tbsp. unsweetened cocoa powder
1/3 cup whole milk
4 cups confectioner's sugar, sifted
1. Place the butter in a medium saucepan and melt over low heat, 2 to 3 minutes. Stir in cocoa powder and milk. Let the mixture come just to a boil, stirring, and then remove the pan from the heat. Stir in confectioner's sugar until the frosting is thickened and smooth.
2. Pour the warm frosting over the top of a cooled cake of your choice, spreading it with a spatula so that it reaches all the sides of the cake. Work quickly because this frosting goes on best while still warm.

Dry Rubbed Pork Tacos

2009-05-21T14:47:00.000-07:00

Approximately 4 lbs. of your favorite pork roast (I buy whatever happens to be on sale.)
2 limes
Don Julio corn tortillas
2-3 Tbs. dry rub (recipe follows)
Optional: cheese, tomatoes, salsa, beans, guacamole, sour cream, etc.

Dry Rub
2 tsp. garlic powder
2 tsp. cumin
2 tsp. oregano
1 tsp. onion powder
¾ tsp. salt
½ tsp. pepper
¾ tsp. cayenne
1 Tbs. chili powder
Mix spices together and store in an airtight container. This dry rub recipe will be enough for multiple uses.

In a skillet, brown pork roast in a little oil. (This step can be skipped, if you don’t have time). Cut one lime, squeeze juice, and rub on roast. Rub 2 Tbs. of dry rub over entire roast. Place roast in crock pot on high for 6 hours or on low all day. Remove roast from crock pot, reserving the juice in the crock pot. Shred the meat. Pour ¼ - ½ cup of leftover juice in crock pot over the shredded meat, just enough to moisten, not to make soggy. Add 1 – 3 tsp. dry rub to meat, depending on your taste. Heat corn tortillas over stove top or in the microwave. Cut lime into quarters. Place meat in tortilla, squeeze lime juice on top. Serve ‘as is’ or add favorite toppings.

Freeze the remainder of the meat for another taco night!

Tasty Variations:
Pork quesadillas

Strawberry Cream Cake

2009-03-10T20:13:00.000-07:00

6 eggs, separated
1-1/2 cups sugar, divided
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons water
1-3/4 cups all-purpose flour
1/2 teaspoon salt
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 cups sliced fresh strawberries
2 cups whole fresh strawberries

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. In another mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture.
Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites.
Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake at 325° for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
In a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
Run a knife around sides and center tube of pan; remove cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake.
Cut whole berries in half; arrange on cake top. Store in the refrigerator.

Grilled cedar-planked Salmon

2009-03-03T11:35:00.000-08:00

1 untreated cedar plank (14x7x1 inch)
1/2 cup Sun-Dried Tomato Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 Tbsp. oil
1 salmon fillet (2 lb.), 1 inch thick

IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight.
HEAT grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of plank with oil; top with fish. Place on grill; cover grill with lid.
GRILL 10 min. Brush fish with dressing mixture; grill 10 min. or until fish flakes easily with fork.

Baked Salmon with spinach and mushrooms

2009-03-03T11:30:00.000-08:00

4 salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
1 tomato, chopped
1/3 cup Sun-Dried Tomato Dressing

HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients until blended; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.

Orange Chicken Sauce

2009-02-27T20:23:00.000-08:00

1 1/2 cups water
2 Tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 Tablespoons soy sauce
1/4 cup plus 1 tsp lemon juice
1 tsp minced water chestnuts
1/2 tsp minced fresh ginger
1/4 tsp minced garlic
1 rounded tsp chopped green onion
1/4 tsp crushed red pepper flakes
7 1/2 tsp cornstarch
3 tsp arrowroot
4 1/2 Tablespoons water

In a saucepan over medium-high heat, combine all of the sauce ingredients, except the cornstarch, arrowroot and 4 1/2 Tbsp water. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat.

In a small bowl, combine cornstarch with arrowroot. Add 4 1/2 Tablespoons of cool water. Stir until cornstarch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thicken, cover and remove it from heat.

Cook chicken according to directions on package:
Heat 1/4 cup oil in a non-stick skillet on med-high heat.

Remove chicken from bag. Place frozen chicken in a skillet and cook for 15-20 minutes. Turn chicken continuously to heat evenly until crispy and golden in color.

Pour sauce over chicken and bring to a simmer. Serve over rice.

Oriental Chicken Wraps

2009-02-27T20:20:00.000-08:00

terriyaki chicken, shredded
mandarin oranges
bag of mixed salad greens
crispy chow mein noodles
sliced green onions
Creamy Sesame Dressing

Creamy Sesame Dressing

1 c. Mayonnaise
2 Tbsp. Sesame Oil
2 Tbsp. Lemon Juice
1/3 c. Sugar
1/2 tsp Ground Black Pepper
5 Tbsp. Milk

Combine all ingredients & enjoy!

Peach Raspberry Jam

2009-02-20T20:19:00.001-08:00

1 ¼ cups finely chopped peaches
2 cups fresh raspberries
2 Tbsp lemon juice
4 cups sugar
¾ cup water
1 package (1-¾ oz) powdered fruit pectin

Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes.

In a small saucepan, bring the water and powdered fruit pectin to a full rolling bowl. Boil for 1 minute, stirring constantly. Add to the fruit mixture; stir for 2-3 minutes or until the sugar is dissolved.

Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.

Amish Friendship Bread

2009-02-20T20:09:00.002-08:00

STARTER:
3 c. sugar
3 c. flour
3 c. milk

On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don't refrigerate).

On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.

On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.

On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.

On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.

BREAD:
Day 1: Do nothing. Today is:

Day 2-Day 5: Squeeze the bag 2 times daily

Day 6: Add 1 cup milk, 1 cup flour, and 1 cup sugar. Squeeze together thoroughly.

Day 7-Day 10: Let air out of bag and squeeze twice daily.

Day 11: Let air out of bag. Add 1 cup milk, 1 cup four, and 1 cup sugar. Squeeze together thoroughly.

Measure four 1 cup portions into 4 gallon sized Zip-lock bags. Give the starter to 3 friends with a copy of this recipe. Save the other for your starter and call it day 1.

Pour the rest of your starter into a bowl and add;
1 cup vegetable oil
½ cup milk
3 eggs
2 tsp vanilla
Mix well, then add;
2 cups flour
1 cup sugar
½ tsp salt
½ tsp baking soda
2 tsp cinnamon
1 ½ tsp baking powder
1 small box instant vanilla pudding

In a small bowl mix enough cinnamon and sugar together to coat the bottom of 2 loaf pans and the tops of 2 loaves. Spray pans with cooking spay before coating with cinnamon/sugar mixture. Pour batter into pans and top with cinnamon/sugar.

Bake at 325° for 40-45 minutes or until a toothpick inserted in center comes out clean.

Chicken Roll-ups

2009-02-20T20:09:00.001-08:00

3 chicken breasts, cooked and cubed or shredded
1 8oz. package cream cheese, softened
1 package crescent roll, at room temp.
garlic salt
sliced mushrooms, optional (fresh or canned; maybe around 2 small cans or a couple of cups fresh)
1/4-1/2 cup melted butter
approx. 1 cup Italian seasoned breadcrumbs
1 can Cream of Chicken soup
2/3 cup milk

Mix the shredded chicken with the cream cheese. Add garlic salt to taste and add mushrooms. Fill each crescent roll with the chicken mixture and fold the corners together and pinch the openings closed. Dip each roll in the melted butter then the bread crumbs. At this point you can freeze the rolls, or continue on and cook them. Cook at 350 degrees for 20-25 minutes or until the crescent rolls are golden brown. While the rolls are cooking, mix the Cream of Chicken soup with the milk and warm over medium heat. Serve the soup over the rolls.

These rolls freeze well. You can either thaw the rolls before cooking and follow the above cooking instructions, or you can increase the cooking time to 30-35 minutes, or until the center of the rolls are hot.

Ranch Crusted Chicken

2009-02-19T18:52:00.000-08:00

8 chicken Breasts
3/4 C. Crushed Corn Flakes
3/4 C. Shredded Parmesan Cheese
1/2 C. melted butter
1 Packet Ranch Dressing Mix

Preheat oven to 350.
Mix together corn flakes, cheese and ranch mix in a medium size bowl and set aside.
In a separate bowl melt butter.
Dip chicken breasts in melted butter then into dry mixture.
Place in greased baking dish and cook, uncovered for 45 minutes!

Lemon Pepper pork chops

2009-02-19T18:51:00.000-08:00

4 boneless pork chops
1/4 cup oil
2 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. lemon pepper
1 Tbsp. dried basil
2 Tbsp. sugar

Place pork chops in a Ziploc bag. If they are really thick you can butterfly them or cut them in half. Then in a bowl mix all other ingredients. Pour in bag and let marinate in the refrigerator until ready to use. Place on hot grill and cook 4-5 minutes on each side. Make sure your grill is hot or you won't get those great grill marks! You could also do them under you broiler. Enjoy!

Summer Pasta Salad with citrus herb dressing

2009-02-19T18:45:00.000-08:00

salad:
1 package American Beauty Italian Trio pasta-- cooked, drained & cooled

Mix with~

Carrots--matchstick
Red bell pepper--chopped
cauliflower
cherry tomatoes
broccoli
black olives
fresh basil--chopped
cucumbers--peeled & diced
baby spinach
feta cheese

Dressing: mix in quart jar

1 cup cider vinegar
1 cup sugar
1/2 cup lemon juice
1/2 cup orange juice (the good stuff)
1 1/2 TBSP onion salt
1 TBSP garlic salt
1 TBSP thyme
1/2 TBSP rosemary
1/2 TBSP basil
1/2 tsp. dill seed

shake until sugar is dissolved. add enough olive oil to fill quart jar.

Mix all salad ingredients except last 4. add last 4 right before serving, toss with dressing.
(i usually only add half the dressing, toss & then add more as needed.)

Beef & brown sugar enchiladas

2009-02-19T18:43:00.000-08:00

1 1/2 lb. lean ground beef
1 can black refried beans
1 can red enchilada sauce, divided
1/3 cup brown sugar-- or to taste
1/2 tsp. onion powder
2 cups grated cheddar cheese, divided
10-12 flour tortillas

Brown ground beef in a large pan. Drain off fat & add refried beans, 1/2 of the enchilada sauce, brown sugar & onion powder. Mix well & bring to a simmer. Remove from heat.
Fill one tortilla with about 1/4 of a cup of filling & 2 Tbsp. cheese. Roll up & place in a 9x13 pan. Repeat process until pan is full. Pour remaining enchilada sauce over prepared enchiladas. Sprinkle with remaining cheese.
Bake at 350 degrees for 30 minutes. Serve with sour cream, chopped tomatoes, sliced olives, diced onions, shredded lettuce, avocado or guacamole.

Raspberry Jam

2009-02-19T18:23:00.000-08:00

Ingredients:
4 cups mashed raspberries
4 cups sugar
Because Raspberries have natural pectin you don't have to use any!

Directions
1. Use a very large pot. When the jam reaches a full rolling boil it will double in volume.
2. Heat mashed berries until they reach a full rolling boil.
3. Boil 5 minutes.
4. Add sugar.
5. Stir well.
6. Bring to a boil, stirring constantly, boil for 5 minutes.
7. Remove from heat.
8. Beat with rotary beater for 4 minutes
9. Pour in sterilized jars and seal.
let set at room temperature and there you have it!

Crock Pot mango chicken

2009-02-19T18:06:00.002-08:00

4 boneless, skinless chicken breasts
2 cups tomato based mango salsa- i use the one with peach from Costco
2/3 cup brown sugar
1 TBSP salt

put all ingredients in the crock pot on low for 8-10 hours or high for 4-6. shred chicken. use in tacos, burritos, enchiladas, nachos, ect.

Strawberry Salad

2009-02-19T18:06:00.001-08:00

Salad:
1 package of Baby Spinach
Iceberg lettuce, chopped (optional)
3/4 cup bacon, cooked and crumbled
1/2 red bell pepper, chopped
1/2 red onion, sliced thin
2 cups strawberries, sliced
1 cup slivered candied almonds
Dressing:
1/4 cup red wine vinegar
1/3 cup sugar
3/4 cup canola oil
1 tsp dry mustard
1 tsp salt
3/4 cup strawberry jam (preferably homemade)
How to make candied almonds:

Mix slivered almonds with 4 T melted butter and 4 T sugar. Toast on pan. Watch very carefully... they can burn easily!