1/2 cup butter (not margarine)
1/2 cup brown sugar
1/2 cup white granulated sugar
1/2 cup white corn syrup
1/2 cup sweetened condensed milk
1/2 cup chopped nuts (optional)
Using large microwave-safe dish, melt butter. Add corn syrup, sugars and milk. Stir well and microwave for 6-8 minutes, stirring half way through time. Pour into greased 8x8 pan and refrigerate for 30 minutes. Cut into pieces. Wrap in wax paper (twist the ends).
Monday, December 1, 2008
Wednesday, August 6, 2008
Kinda like Costa Vida's - LOVE THAT PLACE!
Just like our favorite Mexican restaurant, and easy to make. This recipe makes a lot, so you can use the meat to fill burritos, enchilada, tacos, or add to salad.
Ingredients
6 (approx) pounds Port butt/shoulder
1 19oz. Red Enchilada Sauce
1 can Dr. Pepper or (20oz)
1 tsp. Salt
¼ tsp. Garlic salt
1 ½ c. Brown sugar
1 tbsp. Fresh cilantro, chopped
Preparation
*Wrap meat in foil. Put in roasting pan and bake at 275 degrees for 5 hours. Pull the meat out and let it cool for 30 minutes then shred. In separate bowl, mix the enchilada sauce, Dr. Pepper, salt, garlic salt, brown sugar and chopped cilantro. Pour over meat and mix.
Ingredients
6 (approx) pounds Port butt/shoulder
1 19oz. Red Enchilada Sauce
1 can Dr. Pepper or (20oz)
1 tsp. Salt
¼ tsp. Garlic salt
1 ½ c. Brown sugar
1 tbsp. Fresh cilantro, chopped
Preparation
*Wrap meat in foil. Put in roasting pan and bake at 275 degrees for 5 hours. Pull the meat out and let it cool for 30 minutes then shred. In separate bowl, mix the enchilada sauce, Dr. Pepper, salt, garlic salt, brown sugar and chopped cilantro. Pour over meat and mix.
Thursday, May 8, 2008
Easy Cheesecake
Crust:
1 1/2 cups crushed graham crakers
3 tablespoon sugar
1/3 cup melted butter
Filling:
(4) 8oz packages of cream cheese (room temp)
4 large eggs
1 teaspoon vanilla
1 1/2 white sugar
Mix graham crackers, butter, and sugar in a bowl and then press into the bottom of a spring foam pan. (I made it easy and bought one already made. I can never get the crust to turn out right.)
Beat sugar and cream cheese together until fluffy. Then add one egg at a time and mix well. Then add vanilla and plave on top of graham cracker crust. Bake at 350 degrees for 50 minutes. Then turn off the oven and let cheesecake rest in the oven for another 10 minutes. Cool on rack and then refrigerate.
1 1/2 cups crushed graham crakers
3 tablespoon sugar
1/3 cup melted butter
Filling:
(4) 8oz packages of cream cheese (room temp)
4 large eggs
1 teaspoon vanilla
1 1/2 white sugar
Mix graham crackers, butter, and sugar in a bowl and then press into the bottom of a spring foam pan. (I made it easy and bought one already made. I can never get the crust to turn out right.)
Beat sugar and cream cheese together until fluffy. Then add one egg at a time and mix well. Then add vanilla and plave on top of graham cracker crust. Bake at 350 degrees for 50 minutes. Then turn off the oven and let cheesecake rest in the oven for another 10 minutes. Cool on rack and then refrigerate.
Monday, April 7, 2008
NUTELLA ROLLS
Have you ever tried Nutella? If not, you have NO idea what you are missing. It is wonderful. I just found this recipe that I HAVE to try tonight for FHE.
crescent rolls
Nutella (it's a hazelnut spread; found near the peanut butter)
optional: banana
optional: powdered sugar
Don't knock it 'til you try it. Spread out a crescent roll triangle, drop a dallop of Nutella in the middle, add a slice of banana if that sounds good to you, and then wrap it up. Do this with as many as you want to make and place them on a baking sheet. Sprinkle powdered sugar on top and put them in the oven at 375 for about 15 minutes, or whenever they are golden and look baked.
crescent rolls
Nutella (it's a hazelnut spread; found near the peanut butter)
optional: banana
optional: powdered sugar
Don't knock it 'til you try it. Spread out a crescent roll triangle, drop a dallop of Nutella in the middle, add a slice of banana if that sounds good to you, and then wrap it up. Do this with as many as you want to make and place them on a baking sheet. Sprinkle powdered sugar on top and put them in the oven at 375 for about 15 minutes, or whenever they are golden and look baked.
Thursday, March 27, 2008
Sweet Potato Fries
Cut Sweet potatoes into thick strips ( I usually do about 5 oz)
In a container, mix 1 teas olive oil and 1 teas each of red pepper flakes, cinnamon, sea salt and black pepper. Add the sweet potatoes to the container and cover... shake! Transfer to baking sheet and bake at 425 degrees for 30 minute.
Thanks to my Sister In Law Pam for this submission. It sounds really good.
In a container, mix 1 teas olive oil and 1 teas each of red pepper flakes, cinnamon, sea salt and black pepper. Add the sweet potatoes to the container and cover... shake! Transfer to baking sheet and bake at 425 degrees for 30 minute.
Thanks to my Sister In Law Pam for this submission. It sounds really good.
Thursday, February 14, 2008
Taco Soup with Whole Tomatoes
1 lb ground beef
1/2 cup chopped onions
17 oz can corn with juice
1 pkg dry taco seasoning (1/4 cup)
28 oz can whole tomatoes with juice
14 oz can kidney beans with juice
8 oz tomato sauce
1-2 cups water
Corn chips, grated cheddar cheese, sour cream for garnish
1. Brown beef and onions in skillet. Drain.
2. Combine all ingredients except cheese and chips in crock pot.
3. Cover. Cook on low 4-6 hours.
4. Ladel into bowls. Top with cheese, sour cream and chips.
1/2 cup chopped onions
17 oz can corn with juice
1 pkg dry taco seasoning (1/4 cup)
28 oz can whole tomatoes with juice
14 oz can kidney beans with juice
8 oz tomato sauce
1-2 cups water
Corn chips, grated cheddar cheese, sour cream for garnish
1. Brown beef and onions in skillet. Drain.
2. Combine all ingredients except cheese and chips in crock pot.
3. Cover. Cook on low 4-6 hours.
4. Ladel into bowls. Top with cheese, sour cream and chips.
Carmel Popcorn or Popcorn Balls
We use this when we need a quick snack for Young Womens. It is really chewy, just the way that I like it.
2 sticks of butter
2 cups of brown sugar
1 3/4 cups of corn syrup
1 can sweetened condensed milk
8-10 quarts of popped popcorn
Bring butter, brown sugar, corn syrup to a boil, stirring constantly. Add the sweetened condensed milk slowly, stirring constantly. Continue stirring and boil for 3 to 4 minutes. Pour over popcorn and stir. Can be shaped into balls.
2 sticks of butter
2 cups of brown sugar
1 3/4 cups of corn syrup
1 can sweetened condensed milk
8-10 quarts of popped popcorn
Bring butter, brown sugar, corn syrup to a boil, stirring constantly. Add the sweetened condensed milk slowly, stirring constantly. Continue stirring and boil for 3 to 4 minutes. Pour over popcorn and stir. Can be shaped into balls.
Green Beans with a Twist
My sister makes these for Thanksgiving dinner. They are fabulous!
4 Cans of Green Beans - Drained
4 slices of bacon - precooked and chopped
1 cup brown sugar
1/2 cup apple cider vinegar
Fry bacon and let sit on paper towls. Cook and dissolve vinegar and sugar and add bacon and beans. Cook 20-30 minutes on thes stove.
4 Cans of Green Beans - Drained
4 slices of bacon - precooked and chopped
1 cup brown sugar
1/2 cup apple cider vinegar
Fry bacon and let sit on paper towls. Cook and dissolve vinegar and sugar and add bacon and beans. Cook 20-30 minutes on thes stove.
Saturday, February 2, 2008
Paradise Punch
From TLC's Take Home Chef.
Serves 2
Ingredients:
2 small pineapples
Serves 2
Ingredients:
2 small pineapples
4 passion fruits
1 guava
Crushed ice
2 cups/460 ml sparkling apple cider
Method:Cut the tops off of the pineapples. Using a pineapple slicer, remove the flesh from the two pineapples, keeping the pineapple rinds intact. Transfer the pineapple slices and juices to a blender and set the pineapple casings aside. Scoop the flesh and seeds from the passion fruit and guava and add them to the pineapple mixture in the blender.Blend until a smooth, thick puree forms. Strain the puree through a fine meshed strainer and into a pitcher. Discard the solids from the strainer.Fill the pineapple casings halfway with crushed ice. Divide half of the strained juices between the pineapple casings. Add ½ cup/115 ml of sparkling cider to each pineapple casing and stir to blend.Serve with umbrella straws. Replenish the pineapple casings as desired with more ice, strained juices and apple cider.
Vanilla, Pear and Cinnamon Crumble
I got this off the show on TLC named Take Home Chef.
Serves 6
Ingredients:
For the fruit filling:
1/3 cup/70 g granulated sugar
Pinch of salt
1 vanilla bean, split lengthwise
4 ripe Bosc pears, peeled, each cut into 8 wedges, and cores removed
1 cinnamon stick
For the crumb topping:
3/4 cup/120 g all purpose flour
1/2 cup/105 g granulated sugar
1/2 cup/50 g old-fashioned oats
Pinch of salt
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped
Vanilla ice cream
Method:
To make the fruit filling:
Preheat the oven to 350°F/180°C. Place the sugar and salt in an 8-inch-/20-cm-square baking dish. Scrape the seeds from the vanilla bean into the sugar. Stir to blend the vanilla seeds into the sugar. Add the pears and toss to coat.Arrange the mixture evenly over the dish, tucking the cinnamon stick and vanilla bean halves beneath the pears. Set aside while you prepare the crumb topping.
To make the crumb topping:
In a medium-size bowl, mix the flour, sugar, oats and salt to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds.Sprinkle the crumb topping evenly over the pear mixture. Bake for one hour, or until the fruit is tender and the topping is golden brown.Allow the crumble to stand at room temperature for 10 minutes to cool slightly. Spoon the crumble into bowls and serve with vanilla ice cream.
Serves 6
Ingredients:
For the fruit filling:
1/3 cup/70 g granulated sugar
Pinch of salt
1 vanilla bean, split lengthwise
4 ripe Bosc pears, peeled, each cut into 8 wedges, and cores removed
1 cinnamon stick
For the crumb topping:
3/4 cup/120 g all purpose flour
1/2 cup/105 g granulated sugar
1/2 cup/50 g old-fashioned oats
Pinch of salt
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped
Vanilla ice cream
Method:
To make the fruit filling:
Preheat the oven to 350°F/180°C. Place the sugar and salt in an 8-inch-/20-cm-square baking dish. Scrape the seeds from the vanilla bean into the sugar. Stir to blend the vanilla seeds into the sugar. Add the pears and toss to coat.Arrange the mixture evenly over the dish, tucking the cinnamon stick and vanilla bean halves beneath the pears. Set aside while you prepare the crumb topping.
To make the crumb topping:
In a medium-size bowl, mix the flour, sugar, oats and salt to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds.Sprinkle the crumb topping evenly over the pear mixture. Bake for one hour, or until the fruit is tender and the topping is golden brown.Allow the crumble to stand at room temperature for 10 minutes to cool slightly. Spoon the crumble into bowls and serve with vanilla ice cream.
Tuesday, January 29, 2008
Ham Chowder
1 family-sized can of cream of chicken soup
1 family-sized can of cream of potato soup
1 (8 oz) pkg. cream cheese, softened
2 c. cubed ham
1 can whole kernel corn
1/2 onion, diced
Milk
Blend soups with cream cheese. Fill one family-sized can about 1/2 full of milk; add to soup until it is the desired consistency. Heat until cream cheese is completely melted and then add the remaining ingredients.
1 family-sized can of cream of potato soup
1 (8 oz) pkg. cream cheese, softened
2 c. cubed ham
1 can whole kernel corn
1/2 onion, diced
Milk
Blend soups with cream cheese. Fill one family-sized can about 1/2 full of milk; add to soup until it is the desired consistency. Heat until cream cheese is completely melted and then add the remaining ingredients.
Monkey French Toast
1 small banana
1 tbsp. honey
1/4 c. peanut butter
4 slices of bread
2 eggs, beaten
splash of milk
1 tbsp. butter
Combine banana, honey and peanut butter. Spread on bread and make a sandwich. Combine eggs and milk and dip the sandwich in it. Heat butter in a skillet and cook the sandwiches.
1 tbsp. honey
1/4 c. peanut butter
4 slices of bread
2 eggs, beaten
splash of milk
1 tbsp. butter
Combine banana, honey and peanut butter. Spread on bread and make a sandwich. Combine eggs and milk and dip the sandwich in it. Heat butter in a skillet and cook the sandwiches.
Microwave Carmels
My girls gymnastics coach made these for the kids and they are really good. I was very surprised when I found out that they were made in the microwave.
1 cup butter
2 cups granulated sugar
2 cups dark corn syrup
2 cups heavy cream
In large microwaveable bowl, but not plastic (this gets VERY hot), melt the butter for about 1 1/2 minutes on high.
Blend in the sugar, corn syrup and 1 cup of the heavy cream.
Heat on high for 20 to 25 minutes, stirring every 5 minutes until the mixture reaches firm ball stage (244 to 248°F).
Gradually blend in the remaining cream.
Cook another 10 to 15 minutes on high, or until firm ball stage is achieved again.
Pour into greased Pyrex baking dish and allow to cool 3 hours.
Cut into squares and wrap each individual piece in waxed paper.
1 cup butter
2 cups granulated sugar
2 cups dark corn syrup
2 cups heavy cream
In large microwaveable bowl, but not plastic (this gets VERY hot), melt the butter for about 1 1/2 minutes on high.
Blend in the sugar, corn syrup and 1 cup of the heavy cream.
Heat on high for 20 to 25 minutes, stirring every 5 minutes until the mixture reaches firm ball stage (244 to 248°F).
Gradually blend in the remaining cream.
Cook another 10 to 15 minutes on high, or until firm ball stage is achieved again.
Pour into greased Pyrex baking dish and allow to cool 3 hours.
Cut into squares and wrap each individual piece in waxed paper.
Stroganoff Stew
1 lb stew beef, browned and cubed
2 cups of water
1 can cream of mushroom soup
1 tsp onion powder
¼ tsp garlic powder
1 tsp worstershire sauce
1 8 oz container sour cream
Cook beef in water until fork tender. Stir in remaining ingredients except for sour cream and warm over medium high heat until bubbly. Stir in sour cream and serve. May add cooked, drained egg noodles to make this recipe stretch for a larger crowd.
2 cups of water
1 can cream of mushroom soup
1 tsp onion powder
¼ tsp garlic powder
1 tsp worstershire sauce
1 8 oz container sour cream
Cook beef in water until fork tender. Stir in remaining ingredients except for sour cream and warm over medium high heat until bubbly. Stir in sour cream and serve. May add cooked, drained egg noodles to make this recipe stretch for a larger crowd.
Teriyaki Wings
10-15 chicken wings or drumettes
½ cup soy sauce
¼ cup brown sugar
1 tbsp oil
Preheat oven to 425° F. Toss wings in large plastic bag with soy sauce, brown sugar and oil until coated. Spread evenly on baking sheet and bake until juices run clear.
½ cup soy sauce
¼ cup brown sugar
1 tbsp oil
Preheat oven to 425° F. Toss wings in large plastic bag with soy sauce, brown sugar and oil until coated. Spread evenly on baking sheet and bake until juices run clear.
Meat and Cheese Pita Sandwiches
Open pita pockets and fill with your favorite meat and cheese sandwich fillings. Try to cook extra meat the night or two before and save for this lunch so you can have something fresh for these sandwiches. Add your favorite grated cheese, veggies and sandwich spread.
Meatball Subs
1 lb ground beef
½ cup bread crumbs
1 egg
1 tsp seasoned salt or herb seasoning mix
1 cup meatless spaghetti sauce
grated mozzarella cheese
hoagie buns
Mix together ground beef, bread crumbs, egg and seasoning. Shape into 1 ½ inch sized balls. Brown in skillet over medium heat. Add in spaghetti sauce and heat thoroughly. Spoon meatballs and sauce onto split rolls, sprinkle with cheese and serve.
½ cup bread crumbs
1 egg
1 tsp seasoned salt or herb seasoning mix
1 cup meatless spaghetti sauce
grated mozzarella cheese
hoagie buns
Mix together ground beef, bread crumbs, egg and seasoning. Shape into 1 ½ inch sized balls. Brown in skillet over medium heat. Add in spaghetti sauce and heat thoroughly. Spoon meatballs and sauce onto split rolls, sprinkle with cheese and serve.
Thursday, January 24, 2008
Strawberry Burritos
1 cup cold milk
1 small box instant vanilla pudding
1 – 8 ounce Cool whip, thawed
1 pint strawberries, chopped or same amount of blueberries or raspberries
1/2 cup sugar
1 tablespoon cinnamon
10 flour tortillas (small – med)
1/2 cup butter or margarine
Melt the butter in a microwave safe bowl. Heat for 30 seconds and check, heat for another 30 seconds if necessary. Set aside. Pour milk into mixing bowl. Add pudding mix. Whisk until well blended. Let stand for 5 minutes. Fold in 2 cups cool whip. Stir in the berries. Keep a few back to decorate the burritos. Mix the sugar and cinnamon together. Brush both sides of tortillas with butter. Sprinkle one side with sugar mixture. Bake tortillas on ungreased cookie sheet at 350° for 5 to 7 minutes. Let stand 5 minutes. Put a spoonful of the pudding mixture into center of the cooled tortilla. Roll up. Top with extra berries and whipped topping.
Makes 10 servings
1 small box instant vanilla pudding
1 – 8 ounce Cool whip, thawed
1 pint strawberries, chopped or same amount of blueberries or raspberries
1/2 cup sugar
1 tablespoon cinnamon
10 flour tortillas (small – med)
1/2 cup butter or margarine
Melt the butter in a microwave safe bowl. Heat for 30 seconds and check, heat for another 30 seconds if necessary. Set aside. Pour milk into mixing bowl. Add pudding mix. Whisk until well blended. Let stand for 5 minutes. Fold in 2 cups cool whip. Stir in the berries. Keep a few back to decorate the burritos. Mix the sugar and cinnamon together. Brush both sides of tortillas with butter. Sprinkle one side with sugar mixture. Bake tortillas on ungreased cookie sheet at 350° for 5 to 7 minutes. Let stand 5 minutes. Put a spoonful of the pudding mixture into center of the cooled tortilla. Roll up. Top with extra berries and whipped topping.
Makes 10 servings
Sunday, January 20, 2008
Crock Pot Brunch
This is easy and great tasting when you have overnight guests.
8 slices bacon
28 oz pkg frozen shredded hash browns, thawed
2 teaspoons EACH salt and pepper, or to taste
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup onion, diced
2 cups ham, cut into cubes
2 cups shredded cheddar cheese
12 eggs
1/2 teaspoon Dijon-style mustard
2 cups heavy whipping cream
Pam
Method
Cook bacon, drain grease and set aside. Spray inside of crock pot generously with Pam. Press potatoes on bottom and 1-inch up the sides to form a crust. Season with half of the salt and pepper. Crumble bacon over potatoes. Sprinkle green and red peppers, onions, ham and cheese over potatoes. In a large bowl whisk the eggs, remaining salt and pepper, mustard and cream. Pour over potato mixture. Cover and cook on low for 6 hours or until eggs are set.
8 slices bacon
28 oz pkg frozen shredded hash browns, thawed
2 teaspoons EACH salt and pepper, or to taste
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup onion, diced
2 cups ham, cut into cubes
2 cups shredded cheddar cheese
12 eggs
1/2 teaspoon Dijon-style mustard
2 cups heavy whipping cream
Pam
Method
Cook bacon, drain grease and set aside. Spray inside of crock pot generously with Pam. Press potatoes on bottom and 1-inch up the sides to form a crust. Season with half of the salt and pepper. Crumble bacon over potatoes. Sprinkle green and red peppers, onions, ham and cheese over potatoes. In a large bowl whisk the eggs, remaining salt and pepper, mustard and cream. Pour over potato mixture. Cover and cook on low for 6 hours or until eggs are set.
Friday, January 18, 2008
Boneless Buffalo Wings
Submitted by Heather Jamison (my sister)
1 c flour
2 t salt
½ t pepper
¼ t cayenne pepper
¼ t paprika
1 egg
1 c milk
2 boneless skinless chicken breasts cut into strips
¼ c Frank’s Louisiana Hot Sauce
1 T margarine
Combine flour, salt, peppers, and paprika in a med bowl. In another bowl, wisk egg and milk together. Dip each piece of chicken into the egg mixture and then the flour mixture. Repeat the process so that each piece is double coated. Place chicken pieces onto a plate in the refrigerator for 15 min.
Lowfat version—cover a cookie sheet with aluminum foil. Spray well with cooking spray. Place the chicken pieces on the foil, and spray the top of the chicken with a layer of cooking spray. Bake about 10 minutes in a 400 degree oven, or until baked through. Mix hot sauce and melted margarine in a bowl, and add chicken. Toss the chicken to coat. Can serve with celery sticks and blue cheese dressing, or ranch dressing.
Normal version---fry chicken pieces in hot oil until each piece is browned. Mix hot sauce and melted margarine in a bowl and add chicken. Toss the chicken to coat. If you don’t like hot sauce, this is good tossed with honey barbecue sauce instead. (serves about 3 or 4—we usually triple this recipe)
1 c flour
2 t salt
½ t pepper
¼ t cayenne pepper
¼ t paprika
1 egg
1 c milk
2 boneless skinless chicken breasts cut into strips
¼ c Frank’s Louisiana Hot Sauce
1 T margarine
Combine flour, salt, peppers, and paprika in a med bowl. In another bowl, wisk egg and milk together. Dip each piece of chicken into the egg mixture and then the flour mixture. Repeat the process so that each piece is double coated. Place chicken pieces onto a plate in the refrigerator for 15 min.
Lowfat version—cover a cookie sheet with aluminum foil. Spray well with cooking spray. Place the chicken pieces on the foil, and spray the top of the chicken with a layer of cooking spray. Bake about 10 minutes in a 400 degree oven, or until baked through. Mix hot sauce and melted margarine in a bowl, and add chicken. Toss the chicken to coat. Can serve with celery sticks and blue cheese dressing, or ranch dressing.
Normal version---fry chicken pieces in hot oil until each piece is browned. Mix hot sauce and melted margarine in a bowl and add chicken. Toss the chicken to coat. If you don’t like hot sauce, this is good tossed with honey barbecue sauce instead. (serves about 3 or 4—we usually triple this recipe)
Breaded Ranch Chicken
¾ c crushed corn flakes
¾ c grated parmesan cheese
1 envelope ranch dressing mix
8 boneless skinless chicken breast halves
½ c melted margarine
Mix first three ingredients. Dip chicken in margarine, then roll in cornflake mixture. Put in greased baking dish. Bake uncovered at 350 degrees for 45 minutes. This is great served with a baked potato and vegetables!
¾ c grated parmesan cheese
1 envelope ranch dressing mix
8 boneless skinless chicken breast halves
½ c melted margarine
Mix first three ingredients. Dip chicken in margarine, then roll in cornflake mixture. Put in greased baking dish. Bake uncovered at 350 degrees for 45 minutes. This is great served with a baked potato and vegetables!
Angel Hair Pasta with Chicken
This is given to me by my sister Heather Jamison.
2 T olive oil, divided
2 boneless, skinless chicken breasts cut into 1 inch cubes
1 carrot sliced diagonally into ¼ inch slices
½ lb broccoli
2 cloves minced garlic
12 oz angel hair pasta
2/3 c chicken broth
1 tsp dried basil
¼ c grated parmesan cheese
Heat 1 T oil in skillet over medium heat. Add chicken and minced garlic. Cook until chicken is cooked through. Move chicken to a bowl. Heat remaining oil in the same skillet. Begin heating water for pasta. Add carrot to skillet, and cook about 4 minutes. Add broccoli, and cook about 2 more minutes. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and parmesan and cooked chicken to the vegetables in the skillet. Stir to combine, and simmer for about 4 minutes. Drain pasta. Place in a large serving bowl and top with chicken and vegetable mixture. Serve immediately. (Serves 4)
2 T olive oil, divided
2 boneless, skinless chicken breasts cut into 1 inch cubes
1 carrot sliced diagonally into ¼ inch slices
½ lb broccoli
2 cloves minced garlic
12 oz angel hair pasta
2/3 c chicken broth
1 tsp dried basil
¼ c grated parmesan cheese
Heat 1 T oil in skillet over medium heat. Add chicken and minced garlic. Cook until chicken is cooked through. Move chicken to a bowl. Heat remaining oil in the same skillet. Begin heating water for pasta. Add carrot to skillet, and cook about 4 minutes. Add broccoli, and cook about 2 more minutes. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and parmesan and cooked chicken to the vegetables in the skillet. Stir to combine, and simmer for about 4 minutes. Drain pasta. Place in a large serving bowl and top with chicken and vegetable mixture. Serve immediately. (Serves 4)
Baked Potato Soup
This recipe came from my sister Heather.
2 large potatoes – baked and diced
3 T butter
1 c diced onion 2 T flour
4 cups chicken broth
2 c water
¼ c cornstarch
1 ½ c instant mashed potatoes
1 t salt
¾ t pepper
½ t basil
1/8 t thyme
1 c milk
Garnish
½ c shredded cheddar cheese
¼ c crumbled cooked bacon
2 chopped green onions
Melt butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir. Add chicken broth, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes. Add chopped, baked potato and milk to the saucepan, bring soup back to a boil, and then reduce heat and simmer until thick. Spoon soup into bowls, and top with about 1 T shredded cheddar cheese, ½ T crumbled bacon, and about a tsp of chopped green onion. (Serves 8)
2 large potatoes – baked and diced
3 T butter
1 c diced onion 2 T flour
4 cups chicken broth
2 c water
¼ c cornstarch
1 ½ c instant mashed potatoes
1 t salt
¾ t pepper
½ t basil
1/8 t thyme
1 c milk
Garnish
½ c shredded cheddar cheese
¼ c crumbled cooked bacon
2 chopped green onions
Melt butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir. Add chicken broth, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes. Add chopped, baked potato and milk to the saucepan, bring soup back to a boil, and then reduce heat and simmer until thick. Spoon soup into bowls, and top with about 1 T shredded cheddar cheese, ½ T crumbled bacon, and about a tsp of chopped green onion. (Serves 8)
Snicker Bar Salad
6 full-sized Snickers candy bars, cut into small pieces
6 apples, cored & cut into bite-sized pieces
1 small container whipped topping
1 small box of instant vanilla pudding (do not prepare)
Mix dry pudding into whipped topping thoroughly. Add
Snicker and apple pieces to whipped topping/pudding
mixture. Chill.
6 apples, cored & cut into bite-sized pieces
1 small container whipped topping
1 small box of instant vanilla pudding (do not prepare)
Mix dry pudding into whipped topping thoroughly. Add
Snicker and apple pieces to whipped topping/pudding
mixture. Chill.
Knock off of Red Lobster Biscuits
2 C. Pioneer buttermilk baking mix (no substitutions)
2/3 C. milk
3/4 C. shredded cheddar cheese
1/4 C. oleo
1/2 tsp. garlic powder
Preheat oven to 450. Combine mix, milk and cheese; mix well. (this
will be thick!). Drop by heaping tbsp. on ungreased cookie sheet.
Bake for 8-10 minutes or until golden brown. When biscuits are
removed from oven; brush with melted butter that has garlic powder
added. Serve hot. Makes 10-12
2/3 C. milk
3/4 C. shredded cheddar cheese
1/4 C. oleo
1/2 tsp. garlic powder
Preheat oven to 450. Combine mix, milk and cheese; mix well. (this
will be thick!). Drop by heaping tbsp. on ungreased cookie sheet.
Bake for 8-10 minutes or until golden brown. When biscuits are
removed from oven; brush with melted butter that has garlic powder
added. Serve hot. Makes 10-12
Rocky Road Brownies
1 package regular brownies, dry mix, about 21 1/2 oz
1/4 cup water
1/4 cup unsweetened applesauce
4 large egg white(s)
1/4 cup walnut halves, coarsely chopped
1/4 cup mini chocolate chips, or 2 oz
8 medium marshmallow(s), chopped or 1 cup mini marshmallows
Instructions
Coat a 9- x 13-inch pan with cooking spray; set aside.
Prepare brownie mixture according to package directions for lower fat brownies using 1/4 cup water, applesauce and egg whites. Pour into prepared pan.
Sprinkle walnuts over top of brownies; bake according to package directions. Remove from oven about 5 minutes before the end of the baking time, and toss chocolate chips and marshmallows over top; cook 5 minutes more. Remove from oven and cool brownies on a wire rack. Cut into 24 pieces; serve.
1/4 cup water
1/4 cup unsweetened applesauce
4 large egg white(s)
1/4 cup walnut halves, coarsely chopped
1/4 cup mini chocolate chips, or 2 oz
8 medium marshmallow(s), chopped or 1 cup mini marshmallows
Instructions
Coat a 9- x 13-inch pan with cooking spray; set aside.
Prepare brownie mixture according to package directions for lower fat brownies using 1/4 cup water, applesauce and egg whites. Pour into prepared pan.
Sprinkle walnuts over top of brownies; bake according to package directions. Remove from oven about 5 minutes before the end of the baking time, and toss chocolate chips and marshmallows over top; cook 5 minutes more. Remove from oven and cool brownies on a wire rack. Cut into 24 pieces; serve.
Weight Watchers Pumpkin Chocolate Chip Cookies
One small can of Pumpkin.
One small bag of Chocolate Chip.
One box of Spice Cake Mix.
Preheat oven to 350 degrees, and then mix all ingredients together. Put on cookie sheet and bake for 10-12 minutes until brown and put your finger on the center of the cookie and if it is not sticky then they are done. Spray Pam on the cookie sheet before cooking so cookies don't stick.
One small bag of Chocolate Chip.
One box of Spice Cake Mix.
Preheat oven to 350 degrees, and then mix all ingredients together. Put on cookie sheet and bake for 10-12 minutes until brown and put your finger on the center of the cookie and if it is not sticky then they are done. Spray Pam on the cookie sheet before cooking so cookies don't stick.
Cookie Recipes - Just Click and it is There
1-2-3 Cookies 7 Layer Cookies Allie Nelson's Famous Snickerdoodle Cookies Almond Crescent Shortbread Amish Sugar Cookies Andies Candies Cookies Angel Crisps Angenets Applesauce Cookies Apricot Fold-Overs Aunt Edy's Molasses Crinkles Auntie Linda's Ginger Gems Bakeless Dream Cookies Banana Drop Cookies Best Chocolate Chip Cookies in the World Biscotti Biscotti Blueberry Cookies Boiled Chocolate Oatmeal Drop Cookies Bronwnies Brown Sugar Shortbread Brownie Cookies Brownie Delight Brownies Buccaneer Snowballs Buried Cherry Cookies Butter Cookies Butter Nut Balls Butterballs Butterscotch Haystacks C.O.P. Cookies Candy Cane Cookies Candy Cookies Caramel Shortbread Cheesecake Brownies Cherry Buns Cherry Crowns Cherry Winks Chewies Chewy Noels Chinese Chews/Haystacks Chocolate Chip Cookie Bars Chocolate Chip Cookies Chocolate Chip Meltaways Chocolate Chip Peanut Butter Cookies Chocolate Christmas Trees Chocolate Cream Cheese Squares Chocolate Crinkles Chocolate Mint Snow-Top Cookies Chocolate Oatmeal Cookies (no bake) Chocolate Snowball Cookies Chocolate Streusel Bars Chocolate Sundae Cookies Chocolate Walnut Crumb Bars Choco-Scotch Crunchies Choose A Cookie Dough Recipe Christmas Crackers Christmas Crunch Bars Christmas Ginger Snaps Christmas Macaroons Christmas Mice Cookies Christmas Shaped Cookies Church Window Cookies Coconut Cookies Congo Squares Cookie in a Jar Corn Flakes Cookies Cornflake Christmas Wreaths Cowboy Cookies (oatmeal) Cream Cheese Cookies with Apricot Filling Crème De Menthe Chocolate Squares Crème Wafers Crescent Cookies Crispy Crunchies Date Nut Balls Date-nut Pinwheel Cookies Diabetic Peanut Butter Cookies Disgustingly Rich Brownies Doodles Double chocolate chip cookies Double-Chocolate Crinkles Eatmore Cookies Eggnog Cookies Elizabeth's Sugar Cookies Elves Quick Fudge Brownies Emily Dickinson's Gingerbread Cookie Recipe Emily's Best Brownies Famous Oatmeal Cookies Firemen Cookies Fluffy Shortbread Cookies Forgotten Cookies Frosted Peanut Butter Brownies Fruit Cake Cookies Fruitcake Squares Fry Pan Cookies Gems Ginger Cookies Ginger Crinkles Gingerbread Baby Gingerbread Cookies with Butter Cream Icing Gingerbread Men Gingerbread Men Ginny's Gluten Free Chocolate Chip Cookies Glory's Golden Graham Squares Glory's Sugar Cookies Gramma Chapman's chocolate coconut drops Grandma Elsie's Zimt (cinnamon) Cookies Grandma J's Butter Cookies Grandma Olson's Parkay Cookies Great Grandmothers Sugar Cookies Gum Drop Cookies Gumdrop Gems Haystack Cookies Ho-Ho Bars Holiday Cereal Snaps Holiday Chocolate Butter Cookies Holiday Raisin Walnut Bars Holly Cookies Hungarian Cookies (Little Nut Rolls) Ice Box Cookies Irresistible Peanut Butter Cookies Italian Cookies Jacob's Peppermint Snowballs Jam Bars Jessica's Famous Brownies Jessie's Chocolate Chip Cookies Jubilee Jumbles Juliet's Peanut Butter Blossoms Jumbo Chocolate Chip Cookies Kentucky Colonels Kiefle (cream cheese cookies with jam filling) Kifflings Kiss Cookies Lacy Swedish Almond Wafers Lemon Angel Bar Cookies Lemon Bars Lemon Cake Cookies Lemon Cream Cheese Cookies Lemon Squares Linzer Tarts Log Cabin Cookies Luscious Lemon Squares M&M Cookies Magic Cookie Bars Melt in Your Mouth Cutout Sugar Cookies Melting Shortbread Meme's Cream Cheese Cookies Milk Chocolate Florentine Cookies Mincemeat Cookies Mincemeat Goodies Molasses Cookies Molasses Forest Cookies Molasses Sugar Cookies Mom Mom's Crescent Cookies Mom-Mom's Ginger Cookies Mom's Nutmeg Sugar Cookies Mom's Old Fashion "Puffy" Sugar Cookies Monster Cookies Moravian Christmas Cookies Nana's Famous Soft Southern Cookies Nitey Nite Cookies No Bake Chocolate Cookies No Bake Chocolate Oatmeal Cookies No Bake Cookies No Bake Cookies No Bake Peanut Butter Cookies No-Bake Chocolate Oatmeal Cookies No-Bake Cookies Norwegian Sugar Cookies Nut Balls Oatmeal Bars Oatmeal Chocolate Chip Nut Cookies Oatmeal Coconut Crisps Oatmeal Cookies Oatmeal Scotchies Old Fashioned Sugar Cookies Ooey Gooey Caramel Chocolate Dunk Ooey Gooey Squares Orange Slice Cookies Parking Lot Cookies Peanut Blossoms Peanut Butter Bars Peanut Butter Blossoms Peanut Butter Cereal Cookies Peanut Butter Chewies Peanut Butter Cho colate Bars Peanut Butter Cookies Peanut Butter Cookies Peanut butter fingers Peanut Butter Reindeer Peanut Butter Surprises Peanut Marshmallow Cookies Pecan Puff Cookies Peppermint Snowballs Peppernuts Persimmon Cookies Persimmon Cookies Petey's Yummy Spicy Almond Thins Pfeffernuesse Pffefferneuse Cookies Pineapple Filled Cookies Pizzelles Potato Chip Cookies Potato Flake Cookies Praline Cookies Praline Strips Pterodactyl Nests Pumpkin Bars Pumpkin Bars Pumpkin Chip Cookies Pumpkin Chocolate Chip Cookies Pumpkin Cookies Queen Biscuits Quick Cookies Raised Sugar Cookies Raisin Filled Oatmeal Bars Raspberry Meringue Bars Really Peanutty Butter Cookies Reese`S Brownies Reese's Peanut Butter Bars Rich Flavor Christmas Cookies Rich Lemon Bars Ricotta Cheese Cookies Royal Almond Christmas Bars Rudolph Cinnamon Cookies Russian Tea Cookies Russian Teacakes Samantha & Kelsey's Chocolate Chip Cookies Sand Art Brownies Santa Claus Cookie Pops Santa Claus Cookies Santa's Butterscotch Melts Santa's Shorts Santa's Special Squares Scotch Cakes Scotch Shortbread Scotcharoos Scotcheroos Seven Layer Cookies Short Bread Cookies Shortbread Skor Squares Snicker Doodle Cookies Snickerdoodles
Easy Chicken Pot Pie
My Sister in Law, Pam, sent this recipe to me.
1 lb. chicken breasts
2 premade pie crusts (the kind you unroll from the box)
1 can cream of chicken soup
1 can cream of potato soup
1 - 1 1/2 cups frozen mixed veggies
1/2 cup milk
pepper to taste
Boil the chicken breasts until cooked through. Remove from water, cool until you are able to handle them then cut into bite size pieces. Roll one pie crust into a 9" pie pan. In a bowl, mix chicken, soups, frozen veggies, milk, and pepper. Pour into pie pan. Unroll second pie crust on top, pinch the edges closed. Cut slits into the top of the pie.Cook 30 minutes in a 350 degree oven.
1 lb. chicken breasts
2 premade pie crusts (the kind you unroll from the box)
1 can cream of chicken soup
1 can cream of potato soup
1 - 1 1/2 cups frozen mixed veggies
1/2 cup milk
pepper to taste
Boil the chicken breasts until cooked through. Remove from water, cool until you are able to handle them then cut into bite size pieces. Roll one pie crust into a 9" pie pan. In a bowl, mix chicken, soups, frozen veggies, milk, and pepper. Pour into pie pan. Unroll second pie crust on top, pinch the edges closed. Cut slits into the top of the pie.Cook 30 minutes in a 350 degree oven.
Great for Baby Showers
CHICKEN IN A CROISSANT
Thanks to my Aunt Cathy Medell I have this recipe. I had this at her home at a baby shower and just needed the recipe. I have made it many times since and I still love it.
4 chicken breasts, cooked and cubed
2 (3 oz) cream cheese
4 oz. chopped mushrooms
2 tsp. chives
4 stalks celery, sliced
1/2 onion, diced up
4 pkg croissants
(I also include olives in mine)
Mix first 6 ingredients together. Put a large spoonful of the mixture in the middle of a croissant. Wrap it up like a diaper. Bake in the oven at 350 degrees for 20 minutes or until browned.
Thanks to my Aunt Cathy Medell I have this recipe. I had this at her home at a baby shower and just needed the recipe. I have made it many times since and I still love it.
4 chicken breasts, cooked and cubed
2 (3 oz) cream cheese
4 oz. chopped mushrooms
2 tsp. chives
4 stalks celery, sliced
1/2 onion, diced up
4 pkg croissants
(I also include olives in mine)
Mix first 6 ingredients together. Put a large spoonful of the mixture in the middle of a croissant. Wrap it up like a diaper. Bake in the oven at 350 degrees for 20 minutes or until browned.
Sweet and Sour Chicken - Ruby H. Blacker
Sauce:
3/4 cup white sugar
1/2 cup vinegar
3/4 cup chicken broth
4 Tbsp. catsup
1 Tbsp. soy sauce
Mix and heat.
3 lb chicken
2 to 3 beaten eggs
Clean and cut up chicken. Dip pieces into cornstarch, then into eggs. Fry in oil until golden brown. Place chicken in a 9x13 inch pan. Pour sauce over all. Bake at 350 degrees for 1 hour. Turn chicken once while cooking so it can absorb the sauce.
3/4 cup white sugar
1/2 cup vinegar
3/4 cup chicken broth
4 Tbsp. catsup
1 Tbsp. soy sauce
Mix and heat.
3 lb chicken
2 to 3 beaten eggs
Clean and cut up chicken. Dip pieces into cornstarch, then into eggs. Fry in oil until golden brown. Place chicken in a 9x13 inch pan. Pour sauce over all. Bake at 350 degrees for 1 hour. Turn chicken once while cooking so it can absorb the sauce.
I had to throw this one in there!
SLOP OR BOY'S SURVIVAL WHEN MOM GOES TO GIRLS CAMP
(This sounds really weird but it is actually really good. I made this when I was moving and needed to get rid of some cans in my storage. My girls loved it. My brothers, Jared, Mark and Adam made this one up).
Dash of garlic salt
Dash of onion salt
1 lb hamburger
1/4 onion, chopped
1 can creme of chicken soup
1 pkg frozen French fries
1 can creme corn
1 can French cut green beans
1 c grated cheese
1 tsp seasoning salt
A sprinkle of bacon bits
Brown hamburger, onion, bacon bits and seasonings. Drain off excess grease. Add soup and french fries. Cook with a lid on slowly until fries are cooked through. Cook corn and beans separatly. Add to the rest of the mixture, then slowly turn in cheese. Simmer slowly, then serve. (I PROMISE THIS IS GOOD. LET ME KNOW IF ANYONE TRIES IT)
(This sounds really weird but it is actually really good. I made this when I was moving and needed to get rid of some cans in my storage. My girls loved it. My brothers, Jared, Mark and Adam made this one up).
Dash of garlic salt
Dash of onion salt
1 lb hamburger
1/4 onion, chopped
1 can creme of chicken soup
1 pkg frozen French fries
1 can creme corn
1 can French cut green beans
1 c grated cheese
1 tsp seasoning salt
A sprinkle of bacon bits
Brown hamburger, onion, bacon bits and seasonings. Drain off excess grease. Add soup and french fries. Cook with a lid on slowly until fries are cooked through. Cook corn and beans separatly. Add to the rest of the mixture, then slowly turn in cheese. Simmer slowly, then serve. (I PROMISE THIS IS GOOD. LET ME KNOW IF ANYONE TRIES IT)
Scalloped Potatoes-Funeral Potatoes
I just found this recipe in a family cookbook. This is from my dear Grandmother Martha Ann Darley. I remember eating this at her home.
10 medium sized potatoes
2 cans cream of chicken soup
1 cube margarine
1 pt. sour cream
1/3 c. green onions, chopped
1 1/2 c. grated cheese
3 handfuls of corn flakes, crumbled
3 tbsp. melted margarine
Boil potatoes until you can insert a fork easily. Do not overcook (boil). Drain potatoes and cool. Mix soup and margarine until melted. Add chopped green onions; add sour cream and mix well. Add this mixture to grated potatoes and put into baking dish. Top with cheese. Mix melted margarine with corn flakes until crumbly. Spread over potatoes and bake at 325 degrees for 25 to 30 minutes.
10 medium sized potatoes
2 cans cream of chicken soup
1 cube margarine
1 pt. sour cream
1/3 c. green onions, chopped
1 1/2 c. grated cheese
3 handfuls of corn flakes, crumbled
3 tbsp. melted margarine
Boil potatoes until you can insert a fork easily. Do not overcook (boil). Drain potatoes and cool. Mix soup and margarine until melted. Add chopped green onions; add sour cream and mix well. Add this mixture to grated potatoes and put into baking dish. Top with cheese. Mix melted margarine with corn flakes until crumbly. Spread over potatoes and bake at 325 degrees for 25 to 30 minutes.
My Mothers Taco Salad
This is a recipe that I grew up on and I make it for my own children. I totally crave this! Thanks Mom for your wonderful recipe!
1 1/2 lb cooked hamburger, drained
1 onion, chopped
1 lb. grated cheese
2 cans drained kidney beans
1 c. Thousand Island Dressing
Dash of Chili Pepper
2 tomatoes, diced
3 c lettuce, chopped
1 pkg. Nacho Doritos
Cook the hamburger and onions together. Drain the grease off and let it cool. Sprinkle chili powder over. When meat is cool, add to it the cheese, kidney beans, and dressing. Stir together. In another bowl, put the lettuce and tomatoes. In another bowl, put the Doritos and crush. Let each person make their own salad the way they want it.
1 1/2 lb cooked hamburger, drained
1 onion, chopped
1 lb. grated cheese
2 cans drained kidney beans
1 c. Thousand Island Dressing
Dash of Chili Pepper
2 tomatoes, diced
3 c lettuce, chopped
1 pkg. Nacho Doritos
Cook the hamburger and onions together. Drain the grease off and let it cool. Sprinkle chili powder over. When meat is cool, add to it the cheese, kidney beans, and dressing. Stir together. In another bowl, put the lettuce and tomatoes. In another bowl, put the Doritos and crush. Let each person make their own salad the way they want it.
Vanilla Sugar Cookies & Frosting
This is my sister Heather's wonderful Sugar Cookie recipe. They are so fluffy! YUMMY!
½ cup shortening
1 cup butter
2 cup sugar
4 eggs
2 tsp vanilla
5 cups flour
2 tsp baking powder
2 tsp salt
Combine all ingredients together and chill for 1 hour. Cook for 6 minutes on 400 degrees.
FROSTING FOR COOKIES
3 cups powdered sugar
1 tsp vanilla
2 tsp milk
1/3 cup butter
Combine all ingredients together.
½ cup shortening
1 cup butter
2 cup sugar
4 eggs
2 tsp vanilla
5 cups flour
2 tsp baking powder
2 tsp salt
Combine all ingredients together and chill for 1 hour. Cook for 6 minutes on 400 degrees.
FROSTING FOR COOKIES
3 cups powdered sugar
1 tsp vanilla
2 tsp milk
1/3 cup butter
Combine all ingredients together.
Chicken Cordon Bleu
4 chicken breasts (boneless and skinless)
Salt and Pepper
8 thin slices of deli ham
16 thin slices of swiss cheese
2 tsp thyme
¼ cup flour
1 cup bread crumbs
1 tsp olive oil
2 eggs
2 tsp water
Preheat oven to 350 degrees. Lay chicken in plastic wrap and pound flat until ¼ inch thick. Lay two slices of cheese followed by 2 slices of ham then two more slices of cheese. Wrap chicken over it and secure with a toothpick. Season the flour with salt and pepper and put on a plate. Mix bread crumbs with thyme and use salt pepper and oil. Beat together eggs and water. Lightly dust the chicken with flour and dip in egg mixture then gently coat in the bread crumbs. Bake 20 minutes or until cooked through.
1 tbsp butter
1 tbsp flour
1 cup milk
1/3 cup parmasean cheese
½ tsp garlic powder
Salt and pepper
In a small sauce pan melt butter. With a whisk beat in flour. When mixture bubbles add milk all at once and stir to avoid lumps. Stir in cheese, garlic powder and salt and pepper and stir until thick. Pour with zigzag on chicken or serve on the side.
Salt and Pepper
8 thin slices of deli ham
16 thin slices of swiss cheese
2 tsp thyme
¼ cup flour
1 cup bread crumbs
1 tsp olive oil
2 eggs
2 tsp water
Preheat oven to 350 degrees. Lay chicken in plastic wrap and pound flat until ¼ inch thick. Lay two slices of cheese followed by 2 slices of ham then two more slices of cheese. Wrap chicken over it and secure with a toothpick. Season the flour with salt and pepper and put on a plate. Mix bread crumbs with thyme and use salt pepper and oil. Beat together eggs and water. Lightly dust the chicken with flour and dip in egg mixture then gently coat in the bread crumbs. Bake 20 minutes or until cooked through.
1 tbsp butter
1 tbsp flour
1 cup milk
1/3 cup parmasean cheese
½ tsp garlic powder
Salt and pepper
In a small sauce pan melt butter. With a whisk beat in flour. When mixture bubbles add milk all at once and stir to avoid lumps. Stir in cheese, garlic powder and salt and pepper and stir until thick. Pour with zigzag on chicken or serve on the side.
Good Fortune Cookies
2 egg whites
1/3 cup sugar
4 tbsp melted butter - cooled
½ cup flour
¼ tsp salt
½ tsp vanilla
¼ tsp lemon juice
Preheat oven to 350. Whip egg whites on low speed until light and foamy. Blend in the sugar. Continue to beat until soft peaks form. Pour in melted butter, flour, salt and vanilla and lemon juice. Drop tablespoon on pan and make 3 inch rounds. Bake for 5-8 minutes until edges golden brown. Only bake 3 at a time! Remove cookie and lay in fortune. Fold in half and make a crescent. When it cools it will harden.
1/3 cup sugar
4 tbsp melted butter - cooled
½ cup flour
¼ tsp salt
½ tsp vanilla
¼ tsp lemon juice
Preheat oven to 350. Whip egg whites on low speed until light and foamy. Blend in the sugar. Continue to beat until soft peaks form. Pour in melted butter, flour, salt and vanilla and lemon juice. Drop tablespoon on pan and make 3 inch rounds. Bake for 5-8 minutes until edges golden brown. Only bake 3 at a time! Remove cookie and lay in fortune. Fold in half and make a crescent. When it cools it will harden.
Sweet and Sour Chicken
I believe this came from my Sister-In-Law Danielle.
3 tbsp plus 1 tsp red wine vinegar
3 tbsp plus 1 tsp soy sauce
1 cup sugar
6 tbsp ketchup
½ tsp chicken boillion cube
1 cup plus 1 tbsp water
½ tsp minced garlic
4 chicken breasts
2 tbsp corn starch
½ cup cut carrots
½ cup green pepper
1 can chunk pineapple
Cook chicken in frying pan until cooked. Cube chicken. In separate pan combine all other ingredients and simmer for ½ hour. Pour over chicken and serve with white rice.
3 tbsp plus 1 tsp red wine vinegar
3 tbsp plus 1 tsp soy sauce
1 cup sugar
6 tbsp ketchup
½ tsp chicken boillion cube
1 cup plus 1 tbsp water
½ tsp minced garlic
4 chicken breasts
2 tbsp corn starch
½ cup cut carrots
½ cup green pepper
1 can chunk pineapple
Cook chicken in frying pan until cooked. Cube chicken. In separate pan combine all other ingredients and simmer for ½ hour. Pour over chicken and serve with white rice.
Carmel Popcorn in a Bag
Great for a Friday Night Snack.
1 cup brown sugar
½ cup butter
5 tbsp karo syrup
½ tsp salt
Mix & boil 2 minutes.
½ tsp baking soda.
Take off heat and stir in baking soda. Pour into brown bag with popcorn ½ full. Shake well.
1 cup brown sugar
½ cup butter
5 tbsp karo syrup
½ tsp salt
Mix & boil 2 minutes.
½ tsp baking soda.
Take off heat and stir in baking soda. Pour into brown bag with popcorn ½ full. Shake well.
Brocolli Soup
1 bag frozen brocolli - Cook in 3 cups water till tender and do not drain
8 oz crème cheese
1 can milk
2 cans cream of chicken
1 cup instant potatoes
Heat on low ½ hour
8 oz crème cheese
1 can milk
2 cans cream of chicken
1 cup instant potatoes
Heat on low ½ hour
Chicken Marsala
My husband used to work at Olive Garden. When I would go into see him this was what I would order.
CHICKEN MARSALA
4 boneless chicken breast halves; skin removed, pounded to an even 1/4-inch thickness
1/4 cup sifted all-purpoes flour
1/2 teaspoon dried leaf basil, oregano, or Italian herbs
1/4 cup olive oil
4 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup Marsala wine
PREPARATION:
Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken over medium heat for about 2 minutes on the onet side, or until lightly browned.
As you turn the chicken breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook for about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the chicken pieces; cover the pan and simmer for about 10 minutes.Serves 4.
CHICKEN MARSALA
4 boneless chicken breast halves; skin removed, pounded to an even 1/4-inch thickness
1/4 cup sifted all-purpoes flour
1/2 teaspoon dried leaf basil, oregano, or Italian herbs
1/4 cup olive oil
4 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup Marsala wine
PREPARATION:
Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken over medium heat for about 2 minutes on the onet side, or until lightly browned.
As you turn the chicken breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook for about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the chicken pieces; cover the pan and simmer for about 10 minutes.Serves 4.
Breadsticks
This is my sister Allyson's favorite Breadstick recipe.
BREADSTICKS
1 ½ cup luke warm water
2 tbsp sugar
3 ½ cup flour
1 tbsp yeast
1.2 tsp salt
Put everything in but the flour until foamy. Add flour with your hands and kneed a lot. Put it in a bowl and cover with saran wrap for ½ hour. Cook at 400 degrees until brown.
BREADSTICKS
1 ½ cup luke warm water
2 tbsp sugar
3 ½ cup flour
1 tbsp yeast
1.2 tsp salt
Put everything in but the flour until foamy. Add flour with your hands and kneed a lot. Put it in a bowl and cover with saran wrap for ½ hour. Cook at 400 degrees until brown.
Great for A Cold Winter Day - White Chili
My friend Tina sent me this recipe. It is really good, my children even love it.
WHITE CHILI
3 cans Northern White Beans(You will find this next to the kidney beans)
4 cups chopped, cooked chicken breasts (tip: buy a Rotisserie Chicken from Costco)
1 TBS. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 4-ounce cans chopped mild green chilies (tip: canned whole chilies come without skin. Chop them up and put extra in the freezer)
2 tsp. ground cumin
1 ½ tsp. dried oregano, crumbled
¼ tsp. cayenne pepper
6 cups chicken stock or canned broth
3 cups grated Monterey Jack cheese (about 12 oz)
Sour cream
Simplified directions:Heat oil in heavy large pot over medium-high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and sauté 2 minutes. Add 3 cans of Northern White Beans and stock and bring to boil. Reduce heat and simmer uncovered for 30-45 minutes.Take the meat off of a rotisserie chicken. Use 4 cups chopped of the meat (about ½ of the chicken). Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese and sour cream.
WHITE CHILI
3 cans Northern White Beans(You will find this next to the kidney beans)
4 cups chopped, cooked chicken breasts (tip: buy a Rotisserie Chicken from Costco)
1 TBS. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 4-ounce cans chopped mild green chilies (tip: canned whole chilies come without skin. Chop them up and put extra in the freezer)
2 tsp. ground cumin
1 ½ tsp. dried oregano, crumbled
¼ tsp. cayenne pepper
6 cups chicken stock or canned broth
3 cups grated Monterey Jack cheese (about 12 oz)
Sour cream
Simplified directions:Heat oil in heavy large pot over medium-high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and sauté 2 minutes. Add 3 cans of Northern White Beans and stock and bring to boil. Reduce heat and simmer uncovered for 30-45 minutes.Take the meat off of a rotisserie chicken. Use 4 cups chopped of the meat (about ½ of the chicken). Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese and sour cream.
This is the Best Pot Roast Recipe
I made this the other day and it was so good. I know that it is full of sugar but that is what brings out the flavor.
INGREDIENTS
4 pounds beef chuck roast
1/2 cup margarine
1 tablespoon onion salt
1 tablespoon garlic salt
1/4 cup white sugar
1/4 cup packed brown sugar
3 (.75 ounce) packages dry brown gravy mix
5 pounds baking potatoes, peeled and diced
2 pounds carrots, peeled and diced
2 cups water
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly coat the beef chuck roast with margarine. Sprinkle onion salt, garlic salt, white and brown sugar and one package of gravy mix over the roast. In a large roasting pan, spread a layer of potatoes and carrots on the bottom of the pan. Sprinkle 2/3 package of the gravy mix over the potato layer. Place the prepared roast on the bottom layer of potatoes and carrots. Surround the roast with the remaining potatoes and carrots, and sprinkle on the remaining gravy mix. Add the remaining margarine and the water to the pan. Cover and bake in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and continue baking for 2 hours and 15 minutes, or to desired doneness.
INGREDIENTS
4 pounds beef chuck roast
1/2 cup margarine
1 tablespoon onion salt
1 tablespoon garlic salt
1/4 cup white sugar
1/4 cup packed brown sugar
3 (.75 ounce) packages dry brown gravy mix
5 pounds baking potatoes, peeled and diced
2 pounds carrots, peeled and diced
2 cups water
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly coat the beef chuck roast with margarine. Sprinkle onion salt, garlic salt, white and brown sugar and one package of gravy mix over the roast. In a large roasting pan, spread a layer of potatoes and carrots on the bottom of the pan. Sprinkle 2/3 package of the gravy mix over the potato layer. Place the prepared roast on the bottom layer of potatoes and carrots. Surround the roast with the remaining potatoes and carrots, and sprinkle on the remaining gravy mix. Add the remaining margarine and the water to the pan. Cover and bake in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and continue baking for 2 hours and 15 minutes, or to desired doneness.
Meatloaf Muffins with BBQ Sauce
This Recipe came from Rachel Rays 30 Minute Meals. It is FABULOUS! Watch the timer though, I almost burnt down my home and had to fan out the smoke smell for about an hour.
1 2/3-1 3/4 lbs ground sirloin
1 medium onion, cut into chunks
2 stalks celery, from the heart of the stalk, cut into 2 inch pieces
1 green bell pepper
1 large egg, plus
1 teaspoon milk, beaten
1 cup plain breadcrumbs
2 tablespoons grill seasoning (recommend Montreal Steak Seasoning by McCormick)
1 cup smoky beabecue sauce
1/2 cup salsa
1 tablespoon worcestershire sauce
vegetable oil or extra-virgin olive oil
Preheat oven to 450 degrees F.
Put ground beef into a big bowl.
Put onion and celery into a food processor.
Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl.
Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up.
Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.
ENJOY!
1 2/3-1 3/4 lbs ground sirloin
1 medium onion, cut into chunks
2 stalks celery, from the heart of the stalk, cut into 2 inch pieces
1 green bell pepper
1 large egg, plus
1 teaspoon milk, beaten
1 cup plain breadcrumbs
2 tablespoons grill seasoning (recommend Montreal Steak Seasoning by McCormick)
1 cup smoky beabecue sauce
1/2 cup salsa
1 tablespoon worcestershire sauce
vegetable oil or extra-virgin olive oil
Preheat oven to 450 degrees F.
Put ground beef into a big bowl.
Put onion and celery into a food processor.
Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl.
Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up.
Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.
ENJOY!
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